Thai Red Curry Pork

I’m a sucker for a good red curry – my absolute favourite would have to be a red curry duck, but this red curry pork comes a very close second, loaded with red curry and creamy coconut milk, a nice crunch of fresh vegetables and sprinkle of chopped peanuts and chilli to top it off, and if you want to add a few more healthy bits, there’s even a scoop of nutty brown rice hiding under the gorgeous spicy coconut broth.  Incredibly simple, quick and easy, its certainly one to keep the hungry crowds from rioting for a few hours at least!  This recipe is structured to be a bulk cook, but by all means, scale it back by half if you only have a small crowd.

Prep time 15 mins, Cook time 10 mins, Serves 8

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Thai Red Curry Pork

2 tbsp peanut oil

2 brown onion, cut into thin wedges

1 jar Ayam red curry paste

1.3kg pork fillet or loin steaks,sliced thinly

3 x 400ml can coconut milk

2 tbsp fish sauce

4 tsp brown sugar

2 large red capsicum, diced

400g can baby corn pieces, drained

400g green beans, trimmed, halved crossways

1/4 cup unsalted roasted peanuts, roughly chopped

2 large red chillies, thinly sliced (optional)

  1. Heat peanut oil in large heave based pan, then add onion, cooking until just soft
  2. Add curry paste and saute until onions are coated and paste is fragrant, which should be 2-3 minutes
  3. Add pork and stirfry for a further 5 minutes, until pork is browned.
  4. Add coconut milk, sugar, fish sauce and vegetables, stir and bring to the boil, simmer for a further five minutes.
  5. Serve on a bed of rice, and top with fresh sliced chilli and peanuts.

Kick back with a glass of your favourite white wine (or red if thats your chosen poison) and wrap your taste buds around this bad boy, I guarantee you’ll want to lick your bowl clean when nobody is looking! Cheers ~ LC

Chicken Roulade

It looks a bit fancy, and a bit complex, but looks can be very deceiving! This simple chicken roll-up is a winner, seen here served with a simple garden salad, crunchy butter grilled asparagus and a bed of creamy polenta, it’s a good hearty meal.

Prep time 20 minutes, cook time 30 minutes, Serves 4

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Chicken Roulade

6 chicken thigh fillets, bashed out to 5mm thick

1/3c sundried tomatoes, roughly chopped

1/3c roasted capsicums, roughly chopped

1/2c button mushrooms, quartered

3 squares of your favourite cheese – if you like soft cheese, use 6 slices

1/2c plain flour, seasoned with salt and pepper

1 tbsp olive oil

1 tbsp butter

1/3c white wine

1/3c chicken stock

1tsp wholegrain mustard

1/3c thickened cream

1/2c Polenta

2c chicken stock extra

1 tsp butter

  1. Place sundried tomatoes, capsicum and mushrooms into a food processor and blitz until finely chopped.
  2. Spread each chicken thigh with approx a tablespoon of the blended mix and spread to cover.  Place 1/2 square of cheese at one end of each thigh, and roll up tightly, securing with toothpicks, roll in seasoned flour. WARNING – this can get a bit messy and fidley, but dont stress, it WILL come together.
  3. Heat oil and butter in large frying pan, once frothy, add chicken cooking for 4-5 minutes on each side until golden.  Once golden on all sides, pour wine and stock into pan and continue cooking for another 5 minutes, turning chicken every minute or so.
  4. Remove chicken from pan and allow to rest for 5 minutes.  Add mustard seeds and cream to remaining liquid in pan and stir to combine, place back on low heat.
  5. Meanwhile cook polenta by brining stock to boil, add polenta in a steady stream, stirring constantly until thick, add butter and cook a further 2-3 minutes.
  6. Slice chicken into 1cm slices and serve on a bed of polenta with crispy asparagus topped with wine and mustard sauce, and a side of garden salad (or whatever takes your fancy really!)

This is a fancy favourite of ours, if you’re feeling a little bit less fancy, you can serve this bad boy straight on the plate (skip the slicing) with some mash and colorful veg.

Enjoy ~ LC

Golden Syrup Dumplings

When I think of Golden Syrup Dumplings, I think old school classic favourite, skip the healthy and go for downright yum.  Naughty and nice, that sweetness from the brown sugar, cut through by the slightly bitter golden syrup flavour.  Topped with a dash of cream and a scoop of vanilla ice-cream turns this into a perfect dessert, but one that you definitely need to leave plenty of room for! Can anyone say sugar coma?

Prep Time 25 mins, Cook Time 20 minutes – Serves 6

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Golden Syrup Dumplings

Dumplings

190g (1 1/4 cups) self-raising flour

40g butter, chilled, chopped

80ml (1/3 cup) milk

80ml (1/3 cup) golden syrup

Syrup Sauce

500ml (2 cups) boiling water

185ml (3/4 cup) golden syrup

100g (1/2 cup, firmly packed) brown sugar

40g butter

  1. Mix ingredients for sauce in a heavy based pot and place over a medium heat until butter has melted and mix has come to a simmer.
  2. While sauce is heating, place flour and butter in bowl and rub butter in until it forms a light crumb.
  3. Add milk and golden syrup into flour and butter, then portion into 18 dumplings.
  4. Place dumplings into simmering syrup sauce and cook for 20 minutes until dumplings have puffed up and sauce has thickened slightly.
  5. Serve with a scoop of ice cream and a drizzle of thickened cream

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Sit back and enjoy – remember to share with friends, because as nice as these are, they’re liable to make you feel a touch ill if you eat too many 🙂 Cheers ~LC

Pizza Scrolls

Who doesn’t love pizza? What better way to enjoy an easy pizza snack than as a scroll!  Super simple dough base that you can top with whatever takes your fancy at the time, fantastic for lunch box snacks or just to have when the hunger bugs are biting.  Let us know what your favourite toppings are for making these, we like the classic Hawaiian, jalapenos supreme or my personal favourite, tandoori chicken with crumbled feta!

