Thai Red Curry

Thai Red Curry

Thai Red Curry

Thai Red Curry  Tried Tested

4 Chicken breasts washed and cubed
1 sachet x 100 g Thai red curry paste ( Suree brand )
2 tbsp canola oil
1 red onion sliced
2 cloves grated garlic
1 x thumb piece fresh grated ginger
Sprinkle of Fish Sauce
Black pepper to taste
1 red pepper sliced, 1/2 yellow pepper sliced , 1/2 orange pepper sliced
4 spring onion chopped including the tips
15 Kaffir leaves ( lime leaves )
2 med carrots sliced into strips
1 punnet baby corn cubed
2 x green baby zucchini sliced in rings
1 x 400 ml coconut milk
1 x 400 ml coconut cream
Garnish with 1 red chilli, 1/2 bunch of fresh chopped coriander
Sesame seeds ( optional )

Heat Wok with oil add cubed chicken and curry paste and stir fry for 3 mins. Add onion, spring onions, garlic and ginger and cook further 2 mins. Add pepper and fish sauce then add kaffir leaves. Add rest of sliced vegetables, coconut milk, coconut cream and cook in wok on medium heat with lid on for 15 mins. Serve with basmati rice cooked according to directions. Garnish with red or green chilli, fresh coriander and sesame seeds. Serves 5 persons.

Source, prepared and tried and tested by:  Gail Haselsteiner

Lamb Knuckle Potjie

Lamb Knuckle Potjie

Lamb Knuckle Potjie Tried Tested

1 kg lamb knuckles washed and trimmed dust in seasoned flour
2 large onions sliced
4 sticks celery chopped
3 large potatoes cut into cubes
4 carrots chopped into chunks
1 punnet mushrooms sliced
1 punnet green beans trimmed
1 small tin tomato paste
1 punnet baby marrows
Mange tout
Mini corn
2 sprigs fresh rosemary, leaves pulled off stalk
1 sprigs thyme chopped
1 chicken stock cube dissolved in 200 ml boiling water
1 cup red wine (optional ) add more stock if not using wine
Black pepper and salt last according to taste

Toss knuckles in seasoned flour and dust. Brown in Potjie pot in 2 tbsp oil. Once browned remove. Add onions and celery and cook until tender, add more oil if needed. Add fresh herbs, chicken stock, wine, tomato paste. Add meat back into Potjie and cook for 1 1/2 hours. Then add carrots and potatoes and cook a further 1/2 hour. Add your other vegetables and cook a further 15 mins. Garnish with chopped parsley.

Tried and Tested, prepared and posted by:  Gail Haselsteiner

Coq au Vin

WARNING: I am a seat-of-the-pants kind of cook. I royally suck at quantities and formal method. If you are looking for an EXACT recipe that will give you the EXACT same results every time: bad luck, this is not it! This recipe reflects what I did today. How similar is that to what I did the previous time? I THINK it is close but not too sure about that… And my wife asked me to write what I did after the event. That is after eating a whole lot of good food and a couple of glasses of red wine. How accurate do you think this is going to be after that? But what we had sure as heck tasted magnificent!!!!

Two of us ate this and there was enough left over for like 3 more people, I think. That would make this recipe suitable for sort of fivish people like us. Depends on how hungry you are and how much you eat.

Ingredients (sorta kinda plus minus…)
12 (or maybe 15? Depends on size I suppose) small/medium shallots. Come to think of it if I had my druthers my absolute preference would be like 20 cocktail onion size whole shallots.
Like 9 or so chicken thighs
20ml Olive oil (I think… How much do you need to brown shallots and chicken anyhow?)
20ml crushed garlic. Personal opinion? With garlic more is always better!
400ml red wine (this is to go into the dish. How much else you want is up to you).
75ml Tomato paste
1 tin Tomato & onion mix
Salt to taste
Chicken or Steak & chop spice. Or just a bit more salt if you do not have this stuff or do not like MSG.
Basil (he’s a good friend of mine so I always ask him over when we are cooking…. OK, OK, that’s a joke! But I do not know how much basil: just enough to lightly spice the chicken).
5 Bay leaves. Note: for those of you phonetically inclined: that is BAY LEAVES, not BAILEY’S: you add it to the food, you do not drink it! Well, feel free to drink whatever you want while you are cooking: this is just not an instruction as to WHAT you are supposed to drink.
200ml water
Brown sugar to taste (50ml? Sounds OK to me!)
200g smaller button mushrooms. If you cannot find button mushrooms, get larger mushrooms and cut away everything that turns small mushrooms into larger mushroom. And then use what you cut away as well. Or quarter them if that is easier.

In a large pot lightly brown/caramelize the shallots in the olive oil. If they are small enough keep them whole (preferred), otherwise cut in half (slightly bigger ones) or quarters (much bigger ones).
Remove and set aside
Brown and spice the chicken thighs in the olive oil in the pot
When almost done: add garlic
When garlic is sorta kinda roasted: add red wine, water, tomato paste, tomato & onion mix.… Well, really like everything except the shallots and mushrooms.
BTW: I boil the water before adding otherwise it cools everything down and that isn’t cool.
Bring the whole shebang to boil and simmer enthusiastically for 45 minutes. I keep the pot open to facilitate boiling off excess moisture.
Add shallots and mushrooms. I do this because I do not like mushy shallots/onions and/or mushrooms.
Simmer for another 30 to 40 minutes. Once again: I keep the pot open to facilitate boiling off excess moisture and get everything nice and concentrated and super tasty.

Serve with rice and your choice of fresh vegetables.

Source: My husband’s own creation – Esme‘s kitchen

Midway through our meal, my husband said to me, that I have not taken a picture, so this represents his plate, already halfway eaten.  Luckily I did manage to get one.

Butternut and Broccoli Soup

Butternut and Broccoli Soup    tt

1 Medium butternut (remove pips cut into squares with the skin)
1 Medium broccoli (cut into pieces)
1 Medium onion (cut into pieces)
1 Cube chicken stock (1/2 litre of boiling water)
Little bit of olive oil to fry the onions
Fresh cream

Fry onion pieces in olive oil till light brown.
Add butternut, broccoli and chicken stock. (chicken stock must cover all the veggies)
Cover pot with lid and simmer until the veggies are soft.
Remove from heat.
With a blender mash all the veggies.
Add half a cup (or more) of fresh cream according to taste
Add salt and freshly ground black pepper.
Simmer again for a few minutes until all the ingredients have cook through.
If the soup is to thick you can add a bit more water.
Serve as a starter or main dish with toasted french loaf
Garnish with a dot of cream and a sprig of parsley (optional)

NOTE: I forgot to mention that the broccoli can be replaced with granny smith apples 2-3 grated apples core removed!

Source Liz Oberholzer Barnard
Also made by: Rubina Shaw

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