collection of recipes that have eastern and western fllavours
TRANSCRIPT
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Wine Sauce
James Peterson, from Fine Cooking #31. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the s
ooned over all.
gredients: 2 tablespoons butter 1 (4 lb) roasting chickens, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces) salt & freshly ground black pepper 1 medium onion, finely chopped 1 medium carrot, finely chopped 1/2 celery rib, finely chopped 2 ounces prosciutto or 2 ounces country ham, finely chopped 3/4 cup dry white wine 3/4 cup chicken stock 3 tablespoons heavy cream (at room temperature) chopped fresh flat-leaf parsley
rections:
Melt the butter in a large skillet over medium heat. Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat fthe skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and resthe chicken. Pour off all but 2 Tbs of the fat from the skillet. Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables aresoftened, 8 to 10 minutes. Add the wine and chicken stock to the skillet and stir to combine with vegetables. Put the chicken back into the skillet. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, andsimmer the chicken in the sauce until cooked through, 20 to 25 minutes. Remove the chicken from the skillet, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquihalf, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the cream, stir to combine, and remove tskillet from the heat. Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoonover the chicken. Sprinkle with the chopped parsley.
Indian spiced red lentil soup
Ingredients
ablespoon vegetable oil
rown onion, finely chopped
cup korma curry paste
re salt-reduced vegetable stock
0g can diced tomatoes
cup red lentils, rinsed
cup pearl barley, washed
cup chopped fresh coriander leaves
sty bread, to serve
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Method
ep 1
Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Ad
paste. Stir to combine.
ep 2
Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or un
barley is tender. Divide between bowls. Top with coriander. Serve with bread.
riations:
suggested by other commenters I added some extras. I put some potato and also some frozen peas 5 minutes before serving. I also
easpoons of curry powder because I didnt have any paste. Super quick and super easy.
dded some frozen peas at the end of the cooking process. I think that there is a bit too much paste in this recipe (I used
taks), next time I would reduce the paste further. Would be nice served with a dollop of yogurt. The recipe doesn't really
u to cook off the paste. That is really important otherwise I think it would be pretty average.
dd a diced carrot to my recipe, and serve it with a dollop of sour cream and side of cheesy tortilla wedges or buttered toast.
dded garlic, diced carrots and corn, which really added to the flavour. Initially it looks like it may turn out to be too runny, but the resu
e consistency.
Dahl with spinach Ingredients
s sunflower oil
nions, chopped
arlic cloves, chopped
p grated ginger
ng green chilli, finely choppeds panch phora (see note) or mustard seeds
p ground cumin
s ground coriander
p ground turmeric
p garam masala (Indian spice mix)
g yellow split peas, rinsed, soaked in water for 1 hour, drained
g can chopped tomatoes
ups (750ml) chicken or vegetable stock
p caster sugar
g baby spinach leaves
Method ep 1
Rice, mango chutney and naan, to serve Heat oil in a pan over medium heat. Add onion and cook for 2-3 minutes, stirring, unti
softened. Add garlic and ginger, and cook for a further minute. Stir in spices, then cook for 30 seconds until fragrant.
ep 2
Add peas, stock, tomatoes, sugar and 1 1/2 cups (375ml) water. Bring to a simmer, then reduce heat to low and cook for 1-1 1/
hours, stirring occasionally, until peas are tender and dahl is thick and rich.
ep 3
Stir through baby spinach, then serve with rice and accompaniments.
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Korean pork with pear and cabbage kim chi
Ingredients
nion, quartered
ashi pear, peeled, quartered, cored
ml (1/3 cup) soy sauce
s brown sugar
oves garlic, crushed
s sesame oil
s rice vinegar
g pork scotch fillet steaks, thinly sliced widthwise
s vegetable oil
pring onions, trimmed, cut into 8cm lengths
bunch (100g) snake beans, cut into 8cm lengths
tbs sesame seeds, toasted
amed rice, to serve
AR AND CABBAGE KIM CHI
g (1/2 cup) coarse salt
(600g) Chinese cabbage (wombok)
ashi pears
s sesame seeds, toasted
s fish sauce
ng red chillies, seeded, roughly chopped
oves garlic, crushed
m piece ginger, cut into julienne (matchsticks)
pring onions, cut into 6cm lengths, cut into julienne
lemon, juiced
ethod
1. To make marinade, process onion and pear in a food processor to a purée. Add soy, sugar, garlic, sesame oil, vinegar and 1 ts
coarsely ground black pepper, and process until combined. Toss with pork, then refrigerate until needed.
ep 2
To make kim chi, bring a large pan of water to the boil. Add salt, then cabbage and cook for 1 1/2 minutes or until just wilted. D
then refresh under cold running water. Squeeze excess moisture from cabbage. Thinly slice widthwise.
ep 3
Peel, halve and core 1 pear, and reserve half for another use. Process half a pear, sesame seeds, fish sauce, chillies and garli
food processor until smooth. Transfer to a bowl with ginger, onions and cabbage. Toss to combine. Quarter and core remaining
Thinly slice, then toss with lemon juice in a bowl. Add to cabbage mixture and toss to combine.
ep 4
Drain pork through a fine sieve into a bowl and reserve marinade. Heat a heavy-based frying pan over high heat. Add 1 tbs veg
oil, spring onions and beans, and cook, tossing, for 3 minutes or until beans are almost tender, then transfer to a bowl. Return p
heat. Heat 1 tsp oil, then add one-quarter of the pork and cook for 1 minute each side or until browned and almost cooked throu
Add to the bean mixture and wipe pan clean. Repeat 3 times with remaining oil and pork.
ep 5
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Return pan to heat. Add reserved marinade and bring to the boil. Add pork mixture and toss to coat.
ep 6
Scatter Korean pork with toasted sesame seeds and serve immediately with kim chi and rice.
eef massaman currycreate hot nights in Thailand with this classic massaman curry with a divine rich coconut sauce and beef that falls
a mere touch.
Ingredients
ml (1/4 cup) peanut oil
kg gravy beef, fat trimmed, cut into 4cm pieces
rge brown onion, finely chopped
g jar massaman curry paste
arlic cloves, crushed
s finely grated fresh ginger
g baby Cream Delight potatoes, peeled
ml (1 1/2 cups) beef stock
ml can coconut milk
ml can coconut cream
hole star anise
nnamon sticks
affir lime leaves
s palm sugar
s lime juice
s fish sauce
asted chopped peanuts, to serve
amed rice, to serve
Method
ep 1
Heat 1 tbs oil in a heavy-based saucepan over high heat. Cook one-third of the beef, turning, for 3-4 minutes or until browned.
Transfer to a plate. Repeat, in 2 more batches, with remaining beef.
ep 2
Heat remaining oil in the pan over medium-low heat. Cook the onion, stirring, for 5 minutes or until soft. Add curry paste, garlic
ginger. Cook, stirring, for 3 minutes or until aromatic. Add beef, potato, stock, coconut milk, coconut cream, star anise, cinnamo
kaffir lime leaves. Bring to the boil. Reduce heat to low and simmer, covered, for 2 3/4 hours or until beef is almost tender.
ep 3
Uncover. Cook, stirring occasionally, for 1 hour or until beef is tender. Stir in the sugar, lime juice and fish sauce and simmer fo
minutes or until the sauce thickens. Transfer to a bowl. Top with peanuts and serve with rice
Red-cooked chicken with ginger salt
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Ingredients
ml (1 cup) light soy sauceml (1 1/2 cups) Shaoxing cooking wine (see note)
m ginger, peeled, then 4cm thinly sliced and 2cm finely grated
blespoons white sugar
oves garlic, bruised
hicken marylands
hicken breasts, skin on
pring onions, very thinly sliced
(1/4 cup) flaked sea salt
teaspoon five-spice powder
aspoons sesame oil
amed rice and Asian greens, to serve
ethod
1. Place soy sauce, wine, sliced ginger, sugar, garlic and 1 litre water in a large saucepan, bring to the boil over medium heat and
simmer for 15 minutes. Add marylands and cook for 12 minutes. Add breasts, turn off heat and leave chicken to cook in residua
until cooled. Remove from liquid (reserving liquid), place chicken on a tray and leave until skin dries. (Or refrigerate chicken,
uncovered, for 1–24 hours, reser ving liquid.)
