just made this quick vegie curry from Jamie Oliver's 15 minute meals. I didn't put the pineapple in because i'm not supposed to eat it at the moment, and geoff wouldn't eat it. bit of a shame because it needed a touch of sweetness. other than that the only change i made was to add some brussels sprouts.
it was ok and i think it would definitely be delicious with the pineapple added.
http://www.jamieoliver.com/recipes/vegetables-recipes/keralan-veggie-curry-with-poppadoms-rice-minty-yoghurt
Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
8.7.10
Green Curry Fried Rice
in order to use up half a chinese cabbage in my fridge i decided to make noodles and bought chicken mince and baby corn to do so :) then had no noodles lol
my plan for making this changed multiple times before and during making it, due to no garlic and some inspiration on the way :D
it's very quick and simple and easy to substitute whatever you have in your cupboard, to use things up.
ingredients:
cooking spray or oil
4 eggs, lightly beaten
500g chicken mince (or any kind of mince or cooked shredded meat)
1 large onion, diced
1 large carrot, diced
1-2 tabs green curry paste (or any kind of curry paste)
assorted vegetables (i used 2 packets baby corn, blanched & chopped, 1/2 green capsicum & small piece of red capsicum, half a chinese cabbage shredded, small piece pumpkin diced, frozen beans and frozen peas)
1 tin light coconut cream
soy sauce (or fish sauce or stock concentrate) USE GF if needed
cooked rice (jasmine or basmati)
gently fry eggs without stirring too much, remove and let cool then dice or shred
respreay wok and heat on high til slightly smoking, add chicken, onion, carrot and curry paste and fry til chicken is at least 2/3 cooked.
add the longer cooking vegies such as pumpkin etc and coo, stirring
add other vegies and coconut cream, turn heat down to medium / medium low (you don't want the coconut cream to boil)
add all other ingredient and mix well. our vegies weren't quite done so we put a lid on and left it on low for around 5 minutes.
serve with sweet chilli sauce and / or fresh coriander if desired :)
my plan for making this changed multiple times before and during making it, due to no garlic and some inspiration on the way :D
it's very quick and simple and easy to substitute whatever you have in your cupboard, to use things up.
ingredients:
cooking spray or oil
4 eggs, lightly beaten
500g chicken mince (or any kind of mince or cooked shredded meat)
1 large onion, diced
1 large carrot, diced
1-2 tabs green curry paste (or any kind of curry paste)
assorted vegetables (i used 2 packets baby corn, blanched & chopped, 1/2 green capsicum & small piece of red capsicum, half a chinese cabbage shredded, small piece pumpkin diced, frozen beans and frozen peas)
1 tin light coconut cream
soy sauce (or fish sauce or stock concentrate) USE GF if needed
cooked rice (jasmine or basmati)
gently fry eggs without stirring too much, remove and let cool then dice or shred
respreay wok and heat on high til slightly smoking, add chicken, onion, carrot and curry paste and fry til chicken is at least 2/3 cooked.
add the longer cooking vegies such as pumpkin etc and coo, stirring
add other vegies and coconut cream, turn heat down to medium / medium low (you don't want the coconut cream to boil)
add all other ingredient and mix well. our vegies weren't quite done so we put a lid on and left it on low for around 5 minutes.
serve with sweet chilli sauce and / or fresh coriander if desired :)
19.1.10
Quick Pumpkin & Spinach Curry (GF)
based loosely on this recipe, i had a craving for fenugreek seeds and not much but some pumpkin in the fridge.
i heated some oil and gently fried some fenugreek seeds and coriander seeds, and a few chilli flakes.
I then added one diced onion and the diced pumpkin. cooked til the pumpkin was just starting to soften and added in a tin of drained chickpeas and a packet of frozen spinach (totally forgetting about my garden full of silverbeet lol). also added a few tspns of turmeric, some stock concentrate and some water.
i also added approximately a tablespoon of tamarind puree and the same of agave syrup.
i had to keep adding a bit more water to end up with any sort of sauce - and then of course i added too much at the last minute!
we ate ours with homemade butter chicken, basmati rice and pappadums
i heated some oil and gently fried some fenugreek seeds and coriander seeds, and a few chilli flakes.
I then added one diced onion and the diced pumpkin. cooked til the pumpkin was just starting to soften and added in a tin of drained chickpeas and a packet of frozen spinach (totally forgetting about my garden full of silverbeet lol). also added a few tspns of turmeric, some stock concentrate and some water.
i also added approximately a tablespoon of tamarind puree and the same of agave syrup.
i had to keep adding a bit more water to end up with any sort of sauce - and then of course i added too much at the last minute!
we ate ours with homemade butter chicken, basmati rice and pappadums
19.11.09
Quick & Easy Potato, Pea & Cauliflower Curry (GF)
based on a recipe from jacki passmore's curry in a hurry book
makes enough for 6 adults as the only dish, or halve the recipe to use as a side dish.
