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Spicy Coconut and Chicken Curry

Dinner for 6 people. Chicken and Almond soup is a full flavoured soup with thyme, peppercorns, potato, almonds; entree is Bacon and Spinach Slice with ricotta cheese, bacon, spinach, and paprika; main course is Spicy Coconut and Chicken Curry which flavours include, coriander, turmeric, ground cumin; dessert is chocolate Mars Bar Cheesecake, chocolate, vanilla, cream cheese on a biscuit base.

Soup

Cream of Chicken and Almond Soup

Ingredients

1½ litres water

3 medium chicken breasts

2 medium onions

4 whole cloves

½ cumin seeds

½ teaspoon dried thyme leaves

10 black peppercorns

3 medium potatoes, chopped

30g butter

1 clove garlic, crushed

1 medium onion extra, chopped

¼ cup slivered almonds

¾ cup thickened cream

¼ teaspoon chopped fresh parsley 

Method

Add water to large saucepan, add breasts, onion, cloves, cumin, thyme, and peppercorns. Bring to the boil, reduce heat and simmer for 1 hour. Remove breasts from stock, cool and refrigerate.

Strain stock into large bowl, cool and refrigerate.

Next day, Remove fat from stock, remove and discard skin and bones from breasts, coarsely chop chicken. Add stock to large saucepan and bring to boil. Add potatoes, cover and simmer for 15 minutes or until tender. Blend or process mixture in batches until smooth. Return to pan. Heat butter in small saucepan, add garlic, extra onion, and almonds. Stir over medium heat until almonds are lightly brown. Blend or process almond mixture and breasts until well combined. Add to potato mixture and bring to boil. Remove from heat and stir in cream and parsley. Reheat without boiling.

 

 

Entree

Bacon and Spinach Slice

Ingredients

1½ sheets ready rolled shortcrust pastry

1 tablespoon oil

1 medium onion, chopped

1 clove garlic, crushed

4 bacon rashers, chopped

250g packet frozen spinach, thawed and drained

2 eggs

250g ricotta cheese

2 tablespoons grated parmesan cheese

½ cup cream

¾ cup evaporated skim milk

1 cup grated tasty cheese

½ teaspoon paprika

 

Method

Lightly grease a 24cm fluted loose-base flan tin. Join pastry sheets to line base. Line tin and press into sides. Place tin on oven tray, cover with baking paper and load with dried beans or rice. Bake in moderately hot oven for 10 minutes or until lightly browned. Remove paper and beans and cook a further 10 minutes or until lightly browned. Allow to cool.

Heat oil in pan and add onion, garlic, and bacon. Cook stirring until onion is soft. Add spinach and cook until spinach is heated through and liquid has evaporated. Cool slightly.

Beat eggs in bowl, add ricotta, parmesan, cream and milk. Whisk until combined. Spread mixture over prepared pastry case. Pour over egg mixture. Sprinkle with cheese and paprika.

Bake in moderate oven for about 40 minutes or until set. Cut into slice and serve with lettuce and small cherry tomatoes.

 

 

Main Course

Spicy Coconut and Chicken Curry

Can be made a day ahead

Ingredients

1 medium onion, finely chopped

2 cloves garlic, crushed

1 teaspoon chilli, chopped

2 teaspoons grated lemon rind

¼ cup lime juice

1 teaspoon turmeric

2 teaspoons ground cumin

1 tablespoon chopped fresh coriander leaves

1 tablespoon oil

1 kg chicken thigh fillets, sliced

¾ cup coconut cream

 

Method

Blend or process onion, garlic, chilli, rind, juice, turmeric, paprika, cumin, coriander, until mixture forms a paste. Heat oil in pan, add paste and cook until fragrant. Add chicken and cook until tender. Add coconut cream. Stir until heated through.

Serve on a bed of rice.

 

 

Dessert

Mars Bar Cheesecake

Ingredients

250g packet plain chocolate biscuits, crushed

125g butter, melted

3 teaspoons gelatine

¼ cup water

375g packaged cream cheese

½ cup caster sugar

1 teaspoon vanilla essence

300ml thickened cream

3 x 60g Mars Bars, chopped

 

Method

Combine crushed biscuits and butter in a bowl, mix well. Press mixture evenly over the base and sides of a 22cm springform tin. Refrigerate until firm.

Sprinkle gelatine over water in a cup. Stand in a small saucepan of simmering water. Stir until dissolved and allow to cool slightly.

Beat cheese, sugar, and essence in a small bowl until soft peaks form. Stir gelatine mixture into the cheese mixture with the cream and Mars Bars. Pour into crust and refrigerate until set.

Decorate top with cream and flaked almonds.

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