GF = Gluten Free Recipe
DF = Dairy Free
* = Gluten Free by ingredient Recipe
^ = Gluten Free Option/ Alterable

Monday, June 6, 2011

Elise's Malaysian Chicken Curry* - 6th of June 2011

Elise's Malaysian Chicken Curry*


Spice Paste

  • 1 Brown Onion, finely diced
  • 1 inch square of fresh ginger, finely diced
  • 1 large garlic clove, finely diced
  • 1 red chilli, finely diced
  • 1 tsp ground turmeric
  • Large handful of cashews (process in food processor with 1 tsp of olive oil until paste like consistency) 

Curry Powder Mix

  • 1 tbs ground coriander
  • 1 tbs ground cumin
  • 1/2 tbs ground cinnamon

Other Ingredients

  • 2 small potatoes, peeled and diced
  • 1 tbs caster sugar
  • 1/2 tsp of salt
  • 176ml (small can) Coconut milk
  • Splash of water (100ml)
  • 2 chicken breast fillets


  1. Make spice paste in mortar and pestle

2. Cook spice paste in medium hot pan with olive oil for 10mins

3. Add curry powder mix and cook for 2mins

4. Add caster sugar, salt and stir

5. Add coconut milk, potatoes and water and stir through

6. Bring up to simmer and cook for approx 15 mins
7. Dice up 2 chicken breast fillets
8. Cook 1 cup of rice absorption method when adding chicken to curry
9. Cook chicken in curry for 15mins (if curry is too soupy add a teaspoon of corn flour and stir through making sure to cook well)

10. Add cashews a few mins before curry and rice are ready

11. Add chopped parsley when finished and serve with lime wedges

Aranchini Balls - 4th of June 2011

Aranchini Balls


  • 1 1/2 cups of arborio rice
  • 1 brown onion, chopped
  • Rosemary, finely chopped
  • Fresh thyme or dried thyme
  • 2 Garlic cloves, crushed
  • 1 litre of vegetable stock
  • 1 cup of grated parmesan (or pecorino)
  • Butter
  • Lemon zest and or juice
  • Parsley, finely chopped
  • Salt and pepper seasoning
  • 2 eggs
  • 1 cup Fine breadcrumbs
  • 1/4 cup Flour
  • Vegetable oil

1. Cook risotto (or use left over risotto from night before)
2. Roll golf ball sized balls of risotto and press half of a baby bocconcini into the ball until cheese is completely enclosed and place on floured tray

3. Roll the balls until coated with flour, then dip in lightly beaten egg mixture and then dip into breadcrumbs until completely covered

4. Heat oil in wok until sizzles when you add a bit of mixture, then place aranchini balls into wok and cook for a few mins and turn over so browns evenly. 

5. Serve Aranchini balls with a side salad. You can put cooked aranchini in fridge or freezer and re-heat in oven for around 20mins or serve fresh