15 minute guide to cooking a perfect King Prawn Thai Green Curry
This great curry can be cooked in about 15 minutes and is sure to please
Sirloin Steak 10oz
One packet of Ben & Jacobs Madras Curry Sauce
Two cups of rice
- Pour two cups of rice and two cups of water into a saucepan with lid and simmer for ten minutes
- Place the sirloin steak into a very hot frying pan or wok and cook the steak for about two minutes on both sides. You want to caramelise the steak but leave it pink in the centre.
- Remove steak from the pan and leave to rest for about five minutes.
- Pour the contents of Ben & Jacobs Madras curry sauce into the pan used to fry the steak and bring to a simmer on a low heat
- Cut the rested steak into cubes and add to the sauce.
- Warm through and serve with rice.
The Curry sauce has already been slow cooked and no other ingredients are required.
A wonderful bank holiday weekend in the grounds of Hampton Court Palace exhibiting with our range of Curry Sauces.
In the grounds with a view of the palace
A quieter moment while sampling
Over 90 exhibitors at the show with some delicious cakes next to me from Tray Delicious
A great weekend meeting lots of people, great feedback and see you all next year
Perfect Pancakes inspired by our break in Brittany, perfect with Banana, Honey and Vanilla Ice Cream
After weeks of salads for dinner I really fancy some carbs and this healthy low calorie paella is just the job. Scallops, Squid, Mussels and Prawns are much lower in calories than the meat alternatives of this dish.
This isn't the cheapest meal to make but as we're being so good why not treat ourselves.
Ingredients: Serves 3
Paella Rice 200g (uncooked weight)
1 Large Onion 200g (approx.) chopped finely
Peas or Petit Pois 100g
Scallops 200g (I've used Sainsburys frozen)
Mixed Seafood 350g (I've used Sainsburys frozen)
Saffron (a pinch)
Fish Stock (I've used Knorr fish stock pot) dissolved in 650ml boiling water
Olive Oil 1 tbsp.
Spices 1tbsp (I've used Schwartz Spanish spices)
Heat a Paella Pan or Chefs pan to medium hot, add the olive oil and cook the onions until soft.
Add the rice and spices to the pan and fry with the onions for about 1 minute to coat the rice. Add the water, saffron and reduce the heat to a gentle simmer for 13 minutes, until the rice is just over half cooked.
Add the Scallops, Mixed Seafood and peas and continue to simmer for 7 minutes until cooked through and the rice is fluffy.
This is a very simple and tasty meal cooked up in about 10 minutes. The Piri Piri spices really lift this dish and heat means it's hard to eat this too quickly. The croutons add extra texture and overall I find this a filling low calorie main meal
Two Salmon Fillets 250g (430kcal)
Third of a bag of Salad ( I use Tesco Watercress and Rocket Salad) (9kcal)
Croutons 14g (half a pack 50kcal)
Salad Dressing (1 tbsp. 50kcal)
Piri Piri Spices (I used Schwartz) I tablespoon
Place Salmon fillets skin side down into medium hot pan with no oil and cook for about 7 minutes or until the skin crisps up. If the pan is too hot the skin will burn and won't be very tasty.
Reduce the heat of the pan to medium and add the Piri Piri Spices to the pan and flip the fillets over to cook through for about 3 minutes or to your preference.
Once cooked remove from the heat, place about a third of a bag of salad to the plate, add croutons and salad dressing, add salmon and enjoy.
I met Tutu about two years ago after an introduction from a mutual acquaintance, Tutu has been running her restaurant from RISC in reading for about ten years and was interested in launching some of her products for retail customers.