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Slow cooker Malay Beef Curry

July 2nd 2009 19:33
slow cooker malay beef curry


I am right into the swing of things with the slow cooker now. Such a wonderful appliance I can't believe I went without for so long!

This curry is very aromatic, and it uses some great whole spices - just be careful to pick them out before you serve, or at least warn your guests that they might discover a mouthful of cardamon pod!

1kg gravy beef, cubed
2 tbsp ground coriander
1 tbsp ground cumin
1-2 tsp crushed chilli flakes
2 tsp chinese five spice (is this becoming my favourite ingredient???)
1 tsp tumeric
3 tbsp canola oil
1 medium onion, chopped
4 cardamon pods, bruised
1 cinnamon stick
1 whole star anise
6 cloves
4 med potatoes, cubed
1 cup cocnut cream
1 cup boiling water

Turn crockpot on to preheat. Coat meat in the first five spices. Gently fry onions in a pan, then brown the meat with the oil - you may need to do this in two parts depending on the size of your pan. Place into cooker.

Add whole spices, potatoes, coconut cream and water to the slow cooker. Stir to combine then cook for 8-10 hours on low, or 4-5 hours on high.

Serve with rice and a good dollop of mango chutney. Mmmmmmmm, mmmmmmmmm, mmmmm.

If you were in a hurry you could just put everything into the slow cooker, stir and walk away. Sealing in the spices does add a lot more flavour to the meat, while the easier version just gives you lots of flavour in the sauce.

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Chicken and eggplant laksa

June 30th 2009 07:27
chicken and eggplant laksa
Keeping on the eggplant theme - we made a wonderful chicken, eggplant and sugar snap laksa the other night.

I love rice noodles in dishes like this, so I always begin by softening a good handful of them according to the instructions on the packet. This normally involves placing the noodles in a large bowl and covering with boiling water until you need them.

We began by heating a little oil in a saucepan and then adding about 2 tbs of tom yum paste. Once that was beginning to smell fragrant, we added 400ml of coconut milk and 2 cups of chicken stock, stirring well to combine. Bringing this to the boil, we then added bite sized pieces of chicken thigh fillet.

Poach the chicken in the milk for about 10-12 minutes, then add slices of grilled eggplant and a couple good handfuls of sugar snap peas which have been cut in half.

Bring all the ingredients up to the same heat and then stir through about 1/2 a cup of finely chopped basil.

Drain rice noodles and place into the bottom of bowls, then ladle the laksa over the top.

Serve in beautiful big red soup mugs.

The veggies are a good source of nutrients and the 'chicken noodle soup' component is sure to chase away the winter chills.
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Easy Moussaka

June 25th 2009 18:20
moussaka


I think we have all come to the realisation that it's no longer summer here in the Adelaide Hills - everyone that is except from my eggplant bush. That little guy has been busy growing eggplants since early summer, and after it managed to power through the heat, I guess it decided to try and last through the frosts of winter as well.

Just in case it doesn't make it (sorry little guy, I just don't have your faith) I pulled most of the fruit off the other day and put it to work in the kitchen. I found a hob-to-table moussaka recipe in Good Food's 101 One Pot dishes which will certainly be moving into high rotation in our household.

The recipe suggested using ready-made chargrilled eggplant, but because I wanted to use my own produce, I made my own before beginning the recipe. I chargrill, I sliced the eggplants, then salted them on both sides, letting them sit for about half an hour. Wipe off excess salt, then brush lightly with olive oil and cook on a grill pan for about 3-4 minutes each side until soft.

Hob-to-table Moussaka

1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
500g minced lamb
1 can 400g chopped tomatoes
1 1/2 tbsp tomato paste
1 tsp ground cinnamon
100g chargrilled eggplant, chopped
fetta
mint
salad

1. Heat the oil in a large frying pan. Toss in the onions and garlic and saute until soft. Add the mince and stir fry for about 10 minutes until browned.

2. Add the tomatoes, a can full of water, the paste and the cinnamon. Leave the mince to simmer for about 30 minutes, adding the eggplant about half way through.

3. Crumble the feta and chopped mint over the mince. Serve immediately so the fetta melts a little in people's bowls. Serve with a crunchy green salad.
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Lemon and Passionfruit Curd

June 23rd 2009 18:59
lemon and passionfruit curd
The girls (and their boys) came over the other day for brunch. A similar affair to our last brunch this time I was responsible for making lemon and passionfruit curd to go with our waffles. I was also responsible for squeezing the chickens until they made enough eggs for everyone - luckily they did most of the hard work without needing the extra encouragment!!

The passionfruit came from our vine, the lemons are the first off our tree for this season, and the eggs are from our chickens. Now, if we just had a cow and a sugar plantation


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Vodka Pasta Sauce

June 22nd 2009 18:54
vodka pasta sauce


I came across the inspiration for this recipe on the net a little while ago and I was intrigued. Vodka pasta sauce - it sounded good - and after finally getting around to cooking it, it tasted good. The subtle flavour of the vodka is very delicate, and you can really only taste it if you try, having said that, without it, you'd know you were missing something


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Herb crusted Tuna Steaks

June 20th 2009 18:40
Herb crusted tuna steaks


I was thinking about Lara's comment the other day about how lucky I am to have fresh produce available from friends and family. It's certainly true - I came home the other day to find fresh tuna steaks in the fridge, courtesy of a friend who had been on a fishing charter the day before


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New Toy

June 19th 2009 00:12
slow cooker


I have succumbed. We went out to the sales and bought a new slow cooker - and it is wonderful. For it's inauguration, we loaded the pot up with ingredients from Jason's Slow Cooker Chicken Curry
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Pork Belly with five spice

June 16th 2009 19:01
Five-spice pork belly
This Chinese curry has just the right amount of strong flavour, and such a beautiful sauce that you could make it without the port belly and still be bowled over. However, the pork is cooked slowly, and when you put it in your mouth it practically melts on your tongue - a beautiful sensation.

Pork belly with five-spice


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Marinated Port Figs

June 15th 2009 18:51
marinated port figs

Earlier in the year we came home with bags of figs from my father-in-law. They only keep a couple of days before they go bad, so we gave lots away, ate lots of them fresh, and dried a whole heap of them as well.

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Best Pumpkin Soup Ever

June 12th 2009 22:47
pumkpin soup
It's a big call isn't it! I think everyone has their favourite pumpkin soup recipe.

When I was a child, my sister and I used to spend most Tuesdays at our grandparents. Affectionally known as Grandma Day, during the winter we could guarentee ourselves a bowl of soup with lunch. I remember carrot soup, mushroom soup, bean soup (my grandfather's own recipe), but I do not remember them ever serving us pumpkin soup


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