Friday, 22 February 2013

Spinach, Prawn and Salmon Curry

A deliciously quick and easy curry for a week night, and it's healthy too! I have been craving curry for ages, but had been holding off due to my bank balance still reeling slightly from the Christmas season. In the end I decided to make my own using what I had available in the fridge, and this was the result. 

The yogurt adds a lovely tang, but if you want something a little richer, try using coconut milk instead. I like my curries pretty hot, though with two chillis this was mild (I suspect supermarket chillis have the heat bred out of them), however if you're worried or simply not a fan of heat, just add one. You can always add a pinch of dried chillis mid-way through cooking if it tastes too mild. 



Ingredients (serves 4):
1 tbsp olive oil
1 red onions, finely sliced
2cm piece of fresh ginger
4 garlic cloves
2 red chillies
1 tsp ground turmeric
1 tsp ground cumin
2 tsp ground coriander
400g chopped tomatoes
200ml fat free yogurt
150g baby spinach leaves
200g raw king prawns
200g salmon 

Method:
Heat the oil in a frying pan over a low heat then add the onion, turmeric, cumin and coriander and cook for 10 minutes until softened. Peel the ginger and then finely chop this and the garlic. Deseed and finely chop the chilli. Add to the onion and fry for 2-3 minutes. Add the chopped tomatoes and simmer for 10 minutes. 

While the sauce is simmering, skin the salmon fillets and cut into chunks. Next, add the spinach to the sauce and let it wilt down. Add the salmon and prawns and cook for 2-3 minutes, until the prawns turn pink. Finally, stir through the yogurt and then serve with basmati rice or my personal favourite, niramish (recipe to follow soon).

Thursday, 21 February 2013

Asparagus with Quail's Eggs and Parma Ham

Wow, nearly four months since I last posted. That's not good. It's been a strange few months: a bad case of blogger's block and inspiration inertia, and an exceptionally frantic period at work meant that blogging has taken something of a back seat. I've also been eating terribly badly over the last few months, and you really don't need to see the pictures of empty Dominos boxes to prove it.

But I haven't completely given up on this little blog. I have still been cooking and photographing recipes - some good, some less good. I might even put some of them up here. For now though, here is a little treat. I can't claim any originality for it I'm afraid: my sister made this as a starter when I went over to see her recently for dinner. A girl's night in turned into a more social affair last week, and I hadn't planned on cooking much but thought I ought to make an effort. This was both easy and extremely delicious. It also looks pretty impressive.


Ingredients (serves 4):
16 asparagus spears
12 quail's eggs
6 slices Parma ham
Shaved parmesan
Olive oil
Lemon juice
Salt and pepper

Method:
Snap the tough stems off the asparagus then steam for four minutes. Arrange four spears to a plate, neatly arranged in a row. Drizzle with a little olive oil and lemon juice, and season with salt and pepper. Next, put some water on to boil for the quail's eggs. While you are waiting for the water to boil, tear the Parma ham in half lengthways and set aside for the moment.

To soft boil the quail's eggs, place in gently boiling water for a minute then leave to stand for a further minute (boil for three minutes if you prefer a hard boiled egg). Run under cold water to cool, then peel off the shells and wrap each egg in half a strip of Parma ham.

Place three Parma ham wrapped eggs on each plate, and devour immediately - it is as its best when the eggs and asparagus are still slightly warm.