Eggesford Beans

Eggesford Beans

A great side dish to any curry

Serves 4

Ingredients:

1lb runner beans (de-strung and chopped in 1’ slice)

6 tomatoes (skinned, seeded and diced)

1 small –medium onion finely chopped

2 cloves garlic crushed

1’ root ginger finely chopped

1 tsp cumin seeds

1 tsp coriander seeds

1 clove

seeds from 6 cardamom pods

Salt & pepper to taste

Note

I buy my spices whole and grind my own. The measurements above are for whole spices not ground.

Method:

1. Fry the whole spices until they release their aroma, then grind to a powder
2. Blanch the beans in boiling water for one minute. Drain and immerse in cold water to stop the cooking process. Drain and set aside.
3. Fry the onion in 2-3 tbs olive oil or ghee until a light brown colour. Add the garlic and ginger and fry for another couple of minutes. Then add the spices and fry for a further minute
4. Add the beans and tomatoes and cook until heated throughout and the beans are cooked to your requirements. I like mine to retain some crunch.
5. You can garnish with some coriander leaves if you have them, no need to worry if you haven’t.

This is a great way to use the summers’ endless supply of runner beans and a good way with runner beans that have been frozen. Or you could make up a large batch of the recipe and freeze.

Easy Thai Style Chicken Curry

Easy Thai Style Chicken Curry
This is truly a delicious curry it is very easy to make. You don’t need a whole long list of Thai ingredients to make a great Thai style curry.

Serves 2

Ingredients:

1lb chicken thigh meat after bones and skin removed. Roughly diced.
2tbs oil
1 onion thinly sliced
3 or 4 waxy potatoes peeled, quartered and rinsed
3 cloves garlic crushed or chopped
1 1/2” fresh root ginger peeled and finely chopped
2tbs Sambal Oelek
2tsp Tamarind paste
5 or 6 Kaffir lime leaves
1pt coconut milk
1tsp of Jaggery (Palm Sugar)
1tbs Fish Sauce

Method:

1. Heat a heavy based pan and add the oil, then the onion. Fry onion until soft then add the garlic and ginger.

2. Add the diced chicken and cook over a high heat until the chicken is browned.

3. Now add the Sambal Oelek, Tamarind paste heat through for a couple of minutes. Add the coconut milk, kaffir lime leaves and palm sugar.

4. Add the potatoes. Bring to the boil. Then simmer for at least an hour preferably 1 1/2hours or longer. I cook mine for about 2 hours. The potatoes should be squidgy soft.

5. The fat will separate from the coconut milk after an hour or so. I always prefer to spoon off the fat that collects on the surface.

6. You are aiming to get a thick rich reduced sauce that clings to the chicken and potatoes.

7. Garnish with the chopped coriander leave and a whole red chilli.

Notes:
Sambal Oelek is a chilli based spice paste available from Thai supermarkets. If you can’t find any try a little sweet chilli sauce instead

Kaffir Lime leaves keep well in the freezer. I always have some handy. If you can’t obtain any from your Thai supermarket then improvise with a little lime zest and juice.

You could easily substitute lamb for chicken.

You can always add more fresh chilli if you wish to suit your own taste.

Serve with sticky white rice

Vindaloo

Vindaloo

This is great curry for pork and pork leftovers.

Serves 2

Ingredients:

4tbsp oil or ghee
1 large onion sliced
6-8 whole dried red chillies
2 tsp cumin seeds (ground)
2tsp coriander seeds (ground)
2tsp paprika
10 black peppercorns (ground)
1 inch sticks cinnamon (ground)
Seeds of 6 green cardamoms (ground)
2tsb brown mustard seeds (ground)
3 whole cloves (ground)
1 inch fresh ginger peeled and finely chopped
11 cloves garlic crushed or chopped
1 tsp salt
6tbsp white wine vinegar
2 tbsp tomato puree
2lb pork shoulder cubed.




Method:

If using whole spices then heat them in a hot pan until they let of their aroma then grind in your pestle and mortar or as I do in an electric coffee grinder

Heat oil in large pan and fry onion until just starting to turn brown.

Remove the onion from the pan and place in a blender or processor.
Add the dried red chillies, the spices, garlic, salt, vinegar, tomato puree and 4 tbsp of water. Blend to a smooth paste.

Heat the pan, add the diced pork and cook until browned. Add the onion / spice mixture and cook for a few minutes over a high heat.

Turn to a gentle simmer and cook for about 1 1/2 hours or until the pork is very tender. Obviously leftovers pork will take less time to cook.
Notes:
I like to serve this with plain rice and some home made mango chutney and Raita

Pineapple Curry

Okay the curry feast weekend was a huge success. All of the curries listed were truly delicious. I will begin to post the recipes on the blog. These recipes as with most of my cooking are always pretty relaxed. There are very few hard and fast rules. Adapt my recipes to suit your own tastes. If you want hotter then add more chilli or use less chilli for a milder result. If you don't like an ingredient, well don't use it. I always think recipes are a guide for you to build on. Time to enjoy a truly delicious recipe, Pineapple Curry. I guarentee you will impress yourself with the result.

