Inspired Essex Magazine

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Celebrate Thai New Year!


Thai Crab and Crayfish Rice

Thai New Year is from 13th – 15th April, and inspired by MasterChef and the impending Thai New Year celebrations, Tilda has put together a simple royal banquet that you can easily recreate at home to help celebrate the Songkran festival this April.

Steeped in thousands of years of tradition, Songkran is an opportunity for Thai families and friends to get together and make resolutions for the year ahead. Many Thai people mark the coming new year by throwing water on their family and friends, a Buddhist sign of respect.

To celebrate Thai New Year without getting wet, Tilda has devised a delicious Thai inspired menu which balances all of the key elements of sweet, sour, hot and salt.  Try the Thai Crab & Crayfish Rice Timbales served on a bed of salad or the Thai Vegetable Stir Fry with Coriander Rice.

Thai Crab & Crayfish Rice Timbales

Serves 4
Prep time: 5 minutes
Cook time: 2 minutes

250g pack Tilda Coconut, Chilli & Lemongrass rice
100g fresh white crabmeat
180g crayfish tails in brine, drained
1 tbsp chopped chives
1 lime
2 tbsp half fat crème fraiche (50g)

Grease 4 x 175g ramekins or dariole moulds.

Cook rice according to the pack, cool slightly.   Stir in the crabmeat, crayfish, chives, lime zest and juice from half the lime. Chill until needed.

Press into the moulds then up-turn onto plates and serve with salad and lime wedges.

Thai Vegetable Stir FryThai Vegetable Stir Fry with Coriander Rice

Serves 4
Prep time: 10 minutes
Cook time: 10 minutes

2 x 250g packs Tilda Lime & Coriander rice
1 tbsp oil
250g mushrooms, halved
100g soya beans
175g baby corn, halved
1 red pepper, sliced into long strips
2 tbsp Thai Taste Thai green curry paste (60g)
2 pak choi, sliced (235g)
160ml can coconut cream
2 tsp Thai fish sauce
2 tsp toasted sesame seeds (opt)

Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and pepper for 3-4 minutes.  Add the curry paste and fry for 2-3 minutes.  Stir in the pak choi and fry for 2 minutes. Add the coconut cream and fish sauce, simmer for 1-2 minutes.

Meanwhile, cook the rice according to the pack and garnish with the sesame seeds if using. Serve with the vegetable stir fry.

Cooks tip
For a meat option, replace the mushrooms, soya beans and baby corn with 500g minced turkey.

Trying this at home? Let us know how you get on!

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This entry was posted on April 12, 2012 by in Dine in Style and tagged , , , , , .
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