grantmichaels said:
Butter!!!
contest BEGIN! 2-Course Curry Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
Butter!!!
Thai Springs Rolls with Sweet Thai Chili Sauce; Scallops and Shrimp in a Curry
This TD was more difficult to prep for than it was to cook in my opinion. A number of separate ingredients to handle and assemble into the various components needed for the spring rolls and curry. The galangal was different from ginger, but functioned the same as ginger as an ingredient. It was a bit harder to work with, however. It took significantly more effort on my part to peel and grate it. Maybe I just got an unready piece when I bought it. The Spring Roll wrappers were a bit bigger than I might have needed, but they seemed to work. The Sweet Thai chili sauce was a nice addition to the flavor of the Spring Rolls. The Curry was interesting also. Some of the Sweet Thai chili sauce was added to the Curry sauce. The scallops and shrimp tasted good.
Ingredient List:
Water
Rice Vinegar
Sugar
Fresh Galangal
Garlic
Habaneros
Ketchup
Cornstarch
Large Scallops
Shrimp
Extra Virgin Olive Oil
Whole Star Anise
Coriander powder
Limes
Coconut milk
Shallot
White pepper
Fish sauce
Chili powder
Cumin
Brown sugar
Kaffir Lime Leaves
Green onions
Shredded cabbage
Shiitake Mushrooms
Bean sprouts
Soy sauce
Spring Roll Wrappers
To prepare all fresh ingredients and Shrimp ect:
1. Wash, peel, and slice all fresh ingredients prior to cooking anything. That way you don’t have to stop to do something important or time consuming in the middle of the cooking process.
2. Wash, peel, and devein the shrimp. Set aside.
3. Add some Shiitake Mushrooms to a pot of boiling water and boil for five minutes. Remove from heat and set mushrooms aside to cool.
4. Defrost your spring roll wrappers 30 minutes or so before using.
5. Juice some limes so you have juice to use later.
To make Stir fry sauce for Spring Rolls:
1. Add 3 tablespoons soy sauce, two tablespoons fish sauce, two tablespoons lime juice, and ½ teaspoon sugar to a bowl. Mix well and set aside for later.
To make Thai Spring Rolls:
1. Heat two tablespoons olive oil in a skillet. Add 2 clove garlic pieces, one tablespoon grated galangal, 3 sliced green onions, and about 1 teaspoon sliced habanero pieces.
2. Stir fry ingredients for one minute. Add a tiny bit of water if the skillet becomes dry. Water and hot oil do not mix-be careful.
3. Add ½ c shredded cabbage, 5 or so chopped Shiitake mushrooms, a few chopped raw shrimp, and the stir fry sauce to the skillet.
4. Stir fry contents of skillet for 2 minutes.
5. Remove skillet from heat, and add 8 oz. bean sprouts. Toss contents to mix.
6. On a clean flat surface, place one spring roll wrapper. Arrange wrapper so corner points of a square are facing east and west.
7. Dollop some of the spring roll filling in the middle of the wrapper. Try not to scoop up too much liquid.
8. Fold the east and west corners in to the middle. Fold the bottom corner up to the middle and tuck in. Roll the wrapper up toward the top corner.
9. Secure the top corner with a bit of water.
10. Heat ¾ cup olive oil in a sauce pan. Use a food thermometer to get the temperature close to 300 degrees.
11. Dip one corner of spring roll into oil to test heat level.
12. Fry spring rolls in oil 45 seconds on a side. Careful on the flip so as to not to tear the wrapper.
13. Remove spring roll from oil and set on a plate with paper towels to dry.
14. Serve Spring Rolls with Sweet Thai Chili Sauce for dipping.
To make Scallop and Shrimp in a Curry:
1. In a blender, add: ½ cup coconut milk, one shallot pieces, one tablespoon grated galangal, three cloves garlic pieces, ½ teaspoon white pepper, two tablespoons fish sauce, two teaspoons chili powder, one teaspoon habanero pieces, two teaspoons cumin, one teaspoon coriander, two tablespoons brown sugar, one teaspoon shrimp paste, three teaspoons Thai Chili sauce.
2. Remove the stems from three Kaffir Lime leaves. Using kitchen scissors to cut the Kaffir Lime leaves into thin strips. Add these to the blender also.
3. Blend this mixture into a semi-thick sauce. It will appear gloopy and like not to cook with, but it will thin out a bit later.
4. Add four tablespoons of the curry sauce to a mixing bowl. Add your scallops and shrimp to the mixing bowl, and toss to coat.
