A very tasty and simple Thai curry

Chicken and Pumpkin Red Curry

Ingredients

• 
  
• 2 tsp peanut oil
• 3 tbs red Thai curry paste
• 1 onion cut into wedges
• 2 garlic clove diced
• 1 lemongrass stalk thinly sliced
• 850 g (fillets) chicken thighs quartered
• 400 mls coconut milk
• 1 cup chicken stock (liquid)
• 700 g pumpkin chopped
• 1 tbs fish sauce
• 2 tsp lime juice
• 1/3 cup basil shredded

• Method

  • STEP 1Place a large saucepan over medium-high heat. Add oil and curry paste and cook for 1 minute or until aromatic.
  • STEP 2Add onion, lemongrass, garlic and chicken and cook until browned.
  • STEP 3Add coconut milk and stock and simmer, covered, over low heat for 15 minutes.
  • STEP 4Add pumpkin and simmer uncovered, for 15 minutes or until tender.
  • STEP 5Stir through fish sauce, lime juice and basil.
  • STEP 6Garnish with extra basil and serve with steamed rice.

  Notes

  I use vegetable oil as I have to maintain a peanut free household. I also replace the lime juice with lemon juice when necessary. I prefer the Mae Ploy brand curry paste.

Great for dinner parties

Chicken in Cream Sauce

Great for dinner parties, and so easy to make, very filling also.

Ingredients

• 
  
• 4 chicken breast fillet
• 300 mls cream
• 3 shallots chopped
• 1 chicken stock cube
• 1 tsp garlic chopped

• Method

  • STEP 1Put chicken breast in microwave for 5 minutess on high, then brown in a frying pan.
  • STEP 2Place cream in saucepan along with chopped shallots, crushed stock cube and chopped garlic.
  • STEP 3Bring to the boil, stirring constantly.
  • STEP 4Simmer for approximately 20 minutes or until the sauce thickens.

  Notes

  To serve, place chicken on plate and pour sauce all over the chicken. Serve with mashed potatoes, baby carrots and beans. I use whipping cream.

An easy chicken casserole.

Supreme Chiken

Ingredients

• 
  
• 6 (fillets) chicken thighs
• 2 tbs tomato paste
• 4 bacon rashers diced
• 2 tbs plain flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp parsley
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 red capsicum
• 1 onion chopped large
• 2 cup chicken stock (liquid)
• 500 g mushrooms sliced
• 3 carrot finely chopped

• Equipment

  • 1 frying pan
  • 1 casserole dish

• Method

  • STEP 1Preheat oven to 160C.
  • STEP 2Fry onion and bacon in a large frying pan. Add mushrooms and cook gently.
  • STEP 3Remove and brown chicken which has been coated in flour.
  • STEP 4Add all ingredients to a large casserole dish, cover and cook for 2½ hours.
  • STEP 5After cooking for 2 hours remove lid for the last half an hour of cooking.

  Notes

  Use salt, pepper, garlic powder, onion powder, oregano, parsley, etc. for seasoned flour.

Good enough for a dinner party

Braised Chicken with Onions

Ingredients

• 3 tbs extra virgin olive oil
• 2 onion large chopped
• 3 bacon rashers chopped
• 5 sprigs fresh thyme
• 1 bay leaf
• 2 garlic clove *to taste
• 4 chicken breast fillet
• 1 plain flour
• 1 seasoning
• 1/2 cup white wine
• 1/2 cup low-salt chicken stock (liquid)
• 220 g canned chopped tomato

• Method

  • STEP 1Heat 1 tablespoon oil in a large casserole dish over medium heat.
  • STEP 2Add onions, bacon, thyme and bay leaf and cook gently for about 10 minutes until onions are caramelised and soft; add the garlic and cook 1 minute longer, then set aside.
  • STEP 3Heat 2 tablespoons oil in a frypan. Sprinkle chicken with salt and pepper, dust with flour and cook skin side down until lightly browned (about 5 minutes each side).
  • STEP 4Remove and place on top of the onions in the casserole dish.
  • STEP 5Drain most of the oil from the frying pan, add wine and bring to the boil. Scrape browned bits, add stock and tomatoes. Simmer until reduced a little.
  • STEP 6Pour over chicken in casserole dish, check seasoning. Cover casserole with lid and simmer over gentle heat for about 15 minutes until cooked through.

