45ml vegetable oil 60ml Thai green curry paste 500ml chicken stock 1 x 400g tin coconut milk 10ml fish sauce 45ml sugar 1,5ml salt 800g chicken breasts, skin removed and cubed 2 aubergines (about 450g in total), diced a small bunch of basil leaves 30ml lemon juice
Place a saucepan over medium-high heat and add the vegetable oil. Add the curry paste and stir-fry for 2 minutes. Pour in the chicken stock and coconut milk and stir to dissolve the paste. Add the fish sauce, sugar and salt. Now add the chicken. Turn the heat to medium-low heat so that the curry simmers lightly. Cook for 20 minutes. Add the diced aubergine and simmer for another 15 minutes. Taste the curry. Add more salt if necessary and also more sugar for a background sweetness. Chop a handful of the basil leaves and add it to the curry. Pour in the lemon juice and turn the heat to low. Cook for 5 more minutes. Serve the curry on a fragrant rice and scatter over some fresh basil leaves.
30ml vegetable oil 1 small onion, chopped 4 cloves of garlic, minced 10ml ginger powder 15ml garam masala 10ml curry powder 10ml ground cumin 5ml ground coriander 5ml smoked paprika 2,5ml turmeric 5ml salt 15ml sugar 250ml vegetable stock 1 x 400g can coconut milk 2 x 400g cans chopped tomato 3-4 handfuls of baby spinach 2 x cans Banana Blossoms
Place a saucepan on medium-high heat and add the vegetable oil and onion. Stir-fry until the onion is soft, add the garlic and cook for another minute. Add the ginger, garam masala, curry powder, cumin, coriander, paprika, turmeric, salt and sugar and stir-fry for a minute or so. Now add the stock and the coconut milk and stir together. Add the chopped tomato and turn the heat down slightly. Allow the curry sauce to simmer for 5 minutes or so – you want it to become slightly thicker. Add the banana blossoms and baby spinach and stir. Simmer lightly for 10 minutes. Serve on a fragrant rice.
1,5kg lamb shoulder or leg, cut into 2cm cubes vegetable oil 10 whole cardamom pods 15ml mustard seeds 2 bay leaves 6 whole cloves 10 black peppercorns 1 stick cinnamon 2 onions, finely chopped 8 cloves of garlic, minced 5ml ground coriander 10ml ground cumin 20ml paprika 15ml ground ginger 5ml crushed dried chillies 5ml salt 2 red chillies, chopped 120ml yoghurt 2,5ml garam masala
Place a heavy-bottom saucepan on a medium-high heat and cover the base with vegetable oil. Brown the meat in batches and set aside in a bowl. Add the cardamom, bay leaves, cloves, peppercorns and cinnamon and stir the mixture for about 1 minute. Add the onion and fry for about 5 minutes. Add the garlic and fry for another minute. Now add the coriander, cumin, paprika, crushed chillies, salt and fresh chillies and stir-fry for another 30 seconds or so. Add the meat and stir through to cover with the spices. Add a spoonful of yoghurt and stir-fry for 30 seconds. Add the remaining yoghurt in the same way, so that the sauce does not split. Pour in 375ml of water and bring the curry to a boil. Turn the heat down to a slow simmer and cover the saucepan with a lid. Cook for 1 hour or until the lamb is tender, stirring frequently. Remove the lid and cook the curry for another 30 minutes, stirring and waiting for the sauce to become beautifully thick. Sprinkle over the garam masala, mix through and serve with fragrant rice.
Preheat your oven to 180℃ and line a baking sheet with baking paper. Combine the flour, salt, turmeric and curry powder in a mixing bowl. Add the cubed butter and rub the mixture together with your fingers until you are left with pea-sized clumps of butter and flour. Add the grated cheddar and pecorino cheese and mix through. Now knead/push the mixture together with the heel of your hand so that if forms a dough ball. It takes a while to come together, just keep kneading/pushing. Lightly flour a work surface and roll the dough to a 5mm thickness. Cut out shapes with biscuit cutters and transfer them to the prepared baking sheet. Bake the biscuits for about 12 minutes. Take them from the oven and cool in the baking sheet for 10 minutes before removing them to cool completely. Store the biscuits in an airtight glass jar.