Tag-Archive for » Dinner Parties «
I usually make this recipe with beef but when I went to the store the other day they were completely out of rump steak and only had expensive cuts of meat, so I bought chicken and it tasted fine, but feel free to do this with beef as that is the way I usually make it and it tastes great. I just refused to pay those prices for beef when I was only doing a curry.Ingredients
Olive oil
1KG Chicken, chopped into cubes
2 Medium onions, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Tablespoons soy sauce
2 Tablespoons dry white wine
3/4 Teaspoon turmeric
4 Cardamon pod’s bruised (using a flat knife, press down on pod, with palm of hand, until pod splits.)
3 Teaspoons curry powder
2 Teaspoons vindaloo paste (I did quite generous teaspoons.)
11/2 Cups water
3-5 Tablespoons sweet mango chutney (I say 3-5 depending on personal taste as to whether you prefer more sweet or more spicy.)
1 Teaspoon chicken stock
2 Teaspoons cornflour
Method
1. Heat some Olive oil in a large pan, add onions and garlic, cook until onion softens.
2. Add meat and cook a couple Min’s more, turning chicken pieces.
3. Add the rest of the ingredients except the cornflour, bring mixture to a boil, turn down the heat and simmer, covered about 45 min’s, stirring occasionally. (If making with beef simmer 11/4-11/2 hours or until steak is tender.)
4. Remove cover, add a little water to the cornflour, pour into sauce and continue to cook until mixture boils and thickens.
I served mine with mint yogurt, I used 150g natural yogurt mixed with 11/2 teaspoons mint sauce. I don’t usually make the yogurt when serving with beef but I am sure it would go.
I also served this over bean sprouts to make it lower carb, I know this works with chicken, am not sure how it would go with beef as I have always served it with rice.
All photos taken by me unless otherwise stated.
I made this last week, it again came from a zaar member and we all loved it. It was first time for me doing a no bake cheesecake as all my recipes require baking. It tasted awesome and was lighter than my baked cheesecake recipes, but I think I will say I still much prefer baked cheesecake it is much denser in texture which I love. But the whole family even my sister who came over and tried some thought it had a really good flavour. If you would like to read all the reviews on this recipe please click here.I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.Ingredients
1x250g Packet honey snap biscuits
90g Butter
3 Teaspoons gelatin
1/4 Cup water
375g Cream cheese
1/2 Cup caster sugar
1 Teaspoon vanilla essence
300 ml Thickened cream
2 Violet crumble chocolate candy bars (Chocolate covered honeycomb bars)
Method
Melt Butter, add biscuit crumbs, mix well.
2. Press mixture into a base of 22cm spring form tin.
3. Refrigerate while making filling.
4. Place water in a small bowl, sprinkle with gelatin, heat on medium in microwave for 30-40 seconds,DO NOT BOIL.
5. Place cream cheese in a mixing bowl, add sugar and vanilla essence, beat until smooth with electric mixer.
6. Beat cream in a separate bowl until soft peaks form.
7. Stir gelatin mixture into cream cheese mixture, add cream and crushed honeycomb bars mix well,pour into crust.
8. Refrigerate until set.
All photos taken by me unless otherwise stated.