5. Let seafood marinate for ten minutes in the refrigerator.
6. In a skillet, heat two tablespoons olive oil on medium high heat.
7. Add all of the remaining curry sauce from the blender to the skillet, as well as two whole Star Anise.
8. Stir the sauce until it starts to bubble.
9. Reduce heat to medium and simmer sauce for 4 minutes.
10. Add the scallops and shrimp, and let them cook for 6 minutes. Around the four minute mark, turn all scallops/shrimp over.
11. Continue cooking the seafood, and use a knife to cut through a large scallop to test for doneness.
12. Remove skillet from heat, and transfer seafood and sauce to a serving dish. Top with a few additional whole Star Anise, and serve with a slice of lime.
To make Sweet Thai Chili Sauce:
1. Add one cup rice vinegar and one cup water to a saucepan. Bring to a boil over high heat.
2. Stir in one cup sugar, two teaspoons grated galangal, one teaspoon garlic pieces, two teaspoons habanero pieces, and two teaspoons ketchup.
3. Simmer for five minutes.
4. Stir in two teaspoons corn starch, and remove from heat to cool.
5. Transfer sauce to a bowl and refrigerate until needed.
This TD was more difficult to prep for than it was to cook in my opinion. A number of separate ingredients to handle and assemble into the various components needed for the spring rolls and curry. The galangal was different from ginger, but functioned the same as ginger as an ingredient. It was a bit harder to work with, however. It took significantly more effort on my part to peel and grate it. Maybe I just got an unready piece when I bought it. The Spring Roll wrappers were a bit bigger than I might have needed, but they seemed to work. The Sweet Thai chili sauce was a nice addition to the flavor of the Spring Rolls. The Curry was interesting also. Some of the Sweet Thai chili sauce was added to the Curry sauce. The scallops and shrimp tasted good.
Ingredient List:
Water
Rice Vinegar
Sugar
Fresh Galangal
Garlic
Habaneros
Ketchup
Cornstarch
Large Scallops
Shrimp
Extra Virgin Olive Oil
Whole Star Anise
Coriander powder
Limes
Coconut milk
Shallot
White pepper
Fish sauce
Chili powder
Cumin
Brown sugar
Kaffir Lime Leaves
Green onions
Shredded cabbage
Shiitake Mushrooms
Bean sprouts
Soy sauce
Spring Roll Wrappers
To prepare all fresh ingredients and Shrimp ect:
1. Wash, peel, and slice all fresh ingredients prior to cooking anything. That way you don’t have to stop to do something important or time consuming in the middle of the cooking process.
2. Wash, peel, and devein the shrimp. Set aside.
3. Add some Shiitake Mushrooms to a pot of boiling water and boil for five minutes. Remove from heat and set mushrooms aside to cool.
4. Defrost your spring roll wrappers 30 minutes or so before using.
5. Juice some limes so you have juice to use later.
To make Stir fry sauce for Spring Rolls:
1. Add 3 tablespoons soy sauce, two tablespoons fish sauce, two tablespoons lime juice, and ½ teaspoon sugar to a bowl. Mix well and set aside for later.
To make Thai Spring Rolls:
1. Heat two tablespoons olive oil in a skillet. Add 2 clove garlic pieces, one tablespoon grated galangal, 3 sliced green onions, and about 1 teaspoon sliced habanero pieces.
2. Stir fry ingredients for one minute. Add a tiny bit of water if the skillet becomes dry. Water and hot oil do not mix-be careful.
3. Add ½ c shredded cabbage, 5 or so chopped Shiitake mushrooms, a few chopped raw shrimp, and the stir fry sauce to the skillet.
4. Stir fry contents of skillet for 2 minutes.
5. Remove skillet from heat, and add 8 oz. bean sprouts. Toss contents to mix.
6. On a clean flat surface, place one spring roll wrapper. Arrange wrapper so corner points of a square are facing east and west.
7. Dollop some of the spring roll filling in the middle of the wrapper. Try not to scoop up too much liquid.
8. Fold the east and west corners in to the middle. Fold the bottom corner up to the middle and tuck in. Roll the wrapper up toward the top corner.
9. Secure the top corner with a bit of water.
10. Heat ¾ cup olive oil in a sauce pan. Use a food thermometer to get the temperature close to 300 degrees.
11. Dip one corner of spring roll into oil to test heat level.
12. Fry spring rolls in oil 45 seconds on a side. Careful on the flip so as to not to tear the wrapper.
13. Remove spring roll from oil and set on a plate with paper towels to dry.
14. Serve Spring Rolls with Sweet Thai Chili Sauce for dipping.
To make Scallop and Shrimp in a Curry:
1. In a blender, add: ½ cup coconut milk, one shallot pieces, one tablespoon grated galangal, three cloves garlic pieces, ½ teaspoon white pepper, two tablespoons fish sauce, two teaspoons chili powder, one teaspoon habanero pieces, two teaspoons cumin, one teaspoon coriander, two tablespoons brown sugar, one teaspoon shrimp paste, three teaspoons Thai Chili sauce.