ep 2
Preheat grill to high. Dry grated ginger on paper towel, combine with onions, salt and five-spice in a small frying pan and stir ov
for 2 minutes or until fragrant.
ep 3
Place chicken on an oven tray, brush with sesame oil, then grill for 10 minutes or until skin is crisp and golden. Bring reserved c
liquid to the boil in a small saucepan.
ep 4
Cut chicken into bite-sized pieces and serve with rice, greens and some of the hot cooking liquid spooned over, then scattered
ginger salt.
te: Shaoxing is a cheap cooking wine from the Shaoxing region of China, made with fermented glutinous rice and millet. Available from Asian groce
Roast five spice chicken with snake beans & cashews
Ingredients
ml (1/3 cup) honey
/2 tbs soy sauce
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p Chinese five spice
about 175g each) chicken thighs, skin on
p vegetable oil
unch (about 200g) snake beans, cut into 4 equal lengths
rge (about 400g) carrot, peeled, cut into batons
g (1/3 cup) whole unsalted cashew nuts
ethod
1. Preheat oven to 220°C. Combine the honey, soy sauce and Chinese five spice powder in a large ovenproof ceramic or glass d
Pierce the chicken thighs all over with a skewer and place in the soy mixture and turn to coat evenly.
ep 2
Cook in preheated oven, uncovered, turning once and basting with any pan juices, for 25 minutes or until tender and the skin is
brown.
ep 3
Meanwhile, heat the oil in a wok over high heat. Add the snake beans and carrots, and stir-fry for 4-5 minutes or until the veget
are tender. Add the cashews and stir-fry for 1-2 minutes or until golden.
ep 4
To serve, divide the vegetables among serving plates. Top with the chicken and drizzle with a little of the pan juices.
riations
Even made the vegies which were nice but added salt, peeper, lemon and thin slices of pear.
Made it with fried rice and steam veggies
Ginger and honey chicken
redients
small chicken thigh fillets, quartered
ml (1/4 cup) tamari (wheat-free soy sauce)
arlic cloves, finely chopped
bs grated fresh ginger
p honey
rown onion, halved, thinly sliced
hallots, trimmed, thinly sliced diagonally
bs sesame seeds, toasted
ethod
1. Place the chicken in a sealable plastic bag. Add tamari, garlic, ginger and honey. Rub to coat. Place in fridge for 4 hours to ma
ep 2
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Preheat a barbecue flat plate on medium-high. Drain the chicken from the marinade. Cook the chicken for 3 minutes each side
golden and cooked through. Transfer to a serving plate and set aside for 5 minutes to rest.
ep 3
While the chicken is resting, cook onion on the barbecue, turning, for 1 minute.
ep 4
Add the onion to the chicken and toss to combine. Top with shallot and sesame seeds.
te: Serves 6 as part of a banquet. Allow 4 hours marinating time.
Mavrou
This South African Malay curry gets a kick of heat from cayenne pepper.
Ingredients ardamom pods, bruised (If unavailable, use 1/4 tsp ground cardamom)
p sweet paprika
p ground coriander
p cayenne pepper
p ground turmeric
p ground cumin
tsp Masterfoods allspice
nnamon stick
kg gravy beef, fat trimmed, cut into 4cm pieces
m-piece ginger, peeled, finely chopped
arlic cloves, finely chopped
2 tbs grapeseed oilrown onion, coarsely chopped
ml (1 1/2 cups) chicken stock
ml (1 cup) crushed tomatoes
ml (1/2 cup) water
fron rice, to serve
1. Combine the beef, ginger, garlic, cardamom, paprika, coriander, cayenne pepper, turmeric, cumin, allspice and cinnamon in a
bowl. Season. Cover. Marinate in fridge for 1 hour.
ep 2
Heat oil in a saucepan over medium heat. Cook the onion for 5 minutes or until light golden. Stir in the beef mixture for 5 minute
until browned. Add the stock, tomato and water. Bring to the boil. Reduce heat to low.
ep 3
Cook, partially covered, stirring often, for 1 hour 50 minutes or until beef is almost tender. Uncover and simmer for 10 minutes o
mixture thickens slightly. Serve with rice.
Creamy chicken, mushroom and bacon pot pies
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Ingredients
ablespoons olive oil0g chicken breast fillets, trimmed, cut into 3cm pieces
5g shortcut bacon, trimmed, chopped
0g small cup mushrooms, sliced
up light sour cream
easpoons dijon mustard
ablespoon fresh thyme leaves
heet ready-rolled puff pastry, thawed
gg, beaten
Method
ep 1
Preheat oven to 220°C. Heat oil in a large, non-stick frying pan over high heat. Cook chicken, in batches, for 3 to 4 minutes or u
cooked through. Remove to a plate.
ep 2
Reduce heat to medium. Add bacon and mushrooms. Cook, stirring, for 3 minutes or until mushrooms are tender. Return chick
pan. Add sour cream, mustard and thyme. Stir to combine.
ep 3
Divide mixture between four 1 cup capacity ovenproof ramekins. Cut 4 rounds from pastry sheet, slightly bigger than ramekins.
ramekin edges with water. Place pastry rounds over filling. Trim excess pastry. Press down edges to seal. Cut a cross in the ce
pie tops. Brush tops with egg. Place pies on a baking tray. Bake for 15 minutes or until pastry is golden and puffed. Serve.
riations:
dded corn and spring onions and it was great!
e only thing i'd do next time is add leeks and/or onions for a bit of subtle texture. Oh and sprinkle some sesame seeds to the pastry p
ng in the oven. I doubled the amount of dijon as per other readers comments and it worked well.
dded chopped leek and diced zuchinni for extra veggies & splash of white wine before adding the sour cream.
so added a carrot, celery, corn and onion.. Made alot. i used 3 chicken thighs diced.. Got 4 serves out of it, also used filo on top. I al
ed evaporated milk to make it extra cream.
suggested by reviewers, I added extra mustard and the combination of flavours was delicious.
ortuguese-style barbecued chicken
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Ingredients
kg (no.1) chickens
mon wedges and hot potato chips, to serve
lli sauce
small fresh red birdseye chillies,
ghly chopped
ng red chillies, roughly chopped
arlic cloves, roughly chopped
ml (1/4 cup) olive oil
bs fresh lemon juice
bs sea salt
1. To make the chilli sauce, place the chillies and garlic in the bowl of a small food processor and process, scraping down the side
occasionally, until chillies are finely chopped. Add oil, lemon juice and salt and process until just combined. Transfer to a screw
or plastic container.
ep 2
Place 1 chicken, breast side up, on a clean work surface. Use poultry shears to cut breast in half, splitting breast bone. Press c
to open flat. Cut on either side of backbone and discard backbone. Remove breast bone halves and tuck under wings. Pat dry w
paper towel. Repeat with remaining chicken.
ep 3
Preheat barbecue grill on high. Use a knife to make 5mm-deep and 4cm-long cuts into chicken flesh. Reserve 2 1/2 tbs chilli sa
Brush underside of chicken with some remaining chilli sauce.
ep 4
Reduce heat to medium. Place the chicken, skin-side up, on the preheated barbecue grill. Cook for 10 minutes, brushing occas
with a little of the chilli sauce. Brush the top of the chicken with the remaining chilli sauce and then turn over. Cook for a further
minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer.
ep 5
Transfer chicken to a plate, cover loosely with foil and set aside for 5 minutes to rest. Brush chicken with reserved chilli sauce a
serve immediately with lemon wedges and chips.
te: You can make the chilli sauce up to 2 weeks ahead. Store in the fridge. The longer it stands, the more the flavours develop. Poultry shears are
ilable from selected kitchenware stores.
