Tag Archives: Thai Red Duck Curry

Christmas Recipes…Winter Warmers…

Christmas Recipes Winter Warmers

On a cold Winters Day or just because…..These recipes will warm you right down to your toes.

Hot Chocolate.

hot-chocolate-1 

To serve 2 people:

  • 2 cups of milk.
  • 3 oz of best quality chocolate..either bittersweet or semi-sweet.
  • 1 cinnamon stick.
  • 2-star anise.
  • 2 tsp of honey or Tate and Lyle’s Golden syrup.
  • 1 tsp brown sugar.
  • 1 tsp vanilla extract.
  • 2 tbsp or as you like it of spiced rum or dark rum.

Let’s Cook!

Put the milk in a saucepan with the chocolate broken into pieces, cinnamon stick, honey and sugar and heat very gently until the chocolate has melted.

Add the vanilla extract and using a small hand whisk start whisking, add 1 tbsp of the rum( still whisking) stop long enough to TASTE and add more rum as required for your taste.

Still whisking, add some more sugar if required.

Take out the cinnamon stick and star anise, pour hot chocolate into 2 cappuccino cups or caffè latte cups.

If you are making this for someone who is tee-total or a kiddie omit the rum and add some marshmallows or add marshmallows anyway…Why not? Spoil yourself.

Enjoy!

In the run-up to Christmas, we all want something which is quick and easy to do and when it is cold which warms us up…

Fish Pie can be pastry topped or topped with mashed potato…or just sprinkled with some fresh breadcrumbs for a lighter pie.

fish-2552022_1920

My mum always used to make it topped with potatoes sometimes she sliced them and others she boiled them… I think the slices potatoes look very pretty if you are having someone to dinner but when I am making especially if I am busy then mashed potato fits the bill nicely.

I top with mashed potatoes either sweet potatoes ( which) I love but everyone one else likes the normal mashed potato as they call it…

Ingredients:

For the filling

  • 400 ml whole milk
  • 1 small onion finely sliced
  • 2 bay leaves
  • 500 gm thick white fish fillets, skinned…although if I can I get a pack of mixed fish pieces which includes salmon, smoked fish and other fish and it is very nice.
  • 40 gm butter
  • 40 gm plain flour
  • 150 gm frozen peas/sweetcorn
  • 200 gm large raw prawns, peeled
  • sea salt and freshly ground black pepper

For the topping

  • 800 gm medium  potatoes, peeled and quartered
  • 40 gm  butter, cubed
  • 3 tbsp milk
  • 100 gm mature cheddar cheese, grated/ or breadcrumbs and parmesan makes for a nice topping.

Let’s Cook

Preheat the oven to 200C /400F/ Gas 6.

To make the filling, pour the milk into a large pan and add the sliced onion and bay leaves. Season with salt and black pepper.

Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.

Remove the pan from the heat and leave to stand and infuse for 20 minutes. Remove the fish and transfer to a colander over a bowl, then pour the milk into a jug.

Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.

Drain the potatoes and cover with a clean tea towel which absorbs the steam. Mash with the butter, milk and three-quarters of the grated cheese. If I have cream in the fridge and feel a bit decadent then I omit the butter and milk and mash with cream.

Season to taste with salt and black pepper.

To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.

Spread one-third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.

Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.

Spoon the mash over the fish mixture, spreading to the edges with a palette knife. With a fork just take it across the surface and sprinkle over the remaining cheese.

Sometimes I also slice some tomatoes and arrange them around the side of the dish.

Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

Fish Pie Potato topped

Serve with some lemon slices.

Some steamed vegetables can be served if a more substantial meal is required.

N.B This is also a nice recipe and can be made in individual servings just divide the mix between 4 bowls and brown the top for about 15 minutes.

Curries are also a nice warming dish and most can be kept warm so as someone arrives home cold and chilled or just worn out it can be served almost immediately.