1 Large onion, sliced
oil
2 cloved garlic, peeled & chopped
1/2 tspn turmeric
4 tspns Thai Mussamun Curry Paste (check the label for gluten)
2 tspns vegetable stock concentrate (or 2 GF stock cubes, crumbled)
1/2 - 3/4 cup water
8-10 Desiree (pink skinned) chat potatoes, scrubbed and quartered
1 medium cauliflower, cut into pieces the same size as the potatoes
1 cup of frozen peas
chopped coriander and steamed basmati rice to serve
heat oil in a large wok or pan, add onion and fry over medium heat until translucent
Add garlic, turmeric, curry paste, stock and water and stir well. heat and add potatoes. cover and cook for about 5-8 minutes.
add cauliflower and peas, stir well, re-cover and cook for another 8-10 minutes until all vegies are tender.
sprinkle with coriander and serve with rice.
note: this is a very mild curry.
makes enough for 6 adults as the only dish, or halve the recipe to use as a side dish.
1 Large onion, sliced
oil
2 cloved garlic, peeled & chopped
1/2 tspn turmeric
4 tspns Thai Mussamun Curry Paste (check the label for gluten)
2 tspns vegetable stock concentrate (or 2 GF stock cubes, crumbled)
1/2 - 3/4 cup water
8-10 Desiree (pink skinned) chat potatoes, scrubbed and quartered
1 medium cauliflower, cut into pieces the same size as the potatoes
1 cup of frozen peas
chopped coriander and steamed basmati rice to serve
heat oil in a large wok or pan, add onion and fry over medium heat until translucent
Add garlic, turmeric, curry paste, stock and water and stir well. heat and add potatoes. cover and cook for about 5-8 minutes.
add cauliflower and peas, stir well, re-cover and cook for another 8-10 minutes until all vegies are tender.
sprinkle with coriander and serve with rice.
note: this is a very mild curry.
17.10.09
Thai Chicken Risotto - First Draft (GF, TMX)
this was soooooo yummy! bit too spicy though and definitely too much to go in the thermomix properly (oops lol) i will list what i used in it but please keep in mind that quantities need to be lowered...
1-2cm ginger, peeled
1-4 garlic cloves, peeled
1 onion, peeled & quartered
1 carrot, peeled & cut into 1" pieces
50-90g thai curry paste of any kind *
40g oil
370g arborio rice **
100g apple juice optional ***
1 tin coconut milk
make up to 1000g liquid with water ****
2 chicken stock cubes or stock concentrate
1 heaped tspn brown sugar (optional if using juice)
1 small chicken breast, cut into 1.5cm cubes
vegies (not sure on weight, i used 1 red capsicum, 1 tin baby corn, around 1/3 cup baby peas, & 5 small shallots / spring onions)
put garlic & ginger in bowl & chop on speed 6 for 2-5 seconds
add onion and chop on speed 5 for 5 seconds, add carrot and chop on speed 4-5 for a few seconds
add oil and curry paste and cook for 3 minutes on 100'c speed 1
add rice & juice if using and cook for 3 minutes on 100'c reverse speed 1
add coconut milk, liquid to make liquid up to 1000g, stock cube and sugar and cook for 10 minutes on 100'c reverse speed soft
add chicken and cook for 5 minutes on 100'c reverse speed soft
add vegies and cook for a further 5-7 minutes on 100'c reverse speed soft
place in thermoserver for 5-10 minutes and serve
* i used 15g of a thai green and then the rest was a mussamun curry paste. we use the aldi ones which are GF (check labels)
** this was too much rice, will reduce this amount to closer to 300g next time
*** I didn't have any :(
**** this will need to reduce with reduced rice, but you want a total of 1000g (or your reduced total) including your juice and coconut milk
1-2cm ginger, peeled
1-4 garlic cloves, peeled
1 onion, peeled & quartered
1 carrot, peeled & cut into 1" pieces
50-90g thai curry paste of any kind *
40g oil
370g arborio rice **
100g apple juice optional ***
1 tin coconut milk
make up to 1000g liquid with water ****
2 chicken stock cubes or stock concentrate
1 heaped tspn brown sugar (optional if using juice)
1 small chicken breast, cut into 1.5cm cubes
vegies (not sure on weight, i used 1 red capsicum, 1 tin baby corn, around 1/3 cup baby peas, & 5 small shallots / spring onions)
put garlic & ginger in bowl & chop on speed 6 for 2-5 seconds
add onion and chop on speed 5 for 5 seconds, add carrot and chop on speed 4-5 for a few seconds
add oil and curry paste and cook for 3 minutes on 100'c speed 1
add rice & juice if using and cook for 3 minutes on 100'c reverse speed 1
add coconut milk, liquid to make liquid up to 1000g, stock cube and sugar and cook for 10 minutes on 100'c reverse speed soft
add chicken and cook for 5 minutes on 100'c reverse speed soft
add vegies and cook for a further 5-7 minutes on 100'c reverse speed soft
place in thermoserver for 5-10 minutes and serve
* i used 15g of a thai green and then the rest was a mussamun curry paste. we use the aldi ones which are GF (check labels)
