A temporary change from my normal posting topics; cooking time. I have various favourite meals to make and to eat, but an easy everyday one is quick curry in the wok. This is just what I made the other night and coupled with a cocktail that I put together on a whim, it went down really nicely. So without further ado, here it is:
- one small pack of pork sausages
- left over roast chicken
- 1 large onion
- 1 large sweet pepper
- 4 sticks of celery
- 6 large mushrooms
- 10 baby corn
- 1 can of sweetcorn
- 1 can of chopped tomatoes
- 1 can of pineapple segments in own juice
- 1 can of baked beans
- 1 can of coconut milk
- Spices – 3-4 tsp Curry powder, 2 tsp Coriander, 3 tsp Turmeric, 2 tsp Gara Masala, 2 tsp Paprika, 1 tsp Ground Ginger, 1tsp Cumin,
- Herbs – Coriander Leaf & Thai Lime leaf to taste
Note my teaspoons tend to be generous heaped ones.
Cut the sausages into bite sized pieces, cook thoroughly in Groundnut Oil (in Wok). Add roast chicken and cook until just browning.
Toss sliced fresh vegetables in extra virgin olive oil, add to wok and stir fry for a few minutes, now add all tinned ingredients except for coconut milk. Cook for a further 2 minutes then add coconut milk, rapidly followed by all herbs & spices. Allow to simmer for at least 15 minutes for all flavours to blend together. Serve with your favourite accompaniment, rice or chips for us. This will also keep well in the fridge, the flavours mature over 24 hours and it reheats well.
Take a hi-ball glass add an inch (2-3 cm) of Vodka to the bottom, now add an almost equal amount of Peach Schnapps (adjust for sweetness to your liking). Top the glass up with equal parts of Cranberry, Raspberry & Blueberry juices. Stir thoroughly and enjoy. Anyone like to suggest a name for this?