Rice, spice, and all things nice for this easy weekend supper

When you’re in the mood for a bit of comfort, there’s nothing better than being able to knock up a quick dinner you can just eat on your lap with a fork while watching your favourite telly programme.

Sometimes, we just don’t feel the need for fancy! That’s what’s going on this weekend in my main course.

I’ve knocked together a mix of vegetables, gently fried, then flavoured with a Thai green curry paste. The veggies and rice are cooked separately then mixed together. Simple as pie!

I’ve used courgettes, peppers and new season, extra large scallions which are like baby onions. They have amazing flavour, not too strong, but with a touch of fiery piquancy to add to the tastes. You can adapt any veg you want for this. Green beans, spinach and squash are also good additions. Coconut milk gives that fabulous creamy texture to the finished dish.

For dessert, I’m going all out for a blast of a pud that combines two fantastic flavour combos in chocolate and strawberries.

These American style pancakes are stacked with strawberries and maple syrup between. A nice bit of indulgence with a seasonal touch! Serve with cream or ice cream. Yum.

RECEIPT

MAINS

Basmati Rice 1kg: €1.75

170g frozen king prawns, defrosted, €2.39.

Thai Green Curry Paste 113g: €2.55

Garlic x 3pce net: €1.05

Fresh root ginger: €1.00

Scallions: 99c

Courgettes x 2 pack: €1.79

Peppers x 2 pack: €1.49

Total: €12.02

PANCAKES

Free range eggs half dozen: €1.95

Dark chocolate 85% cocoa solids 100g: €1.89

Maple syrup 332ml: €4.49

Self raising flour 2kg: €2.55

Cocoa powder 250g: €1.99

Strawberries 227g: €2.95

Total: €15.82

Grand total: €27.84

Spicy rice with veggies & coconut

Ingredients (Serves 4) Good splash olive oil 2 cloves garlic, peeled & crushed 1 finger of fresh root ginger, finely grated Pinch of dried red chill flakes 4 large scallions, trimmed and finely sliced 2 courgettes, halved and thinly sliced 2 peppers, seeded, finely chopped 1 tsp Thai Green Curry Paste, or to taste 400g can coconut milk Sea salt and freshly ground black pepper Squeeze of lemon juice 300g Basmati rice, rinsed and drained 170g pack frozen prawns, defrosted

Method

Heat oil in pan and add the garlic, ginger, chilli, and scallions. Cook for a minute, stirring.

Add remaining veggies and cook for a few more minutes, till beginning to soften and brown slightly.

Stir in curry paste and stir well to coat the veggies. Cook stirring, for a minute.

Pour over coconut milk and bring to simmering. Cover and cook gently on low heat till veggies are tender. Season with salt, freshly ground black pepper and a squeeze of lemon juice, and add the prawns. Simmer gently for a couple of minutes to heat the prawns through.

While veggies are cooking, boil rice in a large pan of boiling salted water till just tender. Drain well.

Add rice to sauce and stir to mix. Check for seasoning and add more lemon juice if needed.

Serve in warmed dishes with poppadoms or Naan bread and mango chutney.

Strawberry chocolate pancakes

Ingredients (Serves 4) 150g self raising flour 2 tbsp cocoa powder 1 good tsp baking powder 1-2tbsp sugar, to taste 1 large fresh free range egg 150mls milk 1 tbsp melted butter 227g strawberries, hulled and halved Maple syrup to taste 25g grated dark chocolate to serve

Method

Sift flour, cocoa powder, and baking powder into a bowl and make a well in the centre. Stir in sugar.

Add egg and a little milk from the measure.

Start to whisk together. Gradually add remaining milk to make a thickish batter.

Stir in melted butter.

Heat a non-stick pan over medium heat and brush lightly with oil.

Using a tablespoon, drop spoonfuls of mix onto pan to make small circles, spacing well apart.

When the surface starts to bubble and pancakes are puffing up, flip to cook other sides.

Slide out onto a warm plate and cover with film.

Keep warm whilst making remaining pancakes.

To serve, layer pancakes on four warmed plates, with strawberries and maple syrup between.

Finish with strawberries and some extra syrup.

Decorate with grated dark chocolate.

Serve with whipped cream.

Weekend Gargle

Beer is always a great cooler for anything spicy, and it goes particularly well with curries.

Tiger beer was born in Singapore, as the company’s spiel tells us, so it’s perfect for this dish.

Tiger is a lager style beer made with a traditional process which lends deep flavours of caramel balanced with lime zest and gives a rich full body and smooth finish to the mix.

Chill it well before serving to bring out all those lively flavours.

Try it with this curry and also with more dominant and hotter curries using seafood or meat as their base. The perfect match!

A 500ml bottle is €3.75 or you can pick up a four pack of 330ml bottles at €9.35 from Supervalu stores.