October 11, 2020 / Lyn Jones / 0 Comments
Serves 4-6
Ingredients
CURRY PASTE
- 100 g lemongrass powder
- 2 cloves garlic
- 1 tsp turmeric
- 2 kaffir lime leaves
- 20 g galangal
- 3-5 curry leaves
- 10 g chilli powder (optional)
- 10 g annatto seeds (curry leaf seed)
Blend in a food processor till smooth or paste.
Ingredients for CURRY
- 100 ml olive oil
- 1 L coconut milk
- 1 L chicken stock
- 100 g brown sugar
- 70 g chicken seasoning
- ½ tsp salt
- 2 kg diced chicken
- 300 g diced sweet potato
- 300 g potato
- 300 g diced carrot
- 200 g diced eggplant (optional)
Slurry (for pie filling only)
- 175 g cornstarch
- 220 ml water
Method
1. Heat olive oil in a pot, when hot add all curry paste and stir till lightly brown.
2. Add chicken and stir well till lightly cooked and then add coconut milk, simmer for 10 minutes.
3. Add Curry Ingredients: brown sugar, chicken seasoning, salt and all vegetables, and bring to boil.
4. Mix the thickening agent and water and all the slurry until it is well combined.
Note: This step is only for making pie filling only. For a complete meal, this can be served with rice, bread roll or vermicelli noodles if you don’t want to stuff your puff or shortcrust pastry sheets.
July 4, 2020 / Lyn Jones / 0 Comments
Might be nearest to samosas Serves 4 – 6
(https://onlyglutenfreerecipes.com/recipe-items/baked-stuffed-chard-rolls/)
Ingredients
12 medium silver beet leaves (if the leaves are too large, cut them lengthwise in half and remove the hard stem)
2 medium-large yellow potatoes, peeled
1 large yellow onion
2 garlic cloves, minced
1 lb. lean ground beef
1 1/2 tsp. Fine Himalayan salt
1/2 tsp. GF ground black pepper
1 tsp. GF chilli powder
2 tsp. GF curry powder
1 tsp. GF garam masala
1 tsp. GF ground cumin
1/4 tsp. GF ground cinnamon
1 cup frozen or fresh green peas
3 cups GF chicken or GF beef broth
1 Tbsp. Tapioca flour/starch
First, soften the leaves – Bring a large pot of water to a boil. Remove from the heat and immerse the chard leaves in the water. Cover and set aside for 15 minutes. After 15 minutes, remove leaves from the water and place them on a dry towel. Now the leaves are soft enough so you can roll them.
Using a large blade on a box grater, grate the potatoes and the onion. (Ultimately you can use a food processor and process until diced into small pieces).
In a large bowl mix potatoes, onions, garlic, beef and spices. Add peas and gently stir to combine.
Cut off the thick stems of chard leaves and lay the leaves on a flat surface. Place 2 tablespoons of filling in the centre of each leaf, fold the sides over the filling and roll them.
Place rolls in a large deep baking dish, with the seam side down, and continue with rest.
Whisk together broth with tapioca flour and pour over the rolls. Cover the pan with foil and bake in a preheated oven at 375 F for 75 minutes. Enjoy!
SERVING NOTES:
I like to add a scoop of yogurt, because that is all they need. For my family, they like to add rice, or mashed potatoes or just a slice of delicious gluten-free crusty French baguette. What I love about this recipe is, you can make it in advance and reheat when you are ready. They taste even better the next day!