** this was too much rice, will reduce this amount to closer to 300g next time
*** I didn't have any :(
**** this will need to reduce with reduced rice, but you want a total of 1000g (or your reduced total) including your juice and coconut milk
2.6.09
Rora's Gluten Free Eating Adventures
we do tend to eat GF out and about quite often, but I never remember to take any pics! anyway, now that geoff has put a shortcut to the camera on my phone i am trying to take more ;)
on Monday we went to Deeks for morning tea. Rora had (2) babycinos and i had a chai latte (delish) and we shared a 'hazelnut wafer' which was like a creamy slice. it was quite heavy in texture but very nice none the less. I used to eat at Deeks occasionally when i worked in Dickson and i always found the meals nice (though I preferred to eat next door at Rainbow Dreams as I'm a curry addict, in case you didn't guess lol) Rora really enjoyed her morning tea and i think half of the slice each was more than enough.
On Sunday Geoff was trying to study, ryan had gone to friends' to play, emelia was at a birthday party and so rora and I went to the Kingston / Old Bus Depot Markets. I hadn't been there since having kids (!!) but had a vague feeling I'd heard good things about GF food there. I wasn't wrong!
There were so many stalls with yummy things labelled gluten free, and many with taste tests - Rora lOVED the honey macadamias I picked up as we walked in (she loves nuts).
AT the Divine and Delicious stall (photo 2nd from top) she picked out a yummy cake to have later - It was something like STicky caramel and date cake. it was heavy but very rich, moist and yummy, with a ltitle spice and topped with a creamy frosting.
we then set out looking for something to have for lunch. after asking at the asian (thai?) stall where they had nothing - but at least they knew they did! - i found the ethiopian stall next door. perfect as I've been wanting to try ethiopian and the dinner date i organised to try it didn't work out (well, the dinner date did but we went to zeffs instead lol). anyway these curries were from Fekertes in Dickson and were absolutely delicious. we had a chicken curry, which was similar to a thai curry, a lentil dish which was divine, and a bean curry which was very nice too. rora loved them (they were all mild, though the bean curry was a little spicier than the other 2) and ate more than me! at $12 for the plate you see above they weren't as cheap as some meals but so good they were worth it. i think ethiopian curries might become my new love LOL
anyway, i highly recommend an outing to the kingston markets if you want somewhere interesting to go with GF options to tempt you!
on Monday we went to Deeks for morning tea. Rora had (2) babycinos and i had a chai latte (delish) and we shared a 'hazelnut wafer' which was like a creamy slice. it was quite heavy in texture but very nice none the less. I used to eat at Deeks occasionally when i worked in Dickson and i always found the meals nice (though I preferred to eat next door at Rainbow Dreams as I'm a curry addict, in case you didn't guess lol) Rora really enjoyed her morning tea and i think half of the slice each was more than enough.
On Sunday Geoff was trying to study, ryan had gone to friends' to play, emelia was at a birthday party and so rora and I went to the Kingston / Old Bus Depot Markets. I hadn't been there since having kids (!!) but had a vague feeling I'd heard good things about GF food there. I wasn't wrong!
There were so many stalls with yummy things labelled gluten free, and many with taste tests - Rora lOVED the honey macadamias I picked up as we walked in (she loves nuts).
AT the Divine and Delicious stall (photo 2nd from top) she picked out a yummy cake to have later - It was something like STicky caramel and date cake. it was heavy but very rich, moist and yummy, with a ltitle spice and topped with a creamy frosting.
we then set out looking for something to have for lunch. after asking at the asian (thai?) stall where they had nothing - but at least they knew they did! - i found the ethiopian stall next door. perfect as I've been wanting to try ethiopian and the dinner date i organised to try it didn't work out (well, the dinner date did but we went to zeffs instead lol). anyway these curries were from Fekertes in Dickson and were absolutely delicious. we had a chicken curry, which was similar to a thai curry, a lentil dish which was divine, and a bean curry which was very nice too. rora loved them (they were all mild, though the bean curry was a little spicier than the other 2) and ate more than me! at $12 for the plate you see above they weren't as cheap as some meals but so good they were worth it. i think ethiopian curries might become my new love LOL
anyway, i highly recommend an outing to the kingston markets if you want somewhere interesting to go with GF options to tempt you!
