Hunger Busters/Hot & Spicy/Recipes

GREEN CHICKEN CURRY

1 Onion, chopped
4 cloves Garlic, chopped
1 bunch Coriander with roots
1 bunch Basil
20g packet Thai Curry mix
3 tbs Oil
500g Chicken thigh fillets, sliced
400ml can Coconut Cream
2 tbs Lemon Juice
1 ½ tbs Thai Fish Sauce

Place onion, garlic, coriander (reserving about ¼ of the bunch for garnish), basil, curry
and 1 tbs of oil in a food processor. Process to a paste.
Place half the paste in an airtight container. Freeze for later use.
Heat remaining oil in a frying pan. Cook remaining paste until fragrant.
Add chicken. Cook, stirring, for 5 minutes. Blend in coconut cream, lemon juice and
fish sauce. Simmer, uncovered, for 10 to 15 minutes or until chicken is tender.
Sprinkle with remaining chopped coriander. Serve with rice.
Top with sliced fresh chilli for extra bite, if desired.

Serves 4

Source : Country Kitchen. Hot and Spicy Cookbook

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SPICY CHICKEN WITH EGGPLANT

1.5kg Chicken half-breasts with bone
salt and ground pepper to taste
1 Onion, finely chopped
2 cloves Garlic, crushed
350g Eggplants, cut into cubes
250g Green Beans, topped, tailed and cut in half
1/2 tsp Turmeric
1/2 tsp Curry Powder
1/2 tsp Ground Ginger
1/2 cup Chicken Stock
1 cup Tomato Puree

Preheat oven to 180°C. Fry chicken breasts in a large frying pan until golden on all sides.
You may have to do this in several batches.
Place chicken in a baking dish and season with salt and pepper.
Cook onion, garlic and eggplant in pan until onion has softened.
Add remaining ingredients and stir into chicken. Bake for 45 mins or until chicken is cooked.

Serves 6

Source : Country Kitchen. Hot and Spicy Cookbook

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SWEET CHILLI PORK

1 tbs Oil
250g Pork Fillets, thinly sliced
1 clove Garlic, crushed
1 tbs Hoi Sin sauce
1 tbs Brown Sugar
1 tbs Fish Sauce
1 tbs Chilli Sauce
2 tbs Water
1 cup Bean Sprouts

Heat oil in a frying pan. Add pork and garlic and fry over a high heat for 2 minutes.
Add other ingredients and cook for a further 2 minutes. Serve with steamed white rice.

Serves 2

Source : Country Kitchen. Hot and Spicy Cookbook

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TANDOORI CHICKEN DRUMSTICKS

12 Chicken Drumsticks
salt and pepper to taste
2 cloves Garlic, crushed
1 tbs grated fresh Ginger
3 tbs Curry Powder
1 tbs chopped fresh Mint
2 x 200g cartons Natural Yogurt

Preheat oven to 200°C. Pierce flesh of drumsticks with a fork.
Combine remaining ingredients and place in a freezer bag. Add chicken legs, secure bag.
Allow to marinate for at least 8 hours turning bag frequently.
Pour into a baking dish with the marinade and cook for 1 hour or until chicken is cooked.
Serve with rice and pappadums, if desired.

Serves 6

Source : Country Kitchen. Hot and Spicy Cookbook

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CHILLI PORK AND PRAWNS

300ml thick Coconut Milk
225g peeled, uncooked Prawns, finely chopped
225g Pork Fillets, finely chopped
2 Red Chillies, finely chopped
1 tsp Salt
1 tsp Sugar
1/2 tsp finely ground Black Pepper

Pour the coconut milk into a saucepan and bring to simmering point.
Mix the prawns and pork together and stir into the coconut milk.
Add the chillies, salt, sugar and pepper and simmer gently for 15-20 minutes.
Transfer to a warmed serving dish and serve at once.
NOTE : This is a very hot curry on account of it's use of fresh red chillies.
For a less fiery flavour, discard the seeds and rinse the chillies under cold running water.

Serves 4

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BEEF VINDALOO

2 Onions, chopped
2 cloves Garlic, crushed
2 tsp grated fresh Ginger
1/4 cup Oil
25g packet Vindaloo Curry Mix
425g can Tomatoes, chopped
1/2 cup Vinegar
¼ cup White Wine or Water
1 tsp Brown Sugar
Salt and Pepper to taste
1 kg Beef, trimmed and cubed

Saute onions, garlic and ginger in hot oil until onion is tender. Add curry mix.
Cook gently, stirring, for 5 minutes*. Blend in tomatoes, vinegar, wine, sugar, salt and pepper.
Simmer for 10 minutes. Stir in meat, coating well with mixture. Simmer, covered, for
35-40 minutes or until meat is tender*. Serve with rice.
* Add more oil if mixture becomes dry. Add extra wine as required.
If liked, stir in 2 cooked and cubed potatoes and 1/2 cup coconut cream.

Serves 4-6

Source : Country Kitchen. Hot and Spicy Cookbook

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TANDOORI PRAWNS

500g Green Prawns, peeled and deveined
(Royal Red Prawns can also be used)
1/2 cup Tandoori Paste
1/2 cup Natural Yogurt
2 Onions, sliced
2 tbs Oil
shredded Lettuce

Place prawns in a shallow dish. Brush with combined tandoori paste and yogurt.
Cover with plastic wrap. Marinate in the refrigerator for several hours.
Shake off excess marinade. Grill prawns for 1 to 2 minutes each side or until cooked.
Saute onion rings in oil. Serve prawns with lettuce and onions.

Serves 4

Source : Country Kitchen. Hot and Spicy Cookbook

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SINGAPORE BEEF

60g Butter
1 cup sliced Shallots
6 Cardamom seeds
1kg Blade Steak, cut into 2.5cm cubes
1/2 cup Water
2 tbs Curry Powder
2 Onions, sliced
3 cloves Garlic, crushed
1 tbs finely grated fresh Ginger
3/4 cup Beef Stock
2 tsp Salt, if desired
450ml can Coconut Milk
2 tbs finely chopped fresh Mint leaves
4 Tomatoes, peeled and chopped

Melt butter in a frypan, add shallots and cardamom, saute for 1 minute, add beef,
stirring constantly until golden brown. Add water, simmer slowly until water evaporates
(at least 20 minutes). Stir in curry powder, onion and garlic, cook for 2 minutes.
Add remaining ingredients, cover, bring to the boil, simmer for 20 minutes
or until meat is just tender. Serve with Fragrant Rice.

Serves 6

Source : Country Kitchen. Hot and Spicy Cookbook

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CRUNCHY PORK BALLS WITH SWEET CHILLI SAUCE

250g Minced Beef
250g Minced Pork
3 cloves Garlic, crushed
3 tbs chopped fresh Coriander
1/2 beaten Egg
1/4 tsp Nutmeg
1/4 tsp Black Pepper
1 ½ cups cooked Sunlong Long Grain Rice
Vegetable Oil for frying

Place all ingredients except rice and oil into a bowl and mix well.
Take heaped tesapoons of mixture and roll into balls. Coat firmly in cooked rice.
Fry pork balls in about 1cm of oil until they are golden borwn all over.
Drain on absorbant paper. Serve with Sweet Chilli Sauce.

Makes 16

Source : Country Kitchen. Hot and Spicy Cookbook

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