Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “leek”

Curried Vegetable Strudel

We love our vegies and are always thinking of clever ways to incorporate more into our diet.  If you have some bought pastry, some curry paste and a load of vegetables in your fridge then this recipe is ideal.  Spicy, creamy, curry filling in crisp golden pastry – it doesn’t get much better than that!  I use Korma paste as it is milder so won’t overpower the taste of the other ingredients…

I used what I had at hand but you can include any vegetables you have just cook for a bit longer if you are using carrots or any other hard root vegetables.

This curry can also just be served over rice or made into a pie – very versatile…  This amount makes about three strudels…

Simon shaped the pastry into perfect rectangles...

Simon shaped the pastry into perfect rectangles…

Lovely crispy pastry encasing a creamy curry filling...

Lovely crispy pastry encasing a creamy curry filling…

Ingredients:
1 tablespoon of olive oil

2 tablespoons of Korma Paste

1 400g tin of coconut cream

1 leek finely sliced

1 parsnip chopped into small even size cubes

2 medium potatoes chopped into small even size cubes

1 zucchini roughly chopped

450g sliced mushrooms

1 bag of baby spinach

1 teaspoon sugar

Salt & pepper to taste

2 tablespoons of Greek yoghurt or sour cream

2 teaspoons of cornflour

Sheets of pre-packaged puff pastry

1 beaten egg

Chilli flakes for garnishing

 

Method:

Heat the oil and gently fry the leek until softened

Add in the parsnip and potato and fry for a few minutes

Add in the Korma paste and combine well

Add in all the other vegetables and stir well

Pour in the coconut cream and gently bring to the boil

Simmer uncovered for about 1 hour or until the potato and parsnip are cooked though depending on how large your pieces are

Mix the yoghurt and cornflour together and add to the curry

Stir constantly until the mixture has thickened

Add in the sugar and season to taste

Allow curry to cool

Place a square of thawed puff pastry on a flat surface and spoon a generous amount along the middle as if making sausage rolls

Brush the rims with beaten egg and fold over to form a rectangle

Press firmly together and using a fork, make a frill around the rectangle to seal the pastry

Poke a few air-holes in the top and glaze with beaten egg

Sprinkle some chilli flakes on top and bake in a 200c fan-forced oven for around 30 minutes or until golden brown and cooked though

 

Bon Appetit!   🙂

Baked Chicken, Mushroom & Leek Risotto

We love risotto but I find it a labour of love to prepare.  Standing over a hot stove ladling hot chicken stock into rice while stirring constantly is not my idea of a quick meal…  This easy and quick recipe only takes 25 minutes and is absolutely delicious.  I basically threw the casserole dish into the oven and set the timer then forgot about it until the bell rang – the texture was lovely.

You can also add some light cream of milk if you prefer instead of parmesan cheese.  Another tip is I slightly warmed the casserole dish so I wasn’t tipping boiling liquid into a cold dish – always nervous it might crack…

Vegetarians can omit the chicken and add a variety of mushrooms or vegies – replace the chicken stock with vegetable stock – voila!

Chicken & Mushroom Risotto

By the way – the leftovers can be turned into delicious Risotto Balls or Arancini Balls by rolling the cold rice mixture into balls and coating with flour, egg and breadcrumbs.  Deep fry in Canola oil for the crispiest results and drain on paper towels….  If you want to be really adventurous, try poking a cube of Mozzarella cheese into the centre before sealing the ball – when you bite into it the oozy cheese runs out…  Perfecto…

Risotto Balls

Ingredients:

2 tablespoons olive oil

2 leeks thinly sliced

1 garlic clove grated

2 cups button mushrooms sliced

2 cups Arborio rice

100 ml white wine

4 cups of chicken stock

5 chicken thighs (about 500g) cut into bite sized pieces

2 tablespoons of butter

1 cup of freshly grated parmesan cheese

1 lemon zested

1 tablespoon fresh tarragon finely chopped

Seasoning to taste

Method:

Preheat oven to 180C.

Heat the oil in a medium saucepan, add leek, garlic and mushrooms, cook, stirring for 3-4 minutes.

Add rice, stir for another minute so rice is coated, then add the white wine.

Pour in the chicken stock and bring to the boil.

Season with salt & pepper to taste

Transfer to large casserole dish, cover with foil and bake for 25 minutes.

In the meantime melt one tablespoon of the butter in a pan, and cook chicken over a fairly high heat until golden and cooked through – approx. 10-15 minutes

Remove pan from heat, cover and keep warm until rice is ready

Remove risotto from oven and gently stir through lemon rind, tarragon, parmesan cheese and chicken.

Add the additional tablespoon of butter to make a lovely glossy texture

 

 

Bon Appetit!  🙂

 

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