31 Castle Gate restaurant and Chicken with laska curry broth & noodles

You may have worked out from previous posts, we visited York (girlfriend and me) recently and went to a jolly nice restaurant named 31 CastleGate. The restaurant is near the castle museum.

My girlfriend had
Starter – Salad of feta, sun dried tomatoes, olives (delicious)

photo 2 (Custom)
Main – Duck confit with potatoes and chorizo in a balsamic jus (awesome but stingy on the chorizo)

photo 3 (Custom)
Dessert – Strawberry Eton mess (sweeeet)

I had
Starter – Hamhock Terrine (perfectly great)
Main – Duck confit with potatoes and chorizo in a balsamic jus (awesome but stingy on the chorizo. I may have preferred just a simple duck jus rather than balsamic jus)
Dessert – Strawberry Eton mess (sweeeet)

Overall it was tasty well done food. It wasn’t as good as nineteen but nineteen was more expensive and the food was more complex. This was just food done well for a cheaper price and we both enjoyed it! If you want tasty food and not a chain restaurant – I wouldn’t hesitate to recommend the place in York!

I’ve got to say if you have a bit more money to spend and want the WOW factor – Nineteen!

I’m not very good at matching the recipe to the first part of the blog am I? This is a delicious Chinese recipe which may have a lot of ingredients but is relatively quick and easy to make (if you have a food processor) and tastes super nice!

152 (Custom)
Serves 2-3
Prep Time: 30 minutes
Cooking time: 20 minutes


Laska Paste:
1 tbsp vegetable oil
3 garlic cloves, crushed
2 lemongrass stalks, other leaves removed, stalks smashed, roughly chopped
Thumbsize ginger, peeled, sliced
2 red chillies, deseeded and roughly chopped
1 tsp cumin powder
1 tsp ground coriander
1 tsp turmeric
1 tbsp light muscovado sugar
½ tsp sea salt
1/t tsp chilli powder
3 tbsp chilli paste
50ml coconut milk

Chicken Laska:
1 tbsp olive oil
Chicken thighs, boneless, skinless, diced
200 ml coconut milk
500 ml chicken stock
2 tbsp fish sauce
1 lime, juice
Pinch of light muscovado sugar
1 pak choi, quartered
Large handful beansprouts
1 red chilli , finely sliced
1 tsp soy sauce

Blitz the laska paste ingredients together.
Heat olive oil in a wok.
Fry the chicken for 3 minutes.
Add laska paste.
Cook for 2-3 minutes.
Add the chicken stock, coconut milk, fish sauce, lime juice, soy sauce and sugar.
Bring to a boil then simmer for 10 minutes.
Cook the noodles in another pot.
Add the pak choi for a minute.
Add the bean sprouts.
Add the noodles.
Taste and season.
Add the chicken with laska curry broth & noodles to bowls.
Sprinkle the sliced chilli and some bean-sprouts over the top.



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