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Thai Red Prawn Curry October 21, 2010

Filed under: Curries,Fish — delishuss @ 7:09 pm
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I tried this last night. It’s one of dinner’s in Jamie Oliver’s 30 minute meals. It’s pretty good but I still think this version is the best I’ve tried: https://delishuss.wordpress.com/2010/08/29/green-bean-and-coconut-soup/. I know the title says soup but it’s more of a curry. I followed Jamie’s recipe to the tee but take my advice, you need to finely chopped the lemon grass before putting it in the blender. Otherwise you have the equivalent to lumps of straw in your dinner 🙂

Ingredients

• 2 stalks of lemongrass
• 1 fresh red chilli
• 2 cloves of garlic
• optional: 4 kaffir lime leaves, fresh,
dried or frozen
• a bunch of fresh coriander
• 2 jarred red peppers in oil
• 1 heaped teaspoon tomato purée
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• a 2cm piece of fresh ginger
• • 200g sugar snap peas
220g small cooked prawns
• 1 x 400g tin of coconut milk
• 2 limes, to serve
• 1 bag of prawn crackers, to serve

Method

  • Put a large frying pan on a medium heat.
  • Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, finely chop and then put into a food processor with 1 fresh red chilli (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of coriander, 2 jarred red peppers, 1 heaped teaspoon of tomato purée, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Peel and add 2cm of fresh ginger.
  • Blitz to a paste – you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up. 
  • Heat a pan and drizzle in a little olive oil, then add the sugar snap peas followed by the prawns. Spoon in the curry paste, and stir and fry for a minute or two before adding the coconut milk.
  • Stir as it melts down, then leave to simmer on a medium to low heat.
  • Serve with Basmati rice.

You could also make this recipe with chicken instead or both. Chop the chicken and fry until brown. Then add the spice blend and follow the remainder of the recipe.

 

The Ultimate Burger October 16, 2010

Filed under: Favourites,Meat — delishuss @ 9:30 pm
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I think this is a Jamie Oliver recipe. I’ve tried a lot of variations of burger recipes and haven’t quite found anything as good as this.

Makes approx 8 burgers

Ingredients

1kg/2lb 3oz good minced steak

1 onion, peeled and finely chopped

Olive oil

Pinch of cumin seeds

Sea salt and freshly ground black pepper

A handful of freshly grated parmesan cheese

1 heaped tablespoon English

1 large free-range egg

115g/4oz breadcrumbs

8 burger buns

Instructions

  1. Transfer the meat to a bowl. In a big frying pan, slowly cook the onion in a little olive oil for about 5 mins until softened but not coloured.
  2. Add the onion to the meat- it will give sweetness to the burger. U sing a pestle and mortar bash up the cumin and coriander seeds with a pinch of salt and freshly ground black pepper until fine and add to the meat.
  3. Then add the parmesan, mustard, egg and half the breadcrumbs and mix well. If the mixture is too sticky, add a few more breadcrumbs.
  4. Lay some greaseproof paper on a tray or large plate and sprinkle over some of the remaining breadcrumbs. Shape the meat into 8 fat burgers and place these on top of the crumbs on the tray.
  5. Sprinkle more crumbs on top and press down gently. The burgers are better if they are chilled before cooking, so put them in the fridge for an hour or so.
  6. Take the burgers out of the fridge and fry them in a little oil on a medium to high heat for about 8-10 mins, depending on the thickness of the burgers and how you like them, turning occasionally. Serve them on toasted burger buns, with tomato ketchup, layers of sliced beef tomatoes, thinly sliced cheese, raw onion rings and lettuce.
 

Tray Baked Chicken Maryland August 29, 2010

Filed under: Chicken — delishuss @ 8:37 pm
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This recipe is really good. It’s pretty calorific so it wouldn’t be the best for those on a low fat/low cal diet. It’s one from Jamie Oliver. I would recommend trying it at the weekend when you have more time.

Serves 4

Ingredients

4 chicken breasts, skin removed

4 fresh corn on the cob/1 large can of sweetcorn

1 x 410g tin of cannellini beans or butter beans drained

2 bananas, peeled

Sea salt and freshly ground black pepper

1 large wine glass of white wine

300ml/10fl oz of double cream

55g/2 oz butter

12 rashers of smoked streaky bacon or pancetta

 

Instructions

  1. Preheat your oven to 220 degrees Celsius/425 degrees Fahrenheit, gas mark 7 and get yourself an appropriately sized roasting tray in which you can snugly fit the chicken breasts side by side.
  2. Run a knife down the length of the raw corn on the cobs to remove the lovely sweets bits of corn. It takes literally no time at all to do this. Once done, add the corn to the tray and discard the cobs.
  3. Using a fork squash up half your cannellini or butter beans until you have a pulp and add these, with the un-squashed half the beans, to the tray.
  4. Next thing to do is to put the chicken breasts on a chopping board. You will notice each breast has a little strip or flap of meat on one side. If you fold that back using the knife and make a cut you can carefully form a little pocket inside the chicken breast.
  5. Once you have done this to all 4 chicken breasts, squash half a banana into each pocket. Then fold the flap back over to cover the banana up and season with salt and freshly ground pepper.
  6. Turn the fillets the other way up and carefully place them on top of the corn and beans.
  7. Add the wine and double cream, then divide the butter into little knobs and scatter these all around the tray.
  8. Drape the bacon or pancetta slices over the chicken breasts and bake in an oven for 35 minutes to 40 minutes, until the bacon is crisp. The smoky flavour from the bacon and the smooth flavour of the bananas will have really cooked into the corn and the chicken.
  9. A lovely combination of flavours. Taste and correct the seasoning if it needs it. I usually serve this in the dish at the table, with a handful of fresh mint thrown over, and let people help themselves.

I served this with some baby potatoes and some green beans.