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The Afternoon Show
The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Thai Chicken Curry and Rice Noodles with Richie Wilson

Friday, 11 September 2009

You may find yourself sitting in at weekends now rather than going out and spending a fortune in expensive restaurants and pubs. By Friday we're all too tired to spend hours over the stove so we want to give our viewers some quick recipes to get them out of the kitchen with more time to kick back with a glass of wine in front of the telly.

Richie Wilson- head chef at the Morrison

Thai Chicken Curry and Rice Noodles with Richie Wilson

Ingredients:
Serves 4

. 4 Chicken Fillets, cut into thin strips
. 250g Rice Noodles
. 1can Coconut Milk
. 4-5 Spring Onions
. Half a Courgette
. Half an Aubergine
. 2 heads Pak Choi
. Red Bell Pepper
. tsp Grated Galangal (can be replaced by ginger)
. tbsp Fish Sauce
. tsp Palm Sugar (a cube of brown sugar will do)
. 1-3 tsp Red Curry Paste (depending on how hot you like it!)
. stick Lemon Grass (crushed and chopped)
. each Juice and zest of fresh Lime
. 4-5 each Lime Leaves (dry or fresh)
. 1 bunch Fresh Chop Coriander
. Oil to fry


Method:
1 Prepare the vegetables first. Cut the aubergines, courgette and peppers into rough cube shapes.
2 Slice the spring onions into rings but cutting at a slight angle to give them that Asian style.
3 Now drizzle a little oil into a hot wok or large frying pan. Once the wok is very hot add the courgette, aubergine and peppers, tossing in the heat for just 2 minutes before removing and placing in a bowl to one side.
4 Now return the wok to a low heat add a little more oil and the curry paste along with the galangal and lemon grass.
5 Now pour in the coconut milk and add the fish sauce, lime leaf, zest and juice along with the palm sugar and chicken.
6 Allow this to simmer for about 5 minutes. In separate pot bring water to the boil and add the noodles, allow these to boil for 3-4 minutes and strain. It is best to pour a kettle of boiling water over the noodles as they strain, this will prevent them from sticking.
7 Once cooked place the noodles into your serving dishes.
8 Return to the wok now and add all the vegetables including the spring onions and Pak Choi leaves, simmering for a further 2 minutes.
9 Now check the taste, if it needs a little salt add a little more fish sauce. If it is too hot add a little more lime juice.
10 Finish with the chopped coriander and pour over the noodle, simple. Enjoy


Smoked Bacon and Mushroom Tagliatelle

Ingredients:

Serves 4
. 500g Tagliatelle (better to use fresh)
. Garlic Clove
. Diced Shallots
. 100g Fresh Parmesan Cheese
. 250g Smoked Bacon Lardons (non smoked is fine)
. 200g Mushroom
. 100ml White Wine
. 100ml Chicken Stock
. 500ml Cream
. 1pinch Chopped Thyme
. 1pinch Chopped Parsley
. Salt
. Pepper
. 50ml Olive Oil


Method:
1 The way to make sure this is a quick dish is to "prep as you go" in other words there is no prior preparation required, there is enough time between each step to get ready for the next!
2 Begin by putting the kettle on to boil and placing a pan on a high heat and a pot on the stove ready for the pasta.
3 While the pan is heating, chop the bacon into lardons (thin strips, it is possible to buy the bacon like this and that makes things even easier!).
4 Now drizzle a little of the olive oil into the hot pan followed by the bacon. While the bacon is frying, finely dice the shallot and crush the garlic.
5 Return to the pan now and once the bacon has begun to crisp reduce the heat and add the shallots, garlic and thyme.
6 Allow these to cook in the pan while you roughly chop the mushrooms and add them, turning them quickly in the heat for a moment.
7 Turn the heat beneath the pan to full now and add the white wine. Allow the wine to boil in the pan while you pour the boiling water from the kettle into the pot, add a little salt and a drizzle of olive oil, bring this back to the boil.
8 Now add the chicken stock to the pan and allow to boil.
9 Add the pasta to the boiling water and stir for moment to prevent it sticking.
10 Now add the cream to the pan and bring to a simmer for 2-3 minutes. (You can use this time now to clean up the kitchen a little and pour the wine!) The pasta should be cooked after 4 minutes, so check this now and strain once cooked, add a little oil to it and return it to the warm pot while you finish the sauce.
11 Now grate half the cheese into the sauce and stir well, check the seasoning and add the sauce to the pot with the pasta and add the parsley.
12 Use a large bowl to serve this adding a little of the remaining cheese to each dish before serving along with plenty of bread to mop up! Enjoy.

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