Hi everyone, I've just started this Blog..So, bare with me,!!!!!{ L } plates are on.. What I thought might be good, Idea sharing our best ,or even worst recipe's And any problems.....
1 teaspoon minced ( finely Chopped ) Red birdseye chili
Recipe:
1. Wash chicken carefully and drain Well, cut into big pieces. Marinate Chicken with curry powder, stock Granules (or salt), minced garlic, Minced shallots, sugar, minced Lemon grass (or lemon grass powder). Leave for 30 minutes
2. Peel sweet potatoes, cut into big Slices and soak in salt water. Drain Well. Heat a pan with 3 tablespoons Of cooking oil and fry sweet potatoes Until they are golden.
3. Heat a pot with 2 tablespoons of Cooking oil. When the oil is hot, add 2 garlic cloves and fry until they are Golden. Then put chicken in to fry. Add 1/2 cup of coconut milk, curry Leaves and bruised lemon grass to Cook with chicken for about 5 Minutes. Add more water to cover Chicken. Simmer for about 30 Minutes.
4. Add sweet potatoes to cook for Another 10 minutes. Add onions , 1/2 Cup of coconut milk and bring to a Boil. flavour with salt(optional ) and minced chili
Method 1. Cook the spaghetti in a large saucepan of boiling salted water following packet directions or until al dente. 2. Meanwhile, whisk together the oil and lemon rind together. Set aside while the pasta is cooking. 3. Drain the pasta and transfer to a large bowl, pour over the lemon oil and toss gently to coat while the pasta is warm. Add Crystal Bay cooked prawns, green onions antipasto and basil. Cut lemon in half and squeeze over pasta, toss gently to combine. Season with salt and pepper and arrange on serving plate. Crumble over ricotta and serve.
Method 1. Cook the spaghetti in a large saucepan of boiling salted water following packet directions or until al dente. 2. Meanwhile, whisk together the oil and lemon rind together. Set aside while the pasta is cooking. 3. Drain the pasta and transfer to a large bowl, pour over the lemon oil and toss gently to coat while the pasta is warm. Add Crystal Bay cooked prawns, green onions antipasto and basil. Cut lemon in half and squeeze over pasta, toss gently to combine. Season with salt and pepper and arrange on serving plate. Crumble over ricotta and serve.
Oven Baked Risotto • 1 chicken breast • 1 litre of chicken stock • 1 tablespoon oil • 40g butter • 2 large brown onions diced • 1 clove garlic • 2 cups Arborio rice • ¾ cup dry white wine • 1/3 cup semi dried tomato diced • 1/3 cup chopped parsley • Chopped mushrooms • Chopped capsicum • ¼ cup grated parmesan
Preheat oven to 180 C Bring stock to boil with chicken breast in it Meanwhile cook onion in oil and butter until clear, add garlic and mushrooms, capsicum and cook.
Add rice to vegetable mixture and cook for a couple of minutes, while stirring.
Add wine and cook a minute.
Remove chicken from stock and dice. Add stock, chicken and remaining ingredients and stir.
Pour into baking dish, cover with alfoil and place in oven.
Cook for 25 minutes or until rice has absorbed liquid, and is cooked through. Stir dish a couple of times halfway through the cooking.
I also cook this with Italian Sausages. Just fry the sausages and then add to the risotto instead of the chicken.
Also instead of the 1/3 cup parsley I add other fresh herbs chopped finely, basil is really nice with the Italian sausage version.
Thank you for the Vietnamese Chicken Curry. It sounds delicious. I just bought some 'Indian Chef Bot Cary' Will need to pick up some lemon grass and thai basil. Will try it out soon. Cheers, Zafar Toronto Canada
Hi everyone, I've just started this Blog..So, bare with me,!!!!!{ L } plates are on..
ReplyDeleteWhat I thought might be good, Idea sharing our best ,or even worst recipe's And any problems.....
Vietnamese ...CHICKEN CURRY...This is Yummy,
Preparation time: 10 min's 30 min's marinating Cooking time: about 1 hour
This is lovely..
Ingredients:
1/2 chicken (about 2.2lbs/l kg)I used Thighs, or any cut's of chicken
300 g (10 oz) sweet potatoes (or
Potatoes)
6 garlic cloves 4 minced( finely chopped) and 2
Bruised)
1 tablespoon minced lemon grass
(or lemon grass powder)
1 cup coconut milk
1 teaspoon curry powder, we used, Vianco…Bot cary.. Its Indian..
10 curry leaves
3 teaspoons stock granules (or 2 chicken flavour cubes)
2 teaspoons salt
3 teaspoons sugar
5 tablespoons cooking oil
1 onion, peeled, cut into 8 equal
Parts
100 g (31/2 oz) Thai basil
1 teaspoon minced ( finely Chopped ) Red birdseye chili
Recipe:
1. Wash chicken carefully and drain
Well, cut into big pieces. Marinate
Chicken with curry powder, stock
Granules (or salt), minced garlic,
Minced shallots, sugar, minced
Lemon grass (or lemon grass powder).
Leave for 30 minutes
2. Peel sweet potatoes, cut into big
Slices and soak in salt water. Drain
Well. Heat a pan with 3 tablespoons
Of cooking oil and fry sweet potatoes
Until they are golden.
3. Heat a pot with 2 tablespoons of
Cooking oil. When the oil is hot, add
2 garlic cloves and fry until they are
Golden. Then put chicken in to fry.
