Sunday, February 19, 2017

{Just Like Takeaway Butter Chicken}




It's another curry and not only is it the second curry recipe in a row I actually already have a butter chicken recipe on the blog which is one I learnt at a little cooking class I did years ago.

  
Sarabelles Butter Chicken tastes nothing like a takeaway indian butter chicken but it is adored by everyone I have ever cooked it for and she was a beautiful teacher and it was her family recipe.  

However this butter chicken my friends tastes exactly like a takeaway indian butter chicken, would you just look at that colour.  This makes a big generous pot of curry, plenty to feed 6 or 8 with rice and breads and its dead easy.

...butter chicken
2 tbsp ghee 

1 large onion, cut into thin wedges
1kg chicken thighs, cut into large pieces

1 teaspoon of sea salt
2 tbsp mild curry powder
3 tbsp tandoori paste
2 tsp garam masala
1 cup tomato paste
10 green cardamom pods, crushed slightly
1 tin (400ml) coconut milk
1 cup natural greek yoghurt

Heat the ghee in a large cast iron pan which has a lid over medium heat, throw in the chicken thighs and onion and cook gently until just starting to colour.

Now add the curry powder, tandoori paste, tomato paste, garam masala, cardamom pods and seasalt and cook for a few minutes, stirring.

Pour in the coconut milk, yoghurt and half a cup of water and stir to combine.

Pop on the lid and cook on low at a really gently simmer for two hours, stirring occasionally.  Remove the lid and reduce sauce a little by simmering for another half an hour lidless, serve with rice.


(I like to make it the day before I'm serving it cos it tastes even better the next day)

Sunday, February 12, 2017

{Brocollini and Cashew Curry}




Brocollini curry, I know what you are probably thinking but its really good.  I absolutely love it on its own but if you were getting a bunch of your pals together for a curry night it would be a nice vegetarian option to chuck in the mix.

...the sauce
1 tbsp olive oil
2 tbsp red curry paste
2 kaffir lime leaves
1 tbsp brown sugar
400ml coconut milk
200ml water
½ cup ground roasted cashew nuts
1 tbsp fish sauce
1 tbsp lime juice

...the rest
2 bunches broccolini
1 tbsp olive oil
1 handful thai basil, leaves picked
1 long red chilli, sliced
2 kaffir lime leaves, spine removed and finely julienned

For the sauce, heat a small saucepan over a medium heat and add the oil, once hot pop in the whole kaffir lime leaves and curry paste. Cook for a few minutes or until fragrant. Add the palm sugar the coconut milk and water, and stir. Simmer for 15 minutes then remove from the heat and stir through the ground cashews, (I smash them up in my mortar and pestle) fish sauce and lime juice. Put aside.

Heat a wok or large frypan and add the olive oil, drop in the broccolini and cook until just tender and starting to caramalise. Pour in the sauce plus the handful of thai basil leaves, stir and warm through. Spoon onto your serving plate and top with the sliced red chilli and julienned lime leaf. Serve with rice. Boom.

Friday, February 10, 2017

{Chocolate Weetbix Slice}



So school is back which is both good and bad.  Bad in that I am back to making lunches each morning and each afternoon I'm informed of what sucked about the lunches.  This slice is a regular lunchbox addition and has never gotten a bad wrap.

...slice
4 weetbix biscuits, crushed
1 cup desiccated coconut
1/2 cup brown sugar
1 cup self raising flour
3 tbsp dutch cocoa

50g dark chocolate
180g butter
1 tsp vanilla extract

...icing
50g dark chocolate
55g butter
40ml milk
1.5 cups icing sugar

1 tbsp dutch cocoa
1 tsp vanilla extract
pinch of salt


Preheat oven to 180. Lightly grease your slice pan and line with baking paper. Crush weetbix into a mixing bowl (fun), add coconut, sugar, flour and cocoa then stir to combine.

Melt butter and dark chocolate in a small saucepan over a low heat. Pour over dry ingredients, add the vanilla stir till combined.

Tip mixture into prepared pan and press down to level with the back of a spoon. Bake for 20 minutes.


Cool on a rack then ice when warm or cool.

To make the icing melt the butter, dark chocolate and milk in small saucepan. Take off the heat add vanilla, let it cool for 5 minutes then stir in the icing sugar and cocoa, whisk till smooth.  Pour over slice and pop in the fridge to set.