22.3.09
2.11.08
Links - Vegetarian / Vegetables #2
first list of links to try here http://brazen20au.blogspot.com/2008/07/links-vegetarian-vegetables.html
baked vegetable jalfrezi
Dhansak (eggplant, pumpkin & lentils, indian)
5 minute indian style cabbage
malai kofta
paneer tikka
Punjabi Aloo Gobi – Spiced Cauliflower and Potatoes
creamy black lentils
dani's greek style baked beans
red kidney bean curry
roasted garlic cauliflower
mediterranean carrot rolls & salad
sweet potato falafel with yoghurt tahini sauce
cauliflower & date curry
paneer pasanda
masoor dal with lemon
malai kofta
baked vegetable jalfrezi
Dhansak (eggplant, pumpkin & lentils, indian)
5 minute indian style cabbage
malai kofta
paneer tikka
Punjabi Aloo Gobi – Spiced Cauliflower and Potatoes
creamy black lentils
dani's greek style baked beans
red kidney bean curry
roasted garlic cauliflower
mediterranean carrot rolls & salad
sweet potato falafel with yoghurt tahini sauce
cauliflower & date curry
paneer pasanda
masoor dal with lemon
malai kofta
31.8.08
Simple Vegetable Curry, yoghurt and Butterscotch Almond Cake
i forgot to say that for some bizarre reason our new increased download limit started today - but then it restarts for the new month again tomorrow! how bizarre lol. i need to remember to go find a program to download some stuff as we have 10MB to use today LOL!
Vegie Curry
anyway, last night G was making himself and the kids sausages & vegies for dinner but i wasn't really in the mood for it so i asked him just to leave me soem of the cut vegies and i'd make something. i decided i was in the mood for a curry so i pulled out some books and had a play.
the curry i ended up with wasn't the greatest but it was quick and easy and you could substitute just about anything into it, so perfect for after work dinner. i think if you added lentils or chickpea or paneer it would be a great meal on its own, or as i made it as a side dish.
the original recipe was vendakka vazhuthananga masala (okra & eggplant spicy masala) from my new curry cookbook.
this is just a rough draft of a recipe
oil
around 1/2 tspn each of
fenugreek seeds
fennel seeds
2-3 cardamom pods
cinnamon stick
1 bay leaf
3 garlic cloves, chopped
1-2 onions, finely chopped
heat oil and add the rest above. cook over medium heat, stirring until onions are golden brown
1/2 tspn each of
turmeric
ground coriander
chilli powder (i didn't have any chilli left in the house so had to go without :()
salt
around 2 cups of chopped mixed vegies (i had potatoes, carrots, beans and corn off the cob)
stir and cook for a few minutes
2 tomatoes chopped or some leftover pasta sauce ;)
add, bring to a simmer, partially cover and simmer until vegies are done.
around 1/3 cup natural yoghurt
fresh coriander leaves
turn heat off, add and stir through. serve with rice, pappadums or a bread of some sort
Yoghurt
i finally remembered to save some yoghurt to try making my own yoghurt from the old batch. i used (probably out of date) skim milk powder and it worked perfectly! i thought 1/4 cup sugar was way too much but the final product tastes ok. i think i'll still try to get it as low as possible though.
here is the previous post about it
Butterscotch Almond Cake
over on eb someone requested testers for a new cake for a fete stall. i needed to cook a cake to share with friends so i made it. it didn't quite go according to plan though lol. now i have more of an idea of what i'm doing i will try it again in a smaller quantity and see how i go next time.
the thermomix made making it an absolute breeze, with it taking only seconds to make the ground almonds from whole ones and to mix the batter. and then only seconds more to pour it all back in and add the forgotten butter lol
Vegie Curry
anyway, last night G was making himself and the kids sausages & vegies for dinner but i wasn't really in the mood for it so i asked him just to leave me soem of the cut vegies and i'd make something. i decided i was in the mood for a curry so i pulled out some books and had a play.
the curry i ended up with wasn't the greatest but it was quick and easy and you could substitute just about anything into it, so perfect for after work dinner. i think if you added lentils or chickpea or paneer it would be a great meal on its own, or as i made it as a side dish.
