Thai Green Beef Curry

Thai Green Curry - Beef

Thai green curry is a very versatile dish, able to accommodate beef, chicken, shrimp, even vegetarian (it’s great with asparagus!). The recipe will vary depending on who you ask; below is the recipe from Annie Bell’s Gorgeous Suppers, but feel free to play around with the flavours to suit your tastes.

Ingredients:

• 400g beef schnitzel (or other fast-cooking cut), sliced into finger-length strips
•4 tablespoons groundnut or vegetable oil
• 8 spring onions, sliced
• 2 garlic cloves, peeled and sliced
• 2 tablespoons Thai green curry paste
• 425ml beef or chicken stock
• 2 x 400ml cans coconut milk
• 6 lime leaves
• 4 whole chillies
• 200g shelled peas (fresh or frozen)
• 3 tablespoons fish sauce
• 1 tablespoon caster sugar
• Fresh basil leaves
• Fresh coriander leaves
• Cooked rice and lime wedges to serve

Method:

• Heat half the oil in a large frying pan over high heat and brown the beef in several batches, seasoning it with salt, removing it to a bowl as you go.
• Heat the remaining oil in a large casserole or saucepan over a medium-low heat, and cook the spring onions and garlic for a few minutes until they soften.
• Stir in the curry paste and cook for 1 minute longer, then add the stock, one of the cans of coconut milk, lime leaves, and chillies. Bring to the boil over a high heat, then simmer over a low heat for 10 minutes.
• You can prepare the recipe to this point in advance and finish cooking it for 10 minutes before you want to eat. Cook the rice at this point too.
• Bring the sauce back to the boil over a medium heat, add the beef and peas and simmer for 5 minutes. Stir the remaining tin of coconut milk, the fish sauce, sugar and herbs into the curry, and bring back to the boil.
• Serve the curry ladled over rice and accompany with lime wedges. You can leave in the whole chillies and lime leaves and remove them as you eat.

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Thai Green Chicken Curry

Thai Green Curry - Chicken

Thai green curry is a very versatile dish, able to accommodate chicken, beef, shrimp, even vegetarian (it’s great with asparagus!). The recipe will vary depending on who you ask; below is the recipe from Annie Bell’s Gorgeous Suppers, but feel free to play around with the flavours to suit your tastes.

Ingredients:

• 6 skinned chicken breasts, sliced into finger-length strips
•4 tablespoons groundnut or vegetable oil
• 8 spring onions, sliced
• 2 garlic cloves, peeled and sliced
• 2 tablespoons Thai green curry paste
• 425ml chicken stock
• 2 x 400ml cans coconut milk
• 6 lime leaves
• 4 whole chillies
• 200g shelled peas (fresh or frozen)
• 3 tablespoons fish sauce
• 1 tablespoon caster sugar
• Fresh basil leaves
• Fresh coriander leaves
• Cooked rice and lime wedges to serve

Method:

• Heat half the oil in a large frying pan over high heat and brown the chicken in several batches, seasoning it with salt, removing it to a bowl as you go.
• Heat the remaining oil in a large casserole or saucepan over a medium-low heat, and cook the spring onions and garlic for a few minutes until they soften.
• Stir in the curry paste and cook for 1 minute longer, then add the stock, one of the cans of coconut milk, lime leaves, and chillies. Bring to the boil over a high heat, then simmer over a low heat for 10 minutes.
• You can prepare the recipe to this point in advance and finish cooking it for 10 minutes before you want to eat. Cook the rice at this point too.
• Bring the sauce back to the boil over a medium heat, add the chicken and peas and simmer for 5 minutes. Stir the remaining tin of coconut milk, the fish sauce, sugar and herbs into the curry, and bring back to the boil.
• Serve the curry ladled over rice and accompany with lime wedges. You can leave in the whole chillies and lime leaves and remove them as you eat.

Slow-Cooked Beef Rendang

Beef Rendang

From Allyson Gofton’s Slow. I love slow-cooked meals; I usually prepare everything in the pot the night before and turn it on the next morning (or use an electric plug with a timer). Then you just need to prepare the rice or other sides before serving. Slow-cooking, especially on a low setting, cooks extremely tender meat, so it’s ideal for poorer cuts or defrosted meat.

