Everyone has a talent.
My friend Laura is a hard core Chelsea FC fan. I once watched her school a Liverpool fan so bad that he limped off like she had kicked his puppy. Hard.
Rebecca is the world’s best story teller. The everyday mundane becomes side splitting madness with her rendition of events. Do you know how to fend off a gorilla/panther/bigfoot? Rebecca does.
G loves to grow stuff we can eat and a lot of it. Did you know that if you eat enough tomatoes you can smell it coming out of your skin?
I like to call it: Eau de Tomate.
In addition to tomatoes, there are tons of peppers, chillies, limes, lemongrass…The list goes on and on. He spends so much time with his plants that if I couldn’t see him puttering around, I‘d be sure he had another lady on the side.
G says plants are less troublesome than his wife. Ooo. Who’s cheeky now?
Other than being troublesome, I like to think I can cook. Friends and G have been my most critical of taste testers. But there is only one way to see if I can walk the walk
My friends Chris and Virginia, who run Ovingdean Supper Club, have faith that I can and have asked me to collaborate with them starting 11 October.
Ovingdean Supper Club is a pan-Asian themed dining experience held once a month in their beautiful home just outside of Brighton. I am excited to begin this new venture in my culinary journey and am hoping to see you all there. This Spicy Thai Gazpacho is a tiny taster of what is to come.
If that doesn’t get you, did I mention I can do a pretty decent moonwalk?
Spicy Thai Gazpacho
Yields about 300ml
1tsp vegetable oil
1 lemongrass, bashed and chopped
3 kaffir lime leaves, torn
60ml rice vinegar
1 garlic clove, chopped
1cm galangal, sliced
250g tomatoes, chopped
½ cucumber, peeled and deseeded
1 green bird’s eye chilli
½ red pepper
1tsp fish sauce
1tsp sriracha sauce
½ shallot, chopped
Lime juice, to taste
Pinch of sugar, if needed
White pepper, to taste
Thai basil pesto, to garnish (optional)
1. Heat the oil in a small saucepan over medium heat. Add the galangal, garlic, kaffir leaves and lemongrass cook for 1-2 minutes or until fragrant. Add the rice vinegar and bring the mixture to a gentle simmer. Remove from heat.
2. Add the mixture to a food processor along with the tomatoes. Whizz until smooth.
3. Strain the mixture through a coarse sieve into a large bowl. Add some bits back in if you feel the mixture is too thin. You want this gazpacho to have some body. Discard what is left in the strainer.
4. Add the rest of the ingredients to the bowl and allow to chill for at least 2 hours; overnight is best.
5. Before serving, add a swirl of Thai basil pesto or small cubes of cucumber.