What I've been cooking in August

 I'm still loving the recipe book "Vietnamese" by Uyen Luu - here are a few more dishes from it. 

Barbecued Pork 

Sir fried runner beans and peas

the two together

Chicken Pho 

I was lucky enough to win a Zoom cook-along with Tom Kerridge, the Michelin starred chef, which was excellently timed as it took place the day before my birthday. It was a wonderful event, really well planned - a hamper of goodies containing everything needed to create the meal was delivered in advance, and Tom cooked using the same hamper so he was working at the same rate as the participants - no "here's one I made earlier" leaving us fumbling and struggling to keep up, as has happened on previous cook alongs I've done. Also they had a techie on hand to co-ordinate the Zoom meeting, so even though there were about two dozen people involved, it all ran really smoothy. Plus the food - a west African style menu of Beef Suya with a fresh slaw - was amazing! 

Finally a couple of salads I made from odds and ends in the fridge. 

Left over roast chicken,  a chunk of kohlrabi left over from one of the many slaws I've made recently, roquefort cheese and some watercress and baby salad leaves from the garden. I served a Roquefort vinaigrette on the side, which was utterly delicious but looks very grey and unattractive, so no photo, but if you want to try making it you need: 

40ml red wine vinegar

60 ml light olive oil

1 teaspoon Worcestershire Sauce

1 teaspoon Dijon mustard

Whisk everything together then crumble in 50g of Roquefort cheese and whisk again until the cheese breaks down into the dressing. If you make this an hour or so in advance, keep giving it another whisk as any lumps of cheese tend to break down with standing so you'll get a smoother dressing. 

Finally, a salad inspired by some we've eaten in Austria, in the kind of hotels where they start each meal with a salad buffet which I'd be happy to fill up on. 

Diced cooked potatoes

Thinly sliced torpedo shallot

sliced apple

capers

chopped parsley

slices of red skinned apple

tinned canellini beans

in a dressing made from equal amounts of whipped cream and mayonnaise blended together with lemon juice to taste. 

Topped with sliced boiled eggs to make it into a main meal. 

And before I go, a look at my lovely new garden lantern - pity that since we got it we've only had one evening when it's been nice enough weather to sit outside after dark!