2. Remove the stems from three Kaffir Lime leaves. Using kitchen scissors to cut the Kaffir Lime leaves into thin strips. Add these to the blender also.
3. Blend this mixture into a semi-thick sauce. It will appear gloopy and like not to cook with, but it will thin out a bit later.
4. Add four tablespoons of the curry sauce to a mixing bowl. Add your scallops and shrimp to the mixing bowl, and toss to coat.
5. Let seafood marinate for ten minutes in the refrigerator.
6. In a skillet, heat two tablespoons olive oil on medium high heat.
7. Add all of the remaining curry sauce from the blender to the skillet, as well as two whole Star Anise.
8. Stir the sauce until it starts to bubble.
9. Reduce heat to medium and simmer sauce for 4 minutes.
10. Add the scallops and shrimp, and let them cook for 6 minutes. Around the four minute mark, turn all scallops/shrimp over.
11. Continue cooking the seafood, and use a knife to cut through a large scallop to test for doneness.
12. Remove skillet from heat, and transfer seafood and sauce to a serving dish. Top with a few additional whole Star Anise, and serve with a slice of lime.
To make Sweet Thai Chili Sauce:
1. Add one cup rice vinegar and one cup water to a saucepan. Bring to a boil over high heat.
2. Stir in one cup sugar, two teaspoons grated galangal, one teaspoon garlic pieces, two teaspoons habanero pieces, and two teaspoons ketchup.
3. Simmer for five minutes.
4. Stir in two teaspoons corn starch, and remove from heat to cool.
5. Transfer sauce to a bowl and refrigerate until needed.
keybrdkid said:
YESSSSSSSSSSS!!!!!!!!!!!!!!!!
The playas.
Roll out!
Make the cone.
Stuff it with love.
Close and crimp.
Fry that dad!
To be continued...
Roll out!
Make the cone.
Stuff it with love.
Close and crimp.
Fry that dad!
To be continued...
Nice! I am trying to figure out why all the island folks in my neighborhood are circling my block currently.
Holy snap samosas from scratch we need moar pics.
Vindaloo Bean Veg Curry with Chutney on Ice.
Spice
-----------
1 tbs Cinamon
2 tbs Smoked Paprika
1 tbs Ginger powder
1 tbs Turmeric
1 tbs Brown mustard seeds
1 tbs Falafel mix (Cumin Coriander)
3 tbs Garam Masala mix (Cardamom, Cloves, pepper corns etc)
1/4 cup Tamarind to be added when its all together
286 gr tomatoes
200 gr sweet peppers (slow glend with tomatoes)
2 cups pinto beans
4 apples
Potatoes, Sweet Potato and Butternut squash fried up in coconut oil in the pan.
Once browned, add spices, fry up a bit then into pot with wet mix and Pinto beans and slow cook.
Chtney
3 apples chopped with one Jamaican Yellow pepper and 2 tbs Garam Masala mix, cooked, blitzed and Jared. Sweet HotSpicey cardamon flavor.
Rice
Cooked in water and seasoning with one chopped up apple.
Desert
----------
Peanut butter Ice cream surrounded by mixed berries and topped with Garam Masala Jamaican yellow pepper apple chutney with a topping of crystal Ginger.
I was actualy surprised how well it worked together, the chutney had a dominate flavor of Cardamon and added nice heat to the cold.
Spice
-----------
1 tbs Cinamon
2 tbs Smoked Paprika
1 tbs Ginger powder
1 tbs Turmeric
1 tbs Brown mustard seeds
1 tbs Falafel mix (Cumin Coriander)
3 tbs Garam Masala mix (Cardamom, Cloves, pepper corns etc)
1/4 cup Tamarind to be added when its all together
286 gr tomatoes
200 gr sweet peppers (slow glend with tomatoes)
2 cups pinto beans
4 apples
Potatoes, Sweet Potato and Butternut squash fried up in coconut oil in the pan.
Once browned, add spices, fry up a bit then into pot with wet mix and Pinto beans and slow cook.
Chtney
3 apples chopped with one Jamaican Yellow pepper and 2 tbs Garam Masala mix, cooked, blitzed and Jared. Sweet HotSpicey cardamon flavor.
