Red Thai Curry Pie

This recipe gives the traditional chicken pie an interesting Thai twist.

If you enjoy Thai cuisine, you will really enjoy this recipe.

This is a great autumn meal for a casual lunch or dinner, 

served with a simple salad.

INGREDIENTS (Serves 4)

2 Tbsps Plain Flour

Sea Salt & Pepper

800g Chicken Breast, diced into 2cm cubes
1 Tbsp Light Flavoured Oil
6 Shallots, finely sliced
150g Mushrooms, sliced
100g Thai Red Curry Paste, good quality like Simon Johnson 
270ml to 350ml Can Coconut Cream Lite, adjust according to taste
1 Kaffir Lime Leaves, finely chopped 
1/2 cup Frozen Peas
1 Lime, juice of 
3 Tbsps Fresh Coriander, chopped
2 Sheets Puff Pastry, thawed
1 Egg, beaten


METHOD

Preheat the oven to 200°C.

Place the flour into a large zip-lock bag. Season with salt and pepper. Add and toss chicken pieces in the seasoned flour, then shake off excess.

Heat the oil in a large fry pan over high heat, then cook the chicken, for 5-6 minutes or until golden brown on all sides. Add the spring onions and mushrooms and cook for 1 minute.

Add the curry paste and cook, stirring, for 1 minute, then add the coconut cream, kaffir lime leaves, peas, and lime juice.

Reduce heat to low and simmer for 5 minutes, and stir in the coriander.

Lay pastry out on a work surface.

Place one of the ramekins upside down on the pastry sheets, then cut out 4 circles, 1cm larger than the rim of the dish.

Divide curry mixture between the ramekins.

Carefully lift pastry lids over top and press firmly around edges to seal well.

Brush pie tops with beaten egg. If you want to, you can use pastry trimmings to cut out leaf shapes to garnish the pies.

Place a small slit in the middle of the pastry to allow the heat to escape whilst cooking.

Bake for 20 to 30 minutes or until puffed and golden.

Serve with a simple salad.



Easy Chicken Noodle Soup

When you don't have time to make chicken soup totally from scratch,

this a wonderful, quick and easy recipe.

This chicken noodle soup will comfort your soul on these colder nights.

 And the best thing is - it will be on your table within 30 minutes.

INGREDIENTS (Serves 6)

1 Tbsp Butter

1 Onion, finely chopped                 

2 Celery Sticks, finely sliced

2 Litres of Good Quality Chicken Stock

500ml of Good Quality Vegetable Stock

1 Chicken Breast, diced into 2cm cubes

1 Carrot, thinly sliced

1/2 Tsp Dried Basil

1/2 Tsp Dried Oregano

100g Egg Noodle

Salt & Pepper to season

METHOD

In a large pot over medium heat, melt butter.

Cook onion and celery in butter until just tender, 5 minutes.

Pour in chicken and vegetable stocks.

Stir in chicken, noodles, carrots, basil, oregano.

Bring to a boil, then reduce heat and simmer 20 minutes before serving.   

      

My Simple Chicken Curry

This is a fragrant curry – not hot.

It is a simple curry, and if you prefer an extremely mild curry,

simply top it with a dollop of Greek yogurt before serving

This is a great 30 minute curry recipe. Perfect for these autumn nights.

INGREDIENTS (Serves 4)

2 Tbsps Vegetable Oil
1 Onion, finely chopped
2 Tsps Ground Cumin
2 Tsps Ground Coriander
½ Tsp Turmeric
Pinch Cayenne Pepper
2 Garlic Cloves, crushed
1 Tbsp Ginger, freshly grated
750g Boneless Chicken Breasts, cubed
1 x 400g Tin of Tomatoes, finely chopped
½ Tsp Salt
2 Tsp Brown Sugar
1 Tbsp Fresh Lime Juice
100g Baby Spinach Leaves, finely chopped
Large Handful Fresh Coriander, chopped

To Serve
Steamed Rice and Pappadums

METHOD

Heat the oil in a large heavy-based pan over a medium heat.

Add the onion and cook, stirring for 5 to 6 minutes until soft.

Add the cumin, coriander, turmeric, cayenne pepper, garlic and ginger, and cook, stirring for 2 minutes more.