One of my all time favourite is a Duck Curry, not one I make often and when I do I vow to make it more often but generally I make it when I want something a little more special.

I had Duck curry for the first time on a little island just off Phuket, Thailand it is a fiery curry offset by pineapple and tomatoes. Some add lychee as well as pineapple but we found it a little sweet for us but experiment, everyone’s taste is different….I also add some vegetables, mange tout or sugar snap peas maybe a few florets of brocolli..really whatever I have in the fridge.

Let’s Cook!

Duck Curry

Firstly cook your duck breasts, we like ours medium rare.

Put the duck skin side down in a cold pan, turn the heat to medium and cook the duck breasts for 6-8 minutes until the skin is golden and crispy, turn the breasts over and just sear the other side for 1 minute. Turn over so they are breast side up and put in a pre-heated oven at 200 degrees for 7-9 minutes. Remove from oven and rest for 10 minutes before slicing the breasts thinly.

  • 400ml coconut milk
  • 2 duck breasts
  • 1 tbsp fish sauce
  • 3/4 cup fresh pineapple cut into bite-sized pieces.
  • 10 cherry tomatoes.
  • 6-10 mange tout..or other vegetables of your choice.
  • 100 gm Thai eggplant cut into quarters. ( Pictured below)

SAM_7044

  • 1-2 tbsp red curry paste.
  • 6 kaffir lime leaves torn
  • Bunch Thai basil washed and leaves picked..
  • 2 tsp lime juice.
  • 100gm pea eggplants( Pictured to the right above)

To make sauce put a very tiny drop of oil in the pan over a medium heat add your curry paste and stir to cook for 1 min, add fish sauce. Gradually add coconut milk whilst still stirring.

Bring to a slow boil and add torn lime leaves and eggplants cook for 5/6 mins and add tomatoes and pineapple, cook for a further 10 minutes then add mange tout and stir in some Thai basil leaves and lime juice.

Now taste and adjust curry paste if you want more heat. If anything else needs adjusting you can also do that now. Thai flavours are very pronounced and if you get it balanced ..very nice if not…I have had some disasters and I don’t mind admitting that…which is why I always say TASTE and Taste again.

When you are ready to serve then add sliced duck to the sauce and just warm through and serve with some Thai basil over the top and a sliced red chilli if you like.

Serve with steamed rice.

Enjoy!

christmas-tree merry christmas-3825102_640

I hope you have enjoyed these easy to make Winter Warmers…

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.

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!

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://blondieaka.wordpress.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 have a great week xx

 

 

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Delicious #Duck and Sauces

Some lovely duck dishes and sauces for you…

Smorgasbord Blog Magazine

This week Carol is bringing us some delicious ways to prepare Duck… I adore crispy duck and pancakes and cold on a salad.. I know you will enjoy Carol’s expertise and also some alternative sauces to serve with this bird…

Delicious Duck with Carol Taylor

Duck … Duck always conjures up pretty images and so many cartoon characters are ducks and we think of them as cute and funny…Well I do…

Growing up we didn’t eat very much duck my uncle sometimes used to bring one to my mum when he had been out on his nightly travels…I think it was called it poaching…But it was what many people did then and sometimes just to survive… I remember his pet ferrets scary, fierce little animals…

Then as the times progressed it was the Chinese duck pancakes a real treat for us and the occasional duck eggs … It has only…

View original post 1,764 more words

Fruity Fridays! The Pineapple…

 

Carol cooks! duck curry 2

Introducing Fruity Fridays which is replacing Fish Fridays I hope you enjoy the recipes and chit-chat that I will be bringing to you on a Friday. I thought I  would start with the pineapple as it is a fruit which is available in one form or another all over the world.

It grows here quite freely and is available everywhere and as crisps, smoothies, in curries, ice cream the pineapple is a very versatile fruit and it always looks very pretty when the outside is kept and used to put your Pina colada in or your pineapple fried rice.

