Recipe Fun

[imac]

Curry Sauce

A neutral oil, I use a pure groundnut oil
6 - Small onions
1 - Whole bulb of garlic
1" by 2" - Chunk of ginger
2 - Green chilly's (I leave the seeds in)
1 teaspoon - ground cumin
1 teaspoon - ground turmeric
1 teaspoon - ground coriander
A small bunch of - fresh coriander
1/2 teaspoon - fenugreek
1 teaspoon - mustard seeds
1 teaspoon - onion seeds
1 teaspoon - cumin seeds
1 1/2 teaspoons - hot curry powder or tandoori curry powder
2 good sized teaspoons - madras curry paste
1 500g - carton of passata or a tin of tomatoes (if you don't know, passata is just carton of tomatoes that have been blended and sieved)
1 - chicken stock pot or chicken cube
1 - tin of coconut milk
(optional) a tablespoon or 2 - greek yogurt


Finally chop the onions and garlic, ginger and chilly (If you have a good sized pestle and mortar, which I don't, you can also pound the garlic, ginger and chilly together to make a paste) also mix the ground and whole spices together in a small dish, except for the mustard seeds

Gently fry the onions with the mustard seeds on a medium heat in your saucepan with a good swig of oil til they go soft and start to turn a sort of golden colour (this takes about 10 min or so)

Then add the garlic, ginger and chilly, and fry for another minute.

Now start adding the mix of spices a little bit at a time and mix in well, continue to add a little bit at a time til it's all in there. Then add the madras paste. (make sure you cook the spices off well, or your sauce could end up gritty, a good way to get an idea of when the spices have been cooked enough is when the onion and spice mix in your pan starts to release the oil.)

Once that's done add the passata (or the tin of tomatoes) and 1 pint of chicken stock. After that add the tin of coconut milk and turn the heat down and simmer for and hour,then turn off the heat.

Leave it in the pan and blend it all together with a hand blender, or if you don't have a hand blender, empty it into your normal blender.

Once the curry sauce is nice and smooth taste to see if it needs seasoning, add some salt and yogurt if needed.

Empty into a bowl and once cool put into the refrigerator for 2 days for all the flavors to mature and mingle.

This recipe makes a good bit of sauce, so I put some into tubs to freeze for later.

Once the curry's had time to mature you can add your meat. Put the sauce you're going to use into a saucepan and heat, while frying the chicken off in a teaspoon of paprika before adding it to your sauce.

Then serve.

[TPW]

I'll toss up some interesting recipes in a bit. Anyone here able to handle some delicious sweetbread?

LOL...sweetbreads, really CJ?

Now speaking of Sweet and Southern (SLU) do any of you Southern folk have a really great recipe for homemade "Sweet Tea"? Up here in Canada, we love our "iced tea"...unfortunately, we usually use a mix (I know, I know). Any recipe suggestions?

[someone_like_u]

He PW, I'm actually a hot tea drinker, I know, I stick out like a sore thumb down here in GA. But when I do make sweet tea, it's as follows:

4 regular size tea bags(I prefer Lipton or Luzianne brand wise)
1-2 cups sugar(I use 1 1/3 cups) I've had some from other family members that had so much sugar before you could swallow it, your kidneys locked up, lol.

So, on the stove, boil a pot of water. Add the four tea bags, turn off burner and place lid on pot. Let steep for 15 + mins. In a gallon sized pitcher, add your sugar. Stir in tea from stove to dissolve sugar, fill remainder of pitcher to top with water.

That's it. Most of us in the south, love it good and cold

[TPW]

Perfect...I'll be sure to give it a try! Thanks SLU

[Looking4more]

Hey there TPW and SLU, here's the way I've been making iced tea for a while. I heat up 8 cups of water in the microwave and then steep 6 tea bags of Celestial Seasonings Bengal Spice herbal tea for at least 4 hours, sometimes overnight if I want it a little stronger. I then add just over 1/4 cup of agave nectar to sweeten it. Believe me you don't need much because it is sweet. I then add enough water to make a full gallon and mix well.

The good thing about the herbal tea is if you steep it a very long time, it doesn't get bitter like regular tea can. I have actually steeped it for almost 3 days and it was great. It just gives it a stronger flavor.

[TPW]

Wow...that sounds truly delicious ML4M! I am so going to try it. I may have to pick up that brand of tea, but at least I already have the agave! Thanks again for sharing.

