Everyday
Delicious
Chelsea
Winter
Chelsea
Winter burst onto our screens with MasterChef in 2012 and she has stayed
close to New Zealanders’ hearts ever since. That explains why her first book, At
My Table, has been on the bestseller lists for weeks and weeks and weeks.
Seems we can’t get enough of its tasty and hearty recipes.
Now
comes Chelsea’s beautiful new book Everyday Delicious, packed with
her hallmark relaxed, accessible style of Kiwi cooking and focussing on
meals that are easy to whip up. And as with all Chelsea’s recipes, they are
absolutely delicious. It’s a lively and fast-paced book which will appeal to
any cook. All her recipes use accessible ingredients, are suitable for all
levels of cooking ability and are real crowd pleasers.
Since
winning MasterChef New Zealand’s third season, Chelsea Winter has developed a
huge following through her facebook page facebook.com/ChelseaWinterDelicious
and her website chelseawinter.co.nz. She is the Woman’s Day food
writer.
She is
passionate about creating straightforward, home-style recipes that are simple
to prepare, yet look great and taste fantastic. To Chelsea, food is a way of
bringing people and families together. In her view, time shared relaxing around
the dinner table with loved ones is simply invaluable.
Chelsea grew up on farms in Hamilton and Kumeu. She’s also
the ultimate beach baby, having spent her childhood summers between Great
Barrier Island, Raglan and Mount Maunganui. Her favourite piece of advice?
Don’t be afraid of a little pure New Zealand butter — it makes the world a
better place.
Random House - $49.99
Here's a sample of her hallmark relaxed, accessible style of Kiwi cooking
Here's a sample of her hallmark relaxed, accessible style of Kiwi cooking
Chelsea’s
Thai green chicken curry
Thai green chicken curry
Serves: 4
Prep time: 20 minutes
Cooking time: 30 minutes
You’ll impress the pants off your diners
(and yourself) with this little knockout, which I’ve created using ingredients
that are easy to find. The main thing with Thai food is getting a nice balance
of hot (chillies), salty (fish sauce), sweet (sugar) and sour (lime juice).
I’ve put measurements in there as a guide, but it’s up to you how much of each
you put in; have a play until you’re happy with the way it tastes because there
are no hard and fast rules.
Big green chillies are usually milder
than red chillies. Watch out for small red chillies — they can really pack a
wallop and may blow your head off. If you hate spicy food, just use 1
green chilli and you can scrape out the seeds and membrane as well for even
less heat.
Curry paste
2 tbsp Thai green curry paste
3 cloves garlic
2 shallots, roughly chopped (or ½ large
onion)
1 bunch fresh coriander including
stalks and roots, washed and chopped
1 tbsp lemongrass paste or
1 stalk fresh lemongrass, finely minced (optional)
1 stalk fresh lemongrass, finely minced (optional)
3 tsp ground cumin
3 big
green chillies, tops cut off
400ml coconut cream
Curry
peanut or grapeseed oil for cooking
500ml reduced-salt chicken stock
1 kaffir lime leaf (or zest of
2 limes)
2 limes)
800g boneless chicken thighs, cut into
large chunks
vegetables of your choice (green beans,
cherry tomatoes, snowpeas, baby corn, bamboo shoots, spinach, mushrooms)
1 tbsp palm or brown sugar
1 tbsp lime juice
1 tbsp fish sauce
big handful fresh Thai or regular basil
leaves
cooked rice to serve
loads of fresh coriander leaves,
chopped peanuts and sliced red or green chillies to garnish (optional)
Mix the curry paste, garlic, shallots or
onion, coriander, lemongrass if using, cumin and chillies with ½ cup of the
coconut cream in a food processor or with a mortar and pestle, or stick
blender, to make a smooth thick paste. Alternatively, just chop or mince the
ingredients until they become as ‘mushy’ as possible.
Heat 1 tablespoon of oil in a large frying
pan over medium heat. Add the curry paste mixture and cook for 4–5 minutes to
release the aromas, stirring continuously (you should see little beads of oil
coming to the top). Add the stock, kaffir lime leaf or zest, and the remaining
coconut cream and simmer gently for around 10 minutes. Add the chicken and
simmer for another 15 minutes until just cooked through and the sauce has
reduced and thickened. Add the vegetables and simmer for a few more minutes
until just tender. Add the palm or brown sugar, lime juice and fish sauce. Stir
to combine and taste — then add more sour, sweet or salty to taste. Lastly,
stir through the basil leaves.
Serve with rice and garnish with
coriander, peanuts and chillies.
Recipe extracted from Everyday
Delicious by Chelsea Winter, Photography by Tamara West, published by Random House, RRP: $49.99
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