The pineapple is packed with vitamin C, minerals and antioxidants it is also used in smoothies and cocktails and there is nothing better than sitting on the beach with a lovely Pina colada watching the sunset…

pina-colada-837059_1920

I know you are all now probably thinking that it is alright for some while you are dealing with the cold and snow…Soz…but it also makes a beautiful curry it pairs with duck really well and is one of my favourites.

Tip:   It is also a great meat tenderizer.

Red Duck Curry ( Kaeng Ped Pett Yang)

I had Duck curry for the first time on a little island just off Phuket, Thailand it is a fiery curry offset by pineapple and tomatoes. Some add lychee as well as pineapple but we found it a little sweet for us but experiment, everyone’s taste is different….I also add some vegetables, mange tout or sugar snap peas may be a few florets of brocolli..really whatever I have in the fridge.

Duck Curry

 

Ingredients:

  • 2 duck Breasts.
  • 400 ml coconut milk
  • 1 tbsp fish sauce
  • 3/4 cup fresh pineapple cut into bite-sized pieces.
  • 10 cherry tomatoes.
  • 6-10 mange tout..or other vegetables of your choice.
  • 100 gm Thai eggplant cut into quarters.
  • Pea egg plants

    Tiny pea eggplants used in Thai Curries

  • 100 gm pea eggplants.
  • If you can’t get these any small eggplant will be ok I sometimes use small purple ones if I can’t get the green.
  • 1-2 tbsp red curry paste.
  • 6 kaffir lime leaves torn
  • Bunch Thai basil washed and leaves picked…
  • 2 tsp lime juice.

Lets’s Cook!

Firstly cook your duck breasts, we like ours medium rare.

Put the duck skin side down in a cold pan, turn the heat to medium and cook the duck breasts for 6-8 minutes until the skin is golden and crispy, turn the breasts over and just sear the other side for 1 minute. Turn over so they are breast side up and put in a pre-heated oven at 200 degrees for 7-9 minutes. Remove from oven and rest for 10 minutes before slicing the breasts thinly.

To make sauce put a very tiny drop of oil in the pan over a medium heat add your curry paste and stir to cook for 1 min, add fish sauce. Gradually add coconut milk whilst still stirring.

Bring to a slow boil and add torn lime leaves and eggplants cook for 5/6 mins and add tomatoes and pineapple, cook for a further 10 minutes then add mange tout and stir in some Thai basil leaves and lime juice.

Now taste and adjust curry paste if you want more heat. If other seasonings need to be adjusted you can also do that now. Thai flavours are very pronounced and if you get it balanced ..very nice if not…I have had some disasters and I don’t mind admitting that…which is why I always say TASTE and Taste again.

The very first duck curry I made was ok…so we left out the lychee next time and it was much better…also, I know which curry paste to now use as they are all so different….Please don’t let this put you off making it as when you get it right it is a lovely thing.

When you are ready to serve then add sliced duck to the sauce and just warm through and serve with some Thai basil over the top and a sliced red chilli if you like.

Serve with steamed rice.

Enjoy!

I also love pineapple in an upside down pudding my mum used to make it… She just used to make normal cake mix and put pineapple in the bottom of a heatproof dish and put the cake mixture on top. Bake it and then serve it with custard…It is one of those childhood memories… Mine …well I had to tweak it somewhat but I am sure you didn’t expect any different from me…Did you??

Pineapple and ginger upside down cake.

pineapple-636562_1920

Ingredients:

  • 25 g (1 oz) sultanas
  • 100 g (4 oz) castor sugar
  • 2 medium eggs, beaten
  • 175 g (6 oz) self-raising flour
  • 1 tsp cinnamon Powder
  • 2 tbsp golden syrup
  • 2 tsp fresh ginger grated
  • 115 g (4 1/2 oz) butter
  • 227 g (8 oz) tin pineapple rings, drained or fresh pineapple cut into rings.