the original recipe was vendakka vazhuthananga masala (okra & eggplant spicy masala) from my new curry cookbook.
this is just a rough draft of a recipe
oil
around 1/2 tspn each of
fenugreek seeds
fennel seeds
2-3 cardamom pods
cinnamon stick
1 bay leaf
3 garlic cloves, chopped
1-2 onions, finely chopped
heat oil and add the rest above. cook over medium heat, stirring until onions are golden brown
1/2 tspn each of
turmeric
ground coriander
chilli powder (i didn't have any chilli left in the house so had to go without :()
salt
around 2 cups of chopped mixed vegies (i had potatoes, carrots, beans and corn off the cob)
stir and cook for a few minutes
2 tomatoes chopped or some leftover pasta sauce ;)
add, bring to a simmer, partially cover and simmer until vegies are done.
around 1/3 cup natural yoghurt
fresh coriander leaves
turn heat off, add and stir through. serve with rice, pappadums or a bread of some sort
Yoghurt
i finally remembered to save some yoghurt to try making my own yoghurt from the old batch. i used (probably out of date) skim milk powder and it worked perfectly! i thought 1/4 cup sugar was way too much but the final product tastes ok. i think i'll still try to get it as low as possible though.
here is the previous post about it
Butterscotch Almond Cake
over on eb someone requested testers for a new cake for a fete stall. i needed to cook a cake to share with friends so i made it. it didn't quite go according to plan though lol. now i have more of an idea of what i'm doing i will try it again in a smaller quantity and see how i go next time.
the thermomix made making it an absolute breeze, with it taking only seconds to make the ground almonds from whole ones and to mix the batter. and then only seconds more to pour it all back in and add the forgotten butter lol
24.8.08
An Indian Themed Sunday Dinner
mmmmm
the butter chicken was better. however i burnt the spices :( plus it still seemed to be not quite right. i'm happy enough to keep playing with the same recipe though :)
to go with it i made a potato, spinach & chickpea curry, based on this one (though i make similar ones all the time, i was just looking for some inspiration for something different, which i didn't get lol)
Ryan loved the vegies, in particular the chickpeas. i think he is most likely to be a vegetarian as he gets older ;)
here's the recipe (all quantities approximate as usual!) :
potato, spinach & chickpea curry
2 tspns ghee
melt in a large pan
1 red or brown onion, finely chopped
2-3 cloves garlic, finely chopped
2 tspns garam masala
2 tspns black mustard seeds
2 tspns cumin seeds
2 tspns coriander ground
1-1.5 tspns turmeric
lightly fry until the onion is soft and the mustard seeds pop a little
2 medium large pink or red skinned potatoes, scrubbed and cut into 1cm dice
add in, stir well to coat
chicken stock powder (2 tspns) or cubes (2)
water - start with 1/2 cup and add more as needed
chickpeas - 1 tin drained
add to potatoes, stir to mix, cover loosely and leave to cook for around 10-15 minutes, stirring occasionally
1-2 bunches english or baby spinach, washed and ends trimmed off
place on top of potatoes, cover and leave to wilt for 5 minutes.
when wilted stir well.
add some yoghurt if desired.
serve :)
the butter chicken was better. however i burnt the spices :( plus it still seemed to be not quite right. i'm happy enough to keep playing with the same recipe though :)
to go with it i made a potato, spinach & chickpea curry, based on this one (though i make similar ones all the time, i was just looking for some inspiration for something different, which i didn't get lol)
Ryan loved the vegies, in particular the chickpeas. i think he is most likely to be a vegetarian as he gets older ;)
here's the recipe (all quantities approximate as usual!) :
potato, spinach & chickpea curry
2 tspns ghee
melt in a large pan
1 red or brown onion, finely chopped
2-3 cloves garlic, finely chopped
2 tspns garam masala
2 tspns black mustard seeds
2 tspns cumin seeds
2 tspns coriander ground
1-1.5 tspns turmeric
lightly fry until the onion is soft and the mustard seeds pop a little
2 medium large pink or red skinned potatoes, scrubbed and cut into 1cm dice
add in, stir well to coat
chicken stock powder (2 tspns) or cubes (2)
water - start with 1/2 cup and add more as needed
chickpeas - 1 tin drained
add to potatoes, stir to mix, cover loosely and leave to cook for around 10-15 minutes, stirring occasionally
1-2 bunches english or baby spinach, washed and ends trimmed off
place on top of potatoes, cover and leave to wilt for 5 minutes.
when wilted stir well.
add some yoghurt if desired.
serve :)
12.8.08
Pastry to the rescue!!!
