Cooking demonstration recipes

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Cooking demonstration recipes

Red curry chicken with peanuts

Serves 4

2 tablespoons oil
75g (½ cup) unsalted peanuts, roughly chopped
2 tablespoons Thai red curry paste
500g chicken thigh fillets, chopped into 3cm pieces
425ml can coconut cream
80ml (1/3 cup) water
60g (¼ cup) peanut butter
2 tablespoons palm or brown sugar
2 tablespoons fish sauce, or to taste
Zest and juice of 1 lime
1 bunch coriander, leaves and stem, chopped
Cooked Jasmin rice, to serve
Heat a wok or frying pan over medium-high heat. Add oil, peanuts, curry paste and chicken and cook for 1 minute or until fragrant. Add 1/3 of the coconut cream and cook for 2 minutes or until thickened. Add remaining coconut cream and water and cook for 8 minutes, stirring occasionally or until chicken is cooked through.
Remove pan from heat, stir through peanut butter, sugar, fish sauce, lime zest and juice and coriander, reserving some for serving. Serve with rice and topped with reserved coriander leaves.

Retailers Used:
Trim's Fresh
Red Lea Chickens
Trin's Asian Mart

© Angela Nahas 2018, www.angelanahas.com.au. All rights reserved.

Potato crusted fish fillets with marsala

Serves 4

This recipe works well with thinly sliced veal or lamb.

4 Blue Eye Cod fillets or other firm-fleshed fish 125ml (1/2 cup) Marsala
3 Desiree potatoes, peeled
2 tablespoons plain flour
½ bunch chives, chopped
1 tablespoon Dijon mustard
2 tablespoons extra virgin olive oil
40g butter, chopped
Crusty bread and seasonal vegetables, to serve Grate potatoes then squeeze out excess moisture using a clean tea towel. Combine with flour and chives in a bowl and season with cracked black pepper. Spread the top of each fish fillet with Dijon mustard then press potato mixture down firmly on one side of each fillet to crust. Heat a large frying pan over medium-high heat. Add oil and butter then fish fillets, potato side down, pressing firmly. Cook for 4 minutes or until potato is crispy. Carefully turn and cook a further 3 minutes until fish is cooked through. Transfer to a plate and keep warm. Add remaining Marsala to same pan over high heat and cook for 30 seconds or until slightly reduced. Serve fish fillets potato side up, with reduced Marsala, crusty bread and seasonal vegetables.

Retailers Used:
Trim' Fresh
Joe’s Meat Market
Barry’s Fish Market

© Angela Nahas 2018, www.angelanahas.com.au. All rights reserved.