Dying to Eat!

In a recent post I shared the recipe for Thai Squid Salad (yam pla meuk).  As mentioned this is one of those quick, simple and easy recipes.  Due to progressive health failure, such recipes have become essential for me now.

I also shared with you how amazing Mr. Grumps (my husband) is too. Since my original diagnosis with Cancer in January 2010 he has progressed from my best friend and husband to carer and of late, chief cook and bottle washer too.  All this whilst working when possible so as to provide some income.  He deserves a medal.

2011 1st outing after 3 further ops

2014 a few weeks after terminal diagnosis

The original purpose and reasons behind launching this blog have now turned around.  At that time, despite having already been ill, I wanted to simply log my cooking and recipes.  Now though, the recipes may be mine, but Mr. Grumps has become the cook.

Thereby, turning this little space on the Web into a legacy.  The idea being that he can easily find all his favourite recipes in one easy place.

Mr. Grumps making Curry

Since the Cancer was confirmed to be terminal we have had to make a lot of plans and changes in our lives.  Mr. Grumps now becoming the cook is just a drop in the ocean.  Truth be known he has always been a superb cook, just didn’t do it very often.

We’ve had to sort out finances too (amongst other things) which seems an endless task but it’s getting there.

A friend recently asked me what I think is best.  A sudden death where you have no warning? Or, a terminal illness where you have some idea of the time you have left?

How do you honestly answer that?  Like everything in life, there are pros and cons attached to each question/answer.  However, being terminally ill does give you the opportunity to put your affairs in order.

“Life comes with only one guarantee

 You are born – you will die”

I tell myself this everyday and it’s what I’ve told all my family and friends.  I’ve also told them all “I don’t want sympathy or pity; I just want to be treated like normal”.

They have all taken this on board and do just that.  Disappointingly though, there are two people who have been close friends of ours for many years and actually won’t speak to us since they heard the news!  Can you believe that?

Despite them, my family and friends are a blessing; they are the most amazing part of my life.  My husband, Mr. Grumps, is the most special person one could ever meet and my Mother-in-law too for that matter.  They have gone above and beyond the call of duty.  Thank you, you don’t need reminding just how much I love you.

2014 Mum-in-Law enticing Beaux into the pool

2014 Mum-in-Law enjoying a night out

This is not “good bye”, just an opportunity to record my love for you all.

I still have some fight left and fight I will, TTFN.

Bibs, xx

Chicken Masala Curry

This Chicken Masala Curry may not be exactly what you might expect with a BIR Curry, it's better.  No previously made base curry sauce here.  It's cooked from scratch with fresh ingredients and is one of the best Curries we've had in a long time.  Plus it's gets better and better each day.  Make a few batches of this in advance if you want, it freezes well to.  What more could you want?

But you'll have to try it for yourself to find out just how good it is.

Curries, whichever Country they originate from, are loved in this house.  Whether it's just the two of us or we have guests, we just love em, how about you?

This is a Masala Chicken Curry due to the spice mixture used.  I always roast and grind my own spices, then store in small quantities in little individual spice jars.  That way, there is always a fresh supply on hand.

Ready for the most amazing home cooked Curry?  Then simply follow the recipe below.

Chicken Masala Curry (Serves 2-3)

* You can add more, but you can’t take away!!

Ingredients:-

200g Chicken Breast (chopped into chunks)

2 tablespoon Oil

1 x Onion (finely hopped)

2 x small Green Chilli (seeds removed and finely chopped)

1 teaspoon Ginger-Garlic Paste

2 x Roma Tomato, or 1 x large tom (skin/s removed and chopped)

3 tablespoon Natural Yoghurt

1 x Bay leaf

¼ teaspoon hot Red Chili Powder (or more depending how hot yours is *)

1 teaspoon Coriander Powder

½ teaspoon Turmeric Powder

½ teaspoon Garam Masala Powder

1 teaspoon Tandoori Paste (homemade or store bought)

Salt and ground black pepper to taste *

250ml Chicken stock

125ml approx, Water (to adjust consistency of gravy to your requirements if necessary)

2 tablespoon chopped Cilantro (optional to garnish)

Marinade:-

¼  teaspoon Red Chili Powder

½ teaspoon Turmeric Powder

1 teaspoon Ginger-Garlic Paste

1 tablespoon Lemon Juice

½ teaspoon Salt

* You can add more, but you can’t take away!!

Put all marinade ingredients into a bowl, mix well to combine.  Add  Chicken pieces, stir well to coat all the chicken pieces.  Put to one side and marinade minimum 30 minutes (if time allows, marinade in fridge overnight).

Heat oil in a heavy pan (wok or Karahi) add onion and fry for 1 minute, add ginger-garlic paste and chopped green chili, mix well and continue frying until onion becomes transparent.

Add all the spice powders, tandoori paste and Bay leaf, stir well and cook for 5 minutes on medium heat.  Now add tomato, yoghurt and salt/pepper, stir and cook until tomato becomes tender and oil comes to top.

Add marinated chicken and give good stir, cook for 5-7 minutes on a medium low heat.  Add the Chicken stock and cook until chicken becomes tender and cooked, stir in intervals.  If required add more some/all of the water.

Taste and adjust salt/spices if required.  Remove/discard bay leaf and Serve immediately with rice/side dishes of your choice.

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)

Thai Red curry, along  with Green are both very popular throughout the globe. Yellow curry is also a great option, a lot milder on the heat though.

It's common place for Thai Red Curry to be served with Beef or chicken, but have you tried it with Duck?

It's makes a pleasing change and certainly surprises guests when served for a dinner party.

Ready for a change?

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang) - Serves 2

Ingredients:-

1 x large duck breast

1 x 400g coconut milk

1 tablespoon red curry paste (or to taste)

½ tablespoons Thai fish sauce (or to taste)

1 tablespoon palm sugar

3 kaffir lime leaves

½ fresh Pineapple (cut into bite-sized pieces)

1 x handful Thai basil leaves (reserve some for garnish)

Preparation:-

Prepare the duck for braising by scoring the skin. You want your cuts to be just deep enough to cut through the fat, but not enough to slice the meat.

Begin with a cold frying pan.  Add duck, skin side down then turn on heat to medium-high, DO NOT add any oil to the pan, cook until the skin is golden brown. Turn the duck over and sear the other side quickly. We will be poaching the duck in the next step, so it’s OK if it’s not cooked all the way through, we just want to give the duck a lovely brown colour and help seal in the juices.

Remove duck and place on kitchen paper to drain, set aside. Also, set aside pan containing duck fat and see note below.

Pour the coconut cream into a wok or sauce pan and simmer for 2 minutes, stirring constantly until the coconut oil begins to separate.

Add the curry paste, fish sauce, palm sugar kaffir lime leaves. Simmer for 2 more minutes.

Bring to a boil. Then add the coconut milk.  Add the duck, flesh side down and braise in the sauce until cooked to your liking.

Remove duck, loosely cover with foil and let it rest for a few minutes.

Taste curry sauce and adjust seasonings to taste.

Add the pineapple and simmer for 2 minutes. Then add the Thai sweet basil leaves.

Slice the duck (skin can be removed first if preferred).

Add the duck slices to pan, simmer for 1 minute then serve immediately with additional Thai basil leaves.

NOTE – Once cooled, pour duck fat into a container and refrigerate or freeze for other recipes.  I usually keep this for roast potatoes.

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)