Recipe Update…Chinese Beef Curry….

Hola Folks,

Hope you’re having a good weekend so far, this is a recipe update of my Chinese Beef Curry with new photographs, check it out….

I love cooking and eating curries, and as my family have Indian roots I have been brought up with curries and spice. I have also been lucky to travel and experience food from all over the world which has influenced and inspired me to create my dishes.

This recipe however was influenced by an old school friends mum. She is Chinese and as a teen I would spend all of my time at their home. I have to say everything she cooked was delicious, even her toast in the morning tasted amazing; I have no idea how she buttered it!!  But my favourite dinner was the Chinese curry and I always hoped that would be on the menu when I stayed over!!

I lost touch with this friend for a while but always remembered this curry and started to try different recipes out to recreate the taste I once loved as a teen. Finally one day I came up with this recipe that tasted good and as I could remember.

Through the help of social media I managed to get back in touch with this friend after 15 years, thankfully we are now good friends again and once when I was back in my home town she invited me over to her mum’s to have a curry!! This time her mum told me her recipe, and I was very pleased to know it was similar to mine just a few little differences but ultimately I had succeeded……

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Colourful Ingredients

Ingredients:

500g Stewing Beef/ Braising Steak Chopped in Chunks

1 Large Onion Chopped Into Chunks

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Chunks of Onion

1/2 Pint Of Beef Stock

2 Tbsp Curry Powder

1 Tsp Paprika

1 Tsp Coriander Powder

2 Star Anise

1 Tsp Chinese 5 Spice

2 Cloves Garlic

1 Red Chilli

2″ Piece Of Ginger

2 Carrots Sliced

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Sliced Carrots

4/5 Fresh Tomatoes

1 Tbsp Light Soy Sauce

2 tsp Fish Sauce

1 Tbsp Brown Sugar

Coconut Cream Block approx 2″ Chunk

Salt & Pepper

Sunflower Oil for frying

Method:

Cut the Tomatoes into wedges and sprinkle with brown sugar, set aside.

In a blender blitz up the ginger, garlic and chilli. You can chop this up but it’s so much easier and quicker this way 🙂

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Garlic, Ginger and Red Chilli

Heat the oil in a large pan, and pour in the onions until they are translucent. Then add in the carrots and the garlic/ginger/chilli mix. Fry for a few minutes.

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Add the Beef to the pan and lots of seasoning.

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Let this brown. Then add in the paprika, coriander and five spice, stir the pan until the beef is coated in the spices.

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Whisk the curry powder into the stock.

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Curry Powder and Stock mix

Now pour this stock mix into the pan.

Stir in the soy sauce, fish sauce and star anise.

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Then add your tomatoes with all of the sugar and juices and stir well.

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Now let this bubble away to cook the beef until tender. I actually find it best to put the pan in the oven. I would heat it to 180 degrees and cook for about a hour or until the beef is tender. Do not cover this as you want the liquid to reduce.

After about 45 minutes I would taste the curry and see if it needs anymore seasoning, if it does add more soy rather than the salt. It should be hot and sweet so if it does not taste sweet enough sprinkle in a little more sugar.

Once the beef falls apart add in the coconut block and pop back in the oven for another 15 minutes, this should then melt in and thicken the sauce.

Voila your curry is ready serve with egg fried rice…check out my recipe

https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/

:-)…enjoy xx

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Chinese Beef Curry

  • Servings: 4
  • Difficulty: average
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by LuluLemonandLace

Ingredients:

500g Stewing Beef/ Braising Steak Chopped in Chunks

1 Large Onion Chopped Into Chunks

1/2 Pint Of Beef Stock

2 Tbsp Curry Powder

1 Tsp Paprika

1 Tsp Coriander Powder

2 Star Anise

1 Tsp Chinese 5 Spice

2 Cloves Garlic

1 Red Chilli

2″ Piece Of Ginger

2 Carrots Sliced

4/5 Fresh Tomatoes

1 Tbsp Soy Sauce

2 tsp Fish Sauce

1 Tbsp Brown Sugar

Coconut Cream Block approx 2″ Chunk

Salt & Pepper

Sunflower Oil for frying

Method:

Cut the Tomatoes into wedges and sprinkle with brown sugar, set aside.

