Thai Red Chicken Curry and Egg Fried Rice….

I often find when making a curry that you need so many spices and ingredients and it can often take me a long time to prepare. Why not try Verstegen spices and pastes. I used the Red Thai Curry paste to make this recipe. They are so so easy to use and take away all the pressure and extremely tasty too!

Image

You Will Need:

  • 1tbsp vegetable oil
  • 250g skinless chicken breasts, cut into chunks
  • 1 large onion, cut into wide strips
  • 2 small sweet potatoes, cut into 2cm cubes
  • Verstegen Red Thai Curry Paste
  • 100ml of water
  • 2 eggs
  • 3 spring onions
  • 1 cup of rice
  • 2 cups of water

Preparation Method:

Thai Red Curry:

  1. Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is sealed and browned.
  2. Add the sweet potato and fry for 4 minutes
  3. Add the onion and fry for 2 minutes
  4. Add the water and curry paste and simmer for 5 minutes

Egg Fried Rice:

  1. Boil 1cup of rice to 2 cups of water for ten minutes
  2. whilst this is boiling chop you spring onions very finely and throw in a frying pan with a little oil
  3. Then break two eggs into the frying pan and scramble
  4. Then add your rice, covering it with your egg and onions and fry for 3 minutes

ImageImage

Image

Image

Image

Image

Image

Image

Image

Image

 

 

 

Advertisements

A Taste Of…. China

I love to cook chinese food mainly because it is quick and easy. This is a simple beef chow mein recipe.

You will need:

  • 225g/8oz egg noodles
  • 2 tbsp sesame oil
  • 2½ tbsp finely chopped garlic
  • beef frying steak
  • 1 onion sliced
  • handful of mushrooms slices
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp  dry sherry
  • ½ tsp salt
  • ½ tsp freshly ground white pepper
  • ½ tsp sugar

Preparation Method:

  1. Cook the noodles by boiling them for 3-5 minutes in a pan of boiling water. Drain and plunge into cold water, drain again then toss with a little sesame oil.
  2. Cut your steak into shreads
  3. To marinade your steak, combine with the light soy sauce, dry sherry, sesame oil, salt and pepper in a small bowl
  4. Mix well and leave to marinate for 20 minutes.
  5. Heat a wok until it is very hot. Add one tablespoon of oil and, when it is very
    hot and slightly smoking,  add steak shreds.
  6. Stir-fry the mixture for about two minutes, then transfer to a plate
  7. Reheat the wok, and add remaining oil. Add the garlic and stir-fry for 10 seconds. Add the onion and mushrooms fry for a few minutes
  8. Add noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and continue to stir-fry for two minutes.
  9. Return your steak to the mixture
  10. Continue to cook until your steak is cooked to taste

Home Cooked Heaven…. Liver and Bacon

A personal favourite of mine and has been since I was a child, is Liver and Bacon. You can’t beat this dish in the winter as it gives you a great big cuddle to the belly.

You Will Need:

  • 450g/1lb lambs’ liver, sliced and fully thawed if frozen
  • 25g/1oz butter
  • 2 tbsp sunflower oil
  • 4 tbsp plain flour
  • 1 onion, sliced
  • 125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces
  • 1 beef stock cube
  • 500ml/18fl oz just-boiled water
  • 1–2 tsp tomato ketchup
  • salt and freshly ground black pepper

Preparation Method:

  1. Rinse the liver under cold water and drain well on kitchen paper.
  2. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
  3. Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
  4. Coat half the liver in the seasoned flour, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned.
  5. Transfer the slices to a plate and repeat with the remaining liver.
  6. Reduce the heat and melt the remaining butter in the same pan.
  7. Add the sliced onion and cook for a minute or so, stirring to separate the layers.
  8. Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
  9. Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
  10. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
  11. Bring to a simmer and cook over a medium heat until the gravy is thickened.
  12. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
  13. Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.

A Taste of….India

So I am having three of my friends over a the weekend and it has been requested that I cook a curry. I wanted to try out a new recipe and so I am going to make Chicken Madras, which is one of my friend’s favourites. I will also be making Onion Bajis and Bombay Aloo.

