Thai Green Chicken Curry

I was lucky enough to travel around Thailand a few years ago, and as I LOVE Thai food I decided to visit a cookery school. There they taught us how to make authentic Thai curry pastes and curries and we got to pick out all of our fresh ingredients from the local markets, it was a such and amazing experience.

This was one of the recipes, it seriously is one of the best green curries I have eaten. It is so fresh in taste. As some Thai ingredients are not readily available to us I have adapted the recipe using spices that you may be more likely to get hold of.

Paste Ingredients

Ingredients

Paste

1 tsp coriander seeds

½ tsp cumin seeds

3 shallots

2 large cloves of garlic

2” chunk of fresh galangal (use ginger if you can’t find this)

3 large green chillies or 6 small birds eye

20g anchovies

1 lemongrass stalk; lower third only

20g coriander; stalks only

½ tsp grated nutmeg

½ tsp turmeric powder

zest of a lime

juice of half a lime

1 tsp black peppercorns

Curry

400g tin of coconut milk

2 shallots; sliced

1 lemongrass stalk

2 slices of fresh galangal

optional red chilli

chicken breast 1 small piece per person; sliced into strips

1 tsp sugar

2 tbsp. desiccated coconut

1 tsp fish sauce

2 tsp light soy sauce

150g bamboo shoots, I like to slice them into thinner strips

2/3 dried lime leaves

30g fresh coriander; chopped

Method

To make the paste, dry fry the cumin and coriander seeds then crush into a powder with a pestle and mortar then pop these and the rest of the ingredients into a hand blender and blitz up to be a paste.

Open the tin of coconut milk, what you want is the watery liquid part for now, save the cream for later. It may help to pop the tin in the fridge before opening. Pour this liquid into a wok or deep frying pan, on a high heat reduce this until it becomes an oil. It will happen so stick with it.

Once it forms an oil add the shallots and cook for a few minutes until they soften.

Add the lemongrass, galangal, whole red chilli, cook for 2 minutes more then add 2 tablespoons of the paste.

Fry this for a few more minutes then add you chicken. Coat the chicken in all of the paste, and once the outside of the chicken turns white add the rest of the tin of coconut milk, the sugar and the desiccated coconut. Stir well add a little water if it is too thick. Add the fish sauce and the soy, taste and add a little salt if needed. At this point you can add more chilli if you would prefer it hotter.

Add the bamboo shoots and the lime leaves.

Cook this until the chicken is cooked, then stir in the fresh coriander.

Serve with rice and an extra sprinkle of coriander and desiccated coconut.

Enjoy xxx

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by Lulu Lemon and Lace

Ingredients

1 tsp coriander seeds

½ tsp cumin seeds

3 shallots

2 large cloves of garlic

2” chunk of fresh galangal (use ginger if you can’t find this)

3 large green chillies or 6 small birds eye

20g anchovies

1 lemongrass stalk; lower third only

20g coriander; stalks only

½ tsp grated nutmeg

½ tsp turmeric powder

zest of a lime

juice of half a lime

1 tsp black peppercorns

Curry

400g tin of coconut milk

2 shallots; sliced

1 lemongrass stalk

2 slices of fresh galangal

optional red chilli

chicken breast 1 small piece per person; sliced into strips

1 tsp sugar

2 tbsp. desiccated coconut

1 tsp fish sauce

2 tsp light soy sauce

150g bamboo shoots, I like to slice them into thinner strips

2/3 dried lime leaves

30g fresh coriander; chopped

Method

To make the paste, dry fry the cumin and coriander seeds then crush into a powder with a pestle and mortar then pop these and the rest of the ingredients into a hand blender and blitz up to be a paste.

Open the tin of coconut milk, what you want is the watery liquid part for now, save the cream for later. It may help to pop the tin in the fridge before opening. Pour this liquid into a wok or deep frying pan, on a high heat reduce this until it becomes an oil. It will happen so stick with it.

Once it forms an oil add the shallots and cook for a few minutes until they soften.

Add the lemongrass, galangal, whole red chilli, cook for 2 minutes more then add 2 tablespoons of the paste.

Fry this for a few more minutes then add you chicken. Coat the chicken in all of the paste, and once the outside of the chicken turns white add the rest of the tin of coconut milk, the sugar and the desiccated coconut. Stir well add a little water if it is too thick. Add the fish sauce and the soy, taste and add a little salt if needed. At this point you can add more chilli if you would prefer it hotter.

