Hi everyone,

I am hoping as we now begin to slowly (and safely) emerge from the recent lockdown, that you are all safe and well and looking forward to getting back to some type of normality.

I have been missing my travel, but being at home does mean that I have been able to concentrate on writing new episodes of my food history podcast, EAT MY GLOBE.  Season Four just finished airing and we will be looking to record Season 5 as soon as it is safe to do so. All the episodes of the shortened Season 4 of Eat My Globe are available on Apple Podcasts, Google Podcasts, Spotify, iHeart Radio, and other podcast providers. For easy access, you can find them here:

1. "Come Quickly! I am Drinking the Stars:" The History of Champagne
2. Simon Interviews Author and Spirits and Cocktail Expert, DEREK BROWN, on The History of Sherry
3. The Slayer of Monsters: The History of Garlic

4. Simon Majumdar Interviews Yale Professor and Author, PAUL FREEDMAN, 

   on "American Cuisines and How It Got This Way"

5. Pork-Ta-Cular: The History of Pork

Please do go and check them out and don't forget to give us a review and a rating if you like what you hear.

Also, I am hoping that we will soon be able to go back and support all of our friends in the restaurant and bar industry. Many of whom have suffered quite badly in the last few months. If you do have the budget and would like to support people in need, here are three non-profits that I work with and/or are close to my heart:

• Convoy of Hope (10 Million Meals and Beyond Campaign) 
• Restaurant Relief America 
• Golden Rule Charity 

Finally, please don't forget to try the recipe in this month's newsletter. It's one of my favorites and a great fresh and bright dish to try as we move into summer -- my take on the Thai or Lao Larb. If you try it, please do let me know via my social media accounts on Twitter, Instagram or Facebook. I also have additional recipes on my website.

In the meantime, I hope you and your families all stay safe and well, and we'll see you in a month.

Take care,

Simon

SIMON HAS JOINED CAMEO

THE BOOK ZONE

YOUR "FIRST LOOK" RECIPE:

LARB

This spicy salad dish is often called the unofficial national dish of the nation of Laos. You will also find it in parts of Thailand too. On a recent visit to Laos we were lucky enough to try many versions, and I this version comes close to the bright, fresh and zingy flavors we experienced. If you don’t have pork, you can make this with ground beef, chicken or turkey.

Larb Recipe

​

Ingredients

(Serves 2-4)

• 1 tablespoon peanut oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 2-cm piece fresh ginger, peeled, finely grated
• 1 lemongrass stalk (white part only), finely chopped
• 2 lbs. Ground Beef or Pork or Chicken or Turkey
• 2 teaspoons fish sauce
• 1/4 cup sweet chilli sauce
• 2 tablespoons lime juice
• 1/2 cup fresh mint leaves, torn
• 1/2 cup fresh coriander leaves
• 1/3 cup chopped roasted unsalted peanuts

Method

1. Heat oil in a large frying pan over medium-high heat.
2. Cook ground meat until browned. Remove from the pan and reserve with its juices.
3. Add onions to the pan.
4. Cook for 3 minutes or until onion has softened.
5. Add garlic, ginger and lemongrass.
6. Cook, stirring, for 1 minute or until fragrant.
7. Add cooked ground meat and combine.
8. Add fish sauce, sweet chili sauce and lime juice.
9. Cook for 2 minutes.
10. Remove from heat.
11. Sprinkle on chopped mint and coriander.
12. Sprinkle with peanuts.
13. Serve with noodles or steamed rice or on lettuce leaves.

And, Last But Not Least... Please Check Out: