| Subscribe via RSS

chicken and coconut curry

April 7th, 2014 | Comments Off | Posted in recipe

I had a yen for a chicken curry at the weekend; we make (and eat) a lot of chicken and coriander, but I wanted something different, dammit. So I trundled up to the Jacksons at the top of t’rerd, and came home with two packs of mixed thighs and drumsticks for a fiver, which Pete manfully deskinned for me; it’s a horrible job, and my arthriticy fingers really don’t enjoy it. We put them on a roasting tray, seasoned, drizzled with a little olive oil, and bunged them in the oven while the pizza was cooking. (Well, browning chicken is a boring task, and the oven was on …)

So, there was lots of skinned and part cooked chicken on Sunday morning. Looking at us. I skimmed through various books, but nothing quite appealed, so we winged it, pretty much.

Into the big slow cooker went, variously:

two tablespoons each of  ground almonds and dessicated coconut,

two onions fried in some groundnut oil until they were just starting to catch

a paste of garlic and ginger, and a little water, fried off, then spices added: cumin, coriander, turmeric, chili, fenugreek, cardamon, black pepper, and a little salt. All fried down into a paste

a can of coconut milk, and about a third? a half? can of water

a bunch of coriander

And then we just left it alone for about 7 hours. It was really, really nice, except it lacked … something. Not sure what. We’re going to have some more tonight, with some saag aloo, to see if that helps.

That fiver’s worth of chicken made 10 portions, by the way. Plus £0.80 for the coriander, and £1.25 for coconut milk, and maybe another couple of quid’s worth of ingredients. Well under £1 per portion.

p.s. we always cook chicken pieces on the bone – the flavour is better, and the meat falls off when it’s cooked anyway.

 

Tags: , , , ,

Moooooosewood curry

January 14th, 2013 | Comments Off | Posted in general

We had a cauli in the fridge last week. Now, I like cauli, and we make cauli cheese, or a cauli and lentil curry. Sometimes we even just have it as a side veg. But none of them appealed, so I went rummaging through the books, and came up with Satyamma’s cauliflower curry. I didn’t follow the recipe precisely – they’re guidelines, is all.

We added sweet potato rather than “ordinary”, and adjusted the spices a bit (but not enough – needs about twice as much as the recipe, to my mind), and added a can of chickpeas*; it was absolutely lovely, and I reckoned it at about 190 calories a serving, without rice or whatever. We had roasted peanuts left in from the festive season, and everything else was in the house already, so that was a win too.

I really must go through that book more, because I’m currently in a bit of a rut with cooking.

Also, note to self: take photographs!

*Yes, I know, but I do keep a few tins of pulses in for such occasions; normally I would have soaked and boiled. Mea culpa.

Tags: , , , , , ,

lime, ginger and coconut cake

February 14th, 2011 | 2 Comments | Posted in recipe

limes up close

We went to Staithes (on the North Yorkshire coast) on Saturday, and had a cup of tea and a slice of this delicious cake (or one very like it). It was so delicious that I came home determined to try and make one, and after a bit of googling and adjustment, here’s what I came up with. I actually made two, because it’s hardly worth putting the oven on for just one cake, and have put one in the freezer. It was gorgeous. These ingredients make one.

100g butter or marge
120g caster sugar
2 large eggs
140g desiccated coconut
100g plain flour
1.5 tsp baking powder (or use self-raising flour, but I never keep it in)
70ml natural yoghurt
1 lime, juice and zest
2 tsp grated ginger

Put everything in a food mixer and combine. Yes, really. That’s it.

I baked mine in a loaf tin lined with a greaseproof liner. The recipe I cannibalised said 45 mins at gas 3, which it had, then it had another 5 mins at gas 4, then another 5 mins at gas 5, so I reckon 40-45 minutes at gas 4 would do it.

Should you be minded, you could make a syrup of, say, 100g caster sugar and the juice of another lime, but I didn’t bother. If you do this, make some holes in the cake while it is warm, and drizzle the syrup over it.

The cafe served it with cream, which worked rather well. I think I might try some grated lemongrass next time, for that authentic Thai taste.

Tags: , , , ,

coconut and banana cake

September 20th, 2010 | Comments Off | Posted in general

coconut and banana cakes

We found a kilogram of desiccated coconut in the larder box – no idea why we bought such a huge amount, but it must be used up! There were four small, brown bananas in a box in the fridge  – I read somewhere that they will keep for ages like that, so was experimenting; seems to work!  So I did a bit of  Googling for ideas, and adapted a few recipes, and this is what I did:

4 brown bananas, peeled
2 medium eggs
120g margarine, melted
120g wholemeal flour
75g cane sugar
1.5 tsp. baking powder
125g dessicated coconut

Some dried cranberries as a last minute addition.

(I doubled this lot up to make two cakes. I also added some cream of tartar, but I don’t think it was needed, and it would have benefited from some vanilla extract).

I put the bananas in the food processor and blitzed them up. Then I just bunged in everything else and whizzed that up!

Put the mix in a loaf tin lined with a cake liner (I love these – so easy, no greasing, no sticking!), baked at gas 4 for 1 hour.  They’ve come out lovely – quite a heavy consistency, but none the worse for that. Might try dates in them next time.

And the coconut mountain is very slowly decreasing :)

Edited to add: best estimate of carbs per cake is about 250g, so about 20g per slice. I can live with that on an occasional basis!

