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Avoca Thai Chicken Curry January 17, 2011

Filed under: Chicken,Curries,Favourites — delishuss @ 10:56 pm
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My friend Pooja recommended this recipe. She advised adding coconut milk, I would definitely agree. I didn’t have coconut milk so I used 2 sachets of creamed coconut instead. I also added the juice of 1 lime. The recipe for the curry paste makes more than is needed, you can cover and save in the fridge for a week or so covered with a little vegetable oil.

This is a cracking recipe, worth trying.

Ingredients

For the spice paste

1 lemongrass stalk, dry outer layers removed, inner core chopped

2.5 cm/1 inch piece of galangal or fresh ginger, coarsely chopped

2 lime leaves, chopped

3 shallots, peeled and chopped

A bunch of coriander stalks, finely chopped ( reserve the leaves for garnishing the curry)

2 garlic cloves, peeled and chopped

3 red chillies, deseeded and finely chopped

1 teaspoon of fish sauce

1 teaspoon of ground turmeric

For the curry

3 tablespoons vegetable oil

3 garlic cloves, peeled and chopped

12 boned chicken thighs, roughly chopped

2 tablespoons fish sauce

250 ml/ 8 fl oz chicken stock

1 teaspoon sugar

2 lemongrass stalks, dry outer layers removed, inner core finely chopped

Method

1. To make the spice paste, puree all the ingredients together in a blender or food processor.

2. Heat the oil in a wok, then add the garlic and saute until golden.

3. Add 1 tablespoon of the curry paste along with the chicken and stir well.

4. Add the fish sauce, chicken stock, sugar and lemongrass.

5. Stir wll and simmer for 15 minutes. Garnish with the coriander leaves and serve with rice.

 

Green Bean and Coconut Soup August 29, 2010

Filed under: Chicken,Favourites,Soups and Stews — delishuss @ 8:44 pm
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This has to be one of my favourite recipes. It’s great as a soup but I often add some cooked chicken and serve with rice.  The recipe is from one of the Avoca cookbooks. Anyway give it a try and let me know what you think.

Ingredients

15g/1/2 oz butter

2 spring onions, chopped

1 medium carrot cut into fine strips

2 teaspoons of finely chopped lemongrass

2 garlic cloves peeled and crushed

1 teaspoon of grated fresh ginger

1 teaspoon of ground turmeric

2 teaspoons of ground coriander

2 green chillies, chopped

12 green beans, roughly chopped

2 x 400 ml cans of coconut milk

½ vegetable stock cube crumbled or 2 tbsp of liquid stock

110g/4oz bean sprouts

2 tablespoons of chopped fresh coriander

Instructions

  1. Melt the butter in a large saucepan.
  2. Add the spring onions, carrot, lemongrass, garlic and ginger and stir over a medium heat for 1 minute.
  3. Add the turmeric, coriander, chillies, green beans, coconut milk and stock cube and mix well.
  4. Bring to the boil, and then reduce the heat and simmer, uncovered, for 5 minutes.
  5. Stir in the bean sprouts and fresh coriander, season to taste and serve.
 

Avoca Brown Bread August 11, 2010

Filed under: Bread — delishuss @ 8:20 pm
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Ingredients

200g white flour

300g coarse brown flour

3 tblsp of bran

2 tblsp of wheatgerm

2 heaped tsps of baking powder

1 level tsps salt

1 dessertspoon of treacle

600-900ml of milk

Makes 1 loaf

Instructions

  1. Mix all dry ingredients in a large bowl.
  2. Add the treacle and stir in the milk gradually to give a moist but not sloppy mixture. (I used only 600ml/pint of milk for this)
  3. Place in a well-greased loaf tin and bake in a preheated oven at 200 degrees Celsius for 20 minutes or until risen. Reduce the heat 170 degrees Celsius and bake for a further hour.
  4. Run a knife around the tin and ease the bread out. If it sounds hollow when tapped on the bottom it is cooked; if not return to the over for a further 10-15 minutes. There is no need to put the bread back in the tin, just place it on the shelf.

 

Note: the cooking time for this is quite long because of the wetness of the mixture. It might be a good idea to set a timer.

 Also I found it quite difficult to get wheatgerm and bran but eventually found it in the health food store.