Firstly, let us wish everyone our belated Festive Greetings.
Feliz Navidad. Our Christmas Dinner dessert, Chocolate filled with Chocolate. Yummy. 😉 .
A few days ago we made some classic looking “Goong Che Nam Pla” (Fish Sauce marinated raw Prawns).
We served it in its “original” presentation (whole Prawns). The dish that features on our regular menu is presented differently.
Both versions use the same ingredients, though we added some chopped chillies to this version because our clients loved spicy foods.
Three “Langostinos” were served per person as a small Starter.
(New Style) Goong Che Nam Pla is the only dish that has been on the menu since our first Service.
Natural Casings for Sausages!
A while ago it was almost impossible to find these! But seeing as they are now allowed on the market, we wasted no time in getting stuck in (or stuffing! 😉 ).
Above is our device for filling the Casings.
We made up a (large) batch of Lao Style Sausages, which went down a treat with the clients and especially with the rest of the A-Team. 🙂 .
Of all the Sausages that I have had, Lao Style ones have always been the most aromatic and hearty.
Gone are the days when we used the cut-off top of a plastic Evian bottle to stuff the casings!
This device makes it far easier.
Sous Chef Khamsene gets to grips with the “twisting”.
In order to stop the Casings from bursting when cooking, we cook them at a lower temperature.
They are roasted for about 15 minutes at 160º.
Cooking them too fast over a high flame can cause the casing to split, also cooking them slower in an oven ensures that they remain succulent and tender and not dried out.
We have also made a batch of Soured Lao Sausages, these will be ready for cooking in a few days. 😉 .
Not content with making Lao Style ones, we put the stuffing device to further use by making some “Gourmet Sausages”.
Venison with Forest Fruits, Wild Boar and Thyme and even Red Curry Chicken sausages were stuffed and twisted during the day. However, the nicest ones we made were Duck and Foie Gras.
You can see the Foie Gras through the casing.
These are the only Sausages that we made that needed fast cooking.
Slow cooking them will make the Duck Liver melt away, so they are flashed in a pan before being blasted in a very hot oven and served rare to medium rare. Lovely. 🙂 .