Ingredients:

• 1 tablespoon tamarind pulp
• ¼ cup water
• 1.5kg lean beef for casseroling
• 2 stems lemon grass
• 2 onions, peeled and diced
• 1 ½ tablespoons minced garlic
• 1 tablespoon minced ginger
• 8 dried chillies or 1 tablespoon Sambal Oelek
• 6 whole cardamom pods or 1 teaspoon cardamom seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups coconut milk
• 1 teaspoon ground laos (optional)

Method:

• Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
• Knead the tamarind pulp into the water until murky and thick. Scoop or strain out the seeds and fibre and reserve the thick liquid.
• Cut the beef into index finger-sized pieces. Trim the lemon grass where the white bulbous end changes colour to green. Finely slice the white part. Discard the green stem (or or put aside for use in soups or stocks).
• Traditionally, the meat is not browned; however if you prefer the taste then you may want to brown the meat at this stage, on high in a dash of oil. This is best done in batches to avoid stewing the meat.
• Place all ingredients into the pre-warmed cooker. Stir to mix then cover with the lid.
• Cook on low for 7-8 hours or on high for 4-5 hours.
• Taste and season with additional salt if required before serving with boiled rice.

Lemon Cupcakes (gluten-free, vegan)

Lemon Cupcakes

From the ever-wonderful Cara Reed, author of “Decadent Gluten-free and Vegan Baking” and creator of Fork and Beans. These cupcakes are ridiculously moist and delicious, and also super-easy!

Ingredients:

DRY:

• 2 ½ cups / 200g gluten-free flour mix (make sure you get one with guar gum)
• 1 cup / 200g granulated sugar
• 2 teaspoon / 7.5g baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

WET:

• 1 ½ cups / 398ml canned coconut milk
• 6 tablespoons / 90g applesauce
• ¼ cup / 60ml hot water
• 1 tablespoon / 15ml lemon juice (or apple cider vinegar)
• 1 tablespoon / 13g lemon zest
• 1 teaspoon vanilla essence

VEGAN LEMON FROSTING:

• 1 cup / 24g vegan butter, softened (I used Olivani)
• 3 cup / 360g powdered sugar
• 2 teaspoon / 10ml lemon juice
• ¼ teaspoon vanilla essence
• 3 teaspoons / 9.5g lemon zest

Method:

• Preheat oven to 350°F/180°C.
• In a large bowl, whisk together the dry ingredients. In a medium bowl, combine the wet until well mixed. Pour the wet ingredients into the dry ingredients, and then stir with a wooden spoon until just combined.
• Pour into a muffin pan and bake for 17-20 minutes. Remove cupcakes from pan and allow to cool on a wire rack. As you wait, make the frosting.
• With an electric mixer, cream the vegan butter on medium speed until fluffy. Gradually add in the powered sugar and then beat in the lemon juice, vanilla and zest until light and fluffy.
• Pipe the frosting over the cooled cupcakes.

Ultimate Cake (Gluten-free Vegan Vanilla Cake)

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I found this at veganbaking.net, submitted by Sugar Mama Bake Shop (itself host to a vegan baking site). I renamed it Ultimate Cake because I have friends and family with gluten, soy, dairy and/or egg allergies, so this recipe covers most bases! Unless specified, you do have to follow the ingredients quite specifically (e.g. coconut flour rather than dessicated coconut).

NB: If you are making it truly vegan, be careful that all the ingredients are “safe” (for example you may need to use organic cane sugar).

This recipe makes 12-14 cupcakes, two 7” round cakes, or one 9” cake.

Ingredients:

• ¾ cup sorghum/jowar flour (or brown rice flour)
• ¾ cup tapioca flour
• ½ cup coconut flour
• 1 cup vegan sugar
• Pinch of salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum (or guar gum)

• ½ cup plain coconut milk (or soy, almond, etc.)
• 1 teaspoon lemon juice
• 1 cup warm water
• 3 tablespoons grapeseed oil (or coconut, canola etc.)
• 1 Tablespoon good-quality vanilla
• ¼ cup unsweetened applesauce

Method:

• Preheat oven to 190°C / 375°F.
• Measure the non-dairy milk into a liquid measuring cup and add lemon juice. Set aside for now.
• Whisk together all dry ingredients.
• Add all liquid ingredients to the dry ingredients and mix with electric mixer until smooth.
• Grease a round cake pan or line a muffin tray with paper liners. Fill the pan or wrappers.
• If making a cake, bake for 30 minutes. If making cupcakes, bake for 15-20 minutes. The cake will be ready when it’s light brown on top, springs back when you press it lightly, or a skewer comes out clean.

