Chicken Curry Including the 5 A Day Vege

In the fridge was a big bag of Chicken tenderloins
What to do with them???
First thing that came to mind was Chicken Curry

These days we are blessed with wonderful packets of Curry Paste
Much easier  than making it yourself and very very tasty

I like to use Vegeta as seasoning, it is salty and packed full of flavour.
And if you are so inclined .
It's Gluten Free

The beauty of this particular Curry is the amount of Vegetables included
Pumpkin at the moment is at it's peak, beautiful colour. It Has to be good for you

 So you need for 6 generous servings

2 packets Curry Paste
Chicken tenderloins 1kg
I large onion peeled and sliced
2 cloves garlic peeled and smashed
500 gm piece pumpkin, peeled and cut into cubes
1 carrot sliced
2 courgettes sliced
Vegeta seasoning
1 tin coconut milk
Handful green beans sliced
1/2 Lime or Lemon

Chop chicken into 2cm cubes (approx)
In a large pan, add curry paste  let bubble slightly
Add chicken and stir well

In another pan sauté onions and garlic
Add carrot and pumpkin
Stir and cook gently till vegetables are tender
Add courgettes
Season with 1 tablespoon of Vegeta

When the Vegetables start to gain some colour add to chicken
Deglaze Vegetable pan with 1 cup hot water
Add to chicken
Top up with extra water till chicken is just covered
Simmer till tender about 15 minutes
Add coconut milk
Simmer for another 10 mins

Meanwhile top and tail then slice the green beans into 2.5 pieces
Blanch in boiling salted water
Add  to chicken
Cook for another 5 minutes
Set aside
This dish improves with time
Let those flavours meld
So preferably  cook at least an hour before serving
Even better earlier in the day
Before serving add the Juice half lime or lemon

Serve over rice with coriander on top
Dinner is served
Good for lunch the next day
Perfect

Lamb and Beer Curry

I found this excellent curry recipe in the goodtoknow.co.uk website
This recipe called for potatoes but one member of the family, is not eating food from the nightshade family for a month or so, therefore I used sweet potato (kumara) instead
It worked well
Pretty too
Perfect for a winter night

2 tablespoons rice bran oil
1 red onion, sliced
2.5 cm piece of fresh ginger, chopped
3 garlic cloves, finely chopped
1 tsp chopped fresh turmeric
1 red chili, finely sliced
1 tsp cardamom seeds
1 tbs finely chopped lemon grass, outer Leaves removed
2 tbsp red curry paste
700g  lamb leg, no bone, cut into 4 cm chunks
125g  plain yoghurt
330ml bottle of 8% ale
3 potatoes, or sweet potatoes peeled and each cut into six pieces
1 large handful fresh coriander (cilantro), chopped
16 sugar snap peas, topped and tailed
16 green beans, topped and tailed

Heat the oven to 170°C
Blanch the prepared peas and beans, in boiling salted water, for just a minute
Drain and set aside
Heat the oil in a flameproof casserole dish over medium heat.
Add the onion and cook, stirring often, until lightly caramelized. 

Add the ginger, garlic, turmeric and chili and cook, stirring, for 5 minutes.
Stir in the cardamom seeds and lemongrass powder and cook for a few minutes more.
Stir in the curry paste and cook until fragrant,
then add the lamb pieces and stir well to thoroughly coat all the lamb with the paste.

Stir in the yoghurt, bring to a simmer,
then add the beer, stirring well to combine.
Bring back to a simmer.
Put the lid on the dish, place in the oven and bake for 45 minutes.




Meanwhile, toss sweet potato with 1 tbs red curry paste and 1 tbs rice bran oil
And roast for 20 minutes
Toss with 2 tbs coriander

and add to casserole
Then back into oven for another 30- 40 minutes lid on

the meat should be quite tender by now.
Add the sugar snap peas and beans and bake, still covered, for a final 5 minutes. 

Stir the remaining coriander through just before serving.

