Like any disciple of pleasure, leisure and culture, I am an EXCELLENT chef.
So allow me to grant you all access to my “go to” recipe for a quick, gorge and simple meal that will end any hectic afternoon of gallery-cruising, boutique-hopping and book-launch-smoozing on a high.
Including prep, this will take you all of 20 minutes before you’re sitting down and tucking in.
A pound of ground beef.
2 red chilli’s.
6 garlic cloves.
3 table spoons of fish sauce.
3 table spoons of soy sauce.
3 table spoons of oyster sauce.
1 cup of fresh basil leaves.
Half a table spoon of sugar.
Right: First things first. Go onto Spotify and press play of Henryk Gorecki’s Symphony No. 3 – and turn that nasty dial up to 11 on your blue-tooth speaker.
Now, get to work bitch!
1 - Roughly chop the garlic cloves and slice up the 2 red chilli’s. Keep the seeds if you like it hot. Mix together.
2 - In a bowl, combine fish sauce, soy sauce, and oyster sauce.
3 - In a pan/wok, stir fry garlic/chilli mix for a few seconds before adding meat. When browned and fragrant (about two minutes), add the sauce mixture.
4 - Finally add the basil leaves. They’ll wither quickly.
And boom! You’re done. (Add the sugar if it’s too spicy for you.) (feel free to add mushrooms, green and red bell peppers and onion if you’re not in a hurry - my recipe above is the 20 minute tasty rush version).
Serve with Rice. If you have time, make it fried rice. To do so – earlier just quickly scramble two eggs. Remove scrambled eggs onto plate and cut them up further into neat pieces. Add a few diced scallions. When rice is done, simply mix egg and scallions into it on the frying pan. Sprinkle with a little soy sauce and a dash of white pepper. Stir and Bingo – gorge fried rice.
Oh yes - I forgot to name the dish. It is of course “ROMAN’S most excellent Thai Basil Beef” - because not only does it taste gorgeous but it looks gorgeous.
Enjoy my friends. Enjoy.