it has been my experience that a few pieces of pastry can save just about anything! even the most bland, boring, or not nice leftovers can be delicious baked into some flaky golden pastry!
this is not a recipe for pastry - i can't make pastry to save myself! i have tried (and i haven't given up yet) but so far i am just not good at pastry lol
leftovers i have used in pastry for a yummy pie include:
beef in red wine
nachos or taco mix
leftover curry of any kind
any leftover casserole or even a stir fry
bolognese sauce
sometimes you might need to add more liquid or thicken up the sauce, but often it will be fine to plonk straight into the pastry and cook. if you dont' have enough leftovers for a meal now you dont' need to stuff yourself with it or chuck it, just make it into a pie! put in the freezer utnil you're ready to make a batch of pies, or make a batch and freeze reading for lunches etc (if you've already frozen the filling once dont' refreeze though.)
i was inspired by this recipe in my mum's New Idea magazine...
Indian Chicken Pies
olive oil
1 onion, thinkly sliced
1/4 cup balti curry paste (mild)
500g chicken thigh fillets, chopped
2 desiree potatoes, peeled, cut into 2cm pieces
1/2 cup coconut cream
1/2 250g packet frozen spinach, thawed
cooking oil spray
4 frozen shortcrust pastry sheets, thawed
1 egg, lightly beaten
2 sheets frozen puff pastry, thawed, halved
cooked peas and plain yoghurt to serve
coriander sprigs, to garnish
this is not a recipe for pastry - i can't make pastry to save myself! i have tried (and i haven't given up yet) but so far i am just not good at pastry lol
leftovers i have used in pastry for a yummy pie include:
beef in red wine
nachos or taco mix
leftover curry of any kind
any leftover casserole or even a stir fry
bolognese sauce
sometimes you might need to add more liquid or thicken up the sauce, but often it will be fine to plonk straight into the pastry and cook. if you dont' have enough leftovers for a meal now you dont' need to stuff yourself with it or chuck it, just make it into a pie! put in the freezer utnil you're ready to make a batch of pies, or make a batch and freeze reading for lunches etc (if you've already frozen the filling once dont' refreeze though.)
i was inspired by this recipe in my mum's New Idea magazine...
Indian Chicken Pies
olive oil
1 onion, thinkly sliced
1/4 cup balti curry paste (mild)
500g chicken thigh fillets, chopped
2 desiree potatoes, peeled, cut into 2cm pieces
1/2 cup coconut cream
1/2 250g packet frozen spinach, thawed
cooking oil spray
4 frozen shortcrust pastry sheets, thawed
1 egg, lightly beaten
2 sheets frozen puff pastry, thawed, halved
cooked peas and plain yoghurt to serve
coriander sprigs, to garnish
- heat oil in large saucepan, add onion. cook until soft. add curry paste, cook one minute. add chicken and potatoes. cook for 2 mins until chicken changes colour. add coconut cream and bring to bil. simmer 5 mins or until chicken cooked. squeeze excess moisture from spinach, add to chicken mix. mix well, cover, refridgerate until cool.
- spray 4 pie tins with cooking spray
- cut out oval shape from each sheet of shortcrust patry, big enough to line tin. place in tins, brush edges with egg. divide filling among tins. place puff pastry over filling. press along rim of tins, trim edges, use fork to seal. brush tops with egg. make two slits in top of each pie
- cook in a hot oven (200c) for about 30 mins or until pastry is golden & puffed
- serve with peas, top with yoghurt & coriander.
there's also a great weekday chicken, leek and corn pie
1 large bbq chicken - remove meat & chop
melt butter, cook onion & leeks
add flour & cook 1 min
stir in stock, then add chicken, creamed corn and some cream
simmer for 5 minutes, stir in chives
cool, place in pastry and bake :)
this would be an easy peasy one for the thermomix to make ;)
what else have you put in your pies?
31.7.08
Links - Meat Dishes
Beef Chimichangas
broccoli beef
chicken bean & tomato soup
chicken enchilada throwdown
chicken poppers
Costa Vida Chicken (good for entertaining)
garlic chicken with white wine
Greek Chicken (thanks susana ;) and chris lol)
kerala style chicken curry
Old Fashioned Fried Chicken - want to try this for chicken nuggets for the kids
Spicy Shredded Pork - for enchiladas etc
taco soup
NEW Wednesday Night Chicken Delicious
broccoli beef
chicken bean & tomato soup
chicken enchilada throwdown
chicken poppers
Costa Vida Chicken (good for entertaining)
garlic chicken with white wine
Greek Chicken (thanks susana ;) and chris lol)
kerala style chicken curry
Old Fashioned Fried Chicken - want to try this for chicken nuggets for the kids
Spicy Shredded Pork - for enchiladas etc
taco soup
NEW Wednesday Night Chicken Delicious
11.7.08
Mum's Tomato Relish
This is a fave of both geoff and my dad (though geoff likes his with indian and dad has his on sandwiches lol)
originally posted here
from my mum:
cut up tomatoes and onions, add salt.. stand overnight.
next morning pour off brine. almost covere with vinegar, bring to boil, then add sugar and stir well. take curry, mustard, cornflour and mix to smooth paste with a little vinegar. sir into mixture until it thickens. boil from 1/2 to 1 hr.