Add the bamboo shoots and the lime leaves.

Cook this until the chicken is cooked, then stir in the fresh coriander.

Serve with rice and an extra sprinkle of coriander and desiccated coconut.

Lulu xxx

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Shakshuka

This is a middle eastern dish with tomatoes and eggs, in Arabic the word ‘shakshuka’ means ‘mixture’ Often eaten as breakfast as it has the eggs in, but also is a staple dinner meal all over the middle east.  I first tasted this dish in an Israeli cafe in Philadelphia and instantly fell in love, it is a great brunch recipe, and a good filling vegetarian dish.

Ingredients

(serves 4)

12 tomatoes

1 very large red pepper or 2 small, diced small

1 tbsp. olive oil

1 white onion, diced small

2 tsp cumin seeds

2 cloves of garlic, grated

2 tbsp. harissa paste

¼ tsp cayenne

1 ½ heap tsp paprika (pinch of smoked if you have it)

2 tbsp. tomato paste

1 heap tsp sugar (I used brown)

1 tsp salt (or to taste)

1 tsp cracked black pepper (or to taste)

Juice of ½ a lemon

eggs 2 per person

handful coriander

thick yoghurt/Labneh to drizzle over at the end

extra virgin olive oil for drizzling over

Method

Cut crossed in the tops of the tomatoes and place in hot water so you can remove the skins, dice and set aside.

Heat the olive oil in a frying pan, then gently cook the onion and pepper until soft.

Add the cumin seeds and cook for a few minutes before add the garlic, harissa, cayenne and paprika. Let this cook for a few minutes more, continue to stir. Then add the tomato paste, stir through before add the fresh tomatoes.

With a potato masher mash up the tomato in the sauce a little bit to break it up. Add the sugar, salt, pepper and lemon juice. Let this cook for 25 minutes.

This can be made in advance and reheated once you are ready to cook the eggs.

Crack eggs one at a time into a tea cup, then with a ladle make an indent in the hot sauce and gently pour in the egg into the hole, continue will all of your eggs leaving space in between.

Turn the heat to the lowest and cover the pan, let the eggs cook gently until all of the white is cooked and the yolk is runny. This should take around 10-12 minutes.

When ready serve with a sprinkle of coriander leaves, some dollops of the yoghurt/Labneh ad a drizzle of extra virgin olive oil. Serve with bread.

Enjoy

Lulu xxx

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Shakshuka

  • Servings: 4
  • Difficulty: easy
  • Print

by Lulu Lemon and Lace

Ingredients

(serves 4)

12 tomatoes

1 very large red pepper or 2 small, diced small

1 tbsp. olive oil

1 white onion, diced small

2 tsp cumin seeds

2 cloves of garlic, grated

2 tbsp. harissa paste

¼ tsp cayenne

1 ½ heap tsp paprika (pinch of smoked if you have it)

2 tbsp. tomato paste

1 heap tsp sugar (I used brown)

1 tsp salt (or to taste)

1 tsp cracked black pepper (or to taste)

Juice of ½ a lemon

eggs 2 per person

handful coriander

thick yoghurt/Labneh to drizzle over at the end

extra virgin olive oil for drizzling over

Method

Cut crossed in the tops of the tomatoes and place in hot water so you can remove the skins, dice and set aside.

Heat the olive oil in a frying pan, then gently cook the onion and pepper until soft. Add the cumin seeds and cook for a few minutes before add the garlic, harissa, cayenne and paprika. Let this cook for a few minutes more, continue to stir. Then add the tomato paste, stir through before add the fresh tomatoes.

With a potato masher mash up the tomato in the sauce a little bit to break it up. Add the sugar, salt, pepper and lemon juice. Let this cook for 25 minutes.

This can be made in advance and reheated once you are ready to cook the eggs.

Crack eggs one at a time into a tea cup, then with a ladle make an indent in the hot sauce and gently pour in the egg into the hole, continue will all of your eggs leaving space in between.

Turn the heat to the lowest and cover the pan, let the eggs cook gently until all of the white is cooked and the yolk is runny. This should take around 10-12 minutes.

When ready serve with a sprinkle of coriander leaves, some dollops of the yoghurt/Labneh ad a drizzle of extra virgin olive oil. Serve with bread.

Lulu xxx

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Sticky Lamb with Pomegranate and Date molasses

These chops have a toffee taste to them, inspired by Moroccan flavours such as dates, nutmeg, cinnamon and pomegranate which works so well with Lamb.

