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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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
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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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Beetroot Risotto with Pan Seared Scallops

Hola Folks,

It has been a few weeks since I shared a new recipe, I am sorry.  But here we go something for the last bit of summer……

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One of my Aunts Beets growing 🙂

Beetroot works really well in this summer risotto; not only does it give an earthy flavour but also a beautiful red colour.  I decided to use a rose wine with this rather than my usual white in risotto, just for added sweetness and colour.  Risotto is such a simple dish to make but very tasty and this is a wow piece.  Topped with pan fried scallops and crumbled goats cheese….mouth-watering!!

You can make the risotto without the scallops and instead crumble over the goat’s cheese and some crushed walnuts as an alternative!

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Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

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1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ½ pints good chicken or veg stock; hot

1 ½ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person remove the roe..

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Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.

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Cook this until it is translucent, then pour in the wine.  Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

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You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

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Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.  Once cooked sprinkle over the parmesan and add around ½ Tbsp. butter.  Pop the lid on and let is rest for a few minutes.

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In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

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Enjoy xxx

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Beetroot Risotto with pan seared scallops

  • Servings: 3/4
  • Difficulty: average
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mod 2

by Lululemonandlace

Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ½ pints good chicken or veg stock; hot

1 ½ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person

Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

 Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.  Cook this until it is translucent, then pour in the wine. Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.  Once cooked sprinkle over the parmesan and add around ½ Tbsp. butter.  Pop the lid on and let is rest for a few minutes.

In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

Lulu xxx

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Murgh Makhani (Butter Chicken)

I have finally uploaded my Murgh Makhani recipe please check it out….

This is one of my favourite Indian curries, it is not for those trying to watch their waistlines as it’s full of butter!! This recipe has a two step marinade, the first is lemon juice which helps the chicken to become tender, the second is adding all of the flavour.

The spices in this dish are fragrant and even though it is rich in butter it somehow tastes light!!

I like to use chicken breast for this dish, but you have to make sure the chicken is not over cooked as it can become very dry.  The best way is to cook the chicken is on a high heat until nearly cooked then add the sauce for the last few minutes, this way you gain a melt in the mouth piece of meat!

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Ingredients:

Chicken Breasts 1 per person cut into equal sized chunks

1st Marinade:

1 lemon

1 tsp sea salt

pinch saffron

1/2 tsp chilli powder

2nd Marinade:

4 Tbsp. natural yoghurt

2″ chunk ginger

3 garlic cloves

1″ chunk fresh turmeric (or 1 tsp powder)

1 Tbsp. oil (I used sunflower)

1 tsp garam masala

1 Tbsp. tomato puree

1 tsp fenugreek leaves

Sauce:

1/4 cup ghee

1 onion roughly chopped

6 green cardamom (seeds only)

2 black cardamom (seeds only)

6 cloves

1 cinnamon stick

1 tsp fenugreek seeds

3 tomatoes

1 birds eye red chilli split and seeds removed or 2 green birds eye chillies left whole ( usually this would be green but I cooked with red this time and it tasted great)

2 garlic cloves

2″ chunk ginger grated

1/2 Tbsp. tomato puree

50g salted butter

1 1/2 Tbsp. runny honey

Optional double cream

Method:

Chop the chicken into equal chunks and sprinkle over the salt, saffron and chilli powder from the first marinade ingredients, then squeeze over the juice of the lemon, cover with foil and let sit in the fridge for 30 minutes.

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Next in a hand blender place all of the ingredients from the 2nd marinade into a hand blender apart from the fenugreek leaves.  Blitz up to be a smooth paste then crumble in the fenugreek leaves and stir.

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Pour this over the chicken and mix well.  Let this marinade for a few hours or over night if you can.

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For the sauce heat the ghee then add the onions and gently cook until soft but not coloured.  Remove with a slotted spoon and set aside.

In a hand blender blitz the tomatoes and garlic to be smooth.

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In the same pan with ghee add the fenugreek seeds, cardamom, cloves and cinnamon stick, cook until it starts to sputter;  then add the ginger.  Add the fresh chillies.

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Cook for a few minutes more then add to the tomato mix.  Add the puree.

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Now cook this tomato mix until it reduces to half the size.

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Pour everything but the whole chillies into a hand blender; the tomato mix and the onions and blitz to be a smooth paste, set aside.

