January 22, 2024 / Lyn Jones / 0 Comments
A wonderful recipe from Burke’s Backyard. Curried Chicken Muffins – tastes good in lunch boxes or picnic. “The muffins’ taste was quite unusual but very yummy”. “These are sooo delicious!”
– makes 12
Ingredients:
2 Tablespoons vegetable oil
3 medium onions, thickly sliced (I used only 2 onions and I think it was quite enough!)
3 chicken thigh fillets, chopped (200 grams)
2 tablespoons curry paste (I use Vindaloo) – try tandoori curry powder instead of paste
1 cup natural yoghurt
2.25 cups SR
.5 cup vegetable oil, extra
2 eggs, lightly beaten
2 tablespoons lemon juice
2 tablespoons fresh coriander leaves, chopped (cilantro) – more if liked
1 scant tsp of salt (opt)
- Preheat oven to 190 C (FF?). Grease a 12 hole muffin tin with butter and oil. (Make sure to grease the top of the tin well so any mix won’t stick as they rise).
- Heat oil in a pan and cook the onion rings over a medium heat, stirring often. Cook but DON’T brown them: adding a splash of water helps (you want them to stay white looking for effect – so they say). Takes 5-10 minutes.
- Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
- Heat the pan again and add a little bit of oil and the chicken.
- Stir until it begins to turn white and then add the curry paste. Cook slightly, adding a splash of water to speed up the process.
- Cook for a further minute then remove from the heat and stir in the yoghurt. Let it cool slightly.
- Sift flour into a large bowl from a good height to aerate it well.
- Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
- Spoon mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
- Bake in preheated oven for 15-20 minutes until risen and golden. Allow to cool completely.
November 26, 2020 / Lyn Jones / 0 Comments
The coconut curry sauce and noodles make for the perfect meal. Especially with a side serving of Asian slaw. Give these a go if you’re looking for filling vegetarian food that’s full of flavour! Serves 4
Ingredients
MEATBALLS
1.5 cups cooked green lentils
1/2 cup flour
1/4 cup coriander root finely diced
1/4 cup finely sliced spring onion
1 egg, lightly beaten
1 tsp grated ginger
1 tsp chilli paste
1 tsp soy sauce
1 tsp black vinegar
1/4 tsp sesame oil
1-3 Tbs coconut Oil to cook in
CURRY NOODLES
400g rice noodles, cooked according to directions
1.5 Tbs curry paste
1 can coconut milk
Juice of 1/2 a lime
1/2 tsp soy sauce
1/2 cup dry roasted peanuts
1/3 cup coriander leaves
1/4 cup spring onions, finely sliced
Preheat oven to 180 degrees celsius. Line a baking tray with parchment paper
Place green lentils (cold) and all other meatball ingredients in a food processor and pulse to combine. You want there to still be some texture and the mixture to be dough like enough that you can take spoonfuls from it and it will hold it’s shape. Feel free to add a little more flour to dry it out, but you don’t want it dry!
Heat a heavy based large fry pan on high to medium heat. Add oil and once hot add teaspoons of meat ball mixture. Do not over crowd the pan, turning the meatballs can be delicate and if you have enough room you can use the side of the pan to help you flip them and create a rounder shape.
Once browned on two sides transfer meatballs to the preheated oven. Repeat until you’ve used all the mixture. Cook for a further 30 minutes.
Meanwhile add curry paste to a medium heavy based sauce pan, fry for few minutes until fragrant, add coconut milk and bring to the boil then turn down to a simmer and cok for 5 minutes. Add lime juice and soy and check seasoning.
Add 1/3-1/2 a cup of curry sauce to your cooked, warm noodles and stir to coat. Add meatballs to remaining sauce in the span and stir gently to coat, allow to simmer for a few minutes. Divide noodles among plates and serve with meatballs on top then drizzle in any remaining curry sauce. Sprinkle the peanuts, coriander and spring onion over the top.