Posted on March 23, 2017 by cookwithkathy
1 can (425 g) coconut cream
1-1/2 cups 33% cream
2 egg yolks
1/2 cup caster sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
fresh mint leaves and toasted, shredded coconut, to garnish
- Place the coconut cream and cream in a medium pan. Stir over medium heat, without boiling, for 2-3 minutes. Set aside; cover and keep warm.
- Place the eggs, egg yolks, sugar, salt and vanilla in a large heat-proof bowl. Using electric beaters, beat the mixture for 2-3 minutes until frothy and thickened. Place the bowl over a pan of simmering water.
- Continue to beat the egg mixture while gradually adding the warm coconut mixture, 1/4 of a cup at a time, until all the coconut mixture is added. This process will take about 10 minutes – continue until the custard thickens. The mixture will be the consistency of thin cream and should easily coat the back of a spoon. Do not allow to boil or it will curdle.
- Cover the mixture and set aside to cool. Stir occasionally while it is cooling. When cool, pour into a lamington tray, cover and freeze for about 1-1/2 hours or until half-frozen.
- Quickly spoon the mixture into a food processor and process for 30 seconds, or until smooth. Return to the lamington tray or place in plastic containers. Cover and freeze completely.
- Coconut ice cream looks attractive if served in scoops and garnished with mint and shredded coconut.
Makes 10 servings.
- You can store this ice cream for up to three weeks in the freezer.
- Before serving, allow it to stand at room temperature for 10-15 minutes or until slightly softened.
Source: Step-by-step Thai Cooking
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Posted on March 22, 2017 by cookwithkathy
2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon turmeric powder
1/4 teaspoon ground cinnamon
2 cups crushed tomatoes
1/2 cup heavy whipping cream or sour cream
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared nan bread
- Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Saute onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
- Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to “toast” the spices.
- Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
- To make the pizza: Preheat oven to 400ºF.
- Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a 1/2 inch border around the edge. Sprinkle the top with more grated cheese.
- Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
- Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.
Makes 6 servings.
Source: Institute of Culinary Education
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Posted on February 26, 2017 by cookwithkathy
1 tablespoon vegetable oil
1 brown onion, sliced
3 x 8 oz pork fillets, trimmed and sliced
1 teaspoon grated ginger
1 clove garlic, crushed
1/4 cup chicken stock
1/3 cup plum jam
1 tablespoon soy sauce
1/4 teaspoon Chinese five-spice powder
7 oz snow peas, trimmed and halved
steamed rice, to serve
- Heat the oil in a wok or large non-stick frying pan over high heat.
- Place the onion in the pan and cook for 2 minutes.
- Add the pork and cook in batches for 3 minutes.
- Remove the onion and pork and set aside.
- Add the ginger, garlic, stock, jam, soy and five-spice to the pan and cook, stirring, for 1-2 minutes or until the jam is melted.
- Return the pork and onion to the pan, add the snow peas and cook for 1 minute or until the snow peas are tender. Serve with steamed rice.
Makes 4 servings.
Source: Donna Hay
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Posted on February 4, 2017 by cookwithkathy
3 tablespoons ghee or butter
1/2 teaspoon ginger-garlic paste
10 oz mushrooms, wiped with moistened kitchen paper
1 teaspoon garam masala powder
1 tablespoon lemon juice
fresh coriander sprigs
- Heat 1 tablespoon of ghee or butter in a shallow saucepan and fry the ginger-garlic paste for a few seconds.
- Add the mushrooms and saute until slightly browned. Remove from the heat and set aside.
- Heat the remaining ghee or butter in a separate pan and add the garam masala powder. Fry for just a few seconds and add the lemon juice.
- Sprinkle in the coriander and season with salt.
- Remove from the heat, cool and refrigerate until firm.
- Just before you are ready to serve, remove the butter from the fridge and bring it to room temperature.
- Re-heat the mushrooms and serve the curry butter separately on the side.
Makes 4 servings.
Source: Indian in Six
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Posted on January 24, 2017 by cookwithkathy
1/2 lb skin-on pork belly
3 cloves garlic, roughly chopped
1 tbsp fish sauce
1-1/2 tsp pickled green peppercorns, lightly crushed
3/4 tsp grated palm sugar
5 fresh or frozen Kaffir lime leaves, roughly torn
6 fresh green Thai chilies, stemmed and halved
1 3-inch-piece galangal, peeled and grated
1/2 lb long beans or regular green beans, trimmed and cut into 2″ pieces
1 cup packed basil leaves
Red Curry Paste
12 dried red Thai chilies, stemmed and roughly chopped
1/3 cup small dried shrimp, rinsed and drained
2 tbsp roughly chopped cilantro root or stems
1-1/2 tsp kosher salt
8 cloves garlic, roughly chopped
6 small Asian shallots or 2 medium regular shallots, roughly chopped
6 stalks lemongrass, trimmed and thinly sliced
1 4-inch-piece galangal, peeled and thinly sliced
- To make the paste, place chilies in a bowl and cover with 2 cups boiling water. Let sit until soft, about 15 minutes. Drain chilies, reserving 5 tbsp liquid.
- Place chilies in a small food processor with dried shrimp, cilantro root, salt, garlic, shallots, lemongrass and galangal; pulse until roughly chopped. Add reserved liquid; purée until smooth. Set 1/2 cup aside; refrigerate remaining paste for future use up to 2 weeks.
- Bring pork and 6 cups water to a boil in a 4-qt saucepan over high heat. Cook until pork is tender, about 45 minutes. Transfer pork to an ice bath. Drain, dry completely, and discard skin.
- Cut pork into 1-inch pieces about 1/2-inch thick and set aside.
- Heat a wok over medium-high heat and add pork. Cook, turning as needed, until browned on all sides and fat is rendered, about 12 minutes.
- Add garlic and cook until beginning to brown, 1 to 2 minutes.
- Mix in the 1/2 cup curry paste. Cook, stirring, until fragrant, 1 to 2 minutes.
- Add fish sauce, peppercorns, palm sugar, lime leaves, chilies, galangal, and 2/3 cup water. Bring to a boil. Add beans and cook, stirring occasionally, until tender, about 15 minutes.
- Remove wok from heat. Stir in basil. Serve with cooked jasmine rice on the side.
Makes 4 to 6 servings.
Source: Thai Food
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