The Ultimate Valentine Thai Night, Vegetarian Style, with the Cockney Critic

Otherwise known as the cockney critic or Mr Happy Days, Jerry Mullan’s culinary journey has been as diverse as the countries he’s lived and cooked in. Currently, Head Chef of an award-winning West London gastropub, his influences and passion are irresistible whether on a plate or being read.

Today, he shares with the Havering Daily readers, his Ultimate Valentine recipe. Thai, Vegetarian Style.

Jerry Mullan

Valentines’ day, what an amazing day of the year, it’s the time of year where usually the lazier one out of the two usually does all the work. It’s a great opportunity to tell someone how much you love them or apologise to someone depending if you are in the doghouse or not. Regardless of the reason, what better way than to cook a delicious meal. Well, this year, as we can’t go out, why not try this amazing recipe, and really impress your other half. Living in Thai land, I experienced so many flavours, but a green Thai curry and pad thai is always a winner. Yes, I know you are probably thinking that there are a lot of ingredients, but that is all part of the magic, as this could be the easiest recipe in the world (Jeremy Clarkson voice),  but we don’t need to tell anyone that do we? Plus, there is minimal washing up, so everyone is a winner! Have I persuaded all of you yet?

Serves 2

Rice

1 Basmati Rice bag for 2

2 tbsp. Coconut Milk

1/2 tbsp Desiccated Coconut

1/2 tsp. Dried Coriander

Curry

1 tin of Chickpeas

1/2 Butternut Squash

1 tin of Coconut Milk

Green Curry Paste

1/2 Red Onion

1/2 Fresh Lime (Juiced)

1/2 Fresh Lemon (Juiced)

1/4 cup Fresh Coriander

1/4 cup Fresh Parsley

1/2 tsp. Cumin

1 tsp. Turmeric

1/4 tsp. Grounded Ginger 1/2 tsp. Chilli Flakes

Pinch of Salt & Pepper

Pad Thai Noodles

4 Balls of Dried tagliatelle

4 Spring onions

1 Red Pepper

2 tbsp. Flaked Almonds

2 tbsp. Peanut Butter (Chunky works best)

Sauce

1/2 Red Onion

1/2 Fresh Lemon (Juiced)

1/2 Fresh Lime (Juiced) 

1/2 tsp. Cajun Spice

1/2 tsp. Garlic Powder

1/2 tbsp. Honey

If you cook this like a game of Tetris, you can cook it in 20 minutes. So, let’s get started.

Curry

Let’s start firstly with the curry, peel and dice the butternut squash into rough squares, crack open the tin of chickpeas, put both in the pan on a low heat, with a little oil and allow to cook, while we move onto the curry paste. I know you are looking at the ingredients and think it has got everything apart from the kitchen sink in it, but happy days guys. It is all made with love everyone! Add all the ingredients into a smoothie maker and blitz until you have this beautiful green paste.

Green Curry paste

Add the amazing Green Curry paste into the pan, with the chickpeas and butternut squash. Allow it to cook for a few minutes, but not for too long, as we want to keep that beautiful green colour in the curry paste. After a few minutes pour in the coconut milk, bring to the boil and reduce to simmer, and hey presto we have the curry now working! Simple so far no?

Pad Thai

Slice the pepper into long strips, approximately the same size of a French fries, (the chip not the crisp) Place into the frying pan with a little oil and allow to cook. While your over there, give the curry a stir, that smell should filling your kitchen right now.

With this recipe, I use tagliatelle, I have searched high and low for pad Thai noodles, but for the love of me, I cannot find them in any major supermarket. So, if this is the case, tagliatelle is the closest in taste and texture. If you are like me and using tagliatelle, remember to get dried not fresh for this recipe. So, remembering it’s a game of Tetris, boil the kettle and get the water in a pan, ensuring the water is boiling before you add your tagliatelle to cook. I normally follow the manufacturer’s instructions to cook but they usually take around 8 minutes.

When the tagliatelle is on, we can crack on with the amazing sauce. Get all the ingredients for the sauce, that’s right, add them straight into the blender. Then throw it all into your pan and cook until the peppers are soft, should only take a few minutes. When done crack an egg straight in and with a wooden spoon, keep stirring until cooked, add your peanut butter, and when your pasta is done, mix with the sauce and there you go, you have your pad Thai done. Get your rice bag over to chef mike (microwave), following the instructions, heat up. When the rice is done take it from the bag, mix in a couple spoonsfuls of coconut milk and the desiccated coconut and that’s it you’re done.

To plate, serve the curry in a bowl along with the rice, and plate the pad Thai, garnish with chopped spring onions and the almond flakes. And there we go, Mummy Sue would be proud, happy days to our beautiful Valentines’ Day special!

Yummy

I hope it does the trick and everyone has a Happy Days kind of evening Oohh Yeeaahhh!!!!!

Don’t forget to send through some pictures of your recreating this amazing, tasty yet quick Valentine’s Day meal.

Much Love from the Cockney Critic!

Find Jerry on Instagram https://www.instagram.com/happidayz777/

The Havering Daily