[niangelo]

The reason I share this recipe:

After looking around for a solid coconut curry recipe, I found that many of them called for things I just didn't have around, and couldn't get in my small-town grocery stores (Bruised Cardamom pods? Where Star Anise? For 12 bucks a jar?). Still, I wanted a good curry that didn't cut corners around the taste of real Indian/Thai food. So, this is a tested hybrid of several recipes that works. You may have to pick up a couple things, but I highly recommend having all the ingredients on hand (The fish sauce, namely.) The key to the recipe is adjustment and experimentation.

Nialle’s Coconut Curry

1 Yellow Onion, sliced
2 Cloves Garlic, minced
4 tbs Olive Oil
2 large Tbs Butter
2 Tbs Curry powder (or a litte more, depending on your taste)
1 Cinnamon Stick
Kosher salt, fresh black pepper
Chili flakes to taste
Ginger, fresh if possible… or a small amount of powder.
1 heaping of tomato paste
1 regular can of diced tomatoes

1 Can coconut milk
1 cup chicken stock (Or mix water with dry stock with a tsp of Vegeta or other vegetable broth powder)
Juice of 1 lemon
Splash of fish sauce
Sugar

3 chicken breasts, cubed

Heat the oil and butter over medium heat. Cook the onions and garlic over med-low heat until very soft.

Add the Cinnamon stick, curry, 1/2 tsp salt and pepper, ginger and chilies. Over low heat, scent the spices (Cook until they bubble and become fragrant). Add more oil and butter if need be to achieve a paste so the spices properly scent.

Add tomatoes and tomato paste, mix well and bring to a simmer. Cook until tomatoes break up and spices are integrated.

Add coconut milk, chicken stock, fish sauce and half the lemon juice. Bring to a boil and add the chicken. Simmer around 20 minutes or until chicken is cooked through.

You will probably need to thicken the curry. If so, mix 3 tbs cornstarch with a 1/3 cup water. Slowly stir into the boiling curry until you reach the desired consistency.

Now here's where the magic happens:

Balance flavours with lemon juice, fish sauce, salt and pepper and sugar. Lemon juice to give it a kick, sugar to cut bitterness off the back end, fish sauce to give it that little something. Salt and pepper as needed.

You should end up with a fairly mellow, very pleasing curry with a hint of coconut. Serve over basmati rice.

[hapa_angel]

Mmm. I love dumping a jar of coconut milk in my curry. It adds so much to the dish.

By the way. If you're looking for anise/star anise and a rich flavor, try getting some Chinese Five Spice powder. It comes in the same little spice jars that all the other spices come in, and it's become common enough that the national brands carry it in their line. The five spices in the blend are anise, cinnamon, star anise, cloves, and ginger. You'll probably want to run a couple of small taste-test batches to check the flavor amounts, since the blend can be quite strong. But at least you will have an option that didn't set you back $12/jar.

[Guitar4God]

You cannot go wrong with a recipe like this but you will have to acquire the taste:

Cou-cou
Made from corn meal and okra. In a pot of boiling, salted water, add chopped okras and stir until it becomes sliney. Add cornmeal and stir continously until it becomes a smooth 'dough'. There should be no lumps (or else you will be listed as a 'can't make cou-cou). Cou-cou is a native dish and is usually served with fish or stews. Cou-cou can also be made from breadfruit and green bananas.

Guitar4God

[PontiusPirate]

I discovered this the other night...and honestly.....I didn't want to share it.
Lucky you.

White Peaches w/ Mascarpone Honey Dip
1 White peach, sliced
3 tbs. Mascarpone Cheese
1 tbs. Clover Honey
1/4 tsp Nutmeg

Place peaches in a circular pattern on a plate, leaving a little space in the middle.
Mix together mascarpone, honey, & nutmeg. Spoon mixture into middle of plate.
Dip peaches, eat them, & realize you are in heav-ons!!!

[bowstaff981]

Does anyone have a good queso recipe? I love eating it, but I don't want to go out to eat just to get some good queso. I'll post up my only recipe later to make this more legit.

[PontiusPirate]

My Thanksgiving Recipes.

