Chicken & Potato curry on rice.

This is a basic curry recipe with the potatoes bulking up the volume. It is finished with a Garam Masala which adds a wonderful flavour to the curry. Using a cup to pack the rice and make rice castles is a way to make the plates look better. We only used a mild curry but you could go hotter as you like. Serving with a dollap of mango chutney is the final touch.

Chicken Curry and Rice

Equipment

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

Sharp Knife

Small Pot

Sieve

Large fry pan

Measuring cups/spoons

Wooden spoon

Microwave container (for potatoes)

Ingredients (per pair)

White rice, long grain, 3/4 cup

Salt pinch

Onion, sliced, 1

Garlic, ½ tsp

Oil for frying

Curry powder, 1 tsp

Chicken stock, ¼ tsp

Chicken, 1 thigh/breast, diced,

Potato, 1 medium, peeled, diced and microwaved for 5 minutes

Tomato paste, 2 tsp in 3/4 cup of hot water

Garam Masala, ½ 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 minutes. If the water disappears, add another cup of hot water.

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.

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 5-10 minutes.

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

1. Season to taste with salt.

1. Serve on white rice.

Carrot cake with cream cheese icing.

Believe it or not, this cake does not taste of carrot! The combination of the carrot cake and the cream cheese icing is a winner. The amount of oil in the cake does take some getting used to but it works well.

Carrot Cake with Cream Cheese Icing

Equipment

Loaf tin

Baking paper

Large and small bowl

Whisk

Peeler

Grater

Wooden spoon

Measuring cups/spoons

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 loaf 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 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

The traditional English breakfast. Be careful of the high fat content, eat once a month.

Bangers and Mash with Caramelized Onions

Equipment

Potato peeler

Pot and lid

Sharp knife

Chopping board

Potato Masher

Fry pan

Tongs

Measuring cup/spoons

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

3 sausages per pair

Oil for frying

Caramelised onions

Onion, 1 sliced

Balsamic vinegar/ Worcester sauce, 1/2 tsp

Brown sugar, 1 tsp

Oil for frying, 1 tsp

Gravy

Bistro gravy, 2 tsp

Water, 50ml, hot

Method

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 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.

1.    Fry the sausages in a little oil until they are brown and remove from pan.

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.

Mix bistro gravy powder into the hot water.

Microwave for 1 min covered with a paper towel, stir again and let stand for 2 min.

Serving

Place dollop of mash in the centre of the plate.

Arrange sausages lying on the mash on an angle.

Top with the caramelised onions.

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