Thank you so much to everyone who came to our Thai Supper night at The Chancery pub last week. As promised, I have shared here my Thai style dressing which I demo'd on the evening, and which you would have enjoyed on your starter of beetroot cured salmon and Thai pickles. Please let us know if you give it a go - it's super simple to make, and it's great as an alternative to mayo on a winter slaw.
Our next supper night is going to be at The Langley Park Golf Club. We're going to be hosting a Spanish evening with welcome sangria, 3 course meal, and Gipsy King music from the amazing Andalus duo. Tickets must be purchased in advance
1 lime (juice and finely grated zest)
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon soy sauce (or Tamari soy if you would prefer a no gluten version)
Pinch of freshly chopped red chilli
1 thumb fresh ginger finely grated
Add all of the ingredients to a clean jam jar, secure the lid and give a good shake. Serve over fish, salad, or mixed through raw grated cabbage, carrot and onions.