Rice
Cooked in water and seasoning with one chopped up apple.
Desert
----------
Peanut butter Ice cream surrounded by mixed berries and topped with Garam Masala Jamaican yellow pepper apple chutney with a topping of crystal Ginger.
I was actualy surprised how well it worked together, the chutney had a dominate flavor of Cardamon and added nice heat to the cold.
I like your photos!
[SIZE=14.6667px]Palak Gosht with Punjabi Samosa & Pudina Chutney[/SIZE]
[SIZE=14.6667px](Curried beef with spinach, potato & pea samosa with mint yogurt dipping sauce)[/SIZE]
For the Beef:
[SIZE=14.6667px]2lbs inside round beef roast, cut into 1 inch cubes[/SIZE]
[SIZE=14.6667px]3 tbsp ghee[/SIZE]
[SIZE=14.6667px]1 medium onion, sliced[/SIZE]
[SIZE=14.6667px]1 medium carrot, sliced[/SIZE]
[SIZE=14.6667px]3-4 green chiles, roasted & diced[/SIZE]
[SIZE=14.6667px]4 cloves of garlic, minced[/SIZE]
[SIZE=14.6667px]1 inch piece of ginger, diced[/SIZE]
[SIZE=14.6667px]16 oz canned tomatoes[/SIZE]
[SIZE=14.6667px]16 oz frozen spinach or kale[/SIZE]
[SIZE=14.6667px]2 tbsp homemade curry powder[/SIZE]
[SIZE=14.6667px]2 tsp your favorite pepper powder[/SIZE]
[SIZE=14.6667px]2 inch piece of cinnamon stick[/SIZE]
[SIZE=14.6667px]2 cups beef broth[/SIZE]
[SIZE=14.6667px]2 cups whole milk[/SIZE]
[SIZE=14.6667px]Melt 3 tbsp ghee in a large pot over medium high heat. Add 1 tbsp curry powder and cook till fragrant (about 1 minute). Add the beef, carrot and onion and cook for 5-7 minutes until onion is translucent and the meat is no longer pink. Add the ginger, garlic, tomatoes, pepper powder and the cinnamon stick to the pot, cook for 2 minutes. [/SIZE]
Add the beef broth and bring to a simmer. Once a simmer is reached reduce heat to low and cook, covered, until the meat is tender - about an hour. Once meat is tender, remove lid and cook on high heat to evaporate most of the remaining liquid, about 15 minutes. When pan is almost dry, add the remaining tablespoon curry powder, green chiles, spinach and the milk to the pot. Reduce heat to low and cook, partially covered for another hour or until curry is thick.
[SIZE=14.6667px]While the beef is cooking, make the samosas and the chutney.[/SIZE]
[SIZE=14.6667px]For the Samosas:[/SIZE]
[SIZE=14.6667px]2 cups flour[/SIZE]
[SIZE=14.6667px]6 tbsp ghee[/SIZE]
[SIZE=14.6667px]½ cup water[/SIZE]
[SIZE=14.6667px]1 tsp salt[/SIZE]
[SIZE=14.6667px]For the Filling:[/SIZE]
[SIZE=14.6667px]3 medium potatoes[/SIZE]
[SIZE=14.6667px]1 cup green peas[/SIZE]
[SIZE=14.6667px]½ a small onion, sliced[/SIZE]
[SIZE=14.6667px]1 clove garlic, minced[/SIZE]
[SIZE=14.6667px]2 green chiles, roasted & diced [/SIZE]
[SIZE=14.6667px]2 tsp curry powder[/SIZE]
[SIZE=14.6667px]1 tbsp ghee[/SIZE]
[SIZE=14.6667px]½ cup water[/SIZE]
[SIZE=14.6667px]Make the filling:[/SIZE]
[SIZE=14.6667px]Melt the ghee in a small sauce pan with lid. Add the curry powder and cook over medium heat till fragrant; 1 minute. Add onion and cook for 5 minutes. Add the green chiles, cook for 2 minutes. Add the water, garlic, curry powder and the potatoes to the pot and bring to a simmer. Cover and cook until potatoes are tender, about 10-15 minutes. [/SIZE]
[SIZE=14.6667px]
[/SIZE]
[SIZE=14.6667px]Make the dough:[/SIZE]
[SIZE=14.6667px]Add the ghee to the flour and mix with your hands until the mixture looks crumbly like bread crumbs. Add the water a tbsp at a time until a dough forms. Knead the dough for a few minutes and then set aside to rest. [/SIZE]
