Food & Wine Q&A - COVID-19
April 16, 2020
‘Food’ and ‘Wine’ – two of our favorite words. And if you’re anything like us, you’re going to love today’s Q&A!
We’re doing things slightly differently and featuring not just one mastermind, but two, very talented ladies who share our passion for food and wine. Meet the Wine Fairy, Katie Barratt, and Private Chef, Preeti Bardolia, who will be sharing their perspective on the Covid-19 situation and beyond.
Pad Thai Sauce:
1/3 cup brown sugar
¼ fish sauce
¼ cup tamarind puree
(or substitute with 2 tablespoons tomato sauce with juice of half a lime)
2 tablespoon soy sauce
Juice of 1 lime
300g rice noodles
Oil for frying
Vegetables of your choice:
10 tenderstem brocollini
2 carrots – julienned
4 small zucchini – julienned
A big handful of spinach
30g bean sprouts
2 stalks spring onion, finely sliced
Protein of your choice:
400g Tofu, chicken, shrimps, pork fillet
2 cloves garlic
Oil for frying
¼ cup salted peanuts, chopped
Chilli flakes to taste
Few sprigs of coriander
Start off by preparing the sauce by combining all of the ingredients together in a bottle. Place the lid on and shake well until combined.
Next boil the rice noodles for about 5 minutes until cooked through. Drain, rinse in cold water and coat with a bit of oil to stop the noodles from sticking. Set aside until later.
Prepare the egg by whisking in a small bowl with some salt. Heat up a small non-stick frying pan and fry in the same way you would an omelette, over a medium heat. Once cooked on the surface, roll up as you would a pancake. Once cool, cut into slices. This is the garnish for the pad thai.
Prepare the filling by cooking your vegetables now. Heat up a pan and add the hard vegetables first ie. Tenderstem broccoli and carrots. Once slightly cooked through, add the zucchini. Cook further and then add the spinach. Season with salt. Remove from the pan.
Next cook the protein by adding oil to the hot pan. Fry the garlic gently over a medium heat, stirring consistently. Increase the heat and add the protein to the pan, season and fry until cooked through, tossing continuously.
Add the vegetables back to the pan with the protein together with the noodles. Toss through well and season with 5 tablespoons of sauce. Add more sauce if necessary. Add the chopped egg omelette, spring onion and the bean sprouts and toss through again.
Place in a beautiful bowl, garnish with peanuts, chilli flakes, lime wedges and coriander leaves.