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Showing posts from March, 2018

#15 Sampling all things new at Sukhothai this month...

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We arrived to a busy event at the brilliant Sukhothai last Tuesday as the team hosted an evening of fabulous food. We became the first to try and sample their new menu which has not seen a change in 15 years. We were greeted with smiles and a warm welcome before ordering a round of Singha’s and taking our seats at the bar. It would be fair to say we were excited for tonight’s new menu. We had visited earlier in the year and remarked then on how good Sukhothai produces a feeling of Thailand through good food and excellent service. Tonight was no different; commenting again on how Sukhothai cares for those who visit in both of these ways. 
(Sukhothai have four restaurants - we visited their restaurant located on the South Parade in Leeds)
Sukhothai was busy with early evening diners. We picked up our drinks and made our way from the bar and into the restaurant. As we did so we couldn’t help but take in the pictures of Sukhothai’s history. Owner Ban Kaewkraikhot has worked hard to build …

#14 Visiting Sukhothai

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Sawasdee Ka! Five-star food treatment is exactly what we got after visiting the award winning Sukhothai restaurant in Leeds last night. Meaning the ‘dawn of happiness’ Sukhothai did exactly that – as both of us were overwhelmed with the quality of food and service which was presented to us.
We settled at our seats in the busy restaurant located on the South Parade in Leeds. We ordered drinks – namely the bottled Chang so familiar with this fabulous part of south east Asia - before reading through the menu and ordering our food this evening. It must be noted that the list of food at Sukhothai is extensive and truly authentic (owner and head chef Ban Kaewkraikhot opened her first UK restaurant in 2002 in Chapel Allerton following 8 years of running her restaurant in Bangkok).
Having decided our starters, we were not waiting long until we were served our food. First up was a Satay Gai consisting of skewered and grilled tender chicken served with a deliciously smooth peanut sauce.We also …

#12 Beer can chicken

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Beer butt chicken may have origins stateside, but it was Jamie Oliver who really kick started the idea of oven style beer can chicken here in the UK. The lager adds flavour but its real beauty is keeping the moisture (constant steam) through a full roast. Alternatively – a can of cider would work equally well here. This is my version and includes just about any dry spice you can lay your hands on! It is easily adapted and you should experiment a little with the spices substituting those you may not have. All of my recipes have been tried and tested. All photos are my own.
Serves 4 
Ingredients 1 medium organic and sustainable chicken 1 half can of lager 1 heaped tablespoon of light muscovado sugar (alternatively dark if you have it) 1 teaspoon each of – ground cumin, ground coriander, yellow mustard powder, garam masala, turmeric, ground black pepper, fennel seeds ½ teaspoon of ground chilli powder. 3 tablespoons of olive oil A good pinch of Maldon sea salt
To garnish 1 handful of chopp…