Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala

Heeeelllooo!  Welcome back, happy New Year to you all, I hope you all had a good one, this is my first recipe back for a long while.  As you know I am a massive fan of the Indian curry Keema Masala, you’ll probably remember my review of Asda’s Keema Masala in a tin from July 2015.  It’s one of my favourite meals I’ve reviewed, alas Asda in their wisdom don’t make it anymore but I’ve decided to give it a go.

Ingredients for my Quorn Keema Masala

Ingredients for my Quorn Keema Masala

You’ll notice from the snazzy picture above that Quorn is the main feature of this recipe, that’s because I was cooking it for the lovely Gemma, while she’s not a vegetarian she prefers it to mince.  I was thinking that as I have two vegetarian friends it was a good opportunity to try using it.  Keema is, as far as I can tell traditional done with Lamb and comes from the Hyderabad area of Indian and is usually made with Lamb Mince.  I’ve based this recipe on a recipe I saw on Titli’s Busy Kitchen, Titli’s website is amazing and a hughe source of inspiration for me, make sure you check her out.   I’ve made this twice now and I think the best result is when you use, as she suggests Garlic and Ginger paste, not lazy Garlic and Ginger like I did here.

The Ingredients:

  • Salt and Pepper
  • Oil for frying
  • 500ml beef stock
  • 2 Onions
  • 2 Carrots
  • 3 Potatoes
  • ½tsp of Chilli flakes
  • 1tsp of Turmeric
  • 2tsp Ground Corriander
  • 1tsp Lazy Ginger
  • 1tsp of Lazy Garlic
  • 2 x Tins of chopped Tomatoes
  • 1 x 450g pack of Quorn Mince
  • ½ Cup of frozen peas and a bunch of fresh Coriander (not pictured)

As with all the spices, you can add as much or as little as you want, when I made the recipe for the second time I didn’t use fresh coriander, but I did the first time, if I’m honest I’m not a fresh coriander fan but I think it added to the dish.

Preparing the ingredients for my Quorn Keema Masala

Preparing the ingredients for my Quorn Keema Masala

Now comes the fun part, peel and quarter the two onions, set aside, then peel the three potatoes… I like this recipe so much I even peeled all the vegetables on my own lol.  Cut the potatoes into cubes and place in water for later on, then peel the two carrots.

Preparing the carrots and onions for my Quorn Keema Masala

Preparing the carrots and onions for my Quorn Keema Masala

Place the quarters of onions in a food processor and blitz, you don’t want a pulp but you do want them to be finely chopped.  Then add the  grater attachment if you’ve got one and grate the two carrots, if you haven’t you can grate them by hand or finely chop them but try and keep them the same size as the onion.  If you do have a grater attachment press down on the carrots for a finer grate.

Quorn Keema Masala Spice Mix

Quorn Keema Masala Spice Mix

Once you’ve done that you can leave them in the food processor bowl for now, then place the spice mix on the plate – apologies for the photograph it’s shocking, I wasn’t drunk your honour!  The spice mix is:

  • ½ teaspoon of Chilli flakes,
  • 1 teaspoon of Turmeric
  • 2 teaspoons of Ground Coriander (you can grind your own if you have a spice grinder or a pestle and mortar)
  • 1 teaspoon of salt

Again as I said earlier, you can add to this or take away, some recipes use Garam Masala, I think I may try that next time as it adds a depth that you only get from a blend of spices.

The Quorn before anything is added to make my Quorn Keema Masala

The Quorn before anything is added to make my Quorn Keema Masala

Place the mince in a bowl, this is where the flavour begins

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

To the mince add all the spices and a teaspoon of lazy garlic and ginger.  If you’re using a garlic and ginger paste add two teaspoons of it.  Mix thoroughly, my one regret now is not cutting the ginger smaller, you can see it looks like bits of wood in the rubble that is the Quorn Mince.

Frying my carrots and onions for my Quorn Keema Masala

Frying my carrots and onions for my Quorn Keema Masala

Heat a pan, once it’s come to temperature place the onion and carrot in and stir for a few minutes.

