Ingredient: Chicken

NEW RECIPE: Quick Thai Green Curry – TOP 5 FAVORITE RECIPE –

thai green curry1 text

Preparation time: 8minutes

Cooking time: 25-30minutes

Ingredients: 

  • 3 spring onions
  • 1 dash red chilli flakes
  • ½ tsp ginger powder
  • 2 garlic cloves
  • 1 tsp · thai fish sauce
  • 1 bunch fresh coriander
  • ½ bunch fresh parsley
  • 3 tbsp water
  • 2 tbsp oil
  • 1 chicken pieces
  • 1 green bell pepper
  • 1 can coconut milk
  • salt and pepper to taste

Method

Place chopped spring onions, garlic, parsley, coriander, ginger, red chilli flakes and 2-3 tbsps. of water into a blender and blend until it turns into a paste.

prep2

Next heat the oil into a large frying pan and cook your chicken pieces until evenly brown, then transfer onto separate plate. A

  • dd more oil if needed into the frying pan and fry the sliced bell pepper for 2-3 minutes.
  • After
  •  add your green paste you prepared at the start and stir fry for 2-3 minutes. R
  • eturn the chicken back into the frying pan with the paste and green peppers, then add in your coconut milk and
  • season with salt and pepper to taste and boil.

Once boiling reduce heat and cover, simmer for 8-10 minutes.

prep4

Next remove the chicken from the mixture with the green peppers (you might want to sieve it) and place remaining mixture on boil for another 10 minutes until it becomes bit more thicker.

R

  • eturn the chicken and bell pepper to the green curry sauce stirring well and cook on medium heat for 3 minutes till its warm through out.

 Serve with hot rice and enjoy! 

thai

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Categories: 30minute meals, Ingredient: Chicken, Thailand, Top 5 favourite meals, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

My chicken and mushroom pithivier with a courgette twist! – RECIPE & VIDEO

Hey guys, after making a yummy roast chicken dinner for family last weekend. I had leftover chicken, so decided to try a go at making Pithivier (French dish using puff pastry). Usually Pithivier is a sweet ‘pie’ but you can also make savory versions, so I made myself chicken and mushroom pithivier with some courgettes I had also leftover in the fridge.

To go straight to the video, scroll to the bottom.

To my surprise, this dish is now my top 5 favorite meals!!

Prep time: 35-40mins

Cooking time: 35mins

Ingredients:

  • leftover chicken, shredded
  • 2 chicken stock cubes
  • hot water
  • handful of chopped mushrooms
  • spring onions, chopped
  • 2 onions, chopped
  • 3 garlic cloves, diced
  • salt & pepper to taste
  • puff pastry – shop bought version (I know, bit lazy but perfectly fine!)
  • 1 egg
  • 1 courgette, sliced
  • cooking oil
  • 50g butter

Method:

  • First preheat oven to 190 degrees Celsius and start by preparing your ingredients. Such as, shredding the chicken, slicing the onions and garlic, mushrooms, the courgette and putting the kettle on!
  • Once those are done, in a large frying pan on medium-high heat add a bit of cooking oil just enough to cover the pan and start frying your onions and garlic, approx. 5mins.
  • Next add in your chopped mushrooms and spring onions into the frying pan and stir well.
  • Add your butter now and fry altogether for approx. 3mins.
  • While that’s frying, on the side, in a small cup add your 2 chicken stock cubes and add a 1/4 cup hot water, not too much as it’ll make the mixture wet once added. Stir until it dissolves and leave to one side.
  • Next add in your chopped courgettes and fry for 5mins approx.
  • Now add in your chicken stock and stir thoroughly into the mixture. You would want this to fry for 5mins with the aim of evaporating most of the water by drying out the mixture, but be careful not to burn. This will prevent the Pithivier having a soggy bottom.
  • Season with salt and pepper to taste and turn off heat and cover. Leave to one side.
  • Now it’s time to prepare the puff pastry, if your using ready made like myself, make sure it hasn’t been in the fridge for the past 2hours. This will make it much more easier to roll as it’ll be room temperature.
  • Divide the pastry in half, using the first half start rolling out your dough into a circle. The using a large salad bowl as a template, cut round the dough. If you don’t have a large salad bowl, don’t worry, you can always make a paper template, the diameter I used was 11inches wide.

  • Place circle into a prepared baking tray.
  • Next start making another circle with the other half of the pastry. But this time, cut 1inch wider from the salad bowl – 12inches.

  • Place 2nd circle to one side on a floured surface.
  • Any leftover pastry can be used for decoration on top of the Pithivier.

  • Now add your chicken and mushroom mix into the center of the circle in the baking tray.
  • With the 2nd circle, place on top and seal around the edges with water and pressing down with your thumb.

  • Add your decoration and seal them on using water again as the ‘glue’. Make sure you make a hole at the top of the pie as well.
  • Using 1 egg, whisk the egg in separate bowl and using a pastry brush, spread evenly over the pastry so it makes a golden crust once cooked.

  • Place in hot oven for 35mins or until golden brown.
  • Serve warm, enjoy!!!

Served great with potatoes!

For the VIDEO Tutorial which I also made for this recipe accompanied by lovely french instrumental music, visit:

http://www.youtube.com/watch?v=1PAT5hk12Hw&feature=plcp

(link will open in new window)

You can also click on the picture below…

Let me know how you get on and even tweet me your pictures! @ thewanderincook

Don’t forget we’re also on Facebook, Like to get updates on the latest recipes coming up on my blog!

http://www.facebook.com/thewanderingcook786

Happy cooking!

xxx The Wandering Cook 786 xxx

Categories: French, Ingredient: Chicken, Pie, Top 5 favourite meals, Uncategorized, Winter foods | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

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