Tuesday, 12 June 2018

May 2018 Monthly Eatings

After a few computer problems, I'm back with my monthly eats. I've sampled lovely food from Birmingham and Bicester last month.

Chaophraya Birmingham 
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My Cookie Dough - Birmingham

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Gymmys Healthy Grill - Birmingham

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Le Pain QuotidienImage may contain: food

The Kings Head, Birmingham
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xxx
 
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Thursday, 24 May 2018

Chaophraya Restaurant Review

Located in Saint Martins Square, Chaporhya restaurant is one of Birmingham's leading restaurants specialising in Thai cuisine. The two floor restaurant is fantastically located in the heart of the Bull ring and features outdoor seating. Inside, the decor is light, striking and there is a chefs cooking area where you can watch the chefs prepare your meal. The feel of the restaurant is light, airy and welcoming.

Image from the Bullring website

Image from the bull ring 

The restaurant is ideal if you fancy a quick drink with friends or want to do business with colleagues as there are flexible spaces and a private room. Chaoporhya also offers Thai masterclasses if you want to become a culinary expert in Thai cook. The waiting  staff were attentive and helpful, they were able to offer recommendations and suggestions for the new menu.

Chaophraya has a brand new menu which is worth checking out. To start off with, I ordered the Grilled Pork Skewers £7.45, pork marinated with coconut milk, coriander, garlic, palm sugar, honey & oyster sauce. My friend  ordered the Thai Fish Cakes £7.95, spicy fish cakes blended with green beans, lime leaves and red curry with a sweet chilli sauce and crushed peanuts. Both starters were beautifully presented and tasted delicious. The pork was tender and the dipping sauce complimented it well. My friend said the fish cakes were crispy on the outside and deliciously soft on the inside.




For our main courses I ordered Prawn Pad Thai £11.95, the national dish of Thailand, restaurants own famous recipe of Thai rice noodles, stir-fried with egg, vegetables and tamarind sauce. The Prawn Pad Thai had a fiery kick to is and the prawns were succulent. I liked how the tamarind had a tangy flavour. The portion size looked deceptive small but I was pleasantly surprised at how filling the Pad Thai was.



My friend ordered the Royal Sous Vide Lamb Massaman Curry £14.95, Caramelised slow cooked lamb, with home-style massaman curry, coconut milk, carrots and potatoes topped with crispy shallots and cashew nuts. The steamed Jasmine Rice £3.45 was served separately.  My friend said that the curry had a good balance of flavours. 

A lovely dish of what I can only describe as Thai fried chicken, crispy chicken pieces marinated in Thai spices and deep fried was also served. I really enjoyed the crispy fried chicken and could of teen much more.



For desserts my friend and I shared the coconut milk pudding £7.45, A Creamy Rich Coconut Milk Pudding, Served with Sweet Coconut Milk and Toasted Coconut. We also ordered the Sticky Thai Rice £7.45, sweet sticky classic fragrant sweet mango, with sticky rice and warm coconut sauce. I'll be honest the milk pudding was not what I was expecting as it was very wobbly. I much preferred the sticky rice with mango.





Disclaimer: I was invited as a guest of Chaophraya.

xxx

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Sunday, 4 March 2018

February 2018 Monthly Eatings

February quickly flew past and we are hopping into March. I don't think I ate as much in February compared to previous months, but I managed to check out a few restaurants in Dudley, Birmingham and Shrewsbury.

Harvester - Dudley






Cappadocia Restaurant - Turkish





Arothai Restaurant 





200 Degrees Birmingham



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Tuesday, 2 January 2018

December 2017 Monthly Eatings

 December was another foodtastic month, I visited restaurants in Birmingham, Wolverhampton and Shrewsbury and thoroughly enjoyed the culinary delights.

