Dine at Mine ~ Recipes
Main Courses
Prawn & Pineapple Curry by celebrity supporter Andrew Castle
450 ml coconut cream
1/2 a fresh pineapple peeled and chopped
2 tbsp Thai red curry paste
2 tbsp fish sauce
2 tsp sugar
350g raw tiger prawns
2 tbsp chopped fresh coriander
4 spring onions shredded to garnish
Steamed jasmine rice
Chorizo & Pork Belly with Haricot Beans by Trinity Fundraising Manager, Laura
750g piece of boneless pork belly , skin removed
olive oil
130g diced pancetta
1 large onion , chopped
2 garlic cloves , roughly chopped
1 tsp hot smoked paprika
200g chorizo , roughly chopped
400g tin chopped tomatoes
150ml red wine
400g haricot or cannellini beans , drained and rinsed
a bunch coriander
Heat the oven to 160C/fan 140C/gas 3. Cut the pork belly into large chunks. Heat 1 tbsp oil in a large, ovenproof casserole and fry the pork in batches over a high heat until browned all over, then remove with a slotted spoon.
Lamb & Squash Curry
2 tsp Madras curry powder
2 garlic cloves , crushed
3cm piece root ginger , grated
olive oil
1 onion , finely chopped
a small bunch coriander , leaves and stems chopped separately
300ml vegetable stock or water
500g butternut squash , peeled and cut into 2cm cubes
100g frozen peas
naan bread to serve
mango chutney to serve (optional)Toss the meat with the curry powder, garlic and ginger and season. Heat 2 tsp oil in a large saucepan. Add the onion and coriander stems and cook for 2-3 minutes. Add the meat and brown for another couple of minutes. Pour in the vegetable stock or 300ml water. Cook for 15 minutes uncovered on medium heat.
Add the squash pieces and cook for a further 7 minutes. Add the peas and cook for a further 3 minutes. Serve with warm naan bread and mango chutney, if you like.
Grilled Chicken Breast with Sauted Mushrooms
Serves 2
1 chicken breast, skinless, boneless, sliced in 6
1 pound button mushrooms, (preferably) fresh or canned
1 tablespoon olive oil
1 tablespoon dried thyme
2 garlic cloves, peeled, cut in quarters
1 small carrot, grated
1 big onion, chopped small
salt and pepper to taste
Beat the chicken breast slices carefully, then sprinkle them with salt and thyme on both sides. Oil and preheat a stove top grill. Grill the meat 4-5 minutes on each side, then put it in a covered dish.
Heat a little olive oil in a large frying pan, then add the chopped onion and about two tablespoons of water. Cook the onion for 5-6 minutes. Add the button mushrooms whole, as they preserve their taste better and mix well with the onions. Add the garlic, season to taste, then cover the pan and continue cooking for about 10-15 minutes stirring occasionally.
Arrange the grilled chicken pieces on the plate, add mushrooms and pour some mushroom sauce with onion bits, then sprinkle some raw grated carrot all over the food. The spinach, shallot and beetroot salad would make a good accompaniment.