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Posts Tagged ‘potatoes’

Ingredients:

3 Tbsp. oil
1 large onion, chopped
2 lg. or 3 med. cloves garlic, chopped
2-3 Tbsp. yellow Thai curry paste (use more if liked)
1-1/2 lb (500g.) small new potatoes, skin on, cut into quarters
¾ lb (340g,) cauliflower florets, quartered
3 large carrots, peeled, sliced in quarters longways, then cut into ¾” (2 cm) pieces.
2- 15 oz. (400g.) cans chopped tomatoes in juice
1-15 oz. (400g.) can chick peas, drained
1-15 oz. (400g.) can coconut milk
2 Tbsp. palm sugar or dark brown sugar
Small bunch fresh coriander leaves, chopped

Serve with steamed rice and condiments such as:

lime pickle, mango chutney, fried onions, sliced cucumbers and sliced red onions, chapattis or nan bread to mop up the juices.

Note: The flavors if this dish deepen considerably if cooked one day and served the next.

Enjoy.

1. Gently fry the onion and garlic in the oil, when onion has softened, stir in the curry paste.  Let curry paste cook, stirring constantly, until fragrant. Add 1 cup of water and bring to a rapid boil until the onions begin to fry again.  Reduce heat.

2. Add the potatoes carrots and the canned tomatoes, stir to combine.

3. Add the chick peas and the coconut milk, stir.  The mixture should be covered with the liquid, if not, add just enough water to cover.

4. Simmer uncovered, until the vegetables are cooked but not broken up.

5. When the vegetables are cooked, add the palm sugar (or brown sugar), taste and adjust the seasoning.

6. Just before serving, sprinkle the coriander on top and serve with steamed rice and condiments.

Vegetable Curry with Rice and Condiments

Venison or Beef “Sparrows”

From an old–and we mean very, very, old recipe book comes this amazing recipe for a beef or venison that is incredibly tasty. It has the mingled flavors of parsley and bacon all rolled into a tasty and very tender meat that can be made from even the most inexpensive cut of beef, due to how its cooked. Read the rest of this entry »

Potatoes Rolled In Bacon

This is a great party finger food. The recipe makes enough for four so double or treble it, depending on the number of guests. Leave the bacon off some of the potatoes and cook separately for vegetarians.

* For this recipe, use stock cubes, for their saltiness, rather than homemade stock.

12 small new potatoes
12 rashers of streaky bacon
10 oz. (280 ml) vegetable or chicken stock*
Generous amount of freshly ground pepper
2 oz. (60 g.) butter (or olive oil for vegetarians)

Preheat your oven to 400°F or 200°C. Butter an ovenproof dish.

Wash the potatoes well, leaving the new potato skin on. Break toothpicks in half and roll one rasher of bacon around each potato securing the end of the bacon with the tooth pick.

Place the bacon-wrapped potatoes into the buttered baking dish, pour over the stock, sprinkle over the freshly ground pepper and dot with small pieces of butter.

Bake uncovered for about 45-50 minutes, until most but not all stock has gone.

Sprinkle a little paprika over the potatoes immediately as you take them out of the oven. Serve hot.

What’s for Christmas Lunch this year?

No matter where you live in Great Britain, there are certain dishes that will always feature on the menu for Christmas Lunch. (For those not of British decent, Christmas lunch is the meal for Christmas Day!). Read the rest of this entry »