In a blender blitz up the ginger, garlic and chilli. You can chop this up but it’s so much easier and quicker this way 🙂

Heat the oil in a large pan, and pour in the onions until they are translucent. Then add in the carrots and the garlic/ginger/chilli mix. Fry for a few minutes.

Add the Beef to the pan and lots of seasoning.

Let this brown. Then add in the paprika, coriander and five spice, stir the pan until the beef is coated in the spices.

Whisk the curry powder into the stock.

Now pour this stock mix into the pan.

Stir in the soy sauce, fish sauce and star anise.

Then add your tomatoes with all of the sugar and juices and stir well.

Now let this bubble away to cook the beef until tender. I actually find it best to put the pan in the oven. I would heat it to 180 degrees and cook for about a hour or until the beef is tender. Do not cover this as you want the liquid to reduce.

After about 45 minutes I would taste the curry and see if it needs anymore seasoning, if it does add more soy rather than the salt. It should be hot and sweet so if it does not taste sweet enough sprinkle in a little more sugar.

Once the beef falls apart add in the coconut block and pop back in the oven for another 15 minutes, this should then melt in and thicken the sauce.

Voila your curry is ready serve with egg fried rice…check out my recipe

https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/

:-)…enjoy xx

Lulu xxx

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Beef and Aubergine Curry (basic curry recipe)

I would say my families main food love is a beef curry; we have been making and eating this dish as long as I can remember.  Be it a family occasion or just a nice comforting Sunday dinner.  We each make this curry a little different but they are all just as tasty.

The recipe stems from a basic curry recipe of my Nana’s where the spices are simple; 2 Tbsp coriander to 1 Tbsp cumin powder, turmeric, paprika and chillies, then we each add our little variations of spices.  I love Tamarind and cardamom with beef  which is why I have used these spices.

Aubergines are great with beef too but other veggies work well such as carrots, and an old favourite of mine is beef and okra (lady’s fingers).

The Aubergines and Tomatoes where picked straight from the garden!!

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Ingredients:

500g Beef chunks (braising/casserole )

1 small aubergine diced

1 white onion diced

1/2 red pepper diced

3 cloves of garlic grated

3″ chunk of ginger grated

3 fresh tomatoes chopped into chunks

2/3 red chillies depending on your heat tolerance, I used 3 birdseye

1 tin plum tomatoes

1 Tbsp tomato paste/frito

1 Tbsp soft brown sugar

50g creamed coconut block

Fresh coriander chopped

1 Tbsp Ghee for frying or you can use oil

sea salt

Spices

2 Tbsp coriander powder

1 Tbsp cumin powder

1 tsp turmeric

1 tsp paprika

3 cardamom pods bashed

1 Tbsp tamarind paste

Method:

Heat the ghee/oil and soften the onions then add the red pepper can cook for another 2 minutes.

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Add the garlic, ginger and chillies cook for a further minute then add the dry spices.

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Sprinkle 1 tsp sea salt over the beef then add this to the pan, coat the beef in all of the spices and brown.  Now drizzle in the tamarind and mix well.

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Add the tin tomatoes slightly crushed them as you stir, then add tomato paste/frito.

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Stir well then cover and cook for 20 minutes.  I popped this into the oven at 200 degrees, but you can cook on the hob.

During this time sprinkle the sugar over the fresh tomatoes and set aside.

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After the 25 minutes add the fresh tomatoes and the sugar juices, stir then place back into the oven.  You are now cooking this until the beef is nearly tender, perhaps another 20 minutes.

Once the beef is nearly done add the aubergine and creamed coconut, stir well then pop back into the oven uncovered.

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Cook for another 10 minutes or until the aubergines are cooked.  Taste the flavour for more salt you may need a little touch more.

Now you are ready to sprinkle in the fresh coriander, stir it in and then serve!

