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Archive for the ‘Curry’ Category

This is a great curry recipe and one that I will be making again for sure. I have never used duck in a curry before and this was a wonderful way to prepare it. I did ours with whole duck breasts, which I cooked skin side down first to render the fat and then finished them off breast side down in the sauce and they were cooked perfectly. I sliced the breasts and served over rice topped with the wonderful curry sauce. I am the first person to review this recipe and I have not made any changes to the original recipe but to view this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon vegetable oil
70g Red curry paste
400ml Coconut cream
180ml Water
70g Pineapple, diced (I used half of a medium pineapple)
5 Grapes (preferably black, and large if possible)(I added extra)
2 cherry tomatoes, cut in half (I added a few more)
2 kaffir lime leaves
250g roasted duck breasts, sliced (I cooked 1 whole breast each)
1/2 tablespoon fish sauce
1 tablespoon sugar
1 chili, sliced
5g fresh basil

Method

1. Heat 1 tbsp vegetable oil in sauce pan, and add red curry paste.

2. Stir fry until an aroma develops, and then lower the heat.

3. Add coconut cream and 180 ml of water.

4. Bring to the boil.

5. Add pineapple, grapes, cherry tomatoes, kaffir lime leaves, and sliced duck breast.

6. Add fish sauce and sugar.

7. Simmer until cooked through.

8. Garnish with chilli and fresh basil.

Serve over basmati rice.

All photos taken by me unless otherwise stated.

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This is a very easy curry recipe to put together and it tastes and smells wonderful.. I used a red curry paste for the curry and I also added vegetables to ours to make it a complete meal, as we are eating lower carb at the moment and I was not serving this with rice. I used chicken breasts which I partially cooked in a fry pan and then sliced thickly and added them to the curry to finish cooking. I think chicken thighs would also be great in this or even a whole chook cut up. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 1/2kg Chicken pieces
4 Teaspoons oil
2 Medium onions, quartered
2 Garlic cloves, crushed
1 Small red chile, finely chopped
4 Tablespoons finely chopped fresh ginger
4 Teaspoons chopped fresh lemongrass
2 Tablespoons mild curry paste
2 1/2 Tablespoons brown sugar
1 (400 ml) Can coconut cream
1/2 Cup chicken stock

Method

1. Heat the oil in a pan and fry the onion for about 5 minutes or until soft.

2. Add garlic, chilli, ginger lemongrass and curry paste.

3. Add chicken and braise on all sides, coating well with curry paste.

4. Cover and cook for 15 minutes over a low heat.

5. Remove lid, add sugar and stir well.

6. Pour in coconut cream and stock and bring to the boil.

7. Reduce heat and simmer uncovered for another 30 minutes.

Serve over rice.

I like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don’t feel like making a separate vegetable dish.

All photos taken by me unless otherwise stated.

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This is one of the nicest ways I have prepared tuna in a while, I think it is because it is a little different. I love tuna and this recipe was no exception the curry mayonnaise goes so well with it and the marinade is wonderful. It is a quick and easy meal to throw together with a wonderful end result. I served ours over salad greens with avocado and mango some chopped up egg and alfalfa sprouts. It made for a very healthy delicious meal. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Tuna steaks

Marinade

1/4 Cup sherry wine
1/4 Cup light soy sauce
2 Tablespoons oyster sauce
2 Tablespoons lemon juice
2 Tablespoons sesame oil
1/2 Teaspoon ground pepper
2 Tablespoons minced green onions
1/4 Cup minced ginger
1/4 Cup water
1/4 Cup vegetable oil

Curry Mayonnaise

1 1/2 Cups mayonnaise
1/4 Cup honey
1/4 Cup finely chopped chives
2 1/2 Tablespoons curry powder
1/2 Tablespoon turmeric

Method

1. For mayo, combine all ingredients in a steel bowl and stir until completely incorporated. Refrigerate for later use.

2. For marinade, add all ingredients in a steel bowl and stir until well combined; let sit for 2 hours for flavors to blend.

3. Marinate tuna steaks in marinade for 2 hours. Grill tuna on high heat for 2 minutes on each side (do not overcook, or tuna will become dry).

4. Place mayo in a plastic bag, cut off the bottom corner of bag and squeeze sauce across grilled tuna in a “zig zag” pattern.

All photos taken by me unless otherwise stated.

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This is my second recipe, I made and reviewed for the recipe swap, I am participating in on Recipezaar, it was very good and definitely a different way to do curry. I mixed it up between hot and mild curry powders and I also added a red chili, sliced thinly to give it a bit more of a kick. I served mine with Kumara and cumin seeds. If you want to see the recipe for my kumara click here.

