Midweek
Monday and Tuesday, Susan and Katie spent the days in London...and then I'd pick them up at the train station. On Monday I was too tired to cook, so we went to a cool old pub in town and had delicious pub grub like Beef and Speckled Hen pie (SH is an ale.) But we were smart and went to the grocer on the way home so on Tuesday we made a Burmese Chili Pork Salad.
Burmese Chili Pork Salad
2 Tablespoons of groundnut oil
3 garlic cloves, finely chopped
Three or four shallots, chopped
One package of mushrooms, chopped
2 large dried chilis, coarsely chopped (or just use dried chili flakes...maybe 1 1/2 Tablespoons)
Minced pork...like maybe a pound?
Tender young broccoli stems, cut in bitesize pieces
Carrot slivers
2 Tablespoons fish sauce
2 Tablespoons soy sauce
1 teaspoon sugar
Lettuce, tomato, and cucumber
Heat the wok. Heat the oil. Toss in the garlic and cook for a minute or two, ditto for the shallots, and then the mushrooms. Add the chili and stir for about 20 seconds. Then add the pork and cook until almost done. Now add the broccoli and carrots and toss around until they're to the tooth. Add remaining ingredients and heat it up properly, simmering on a low burner.
Now prepare salad dishes with the lettuce, tomato, and cucumber. Then you're ready to put the pork mixture on the salads and enjoy.
It was yummy...we had cocktails (sidecars and manhattans) and it was a perfect evening.
On Wednesday, we went into the city again. We headed to Kensington Palace to meet Patricia. She had the costume curator give us a behind the scenes tour of the collection and the palace...very fun. (Susan is the textile curator at the Atlanta History Center, so for her it was shop talk.) We stopped in the Orangery for lunch and then high-tailed to the V&A for the afternoon. Late afternoon coffee stop, and then a stroll through Kensington to a nice little Italian place for dinner.
Burmese Chili Pork Salad
2 Tablespoons of groundnut oil
3 garlic cloves, finely chopped
Three or four shallots, chopped
One package of mushrooms, chopped
2 large dried chilis, coarsely chopped (or just use dried chili flakes...maybe 1 1/2 Tablespoons)
Minced pork...like maybe a pound?
Tender young broccoli stems, cut in bitesize pieces
Carrot slivers
2 Tablespoons fish sauce
2 Tablespoons soy sauce
1 teaspoon sugar
Lettuce, tomato, and cucumber
Heat the wok. Heat the oil. Toss in the garlic and cook for a minute or two, ditto for the shallots, and then the mushrooms. Add the chili and stir for about 20 seconds. Then add the pork and cook until almost done. Now add the broccoli and carrots and toss around until they're to the tooth. Add remaining ingredients and heat it up properly, simmering on a low burner.
Now prepare salad dishes with the lettuce, tomato, and cucumber. Then you're ready to put the pork mixture on the salads and enjoy.
It was yummy...we had cocktails (sidecars and manhattans) and it was a perfect evening.
On Wednesday, we went into the city again. We headed to Kensington Palace to meet Patricia. She had the costume curator give us a behind the scenes tour of the collection and the palace...very fun. (Susan is the textile curator at the Atlanta History Center, so for her it was shop talk.) We stopped in the Orangery for lunch and then high-tailed to the V&A for the afternoon. Late afternoon coffee stop, and then a stroll through Kensington to a nice little Italian place for dinner.
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