[SIZE=14.6667px]Make the Samosas:[/SIZE]
[SIZE=14.6667px]Roll out the dough into loose circles about 1/8th inch thick. Slice a circle in half and wet the cut side. Fold the dough in half and then crimp the wet side. You will have a cone shape - stuff it with the filling - about 1 tbsp or so - and then wet the remaining edge and close. Crimp to seal and set aside as you make the remaining samosas. [/SIZE]
[SIZE=14.6667px]
[/SIZE]
[SIZE=14.6667px]Fry in hot oil about 5 minutes per side will golden brown. Drain on a rack and top with a touch of salt. Serve with pudina chutney. [/SIZE]
[SIZE=14.6667px]For the Mint Chutney[/SIZE]
[SIZE=14.6667px]1 bunch fresh mint[/SIZE]
[SIZE=14.6667px]1 bunch fresh coriander[/SIZE]
[SIZE=14.6667px]1 bunch fresh flat leaf parsley[/SIZE]
[SIZE=14.6667px]½ a small onion, sliced[/SIZE]
[SIZE=14.6667px]½ inch piece fresh ginger, diced[/SIZE]
[SIZE=14.6667px]4 oz yogurt[/SIZE]
[SIZE=14.6667px]2 dried fish peppers[/SIZE]
[SIZE=14.6667px]½ tsp cumin[/SIZE]
[SIZE=14.6667px]½ tsp mango powder[/SIZE]
[SIZE=14.6667px]Add everything to a food processor and press play. Thin the chutney with a touch of milk or water till it reaches the desired consistency. Add salt to taste and serve.[/SIZE]
[SIZE=14.6667px]
[/SIZE]
[SIZE=14.6667px]Homemade Curry Powder recipe[/SIZE]
[SIZE=14.6667px]2 tbsp turmeric[/SIZE]
[SIZE=14.6667px]1 tbsp cumin[/SIZE]
[SIZE=14.6667px]1 tbsp cardamom pods[/SIZE]
[SIZE=14.6667px]1 tbsp galangal[/SIZE]
[SIZE=14.6667px]1 tbsp coriander[/SIZE]
[SIZE=14.6667px]2 tsp dry mustard[/SIZE]
[SIZE=14.6667px]1 tsp pepper powder (I use fish pepper)[/SIZE]
[SIZE=14.6667px]Mix and store in airtight container. Keeps for one month. [/SIZE]
[SIZE=14.6667px]The assembled dishes:[/SIZE]
Oh yeah!
and
Booyah!
Thanks for looking!
[SIZE=14.6667px] [/SIZE]
[SIZE=14.6667px](Curried beef with spinach, potato & pea samosa with mint yogurt dipping sauce)[/SIZE]
For the Beef:
[SIZE=14.6667px]2lbs inside round beef roast, cut into 1 inch cubes[/SIZE]
[SIZE=14.6667px]3 tbsp ghee[/SIZE]
[SIZE=14.6667px]1 medium onion, sliced[/SIZE]
[SIZE=14.6667px]1 medium carrot, sliced[/SIZE]
[SIZE=14.6667px]3-4 green chiles, roasted & diced[/SIZE]
[SIZE=14.6667px]4 cloves of garlic, minced[/SIZE]
[SIZE=14.6667px]1 inch piece of ginger, diced[/SIZE]
[SIZE=14.6667px]16 oz canned tomatoes[/SIZE]
[SIZE=14.6667px]16 oz frozen spinach or kale[/SIZE]
[SIZE=14.6667px]2 tbsp homemade curry powder[/SIZE]
[SIZE=14.6667px]2 tsp your favorite pepper powder[/SIZE]
[SIZE=14.6667px]2 inch piece of cinnamon stick[/SIZE]
[SIZE=14.6667px]2 cups beef broth[/SIZE]
[SIZE=14.6667px]2 cups whole milk[/SIZE]
[SIZE=14.6667px]Melt 3 tbsp ghee in a large pot over medium high heat. Add 1 tbsp curry powder and cook till fragrant (about 1 minute). Add the beef, carrot and onion and cook for 5-7 minutes until onion is translucent and the meat is no longer pink. Add the ginger, garlic, tomatoes, pepper powder and the cinnamon stick to the pot, cook for 2 minutes. [/SIZE]
Add the beef broth and bring to a simmer. Once a simmer is reached reduce heat to low and cook, covered, until the meat is tender - about an hour. Once meat is tender, remove lid and cook on high heat to evaporate most of the remaining liquid, about 15 minutes. When pan is almost dry, add the remaining tablespoon curry powder, green chiles, spinach and the milk to the pot. Reduce heat to low and cook, partially covered for another hour or until curry is thick.
