OK. So here it is.
Somewhere in my silly brain I decided to do a cooking blog.
Because I could.
Did I think about all the other things I had planned?
Like looking after my grandson?
No! (Best thing I have ever done I have to say!!!!)
Did I think about not having a Kitchen?
So that is what will happen in the near future. Yes you read right.
I will have no kitchen to cook in!!!!
This is very exciting for me but I then forgot about my Blog!
So stay tuned because Caravan cooking will come to the fore. This I know how to do. After 7 years I would hope so.
Back to this week's recipe's.
Banga's and Mash
Well! Do any of us need a recipe for this?
If so, let me know.
Keen's Chicken Curry
2 tbsp oil
2 medium onions. diced
4 cloves of garlic finely sliced (I used the crusher)
2cm knob of ginger finely chopped
1 small chilli finely chopped
2 tbsp Keen's curry powder,
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground turmeric
1 x 400g diced tomatoes
1x 270ml can coconut cream
1kg Chicken fillet diced ( Thigh or breast)
Heat oil over a medium heat then add the onions, garlic, ginger and chilli. Saute approx 6-8 min or until onions are soft .Add curry powder. coriander, cumin, paprika & turmeric & cook for a further 2-3 min. (Add some liquid if sticking to the bottom. A slurp of the wine that you are drinking????? No to good to waste Chicken stock or water are just as good)
Stir through tomatoes, coconut cream & chicken then simmer on low for 20 mins ot until chicken is just cooked.
Serve with rice, yogart & fresh coriander.
This was yummy
(Ref Good taste mag,)
12 Lamb cutlets
1tbs Olive oil
1 Red onion, thinely sliced
400g can diced tonatoes
250g Tuscan Antipasto mix (You can buy this at your local supermarket or do what I did. Look in the fridge. I had semmi dried tomatioes , mixed olives & char grilled capsicnas so I used this insted.)
Fresh continetal parsley to serve.
Heat oil in fry pan over high heat.Cook half the lamb for 2-3 mineach side of until your likeing. Transfer to plate. Repeat with remaining lamb.
Redu & ance heat to meduim. Cook oinion, stirring, for 5 min or until soft. Add the tomato & antipasto & cook, stirring occaionally for 3 mins or until heated through. Returne lamb to pan & cook for 2 min or until heated through. Sprinkle with paesley to serve.
Sweet potato cannelloni with garlic bechamel
(Ref Good taste mag)
Although this sounded good we found it a bit dry. I will reinvent this at a latter date but if you want the recipee either contact me or log on to www.goodtaste.com.au
Surly you know how to do this?
If not ask.
Well I told you how to do this last night, we all make mistakes?