No fuss chicken korma
This is a very simple and mildy spicy and sweet dish. I made it for my mother when she was ill and she loved it so much she made me write the recipe down and ate it throughout her recovery! Serves 2-3
Ingredients:
2 pieces of chicken breast, diced
1/2 tin coconut milk
1/2 white onion
2 cloves of garlic, crushed and chopped
Fresh ginger, 2cm peeled and chopped finely
1 tablespoon tumeric
1 teaspoon mild chilli powder
1 teaspoon grated nutmeg
1 tablespoon mild garam masala (curry powder)
2 teaspoons cumin powder
2 tablespoons vegetable oil
1 knob of butter
2-3 tablespoons creme fraiche / yogurt
2-3 tablespooms ground almonds
1 tablespoon sugar
Salt and pepper
1. Fry the onions, garlic and ginger on a low heat until softened.
2. Add the chicken and start to brown.
3. Add the spices and cook. You can add a little more oil or butter at this point.
4. Stir in the ground almonds and allow fry until about to brown
5. Stir in the coconut and creme frache.
6. Adjust by tasting and adding salt and pepper and sugar as needed. It should be creamy, coconuty and sweetly fragrant.
7. Allow to simmer on a low heat for 10-15 minutes and serve with pilao rice or naan.
Spagetti with pork and mushrooms
I learnt this from some Italian friends, the mother of whose family made the best Italian food I have ever tasted! Serves 4
Tablespoon olive oil
200 g mince pork
200 g mushrooms (any type, sliced)
100ml cream
2 cloves of garlic, chopped finely
Grated parmesan
Salt and pepper
Fresh thyme or chives, chopped
Spagetti
1. Gently fry the garlic and mushrooms until softened.
2. Add the pork until slightly browned, then season generously with salt and pepper
3. Stir in cream off the heat and sprinkle with herbs.
4. Add the cooked spagetti and serve with paremesan cheese.
4.
Green Thai curry
This is very quick and so tasty, if you cheat and use a good quality thai paste. You can make it from scratch but it's more expensive as you need to buy all the ingredients. You can use fish, chicken or tofu for this recipe, or even a mix of vegetables. Serves 4
1 pot good quality thai green curry paste
400 ml coconut milk
Chicken / fish / tofu
1 onion, chopped
2 cloves of garlic, finely chopped
2 cm ginger, peeled and finely chopped
2 stalks of lemon grass, chopped
1-2 green chillies, deseeded and finely chopped
Pak choi
Fresh coriander, chopped
Juice 1-2 limes (to taste)
Salt and pepper
1. Fry the onions, garlic, ginger, lemon grass and chilli until softened.
2. Add the curry paste and fry for 2-3 minutes to allow the flavours to diffuse.
3. Add the meat / tofu and coat in spices. Season well.
4. Add the coconut milk and leave to simmer for 10 minutes.
5. Add the lime juice and continue to cook for 10 more minutes.
6. Serve with coriander and rice.
Lemon spagetti
This is very like a carbonara, but fresh and summery. My friend Lucy wanted an idea for something summery and i remembered this! Serves 2
Ingredients:
Juice and zest of 1 large lemon
3 egg yolks and 1 egg white
150 mls cream
handful freshly grated parmesan
Spagetti for 2 (large handful)
Salt
Method:
1. Boil the spagetti until cooked (i like al dente)
2. Beat the eggs and add salt and lemon juice and zest. Add a little cheese.
3. Drain the pasta and remove from the heat. Stir in the egg mixture and keep stirring to make sure that you don't end up with scrambled eggs! Finally add the cream and the rest of the cheese.
4. Nigella says not to add pepper. I personally think it goes really well with fresh pepper and parsely but of course this a personal taste!
This is a very simple and mildy spicy and sweet dish. I made it for my mother when she was ill and she loved it so much she made me write the recipe down and ate it throughout her recovery! Serves 2-3
Ingredients:
2 pieces of chicken breast, diced
1/2 tin coconut milk
1/2 white onion
2 cloves of garlic, crushed and chopped
Fresh ginger, 2cm peeled and chopped finely
1 tablespoon tumeric
1 teaspoon mild chilli powder
1 teaspoon grated nutmeg
1 tablespoon mild garam masala (curry powder)
2 teaspoons cumin powder
2 tablespoons vegetable oil
1 knob of butter
2-3 tablespoons creme fraiche / yogurt
2-3 tablespooms ground almonds
1 tablespoon sugar
Salt and pepper
1. Fry the onions, garlic and ginger on a low heat until softened.
2. Add the chicken and start to brown.
3. Add the spices and cook. You can add a little more oil or butter at this point.
4. Stir in the ground almonds and allow fry until about to brown
5. Stir in the coconut and creme frache.
6. Adjust by tasting and adding salt and pepper and sugar as needed. It should be creamy, coconuty and sweetly fragrant.
7. Allow to simmer on a low heat for 10-15 minutes and serve with pilao rice or naan.
Spagetti with pork and mushrooms
I learnt this from some Italian friends, the mother of whose family made the best Italian food I have ever tasted! Serves 4
Tablespoon olive oil
200 g mince pork
200 g mushrooms (any type, sliced)
100ml cream
2 cloves of garlic, chopped finely
Grated parmesan
Salt and pepper
Fresh thyme or chives, chopped
Spagetti
1. Gently fry the garlic and mushrooms until softened.
2. Add the pork until slightly browned, then season generously with salt and pepper
3. Stir in cream off the heat and sprinkle with herbs.
4. Add the cooked spagetti and serve with paremesan cheese.
Green Thai curry
This is very quick and so tasty, if you cheat and use a good quality thai paste. You can make it from scratch but it's more expensive as you need to buy all the ingredients. You can use fish, chicken or tofu for this recipe, or even a mix of vegetables. Serves 4
1 pot good quality thai green curry paste
400 ml coconut milk
Chicken / fish / tofu
1 onion, chopped
2 cloves of garlic, finely chopped
2 cm ginger, peeled and finely chopped
2 stalks of lemon grass, chopped
1-2 green chillies, deseeded and finely chopped
Pak choi
Fresh coriander, chopped
Juice 1-2 limes (to taste)
Salt and pepper
1. Fry the onions, garlic, ginger, lemon grass and chilli until softened.
2. Add the curry paste and fry for 2-3 minutes to allow the flavours to diffuse.
3. Add the meat / tofu and coat in spices. Season well.
4. Add the coconut milk and leave to simmer for 10 minutes.
5. Add the lime juice and continue to cook for 10 more minutes.
6. Serve with coriander and rice.
Lemon spagetti
This is very like a carbonara, but fresh and summery. My friend Lucy wanted an idea for something summery and i remembered this! Serves 2
Ingredients:
Juice and zest of 1 large lemon
3 egg yolks and 1 egg white
150 mls cream
handful freshly grated parmesan
Spagetti for 2 (large handful)
Salt
Method:
1. Boil the spagetti until cooked (i like al dente)
2. Beat the eggs and add salt and lemon juice and zest. Add a little cheese.
3. Drain the pasta and remove from the heat. Stir in the egg mixture and keep stirring to make sure that you don't end up with scrambled eggs! Finally add the cream and the rest of the cheese.
4. Nigella says not to add pepper. I personally think it goes really well with fresh pepper and parsely but of course this a personal taste!