Ice with a vegan buttercream.

Keralan Veggie Curry

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Another of Jamie’s 15 Minute Meals (and this one really did take me about 15 minutes!). As an extra (or an alternative to the pineapple), you can boil a small, cubed potato until it’s tender and add it near the end.

Ingredients:

• Half a cauliflower
• Half a potato (optional)
• 2 tablespoons rapeseed oil
• 1 heaped teaspoon black mustard seeds
• 1 heaped teaspoon fenugreek seeds
• 1 heaped teaspoon turmeric
• Small handful of dried curry leaves (or a teaspoon of curry powder)
• 1 thumb-sized piece of ginger
• 2 cloves garlic
• 6 spring onions, trimmed
• 1 fresh red chilli
• 1 large bunch fresh coriander
• 2 ripe tomatoes
• 1 x 400g tin coconut milk
• 1 x 400g tin chickpeas
• 1 x 227g tin pineapple chunks in juice
• 1 lemon

Recommended sides:

• 1 mug (300g) basmati rice, cooked with 10 cloves and half a lemon.
• 4 poppadoms.
• Fresh mint, crushed and mixed with 3 tablespoons natural yoghurt and a squeeze of lemon juice.

Method:

• Remove the outer leaves from the cauliflower, then slice it into 1cm slices. [Put the potato on to boil if using.]
• Cook on a griddle pan on high, turning when lightly charred. Set aside. [Put rice on to cook now.]
• Pour the oil into a casserole pan (medium heat), then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.
• Place the ginger, garlic, spring onions, chilli and coriander stalks in a food processor and blend until fine, then stir into the casserole pan.
• Roughly chop and add the tomatoes.
• Pour in the coconut milk and drained chickpeas, then tip in the pineapple chunks with their juices.
• Add the griddled cauliflower (and potato if using), cover, turn the heat to high and bring to the boil. [If making the yoghurt, prepare this now. ]
• Squeeze the juice of the lemon into the curry and season to taste.
• Tear over the coriander leaves to garnish.

Beef Kofta Curry & Meatballs

Beef Kofta Curry & Meatballs

 

From Jamie’s 15 Minute Meals – an amazing book, if not a slightly misleading title. I’m sure Jamie Oliver could whip this up in 10 minutes, but the rest of us mortals take a little longer. Good planning and a well-organised kitchen certainly speed up the process of any recipe; nevertheless this did take me closer to 30 minutes than 15. It is still a great dinner, and even 30 minutes isn’t bad for a full, wholesome meal.

I must also confess that my picture looks nothing like Jamie’s (they never do) so if you have his recipe book then please don’t compare them too closely!
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Ingredients – Curry:

• 250g ready-to-eat lentils
• 1 heaped teaspoon garam masala
• 400g lean beef mince
• Salt & pepper

• Olive oil
• 3 ripe tomatoes (or half a can of tinned tomatoes)
• 1 thumb-sized piece of ginger
• 2 spring onions, trimmed
• 1 fresh red chilli
• Bunch of fresh coriander
• 1 teaspoon turmeric
• 1 teaspoon runny honey
• 2 heaped teaspoons rogan josh curry paste
• Half a 400g tin of light coconut milk

• 4 tablespons fat-free natural yoghurt, to serve
• 1 lemon

Ingredients – Sides:

• 300g wholegrain or basmati rice
• 5 cardamom pods
• Approx 200g green or yellow beans (frozen or fresh)
• Approx 200g frozen peas
• 2 uncooked poppadoms

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Method:

• Put the lentils, garam masal, mince and seasoning into a bowl, then mix and scrunch together with clean hands.
• Roll golfball-sized chunks into balls or logs.
• Heat oil in a frying pan and fry meatballs until golden.

• Put the rice into a casserole pan with two cups of boiling water and the cardamom pods. If using fresh beans add them now, or if using frozen wait until you had the peas. Prepare the curry while you wait for the rice to cook.

• Blitz the tomatoes with a food processor; add the ginger, spring onions, half the chilli, coriander stalks (keep the leaves for later), turmeric honey, curry paste and coconut milk. Process until combined, then pour into a kofta pan.
• Bring to the boil, then simmer and season to taste. Add the meatballs.

• Add the frozen greens to the rice, mix it all up and give it a few more minutes to defrost.

• Crack up the poppadoms and pop them in the microwave (800W) for a minute or two to puff up.
• Finely slice the remaining chilli and coriander leaves and scatter over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice.