DAY 10 - HASH BROWNS WITH EGG, MALAYSIAN VEGETABLE CURRY

HASH BROWNS WITH EGG


I always get hash browns when I go to Denny's.

Ingredients
2 different potatoes
2 eggs
1 small onion
1 pinch brown sugar
1 dash Worcestershire sauce
Salt and Pepper
Flour for dusting

1. Peel, dice and boil the potatoes until tender. Drain and mash, dry the mixture out by heating in the pan on a med heat for about a minute.

2. Sauté the onion in hot olive oil with a dash of Worcestershire sauce, season and add a pinch of brown sugar, sauté until caramelised, remove from pan and set aside.

3. In a mixing bowl combine the potato cooked onion. Season with salt and pepper. Shape into a large patty. Lightly dust the hash brown with seasoned flour and fry until golden on both sides.

4. In a separate pan, gently fry the eggs.

5. Serve the hash browns on warm plates and sit the fried eggs on top.

MALAYSIAN VEGETABLE CURRY

I had been having so much beef and chicken lately that I felt it was time for just veggies. This one has a long list of ingredients, but it's well worth it. One of the tastiest dishes I've ever made. It is so perfect for a snowy day like today!

Ingredients

Vegetables

• 2 carrots, sliced
• 1 large potatoes, diced
  
• 2 tbsp oil
• 1 onion, peeled and thinly sliced
• Sea salt and freshly ground black pepper
• 1 cinnamon stick
• 1 can coconut milk
• 4oz chicken stock
• 1 tsp brown sugar
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• 2 cups green beans or 1 cup peas, trimmed and cut into 5cm lengths
• Handful of coriander leaves, roughly torn

Curry paste

• 1 tbsp minced garlic
• 4–5 long, red chillies, trimmed, deseeded and roughly chopped
• 3 lemon grass stalks, trimmed with the outer leaves removed and thinly sliced
• 5cm piece fresh root ginger, peeled and chopped
• 1 shallot, peeled and chopped
• 1 tsp ground turmeric
• 2–3 tbsp olive oil

Rice

• 1 cup jasmine, Thai fragrant or other long-grain rice
• 1 cup water
  
• 5 cm piece of fresh ginger, peeled
• Pinch of sea salt

1. First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots, turmeric, and olive oil in a mortar and pound the ingredients together with a pestle.

2. To make the curry, heat the oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant.

3. Season the onions, carrots, and potatoes with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the cinnamon stick, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30–40 minutes until the veggies are tender.

4. For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5–10 minutes. Fluff the rice with a fork and serve while still hot.

5. Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3–4 minutes until the peas are tender. Scatter the coriander leaves over the curry and serve with the rice.

250 Calories per serving