Bay-scented potatoes (Batatas com louro)
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Ingredients
mall onionsoves
small chat potatoes
g butter
ablespoons olive oil
ay leaves, torn
teaspoon smoked sweet Spanish paprika
/2 tablespoons tomato paste
1. Halve onions and stud with cloves, then place in a saucepan with potatoes, cover with water and cook over medium heat until
potatoes are almost tender. Drain well, then spread out on a tray to dry.
ep 2
Remove cloves from onions and discard, then cut onions into wedges.
ep 3
Heat butter, oil, bay leaves and paprika in a frying pan until just sizzling, add potatoes and onions and cook, tossing, until lightly
browned. Add paste and cook for 2–3 minutes or until darkened in colour.
entil and cauliflower dahls sunflower oil
rge onion, thinly sliced
arlic cloves, finely chopped
s medium-hot Indian curry paste
up (200g) dried red lentils
ups (750ml) vegetable stock
s tomato paste
g cauliflower, cut into small florets
up (120g) frozen peas, thawed
s roughly chopped coriander leaves, plus extra chopped coriander to garnish
ural yoghurt and naan bread, to serve
ethod
at oil in a large pan over medium heat. Add onion, garlic and curry paste, then cook, stirring, for 5 minutes or until onion softens. Add lentils and stir w
t. Add stock and tomato paste, bring to the boil, then cover and simmer over low heat for 15 minutes. Return heat to medium, add cauliflower and s
ered, for 8-10 minutes until vegetables are tender. Add peas for final 2 minutes, then stir in coriander. Serve the curry with yoghurt and naan, garnis
h extra coriander.
iation: I add pumpkin instead of peas for a change
Bean and spinach kormaaspoons vegetable oil
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mall brown onion, chopped
red capsicum, chopped
blespoons korma curry paste
cup vegetable stock
ml can coconut milk
g can cannellini beans, drained, rinsed
baby spinach
amed basmati rice and pappadums, to serve
1. Heat oil in a medium saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetable
softened. Add curry paste. Cook, stirring, for 1 minute or until aromatic.
ep 2
Add stock and coconut milk. Bring to the boil. Add beans. Reduce heat to medium-low. Cook, stirring, for 4 to 5 minutes or unti
heated through. Stir in spinach. Cook for 1 minute or until spinach is just wilted.
ep 3
Serve with steamed rice and pappadums.
riation: I added 2 vegetarian sausages and extra curry paste. Served with brown rice and pappadums
omato and chicken korma curryg (1 1/2 cups) Greek-style natural yoghurt
g (1/2 cup) Patak's Korma Curry Paste
bout 2.2kg) large chicken thigh cutlets, excess fat trimmed
s vegetable oil
rown onions, halved, thinly sliced
rge ripe tomatoes, coarsely chopped
g baby spinach leaves
cup fresh coriander leaves
amed rice, to serve
ppadums, to serve
1. Combine the yoghurt and curry paste in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wra
Place in the fridge for 30 minutes to marinate.
ep 2
Heat the oil a stockpot or heatproof casserole dish over medium-high heat. Add the onion and cook, stirring, for 5 minutes or un
golden.
ep 3
Add the chicken and stir to combine. Reduce heat to low. Simmer, covered, turning chicken occasionally, for 30 minutes. (Don'
sauce boil, or the curry will curdle.) Stir in the tomato. Cook, uncovered, stirring occasionally, for 30 minutes or until chicken is t
and sauce thickens. Add the spinach. Cook, stirring, for 1-2 minutes or until just wilted.
ep 4
Place the chicken curry in a large serving bowl. Top with coriander leaves. Serve with steamed rice and pappadums.
te: Here's how to adjust the recipe to your equipment. In a slow cooker Carry out steps 1 and 2, using a large frying pan in step 2. In step 3, place t
cken mixture, onion, tomato and spinach in the slow cooker. Cook, covered, on low for 6 hours or until the chicken is tender. Continue from step 4. I
serole dish At the end of step 1, preheat oven to 160°C. Carry out step 2 in a flameproof casserole dish or large frying pan. In step 3, place the
cken mixture and onion in the casserole dish. Bake in oven, uncovered, for 1 hour or until the chicken is tender. Add the tomato and spinach, and st
orously until the spinach just wilts. Continue from step 4. In a pressure cooker Carry out steps 1 and 2, using a large frying pan in step 2. In step 3, p
chicken mixture and onion in pressure cooker. Seal and place over a high heat until steam begins to escape at a constant rate and there is a regula
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sing sound. Reduce heat to low. Cook for 15 minutes. Release the steam following manufacturer's instructions. Add the tomato and spinach. Stir unt
nach just wilts. Continue from step 4.
iations:
I added red capsicum, a whole cup of curry paste and cooked on low heat for 1hr
I always add coconut milk when I make a Korma so i did this instead of the yoghurt (about 150 ml) there was plenty of
as I added the whole jar of Korma sauce.
Raita Ingredients
2 cups plain Greek-style yoghurt
cup chopped mint
blespoons chopped coriander
teaspoon white sugar
teaspoon garam masala
ethod : Place ingredients in a bowl. Stir well to combine. Serve with kebabs and samosas.
iation: I added a grated lebanese cucumber and used 1 tablespoon dried mint instead of fresh.
Chickpea and eggplant curry
Ingredients
cup ghee* (* Ghee is clarified butter, used extensively in Indian cooking. It is sold in cans in the Asian section of most major supermarkets. If you c
it, substitute with vegetable oil or butter.)
nions, chopped
oves garlic, finely chopped
p finely grated ginger
bs ground turmeric
/2 tbs garam masala
ardamom pods, bruised
350g) eggplant, cut into 3cm dice
pe tomatoes, seeded, coarsely chopped
0g cauliflower florets
0g can chickpeas, rinsed, drained
cup Greek-style yoghurt
amed rice and coriander leaves, to serve
Heat ghee in a large saucepan over medium heat. Add onions, garlic and ginger and cook for 5-6 minutes or until golden. Add spices and stir
minute, then add eggplant. Stir to coat in mixture and cook for a further minute. Add tomatoes and cauliflower. Stir to combine then add 1 1/2
water. Bring to the boil.
Step 2
Cover saucepan with a lid and cook over low-medium heat for 10 minutes. Add chickpeas and cook, uncovered, for a further 10
minutes. Stir in yoghurt then season to taste with salt and pepper.
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Step 3
Serve on rice, topped with coriander.
riations:
Would add some chilli, palm sugar and curry powder next time. Altered the spices and cooking method a little...also added cashews and amchur powder. Served with coconut rice.
I did however, add 2 tablespoons of curry paste, a dash of fish sauce and a teaspoon of palm sugar
utter chicken
Ingredients
/2 tbs light olive oil
0g chicken thigh fillets, excess fat trimmed, quartered
g butter
rown onion, cut into thick wedges
m-piece fresh ginger, peeled, shredded
arlic cloves, crushed
7cm cinnamon stick (see note)
p ground paprika
p ground coriander
p ground cumin
p garam masala
tsp chilli powder
5ml (3/4 cup) passata (tomato pasta sauce)
5ml (1/2 cup) chicken stock
0g green round beans
omatoes, coarsely chopped
ml (1/3 cup) thickened cream
ml (1/4 cup) natural yoghurt
p cornflour
g (1/4 cup) flaked almonds, toasted
ural yoghurt, extra, to serve
sh coriander sprigs, to serve
fron rice or steamed rice, to serve
Heat a wok over high heat. Add 1 tablespoon of oil and heat until smoking. Add half the chicken. Stir-fry for 3-4 minutes or until golden. Trans
plate. Repeat with the remaining chicken, reheating the wok between batches.
