Baked Curry

I was looking for something easy to prepare with a packet of 500g minced beef. I wanted something simple to prepare and yet delicious; something that is low in fat, low in Glycemic index and at the same time something warming for these cold winter days.

As I searched through my stash of recipes I came across a curry recipe there was no turning back. A little tweak here and there and this is the end result.

As I write this article I'm sampling it and I can assure you that if you love curry and have little time to cook your mid-week supper, then this dish is for you. Here is what you need to make enough for 2 to 3 or to make a dish for 1 which you can eat over 2 days.

500g minced beef

1 large onion – finely chopped

3 garlic cloves

2 tablespoons curry paste – medium

2 tablespoons of mango chutney

1 teaspoon cinnamon powder

1 teaspoon ground cloves

1 teaspoon dried oregano

1 teaspoon mustard powder

Fresh ground pepper

1 teaspoon rock salt

½ cup sultanas

1 cup oats

2 eggs

1 cup milk

4 beef tomatoes - sliced

Cook the onion and the garlic in a pot and once they start to soften, add the minced beef. Make sure to mix the mince whilst it's cooking so that it will not clump up.

Now add the curry paste and cook for about 2 minutes before adding the mango chutney and the dried herbs and spices.

Lastly add the sultanas and remove the pot from the heat. Stir in the oats and place the mixture into a baking dish about 20cm x 15cm. Arrange the cut tomato slices over the mixture.

Now in a separate bowl, mix the milk and the eggs together and pour the mixture over the tomatoes.

You can bake it at this point or else you can allow it to rest for about 1 hour and bake later.

Once you are ready to bake, preheat your ovens to 160C and bake until the top custard has hardened and is nice a golden.

Quick Green Prawn Curry

This green curry will be ready before your rice is cooked. Try making this as a dinner for 1 or for friends. You can serve this with rice or noodles. I used M&S organic brown rice. If you like to buy organic ingredients, then M&S is the place for you. Their organic products range from 5 minute marinades to biscuits and pulses!

Here is what you need to make enough for 1
2 tablespoons Thai Green Curry Paste
1 packet M&S Honduran King Prawns
M&S Organic Brown Rice
1 tablespoon M&S Creamed coconut
1 medium onion – finely chopped
50g baby Corn

Start by boiling some water for the rice to cook in. Next place 1 teaspoon of the creamed coconut into a little bowl and add about ½ a cup of boiling water. Stir the cream until it is completely diluted.

Now, in a pan, fry the onion in a little oil and once the onion starts to sizzle, stir in the curry paste. You can add more past if you wish to have a spicier dish, however 2 tablespoons will give you a nice spicy dish

Once the paste and the onions start cooking together, add the creamed coconut which has been diluted. Add the corn which needs to be cut roughly into smaller pieces and stir. Allow the dish to simmer for about 5 minutes, then when the excess liquid has been absorbed, stir in the prawns and switch the heat off.

At this point your rice should be cooked and strained. Place your rice in a plate and spoon the prawn curry over it, sprinkle with some chopped coriander and serve.

This recipe has been previously published on the Best Buy Supplement, out monthly with The Times.
Should you like to contact me, please do so on concita@demicoli.com

Lunch for one - Quick Stir fry noodle

When you get into a fix on what to cook for a quick lunch or dinner for 1, this dish comes together in a matter of minutes and is super healthy. Containing good quantity of vegetables, this dish is suitable for vegetarians, however if you must add meat, then I suggest you add chicken slices.

Here is what you need to make this dish for 1:
125g medium egg noodles
1 medium carrot, peeled and cut into batons
1 medium marrow cut into batons
2 mushrooms thinly sliced
Baby corn
About 8 leaves of swiss chard (Selq) now in season
1 medium fresh garlic, chopped
1 vegetable stock cube
1 teaspoon ground ginger
1 tablespoon Rice Wine or Sherry
1 tablespoon Sesame oil
1 tablespoon olive oil

Start off by preparing the vegetables. Chop the garlic into thick strips and set aside. Next wash the chard and chop the bottom thick stalk into 2cm chunks.

Peel the carrots and cut it into strips about 4cm long and slice the mushrooms.

Now in a small bowl or a cup, place the stock cube and dilute it with a little water. Add the rice wine and the ginger and stir.

Once your vegetables are cleaned and prepared, fill a pot with hot water and once it boils cook your noodles. In the meantime, place the garlic and olive oil in a pan and place it over a medium heat. Next add the stalks of the chard and cook with a little bit of the stock/wine mixture.

Now add the carrots, the chard leaves and stir. Once the noodles are ready to be drained, add the mushrooms, marrows and the corn and stir in the drained noodles all in the pot.

Once the noodles have been properly stirred through, serve the noodles immediately. If you have any leftovers, place these in the fridge. This dish makes a great packed lunch for the office as it is easily heated in a microwave.

This recipe has been previously published in the Best Buy Magazine, out monthly with The Times.

Should you like to contact me, please do so on concita@demicoli.com