I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday 23 January 2016

Beef Bourguignon.



Beef Bourguignon.

Serves 4

           Preparation:
Coat 
-1kg stewing beef, cut into 3cm chunks, in 
-50g plain flour, seasoned with salt and pepper.
Leave aside.

In a large stock pot, fry,
-4 sliced rashes of bacon, with
-beef chunks,
-bay leaves and parsley,
-1tsp paprika,
Cook, stirring, to brown the meat pieces, add
-2 carrots, cut into 3cm chunks,
-2 stalks celery, cut into 3cm chunks.
-150g silverskin onions.
-750ml bottle of red wine.
-400ml water,
-salt/pepper.
Leave to simmer for around 2-3hours until the sauce has thickened and the meat is flaking.

When the meat is ready,
Stir fry 
-100g sliced mushrooms, with,
-garlic,
-parsley.
Add to the stock pot, stir to combine.
Serve.
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