Pineapple Curry

This is truly a delicious curry it is very easy and quick to make and simply stunning to look at.

Serves 2
Ingredients:
1lb fresh pineapple peeled and cubed
4tbs of fresh grated or dried coconut
1 tin coconut milk
¼ tsp mustard powder
1 green chilli roughly chopped (Add more chilli for hotter flavour)
12 curries leaves fresh or dried
½ tsp salt
2tbs oil or ghee
Pinch of brown mustard seeds
2 long red chillies chopped into large pieces
1tbs chopped coriander leaves

For the marinade
1/3 tsp mustard powder
¼ tsp turmeric powder
1-2tsp sugar (depends how sweet the pineapple is)
¼ tsp salt
1tbs water

Method:
Put the pineapple in a bowl and combine well with the marinade ingredients. Mix well and leave to marinate for at least 20 minutes.

In a blender put the coconut milk, green chilli, grated coconut and blend to a paste.

Heat oil in pan until hot. Add the mustard seeds. Within a few seconds they will start to pop. Now add the curries leaves, once they have let their fragrance into the oil add the red chilli and stir for a minute. Do not let the chilli get too dark in colour.

Now add the pineapple and stir fry for about 10 minutes.

Add the coconut paste and bring to the boil. Reduce heat and cook for about 30 minutes or so until the sauce reduces and thickens.

Adjust the seasoning as required by adding salt or sugar.

Garnish with the chopped coriander leave and a whole red chilli.

Notes:
To test for a ripe pineapple pick up the pineapple by the leaves. The leaves should pull out easily if ripe. You can buy a few days ahead of time and leave the under ripe pineapple next to some bananas to speed the ripening process.

Serve with simple white Basmati rice.

You could just as easily add some fresh prawns about 5 minutes before the end of the cooking time for a variation.

A Curry Weekend

I have spent the day making curry in preparation for a curry feast on Saturday. If I am satisfied with the results the recipes will be posted.

• Lamb with Plums believed to originate from the Veeraswamy Restaurant
• Lamb with coconut & potato a traditional Punjabi dish
• Pineapple Curry
• A dal (not sure what sort yet)
• Walnut, mint & yoghurt relish
• Red onion relish
• Home made lime pickle
• Home made orange pickle

Mustard & Chilli Prawns

Mustard & Chilli Prawns:

This is a real quick recipe and very tasty if I say so myself. If you cant get mustard seeds then improvise how about 1/2 whole grain mustard it won't be the same exactly but it will still be oh so very good.

Serves 2
Ingredients:

8 – 10 oz raw prawns shelled and cleaned.
1 shallot finely chopped
1 clove garlic finely chopped
¾ tsp ground cumin
¾ tsp ground coriander
2 green chillies whole (but prick skin so they don’t burst)
3 tomatoes skinned and chopped
3 tsp brown mustard seeds
10-12 curry leaves
1 tbsp chopped fresh coriander leaves
4tbs dry white wine or water
2 tbsp peanut oil.

Method:
Heat oil in pan until hot. Add the mustard seeds. Within a few seconds they will start to pop. Now add the shallot and garlic fry on medium heat for 1 minute.
Now add the cumin & coriander, chillies, cook stirring all the time for another minute or so.
Add the tomatoes and chopped coriander and cook for 2-3 minutes then add the wine. Reduce the heat and simmer for 10-15 mins. If the sauce becomes to dry add a little water.
Add the raw prawns and cook until they turn pink. Adjust seasoning and serve. .

Avocado Curry

Avocado Curry

This is a fantastic curry. The avocado retains it shape and the taste is truly wonderful.
Serves 2
Ingredients:
2 Avocado (not over ripe) chopped
1 onion finely chopped
2 cloves garlic crushed or chopped
1 ¼ tbsp ginger finely chopped
1 tin coconut milk
2 tbsp smooth peanut butter
1 ½ - 2 limes juiced
1 stalk lemon grass
2 kaffir lime leaves
1 tbsp chopped corriander
1 green chilli (optional)
1 tbsp oil

Method:
Heat the oil in a large saucepan. Add the chopped onion and fry gently until soft. Now add the garlic, ginger & chilli fry gently for 2-3 minutes.

Add the coconut milk and lemon grass. (Tip. Bash the lemon grass with a rolling pin to bruise it and release its flavour) Add the peanut butter and avocado and stir through. Add the lime juice bring to the boil then turn to simmer. Cook for about 35 minutes

Five minutes before serving add the chopped corriander reserving a little to garnish with

Check seasoning before serving. Once served sprinkle with the reserved chopped corriander and finely chopped kaffir lime leaf.
Notes:
Serve with rice
Prawns or chicken can also be added with the avocado.
If you can’t get kaffir lime leaves use lime zest. Kaffir lime leaves freeze well.
Lemon grass and chilli are optional.
Don’t be afraid to experiment with the quantities of peanut butter, chilli etc to suit your taste.