A while back you may remember me talking about how my thai yellow soup came into being. This is the very recipe where that chilli mishap occurred. You see, my beloved Elly is not a big fan of “spicy” food so I was trying to create a thai curry that she would at least like, so I could have a curry more often without feeling guilty that I was torturing her.
Honestly it had nothing to do with me wanting to slowly increase her tolerance for spicy food
On that fateful day the particular green chili I had decided to use was (unknown to me) not terribly hot and as I was cooking with Elly in mind I also removed the seeds. Since that incident I now cut a tiny amount of chilli off the end and touch my tongue with it to get an idea of heat. If I don’t feel a burn I use the seeds in the dish.
But that’s just me – I’ve known people who put lots more chilli in their cooking than I do, it’s all down to personal taste so it’s always a good idea to experiment with the strength and amount of chilli in a curry if it’s not to your liking.
1 stick of lemongrass
3 cloves of garlic
1 green chilli (seeds optional)
Half an onion
Thumb sized piece of ginger
Handful of fresh coriander (leaves and stems)
Handful of fresh basil leaves
Handful of fresh mint leaves
Half teaspoon ground coriander
Half teaspoon ground cumin
Half teaspoon pepper
3 tablespoons fish sauce
Juice of half a lime (zest the lime first and save along with the remaining juice)
1 teaspoon brown sugar
Roughly a quarter can of coconut milk
and the rest
1 and a half onions, finely diced
4 chicken breasts, diced
2 bell peppers, diced
Three-quarter tin of coconut milk
2 kaffir lime leaves
The Curry Paste
To make the curry paste, roughly chop the ingredients and add everything except the coconut milk to your blender. Give them a few pulses to break it down a little. You are looking for a this to become a thick but smooth paste, so add the coconut milk a little at a time and try to blend. As soon as it starts to turn into a paste stop adding coconut milk and blend to a smooth paste.
Now you have your curry paste, you can store this for a day or two in an airtight container in the fridge. Or you can use it fresh, which is always my preference. It’s nice to know that you could make this up in advance if you were going to be a little pushed for time.
and the rest
Next, you’ll want to heat a frying pan over a medium to high heat and when it is up to temperature add a little oil and then your paste. You just want to release the aromatics from it so don’t wait too long (about a minute) before adding the rest of the onions and allowing them to soften a little (about 5 minutes). Add the diced chicken and stir fry until sealed (about 5 minutes).
Now increase the heat under your pan and add the coconut milk, diced peppers and the kaffir lime leaves. As soon as the mixture begins to boil, reduce to a simmer for about 20 – 25 minutes and serve on a bed of pilaf rice.
Remember the lime zest and juice I said to save? Well, here’s a great way to use it up and add a real subtle zing and punch to this dish. When making the rice pilaf, add the lime zest and juice instead of the turmeric and cook as normal. Hey presto, zingy rice!
1 medium onion, peeled and quartered
10 cloves of garlic, peeled
2 fresh chillies, stalks and seeds removed
10 sprigs of fresh thyme, leaves picked
10 sprigs of fresh rosemary, leaves picked
Small bunch of fresh coriander
10 bay leaves
1 teaspoon cumin seeds
2 tablespoons fennel seeds
2 tablespoons smoked paprika
Zest of 2 oranges
Juice of 2 oranges
200g soft brown sugar
1 tablespoon of Molasses
6 tablespoons balsamic vinegar
200ml tomato ketchup
2 tablespoons Worcestershire sauce
2 teaspoons English mustard
200ml apple juice
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Continuing on from the BBQ Rub last week we have the second crucial element for making great BBQ meat, the sauce! This recipe makes about 750ml of sauce so make sure you have a few glass bottles or jars available to sterilise and store it, unless you’re planning to use it all in two or three days. Why make such a large quantity? Easy, it takes just as long to make half the amount and you’ll want to have it again and again so why not make plenty to start with
There are a lot of ingredients so before you begin, take them all out and prep them, I find this helps me to make sure I don’t accidentally forget something.