[mitchelsy]

Strawberry & lemon sponge

Ingredients (serves 6)

* Melted butter, to grease
* Self-raising flour, to dust
* 150g (1 cup) self-raising flour, extra
* 4 eggs, separated
* 140g (2/3 cup) caster sugar
* 5g butter, melted
* 60ml (1/4 cup) boiling water
* 250ml (1 cup) thickened cream
* 85g (1/3 cup) lemon butter (MasterFoods brand)
* 1 x 250g punnet strawberries, hulled, washed, halved
* 125g (3/4 cup) icing sugar mixture
* 1 1/2tbs passionfruit pulp
* 5g butter, extra, softened

Method

1. Preheat oven to 180°C. Brush 2 shallow, round 20cm (base measurement) sandwich pans with melted butter to lightly grease. Dust with flour and shake off any excess.
2. Sift flour 3 times. Use an electric beater to beat egg whites in a bowl until firm peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves and the mixture is thick and glossy. Add egg yolks and beat until just combined.
3. Sift flour over egg mixture and use a metal spoon to fold until just combined. Pour melted butter and boiling water down the side of the bowl. Fold until just combined. Spoon mixture evenly among pans. Bake in oven for 18-20 minutes or until surface is dry and cake springs back when lightly tapped. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool completely.
4. Use an electric beater to beat the cream in a bowl until stiff peaks form. Place lemon butter in a separate bowl. Add one-third of the cream and fold until just combined. Fold in remaining cream.
5. Place 1 sponge, top-side down, on a plate. Spread sponge with cream. Top with strawberries and remaining sponge.
6. Combine icing sugar, passionfruit and extra butter in a heatproof bowl over a saucepan of simmering water and stir until icing is runny. Spread sponge with icing. Set aside for 10 minutes to set.



Chocolate & coconut slice

Ingredients

* 3 wholewheat breakfast biscuits
* 1 cup (85g) desiccated coconut
* 1/2 cup (120g) caster sugar
* 1 cup (150g) self-raising flour
* 2 tbs cocoa
* 150g butter
* 1 tsp vanilla essence
* 1 1/2 cups icing sugar mixture
* Extra 1 tbs cocoa
* 2 tbs hot water

Method

1. Preheat oven to 180°C. Lightly grease a 16x26cm baking pan and line with baking paper. Break up biscuits. Place into a mixing bowl with coconut and sugar. Sift over flour and cocoa and stir.
2. Melt butter in a small saucepan over a low heat. Pour over dry ingredients. Add vanilla. Mix well.
3. Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked.
4. Sift icing sugar and cocoa into a small bowl. Add water and stir well. Ice slice while still hot. Cut into squares to serve.



Coconut cake with lemon sour cream icing

Ingredients (serves 8)

* 125g butter, softened
* 1 cup caster sugar
* 1 large lemon, rind finely grated
* 2 eggs, lightly beaten
* 1 1/2 cups self-raising flour, sifted
* 1 cup milk
* 1/2 cup desiccated coconut
*
Lemon sour cream icing
* 1 1/2 cups icing sugar mixture
* 1/4 cup sour cream
* 1 lemon, rind finely grated

Method

1. Preheat oven to 180°C. Grease a 6cm deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
2. Using an electric mixer, beat butter until light and fluffy. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved. Add lemon rind and half the egg. Beat well. Add remaining egg and beat until well combined.
3. Using a large metal spoon, gently stir flour, milk and coconut into butter mixture (do not over-mix). Spoon mixture into prepared loaf pan. Smooth surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Allow cake to cool for 10 minutes in pan. Lift onto a wire rack to cool completely.
4. Make lemon icing: Sift icing sugar into a bowl. Add sour cream and lemon rind. Stir until well combined. Pour icing over cake. Allow to set. Serve.

[mitchelsy]

Ricotta and berry pancakes

Ingredients (serves 4)

* 1 cup wholemeal self-raising flour
* 1 tablespoon honey
* 2 teaspoons vanilla essence
* 3 eggwhites
* 2/3 cup skim milk
* olive oil cooking spray
* 200g reduced-fat ricotta cheese
* 250g strawberries, hulled, halved
* 150g blueberries
* 2 tablespoons Queen Pure Maple Syrup

Method

1. Sift flour into a bowl. Add husks left in sieve. Using a fork, beat honey, vanilla, eggwhites and milk in a jug until well combined. Pour into flour mixture. Stir to a smooth batter. Stand for 10 minutes.
2. Spray a non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Cook for 1 to 2 minutes or until small bubbles appear on surface. Turn over. Cook for 1 minute or until cooked through. Remove pancake to a plate. Cover to keep warm. Repeat with remaining batter, greasing pan between pancakes.
3. Place pancakes on plates. Top with ricotta and berries. Drizzle with maple syrup and serve.



