Saturday, 9 February 2013

Thai Lamb Noodles

This recipe almost didn't make it onto the blog, and that would have been sad. Very sad. This is an all time favourite in the Ellwood household, and the most requested dinner by far.

I made it three times in the hope of putting it on here (actually, I've made it hundreds of times over the years, but three times I actually took photos for you), but all in vain.

You see, the problem was that this poor recipe falls into my "it's just not that pretty" category. I've been known to serve it to friends with the disclaimer "I know it's not pretty, but it tastes so good I'm hoping you'll forgive me"- thankfully, they always have!

The problem with blogging recipes is that the visual is all you have to go on. Well, that and my word.

Which is why I tried my very very best to make this as attractive as possible for you... but please do take my word that it tastes a million times better than it looks.

That wasn't the only problem I faced in getting this recipe on here though. Having tried and tried and then tried again to make it presentable, I then left my trusty recipe notebook in Edinburgh when I went home for Christmas. Oops. You wouldn't think that would be much of a problem with a recipe I know so well I could make it in my sleep, but it actually is! You see, knowing it so well means I usually make it by instinct and by taste, tweaking as I go, so I have no idea of the actual measurements! So last time, I carefully noted (scribbled) down all the measurements as I went so I could share it with you. Then I left my notebook in Edinburgh.

Thank goodness for an amazing Momma who knows just how important that notebook is and posted it to me so I wouldn't be without it!

That's the first reason for thanking Momma Grant for this recipe.

The second is that this actually originated from one of her concoctions, one that I loved so much that I recreated it and adopted it as my own. Wouldn't it have been so much simpler if I'd asked her for her recipe all those years ago, so I would have had the measurements all along?! Shame I'm not that clever.

Everyone say, "Thank you, Momma Grant"!

Thai Lamb Noodles
Serves 4

500g lamb mince
300g fresh rice noodles or 200g dried
175g baby corn, snapped roughly into three sections
250g mushrooms, sliced (we like chestnut)
3 tblspns thai green curry paste (use your favourite)
800ml coconut milk
1 tblspn palm sugar (dark brown sugar will do)
2 tblspns fish sauce
1 tblspn minced ginger*
6 spring onions, finely chopped
1 lime

*Note: I love ginger. In fact, love isn't a strong enough word to describe my feelings for ginger. I would add it to my cereal... if I ate cereal. Maybe I'll start so I can add ginger to it. Hmm. Anyway, if your feelings for ginger aren't quite so strong, please feel free to reduce this quantity!

1) In a high sided pan heat a tblpsn of olive oil over a medium heat. Add the lamb mince and cook until browned all over. At this point you may want/ need to drain off some of the excess fat that it has released. Remove from the pan and set aside

2) Add the baby corn and mushrooms to the pan and stir fry for a few minutes until the mushrooms have softened and browned.

3) Add in the curry paste and ginger and stir fry for a further minute.

4) Return the mince to the pan and the spring onions (reserving a few for the end), then stir everything well to combine.

5) Add the coconut milk, fish sauce, sugar and juice of half the lime and stir well. Bring to a gentle simmer and then leave for 10 minutes.

6) If you're using dried noodles you have an option here. If you prefer a broth like dish, then follow the packet instructions to cook them and then add them to the large pot only for a minute to heat through and combine (do the same for the fresh noodles). If, like Mr E, you prefer a thicker more curry like sauce then add the noodles to the large pot and submerge in the sauce, cooking for as long as the packet instructs (ours take 5 minutes).

Serve sprinkled with the reserved spring onions and a slice of lime for people to add to their taste.

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