Monday, 28 November 2011

My very own peanut coconut curry

On the menu tonight is my very own peanut coconut curry with sticky coriander basmati rice...

You will need...  Basmati rice (1 cup to 5 cups water)
                  fresh coriander finely chopped
                  butternut cubed
                  mange tout sliced diagonally
                  julienne carrots
                  garlic fine chopped
                  ginger fine chopped
                  chillies fine chopped
                  onion diced
                  chicken breasts x2
                  1 can of coconut milk ( i use low fat)
                  hand full of toasted almonds or cashews
                  1 Tbs of peanut butter, smooth or crunchy

To make...
Heat your wok and brown the whole chicken breast only turning once to give colour on each side.
Remove from heat and put aside.
Stir fry your onions until translucent, add ginger and garlic and toss continuously.
Add chillies and wait until you can smell all the flavours coming together.
Add butternut and carrots 
Pour in coconut milk and bring to the boil.
Add mange tout and bring down heat to a simmer. 
Mean while slice the partially cooked chicken breasts and add to the curry.
Stir in the peanut butter.
Its important to season throughout the cooking process, but taste the entire time .
If the curry begins to thicken too much ad a little water.

While the veg and chicken cook in the curry and all the flavours are mingling ,start your rice by pouring 5 cups of water into a pot with a pinch of salt bring to the boil. add the cup of rice and cook for 12 minutes this will make delicious rice!
Once the rice is cooked(test it) strain, rinse, season and stir through the coriander. 

Check that your vegetables are now cooked but still have a bite to them. check the chicken as well. Add the almonds
Dish up and eat up!

Tuesday, 1 November 2011

breakfast for dinner

Ok so im currently on a little holiday because i have a new job so im taking a break  in between which has been awesome! 

Ive been promising some of my friends that i would make them poached eggs hollandaise and i finally got a round it to it..even if it was for dinner,it was yum!

All you need is : eggs (whole and yolks)
                  white wine vinegar
                  bread for toast
                  cold butter cut into blocks

To make the hollandaise place a bowl over a pot of boiling water, separate 3 eggs and put the whites aside. Add 2 Tbl white wine vinegar to the yolks and whisk the mix over the pot of boiling water until it becomes thick and reaches what we call 'ribbon stage' this is when the egg and vinegar mix is thick enough you can form a figure of 8 on the surface. Now you can start adding the ice-cold blocks of butter one at a time whisking continuously and not stopping (very important)you will need about 300g of butter for 3 yolks. Once all the butter has been added remove from the heat add lemon juice and season.

To poach the eggs get the biggest pot you have in the house and bring the pot to the boil and add a good splash of white wine vinegar. For the eggs use fresh, free- range eggs they will give you the best poachies!
Break the eggs into cups and when the water is at a good simmer drop the eggs in( 2 at a time) and put the lid on. Poach for 2 mins 30 secs for soft poach 3-4 mins for medium poached and about 5 mins for hard. To reheat the eggs while you prepare the toast, bacon, asparagus etc, just drop them in the boiling water for 1 minute and they will be perfect!

You can add crispy streaky bacon, asparagus, rocket or Parmesan. these are the best combinations.