.JPG) |
| Chef's Garlic, always worth the money! |
Saturday, 9 February 2013
Friday, 8 February 2013
Quick Chicken Curry
If you are a demon on the chopping board and don't mind a little splash of boiling water up your arm then I'm sure you could get this on the plate in 20 minutes flat. Now I can't stand the "Jamie's 15 Minute Meals" where he has everything chopped and ready or an expensive food processor to do it (or a few decades of experience chopping all day), so I'm not lying when I say 20 minutes is doable!
Ingredients
1 onion, 4 cloves of garlic, 1 tbspn grated ginger, 3 chicken breasts, 400ml coconut milk, about 100g of ground almond as well as half a teaspoon of the following spices in a bowl.
Timings:
5 minutes chopping (Thats quick!)
5 minutes frying (Pay attention!)
8 minutes rice and simmering (Get the rice ready while the chicken is sealing)
2 minutes getting it on a plate (Yum!)
(MAKE SURE YOU CHECK THE CHICKEN IS THOROUGHLY COOKED!)
Ingredients
1 onion, 4 cloves of garlic, 1 tbspn grated ginger, 3 chicken breasts, 400ml coconut milk, about 100g of ground almond as well as half a teaspoon of the following spices in a bowl.
Cumin, ground cinnamon, coriander, 1 teaspoon of turmeric, garam masala, hot chilli powder, cayenne pepper, curry powder (optional) and some fresh chopped coriander.
Method
Cut the chicken into pieces. Chop the onion and garlic and fry until soft.
Now add a few tablespoons of water to the bowl of spices and make a thin paste. Put it in with the onion and garlic and stir until fragrant. Then add the chicken pieces.
Now seal the chicken on all sides stirring it all the time. Once sealed put the rice on the boil (1/3rd of a mug rice per person 2/3rd of a mug water) and add the coconut milk. Bring it to the boil, add the almond and simmer until the rice is done. If the curry looks too thick add some more almond or leave for longer to reduce, if it looks too thick add coconut milk or water.
Enjoy!
5 minutes chopping (Thats quick!)
5 minutes frying (Pay attention!)
8 minutes rice and simmering (Get the rice ready while the chicken is sealing)
2 minutes getting it on a plate (Yum!)
(MAKE SURE YOU CHECK THE CHICKEN IS THOROUGHLY COOKED!)
Thursday, 7 February 2013
Superbowl Soirée
So it was that time of the year again last sunday and it was yet another opportunity to gorge ourselves on home made food!
Just a few of the items included were:
1 can of chopped tomatoes, half a handful of coriander, virgin olive oil, pepper, salt, garlic, onion, tomato puree, splash of balsamic vinegar.
Whack it all in a bowl give it good mix and then season to taste. We doubled everything just to make sure.
Just a few of the items included were:
- 16 Hot dogs
- 13 Home made burgers
- 10 BBQ/Peri-Peri Chicken Thighs
- 2 Garlic Baguettes
- Two bags of Nachos
- Half a kilo of Cheese
- A mixing bowl of home-made wedges
- A mixing bowl of oven chips
- Home-made Salsa Dip
- 4 Pizzas
- And much much more...
1 can of chopped tomatoes, half a handful of coriander, virgin olive oil, pepper, salt, garlic, onion, tomato puree, splash of balsamic vinegar.
Tuesday, 5 February 2013
Seb's Salmon Pasta
This simple fish pasta is a great way to get that one dose of fish into your week and it takes no time at all!
Ingredients:
Cook the salmon in water if it's from frozen or leave for now if its fresh. Chop the onion and garlic and fry until the onion softens. Now add the chicken stock, some cream and the chive. Bring it to the boil and add the salmon, stirring it to break it up.
Simmer for about 10 minutes until it is slightly thicker then add more cream if necessary and serve on fresh spaghetti.
.JPG)
Ingredients:
- 2 Salmon Steaks - I used from frozen to keep the cost down!
- 100g of Spaghetti (per portion)
- Chicken Stock about 400ml
- Garlic
- Onion
- Cream
- Chive
Cook the salmon in water if it's from frozen or leave for now if its fresh. Chop the onion and garlic and fry until the onion softens. Now add the chicken stock, some cream and the chive. Bring it to the boil and add the salmon, stirring it to break it up.
Simmer for about 10 minutes until it is slightly thicker then add more cream if necessary and serve on fresh spaghetti.
.JPG)
Saturday, 2 February 2013
What Is The World Coming To?
A delicious salad, so simple and tasty!
.JPG) |
| Student Salad |
Just throw half and
half rocket and fresh lettuce, mix in some grilled chicken pieces, and
finally drizzle some ceaser salad dressing over the top, I'll be showing
you how to make your own in the near future!
Tuesday, 22 January 2013
Garlic Butter
This might seem like an overly simple recipe but it really can be used in any dish to liven it up and make it a bit richer.
Ingredients
Garlic - 2 bulbs per 75g or butter
Butter - 75g
Oil - Enough to have 1cm depth
Salt - Pinch
Pepper - Pinch
Sugar - Pinch
Italian herbs - Pinch, alternatively use dried basil, oregano and possibly thyme.
