Archive for April, 2012
To spice things up in the kitchen, try this delicious curry recipe. It’s ideal for those relaxed evenings, while enjoying a glass of Douglas green.
- 1 tbsp sunflower oil
- 2 tsp mild curry paste
- 2 large boneless, skinless chicken breasts- cut into bite-size pieces
- 2 medium-sized sweet potatoes – peeled and cut into bite-size pieces
- 4 tbsp red split lentils
- 300ml chicken stock
- 400ml can coconut milk
- 175g frozen peas
- Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
- Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.
Here is a lovely quiche recipe. This is such a versatile meal. It can be served as a starter or as a main, but will always go down well. Enjoy…
- 300g frozen peas
- 3 tbsp olive oil
- handful mint leaves
- 2 eggs
- 284ml pot double cream
- 4 spring onions , finely sliced
For the pastry
- 280g plain flour , plus extra for dusting
- 140g cold butter , cut into pieces
- Heat oven to 200C/fan 180C/gas 6. Follow steps 1 and 2 of the Sticky onion & cheddar quiche recipe, opposite page. 2 While the pastry is chilling, cook the peas in boiling water for 3 mins, then drain and refresh under cold water. Use a hand blender to purée the peas with the olive oil, then stir in the chopped mint and season.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream and stir in the onions. Season. When the case is ready, spoon and spread the peas over the base, pour over the egg mix, then finally scatter over the goat’s cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.