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Enjoy xx

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Beef and Aubergine Curry

  • Servings: 4
  • Difficulty: average
  • Print

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by Lululemonandlace

Ingredients:

500g Beef chunks (braising/casserole )

1 small aubergine diced

1 white onion diced

1/2 red pepper diced

3 cloves of garlic grated

3″ chunk of ginger grated

3 fresh tomatoes chopped into chunks

2/3 red chillies depending on your heat tolerance, I used 3 birdseye

1 tin plum tomatoes

1 Tbsp tomato paste/frito

1 Tbsp soft brown sugar

50g creamed coconut block

Fresh coriander chopped

1 Tbsp Ghee for frying or you can use oil

sea salt

Spices

2 Tbsp coriander powder

1 Tbsp cumin powder

1 tsp turmeric

1 tsp paprika

3 cardamom pods bashed

1 Tbsp tamarind paste

Method:

Heat the ghee/oil and soften the onions then add the red pepper can cook for another 2 minutes.

Add the garlic, ginger and chillies cook for a further minute then add the dry spices.

Sprinkle 1 tsp sea salt over the beef then add this to the pan, coat the beef in all of the spices and brown.  Now drizzle in the tamarind and mix well.

Add the tin tomatoes slightly crushed them as you stir, then add tomato paste/frito.

Stir well then cover and cook for 20 minutes.  I popped this into the oven at 200 degrees, but you can cook on the hob.

During this time sprinkle the sugar over the fresh tomatoes and set aside.

After the 25 minutes add the fresh tomatoes and the sugar juices, stir then place back into the oven.  You are now cooking this until the beef is nearly tender, perhaps another 20 minutes.

Once the beef is nearly done add the aubergine and creamed coconut, stir well then pop back into the oven uncovered.

Cook for another 10 minutes or until the aubergines are cooked.  Taste the flavour for ore salt you may need a little touch more.

Now you are ready to sprinkle in the fresh coriander, mix it in then serve!

Lulu xxx

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Two Way Chicken Satay!!

Hola Happy Thursday Folks,

I thought I would re-share two recipes of Peanut Satay; one is a curry the other is perfect for your summer BBQ’s check them out….

Chicken Satay Curry

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Ingredients

Ingredients:

Satay Marinade:

1/2 Jar Smooth Peanut Butter

7 Tbsp Light Soy Sauce

7 Tbsp Lemon Juice or Lime Juice

1 Tbsp Brown Sugar

2 Tbsp Curry Powder

2 Cloves Garlic Grated

Splash of Tabasco

1 Tbsp Fish Sauce

Chicken Breasts cut into strips

Curry:

1 Can Coconut Milk

Peas/Green Beans or both

1 Onion Chopped into Large Chunks

Handful Of Chopped Peanuts

Method:

Put all of the satay marinade ingredients into a bowl and whisk and taste. Stir the chicken into the bowl and let it marinade for about a hour.

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In a wok or deep frying pan heat some oil and cook the onions until soft. Add in the green beans and fry for a minute.

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Pour in the chicken and all of its marinade into the pan and cook until the chicken is white in colour.

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Now add in the coconut milk, you may not need the whole can, start with half and taste. You do not want to loose all of your spice flavour. If it is too spicy add a bit more.

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Add in your peas and cook until the chicken, beans and peas are cooked.

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Sprinkle some chopped peanuts on the top and serve.

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Yum Yum!!!!xx

Serve with Egg Fried Rice…..

https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/

Why don’t you have a go at a Chinese ‘take away’ night and make the satay, and rice along with the Chinese Beef Curry….

https://lululemonandlace.com/food-blog-2/chinese-beef-curry/

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chicken satay skewers

Ingredients:

Satay Marinade:

2/3 Jar Smooth Peanut Butter (my jar was 350g)

7 Tbsp Soy Sauce

7 Tbsp Lemon Juice or Lime Juice

1 Tbsp Brown Sugar

2 Tbsp Curry Powder

2 Cloves Garlic Grated

Splash of Tabasco

1 Tbsp Fish Sauce

Chicken Breasts cut into long strips 4 breasts makes around 10-12 skewers (Butterfly the breast the place cling film over and bash with a rolling-pin to make the chicken thin, then slice into strips)

Dip:

75ml Coconut Milk

Bamboo Skewers

Method:

Put all of the satay marinade ingredients into a bowl and whisk and taste. Remove some of the marinade for the dip, about 1/3 of the mixture.

