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Archive for November, 2012

Bungorn ‘Orn’ James is one of our regular Food Heroes.  She has done a few session with us in the last year and the were so successful, we decided it would be great to have Orn’s food available at the Little Cat Cafe on a regular basis. The idea is that her Thai food is fresh, healthy and delicious, something you could feed your family with when you cannot be bothered to cook. It will be available in the cafe from 16th November, with a launch of the new menu on Saturday, 17th November, noon till 3pm at the Little Cat Cafe. Local, friendly and affordable!

Here is what Orn has to say about herself and her cooking experience:

My name is Bungorn James. I’m from Thailand, am married with two children and have been living in the UK for the last 6 years. I grew up in the countryside in the Northeast of Thailand. My experience in cooking comes from working in restaurants for over 8 years. Cooking is my life and my mum has taught me to cook from a very young age and I have been cooking ever since. Primarily, I cook authentic Thai food but since living in the UK I’ve also been cooking different types of food from all over the world.

I’ve been a volunteer at the greenhouse in Brockwell Park for about 2 years and have cooked the produce from the greenhouse at events. In the beginning of 2012, I got introduced to the Food Heroes Project at Myatts Field Park through Fabrice from the Brockwell Park greenhouse and have done 4-5 sessions since cooking:
Fried Wantan pastry
Thai chicken green curry
Chicken Satay
Fresh spring roll

These dishes were chosen because they are delicious and easy to learn by people who are not that experienced in Thai cooking. Fresh Spring Rolls is one of my favourite dishes as it’s a fun dish to cook while sitting around the table with all your friends or family. On top of that, it uses healthy ingredients and, as I’ve been told, is delicious.

I enjoy teaching and sharing my knowledge and love for food with other people but also having the opportunity to meet people from different cultures and backgrounds. One of the nicest things so far has been meeting on of my “students” who used to be in the British Air force and was based in Thailand for 2-3 years. He’s in his early 90s and can to this day remember to speak Thai and remembers lots of traditional Thai dishes.

I believe that everyone who has so far been involved in my sessions has walked out with a huge smile on their face as I’ve been able to bring some of the Thai spirit to them through my cooking.

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The previously mentioned Young Food Heroes sessions that take place on Thursdays in Myatt’s Fields are sometimes a real eye opener and a good ground for discussion. As food in general is. Recently we discovered spinach isn’t an obvious vegetable for everyone.

In the session with local school students, 7 out of 7 had Spinach Frittata for the first time (including the teacher) and 5 out of 7 had spinach for the FIRST time!

 

Spinach frittata

Ingredients:

6 eggs

1 1/4 pounds (550 g) fresh spinach

3/4 cup (200 ml) whole milk (or lowfat if you must)

1 heaping tablespoon flour

1 tablespoon grated Parmigiano

1 clove garlic, crushed

1/4 cup butter

A pinch nutmeg

Salt and pepper to taste

Preparation:

Wash the spinach several times to remove sand and dirt, then heat it in a pot with just the water
left on the leaves after it drains until it wilts; squeeze it dry (you may want to run it under cold
water first), coarsely chop it, and sauté it with the garlic, half the butter, and the pinch of nutmeg.

Let the spinach cool, then gently beat the eggs in a bowl. Slowly stir in the milk, flour, and cheese,
then add the spinach and season everything with salt and pepper. Heat the remaining butter in
a skillet, and when it begins to brown add the egg mixture, shaking the skillet briskly to settle
things. Cook the frittata until the bottom is done and the top begins to firm up, then flip it (see
procedure) and cook it a few minutes more before serving it.

It can be served wither hot or cold, and will feed 4, with a tossed salad

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Last Saturday’s Food Heroes recipe has just arrived!  I hope you like Thai food. It’s so simple and refreshing! More about the chef – Orn later this week.

Tom Kha Gai / Thai galangal soup
serves 2
Ingredients

2 chicken breasts
small pack of button mushrooms
1 400ml tin of coconut milk
2 kaffir lime leaves
5 thin slices of galangal
2 lemon grass stalks
2 bird’s eye chillies
7 thai shallots
2 tbsp of lime juice
2 tbsp of fish sauce
1 tbsp of brown sugar
handful of chopped saw-leaf coriander
300ml of chicken stock
2 tsp chilli oil to serve

Method:

wash chicken breast and slice into pieces.
heat chicken stock and add galangal, chilli, shallot, lemon grass, and kaffir lime leaves.
Boil until you get fragrance from the herbs and then add the coconut milk and mushrooms.
Cook on medium heat for 5 mins, then add sugar, lime juice, fish sauce.
Stir, and then add chicken. Cook for another 5 minutes on a high heat until chicken is cooked.
Serve with saw-leaf coriander and add tsp of chilli oil.

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