Chinese New Year is becoming a fairly big thing in the UK, but did you know that Thai New Year is celebrated in April? I wasn’t aware of this until I was asked to try Tilda’s new range of Stir Fry rice to celebrate the Thai New Year or Songkran as it’s known.
Celebrated from 13th – 15th April, Songkran is a time to pay respect to elders and spend time with family and friends. Steeped in centuries of Thai tradition the festival is also known as the Festival of Water as it has become tradition for people to throw water at one another in the streets! In honour of this festival, Tilda have created four new flavours to try.
The range is available in Thai Green, Thai Red, Kung Po and Peking flavours. We were sent Thai Green and Thai Red to try.
I made up the Thai Red as instructed in the back of the pack – a matter of frying your choice of chicken, veg, prawns or whatever (we chose Quorn pieces, bamboo shoots and water chestnuts) and adding the contents of the rice sachet and heating for about 2 minutes. This was a really quick dinner as it took on 15 minutes to fully prepare and get on the plate. The pack says it feeds 2 people, but I bulked it out with more veg and it easily went round us two and the two little chaps and it was really nice. My attempts at Thai curry have always been poor – either too bland or too kill-your-tongue hot, but the Thai Red was mild but with a kick to it and the Quorn and veg went really well in it.
I was also sent a canape recipe with the rice packs, so I made those up with the Thai Green pack. This is how they turned out:
They could have done with a bit longer in the oven than the recipe (which is as follows) recommends!
Fragrant Prawn Parcels
You will need:
1 pack Tilda Thai Green Rice
250g King Prawns
1 pack ready rolled Filo Pastry
100g melted butter
1 beaten egg
– Prepare the Thai Green Stir Fry using 250g King Prawns following the pack instructions.
– Cut each sheet of filo pastry into 4 squares. Take one square and lightly brush with melted butter, layer with a second pastry square, again lightly brush with melted butter and layer with a third pastry square.
– Fill the centre of the prepared filo square with 1-2 tablespoons of the Thai Green Prawn Stir Fry, bring the sides together and twist the top to create a parcel.
– Place the parcels onto a baking tray and brush with a little beaten egg.
– Bake at 180°C for 10 minutes. Serve immediately.
Perfect drizzled with a sweet chilli dipping sauce.
Makes approx 18-20 parcels
I didn’t have any chilli dipping sauce to eat them with, so dipped them in garlic mayo which was fine. The parcels were very nice – if a little messy to eat, but really easy to make and as the recipe makes 18-20 they’d be easy to knock up if you were having people round. It might not be advisable to keep them over to the next day to eat – I’m wary of leftover prawns anyway, but I did have one the next day and wasn’t sure whether I should have!
I tend to judge these reviews as to whether I would buy the products and in this instance I would. I much preferred the Thai Red to the Thai Green, but I guess it depends on your palate and I opted for the slightly milder taste, though the Thai Green was by no means hot. Although not an issue for anyone in our house the packs are all gluten free and suitable for vegetarians. They are so easy to make and take mere minutes, so are great as a last minute dinner and our kids actually ate them – so there’s a royal seal of approval right there!
The packs retail at £1.89, so for a two person dinner (obviously plus your choice of added ingredients) this is quite reasonable, and the range is available on Ocado and in Waitrose, with Thai Green and Thai Red available in larger Tesco stores.
Note: This is a supported post in that I was sent the products to try. The opinions and (bad) cooking skills are all mine!!