What are your favorite recipes of 2012? Mine are:

Za'tar onion, tomato pizzas, grilled calamari stuffed with feta, haloumi and custard baklavas.

 
can't edit - no, not stuffed with custard baklavas - of course smileys/smile.gif

 
Cranberry Sauce with Port and Dried Figs, Slow-Baked Beans with Kale

 
I think my Bollito Misto New Years Eve dinner made it to the top.

Just in time for the bells to ring in 2013. My guests LOVED it and literally licked their plates. It tasted really great, and I'm definitely making it again smileys/smile.gif

 
I told you so! I'd say 'I hate to say 'I told you so'" but in fact I love it. Congratulations.

Please share the recipe when you've recovered.

 
Thank you for believing in me, Joe. I had never made it before so I was a little

nervous, but nothing can really go wrong when you boil meat, and if one of the sauces came out tasting icky I'd still have four left, so I got to enjoy dinner and I didn't feel stressed once smileys/smile.gif

 
I can't seem to find the custard baklava recipe in the search - is it here somewhere? thx! smileys/smile.gif

 
Thai Green Chicken Curry knocked my socks off in 2012

This is now a staple at my house. I don't cook a lot of Thai food but I will go to the trouble of making the curry paste for this one anytime. It is absolutely delicious. My DH is wild about it too.

THAI GREEN CHICKEN CURRY (serves 3-4)

THAI GREEN CURRY PASTE
(makes about 1 cup)
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp ground fresh nutmeg
12 large green chilies (I used Serranos and took most of the seeds out)
1 cup chopped onion or shallots
2 tbsp vegetable oil
4 stems lemongrass (white part only, finely chopped
10 cloves garlic, chopped
2 tbsp chopped fresh coriander roots (I used stems)
2 tbsp chopped fresh coriander leaves
6 kaffir lime leaves, chopped
2 tsp finely grated lime zest
2 tsp salt
Dry-fry the coriander and cumin seeds for 2-3 minutes. Then grind along with the black peppercorns in a mortar and pestle. Place all ingredients in a food processor and finely chop. Refrigerate in an airtight container for up to 3 weeks.

THE CHICKEN CURRY
1 tbsp oil
1 chopped onion
2 tbsp Thai green curry paste
1-1/2 cups coconut milk
½ cup water
1 lb chicken thigh fillets, cut into bite-size pieces
4 oz green beans, cut in half
6 kaffir lime leaves, shredded
1 tbsp each fish sauce and lime juice
1 tsp finely grated lime zest
2 tsp brown sugar
¼ cup coriander leaves chopped

Heat oil in heavy-based pan. Add onion and curry paste. Cook for about 1 min, stirring constantly. Add coconut milk and water and bring to a boil. Add the chicken, beans and kaffir lime leaves. Stir to combine. Simmer for 15-20 min or until the chicken is tender. Stir in the fish sauce, lime juice, zest and brown sugar. Sprinkle with coriander leaves and serve with steamed rice.

 
The recipe looks scary smileys/smile.gif. But reading it made my mouth water smileys/bigsmile.gif

 
You should try it--it's not so hard if you measure everything first, and make it a day or two ahead.

I believe in you!

 
LOL, okay - I'll need something to impress my guests next New Years Eve.

I think this might very well be it smileys/bigsmile.gif

 
That gives you a whole year to master it, but while I applaud your ambition

isn't it your guests' turn to impress YOU next New Year's Eve?

 
The custard baklava are not in there anywhere...there are quite a few on line....

made with semolina and milk....the chap I know uses an Armenian recipe and he adds two TBL unsweetend dessicated coconut to his custard.

 
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