By guest blogger TRACEY
Jackie Kearney’s session on Tuesday 7 February was a smooth introduction to Thai spiced food for a novice like me! Not one for noodles, I was nonetheless won over with the Thai-spiced noodle soup - this was sheer wellbeing in a bowl! The delicate flavours of cauliflower, coconut milk, noodles and runner beans were married perfectly with the ginger, carrots and lemon grass, promising different tastes and textures with every spoonful… truly wonderful.
The group members were eager to learn and develop their Thai cuisine at home, and Jackie’s tips were great: squeeze water out of tofu, smack lemon grass to maximise flavour (and use it as a stirrer - genius!), and use sliced garlic to retain flavour. The Phat Thai Jay was a delicious combination of tastes and textures; eggs, tofu, spring onions and rice noodles mixed in a wonderfully sweet, sour and personally determined hot sauce. The dish was topped with crushed peanuts, finely chopped chillies, lime juice and fresh coriander leaves… and it tasted and looked amazing.
More photos from this session can be viewed on the CGF Facebook page. Click here to be redirected.
Jackie will be running a class in Malaysian & Indonesian Cuisine on Tuesday 28 Februray, 6-9pm (£40/£35 concs): visit the Cracking Good Food website for more details including how to book.