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!

Sunday, 24 January 2016

Steak with Peppercorn Sauce and Balsamic Mushrooms.



Steak with Peppercorn Sauce and Balsamic Mushrooms.

Serves 2.


               For the Peppercorn sauce.
In a frying pan, fry
-50g shallots,
-1 clove chopped garlic, 
-2tsp green peppercorns,
-2 tsp black peppercorns, until the vegetables have caramelised, add
-1/2 cup water,
-1/2 cup ginger wine (use Sherry, I only had ginger wine),
-2tbsp double cream.
-salt.
Leave on your lowest heat to simmer and get on with the next bit (should take around 20 minutes to thicken)

                 Balsamic Mushrooms.
In a large frying pan, fry
-2 cloves chopped garlic,
-275g sliced mushrooms.
Cook stirring, until all the liquid have evaporated, add
-1 tbsp balsamic vinegar,
-1 tbsp chopped parsley. 
Cook for a couple of minutes. Turn off the heat, leave aside (you can always reheat before serving)

Cook your steaks (400g) to your liking. 
Serve with the mushrooms, peppercorn sauce and your chosen vegetables.
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