Monday, April 29, 2013

Coffee Rubbed Grilled Steak Tips with Chimichurri


3 tablespoons chili powder
3 tablespoons finely ground coffee
1 tablespoon dark brown sugar
2 teaspoons of sea salt
black pepper to taste
1 garlic clove mashed up fine
600 grams (1 to 1.5 lbs) steak tips (or any other steak you wish)
3 red or yellow bell peppers, cut into thick strips
Tomato chimichurri  to follow

1. Combine the first  six ingredients, rub over both sides of the steak and let it sit for a few hours.
2.  Grill the steak and peppers 5 to 7 minutes each side or until desired degree on doneness.
Let the steak rest for 10 minutes before slicing, this is important.  
3.  Serve the steak and peppers with the salsa.
Makes about 4 servings

3/4 cup flat-leaf parsley leaves
1/2 cup fresh cilantro leaves, chopped
125 ml / 4 oz of extra virgin in olive oil
salt and pepper to taste
diced plum tomatoes (3)
Mix all ingredients


Monday, April 15, 2013

Green Curry Chicken:

I love thai food and have cooked it for many years, this is one of my favorite chicken dishes and I love the Green Curry Paste.  The dish is easy and quick..


1 whole chicken, cut up 
1 tablespoon vegetable oil
kaffir lime leaves (3), but if you can't find them you can use the zest from a lime
lemongrass 1 - 2 stalks
2 x 400ml coconut milk
1/4 cup cilantro leaves
red chili cut up, if you wish

Serve with steamed rice


In a heavy bottom pan, heat oil over medium heat .  Add the chicken pieces skin side down, and cook for about 4 -5 minutes or so, then remove to a plate and keep warm.

Add the curry and ginger to the pan and cook for a minute or so, then add the lime leaf, lemongrass and coconut milk, bring to a boil then lower to a simmer, add the chicken and cook over medium covered for about 25 minutes.  Temperature of chicken should be 70C/160F.

Top with cilantro and red chili sliced if you wish.