Add the chicken and increase the heat to medium-high. Cook, stirring often until the chicken is browned, about 5 minutes.

Stir in the tomatoes and salt and bring to simmering point. Reduce the heat to low, cover the pan and simmer gently for 15 minutes.

Add the brown sugar, lime juice and baby spinach and stir until the spinach has just wilted.

Remove from the heat, sprinkle with the chopped coriander.

Serve with Rice and Pappadums.             

Mango & Avocado Salad

A fruity summer salad to cool you down on a hot summer's day.

It is simple, beautiful, refreshing and delicious!

Great served at your next BBQ, or a side to fish, seafood or chicken.

INGREDIENTS (Serves 4 as a side)

1/2 Red Onion, thinly sliced                           

1 Tbsp Red Wine Vinegar

1/4 Tsp Salt

2 Avocados, cut in half, stones removed, thinly sliced 

1 Mango, peeled and cut into thin wedges

2 Baby Cos, ends trimmed

2 Tbsps Whole Macadamias

For Dressing

3 Limes, juice

1 Tbsp Brown Sugar

1 Tbsp Soy Sauce

3 Tbsps Extra Virgin Olive Oil                           

METHOD

Place the red onions in a bowl with the red wine vinegar and a ¼ teaspoon of salt. Let sit and marinate whilst preparing the salad.

To make the dressing, combine the lime juice, sugar, soy and oil in a small lidded jar. Shake until well combined.



Arrange cos leaves on a serving platter. Then scatter avocado, marinated onion, mango, and macadamias on top.

 

Drizzle dressing over salad just before serving.

 

 

Chicken and Haloumi Skewer Platter

A simple recipe for a Chicken and Haloumi feast,

with a great fresh cucumber ribbon salad.

INGREDIENTS (Serves 2)

2 Chicken Breast, cut into 2 to 3cm cubes

1 Tbsp Olive Oil

2 Tbsps Lemon Juice

1/2 Tsp Paprika

2 Tbsps Fresh Continental Parsley, finely chopped

1 Block of Haloumi, cut into 2 to 3cm cubes (the same size as the chicken)

10 Medium Wood Skewers, soaked in water for at least 20 minutes

Cucumber Ribbon Salad

2 Medium Cucumbers

1/4 Red Onion, finely sliced

1 Tbsp Sesame Oil

1/2 Lime, juice of

1 Tsp Sesame Seeds

Sea Salt & Freshly Ground Pepper

To Serve

Tzatziki and Warm Turkish Bread

METHOD

Thread the haloumi and chicken onto the skewers. I used a 1 haloumi to 3 chicken ratio.

Place skewers in a dish appropriate for marinating.

Combine oil, juice paprika and parsley to make the marinade. Pour over the skewers. Ensure they are all well covered.

Cover the skewers and allow to marinade for at least 20 minutes. (8 hours at the most)

Heat a large frying pan until very hot. Spray the pan with a little oil spray to avoid sticking.

Fry the skewers in the pan until golden and cooked through. You can also BBQ them if preferred. (you may need to cook the skewers in batches, set aside cooked skewers on a covered plate in a warm oven.)

Serve on a large platter with cucumber ribbon salad, tzatziki and warm Turkish bread.

Cucumber Ribbon Salad

Trim the ends off a medium cucumber, then cut it in half crosswise and using a vegetable peeler, peel into strips.

Place oil, juice and seeds in a small lidded jar. Shake until well combined.

In a small bowl, combine cucumber ribbons and onion slices.

Dress salad just before serving, and season to taste.

Warm Turkish Bread

Use a store bought Turkish bread.

Place Turkish bread on large piece of alfoil. Large enough to cover entirely. Sprinkle bread with a little water. (I sometimes, spread the bread with some minced garlic.)

Envelope the Turkish bread with the alfoil.

Place in a warm oven for 10 minutes.

Open up alfoil parcel to expose the top of the bread. Leave in oven for a further 5 minutes to crisp a little.

Remove form oven and slice.



Mexican Chilli Chicken

This unique and delicious chicken chilli is a much-requested meal in our house.

It is a really nice change of pace from the typical beef version.