Step 2
Heat the remaining oil and butter in the wok. Add the onion, ginger and garlic. Cook, stirring, for 5 minutes or until onion soften
the cinnamon, paprika, ground coriander, cumin, garam masala and chilli powder, and cook, stirring, for 30 seconds or until aro
Add the chicken and toss to coat.
Step 3
Add the passata, stock, beans and tomato. Reduce heat to medium and simmer for 10 minutes or until chicken is cooked throu
Step 4
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Combine the cream, yoghurt and cornflour in a small bowl. Add to the wok and simmer for 2 minutes or until the mixture thicken
Step 5
Serve the curry with the almonds, extra yoghurt, fresh coriander and rice.
e: Cook's tip: To toast the almonds, place in a frying pan over medium heat and stir for 3-4 minutes. If cinnamon sticks are unavailable, use 1 tsp g
namon.
w FODMAP diet tip: Make this a Low FODMAP recipe by omitting onion and garlic. You can however use garlic greens. If these can't be
chased cook the whole garlic clove in the oil being used for the meal then remove it before cooking your food in the garlic flavoured oil.
Madras beef curry Ingredients
blespoons ground coriander
blespoon ground cumin
aspoon turmeric
teaspoon freshly ground black pepper
aspoon chilli powder (optional)
arlic cloves, crushed
aspoons grated ginger
2 tablespoons lemon juice
blespoons olive oil
chuck steak, cut into 2.5cm cubes
blespoons tomato paste
up beef stock
amed basmati rice, raita and mint leaves, to serve
1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
ep 2
Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or unt
browned. Transfer to a bowl. Repeat with remaining oil and beef.
ep 3
Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or
meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour
minutes, or until beef is tender.
ep 4
Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with r
and raita. Top with mint leaves.
iations:
I added 1 Tbsp of tomato paste.
Didn't have tumeric or chilli powder so used masterfoods chilli in a jar (the fresh stuff you keep in the fridge). About 1.5-2
teaspoons. Added several bay leaves and used a little more of all the spices to boost flavour. Simmered for about 2.5 hrs and
left for 24 hours before eating.
This is not an authentic recipe so the taste is not like a curry from India - it's a poor copy. Indian cooking NEVER uses Olive o
groundnut or sunflower is used. There is no cinnamon stick, mustard seeds or curry leaves to give it a "madras" flavour. To b
authentic madras you need far more chillies than this dried(soaked) or fresh
I added 2 cups stock but then had to thicken with cornflour. It will definitely become a favorite in winter and would be great w
chicken or lamb too. I also did this in the pressure cooker for 20mins but would give it another 5mins in future just to try for m
the mouth meat.
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I doubled the amount of stock and after mixing i put it all in my slow cooker for 4 hours until the meat just fell apart. I will def
making this again, next time i think i will add some onions, mushrooms and potatoes which I know takes it away from a tradi
madras but it will still make an amazing curry!
I halved the amount of meat as i think 1kg is way too much for 4 people. I fried up the beef and some chopped onions in a pa
then followed the recipe until it said to simmer - at which stage I threw it all into my slow cooker. I also added a can of chickp
After about 4 hours I added some cauliflower florets, sliced carrots and green beans and then 30mins later and 30 mins befo
serving I added some frozen peas. It came out beautifully, the meat was falling apart and glorious! It has become a staple in
house and we often make huge batches of it (with my changes) as it freezes so well.
I also added at least twice the amount of stock and also sour cream at the end. Served with green mango chutney - YUMMY
I make this in the pressure cooker (meat in there for about 20 mins) with gravy beef and it comes out succulent. I also add ab
teaspoons of korma paste and add carrot, mushrooms, capsicum and onions. At the end, I also added a handful of cashews.
After reading other reviews, I added an extra cup of stock, some potatoes and peas. I simmered the beef first on a low heat
two hours before adding the potatoes & peas, & also let them cook with the beef for another half hour or so. The beef fell ap
and it was delicious!
I added some potatoes and some beans, and a fair amount of sambal olek because i like a hot curry and i added quite a bit o
extra spice - then finished it with a tiny amount of coconut milk.
Vegetable curry with chapattiss ghee
rge brown onion, finely chopped
(1/3 cup) Madras-style curry paste
g cauliflower, cut into florets
g Kent or butternut pumpkin, peeled, deseeded, cut into 2cm pieces
g green beans, cut into 3cm lengths
cup curry leaves
rge ripe tomatoes, coarsely chopped
unch English spinach, ends trimmed, coarsely chopped
280g pkt chapatti wraps
ek-style natural yoghurt, to servesh coriander leaves, to serve
1. Melt the ghee in a large saucepan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft and light golden. Ad
curry paste and cook, stirring, for 2 minutes or until aromatic. Add cauliflower, pumpkin, beans and curry leaves and cook, stirri
2 minutes. Stir in tomato. Cook, covered, stirring occasionally, for 12 minutes or until vegetables are tender. Uncover. Cook for
minute or until liquid evaporates.
ep 2
Add spinach. Cook, stirring, for 1-2 minutes or until it just wilts.
ep 3
Preheat a chargrill on medium high. Cook the chapattis for 20 seconds each side or until hot and light golden.
ep 4
Transfer the curry to a serving bowl and serve with the chapattis, yoghurt and coriander.
te: Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Ten minutes before
ving, place the curry in a saucepan over medium heat and stir until heated through. Continue from step 3.
Beef and pumpkin curry
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Ingredients
blespoons vegetable oil
g diced beef
rown onion, sliced
arlic cloves, crushed
cup korma curry paste
g jap pumpkin, peeled, diced
d capsicum, chopped
g can diced tomatoes
cup beef stock
amed basmati rice, to serve
1. Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add one-third of the beef. Cook for 2 minutes or until sear
Transfer to a bowl. Repeat in 2 batches with oil and remaining beef.
ep 2
Add remaining oil to saucepan. Add onion and garlic. Cook for 1 to 2 minutes or until softened. Add curry paste and cook, stirri
30 seconds or until aromatic. Return beef and juices to pan. Stir in pumpkin, capsicum, tomatoes and stock.
ep 3
Reduce heat to medium-low. Cover and simmer for 10 minutes. Remove lid and cook for a further 10 to 15 minutes or until mea
tender and sauce has thickened. Season with salt and pepper. Serve with steamed rice.
riation: I add a bit more curry paste and coconut cream at the end. Also I add the pumpkin just before its ready so it doe
n to mush!
Chicken tikka with couscous and mint yoghurthicken thigh cutlets
(1/4 cup) tikka masala curry paste
165g can coconut milk
ml (1 cup) natural yoghurtup firmly packed mint leaves
cup firmly packed coriander leaves
hallots, ends trimmed, thinly sliced
mall garlic clove, crushed
p finely grated fresh ginger
200g pkt Ainsley Harriott Spice Sensation Cous Cous
sh mint leaves, extra, to serve
1. Preheat oven to 210°C. Line a baking tray with foil. Place a wire rack on the tray.
ep 2
Cut four 1cm-deep slashes in the top of each chicken thigh, almost to the bone. Combine the chicken, curry paste and coconut
a bowl. Place the chicken on the wire rack. Bake in oven for 20 minutes or until the chicken is cooked through.
ep 3
Meanwhile, place the yoghurt, mint, coriander, shallot, garlic and ginger in the bowl of a food processor and process until well
combined. Transfer to a bowl and cover with plastic wrap. Store in the fridge.
ep 4
Prepare the couscous following packet directions.
ep 5
Divide the couscous and chicken among serving dishes. Top with the yoghurt mixture and extra mint leaves. Serve immediately
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te: Tip: To help the chicken cook faster, make the slashes in the chicken thigh cutlets about 1cm deep. This will also let the marinade soak right int
cken and give a more intense flavour. Variations Barbecued lamb with couscous & tzatziki: Omit curry paste, coconut milk, coriander and gplace the chicken with 4 (about 150g each) lamb rump steaks. Reduce the mint to 2 tbs chopped fresh mint. Reduce yoghurt to 125g (1/2 cup) naturhurt. Preheat a barbecue flat plate or frying pan on medium-high. Cook the lamb for 4-5 minutes each side for medium. Combine the shallot, 1 Lebaumber, coarsely grated, excess moisture removed, yoghurt, mint and garlic in a bowl. Serve with the lamb, extra mint leaves and couscous. Chickenitzel with avocado cream: Omit curry paste, coconut milk, yoghurt, mint, shallot, garlic, ginger and couscous. Replace chicken with 4 (about 150
mbed chicken schnitzels. Reduce coriander to 2 tbs chopped coriander. Heat 2 tbs olive oil in a frying pan over medium heat. Cook chicken for 3 mih side. Combine coriander, 1 avocado, halved, stone removed, peeled, finely chopped, 1 tbs fresh lemon juice, 2 tsp sweet chilli sauce and 2 tbs ligam in a bowl. Season with salt and pepper. Serve with chicken, mixed salad leaves and grape tomatoes. Piri piri prawns with mango salsa: Omitonut milk, yoghurt and garlic. Replace chicken with 24 large peeled green prawns. Replace the curry paste with 1-2 tsp piri piri seasoning. Replace llots with 1/4 red onion, finely chopped. Reduce mint to 2 tbs chopped fresh mint. Reduce coriander to 1 tbs chopped coriander. Reduce the ginger finely grated fresh ginger. Combine the mint, coriander, shallot, ginger, 1 mango, peeled, finely chopped, 2 tsp brown sugar and 2 tsp fresh lemon jowl. Heat 1 tbs oil in a frying pan over medium-high heat. Cook prawns for 2-3 minutes each side or until prawns curl and change colour. Serve withture and couscous.
iation: I used Rogan Josh and served it with brown rice, broccoli and snow peas
Quick lamb curry
Ingredients
s vegetable oil
g lamb fillet, diced
nion, chopped
arlic clove, crushed
p grated fresh ginger
s korma curry paste (or mild curry paste)
2 cup (375ml) beef stock or water
rge potato, peeled, cut into cubes
rge carrot, peeled, chopped
cup frozen peas
ml coconut milk
iander leaves, to garnish
amed rice, to serve
1. Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside.
ep 2
Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add paste and cook, stirring, fo
minutes.
ep 3
Return lamb to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot, peas and
coconut milk and cook for a further 25 minutes.
ep 4
Garnish with coriander and serve with rice.
riations:
ke plenty of vegies, so I also added mushroom, capsicum and beans, as well as the potato and peas as listed.
sed a lean lamb mini roast and diced it up. I was worried that the meat might have gone a bit tough but it was very tendeed coconut flavoured evaporated milk to cut back the fat content, and curry powder instead of the paste.
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ed bonless lamb fillets and added whole mushrooms, and at the final stage of simmering, put in a teaspoon of cornflourcken the sauce. I also added another cup of stock, plus about half a cup of water to make more sauce. It was a huge hitou want to make it chilli, just add chilli flakes.
picy prawn currys peanut oil
d capsicum, deseeded, sliced
g snow peas, trimmed, halved diagonally
g can baby corn, drained
arlic cloves, crushed
g medium green king prawns, peeled, tails intact and deveined
s Sharwood's vindaloo curry paste
270ml cans coconut milk
cup (60ml) fresh lime juice
p brown sugar
amed basmati rice, to serve
Method
ep 1
Heat half the oil in a large wok over a medium-high heat. Add the capsicum, snow peas, corn and garlic. Stir-fry for 2 minutes.
Remove and set aside.
ep 2
Add the remaining oil to the wok along with the prawns and curry paste. Stir-fry for 2 minutes. Add the coconut milk. Simmer fo
minutes or until slightly thickened.
ep 3
Return the vegetables to the wok. Cook, stirring occasionally, for 2 minutes or until heated through. Add the lime juice and brow
sugar. Stir through and serve with the rice.
riations:dded a couple of tbspns of Balti Curry paste when I marinated the prawnsdded one can of lite coconut milk and added Brocollini instead of snow peassed Patak's Mild Curry Paste and one can of light coconut milk as previously suggested. This made plenty of sauce. I also added a csp of fish sauce to finish.
Creamy prawn curry
Ingredients
easpoons vegetable oil
m piece ginger, finely chopped
easpoons madras curry powder
teaspoon dried chilli powder
teaspoon ground turmeric
omatoes, peeled, deseeded, finely choppedcinnamon stick
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ay leaves
0ml can Ayam coconut cream
ups chicken stock
kg large green prawns, peeled, deveined, tails intact
1. Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for 2 minutes or until softened. Add curry p
chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combin
ep 2
Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sa
thickens slightly.
ep 3
Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve.
riations:
used madras curry paste not powder, left out the chilli powder, 6 Roma tomatoes & half the coriander! Have decided tothe chicken stock next time as its too runny! Don't think it needs the stock! Will add more madras curry paste next timeCooked the rice in the sauce before adding the prawns, made for a really tasty meal!
Added Snow Peas and used plain curry powder I added some extra veg (carrot, snow peas, mushroom) and used fish instead of prawns. Also used a little less stock trequired to stop it getting too watery.
I use 2 tablespooons of Madras Curry Paste instead of the curry powder for a half quantity of the recipe. Also used 1/2 teaspn of chilli powder & turmeric for a half quantity. This recipe is a family favourite,I halved the amounts to make for 3 and lessened the stock and coconut cream so it was thicker. Added carrots, zucchiand red capisicum at the begining.I added fresh cauliflower florettes and julienne carrot that I zapped in the microwave first - just to add a bit of extra bodthe dish.
amie's Keralan seafood curry Ingredients
nflower oil, to fry
p mustard seeds
p fenugreek seeds
reen chilli, deseeded, thinly sliced
ndful fresh or dried curry leaves, crumbled
umb-sized pieces of ginger, coarsely grated
nions, finely chopped
arge green prawns
p chilli powder
p ground turmeric
ndful yellow or regular cherry tomatoes, chopped
ml light coconut milk
g skinless firm white fish fillets (such as monkfish or ling)
eaped tbs tamarind paste
baby spinach, optional
coriander sprigs, leaves picked, chopped
mes, quartered
Method
ep 1
Heat a good glug of oil in a pan over medium-high heat, add the mustard seeds and cook for 1 minute or until they start to pop.
the fenugreek, green chilli, curry leaves and ginger, and stir-fry for a few minutes until it smells fantastic, then add the onion.
ep 2
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Cook for a further 10 minutes or until the onion is soft and turning golden. Add the prawns and cook for a few minutes on each
then add the chilli powder, turmeric and cherry tomato, and cook for a further 2-3 minutes. Stir in the coconut milk and 200ml w
then simmer for 5 minutes or until thickened slightly. Season with sea salt.
ep 3
Add the fish and tamarind, and simmer for 6 –10 minutes until the fish is cooked. Stir through the spinach to wilt just before serv
then serve with coriander leaves and lime wedges
amb dopiazaions are added at two stages to this mild Indian curry, hence the name dopiaza, which means 'onions twice'. We'vplaced onions with leeks, which create a similar savoury-sweet flavour.
