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Satay Chicken
2 tbsp satay 1 onion, finely chopped 2 garlic cloves, crushed 2 tbsp crunchy peanut butter 1 tbsp fish sauce optional 400ml of milk/coconut cream nuts of your choice, chopped 500g chicken thighs/potato/ sweet potato Fry onion and garlic in oil, add chicken and cook until tender. Add Satay and peanut butter, stir for 1 minute then add coconut cream. (You can reduce the coconut cream to make a thicker sauce) Add 1 tablespoon of fish sauce and a some crunched up kiffir lime leaves for a beautiful exotic flavour. Serve with rice and sprinkle with chopped peanuts. Beef Vindaloo 2 tbsp vindaloo blend I onion, finely chopped 500g pork/potato/kidney beans 1 can tomatoes 3 long red chillies 2 tbsp tomato paste 1 1/2 cups water 2 tbsp lemon juice Stir Vindaloo in a large saucepan constantly for 2 mins on medium heat. Add oil to make a paste, then add onion and cook for 2 mins. Stir in pork, cook for 5 to 7 mins until coated in spices. Mix in the lemon juice, tomatoes, tomato paste and chillies and water, then place in a casserole dish or slow cooker for 2 hours. (Best to refrigerate overnight and have the next day for full flavor) Pumpkin Soup 1 tbsp of malaysian spice 1/2 butternut pumpkin,chopped 1 onion 1 garlic clove 1 L chicken stock Roast Pumpkin with onion, garlic and malaysian spice, roast until pumpkin is cooked. Once cooked place in a large pot with the stock cook for 5 mins Blend until smooth. Add a dollop of cream or yogurt. Serve with Crusty bread. YUM.... Massamam Curry 2 tbsp massaman 2 tbsp oil 500g beef, diced 2 tbsp coconut cream 1 large potato 1 cup coconut milk 1 cup chicken stock 2 tbsp raw sugar Heat oil in a large pan, working in batches, add beef for 8 to 10 mins stirring often, until brown on all sides then set aside. In the same pan, add massaman blend and coconut cream, stir and cook for one minute until a thick paste forms. Return beef to pan and add potato, coconut milk, stock, sugar, stir and cover with a tight lid. Reduce heat to lowest setting and simmer covered for 1 hour, stir occasionally until beef becomes tender. Uncover and simmer for 30 mins until sauce thickens. Biryani 2 tbsp biryani 1 onion 2 cloves garlic slivered almonds fresh coriander dollop of greek yoghurt 1 cup of basmati rice 600mL chicken stock Cook onion, garlic and Biryani in butter (Gee) until aromatic, add basmati Rice, chicken stock then replace lid tightly and cook for 5 mins on low. Turn off stove and let it sit for a further 20 minutes, add slivered almonds, fresh Coriander and a dollop of yoghurt. Korma 2 tbsp korma blend 2 tbsp tomato paste 500g chicken/beef/lamb/vegetables 1 chopped onion 2 cloves garlic 1 cup yoghurt 3 tbsp cream/coconut cream Add meat yoghurt tomato paste and spices combined Cover and refrigerate for 2 hours. Fry onion and garlic. Add meat mixture Serve with Rice or Nan Bread Add half a mango and it makes a crazy Mango Chicken. Hubby made this one and I thought he was crazy but it is so yummy. Creole spice (Fish Spice) 2 tbsps creole spice 800g white fish cut 400mls coconut milk 1 onion ginger chilli 1 lemon peas oil for frying Pat fish dry with paper towel. Dust fish with spice blend. Heat oil in a frying pan on high heat. Cook fish for 1-2 mins, each side, until golden. Remove from pan and drain on paper towel. On a medium heat. Add remaining fish Spice, onion, ginger and chilli, coconut milk, lemon zest and juice. Bring to boil. Simmer for 5 mins, stirring occasionally. Return fish to pan with peas and simmer for 5 mins, until fish is cooked through. Serve with warmed naan bread, steamed rice. Or Place some flour with salt and pepper on a plate add about 1 tblsp of Creole Spice mix then lightly dust the fish and fry in butter so yummy add to a green salad with rocket, baby spinach, capsicum, cherry tomatoes and shallots. Preserved Lemon Chicken 2 tbsp moroccan blend 1 tbsp oil 1 finely chopped onion 500g chicken thighs preserved lemon 250ml chicken stock Olives Heat oil, cook onion & garlic until soft. Add Moroccan Blend and Chicken. Cook for 5 mins, Add olives preserved lemon, cook for a further 2 mins. Put in casserole dish with stock and cook for 20 mins in a 180 oven. Serve with salad, almonds, apricots and cous cous. Malaysian Curry 2 tbsp malaysian blend 1 tbsp oil 1 onion 2 lime leaves 500g meat 1 tin coconut milk 1 cup stock 2 tsp raw sugar 2 tbsp fish Sauce Fry onion for 5 minutes or until softens. Add Malaysian Blend to pan stirring, until aromatic Add meat, lime leaves, coconut milk and chicken stock. Bring to a simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 30 minutes, or until sauce thickens Remove from heat. Add palm sugar and fish sauce; stir to combine. |