Adding the Quron mix to the pan for my Quorn Keema Masala

Adding the Quron mix to the pan for my Quorn Keema Masala

Add the Quorn mince and stir thoroughly cook for two minutes on a high heat.

Adding the peas to the Quorn Keema Masala

Adding the peas to the Quorn Keema Masala

Next add the frozen peas and stir thoroughly to combine, cook for a fture two minutes on a high heat.

Adding the potatoes to the Quorn Keema Masala

Adding the potatoes to the Quorn Keema Masala

Next add the potatoes and stir them through thoroughly to combine, I microwaved the potatoes for about ten minutes in boiling water so that they were slightly softer as they were hard the first time I cooked this recipe, and let’s be fair no one likes a hard spud.

Adding the tomatoes and stock to the Quorn Keema Masala

Adding the tomatoes and stock to the Quorn Keema Masala

To the potatoes add two tins of tomatoes and stir thoroughly, then pour some boiling water in one of the tins, break up a stock cube and stir so it starts to dissolve.  Pour the stock into the other tin of tomatoes picking up all the tomatoey goodness.

The Quorn Keema Masala ready to thicken

The Quorn Keema Masala ready to thicken

When you’ve added all the ingredients, give it a stir to allow all the ingredients to come together.  Then place the lid on it and cook for 20-25 minutes on a low heat.

Cooking the Quorn Keema Masala on a low heat

Cooking the Quorn Keema Masala on a low heat

Check on a regular basis, stirring occasionally keeping an eye to make sure that everything is not sticking and also that the potatoes are cooked.

Quorn Keema Masala after it had thickened

Quorn Keema Masala after it had thickened

The aim is for it to thicken, this is how it was the first time I made it, it’s thicker and not so saucy.  I personally like a saucier curry so the second time I didn’t let it thicken so much.

An option to add Coriander to the Quorn Keema Masala

An option to add Coriander to the Quorn Keema Masala

I’m not a big lover of coriander but when I made it the first time Take the ramekins off the baking tray and place on a plate; this recipe is ideal to be served as a quick and easy, yet luxury breakfast over the bank holiday, or as a simple supper.

Quorn Keema Masala is an ideal recipe to cook for work

Quorn Keema Masala is an ideal recipe to cook for work

I’ve cooked this twice, both times I took it to work the next day, the other pot in the first photograph is my Spiced Butternut Squash Soup, which I also took in to work.  I think it’s fair to say that Gemma enjoyed the curry, I was really chuffed her daughter tried it and liked it too… winner winner!

Quorn Keema Masala, boiled rice and poppadoms

Quorn Keema Masala, boiled rice and poppadoms

We served it with packet boiled rice and some poppadoms, I can honestly say it was really enjoyable.  It could have used some more heat maybe, but I’m not a fan of stupidly hot food as you know.  This is a dish I order a lot from my local Indian takeaway, only theirs is made with lamb and it’s much hotter than mine was.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Gemma picked up some Pakoras and some Mango Chutney from our local supermarket and they were a great accompaniment to this dish.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

I thoroughly enjoyed this, I’d make it with lamb next time, or would I, to be honest it was great made from Quorn.  It was easy to make and didn’t involve much fuss, especially if you use the good old food processor.  I’ve used Quorn once or twice but wasn’t completely convinced but it works here and I’d definitely use it again.  I’m a big fan of Titli, check her website out, her recipes are great and her videos, well they’re amazing!  Thanks to Kirsty for her help cooking it, and to Gemma for her taste testing… thanks to both for their photography skills,

Remember to get in touch, I’d love to hear from you, don’t forget to come back on Wednesday for a great Waste Not Want Not recipe and then we’ll have a restaurant review on the weekend.

See you Wednesday

Asda Keema Masala and Boiled Rice

I know you’re probably thinking yuck… food in a tin but stop it! Get a grip, ok it’s not haute cuisine but it’s tasty and quick. My mother bought this for me a few weeks ago and I must admit I was a bit sceptical, I’m a big fan of Asda’s Minced Beef and Onion so it was worth a shot!