Ingredients
(1/3 cup) Greek-style yoghurt, plus extra, to serve
s curry powder (see note)
g lamb leg steaks, cut into 2cm pieces
s vegetable oil
butter
eks, trimmed, 1 cut into 2cm slices, 2 thinly sliced
m piece ginger, finely grated
oves garlic, crushed
ng red chillies, finely chopped
g can chopped tomatoes
cup chopped coriander, plus extra sprigs to serve
an or steamed rice (optional), to serve
1. Combine yoghurt and curry powder in a large bowl. Add lamb and stir to coat, then set aside.
ep 2
Heat a casserole over medium heat. Add 1 tbs oil and 20g butter. Once butter is melted, add thickly sliced leek and co
stirring, for 2 minutes or until softened and lightly browned. Remove with a slotted spoon.
ep 3
Add remaining 1 tbs oil to casserole. Brown lamb, in 2 batches, for 2 minutes each side. Remove from casserole. Add
remaining 20g butter, thinly sliced leeks, ginger, garlic and chillies. Cook, stirring, for 3 minutes or until softened. Add
tomatoes, lamb and 250ml (1 cup) water, and bring to a simmer. Reduce heat to low –medium, cover with a tight-fitting
and cook for 35 minutes. Add thickly sliced leeks and cook for 10 minutes or until leeks and lamb are tender.
ep 4
Stir in chopped coriander. Divide lamb dopiaza among bowls and scatter with extra cor iander sprigs. Serve with extra
yoghurt and naan or steamed rice, if using.
te: We used Clive of India Authentic Curry Powder, available from supermarkets.
ou have it on hand, stir in 1/2 tsp garam masala. This spice mixture is often added at the end of cooking to maximise its fragrance and flavour.
ri Lankan beef curry
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Ingredients
rge onion, roughly chopped
m piece ginger, roughly chopped
oves garlic, roughly chopped
ng red chilli, roughly chopped
ed bird's-eye chilli, roughly chopped
bs ghee (see note)
p ground turmeric
ardamom pods, cracked
p black mustard seeds
curry leaves (see note)
bs white vinegar
beef oyster blade, cut into 2.5cm pieces
rge vine-ripened tomatoes, roughly chopped
riander sprigs, steamed basmati rice and roti, to serve
ylon curry powder
bs coriander seeds
p cumin seeds
tsp fennel seeds
tsp fenugreek seeds
nnamon quill, crumbled
1. To make curry powder, heat a small frying pan over medium heat. Add spices and stir for 1 minute or until fragrant. Tr
to a mortar and pestle or spice grinder and grind to a fine powder.
ep 2
Process onion, ginger, garlic and chillies in a food processor until finely chopped.
ep 3
Heat ghee in a large saucepan over medium heat. Add onion mixture and cook, stirring frequently, for 12 minutes or u
golden. Add curry powder, turmeric, cardamom, mustard seeds and curry leaves. Cook, stirring, for 3 minutes, then st
vinegar. Add beef and cook, stirring occasionally, for 5 minutes or until well coated in spice paste. Add tomatoes, 250m
cup) water and 1 tsp salt. Increase heat to high and bring to the boil. Reduce heat to low, cover tightly with a lid, then c
for 2 hours or until beef is very tender.
ep 4
Remove lid, increase heat to medium, then simmer for a further 20 minutes or until sauce is thickened.
ep 5
Divide curry among bowls and scatter with coriander. Serve with steamed rice and roti.
te: Ghee is clarified butter used extensively in Sri Lankan and Indian cooking. It can be heated to higher temperatures than regular butter without b
ilable from supermarkets. Curry leaves are available fresh from selected greengrocers and dried from supermarkets. For an even milder curry, see
’s-eye chilli. If you’re pressed for time or don’t want to buy a range of spices, use store -bought Ceylon curry powder. From Indian food stores or onl
bie’s Spices, herbies.com.au.
Coriander and cashew lamb curry
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Ingredients
g lamb rump, cut into 3cm cubes
g (1 cup) Greek-style yoghurt
2 tsp ground turmeric (see note)
oves garlic, crushed
2 tbs vegetable oil
rge onions, finely chopped
tsp chilli powder (see note)
2 tsp ground coriander
rge tomatoes, peeled,
ded, finely chopped(1/4 cup) roasted cashews, plus extra, to serve
g paneer, (see note) crumbled
cup coriander leaves, plus extra, to serve
apati or other Indian flatbread, to serve
1. To make lamb tikka, combine lamb, yoghurt, 1 tsp turmeric and half the garlic in a bowl. Cover and refrigerate for 30 minutes. H
tbs oil in a large heavy-based frying pan over medium heat. Scrape excess marinade from lamb and cook, in 2 batches, turning
minutes for medium –rare or until cooked to your liking. (You can serve the lamb at this stage.)
ep 2
To make curry, heat the remaining 1 1/2 tbs oil in a large saucepan over medium heat. Add the remaining garlic and stir for 30
seconds or until fragrant, then add onions and cook, stirring frequently, for 30 minutes or until dark golden. Add 1 tsp salt, chilli
powder, ground coriander and the remaining ½ tsp turmeric and cook for 1 minute or until fragrant. Add tomatoes and 125ml (1
water and return lamb to pan. Simmer for 15 minutes or until lamb is tender. (You can serve the curry at this stage with basmat
ep 3
To enrich the curry, process cashews, paneer and 125ml (1/2 cup) water in a food processor to a paste. Add coriander leaves a
process until roughly chopped. Stir paste into curry and cook for 5 minutes or until heated through. Scatter with extra coriander
and cashews. Serve with bread.
Chicken massaman curry (Massaman gai)
Ingredients
nnamon quill
ar anise
cup (60ml) sunflower oils good-quality massaman curry paste
nion, roughly chopped
g skinless chicken thigh fillets, sliced into 3cm lengths
ups (500ml) coconut milk
otatoes cut into 2cm pieces, par-boiled
cup (50g) roasted unsalted peanuts
s fish sauce
cup (60ml) tamarind puree (see note)
s palm sugar (see note) or brown sugar
affir lime leaves (see note)
m piece ginger, grated
ro coriander (see note) or coriander, to serve
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1. Heat a wok over medium-high heat, add cinnamon and star anise and heat until fragrant. Add oil and curry paste and stir-fry fo
minutes or until fragrant. Add onion and cook, stirring, for 1-2 minutes until softened. Add chicken and toss to combine.
ep 2
Add coconut milk, potato, peanuts, fish sauce, tamarind puree, palm sugar, kaffir lime leaves and ginger and bring to a simmer
Reduce heat to low, cover and cook for 10-12 minutes until chicken is cooked through. Adjust seasoning to taste and serve with
coriander.
e: Tamarind puree is from supermarkets. Palm sugar is from Asian food stores. Kaffir lime leaves and micro coriander are from selected gro
One-pot red curry chicken and rice
0g chicken thigh fillets, trimmed, cut into 3cm pieces
ablespoons Valcom red curry paste
ups jasmine ricerown onion, finely chopped
x 440g can pineapple thins, drained, chopped
ed capsicum, chopped
5g fresh baby corn, diagonally sliced
0ml can coconut milk
up boiling water
cup frozen peas
sh coriander leaves, to serve
1. Preheat oven to 200C/180C fan-forced. Place chicken in a bowl. Add curry paste. Stir until well coated. Refrigerate for 20 minu
time permits.
ep 2
Place rice in an 8-cup capacity baking dish (see Notes). Top with onion, pineapple, capsicum and corn. Pour over coconut milk
boiling water. In a single layer, arrange chicken on top. Cover tightly with foil. Bake for 10 minutes.
ep 3
Uncover. Bake for a further 30 to 35 minutes or until chicken is cooked through and rice is tender (see Notes). Remove from ov
Sprinkle with peas. Stand, covered, for 5 minutes or until peas are heated through. Serve topped with coriander.
te: Want different flavours? Mix it up with green or yellow curry paste.
ook's notes
oking times can sometimes vary depending on the type of dish used. If you are using a heavy-based, well-insulated dish, it can take a while to heat u
e dish is too deep it can take longer to cook as the heat isn’t circulating as easily. We used a dish that was approxima tely 5cm in depth.
