Recipes of the week: Easy Thai feast & Greek slow-roasted lamb

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)

Beef massaman

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

vegetable oil

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.

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