Tags: , , ,

cabbage in coconut

April 28th, 2009 | Comments Off | Posted in recipe

This works really well with purple sprouting broccoli, or spring greens, and is delicious.  I’d never actually made it with cabbage before, but nothing ventured, etc.

It was a small hispi cabbage, and I cored out all the thick stem, and shredded it up.  Blanched it in boiling water for a couple of minutes, then put it in a colander to drain off.

Then chop some garlic, and a dried red chilli, and fry them in groundnut oil for a couple of minutes.  Tip in a tin of coconut milk, and cook it down for about 10 minutes, so it’s thick and gloopy.  Then add the cabbage, and cook for another five minutes or so.  Add a few drops of sesame oil, and the juice of half a lemon, at the end.  Serve with basmati – at least, we did!

Tags: ,

fusion risotto

September 27th, 2008 | Comments Off | Posted in general

fusion risotto

using up: cold roast duck, 1/4 tin coconut milk

Now, this really was quite barking, and I wasn’t at all sure it would work, but nothing ventured, etc.

As I said, there was more duck left on the carcass than we thought, so risotto seemed appropriate.  Basic rule of risotto in this house is 5 oz risotto rice to 1 pint liquid; the liquid can be anything you like, or a permutation there of – stock, wine, lemon juice, water.  So, I thought, in a mad, end-of-the-week sort of way, why not use up the bit of coconut milk left from the spring greens the other night.

So: one leek, fairly finely chopped, sautéd in olive oil and butter; I like butter in a risotto.  Put the coconut milk in a jug and topped it up to a pint with water, added a pinch of Marigold vegetable powder.  If you don’t have this in your larder, I strongly recommend you get some – it’s a great invention.

Put the rice in with the leek and stir it around to coat it, then start adding the liquid.  I will confess here that I used to be bone idle, and put all the liquid in at this point and bung the dish in the oven, but what with the price of gas these days, I’m trying to use the hob more, so I’m actually doing it risotto in a more tradiitonal way.  I don’t keep the stock bubbling on the hob though, I’m afraid; purists, feel free to tut.

Add the liquid bit by bit, stirring all the while so that it is absorbed by the rice, then add a bit more.  When I’d used almost all the liquid, I put in the shredded duck, some sel gris, and black pepper.  And then I threw all caution to the wind, fully embraced the Thai / Italian fusion thing, and added some lime juice.

It really had no business working, but it was gorgeous. Only very slightly coconuty, but a beautiful texture and the flavours went together really really well.  I don’t suppose I’ll ever be able to recreate it, but I might try – prawns would work instead of duck.

Tags: , , ,

thai vegetable curry

June 30th, 2008 | 1 Comment | Posted in recipe

thai vegetable curry

Using up: butternut squash, green beans, courgette

This is vaguely based on a recipe I saw on Come Dine With Me, a television programme here in the UK.  I was very struck by the potato element, which is:

One potato, boiled then cut into dice and deep fried.  Set aside for now.

Made a paste by blitzing a chopped onion, 3 cloves of garlic, about a square inch of ginger, a stalk of lemongrass, a dried chilli,  half a teaspoon of salt, and a tablespooon each of lime juice and  olive oil in a blender, and pureéd until it was transformed into a smooth paste.

veg for Thai vegetable curryPeeled the butternut squash that had been lurking in the fridge for a couple of weeks, removed and discarded the seeds, looked at it and realised it was *way* too much for this curry and returned half to the fridge.  Watch this space to see what I decide to do with the rest! Chopped the flesh of the remaining half into 1/2 inch cubes.  The green beans had been topped and tailed on Friday, and I chopped the courgette into smallish chunks too.

Put the paste into a large pan or wok and fried it gently for a couple of minutes, stirring all the while.

Added the veg, and stirred them about a bit, to coat them with the paste, then hurled in a tin of coconut milk. Put a lid on it, and simmered it for about 20 minutes, then uncovered it and cooked for about another 10. I added the fried spud a few minutes before the end (crystal ball job).

Ate accompanied by noodles cooked with a few drops of sesame oil.  I cannot begin to tell you how nice it was – it was ambrosial, utterly lovely.  The squash had started to break down, and had a texture that I can hardly describe.

This made enough to feed the two of us, with another meal’s worth gone into the freezer.

Tags: , , , , , , , ,

spring greens with coconut and chilli

May 19th, 2008 | Comments Off | Posted in recipe

spring greens with coconut milk and chilli - ingredients

A lovely simple dish, very quick to prepare.  We always have it with basmati rice.

A bunch of spring greens, sliced thinly – I take the big stalks out too, but it’s up to you
1 tin of coconut milk
1 or 2 dried chillis, depending on your palate – seeds removed ditto, chopped
[some] cloves of garlic – we generally go for Lot – finely chopped
juice of half a lemon
a sprinkle of salt
vegetable or sunflower oil

Blance the spring greens in boiling water for a couple of minutes, then put in a colander, run some cold water over them, and squeeze the water out.  Set aside.

Put some oil in the wok, heat it, and add garlic and chilli.  Fry until cooked – 3 minutes, maybe? depending on how hot your hob is (how alliterative!).

Add the coconut milk, and boil fairly fiercely for about 10 minutes, so that it reduces down.

Add the spring greens, the salt and the juice of the half lemon, and boil ferociously some more until it’s the consistency you fancy – we like a bit of coconuty sauce to put on the rice, but the original recipe I have says to boil it all away.  Still, what are recipes for if not to adapt for your own preferences?

Tags: ,