Moules au curry

Moules au curry

Many people are scared of eating mussels. This version has converted many of my friends into true believers! As an added bonus It’s fast and easy to make ­čÖé

Recipe

  • 1 kilo of fresh blue mussels
  • 1 garlic clove
  • 1 large onion
  • 1/4 Fennel
  • 1/4 bottle of white wine
  • curry powder
  • Cream
  • Salt & pepper

Start by thoroughly cleaning the mussels, discard any that are not closed (or don’t close if you tap them).

Chop the garlic, onion and fennel finely. Fry in a large pot together with a tablespoon of curry powder. Add the white whine.

Add the cleaned mussels and cover with a lid. Steam the mussels for about 3-5 minutes.

Strain out the broth and reduce for a couple of minutes, then add some cream and season with salt, pepper and some additional curry powder to taste.

Pour the broth back over the mussels and serve with bread…

ENJOY!

 

Indian Vegetable Curry

Indian Vegetable Curry

I made this dish a couple of moths ago, having just gotten a shipment of nice fresh vegetables. In this dish they really stand out, and ill bet you will get a nice surprise…meat is not always necessary…

Recipe

As this dish i all about the vegetables, its terribly important that you get the best you can afford. It makes all the difference! Also, be careful not to cock the vegetables for to long, they should be firm and crunchy to bite into.

  • basmati rice
  • Carrots
  • Cauliflower
  • Green asparagus
  • Garlic
  • Onion
  • Chili
  • Fresh Coriander
  • Coriander seeds
  • Cumin seeds
  • Star anis
  • Tomato paste
  • Coconut milk

fry the coriander and cumin seeds in a pan, transfer to a morar with the star anis, garlic and chili. Pound until you have a nice paste.

Cut the vegetables into bite size pieces  and stir fry in (quite a lot of) butter with the curry paste.

Add the coconut milk and some tomato paste. Season with salt and pepper

Serve on rice with chopped coriander on top.

ENJOY !

Spicy thai soup with duck

Spicy thai soup with duck

Winter is getting closer and the temperature is dropping. What better way to keep warm then with a nice spicy soup.

Recipe

  • Red curry paste
  • Chopped Garlic
  • Chopped Ginger
  • Chopped Chili
  • Mushrooms
  • egg noodles
  • Duck stock (homemade if you have the time..)
  • Coconut milk
  • Fresh lime juice
  • Fish sauce
  • scalions
  • red peppers
  • Bean sprouts
  • Fresh Coriander
  • Duck breast

Fry the curry paste, garlic and ginger , add all the vegetables (cut into mouth size pieces) and fry a couple of minutes. Add the coconut milk and stock. Bring to a boil and add the egg noodles. ┬áLet it simmer for about 5 minutes, depending on the noodles cooking time… Season with lime juice and fish sauce.

Score the fat of the duck and season it on both sides with a good helping of salt and pepper.

Fry the Duck breast, skin side down until crisp, turn and place in a hot oven, take out and rest for a couple of minutes. Cut into slices

Serve the soup in large bowls with a god helping of bean sprouts and coriander on top. sprinkle with chili.

ENJOY !

RedDuckCurry

Red Duck Curry – Thai style

Some of the first dishes i tried to make when i started cooking 10 year ago was thai currys. All the different flawors intrigued me and getting them to balance turned out to take some practice. Thai basil is one of my favorite asian spices, and it really stands out in this dish.

Recipe

  • Red curry paste
  • Chopped Garlic
  • Chopped Ginger
  • Coconut milk
  • Fresh lime juice
  • Fish sauce
  • scalions
  • red peppers
  • Baby eggplants
  • Duck breast

Fry the curry paste, garlic and ginger , add all the vegetables (cut into mouth size pieces) and fry a couple of minutes. Set aside.

Fry som more curry paste, garlic and ginger, add the coconut milk and let it simmer for 10 minutes adding.  Season with lime juice and fish sauce.

Score the fat of the duck and season it on both sides with a good helping of salt and pepper.

Fry the Duck breast, skin side down until crisp, turn and place in a hot oven, take out and rest for a couple of minutes. Cut into slices

Combine the vegetables, duck slices and curry and a big helping of thai basil. Adjust the seasoning with lime juice and fish sauce if needed.

Sprinkle with thai basil, serve with basmati or jasmine rice and…

ENJOY !