Thai-style lamb shanks

February 23, 2014September 8, 2022 Belinda

These succulent shanks of lamb are subtly flavored with coconut milk and Thai spices and baked until meltingly tender.

Serves 4
4 lamb shanks
1 x 14 oz can coconut milk
1 tbsp vegetable oil
18 fl oz vegetable, lamb or chicken stock
2 large onions, finfely chopped
3 tbsp chopped fresh cilantro
2 tbsp Thai green curry paste
salt and pepper
2 tbsp chopped fresh lemon grass
1 tsp ground cumin
1 tsp ground coriander

To garnish
fresh cilantro leaves or finely sliced chili
finely sliced scallions or wedges of lemon

Preheat the oven to 400 F
Place the lamb shanks in a roasting tin and roast for 40 minutes, turning them halfway through the cooking.
Lift out the lamb shanks, drain off all the fat, then transfer to a casserole dish or Dutch oven in which they fit snugly.
Lower the oven temperature to 350 F.
Heat the oil in another pan, add the onions and saute until light golden.
Add the curry paste, lemon grass, cumin and coriander and stir fry for 1 minute.
Add the coconut milk, stock and chopped fresh cilantro.
Pour this mixture over the lamb shanks, cover and cook in the oven for 2.5 hours until the meat is very tender.
Check the seasoning of the sauce.

To serve, place each lamb shank in a warmed shallow serving bowl.
Spoon over some of the sauce and scatter with fresh cilantro leaves and any other garnish you fancy.
Serve with Thai jasmine rice and a steamed green vegetable such as bok choi.

Asian flavors · Curry · Do-ahead · Nuts · Sauces

Homemade Thai red curry sauce

February 6, 2014September 8, 2022 Belinda

This is from fellow blogger “Pinch of Yum” and is just a wonderful sauce to have around.

The flavors of this sauce are pretty addictive and you will want plenty on hand to pour over everything!

Serves 4
1 can light coconut milk
2 tbsp peanut butter
2 tbsp curry paste
1 1/2 tbsp Thai fish sauce
2 tbsp fresh lime juice
3 tbsp brown sugar
1 tsp minced garlic
1/3 cup crushed peanuts
up to 1/2 cup water of broth
extra crushed peanuts and scallions for topping

Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar and garlic.
Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.

Add the peanuts and simmer for another 5 to 10 minutes.
When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust the consistency depending on how you will use it and how thick you want it.

If the sauce separates, just whisk vigorously to smooth out again.
Serve this sauce over rice noodles, chicken, fish, vegetables or any other way that sounds good to you!
Top with crushed peanuts and scallions

Notes
More time simmering = thicker, creamier and more flavorful sauce.
If you want a thinner sauce, simmer it for less time and plan to add a bit of additional liquid.
I’ve noticed that when I add the crushed peanuts, the consistency really thickens quite a bit, so you could omit the peanut butter and / or peanuts to also adjust to your desired consistency

Asian flavors · Curry · Pasta · Poultry

Light curried chicken penne with fresh mango chutney

January 9, 2014September 13, 2018 Belinda

Very light and refreshingly different with that gorgeous hint of creamy curry going though it.

Serves 6

Chutney
2 cups diced peeled ripe mango (about 2 mangoes)
1 cup finely chopped onion
1/2 cup water
2 tbsp brown sugar
1 tbsp curry powder
1 tbsp fresh lime juice
1/2 tsp black pepper
1/2 tsp finely chopped fresh ginger
1/4 tsp salt

Chicken
1 tsp olive oil
2 garlic cloves, minced
1 lb skinless, boneless chicken breasts cut into 1 inch pieces
1 cup light coconut milk
2 tbsp sugar
1 tsp salt
1 1/2 tsp red curry paste
1 to 2 tsp Thai fish sauce
2 cups broccoli florets
2 cups cauliflower florets
4 cups hot cooked penne rigate (abut 2 cups uncooked)
2 tbsp chopped green onions (scallions) for garnish

To prepare the chutney, combine the first 9 ingredients in a medium saucepan and bring to the boil.
Reduce the heat and simmer for 15 minutes or until most of the liquid evaporates and the mixture is thick, stirring occasionally.

To prepare the chicken, heat the oil in a large non stick skillet over medium high heat.
Add the garlic and chicken, saute for 5 minutes. Combine the coconut milk and the next 4 ingredients (coconut milk through the fish sauce) in a small bowl, stirring with a whisk.
Add this coconut mixture to the pan, bring to a simmer. Add the broccoli and cauliflower florets, cover and cook for 7 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in the chutney and pasta, toss well to combine.
Sprinkle with the chopped scallions.

