Tag Archives: Curry

10 of my favourite online recipes

I have recipes everywhere. In cookbooks, scribbled on pieces of paper, cut out from magazines and bookmarked online and then there’s the ones that just exist in my head. I subscribe to a ton of food blogs through Google Reader which I look over while I down my morning coffee. My favourite food blogs currently have to be:

Joy The Baker – the mother of all baking food blogs
The Pioneer Woman Cooks – delicious cowgirl food
The Pink Whisk – previous runner-up of Great British Bake Off, step my step recipes and techniques
Food Stories – makes food you really want to eat. Also has a separate sandwich rating blog
Domestic Diva M.D – super entertaining with recipes too
A Cozy Kitchen – awesome food photography and recipes

I’ve just been dribbling over the home pages of these whilst retrieving the links for you. Anyway, I find that subscribing to blogs is a great way of coming across yummy new recipes which you won’t find on websites like BBC food although they are great go to’s for recipes as well. Thanks to satellite television, I can also watch recipes being made at almost any hour of the day. And with the invention of Pinterest I can also be constantly looking at pictures of food. Frankly, it’s enough to make you fat.

Another great online tool is Delicious which is where I keep all my bookmarked recipes. You can tag links as you like and since they’re all stored on the web, you can access your bookmarks anywhere from any device. I have almost 500 recipe links saved and unlike a chef’s cookbook, all of the recipes are things I know I’ve seen and liked. Here are 10 of my favourite recipes which are available online and that I’ve previously bookmarked, cooked, eaten and LOVED then cooked, eaten and LOVED again!

1. Nigella’s Mexican Lasagne

A recent addition that’s already been made and enjoyed a few times! Absolutely scrumptious and innovative recipe which uses flour tortillas to create a Mexican lasagne. I adapt the recipe my adding beef mince before the canned tomatoes but the unadulterated recipe is great for vegetarians.

2. Joy The Baker’s Polenta

I’d never ever heard of adding milk to polenta until I’d seen this and now I always make it this way. Plus I love using American cup measures – so much easier.

3. Heston’s Ultimate Mashed Potato

There aren’t many Heston Blumenthal recipes you can make on a regular basis but here is one! I think I’ve mentioned this recipe at least twice on my blog already but it… is… goooooood! I don’t have a thermometer or a potato ricer (family take note, Christmas is coming :-)) but I can still make this easily. The amount of butter required is a little alarming, but one taste and you know it’s worth it.

4. Ottolenghi’s Vegetable Paella

Another vegetarian recipe which I’ve made meaty by adding fried chorizo in at the end! Great served with some olive bread and a platter of Manchego and Serrano ham.

5. BBC Good Food Chicken Cacciatore

A really quick and inexpensive midweek recipe of chicken in a tomato and mascarpone sauce. The simple sauce is tasty over pasta too.

6. Delia’s Dhal Curry

Super cheap, healthy and vegetarian (I haven’t added meat to this one!) recipe for a dhal curry. Mr B. even liked it despite the lack of meat which means it must be a good recipe. You can add a Nann bread on the side if you want to.

7. Antony Worrall-Thomspon Goat’s Cheese and Roasted Vegetable Terrine 

Unlike Antony I don’t thieve the cheese from my local Tesco to make this! A really nice make-ahead recipe which works well as a dinner-party starter. Looks pretty impressive when served as well.

8. Nigella’s Mustard Pork Chops 

Really easy and cheap midweek meal. I use honey mustard instead of wholegrain as I found that a bit too strong in taste. Goes really well with the gnocchi that Nigella recommends as well as some buttery spinach… which I recommend!

9. Joy The Baker’s Pull Apart Cinnamon Bread

I mean, just look at it! You’re in trouble of eating your laptop screen aren’t you? I’ve made it. It was amazing. When I went to bookmark it on a social media site, I saw that 2 million others had done so before me!

10. Lorraine Pascale’s Honeycomb

Simples. Tasty. Versatile. The recipe works every time.

Happy bookmarking and cooking.

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Coronation Chicken

My Mum rang me back in April to tell me that the Queen was going to travel down the Thames on a ‘giant tortilla’ for the Jubilee. What an image. Mum often gets words wrong for example fajitas are always referred to as fage-jitas no matter how much you correct her. So it was no surprise when I turned to Google and found that it was a flotilla that the Queen would be coming down the Thames on.