To start, take your onion, garlic and chillies and blitz them together in a blender or food processor until you have a paste. Then take a pan add some olive oil and get it on to a low heat. Add the paste and fry it for about 5 minutes.
While that’s happening take your thyme, rosemary, coriander, bay leaves, cumin, fennel, paprika and cloves place them in your blender or food processor. Next add the orange zest, you don’t wan’t the pith (white bit) and blitz this to a purée.
Once the paste has had it’s five minutes add the purée and cook for another minute. Next add the sugar and molasses, stir them in well and continue to cook it for another few minutes until the sugar dissolves and you have a thick brown paste.
Now add 285ml of water stiring it in well and let it heat slowly for another two or three minutes. Now add all the remaining ingredients, stir it well and bring the lot to the boil. Now take a deep breath, turn the heat down a little and let it simmer for about five to ten minutes until the mixture starts to thicken a little.
Grab a large bowl and a sieve and pour the sauce through the sieve (depending on how thick it has gotten you may need to “encourage” it with the back of a spoon) into your bowl to filter out the larger bits, and throw away the bits left in the sieve. Repeat this process a couple of times until you’re left with a silky smooth looking sauce.
Leave it to cool completely. Then either, use it straight away like a glaze (just brush it over your meat of choice in the last few minutes of cooking) or pour it into your sterilised glass jars or bottles to stored for use later.
How do I sterilise glass jars or bottles?
The easiest way I’ve found is to fill the kitchen sink with boiling water from the kettle and submerge the jars/bottles and their lids in it for about ten minutes. Once you remove them add the sauce immediately and get the lids on tight.
Once they cool they can be stored in a cool dark place or the fridge. The sauce should keep for about six months.
Oh and just to keep it in perspective, this recipe should be enough to do about eight full racks of back ribs. But we’ll get into that more on Friday, so y’all come back now!
1 tablespoon fennel seeds
2 teaspoons paprika
Zest of one orange, finely diced
1 teaspoon dried thyme
1 tablespoon brown sugar
A good pinch of sea salt and freshly ground black pepper
2 cloves of garlic, peeled
This post is the first of 3 recipes that will be coming over the next few days, the 3 together make the best BBQ Ribs I’ve tasted, yes better than anything I’ve been served in any restaurant, anywhere, so do try this. Alternatively, it can be used on almost any meat to add a massive flavour boost.
Pound your fennel seeds to a fine powder in a pestle and mortar and mix with all the other ingredients (except the Garlic) until you have a deep red powder. I find the best way to do this is to add the lot to a small Tupperware box, seal it and then shake it (like a Polaroid picture 😉 )
Next you want to add your garlic, you will need to either finely grate the garlic or use a garlic press to mince it up real good, then add this to the other ingredients and mix it again.
Finally, apply this to your meat, rubbing it in well (get your minds out of the gutter down the back) then wrap in cling film and store in your fridge overnight, before cooking.
1 cup all purpose flour
1/3 cup white sugar
1/3 cup brown sugar (packed)
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
1/2 cup vegetable oil
1 extra-large egg, beaten lightly
1 tsp vanilla
1 cup grated apples
1/2 cup raisins
Preheat your oven to 170 C.
Mix together all the dry ingredients (flour, white sugar, brown sugar, cinnamon, baking soda, salt & all spice) in a large bowl.
In a measuring jug, mix together your vegetable oil, beaten egg and vanilla, then mix into the dry ingredients, until everything has been incorporated. Finally stir in your apples and raisins and mix through well.
Pour into a 9-inch cake tin and bake for 30-35 mins, until a toothpick inserted and wiggled around comes out clean.
Allow to cool fully before cutting.
You can also use this mix to make cupcakes / muffins, reduce the cooking time by approx 5 mins. I also like to soak my raisins in whisky overnight for extra flavour.