Monday, March 7, 2011
A few bits from the weekend...
We harvested the Lemongrass from the patch on Saturday so we could use the barrel it was in for a Zucchini plant... The smaller stalks were all whizzed in the processor for storage in a container... The larger stalks were just sealed in Ziplock bags & all were placed in the freezer for curry pastes & meals at a latter date...
In keeping with our Asian for a month (well, when I cook during the week at least) we had a simple Japanese Katsu style curry made with "Golden Curry" blocks...
3Tbsp Rice bran oil
1 onion, diced chunkily
1Tbsp of minced Garlic
2 medium long Chinese Eggplants, diced large
¼ of a Red Capsicum, diced large
Small head of Broccoli, chopped into "Little trees"
Stalks of 2 small Broccoli heads, slice thinly
3 cups of water with 2tsp of Chook stock powder added
½ a packet of S&B Golden Curry
-Fry Garlic & Onions in a med enamel Caserole pot until Onion is translucent
-Add Eggplant, Broccoli stalks Capsicum until they brown slightly, 3-4 min on high heat
-Stir in Made up stock & once it boils, reduce to simmer for 5-10 min (I like my veg to have some crunch so normally only leave it 5 or so min)
-Add ½ a packet of Curry blocks & stir until dissolved then serve over Favourite crumbed meats or just eat as is... I like it over Crumbed Chooken but have purchased it from resturants served over Crumbed Pork & loved it just as much...
Last night B☼ & I went out to a Mexican restaurant (well known & established Brisbane restaurant) & blew $50 on what I can only call Tomato flavoured mince wrapped in tortillas with grilled cheese on top... No heat or spice flavourings you would expect like Chilli, Cumin or Coriander... Most disappointing... I think I may have spoiled us by cooking all our meals from scratch me thinks... I think Mexican is the next Cuisine that I shall be delving into further after watching some clips on a Gardening YouTube channel I subscribe to...
MMmmm, Enchiladas !!!!