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Copyright Beth Sachs 2017. Powered by Blogger.

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Thai Green Prawn Curry


Thai Green Prawn Curry

I've eaten a lot of Thai Green Curry's in my time. A LOT, but they have always been very hit and miss and never quite lived up to expectation. The last occasion I ate a Thai green curry (only a month or so ago) it was a very definite miss! Bland, watery and robbed are the words that come to mind.

I really wanted it to redeem itself so when I was offered the chance to try Thai Taste Green Curry Paste, in preparation for Thai New Year in April, I jumped at the chance. 'Please please be good'!

Luckily for me it was! The paste had a really good depth of flavour, was well seasoned with a nice spicy kick. The curry only took 20 minutes to prepare , making it a perfect midweek meal . Thai Taste produce many other authentic Thai products and I will be seeking these out at the supermarket next time I visit. A very definite thumbs up from me!

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THAI GREEN PRAWN CURRY


| Serves:  2 | Prep Time: 10 Minutes  | Cook Time: 15 Minutes  | Total Time: 25 Minutes |


Ingredients: 

  • 1 onion, chopped
  • 1 courgette, sliced
  • 1 red pepper, sliced
  • 4 TBSP Thai Taste Green Curry Paste
  • 400ml Coconut Milk
  • 1 TBSP Fish Sauce
  • 1 TBSP Sweet Chili Sauce
  • Juice of 1 lime
  • 250g Cooked King Prawns
  • Handful of coriander, chopped

Instructions:

  • Step 1: Fry the onion in a little oil until soft. Turn the heat up slightly and quickly stir fry the courgette and pepper. Add the Thai Taste Green Curry paste and stir fry for 2 minutes.
  • Step 2: Add the coconut milk, fish sauce, sweet chilli sauce and lime juice, bring to a simmer then turn down the heat. Cook for 10 minutes, then stir through the cooked prawns for the last 2 minutes.
  • Step 3: Serve with rice and sprinkle with fresh coriander.

| Author: Beth Sachs | Date: 23rd February 2011 |


Beth Sachs
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Spanish Style Chicken and Chorizo Stew



Spanish Style Chicken and Chorizo Stew

A warming one pot supper to enjoy before the longer, lighter and (hopefully) warmer days herald the return to salads and BBQ foods. Serve with some crusty bread, or rice if you prefer.

The smoked paprika gives this dish a wonderful smokey flavour but if you like it a little hotter, add an extra tsp of chilli flakes.

SPANISH STYLE CHICKEN AND CHORIZO STEW

| Serves: 4  | Prep Time: 10 Minutes | Cook Time:  40 Minutes | Total Time: 50 Minutes |


Ingredients: 

  • 1 Red Onion, chopped
  • 2 Garlic Cloves, chopped
  • Sprig of Thyme
  • 150g Chorizo, sliced
  • 1 heaped TSP Smoked Paprika
  • 1/2 TSP Chilli Flakes
  • 4 Chicken Breasts, chopped
  • 400g Tin of Tomatoes
  • 200ml Chicken Stock
  • 400g Tin of Kidney Beans
  • Salt and Pepper
  • Parsley to serve

Instructions:

  • Step 1: In a large casserole, heat 2 TBSP of oil and gently fry the onions for a few minutes. Add the garlic, thyme, smoked paprika, chilli and chorizo and continue to cook for 5 minutes.
  • Step 2: Turn the heat up and quickly brown the chicken, then add the tomatoes and stock and salt and pepper, bring to the boil and simmer for 20 minutes.
  • Step 3: Add the kidney beans and continue to cook for another 20 minutes.
  • Step 4: Serve sprinkled with parsley with some crusty bread.

| Author: Beth Sachs | Date: 16th February 2011 |


Beth Sachs
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Mixed Bean and Feta Salad


Mixed Bean Salad

This would be my hubby's idea of hell (actually anything with the word salad in it is his idea of hell), but not me though!

It makes a fantastic, filling and tasty lunch to take into the office or eat on the hop. Make up a big batch like this and it will keep you going for at least 3 or 4 days. The salty feta is a must though, it provides a great contrast to the beans and crunchy celery.

MIXED BEAN AND FETA SALAD

| Serves: 4  | Prep Time: 10 Minutes | Cook Time: -  | Total Time: 10 Minutes |


Ingredients:

  • 1 x 400g tin Kidney Beans, drained
  • 1 x 400g Canellini Beans, drained
  • 1 x 200g tin Sweetcorn, drained
  • 1 Stick of celery, chopped
  • 150g Feta, crumbled
  • Handful of Parsley, chopped
  • Dressing
  • 2 TBSP Red Wine Vinegar
  • 3 TBSP Rapeseed oil
  • 1 Garlic Clove, chopped
  • Juice 1 lemon
  • Salt and Pepper

Instructions:

  • Step 1: Mix together dressing ingredients
  • Step 2: Put all salad ingredients into a large serving bowl, pour over dressing and refrigerate until needed.

| Author: Beth Sachs | Date: 9th February 2011 |


Beth Sachs
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Apple, Raspberry and Blackberry Crumble


Apple, Raspberry and Blackberry Crumble


The blackberries and raspberries I had stashed away in the freezer last August were defrosted and the apples were duly peeled and chopped - and that was the hardest part of this recipe. The 3 year old made the crumble topping, which kept her quiet for a good 10 minutes - always a bonus when hubby is watching the footie. Then, after a 45 minute blast in the oven out popped a beautifully golden crumble with the dark red juices bubbling up at the sides.

APPLE, RASPBERRY AND BLACKBERRY CRUMBLE

| Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 Minutes  | Total Time: 1 Hour |


Ingredients: 

  • 900g Bramley Apples, peeled, cored and chopped
  • 250g Blackberries, defrost if frozen
  • 250g Raspberries, defrost if frozen
  • 150g Granulated Sugar
  • 1 Lemon
  • For the Crumble
  • 225g Plain Flour
  • 175g Butter, cubed
  • 50g Demerera Sugar
  • 125g Oats

Instructions:

  • Step 1: Preheat oven to 200c/180fan. Put the chopped apples, raspberries and blackberries in an ovenproof dish (I used a lasagne dish). Sprinkle with the sugar and squeeze over juice of 1 lemon.
  • Step 2: Rub together the flour and butter then stir in the sugar and oats and mix thoroughly.
  • Step 3: Bake in the oven for 45 minutes - cover with foil if top browning too much.

| Author: Beth Sachs | Date: 2nd February 2011 |


Beth Sachs
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