Coconut curry and eton mess

Eton mess
I quite like one pot dishes and especially the variety that can be made the day before and heated up. Curry is always popular with people; it takes a bit of time to cook but holds well for a couple of days.

I quite like one pot dishes and especially the variety that can be made the day before and heated up. Curry is always popular with people; it takes a bit of time to cook but holds well for a couple of days.

The first one is a beef and coconut curry, the second one is a tomato curry, to which you can add fish or chicken. I generally use it to cook fish which I might have in the freezer. You can get good bargains in the frozen fish section of the shops. Both of these dishes are served with scented rice.

Beef and coconut curry served with scented rice

4lb Round or rib steak

2x400ml Cans of coconut milk

2 Chopped onions

2 Sweet potatoes [peeled and chopped]

2tbsp Fish sauce

2tbsp Curry paste

1 Red chilli

2cm Piece of grated root ginger

2 Star anise

1 Cinnamon stick

1 Handfull of coriander

Scented rice

2ozButter

1Chopped onion

1lbBasmati rice

1Handfull of coriander

Juice of a lime

Place the beef in a large saucepan with the cinnamon stick, star anise and the ginger. Pour in one can of the coconut milk and top up with enough water to cover the beef. Put a lid on and bring up to a boil. Simmer for about two hours. Then add in the other can of coconut milk, the onions, curry paste and the chilli. Simmer on a low heat till the beef is cooked, about one hour. Add in the sweet potatoes and the fish sauce. Cook for a further 20 minutes until the potatoes are cooked and the curry has thickened. To cook the rice, melt the butter in a saucepan and add the onion. Cook for about 10 minutes then add in the rice and give a good stir around. Add in about 2pts of chicken stock and a twist of pepper. Bring up to a boil, then simmer for about 10 minutes till cooked, then stir in a handful of chopped coriander. Just before serving stir in the lime juice. You can sprinkle the other handful of coriander over the curry

Tomato curry served with fish or chicken

2 Onions [sliced]

10 Tomatoes [roughly chopped]

1cm Grated root ginger

3 Clovesof garlic [ chopped]

2tbsp Curry paste

1x400ml Coconut milk

1 Handfull of fresh coriander

1lb8oz Fresh or frozen pieces of fish [ cod, haddock or salmon] or small pieces of raw chicken

3tbspOlive oil

Heat the oil in a large pan. Add in the onion and fry till soft but not browned. Put the tomatoes in a food processor along with the garlic and ginger, blitz to a smooth paste. Add the curry paste to the onions in the pan and cook for about 10 minutes. Then stir in the tomato mixture and simmer for about 10 minutes till thickened. Add in the coconut milk and coriander simmer for 5 minutes. Then add in the pieces of fish or chicken and simmer until cooked. Serve with the scented rice.

Eton Mess

6/8 Meringue Shells, broken into 1 inch pieces

1lb/450g Fresh Strawberries

1tsp Icing Sugar

1pt/575ml Double Cream

Chop half of the strawberries and place then in a blender with the icing sugar, whizz in to a puree, then pass through a sieve to remove the seeds. Whip up the cream to a floppy stage and chop up the rest of the strawberries. Place the broken meringues into a bowl, add in the chopped strawberries, then fold in the cream and then gently fold in the puree. Serve as soon as possible.