dinner tonight – My Whisk and I

Prawn Curry

April 21, 2024April 19, 2024by Karen ClaassenLeave a Comment

30ml olive oil
15ml turmeric
15ml ground coriander
15ml ground cumin
30ml curry powder
1 kg prawns, shelled and deveined

Curry sauce:
30ml vegetable oil
1 onion, chopped
3 cloves of garlic, minced
1 green chilli, chopped
10ml ground ginger
15ml curry powder
5ml ground cumin
5ml ground turmeric
15ml ground coriander
2 x 400g tins chopped tomatoes
250ml coconut milk

Pour the olive oil into a large mixing bowl and add the turmeric, coriander, cumin and curry powder to it. Mix through.
Add the prawns and stir to cover with the spice paste. Set aside for 30 minutes.
Place a saucepan on medium heat, add the vegetable oil and onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the green chilli, ginger, curry, cumin, coriander and turmeric and cook for 30 seconds.
Now blitz the two tins of tomatoes and add it to the saucepan.
Turn down the heat and simmer the mixture for 10 minutes.
Add the marinated prawns, pour in the coconut milk and simmer for another 10 – 15 minutes.
Serve the prawn curry with fresh coriander and steamed rice.

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Saucy Chicken

April 3, 2023April 1, 2023by Karen ClaassenLeave a Comment

200g bacon, diced
4 chicken breasts, skin removed
125ml flour
60ml panko breadcrumbs
5ml salt
60ml vegetable oil
60ml butter, cubed
60ml flour
625ml chicken stock
80ml milk
10ml Worcestershire sauce
5ml onion powder
5ml dried tarragon
2,5ml salt

Place a heavy-bottom saucepan on medium heat.
Add the bacon and cook until crispy and browned. Remove from the pan.
Place the chicken breasts on a flat surface and halve them horizontally so that you have 8 thin chicken portions.
Mix the flour, breadcrumbs and salt together in a shallow dish.
Coat the chicken generously with the flour mixture.
Pour the vegetable oil into the saucepan and allow it to warm up.
Fry the breasts for 3minutes per side, remove from the saucepan and set aside.
Remove the oil from the saucepan and wipe it clean with paper towel.
Now add the butter and allow to melt over medium-high heat.
Sprinkle in the flour and stir around until it forms a paste. Cook for one minute while stirring.
Gradually pour in the chicken stock and milk and whisk continuously.
Now add the Worcestershire sauce, onion powder and tarragon.
Reduce the heat to a simmer and add the chicken back into the sauce.
Sprinkle over the bacon and simmer for 5 – 10 minutes.
Serve the chicken and the sauce on creamy mashed potatoes.

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Tomato Tart

March 15, 2023March 14, 2023by Karen ClaassenLeave a Comment

1 x 400g roll Today puff pastry
egg wash: 1 egg yolk + 15ml water beaten together
4 large tomatoes
a handful of basil
olive oil
balsamic vinegar

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet)
Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through!
Whisk together the egg yolk and water and lightly brush the pastry all over.
Refrigerate until needed.
Fill a large pot with water and bring it to the boil.
Make a cross incision (x) in the tomato skin on the bottom.
Fill a large bowl with ice water.
Now lower the tomatoes into the boiling water and simmer for 1 minute.
Remove with a slotted spoon and immediately plunge it into the ice water.
Remove the skins once they start to curl back from the flesh.
Halve the naked tomatoes horizontally.
Remove the pastry from the refrigerator.
Place a basil leave in the centre of each of the marked squares.
Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil.
Season with salt and pepper and bake for 25 minutes.
Remove the tart from the oven and drizzle with balsamic vinegar while very warm.
Slice the tart into 8 portions and serve as a side.