It was a mega week for cooking in the HotHouse Kitchen. I created a Thai feast, plus Greek slow-roasted lamb and a gnocchi bake.
And that’s just the stuff I made for other people!
I was so fed up with preparing food that I got Thai takeaway on Thursday night, while my friends had the homemade Thai feast I’d dropped over. Is that proper ironic or the Alanis version?
Anyways, here are the recipes …
Spicy pork dip
1 tablespoon peanut oil
2 tablespoon red curry paste
1 eschalot, chopped
500g pork mince
2 tomatoes, finely chopped
1 tablespoon brown sugar
1 tablespoon fish sauce
1 green onion, finely chopped
1 tablespoon lime, juice
1/4 cup coriander leaves
prawn crackers to serve
METHOD: Heat oil in a large wok or frying pan on high. Stir-fry curry paste and eschalot for 1-2 minutes, until fragrant. Add pork mince and stir-fry for 5-6 minutes, until well browned, breaking up lumps. Stir tomatoes, sugar and fish sauce through. Reduce heat to medium and simmer for 4-5 minutes, stirring occasionally, until sauce thickens. Stir spring onion and juice through. Serve sprinkled with coriander. Accompany with prawn crackers for dipping.
Chicken satay skewers
1/4 cup coconut milk
1 tablespoon soy sauce
2 1/2 teaspoons yellow curry powder (Keens will do if necessary)
1 tablespoon fish sauce
500g chicken tenderloins
1 tablespoon canola oil
1 can AYAM satay sauce
1/4 cup coconut milk (extra)
METHOD: Mix 1/4 cup coconut milk, soy sauce, curry powder and fish sauce in a bowl. Toss with chicken tenderloins and refrigerate for 2 hours or overnight. Soak bamboo skewers in water. Remove chicken tenderloins from marinade and thread each one onto a skewer. Grill. Mix AYAM satay sauce with coconut milk, warm gently and serve with the skewers.
(Head over to Confessions of a Fit Foodie for her healthy version pictured main)
This quickie version uses beef eye fillet to ensure a speedy result without tough meat, it makes the dish more expensive, but I think it’s worth it.
4 potatoes, chopped into chunks
1/3 jar AYAM Massaman sauce
1 onion, sliced
500g beef eye fillet, diced
450ml coconut milk
Jasmine rice, roti and fresh coriander to serve
METHOD: Microwave potatoes until tender. Brown beef in batches in frying pan with a little oil. Remove. Add a little more oil if needed and saute onions until translucent. Add curry paste. Saute 1 minute. Add coconut milk and potatoes. Simmer for 10 minutes. Add beef and simmer 5 minutes. Serve with rice, roti and fresh coriander leaves.
Recipe: Slow-roasted lamb with feta and olives
1 lamb shoulder
1 cup chicken stock
3 tablespoons olive oil
grated rind of 1 lemon, plus juice of 1 lemon
2 finely sliced garlic cloves
1/2 block of Greek feta, crumbled
20 green olives, chopped
Roast veggies & salad greens to serve
METHOD: Preheat oven to 150C. Pour stock into a large casserole with tight-fitting lid. Add lamb. Bake for 4 hours. Rest, covered, while baking potatoes (see TIP). Shred meat off the bone with 2 forks onto a serving plate.
FETA DRESSING: Fry garlic slices and lemon rind in olive oil in a small pan. Add chopped olives, lemon juice and crumbled fetta. Warm for 1 minute. Pour over lamb.
TIP: Chop potatoes into roasting pieces. Microwave them with a splash of water for 4-5 minutes to soften. Dry with a tea towel. Toss in oil. When lamb is removed from oven, increase temperature to 200C. Arrange potatoes on a sheet of baking paper on a baking tray. Bake until golden.
Serve lamb and potatoes with something green.