massaman curry paste

One of my favourite Thai curry pastes. Not too spicy and is often considered a 'training' curry for children and those who like their food on the milder side. My favourite massaman curry use stewing steak and potatoes but you regularly see it on the menu in Thailand with chicken too. This is my finished version made with beef. 

This is based on the nicest recipe I've found online so far and made a great curry. Thank you taste.com.au! I've made a couple of small alterations along the way due to necessity but remained fairly close to the original.

Ingredients

8 dried long red chillies
1 teaspoon Thai shrimp paste
2 teaspoons whole coriander
2 teaspoons whole cumin
1 teaspoon ground cinnamon
5 whole cloves
1 teaspoon ground white pepper
1 onion, chopped
3 garlic cloves, chopped
1 stem lemon grass, trimmed, white part chopped
3cm piece galangal, peeled, chopped

1. Soak the chillies in recently boiled water for 20-30 minutes or until soft and pliable. Dran then cut into small pieces with scissors. 
2. In a dry frying pan quickly roast off the whole spices until their fragrance is released. This will take 30 seconds to a minute. Transfer to a pestle and mortar and grind to a fine powder. You could do this in a blender but I find you get a better finished product for dry spices in a pestle and mortar. 
3. Either continue with the pestle and mortar or transfer to a blender, combine the dry spices, shrimp paste and chillies with a tablespoon of water until you have a smooth paste.
4. Add the remaining ingredients one at a time, blending thoroughly after each addition until you have a thick paste. 
5. Use the paste immediately or store in an airtight container in the fridge for up to 6 months. Curry paste also freezes fairly well so if you're in the mood why not make a larger batch for another day?

Here's a link to a great massaman curry recipe while I get around to posting my own version. Enjoy!

mmm...falafel

I am a real sucker for falafel. Whether they are made from broad beans or chickpeas I can't resist a well made falafel wrap with all the salady saucey trimmings. I've attempted to make them a few times before and had only ever had limited success. But that was until I stumbled across this awesome recipe from the wonderful Ottolenghi in his Jerusalem book. I serve mine with turkish flat bread, finely sliced red cabbage, carrot and onion, a few bits of sliced tomato then some tahini and or chilli sauces. Always a household favourite an worth the effort. Seriously - I doubt you'll ever have had falafel as good as this made at home.

Ingredients
250g dried chickpeas, soaked in water overnight
small bunch of flat leaf parsley, coriander or any mixture, finely chopped
1/2 medium onion, finely chopped
1 clove garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp ground cardamon
1/2 tsp salt
1 1/2 tbsp plain flour
1/2 tsp baking powder
3 tbsp water

Oil for deep frying

1. Put the soaked chickpeas, onion, garlic and fresh herbs in a food processor and pulzerise until it is evenly mixed and is starting to come together but not mushy or like a paste.
2. Add the dried spices, water, flour and salt then put on full power for another minute or so or until everything is thoroughly combined and holds together. 
3. Transfer the mixture to a bowl, cover then leave to chill in the fridge for at least an hour or until ready to use. I often put the mix together in the morning then cook it up in the evening.
4. When you're ready to cook preheat your oil in a suitable cooking device ( I use a large wok) to a medium temperature. Check the temperature by dropping a small amount of the mixture to see if it sizzles.
5. Using either a couple of table spoons or a small ice cream scoop form the mixture into small falafel balls and place carefully into the oil. Cook until golden on all sides about 3-5 minutes then remove carefully with a slotted spoon and place on kitchen paper to drain of excess oil.

 

spicy harissa grilled chicken skewers

Harissa is a spicy pepper based sauce common in Tunisa and North African cuisine. This recipe is based on one I found in the Ottolenghi cookbook and goes brilliantly with most meats but works particularly well with these chicken skewers. This is very, very easy to make and makes an excellent dinner any day of the week.

Ingredients Serves 4

800g diced chicken breast
1 tbsp greek yogurt


Harissa:
2 fresh red chillies roughly chopped
2 dried red chillies roughly chopped
2 small or  1 large grilled red pepper (I used shop bought jarred ones but you could do this yourself)
1 small red onion, chopped
1/4 tsp whole cumin
1/4 tsp whole coriander
1/4 tsp caraway seed
1/2 tsp salt
1 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, roughly chopped

Put the cumin, coriander and caraway in a dry frying pan and gently toast for a couple of minutes over a low heat. They'll be ready when the scent is released. Place in pestle and mortar and grind to a fine powder.

