Sasi’s Thai

Within the Oxford Covered Market are many places to grab lunch, either to eat there, or to take back to the office.

One place I like for lunch is Sasi’s Thai in the Oxford covered market. They serve a variety of Thai dishes, as well as salads, cakes and coffee.

They have a counter, the food is cooked in an upstairs kitchen, and a range of tables, chairs and soft chairs. It can get busy, so you can’t always get a seat. It’s quite a nice and busy environment, with a pleasant ambience. If it is too busy you can always do take away.

My usual choice is either a single selection from their range of dishes or two served with rice.

This time I chose the chicken with cashew nuts and the crispy pork with basil.

Thai #photo365

The chicken dish was fresh and tasty with good flavours and I always enjoy the crunch of the cashew nuts. The crispy pork consists of deep fried pork belly combined with Thai basil, peppers, onions and chilli. Tasty combination of flavours and textures long with a nice bit with the chilli.

If I was to make one criticism I do think that sometimes their portions are a little on the small side, but that is just a minor point. The day I took the photograph above, the dish was a good size.

Their range of dishes include green and red curries, egg and cinnamon soup, pad thai I have also had some quite nice fish dishes too.

I’ve not yet tried the salad or even the coffee, but the food is great and well worth checking out.

Bruschetta

Bruschetta #photo365

I haven’t made bruschetta for a while now, but recently put together a batch for an Italian style meal we were having.

I usually use a ciabatta loaf or rolls, slice them, butter them and then drizzle with olive oil.

For toppings I use a variety, they include:

  • garlic and herbs
  • chopped tomato and red onion
  • fresh tomato and fresh basil
  • tomatoes and olives
  • milano salami
  • mozarella (some with fresh basil)

These are baked in a hot oven and served immediately.

Red Pepper, Basil and Tomato Salad

A nice accompaniment to grilled meats is a salad. This recipe is one of my regular salads and is very simple to make. It consists of lettuce, halved cherry or small tomatoes and thinly sliced pointed red pepper. This time I also added some basil leaves.

I dress the salad with olive oil, white wine vinegar and ground black pepper.

Simple, refreshing with a hint of heat from the pepper (red and black).

Herb Roasted Chicken

Take some fresh herbs and mince finely. I used flat leaf parsley, rosemary, sage and basil (basically what I had available).

Add to a bowl of chicken thighs and drumsticks, add olive oil and back pepper. Though you can use a spoon, generally your hands work better, mix the chicken in the oil and herb mix until all the chicken is coated. Leave for at least ten minutes, thirty is better.

Roast on a bed of root vegetables for about 30-40 minutes.

I served the chicken with roasted potatoes and steamed broccoli.

Pork with apple and basil wrapped in pancetta

This is a nice dish for a dinner party and can be prepared quickly and easily.

Take some pork medallions (thick slices of pork tenderloin) and place them on slices of apple – I peeled and cored the apple. Place a basil leaf and then wrap round a slice of pancetta bacon.

Place in a roasting dish and splash with olive oil and season with ground black pepper.

Pork with apple and basil wrapped in pancetta

Roast in the oven for twenty to thirty minutes until cooked. I made one mistake which was to roast them in a pan, when they really needed a grill pan.

Pork with apple and basil wrapped in pancetta

Serve.

Pork with apple and basil wrapped in pancetta

Mozzarella Salad

This is a quick and easy salad or starter.

Take a mozzarella ball and cut into thin slices, arrange on a plate.

Add some sliced tomatoes, I actually used halved cherry tomatoes. You can either interleave the tomato with the mozzarella or place the tomato halves in the middle of the plate.

Scatter some small basil leaves across the cheese and tomato.

Dress with some white wine vinegar, some fine olive oil and freshly ground black pepper.

Serve.

Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan

Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan.

Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan

Fresh Trofie pasta.

Into a pan of boiling water (no salt, no oil).

Cook for ten minutes.

In a blender/grinder, handful of basil leaves, olive oil, blitz and blend. Add more basil leaves and more oil, blitz.

Drain pasta.

Dribble olive oil in.

Toss and coat pasta.

Add basil pesto, handful of pine nuts, handful of grated parmesan.

Mix.

Serve.

Eat.