I do not eat a lot of meat. I call it inefficient food as it mobilizes way to much energy in my body to digest it. But when I do, there is nothing like a good roast of veal. I love to cut fresh rosemary and thyme in the garden, bundle them up, cut lots of red onions, carrots, parsley roots (this was new), tomatoes & potatoes.
While I quickly prepare 1.5dl a broth for the veg and the meat at the bottom of the cooking pan before throwing everything for 2 hours in the oven, I “flash-grill” the meat. And then 160 degrees for 2 hours. time to drink a glass of red.
This recipe is a classic in our family. It is done in less than 30 minutes with a ready made curry paste. It may sound like a sacrilege to use ready made paste, but I swear the one I buy from my local Asian store is so good, I can’t beat it! so why bother?
What you need:
1 large white onion, chopped
1 table spoon green curry paste
150gr baby corn
150gr Asian baby aubergines
200gr Asian green beans
1/2 liter coconut milk
1/2 liter chicken stock
300gr Black Tiger Prawns
2 tablespoons peanut oil
3 table spoons fresh coriander
2 twigs of lemongrass
Heat a large frying pan over medium-high heat. Add the oil and the onion and stir until golden add the paste and cook the mixture 3 minutes. Add the stock and reduce the heat to medium. Add lemongrass, aubergines and beans. Cook for 10minutes. Add the coconut milk, prawns and the baby corn. Cook for another 10 minutes. Stir regularly.
When cooked, remove the lemongrass, serve curry on 1 side of the plate. Add some roughly chopped coriander on top of the curry. Serve with Basmati rice.
With all the preparation for our departure from Vienna and my busy training schedule for the upcoming Ironman in Zurich, I have had little time to practice my cooking skills. The invitation of our neighbours for a small dinner at our place gave me the perfect opportunity to see how rusty I was in front of the stove. The planned menu was:
Seared Tuna with Braised Zucchinis (own recipe)
Green Curry Prawn (own recipe)
Honey Cakes (Donna Hay)
And yes, I know now how out-of-practice I am by the sheer facts that I forgot to add salt and pepper to the salad and forgot to cook Basmati rice next to the curry. I also tried new type of shrimps which came out pretty dry… (I will keep the Black Tiger Prawns in the future). It was all a bit embarrassing and I told my self that I need to cook at least once a week from now on.
Here is the recipe of the starter:
150g Corn-Salad Roughly chopped
150gr White Beans (pre-cooked if you need to save time)
To make the dressing, heat a frying pan over medium heat. Add the oil, capers and lime zest and cook for 4 minutes or until crisp. Remove the pan from the heat and add the dill and pepper. Allow to cool.
To make the rest, re-heat the same pan over high heat. Add some oil and quickly cook the thin slices of zucchini until golden. Remove the slices and put them in a bowl. Allow to cool.
Place the chopped corn salad on serving plates, add on top some whit beans, cover the beans with some grilled zucchini slices.
Heat a frying pan over medium-high heat. Sear the slice on tuna on 1 side only for 10 second and add the slices on top of the Zucchini. Pour the dressing over the salad and serve.