The weather is getting quite fresh in Queensland – winter is drawing nearer and the air is cool and crisp. I really love this time of year because it’s the perfect time to cook hearty comfort food, such as this delicious chicken and pumpkin curry.
- 4 chicken breasts
- 1/4 Jap pumpkin (also known as Kent pumpkin)
- 1/8 tsp salt
- 1 tab ginger paste*
- 1 tab lemongrass paste*
- 3 tabs yellow curry powder
- 1 tab garlic powder
- 1 tab onion powder
- 1 tsp turmeric
- 1 cup chicken stock
- 3 tabs fresh lime juice
- 1 x 398ml can light coconut milk
- 1 red chili (optional)**
- Remove the chili top, and finely chop the chili.
- Pour the chicken stock and coconut milk into your slow cooker.
- Add the salt, ginger, lemongrass, curry powder, onion powder, garlic powder, turmeric and chili.
- Stir until all ingredients are combined.
- Peel the pumpkin piece, cut it into medium cubes and add it to the slow cooker.
- Cut the chicken into large cubes and add it also.
- Cover and cook on LOW for 5-6 hours.
- Prior to serving, add the lime juice and stir in thoroughly.
- Serve with rice.
* If you prefer to prepare your own ingredients, you can instead use one tsp freshly grated ginger and 1 tab chopped lemongrass. I find that I have less waste when using the pastes, and it also cuts down the prep time. I use the Gourmet Garden brand which they sell at most grocery stores.
** The chili adds heat to this dish. To reduce the heat you can remove the seeds before chopping it, or you can increase the heat by adding more chili.
When I first started hosting dinner parties, I would spend the majority of the night in the kitchen instead of mingling with my friends. Now, whenever possible, I’ll use my slow cooker instead – prepping the meal in the morning and leaving it to simmer all day. Come sunset I can eat, drink and party with my friends… much more fun!
Sadly, the photos in this post were taken the following day, using what little was left over, so it’s mostly sauce with a few chunks of meat in it. I promise it looks much more appetising when first served!
- 1kg beef skirt steak (or similar stewing meat)
- 1/8 tsp salt
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 3/4 cup beef stock
- 1 tab brown sugar
- 3 tabs red curry paste
- 2 tabs fish sauce
- 2 tabs fresh lime juice
- 1 x 398ml can light coconut milk
- 1 tab sriracha sauce, or to taste
- 2 tabs all-purpose flour
- 2 cups baby spinach leaves
- Dice the beef into large cubes.
- Bring a large non-stick skillet to medium-high heat. Cook the beef, stirring occasionally, until just browned (roughly 8-10 minutes).
- Drain the beef and place it in a 4L electric slow cooker; sprinkle with salt.
- Return pan to medium-high heat, then add the onion and garlic and sauté for 5 minutes or until tender; spoon onion mixture over beef.
- In a medium bowl, combine beef stock, sugar, curry paste, fish sauce, lime juice, coconut milk and sriracha. Pour mixture over the beef and onion; cover and cook on LOW for 6-7 hours.
- Spoon 2 tabs of the liquid from the slow cooker into a cup, and whisk in flour until smooth; return mixture to slower cooker and stir in.
- Add baby spinach and stir; cover and cook on LOW for 15 minutes or until sauce thickens.
- 1 and 3/4 cups plain flour
- 1/4 tsp salt
- 150g (5 oz) butter
- 1 egg yolk
- A few drops of lemon juice
- 4-5 tabs water
- 1 medium onion, chopped
- 4 rashers of bacon, chopped
- 3 eggs, beaten
- 1 can evaporated milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 1 cup matured cheese, grated
- Sift flour and salt. Rub in butter. Add egg yolk, lemon juice and enough water to make a stiff dough. Turn onto a floured surface and knead lightly. Roll out to fit flan tin. Line tin with pastry.
- Lightly fry onion and bacon until soft and golden; allow to cool.
- Place eggs, evaporated milk and seasonings in a bowl and beat well.
- Place onion and garlic in flan. Sprinkle grated cheese over the top.
- Pour the egg mixture carefully over the rest of the ingredients in the flan tin.
- Cook for 35-40 minutes in oven at 180°C, or until set.
- Serve hot or cold with a fresh green salad.
Note: This recipe can be adapted by adding capsicum, spinach or semi-dried tomatoes.
(photo credit: celticblade via photopin cc)
- 4-6 leaves of fresh silverbeet
- 3-4 eggs
- 500g bacon, diced small
- 1 cup grated cheese
- 1 cup fresh (or 1/2 cup dry) breadcrumbs
- 1 tbsp parmesan cheese
- 1 onion, chopped
- 2 cloves garlic, minced or finely chopped
- 1/4 tsp nutmeg
- 1/4 tsp salt and freshly ground pepper
- 4 sheets of frozen puff pastry
- Trim silverbeet off the stalks and wash well; shred and cook until collapsed; drain well.
- Remove rind and surplus fat from the bacon and cut up small. Cook in a saucepan until nice and brown.
- Add the chopped onion and garlic and cook until onion is clear. Allow to cool.
- Grate the cheese and put out pastry sheets to defrost. Prepare fresh breadcrumbs if using.
- Put breadcrumbs, cheese, and silverbeet into the saucepan with the bacon and stir; then add the eggs and seasonings and stir well. Mixture should be moist but not runny.
- Divide mixture into four portions and place each portion onto one side of the pastry square. Spread the mixture to within 2cms of the edge of pastry on two sides to form a triangle. Do not wet edges as puff pastry will seal better if not wet. Fold over and seal.
- Bake on greased trays in a hot oven until cooked.
Note: These pastries are nice hot or cold, and can be made smaller for an entrée or snack.
(photo credit: penguincakes via photopin cc)