|
AUTA Recipe Thread
|
View this Thread in Original format
| Anomyst |
To get things moving i think this is a great idea, seen as i really really enjoy cooking!! and want to know your favorites. So i will start with mine.
Anomyst's World Famous Home Curry
(Feeds 4 hungry bastards)
What you need:
- 4 Chicken Breasts
- Can of Curry powder
- Cajun Spices
- Turmeric Spices
- 5 Cinnamon Sticks
- Basmati Rice
- Olive Oil
- 1 Jar of Pennang curry paste
- 1 jar of green curry paste
- 1 jar of red curry paste / or tandoori paste
- 2 cans of coconut milk
- 2 teaspoons of brown sugar
- 4 Potatoes
- 2 Onions
- 4 cloves of garlic
- I can of diced tomatoes
- 0-5 fresh chili’s
To Start with:
- Chop your chicken breasts into bite sized pieces
- Place in a bowl and add 1 teaspoon of Cajun spices and 1 teaspoon of turmeric spices, also add a pinch of mixed herbs and 1 teaspoon of curry powder.
- Mix the herbs and spices and curry powder into the chicken with washed hands until its all coloured and covered.
- Place in the fridge for 20 mins
- Chop up your onions and potatoes into small bite sized pieces
- Chop your garlic up and place in a bowl.
So now you have the chicken in the fridge (covered with gladwrap) and in a separate bowl you have your potatoes/onions and garlic chopped.
Prepare your curry sauce:
- In a marinade container (or a sealed jar) place ½ jar of green curry and ½ jar of red curry paste into the mix jar
- Add 1 tablespoon of curry powder to the mix
- Add 2 teaspoons of Cajun spices
- Add 2 teaspoons of mixed herbs
- Add ½ can of diced tomatoes (small can)
- Mix with a fork and add desired chili to taste
- Place lid on the mix jar and shake until all is dissolved and blended through
- Place in the fridge covered
Start Cooking:
- Heat your wok (or large saucepan) with 2 teaspoons of olive oil
- Place your bowl of veggies (onions, potatoes & garlic) in the wok to cook pref on medium heat to start.
- Once the onions have cooked through a little add 2 table spoons of penang curry paste to the veggies and cook through maybe 2 mins.
- Add the chicken pieces from the fridge and cook till the chicken is almost ready.
- Now add the mix jar of curry paste you have made in the fridge and stir through until the blend is even amongst all the ingredients in the wok.
- In the mix jar (now empty) add 2 cans of coconut milk (Shake them first) and 2 teaspoons of brown sugar also add the cinnamon sticks (but remove once finished cooking). Place a lid back on the mix jar and shake it until the sugar is dissolved.
- Add the mixture to the wok slowly and stir in as you pour.
- Now add the rest of the diced tomatoes to the wok
- Stir occasionally on a low simmering heat for about 40 – 50 mins adding a sprinkle of Cajun spices to taste every so often.
Get your rice ready:
When you have the basmati rice ready and put it in the pot to boil add 2 tea spoons of turmeric spices to colour the rice.
Now your done. The final steps.
Serve the rice at the bottom of each bowl and then serve the curry over the top of the rice pouring the liquid over the rice also.
Great when served with garlic Naan bread or Turkish bread.
Enjoy.
From Ben Evans |
|
|
| charlee |
| I can only make tuna & rice :crazy: |
|
|
| narcism |
HOLY BEN
edit the size of ur sig :eek: |
|
|
| batemanscott |
| I refuse to share my culinary prowess with simpletons such as Au.TA's. :toothless lol. =im too lazy to write recipes! |
|
|
| alex_cooke |
Lol. This is a good idea. I need to improve my culinary skills as I sorta suck and Mum's going to Perth for a week on Tuesday and im sick of microwave Lasagne & Crumbed Fish (the frozen crap). Any ideas would be great. Good idea Ben...
AC -x0x- |
|
|
| DaveBegic |
| Do it bateman you slack **** :) |
|
|
| Serp |
Serp's cheese & bread
Ingredients:
1 Bread
1 Cheese
Method:
Put cheese on bread, put in microwave, cook until cheese has melted :D |
|
|
| mzvirbulis |
good thread Ben! this will get them slack Au.TA's of their arse and cooking in no time.
i will try your World Famous Home Curry soon.
although i dont have 4 hungry bastards just leave the rest for another night.
cheers
mattz ;) |
|
|
| eROs.au |
| quote: | Originally posted by Anomyst
To get things moving i think this is a great idea, seen as i really really enjoy cooking!! and want to know your favorites. So i will start with mine.
