Mains: Mussels with Green Thai Curry Broth

Mussels with Green That Curry Broth

I love mussels. Ever since I tasted Bruce Manley's Mussel Fritters on a family holiday at the beach I have been obsessed. I used to make a tomato and red wine broth, but I promise you this is so much better! I am not a HUGE coconut fan therefore always use lite coconut milk (not coconut cream). 

Ingredients
1 Bag Mussels (I get enough to full a large stock pot)
2 Onions, Sliced
3 Heaped Teaspoons Green Curry Paste
2 Tablespoons Olive Oil
1 Tablespoon Brown Sugar
400 ml (1 can) Lite Coconut Milk
200 ml  Trim Milk (I use the empty coconut can to measure i.e. approx 1/2 can)
1 Tablespoon Sweet Thai Chili Sauce
1 Cup Beer (I used Tui in this case as was first I put my hand on)

1. Clean mussels in sink and pull off beard.

2. Place mussels in a large saucepan and boil until they open - approx 10 minutes (do not eat any that did not open).

3. White mussels are boiling, place onions and oil in a medium sized saucepan and saute until translucent.

4. Add rest of ingredients simmer for approximately 5 minutes until mussels are ready to be drained.

5. Drain mussels (discard of unopened ones) and pour broth over top.

6. Dish into serving bowls, using togs (to remove the mussels from the saucepan) and a soup ladle to pour the both over the top.

7. Serve with crusty bread (to mop up the yummy broth).

Mains: Noodle Stir Fry

Noodle Stir Fry

I make this for myself in the flat, as well as for the family at home. It is one of the familys favourite quick mix meals. I make this so often I have never taken a photo of it, but I will next time I make it and update it. :)

Ingredients:
4 Pieces Beef Scienzel, Sliced (or Chicken Breast/Thighs)
1 Tablespoon Seseme Seed Oil
1 Tablespoon Olive Oil
1 Large Onions
1 Teaspoon Brown Sugar or Maple Syrup
2 Tablespoons Soya Sauce
1 Teaspoon Kea Cap Manis (optional)
1 Beef Oxo Cube
1 1/2 Tablespoon Chili Sauce
1 Teaspoon Ginger, Grated
4 Cloves Garlic, Chopped
1/2 Tablespoon Fish Sauce
1 Tablespoon Cumin Powder
1 1/2 Large Tablespoon Peanut Butter
1 Lemon, Juiced
1 Chili, Chopped, washed and deseeded
1 Red Pepper, Sliced/Diced
1 Carrot, Shredded
1/2 Cup Frozen Vegetables (optional)

1. Heat a wok containing oils over a moderate heat, add beef (or chicken) and lightly brown.

2. Add rest of ingredients in order listed, stirring after each addition.

3. Once all are added and sauce has lightly coated vegetables, serve with rice or noodles and enjoy.

Lunch or Easy Dinner: Chicken Burgers

Chicken Burgers

Mum used to make these for Weston and I when we were little. These chicken rissoles are great with some tomato relish however I love them in a bun with some satay vegetables. I use the same satay sauce as for my Noddle Stir Fry. If making your own Noddle Stir Fry sauce is to much of an effort on a cruisey Tuesday night, peanut satay is readily available in the refrigerated section at your supermarkert (or Moore Wilsons).

Ingredients:
300 Grams Raw Chicken Minced
1 Small Onion finely chopped
4 Tablespoons Crushed Pineapple
½ Teaspoon Chicken Stock Powder
2 Tablespoons Chopped Parsley

1. Dry toasted Breadcrumbs to bind.

2. Mix all ingredients together in food processor.

3. Make into Rissoles.

4. Fry rissoles until cooked thoroughly through and crispy on both sides.

5. Serve in buns with vegetables (such as satay vegetables) / or relish and lettuce



The satay vegetables are easily made by adding onions, chopped carrots, broccoli, mung bean sprouts, etc. as well as "Noodle Stir Fry Sauce" and sauteing for a few minutes (this will be posted in a latter post).

Mains: Pumpkin Risotto

Pumpkin Risotto

My family prefers this recipe without the cheese in the risotto but instead with only a sprinkling on the top. You may need more stock (or water) than stated to insure the risotto moves freely in the saucey mixture.

Ingredients:
100 grams Butter
2 Large Onions, Finely Diced
500 grams Pumpkin, Peeled, Deseeded and Cubed
1 Cups Alborio rice
4 Rashers Bacon, Chopped
1 Teaspoon Curry Powder
3 cloves Garlic, Crushed
500 mL Chicken stock/Water and 1 Oxo Cube (Minimum)
½ Cup Parmesan Cheese, Freshly Grated
Pinch Sea Salt
Some freshly ground Black Pepper
½ Cup Peas, Frozen or Fresh

Melt butter in a large deep frypan over a medium heat, add onions and sauté until soft and transparent.

Add pumpkin, rice and bacon. Cook for a further five minutes. Add garlic and curry powder as well as salt and pepper.

Add chicken stock in two additions. Simmer for 20 – 25 minutes, stirring occasionally. Rice should move freely in sauce and be soft with a mild crunch.

Add peas and chese. Serve with a light grating of cheese on top.

Lunch or Easy Dinner: Slowcooker Pumpkin and Kumera Soup

Slowcooker Pumpkin and Kumera Soup

Ingredients:
½ Pumpkin, Peeled, Deseeded abd Cut into small chuncks
1 Large Kumera, Peeled and Cut into small chunks
2 Large Onions, Diced
1 Tablespoon Sweet Chili Sauce
Dash Balsamic Vinegar
2 Teaspoons Mild Curry Powder
2 Teaspoons Chicken Stock Powder
4- 6 Rashers of Bacon

Place all ingredients in slow cooker, fill with water until vegetatbles just not covered and cook on slow for about eight hours or until all ingredients are soft and break up a little when lightly stired.

To remove excess liquid remove lid and cook on high for a further hour (or manually heat over the oven in a heavy based pot).

Lunch or Quick Dinner: Easy Peasy Pasta

Easy Peasy Pasta

This is a recipe that my mother used to make us when we were little. It is always a little messy and flings onto the table, no matter how carefully you eat it. It is essentially white sauce with cheese and a few other bits which are normally lying around the pantry.

Ingredients:
200 g Fresh Fettuccine
30g Butter
2 Tablespoons Flour
1 Cup Milk (perhaps more)
1/2 Cup Cheese, Grated 
½ Red Onion, Chopped
2 Spring Onions. Sliced
4 Rashers Bacon, Grilled and Chopped
5 or 6 Mushrooms, Sliced
¼ - ½ Teaspoon Wholegrain Mustard
Pepper and Salt

Method:
Cook pasta as directed by packet. Drain, leaving a little water in the bottom of the pot.

Melt butter in a heavy based saucepan, add flour and stir (making roux). Continue to stir for about 2 minutes to insure the flour is cooked and avoid it tasting bitter.

Add about ½ cup of milk and stir. Add whole grain mustard, bacon, red onion and mushrooms. Add the rest of the milk, enough still is a runny consistency.

Add pasta to sauce and toss. Season with salt and pepper to taste.

Serve in bowl with the spring onions sprinkled on top.