We had a meeting of our cooking club on Friday and the theme was Thai food. I’ve written about our Happy Cooking Club before (see Happy Cooking Pasta!). This year so far we have done a master class in bread making, Chinese, Thai and Indian food and pasta making. We’ve decided to end off the year baking Christmas biscuits parcels for our local old age home. We have so many ideas and dreams about what we would like to do, but unfortunately not enough time between the eight of us so there are lots of adventures to look forward to next year!
This month’s meeting was hosted by our friend Heidi in her new home, which has become known around town as the “White House”. Pretty much everything with a painted surface inside and out is white, making it a stunning backdrop for her collection of glass, silver and ceramic objects and a quirky, colourful art collection. There are views of the sandstone cliffs behind the house and out over Ladybrand town towards the Maluti mountains. It is situated next to an old Boer War graveyard for British soldiers, which adds even more character to the setting.
I arrived at this stylish, elegant location straight from our cattle course so the contrast couldn’t have been greater! I was immediately served a delicious strong cappuccino since I had complained that there was no good coffee in sight at the Stockman School (see The stockman and his love).
Heidi prepared a feast of Thai food, while the rest of us mostly watched and enjoyed eating it! Many of the recipes were from the Wagamama Cookbook. We had sticky rice with coconut milk and shrimp, prawns with coriander and chilli, sweet corn cakes, fried fish cakes with green beans, char grilled chicken with yakitori sauce and various delicious side sauces. There were also some steamed dumplings sourced from our local Chinese shop and delicious Thai lettuce rolls. My favourite side dish of the day was a cucumber relish or Ayat. It is sweet and sticky with roasted peanuts and cucumber. Yum, delicious yum!
The meal was ended off with a light and refreshing litchi and ginger sorbet. A perfect summer desert that we are all sure to make again in the coming months.
Thank you Heidi for a wonderful Thai demonstration and all the effort you made to present it so beautifully. We are very happy, lucky ladies indeed!