sf > wrote in
:

> On Sat, 03 Mar 2012 06:03:54 GMT, "I'm back on the laptop"
> > wrote:
>
>> I used this recipe (below) as a 'base'.. except I mortar and pestle
>> all of the 'big' stuff and mix the paste and the moosh together and
>> fry it off, then add some chicken stock to cook off the pork, so that
>> the sauce reduces down and then I add the coconut cream/milk.
>> (Depending what I have in the pantry, usually the cream). I also cut
>> back on the red curry paste, and added a bit of cayenne powder for
>> that slow burn :-)
>>
>>
>>
>> http://www.taste.com.au/recipes/7378...+chicken+curry
>
> Thanks for the link. I love things made with coconut cream.


Hmmmm, have you tried coconut jelly?

I usually make it for a dessert/cooling dish when I throw a curry night.



>>
>>
>> Lemon Myrtle are a 'dime a dozen' over here........
>>
>> http://teachers.ash.org.au/bushtucker/lemon_myrtle.html
>>
> I wondered what it was! Guess I can substitute lemon.


I haven't been game to just 'snort'/try some of the powder, but it
smells rather citrusy.
I think the blurb said lemon/lime flavour.

Hmmmmmmm, wonder how it'd go mixed in a G&T or a Margarita?
Will it blend...... hmmmmmmmmmmmm.



>>
>> I have taken some pics.
>
> Thanks.
>
>


Made the hummus too, and from the report I got....... "Very damn nice, I
like that!!"
So it's in the fridge maturing till tomorrow for sundowners, and I also
have the candied ginger still sitting in the crockpot syrup in the
fridge as well!!

Good thing it's been raining.

So I'll most likely get all pics up and running tomorrow.



--
Peter
Tasmania
Australia