Thai Green Curry with Thai slaw

Thai Green Curry with Thai slaw

Thai Green Curry with Thai slaw  

Curry:
4 chicken thighs
1 tablespoon dark soy sauce, reduced sodium
1 tablespoon all-purpose flour
1 medium onion, finely chopped
2 tablespoons green curry paste
3 tablespoons finely chopped garlic
1/2 teaspoon ginger powder
1 can coconut milk
100mL milk
2 tablespoons white sugar
1 tablespoon dark soy sauce, reduced sodium
Coat chicken with soy sauce first, then with flour. Heat a bit of oil in a skillet or large pan and sear chicken thoroughly on both sides to brown the skin and carmelize the soy sauce. Remove the chicken and set aside. Reduce the heat to medium. Add the green curry paste to the oil and fry for about a minute to become fragrant. Add the onion and continue to saute until the onion becomes translucent, about 5 minutes. Place the chicken back in the pan and add the remaining ingredients. Cover and simmer for at least 20 minutes – believe me, the whole house will smell amazing by now. You’ll have enough time now to make a pot of rice and even get this easy salad done while the curry simmers:

Salad:
1/4 head green cabbage, finely sliced
1/2 head Romaine lettuce, finely sliced
1/2 cucumber, diced
handful of Macadamia nuts, chopped
1 heaped teaspoon sesame seeds

Dressing:
1/8 cup white vinegar
1/8 cup neutral oil
1/16 cup soy sauce
dash of ginger powder
dash of chili or cayenne pepper
1 teaspoon garlic, minced into a puree
1/2 teaspoon sesame seeds, minced into a puree
1 teaspoon white sugar
Combine the salad ingredients in a bowl. Pour all the dressing ingredients into a jar, shake vigorously, and dress the salad just before serving.
It’s one of the best dinners we’ve had in a while!

Source: Corlea Smit – adapted from online recipes
TRIED AND TESTED

Lancashire Hotpot

  

Serves 4
INGREDIENTS
8 loin chops or shoulder chops
1 large onion, sliced
2 small carrots, sliced (did not use it tonight – forgot to add this)
300ml chicken stock (used 1½ chicken cubes mixed with ± 300ml boiling water)
2 heaped spoons of flour
Fresh Basil
Dried Bay leaves
2 large potatoes thinly sliced

METHOD
Slice onions (thin) and place half of it in bottom of casserole dish
Top with chops
Spice as per your own specifications (we used a bit of barbeque spice, salt, fresh ground coriander, touch of fresh ground pepper)
Dot with fresh basil and bay leaves
Add remaining onions on top
Thinly slice potatoes and arrange in between the meat with a thin layer on top of the onion, meat and herbs.
Mix chicken stock and flour (use a whisk to ensure a smooth texture) and pour over layered ingredients
Preheat the oven to 350°F and bake for ±90 minutes. Meat should be tender and juice thickened.

Served with fresh garden salad

Source: Alwyn Slabbert
TRIED AND TESTED

Curried Butternut Squash and Apple Soup

Curried Butternut Squash 

A delicious soup that can be made in no time!
Ingredients:
¼ cup butter
2 cups onion, finely diced
1 ½ tbsp curry powder
1 tsp ground ginger
4 cups chicken (or veggie) broth
2 pounds butternut squash, peeled, seeded and chopped
2 apples, peeled cored and diced
1 cup apple juice
salt, to taste
pepper, to taste

Directions:
Melt butter in large soup pot. Add onions, Curry and Ginger. Cook, covered, over low heat until onion is tender, about 5 minutes.
Add broth, squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, for about 20–25 minutes, until squash and apples are tender.
Working in batches, purée solids with an immersion blender, blender or food processor.
Return purée to pot. Add apple juice and heat. Season with Sea Salt and Black Pepper.
Garnish with grated apple or cream if desired

Source: Mona Aumair
TRIED AND TESTED

Honey-Lime Quinoa Stuffed Sweet Potatoes

Honey-Lime Quinoa Stuffed Sweet Potatoes

One word: Outstanding!
Ingredients:
4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
1 cup uncooked quinoa
1 3/4 cup low-sodium chicken broth or vegetable broth
1 Tbsp olive oil
1 cup chopped yellow onion
1 clove garlic
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups grilled or frozen corn
1/2 tsp ground cumin
1/2 tsp ground paprika
1/4 tsp ground coriander
1/8 tsp caynenne pepper
3 1/2 Tbsp fresh lime juice
3 1/2 Tbsp honey
Salt and freshly ground black pepper
3 Tbsp chopped cilantro, plus more for garnish
2 oz shredded Monterey Jack cheese (1/2 cup)
Sour cream for serving, optional

Directions
Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes.
Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey, 3 Tbsp chopped cilantro and toss mixture. Season with salt and pepper to taste.
Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese.
Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.

Source: Mona Aumair
TRIED AND TESTED

Tips to roast a bird

Tips to roast a bird

Tips to roast a bird  

Here’s what I’ve learned about cooking a whole chicken or turkey, just in time for the big Easter-eating!
– If you are using a stuffing, make it the night before. It’s worth it.
– Consider adding something smoked to stuffing: bacon is the obvious choice, but I used smoked cheddar today, and nearly fell off my chair, it was so good.
– Dry the outside of the bird well if you want a crispy skin. Season it inside and out, liberally, and then leave it in the fridge uncovered for at least an hour to dry – you’ll be amazed at the gorgeous crisp on that skin.
– If you aren’t using a stuffing, cut an onion into quarters or two celery sticks into halves and stick that into the cavity. It’s indescribable how much more moist and flavorful the chicken/turkey is.
– Less is more when it comes to seasoning poultry. Try salt, pepper, and one or both of onion powder and garlic powder. Make sure to get it inside the cavity as well as all around the outside.
– Roast the bird upside down! The breasts don’t dry out if they are on the bottom.
– Truss the legs and wings. It’s not all that tricky, and ensures that the stucky-outy bits don’t dry out or burn.
-Lastly, add some potatoes or carrots or onions the roast to caramelize all the juices. 350°F is a good temperature, uncovered. Remember to let it rest before carving.

Do have any more tips to get the perfect roast?

Source:  Corlea Smit – Adapted from many recipes and some experience
TRIED AND TESTED

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