Asian flavors · Meat

Mild lamb curry with cilantro rice

January 8, 2014February 8, 2016 Belinda

I am a curry freak and a lamb freak, so what’s not to like in this! It’s very mild and rather soothing, so I think the curry novices will also like this
This is a recipe from Rachel Allen, an Irish recipe book writer and chef.

Serves 6

2 tsp coriander seeds
2 tsp cumin seeds
1/4 tsp cardamon seeds
4 cloves
3 tbsp sunflower oil
4 onions, sliced
2 1/2 lbs lamb shoulder, cut into 1 inch dice and fat removed
2 tsp ground turmeric
4 cloves garlic, finely chopped
1 tbsp root ginger, finely chopped
1 red chili, seeds removed and finely chopped
salt and ground black pepper
2 cups cream
1/2 cup lamb or chicken stock
lime or 1/2 lemon, juiced
cilantro leaves for garnish

For the rice
1 lb basmati rice
2 tbsp butter
8 tbsp chopped fresh cilantro

Toast the seeds and cloves then crush them using a pestle and mortar or spice grinder

Pour 2 tbsp of the sunflower oil into a large lidded casserole dish or Dutch oven on a high heat, add the onions and saute for 5 minutes until softened and nicely golden.
Transfer to a bowl and add the remaining oil to the pan.
Place the lamb in the pan and sear until well browned, making sure the pieces of meat don’t touch, or they will not sear but steam.

Return the onions to the pan and all the seared meat and add the crushed spices along with the turmeric, garlic, ginger and chili.
Season with salt and pepper, toss everything together to combine and stir in the cream and stock, scraping any sediment from the bottom of the pan.

Bring slowly to the boil, then immediately reduce the heat and cover with a lid.
Leave to simmer gently for about 1 hour, removing the lid for the last 15 minutes.

*Alternatively, cook it in an ovenproof dish or pan, cooking in the oven, preheated to 325 F for an hour, leaving the lid on for the whole cooking time.
Check that the lamb is tender, cooking for a little longer if necessary

Add the lime or lemon juice and check the seasoning.

For the rice- Place the rice in double it’s volume of salted water or chicken broth, bring to the boil, cover with a lid and cook for 10 to 12 minutes until the rice is cooked and all the moisture has been absorbed.
Remove the saucepan from the heat and allow to stand for a few minutes, with the lid on.
Stir in the butter and cilantro, using a fork in order not to mash the rice

Asian flavors · Curry · Gluten Free · Meat

Thai pork and peanut curry

December 31, 2013September 13, 2018 Belinda

This is the last recipe for 2013! Happy New Year to you all and thank you so much for signing up to the blog.

This was the top BBC Good Food recipe for 2013 and is well worth doing.

Serves 4

Use a fragrant hot red curry base (available in Asian markets) as the base to this curry dish with baby sweet corn, cilantro and soy sauce.

1 tbsp vegetable oil
1 bunch scallions (spring onions) sliced
a small bunch fresh cilantro, stalks finely chopped, leaves picked
1 lb pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
a 14 fl oz can of coconut milk (you can use light coconut milk too)
1/2 a 14 oz tin of baby corn, drained
juice of 1 lime
steamed Jasmine rice, to serve

Heat the oil in a large saucepan or flameproof Dutch oven.
Add the scallions and cilantro stalks and cook for 1 minute. Add the pork slices and cook for 5 mins until starting to brown.
Stir in the curry paste and peanut butter.
After 30 seconds, add the sugar, soy sauce and coconut milk, plus 1/2 can water.
Mix well, put a lid on and leave to simmer for 15 minutes, stirring occasionally.

Remove the lid, add the baby corn and increase the heat.
Bubble for 3 minutes until the corn is heated through and the sauce has thickened a little.
Stir in the lime juice and check the seasoning.

* It can now be frozen for up to 2 months at this point

To cook from frozen, thoroughly defrost, then heat in a pan on the hob until the curry is hot all the way through.
Serve scattered with the cilantro leaves and steamy hot Jasmine rice

Asian flavors · Do-ahead · Soup · Whole30 compliant

Thai Pumpkin soup

October 28, 2013September 9, 2022 Belinda

3 1/2 lb winter squash, peeled and roughly chopped
2 tbsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a bit
3 – 4 tbsp Thai red curry paste
14 or 15 oz can coconut milk
4 cups chicken stock
fresh lime juice and sugar for seasoning
1 red chile, sliced, to serve

Heat the oven to 400 F

Toss the winter squash in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.
Gently cook for 8 to 10 minutes until softened.
Stir in the curry paste for 1 minute, followed by the roasted squash, all but 3 tbsp of coconut milk and the stock.
Bring to a simmer, cook for 5 minutes, then fish out the lemongrass.
Cool for a few minutes, then whizz until smooth in the blender.
Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.