Next, heat the oil in the same pan you used for the spices. Add the onion, chillies and garlic and cook over a medium heat for around 10 minutes or until they have coloured round the edges and cooked through.

Place all the ingredients in a food processor with the lemon juice (or pestle and mortar if you've got the time and energy) and blitz together until you've got a smooth paste. Transfer to a bowl now if you are just making the harissa but if you're making the chicken skewers mix in the yogurt. 

In a large plastic container mix together the chicken pieces and harissa paste until it is all thoroughly coated. Cover and set aside in the fridge for at least 2 hours or overnight if you like. 

When you're ready to cook your skewers preheat the oven to 200C and put your griddle pan on the stove. Divide the chicken pieces between four metal skewers then once the griddle pan is hot cook the skewers until chicken has got some colour on all sides but not cooked through. Transfer the chicken on the griddle pan to the oven and cook for around a further 10-15 minutes or until cooked through.

Serve with lemon wedges, salad and flat bread.

I'm entering this recipe in the July Four Seasons Food Challenge hosted by the lovely people at Chez Foti and Delicieux. 

south indian style chicken, spinach and tomato soup

I often have soup as my evening meal in the week, it can be quick and easy to prepare, filling and warming on these wintery nights. This recipe is no exception, it is full of flavour and can be put together in under 30 minutes. Feel free to adjust the number of chillies according to your taste.

Ingredients
350g chicken breast cut into large chunks
400g tinned tomatoes
500ml chicken stock
1 medium onion, thinly sliced
2 cloves of garlic, minced
2 cm chunk or ginger, peeled and grated
100g leaf spinach, rinsed and roughly chopped
1 tsp ground turmeric
2 tsp cumin seeds
10-20 curry leaves
1 tsp garam masala
1 tsp ground white pepper
2 bay leaves
3 green finger chillies
3 tbsp oil
salt to taste

1. Put 2 tbsps of the oil in to a large, hot saucepan. Chuck in 1 tsp cumin seeds, the bay leaves, curry leaves and chillies and allow to sizzle for a few seconds until the scent is released.
2. Reduce the heat a little and add the onions cooking them until they are translucent, next add the ginger and garlic and keep moving for about 300 seconds.
3. Next add the chicken and seer all sides. Once you have done that add the tinned tomatoes, reduce the heat, cover and leave to simmer for around 15 minutes or until the chicken is cooked through. 
4. Once the chicken is cooked use a slotted spoon to remove the pieces, place on a chopping board and break up into smaller pieces that are easy to eat with a spoon. Return the chicken to the soup and keep warm while you complete the the next stage.
5. In a small frying pan heat up the remaining tbsp of oil. When its hot throw in the remaining spices, sizzle for a few of seconds then pour in enough of the stock so that all the spices are picked up then add the whole lot to the soup pan along with any remaining stock and the spinach.
6. Once the spinach has wilted serve the soup with flat breads and/or poppadoms.

I've entered this recipe into A Kick at the Pantry Door's 'Feel Good Food Challenge'. Why not take a look at all the other great recipes featured. 

herby orange barbecued chicken

This recipe started life as an experimental marinade for some chicken we were grilling for a recent barbecue. It was so tasty I felt I should share it.

Ingredients
Juice and zest of an orange
2 skin on chicken breasts (thighs and legs would also work well)
couple of sprigs of tarragon
1 tsp dried oregano
sprinkle of chili flakes (optional)
sprinkle of fennel seeds
1 tbsp agave syrup/maple syrup/brown sugar/honey
1 tbsp oil
2 whole, peeled cloves of garlic
1 tsp ground cumin
salt & pepper

Slash the chicken in several places taking care not to go all the way through. This will help cover more of it with the marinade and speed up the cooking process.
Mix all the marinade ingredients together in a container large enough to also hold the chicken.
Put the chicken in the marinade making sure it is worked into the meat. Cover then leave to marinate for about 20-30 minutes.
Heat up the grill, griddle pan or barbecue.
Place the chicken on to the hot grill flesh side down (or up if you are using a traditional grill) for 3-5 minutes until it leaves cleanly away from the grill.
Turn the chicken so that it is skin side down and cook for about 10 minutes or so until the skin is golden and crispy and the juices run clear.

Serve with a simple salad and some flat bread rice salad.