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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Top and tail the beans, and cut them in half if they are too big. Cook the beans until cooked but still a little crispy Peel and slice the purple potatoes and boil them. Do not overcook. Cut the meat into slices and set aside In a large frying pan or a wok, bake the chopped onions in olive oil until glazed. Reduce the heat. Add the beans, the potatoes and some parsley to the onions, season with salt and pepper. Cook for another 5 minutes on medium heat. Put the mixture onto plates and top with thin slices of meat, some fresh parsley and red wine vinegar (season to taste)