Serve drizzled with the remaining coconut milk and scattered with chile, if you like

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Roasty,spicy,crackling cauliflower!

September 3, 2013January 7, 2017 Belinda

This is heady with spices and roasty flavor. We love cauliflower and I could almost devote a recipe book to this wonderful vegetable!

Serves 4

1 large head of cauliflower, cut into florets, about 6 cups
1 cup diced red onions
1/4 cup canola oil
1/2 tbsp curry powder
1/2 tbsp garam masala
1/2 tbsp fennel seeds
1/4 tsp crushed red chile flakes
2 tsp salt
2 large garlic cloves, minced
1 tbsp grated fresh ginger
1/2 tbsp grated lemon zest
1 tsp freshly ground black pepper
1/2 cup frozen peas, thawed
1/4 cup chopped fresh cilantro

Preheat the oven to 400F

Place the cauliflower, onions, canola oil, curry powder, Garam masala, fennel seeds, red chile flakes, salt, garlic, ginger, lemon zest and pepper in a large bowl.
Toss the ingredients together and blend until each piece of cauliflower is coated with the oil and spices.
Place the mixture in a large shallow baking pan and roast for 25 to 30 minutes, until the cauliflower is crisp tender, turning the cauliflower every 10 minutes to cook evenly.
When done the cauliflower should be golden brown.
Place the cauliflower in a large serving bowl and mix in the peas and cilantro.

Fish

Tuna melt canapes

March 18, 2013February 7, 2016 Belinda

These are the grown up version of tuna melt! Delicious and very more-ish so make a lot.
Curry powder, raisins and chutney pair nicely with cheddar cheese in this dressed up version of “tuna melt” canapes. This recipe only serves 2 but it’s easily quadrupled!

2 -3 tbsp good quality mayonnaise
1&1/2 tbsp raisins
1tbsp mango chutney, chopped (I use Major Grey brand)
1/2 tsp medium curry powder
1 x 5oz can tuna packed in oil, drained
Kosher salt and freshly ground pepper , to taste
2 slices good quality white bread or sourdough, crusts removed
2 thin square slices of mature cheddar cheese
8 x 1″ pieces of fresh chives, optional

Heat the oven to broil and arrange a rack about 10 inches from the heating element.
Combine the mayonnaise, raisins, chutney, curry and tuna in a bowl and season with salt and pepper and set aside.

Cut each slice of bread and cheese into 4 triangles. Spoon the tuna mixture on top of the bread pieces and top with the cheese.

Broil the triangles until the cheese is melted and bubbly. About 3 to 5 minutes. garnish with the chives and serve with a good stiff drink!

Asian flavors · Curry · Gluten Free · Vegan · Vegetable-related · Whole30 compliant

Butternut squash and spinach curry

January 12, 2013September 13, 2018 Belinda

Serves about 4

2 tbsp vegetable oil or canola oil
1/4 tsp black mustard seeds (actually they look brown!)
1/2 tsp cumin seeds
6 curry leaves,optional
1 medium onion, diced
4 cloves garlic, minced
5 tbsp good curry powder
4 cups peeled and cubed (1 1/2 inch cubes) butternut squash
2 cups of water, vegetable broth or chicken broth
1 cup coconut milk
3 cups tightly packed baby spinach

Heat the oil in a large saucepan and add the mustard seeds if using. When they start to pop, add the cumin seeds and curry leaves and stir until fragrant, about 30 seconds

Add the onions and cook till they are light brown, then throw in the garlic and cook for 30 seconds or till fragrant

Sprinkle 4 tbsp curry powder, stir then add the peeled and cubed squash and salt.

Pour in 2 cups of water or stock and bring to the boil. Then reduce the heat to a lively simmer, cover the pot and let the squash cook till it is fork tender, about 20 minutes.
If the water/stock is drying up before the pumpkin is cooked, add more. If there is too much liquid, boil it until it reduces down.

When the squash is cooked, add the coconut milk and remaining 1 tbsp curry powder. Stir and bring back to the boil.

When the curry boils, add the spinach and cook just till the spinach wilts, about 1 minutes.
Serve hot with rice, bread, roti or quinoa.

Optional – For added sweetness, garnish the curry with some dried cranberries.