Came back from BKK

One day I shall write an account of a w/end in BKK.....thank the lord we live here not there. The babe leaping up and down in the airport, having rung me every six hours day and night for four days. Monday 5.00 am wakes K...time to go airport get Daddy...yeah yeah another 5 hours....I bought her a Thomas The Tank Engine train. Very big in Japan!! Brian Wildsmith's The Hare and The Tortoise-in Thai and Dr.Seuss.....

We cannot think straight by way of HAVING to decide whether to come back to the UK at the end of March..as at 14.00 hours No, but at 11.00 was Yes...How can we tell?
Whatever v. pricey...though discovered cheap tickets on Thai. Come live the post Tsunami Experience...better Not.....

Here, by request!!..."well really!! said Cat", hope you know your Russell Hoban/Maurice Sendak??

Les Cotes de Chevreuil facon Milord Byron

One could say that this was the final meal of the war party at Missolonghi-don’t they now make radiators for Argos? Cumin having penetrated Greek Cuisine through the influence of the Turk on his way to conquer Macedonia., or more likely through Averroes and Galen.

However, in truth, this dish was also a result of the last visit to the Tung Kwian Market, between Chiang Mai and Thoen. Next to the stall selling the Sanglier and what I took to be a skinned dog, but turned out to be a calf foetus …eat on…was some Venison.

500g Loin of venison
1 Red Onion
5 Cloves Garlic
Dessertspoon Black Peppercorns
2 Tablespoons White Cumin/Jeera seeds
Teaspoon Juniper Berries
Good Pinch of Sea Salt Crystals
Juice of a Lemon or Lime
Olive Oil
Coriander Leaves

The venison should be cut into fillets about the thickness and size of a veal escalope. 500g should provide enough for four people.

Peel and Chop the Onion roughly. Crush it a bit so some of the juices come out.
Crush and skin the Garlic cloves.
Crush the Juniper Berries

Put Black Pepper and Cumin into a blender/mill and grind until finely ground. Add the Garlic, Black Pepper, Juniper Berries, a little Lemon/Lime Juice and a little Olive Oil. Blend further until you have a decent paste

Put the Onion in a dish, spread the paste over both sides of the Venison fillets, place on top of the Onion, pour over a little more Olive Oil and the rest of the Lemon Juice. Place in refrigerator and marinade for at least an hour. The meat should be turned and the marinade redistributed after half an hour. The longer it is left the better.

Remove fillets from the refrigerator and leave at room temperature for 10 minutes or so. Heat a grill and lightly grill the fillets on both sides. They should be as a good steak, browned on the outside and pink inside, so grill quickly.
They can, of course, be fried if you prefer.

Serve on a dish, with any juices poured over and a sprinkling of Salt and Coriander Leaves.

We eat this with a Green Salad and a version of Pommes Parmentieres, which is easy:

Peel Two or Three Large Potatoes
Cut into Cubes about Half an Inch Square.
Place in a bowl and pour boiling water over to cover. Leave for a minute or so, drain and dry.
In a Grill or other pan heat 1 Coffee Cup Olive Oil and 125g of butter.
Place potatoes in dish and make sure all cubes are coated with oil/butter.
Grill until browned, turning regularly.
Drain Potatoes and place on dish with kitchen paper to get rid of any excess fat. Remove paper and serve with the Venison.

Some Red Currant or Apple/Mint Jelly or whatever should be offered.