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What you need:

3  salmon fillets, skin removed
5 white fish fillets eg cod or haddock, skin removed
2 tbsp sunflower or vegetable oil
4 spring onions, finely sliced
140g or ½ jar of Thai red curry paste
1 tsp turmeric
2 x 400ml tins light coconut milk
3/4 pt / 426ml fish stock
2 tsp golden caster sugar
2 lemongrass stalks, bashed
Handful of kaffir lime leaves
5oz /142g mangetout (or green beans or sugar snap peas)
5oz /142g peas
7oz /198g pak choi, halved and finely sliced
Handful of fresh coriander, finely chopped, to garnish

What you do:
Cut each fish fillet into 4 pieces and place in the fridge, covered, until needed.

Heat the oil in a saucepan and gently fry the spring onions for a few minutes until soft. Add the Thai curry paste and turmeric and fry for a few seconds.

Add the coconut milk. Pour in the fish stock and add the caster sugar, lemongrass and lime leaves. Simmer gently for at least 5 minutes.

Add the mangetout (or green beans, or sugar snap peas) with the fish and peas, and cook for 3-4 minutes. Finally add the pak choi and cook for another minute.

Scatter coriander over the top.

Serve with the rice and lime wedges

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What you need:

2 lbs chicken breasts, boneless & skinless
2 red  pepper, cut into cubes
2 tbsp olive oil
1/2 tsp garlic powder
1 tsp paprika
1 tsp ground cumin
1/2 tsp turmeric powder
1/4 tsp cayenne pepper
1/2 tsp cinnamon powder
salt to taste
2 tbsp Coriander leaves, finely chopped
6 bamboo skewers

What you do:

Wash chicken breasts and pat dry.
Cut into 1-1/2 inch cubes.
Soak bamboo skewers in water for 30 minutes.
Preheat grill over high heat.
Combine cumin, paprika, turmeric, cinnamon, garlic powder, cayenne, and salt in a bowl.
Mix well.
Toss chicken cubes with oil and prepared marination.
Cover and marinate for 30 minutes.
After 30 minutes, thread chicken and pepper onto skewers.
Lightly greased grill then place chicken kebabs over it.
Turning occasionally.
Grill for 8-10 minutes or until chicken is browned.
Garnish with fresh coriander leaves.

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What you need:

2 cups long grain rice

2 tbsp olive oil

1 litre of hot water

2 bay leaves

salt & pepper to taste

1 vegetable stock cube

1 tsp paprika powder

1/2 tsp turmeric  powder

1 pinch of saffron

2 onions diced

1 leek sliced

1 small aubergine cut into cubes

1 courgette (zucchini) cut into semi circles

1 of each red & yellow  peppers diced

5 to 6 button mushroom quartered

What you do:

Wash and soak the rice in some hot water, while you prepare the vegetables. Chop into fairly large chunks and boil the water.

Pre heat a large sauce pan or wok on medium temperature.

Drain the rice, add the oil to the pan and all the ingredients and sauté for a few minutes, you will see a shine on the rice. Pour the hot water and cover and cook for 15 minutes. Mix and check to see if the rice is done, add more water if necessary and cook until all the water has evaporated.

serve with some lemon wedges.

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