Throw a potluck party. It's an easy and convenient way to enjoy get-togethers. The menu, the responsibility and the expenses are all shared among the guests and the hosts. Potlucks also provide an opportunity to exchange your favourite recipes and share some handy tips. The more varied the cultural mix of your social circle, the more interesting the culinary journey
Kaeng Kiew Wan Gai (Green chicken curry)
Serves 4-6
Kaeng Kiew Wan Gai |
3 chicken breasts, sliced 550 ml coconut milk
6-7 basil leaves
5-6 quince leaves
200 gms eggplant, quartered
Sugar, a pinch
To make two tbsp of green paste
1-2 tbsp each, finely-chopped fresh green chillies, shallots, garlic and greater galangal root
1 tbsp each, fish sauce, and finely sliced shrimp paste and lemon grass
1/4 tsp each, finely-chopped green quince peel, cumin seeds and peppercorns
1/2 tsp each, coriander seeds and salt
Method
To make the paste: gently roast coriander seeds, cumin and peppercorns till a pleasant aroma emits. Let the seeds cool down and then crush them. Add dried chillies, galangal root, lemon grass, quince peel, garlic, green chillies and shallots one at a time, ensuring that each ingredient is well crushed before adding the next one.
Add salt and continue crushing to make a smooth paste (for a greener colour, add 2-3 spinach leaves). Finally, add shrimp paste and mix well.
Boil half the coconut milk in a saucepan. Add green paste and stir well for 2-3 minutes. Add chicken and cook till done. Add remaining coconut milk and fish sauce. Add sugar and quince leaves and mix well. Add eggplant and cook till done. Garnish with basil leaves and serve with noodles or rice.
Phad Mee Isarn
Serves 4-6
Phad Mee Isarn |
250 gms dried rice sticks
2-egg omelette, cut into strips
2 cloves garlic, chopped
2 tbsp oil
2 chicken breasts, sliced
1 tbsp each, sugar and black soy sauce
1/2 tbsp each, fish and white soy sauce
1/2 cup water
100 gms bean sprouts
50 gms chopped spring onion
Red chilli flakes, for garnishing
Method
Soak rice sticks in water for 15-30 minutes, until soft. Drain and keep aside.
Heat oil in a wok, and saute garlic until golden brown. Add chicken and stir until cooked. Add water, fish sauce and white and black soy sauce and stir. Add rice sticks and stir-fry until the liquid dries up. The rice sticks should be firm.
When rice sticks are cooked, remove the wok from the flame and add omelette strips, bean sprouts and spring onion.
Garnish with red chilli flakes before serving.
Roast Chicken
Serves 4
Roast Chicken |
1 kg chicken, cut into medium pieces
2 tbsp ginger-garlic paste
1 tsp each, turmeric, pepper, cumin, cinnamon, clove powders and sugar
Lemon juice or coconut vinegar, to taste
Salt, to taste
3 whole Kashmiri red chillies, broken
Method
Combine all the above ingredients, except red chillies, and marinate chicken in the mixture overnight. Place chicken along with the marinade and red chillies in a large saucepan.
Cook on slow fire till the liquid in the pan has dried up. Check if the chicken is tender. Garnish with boiled potatoes or deep-fried quartered potatoes and serve.
Fish Cakes
Serves 6
Fish Cakes |
1 kg fresh mackerel fish
2-3 bay leaves
2 tbsp ginger-garlic paste
2 medium sized onions, finely chopped
1 large tomato, finely chopped
1 tsp each, turmeric, cinnamon, clove and pepper powders
2 eggs, beaten
3-4 finely-chopped green chillies
Lemon juice or coconut vinegar, to taste
Salt, to taste
200 gms semolina
Method
Clean and boil mackerel in enough water along with bay leaves for 10 minutes. Let it cool, drain and flake the fish. Mash well. Add salt and keep aside. Heat oil and saute onion till translucent. Add tomato and saute till soft. Add ginger-garlic paste and green chillies. Saute for 2-3 minutes.
Add turmeric, cinnamon, pepper and clove powders and mix well to make a thick paste. Add fish and mix well. Add lemon juice or vinegar and adjust seasoning, if required. Let the mixture cool down.
Add eggs and mix again. Divide the mixture into small balls and flatten them to make patties. Roll the patties in semolina and shallow-fry till brown on both sides.
Serve with tamarind chutney.
Frittata
Serves 4
Frittata |
2 tbsp olive oil
125 gms each, sliced pepperoni and mature Cheddar cheese
125 gms sliced mushrooms
1/2 bunch spring onions, finely chopped
6 large eggs, whisked
2 tbsp chopped parsley
Salt and black pepper, to taste
Method
Heat oil in a frying pan and sauté pepperoni, onion and mushroom for 2-3 minutes. Mix eggs with cheese, parsley, salt and black pepper.
Pour egg mixture into the pan and cook over moderate heat for 5-6 minutes until its underside is golden. Place the pan under a hot grill until the frittata has set and the top is golden. Place on to a warmed plate, slice and serve with French bread and green salad.
It may also be served with baked beans and jacket potatoes.
Chilli Can Carne
Serves 4-6
Chilli Can Carne |
1 kg minced beef
400 gms canned beans (kidney or pinto)
800 gms canned tomatoes, chopped
140 gms tomato paste
2 tsp each, cumin and chilli powders, and oregano
3 cloves garlic, crushed
3 tbsp honey or date syrup
Worcester sauce, to taste
Curry powder, as required
1 each, onion and pepper, chopped
1/2 punnet of mushrooms
3-4 tbsp oil
Method
Heat oil in a saucepan and saute beef and onion until brown. Add all spices and garlic and mix well. Add beans, curry powder, tomato and tomato paste and cook till the gravy thickens. Add Worcester sauce and mix well. Add pepper and mushrooms in the end and cook for another couple of miutes ensuring that they remain crunchy.
