Saturday, January 31, 2015

Slow Cooked Wild Leg of Goat










Using my slow cooker

On the base of the cooker add:
2 roughly chopped onions
2 sliced carrots
4 potatos cut into quaters
3 diced tomatoes
Place the leg of goat on top of the vege
Season with salt and pepper

Add
400gms cannolini beans
400 gms of red kidney beans
1 can of crushed tomatoes

3 sprigs of rosemary and a little more seasoning

Cook for 8 hours on low

My Fish Curry










This is my take on an Asian style curry.

Paste:
Blend
4 long green chillis
3 red birdseye chillis
2 brown onions
4 garlic cloves
A generous handful of cashews
2 teaspoons of lemon juice
2 tablespoons of belecharan (shrimp paste)
A handful of fresh coriander including roots and stems

Fry the paste in a plain oil (2 tbs)
Add 400mls cocunt cream

I added 500gms of cubed white fish ( any fish or seafood will do)
4 cubed par boiled potatoes
2 tsp palm sugar

Simmer and serve with rice, garnish with coriander and nuts

Monday, January 26, 2015

Chicken kapitan




Chicken kapitan with fragrant rice

I am  not sure where I found this recipe but I cooked it and served not with the fragrant rice but with a mixture of Jasmine and Red Rice.


Ingredients

For chicken kapitan

90ml vegetable oil

300g spice paste (see below)

400ml coconut cream

2 small stalks lemongrass hearts, finely sliced into thin rounds

1 kg chicken thigh fillets, each cut into 6 pieces

400ml coconut milk

1/4 cup light palm sugar

40ml lime juice

sea salt

For spice paste

3/4 tbsp Belachan (Malaysian shrimp paste)

2 medium dried red chillies, deseeded and soaked in warm water

4 medium fresh long red chillies, deseeded

6 red shallots, chopped

4 garlic cloves, chopped

1/4 cup cahsew nuts, chopped

1/4 tsp turmeric powder
For fragrant rice

400g cooked long grain white rice, cold

40ml vegetable oil

1/2 medium red onion, finely sliced

2 long green shallots, cut into 4cm lengths

2 medium fresh long red chillies, deseeded and sliced

2 tsp peeled ginger, finely diced

2 garlic cloves, finely chopped

30ml Shaoxing (Chinese cooking wine)

50ml yellow bean soy sauce

1 tbsp caster sugar

Method

Preheat the oven to 180°C.
For the spice paste
Place the shrimp paste in a small pan and roast in the oven for about 10 minutes until fragrant. Allow to cool.
Place all other spice paste ingredients, along with the shrimp paste, into a blender and blend to a fine paste.
For the curry
Heat oil in a wok, add the spice paste and fry until fragrant, stirring frequently for about 12 minutes, taking care not to burn it. Add half the coconut cream and the lemongrass, and stir-fry until the cream separates.
Add the chicken thigh fillets and fry for about 6 minutes until well coated with the spice paste. Add the coconut milk and palm sugar, bring to the boil, then simmer gently for about 20 minutes until the chicken is cooked through.
Add the lime juice and remaining coconut cream, and season to taste.
For the rice
Heat a wok or large non-stick frying pan over a high heat until it is hot. Add oil and when it is very hot, add the onions and green shallots, and fry for 1 minute. Add the chilli, and fry for 30 seconds. Add ginger and garlic, fry for 30 seconds. Add rice and stir-fry, mixing thoroughly and breaking up any clumps of rice. Add the Shaoxing, soy and sugar.
Continue to stir-fry until seasoning is totally mixed through and rice has no clumps.

HOT TIPS
You should be able to find Belachan shrimp paste in most good grocery stores.
This is also a great curry for seafood, so cook the paste, add the seasoning and coconut and cook for about 10 minutes, then add prawns, fish, scallops - whatever you like. Just be sure to cook the seafood gently.

Lobsters are cheaper in December and make the best kapitan curry going!

Sunday, January 18, 2015

Chicken Wing Chicken


Lazy weekend recipe in the slow cooker.

On the base slice
1 leek
1 brown onion
2 red peppers

Top with some diced chicken cutlets, leave the bones in.

Cover with chicken wing sauce (1 bottle of Sweet Baby Rays)

Cook on low for 7 hours

Serve on a bed of rice.

Saturday, January 10, 2015

Goat Curry (Myanmar Style) Slow Cooker










Curry Paste:
In a Blender combine:
1 Chopped onion
5 Garlic Cloves
5 green chillies
4 tsps ginger

In your slow cooker:
500gms of diced goat (use beef if not available)
400gms tin chopped tomatoes
Curry paste
1tsp ground tumeric
2 bay leaves
4 cardamon pods
1 cup of lamb stock
4 potatoes cut into pieces

Simmer for 8 hours on low
Serve on rice