Posted in Fish, Indian, Thai & Chinese Cuisine, Mediterranean, Oven, Sauces, Side dishes, Turkish Cuisine

Prawn Casserole with an Eastern Asian twist

On a cold wintery evening, there is nothing better to warm you up than a nice casserole.  And, what could be better than giving it a little bit of a Thai kick! This recipe is based on a typical Turkish hot meze (appetiser) dish known as Karides Güveç (Prawn Casserole) with a few extra touches of my own.

I used frozen prawns, but of course you can use fresh ones, just make sure you clean them carefully first.  I also use pepper paste instead of tomato puree as it does not give you the burns as tomato puree tends to give some people.

This recipe serves 2-4 depending on the size of serving dish.

Ingredients

250 g prawns (cleaned)

1 medium onion (finely chopped)

1 or 2 gloves of garlic (crushed)

1 red pepper & 1 green pepper (finely chopped)

A handful of mushrooms (cut in half then thinly sliced)

A handful of capers

8 cherry tomatoes (chopped) – 2 regular tomatoes can be used instead

1 tbsp of olive oil

1 tbsp of sesame oil

1 tbsp of oyster sauce

1-2 tbsps of pepper paste (or tomato puree)

1 tsp of hot sauce (optional)

A glass of white wine (optional)

500ml boiling water (for stock)

Salt and pepper and some oregano for seasoning

Grated cheese for garnishing (about one handful)

Method

Pre-heat the oven to 180°c. Put the olive oil and sesame oil in a frying pan (or wok) over a medium heat and fry the onions for 3-4 minutes.

Then add the peppers and garlic and continue frying.  Next add the mushrooms and the tomatoes. Now add the prawns.

Pour in a glass of white wine (optional).  In a jug, mix the pepper paste and boiling water with the oyster sauce and stir. Add this to the pan and stir.  Finally add the capers and the hot sauce and simmer for a few minutes. Season as preferred with salt and pepper and oregano.

Transfer the mixture into small casserole dishes and sprinkle with grated cheese.

Bake for about 10-15 minutes in the oven at 180c, then, serve with chunky bread for dipping.

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Posted in Chicken, Indian, Thai & Chinese Cuisine, Quick and Easy, Sauces, spicy

Chinese Chicken Curry with noodles (quick and easy)

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Living in Turkey is great because of all the great produce available as well as the abundance of spices in the market. But sometimes we miss our favourites from back home, and one of mine is good old Chinese Takeaway Curry. So here is a quick and easy recipe For Chinese chicken curry with noodles that anyone can follow.

(All ingredients were found here in Turkey.)

You could also serve with fried rice (recipe on this site) instead of the noodles as an alternative. I find this recipe works best with pre-roasted chicken, so perfect for that left over chicken after a Sunday roast.  Also you can just use the curry sauce recipe for dipping your chips in while watching your favourite TV show.

Serves 4

Ingredients

2 onions (roughly cut in slices)

1 green pepper (thinly sliced with seeds removed)

1 red pepper (thinly sliced with seeds removed)

A handful of mushrooms (sliced)

Some chopped papaya or pineapple

Cooked chicken pieces from a roasted chicken

Olive Oil (for frying)

Chinese curry sauce (recipe below)

Egg fried noodles (4 squares)

Bean sprouts (optional)

 

Method

 Fry the onions in a little olive oil (about 1-2 tablespoons) for a few minutes then add the peppers and mushrooms. Fry for about another 5 minutes or until they start to turn golden, then add the curry sauce (see below for sauce recipe).

Allow to simmer for a few minutes, then add the cooked chicken pieces and papaya (or pineapple). The fruit is optional but adds sweetness. Simmer over a low heat for about another 5 – 10 minutes.

Place the noodles and beansprouts (if using) in some boiling water and cook over a medium heat for about 5 minutes or until soft.

Strain the noodles and lay in the bottom of a bowl.  Spoon the chicken over the top and drizzle with extra sauce.

***For the Chinese Curry Sauce

Ingredients

3 chicken stock cubes

1½ pints boiling water

3 tablespoons cornflour (mixed with sufficient cold water to make a paste)

1 tablespoon oyster sauce

1 tablespoon soy sauce

½ teaspoon Chinese five spice powder

½ teaspoon ground ginger (or fresh grated ginger)

¼ teaspoon mild chilli powder (can use hot chilli powder if you prefer a kick)

2 teaspoons mild curry powder

Salt and pepper to taste

 

Method

In a large jug, mix stock cubes with boiling water and stir until they have dissolved. Add cornflour paste and stir until thick.

Stir in the oyster sauce and soy sauce. Add five spice powder, ground ginger, chilli powder and curry powder. Mix well and season with salt and pepper to taste.

It is now ready to be used as a base sauce for curry.  Or you can use alone for dipping chips in.