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What the sauce looks like once blitzed up

There are 3 ways you can cook the chicken:

1) In the same pan, you may need to add a little more ghee or oil, keep the heat high and add the chicken pieces only (not the marinade..yet).  Cook until almost cooked, then add the rest of the marinade and the blitzed sauce.  Mix well then add the honey and the butter.  Let the butter melt into the sauce, taste it to check if it needs more salt.  Turn the heat off and serve.

2) Alternatively you can cook the chicken in the oven, at around 220 degrees, uncovered until just cooked (about 10 minutes) then add this to the pan with the sauce, make sure you scrape all of the marinade into the pan.  This way you will get more colour to the chicken, but sometimes if you are not careful with the cooking time the chicken can go dry.  Again add the honey and butter like above.

3) Place the chicken onto skewers and cook on an open flame/BBQ then add into the sauce, make sure you always add the remaining marinade into the sauce too.  Once again add the honey and the butter at this point.

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I drizzled a little cream into it at the end and stirred it through, then drizzled more over for decoration, this is optional.

Serve up with rice!!

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Murgh Makhani

  • Servings: 4
  • Difficulty: average
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IMG_4391

by Lululemonandlace

Ingredients:

Chicken Breasts 1 per person

1st Marinade:

1 lemon

1 tsp sea salt

pinch saffron

pinch chilli powder

2nd Marinade:

4 Tbsp. natural yoghurt

2″ chunk ginger

3 garlic cloves

1″ chunk fresh turmeric (or 1 tsp powder)

1 Tbsp. Oil (I used sunflower)

1 tsp garam masala

1 Tbsp. Tomato Puree

1 tsp fenugreek leaves

Sauce:

1/4 cup ghee

1 onion roughly chopped

6 green cardamom (seeds only)

2 black cardamom (seeds only)

6 cloves

1 cinnamon stick

1 tsp fenugreek seeds

3 tomatoes

1 birds eye red chilli split and seeds removed or 2 green birds eye chillies left whole ( usually this would be green but I cooked with red this time and it tasted great)

2 garlic cloves

2″ chunk ginger grated

1/2 Tbsp. tomato Puree

50g salted butter

1 1/2 Tbsp. Runny Honey

Optional double cream

Method:

Chop the chicken into equal chunks and sprinkle over the salt, saffron and chilli powder from first marinade, then squeeze over the juice of the lemon, cover with foil and let sit in the fridge for 30 minutes.

Next in a hand blender place all of the ingredients from the 2nd marinade into a hand blender apart from the fenugreek leaves.  Blitz up to be a smooth paste then crumble in the fenugreek leaves and stir.  Pour this over the chicken and mix well.  Let this marinade for a few hours or over night if you can.

For the sauce heat the ghee then add the onions and gently cook until soft but not coloured.  Remove with a slotted spoon and set aside.

In a hand blender blitz the tomatoes and garlic to be smooth.

In the same pan with ghee add the fenugreek seeds, cardamom, cloves and cinnamon stick, cook until it starts to sputter then add the ginger.  Cook for a few minutes more then add to the tomato mix.  Add the puree.

Now cook this tomato mix until it reduces to half the size.

Pour everything into a hand blender; the tomato mix and the onions and blitz to be a smooth paste, set aside.

There are 3 ways you can cook the chicken:

1) In the same pan, you may need to add a little more ghee or oil, keep the heat high and add the chicken pieces only (not the marinade..yet).  Cook until almost cooked, then add the rest of the marinade and the blitzed sauce.  Mix well then add the honey and the butter.  Let the butter melt into the sauce, taste it to check if it needs more salt.  Turn the heat off and serve.

2) Alternatively you can cook the chicken in the oven, at around 220 degrees, uncovered until just cooked (about 10 minutes) then add this to the pan with the sauce, make sure you scrape all of the marinade into the pan.  This way you will get more colour to the chicken, but sometimes if you are not careful with the cooking time the chicken can go dry.  Again add the honey and butter like above.

3) Place the chicken onto skewers and cook on an open flame/BBQ then add into the sauce, make sure you always add the remaining marinade into the sauce too.  Once again add the honey and the butter at this point.

I drizzled a little cream into it at the end and stirred it through, then drizzled more over for decoration, this is option.

Serve up with rice!!

Lulu xxx

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