Thai Red Curry

I have so loved experimenting in making curry pastes I think this one is really quiet good ENJOY!

Ingredients:
1 stalk lemongrass
1-3 chillies ( red)
1 shallot
4-5 cloves garlic
1 thumb- size piece ginger
1/2 cup chopped of fresh coriander
1/2 cup chopped of fresh basil
1/2 tsp. ground cumin
1/2 tsp. ground white pepper
1/2 tsp. ground coriander
3 tbsp. fish sauce
1 tsp. shrimp paste or 1/2 tsp. salt
2 tbsp. lime juice
1 tsp. brown sugar
3-4 tbsp. coconut milk ( enough to blend ingredients together)
500 g Chickens
mixed of vegetables
Rest of the can coconut milk

Preparation:
1. Place all ingredients in a food processor, chopper or blender
2. Process well to form  a fragrant Thai red curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chilli for more heat. Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week.

Method for Curry:
Heat a wok or large frying pan or pot over medium heat. Add 2-3 tbsp. oil and swirl around, then add the red curry paste. Stir-fry until fragrant (1 minute), then add meat ( chicken)& vegetables in allow to simmer until vegetables are cooked. Add in the rest of coconut milk and allow to simmer for 5 mins & serve on a bed of rice.

Fresh Curry Powder

Everyone knows the supermarket Curry powders which often don't pack much of a punch. Why not make your own. This is a great mix of fresh spices that will add a fresh flavour to your curries.

Ingredients
3 Tablespoons coriander seed
2 Tablespoons cumin seed
3 whole dried red chillies
1 teaspoon black peppercorns
2 teaspoons black mustard seeds
1 teaspoon turmeric powder


* double/ triple the ingredients to make more to store


Method
1. Combine the first 5 ingredients together and dry roast till light browned and fragrant.


2. Thoroughly mix all together ( ideally with a food processor) and store in a air tight container.


Now ready to use in any dish that you need it for.


*Note- Its a lot cheaper to buy the spices from a asian supermarket as you will be able to get large amounts the spices for a half the price of Coles or Woolies.

Lamb with Rosemary Polenta Chips

Who doesn't love Chips! This is a great alternative for a light summer meal.

Ingredients 
2 1/2 cups ( 625ml) Vegetable Stock
1 cup (150g) Polenta 
2 tsp finely chopped fresh rosemary leaves
1 tbs olive oil
1 tbs of Balsamic Vinegar
600g Lamb (small roast work well)
3 cups (90g) mixed lettuce leaves
1/2 cup semi dried Tomatoes
1/2 cup Kalamata pitted olives
100g of Danish Fetta
Balsamic Glaze


Method
1. Line base and sides of an 18 cm ( base measurement) square cake tin with foil, ensuring foil stands 1 cm above the rim on all sides.


2. Bring stock to the boil in a medium saucepan over high heat. Gradually add polenta in a thin, steady stream, whisking constantly. Add rosemary and cook, stirring, over low heat for 5 minutes or until thick. Spoon mixture into prepared tin and smooth the surface. Refrigerate for 10 minutes or until firm.


3. Meanwhile, whisk 2 teaspoons each of the oil and vinegar in a shallow glass or ceramic bowl. Add lamb and turn to coat Set side.


4. Turn out polenta onto a chopping board, Discard foil. Cut polenta lengthways into 8 even slices, then cut each alive in half crossways to make 16 fingers. Lightly spray a large non-stick frying pan with oil and heat over media-hight heat. Cook polenta for 5 minutes each side or until crisp and lightly browned. Transfer to a plate cover to keep warm.


5. Reheat pan over medium-high heat. Cut lamb in 5mm slices ( if Lamb as been frozen half defrost and cut) and then finish defrosting Cook lamb for 1 minute on each side so its a little pink in the middle.
6. Place salad on plate with polenta chips and Lamb. Finish with Balsamic Glaze as little or much as u like.

Baby Bocconcini and Roast Tomato Tart with Pesto

This is a great recipe for an entree- light and fresh for summer. 

Ingredients 

• 110g plain flour
• Pinch of icing sugar
• 60g cold butter
• 1 egg yolk
• 250g cherry tomatoes
• 1 tub of baby bocconcini, drained
• 1 1/2 tbs extra virgin olive oil
• 1/2 cup fresh basil pesto
• Fresh basil leaves, to garnish

Method

1. Sift flour, icing sugar and a pinch of salt into a food processor, add butter and process until mixture resembles fine breadcrumbs. Add the egg and 1-2 tablespoons of cold water. Process until mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 190°C.
3. Bring pastry to room temperature, roll out on a lightly floured surface and use to line four 1 x 4cm tart pans with removable bases. Refrigerate for 10 minutes (in really warm weather, I usually freeze the pastry to hasten the chilling process).
4. Line the pastry lined pan with aluminium foil and fill with pastry weights or rice. Bake for 10 minutes.
5. Meanwhile, toss the tomatoes in the oil and season with salt and freshly ground black pepper. Place on a baking tray.
6. Remove tarts from oven and remove foil and weights. Return to oven with the tomatoes for 5 minutes or until pastry is golden and the tomatoes have softened slightly. Spread a little pesto over base of each tart and fill with bocconcini and tomatoes. Place in oven for 5 minutes to warm through. Serve with remaining pesto and basil leaves.