It was a no brainer to make a large batch of Coronation Chicken for the Jubilee using the awesome recipe that friend of the family Carol had passed to me. This is simply one of the best tasting things you could ever eat. Just make sure you use full-fat mayo. It’s just one of those times where it needs to be done and this really is worth putting a pound on for!!

Coronation Chicken
Serves 6

Ingredients
– 1 large roast chicken, carved
– 1 onion
– 1 tbsp olive oil
– 1 tbsp curry powder
– ¼ pint chicken or vegetable stock
– 1 tsp tomato puree
– Juice of ½ lemon
– 1 dessertspoon of mango chutney
– 3 tbsps single cream
– ½ pint of mayonnaise
– Large handful of sultanas
– 2 red apples
– 3-4 celery sticks
– Watercress or rice for serving

Method
1. Roast the chicken as you would normally and let it rest before carving.

2. While the chicken is resting chop and fry the onion in 1 tablespoon of olive oil until soft. Mix in the tablespoon of curry powder and fry it off.

3. Now add the ¼ pint of stock with the tomato puree, juice of ½ lemon and a dessertspoon of mango chutney. Let it simmer for 5 minutes and then liquidise or strain the mixture. Then let it cool.

4. Now add the cream and the mayonnaise and mix well before adding the meat and stirring well to combine.

5. Chop the apples and the celery and mix in along with the sultanas. Garnish the coronation chicken with watercress and/or rice and eat it before I do!

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Food Miles: Thailand

After 3 days of sightseeing, it was time to say goodbye to Cambodia and set off for a relaxing week in Thailand. We left with some awesome photos, all the rehydration sachets intact and an exclusive invitation to spend Cambodian New Year at the breakfast waiter’s house next April. Though that invite didn’t extend to Mr. B!

We stayed on Koh Yao Noi – an island in the Phang Nga region. Despite over 90% of Thais being Buddhist, the island’s main religion is Islam. Apparently the original inhabitants were Andaman sea gypsies from the Bay of Bengal and as a result, many of the menus contained Indian style dishes alongside Southern Thai specialities.

We soon realised that Southern Thai food is very spicy! They don’t hold back with the chilli when it comes to local stir frys, salads, curries and soups. One of the more Indian style dishes is a Massaman curry – spicy curry paste combined with cooling coconut milk, beef, nuts and vegetables. This now typically Southern Thai dish is very much Muslim in its origin, using spices such as turmeric, cinnamon, cumin and nutmeg which are not found in most other Thai curries. We also had to find space to sample authentic Thai green curry, Thai fishcakes and Tom Kha Kai! It was pretty exhausting actually :-).

On the last night of our trip, we got to dine on a six-course Asian tasting menu cooked in front of us by one of chefs. The food looked so well presented, it was a shame to gobble it… but we of course did!




Thai Green Curry
Serves 6

Whilst in Thailand, I got to cook a Thai Green Curry with the hotel chef. This is much simpler and creamier than the recipe I had been using back home and uses coconut cream as well as coconut milk.

Ingredients
For the curry:
– 6 tbsp vegetable oil
– 1 heaped tsp coriander powder
– 1 heaped tsp cumin powder
– 120g green curry paste
– 750g chicken thigh fillets, cut into strips
– 480ml coconut cream
– 400ml coconut milk
– 250g aubergines, cut into small strips
– 6-8 kaffir lime leaves (dried are ok)
– 6 tsp palm sugar
– 1 tbsp thai fish sauce
– 1 heaped tsp thai or sweet basil (dried is ok)

For garnishing:
– 160ml coconut cream
– 2 red chillies, sliced
– Few sprigs of coriander

Method
1. Warm the oil in a saucepan on a medium heat. Add the cumin, coriander and green curry paste. Cook off until fragrant.

2. Add the chicken and stir until it’s cooked on the outside. Season with a little salt and pepper.

3. Now add all of the other curry ingredients and allow the curry to simmer for 20 minutes or so, until the chicken is cooked through.

4. Serve with steamed rice and garnish with a swirl of coconut cream, a couple of slices of red chilli and a sprig of coriander. You can serve any leftover coconut cream in a jug on the side for any oddballs who don’t like spicy food :-).

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