Better Homes and Gardens (Australia)
FRIDAYS 7.00
KAREN MARTINI
Packed full of authentic ingredients, check out these tasty recipes on BHG TV on Fridays at 7pm on Channel 7.
Go to bhg.com.au for more food tips and tricks.
COCONUT CHICKEN CURRY WITH LIME, LEMONGRASS AND TURMERIC
SPRING ONION PANCAKES
Preparation time 25 mins Cooking time 25 mins Serves 2-4
250g plain flour
250g self-raising flour
1/2 tsp salt
370ml boiling water
80ml toasted sesame oil
2 tsp sea-salt flakes, plus extra for
sprinkling
5 Tbsp sesame seeds, toasted 2 bunches green shallots, finely
chopped plus extra, to garnish
1/2 bunch coriander, finely chopped 400ml rice bran oil
Sriracha chilli sauce or black vinegar,
to serve
STEP 1 Put flours and salt in a stand mixer with a dough hook. With mixer on medium speed, add water and 20ml sesame oil in a constant stream and continue to mix for about 8 minutes. The dough should be light and soft but not very sticky. Press your finger in dough and the indentation should remain.
STEP 2 Briefly knead dough with your hands to make a smooth ball. Cover dough with plastic wrap or a damp towel and rest for 10 minutes.
STEP 3 Pour rest of sesame oil into a small bowl and set aside. Shape dough into a long cylinder. Cut into 8 pieces.
STEP 4 With a rolling pin, roll one piece at a time to about 10-12cm width and at least 25cm length. Brush top lightly with sesame oil, then sprinkle with salt, seeds, spring onion and coriander.
STEP 5 Roll dough along the long side to form a snake and encase filling. Start at one end and form a coiled round. Gently flatten round just a little with rolling pin or your hands. Repeat with remaining pieces of dough.
STEP 6 Heat about 1cm rice bran oil in a large heavy-based frying pan (170°C). Fry 1-2 pancakes at a time, for 21/2-3 minutes on each side, until golden and slightly crisp.
STEP 7 Drain on paper towel and sprinkle immediately with sea-salt flakes. Slice in quarters and serve hot with sriracha sauce or black vinegar, garnished with extra shallots.
COCONUT CHICKEN CURRY WITH LIME, LEMONGRASS AND TURMERIC
Preparation time 20 mins Cooking time 1 hour Serves 6-8
8-10 chicken thigh cutlets, skin on 200ml water
800ml coconut cream
2-3 kaffir lime leaves
250g cherry tomatoes Steamed rice, lime wedges and
red chilli, to serve
CURRY PASTE
3 stalks lemongrass, white parts
only, finely sliced
12 fresh kaffir lime leaves
50g fresh turmeric, finely sliced 5 cloves garlic, chopped
5 shallots, peeled and sliced
3-4 red bullet chillies, finely sliced 21/2 heaped Tbsp brown sugar or
palm sugar
1 heaped Tbsp vegetable or chicken
stock powder
21/2 tsp ground white pepper
4 Tbsp Vietnamese fish sauce 21/2 Tbsp rice wine vinegar
2 Tbsp coconut oil
STEP 1 To make curry paste, put all ingredients in a blender and whizz on high speed.
STEP 2 Turn each chicken thigh skin-side down and run a knife along both edges of the thigh bone, cutting along and around it, keeping bone attached. By partially releasing flesh from the bone, the chicken cooks through faster and more evenly. STEP 3 In a large pot, fry curry paste over medium heat for about 4 minutes, until fragrant. Add chicken and stir to coat all sides. Cook for 5 minutes, then add water, coconut cream and lime leaves and bring to a simmer.
STEP 4 Add tomatoes and simmer for a further 45 minutes, uncovered, over medium heat, until chicken is tender and falling off the bone. Serve chicken curry with rice, lime and chilli.
COOK'S TIPS HALOUMI WRAPPED IN VINE LEAVES WITH PISTACHIOS AND ZA’ATAR
Preparation time 10 mins Cooking time 5 mins Serves 8
8 vine leaves, thoroughly rinsed
(from delis)
2 x 250g blocks haloumi Extra virgin olive oil
3 Tbsp pomegranate molasses 1 lemon, cut into wedges
1 heaped Tbsp za’atar
1 heaped Tbsp chopped pistachios
STEP 1 Dry excess moisture from vine leaves with paper towel and cut in half along the stems.
STEP 2 Slice each block of haloumi into 4, then in half. Roll each piece tightly in a vine leaf half, leaving ends exposed.
STEP 3 Heat a non-stick frying pan over medium heat, add a good splash of oil and cook haloumi, in 2 batches, for 1 minute on each side until golden.
STEP 4 Drizzle molasses on a plate, lay haloumi on top, squeeze over juice from lemon and scatter with za’atar and pistachios. Serve immediately.