A little something for the weekend

  This, you'll be happy to hear, should be the last part of the lesson on stir frying. I've strung it out a bit but hopefully that has served to inspire you to give it a go. Just to remind you, stir frying is quick, easy, healthy and most importantly very tasty.

  To add even more wonderfulness to your dishes, there's one more stage to consider. When you come to serve up don't miss the opportunity to add a little garnish. This not only will add beauty to titilate your expectant guests but also affords you the opportunity to add texture as well as ingredients that are more appropriate raw.

  Herbs are a great example of beautiful looking, tasty, raw ingredients while chopped nuts add texture as well as nut-rition, (Why do you bother? -Ed.). I'm pretty sure you have all the tools you'll need to get stir frying and I'm proud of you already for having a go. Before we move on, I did mention that it's a useful technique with many applications so let me tell you what I'm talking about.

  Firstly, things like warming veg that you might be including on a plate with a variety of elements. Instead of keeping them warm until they are ready, which can cause them to overcook, warm up a pan, add some butter and toss the veg around quickly to bring them up to heat then put them on the plate. I know what I said earlier about butter in hot pans but this is just to warm the veg so don't get the pan too hot.

  Another option is to do something totally different like a breakfast stir fry. In fact, it's such a good idea, I'll come back tomorrow to tell you all about it. hHmmmm, It looks like I've managed to to string this subject out just that little bit longer. Before I head off though, I've had a smashing birthday including a delicious lunch at a fancy fish joint in Rye. Thanks for all the well wishes. Now if you'll excuse me, I'll just go and have some more cake.

  

Kirk out

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