Staple2

Green lamb and mixed pea curryfour x two hundred lamb backstraps (boneless loin), trimmed hundred grams Thai green curry paste  two tablespoons vegetable oil four hundred millilitre can coconut milk one tablespoon fish sauce  one cup frozen peas  hundred and fifty grams sugar snaps, halved hundred and fifity grams snow peas  mint leaves and steamed rice, to serve one// Preheat oven to two hundred degrees celcius. Brush the lamb with one tablespoon of curry paste. Heat one tablespoon vegetable oil in a large non-stick frying pan over high heat. Add the lamb and cook for one-two minutes each side or until browned. Place on baking tray and roast for six-eight minutes for medium-rare or until cooked to your liking. Allow to rest for ten minutes before slicing. Set aside. two// Heat the remaining oil in a frying pan over high heat. Add the remaining curry paste and cook for one minute. Add the coconut milk and fish sauce and cook for five minutes. Add all the peas and cook for further two minutes. Divide between bowls and top with the lamb and mint leaves. Serves four. 
Aug 8

Green lamb and mixed pea curry


four x two hundred lamb backstraps (boneless loin), trimmed

hundred grams Thai green curry paste 

two tablespoons vegetable oil

four hundred millilitre can coconut milk

one tablespoon fish sauce 

one cup frozen peas 

hundred and fifty grams sugar snaps, halved

hundred and fifity grams snow peas 

mint leaves and steamed rice, to serve 


one// Preheat oven to two hundred degrees celcius. Brush the lamb with one tablespoon of curry paste. Heat one tablespoon vegetable oil in a large non-stick frying pan over high heat. Add the lamb and cook for one-two minutes each side or until browned. Place on baking tray and roast for six-eight minutes for medium-rare or until cooked to your liking. Allow to rest for ten minutes before slicing. Set aside.

two// Heat the remaining oil in a frying pan over high heat. Add the remaining curry paste and cook for one minute. Add the coconut milk and fish sauce and cook for five minutes. Add all the peas and cook for further two minutes. Divide between bowls and top with the lamb and mint leaves.

Serves four. 

Chicken curry soupone tablespoon light flavoured oil two garlic cloves, finely sliced one lemon grass stalk, white part cut in 3 pieces one and a half tablespoons curry powder three cups chicken stock four hundred millilitre coconut milk two tablespoons fish sauce  one tablespoon caster sugar  four hundred grams orange sweet potato two chicken breast fillets, cut into chunks two hundred fifty grams rice stick noodles (soaked in boiling water, drained and rinsed) one bunch broccoli, cut into small florets  one cup frozen peas (optional) one red chilli, finely sliced half a red onion cut into thin wedges  two tablespoons crispy shallots one// Heat the oil in a wok over medium heat. Add the garlic and lemon grass and cook, stirring, until golden. Add the curry powder and continue stirring for thirty seconds. Add the stock, coconut milk, fish sauce and sugar. Reduce the heat to a simmer. Peel the sweet potato, cut into chunks, and add to the soup. Poach gently for seven minutes. Add the chicken and continue to poach for a further eight minutes. Add the peas and broccoli and simmer for five more minutes. Place the noodles in four bowls, cover with the chicken and soup and dress with the red chilli, onion wedges and crispy shallots. Serves four.
Jan 19

Chicken curry soup

one tablespoon light flavoured oil

two garlic cloves, finely sliced

one lemon grass stalk, white part cut in 3 pieces

one and a half tablespoons curry powder

three cups chicken stock

four hundred millilitre coconut milk

two tablespoons fish sauce 

one tablespoon caster sugar 

four hundred grams orange sweet potato

two chicken breast fillets, cut into chunks

two hundred fifty grams rice stick noodles (soaked in boiling water, drained and rinsed)

one bunch broccoli, cut into small florets 

one cup frozen peas (optional)

one red chilli, finely sliced

half a red onion cut into thin wedges 

two tablespoons crispy shallots 

one// Heat the oil in a wok over medium heat. Add the garlic and lemon grass and cook, stirring, until golden. Add the curry powder and continue stirring for thirty seconds. Add the stock, coconut milk, fish sauce and sugar. Reduce the heat to a simmer. Peel the sweet potato, cut into chunks, and add to the soup. Poach gently for seven minutes. Add the chicken and continue to poach for a further eight minutes. Add the peas and broccoli and simmer for five more minutes. Place the noodles in four bowls, cover with the chicken and soup and dress with the red chilli, onion wedges and crispy shallots.

Serves four.