Demain cela fait un mois que j’ai quitté la France… DEJA !! Et je ne me laisse pas mourir de faim sans raclette, tarte flambée, un bon Gewürtz etc etc.
Dans le précédent Wwoofing dans la Swan Valley, j’ai testé de faire un pesto maison avec le basilic qui foisonnait dans le jardin. Duncan m’avait conseillé une recette d’un de ses livres. Tip top ! On avait aussi fait une cure de pastèque, merci Duncan !!
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PESTO
Ingredients :
▼ 2 cups basil leaves
▼ 1/2 cup virgin olive oil
▼ 2 garlic cloves, crushed
▼ 2 tablespoons cashew nuts
▼ 1 teaspoon salt, optional
▼ 8 tablespoons freshly grated parmesan cheese
▼ 2 tablespoons hot water
Put all the ingredients except for the cheese into the food processor and blend. Add the cheese gradually. Gradually add some hot water, from the pasta water preferably, until it is a smooth, thick paste.
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Ensuite dans la famille de Margaret River, je m’amuse bien avec le thermomix de Karen (oui cela existe aussi ici !!). Hier avec L., on a donc fait un curry de poulet et aujourd’hui des yummy crêpes ! Et ici ce sont les fruits de la passion qui abondent : je n’en ai jamais mangé autant de toute la vie. Merci Scott et Karen !
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THAI RED CURRY PASTE (AU THERMOMIX)
Ingredients :
▼ 2 tbsp coriander seeds
▼ 8 long red chillies, deseeded if preferred, roughly chopped
▼ 4 cm cube ginger, peeled
▼ 2 tbsp ground paprika
▼ 8 garlic cloves
▼ zest and juice of 4 limes
▼ 4 stalks fresh lemongrass, white part only, roughly chopped
▼ 100 g peanut or grapeseed oil
Place coriander seeds into mixing bowl and dry roast 2-3 min/Varoma/speed 1, then mill 1 min/speed 8, or until a fine powder consistency is achieved.
Add all remaining ingredients, except oil, and chop 10 sec/speed 9, or until a paste consistency is achieved. Scrape down sides of bowl and repeat chopping as required.
With baldes rotating on speed 4 and MC in place, slowly pour oil onto mixing bowl lid and allow to trickle through. Stop once all oil has been incorporated.
Use straight away or place into a jar and refrigerate until ready to use.
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RED THAI CHICKEN CURRY (AU THERMOMIX)
Ingredients :
▼ 100 g Thai red curry paste (recette juste ci-dessus)
▼ 400 g tinned coconut milk
▼ 220 g tinned bamboo shoots, cut into slices
▼ 2 tbsp cornflour
▼ 3 kaffir lime leaves
▼ 600 g chicken thigh fillet, thinly sliced
▼ 30 g palm or brown sugar
▼ 2 tbsp fish sauce
▼ 100 g frozen green peas
▼ 100 – 200 g brocoli, cut into florets
▼ 20 fresh Thai basil leaves, adjust to taste
▼ fresh coriander leaves, to garnish
▼ fresh red chilli, thinly sliced, to garnish
Place curry paste and 60 g of the coconut milk into mixing bowl and cook 2 min/Varoma/speed 1.
Add remaining coconut milk, bamboo shoots, cornflour and lime leaves and cook 6 min/100°C/rotating arrow/spoon mode.
Add chicken and cook 8-10 min/100°C/rotating arrow/speed 1.
Add sugar, fish sauce, peas and brocoli and cook 2 min/Varoma/rotating arrow/spoon.
Add basil and cook 1 min/Varoma/rotating arrow/spoon mode. Carefully remove lime leaves from mixing bowl and discard.
Served hot, garnished with fresh coriander and thinly sliced red chilli, to taste.
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BASIC CREPES (AU THERMOMIX)
Ingredients :
▼ 500 g full-cream milk
▼ 200 g plain flour
▼ 40 g oil
▼ 4 eggs
▼ pinch sea salt
▼ butter, to fry (optional)
Place all ingredients into mixing bowl and mix 20 sec/speed 5. Refrigerate batter for approx. 20 minutes before using. If batter is too thick, add a little more milk and mix 5 sec/speed 5.
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Ce week-end j’ai bien envie de tenter de faire le pain aux 5 céréales.
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