Thai Weeping Tiger

 I had the most wonderful week at work, hard work with a huge dollop of good luck led to a weekend of indulgence and Yahooing which I couldn't have enjoyed more. Come Sunday I was very glad to stay at home and what could be better to recover than some spicy Thai food and no booze!

There are a few stories why this is called Weeping Tiger but truth is I have no idea why it's called that, I first had this in the 1990's at the Blue Elephant in London loved it then and order it whenever I see it on the menu.

It couldn't be simpler start with some finely chopped Ginger about a third of a thumbs worth put it in a bowl with 3 or 4 chopped Red Chillies, yep its very hot, use less if you are nervous, add a good glug to fill a small bowl about half way of Light Soy Sauce the juice of two limes a tbsp of Fish Sauce and ideally fresh Coriander, I only had dry but that worked, and half a clove of crushed Garlic, I usually boil the garlic first so it doesn't have that raw taste which can be a bit overpowering.

Give it all a good stir and taste may need a little sugar. I use this as both a marinade and a dipping sauce to serve with the meat.

Now marinate a Rib Eye or Sirloin Steak for about 20 minutes, because of the Lime it's probably enough and then cook your steak on a griddle pan a minute either side let it rest and drizzle with the sauce.

Delicious , I served with Sticky Thai rice and a Red Chicken Curry gorgeous.

Steak Sandwich

I am really busy at work at the moment, so I wanted something quick, I had a spare Entrecôte steak cut a little thin for a steak Dinner but ideal for a decent sandwich.
This recipe is based on Jamie's Steak Sandwich from 30 minute meals, really good book by the way! but as ever I have changed it to what I like and what I had.

I started putting some chopped jarred Red peppers on a board, Seasoned with Salt and Pepper added some fresh Thyme, Oregano Parsley two fresh Red Chillies seeds and all a glug of Olive Oil,Then put some sliced Tomatoes in an Oven proof dish with Herb De Provence a glug of Oil and throw them into the Oven, not long 15 minutes before I start the steaks at 200c

I had already taken the Steak out the fridge, added a glug of Oil some Thyme, Seasoned and rubbed into the steak, Got the Griddle Pan really hot, then put a loaf of Ciabatta Bread in the Oven.
Griddle the Steak for two minutes one side one minute the other and placed on the board with my Peppers and Herb mix to let it rest.

Whiz up some chickpeas with a glug of Lemon Olive Oil and a splash of water to make a puree, Take the Ciabatta out the oven and with a bread knife cut in half lengthways, The bottom half spread with the humus add the sliced Tomatoes that you cooked in the oven, some Rocket would be best all I had was a leftover bag of mixed Salad to top it.
Slice the steak and rub it into the Herb Pepper mix, all the juices from the steak should now have seeped into the mix..glorious flavours, add the steak to the Ciabatta scooping up the Red Pepper Herb mix with a knife to put on top.
Take the top of the ciabatta and rub it into what remains of the red pepper mix and put on top of what has to be the most delicious flavour exploding sandwiches, enough to serve two.