Chicken Breast with Thai Green Curry Sauce

  • 1 red chili
  • 1 stalk of sereh
  • 1 can of coconut milk (400 ml)
  • 2 tbsp of sugar
  • 3 tbsp of Thai fish sauce
  • 3 cm of fresh ginger root, peeled
  • 1 lime
  • butter
  • 4 chicken breastsKipfiletTGC
  • salt & pepper
  • fresh coriander/cilantro
  • pandan rice
  • paksoi/bok choi
Clean the red chili and cut it into very thin strips.

Chop the stalk of sereh into large chunks.

In a pan mix coconut milk with sugar, fish sauce, chili strips and chunks of sereh.

Clean the peel of the lime, peel the ginger root and grate the lime peel and ginger root above the pan. Add the juice of the lime as well.

Bring the mixture to the boil and put on a low heat and reduce in about 15 minutes.

Heat butter in a frying pan, lightly salt and pepper the chicken breasts and fry them in the pan in about 10 minutes on a medium heat. Turn after 5 minutes.

Cook Pandan rice according to the instruction on the package.

Chop up the coriander.

Cut up the paksoi and swiftly stir fry (first the stalks, then add the leaf)

Take the chunks of sereh out of the sauce.

Take the chicken breast out of the pan and cut in thick slices and put on the plates.

Pour over the curry sauce.

Serve with Pandan rice and paksoi.

 

This recipe was originally published in Dutch on the AH Recepten website.

This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu. 

Advertisements

Red Lentil soup

  • 300 grams of dried red lentils
  • 1 can of peeled tomatoes or tomato cubes
  • 1 can of coconut milklentil soup
  • 1 red pepper
  • 1 onion
  • 1 cloves of garlic
  • 1 liter of vegetable stock
  • 1 tsp of ground coriander (cilantro)
  • 2 tsp of ground curry
  • 2 tsp of ground cumin
  • 1 tsp of ground curcuma
  • pepper and salt
  • pinch of cinnamon
  • a handful of green garden peas
  • olive oil
  • fresh koriander (cilantro)

Finely chop the onion and cloves of garlic

Cut the red pepper in length, cut of the ends and remove the core and seed

Put some olive oil in a skillet and shortly fry the onion and garlic until translucent

Add the ground coriander, curry, cumin and curcuma and fry all of it for a while

Add the tomatoes (incl. the liquid in the can) and stir in

Add the vegetable stock and lentils

Add the red pepper to the soup and bring the soup to a boil

Add half of the can of coconut milk and stir in

Have the soup boil 20-30 minutes until the lentils are done

Puree the soup with a (handheld-)blender

Add a pinch of cinnamon and salt and pepper to taste

Stir in the other half of the coconutmilk, and add the garden peas

Serve the soup with fresh coriander (cilantro)

 

This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu. 

Dutchie’s Home Made Bolognese Sauce

  • 2 stalks of celery, cut in to small pieces (remove the tough threads on the outside if you don’t like those)
  • 114 g carrot, in grove stukken gesneden
  • 1 onion, gepeld and cut in 4 pieces
  • 2 cloves or garlic, peeled
  • 4 strips of bacon
  • 400 g lean minced beef
  • 1 tbsp of fresh Italian herbs, cut finely
  • Red wine (optional)
  • 500 g passata
  • Olive oil
  • Food processor
  • Skillet

Wash the celery, remove the thougher threads on the outside, and cut into pieces.

Put the pieces of celery, carrot, onion, garlic cloves and strips of bacon in the food processor and mix until all cut into fine pieces.

Heat the skillet, drop in some olive oil and roast the vegetable-bacon mixture softly in the pan until most of the liquid has evaporated and starts sticking to the bottom of the pan.

Add the minced beef and herb mixture and bake until the minced meat is browned.

Put in a swig of red wine and continue to bake until most of it has evaporated.

Add the passata and fill half of the empty bottle or carton with water, shake and add to the sauce.

Bring the sauce to a boil and then lower the fire and have the sauce simmer for at léast 20 mins (or even longer is you have time, even up to a few hours, it will only make the flavours get better and better).

Enjoy!

 

This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu. 

