Red Curry Paste

Homemade curry paste is one of life's little luxuries. Though they don't take long to make with the plethora of good quality ready made options, we often don't have the time or inclination to make it ourselves. Try this recipe when you have just a little more time, stash it ready to go in the freezer, and you will be richly rewarded with a much greater depth of flavour that makes your curry extra delicious. Note: this curry paste is not too hot, but feel free to pimp it with more chilli.  This one is from Donna Hay and I cooked it off  prior to adding it to chicken pieces in my slow cooker, it was a huge hit with the family.



Ingredients

3 long red chillies
1 teaspoon shrimp paste
6 cm (30g) piece of ginger, peeled and chopped finely
2 eschallots ( French shallots with the brown papery skins)
4 cloves of garlic, chopped
1/3 cup finely chopped palm sugar
4 kaffir limes leaves, finely chopped
1 tablespoon peanut oil



Method

Place all ingredients in a small food processor and whiz to combine, scraping down the sides, until smooth.

Note: before using in any curry recipe make sure you "cook off" the raw ingredients.

Mama Marmalade

Shallot Tarte Tartin

This link and recipe was given to me by my foodie son. It is fantastic and so easy.  We teamed it with  pan fried sirloin steak with pink peppercorn whiskey sauce.


Take a look at the video link below:

http://sortedfood.com/#!/recipes/shallottartetatin/


Ingredients

Knob of butter (approx 20g)
Thyme
Peeled French shallots approx 12 or however many you need
120 g pancetta
1 tablespoon brown sugar
3 tablespoon sherry vinegar (use cider or white vinegar instead)
I sheet puff pastry (I absolutely recommend Creme puff pastry - available from good delis)
1 egg (for egg wash)

Method

Follow the video but basically melt the large knob of butter.
Once the butter starts to foam add the shallots and thyme.
Toss to combine and coat in the butter.
After 5 minutes, add the pancetta.
Cook for a further 5 mins.
Tip mixture into a shallow oven proof dish.
Top with puff pastry cut to size, brush with egg wash.
Cook in a preheated oven to 200 degrees for approx 25 mins.

Absolutely delish

Mama Marmalade

Boston Baked Beans

Struggling to find something tasty, nutritious and warm for breakfast.  These home made baked beans tick all the boxes.  Plus don't just have these in your breakfast repertoire, equally good with crusty bread and salad for lunch or afternoon snack for kids before evening sports training.

Ingredients

2 tablespoons oil
1 large brown or red onion, diced
2 cloves of garlic, crushed
250 g bacon or speck for extra flavour dimension
2 x 400g cans cannellini beans (preferably organic), drained and rinsed
1 x 400g can of diced tomatoes with oregano & basil
2 tablespoons of  golden syrup or treacle
1 tablespoon whole grain mustard
2 tablespoons of brown sugar 
1 tablespoon Worcestershire sauce
Chopped parsley 

Method

Preheat oven to 180 degrees c.
Heat oil in a heavy based oven proof dish.
Cook onion, garlic and bacon until soft 3-4 minutes. Add beans, tin tomatoes, syrup, mustard, Worcestershire sauce, sugar and 1 1/2 half cups of water.
Bring to the boil. Place dish uncovered in the oven for 30 minutes.
Take off lid, stir and bake for a further 20-30 minutes or until thickened.
Top with chopped parsley.

Mamma Marmalade

Chocolate Molten Puddings - to make and freeze

Decadence in a pudding bowl!  Thanks Mama Marmalade for mentioning this irresistible Donna Hay dessert recipe to me.  It is quick and easy to make individual portions and then hide them inside your freezer ready to quick bake later ... for a special family indulgence.   yummm ....

Preparation - 20 minutes  including melting the chocolate
Freeze         - minimum 4 hours
Baking        - 20 minutes - From Frozen.

Makes 8

Ingredients

Melted butter for brushing the insides of 8 x 180 ml (3/4 cup) ovenproof ramekins

200 gram Dark Chocolate - chopped
200 gram Butter - chopped
1/2 cup (110 gram) caster sugar
4 eggs
4 egg yolks - extra
2 teaspoons Vanilla extract
1/2 cup  (75 gram) plain flour - sifted

Serving Options
Cocoa or Icing sugar - sifted - for final dusting
Ice cream or cream 
fresh berries

Method

Prepare the ramekins and refrigerate until needed.

Place chopped chocolate and butter in a saucepan over low heat and stir until melted and smooth.
Allow to cool slightly whilst preparing the eggs.
Place eggs, extra egg yolks, sugar and vanilla in bowl of an electric mixer and whisk until doubled in volume (approx 5 - 8 minutes).
Pour the chocolate mixture in a  gentle drizzle to the egg mix and gently combine.
Gently fold the sifted flour through the chocolate egg mixture until smooth and combined  - flour will toughen if over mixed.
Spoon  into the 8 prepared dishes.

Cover each filled ramekin with plastic wrap and freeze until required - at least 4 hours! Max. 1 month.




To Cook the Frozen Puddings.   

Preheat oven to 180 o C.   or    (350 o F).
These are cooked from frozen.  No need to defrost or stand.
Remove ramekin from freezer and remove plastic wrapping.
Place dishes on a baking tray.
Bake  (from Frozen) for 17 - 20 minutes.   
Puddings will be puffed and the centre will be gooey and molten.

Ovens vary.  Once you have made your first batch keep a note of how long yours take to bake.

Serve with your preference of a dusting of cocoa or icing sugar,  ice-cream or cream and a selection of fresh berries.
                                               

                       



  Enjoy !     Colleen