Jamie’s South East Asian Chicken Curry with Fluffy Rice

Now I am slightly biased, I would eat anything Jamie Oliver put in front of me. I have nearly all his books, dvd’s, eaten in his restaurants and had a cooking classes at his recipease store. I can honestly say he is the reason I started cooking and growing. His Jamie at home book is my favourite recipe book (and I have a lot of recipe books) and the accompanying series I could watch again and again. But.. none of this has influenced my review of this dish. Honest.

I love it, i love it, i love it. I love Jamie, I love this curry. Seriously though I cannot find fault with this. As a quick midweek curry this was as good as it gets. Its a basic curry with good natural, fresh flavours. The fresh coriander and the lime juice are the winning elements. Its easy for a curry to get bogged down and taste heavy. This on the other hand tasted fresh and vibrant while still satisfying that curry need.

So, fry your onion and pepper till soft. Then add the garlic, ginger and the finely chopped stalks from the coriander. Once these have softened add the curry powder and turmeric and keep cooking for a couple of minutes. This will release all the lovely flavours and aromas from the spices. Put the chicken thighs into the pan and cook for a few minutes to seal and then pour in the coconut milk and stock, bring to the boil and simmer for 10 to 15 minutes. For the last 5 minutes add the cherry tomatoes. While this thickens cook the rice in twice as much water for 7 minutes then remove from the heat and steam with the lid on for at least another 7 minutes. Once the curry has thickened add lime juice and if you have some, some mango chutney, season to taste. When serving scatter with the coriander leaves and give every one a slice of lime. Once they taste how well it goes they will want more.

P.S. I love Jamie

This meal is from our hello fresh box Www.hellofresh.co.uk

Treat Day tomato, Chorizo and Mozzarella Orzo

Just looking at these ingredients you know what this is going to taste like, and this really does live up to the expectations. Great flavour combinations literally stuck together with soft stringy mozzarella. 

For a while now I’ve been banging on about big pasta, you know the Rigatoni’, tortellini they carry more flavour and feel more substantial well I am going to add to it. I like big pasta and really small pasta. I’m still not a fan of spirals and tubes. Orzo pasta is amazing and in a dish like this when everything is combined with a melted cheesy goodness, it feels just as satisfying. The combination of chorizo, tomato and mozzarella is practically unrivalled in the food world. The only thing that could make this better is basil. I’m not sure why it wasn’t in the recipe. That lovely fragrant taste of Basil would have been a welcome voice in this harmony of flavours. I’m nit picking, this meal is fantastic.

So to make this, half your cherry tomatoes and roast them in the oven with a sprinkling of salt and pepper and a little sugar for about 10 minutes at 200 degrees. Fry your chopped onion and garlic in a pan with a little oil until soft, then addyour thyme leaves, tomato purée and chorizo for another couple of minutes. Once the chorizo starts releasing it’s amazing oil add the orzo. Mix it all up so it gets coated in all those incredible flavours. Pour in the water, add the stock and let it simmer until the orzo has soaked up all the liquid. Add more water if you need to but make sure the pasta is just cooked and still retains a little bite in the middle. Once the orzo is cooked mix in your mozzarella some parmasan and the cherry tomatoes. Add the spinach on top and put a lid on for a few minutes until it has all wilted. Serve it with a sprinkle of parmasan

This tastes so good you wont even care that by the time you’re finished your chin will be covered in soft stringy mozzarella. I sat there for an hour after picking it out of my beard, before you ask yes I did eat it and i’m not even sorry. And neither will you be.

Bacon Chilli and Butternut Squash Risotto

This risotto is light, fresh and so tasty I nearly didn’t share it with my wife. (her portion may have been slightly smaller than mine.. no more than a couple of tablespoons..three max.. and a few extra bits of squash.. whats four tablespoons when you love someone)

So once you have chopped your onion, garlic,parsley, Chilli, bacon and squash and grated your Parmesan. Get your pan of stock on the boil for your risotto. Put the cubed squash on a pan with some oil and salt and pepper and cook in the oven till soft in the center.  Add a bit of butter and a drizzle of oil to a large pan and cook your onion and bacon till the onion is soft. Next add your Chilli is and garlic and cook for another minute. Now add your rice and fry till it starts to go translucent around the edges. Then start adding your stock a ladle at a time, waiting each time until it has all soaked up defore adding the next. When it is cooked take it off the heat and add the squash with most of your Parmesan some more butter and most of your parsley. Mix it up with the juice of half a lemon. I added some more chilli over mine because well.. why not.

You can actually taste every ingredient in this as you eat it. The squash is amazing as it always is. I love cooking with it, the flavour it gives you after being roasted in the oven is wonderful. The lemon juice for me was the stand out performer. I wouldn’t have thought of putting it in this kind of recipe. I thought it would be to sharp and take away the flavour of the other ingredients. How wrong I was, there was no sharpness just a subtle suggestion of it throughout.

This meal is from our HelloFresh box www.hellofresh.co.uk