Kinsale Gourmet Academy

https://youtu.be/1VOCxLsKcpw
Really excited for my 'Food from the Sea' course tomorrow under the expert eye of David Rice formally of Chapter One in Dublin.....stay tuned for a blogpost....

Tuesday Night Curry Club

I love a good curry so I'm trying to come up with my own recipe that’s not out of a jar. I've attempting to practise this over the past couple of weeks but it's very much a work in progress. All comments, suggestions and improvements are welcome.

• 2 desert spoons of extra virgin
• 2 chicken breasts, diced
• One thumb sized piece of ginger, finely grated

• Red Onion, quartered and sliced
• Handful Green Beans
• Red Pepper, sliced julienne

• Approx. pint of chicken stock
• 3 teaspoons mild curry powder (Hot if you prefer)
• 2 desert spoons of mango chutney
• 3 desert spoons of natural yogurt
• approx. 200mls of crushed tomatoes
• One teaspoon of Garam Masala
• One teaspoon of Cumin
• 3-4 cardamom Pods
• Half a teaspoon of chilli flakes

• 130g of brown rice
• Handful of coriander leaves sliced
• Poppadums

1. Follow the instructions on your packet of rice, and cook accordingly.
2. In a frying pan or wok, over a medium to high heat, brown the chicken pieces in the oil. Add the vegetables, ginger, garlic and curry powder and stir fry for about 4-5 minutes.
3. Pour in the stock and stir in the mango chutney. Stir gently until even.
4. Add seasoning.
5. Add the crushed tomatoes while stirring. Turn heat to low.
6. Allow to simmer for another 4-5 minute to thicken.
7. Taste and add yogurt if necessary. Add further seasoning if necessary.

Serve on a bed of brown rice and sprinkle with coriander.

I've been trying to post this for weekss but i can't seem to get a good enough picture of this that'll do it justice anytime I make it...any tips or tricks on how to take the most professional looking photos would be much appreciated!! X

 

 

 

 

 

I usually be a big fan of spicy food but the onset of this cold weather is making me crave something with some heat in it. This really simple Chilli is a really winter warmer and is also very healthy and nutritious for those who are still keeping to their January diets.

• Approx 300g extra lean minced beef 
• 1 finely chopped re onion
• 2 peppers, colours of you choice
• 2 medium sized carrots grated
• 3-4 cloves of garlic, crushed or finely chopped
• 1 teaspoon chilli flakes
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 carton tomato pasata
• 1 can chopped tomatoes
• 1 can kidney beans, drained
• 1 can mixed beans, drained
• handful of coriander leaves
• Extra Virgin Olive Oil

Fry off the peppers and onions in a the oil until soft, stirring regularly, and then add the garlic. Add the grated carrot and mix in with the rest of the vegetables.

1. Add the beef and all the spices and mix through the vegetables, keep turning until completely brown.
2. Add the chopped tomatoes and pasata and bring the whole mixture to a gentle boil.
3. Open an drain off the beans, and add these stirring gently. 
4. Serve with some wholegrain rice and sprinkle the fresh coriander over as a garnish.