This curry is one of my all-time favourite recipes. It's rich and flavour-full, but the addition of peanuts takes it to an extra level of taste and texture. I made this one for the family a few weeks back and wanted to share it with you guys.
While I typically use chicken for this recipe, like most curries you can swap the meat for whatever your preferred meat is. Chicken is such a cheap meat here that it makes a delicious budget meal, but if you live in a country where poultry is more expensive, feel free to sub in whatever cut of meat you like.
Let’s get started…
Now that my mini-series of cook books has been cooked through, I'm back to indecision in picking a book for the challenge. This week was made a little easier for me, as dad picked up another couple books from the op shop for me. I was flicking through one whilst trying to decide on dinner and came across as recipe I just had to try.
The book is New Idea's "Let's Cook Chinese". I'm such a lover of Asian food, but it's something I seldom have at home. Neither of my parents were equipped to cook Asian dishes, so growing up the only Asian food I got was take away. I haven't learnt enough yet to be able to experiment much with Asian flavours, and so I tend to rely a lot of cook books when I'm making it at home. Some are more westernised than others, and I feel this one lingers half way between traditional and bastardised Asian cuisine, but as a Westerner I'm not picky enough to mind. This book had so many dishes I wanted to try, but there was one that caught my attention above all else.
I've just finished another batch of research, and perhaps my final pending on how the data turns out. While I was getting up at 5am and coming home at 8pm, I didn't have the energy to cook anything. Dinner was usually my first meal of the day and often consisted of 2-minute noodles or a pasty. Anything I make quickly and shove in my mouth before collapsing into bed. Needless to say, I fell off the CBC bandwagon once more. This week, I was extra excited to pick it up again given that this week's book is Kylie Kwong "Simple Chinese Cooking".
Kylie Kowng is an Australian chef who is as charasmatic as she is brilliant. She takes the Cantonese cooking she learned from her mother and applies the chef-fy skills she's learned in her adult life. But my favourite thing about her is that she's a proponent of sustainable food and ethical eating. Her restaurant famously uses only local, organic and biodynamic produce and has won awards for it's sustainablity.
I've been a nature and animal lover as far as I can remember, and in my adult life a Zoologist. Conservation, sustainablity and animal ethics are among my highest priorities in life. I've found that a lot of people think that to eat and live sustainably means to go without all the good things. Kylie and her restaurant show just how easy it is to have amazing food that is sustainable.
Chilli-salt Duck Breasts with Lemon
Honey chicken and lemon chicken are both one of my favourite Chinese dishes. I often order them when I go out, but I make it much less often. Making this reminded of why I should make the effort more often.
Recipe under here…
If you have a list of sauces in your repertoire, you can turn any basic meal into something a little more special. This satay sauce recipe the The Australia Woman's Weekly's "The great chicken cookbook" serves that purpose. This sauce is made with common pantry ingredients and is <i>far</i> from traditional – served with marinated chicken shaslicks, it's perfect for those nights of zero inspiration.
Recipe under the cut…