I thought I could share with you all how to make the Madras curry in case you wanted to try for yourselves at the weekend.

Madras curry orignates from south east India and its a spice curry that can be made with chicken, pork, beef and even a mince beef or lamb to make a Keema Madras

You will need:

  • 4 chicken breasts, one per person!
  • 3 tbsp vegetable oil
  • 2 onions, peeled and finely chopped
  • 2cm block of fresh root ginger, peeled and grated
  • 2-3 garlic cloves, peeled and finely chopped
  • Sea salt and black pepper
  • 400g ripe tomatoes, chopped
  • 300ml water
  • 1 tsp garam masala
  • 2–4 red chillies, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1–3 tsp hot chilli powder,
  • 4tsp curry powder
  • Juice of half a lemon

Preparation Method:

  1. Cut the chicken into cubes and put aside.
  2. Heat the oil and add the onions and cook until they start to soften.
  3. Once the onions have started to brown add the chillies, the garlic and the ginger and cook for a further 2-3 minutes.
  4. Then add the turmeric, cumin, coriander, curry leaves and chilli powder and leave to cook for a further minute or so.
  5. In that time, season the chicken you set aside earlier with the salt and pepper and add to the pan. Also add your lemon juice and cook until the chicken begins to go golden brown all over.
  6. Now add the water and the chopped tomatoes and then bring to boil.
  7. Once the pan is boiling, reduce the heat to a simmer and cover the pan stirring ever so often.
  8. Let it simmer for about 30 minutes 
  9. Now stir in the garam masala and leave uncovered for another 10 mins

Serve with rice and enjoy :0)

Home Cooked Heaven….Spicy Piri Piri Chicken

You will need:

  • Chopped Chicken Breasts
  • 1 Chopped onion
  • 1 Chopped red or green pepper
  • 6 fresh red chillis
  • 1 tbsp crushed garlic
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1ooml olive oil
  • 500ml red wine vinegar

Preparation Method:

  1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4.
  2. Place the chillies on a roasting tray and roast them for 10 minutes.
  3. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
  4. Allow the mixture to cool, then blend it to a purée.
  5. Marinade the chopped chicken breasts in half the sauce for around and hour.
  6. Fry up the marinaded chicken into a pan until cooked throughout.
  7. Add in the chopped onion and peppers.
  8. Now add the rest of the piri-piri sauce you put to one side
  9. Leave to simmer for 15 minutes
  10. Serve with rice.

Enjoy

:0)

A Wintery Treat

Yesterday was cold and grey and pretty miserable. My mum asked what we wanted for dinner and I asked for one of my favourites…. Shepherds Pie

You will need:

  • 50g/2oz dripping
  • 2 large onions, finely chopped
  • 2 tbsp olive oil
  • 900g/2lb minced lamb
  • 2 tbsp plain flour
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 2 small tins chopped tomatoes
  • 4 tsp Worcestershire sauce
  • 450ml/16fl oz lamb stock
  • salt and freshly ground black pepper
  • 700g/1½lb potatoes
  • 55ml/2fl oz milk
  • 75g/3oz butter
  • 1 free-range egg yolk

Preparation Method:

  1. Preheat the oven to 200C/400F/Gas 6.
  2. In a large non-stick casserole dish heat the dripping. Add the onion and cook for five minutes.
  3. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.
  4. Stir the onions and add the flour and stir. Mix well and add the bay leaves, thyme and stir.
  5. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.
  6. Bring the mixture to the boil, adding a pinch of salt and freshly ground black pepper and let it simmer for about 45 minutes.
  7. For the mash, boil the potatoes, then drain them in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground black pepper.
  8. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
  9. Put the dish into the oven and cook until the surface is bubbling and golden-brown.

Spicy Salsa

You will need:

  • 4-6 diced tomatoes
  • 1 diced red onion
  • 1 diced fresh chilli
  • 1-2 chopped cloves of garlic
  • 1 tbsp. of chopped coriander
  • Juice of ½ lemon
  • 1 tbsp. olive oil
  • Salt and black pepper

Preparation Method:

Once all your ingredients are prepared quite simply toss them together and set aside until ready.

:0)

Previous Older Entries