Our latest cooking bits and bobs. Asian style.....

I have been so slack with my wee blog.  

But we are getting into more Thai stuff of late (sometimes anyway).  We did this delicious Thai sauce which we served with black rice and grilled smoked chicken (with fresh coriander! always a ! in theses parts).

We  then decided to venture into Chinese Dumpling pot stickers.  We made our own dumpling wrappers, it was a little wet in honesty so we couldn't roll them easily or fold them easily.  They were filled with pork mince and other stuff (sesame oil, ginger, garlic, tamari, chilli, onion etc) and served with black sticky rice and a dipping sauce.  It tasted good.  But the pot stickers weren't perfect.  Next time I will get that dough right like we do when we make fresh apple strudel dough.

Next up, tandoori turkey leg.  We buy it for 4euro50 per kg or lessand it's absolutely amazing.  OK maybe it looks burnt.  But it's gorgeously caramelised  grilled off at the end of cooking which is what we do with tandoori cooking here in our house and it's a huge piece of leg which feeds us very well indeed.  I didn't realise how sweet turkey is. It's amazing with Indian spices. How I bow down to yummy Turkey leg.  Yum.

And finally, pork. Tandoori pork leg. One of the most amazing dishes I've eaten in my life so far.  No kidding.  It's the cut of the pork straight through the top part of the leg. It's f...ing cheap here.  For 3 euro we get a kg of amazing leg meat.  And it tastes UNREAL.

We cooked it long and slow in the oven with Andy's tandoori spice mix, this time (as with every time) a little different  A little more star anise, a little more clove and cardamon. Honestly it tasted like the best version on Chinese bbq pork but with a slight Indian twist.  The sweet, salt, sour, anise deliciousness was utterly unbelievable.  I had to put the leftovers in the freezer because right now I'd be knocking the whole thing off.  YUM SCRUM!!!!!!!