Asda Keema Masala In a Tin

Asda Keema Masala In a Tin

Keema is a traditional South Asian meat dish according to Wikipedia. It’s made of minced meat traditionally mutton, goat or lamb. I’d never really heard of Keema until recently when my friend Rhian ordered Keema Rice from an Indian Takeaway when we were working on the weekend moving my office around. The ingredients were clear, I did notice there was B3 and B1 (Niacin and Thiamin). I’ve tried looking these ingredients up on google but I can’t make head nor tail of what they are, I don’t know if they are a good thing or a bad thing.

Cooking Instructions and Ingredients for Asda Keema Masala

Cooking Instructions and Ingredients for Asda Keema Masala

You’ll notice the cooking instructions above, I simply placed it in a saucepan and heated it with a fairly low heat until it was hot enough.

Asda Keema Masala In The Saucepan

Asda Keema Masala In The Saucepan

I know it doesn’t look particularly appetising but then you can’t judge a book by its cover. I added a small drop of water to loosen the sauce, you know me I love a good sauce. When my mother went in to hospital recently my friend Ruth cooked four curries for me and brought up four sachets of rice. I decided to serve one with this curry.

Front and Back of the Boiled Rice Packet

Front and Back of the Boiled Rice Packet

The cooking instructions for this was simple, fluff up the rice to separate the grains. Tear a 2cm slit on the top of the packet then cook on high for two minutes before pouring on to a plate. The tin describes the curry as

Keema Masala with Ginger, Cumin and Coriander in our fragrant curry sauce.

It describes it on the back as being a “hot curry sauce” and has a two chilli rating. I don’t think it’s particularly hot if I’m honest, but I did add more water to loosen the sauce.

Asda Keema Masala and Boiled Rice Ready to Be Eaten

Asda Keema Masala and Boiled Rice Ready to Be Eaten

On reflection I may have put too much water in but it really didn’t look that much. This was a lovely curry, it was slightly hot but not too kick you in the face hot, it had rounded flavours which all went well together. There were definite ginger notes and a strong presence of cumin and coriander, two of my favourite spices. I really recommend people go out and buy this one, I know it’s in a tin, I know it may appear lame but it’s not, as I said at the start of this post it’s really tasty and quick and easy to make. I’d like to replicate this one eventually but until I do this curry will work well.7 stars

I’d give this a seven out of ten, it could even be an eight but I’m not feeling that generous lol. The tin served two people…. it didn’t it served me and only me lol. Come back on Thursday for Melanie from Melanie’s Food Adventures guest post which will be a Lemon, Poppy Seed and Raspberry Cake… not one to be missed!

See you soon!
Rich
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Dean Edwards Lamb Kofta Curry

This is my long awaited Lamb Kofta Curry which I made with Ginge and Greg for our dinner party some time ago. I’ve adapted this from a Dean Edwards recipe for Beef Kofta.

Some of the Ingredients For Dean Edwards Lamb Kofta Curry

Some of the Ingredients For Dean Edwards Lamb Kofta Curry

I’m a big fan of Dean’s, I followed his masterchef series and have since enjoyed his work on “Take on The Takeaway”, Lorraine and This Morning. When he released his cookbook “Mincespiration” I had to buy it. Why, because I’m Dean Edwards fan duh! 😆 no not just that but because, as you know I’m a massive fan of Mince, in any form!

This may look complicated because of the amount of ingredients above but honestly it isn’t some of it can be made the night before, this is my take on his recipe. For the authentic recipe…. buy the book! I did, I bought it from Amazon and at the moment it’s one of my favourite cookery books. You’ll know this already as this is the second recipe I’ve made from it, the first one was Dean Edwards Thai Pork Meatball Curry.

The Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

The Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

To make it authentic in my mind I used Lamb mince but the original recipe states you should use beef… lamb, beef, who cares! It’s all good! Place the lamb in a bowl, I have a big silver bowl that I use for recipes like this that require a lot of mixing, this does because you’ve got to break up the meat and get all the flavourings in to it.

The Onions for the Koftas in Dean Edwards Lamb Kofta Curry

The Onions for the Koftas in Dean Edwards Lamb Kofta Curry

Chop the onions in to half moon shapes, we’re going to put them in to a food processor and blitz them, why because it’s quicker than finely chopping everything! That was the main reason but also it turns the onions in to a paste almost which can help to bind the koftas.