[SIZE=14.6667px]While the beef is cooking, make the samosas and the chutney.[/SIZE]
[SIZE=14.6667px]For the Samosas:[/SIZE]
[SIZE=14.6667px]2 cups flour[/SIZE]
[SIZE=14.6667px]6 tbsp ghee[/SIZE]
[SIZE=14.6667px]½ cup water[/SIZE]
[SIZE=14.6667px]1 tsp salt[/SIZE]
[SIZE=14.6667px]For the Filling:[/SIZE]
[SIZE=14.6667px]3 medium potatoes[/SIZE]
[SIZE=14.6667px]1 cup green peas[/SIZE]
[SIZE=14.6667px]½ a small onion, sliced[/SIZE]
[SIZE=14.6667px]1 clove garlic, minced[/SIZE]
[SIZE=14.6667px]2 green chiles, roasted & diced [/SIZE]
[SIZE=14.6667px]2 tsp curry powder[/SIZE]
[SIZE=14.6667px]1 tbsp ghee[/SIZE]
[SIZE=14.6667px]½ cup water[/SIZE]
[SIZE=14.6667px]Make the filling:[/SIZE]
[SIZE=14.6667px]Melt the ghee in a small sauce pan with lid. Add the curry powder and cook over medium heat till fragrant; 1 minute. Add onion and cook for 5 minutes. Add the green chiles, cook for 2 minutes. Add the water, garlic, curry powder and the potatoes to the pot and bring to a simmer. Cover and cook until potatoes are tender, about 10-15 minutes. [/SIZE]
[SIZE=14.6667px]
[SIZE=14.6667px]Make the dough:[/SIZE]
[SIZE=14.6667px]Add the ghee to the flour and mix with your hands until the mixture looks crumbly like bread crumbs. Add the water a tbsp at a time until a dough forms. Knead the dough for a few minutes and then set aside to rest. [/SIZE]
[SIZE=14.6667px]Make the Samosas:[/SIZE]
[SIZE=14.6667px]Roll out the dough into loose circles about 1/8th inch thick. Slice a circle in half and wet the cut side. Fold the dough in half and then crimp the wet side. You will have a cone shape - stuff it with the filling - about 1 tbsp or so - and then wet the remaining edge and close. Crimp to seal and set aside as you make the remaining samosas. [/SIZE]
[SIZE=14.6667px]
[SIZE=14.6667px]Fry in hot oil about 5 minutes per side will golden brown. Drain on a rack and top with a touch of salt. Serve with pudina chutney. [/SIZE]
[SIZE=14.6667px]For the Mint Chutney[/SIZE]
[SIZE=14.6667px]1 bunch fresh mint[/SIZE]
[SIZE=14.6667px]1 bunch fresh coriander[/SIZE]
[SIZE=14.6667px]1 bunch fresh flat leaf parsley[/SIZE]
[SIZE=14.6667px]½ a small onion, sliced[/SIZE]
[SIZE=14.6667px]½ inch piece fresh ginger, diced[/SIZE]
[SIZE=14.6667px]4 oz yogurt[/SIZE]
[SIZE=14.6667px]2 dried fish peppers[/SIZE]
[SIZE=14.6667px]½ tsp cumin[/SIZE]
[SIZE=14.6667px]½ tsp mango powder[/SIZE]
[SIZE=14.6667px]Add everything to a food processor and press play. Thin the chutney with a touch of milk or water till it reaches the desired consistency. Add salt to taste and serve.[/SIZE]
[SIZE=14.6667px]
[SIZE=14.6667px]Homemade Curry Powder recipe[/SIZE]
[SIZE=14.6667px]2 tbsp turmeric[/SIZE]
[SIZE=14.6667px]1 tbsp cumin[/SIZE]
[SIZE=14.6667px]1 tbsp cardamom pods[/SIZE]
[SIZE=14.6667px]1 tbsp galangal[/SIZE]
[SIZE=14.6667px]1 tbsp coriander[/SIZE]
[SIZE=14.6667px]2 tsp dry mustard[/SIZE]
[SIZE=14.6667px]1 tsp pepper powder (I use fish pepper)[/SIZE]
[SIZE=14.6667px]Mix and store in airtight container. Keeps for one month. [/SIZE]
[SIZE=14.6667px]The assembled dishes:[/SIZE]
Oh yeah!
and
Booyah!
Thanks for looking!
[SIZE=14.6667px] [/SIZE]
Hell yeah son!!!!!!!!!!!