Argentine Steak-More Food for Winter

I have no idea why dish this was named Argentine Steak...but once again it came from the tried and true "Triple Tested" Cook Book...A favourite Cookbook from the 60's and 70s for those of us that lived in Wellington and Environs, during that time 
Perfect for a dinner party
Simple, cheap and better still... best prepared the night before
A young Mothers' Dream Party Meal

I have resurrected it for this Winter
Got thumbs up from my guests

Ingredients
1.5 Kg Blade steak 
2 tablespoons sugar
2 Tablespoons Flour
1 tsp curry powder
1 tsp ground ginger
1 glass port
1 glass tomato sauce
1/2 glass vinegar
1 tsp Worcestershire sauce
Juice and zest of 1 lemon
1 clove garlic crushed with a some sea salt

Cup Grated cheese
Chopped bacon (3 rashers)

Handful Pitted Prunes

Garnish
Parsley, finely chopped

Cut Steak into 2 in pieces
Place on flat oven proof dish 13” x 9” / 350 x 240 mm

Mix sugar, flour, ginger and curry powder
Massage into meat

Pour over Port, tomato sauce, vinegar, Worcestershire. lemon juice and rind

Plus grated  cheese and chopped bacon

You can prepare the dish ahead and leave overnight in the fridge ( recommended )
Pre-heat oven 175C
Cover with tinfoil
Bake for  1 hour
Add prunes

 Bake for another hour

Garnish with some finely chopped parsley
Serve with Potato Mash and Garlicy Green beans

For the beans
Top and tail the beans
Blanch in salted boiling water for just 2 mins
Drain and run under cold water to cool
Put aside till you need them

In another pan add 1 tablespoon olive oil
2 cloves of garlic peeled and crushed with a little sea salt
Zest of 1 lemon

Heat gently over medium heat, don't brown the garlic, it will get bitter
Add cooked green beans
Toss over medium heat till they are heated through

Best Red Peppers - Stuff them with a Thai Fish Mousse - Perfect Appetizer

It's my Son's birthday today and we are having Family Dinner
I'm on  the "Befores"
Of course, I am making the signature dish of Pizza Flavoured Pinwheels
Click here  to get the recipe
The Grandchildren love them
However we need Grownup Food
So going back I found this post from 2007

I reckon this will make an excellent fish course
So here we go

I remember having a sort of fish mousse stuffed green pepper at Yum Char we loved them...they are delicious.

So why not stuff red pepper halves with the a mixture for Thai Fish Cakes

The fish cakes were from a recipe I had seen Rick Stein prepare.
so I though I would adapt his recipe.
A good one too. It's that Thai fish cake texture you are looking for almost a bit rubbery.

Thai Stuffed Red Peppers

6 red, or orange or yellow peppers or a combo

500 gms meaty white fish cut into chunks
1 tablespoon palm sugar
1 chili chopped
3 tablespoons coriander stalks and all,
2-3 Kaffir lime leaves chopped
Juice and zest of 1 lime
1 big teaspoon Thai red curry paste
2 tablespoons fish sauce
1 egg

Coconut Cream

Put all of the ingredients into the food processor except for cream
Whiz until it forms a paste
Add some cream to thin it out a little (1-2 tablespoons)

Take a spoonful and fry it in a little oil to make a little cake
Taste and adjust seasonings if needed.

Tasting pretty good

Halve and core peppers
Blanch in boiling water
Cool

Drain on a rack to dry

Drizzle with oil and massage it in

Fill with mixture
Place in an oiled baking tray
Add ½ cup water
Cover with foil and bake about 20 minutes at 200C

You can make these early in the day and refrigerate
Take out at least an hour before serving to bring to room temperature
Cut into half and arrange on a platter and garnish with sliced basil and chopped coriander

I was pleased with this dish.
It’s quite filling so actually 1 quarter each is enough for hand around.

Would make a good first course on a bed of dressed greens
2 quarters each would do.
Garnish with lime quarters
Here's the Birthday Boy when he was small, over 40 years ago
How did we all get to be so old?