Method
Pour the oil into the baking dish or oven proof bowl, then after slicing the pointed end of the clove to reveal the pale yellow garlic of each clove (just!), place them sliced end down in the oil, like so.
Next pop them in the oven at about 120C for roughly half an hour or until light brown and soft.
Now mash them until the cloves fall out and you are left with the dry skin like so.
Throw the rest of the ingredients in the bowl with the mashed garlic, be gentle on the salt and sugar, and then use to make garlic bread, fry onions for bolognese, use in curries, paste on chicken and grill, the possibilities are endless!
Ingredients
Garlic - 2 bulbs per 75g or butter
Butter - 75g
Oil - Enough to have 1cm depth
Salt - Pinch
Pepper - Pinch
Sugar - Pinch
Italian herbs - Pinch, alternatively use dried basil, oregano and possibly thyme.
Method
Pour the oil into the baking dish or oven proof bowl, then after slicing the pointed end of the clove to reveal the pale yellow garlic of each clove (just!), place them sliced end down in the oil, like so.
Next pop them in the oven at about 120C for roughly half an hour or until light brown and soft.
Now mash them until the cloves fall out and you are left with the dry skin like so.
Throw the rest of the ingredients in the bowl with the mashed garlic, be gentle on the salt and sugar, and then use to make garlic bread, fry onions for bolognese, use in curries, paste on chicken and grill, the possibilities are endless!
Sunday, 20 January 2013
Massaman Curry
Massaman Curry
Thats right! Student Cookery has at last appeared for the long awaited come back! A big apology to the loyal fans and thanks for sticking by! (All new comers welcome however!)
This dish was one that I was fairly wary of on my first visit to Thailand, however the second time I visited I told myself I would try everything I had the opportunity to and I am so glad I did because it is probably in my top 5 dishes of all time now!
It's fairly simple and as with many curries, it can be adapted in lots of ways to add texture, extra flavours, heat and consistency.
The traditional Thai curries are fairly soupy so I tried to replicate that to some extent, don't be shy to cut the coconut milk in half and have a bit thicker curry!
Ingredients
Chicken - I used about 800g on the bone which would be about 300-400g breast so have either.
6 medium potatoes.
Massaman curry paste - 90g-100g (3 tbspns) Yes I know, I have used a paste, but this is just so perfect you can't match it for price, taste or authenticity. (Find in your local asian food shop)
Onion - 1 chopped finely
Garlic - 3 cloves crushed and chopped
Chilli - 1 half seeds scraped out and chopped finely (optional if you don't want too much spice, then again you could leave the seeds in or even use two or three chillis!)
Coconut milk - 2 400g cans (As i said, use just one for a thicker curry)
Peanut butter - 2 tbspn (you can use chopped or crushed peanut for texture too)
Rice - 1/3 - 1/2 mug per person
Method
Fry the onion in coconut oil or any vegetable oil.
Now add the chopped garlic and massaman paste and stir until fragrant (around 30 seconds).
Add the meat and coat in the paste. Seal on all sides and then add the coconut milk and peanut butter.
Now peel and chop the potatoes into bite size chunks.
Add to the coconut milk after bringing it to the boil and cook until the potatoes are soft. It is a good point to make here you can add any vegetable you fancy along with the potatoes, why not try some thai style vegetables like pea aubergine.
Make sure you check before serving the chicken is cooked through, especially if you are using chicken on the bone.
Thats right! Student Cookery has at last appeared for the long awaited come back! A big apology to the loyal fans and thanks for sticking by! (All new comers welcome however!)
This dish was one that I was fairly wary of on my first visit to Thailand, however the second time I visited I told myself I would try everything I had the opportunity to and I am so glad I did because it is probably in my top 5 dishes of all time now!
It's fairly simple and as with many curries, it can be adapted in lots of ways to add texture, extra flavours, heat and consistency.
The traditional Thai curries are fairly soupy so I tried to replicate that to some extent, don't be shy to cut the coconut milk in half and have a bit thicker curry!
Ingredients
Chicken - I used about 800g on the bone which would be about 300-400g breast so have either.
6 medium potatoes.
Massaman curry paste - 90g-100g (3 tbspns) Yes I know, I have used a paste, but this is just so perfect you can't match it for price, taste or authenticity. (Find in your local asian food shop)
Onion - 1 chopped finely
Garlic - 3 cloves crushed and chopped
Chilli - 1 half seeds scraped out and chopped finely (optional if you don't want too much spice, then again you could leave the seeds in or even use two or three chillis!)
Coconut milk - 2 400g cans (As i said, use just one for a thicker curry)
Peanut butter - 2 tbspn (you can use chopped or crushed peanut for texture too)
Rice - 1/3 - 1/2 mug per person
Method
Fry the onion in coconut oil or any vegetable oil.
Now add the chopped garlic and massaman paste and stir until fragrant (around 30 seconds).
Add the meat and coat in the paste. Seal on all sides and then add the coconut milk and peanut butter.
Now peel and chop the potatoes into bite size chunks.
Make sure you check before serving the chicken is cooked through, especially if you are using chicken on the bone.
Enjoy! (Sorry I couldn't find a matching plate and bowl...)
Subscribe to:
Posts (Atom)