ing water must be used to help start the cooking process and make sure the foil is tight when covering the dish as you do n’t want any steam to esc
amb and yoghurt curry
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(1/4 cup) ghee
butterfly lamb leg, cut into 4cm pieces
rown onions, finely chopped
arlic cloves, finely chopped
s finely grated fresh ginger
s ground cumin
s ground coriander
s garam masala
p sweet paprika
tsp chilli powder
ml (2 cups) chicken stock
g (1/2 cup) thick natural yoghurt
ml (1/2 cup) pouring cream
sh coriander leaves, to serve
ught roti bread, warmed, to serve
1. Melt two-thirds of the ghee in a large heavy-based saucepan over medium-high heat. Cook one-quarter of the lamb for 2 minut
turning occasionally, or until browned. Transfer to a plate. Repeat, in 3 more batches, with remaining lamb, reheating the pan b
batches.
ep 2
Add the remaining ghee to the pan. Reduce heat to low. Add the onion and cook, covered, stirring occasionally, for 8 minutes o
soft. Uncover and cook for 5 minutes or until golden. Add the garlic and ginger, and cook, stirring, for 5 minutes or until soft. Ad
cumin, ground coriander, garam masala, paprika and chilli powder. Cook for 2 minutes or until aromatic.
ep 3
Add the lamb and stock. Cover and cook for 25 minutes. Uncover and cook for 35 minutes. Stir in the yoghurt and cream. Simm
30 minutes or until the lamb is very tender and the sauce thickens. Season with salt and pepper. Sprinkle with fresh coriander aserve with roti.
ok's tip: Curries containing cream and yoghurt can curdle easily - to avoid this, make sure the heat is low in step 3 so the curry doesn't boil.
Chicken, potato and spinach curry
ablespoons vegetable oil
0g chicken thigh fillets, cut into 4cm pieces
rge brown onion, halved, sliced
nnamon stick
ardamom pods, bruised
arlic cloves, crushed
0g jar Patak's Tikka Masala simmer sauce
0g chat potatoes, halved0g baby spinach leaves
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in yoghurt and warmed naan bread, to serve
1. Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until browned all o
Transfer to a bowl.
ep 2
Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add cinnamon, cardamom and garlic. Cook
stirring, for 1 minute or until fragrant.
ep 3
Return chicken to pan. Add simmer sauce and potatoes. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to
Simmer for 30 to 35 minutes or until chicken is cooked through and potato is tender. Stir in spinach. Cook for 2 to 3 minutes or
wilted.
ep 4
Serve curry with yoghurt and naan bread.
Coconut chicken curry with coriander pesto
Ingredients
bs sunflower oil
nion, finely chopped
arlic cloves, finely chopped
bs Thai green curry paste
0g chicken thigh fillets, cut into 2cm cubes
bs coriander pesto, plus extra to serve (see note)
up (250ml) chicken stock
0ml coconut milk
small chat potatoes, quartered
tbs fish sauce, to taste
ce of 1 lime, plus wedges to serve
riander leaves, to serve
1. Heat oil in a large saucepan over medium heat. Add onion and cook for 1-2 minutes until softened. Stir in the garlic and curry p
and cook for 1 minute until fragrant. Add chicken and cook for 1 minute, stirring to coat in paste, then stir in pesto, stock and co
milk. Bring to the boil, then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes until chicken is almost
cooked. Add potatoes and cook for 10 minutes until tender. Add fish sauce and lime juice to taste.
ep 2
Divide the curry among bowls, season, then scatter with coriander and serve with lime and extra coriander pesto if desired.
riation: serve with rice, soaks up the magnificent sauce and makes the meal really enjoyable. The potatoes, although I u
e tiny chat ones, did not cook well in the casserole - took double the time. I would half cook first and then add. I did makesto from scratch and it was well worth it. I know it's not authentic, but I would add some vegetables like snake beans,
ushrooms and possible red pepper just to make it go further. I used over a kilo of chicken for six people (three were hungenage boys) and it all went. Lots of positive comments from the family. I also used more green curry paste as we love soce in our lives.
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amb cutlets with chickpea and zucchini curry
Ingredients
rge zucchinis
nion
ove garlic
ml (1/4 cup) olive oil, plus extra, to cook
p ground turmeric
p ground cumin
0g tomato paste
/2 tbs Patak’s Eggplant Pickle, (see note) plus extra, to serve
400g cans chickpeas
mb cutletsriander leaves, Greek-style yoghurt and pappadums, to serve
1. Cut zucchinis into 1.5cm pieces. Peel onion and garlic, then finely chop. Toss zucchinis with oil, spices and 1 tsp salt in a bowl
combined.
ep 2
Heat a heavy-based frying pan over medium heat. Add zucchini mixture and cook, stirring occasionally, for 5 minutes or until it
to soften. Add onion and garlic, and cook, stirring, for 5 minutes, then add tomato paste and eggplant pickle, and cook, stirring,
minutes. Drain chickpeas, rinse, then drain again. Add to pan with 250ml (1 cup) water and simmer for 8 minutes or until chickp
are warmed through.
ep 3
Meanwhile, heat a large, heavy-based frying pan over high heat. Rub lamb with a little oil and season with salt and pepper. Coo
minute each side for medium or until cooked to your liking.
ep 4
Scatter coriander over curry and serve with lamb cutlets, extra eggplant pickle, yoghurt and pappadums.
hai chicken & asparagus curry
Ingredients
s sunflower oil
g chicken breast fillets, cut into 2cm cubes
rge onion, finely chopped
arlic cloves, crushedmongrass stem, outer leaves removed, quartered lengthways
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s green curry paste
ml coconut milk
up (250ml) chicken stock
s green peppercorns*, drained
affir lime leaves*
unch thin asparagus, woody ends trimmed, halved
h sauce, to season
iander leaves, steamed jasmine rice and lime wedges, to serve
1. Heat oil in a wok over high heat. Stir-fry chicken, in batches, until golden all over. Transfer to a bowl and set aside.
ep 2
Return the wok to the heat. Add onion, garlic and lemongrass, and stir-fry for 1 minute. Add the curry paste and cook, stirring, f
further minute. Return the chicken to the wok and add the coconut milk, stock, peppercorns and kaffir lime leaves, then bring to
boil. Reduce the heat to medium and simmer for 2 minutes. Add the asparagus and cook for a further 2 minutes or until bright g
Season to taste with fish sauce.
ep 3
Serve curry, garnished with coriander, with jasmine rice and lime wedges.
riations:ed lime zest instead of kaffir lime leaves, worked great so added 1 tbl brown sugar/ palm sugar to balance the flavours at the end
Asian greens and shiitake mushrooms
bs peanut oil
arlic cloves, crushed
p finely grated fresh ginger
0g fresh shiitake mushrooms, thinly sliced
unch baby pak choy, trimmed, leaves separated, stems cut from leaves
unch baby bok choy, trimmed
425g can baby corn spears, drained
bs oyster sauce
bs soy sauce
bs water
1. Heat oil in a large frying pan or wok over medium-high heat. Add garlic and ginger. Stir-fry for 30 seconds or until aromatic.
ep 2
Add the mushroom and stir-fry for 2 minutes. Add the pak choy stems and stir-fry for 1 minute. Add the pak choy leaves, buk c
corn, oyster sauce and soy sauce. Toss to combine.
ep 3
Add the water and reduce heat to low. Cover and cook for 2 minutes or until the vegetables are just tender. Serve.
te: Serves 6 as part of a banquet.
me-saving tip: To save time, prepare the garlic, ginger and vegetables up to 3 hours ahead. Store in an airtight container in the fridge.
riation: I added some prawns & udon noodles plus some red capsicum for color.
