Author: Cuisine (Cuisine Contributor1)

Recipe

SMOKED NAM PRIK EGGPLANT SALAD

Nam prik is a classic Thai sauce that works really well with eggplant. Smoking the eggplant adds another dimension of flavour here, but be sure to get the strips in the nam prik as soon as you can while they’re still warm to allow the eggplant to soak up the flavours. This is a good dish warm or cool, and I like it with rice and a side of grilled fish, as pictured at right.

Recipe

MONKFISH KEBABS WITH THAI NOODLE SALAD

These zingy fish kebabs are perfect for a summer meal. The original recipe came from issue 8, and it’s hard to believe we were lacking in so many essential ingredients for a Thai recipe back in 1988 – pasta bows were used instead of rice noodles, bay leaves stood in for kaffir lime leaves, and there was no fish sauce! If you can remember to soak the bamboo skewers overnight they last well on the barbecue.

Recipe

PULLED PORK QUESADILLAS WITH SMASHED AVOCADO & TOMATO SALSA

These quesadillas featuring leftover pulled pork, onions and cheese topped with sour cream, coriander, tomatoes and avocado are super delicious, yet so easy to make. The trick is having everything prepared and ready to go because once they hit the hot plate they are ready in minutes.

Leftover pulled pork from last night’s dinner becomes the ultimate indulgent camping breakfast – cheesy quesadillas with a zingy tomato salsa and smashed avocado.

Recipe

PULLED PORK WITH EASY TOMATO BARBECUE SAUCE, CHEESY POLENTA & BARBECUE SLAW

Slow-cooked barbecue pork is a thing of beauty, not least because it is so incredibly easy to make and yet hugely popular. Add quick cheesy soft polenta and an American-style slaw and you’ll be in barbecue bliss before you know it.

The tomato barbecue sauce is super easy and can be made in advance and stored in a sealed container in the fridge for up to a week. Use any leftover pork to make the indulgent breakfast quesadillas overleaf.

Recipe

SOURDOUGH CRUMPETS WITH RHUBARB & CRÈME FRAÎCHE

These crumpets use a sourdough starter, which you can make from scratch if you don't have access to one. Simply mix 100ml flour and 100ml water in a jar and cover with a cloth so that bugs can’t contaminate it. Depending on how warm it is where you are, the mixture will become active after three to seven days, at which point it’s ready to go. It will become bubbly, have a pleasant, fruity type of smell and should taste slightly acidic. You’ll know if it has gone bad! There’s a wealth of great information online on how to maintain your starter once it’s active.