INGREDIENTS (Serves 4)

1 Tbsp Olive Oil

1 Onion, finely chopped

2  Garlic cloves, minced
600g Chicken Breast, cut into thin strips (approx 2 breasts)
1 Tsp Chili Powder
1 Tbsp Ground Cumin
2 Tsps Dried Oregano
1  Tsp Salt
3 Tbsps Jalapeño Peppers, chopped (available in Mexican food aisle)
400g Canned Finely Chopped Tomatoes
250ml Chicken Stock
400g Canned Red Kidney Beans, drained
Freshly Ground Black Pepper
1/3  Cup Coriander, chopped (optional)

Mashed Avocado
2 Avocados
1/2 Tsp Ground Cumin
1 Tbsp Lemon Juice
Sea Salt
Freshly Ground Pepper

To Serve
Steamed Rice
Natural Corn Chips


METHOD

In a large saucepan, heat the oil over moderately low heat.

Add the onion and garlic; cook until they start to soften, about 3 minutes.

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes.

Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the stock.

Bring to a boil, reduce the heat, cover and simmer for 15 minutes.

Uncover, stir in the beans and black pepper.

Simmer until the chili is thickened to your liking, about 20 to 30 minutes longer.

Stir in the coriander.

Serve with rice, corn chips and mashed avocado.


Mashed Avocado

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

Using a fork, mash the avocado.

Add cumin and lemon juice, stir until well combined.

Season to taste.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.

Refrigerate until ready.



Pumpkin Soup

This rich pumpkin soup is lightly spiced with cumin, coriander and nutmeg.

It is a satisfying winter dinner for the whole family, which is on the table in 30 minutes. 

Best of all any excess can be frozen.



INGREDIENTS (Serves 4)

2 Tbsps Olive Oil
1 Brown Onion, finely chopped
1 Leek, white part only, finely sliced
1 Garlic Clove, crushed
1 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Tsp Nutmeg
1kg Butternut Pumpkin, peeled, diced*
1 Large Potato, peeled, diced
1L Chicken Stock
1/4 cup Light Cream

To Serve
Fresh Coriander and Sliced Baguette


METHOD

Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.

Add garlic and spices and cook, stirring, for 30 seconds.

Add pumpkin, potato and stock and bring to the boil.

Turn heat to low, cover and simmer for 30 minutes.

Allow to cool slightly, then blend in batches.

Return soup to pan, stir through cream and reheat gently.

Season and Serve.


Note:
* You will need about 1.5kg of pumpkin to yield the 1kg of peeled, deseeded pumpkin needed for this recipe.



Baked Pecan-Coconut Fish

 Coconuts, pecans,and cayenne pepper makes a

fresh and flavourful coating for this tasty baked fish.

This recipe is simple and delicious.

INGREDIENTS (Serves 4)

4 White Fish Fillets (Ling or Snapper)

¼ Cup Butter

½ Tsp Butter

¼-½ Tsp Cayenne Pepper

½ Cup Pecans, finely chopped

½ Cup Shredded Coconut

2 Tbsps Plain Breadcrumbs

Pineapple Salad

1 Tbsp White Sugar 

3 Tbsps Lime Juice

3 Tbsps Rice Wine Vinegar

1 Cup Pineapple, peeled cored diced into 2cm pieces

1 Cucumber, peeled,  halved, deseeded, thinly sliced

¹⁄₂ Salad Onion, thinly-sliced

4 Cups Rocket

1 Tbsp Sesame Seeds, toasted (optional)

METHOD

Preheat oven to 200°C

Line a baking tray with baking paper; set aside.

Combine butter, salt and cayenne pepper in a large bowl.

Add fish and stir to coat; place fish in a single layer on baking tray.

Combine pecans, coconut and bread crumbs. Press mixture firmly on top of the fish fillets.

Bake for 15 to 20 minutes or just until fish is opaque throughout.

Serve with pineapple salad and sweet potato chips.


For Salad

Arrange rocket on a serving plate, sprinkle with vinegar.

Combine pineapple, cucumber and onion together and place on top of the rocket.

Mix together the lime juice and sugar, and dress the salad.

Sprinkle with sesame seeds.


For Sweet Potato Chips

Use oven ready or make your own using the link below:

http://beccannonsrecipes.blogspot.com.au/2011/08/sweet-potato-oven-baked-chips.html