Bella Italia - Wolverhampton




Westacres - Wolverhampton



House of The Rising Sun - Shrewsbury



Natural Healthy Food - I wrote a review earlier in December 

D'arcys - Ironbridge





Thank you everyone who viewed my blog in 2017, I hope to share more foodlicious treats with you over 2018.

xxx
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Tuesday, 5 December 2017

Thai Food Made Easy Review and Recipe

I'm so glad I recently discovered the tropical and vibrant delights of Thai cuisine. As Thai cuisine is relatively new to me, I've fully immersed myself with learning all I can about this cuisine. I was delighted when I received a review copy of Thai Food Made Easy by Tom Kime. I've never heard of the author before, but having done some research he is a highly trained chef having worked at The River Cafe and with Rick Stein. This cookery book doesn't feel like a chefy book, there's no overly complicated cooking methods which is perfect for the home cook. The author describes Thai food as "electrifying and invigorating and makes the tongue tingle with excitement" and I agree.

This cookery book introduces the reader to easy to follow recipes and shares all the key ingredients necessary to make authentic Thai food. This cookery book is perfect for newcomers to Thai cuisine and due to the versatility in recipes it will also appeal to those who are experienced in cooking Thai food. There are accompanying colour photos for the majority of the recipes which is stunning. Thai Food Made Easy is currently on sale for £14.99



There are a number of gorgeous recipes to try and all bases are covered in the comprehensive chapters:
  • Introduction
  • Ingredients for Thai Cooking - a chapter focusing on key fresh ingredients, spices, pantry larder and liquids.
  • 15 must-have herbs & spices - including Thai basil, lemongrass and five spice. 
  • Snacks and finger food- everyone loves a good snack especially when it includes: Glass Noodle & Pork Spring Rolls, Spiced Prawn cakes on Lemongrass Sticks, Chicken Satay with Turmeric & Ginger and Curried Sweetcorn Fritters. 
  • Salads- stand out recipes include: Prawn Noodle Salad with chili & toasted cashews, Hot & Sour Grilled Beef Salad and Sesame Chicken Salad. 
  • Slow roast, smoking grill & hot wok: tempting recipes include: Kai yang Issan-style grilled Chicken, Thai Beef skewers, Barbecued pork and herb salad and Wok-fried Chilli & Basil chicken. 
  • Fish & seafood: Gorgeous recipes to try include: Sesame-seared Tuna with Lemongrass & Ginger, Turmeric Grilled Fish, Stir-fried Cod with Sugar Snap Peas, Ginger & Five Spice and Grilled Fish with Chilli, Garlic & Ginger.
  • Curries & Soups , stand out recipes include: Coconut Fish Curry, Thai Green Curry,  Hot & Sour Orange Curry with Grilled Salmon & Geng gari curry with Roast Chicken.
  • Rice, Noodles & Sides: recipes to try include: Pad Thai Fried Noodles, Pad Ki Mow (spicy beef noodles with kaffir lime leaves) and Braised Chicken with Rice, Turmeric & Spices. 
  • Desserts & drinks: stand out recipes include: Thai Citrus & Young Coconut Jelly, Sticky rice with Mango and Banana & Coconut Pancakes. 
  • Basics: recipes to try include: this chapter includes a number of dressings and sauces.
  • Menu planner.
So far I've made the prawn noodle salad and grilled fish .



Recipe for Prawn Noodle Salad with Chilli & Toasted Cashews
Serves 4
Preparation 10 minutes
Ingredients
1 red chilli, seeded and finely chopped
4 cm piece of ginger, peeled and finely grated
juice of 2 limes
250g thin rice noodles, drained and chilled
250g cooked prawns, peeled and halved
4 spring onions, finely chopped
4 mint sprigs, leaves picked and torn

Spices
freshly ground black pepper

pantry/larder
2 tablespoons light soy sauce 
1 tablespoon blended sesame oil
3 tablespoon cashews
salt.

Method
Mix the chilli, ginger and lime juice together in a large bowl. Add the light soy sauce and sesame oil. Add the noodles and prawns and mix together. Add the spring onions and season well with a little salt and black pepper.
When ready to serve, add the herbs to the noodles and mix together (only add the herbs when you are ready to serve because the acidity of the dressing will turn the leaves black). Scatter with the cashews. Taste the noodles to check the balance of flavours and adjust the seasoning if needed.

Disclaimer: I received a copy of this cookery book from the publishers. 

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