Add cinnamon, nutmeg, ginger. stir well.
bottle while still warm
Full quantity Half
2.7kg toms 1.35 kg toms
900g onions 450g onions
700gms sugar 350gms
* 1 cup salt
1 tab curry 1/2 tsp curry
1 dspn mustard 1/2 dspn mustard
3 tbs cornflour 1 1/2 tab cornflour
1 tsnp cinnamon 1/2 tspn cinnamon
1 tspn nutmeg 1/2 tspn nutmeg
1 tspn ginger 1/2 tspn ginger
* 1 cup of salt is too much.......maybe about 1/3 cup.....can always add more later if needed
receipe can be adjusted for different quantities of tomatoes and onions
haha the only time i've made it (my dh loves it and mum had run out of supplies for him to steal) she didn't tell ME that a cup of salt was too much! believe me it IS WAY too much LOL blerg, it was nearly inedible...
she always keeps it in jars from Rose's Lime Marmalade :)
originally posted here
from my mum:
cut up tomatoes and onions, add salt.. stand overnight.
next morning pour off brine. almost covere with vinegar, bring to boil, then add sugar and stir well. take curry, mustard, cornflour and mix to smooth paste with a little vinegar. sir into mixture until it thickens. boil from 1/2 to 1 hr.
Add cinnamon, nutmeg, ginger. stir well.
bottle while still warm
Full quantity Half
2.7kg toms 1.35 kg toms
900g onions 450g onions
700gms sugar 350gms
* 1 cup salt
1 tab curry 1/2 tsp curry
1 dspn mustard 1/2 dspn mustard
3 tbs cornflour 1 1/2 tab cornflour
1 tsnp cinnamon 1/2 tspn cinnamon
1 tspn nutmeg 1/2 tspn nutmeg
1 tspn ginger 1/2 tspn ginger
* 1 cup of salt is too much.......maybe about 1/3 cup.....can always add more later if needed
receipe can be adjusted for different quantities of tomatoes and onions
haha the only time i've made it (my dh loves it and mum had run out of supplies for him to steal) she didn't tell ME that a cup of salt was too much! believe me it IS WAY too much LOL blerg, it was nearly inedible...
she always keeps it in jars from Rose's Lime Marmalade :)
1.7.08
Curried Sausages, Thermomix (first draft)
this is going to be such a rough recipe - i wasn't paying attention when i was making it, it was very hap hazard lol...
curried snags are one of G's favourite meals. we didn't really have them growing up so i'm not really all that good at cooking them. but he RAVED about these tonight (i thought they were okish and the kids wouldn't eat them lol) so he actually requested that i write this down.
they were a last minute thing with leftover sausages in the fridge and still no choku bai jo shop.
1 onion, quartered
olive oil, about 20g i guess
1-2 garlic cloves
curry powder to your taste, i used about 3-4 tspns maybe? (half aldi curry mix and half keens curry powder, plus some cumin and coriander to add more flavour without spice for ryan)
flour or cornflour, quite a lot, maybe 1/3 cup?
around 600ml water
about 1/4 cup sweet soy sauce (or some beef stock powder and a little sugar OR mango chutney)
about 1/4 cup tomato sauce (ketchup)
about 8 or so sausages, precooked (boiled or fried) and skinned, sliced
1-2 packets frozen vegies (or fresh diced mixed veg)
chop onion and garlic, spped 6 for about 5 seconds
add curry powder and flour and cook for 3 mintues on 100' reverse speed 2-4
add water and soy sauce, cook for 10 minutes on 100' reverse speed 2
add sausages and vegies, cook for 5 minutes on 100' reverse speed 2 *
serve with steamed rice
* i actually had to cook mine longer to thicken the sauce but i had used a LOT more water and a lot less flour so you may need to adjust the time if this isn't long enough. by the time the sauce was done half the vegies had disintegrated :(
not sure when i'll get around to refining this recipe as it's not my favourite meal ;) so if you try it please report any changes!