The Onions in the food processor ready for blizing for the Koftas in Dean Edwards Lamb Kofta Curry

The Onions in the food processor ready for blizing for the Koftas in Dean Edwards Lamb Kofta Curry

Place in a mini food processor and blend, obviously if you haven’t got one or you can’t be arsed getting it out then chop the onion by hand, but I would try and keep them quite small. Once you’ve chopped the onion by hand add it to the meat.

The Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

The Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

To the onion mixture add about 1 Tbs f Dry Mixed herbs, the recipe originally called for 3 Tbs of fresh Coriander, I didn’t have that – if I had I wouldn’t have used that much as I don’t really like fresh coriander.

Mixed Dry Herbs with the Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Mixed Dry Herbs with the Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Once you’ve done that add 2tsp of Garam Masala. Garam Masala is Hindi, Garam is hot and Masala is a mix of spices, it is usually used in North Indian and South Asian cooking and is a mix of spices.

Adding the Chilli Powder to the Mixed Dry Herbs, Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Adding the Chilli Powder to the Mixed Dry Herbs, Onions and Minced Lamb for the Koftas in Dean Edwards Lamb Kofta Curry

Next add ½ tsp of chilli powder, or as much or as little as you like – don’t leave it out, if you’re not a fan of heat just put a pinch in, it’ll be better with it in. Season with salt and pepper.

The Kofta's ready to go in the fridge for the Koftas in Dean Edwards Lamb Kofta Curry

The Kofta’s ready to go in the fridge for the Koftas in Dean Edwards Lamb Kofta Curry

Shape in to golf ball sized balls, you can place them in the fridge for them to set – these can be left over night or until you are ready to cook them, at least half an hour. Now we’ve made the koftas we can make the sauce, the spices in the sauce take the form of ground spices, which are bought all ready ground and whole spices which we will grind yourself.

The Ground Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

The Ground Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

For the ground spices place 1 Tbs of Garam Masala, and 1 tsp each of Ground Turmeric and Ground Cumin in a small bowl, mix them up so they combine and then set aside for later on, you can do this and the whole spices the night before if it’s easier. For the whole spices you’ll need Coriander Seeds, Cumin Seeds and Mustard Seeds.

The Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

The Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Place 1 tsp of all three in a bowl, once you’ve done that you need to mix them up so they are all combined.   At this point you need to place them in a small pan and place them on a really low heat

Roasting the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Roasting the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Gently dry fry the whole spices in a small pan on a low heat… be careful they can burn quickly. Once they have browned and starting to smell lovely take them off the heat.

Grinding up the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Grinding up the Whole Spices For the Curry Sauce in Dean Edwards Lamb Kofta Curry

Place the seeds in to a spice grinder or a coffee grinder, the one above I bought from Amazon a few years ago it’s a James Martin Spice Grinder. If I’m honest I only started using it when I launched Wheelie Good Meals but it’s great, it does a really good job on spices and doesn’t take too long doing it either. You could do as Dean Edwards suggests and use a pestle and mortar to crush the spices, that would be more authentic… and more hard work 😆 . Everything you’ve done so far can be done the day before you want to eat this recipe.

Finely chopped Onions for the Curry Sauce in Dean Edwards Lamb Kofta Curry

Finely chopped Onions for the Curry Sauce in Dean Edwards Lamb Kofta Curry

Now this needs to be done on the day you’re going to serve you’re curry. Finely chop the onions I used 1 and ½ but you can use more or less. The onion gives the main body to the sauce really so don’t skimp. I chopped these to give the sauce a bit of texture.

Frying off the Koftas ready to make Dean Edwards Lamb Kofta Curry

Frying off the Koftas ready to make Dean Edwards Lamb Kofta Curry

Put some oil in a pan, heat and then put the koftas in, fry until they are golden brown. Don’t worry too much about them because they’re going to be finished off in the sauce, when they are brown take them out and put them on a plate, cover with foil and set aside.

Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Fry off the onions and the 2 tsp Minced Garlic Granules (like the picture above) then add the 2tsp of lazy ginger, I’ve used lazy ginger because it’s what I had in the cupboard if you were using real ginger I’d grate a thumb sized piece, remember if you like it hot leave the skin on!

