Thai Green Prawn Curry

Here is an easy, healthy, thai green prawn curry recipe for the New Year.

It’s perfect for using up leftover vegetables, and you can really put in anything you want. I used up the following…

Red onion
Mushrooms
Carrots
Green beans

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Add some garlic, ginger, coriander and lime to the mix and you’re good to go.

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Fire up your wok and add all the vegetables, holding back the garlic, ginger and coriander. Stir fry the vegetables for five minutes or so, then add the garlic and ginger and half of the coriander, chopped.

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For this curry I used Sainsbury’s green thai paste and coconut milk. For two people I only needed two tablespoons of the paste, but still used the whole can of coconut milk. I find this paste quite spicy already, so I didn’t add any additional chillies.

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Add the paste to the wok and cook for 2-3 minutes, then add in the coconut milk. Squeeze in the juice of half a lime, bring to the boil and simmer gently for 20-30 minutes.

The prawns don’t take long to cook at all, so add them to the wok just ten minutes before you are ready to dish up. If you are using chicken or any other meat, I usually brown the meat first, before adding anything else to the wok, then follow the same steps.

Next up, the rice. I cook with brown rice as it feels a little lighter and is easier to cook. The rice is easy peasy. 1-2 handfuls per person (or half a small cup) added to a pan of boiling water and a pinch of salt. Once cooked (most brown rice takes about 20-30 minutes) drain the water away and stir in the rest of the chopped coriander and squeeze in the other half of the lime.

Now dish up and enjoy! I served mine with some fresh coriander, creme fraiche and some dried chilli flakes. As it’s New Year and everyone is trying to be healthy, you could even swap the wine for some chilled water with fresh lemon slices…

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Commuter blogging

Since changing jobs my 30 minute walk to work has been swapped with 30 minutes sitting on the bus. Not ideal as I would prefer to walk, but I’m now working in the food and drink sector which I adore, so it’s a change I am quite happily adapting to.

It’s not exactly a huge commute, however I’ve got a whole hour of extra time in my day which, as it turns out, is perfect for blogging. These posts will probably be much shorter than usual, but still full of lots of yummy food and drink ideas!

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So, on to today’s topic… delicious smoked trout (yes that’s right, trout, not salmon!) with creamy, scrambled eggs on a toasted bagel. It couldn’t be quicker or easier, but it really hits the spot on a Saturday morning.

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Smoked trout is a brilliant alternative to smoked salmon. The smoked fish flavour is not quite as intense as that of smoked salmon, so for breakfast it’s perfect. It carries all the health benefits of smoked salmon – high in Omega-3, a great source of protein and it’s low fat.

For this breakfast bagel I used RR. Spink & Sons Loch Etive smoked trout. If you are drawn in by the lovely package, you’ll be pleased to hear the contents don’t disappoint. But first things first, how to make the perfect scrambled eggs.

For two people:

Whisk 4 medium sized eggs in a bowl, add some salt and pepper and a dash of milk. If you want real luxurious eggs add a dash of cream instead of milk.

Melt a reasonable sized knob of butter in your non stick frying pan. Just as the butter has all melted add the eggs to the pan. Leave for a minute to let the bottom start to cook, then using a wooden pan or plastic spatula, move the eggs around every 20 seconds or so, allowing the eggs to cook through. I like mine a little runny so I take them off the heat just as the last bits are starting to cook.

Slice your bagel and pop it in the toaster. Lightly toast and then assemble your eggs and then your smoked trout on top. You might like to squeeze over a little bit of fresh lemon or crack some more pepper.

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Now all that’s left is to get yourself a cup of tea or coffee and tuck in.

Enjoy and have a wonderful weekend!

Giant Scotch Eggs

Scotch egg rolled and ready for the oven
Scotch egg rolled and ready for the oven

I love a scotch egg. The mini ones you get from M&S? Amazing! I also love that giant ones have come into fashion. They seem to be everywhere from butchers to farm shops and some come with really interesting alternatives to plain old sausage meat inside. If only they were better for you!

Last week my other half embarked on a giant scotch egg making session, and I must admit, the lack of recipe or instructions had me sceptical about the outcome…The idea came from left over beef meatballs. We had four left over, already seasoned and ready to be cooked. We decided that seemed a healthier alternative to sausage meat. So, what happened next?

1)      Boil a large egg, leave to cool and de-shell

2)      Lay a piece of clingfilm on your chopping board, and roll out your chosen meat filling. It should probably be rolled out to the same thickness as you would do for pastry, half a cm?I’ll admit I was next door at this point…

3)      Place the egg in the middle and use the clingfilm to wrap the meat round the egg, making sure it’s fully sealed

4)      Lay out three bowls, one with flour, one with a whisked egg, and a third with breadcrumbs (we had leftover wholemeal bread needing used so just whizzed it up in a blender)

5)      Cover your scotch egg in flour, egg and finally breadcrumbs (in that order)

6)      Place on a baking tray and pop in the oven for 20-25 mins (fan oven, 220)

And here’s the result…

Result!
Result!