1 pint Heavy Cream
5 Cups Whole Milk
1 1/2 cups Evaporated Cane Sugar
1 tbsp Real Vanilla Extract
6 Egg Yolks
4 Ripe Bananas (pureed in food processer)
Ice Cream Maker
In a medium-large pot melt together cream and sugar, stirring constantly. Add milk and continue stirring until very warm. Add about 1 cup of the milk, cream, and sugar mixture to egg yolks - stirring constantly until well mixed and tempered. Slowly add egg mixture to pot - again, stirring constantly so as not to scramble the egg. Cook over medium heat until slightly thickened. Remove from heat, let cool at room temperature, then chill until cold.
Mix in pureed Bananas.
Pour into Ice Cream Maker container and freeze according to the machine's instructions.
There's it
Thursday, August 28, 2008
Monday, August 11, 2008
Chicken Curry...via Matroosfontein, Cape Town
So I haven't added anything new in awhile, so I thought I would.
Well, I just got back from visiting family in California and every time I'm around my sister wants me to make this South African (more specifically, Capetonian) chicken curry recipe. Its pretty much awesome and you can use chicken or beef. The measurements are a bit crude here, but experiment a little with the curry seasonings.
Here's the recipe for approx. 6 servings:
4-5 Chicken Breasts, cut into chunks (or Stew Beef)
1 pound of cubed potatoes (it doesn't really matter which kind, I like Yukon)
2 medium sized onions, diced
5 medium cloves of garlic, minced
2 tablespoons ginger paste (or grated fresh ginger)
2 tablespoons cooking oil
2 cups of water or chicken stock
3 medium tomatoes, diced
3 -4 tablespoons Hot Madras Curry Powder
2 teaspoons Cumin
1 teaspoon ground Cloves
1 teaspoon Cinnamon
Salt to taste
Heat the cooking oil in a large sauce pot or dutch oven. Saute onions, garlic, and ginger until the onions are soft and translucent (but do not burn the garlic). Add the curry seasonings and saute for another 1-2 minutes. Add chicken and continue sauteing until almost cooked through, then add water or stock. Let simmer on low heat for approx. 25 minutes. Add potatoes and some salt and continue the simmer. When the potatoes are cooked through and soft, add tomatoes and the remained of the needed salt. Let simmer for an additional 5-10 minutes, adding more water or stock if necessary (Curry should have the consistency of a thick stew).
Serve over rice or wrapped inside Roti
Well, I just got back from visiting family in California and every time I'm around my sister wants me to make this South African (more specifically, Capetonian) chicken curry recipe. Its pretty much awesome and you can use chicken or beef. The measurements are a bit crude here, but experiment a little with the curry seasonings.
Here's the recipe for approx. 6 servings:
4-5 Chicken Breasts, cut into chunks (or Stew Beef)
1 pound of cubed potatoes (it doesn't really matter which kind, I like Yukon)
2 medium sized onions, diced
5 medium cloves of garlic, minced
2 tablespoons ginger paste (or grated fresh ginger)
2 tablespoons cooking oil
2 cups of water or chicken stock
3 medium tomatoes, diced
3 -4 tablespoons Hot Madras Curry Powder
2 teaspoons Cumin
1 teaspoon ground Cloves
1 teaspoon Cinnamon
Salt to taste
Heat the cooking oil in a large sauce pot or dutch oven. Saute onions, garlic, and ginger until the onions are soft and translucent (but do not burn the garlic). Add the curry seasonings and saute for another 1-2 minutes. Add chicken and continue sauteing until almost cooked through, then add water or stock. Let simmer on low heat for approx. 25 minutes. Add potatoes and some salt and continue the simmer. When the potatoes are cooked through and soft, add tomatoes and the remained of the needed salt. Let simmer for an additional 5-10 minutes, adding more water or stock if necessary (Curry should have the consistency of a thick stew).
Serve over rice or wrapped inside Roti
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