Stir the chicken into the bowl and let it marinade for about an hour. Soak the skewers in water.

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Once marinated skewer the chicken, folding the strips back and forth on the skewer. Use about two strips per skewer depending on the length of the chicken strip. Place each skewer onto a tray ready to BBQ.

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fold chicken up and down on skewer

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Continue until you have used all of the chicken. Pour the remaining marinade over the skewers evenly. Cover with foil and put in the fridge until ready to cook.

Meanwhile make the dip, get the reserved marinade and pour around 75ml of coconut in, mix well. This is your dip keep it cool.

Once you are ready to cook, place on a hot BBQ, try not to over cook, the chicken is not good if it is dry. Once the meat is white and you have little bits of charcoal colour it is done.

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Make sure the BBQ is hot

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Serve with the dip.

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Juicy tasty skewers ENJOY!xx

Check out my Chicken Satay Curry Recipe here:

https://lululemonandlace.com/food-blog-2/chicken-satay-curry/

Enjoy

Love Lulu xxx

(print options of both recipes below)

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Chicken Satay Skewers

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by LuluLemonandLace

Ingredients:

Satay Marinade:

2/3 Jar Smooth Peanut Butter (my jar was 350g)

7 Tbsp Soy Sauce

7 Tbsp Lemon Juice or Lime Juice

1 Tbsp Brown Sugar

2 Tbsp Curry Powder

2 Cloves Garlic Grated

Splash of Tabasco

1 Tbsp Fish Sauce

Chicken Breasts cut into long strips (Butterfly the breast the place cling film over and bash with a rolling-pin to make the chicken thin, then slice into strips)

Dip:

75ml Coconut Milk

Bamboo Skewers

Method:

Put all of the satay marinade ingredients into a bowl and whisk and taste. Remove some of the marinade for the dip, about 1/3 of the mixture.

Stir the chicken into the bowl and let it marinade for about an hour. Soak the skewers in water.

Once marinated skewer the chicken, folding the strips back and forth on the skewer. Use about two strips per skewer depending on the length of the chicken strip. Place each skewer onto a tray ready to BBQ.

Continue until you have used all of the chicken. Pour the remaining marinade over the skewers evenly. Cover with foil and put in the fridge until ready to cook.

Meanwhile make the dip, get the reserved marinade and pour around 75ml of coconut in, mix well. Taste this you may wish to add more spice/milk. This is your dip keep it cool.

Once you are ready to cook, place on a hot BBQ, try not to over cook, the chicken is not good if it is dry. Once the meat is white and you have little bits of charcoal colour it is done.

Lulu xxx

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Chicken Satay Curry

  • Servings: 4-5
  • Difficulty: easy
  • Print

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by Lululemonandlace

Ingredients:

Satay Marinade:

1/2 Jar Smooth Peanut Butter

7 Tbsp Light Soy Sauce

7 Tbsp Lemon Juice or Lime Juice

1 Tbsp Brown Sugar

2 Tbsp Curry Powder

2 Cloves Garlic Grated

Splash of Tabasco

1 Tbsp Fish Sauce

Chicken Breasts cut into strips

Curry:

1 Can Coconut Milk

Peas/Green Beans or both

1 Onion Chopped into Large Chunks

Handful Of Chopped Peanuts

Method:

Put all of the satay marinade ingredients into a bowl and whisk and taste.  Stir the chicken into the bowl and let it marinade for about a hour.

In a wok or deep frying pan heat some oil and cook the onions until soft.  Add in the green beans and fry for a minute.

Pour in the chicken and all of its marinade into the pan and cook until the chicken is white in colour.

Now add in the coconut milk, you may not need the whole can, start with half and taste. You do not want to loose all of your spice flavour. If it is too spicy add a bit more.

Add in your peas and cook until the chicken, beans and peas are cooked.

Sprinkle some chopped peanuts on the top and serve.

Serve with Egg Fried Rice…..

Lulu xxx

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Avocado Pesto

We have an abundance of Avocados here, especially at my Aunts, so it’s great to make something different with them.  Southern Spain has many avocado plantations; I believe (after a little google) Almuñécar had the first commercial Avocado plantation back in 1955!!

