February _ 2017 _ with a glass

If you like Japanese soba noodles and don’t mind a typical coarse texture of certain grains, you might be tempted to test this combination of buckwheat and mushrooms in crisp thin layers of Greek filo rolls. Tandoori chicken curry sauce recipe I can only hope you will love the results as much as I did. If you have never tasted buckwheat, forget all the health benefits you have heard about (I know it puts some people off…) and see it as I do: just another delicious fuss-free carb, versatile enough to go with Greek pastry or spicy Korean meals.

I know many people put it in the same bag as quinoa or other recent wonder food discoveries, but in countries where buckwheat groats/grains have been eaten for generations (Ukraine or Poland, for example) it’s simply an alternative to rice, potatoes, pasta or bread. Chicken katsu curry sauce recipe The traditional method is to toast the grains before selling them and I advise against the non-toasted version (see the TIPS below). Chicken curry ingredients recipes In Poland it’s eaten mainly with meat or mushrooms (or both) in sauce, but sometimes also as a filling in dumplings; I guess there are also some regional dishes I’m not aware of. Chicken curry homemade recipe I grew up eating buckwheat quite regularly topped with meat in sauce and I’m pretty sure my mum never insisted on it as being healthy (the way she did with some vegetables…). Simple curry paste recipe This attitude made me appreciate buckwheat the way it is: beautifully nutty scented, strong-flavoured carb that nowadays reminds me at the same time of Polish and Japanese cuisines (a curious and rare coincidence!).

It might be seen as a step too far by some of my dear visitors, but I see buckwheat most of all as a nice change from rice in many Asian dishes.


Simple curry sauce recipe using curry powder After many experiments I realised it’s more versatile than I thought! I find it perfect with spicy Korean dishes, such as bibimbap or the Chicken Simmered in Gochujang Sauce. Red curry paste recipes using It’s also delicious when replacing… rice in fried rice! Because of its nutty strong flavours, it pairs perfectly with mushrooms, such as in this Japanese-inspired eringi and teriyaki version.

When experimenting with buckwheat never forget a sauce (either served on top, aside or mixed into the dish) because buckwheat is very dry. Red curry paste recipe chicken I have served these rolls with the spicy Gochujang and Sour Cream/Yogurt sauce and it was just perfect:

TIPS: If you have never had buckwheat, make sure you buy a toasted version (the colour is medium to dark brown, while the non-toasted is light greenish), which is the traditional one and which has these unique wonderful nutty flavours. Easy thai green curry recipe using paste The non-toasted one is bland, softer and, just like many people who grew up with toasted buckwheat, I hated the non-toasted form when discovered accidentally in a health food aisle in Switzerland.

Cooking buckwheat is not difficult, but follow the below instructions because it quickly becomes mushy and inedible. Easy thai green curry paste recipe The result should be dry and crunchy.

Do not omit fresh parsley! It suits perfectly the mushroom and buckwheat mixture.

Make sure you have another sheet or two of filo pastry just in case… The mushrooms might lose more or less water and you might want to put more or less filling in each roll.

If, on the other hand, you have leftover filling, you can add some vegetables, even some meat leftovers, and prepare it like stir-fried rice, adding some soy sauce, putting a poached or fried egg on top…

The soy sauce is not obligatory. Thai curry paste recipe green You can add some more salt to taste or nothing.

Ingredients (serves two if eaten with a salad as a main course):

6 – 7 sheets of filo pastry (make sure you have one or two more, just in case you have more filling to use up)

200 ml (about 6.8 oz) uncooked toasted buckwheat groats + 1/2 teaspoon salt

6 tablespoons low-sodium soy sauce or 3 tablespoons normal soy sauce (I use Japanese soy sauce, but if you use Chinese, choose the light coloured one)

oil for stir-frying and for brushing the rolls (you can use melted butter to brush the rolls)

Throw the buckwheat into the pan and let it cook partially covered at medium heat for about ten minutes.

Lower the heat and let it simmer, fully covered, for about 5 more minutes.

The water should be completely absorbed by the grains. Thai curry paste recipe jamie oliver If it’s not absorbed yet, put the pan aside, leaving the cover on and it will get absorbed without cooking too.

