Kane's Kitchen - 24th April 2012 - Beef Massaman Curry

Beef Massaman Curry

Serves:  4    

Prep Time:  15 mins

Cook Time:  90 mins

What You’ll Need:

• 800g chuck steak or gravy beef, cut into 3cm cubes
• Peanut oil
• 4 tbsp Massaman curry paste (use any store bought one)
• 2 cups coconut cream
• 1 cup coconut milk
• 1 cup water
• 1 brown onion, cut into wedges
• 3 medium potatoes, cut into quarters
• 2 tbsp fish sauce
• 2 tbsp palm sugar (can substitute with brown sugar)
• 2 tsp ground cardamom
• 1 cinnamon stick
• 1 tbsp tamarind paste
• ¼ cup roasted unsalted peanuts
• Naan bread or jasmine rice to serve

What You’ll Need To Do:

1.            In a large, heavy-based saucepan, add the curry paste and fry over a medium heat for about 3 minutes to release the flavours.  Stir continually, adding some of the coconut milk if the mixture starts to stick.   

2.            Add the beef and fry until the beef is sealed, about 2-3 minutes.

3.            Add the coconut cream, coconut milk, palm sugar, cinnamon and cardamom and bring to the boil.  Simmer, uncovered, for 45 minutes, stirring constantly.  If the mixture starts to thicken or looks too thick, add the water.

4.            After 45 minutes, add the onions, potato and peanuts.  Simmer for 30 minutes more. 

5.            For the last 15 minutes of cooking, add the fish sauce and tamarind paste.  Taste for seasoning and adjust where necessary.  Cook for 15 minutes more or until the potatoes have softened. 

6.            The sauce should have thickened slightly.  If it hasn’t, add 1 tsp cornflour dissolved in 1 tsp water to the curry. 

7.     Serve with jasmine rice or naan bread.  

Kane's Kitchen - 17th April 2012 - Chicken Cacciatore

Chicken Cacciatore

Serves:  4    

Prep Time:  15 mins

Cook Time:  30 mins

What You’ll Need:

• 4 chicken drumsticks
• 4 chicken thighs
• 2 tbsp plain flour
• Olive oil
• 1 large onion, diced
• 2 sticks celery, chopped
• 2 carrots, chopped
• 150g sliced pancetta or prosciutto
• 3 cloves garlic, chopped
• 125g mushrooms, sliced
• 150ml white wine
• 400g canned chopped tomatoes
• 1 tbsp tomato paste
• 2 tsp brown sugar
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tbsp chopped fresh rosemary
• 150ml chicken stock
• 2 bay leaves
• ½ cup pitted Kalamata olives
• 2 tbsp flat leaf parsley, chopped, for garnish

 What You’ll Need To Do:

1.      Dust the chicken pieces in flour and fry in some olive oil in a heavy based saucepan until brown.  Set aside.

2.        In the same saucepan, add some more oil and sauté the onions, garlic, celery, carrot and pancetta until soft.  Add the mushrooms and cook for a further 2 minutes. 

3.        Return the chicken to the saucepan and add the white wine.  Cook for two minutes. 

4.        Add the tomatoes, brown sugar, balsamic vinegar, lemon juice, tomato paste, rosemary, bay leaves and chicken stock.  Bring to the boil, then simmer, covered, for 20 minutes. Stir occasionally.

5.        Add the olives and cook for a further 10 minutes. 

6.        If desired, for a thicker sauce, remove the chicken pieces and reduce over a low heat for a further 10 minutes. 

7.        Garnish with parsley and serve with mashed potato or polenta. 

   

Kane's Kitchen - 3rd April 2012 - Caramel Easter Egg Slice

Caramel Easter Egg Slice

  

  

Serves:  12  

Prep Time:  20 mins

Cook Time:  5 mins

What You’ll Need:

• 200g shortbread biscuits
• 90g unsalted butter, melted
• 400g dark chocolate
• 300ml cream
• 2 tbsp golden syrup
• 1tbsp unsalted butter
• 80g desiccated coconut
• 250g caramel Easter eggs

 What You’ll Need To Do:

1.        In a blender, pulse the shortbread biscuits until crumbly.  Add the melted butter and pulse until combined.

2.        Line a 27cm x 17cm slice tin with baking paper.  Press the shortbread and butter mixture evenly into the bottom.  Refrigerate to cool slightly.

3.        Meanwhile, heat the dark chocolate, cream, golden syrup and 2 tbsp butter in a saucepan over a low heat on the stove.  Heat until the chocolate has melted and the ingredients come together and are combined and “glossy” (about 3-5 minutes).

4.        Take the chocolate mixture off the heat and allow to cool for 5 minutes. 

5.        Stir most of the desiccated coconut through the chocolate mix, reserving some coconut to sprinkle over the top of the slice.  

6.        Take the tin out of the fridge and position one caramel Easter egg per slice portion on top of the shortbread base.  Usually this would be 2 x 6 Easter eggs for the entire tin, but you can put more if you want smaller slice portions. 

7.        Drizzle the chocolate mixture over the Easter eggs.  Tap the tin on the bench to remove any air bubbles.  Top with the remaining coconut and refrigerate for at least one hour, or until the chocolate has set. 

8.        Cut the slice into portions, being sure to include a caramel Easter egg in each portion.

9.        Enjoy!  Happy Easter!  This also is a great gift idea  J