Curry Puffs

This recipe was derived from a friend of mine who came from Scotland. I changed the recipe a wee bit by using raw chicken instead of cooked chicken. I found that it went too dry using cooked chicken.

Curry Ingredients
2 large chicken breast fillets
1 tin of chicken soup (Campbells is good because it is thick)
1 pack of tomtato paste
1 tablespoon of Vindaloo paste
1 tablespoon of curry powder
1 teaspoon of corriander
1 teaspoon of cumin
1 teaspoon of powdered cloves
1 teaspoon of garamasala
1 onion
3/4 cup of water
3 large mushrooms is an optional ingredient

Puff Pastry ingredients
3 regular sheets of puff pastry

Dice chicken and onion and brown them together with the curry powder in a large pot which has a thin layer of oil in it. Add the chicken soup and water and stir. Add the remaining curry ingredients and cook for about 1 hour on low heat and stir it regularly. Add more water if it gets too thick. That makes the curry recipe, which can be eaten alone, usually with rice, or used with the following puff pastry method.

Put the oven on at 200C. Cut the puff pastry sheets in half and place on oven cooking trays. Put some curry mixture at the bottom of one half, then fold the other half over. Press sides of pastry with fingers to seal them. You should have 6 puff pastry squares which are then placed into the oven and baked for about 20 minutes (They should be golden brown, so just check the oven every now and then).

Beef Macoroni

Hi. I made this one a week ago, but have not had time to put it onto the wee recipe site. I got this recipe from a friend who lives in Phoenix, Arizona. It is quite tasty and easy to make. I hope that you enjoy it.

Ingredients:

1 pound of ground beef
16 oz of egg pasta (I use macoroni or Penne, as I used in this case)
1 16 oz can of chopped tomotoes
1 can tomato paste
1 medium onion chopped
1 garlic clove chopped
1 green pepper chopped
2 tins of tomato soup

Boil pasta (macoroni or Penne) for about 20 minutes 1st. Put onion, garlic, oil and beef into a large pot and fry until brown. Add green pepper and cook for about 5 minutes extra. Add tomoto soup and tomato paste to thicken. Drain the pasta and add to beef mixture. Add 3/4 cup of water and simmer for about 20 minutes. Then it is all ready to eat. Enjoy.

Chicken And White Wine Casserole

I just made this tonight, and it was very tasty. Second serves were in order with this nutritious and low fat dish. I hope that you like it too.

Ingredients:

about 600 grams of chicken breast or thigh fillets
some flour for dredging
salt and pepper
olive oil
3 bay leaves
5 potatoes
2 carrots
A handful of green beans
2 heaped teaspoons of chicken stock, disolved in 1 cup of hot water
3 squirts of basil
3/4 cup of white wine (dry)

Method

Cut the chicken into pieces and dredge in flour, salt and pepper. Fry the chicken in a frying pan with olive oil until they get a bit of colour. They should not be completely cooked. Place in a casserole dish and add the veggies, stock and herbs. Pour the wine over the top and bake in an oven at 170 deg C (350F) for 80 minutes. Check and stir every 20 minutes or so. Serve by itself.

note: you can add other veggies if you want.

Modified Choc Chip Muffins From Delarue

Thanks Delarue for sharing the photo of the muffins that you made using both white and dark chocolate chips. They look delicious. Well done.

If anyone else wants to share their successes, please get in touch with me.

Spicy Thai Chicken Finger Food

I came across this when I found some extra fillo pastry in the freezer that needed using up. I experimented with some ingredients that I had and came across this really tasty dish.

Ingredients:

600g minced chicken

22 sheets of fillo pastry

1 cup of breadcrumbs

1/2 a jar (50g) of Kaffir lime leaves

1 heaped tbsp of lemon grass

4 tbsp of sweet chilli sauce

a bunch of coriander finely chopped

1/2 cup of olive oil

some salt to taste

Mix all the ingredients apart from the olive oil into a bowl.

Cut the fillo pastry sheets into halves to form two rectangles.

Brush a sheet with oil and place 1 heaped tbsp of mixture near the edge of the sheet.

Make that mixture into a sausage type shape.

Fold both sides over then brush with oil.

Roll the fillo into a spring roll type shape, brushing with oil with every fold.
Repeat with the remaining pastry and mixture.

Put in oven and bake for about 25 minutes at 180 deg C.

It goes well with Sweet Chilli Sauce, but it is not needed.