I’m cooking in Bruno’s Restaurant once a month for Special Around The World Cuisine evenings

This month: Thai/Indonesian menu:

– Sweet and Sour Soup with shrimp, lemon grass and coriander

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– Kaeng Khieu Wan Kai (Green Curry)
Chicken and vegetables cooked in coconut milk with Thai spices, served with basil

– Satay Babi Manis (Pork Satay)
Pork fillet marinated in lime and fish sauce served with peanut sauce

– Gado Gado
Cucumber and vegetable salad with spicy peanut dressing

– Fried banana
– Thai rice
– Fresh chutneys and hot sauce

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Banana cake, passion fruit ice-cream and mango coulis

We have a very strange fig tree. It gives bland, tasteless figs in the early summer and delicious fruit in October. Maybe it’s something to do with it growing on top of the filter bed for the septic tank, it must be well fed.

Anyway, we have figs coming out of our ears.

Most of them get made into jam but here are some of the other things I have done with them this week:
– chopped and cooked in the pan with duck breast. Put them in the pan when the duck is nearly cooked, add a little madeira (or similar), and finish cooking until there is a thick sauce.
– in a tart, with some ground almonds.
– with a little cheese on toast, see photo with camembert.
– for breakfast with yoghurt, or even better, fromage blanc made from goats milk.