Wednesday, February 25, 2015

Chicken & Potato curry with Rice.

This is a simple curry recipe using chicken and potato.
The trick is to soften your onions and garlic before adding the curry. Toast the spices with the onion to ensure maximum flavour. Brown the chicken in this flavoured onion before adding the tomato puree and potato.
Only use the Garam Masala at the end of the cooking process.

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, ½ 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
Chicken
1.    Place small fry pan on medium heat (5 on the dial).
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.

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.


Sunday, February 22, 2015

Carrot cake with Cream Cheese Icing.

A simple recipe but you must add all the ingredients in the right amounts.
The oil replaces butter and milk. The carrots adds colour, fibre, nutrition and juice to the cake.

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. 


Wednesday, February 18, 2015

"Bangers & Mash".

This is a traditional English breakfast but you can have this anytime.
Using good quality sausages makes a big difference.
Make sure your potatoes have dried out for 10 minutes before mashing.

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.