As soon as it’s absorbed, don’t uncover the pan and put it aside keeping it warm, for example wrapped in a blanket, though in this dish you use the buckwheat cold, so simply don’t lift the cover and prepare the rest of the filling.

Heat 1 tablespoon oil in a pan and stir fry the shallots at medium heat.

Stir-fry the mushrooms in another tablespoon of oil until they start losing volume, season them with salt and add to the shallots.

Finally add the buckwheat groats, the soy sauce and the chopped parsley.

Season with freshly ground pepper and combine all the filling ingredients.

This wonderful one-pot meal is a perfect example of how my Asian food experiments evolve throughout months or years: first, they typically become spicier, more garlicky (if it suits them); then they get adjusted to my lazy nature, becoming easier and eliminating side-dishes, requiring even less dish washing… This one started with the Hawaiian Shoyu Chicken, to which I added gochujang and lots of garlic, then one day I threw in some celery (avoiding the necessity of a side dish) and, finally, I ha the idea to complete it with the cylindrical tteok rice cakes creating a delicious easy one-pot meal.

Tteok (?) is a Korean word weirdly translated as “rice cake”. Thai curry paste recipe vegetarian Contrary to what most Asian cuisine neophytes think (“rice cakes” exist in some other cuisines too), rice cakes are savoury and I would rather compare them to gnocchi. Thai curry paste recipe Of the two most famous kinds – coin-shaped flat ones and cylindrical ones – I prefer the latter, much chewier and thicker, and actually find them highly addictive. Simple thai red curry paste recipe The flat ones are cooked in a mild typical New Year soup ( tteoguk), while the cylindrical ones are most often simmered in a sweet & fiery sticky sauce ( tteokboki). Easy red thai curry paste recipe Cylindrical tteok can be found in two sizes and my favourite are the smaller ones (probably because I eat less of them…) and you see them at the above photograph. Homemade chip shop curry sauce recipe Whether big or small, I find my favourite tteok extremely versatile: I stir-fry them and add to different soups and sauces, not only Korean (they work perfectly with the remains of Indian or Thai curry…). Homemade curry paste recipe If you find them refrigerated, they freeze very well (I usually freeze individual portions) and if you buy them frozen, don’ thaw them; once at home, quickly divide them at home into portions and have fun experimenting!

If you don’t have rice cakes, you might want to try Shoyu Chicken in Gochujang (with or without celery):

TIPS: This dish is easily reheated or defrosted, but if you are sure you’ll want to keep it for later use, it’s better to cook it without rice cakes which are less chewy when reheated and without celery, which becomes too soft (for me). Homemade japanese curry sauce recipe Remove the sauce’s and chicken’s amount for later use and add the celery and rice cakes only to the same-day portion.

If you don’t like having bones in your bowl or plate, remove them before serving, but don’t use boned chicken legs. Recipes with thai red curry paste Bones add lots of wonderful flavours.

If you like soft chicken skin, leave it. Low fat curry paste recipe I always use skinned chicken legs when simmering because I hate soft skin (I love it crisp from the oven though!).

2 small chicken legs (cut into two pieces), without skin or two big thighs

100 ml (about 3 fl oz) low-sodium Japanese soy sauce (or 70 ml of “normal” soy sauce)

2-4 celery stalks, cut into bite-sized pieces (“threads” removed)

Bring all the sauce ingredients to a boil (apart from the four last ones : sesame seeds, rice cakes celery and oil).

Lower the heat, put the chicken into the sauce, cover (add more water if needed) and let it simmer for at least one hour until the meat falls apart from the bones (if the chicken has actually walked, i.e. Low fat indian curry sauce recipe free range or organic) it might take two hours.

Add the rice cakes and let them simmer until they become thicker (it takes usually about 15 minutes). Low fat chinese curry sauce recipe Add the celery and let it simmer until the celery is soft enough. Recipe for thai red chicken curry with curry paste I like it crunchy, so I add it ten minutes before the end, but you can add together with rice cakes (it will cook 20 minutes and will be soft).

Sprinkle with toasted sesame seeds, green onions and with sesame oil.

