FRIDAY NIGHT SUPPER WITH FRIENDS

The clouds looked very threatening when we set off for supper in Hampton Hill, and Other Half had a bad back, so a stroll which usually takes about 15 minutes was likely to be far longer. We'd only got to the end of our road when the lowering dark grey clouds decided to dump their load of rain on us. Sheltering under a tree for 10 mins with a broken umbrella, we debated whether to walk home to get the car: in the end, we caught the R68 bus....

Arriving at our friends' house, we were greeted with glasses of chilled wine and cold beer, intriguing and delicious canapes (a twist on those Chinese pancakes more usually wrapped around crispy aromatic duck), and lots of cheerful "thank God it's Friday" conversation in the kitchen. The theme of the food was most definitely oriental, more specifically, Thai - a cuisine which I've struggled to master, so much so that I have given up trying, preferring to make green or red curry out of a bought paste. The food was wonderful, bursting with interesting, fresh, zingy flavours: perfectly formed crab cakes, followed by a frgrant green chicken curry, with a pistachio and saffron kulfi (Indian icecream) for pudding. But the highlight of highlights, for me, was the green papaya salad.

I've eaten this fresh, zingy salad at the restaurant at Petersham Nurseries, but owing to the difficulty of procuring the ingredients, have only attempted to make it once. It was truly delicious, the perfect compliment to the curry. I had seconds - I had to. All day on Saturday, I couldn't stop thinking about the delicious, fresh flavours and texture of that salad.

Between the main course and the pudding, I was prevailed upon to play the piano (it didn't take much prevailing, it has to be said!). I'm piano teacher to the hostess's two children, and also to one of the other guests, Sarah, who is about to take her Grade 2 exam. I played some Liszt, and, apparently inspired by teacher, the children then did a turn each, rattling through their exam pieces. Then Sarah stepped up and played the opening of the beautiful G minor Minuet by Bach she is playing in her exam.

It was a really lovely evening - fine food, good conversation, good friends - and a drop of music too.

The recipe comes from Caroline, my hostess. You will need to visit a specialist Asian supermarket or deli for some of the ingredients, though others (palm sugar, fish sauce) are available in Waitrose and the like. I discovered a whole array of Thai ingredients in the new oriental supermarket that has opened in Kingston - which saved a trip to Richmond, where apparently green papaya may be bought for ready money......



Green Papaya Salad
Serves 4

400g green papaya, peeled weight, deseeded and cut into julienne strips or grated
2 cloves of garlic
25g dried shrimps
1 bird's eye or large red chilli (depending on your heat preference!) coarsely chopped
50g roasted, unsalted peanuts
250g tomatoes, deseeded and cubed
150g snake beans or large green beans, sliced
4-5 tbsps fish sauce (nam pla)
4-5 tbsps lime juice
1 small bunch Thai basil (if you can get it), cut into small pieces

Traditionally, this salad is made in a large pestle and mortar, but if you only have a small one, make in batches and place in a bowl, mixing at the last moment before serving.

Peel and grate the papaya and place in a large bowl

Place the garlic, shrimps and chilli in a pestle and mortar and pound well. Add the peanuts, and lightly smash, breaking into large chunks. Lightly crush the beans and tomatoes. Add everything to the bowl with the papaya, and season with fish sauce, lime juice and basil.

This can be served as an accompaniment to a curry, or grilled meat or fish. Or can be eaten as a starter - which is how I had it at Petersham Nurseries.

Longdan Asian supermarket 
Petersham Nurseries Cafe

Comments

Popular posts from this blog

OTTOLENGHI'S YOGHURT SAUCE

MONDAY SUPPER: NORTH AFRICAN LAMB WITH CHILLI, GINGER & CHICKPEAS

BENEDICT BARS