Adding the spices to the Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Adding the spices to the Garlic, Onion, Ginger which form the base of the Curry Sauce for my Dean Edwards Lamb Kofta Curry

Add the ground spices we prepared earlier and give them a stir, it’s important that the onions, ginger and garlic get to know each other. Then add the ground whole spices we also prepared earlier, they need to get to know everyone too so give them a stir, cook until they start to become fragrant.

The Coconut Milk adds body to the curry sauce for my Dean Edwards Lamb Kofta Curry

The Coconut Milk adds body to the curry sauce for my Dean Edwards Lamb Kofta Curry

To the spices, onions, garlic and ginger add a tin of coconut milk, give it a stir to make sure it all combines then add the tin of tomatoes. Once you’ve added them give the whole thing a good stir to ensure everything gets to know each other, there’s nothing worse than being invited to a party and not being introduced to all the guests.

The Tinned Tomatoes are the final element of the curry sauce for my Dean Edwards Lamb Kofta Curry

The Tinned Tomatoes are the final element of the curry sauce for my Dean Edwards Lamb Kofta Curry

I’ve chose to used chopped tinned tomatoes as opposed to pasata in Dean’s recipe because I wanted another texture in the meal. Add the kofta’s and cook gently for 40 – 50 minutes covered.

The Koftas simmering in the curry sauce for my Dean Edwards Lamb Kofta Curry

The Koftas simmering in the curry sauce for my Dean Edwards Lamb Kofta Curry

While the Kofta is simmering away we need to crack on with the rice. If you are using saffron place some strands in a glass. Try not to use too many because they say saffron can have a metallic taste.

Saffron ready to make the accompaniment of Saffron Rice to go with my Dean Edwards Lamb Kofta Curry

Saffron ready to make the accompaniment of Saffron Rice to go with my Dean Edwards Lamb Kofta Curry

Saffron is more expensive than gold apparently – that’s another reason to be sparing with it. Pour some boiling water on top of the saffron and allow it to steep for about fifteen minutes.

Saffron steeping in water ready to go over the rice to accompany my Dean Edwards Lamb Kofta Curry

Saffron steeping in water ready to go over the rice to accompany my Dean Edwards Lamb Kofta Curry

Place the water and the saffron along with more water on top of the rice and cook using the boiling method. Alternatively you could use easy cook rice which can usually be microwaved in two minutes.

The Saffron rice cooking ready for serving with my Dean Edwards Lamb Kofta Curry

The Saffron rice cooking ready for serving with my Dean Edwards Lamb Kofta Curry

Serve on a plate with the boiled rice, I’ve made this twice, the first time (first picture) I didn’t steep the saffron if I remember correctly and the second time I did but the curry was more saucier than the first time.

My Dean Edwards Lamb Kofta Curry and Saffron Rice From Dinner Party #2

My Dean Edwards Lamb Kofta Curry and Saffron Rice From Dinner Party #2

The point I’m making with this is don’t worry if things turn out different each time you make them – I don’t! Do things your way, how you feel comfortable and at your own pace and as long as what you cook tastes nice, or at least is edible then you’re on a winner.

The second time I served my Dean Edwards Lamb Kofta Curry and Saffron Rice

The second time I served my Dean Edwards Lamb Kofta Curry and Saffron Rice

This is a stunning recipe, really rich with deep Moroccan flavours. The colour of the sauce was enticing and just made you want to eat it. Ginge and Greg both enjoyed it, as did Stacey the second time I cooked it.

Remember you can find us on Instagram, we’ve taken off a little bit recently because, we’ve had a lot of likes and a couple of comments in the last few weeks. Come back on Tuesday for my Review of Asda’s Keema Masala, I know a few of you liked last week’s Asda Pasta Bake and have bought it because of the review…. let’s hope I like this one, but if I don’t, you’ll know about it 😆 !

Here is my first attempt at a video for my recipes, I know it’s not brilliant but it’s a first attempt. The idea came from Melanie from Melanie’s Food Adventures and I used Photostory to create it, the music was generated from Photostory.  We’ll also be having more from Melanie with her guest post later on this week, it’s a Lemon, Poppy Seed and Raspberry Cake, it sounds fab… don’t miss it!

And coming soon I’ll be challenged by friends, family members and anyone else who wants to take up the mantle in Ready Steady Cook Style Challenge called “Ready Steady Cook Style Challenge”…. just kidding it’s called “Mystery Bag Menu”…. who writes this stuff, honestly it’s comedy genius (ssshhh it’s all in my head 🙄 )

See you Tuesday

Rich

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Dean Edwards Thai Pork Meatball Curry

Well hello there, how is your weekend going? Are you coping as badly as me with this horrific weather as I am? This recipe is guaranteed to bring a smile to your face especially when the weather is so bad!

I have been a fan of Dean Edwards since Masterchef 2005, he was a digger driver, hence the nickname Digger Dean! Dean was runner that year and has since gone on to be the resident chef on shows like Lorraine, GMTV and This Morning. My personal favourite though was the series “Take On The Takeaway” where Dean had the opportunity to support top chef’s such as Gary Rhodes, Ken Hom and Ainsley Harriott in their attempt to make a takeaway classic for a family quicker and cheaper than their usual local takeaway.

Dean Edwards Mincespiration Recipe Book - One Of My Favourite Cookery Books

Dean Edwards Mincespiration Recipe Book – One Of My Favourite Cookery Books

Dean launched his first book in February 2013 called Mincespiration, my copy can be seen above, although what you can’t see very well is all the book marks of recipes I want to try! As you all know I love mince so this book was right up my street, I decided to make the “Pork Meatball Thai Curry” on page 110. As always this is my take on the recipe and varies slightly from the version in Deans book. Keep your eyes peeled for more recipes from this book, I featured one in my Dinner Party in December which was a Lamb Kofta Curry.

 

 

 

 

Ingredients for Dean Edwards Thai Pork Meatball Curry

Ingredients for Dean Edwards Thai Pork Meatball Curry

Don’t be put off by the ingredients above, the list is not that complicated and can be obtained in all supermarkets. I made this recipe twice, the first time I cooked it I used coconut extract and milk, this worked ok but it was much nicer with the coconut milk. Fish sauce (Nam Pla) is an Asian condiment, it’s taste is unique and has been described by Nigella’s team on her website as having a salty, slightly sour but very savoury flavour. If you are going to make more Thai food I strongly suggest you buy this, however, if you are allergic to shellfish you won’t be able to use it. If that is the case use a few drops of Worcestershire or Soy sauce which will give you the salty flavour, Nigella recommends adding some lime juice for the sour flavour.

The Equipment and Utensils Used In Dean Edwards Thai Pork Meatball Curry

The Equipment and Utensils Used In Dean Edwards Thai Pork Meatball Curry

The equipment picture above shows you how easy it was, I just used these (oh and a ramekin for the Thai paste once I’d made it). I always think you can tell how easy a recipe is by how many utensils, pots and pans it takes to make it.

The Process of Making The Thai Paste for Dean Edwards Thai Pork Meatball Curry

The Process of Making The Thai Paste for Dean Edwards Thai Pork Meatball Curry

The first thing you need to do is to make the Thai curry paste, I’ve shown the three different stages above. Peel the onion and garlic, deseed the chilli and place them along with the rest of the Thai Paste ingredients in a food processor and blitz. As you can see I’ve used 2 teaspoons fo crushed ginger in my recipe but you can use a thumb sized piece of ginger root. You’re looking for a paste consistency, mine above was almost paste like, I think I’d added a bit too much oil perhaps but it was fine. Naturally with any recipe it’s a set of guidelines, recipes are there to steer you on the right path but experiment, do what’s right for you.

First Attempt At Making The Paste For Dean Edwards Thai Pork Meatball Curry

First Attempt At Making The Paste For Dean Edwards Thai Pork Meatball Curry

The colour and the consistency will depend on how much of the ingredients you use and how much you blitz them, I recipe tested this twice and had two different types of paste, the second one tasted the best (above) but the first one looked more like a paste (right)

Now for the balls (if you’ll excuse the expression) you should start making the balls by placing the minced pork, ground coriander and salt and pepper in a large bowl. With clean hands mix thoroughly till all the ingredients are combined. Wet your hands as this will make it easier to roll the meatballs, then take the mixture and shape into balls, the recipe suggests golf balls but I made them slightly larger as I think it worked better.

Top tip – when rolling meatballs, keep one hand still and roll with the fingers of the other.

The Process of Making Dean Edwards Thai Pork Meatballs For the Curry

The Process of Making Dean Edwards Thai Pork Meatballs For the Curry

Place on a plate, cover with clingfilm and place in the fridge for 30 minutes. Heat some oil in a frying pan and fry the balls until they are just starting to go golden brown, place on kitchen paper to drain the fat away and then cover with foil and set aside.

To make the curry sauce, start by frying the sliced onions, I cut my onions on the half moon for the first one but for this cook I blitzed them slightly in a food processor. Fry them until softened then add the Thai Curry Paste and the Lemon Grass (bruise the Lemon Grass before adding it) and cook for a few minutes. The pan will eventually look something like the image on the left, once you’re at this stage Add the coconut milk, stock and fish sauce and bring to a gentle simmer.

Different Stages of Cooking The Sauce For Dean Edwards Thai Pork Meatball Curry

Different Stages of Cooking The Sauce For Dean Edwards Thai Pork Meatball Curry

When the sauce is ready add the meatballs back to the pan, remember to pour in any resting juices. Now this is where I’m a bit weird (only here I hear you say… yes… only here J )! In my opinion you should add the resting juices but NO BLOOD if you’ve cooked the balls well enough you may have some resting juices that have run out of the meat, this is tasty and shouldn’t be lost. If you haven’t cooked the balls enough (not that that’s a bad thing) you’ll have blood on the plate, I wouldn’t add that, just the balls. Cook this for a further fifteen minutes or until you are happy that it is ready.

Add a squeeze of lime and sugar, taste and add more of either if required to get a good balance of flavours. Dean’s original recipe states to use Coriander but I didn’t have any at hand so I chopped up some parsley and sprinkled that through.

Mashed Potatoes with Spring Onions - Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

Mashed Potatoes with Spring Onions – Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

Tilda Brown Basmati Rice - Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

Tilda Brown Basmati Rice – Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

There are lots of serving suggestions for this, when I cooked it the first time I had it with some mashed potatoes that I sprinkled some finely chopped spring onion through (above). The first time I cooked it my mother and I had Tilda Quick cook Brown Basmati Rice (right) in the cupboard, this is really easy to cook and very tasty, there are lots of other quick cook rice sachets out there, just this is what we had in our cupboards.

This recipe is a real revelation, as you know I wasn’t a massive coconut fan but boy did it work in this recipe. I’ve cooked lots of things in the past that I have called Thai because they’ve had ingredients that I associate with Thai cooking but this was awesome. It was rich, comforting, had a depth of flavour that was fantastic and I think that was because of the fish sauce. When I tested it the first time I didn’t add any sugar and lime juice… because I know best, clearly not! The addition of the sugar and the lime juice really balanced the flavours, it changed it from being nice to… wow!

Dean Edwards Thai Pork Meatball Curry Served with Boiled Rice

Dean Edwards Thai Pork Meatball Curry Served with Boiled Rice

The only piece of advice I can give you when cooking this really is take your time, don’t rush a step because allowing all the flavours to meld together and get to know each other will give you the real depth of flavour that I got at the end.

Another great recipe and This is one of my personal favourites and a great way to follow on from Stacey’s Brocliflower Chees Bake. This recipe is great in the bad weather, I found it froze well, just make sure you use common sense when defrosting it. Don’t forget to download our step-by-step recipe from the link here.

Keep your eyes peeled as our next instalment in our Time-Saving Tuesdays series will be coming up soon (notice I said soon and not Monday, you know what I’m like). If you’ve got any questions, ideas etc, email enquiries@wheeliegoodmeals.co.uk or go to one of our Social Media pages.

See you soon and enjoy the rest of your weekend 😎

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Charlotte's Lively Kitchen - Food Year Linkup

Authentic Curry Company Chicken Tikka Masala Box

Ready Meal Monday – Authentic Curry Company Chicken Tikka Masala

Sorry I’ve been away for a while ^^’, I’d like to say I’d been somewhere nice but it’s just been a case of a hectic chaotic life overtaking everything lol.  Well I’m back and on time for a change lol.  I would say Chicken Tikka Masala is the thing I order the most when I’m out in local restaurants. As you know I cook it quite often myself and have done for Wheelie Good Meals, you can find the recipe here so thought this was a good one to try. The other reason I wanted to try it is I live near the company that make it and I used to eat in a local pub on karaoke night (not a chain pub I hasten to add) and they’d serve these curries.

Authentic Curry Company Chicken Tikka Masala Box

Authentic Curry Company Chicken Tikka Masala Box

Tikka Masala is seen by the public as an Indian dish, however it’s not! If you’ve read my earlier post where I gave the recipe for my left over Chicken Tikka Masala I’ve explained the story behind the origin that I like the most states that it originates from Glasgow. Apparently a bus driver coming off shift went into an Indian restaurant in Glasgow and ordered a chicken curry. He apparently sent it back to the kitchen complaining that it was too dry. The chef proprietor added some tomato soup to the curry with some spices, sent it back to the customer and he absolutely loved it. The bus driver and his friends came back again and again; therefore, it became a regular on the menu of that restaurant and spread throughout the country.

I know I’ve never commented on the packaging of a product before but I did feel the packaging gave the product an upmarket look (I’m not watching the apprentice honest!) I loved the little touch of the Welsh Dragon and the strap line “hand cooked in Wales” that almost reassures consumers it’s a good product. The dish was described as

Tender chunks of CHICKEN BREAST cooked in a MILD CURRY SAUCE made with Cream and Coconut.

It was a deep dark rich sauce which was very unctuous (cheffy term I know) the chicken was exactly as described tender and succulent. The chicken “chunks” weren’t too big either so that you had to fuss about cutting them, that is good for people with manual dexterity difficulties. The ingredient list and allergy advice was clear and concise and easy to read (see below):

Authentic Curry Company Chicken Tikka Masala Ingredient List

Authentic Curry Company Chicken Tikka Masala Ingredient List

I (because I’m a plonker) didn’t realise this dish didn’t come with rice so…. I didn’t cook any, doh! That’s probably my only real improvement is that it would be nice if it was a full ready meal…. in saying that it doesn’t take long to boil rice… if I’d have read the ingredients list properly I’d have realised. Like the ingredients and the allergy information I thought the nutritional advice was also clear and concise (see picture below).

Authentic Curry Company Chicken Tikka Masala Ingredient List

Authentic Curry Company Chicken Tikka Masala Ingredient List

Authentic Curry Company Chicken Tikka Masala Nutritional Information

Authentic Curry Company Chicken Tikka Masala Nutritional Information

The cooking instructions were very clear and concise (see below). However, I suppose my other observation would be that the cooking instructions only cater for the 750W microwave and where chicken is concerned you need to know exactly how long to cook it for. I know the pack wouldn’t be big enough for every different type of microwave but it would have been nice to maybe have 750W, 850W and 950W. As you know I have a 700W so with those other timings I could have worked out exactly how long to leave mine on, instead of guessing.

Authentic Curry Company Chicken Tikka Masala Cooking Instructions

Authentic Curry Company Chicken Tikka Masala Cooking Instructions

This, yet again, was a fantastic ready meal and one I most certainly would have again. It evoked lots of memories of nights out and was warm and comforting… exactly what you want at this time of year.

Authentic Curry Company Chicken Tikka Masala Served Ready For Eating

Authentic Curry Company Chicken Tikka Masala Served Ready For Eating

I’d score this one a seven out of ten, it was definitely worth buying and I’d have it again I’d just remember to boil some rice lol

7 stars

Keep your eyes peeled for a Ready Meal special next week — Sainbury’s Chicken With A Creamy Vintage Cider Sauce followed by Belgian Chocolate Soufflés washed down with a 2014 South African Dry White (yes you’ve guessed it another one from Heather 🙂 ). Don’t forget to subscribe to the blog and visit us on our social networking page. Come back again soon and, together, we’ll make more Wheelie Good Meals.

Bye 😎

Rich signature