We've had Carribean Curry this week; it's a favourite of ours, with or without meat! I love the combination of the savoury rice with the sweet curry sauce. It is also a dish that keeps you going for a long while!
Calypso Rice with Curried Bananas (serves 4)
225g basmati rice rinse and stand in cold water for ½ hour
2 tbsp sunflower oil heat in large pan 1 medium onion, finely chopped Fry gently until soft.
1 clove garlic crushed 1 red chilli deseeded and finely chopped 1 red pepper deseeded and finely chopped Add and cook for 2-3 minutes. Add the rinsed rice and stir.
1 lime, juice 350ml chicken stock Pour in and bring to the boil. Cover and simmer for 12-15 minutes or until the rice is tender and the liquid is absorbed.
200g can of black-eyed beans 2 tbsp parsley or coriander, chopped salt and pepper to season Stir in and leave to stand for 5 minutes. Garnish with sprigs of coriander.
Curried bananas (meat option: with diced chicken): (Prepare while rice is cooking)
*2 chicken breasts dice 4-6 green bananas slice thickly
2 tbsp sunflower oil Heat in frying pan and cook the chicken and bananas in batches for 2-3 minutes or until lightly browned.
Meanwhile: 200ml coconut milk pour into different large pan 2 tsp mild curry paste add and bring to simmer. Add the chicken and bananas and simmer over low heat for 8-10 minutes, or until coconut milk is slightly reduced and the bananas very soft.
I've had bananas in curries twice - the first time it was unusual but I thought it was promising, the second time I wasn't at all convinced! I'd make your recipe and try it again but fella can't bear bananas so doubt he'd eat it with me! Sounds nice though!
Haha weesilvie, sounds like you had an experimental baking session! Glad everything tastes okay despite not quite turning out as planned....! At least you didn't forget the sugar - that's a tricky once to bounce back from in baking! Your first two links don't work for me btw. How was the dhansak? Sounds gorgeous with the aubergines and butternut squash - two of my favourite veg!
I baked these cookies this afternoon.
Chocolate Chip Cookies: 1/2 cup (125g) butter 1/2 cup (125g) caster sugar 1/2 cup (90g) brown sugar 1 cup (180g) chocolate chips! 1 egg, lightly beaten 1 3/4 cups (260g) self-raising flour 1/2 teaspoon vanilla essence
Preheat oven to moderate (180C). Cream butter, sugars and vanilla together, and gradually add lightly beaten egg. Mix in sifted flour. Stir in chocolate chips and mix well. Shape spoonfuls of the mixture into small balls and place on lightly greased oven trays. Bake for 10-12 minutes.
It was a bit of a cop out really, as the kids have got some week-long celebration of different cultures at school and there's a tasting session tomorrow where we've been asked to send in some food from a different country. So as I haven't been organised enough to rustle up anything more exciting, I've done these as a US contribution (although I did actually get the recipe from Teeber's and Crouchyy's mum in Australia!). Anyway they're nice, it'll all be grand!
Very quick and easy to make dessert, but with great optical effect as the fruit juice will separate out during the cooling period and form a jelly layer on top of the upturned pannacotta.
2 untreated oranges, zest and about 200ml juice, fill up with orange juice until you have 500ml. pour into a pan.
Add 300ml of single or double cream (your preference) 4 tbsp of sugar (or 8 evened spoons you use to eat your soup with), mix in and bring to boil
7 leaves of gelatine. Soak for about 5 minutes in cold water, press water out and stir into the hot liquid until dissolved. Poor the fluid through a sieve into a cake/bread loaf tin that has been lined with cling film, cover and cool for a minimum of 5 hours in the fridge.
Turn upside down for serving and cut into slices. Very nice if served with fresh fruit and/or fruit sauce or a chocolate brownie for texture!
Variations: Replace the orange juice with 500ml pineapple juice or a fruit juice of your liking. We have so far trialled cranberry and raspberry juice or apple and cherry juice with good results, too!
Decoration: You can line the bottom of your tin with slices or chunks of fresh or tinned fruit, but you need to be very, very careful when filling in the liquid.
Ideal for preparing on the day before. Replace gelatine with the appropriate amount of agar agar if you have vegertarians.
Last Edit: Feb 6, 2012 13:19:55 GMT -5 by yodelpig
to make 8 servings 3lbs pork back ribs cut into serving size portion 2 tbsp instant minced onion 1 tsp.crushed red pepper 1/2 tsp ground cinnomon 1/2 tsp garlic powder 1 medium onion sliced 1/2 cup water 1 1/2 cup bbq sauce
1. combine onion, red pepper , cinnomon, and garlic powder . Rub mixture into ribs. Layer ribs and sliced onion in slow cooker layer of onion on bottom. Pour water around ribs. Cover and Cook on low for 8-9 hrs or on high for 4 hrs.
2. Remove Ribs from slow cooker , Drain and Discard liquid. Dip ribs into bbq sauce. Return ribs to slow cooker . Pour remaining sauce onto ribs. Cover and cook on low 1 hr.
Proud mum to Spike and Ike the Piggies, and My Pet Monsters (Kitties: Tubbs, Grams and Maddie)
I do like the sound of that panacotta recipe, but with something like cherry juice rather than orange. I don't tend to make many desserts as I'm generally not that bothered for puddings (love chocolate though!), but it'd be nice occasionally. I tend to go with crumbles or fruit sponges if I do make anything - and that tends to be more in winter!
The ribs sound good - it's all making me hungry but it's only 9am!
Oh, sorry some of the links don't work - cheese scones are from the Sport Relief Bake Off recipes website and the muffins are from Hugh Fearnley-Whittingstall's Everyday book or his website.
Dhansak is surprisingly good, I recommend it! I'm not generally keen on sweeter veg like squash so like to find a nice savoury 'vehicle' for them. I didn't have any aubergines, so there's none of them in it. And to be honest, there wouldn't be enough sauce for them anyway. And I used pumpkin rather than squash. I also added half a carton of passsata I had in the fridge which needed using to beef up the sauce.
Predictive text strikes again - I just read that post back and it said I didn't put any aborigines in it. Certainly none of them in it! My phone must be American and wanted eggplants instead.