If you want to read more reviews of this recipe or see more photos please click here.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese board

Ingredients

1/4 Cup clarified butter
6 Boneless skinless chicken breast, Sliced into thin strips

Sauce

4 Tablespoons butter
1 1/2 Cups finely chopped onion
2 Garlic cloves, minced
1 1/2 Cups peeled cored and finely chopped tart apple
3 Tablespoons flour
1 1/2 Tablespoons curry powder
1/2 Teaspoon cardamom
1 Teaspoon coriander
3/4 Teaspoon salt
1/2 Teaspoon pepper
3 Cups chicken stock
2 Teaspoons grated lime rind
1 Tablespoon lime juice
1/2 Cup mango chutney, finely chopped

Method

1. Heat the clarified butter in a large pan and sauté chicken in batches until browned.

2. Remove and set to one side.

3. To make the sauce, melt the butter in the sauté pan. (I didn’t use the extra butter.)

4. Add the onion and sauté over low heat till transparent.

5. Add the garlic and apples and sauté for 2 minutes.

6. Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.

7. Add the chicken stock, lime rind, lime juice and chutney.

8. Bring sauce to a boil, stirring constantly.

9. Return chicken to the pan, cook, until heated through.

10. It’s great served over rice.

I served mine alongside baked kumara slices.

All photos taken by me unless otherwise stated.

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This is another recipe by a zaar member, I have not made many this month so I thought I best make some before we are in May. I still have a few of my own recipes in hand so I will try and get round to posting a few over the weekend. I have been so busy lately setting up my new business that I have not had as much time to devote to this. But once my website is up and running I will have loads more time.

You can check out some of my boards on my natures cutting boards page, these are just sample pictures and the ones on my official website are in much more detail and on a better back ground. This is just to give you an idea and as soon as my site is done I will be posting the address here so keep checking in.

This recipe was really easy to make, makes for a great party food and tastes wonderful, if you want to see the original recipe or see other recipes by this chef please click here.

Ingredients

500g Ground chicken
1 Small onion, grated
1/4 Cup green curry paste (Aussies, I like Valcom)
2 Tablespoons chopped fresh coriander
1 Egg, beaten
1/3 Cup dried breadcrumb
Salt and pepper
Vegetable oil (for deep frying)

Method

1. In a large bowl, mix all ingredients except oil together using your (clean) hands.

2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.

3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.

4. Cook chicken balls 4-5 minutes or until golden and cooked through.

5. Drain on kitchen paper.

6. Allow the oil to come back to temperature before continuing with another batch.

I served mine with a homemade chili dipping sauce.

All photos taken by me unless otherwise stated.

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Sorry to my regular readers I have had some annoying problems with my Internet lately, hopefully all is well now and I will get back on track. I have a few recipes in hand now, as I have not been able to post them so I guess that is good.

Well today I am posting a yummy fish curry recipe it tastes wonderful and is quite a quick recipe to make, on the table in around 45 Min’s. It is lovely served with steamed jasmine rice but if you are like myself and my hubby, who are trying to keep your carb intake low, especially at night, I served ours with some cauliflower.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.

Ingredients

Spice Paste

3 Shallots, quartered
50g Piece galangal, quartered
1/2 Teaspoon ground turmeric
1 Teaspoon fennel seeds
1 Teaspoon ground coriander
1/4 Cup madras curry paste
2 Tablespoons lime juice
2 Cloves garlic, quartered
2 Red thai chillies, quartered
2 Teaspoons sugar


Fish

2 Tablespoons oil
250ml Coconut Milk
400ml Coconut Cream
4 White fish fillets, I used halibut but any is fine
16 Medium green prawns, I allow for 4 per person
2 Tablespoons desiccated coconut
4 Fresh kaffir lime leaves, sliced thinly (optional)

Method

1. Blend or process all the spice ingredients to form a smooth paste

2. Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.

3. Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.

To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.

Serve with Jasmine rice or for lower carb version cauliflower.

All photos taken by me unless otherwise stated.

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This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 Min’s and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.

                                                                                                                                                                       Ingredients

2 Tablespoons Tandoori paste
400ml Coconut milk (divided use)
4 White fish fillets
1 Tablespoon olive oil
2 Carrots cut into matchsticks
1 Medium red onion, sliced thinly

Green Chilli Rice

1 Cup Jasmine rice
150ml Water
2 Long green chillies, sliced thinly
1 Teaspoon grated lemon rind

Yogurt Sauce

3/4 Cup Greek style yogurt
1/4 Teaspoon Cumin
1/2 Medium Cumber, chopped finely
2 Tablespoons fresh mint, chopped finely
1/2 Teaspoon mint sauce

Method

1. Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.

2. Rinse rice under cold water until water runs clear. Combine rice, water, chilli, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 Min’s stirring occasionally, until rice is tender.

3. While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.

4. Place fish fillets on top of vegetables, cook covered about 10 Min’s uncover and cook a couple Min’s more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets.)

Yogurt Sauce

1. Combine all the ingredients in a bowl and mix well.

To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.

All photos taken by me unless otherwise stated.

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