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400g ground beef
1 onion
1 sprig spring onion
2 cups chopped bok choy leaves
6 medium sized button mushrooms, cut into pieces
Mint leaves for garnish
Basil leaves for garnish
2-3 portions of Chinese egg noodles
2-3 cups beef broth
5 Star anise
1 teaspoon Coriander seeds
3 tablespoons Fish sauce
2 teaspoons Salt
1 teaspoon Pepper
6 Crushed cardamom pods
1 chili without seeds
1 tablespoon Ground Cinnamon
14 inch piece ginger – cut into pieces

Method:

Sear the beef in a pan on high heat. Add some salt and pepper. Cook for 5 minutes until browned – turning from side to side. Add ginger, chili and onions. Cook for a further 2 minutes. Now add 2-3 cups beef broth, depending on how saucy you want it. Add the cardamom and coriander seeds, cinnamon, the rest of the salt and pepper, fish sauce and star anise and cook on medium heat for at least 20 minutes. Then, last but not least, add the bok choi and mushrooms and cook for about 5 minutes. Cook the noodles as instructed. Remember to take out the star anise and cardamom pods before you serve! Get your soup bowls ready – dish up the noodles first and then add the spicy brothy mixture. Garnish with basil and mint leaves. Enjoy!
Tip: The star anise and cardamom pods (and cinnamon pod instead of ground cinnamon) can be put into a bag/herb sachet when cooking and removed before serving.

Posted by krispiebaking | Filed under Dinner, Soup

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Made with lots of love!

19 Wednesday Feb 2014

Tags

collage, Love baking, made with love

Posted by krispiebaking | Filed under Other collages

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Tropical Chicken Curry

19 Wednesday Feb 2014

Posted by krispiebaking in chicken, Dinner, Recipes

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Tags

chicken, chicken curry, chutney, curry, tropical

Ingredients

400 g Chicken breasts

a teaspoon fresh ginger sliced into 1-inch pieces

2 garlic cloves, finely chopped

2 teaspoons Curry powder

2 teaspoons Garam Masala powder

1 teaspoon Turmeric powder

2 teaspoons Cumin

1/2 teaspoon Salt

1/2 teaspoon black pepper

2 medium onions

4 tablespoons olive oil

1 large tin pineapples pieces

I small green apple, finely chopped

¾ cup full cream milk

1 cup chicken stock

3-4 bay leaves

1 banana

Desiccated coconut to serve

Chutney to taste

Basil for garnish

Method

I’m crazy about a good curry! A curry is always such an exciting and exotic dish. I looked in my kitchen cupboard to get some inspiration to spice up a regular evening’s dinner to find a large tin of pineapples which motivated me to make the following dish;

Fry onions, ginger, garlic, curry powder, salt and pepper in some olive oil. Fry until brown in colour. Add the chicken pieces and fry a bit on each side for about 5 minutes until browned. Next, add the pineapple pieces, juice from the tin, apple, milk, bay leaves and chicken stock. Cook, covered, on medium heat for about 25-30 minutes . Add a teaspoon turmeric spice. Remember to cook some rice or pasta to go with your meal. White rice works best because it sucks up the curry saucyness which makes it yummy. Right before the end, add Garam Masala spice and cook for a further 10 minutes or longer. The longer the curry is cooked, the more the chicken absorbs the curry to make it more succulent. Serve the curry on rice with chutney, banana slices and coconut on the side.

Tip: the banana can also be fried.

Enjoy!

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