Cook the meat slowly at first so the chops are very tender then crisp up toward the end of cooking for a sticky toffee finger licking treat.

Ingredients

Lamb chops; 3 per person depending on the size

2 pomegranates

½ cup white sugar

½ cup of lemon juice

100g dates, de-seeded

4 cloves of garlic

1” chunk of ginger; grated

2 red chillies de-seeded

¼ tsp grated nutmeg

½ tsp cinnamon powder

1 tsp paprika

2 tsp cumin

2 tsp coriander

1 tsp sea salt

10g fresh mint, plus extra for decoration

1tbsp soft brown sugar

Method

Pomegranate molasses; remove the seeds from the fruit, reserve some for decoration and blitz the rest up to be a juice. Push through a sieve so you are left with juice only. Heat this juice in a pan with the juice of half a lemon and the white sugar.  Let the sugar dissolve and reduce a little then set aside.

Date molasses; place the dates in a pan with enough water to just cover them. Boil for ten minutes then empty into a blender and blitz to be a thick paste. Set aside.

Blitz the garlic, ginger, chilli and mint up with be a paste then mix this with the date molasses and then a 2/3 tbsp. of the pomegranate molasses. Add the rest of the spices, the salt and the brown sugar. Taste this mixture it should be sweet and toffee tasting.

Add this marinade with the lamb in an oven dish and marinade for a couple of hours in the fridge.

Heat the oven to the highest setting, place the lamb in the hot oven covered with foil. Cook for 15 minutes then reduce the heat to 170 degrees for an hour.  Then remove the foil turn the heat back up and cook until the lamb is crispy on the edges.

Serve on its own or with sliced butternut squash and salad. Sprinkle over the extra mint and pomegranates for decoration.

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Sticky Lamb with Pomegranate and Date molasses

by Lululemonandlace

Ingredients

Lamb chops; 3 per person depending on the size

2 pomegranates

½ cup white sugar

½ cup of lemon juice

100g dates, de-seeded

4 cloves of garlic

1” chunk of ginger; grated

2 red chillies de-seeded

¼ tsp grated nutmeg

½ tsp cinnamon powder

1 tsp paprika

2 tsp cumin

2 tsp coriander

1 tsp sea salt

10g fresh mint, plus extra for decoration

1tbsp soft brown sugar

Method

Pomegranate molasses; remove the seeds from the fruit, reserve some for decoration and blitz the rest up to be a juice. Push through a sieve so you are left with juice only. Heat this juice in a pan with the juice of half a lemon and the white sugar.  Let the sugar dissolve and reduce a little then set aside.

Date molasses; place the dates in a pan with enough water to just cover them. Boil for ten minutes then empty into a blender and blitz to be a thick paste. Set aside.

Blitz the garlic, ginger, chilli and mint up with be a paste then mix this with the date molasses and then a 2/3 tbsp. of the pomegranate molasses. Add the rest of the spices, the salt and the brown sugar. Taste this mixture it should be sweet and toffee tasting.

Add this marinade with the lamb in an oven dish and marinade for a couple of hours in the fridge.

Heat the oven to the highest setting, place the lamb in the hot oven covered with foil. Cook for 15 minutes then reduce the heat to 170 degrees for an hour.  Then remove the foil turn the heat back up and cook until the lamb is crispy on the edges.

Serve on its own or with sliced butternut squash and salad. Sprinkle over the extra mint and pomegranates for decoration.

Valentines Eton Mess <3

It is Valentines; this recipe is so simple but is a great treat for your loved one.  With heart-shaped meringues sweet berries and cream, a great desert after your romantic meal.

This need not be just for Valentines, it is tasty, creamy and decadent for any time of the year!!

Ingredients:

Meringue;

4 large organic egg whites

115g caster sugar

115g icing sugar; sieved

red food colouring

Sauce;

150g fresh strawberries

1 tbsp. icing sugar

Cream;

2 tubs double cream

3 tbsp. white sugar

1 tsp vanilla essence

A handful of fresh blueberries

Strawberries for decoration

Redcurrants for decoration

Method:

Pre-heat oven to 100 degrees, line a baking sheet with parchment paper (you can stick this paper down with blobs of the meringue mixture later) Make the meringue in advance as they taste better after being left in a warm oven for a few hours.