 

Corn and Tomato Soup - Nice use of Fresh Summer Produce- And Some Unexpected Kudos for our Countdown Supermarket

Its a beautiful Summer's Day, they have been few and far between this year.
You may think Soup? Is she having a laugh? but I can assure you this fresh light soup was just perfect for lunch today.
I made a chicken salad for sandwiched the other day.
And, what do you get when you poach Chicken?
Why, Chicken Stock of course.

I fossicked around in the fridge
grabbed a few ingredients and quickly put together this delicious soup.
I really like using Vegeta as a flavour booster.
And when cooking tomatoes I always add a little sugar to balance to flavours

1 tablespoon unsalted butter
1 carrot grated
1 red onion finely sliced
2 medium tomatoes, cored and large chop
1 tbs Vegeta or any good stock powder
500 mls of homemade chicken stock
1 tsp sugar


2 cobs fresh Corn
Little parsley for garnish

I popped the corn into the microwave for 5 minutes
Removed the silk and husks, then sliced off the kernels
Set aside

Meanwhile heat butter over med heat in a pot
Add carrot and onion
Gently saute till soft
Add tomatoes and Vegeta and sugar
Stir
Add chicken stock
Taste and adjust seasoning, using sea salt and black pepper if needed

Bring to boil and simmer for about 10 minutes
Add corn kernels
Simmer another 5 minutes
That's enough
This has a wonderful fresh taste.
The corn is still crunchy, tomatoes, carrot and onion soft

Yum.
By the way the Chicken Salad was pretty good as well
I lightly poached chicken thighs in water
With the addition of carrot chunks, onion, celery. stalks of parsley
Once again a tablespoon of Vegeta

Best way for moist chicken...
Bring everything to the boil.
Simmer for about 5 minutes
Turn heat off
Cover and leave for at least 30 minutes.
This should be enough for small, no skin, boneless thighs
Remove the meat and chop
Mix with some chopped cucumber, and spring onions and a little parsley

Toss in Mayo
I used a bought one.
Best Foods is pretty good.
I added some lemon juice, salt and pepper to taste
Also for an added extra, a big teaspoon of a curry coconut paste, that my friend Heinzie made.
This is so good.

Unfortunately, I don't have a recipe for it. But it has such good flavour.
The sandwiches were excellent.
I had leftovers.
Chicken Salad on Toast
An added bonus.

So "Waste Not, Want Not"

Its not often I pour kudos onto our local supermarket.
It is handy, a 2 minute drive and basically they suit me
but I frequently make complaints.
It's obvious when the big spenders, get their product on show and the particular brand, you would like gets either left off the shelf altogether... or placed so high you cant reach.
But that aside,
I have to mention their latest promotion in association, with Thomas from Rosenthal.
The prize, if you collect enough stamps is a set of excellent knives

It's like the olden days...green stamps
Collect enough and you get a prize.
Of course I got sucked in, but was a little apprehensive.
Anyhow...Last week, I had enough for my first knife.
It is excellent. I am rapidly shopping to acquire another.

Good work Countdown and Rosenthal

Carrot Soup Island Style

The Beautiful No-Ever Beach

Our host family Tony, Kathy with their girls including the brand new baby 48 hours old.
Tony supplied us with a leg of suckling pig.  Freshly
I have only had this once before and it is so fabulous, as long as you get your head around baby pigs. BUT we all eat lamb and milk fed veal…so, I guess its not much difference.
The Skin was so white and the flesh a very pale pink.

It roasted beautifully. What a crackling. My friend Lois, who is a champion Pork cooker would be proud.

Anyway only 4 of us ate the roast so there was a lot left over. Being my Mother’s daughter, nothing ever goes to waste so I set about and made
A Japanese Pork Curry, Thursday's Dinner
The leftovers were dinner on Friday night
Curry on Toast

Still had a lot of meat left over so I carved off the best bits and made

A Pork and Ginger Beer Stew with Green Capsicum, onions and white wine.

