Dinner parties can be a pretty stressful experience at times for the person in the kitchen. As a food blogger very used to taking my time plating food and making it look photogenic, the idea of plating multiple dishes at a fast enough pace to prevent them turning cold is quite a daunting thing for me. So daunting in fact that I have decided on a new approach to dinner parties lately… a help yourself approach! Some may see it as an easy way out, but I don’t see it like that. If anything I think it makes a far more enjoyable and interactive dinner experience.
I’d be lying if I told you that making a Thai curry was easy. It’s not. In actual fact making a good Thai curry is really quite difficult. The curry paste at the heart of any Thai curry is usually hugely complex and consists of a long list of ingredients that each need to be balanced to perfection. It is also a very time consuming process so I would suggest investing in a good pestle and mortar to make it a bit easier for yourself. Am I putting you off making your own? I really hope not, because although Thai curry’s are a challenge to make, the end result is so worth it.
There is something very special about slow cooked food. The flavours, the smell, the texture, just everything about it is perfect. Nothing can beat it but yet some people are very put off by it. Some worry that they will be left with a dried out and tasteless dish, whereas others worry that they just don’t have enough time. Well I am about to, as always, challenge both these ideas and hopefully convert you all to this wonderful technique of cooking using my Amazing Pulled Beef recipe.