[CH] Those recipes...
Doug Irvine (dirvin@bc.sympatico.ca)
Fri, 04 Jun 1999 11:02:58 +0000
OK...I can take a hint(actually six of them!) Here are the two modified
recipes from Bob Boston's MacChef collection...first, the curry:
Cauliflower and Potato Curry
2 lbs cauliflower
5 red potatoes
1 inch knob of fresh ginger root
1 medium sized Vidalia or other good onion
2 habs, chopped fine
1 tbls good madras curry powder
2 tbls butter or marg
1 tbls olive oil
2 tsp turmeric...do not skimp on this
2 tsp salt
1/4 to 1/3 cup chicken stock
Break the cauliflower into florets, and soak in cold water. Peel the
potatoes, mostly, leave some skin on, or if small potatoes, clean and
leave whole. Melt the butter or marg and add the oil, then fry the
ginger, and the onion and the chiles over very low heat, until onion
transparent, then add the turmeric, raise the heat and add the drained
cauliflower and the potatoes, stirring around well, add a little of the
stock, salt and cook over low heat, covered, for about ten minutes.
Check for dryness, add the curry powder, and more stock if required, and
continue cooking, until potatoes are tender, but not mushy....do not
mash the vegetables.
This is comfortably hot, if more heat needed, add more chiles! A really
great dish
which was made even greater by the addition of the chiles.
Skillet Chicken and Rice with Peppers
1 lb of chicken breast
1 cup mushrooms, chunked
3 carrots, cleaned and roll cut
3/4 cup Thai rice
1 small onion chopped
2 serrano peppers, chopped seeded
2 garlic cloves, chopped
1 cup chicken stock
1/2 tsp salt or less
Cut up the chicken into bite sized pieces, and marinate in one tbls dry
sherry, dash of salt, 1/2 tsp sesame oil and one tbls cornstarch, more
or less. Let this marinate in the fridge for up to 24 hours. In a 2 qt
saucepan, add about one tbls peanut oil, and stir fry the chicken pieces
until browned. Hint...get pan HOT before adding the oil, and then it
will not stick. When meat is browned, remove and add vegetables, and
stir this around for a minute or two, then add the rice, salt and stock,
bring to simmer, and put chicken on top, cover and simmer for 15
minutes, timed. When timer goes off, remove from heat, and let stand,
covered for another five to ten minutes....serve this with the curry,
and Nectarine Chutney
which I posted either last year or the year before....anyone wants it
again, holler!
Cheers, Doug in BC