Let’s Cook!

Preheat the oven to 180C/350F/Gas mark 4.

 

Grease and base line a 20.5cm (8″) round cake tin. Heat the golden syrup and 1 tsp grated Ginger with 15 gm (½oz) butter until melted.

Meanwhile, arrange the pineapple in the base of the tin, sprinkle over the sultanas and pour over the syrup mixture.

Whisk the remaining butter with the sugar until pale and fluffy. Gradually add the eggs. Mix the flour with the Cinnamon and remaining Ginger and fold into the cake mixture. Spread on top of the pineapple.

Bake for 45 minutes until firm to touch. Allow to cool slightly before turning out.

Serve with custard and enjoy!

I hope you have enjoyed my recipes for the lovely pineapple until next Friday when I will bring another lovely fruit…Take care, have fun and laugh a lot..laughter is free and the best medicine x

If you have enjoyed my post then please share on your favourite social media…Thank you xx

 

 

 

 

 

 

 

 

 

 

Red Duck Curry ( Kaeng Ped Pett Yang)

One of my favourite curries and one which I don’t have very often…why? Not sure really…I probably save it for special occasions.

Well, this is it..I am now on the letter D for my self-imposed walk through the alphabet. Not much beginning with D…A few fruits and duck…a lot of recipes which say dried this and dried that but only really prefixing the recipe with dried to say it starts with D.

So I have certainly set myself a task….mmmmmm…i am beginning to ask myself why but not one to give up…

I had Duck curry for the first time on a little island just off Phuket, Thailand it is a fiery curry offset by pineapple and tomatoes. Some add lychee as well as pineapple but we found it a little sweet for us but experiment, everyone’s taste is different….I also add some vegetables, mange tout or sugar snap peas maybe a few florets of brocolli..really whatever I have in the fridge.

4

Let’s Cook!

Duck Curry

Firstly cook your duck breasts, we like ours medium rare.

Put the duck skin side down in a cold pan, turn the heat to medium and cook the duck breasts for 6-8 minutes until the skin is golden and crispy, turn the breasts over and just sear the other side for 1 minute. Turn over so they are breast side up and put in a pre-heated oven at 200 degrees for 7-9 minutes. Remove from oven and rest for 10 minutes before slicing the breasts thinly.

Sauce:

400ml coconut milk

1 tbsp fish sauce

3/4 cup fresh pineapple cut into bite sized pieces.

10 cherry tomatoes.

6-10 mange tout..or other vegetables of your choice.

100gm Thai egg plant cut into quarters.( Pictured below)

SAM_7044

4

100gm pea eggplants( Pictured to the right above)

4

If you can’t get these any small eggplant will be ok I sometimes use small purple ones if I can’t get the green.

1-2 tbsp red curry paste.

6 kaffir lime leaves torn

Bunch Thai basil washed and leaves picked..

2 tsp lime juice.

To make sauce put a very tiny drop of oil in the pan over a medium heat add your curry paste and stir to cook for 1 min, add fish sauce. Gradually add coconut milk whilst still stirring.

Bring to a slow boil and add torn lime leaves and eggplants cook for 5/6 mins and add tomatoes and pineapple, cook for a further 10 minutes then add mange tout and stir in some Thai basil leaves and lime juice.

Now taste and adjust curry paste if you want more heat. If anything else needs adjusting you can also do that now. Thai flavours are very pronounced and if you get it balanced ..very nice if not…I have had some disasters and I don’t mind admitting that…which is why I always say TASTE and Taste again.

The very first duck curry I made was ok…so we left out the lychee next time and it was much better…also I know which curry paste to now use as they are all so different…Please don’t let this put you off making it as when you get it right it is a lovely thing.

When you are ready to serve then add sliced duck to the sauce and just warm through and serve with some Thai basil over the top and a sliced red chilli if you like.

Serve with steamed rice.

Enjoy!