Red lamb curry

An easy curry; the first curry I learnt how to cook. It’s always been a favourite, particularly for Reihana.

Ingredients

• 2 T oil
• 1/2 large onion, diced
• 1 clove garlic, diced
• 1 cm piece of ginger, grated
• 1 T Indian (not Thai) red curry paste
• 1/4 t salt
• 400 g cubed lamb (or beef)
• 1 can of tomatoes
• 1/2 red capsicum, diced
• 3/4 C coconut milk

Method

1. Cook onion and garlic in a heavy-based frypan.
2. Add ginger. cook for about 5 minutes until fragrant.
3. Add curry paste and salt and cook for a few minutes.
4. Increase heat and add meat. Cook until browned.
5. Lower heat, and add tomatoes, capsicum, and coconut milk.
6. Simmer for about an hour.

Chilli and Lime Chicken Marinade

Ingredients

• 2 T olive oil
• Lime zest and juice from one lime
• 1 t chilli powder
• 1/2 t ground cumin
• 1/2 t smoked paprika
• 1/2 t onion powder
• 1/2 t garlic powder
• 1 t brown sugar
• Salt and pepper to taste

Method

1. In a small bowl, whisk ingredients together and rub evenly all over chicken.
2. Allow chicken to marinate for at least 30 minutes before cooking.

Makes

Enough to cover one whole chicken or four chicken breasts.

Corn and Bacon Fritters

Ingredients

• 2 eggs
• 1/2 c milk
• 1 c flour
• 1/2 t salt
• 1 t baking powder
• 1/2 t paprika
• 1 410g tin of corn in brine, drained
• 4 rashers of bacon, chopped
• 1 shallot, chopped
• 1/4 c fresh coriander, finely chopped

Method

1. Fry bacon and onion until cooked.
2. Beat eggs and milk together. Add rest of dry ingredients and stir until combined.
3. Stir corn, bacon, shallot, and coriander into the battter mix
4. Drop spoonfuls onto a greased skillet. Fry until bubbles form or until golden and then flip.

Serve with avocado, sour cream, and sweet chilli sauce.

Makes

24

Thai Beef Salad

From my good friend, Mandy.

Ingredients for dressing

• 1/4 cup mint
• 1/4 cup coriander
• 2 cloves garlic
• 2 T soy sauce
• 1 T fish sauce
• 2 T lime juice (or lemon juice)
• 30 g brown sugar
• About 1/4 red chilli, seeds removed, to your taste
• 2 shallots or half a red onion

Ingredients for salad

• Iceberg lettuce
• Cherry tomatoes
• Beef

Method

1. Blitz all the dressing ingredients in a small food processor.
2. Place lettuce leaves, and cherry tomatoes on a platter.
3. Cook beef to medium rare, and let stand.
4. Slice beef and place over salad.
5. Drizzle dressing over salad.

Alternative

Place sliced beef over hot singapore noodles and then drizzle over the dressing.

Balinese-Style Baked Chicken

From World Kitchen.

Ingredients

• Chicken pieces or whole chicken
• 1 medium onion, roughly chopped
• 3 cloves garlic, peeled
• 1 mild red chilli (or to taste), de-seeded
• 1 t dried tumeric
• 3 T lemon juice
• 1 T soy sauce, dark
• 1 heaped T brown sugar
• 2 T grated fresh ginger
• 1/2 t salt
• 3 T light oil

Method

1. Process all of the paste ingredients in a blender, food processor, or mortar and pestle and blend until it forms a smooth paste. Set aside.
2. Pour over the chicken and leave to marinate for a few hours.
3. Bakes at 220 °C until cooked.