I am sat here typing this out with one finger, as I stupidly touched my eye after cutting the Chili and I am now sat with a cold flannel to try and dull the burn, there is no hope for me honestly !
Anyway, I have family congregating on us after Lunch on Christmas day, and I refuse to pay £stupid for a small amount of canapé’s, so me being frugal, have decided on making my own posh ones for pennies ! These don’t take long, they are super simple and they taste fab ! I made 24 Thai Baskets and it cost around £2.
I had a scout in Sainsburys this week, and to put on a mini spread with ready made tip bits, wouldn’t give you much change out of £40, So I will save myself a fortune ! I will run a couple of recipes over the next couple of days, to give you some more ideas.
You will need…
2 cups of plain flour
1 cup of water
1 tsp salt
1 tbsp Chili flakes
500g minced pork
1 red chili chopped finely
2 garlic cloves chopped
Juice from 1 lime
2 tbsp Soy Sauce
2 tbsp fish sauce
1 tbsp sugar
1 tbsp crushed lemon grass
2 tbsp thai basil
1 good handful of coriander finely chopped
This is such a simple dough, and I have given you an easy way to measure this out so that you can’t go wrong !
Turn the oven onto a medium heat and get a Yorkshire pudding tin to hand. Paint around the edges of the pudding slots with coconut or sesame oil and put to the side.
Put the Flour, water, salt and chili flakes into a bowl and mix this well, when it has all bonded together, turn it out onto a floured surface and knead it for a minute, flour a rolling pin and start to roll it out.
Cut the dough into four, and roll out the one quarter, try and roll it thinly and cut it into squares, I got 24 out of the above mixture. Push a square into a pudding slot, and brush a tiny bit of coconut oil on the edges. When the tray is full, pop it into the oven for around 10 minutes or until it is looking golden.
Lemon Grass can be bought in a jar, all ready prepared or if you can buy this fresh, it is even better. With a rolling pin, smash the lemon grass, as this breaks down the fibres and really releases the flavour. Slice this up finely, ready to be added to the Pork.
While the pastry is cooking, heat some coconut oil in a pan and add the lemon grass and garlic. Cook this for a minute and then add the Chili and pork, fry this off until it is brown and then add the soy sauce, fish sauce, lime, sugar and Thai basil.
Turn this down to a simmer and cook for a further five minutes, stirring often. Remove from the heat and let it cool slightly.
Remove the baskets from the tin and let them cool.
When you are ready to serve these, heat up the Pork so that it is warm, fill the baskets and cover with coriander and chili flakes if you want some more heat.
It is great if you can cook the Pork the day before the event, so that the flavours infuse more and make it that little bit tastier !