Anomyst's World Famous Home Curry
(Feeds 4 hungry bastards)
What you need:
- 4 Chicken Breasts
- Can of Curry powder
- Cajun Spices
- Turmeric Spices
- 5 Cinnamon Sticks
- Basmati Rice
- Olive Oil
- 1 Jar of Pennang curry paste
- 1 jar of green curry paste
- 1 jar of red curry paste / or tandoori paste
- 2 cans of coconut milk
- 2 teaspoons of brown sugar
- 4 Potatoes
- 2 Onions
- 4 cloves of garlic
- I can of diced tomatoes
- 0-5 fresh chili’s
To Start with:
- Chop your chicken breasts into bite sized pieces
- Place in a bowl and add 1 teaspoon of Cajun spices and 1 teaspoon of turmeric spices, also add a pinch of mixed herbs and 1 teaspoon of curry powder.
- Mix the herbs and spices and curry powder into the chicken with washed hands until its all coloured and covered.
- Place in the fridge for 20 mins
- Chop up your onions and potatoes into small bite sized pieces
- Chop your garlic up and place in a bowl.
So now you have the chicken in the fridge (covered with gladwrap) and in a separate bowl you have your potatoes/onions and garlic chopped.
Prepare your curry sauce:
- In a marinade container (or a sealed jar) place ½ jar of green curry and ½ jar of red curry paste into the mix jar
- Add 1 tablespoon of curry powder to the mix
- Add 2 teaspoons of Cajun spices
- Add 2 teaspoons of mixed herbs
- Add ½ can of diced tomatoes (small can)
- Mix with a fork and add desired chili to taste
- Place lid on the mix jar and shake until all is dissolved and blended through
- Place in the fridge covered
Start Cooking:
- Heat your wok (or large saucepan) with 2 teaspoons of olive oil
- Place your bowl of veggies (onions, potatoes & garlic) in the wok to cook pref on medium heat to start.
- Once the onions have cooked through a little add 2 table spoons of penang curry paste to the veggies and cook through maybe 2 mins.
- Add the chicken pieces from the fridge and cook till the chicken is almost ready.
- Now add the mix jar of curry paste you have made in the fridge and stir through until the blend is even amongst all the ingredients in the wok.
- In the mix jar (now empty) add 2 cans of coconut milk (Shake them first) and 2 teaspoons of brown sugar also add the cinnamon sticks (but remove once finished cooking). Place a lid back on the mix jar and shake it until the sugar is dissolved.
- Add the mixture to the wok slowly and stir in as you pour.
- Now add the rest of the diced tomatoes to the wok
- Stir occasionally on a low simmering heat for about 40 – 50 mins adding a sprinkle of Cajun spices to taste every so often.
Get your rice ready:
When you have the basmati rice ready and put it in the pot to boil add 2 tea spoons of turmeric spices to colour the rice.
Now your done. The final steps.
Serve the rice at the bottom of each bowl and then serve the curry over the top of the rice pouring the liquid over the rice also.
Great when served with garlic Naan bread or Turkish bread.
Enjoy.
From Ben Evans |
i would try it but i hate curry
:(
plus i hate to quote you ben
:toothless |
|
|
| Teflon_Teapot |
| hmmmm curry one thing i will say is if you have time you should try to marinate the meat for 24 hours or overnight. but i am definitely a hungry bastard maybe even the equivalent of a couple of hungry bastards so i will try this recipe out. |
|
|
| marcusus |
I'll have to give that curry a try.
Meanwhile, to at least keep the thread on topic(ish):
Yaki Udon (for 2. Change amounts accordingly for more people)
- 200g to 300g of a suitable meat (ie prawns, chicken, pork, whatever)
- 400g udon noodles
- Half a medium onion
- 100g carrots
- 100g bamboo shoots
- 100g water chestnuts
- 100g baby corn
- 100g shanghai bak choi
- 100g mushrooms
- Ketchup/tomato sauce
- Oyster/hoisin Sauce
- Sesame Oil
- Regular old fashioned cooking oil
- Sesame seeds & some form of parsley to garnish
-> Chop all the vegetables into reasonable portions (slice, dice, whatever)
-> Fry up the onion, carrots and mushrooms (in the regular old fashioend cooking oil) until brown, then take out of pan/wok
-> Fry up the meat (again in the standard oil) til brown
-> Fry up the remaining vegetables (once again, with standard oil)
-> Loosen the noodles, and fry them up
-> Once the noodles are at a suitably fried level, re add all the previously fried ingredients, and stir fry them
-> Add a decent amount of oyster/hoisin sauce, then add about half that amount worth of ketchup, followed by as much sesame oil as you like (but obviously not too much, like for example the whole bottle)
-> Give it all a mix and a bit of a fry
-> Dish it up in whatever fancy Japanese plates you have, and sprinkle sesame seeds on top, and place a nice purty sprig of whatever form of parsley you chose on top
Voila! Something reasonably close to restaurant style Yaki Udon.
You can also chop and change vegetables/meats as you choose. Whatever suits your fancy really. It works pretty well with brocolli too, as a substitute for shanghai bak choi. |
|
|
| eRRaTiK |
| ^^ man that is soooooo azn marcus. |
|
|
|
|
