Saturday, April 12, 2008
The Root Source Challenge - "Curried Eggs with Peanut Rice"
The "Root Source" looks like a really interesting blog - it's got me cooking midweek which is so much better than ordering yet another "D13" from the local take-out. I have chosen to do curried eggs - my mother used to make a delicious curried egg dish; I haven't tasted my production yet but I wonder if it will be as good as Mom's was.
This is a quick and easy egg dish and although the portions are for four servings, I think one could get more if it's eaten as a light lunch. I just made a couple of changes to the recipe - I used potato flour instead of just flour as it makes a wonderful thickener and does not lump and I halved the quantities of all the ingredients. It's an Australian recipe from The Peanut Van" website - was just surfing around looking for an egg recipe and came upon it.
Curried Eggs with Peanut Rice
Ingredients for Egg Curry:
6 hard-boiled eggs
1 level tablespoon of butter
1 small apple, diced
1 small onion, sliced thinly
1 rounded dessertspoon of curry powder
1 rounded tablespoon plain flour
3/4 pint milk
1 small banana, sliced
Handfull of raisins
Juice of half a lemon
Salt and pepper to taste
Ingredients for Peanut Rice:
2 cups of freshly-cooked rice
1 dessertspoon of chopped parsley
1 tablespoon of toasted peanuts
1 tablespoon of butter
1.Meld the butter in a saucepan and add the diced onion and apple. Fry them, stirring well, until they're golden brown.
2.Add the curry powder, flour, salt and pepper and stir the mix until smooth - then cook it for about a minute
3.Add the milk and stir until the sauce boils and thickens - then add in the raisins, bananas and lemon juice, cover and simmer for about 20 minutes.
4.Cut the eggs in half lengthwise and add them to the curry sauce. Heat the eggs in the sauce gently (to avoid breaking them up too much).
5.While the eggs are reheating, add the butter, chopped parsley and toasted peanuts to the well-drained rice, and toss them over heat until they're well-mixed.
6. Make a nest of the rice on a hot dish and spoon the curried eggs into the centre.
7. Serve garnished with lemon and parsley.
Until the next "Root Source."