Thursday, 21 August 2014

Quick chicken curry #Multifrychallenge

Quick chicken curry

While I am all for complicated recipes that require many different components, sometimes (=most of the time) it's the simple and quick recipes that I rely on especially when trying to balance a job, two kids, blogging and actually having a life.

This chicken curry is super quick and really easy. It doesn't rely on a million spices but uses a fresh homemade curry paste which is thrown together in seconds. I made this in the DeLonghi Multify as part of the #MultifryChallenge and it was ready in 30 minutes. I was quite impressed with how the Multifry paddle handled the stirring as this uses a lot of chicken. 

Serve with basmati or brown rice or cauliflower rice if you are on Paleo. The chicken can be replaced with pork or prawns although you may need to adjust the cooking time accordingly. This freezes really well so make a large batch and freeze in portions

For the paste
2 large tomatoes
2 onions, quartered
2 garlic cloves
1 red chilli, seeded
Juice of 1 lime
1-2 tbsp rapeseed oil (or oil of your choice)
Large handful fresh coriander (cilantro) leaves and stalks
1 cm (1/2 inch) fresh ginger, peeled and sliced
2 tsp cumin seeds or ground cumin
1 tbsp (raw) honey
1 tsp salt

Put all the ingredients in a food processor (I used the Vitamix) and pulse until you have a paste. 

For the curry
500g |  1 lb 1oz skinless chicken breast, cubed
2 tbsp tomato paste
200g | 7oz light coconut milk (more if needed)
Salt and freshly ground pepper to season (if needed)
Rice, coriander leaves, lime and fresh ginger sliced thinly to serve

Multifry method
1. Add the paste to the Multifry bowl fitted with the paddle. Set the thermostat to position 4, press the bottom heating element button and turn the Multifry on. 
2. Cook for 4-5 minutes then open the lid and add the chicken, tomato paste and coconut milk. Cook for a further 30 minutes until chicken is cooked through.

On the stove
1. Heat a teaspoon of rapeseed oil in a large pot, add the paste and cook for 4-5 minutes.
2. Add the cubed chicken and cook for a few minutes until browned.
3. Add the tomato paste and coconut milk, stir and bring to the boil. Reduce the heat to a simmer, partially cover the pot and cook for 30 minutes or until sauce is thickened. 

Note: because more liquid evaporates if you cook this on the stove you may want to add more coconut milk or top up with water and cook for slightly longer with the lid off. 

Quick chicken curry

Quick chicken curry

Tuesday, 19 August 2014

Spicy Korean pork burritos

Spicy Korean pork burritos

This is such a delicious, sloppy, very messy dinner option. Inspired by the street food served at Food Blogger Connect courtesy of Choi Boys it's a recipe I have made again and again at home. The first time I made it the pork was definitely a little on the tough side so I decided to use the soda bicarbonate method of tenderising meat and let me tell you it made a HUGE difference. Well worth the (minor) extra effort.

Have lots of napkins on standby, a cold drink handy (can't go wrong with a Bad Idea or three) and dig in. You will be glad you did.

Note: Gochujang paste is available in ethnic supermarkets or at Sous Chef. It is great for spicing up dishes so if you see it grab it!

For the quick pickles
1 small cucumber
6 radishes
1 red chilli, seeded and finely diced
2-3 tbsp rice vinegar (or white wine vinegar)
1 tbsp sugar
1 tsp salt
Pinch black pepper

1. Slice the cucumber and radishes very thinly – preferably using a mandoline.
2. Put in a jar with the chilli, sugar, salt, pepper and vinegar. Mix and let stand while you prepare the meat. The pickles can get a bit smelly the longer they sit. Best eaten soon after preparing.

Spicy Korean pork burritos

For the pork
Serves 2-3
500g | 17.6 oz pork shoulder, cubed
2 tbsp bicarbonate of soda for tenderising
3 garlic cloves, minced or 1 tbsp garlic paste
1 red chilli, seeded and finely diced
2 tbsp Gochujang paste
2 tbsp tomato paste (or ketchup)
1 tbsp brown sugar
1 tbsp soy sauce
Juice of 1/2 lime (or more, to taste)
2 orange bell peppers (or mix or orange and green)
2 large onions, finely diced
Rapeseed oil to fry
120ml | 1/2 cup cider or water (more if needed)
2 tsp cornflour (cornstarch) dissolved in 1 tbsp cold water
Salt and freshly ground pepper to season
Fresh coriander leaves to garnish

1. Cut the pork into small cubes, removing any large pieces of fat, and mix with the bicarbonate of soda. Cover and keep in the fridge overnight or for at least a couple of hours.
2. Rinse the soda off with plenty of water and then pat the pork dry.
3. Put the meat in a bowl and add the garlic, chilli, Gochujang and tomato pastes, sugar, soy and lime juice. Toss to combine.
4. Heat 2 tbsp rapeseed oil in a wok or large frying pan. Add the onions and fry until soft.
5. Add the peppers and fry for a couple of minutes. Add the pork and fry over high heat for a few minutes until meat is browned.
6. Turn heat down and add the cider (or water) and cornflour and cook until it most of the liquid is absorbed and sauce has thickened.
7. Season and serve with plenty of fresh coriander.

To serve
4-6 tortillas, warmed slightly
1 large avocado, cubed
2 large tomatoes, or a handful of cherry tomatoes, diced
Plenty of Cheddar cheese, grated
Limes, quartered
Sour cream
Sriracha sauce (optional)

1. Bring all the ingredients to the table so people can help themselves.
2. Pile some pork on a tortilla and add pickles, avocado, tomatoes, Cheddar, sour cream and drizzle with Sriracha sauce. Squeeze some lime juice and fold, burrito-style, to enclose the fillings (it will still be messy). Enjoy!

Spicy Korean pork
Spicy Korean pork