Wow ... have to award some authenticity points for Dru's ...
I can almost smell it through the monitor ...
I can almost smell it through the monitor ...
[SIZE=16pt]Jamaican Curry Chicken[/SIZE]
[SIZE=14pt]Ingredients:[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 whole chicken (about 3lb - 5lb)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 limes[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]6 tablespoons of Jamaican curry powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 large potatoes (large dice)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1.5 tablespoons of vegetable oil[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 cups water[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 onion (diced)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]3 whole scallion (diced)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]5 sprigs fresh thyme[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]4 cloves garlic (chopped fine)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 hot peppers (MoA scotch bonnet)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 teaspoons salt[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 teaspoons pepper[/SIZE]
[SIZE=14pt]Directions:[/SIZE]
[SIZE=14pt]Remove innards from chicken and discard. In a bowl juice the 2 limes, add water and wash the chicken thoroughly. Break down the chicken and chop into small pieces. Add all ingredients except potatoes, oil and water to a large bowl with chicken. Massage the marinade into all the chicken pieces so they are coated well. Chop the potatoes and set aside.[/SIZE]
[SIZE=14pt]Add oil to large pot over medium high heat. You may need to seal/brown the chicken in two batches. Cook each batch for roughly 10 minutes then add all back to the pot if you used two batches. Add the potatoes and water and cook for 1.5 to 2 hours until the curry has become thicker or to a desired consistency.[/SIZE]
Browning and sealing the chicken
[SIZE=16pt]Jamaican Meat Pie (Patty)[/SIZE]
[SIZE=16pt]
[/SIZE]
[SIZE=14pt]Ingredients: [/SIZE]
[SIZE=14pt]Pie Crust[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]4 cups all-purpose flour (plus more for dusting)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 Tablespoon white sugar[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ Tablespoon table salt[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 teaspoon turmeric[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]5 oz. Shortening[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 Tablespoon apple cider vinegar[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 cup ice cold water[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]5 ounce butter[/SIZE]
[SIZE=14pt]Meat Filling[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ medium onion (chopped)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon granulated garlic[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon paprika[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ teaspoon all spice powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon curry[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon dried thyme[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon white pepper[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]3 green onion (chopped)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 tablespoon chopped parsley[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ teaspoon salt or more[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ teaspoon chili powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ teaspoon MoA powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 pound ground beef (85/15)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]¼ cup bread crumbs[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ MoA scotch bonnet pepper chopped [/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon beef bouillon[/SIZE]
[SIZE=14pt]Directions:[/SIZE]
[SIZE=14pt]Dough[/SIZE]
[SIZE=14pt]In a food processor, mix together, flour, salt, sugar, turmeric and blend well. Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.[/SIZE]
[SIZE=14pt]Place the dough on a well-floured surface. Divide the dough into 2 balls and roll it out. Place in the refrigerator for at least 30 minutes until ready to use.[/SIZE]
[SIZE=14pt]Using a large mouth (margarita glass for me[/SIZE][SIZE=14pt]J[/SIZE][SIZE=14pt]), glass or bowl about 4 - 5 cut out circles by gently pressing on the dough and releasing it. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use.[/SIZE]
[SIZE=14pt]Meat Pie (Patty) Filling[/SIZE]
[SIZE=14pt]Add 2 tablespoon of oil to a saucepan, followed by onions, garlic, paprika, all spice, thyme, curry, chili powder, white pepper and chicken bouillon. Let it simmer for about 2 minutes.[/SIZE]
[SIZE=14pt]Then, add ground meat, bread crumbs and continue cooking for about 10 or more minutes stirring frequently to prevent burning, add about ½ cup of water.[/SIZE]
[SIZE=14pt]Remove from heat and add green onions and parsley, salt and pepper to taste.[/SIZE]
[SIZE=14pt]Allow to cool.[/SIZE]
[SIZE=14pt]Assembling Jamaican Meat Pie (Patty)[/SIZE]
[SIZE=14pt]Heaping tablespoon of filling into middle of each circle, brush with egg white around half of the circle. Fold over and pressing the tines of a fork along the edges of the dough seal each pie.[/SIZE]
[SIZE=14pt]Preheat oven to 375 degrees.[/SIZE]
[SIZE=14pt]Carefully place each pie on a baking sheet and bake for about 30 minutes.[/SIZE]
[SIZE=14pt]
[/SIZE]
[SIZE=14pt]
[/SIZE]