This entry was posted in Asian (vaguely), Chicken and Turkey, Hawaii, Korean and tagged Gochujang, Hot on 15th February 2017 by Sissi. Recipes using thai red curry paste Chicken with Curry Leaves from Andhra Pradesh (Kodi Gasi)

When I ordered The Essential Andhra Cookbook: with Hyderabadi and Telengana Specialities by Bilkees I. Red curry paste recipe thai Latif I didn’t know much about this part of India (I even had to check on the map…) apart from the extensive use of my beloved curry leaves by its inhabitants. Thai red curry sauce recipe easy Now, having tested only one recipe from Ms Latif’s humble looking book, I know I have found a precious addition to my cooking library. This chicken dish might seem similar to any another Indian curry, but it is really unique. Like many Indian dishes I know, it’s packed with spices and laced with creamy coconut flavours, but it has a unique, clean touch and a tantalising new aroma I got quickly addicted to.

If you have never tasted curry leaves, they are small, highly aromatic and grow on Murraya koenigii trees. Thai red curry paste recipe chicken They are particularly popular in southern parts of India and, contrary to bay leaves, they are cooked fresh and are actually eaten. Creamy curry pasta sauce recipe They are usually fried at the beginning together with onions and sometimes also used as a topping (in the above dish they appear in both). Creamy coconut curry sauce recipe Thanks to their wonderful unique aroma, they change the flavours of the final dish and make it very special. Easy thai green curry recipe with paste After dozens of meals in Indian restaurants in several European countries I had never had the occasion to taste them (no comment, but you can imagine my angry face) until I started to cook from Rick Stein’s India. Thai curry paste recipe red I fell in love as soon as I took the first bunch of leaves from the shop: their pungent smell was so amazing, so complex, I couldn’t stop myself from sniffing my shopping bag throughout the whole trip back home….

Since curry leaves are now very difficult to get in fresh form in Switzerland, whenever I have an opportunity to buy them, I vacuum pack small portions and freeze them because dried form loses much of its aroma (not to mention the texture which makes leaves too thick to eat). Buffalo wild wings thai curry sauce copycat recipe (If you don’t have a vacuum packing machine, before freezing, wrap the leaves in plastic film as tightly as you can). Hot curry paste recipe If you want to taste fresh curry leaves and don’t find them in your local Indian shop, you can easily order them on internet (they are not only grown in Asia, but also in the US!). Thai kitchen red curry paste chicken recipe Write to me if you need precise information about internet sources I’ve found. Thai red curry paste recipe sanjeev kapoor In short, do whatever you can to get fresh leaves. Thai red curry paste recipe bbc At worst you can use dried ones, but they are not even half as good…

I don’t have access to good quality fresh coconut or frozen fresh coconut, so, as I often do, I have used here coconut milk instead (my experiments with dried coconut in curries have always been a failure, so I stopped trying). Easy thai red curry paste recipe I have cut down on frying oil and had to modify also the cooking process and adapt it to a lower amount of fat. Thai red curry paste recipe authentic Apart from that, I have slightly tweaked ingredients’ amounts, used chicken breast instead of whole chicken, shallots instead of onions, and so on… so check The Essential Andhra Cookbook for the original recipe.

TIPS: If you like this curry as much as I do, I advise preparing a big batch of masala and either keeping it in the fridge (it will keep for five days) or even freezing it in small portions. Thai red curry paste recipe vegetarian Then you stir fry onions and curry leaves, take a protein source (meat, seafood or paneer, and why not tofu?) or a vegetable to the masala, add some water and the quick delicious meal is ready in no time at all!

4 long fresh red chilli peppers (choose the variety according to your heat resistance), sliced

First prepare the masala. Thai green curry paste recipe Roast the whole spices in a pan (make sure they don’t burn and take the pan off the heat as soon as they start to yield a strong but pleasant smell).

Grind the spices in a coffee grinder, spice grinder or in a mortar.

Mix well with the remaining ingredients in a food processor until you obtain a thick sauce.

Heat the oil in a shallow pan and stir-fry approx. 2/3 of the shallots with half of the curry leaves.

When the shallots start becoming soft, add the chicken pieces, salt them and stir-fry until slightly browned.

Add the masala, about 200 ml water and let the dish simmer until the chicken is cooked.

Stir-fry the remaining shallots and curry leaves until the onions are slightly browned.

Serve this curry with fried shallots and curry leaves on top. Thai green curry paste recipe nigel slater It’s excellent with naan.

This entry was posted in Chicken and Turkey, Indian and tagged Hot on 2nd February 2017 by Sissi.

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