And with the bones and residual meat

A beautiful gelatinous stock.

And Carrot Soup

We did that pig justice

Carrot Soup
50 gms butter
6 carrots peeled and cut into small cubes, (you could grate it)
Sea salt and black pepper
1-2 teaspoons ground coriander
2 cloves garlic finely chopped
100 mls ginger beer
Meat Stock, preferably homemade Of course I used the pork stock
I think Veal or chicken would be just as good Beef a little strong perhaps.
A good slosh of Thai Ginger Sauce (Shop bought, or if you are lucky enough Heinzie’s version)

Melt the butter in a pot
Add carrots
Gently sauté till they are coated with the butter
Season with S & P and coriander
Stir
Add garlic
Stir again then add ginger beer
Simmer till it reduces and the carrot start to soften

Add the stock about 600 mls I think
Add Thai Ginger sauce
Simmer again till carrots really soft
20- 30 minutes.
Cool
Blitz in blender till smooth

And serve. Deep orange colour and delicious.

The Stock was really simple.

I used what was in the fridge
Threw in the pork bones and any residual meat that I hadn’t used
2 onions cut in half
4 celery stick
Bunch parsley
4 cloves garlic
Green capsicum scraps
Couple of chillies
½ bottle white wine
Sea salt and Black pepper
Water to top the pot up.

I cooked it for about 2 hours just simmering away
Strain it
Cooled and removed fat from the top
And Voila
Stock fit for a king.

Rarotonga-Food From the Island

 Above the final Team Raro 2010, They arrived on this actual plane

They have been having a terrible time.
Night One, Assume The Position with our lovely Eis

Fresh Mahi Mahi on the brand new BBQ thank you Tony and Kathy.

The Beach

 The Electronics

 The pool

 The wildlife

 Dining out.

 The host!

 You have to work for your supper here.

 The waterfall, Hiria, John and Joseph's Big Adventure
They did a trip. It has been so dry on the island the Waterfall had dried up but with the enormous of rain in the past few weeks now it is replenished.  It was a public holiday yesterday... The locals loving having their pool back

 So many people

 Gudday

And this Team have produced the best washer ups

 How about that for a clean kitchen? They can come again.

The produce on this island is amazing. AND cheap if you go to the right places.
This little lot cost me $10, all packed into a big plastic bag, so fresh and beautiful
Stunning.

Dan has been the fish  buyer, we have eaten Sashimi, Ika Mata 3 different ways,
Look at this Tuna, like a jewel

BBQ Marlin with Papaya Salsa nesting on a bed of Rukau.

 Ika Mata variation, Adding some Papaya and Havana Club Rum. Good hit of Chili. Yum.

This Marlin was deconstructed Thai Green Curry

Island Fries.
Using NZ Potatoes, Island Kumara and Taro.

Rukau, For those that don't know, Rukau is the leaves of the Taro plant, they call it the Island Spinach

First you have to remove the fibrous stalk.
Cut it up and cook in in a little water for quite a while. If it is not cooked enough you get "The Itchy Throat"
So then you add some garlic, coconut cream, season it well

and cook it for about another 30 minutes. Divine.

Pizzas,

you name it... we have cooked it (Almost)
Big salads, with Garlic Pizza Bread.

and to top it all off, Fresh Suckling Pig, roasted, with Potatoes (from NZ) and Butternut, Cabbage, Spring onions (all local) and Frozen Peas.
I have only eaten Suckling Pig once at a restaurant in Argentina...This was only killed a couple of days ago, by our Host Tony and he kindly dropped off a leg for us.
It is an amazing cut of meat. So white and clean almost like marble. No hair. Smooth as a baby's Bum!

 Hiria oiling and salting it

 Look at that, How about that crackling?

 And local Butternut and NZ Potatoes

What feasts we have enjoyed, all washed down with a bevy or two.

 Cheers