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Pizza Scrolls

Basic Dough Recipe

2c Self raising flour

1 tbsp caster sugar

60g butter

2/3c milk

  1. Combine flour and sugar in a large bowl, add chopped butter and rub in until mix resembles a fine crumb.
  2. Add milk and work with a table knife until dough combines together.  Tip onto a lightly floured work surface and knead until smooth.
  3. Roll out to make a 30cm x 40cm piece of dough and top with your favourite toppings (see below).  Once topped, roll from long edge, keeping the roll nice and tight and firm.  Slice into 12 equal slices, and place cut side up on baking tray.
  4. Bake in oven at 180C for 30 minutes or until golden brown and cooked through.
  5. These can be stored in an air-tight container in the fridge for a couple of days or can be frozen for up to three months.

Toppings – These are our favourites, but any combination you like;

  1. Tomato sauce, mozarella cheese, ham/bacon and crushed pineapple
  2. Tomato relish, mozarella, tandoori chicken, crumbled feta
  3. BBQ pizzza sauce, mozarella, pepperoni, ham/bacon, chorizo, olives, jalapenos

Thai Fish Cakes

So I made these bad boys a few nights ago, and its taken me until now to get to post them! Super easy to whip up, these little fish cakes are sure to please a crowd, perfect as an entree or an appetiser.  With a good hint of lemongrass and a kick of chilli, dip them in the salty, sweet cucumber dipping sauce and its a match made in heaven.

Prep time 20 minutes, cooking time 10 minutes, makes 15 fish cakes.

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Thai Fish Cakes

600g white fish fillets – I use Hoki

1 clove garlic

2 kaffir lime leaves, centre vein removed and finely sliced

1 tbsp coarsely chopped fresh coriander

1 tbsp fish sauce

3 tsp red curry paste

Pinch salt

5-6 green beans, finely chopped

Peanut oil for shallow frying

1/4c white sugar

1/4c lime juice

1 tbsp fish sauce

1 lebanese cucumber, seeds removed and finely chopped

1 small birds eye chilli, finely chopped

  1. Place fish and garlic in food processor and blend until finely chopped, then add kaffir, coriander, fish sauce, curry paste and salt.  Blend until just combined.  Place into bowl and add chopped beans.
  2. Form mixture into 15 even sized balls and with wet hands flatten to make 6cm patties, then place on plate ready for cooking.
  3. Dipping sauce – Place sugar, lime and fish into small saucepan and cook over low heat until sugar dissolves, remove from heat and add cucumber and chilli, then cool.
  4. Heat oil in large frying pan over high heat, then cook patties in batches for 2-3 minutes each side or until cooked through.  Remove from pan once cooked and drain on paper towel.  Cook remaining patties in batches until all are done.
  5. Arrange fish cakes on serving platter with dipping sauce, and a small Asian style salad if desired.

Cider Glazed Pork Cutlets

Pork cutlets are great at the best of times, but add a sticky, sweet cider glaze and you’ll have your guests talking for weeks to come!  Seen here served with a side of sweet potato mash, steamed broccolini and apple and onion jam, you can serve it with whatever sides you like!

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Cider Glazed Pork Cutlets

Prep time ~ 5 minutes, cooking time ~ 30 mins, Serves 4

4 pork loin cutlets

Salt

Pepper

2 tbsp butter

3 cloves

1/3c Apple Cider Vinegar

2c Apple Cider (I used Somersby Apple)

1 tsp Dijon Mustard

  1. Melt butter in large heavy based frying pan.  Season cutlets on both sides with salt and pepper.
  2. Once butter begins to froth in pan, add the pork cutlets, cooking 5-7 minutes each side until golden brown.  Remove from pan and cover to keep warm.
  3. Add garlic to cutlet pan, and stir for 30 seconds until fragrent, before adding the cider vinegar, stir well, scraping up any browned juices from the bottom of the pan.
  4. Add apple cider and dijon mustard, and bring to the boil.  Cook until sauce becomes thick and glossy (this can take up to ten minutes depending on the size of your pan)
  5. Once sauce has thickened, return the pork cutlets to the pan, to warm back through, cooking a further 1-2 minutes each side.  Spoon glaze over cutlets as they are cooking.
  6. Serve with your favourite vegetables and a serve of Apple & Onion Jam – recipe can be found HERE

Apple & Onion Jam

Credit for the idea behind this recipe goes to a dear friends of ours, Kiara and Adrian, thank you so very kindly for introducing me to the amazingness that is this delectable, incredibly simple and relatively quick condiment that pairs fantastically with any sort of pork, be it roast pork, crispy pork belly or just a good old pork cutlet.  It transforms a simple piece of meat into an experience not to be forgotten!

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Apple & Onion Jam

Prep time ~ 15 minutes, cooking time ~ 45 minutes, Serves 4-6

4 apples, peeled, cored and thinly sliced

2 onions, peeling and thinly sliced

90g butter

4 tbsp brown sugar

2 tbsp balsamic vinegar

  1. Melt your butter in a large shallow pan, then add the apple and onion and cook over a medium heat until apples and onions have just started to break down, approx 20-25 minutes.  The mixture will soak up most of the butter and the pan *should* be fairly dry.
  2. Sprinkle in the brown sugar, mixing in until dissolved, at this stage you will notice the pan regains some liquid with the sugar, continue to cook until mix starts to just turn sticky.
  3. Add balsamic vinegar to the pan and stir, cook out until mix is quite sticky, the final product should be quite “jammy” but should just still maintain structure