Soft breakfast tacos

Ingredients (serves 4)

* 2 vine-ripened tomatoes, seeds removed, finely chopped
* 1 red chilli, seeds removed, finely chopped
* 1/4 cup sliced coriander leaves
* 1 tbs olive oil
* 4-6 drops Tabasco sauce (optional)
* 4 white-flour tortillas
* 8 eggs, lightly beaten
* 1/4 cup (60ml) pure (thin) cream

Method

1. For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil. Add Tabasco if desired, and season to taste.
2. Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute. Turn stack and heat for a further 30 seconds. Or heat in the oven according to packet directions.
3. Lightly whisk the eggs with the cream and remaining coriander. Season. Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set. Remove from the heat. Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose. Secure with a paper napkin if desired, and serve with any remaining salsa on the side.



Baked ricotta with roast tomatoes and bacon

Ingredients (serves 6)

* 3 desiree potatoes (about 350g), peeled, halved
* 250g prosciutto slices
* 2 eggs
* 1kg fresh ricotta, drained
* 1/3 cup (25g) grated parmesan
* 1/4 cup chopped mixed herbs (such as flat-leaf parsley, basil, chives and oregano)
* 250g vine-ripened cherry tomatoes
* Grilled bacon rashers or bacon curls (see note) and grilled bread, to serve
* 1 cup wild rocket leaves
* Extra virgin olive oil and balsamic vinegar, to drizzle

Method

1. Preheat the oven to 180°C. Line a 10cm x 30cm loaf pan with baking paper.
2. Place potatoes in a pan of cold salted water. Bring to a simmer over medium heat and cook for 8-10 minutes until just tender, then drain. When cool enough to handle, grate coarsely into a large bowl.
3. Finely chop prosciutto in a food processor, then add to the potato. Process the eggs and ricotta in the food processor until smooth. Add to the potato mixture with the parmesan and herbs, and season well with salt and pepper. Fill the loaf pan with the mixture and bake for 20 minutes or until firm. Allow to cool for 10 minutes.
4. While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split.
5. Turn out ricotta and slice thickly. Serve with tomatoes, bacon and rocket, and drizzle with a little olive oil and vinegar.

[mitchelsy]

Berry parfaits

Ingredients (serves 4)

* 400g low-fat vanilla yoghurt
* 1/2 cup thickened cream, whipped
* 1 teaspoon finely grated orange rind
* 1/2 cup icing sugar mixture, sifted
* 250g strawberries, hulled, quartered
* 125g raspberries
* 125g blueberries

Method

1. Combine yoghurt, cream, orange rind and half the sugar in a bowl.
2. Combine berries in a bowl. Reserve one-quarter of the mixed berries. Using a fork, lightly crush remaining berries. Stir in remaining sugar.
3. Layer yoghurt mixture and crushed berries in 4 glasses. Cover and refrigerate for 30 minutes, if time permits. Top with reserved berries. Serve.



Little lemon cheesecakes

Ingredients

* Melted butter, to grease
* 1 x 250g pkt ginger nut biscuits (Arnott's brand)
* 75g plain sweet biscuits
* 125g butter, melted
* 2 x 250g pkts cream cheese, at room temperature
* 100g (1/2 cup) caster sugar
* 2 tsp finely grated lemon rind
* 2 eggs
*
Lemon curd
* 2 tsp finely grated lemon rind
* 60ml (1/4 cup) fresh lemon juice
* 100g (1/2 cup) caster sugar
* 40g butter, chopped
* 2 eggs, lightly whisked

Method

1. Brush four 12cm (base measurement) springform pans with melted butter to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among prepared pans. Use a straight-sided glass to evenly spread and press the biscuit mixture firmly over the base and side of each pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
2. Preheat oven to 180°C. Use an electric beater to beat the cream cheese, sugar and lemon rind in a bowl until smooth. Add eggs, 1 at a time, beating well after each addition until combined. Pour mixture evenly among biscuit bases. Place on a baking tray. Bake in oven for 30 minutes or until just set in the centre. Turn oven off. Leave cheesecakes in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cakes from cracking). Cover with plastic wrap and place in the fridge for 2 hours to chill.
3. Meanwhile, to make the lemon curd, combine the lemon rind and juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture thickens. Strain through a fine sieve into a jug. Set aside for 15 minutes to cool.
4. Pour lemon curd over each cheesecake. Place in the fridge for 1 hour to chill.



