Cookbook: Spirit House: Thai Cooking – Helen Brierty and Annette Fear
After going on a 4-day food tour in Thailand with the people of Spirit House restaurant on the Sunshine Coast I decided to choose the Spirit House cookbook for our second Cookbook Club.
We played a slide show of our holiday pics while digging into some tasty food. I actually remembered to take photos this time too!
Seafood Noodle Balls with Sweet Chilli Sauce – These were a huge hit and half of them were eating while Issy was still cooking them. Hence why at the start of the meal, there are only a few left.
Thai Fishcakes with sweet chilli sauce and cucumber relish – not pictured, they were dished out before I could bring my camera out. Even though you can’t see them, they were tasty!
Steamed Scallop Wontons with Ginger Dipping Sauce
Szechwan Pepper-crusted Rare Tuna with Pickled Ginger, Avocado and Wasabi Mayonnaise
This was one of my favourite dishes even though I don’t normally like tuna. Katy totally won the plating trophy with her dish as well.
For some reason I don’t have a photograph of either of the curries. Loved both of them though and you can make heaps of curry paste and freeze it for next time.
Classic Green Curry of Chicken and Thai Basil
Red Curry of Duck and Lychees
Lemongrass Pork with Field Mushrooms
Stir Fry of Pork with Thai eggplant and chilli jam.
Spice Coconut Cake with Tropical Fruits and Palm Sugar Sauce – Mel’s beautiful cake with two sauces and lychees! I would definitely let Mel cook this for me again haha.
Lime and Ginger Tart – Inga’s tart was really yummy, but we were all a bit puzzled as to why the lime tart tasted like a lemon tart.
And to go with the meal I decided to buy some Spirit House ice-cream. Couldn’t decide on one flavour, so I bought all four. We all had mixed opinions about which ones we preferred. The flavours were white chocolate and chai, vanilla and candied ginger, chocolate and chilli, coconut and lime.
Another successful cookbook club!
Recipe time! Here’s the recipe for the seafood noodle balls, chosen because we simply couldn’t stop eating them (until there were none left). **Note: Because Issy is allergy to prawns, we made half the recipe with prawns and other half with scallop meat instead. Worked out really well!
Seafood Noodle Balls with Sweet Chilli Sauce
200g prawn meat, roughly chopped
200g squid, roughly chopped
1 red onion, thinly sliced
1/2 cup chopped coriander stems
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
2 eggs, beaten
1/2 cup plain flour
fish sauce, to taste
freshly ground white pepper
1 teaspoon sambal olek (ground chilli, sold in jars)
2 bundles dried egg noodles, soaked in warm water until soft, then drained and cut into 5cm pieces
2 cups vegetable oil
Sweet chilli sauce to serve
Place all the ingredients except the oil in a large bowl and mix thoroughly until well combined. Heat oil in wok. Drop teaspoons of the mixture into hot oil and cook until golden brown, about 5 minutes. Don’t make the balls too large or they will be doughy in the middle. Drain on paper towel. Serve with sweet chilli sauce.