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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Chicken, Lemon and Rosemary Orzo bake

Happy Friday!!

The sun is shining here in Spain after a little rain this morning. This is a lovely summery dish, tangy from the lemons, and pretty healthy. You can swap the orzo for rice if you can’t find it, or you can just make the bake with vegetables. Have a lovely weekend!!

Lulu xxx

Chicken, Lemon and Rosemary Orzo bake

Ingredients

½ chicken chopped, skin removed

1 onion diced

1 celery diced

2 carrots diced

2 garlic grated

1” ginger skin removed and grated

2 rosemary chopped

2 rosemary whole

2 lemons in wedges

1 heap tsp paprika

2 bay leaves

1 cinnamon stick

honey

salt and pepper to taste

1 pint chicken stock

olive oil for frying

1 Tbsp. butter

1 cup orzo pasta

60g kale (optional)

Method

Heat oil and brown the chicken, in bathes if needed. Remove and set aside.

Add a tablespoon butter the onions, celery and cook gently until soft. Add the carrot, garlic ginger, bay leaves and chopped rosemary. Cook for 3 minutes more.

Add the lemon, the rosemary sprigs, the cinnamon stock and then the chicken back to the pan.

Sprinkle the paprika over and mix well.

Pour in the stock and honey. Cover and pop into the oven for 30 minutes.

Uncover and sprinkle over the orzo, make sure there is still lots of liquid in the pan, if not add a little more water.

Cook for a further 8-10 minutes then add the kale, stir and cook for 5 minutes more.

Serve.

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by Lulu Lemon and Lace

Ingredients

½ chicken chopped, skin removed

1 onion diced

1 celery diced

2 carrots diced

2 garlic grated

1” ginger skin removed and grated

2 rosemary chopped

2 rosemary whole

2 lemons in wedges

1 heap tsp paprika

2 bay leaves

1 cinnamon stick

honey

s&p

1 pint chicken stock

olive oil for frying

1 Tbsp. butter

1 cup orzo pasta

60g kale (optional)

Method:

Heat oil and brown the chicken, in bathes if needed. Remove and set aside.

Add a tablespoon butter the onions, celery and cook gently until soft. Add the carrot, garlic ginger, bay leaves and chopped rosemary. Cook for 3 minutes more.

Add the lemon, the rosemary sprigs, the cinnamon stock and then the chicken back to the pan. Sprinkle the paprika over and mix well.

Pour in the stock and honey. Cover and pop into the oven for 30 minutes.

Uncover and sprinkle over the orzo, make sure there is still lots of liquid in the pan, if not add a little more water.

Cook for a further 8-10 minutes then add the kale, stir and cook for 5 minutes more.

Serve.

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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Spaghetti alla Puttanesca….Tarts Spaghetti!!

Throw back!!!

Here is the recipe for my ‘tarts’ spaghetti. My Aunt made this for me originally a few years ago and I loved it.

Puttana literally translates to ‘whore’ so I guess this is why it is known as tarts spaghetti. When you research online the meaning there is so many different variations but most say it is because courtesans would make this dish as it was quick and simple, and the smell would lure customers in from the streets. I don’t know if this is true but I do know that it tastes amazing.

The flavours are tangy and unusual for pasta with anchovies seasoning the dish and capers which have the sourness, a little hint of chilli brings the whole dish together.

Its so easy to make and a quick dinner but also extremely moreish and tasty. Continue reading

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

img_8100

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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