Some appetising delicacies from www.bordbia.ie Creamy Thai chicken curry with potato and coconut milk
Ingredients
Two tablespoons of sunflower oil; 750g one and a half pounds of skinless, boneless, chicken breast cut into large chunks; two to three tablespoons of red or green Thai curry paste; one pint of canned coconut milk; two tablespoons of Thai fish sauce; two tablespoons of light brown sugar; one lb of new potatoes unpeeled, scrubbed and cut in quarters; a quarter teaspoon of salt; one to two tablespoons of lime juice; 50g of unsalted roasted peanuts; three spring onions, finely shredded and fresh coriander.
Method
Heat the oil in a large wok or frying pan. Fry off the chicken chunks for a few minutes to seal them. Remove chicken and put in a bowl. Add the curry paste to the pan and fry for about 30 seconds. Add the coconut milk, fish sauce, and sugar to the pan and stir well to mix.
Return the chicken to the pan and cook the mixture. Then add the potatoes and salt and reduce the heat.
Cover the pan and simmer for about 15 to 20 minutes until the chicken is cooked and the potatoes tender.
Stir in the lime juice to taste.
Serve in bowls with the peanuts, coriander, and spring onion on top.
Apricot and almond cake with oranges in caramel
Ingredients
225g (8oz ) butter; 225g (8oz ) sugar; juice of one lemon; 75g (3oz ) ground almonds; 100g (4oz ) plain flour; 100g (4oz ) dried apricots, chopped in the food processor; three quality assured large eggs, beaten.
Oranges in caramel; four large oranges, peeled and slice; four tablespoons of sugar and 125ml of water.
Method
Set oven 180°C (350°F ) gas mark 4. Line a shallow 23cm cake tin with baking parchment.
Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots, and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approximately 35 minutes until firm to the touch.
Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown, add the water, and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake.