Add 1/2 cup of coconut milk, curry
Leaves and bruised lemon grass to
Cook with chicken for about 5
Minutes. Add more water to cover
Chicken. Simmer for about 30
Minutes.
4. Add sweet potatoes to cook for
Another 10 minutes. Add onions , 1/2
Cup of coconut milk and bring to a
Boil. flavour with salt(optional ) and minced chili
5. . Eat with rice vermicelli or
Bread.
worst recipe's with each other..
Prawn Antipasta dish..Yummy..!!!
ReplyDelete400g spaghetti
1/3 cup extra virgin olive oil
1 large lemon, rind finely grated
750g Crystal Bay cooked prawns, peeled, deveinedPrawn & Antipasto Spaghetti
Serves 4 as main meal
Ingredients
400g spaghetti
1/3 cup extra virgin olive oil
1 large lemon, rind finely grated
750g Crystal Bay cooked prawns, peeled, deveined
5 green onions, thinly sliced
500g antipasto, chopped (like semi-dried tomatoes, char-grilled eggplant, roasted capsicum, stuffed olives, balsamic mushrooms)
¼ cup shredded basil leaves
125g ricotta
Method
1. Cook the spaghetti in a large saucepan of boiling salted water following packet directions or until al dente.
2. Meanwhile, whisk together the oil and lemon rind together. Set aside while the pasta is cooking.
3. Drain the pasta and transfer to a large bowl, pour over the lemon oil and toss gently to coat while the pasta is warm. Add Crystal Bay cooked prawns, green onions antipasto and basil. Cut lemon in half and squeeze over pasta, toss gently to combine. Season with salt and pepper and arrange on serving plate. Crumble over ricotta and serve.
5 green onions, thinly sliced
500g antipasto, chopped (like semi-dried tomatoes, char-grilled eggplant, roasted capsicum, stuffed olives, balsamic mushrooms)
¼ cup shredded basil leaves
125g ricotta
Method
1. Cook the spaghetti in a large saucepan of boiling salted water following packet directions or until al dente.
2. Meanwhile, whisk together the oil and lemon rind together. Set aside while the pasta is cooking.
3. Drain the pasta and transfer to a large bowl, pour over the lemon oil and toss gently to coat while the pasta is warm. Add Crystal Bay cooked prawns, green onions antipasto and basil. Cut lemon in half and squeeze over pasta, toss gently to combine. Season with salt and pepper and arrange on serving plate. Crumble over ricotta and serve.
Hi Mary,
ReplyDeleteI did it!! better late than never. this is the first blog I have ever followed.
I will have to find a recipe to add.
belinda
Oven Baked Risotto
ReplyDelete• 1 chicken breast
• 1 litre of chicken stock
• 1 tablespoon oil
• 40g butter
• 2 large brown onions diced
• 1 clove garlic
• 2 cups Arborio rice
• ¾ cup dry white wine
• 1/3 cup semi dried tomato diced
• 1/3 cup chopped parsley
• Chopped mushrooms
• Chopped capsicum
• ¼ cup grated parmesan
Preheat oven to 180 C
Bring stock to boil with chicken breast in it
Meanwhile cook onion in oil and butter until clear, add garlic and mushrooms, capsicum and cook.
Add rice to vegetable mixture and cook for a couple of minutes, while stirring.
Add wine and cook a minute.
Remove chicken from stock and dice. Add stock, chicken and remaining ingredients and stir.
Pour into baking dish, cover with alfoil and place in oven.
Cook for 25 minutes or until rice has absorbed liquid, and is cooked through. Stir dish a couple of times halfway through the cooking.
I also cook this with Italian Sausages. Just fry the sausages and then add to the risotto instead of the chicken.
Also instead of the 1/3 cup parsley I add other fresh herbs chopped finely, basil is really nice with the Italian sausage version.
Zucchini Relish
ReplyDeleteMakes 7 ½ large jars or 20 -23 small jars
(this is the best ever way to use up your zucchinis)
• 3 ½ kg zucchinis, sliced really thin (use food processor)
• 3 capsicums, diced
• 3 onions, diced
• 125g salt
• 5 cups vinegar
• 5 cups sugar
• 2 teaspoons celery salt
• 1 tablespoon mustard seed
• 2 teaspoons turmeric
• 8 -10 tablespoons plain flour
• ¾ cup extra vinegar
Place zucchini, capsicum, onion and salt in large bowl cover with water, weigh down with a plate and stand over night (this makes the vegies crispy)
Next day – Rinse and drain.
Place 5 cups of vinegar, sugar, celery salt and mustard seed in pot, boil 2-3 minutes on medium heat.
Add vegetables and boil for 12 minutes
In a small bowl blend turmeric, flour and extra vinegar.
Add to mixture and stir until boiling.
When thickened bottle in sterile jars and seal.
Thanks so Much to (B ) for adding those great recipe's..I sure will try them.. Regard,s Mary.
ReplyDeleteHi Auntie M - yum some lovely recipes here!
ReplyDeleteHugs,
Lisa xx
Thank you for the Vietnamese Chicken Curry. It sounds delicious.
ReplyDeleteI just bought some 'Indian Chef Bot Cary' Will need to pick up some lemon grass and thai basil.
Will try it out soon.
Cheers,
Zafar
Toronto Canada