Polenta is a delicious Italian-inspired dish that’s perfect for a cosy night in, so if you’re looking for a comforting and flavourful meal to enjoy at home, then look no further.
For a rich and satisfying dinner, combine the creamy texture of polenta with the savoury flavours of spinach and crispy pancetta, all topped off with a generous sprinkling of shaved parmesan cheese. The result is a simple but delicious dish – perfect for a quick mid-week meal.
The second recipe I’m sharing this week is a tasty and easy Red Thai chicken curry. It’s no secret that this is everyone’s favourite takeaway dish – and now you can enjoy making it at home while saving money in the process.
This recipe is a quick and easy way to create a succulent meal that both you and your family will love.
Waterman House is thrilled to announce that on May 13 celebrity guest chef Max La Manna will present a live cooking demonstration showcasing dishes from his latest book You Can Cook This. With limited tickets available, you don’t want to miss out.
For more information or to book tickets, visit www.waterman.house.
POLENTA WITH PANCETTA, SPINACH AND TOMATO
(Serves 4)
800ml milk
300g instant polenta
Virgin olive oil
150ml double cream
125g cherry tomatoes, halved
80g smoked pancetta, diced
Handful baby spinach
80g freshly grated parmesan
METHOD:
To start, place the milk in a pot, bring to a simmer, and stir in your polenta. You want the mixture to be smooth, so keep stirring when on the heat. This will take approximately six minutes.
Next, add in three tablespoons of olive oil and pour out the polenta mix onto an oiled baking tray.
On top of the polenta, add the cream, the chopped tomatoes and pancetta, and place under a hot grill for six minutes.
Remove and add the spinach and the parmesan and grill for a further two minutes.
When the ingredients are cooked and ready to eat, serve with crusty bread.
CHICKEN WITH RED HOT THAI CURRY
(Serves 4)
3 tbsp of vegetable oil
3 tbsp of red curry paste
400g skinless chicken breast, sliced
300ml of chicken stock
3 lime leaves, chopped
1 tsp psalm sauce
1 tsp of sugar
2 tbsp Thai fish sauce
5cm lesser galangal, thinly sliced lengthways
2 bamboo shoots, washed and sliced, or you can use mangetout, aubergine, or cauliflower
6 basil leaves
½ red spur chilli
Red Curry Paste
5 red spur chilies, deseeded and soaked in water until soft
1 tsp sea salt
1 tsp galangal, finely sliced
1 tbsp lesser galangal
2 lemongrass stalks, sliced
1 tsp of freshly grated lime zest
2 tsp sliced coriander root
1 tsp of coriander seeds toasted and ground
1 tsp of cumin seeds, toasted and ground
10 small garlic cloves
½ shallot, sliced
1 tsp shrimp paste
METHOD:
Start by making the curry paste by placing all ingredients in a food processor. You can refrigerate this paste for four weeks or freeze in an ice cube tray for six months.
To make the curry, heat the oil in a saucepan on a medium heat. Add in the curry paste and fry for a few seconds until it releases the flavour, and you can smell it. Next, add in the chicken and cook for one minute.
Next, add in your chicken stock, followed by the rest of your ingredients, and cook for a further five minutes, until the chicken is cooked through.
Finally, garnish with the chilli, a wedge of lime and coriander leaves, and serve.
