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April 2021

ANZAC, The Australian and New Zealand Army Corps commemorate , along with most Australians and New Zealanders, Anzac Day on April 25th each year. This is a sober reminder of the horrors of war and the day marks the contribution made to peace by the members of ANZAC. The story goes that Anzac biscuits were made out of store cupboard ingredients and sent to the soldiers, by the wives and girlfriends of those ANZAC soldiers embedded in the trenches of Gallipoli in Turkey during the First World War. As a result, the Anzac biscuit holds a special place in the hearts of our southern hemisphere friends.

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To most of us, “cut and paste” implies taking shortcuts and not doing things the right way. This particular bit of “cut and paste” is the logical, easy end result of really doing the right thing. My last post on this blog was for a delicious Thai style red curry paste prepared in bulk. Doing that facilitates the cut and paste approach to making a really beautiful Thai Red Beef Curry. All you need to do is cut the ingredients and add the paste before a rudimentary bit of cooking.

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If you want to get something approaching authentic Thai flavour in your home-cooked curry, you face a bit of a dilemma. Let’s face it, making up a curry paste from fresh ingredients for one curry is a pain in the seating area. So, most of you don’t bother. Instead, you buy a jar of some bright red sludge from the supermarket, fry up an onion and some meat, add the sludge (sauce, if you must), sprinkle on some coriander leaves and you think you have made a curry. You haven’t. You have added some gloop to a saucepan and you don’t know what you are missing. Here’s how to deal with this particular culinary dilemma.

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