This is a super fast dish. It takes much longer to wash the dishes than it does to prepare and cook this meal. Not the tastiest dish I’ve ever made, probably because it was the first time I made it, but it’s really quick to make and will fill up that hole in your stomach faster than you can say discombobulated.

Preparation time: 1 minute
Cooking time: 5 minutes
Serves 4

Ingredients

• 500g beef mince
• 2 tbs oil
• 2 tbs red curry paste
• 4 spring onions (or chives), chopped thinly (rough for chives)
• 2 kaffir lime leaves, shredded
• 2 tbs fish sauce
• 1 tsp sugar
• 1/2 cup basil leaves
• 1/2 onion
• white rice to serve

Method

1. Heat oil in wok over medium heat then add curry paste. Stir fry for a minute or until fragrant.
2. Turn heat to high and add mince. Stir fry until brown, break up wit spoon.
3. Add onion, spring onions fish sauce, sugar and lime leaf. Stir fry for a minute.
4. Remove from heat and stir in the basil leaves.
5. Serve on rice.

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I pinched a cook book off one of the girls at work and this recipe caught my eye because:

1. I love pumpkin,
2. it had a pretty picture and,
3. it looked easy to make.

So easy to make in fact, that when the inner stupid me forgot to bring the recipe home I still managed to cook it without screwing it up to much. I kid you not when I say that the creamy pumpkin and sage flavoured sauce will give you an orgasm of the tastebuds. You’d be an idiot not to give this a go one day.

Preparation time: 10 minutes
Cooking time: 25 Minutes
Serves: 4

Ingredients

• 2 tablespoon olive oil
• 500g pumpkin (I used butternut) cut into 1cm cubes
• 4 green onions, chopped coarsely (I used half a bunch of chives instead)
• 1 tablespoon thinkly sliced/shredded fresh sage
• 750g fresh ravioli of your choice
• 1 tablespoon balsamic vinegar
• 3/4 cup (180ml) cream
• 3/4 cup (180ml) vegetable stock

Method

1. Heat oil in large non-stick frying pan. Fry pumpkin, stirring occasionall until browned lightly and just tender (10-15 mins). Add green onions and shredded sage; cook, stirring for 1 minute. Remove from pan and keep warm.
2. Meanwhile, cook ravioli as per the instructions on the packet. Drain and keep warm.
3. Place vinegar, cream and vegetable stock in same cleaned pan; bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Add pumpkin mixture and ravioli back to pan, stir over low heat until the sauce is heated through.
4. Bring the leftovers to work the next day and make sure everyone can smell your wonderful concoction come lunctime.

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You can find all sorts of wonderful, wacky and weird things at a wet market in Vietnam. Lots of crazy scents, colours, shapes and sounds. Here we have a big mother fuckin’ bucket full of creepy little snakes… You won’t find me eating snake anytime soon, but obviously lots of people do. Too bad I didn’t have the brains to take a photo of the giant python that was skinned and rolled up like a ummmm… giant dead python. Cutlets in soup perhaps?

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