Whisk the egg whites on a medium speed to be stiff, the bowl should be able to sit above your head without dropping any mixture, with soft peaks forming when you move the whisk.

Next turn up the speed and add the white sugar a spoonful at a time; once all mixed in the mixture should be glossy.

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Then fold in the icing sugar, again a little at a time. Add a drop of food colouring, fold in to make the meringue pink, then pop into a piping bag.

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Pipe small hearts out onto the prepared tray and bake in the oven for 2 hours.  Turn the oven off after the 2 hours and leave the meringues in there for a few more hours.

In a blender blitz up the strawberries and icing sugar to be a sauce, set aside.

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Whisk the cream up, when it starts to thicken add the sugar and vanilla, whisk the cream to become thick.

Crumble in some of the meringue hearts reserving some for decoration.

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Stir in the blueberries.  In layers starting with a little sauce layer up the mess, to have sauce  then cream and so on.  Decorate with redcurrants, sliced strawberries and a meringue heart each.

 

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Happy Valentines Day,

If you are in the Costa del Sol the full recipe is featured in the Seaside Gazette!

❤ Love Lulu ❤

Chicken Liver Risotto

Many would turn their noses up to offal, which is such a shame as if cooked well it can be very tasty. I love liver, even as a kid I found it tasty; yes, I was a weird child but it was a favourite of mine.  I have cooked this for friends in the past who were determined they hated liver but they were soon convinced by this recipe. Plus, chicken livers are extremely cheap as they are really under used, and they are full of vitamins, protein and iron…. give it a go, you’ll never know unless you try.

This was a recipe of my mum’s, I think I have pretty much remembered it the way she cooked it, it tasted great and brought back happy memories.

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INGREDIENTS

280g chicken livers

1 tbsp. plain flour

1 onion finely diced

1 celery stick finely diced

3 cloves of garlic grated or crushed

1 cup risotto rice

1 tsp paprika

170ml glass red wine

1 pint hot chicken stock

1 tbsp. Worcester sauce

Handful of sliced mushrooms (optional)

1 tbsp. butter

100g parmesan

Handful of fresh herbs; can use oregano or thyme

Sea salt and cracked black pepper to taste

Olive oil for frying

Extra virgin olive oil for serving

METHOD

Remove any fat from the liver and slice.  Sprinkle over the flour and season well with salt and pepper, then toss in the four to coat each piece.

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Heat the oil then add the livers and brown each side.  Once the liver has a nice dark colour remove with a slotted spoon and set aside.

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Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned.

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Then add the garlic and the rice. Sprinkle in the paprika and mix well.

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Once the rice is translucent pour in the red wine, on a medium heat let this bubble away for a few minutes.

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Next start to ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. Add the Worcester sauce, the herbs, mushrooms and the liver. Keep stirring the pan and ladling in the stock.  It should take around 20 minutes to cook, the rice should still have a bite. Taste for more seasoning; I usually add a more black pepper to mine.

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Once cooked add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.

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Then remove the lid stir in the cheese and the butter.

Serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

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xxx

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Chicken Liver Risotto

  • Servings: 4
  • Difficulty: easy
  • Print

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by Lulu Lemon and Lace

Ingredients

280g chicken livers

1 tbsp. plain flour

1 onion finely diced

1 celery stick finely diced

3 cloves of garlic grated or crushed

1 cup risotto rice

1 tsp paprika

170ml glass red wine

1 pint hot chicken stock

1 tbsp. Worcester sauce

Handful of sliced mushrooms (optional)

1 tbsp. butter

100g parmesan

Handful of fresh herbs; can use oregano or thyme

Sea salt and cracked black pepper to taste

Olive oil for frying

Extra virgin olive oil for serving

Method

Remove any fat from the liver and slice.  Sprinkle over the flour and season well with salt and pepper, then toss in the four to coat each piece.

Heat the oil then add the livers and brown each side.  Once the liver has a nice dark colour remove with a slotted spoon and set aside. Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned, then add the garlic and the rice. Sprinkle in the paprika and mix well.

Once the rice has turned translucent pour in the red wine, on a medium heat let this bubble away for a few minutes then ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. Add the Worcester sauce, the herbs, mushrooms and the liver. Keep stirring the pan and ladling in the stock.  It should take around 20 minutes to cook, the rice should still have a bite, taste for more seasoning; I usually add a more black pepper to mine.

Once cooked add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.

Then remove the lid stir in the cheese and butter, serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

Lulu xxx

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