[SIZE=14pt]Ingredients:[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 whole chicken (about 3lb - 5lb)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 limes[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]6 tablespoons of Jamaican curry powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 large potatoes (large dice)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1.5 tablespoons of vegetable oil[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 cups water[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 onion (diced)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]3 whole scallion (diced)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]5 sprigs fresh thyme[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]4 cloves garlic (chopped fine)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 hot peppers (MoA scotch bonnet)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 teaspoons salt[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 teaspoons pepper[/SIZE]
[SIZE=14pt]Directions:[/SIZE]
[SIZE=14pt]Remove innards from chicken and discard. In a bowl juice the 2 limes, add water and wash the chicken thoroughly. Break down the chicken and chop into small pieces. Add all ingredients except potatoes, oil and water to a large bowl with chicken. Massage the marinade into all the chicken pieces so they are coated well. Chop the potatoes and set aside.[/SIZE]
[SIZE=14pt]Add oil to large pot over medium high heat. You may need to seal/brown the chicken in two batches. Cook each batch for roughly 10 minutes then add all back to the pot if you used two batches. Add the potatoes and water and cook for 1.5 to 2 hours until the curry has become thicker or to a desired consistency.[/SIZE]
Browning and sealing the chicken
[SIZE=16pt]Jamaican Meat Pie (Patty)[/SIZE]
[SIZE=16pt]
[SIZE=14pt]Ingredients: [/SIZE]
[SIZE=14pt]Pie Crust[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]4 cups all-purpose flour (plus more for dusting)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 Tablespoon white sugar[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ Tablespoon table salt[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 teaspoon turmeric[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]5 oz. Shortening[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 Tablespoon apple cider vinegar[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 cup ice cold water[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]5 ounce butter[/SIZE]
[SIZE=14pt]Meat Filling[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ medium onion (chopped)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon granulated garlic[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon paprika[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ teaspoon all spice powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon curry[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon dried thyme[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon white pepper[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]3 green onion (chopped)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]2 tablespoon chopped parsley[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ teaspoon salt or more[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ teaspoon chili powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ teaspoon MoA powder[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 pound ground beef (85/15)[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]¼ cup bread crumbs[/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]½ MoA scotch bonnet pepper chopped [/SIZE]
[SIZE=14pt]· [/SIZE][SIZE=14pt]1 teaspoon beef bouillon[/SIZE]
[SIZE=14pt]Directions:[/SIZE]
[SIZE=14pt]Dough[/SIZE]
[SIZE=14pt]In a food processor, mix together, flour, salt, sugar, turmeric and blend well. Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.[/SIZE]
[SIZE=14pt]Place the dough on a well-floured surface. Divide the dough into 2 balls and roll it out. Place in the refrigerator for at least 30 minutes until ready to use.[/SIZE]
[SIZE=14pt]Using a large mouth (margarita glass for me[/SIZE][SIZE=14pt]J[/SIZE][SIZE=14pt]), glass or bowl about 4 - 5 cut out circles by gently pressing on the dough and releasing it. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use.[/SIZE]
[SIZE=14pt]Meat Pie (Patty) Filling[/SIZE]
[SIZE=14pt]Add 2 tablespoon of oil to a saucepan, followed by onions, garlic, paprika, all spice, thyme, curry, chili powder, white pepper and chicken bouillon. Let it simmer for about 2 minutes.[/SIZE]
[SIZE=14pt]Then, add ground meat, bread crumbs and continue cooking for about 10 or more minutes stirring frequently to prevent burning, add about ½ cup of water.[/SIZE]
[SIZE=14pt]Remove from heat and add green onions and parsley, salt and pepper to taste.[/SIZE]
[SIZE=14pt]Allow to cool.[/SIZE]
[SIZE=14pt]Assembling Jamaican Meat Pie (Patty)[/SIZE]
[SIZE=14pt]Heaping tablespoon of filling into middle of each circle, brush with egg white around half of the circle. Fold over and pressing the tines of a fork along the edges of the dough seal each pie.[/SIZE]
[SIZE=14pt]Preheat oven to 375 degrees.[/SIZE]
[SIZE=14pt]Carefully place each pie on a baking sheet and bake for about 30 minutes.[/SIZE]
[SIZE=14pt]
[SIZE=14pt]
Looks superb! The Jamaican beef patties don't have the flaky crust I am used to (I am a consumer of many a drunk patty) but still looks great all around!
JoynersHotPeppers said:
YEAH BABY!!!!
Yeah they use cheaper ingredientsThe Hot Pepper said:
I know precisely the flaky you speak about mon! I will be serving these next party for damn sure
I do not doubt you at all I say again superb!
Everyone did awesome! I was going to go the Asian route but I always do that so went to the islands.
- Status