Feeds:
Posts
Comments

Posts Tagged ‘corriandre’

I know I’ve posted a chick pea and cauliflower curry recipe before, but this one has a bit of a twist, it’s Thai and I just couldn’t resist! The fresh flavours that Thai spice combinations brings to this dish is simply mouth watering, and it’s even better the next day (fortunately, I made enough for my lunch at work). You can blanket this beautiful curry over Jasmine rice, perhaps with a little coconut in it, but we just put it over a combo of Arugula and Spinach to manage the waist-line! I found the original recipe here but I made my own changes just because I felt it needed it when I tasted it mid-way.

Thai Chick Pea Cauliflower Curry_BLOG

I don’t know about you, but I am really getting tired of these night-time photos!

Chick Pea and Cauliflower Thai Curry

Serves 4,

Ingredients:

  • 1/2 cup finely chopped sweet onion (I used Vidalia)
  • 3 cloves garlic, finely minced
  • 1 tbsp freshly grated ginger
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 2+1/2 tsp. ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp fish sauce
  • 3-4 tbsp coconut milk powder in about 1/4 cup boiling water, dissolved
  • 1 cup vegetable stock
  • 4 kafir lime leaves
  • 12-14 oz can chickpeas
  • 1 generous head of cauliflower
  • 1/4 cup lime cordial
  • 1/2 cup cilantro, lightly chopped for garnish
  • 1 finely sliced scallion for garnish

Directions:

  1. Heat up a wok or frying pan over medium-high heat. Add 2 tbsp. oil plus the onion and garlic. Stir-fry 1 minute.
  2. Add all of the dry spices, plus fish sauce fry together briefly.
  3. Add the cauliflower, stock and dissolved coconut milk powder. Add the kafir lime leaves and cook the cauliflower until it is fork tender but not too soft. Add the chick peas and heat through.
  4. Remove from heat. Stir in the lime cordial and give it a good stir.
  5. Do a taste-test. Adjust the salt level by adding a little more soy or fish sauce if not salty enough. If too salty, add a squeeze of lime juice.
  6. Garnish with chopped coriander and finely sliced scallion and serve hot with either rice or greens.
  7. ENJOY!

Read Full Post »

Hello everyone! I must apologize that I have missed a couple of posts, not because of anything other than laziness. I thought I had ‘banked’ enough to last me through the weekend but I hadn’t so my blog remained inactive over the weekend. Our wonderful friends Paul and T paid us a visit, arriving on Friday and going back home on Monday. We had a great time, did lots of fun stuff (yes, I’ll blog about that soon) and ate and drank excessively! Now we are recovering until next time!

I’m inspired by many of the blogs I follow, if not for the recipe, but perhaps an ingredient or even a plating, but I know when an inspiration hits me over the stuffed-up head and it resonates throughout the day with a burning desire (no, not THAT!). Kelly over at Inspired Edibles presented this soup at the beginning of the year and it stuck in my head like that song (sorry about that, peeps) and I knew I had to make it, or something like it. I adore the Asian flavours in a soup, add some rice noodles and I’m in Seventh Heaven. It turned out that I didn’t have some of the ingredients for Kelly’s soup, so I had to improvise, but let me tell you it was YUM. That’s Y. U. M. It was like a lemongrass, sweet and sour, vegetable soup, all of the things that make you happy. That’s right, the epitome of Happy Food.

IMG_3823_BLOG

Sweet, sour, tangy, delicious

Asian Inspired Soup

Serves 1  in a large bowl (ingredients are just rough, you can use your own taste to determine your version)

Ingredients:

  • 1 tsp Sesame oil and a splash of canola oil
  • 140 g mushrooms (about 3/4 cup), quartered
  • 100 g shrimps and scallops (3 large shrimp and 1 scallop), cleaned and sliced down the middle
  • 60 g onions, sliced finely (about 1/4 cup)
  • 1 tsp coriander
  • 10 g garlic, roughly chopped (2-3 cloves)
  • 10 g fresh ginger, roughly chopped (about 2-3 tablespoons)
  • 10 g lemongrass, roughly chopped (about 2-3 tables spoons)
  • 5 g Galangal
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 2 tbsp Hoisin sauce
  • 3 Kaffir lime leaves
  • 2 cups vegetable stock
  • 1 cup water
  • 1 roma tomato, quartered
  • handful of rice noodles

Garnish:

  • 1/4 cup finely sliced green onion
  • pepper flakes

Directions:

  1. Heat the water in your kettle until boiling. Pour over the rice noodles and allow to sit until they are totally reconstituted, 10-15 minutes. Do not over soak, you want a bit of a bite to it.
  2. In a large soup pan, heat the two oils until hot but not smoky (the sesame oil has a very low smoke point). Add the onions and stir until slightly translucent. Add the shrimp and scallop and cook lightly. Turn the heat down to a simmer and add the mushrooms. Sprinkle the coriander on the shrimp and onions and stir quickly until aromatic.
  3. Combine the garlic, ginger, lemongrass and galangal in an infuser (mine is like this) and put it into the soup pan. Add all of the stock and water and add the lime juice, fish sauce, and hoisin saucekafir leaves, galangal, fish sauce, lime juice, and hoisin sauce. Stir well.
  4. Bring to a very light boil and allow to simmer for about 5-6 minutes (be careful so your shrimp and scallop don’t over cook). Add the tomatoes but don’t overcook, just heat them up.
  5. Put one third of the cold noodles into a large decorative white bowl. Add ladle-fulls of the soup and garnish with the green onion and pepper flakes. Enjoy.

Cooks tips:

  • Store your fresh ginger knobs in the freezer in a resealable container; grate on a fine micro-plane grater when required, you need not peel it! Keeps indefinitely.
  • I usually buy a large quantity of lemongrass and chop them finely in my food processor, and then I freeze them in a reusable container. I can usually break off what I need.
  • If you are taking the left overs to work, I recommend storing the cooked noodles in a separate container to the soup so that they don’t absorb any more liquid. When you reheat the soup, do so to just before boiling (so the chicken doesn’t cook further) and that way when you put the chilled noodles in, they will cool it down to a palatable level.
  • Fish sauce is used in thai cooking instead of salt.
  • To save time, I have sometimes used Rosa’s Lime Cordial instead of lime juice, but you have to remember NOT to add the hoisin sauce as that is also sweet.
IMG_3827_BLOG

Still tastes the same, just in sheeps clothing

Read Full Post »

%d bloggers like this: