Beef and Chicken Casserole Keith Floyd

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Notes about Recipes in this book

• Thai fish cakes

  • Ro_ on April 18, 2020

    These were nice but quite salty - probably a lot depends on the quality of the fish sauce and red curry paste you are using. Next time I'd omit the fish sauce. The cooking method worked very well though.

• Cucumber salad

  • Ro_ on November 17, 2019

    I didn't have dried shrimp powder, but did have dried preserved shrimp, so just ground some of those up in a spice grinder. However, the cucumber salad ended up too salty and fishy for my taste, so wouldn't do this again or else would use much less. I added sesame and groundnut oil to the finish salad to try to balance the flavours more. Overall this was nice but not the perfect Asian cucumber salad recipe.

• Beef or chicken satay

  • Ro_ on January 17, 2021

    Served with the peanut sauce (which I made with peanut butter instead of ground peanuts) this was probably the best satay recipe I've tried to date, and I've tried a few. Beautiful flavours, a great balance between salty and sweet - I often find that satay recipes come out much too salty for my taste. I cooked the chicken on wooden skewers under the grill (while basting with the coconut milk and oil as suggested) and then loaded up the pieces onto lettuce cups and drizzled with the sauce. Delicious.

• Peanut sauce

  • Ro_ on January 17, 2021

    Made to go with the satay. A great peanut sauce recipe - I used peanut butter instead of ground peanuts as I didn't have any of the latter.

• Dynamite drunken beef

  • Ro_ on November 17, 2019

    This wasn't nice at all, and I think it's actually probably a bit of a joke recipe. The whisky taste in the finished dish was way too strong and quite unpleasant. Also I could see there was too much whisky left in the wok after flambéing so tried to burn some off, but ended up overcooking the beef massively since it was basically boiling in the liquid. Not one to repeat.

• Malaysian beef curry

  • Ro_ on October 07, 2020

    Nice but not my favourite recipe from this book. I knew the beef would need longer than the 45m stated (I gave it 1.5 hours and 2.5 would have been even better) but the flavour profile overall was a bit "blah". It was a nice enough curry, but not a recipe I'll repeat.

• Chiang Mai curry

  • Ro_ on November 17, 2019

    Needs longer than the suggested cooking time both at covered and uncovered stages, first to tenderise the meat then to reduce the sauce. The tamarind (I used 40ml tamarind puree and 20ml water) gives a really fruity note which is unusual but nice. Overall I really liked this curry. This might be nice with some sauteed vegetables (carrots, beansprouts) added right before serving maybe, or else with a veggie side as it's very meaty and brown.

• Coconut rice

  • Ro_ on April 18, 2020

    Simple but delicious coconut rice recipe. I used one standard tin of coconut milk and halved the quantity of rice. Don't need to add salt.

• Beansprouts, stir-fried with shredded pork

  • Ro_ on November 17, 2019

    This was a very nice recipe, not too claggy and salty as some similar recipes have turned out in the past. I would add a little more oyster sauce and soy sauce if making again, but not too much more. I had to used tinned beansprouts, but it would obviously be even nicer with fresh.

• Minty lamb balls

  • Ro_ on January 24, 2021

    These were nice: the glaze gave a lovely taste and finish. I think I overcooked them slightly though as they were not as tender as I would have liked. If I made them again I'd probably shallow fry instead of deep fry.

• Crispy pork in mangetout

  • Ro_ on January 24, 2021

    My pork didn't get crispy - indeed I don't see how it could when the instruction was to baste with vinegar to stop it drying out. I wonder if there's a step missing here. Anyway I didn't particularly mind it not being crispy, it still tasted good, but what I did mind was how arduous it was cutting open and stuffing the mangetout. Too fiddly, and for that reason I won't make this again.