Butter Chicken
2 tsps butter chicken blend 1 onion, finely chopped 2 garlic cloves, crushed 2 tsp tomato paste 250ml cream or coconut cream 500g chicken or chickpeas Fry up onion and garlic in a pan, add Butter Chicken blend, allow the room to fill the room with the wonderful aroma. Cook the chicken/chickpeas until cooked (don’t overcook) Mix in the tomato paste, turn the heat down and add the cream. Serve with rice. Dahl 2 tbsp panch phoran 625g red lentils 2 1/2 cups water 1 tomato, diced 3 teaspoons lemon juice 2 teaspoons vegetable oil 2 cloves garlic, crushed Handful of freshly chopped coriander Rinse dahl and then soak in water for 30 minutes. Heat dhal and water until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. Add panch phoran, tomato and lemon juice. to the cooked dhal, continue simmering. Heat oil in a small saucepan over medium heat, stir until fragrant, about 2 minutes. Stir mixture into dahl and add coriander Ras El Hanout 2 tbsp ras el hanout 500g lamb, cubed 1.5 cups water 3 tbsp oil 2 large tomatoes, chopped 1 onion chopped 1/4 cup preserved lemon 3 tbsp coriander, chopped 3 tbsp parsley chopped 1 garlic clove Combine all ingredients in a large saucepan, bring to boil. Cover and simmer for 2 hours until meat is tender. Option add vegetables (potatoes, carrots, green bean) to meat dish. Serve in tagine with Couscous. Sri Lanka Curry 2 tbsp sri lankan blend 3 sweet potatoes, peeled & chopped 10 green beans chopped 1/2 cup frozen peas 1 cup basmati rice 1 onion ginger, chopped 3 garlic cloves 1 large tomato, chopped 1 can coconut milk 1 tsp chilli flakes (Optional) juice of half a lime handful of fresh coriander Cook Rice with the steamed method. Fry the onion, garlic, ginger, Sri Lankan Blend cook for a minute to release the flavours. Add the chopped potatoes and make sure they are all coated in the beautiful spices, then pour in the coconut milk, lime juice, green beans, tomato and chili flakes and mix this all together. Bring to the boil and let it bubble away for 6 minutes stirring occasionally, then turn the heat down slightly, add in the frozen peas and let this simmer away for 15 – 20 minutes. The potatoes should become lovely and soft and break up a little when you stir the sauce, before serving, stir through some fresh coriander. Shakshuka 2 tbsp moroccan seasoning 1 onion, chopped 5 garlic cloves 1 long chilli 1 red capsicum 1 tin tomatoes 6 eggs crusty bread Heat oil, add chopped onion, chopped garlic, Moroccan Seasoning, chilli, and capsicum cook for 6 mins. Add tomatoes cook for a further 15 mins until sauce thickens. Make 6 holes in the sauce, crack an egg in each hole, cover and cook for a further 6 mins until eggs are cooked. Drizzle with oil and serve with crusty bread. Mullan 2 tbsps sri lankan blend 2 shallots 1 clove garlic 1/2 cup of dried coconut 1/2 cabbage 2 limes ghee Heat frying pan. Add the ghee, garlic, shallots, Sri Lankan. Cook for two minute. Add coconut flakes. Stir coconut for two minutes, add cabbage until evenly coated add 3/4 cups of a water. Stir until cabbage is cooked. Remove from heat, add squeezed lime over dish. Option Add mince meat in the first step. Chilli 2 tbsp cajun blend 1 onion, finely chopped 2 garlic cloves, crushed 500g mince/2 tins of kidney beans 1 stock cube 1 can of tomatoes Fry onion, garlic and Cajun Blend for 1 min, add meat or beans (rinsed). Stir in tomatoes and stock, cook for 5-10 minutes. Serve with flat bread, salad, cheese, sour cream and salsa. Delicious lunch or light dinner Laksa Soup 2 tbsp thai seasoning 200g rice noodles 1 onion 1L chicken stock 2 lime leaves 2 cups cooked chicken/vegetables (bok choy, shallots, capsicum) 250ml coconut milk fresh coriander Place noodles in a large heatproof bowl, cover with boiling water and set aside. In a large pot or wok fry oil, onion and Thai Seasoning, now add stock and lime leaves. Cover and boil for 5 mins Add chicken and or vegetables, cook for a further 5 mins. Remove from heat and stir in the coconut milk. Divide the noodles between the bowls, ladle the laska stock, top with coriander, chilli and a serve of lime. Rogan Josh 2 tbsp rogan josh 1 tbsp oil 1 can of tomatoes 1 cup of uncooked rice Marinade 2 tbsp lemon juice 250ml yoghurt 2 garlic cloves 500g lamb/kidney beans/lentils Mix marinade ingredients and allow to marinate for 4-5 hours (for a stronger flavour marinate over night) Add Rogan Josh and oil to a pan, fry for 2 mins then add marinated lamb/beans and 1 can of tomatoes, allow to simmer for 1 hour. Remove from heat and stir in 3 tablespoons of greek yoghurt, serve with rice. (Cook in a slow cooker for amazing results) |