  Notes

  Lovely served over mashed potatoes or rice. Reheats beautifully next day too.

absolutely delicious

Beef Wellington

Ingredients

• 1 1/4 kgs beef tenderloin
• 115 g butter
• 60 g chicken pate
• 1 baby onion finely chopped
• 1 cup beef stock (liquid)
• 230 g button mushrooms sliced
• 1 egg yolks
• 500 g puff pastry
• 1/2 tsp salt and pepper
• 2 tbs red wine

• Method

  • STEP 1Spread beef with 30 g softened butter.
  • STEP 2Bake at 220C for 10-15 minutes or until fillet is browned all over.
  • STEP 3Remove from oven and allow to cool completely. Reserve the pan juices.
  • STEP 4Sauté onion and mushrooms in 30 g butter until tender.
  • STEP 5Combine remaining butter with pate, season lightly with salt and pepper. Spread all over the top of the beef fillet.
  • STEP 6Top with onion and mushroom mixture.
  • STEP 7Roll puff pastry to 3 mm thickness.
  • STEP 8Place beef fillet in the centre and wrap the pastry around it. Press firmly together, making sure any overlapping edges of the pastry are not too thick.
  • STEP 9Place pastry wrapped fillet in baking dish.
  • STEP 10Brush with beaten egg yolk.
  • STEP 11Bake at 240C for 10 minutes.
  • STEP 12Reduce heat to 220C and cook for a further 10-15 minutes or until pastry is rich golden brown.
  • STEP 13To reserved pan juices, add beef stock and red wine.
  • STEP 14Cover and cook over high heat until sauce is slightly reduced. Strain.
  • STEP 15Cut fillet into thick slices and spoon sauce over.
  • STEP 16Serve with vegetables or tossed green salad and baby potatoes.

A delicious Cheesecake

Ingredients

• 
  
• 250 g biscuits
• 1 tsp mixed spice
• 100 g butter melted

Filling

• 500 g cream cheese
• 2/3 cup caster sugar
• 4 egg
• 1 tsp vanilla essence
• 1 tbs lemon juice

• Method

  • STEP 1Base: Grease a 20 cm springform tin.
  • STEP 2 Crush biscuits in food processor and add mixed spice and butter.
  • STEP 3 Line base of tin with foil and brush sides with oil. Press crumbs over base and sides of tin.
  • STEP 4 Place in fridge for 20 minutes.
  • STEP 5 Filling: Preheat oven to 180 C.
  • STEP 6 Beat cream cheese until smooth. Add sugar, vanilla and lemon juice. Beat until smooth.
  • STEP 7 Add eggs, 1 at a time, beating well after each addition.
  • STEP 8 Pour mix into tin and bake for 45 minutes or until just firm to the touch.

  Notes

  I have also made this in a 30 x 20 cm slice tin. I use butternut or marie biscuits.

yummy decadent and super easy

Banoffee Pie

Ingredients

• 
  
• 250 g Granita biscuits crushed
• 100 g butter melted
• 760 g Top 'n' Fill Caramel
• 3 banana large sliced
• 300 mls cream
• 1 tbs milk chocolate grated

• Method

  • STEP 1Mix together biscuit crumbs and butter in a bowl, then press into a pie dish.
  • STEP 2Chill for 30 minutes.
  • STEP 3Pour Top'n'Fill onto base and smooth over.
  • STEP 4Add bananas.
  • STEP 5Whip cream until stiff peaks appear and smooth over bananas.
  • STEP 6Top with grated chocolate.
  • STEP 7Refrigerate until ready to serve.

  Notes

  I have made this pie using boiled condensed milk but this way is so easy and just as yummy. I also add chopped walnuts to the biscuit base sometimes to add crunch. This pie does keep and actually tastes better the next day. I make sure the banana is totally covered in cream so that it does not go brown