ETA - forgot the tomato sauce!
curried snags are one of G's favourite meals. we didn't really have them growing up so i'm not really all that good at cooking them. but he RAVED about these tonight (i thought they were okish and the kids wouldn't eat them lol) so he actually requested that i write this down.
they were a last minute thing with leftover sausages in the fridge and still no choku bai jo shop.
1 onion, quartered
olive oil, about 20g i guess
1-2 garlic cloves
curry powder to your taste, i used about 3-4 tspns maybe? (half aldi curry mix and half keens curry powder, plus some cumin and coriander to add more flavour without spice for ryan)
flour or cornflour, quite a lot, maybe 1/3 cup?
around 600ml water
about 1/4 cup sweet soy sauce (or some beef stock powder and a little sugar OR mango chutney)
about 1/4 cup tomato sauce (ketchup)
about 8 or so sausages, precooked (boiled or fried) and skinned, sliced
1-2 packets frozen vegies (or fresh diced mixed veg)
chop onion and garlic, spped 6 for about 5 seconds
add curry powder and flour and cook for 3 mintues on 100' reverse speed 2-4
add water and soy sauce, cook for 10 minutes on 100' reverse speed 2
add sausages and vegies, cook for 5 minutes on 100' reverse speed 2 *
serve with steamed rice
* i actually had to cook mine longer to thicken the sauce but i had used a LOT more water and a lot less flour so you may need to adjust the time if this isn't long enough. by the time the sauce was done half the vegies had disintegrated :(
not sure when i'll get around to refining this recipe as it's not my favourite meal ;) so if you try it please report any changes!
ETA - forgot the tomato sauce!
24.6.08
8.6.08
Mussamun curry, thermomix style
ok, so this went down VERY well with the family, but i wasn't impressed. i will probably do it again, because it went down well, and the thermomix does make it easy to do, but i prefer it done in the slow cooker to be honest.
i kind of followed one of the curry recipes in the thermomix book to make it.
1 large onion
lots of garlic (especially if you're sick like me, i think i used about 8 small ones)
* chop finely on speed 7, probably just around 5 seconds
Valcom Mussamun Paste, around 4 tabs or more if you aren't cooking for mr wimpy tongue ;p
* add paste and cook 90 secs on varoma speed 1
1 tin reduced fat coconut milk
* cook 90 secs on varoma speed 1
around 400-500g of beef or other meat (i used scotch fillet as that's all i had)
2 large potatoes, diced into 1 cm pieces
1/2 - 1 sweet potato, diced into 1 cm pieces (if you need more in your thermo, i definitely didn't have enough)
vegetable or beef stock, enough to top up the liquid to just below the level of the meat and veg
* cook for 16-20 minutes, temp 100' (please do not forget the temp, i guarantee it does not cook without it *sigh* hey, i'm sick right???!!!) and reverse speed 1 (i know the book says soft but mine was really struggling on soft)
* serve on jasmine rice. top with some chopped coriander if you have any (which i didn't)
* sit back in amazement when mr wimpy tongue eats seconds and then all his sisters' (plural) leftovers :-0
11.4.08
Slow Cooker Vegie Dhal
vegie dhal
1 onion, diced
2 medium potatoes, diced
1/2 sweet potato, diced
maybe 2 cups of red lentils
2-3 teaspoons each of minced garlic and ginger
around 1 tablespoon of fennel seeds
1 tablespoon or more of curry powder
chicken stock / coconut milk / hot water - i had the CM powder and chicken stock powder too, so i used about 2/3 cup coconut milk powder, maybe 2-3 teaspoons of chicken stock and probably most of a litre of hot water.
cook all this on high for 3 hours then add in some green vegies (i used leftover spinach and rocket salad mix) and chopped coriander. serve with yoghurt and mango chutney.
** use any vegies you have in this eg: capsicum, pumpkin, carrot, cauliflower, peas, beans etc etc
1 onion, diced
2 medium potatoes, diced
1/2 sweet potato, diced
maybe 2 cups of red lentils
2-3 teaspoons each of minced garlic and ginger
around 1 tablespoon of fennel seeds
1 tablespoon or more of curry powder
chicken stock / coconut milk / hot water - i had the CM powder and chicken stock powder too, so i used about 2/3 cup coconut milk powder, maybe 2-3 teaspoons of chicken stock and probably most of a litre of hot water.
cook all this on high for 3 hours then add in some green vegies (i used leftover spinach and rocket salad mix) and chopped coriander. serve with yoghurt and mango chutney.
** use any vegies you have in this eg: capsicum, pumpkin, carrot, cauliflower, peas, beans etc etc
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