Tag: Curry

Rice recipe with curry and apples – Italian Cuisine

Rice recipe with curry and apples

  • 300 g Basmati rice
  • 50 g liquid cream
  • 50 g onion
  • 2 golden apples
  • a spoonful of curry
  • butter
  • chives
  • vegetable broth
  • dry white wine
  • salt

To prepare rice with curry and apples boil the rice in a liter of vegetable broth flavored with curry. Reduce the diced apples and brown them with the chopped onion in a knob of butter; add a pinch of wine, add the cream, let the sauce shrink and pour over the rice. Complete with salt and chopped chives.

Recipe Curry pork fillet with polenta – Italian Cuisine

Recipe Curry pork fillet with polenta

  • 170 g pork tenderloin
  • 60 g polenta flour
  • 20 g grated Parmesan cheese
  • 15 g fresh cream
  • 10 g butter
  • a teaspoon of sweet curry
  • dry white wine
  • salt

To prepare curry pork fillet with polenta cook the polenta with 120 g of boiling salted water. When cooked, stir in the Parmesan; roll it out on a large plate and let it cool, then cut it into sticks. In a non-stick pan, melt the butter, which you will hardly salt: this operation serves not to directly salt the meat that otherwise would dry too much. Place the polenta sticks and the fillet in the foaming butter, tied with a double loop of kitchen string so that it does not deform during cooking. Leave on the heat until the fillet is completely cooked and the polenta is crispy. Remove the fillet and polenta from the pan, keeping them warm. Remove the cooking fat, then pour a spoonful of white wine into the pan, let it evaporate for a minute, then add the cream and curry and leave to restrict for a couple of minutes. Serve the hot fillet, accompanied by polenta and sauce.

Recipe Curry coconut soup with avocado – Italian Cuisine

Recipe Curry coconut soup with avocado

  • 1 L organic coconut drink
  • 250 g raspberries
  • 150 g carrots
  • 100 g sweet boiled corn
  • 70 g leek
  • 60 g white wine vinegar
  • 30 g sugar
  • 25 g cornstarch
  • 25 g salted peanuts
  • a ripe avocado
  • popcorn
  • ginger powder
  • lemon
  • lime
  • parsley
  • extra virgin olive oil
  • curry
  • White pepper
  • salt

For the avocado curry coconut soup recipe, mix the cornstarch with a couple of tablespoons of coconut drink. Season the rest of the coconut drink with a teaspoon of curry, a pinch of ginger and some freshly ground white pepper and bring to the boil. Add the cornstarch, cook for another 2 minutes; add salt and turn off.
Keep the soup aside. Bring the vinegar and sugar to the boil, then add the raspberries, crushing them with a spoon; cook them for 5 minutes, then whisk everything and strain through a fine mesh strainer. Peel the carrots and cut them into tiny cubes. Eliminate the outer sheaths of the leek and reduce it to small pieces. Brown the carrots in a pan with a little oil for 2 minutes; add the leek and a pinch of salt and continue cooking for another 4 minutes on a low heat. Chop the sweet corn.
Peel the avocado, chop it and add it to the corn, together with 25 g of lemon juice, a grated lime zest, carrots and leek. Stir and season with 2 pinches of salt and freshly ground pepper. Form small balls with the mixture obtained. Clean 100g of parsley and chop it finely; also chop the salted peanuts. Spread the parsley and peanuts on the work surface and pass the avocado balls. Spread the coconut soup on the plates, place one or more balls of avocado in the center, completed with dots of raspberry sauce and popcorn.

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