The Mystery Box Challenge
I would love to get the mystery box a couple of times a week, particularly on those days when l can't decide what to cook for dinner, although my family are used to getting once only and never to be repeated meals. I love to search the pantry and spice cupboard then l add a little of this and that and invent a new dish but never seem to remember what l put in it so when they say "can we have this again" I simply smile and say no sorry it's a once only creation.
I have been sorting out my fridge, freezer and pantry and have been trying to use as much as l can, particularly the extra sausages bought for the family BBQ and those couple of kilos of beef mince bought because it was cheaper to buy three kilos in bulk even though l didn't need it. I went into the pantry and found a pack of Indian Curry Powder still well within the use by date (Aussie Spices of course) and l had the thought to find 10 things to do with curry powder!! This is my challenge......
1. Curried Sausages - the kids love them...see my simple recipe
2. Curry Puffs - everyone has a pack of frozen pastry in the freezer.
3. Sausage Rolls with a curry twist and the rest of that puff pastry.
4. Curried Cashew Nut Dip - leftover cream cheese from the weekend cheesecake.
5. Curried mayonnaise- this was great on a grilled piece of fish but would go with any seafood. Simply add a little curry powder to your own or shop bought mayonnaise
6. Vegetable Curry - using those vegetables l bought at the local market. see June blog.
7. Curried Pumpkin Soup - tasty and a nice change for a winter meal, or cauliflower or parsnip soup.
8. Curried Egg Sandwich filling - these used to be a staple for picnics and school lunches.
9. Egg Curry - using hard boiled eggs and a similar recipe to curried sausages but with diced tomato added.
10. Curry Prawns in coconut milk - see recipe below
Phew !!!! I was struggling at the end but managed to use my curry powder 10 different ways and even thought of alternatives to the recipes as l was cooking them. I do hope you will try some of these ideas when you are next wondering what to do with that pack of curry powder.
Looking forward to hearing your comments and hope you too can use up some of those extras from the freezer!!
6-8 sausages (fat or thin, beef or pork) whatever is in the freezer- defrost then place in a saucepan covered with water and bring to the boil, simmer for a few minutes, cool, skin and cut into 3 pieces each.
1 onion finely chopped
1 1/2 cups chicken stock
1-2 teaspoons curry powder
1 1/2 tablespoons flour
2 tablespoons oil
Salt & pepper
Heat the oil and fry the onion till golden brown, add the curry powder and cook for a couple of minutes then add the flour, stir well and add the chicken stock, cook for a minute then add the sausage pieces.
When heated through add the salt & pepper and a dash of cream.
Serve on a bed of creamy mashed potato.
hint... if too thick add a little more stock, cream or change the taste with coconut milk or evaporated milk.
1 tablespoon oil
1 onion finely diced
1 clove garlic, mashed
200g beef mince
1 teaspoon curry powder
Puff pastry sheets.
Heat the oil and brown the onions, add the garlic, then the beef mince and stir well till browned. Add 1/2 cup water or stock and cook till the mixture is fairly dry. Allow to cool.
Cut the puff pastry sheets into 4 and put a small mound of the mixture in the centre, moisten the edges, fold over and seal in a triangle shape. Using a fork seal the edges. Brush with beaten egg or cream and bake in a 180 degree oven till puffed and brown.
hint..you could add par cooked potato cubes and frozen peas or even some diced apple or mango chutney for a change)
(I always use cream to glaze my pastry, l always have some in the fridge and it seems such a waste to use an egg and throw most of it away, it always turns out golden brown)
For the sausage rolls, either use uncooked sausage, skinned and mixed with a little curry powder, some very finely diced onion and a little dried sage or marjoram or try whatever you have in the pantry. Using a whole sheet of pastry just roll it up, cut into the desired size, snip the top with a pair of scissors, brush with cream & bake in
a hot oven till golden brown and puffed.
The soup is just your favourite recipe with a touch of curry powder.
Curried Cashew Nut Dip
1 tablespoon olive oil
1 small onion finely chopped
1 clove garlic finely chopped
2 teaspoons curry powder
150 g cream cheese - at room temperature
50g cashew nuts - lightly toasted till golden brown
Warm the oil in a saucepan over a medium heat, add the onion and garlic, cover and cook for 5 minutes.
Stir in the curry powder and cook for a further 2-3 minutes.
Blend the onion mix with the cashews till smooth. Serve with celery sticks.
Curry Prawns in coconut milk
500 grams green prawns peeled and deveined
2 onions finely chopped
2 onions grated
4 tablespoons ghee or vegetable oil
3 teaspoons curry powder
400 ml coconut milk
1 teaspoon sugar
I cinnamon stick
4 whole cloves
1 teaspoon turmeric
Heat the ghee in a large heavy based frypan add the chopped onions and cook for about 10 minutes or until golden brown, stir in the grated onions, add the cinnamon stick, turmeric, curry powder, cloves and cook for a couple of minutes. Add half of the coconut milk, the sugar and some salt to taste, bring to the boil then add the prawns and cook till they have changed colour. Add the rest of the coconut milk, heat through and serve on a bed of rice. hint..a sprinkle of garam masala sprinkled over before serving is nice.