This week in my kitchen…Bread Pudding, Jalapeno Poppers and Coorg Mango Curry…

Here comes the rain again it is low season here and although the mornings are lovely and bright and sunny as the day goes on the clouds come in and the tropical storms start…This morning I was up bright and early so as to get to market before the rain descended…Hubby cleared the debris from last nights tropical storm it was quite windy and the trees took a bashing so he had some branches to dispose of but nothing serious and no plants damaged as they came down…I still haven’t got used to how very loud the thunder is here it always manages to make me jump at some point…

As it has been a bit dull and dreary hubby has been indoors and not in the garden so much he has been picking and routing through the fridge etc so I thought it was time to use up some of the bits of bread in the freezer…I save all the crusts and ends of a loaf and use to make either breadcrumbs or as was the case yesterday Bread Pudding. This recipe is one which has been passed down through the generations from my nan from her mum to her daughter etc, etc and you can make a small one or a big one in fact when I cooked the lunches on a local building site it was what attracted my hubby to our canteen…My bread pudding…40 years later he is still enjoying it…

bread-pudding-old -fashined recipe

 

Ingredients:

2/3 Ib of bread ( brown /white) or mixed.

1 tbsp Mixed Spice.

2 eggs beaten

3 oz butter melted.

12/16 oz  dried fruit (sultanas or raisins)

Let’s Cook!

Put bread in a large mixing bowl and cover with water or mix or milk and water to soak.

When soft I squeeze the bread out in a colander to get as much liquid out as I can. Normally I have my little helper( Lily) getting stuck in and squeezing the bread dry…Kids just love the mucky bits…lol

Nanny always pours the melted butter in and Lily adds the dried ingredients and gives the mix a good stir… I do miss my little helper…

bread-pudding-old fashioned-recipe

I like lots of spice and fruit so if I think it needs more at this point then I add it is one of those dishes where you can add what you like for example if I have had some other fruit left over as in cranberries or blueberries I would add them.

Put in hot oven 180 degrees for 1 hour if the top seems to be browning too quickly then reduce the heat a little. It should rise up a little by end of cooking. Remove from the oven and sprinkle with sugar.

This is when I invoke my rights to cooks perks and have the 1st bit..to try of course as it’s yummy hot and straight from the dish. But I gave up my cooks perks yesterday as I only have one stubborn pound to shift to get down to the next stone…

It is also great served with custard or cold if there is any left..haha. It also uses up all your bits of stale bread.

Today I made a new curry the recipe came from Trupti @ MyCulinary Saga...Called Coorg Mango Curry…Pop over and have a look Trupti has some lovely recipes…

Mangoes are very plentiful here and everywhere you go are all types of mangoes the squirrels are also enjoying the mangoes on our tree I just haven’t been quick enough or lucky enough to catch him on film yet…haha

INGREDIENTS:

  • 3 semi-ripe mangoes
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Coriander powder
  • 1/4 tsp Cumin powder
  • 1 tbsp grated palm sugar
  • Salt to taste

For the seasoning:

  • 1 tbsp Oil(I used ghee)
  • 1/4 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • a pinch of Fenugreek seeds ( I used fennel)
  • 4-6 Curry leaves
  • 2-3 cloves of Garlic, crushed or finely sliced
  • 1-2 Green chillies, slit and deseeded
  • 1 medium-sized Onion, sliced thinly

Let’s Cook!

The original recipe recommended washing the mangoes and cutting up leaving the skin on…The skin on my mangoes was quite marked so I removed the skin and cut up roughly.

To the mango add chilli powder, turmeric powder, coriander powder, cumin powder and salt. Mix well and let it marinate for 10 minutes.

Heat oil/ ghee in a pan on medium heat. Add mustard seeds, cumin seeds, fenugreek (fennel)seeds to it and when it sputters, add the green chillies and curry leaves followed by garlic and sliced onions. Fry until the onions are soft and translucent.

Add the marinated mangoes and mix well. Then add about a cup of water and cook the mangoes with lid covered on a low heat for approx 5 minutes my mangoes took a little longer it depends on the ripeness of your fruit.

Add the palm sugar and cook until it thickens about 5/10 mins.

Coorg Mango curry

Serve hot with bread or rice…

N.B I fried some curry leaves for the top as a garnish…

I liked this curry ... I try to have a couple of meat-free days a week…Hubby wasn’t as keen he likes his protein so he had Thai green curry… Thank you Trupti a recipe I would make again…

I also was just in time to pick up a few bags of jalapenos when I went shopping they don’t come in on a regular basis and fly off the shelves at The Royal Project Shop so the boys struck lucky and snacks this week were Jalapeno poppers

A lovely crispy moreish little snack…

Stuffed jalapenos cooked

Back by popular demand was my Chicken and Prune Tagine/Stew…I am so pleased that the men in the house loved it and I don’t have to be sneaky about the prunes although I couldn’t get away with brown rice they are so fussy men at times aren’t they?

Ingredients:

• 4 large Chicken breasts, skinned and cut into cubes
• 1 tbsp Vegetable Oil I used coconut oil
• 1/2 tsp Ground Allspice
• 1/2 tsp fresh ground Black Pepper
• 1 tsp Ground Cinnamon
• 2 tsp Cumin Seeds
• 1/2 tsp Ground Nutmeg
• 1 tsp Ground Turmeric
• 200g/7oz pitted Prunes
• 2 large Onions, sliced
• 1 tbsp freshly grated Ginger
• 3 Garlic Cloves, crushed
• Salt to taste
• 14fl.oz fresh Chicken Stock

Let’s Cook!

Heat the oil in a large heavy bottomed pan then add the chicken pieces and brown on all sides.

Add the spices, garlic, ginger and onions and cook stirring over medium heat until the onions have softened.

chicken and prunes tagine cooking gently

Add the stock and season with salt then bring to a slow rolling boil and reduce the heat to very low, cover and cook for about one-hour stirring occasionally.

At the end of the cooking remove the lid and increase the heat to reduce the sauce.

Chicken and Prune Tagine with rice

Serve with rice or couscous…

You would think being hot here that I would be making more salads, wouldn’t you? but not this week it must be all the rain and storms… It is making the men hungry…

Thank you for popping in I hope you enjoy the recipes…Until next time xxxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all are having a great weekend and have a creative week ahead xx

 

 

 

 

 

10 thoughts on “This week in my kitchen…Bread Pudding, Jalapeno Poppers and Coorg Mango Curry…

  1. Pingback: CarolCooks2…Weekly Roundup…Yanang Juice, Koh Samui A Secret Garden, King Tides and Coorg Mango Curry… | Retired? No one told me!

    1. CarolCooks2 Post author

      I do, Lorelle, she stays with us every school holiday and the last one was 10 weeks..Lily went home 2 weeks ago for school and I do miss her dreadfully. She really is a lovely child and so much company we have little chats and cook 🙂 x

      Liked by 1 person

      Reply

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