They are full of vitamins and nutrients, such as potassium, protein and vitamins; B K C and E. They are good for your body inside and out, I mashed one up and popped on my hair the other day, it does it wonders!  They are definitely one of my favourite fruits; and are technically a single seeded berry!!

This recipe is quick, easy and healthy and also lets the avocados last that little bit longer; if you seal them in an airtight container. 

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Ingredients:

2 ripe avocados

3 cups spinach

Juice 1 lemon

Juice 1 lime

1 chilli de-seeded

1/3 cups of nuts (I used a mix of pistachio and pine nuts)

20g fresh basil

1/4 cup extra virgin olive oil

1/2 cup grated parmesan

1 tsp sea salt

Method:

In a hand blender (I used my nutribullet) blitz all the ingredients up until smooth.

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DONE!!!  

Pop into an airtight sterilised jar and drizzle more oil on the top and seal.

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Use mixed into your favourite pasta, spread it over fish or drizzle it over a salad!!

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Enjoy

Lulu xx

printer friendly option

Avocado Pesto

  • Servings: 1 jar
  • Difficulty: easy
  • Print

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by Lululemonandlace

Ingredients:

2 ripe avocados

3 cups spinach

Juice 1 lemon

Juice 1 lime

1 chilli de-seeded

1/3 cups of nuts (I used a mix of pistachio and pine nuts)

20g fresh basil

1/4 cup extra virgin olive oil

1/2 cup grated parmesan

1 tsp sea salt

Method:

In a hand blender (I used my nutribullet) blitz all the ingredients up until smooth.

DONE!!!

Pop into an airtight sterilised jar and drizzle more oil on the top and seal.

Use mixed into your favourite pasta, spread it over fish or drizzle it over a salad!!

Lulu xxx

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find me on Yummly

Beef Tagine with Prunes and Oranges

Hola,

This will be the last recipe I share for over a week as I am travelling back to London, but it is a good ‘un; really tasty and colourful.

It was a bit of a ‘what do we have in the cupboards’.  We had bought some beef and prunes, and at my Aunts request she wanted a Moroccan tagine.  There were a few oranges left on the trees so I thought I would incorporate them.

I love cooking Moroccan food, as it is very similar to Indian flavours and spices, I love to work with spices.  This is sweet and aromatic; I will definitely be making this one again.

Beef tagine with prunes and oranges

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Serves 4

Ingredients:

500g Beef chunks, stewing beef or braising is good.

1 1/2 oranges

1 onion sliced

3 garlic cloves sliced finely

2 tomatoes chopped into wedges

40g ginger grated

175g dried prunes

Handful salted almonds

2 Tbsp. runny honey

Fresh coriander chopped

Oil and butter for frying

Spices:

1 tsp dried turmeric (I used half a stick of fresh)

1/2 Tbsp. coriander seeds

2 cinnamon sticks

3 cloves

1 red chilli finely chopped

5 cardamom’s seeds only

Pinch of saffron

Method:

Dry fry the coriander seeds then crush.

Melt a good knob of butter and some olive oil in a pan, then add the sliced onions and cook until soft and slightly browning.  Add the garlic, I let these slices get a little browned too.  Add the chilli, ginger, cinnamon, cloves, cardamom seeds, turmeric and coriander seeds and mix well.

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Season the beef well, then add to the pan.  Coat in the onions and spices.

Let the beef brown, then add the zest of one orange and the saffron and stir.

Then add the juice of half an orange.  Keep the flesh of one orange as we will add this later.

Mix well, then pour in enough water to cover the meat.

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Add the tomatoes.

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Cover with a lid and pop into a pre-heated oven at 200 degrees and cook for 45 minutes to an hour, or until the beef is tender.

Once tender, remove the lid and stir in the honey, prunes (I chopped any large prunes in half) and segments of an orange.

Stir and pop back into the oven, uncovered for another 15-20 minutes.  You want the sauce to reduce.

Then stir in the fresh coriander.

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Roast the almonds in a dry frying pan and sprinkle over the top of the dish before serving.  I served with some buttery roasted vegetable couscous.

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Enjoy!!

Happy Hump Day!

Lulu xxxx

❤ ❤