UNDER CONSTRUCTION PLEASE BE PATIENT
GREEN GHOST TOMATO SALAD WITH SUGAR SNAP PEAS
2 cloves garlic crushed
1 tbsp castor sugar
2 tbsp lime juice plus zest of one lime
1 tbsp fish sauce
10 large vine ripened cherry
tomatoes cut into wedges
3 spring onions [eschallots] thinly sliced
including some of the green stem
1 Spanish onion sliced very thinly
1 long red chilli deseeded and sliced very thinly
Finely sliced snow pea sprouts, mache and greens
4 sprigs parsley cut finely
2 sprigs mint cut finely
1 sprig of coriander cut finely
Handful of English Spinach leaves cut into strips
2 tbsp peanut oil
Handful of pine nuts roasted
Combine all ingredients in a large bowl adding pine nuts just before serving.
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Tonight we are having
CHICKEN PEANUT CURRY
This is one of Kim's favourites. It is hard to beat the nutty flavour from the freshly ground peanuts and the aroma of coriender straight from the garden. My wife is right have a busy lifestyle and want to have a small garden then grow herbs. I like potted herbs as most herbs do not like wet feet. I have an automatic drip system that waters them twice a day for about five minutes at a time. They are in full sun so the roots have a chance to dry out between waterings.
YOU CAN HALVE THIS RECIPE IF SO DESIRED
One kilo Chicken Thigh Fillets cut into 1/2 inch pieces
1/4 cup plain organic flour
4 teaspoons Keens Curry Powder
1 heaped teaspoon iodized salt
1/2 teaspoon freshly ground black pepper
1/8 cup Olive Oil
1/8 Cup Peanut Oil
1 tablespoon unsalted butter
1 tablespoon freshley crushed ginger. I use a garlic crusher.
2 cloves crushed organic garlic
About 2 inch piece of red chilli deseeded, cut into strips and finely chopped.
4 cups homemade chicken stock
2 cups unsalted roasted peanuts ground to a pulp in the Kitchen Wizz. Add 1 tablespoon sesame oil to this mixture.
2 teaspoons sugar
1/2 teaspoon ground coriender seeds
4 Green onions [Spring Onions or Scallions] finely chopped including some of the green
¼ cup finely chopped mint
¼ cup finely chopped coriender
2 Limes cut into wedges
Juice of 2 Limes
3 medium potatoes cut into 1/2 inch pieces
2 handfuls fresh peas podded
2 cups Jasmine rice cooked using the absorption method. I add 4 or 5 cloves to the rice for extra flavour.
Combine flour,curry powder, salt and pepper with chicken pieces.
Heat oil and butter on medium in electric frypan or wok. Add chicken pieces and fry for about 2 minutes turning continually.
Add ginger. garlic and chilli.
Then add 1 cup of chicken stock. Cook for 2 minutes until all combined. Add peanut mixture and the rest of the stock. Simmer for 5 minutes to reduce the mixture.
Add Potato. Wait ten minutes and add peas. Simmer a further 10 minutes and add half the green onions, mint and coriender.
Transfer to a casserole dish and cook on 150 for about an hour. Check the consistency. Serve with Jasmine rice. Add remaining onions, mint and coriender just before serving. Garnish with Lime wedges and a little Lime juice.
SERVES SIX
CRAB-APPLE JELLY
We had our first small crop of crab-apples down at our property at Berry. Now that we have three trees we can expect a big crop next year. You need a few trees to get good pollination. I managed to get one cup of liquid which gave us two cups of the most delicious jelly!
RECIPE
Barely cover crab-apples with water in a small saucepan and simmer until the crab-apples expand and go soft.
Strain liquid through a muslin bag. I use swimming pool filter bags. Add equal amounts of sugar to the liquid. Gently bring to the boil making sure the sugar is completely disolved. Add the juice of one lemon and some jamsetter for a firmer jelly. Boil until setting point is reached. Pour into sterile jars and seal with preserving wax.
Voila! The perfect jelly.
MEAT ON SKEWERS
Based on the old Lebanese recipe “Lahem mishwi” but with lemon juice and pimento. You can use lamb instead.
I kg scotch fillet cut into one inch squares
2 large cloves of garlic crushed. Return crushed fibre to the bowl containing the meat
2 teaspoons mixed spice
I teaspoon pimento or mixed spice
Juice of large lemon
1 cup of olive oil
FOR SKEWERS
2 large capsicum cut into squares
10 small onions cut into wedges
10 rashers of bacon
Salt and pepper to taste
Combine all ingredients in a large bowl. Marinade for 24 hours.
Alternate onion, meat, bacon and capsicum on wooden skewers. Barbecue on medium heat. Do not add salt until near the end of cooking as it will dry out the meat.
Serve with rice and salad
