Monday, November 14, 2011
2 tablespoons red curry paste
2 tablespoons roasted peanuts, chopped
1 2/3 cups Ayam coconut cream (unshaken)
2 tablespoons grated palm or brown sugar
2 tablespoons fish sauce
1 cup beef stock
1 tablespoon vegetable oil
500g chicken (we used a bought cooked chook)
4 kaffir lime leaves, spine removed, shredded
1/2 cup Thai basil leaves
steamed basmati rice, to serve
2 small red chillies, thinly sliced, to serve
Combine curry paste and peanuts in a bowl. Heat wok over medium heat until hot. Spoon thick top layer of coconut cream into wok (see note). Cook, stirring, for 8 to 10 minutes or until oil separates and floats to the top. Add curry paste mixture. Cook, stirring, for 2 minutes. Add sugar and fish sauce. Cook for 5 minutes or until sauce reduces slightly. Gradually add remaining coconut cream and stock. Cook for 15 to 20 minutes or until sauce thickens.
Add chicken, kaffir lime and basil to curry and stir to combine. Spoon curry over rice. Top with chillies and serve.
If the coconut cream you are using does not have a top layer of cream, cook curry paste mixture in 2 tablespoons of peanut oil in step 1.
It's a little spicy so a drink was needed by all.
No man in the world has more courage than the man who can stop after eating one peanut. ~Channing Pollock
Sunday, September 18, 2011
Saturday, August 20, 2011
Wednesday, August 17, 2011
Monday, August 15, 2011
Sunday, August 14, 2011
Saturday, August 13, 2011
Sunday, January 09, 2011
Day 1 - 27 Dec, Sydney, Australia Arr. Embark Dep. 6:30pm
Day 2 - 28 Dec, At Sea
Day 3 - 29 Dec, At Sea
Day 4 - 30 Dec, Noumea, New Caledonia Arr. 8am Dep. 6pm
Day 5 - 31 Dec, Vila, Vanuatu Arr. 11am Dep
Day 6 - 1 Jan, Mystery Island, Vanuatu Arr. 8am Dep. 6pm
Day 7 - 2 Jan, 6pmLifou, Loyalty Island Arr. 7am Dep. 5pm
Day 8 - 3 Jan, Isle of Pines, New Caledonia Arr. 7am Dep. 5pm
Day 9 - 4 Jan, At Sea
Day 10 - 5 Jan, At Sea
Day 11 - 6 Jan, Sydney, Australia Arr. 6:30am Dep. Disembark
Saturday, January 08, 2011
Sunday, December 26, 2010
Sunday, December 05, 2010
Saturday, December 04, 2010
Friday, December 03, 2010
Tuesday, November 30, 2010
Saturday, November 27, 2010
Tuesday, August 17, 2010
Visit from my wonderful God Parents:
Saturday, June 26, 2010
Thursday, June 24, 2010
Sunday, June 13, 2010
So the story is - our daughter Jess and her friend needed to film a dance sequence for their dance school assignment. We had to be at the beach around 5am (before sunset) so filming could occur while still dark, then while the sun was rising and then when the sun had risen. The girls were fortunate enough to capture a UFO. This video was shown across the country on Channel nine news on the Saturday night - channel 9 did interview the girls, but unfortunately that part wasn't shown. Anyway it was very exciting for all of us.
Video taken at Main Beach Gold Coast at 5.45am Saturday 5 June 2010 - Sorry the sound did not come across when we copied it.
Tuesday, June 01, 2010
Sunday, May 30, 2010
Cooking time approx 35 minutes
2 tbspns olive oil
1 leek or brown onion thinly sliced
2 garlic cloves, chopped
500g chicken mince
2 carrots sliced
2 celery sticks sliced
40g packet french onion soup
2 teaspoons cornflour
1 cup of peas
600g potatoes, chopped
400g parsnips, chopped
1/2 cup milk
Heat oil in large frying pan over moderate heat. Add leek and garlic, cook and stir until leek/onion softens. Add mince, cook, stirring with a wooden spoon to break up lumps, until browned.
Stir in carrot, celery, 1 1/2 cups water and soup mix. Bring to the boil. Reduce heat, simmer until vegies are tender. Blend cornflour with 1 tablespoon of water. Stir peas and cornflour mixture into chicken mixture, cook and stir until mixture thickens. Spoon mixture into a shallow 1.5 litre ovenproof dish.
Combine potoato and parsnip in a microwave safe dish. Microwave on high until tender. Add half the butter and milk, mash until smooth. Season with salt.
Spoon potato mixture over chicken mixture in prepared dish. Dot remaining butter on top of potato. Bake for 15-20 minutes in a preheated oven of 180C/160C fan forced until golden brown.
Sunday, May 09, 2010
As a mum I know the great things that mothers do. But without our children we would not be able to do them!! So thankyou to all the wonderful children out there who we, as mums, are blessed to have!!
And to my Nan who I miss so much - I love you more than you will ever know xxxxxxx