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eef rendang
Ingredients
p coriander seeds
p cumin seedstsp turmeric
rown onion, coarsely chopped
arlic cloves, coarsely chopped
m piece fresh ginger, peeled, coarsely chopped
ng fresh red chilli, coarsely chopped
gravy beef, cut into 5cm pieces
400ml cans coconut milk
(1/2 cup) desiccated coconut
em lemon grass, trimmed, bruised
nnamon stick (see note)
amed rice, to serve
cup fresh coriander leaves
1. Place the coriander and cumin in a small frying pan over medium-high heat. Cook, shaking the pan, for 2 minutes or until the m
is aromatic.
ep 2
Transfer to the bowl of a food processor. Add the turmeric, onion, garlic, ginger and chilli, and process until smooth. Transfer to
large bowl. Add the beef and stir to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
ep 3
Place the beef mixture in a large saucepan. Add the coconut milk, coconut, lemon grass and cinnamon. Bring to the boil over
medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 2 1/2 hours or until the beef is very tender. Removdiscard the lemon grass and cinnamon stick.
ep 4
Increase heat to medium-high. Cook, stirring often, for 25 minutes or until the liquid has evaporated. Divide the rice and beef am
serving dishes. Top with the coriander leaves to serve.
te: You can also use boneless beef chuck steak in this recipe. If cinnamon sticks are unavailable, use 1/2 tsp ground cinnamon instead.
iations:
so add extra (ground) spices and another chilli to the coconut milk mixture at the start of cooking.u have to add more flavours to this curry. The amount of coriander and cumin is too little, I added another tsb of each as well as tumo added tamarind puree to the paste which added a nice flavour. I fried the beef initially with a cup of beef stock until dry and then adcoconut milk to boil. I added potatoes and fresh coriander and extra chilli.
ctually used this recipe as a base but added salt, pepper, beef stock powder, half a tsp of garam masala, green beans, lebanese eggd butternut pumpkin and blanced almonds (about half an hour into the cooking time with the coconut milk). I didn't do the last step whs to cook for an extra 25 mins until all liquid reduced because i like my curries with more sauce and not dry
Chicken bibimbap
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ups white calrose rice
g chicken stir-fry strips
cup soy sauce
arlic cloves, crushed
blespoons vegetable oil
rge carrot, peeled, cut into matchsticks
g green beans, trimmed, halved
ebanese cucumber, deseeded, cut into matchsticks
g shiitake mushrooms, thickly sliced
ggs
illi dressing
cup Korean red chilli paste (kochujang)
blespoon rice wine vinegar
blespoon sesame oil
aspoon caster sugar
1. Place rice and 3 cups cold water in a saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Sim
covered, for 12 to 14 minutes or until liquid has absorbed. Remove from heat. Stand, covered, for 5 minutes.
ep 2
Meanwhile, place chicken, soy sauce and garlic in a large glass or ceramic bowl. Toss to coat. Set aside.
ep 3
Make Chilli dressing: Combine chilli paste, vinegar, sesame oil and sugar in a bowl.
ep 4
Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add half the chicken mixture. Stir-fry for 2 to 3 minutes or until go
and cooked through. Transfer to a bowl. Repeat with 2 teaspoons oil and remaining chicken. Add 2 teaspoons oil to wok. Add c
beans, cucumber and mushroom. Stir-fry for 2 to 3 minutes or until beans are tender. Add to chicken. Cover to keep warm.
ep 5
Heat remaining oil in a large frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until eggwhites are set a
yolks soft. Divide rice between plates. Top with chicken mixture. Top with egg. Serve with chilli dressing.
te: Kochujang is a Korean condiment made from red chillis, rice powder and fermented soy beans, and is available in tubs from Asian supermarket
ld use an Asian hot chilli sauce instead.
Creamy coconut and vegetable laksa
ablespoon vegetable oil
0g jar laksa paste
/2 cups salt-reduced chicken stock
ablespoons grated palm sugar
ablespoons fish sauce
5ml can light and creamy coconut evaporated milk
0g firm tofu, cut into 1cm cubes
g snow peas, trimmed, thinly sliced
ablespoon lime juice
0g dried rice vermicelli noodlesup bean sprouts, trimmed
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reen onions, thinly sliced
sh coriander leaves,
ced long red chilli and lime wedges, to serve
1. Heat a wok over high heat. Add oil. Swirl to coat. Add laksa paste. Cook, stirring, for 3 minutes or until fragrant. Add stock, palm
and fish sauce. Bring to the boil. Reduce heat to medium. Add milk. Simmer for 5 minutes. Add tofu and snow peas. Cook for 2
minutes. Remove from heat. Add lime juice. Stir to combine.
ep 2
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
ep 3
Divide noodles between bowls. Ladle coconut mixture over noodles. Serve with bean sprouts, green onion, coriander, chilli and
wedges.
te: Palm sugar is found in the Asian food section. Substitute with brown sugar.
iations:
local was out of Tofu so I added shitake mushrooms instead - yum! Added a few leaves of fresh mint and big handful of corriander.ubstituted the tofu with chicken - without any effort it cooked to perfection!
an choy bau
0g pork mince
esh shiitake mushrooms, thinly sliced
ml (1/4 cup) oyster sauce
0g pkt Sun rice Singapore Style Fried rice in 90 Secondseberg lettuce leaves
1. Heat a large non-stick frying pan over medium heat. Cook pork mince, stirring with a wooden spoon to break up any lumps, for
minutes or until the mince changes colour. Add mushroom and cook, stirring occasionally, for 2 minutes or until soft. Add the oy
sauce and stir until well combined.
ep 2
Add the rice and cook, stirring, for 2 minutes or until the rice is heated through. Divide the pork mixture among lettuce lea ves.
te: Cook's tip: Dried shiitake mushrooms can also be used. To soften, before slicing, soak them in boiling water for 10 minutes.
sh shiitake mushrooms give depth of flavour and authenticity to this dish
riation: I added bean sprouts and a little garlic
Chicken cacciatoree humble jar of traditional Italian-style tomato sauce can go a lot further than a bowl of pasta - see how in this recip
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Ingredients
bs extra virgin olive oil
about 1.4kg) chicken thigh cutlets
0g button mushrooms, trimmed
rown onion, finely chopped
ancetta slices, coarsely chopped
arlic cloves, crushed
nchovy fillets, drained, finely chopped
cup (125ml) white wine
ups (500ml) tomato sugo (tomato sauce)
up (175g) kalamata olives
bs salted baby capers, rinsed, drained
cup oregano leaves
Method
ep 1
Heat 1 teaspoon of the oil in a large deep frying pan over high heat. Add half the chicken and cook, turning occasiona
5 minutes or until golden brown. Transfer to a plate. Repeat with the remaining chicken.
ep 2
Add half the remaining oil to the pan over high heat. Add mushrooms and cook, stirring occasionally, for 2-3 minutes o
golden. Transfer to a plate. Heat remaining oil over medium heat. Add onion and pancetta; cook, stirring occasionally,
minutes or until onion softens. Add garlic and anchovy and cook, stirring, for 1-2 minutes or until anchovy dissolves.
ep 3
Add the chicken and mushrooms to the pan. Pour over the wine and bring to the boil. Add the sugo and stir to combin
Reduce heat to medium-low. Cook, covered, turning occasionally, for 20 minutes or until the chicken is cooked throug
sauce thickens slightly. Add the olives, capers and half the oregano; stir to combine. Remove from heat.
ep 4
Spoon among serving plates. Sprinkle with remaining oregano and serve.
riations:
mitted the capers and olives and added a bunch of English Spinach instead. (Sneaky!) ... Served with steamed beans and rice ... Big
m everyone at table!
sed Chicken Breasts cut into small pieces instead of the thigh fillets and left out the capers. I also added in some crushed tomatoes a
the sauce. It turned out great. Was enough to feed about three people. I served it up with Mash Potatoes.
se thigh fillets and usually make mine extra saucy with extra pancetta, mushrooms, onions, crushed tomatoes and wine
ve used white wine tonight but in winter I use red, making it a rich comforting winter meal.