[someone_like_u]

Boiled Peanuts

It's pretty much a flexible recipe and you add/cook as much as you want. If you have a pressure cooker, I'd suggest that route as it's so much faster than regular stove top, but sometimes, you gotta go with what ya have aye?

I generally cook about 6-8 lbs of peanuts at a time(yes, I have one of those huge canning pressure cookers)
If you don't have a pressure cooker, just use the biggest pot you got on hand cause you need to cover the peanuts with water. Before I got my pressure cooker, or if we had a family cookout, hubby would boil peanuts outside over a propane burner. Like I said, use what ya got. There's plenty of ways to skin a cat

Back to the peanuts. Make sure you wash them good in your sink and remove all the extra stem, dirt, and debris that you can.
Add them to whatever cooking vessel you're going to use.
Cover with water.
Add salt. (This is pretty much up to your liking. We even do Cajan seasonings, like Old Bay or something along those lines to give the peanuts a little kick on occasion.) *Just to give you some sort of idea, esp if you've never had boiled peanuts, I use roughly 1.5 cups of salt to my 8 lbs of peanuts. If you've had them, stir up your mixture and taste the water. If it's not salty, add more.

For pressure cooker, at 15 lbs of pressure, I cook them for 15 minutes(after it starts whistling). I turn off the burner(and move to another spot on stove or move it to another place to rest) and let the pressure come down on its on(roughly 30-45 minutes)

If using a stove top, you're looking at anywhere from 2-4 hours of boiling(use a lid and cock it to the side). You'll have to add more water as the time passes, but just keep testing them until they are to your liking.

For propane burner, I'd say 1-1.5 hours(if that) of boiling time (use a lid on pot) *I'm going off memory on this one, but the key is to just keep checking the tenderness of the peanuts.


Oh, major important! You have to use fresh green peanuts. Not the ones that have already been roasted or parched or whatever. I promise, if you try this recipe, this will be your new favorite way to eat peanuts. Nothing better than sitting on the porch surrounded by family, laughing, chatting, and eating peanuts

Enjoy!

[Looking4more]

Thanks SLU. You're the best!

[TPW]

Boiled Peanuts

It's pretty much a flexible recipe and you add/cook as much as you want. If you have a pressure cooker, I'd suggest that route as it's so much faster than regular stove top, but sometimes, you gotta go with what ya have aye?

I generally cook about 6-8 lbs of peanuts at a time(yes, I have one of those huge canning pressure cookers)
If you don't have a pressure cooker, just use the biggest pot you got on hand cause you need to cover the peanuts with water. Before I got my pressure cooker, or if we had a family cookout, hubby would boil peanuts outside over a propane burner. Like I said, use what ya got. There's plenty of ways to skin a cat

Back to the peanuts. Make sure you wash them good in your sink and remove all the extra stem, dirt, and debris that you can.
Add them to whatever cooking vessel you're going to use.
Cover with water.
Add salt. (This is pretty much up to your liking. We even do Cajan seasonings, like Old Bay or something along those lines to give the peanuts a little kick on occasion.) *Just to give you some sort of idea, esp if you've never had boiled peanuts, I use roughly 1.5 cups of salt to my 8 lbs of peanuts. If you've had them, stir up your mixture and taste the water. If it's not salty, add more.

For pressure cooker, at 15 lbs of pressure, I cook them for 15 minutes(after it starts whistling). I turn off the burner(and move to another spot on stove or move it to another place to rest) and let the pressure come down on its on(roughly 30-45 minutes)

If using a stove top, you're looking at anywhere from 2-4 hours of boiling(use a lid and cock it to the side). You'll have to add more water as the time passes, but just keep testing them until they are to your liking.

For propane burner, I'd say 1-1.5 hours(if that) of boiling time (use a lid on pot) *I'm going off memory on this one, but the key is to just keep checking the tenderness of the peanuts.


Oh, major important! You have to use fresh green peanuts. Not the ones that have already been roasted or parched or whatever. I promise, if you try this recipe, this will be your new favorite way to eat peanuts. Nothing better than sitting on the porch surrounded by family, laughing, chatting, and eating peanuts

Enjoy!

Thanks so much SLU!!

[someone_like_u]

You've very welcome Hope you could understand all that hillbilly talk.