Thai Green Curry

Thai Green Curry with chicken breast and vegetables – serves 4

Ingredients:

  • 1 red onion
  • 1 courgette
  • 2 tomatoes
  • 1 large or 3 medium carrots
  • 1 small cucumber
  • 1 red pointed sweet pepper
  • 1 small chilli pepper
  • 150 g of Thai green curry paste
  • 200 g of coconut milk
  • 300 g of chicken breast.
  • Pandan rice
  • Oil

Preparation:

Cook the rice per instructions on the package.

Finely dice the red onion, and chilli pepper. Cut the chicken breast in small pieces.

Cut the pointed sweet pepper, tomatoes, carrot, courgette and cucumber in small pieces.

Heat some oil in a frying pan and brown the chicken breast.

Add the onion and fry with the chicken breast for about 2 minutes over medium heat.

Add the vegetables and the chilli pepper (to taste) and fry for another 4 minutes over high heat.

Add the green curry paste and fry for 2 more minutes over medium heat.

Add the coconut milk, mix well, bring it to a boil and have it stew for about 10 minutes over low heat.

Serve the curry with the rice.

This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu.

Corbasi (Turkish Red Lentil Soup)

Serves 4
25 minutes prep + 1 hr cooking time
Ingredients
  •  1 diced onion
  • 2 carrots, in large chunks
  • 1 tablespoon of dried mint
  • olive oil
  • 4 small potatoes, in cubes
  • 1 tablespoon of tomato puree
  • 1 tomato, in cubes
  • 3 mushrooms, in cubes
  • 200 grams of red lentils
  • 2 teaspoons of salt
  • 1 lemon, in parts
You will need a large soup pan and blender or food processor to puree the soup
Preparation
Put a little bit of olive oil in the pan and fry the onions, carrots and mint.
Add the potatoes, tomatopuree, tomato, mushrooms and lentils.
Fill the pan with about 3 liters of water* and bring it to a boil.
Have the soup simmer for about 1 hour (the carrots should be soft)
Add the salt and puree the soup.
Serve with parts of lemon.
*for better taste I prefer to use vegetable stock

This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu. 

Pangasius in mustard sauce

Ingredients (serves 4)

4 pangasius filets
150 ml fish stock (or chicken / vegetable stock)
350 gr cherry tomatoes
50 gr butter
2 shallots
2 cloves garlic
1 bunch chervil
200 ml cream
2 tablespoon sour cream
2 tablespoon grainy mustard
1/2 lemon, the juice
pepper – salt – olive oil

Preparation

Pre-heat the oven at 180C.

IMG-2415Put the cherry tomatoes in a baking tray. Season with pepper and salt and pour over some olive oil. Bake them in the preheated oven for about 10 minutes.

Wash the pangasius filets and pat them dry with some paper-towel. Season with pepper and salt and bake them in the butter until golden brown on both sides. Take out of the pan and keep warm.

Finely mince the garlic and shallots. Wash the chervil and chop it coarsely.

In the cooking juices of the pangasius filet fry the onions and garlic.

IMG-2414Then add the cream, the sour cream and the mustard and mix it together. Add the lemon juice. Then bit by bit add the stock, until the sauce has the desired consistency.

On a low heat, mix everything together and season with the chervil and some more pepper and salt, to taste.

Serving

Put the pangasius filets back into the pan and serve with the cherry tomatoes on top.

IMG-2418

 

This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu. 

Asparagus Quiche

Ingredients for a 23 cm ∅ quiche 

  • ready made dough Quiche 4for quiche base (or make it yourself)
  • 500 gram white asparagus
  • 6-8 slices of cooked or grilled ham
  • 2 eggs
  • 3 egg whites
  • a bit of milk
  • 2 tablespoons of cream cheese with herbs
  • pepper & salt
  • fresh chives

Pre-heat the oven at 180°C.

Peel the asparagus with an asparagus peeler and cut off 2 cm from the bottom.

Cook the asparagus for 15 minutes until done.

Grease a 23 cm ∅ quiche tin and cover the bottom and sides with the quiche dough

Put the asparagus in the quiche tin next to each otherQuiche 1

Put the slices of ham in between the asparagus

Whisk the eggs together with a bit of milk, and add pepper & salt to taste.

Quiche 2Pour the egg mixture over the asparagus and ham.

Crumble the cream cheese on top.

Bake in the oven at 180°C for 20-25 minutes.

Finely chop the fresh chives, and sprinkle over the quiche before serving.

This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu.