Chilli Coconut Chicken Curry

I came up with this the other night it was very good, my son thought it was a bit too spicy, but my hubby who is not into anything that has to much spice loved it, so I guess make your choice. I made just with Kumara as the side instead of rice but feel free to mess around with recipe.

Ingredients

Olive oil
1kg Chicken breasts, sliced into strips
2 Medium onions, sliced
3 Cloves garlic, crushed
1 Tablespoon chopped fresh lemon grass
2 Teaspoons red chili flakes
1 Teaspoon ground coriander
1 Teaspoon cumin seeds
1 Teaspoon turmeric
2 Teaspoons fish sauce
1 Teaspoon chicken stock
250ml Coconut Milk
200ml Coconut cream
11/2-2 Tablespoons fresh coriander, chopped finely
120g Bean sprouts

Baked Kumara (sweet potato)

800g Kumara
2 Tablespoons olive oil
11/2 Teaspoons cumin seeds


Method

1. Cook chicken in batches until browned all over, remove and set to one side, wipe pan.

2. Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.

3. Return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 Min's until chicken is cooked through, remove lid about 5 Min's before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.

Baked Kumara

1. Peel kumara and cut in half, then slice halves into strips.

2. Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.

3. Bake, uncovered, in a hot oven 10 Min's (200c) Turn heat down to moderate (180c)for a further 15 Min's of until kumara is tender.


To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.

You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.

All photos taken by me unless otherwise stated.

Ginger Tuna with a Wasabi Drizzle and kumara Ginger Fritters

This dish came together by accident and it was absolutley delicious, I have been experimenting again lately combining new ingredients and flavours.

Some of them have been ok, but not a wow, and some have surprised me and my hubby has just raved through the entire meal. This dish is really good, Tuna is always yummy and it is such a healthy meal.

The Kumara (sweet potato) fritters were oh so yummy, the recipe below makes between 16 and 20 fritters depending on how big you dollop the mixture into the pan. It is the right amount if your making this for 6 but I was only making this for 4 so I had fritters left over, instead of throwing them out, I saved them and they were still great the next day. As they were already cooked I just heated a pan first, then added them and just cooked for a few minutes to re-warm it made for a great lunch.

Ingredients

4 Tuna steaks
80ml Olive oil
3 Teaspoons ginger, grated
2 Red chillies, seeded, chopped finely
2 Tablespoons lemongrass, chopped finely

Wasabi Drizzle

1 Cup dry white wine
3 Tablespoons brown sugar
80ml Cider vinegar
1 Tablespoon wasabi, I used powder (I say 1 as I did 11/2 and it was a bit to much for my hubby, I thought it was great so just adjust for personal taste, if I had my way I probably would have added 2 but my hubby can't handle too much spice.)
180g Sour Cream

Kumara Ginger Fritters

1 Tablespoon olive oil
1 Onion, chopped finely
1 Medium zucchini, coaresly grated
2 Teaspoons ginger, grated
2 Teaspoons sweet chili sauce
2 Medium sized kumara (approx 400g), coarsely grated
1 Tablespoon coriander, finely chopped
2 Eggs, lightly beaten
3 Tablespoons flour
2 Tablespoons sesame seeds
oil for deep frying

Chili coriander yogurt
180g Natural yogurt
11/2 tablespoons coriander, finely chopped
3 Teaspoons sweet chili sauce


Method

1. In a large bowl combine oil, ginger, chilli and lemongrass, add tuna. Cover and refrigerate at least 30 Min's or until required.

2. Drain tuna over a small bowl, reserve marinade.

3. Either BBQ tuna or as it is winter where I am, I placed tuna on a wire rack in an oven proof dish and cooked under the grill about 4 inches from the heat, for about 3-4 min's a side.

Wasabi Drizzle

1. Combine wine, sugar and vinegar in a pan, heat until liquid just comes to the boil, turn down and simmer, uncovered, until reduced by half, cool slightly, stir in wasabi and sour cream.

Kumara Ginger Fritters

1. Heat oil in a pan, add onion, zucchini and ginger, cook until onion softens, stir in chili sauce.

2. Combine onion mixture, kumara, coriander, egg, flour and seeds in a large bowl

3. Heat oil for frying, add mixture in 1 tablespoon lots to oil, cook until browned on both sides and cooked through, drain on absorbent paper.

Chili Coriander Yogurt

1. Combine all the ingredients in a bowl, mix well.


To Serve: Place tuna on a plate and drizzle with wasabi sauce, arrange some salad greens on the plate top with fritters and dollop yogurt on the top of each fritter. I served 3 fritters per person but serve as many as you like.


All photo's taken by me unless otherwise stated.

Tuna and Sweet Potato (Kumera) Patties

This was another recipe I made for the recipe swap on the recipezaar site. I found these delicious as did my hubby, the combination of the sweet potato with the tuna was really delicious. I did make a herbed mayonnaise to go wuth them, it was lovely, but they are very moist so it was not necessary. If you would like to read all the reviews of this recipe please click here.

Ingredients

1 Medium about 300g orange sweet potato, peeled, coarsely chopped
1 (425g) Can tuna in water, drained
2 Eggs, lightly whisked
25g Dried breadcrumbs (packaged) (I used panko flakes, Japanese breadcrumbs.)
1-2 Tablespoon fresh parsley, chopped
Salt & freshly ground black pepper
1 Tablespoon olive oil


Method

1. Steam the kumera in the mircowave until tender.

2. Drain and refresh under cold running water. Transfer to a large bowl.

3. Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.

4. Divide the tuna mixture into 8 equal portions.

5. Use wet hands to shape portions into 8cm patties.

6. Heat oil in a large non-stick frying pan over medium-high heat.

7. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.

8. Divide among serving plates and season with salt and pepper.

9. Serve with lemon wedges, fries and a garden salad.


4 Servings


All Photo's taken by me unless otherwise stated.

Flathead Fillets with a Tarragon Butter

This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.

Ingredients

12-16 Small fish fillets, flathead if you live in OZ (I say 12-16 depending on whether you want to do 3 or 4 fillets per person, I prefer 4 so take your pick.)
2 Tablespoons plain flour
2-4 Teaspoons garlic powder (Depending on personal taste.)
2 Medium Sweet Potato (about 500g in weight.)
Salt and pepper
200g Baby asparagus
200g Snow peas
80g Melted butter
11/2 Tablespoons tarragon, coarsely chopped.


Method

1. Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.

2. Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.

3. Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.

4. Boil, steam or microwave the asparagus and snow peas until just tender.

5. Mix tarragon with melted butter.

To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.


All photo's taken by me unless otherwise stated.