Mocha date self-saucing puddings

Ingredients (serves 4)

* 1 cup self-raising flour
* 1 tablespoon cocoa powder
* 1/2 cup caster sugar
* 150g (about 6) fresh dates, deseeded, finely chopped
* 1 teaspoon vanilla extract
* 1/2 cup milk
* 1 egg
* 75g butter, melted, cooled
* cream or vanilla ice-cream, to serve
*
Sauce
* 2/3 cup firmly-packed brown sugar
* 1 tablespoon cocoa powder
* 1 1/3 cups boiling water
* 1 tablespoon instant espresso coffee powder

Method

1. Preheat oven to 180°C. Grease four 1 1/4-cup capacity, ovenproof ramekins and place on a baking tray lined with baking paper.
2. Sift flour and cocoa into a large bowl. Stir in caster sugar and dates (make sure dates don't clump). Whisk vanilla, milk, egg and butter together in a jug. Pour into flour mixture. Gently stir to combine. Spoon into prepared dishes. Smooth surface.
3. Make sauce: Combine brown sugar and cocoa in a bowl. Sprinkle over puddings. Combine boiling water and coffee powder in a heatproof jug, stirring to dissolve coffee. Pour 1/3 cup coffee over the back of a metal spoon, over each pudding.
4. Bake for 30 to 35 minutes or until a skewer inserted halfway into puddings comes out clean and sauce bubbles around the edges. Serve immediately with cream or ice-cream.

[PontiusPirate]

As delicious as these all sound/look...
I'm not sure we need extra recipe threads.

[Napoleon17]

Yeah, maybe just one thread would suffice. You can post more than one recipe in a thread.

[wagonmaker]

My favorite new recipe is a curried roasted root veggie one.

Curried Roasted Root Vegetables

1 12oz Package Baby Carrots
5 Medium Red Potatoes
1 White or Yellow Onion
4 Diced Garlic Cloves (or the diced garlic-in-a-jar is a time saver)

2 Tablespoons Yellow Curry Powder
1 Tablespoon Rosemary (2 tbsp if fresh)
1 Teaspoon Salt

Olive oil to coat.

Preheat oven to 400.
Dice potatoes, skin on, in big chunks.
Slice the onions into wide strips.

Mix all veggies in a mixing bowl, coat with 2-3 tbsp. olive oil.
Add all spices/herbs/garlic, and toss to coat.

Pour onto a baking sheet and place in oven for 30-35 minutes, or until potatoes are tender.

Enjoy!

[PontiusPirate]

Chilled Avocado Soup w/ Crab Relish
Soup:
In a food processor, blend
*1/4 cup cilantro
*1 avocado
*2 cloves pressed garlic
*2 tbs sour cream
*1 dash curry powder
*3 splashes lime juice
Slowly add 1/2 cup vegetable broth
Put in refrigerator for 15 minutes to chill.

Crab Relish:
Drizzle olive oil in a saute pan.
Saute
*1/4 tsp red pepper flakes
*1 pinch of dill
*1/3 cup chopped red onion
*1 roma tomato, diced
*1 clove of garlic, pressed
*1 cup of crab, shredded
*1 splash of lime

Once crab & veggies are golden, remove from heat.
Spoon soup into bowls, and top with crab relish.
Serve.
Enjoy!

[LoudRocker]

Here is a famous recipe of mine I would like to share. I love to BBQ.

Note the Jack Daniels is for cooking NOT drinking.

I usually make this for my Wife every year for her birthday, perhaps you all can benefit from this as well.


When I do this recipe I am usually cooking for about 12 - 15 people

1 X 10 pound Pork Shoulder roast skin on and skored
1 X 375 ml bottle of Jack Daniels
375 ml of maple syrop
4 oz of rosemary
2 oz sage
4 oz Extra Virgin Olive Oil
Salt pepper to taste

6 full pans of Maple smoke
2 Full pans of Jack Daniels Smoke Pellots

First of all Get the pork from your butchers Make sure it is fresh and NOT frozen

make marinade
jack Daniels, Maple Syrop. Salt Pepper, rosemary, sage, Mix all together
Remember use only enough to rub in to the pork make two seperate batches, one for marinading the meat, and a seperate for basting the meat dont want cross contamination

once you rub the marinade into the meat let stand in fridge for 24 - 36 hours

then after marinade is complete then start the smoker, let smoke till all 8 pans of smoke are completed ( this should take roughly 7 - 9 hours of smoke time) depending on smoker my smoker is a 15 year old electric smoker so time may vary.


then throw on the BBQ with a low indirect heat for 2 hours or so. make sure that internal temp is at 172 F baste every 15 minutes, take off BBQ and let rest for 40 minutes, conver in tin foil shiny side in,

then cut and serve.

Hope this helps people planning for a party that loves to cook

[OiBoyz]

Doesn't this look good?