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Reviews about this book

• ISBN 10 0718137108
• ISBN 13 9780718137106
• Linked ISBNs
  • 9780140177411 Paperback (United Kingdom) 7/28/1994
  • 9780806515236 Paperback (United States) 1/1/1994
• Published Jan 01 1994
• Format Hardcover
• Page Count 256
• Language English
• Countries United Kingdom
• Publisher Michael Joseph

Publishers Text

Keith Floyd treks to the remotest parts of Thailand and Vietnam as well as journeying through Malaysia and visiting the culinary high spots of Hong Kong. In his new BBC2 television series he rides across northern Thailand by elephant, whips up a meal for a party of soldiers deep in the Vietnamese jungle, watches a snake banquet being prepared in Hong Kong and visits paradisaical islands off the coast of Malaysia. He enrols at a famous oriental cooking school in Bangkok to find out about tasty, healthy Thai food and in Malaysia learns all about the spicy Peranakan cuisine - a blend of traditional Chinese and Malay cooking. In Hong Kong he discovers the four different types of cuisine that stem from the Chinese mainland, and tastes many delicate dishes of dim sum. In Vietnam, he finds the many influences from French to Indian and Cantonese that make Vietnamese cooking so unique. Everywhere he sees markets piled high with all kinds of colourful and exotic vegetables, fruits and spices. In the accompanying book to the series, Floyd gives his mix of anecdotes from his trip, appreciations of the landscape and people and gobbets of social history and local tradition as well as 150 of his favourite South-East Asian recipes - such as fiery curries from Malaysia, satay hotpots, Thai noodles and fish dishes like mussels steamed with lemon grass and basil. The author also wrote "Floyd on Spain" and "Floyd on Hangovers".

Other cookbooks by this author

• 100 Great Curries
• The Best of Floyd
• The Best of Floyd
• Cognac Cookery
• Culinaire Avonturen in Italië (Dutch version): 'ik kwam, ik zag, ik kookte' 'veni, vidi, coxi'
• Dormant: out of the Frying Pan
• Far Flung Floyd: Keith Floyd's Guide to South-East Asian Food
• Far Flung Floyd: Keith Floyd's Guide to South-East Asian Food
• A Feast of Floyd
• A Feast of Floyd: 400 of His All-Time Favourite Recipes
• A Feast of Floyd
• A Feast of Floyd
• A Feast of Floyd
• A Feast of Floyd
• A Feast of Floyd
• Flash Floyd: 150 Quick and Easy Recipes
• Floyd Around the Med: A culinary journey around the Mediterranean
• Floyd Around the Med
• Floyd Around the Med
• Floyd in the Soup: Or My Life and Other Great Escapes
• Floyd on Africa
• Floyd on Africa
• Floyd on Britain and Ireland
• Floyd on Britain and Ireland
• Floyd on Fire: Cooking Outdoors
• Floyd on Fire: Cooking Outdoors
• Floyd on Fire: Barbecue the Floyd Way
• Floyd on Fish: Learn to Cook the Floyd Way
• Floyd on Fish
• Floyd on Fish
• Floyd on Fish
• Floyd on France
• Floyd on France
• Floyd on France
• Floyd on France
• Floyd on Hangovers: An Authoritative Guide and Five-Day Detoxification Programme
• Floyd on Italy: A Celebration of Italian Food and Italy
• Floyd on Italy
• Floyd on Oz: Feasts and Fables of a Cook Down Under
• Floyd on Oz: Feasts and Fables of a Cook Down Under
• Floyd on Spain: Keith Floyd's Guide to Spanish Cooking
• Floyd on Spain: Keith Floyd's Guide to Spanish Cooking
• Floyd on Spain: Keith Floyd's Guide to Spanish Cooking
• Floyd on Spain
• Floyd Uncorked
• Floyd Uncorked: A No-Nonsense Guide to French Wine
• Floyd Uncorked
• Floyd's American Pie
• Floyd's American Pie: The Book of the TV Series
• Floyd's China
• Floyd's China
• Floyd's Fjord Fiesta: A Culinary Journey through Scandinavia and Greenland
• Floyd's Fjord Fiesta
• Floyd's Food
• Floyd's Great Curries
• Floyd's Great Curries
• Floyd's India
• Floyd's India
• Floyd's India
• Floyd's India
• Floyd's India
• Floyd's Thai Food
• Floyd's Thai Food
• Hot and Spicy Floyd (Penguin 60s Series)
• Keith Floyd Cooks Barbies
• Out of the Frying Pan
• Out of the Frying Pan: Scenes from My Life
• Out of the Frying Pan: Scenes from My Life
• Out of the Frying Pan: Scenes from My Life
• Out of the Frying Pan: Scenes from My Life
• Out of the Frying Pan: Scenes from My Life
• Sainsbury's Quick and Easy Meals for Men in the Kitchen
• A Splash and a Dash: Cooking with Keith Floyd
• Stirred But Not Shaken: The Autobiography
• Stirred But Not Shaken: The Autobiography

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