Chicken & Potato curry with rice.

Everybody needs a good curry at least once a month.
This is a simple version of an indian curry. We used "Brindavin" medium hot curry powder for this.
The Garam Masala is used as a finishing spice when the curry is all cooked.
You could use other meats instead of chicken but would have to simmer it for longer (30min plus).
Remember to make the rice castles using a cup.

Chicken Curry and Rice

Equipment

Chopping boards (wooden for vegetables and white plastic for chicken)

Sharp Knife

Small Pot

Sieve

Small fry pan

Measuring cups/spoons

Wooden spoon

Microwave bowl (for potatoes)

Ingredients (per pair)

White rice, long grain, 3/4 cup

Salt pinch

Onion, sliced, 1/2

Garlic, ½ tsp or 1 clove, crushed and diced

Oil for frying

Curry powder, 1 tsp

Chicken stock, ¼ tsp

Chicken, 1 thigh/breast, diced,

Potato, 1 medium, peeled, diced and microwaved for 4 minutes

Tomato puree, 3 tsp in 3/4 cup of hot water

Garam Masala, 1/4 tsp

Chilli powder, ¼ tsp (optional)

Salt for seasoning

Method

Rice

1.    Bring 3 cups of hot water to the boil.

2.    Wash 3/4 cup of rice in a sieve until the water runs clear.

3.    Slowly stir in the rice to the boiling water (Be careful!) and add a pinch of salt.

4.    Bring back to the boil and boil uncovered for 10-15 minutes. Try the rice to check if it is cooked.

5.    Drain through sieve and leave in pot until ready to serve.

Chicken

1.    Place small fry pan on medium heat (6 o’clock).

2.    Add a little oil

3.    Fry the onions until soft, then add the garlic.

4.    Mix the curry powder and chicken stock together and pour over the onions and garlic. Don’t burn it, take it off the heat if it is.

5.    Add the chopped chicken and fry with the onion for 2 minutes.

6.    Then add the microwaved diced potato.

7.    Mix up the tomato paste with the hot water and add to the fry pan.

8.    Bring to boil then simmer (turn the heat to low) for 10-15 minutes.

9.    Turn off heat and add Garam masala and Chilli powder if needed, stirring through.

10. Season to taste with salt.

11. Serve on white rice.

Carrot cake with Cream cheese icing.

And no! This does not taste like carrots.
The carrots add some flavour, texture, colour, nutrition and juice to the cake.
This recipe only makes a small cake so if you want to make a bigger one, double the recipe.

Carrot Cake with Cream Cheese Icing

Equipment

Small round cake tin and baking paper

Large and small bowl

Whisk

Peeler

Grater

Wooden spoon

Measuring cups/spoons

Cooling rack

INGREDIENTS (per pair)

1/2 cup white sugar

1/2 cup plain flour

1/2 cup carrot (grated)- use 1/2 a big carrot

2 eggs (beaten)

1/4 cup oil

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon powder

1/4 tsp vanilla essence

ICING

1 Tbsp cream cheese

1/4 tsp lemon juice

½ cup icing sugar

METHOD

1.     Preheat oven to 180°C.

2.     Line a small round cake tin with baking paper.

3.     Place all ingredients into a large bowl and beat well.

4.     Pour mixture into loaf tin.

5.     Bake for approximately 20-30 minutes until a skewer inserted into the cake comes out clean.

6.     Remove the cake from oven and allow to cool for 5 minutes before removing from the tin.

7.     Add the icing ingredients together in a small bowl and beat until smooth.

8.     When the cake is cool, ice with the cream cheese icing. 

"Bangers & Mash"

This is a traditional English breakfast but it can served any time of the day.
The combination of the sausages, mash, caramelised onions and gravy is a winner.
It may be your first experience of caramelised onions which are tangy and sweet.
It would be good to serve with a side salad or steamed vegetables to make this a healthier meal.

Bangers and Mash with Caramelized Onions

Equipment

Potato peeler

Pot and lid

Sharp knife & chopping board

Potato Masher (1 per table)

Fry pan

Tongs

Measuring cup/spoons

Oven tray (for sausages)

Sieve

Ingredients

Mash

Potato's, 2-3 medium size, washed, peeled and chopped into chunks

Salt, pinch

Parsley, 1 tsp, chopped finely

Cheese, grated, 1 Tbsp

Butter, 1 tsp

Bangers

4 sausages per pair

Oil for frying

Caramelized onions

Onion, 1 sliced

Balsamic vinegar/ Worcester sauce, 1/2 tsp

Brown sugar, 1 tsp

Oil for frying, 1 tsp

Gravy

Bistro gravy, 1 tsp

Water, 50ml, hot

Method

Potatoes

1.    Wash, peel and chop up potatoes.

2.    Place in pot and bring to boil (enough water to cover the potato's).

3.    Add a good pinch of salt.

4.    Boil until potatoes are soft (when a fork can go through them).

5.    Drain and let sit in hot pot (off the heat) for 5 minutes.

6.    Mash until fluffy.

7.    Add butter and chopped parsley/cheese and mix through.

8.    Season with salt/ pepper.

Sausages & Onions

1.    Fry the sausages in a little oil until they are brown all over. Remove from pan, put on tray and place in oven on a low heat to keep warm.

2.    Fry onion in the same fry pan until they have gone soft and begin to brown. 

3.    Add balsamic vinegar and brown sugar, stir through the onions and simmer (low heat) for 5 min.

Gravy

1.    Mix bistro gravy powder into the hot water.

2.    Microwave for 30 seconds, stir again and let stand for 2 min.

Serving

Place a dollop of mash in the centre of the plate.

Arrange sausages lying on the mash on an angle.

Top with the caramelized onions.

Drizzle the gravy around the mash and over the sausages/ onions.