For my birthday, I wanted a whole day at the beach hut: breakfast, lunch and dinner. I didn’t mind cooking but I wanted a campfire dinner. That’s what I requested when my family asked me. I know, feeding a crowd on my birthday, crazy hey? Well not for me, I find it relaxing and I love feeding people and if you throw in an open fire then I’m complete.
I was asked several times by my boys, ARE YOU SURE? ALL THAT CHOPPING? ALL THAT MESSING ABOUT? Well yes, I’m good thanks. Plus I did have a new gadget to try out. An Oxo Good Grips Vegetable Chopper and it whizzed through those onions. Once I started, I wanted to chop everything! Perfect for the beach hut as we don’t have electricity down there and I never seem to have enough knives!
So my birthday might not sound relaxing to some but sitting with my favourite people eating campfire food, drinking shockingly cold white wine, hearing my boys tell the funniest stories and kissing me on the head every time they passed me (all taller than me), I think you will agree that I truly was Queen for the Day.
North African Aromatic Curry
3 large onions, chopped
1 tablespoon oil
5cm piece fresh ginger, grated
3 large garlic cloves, crushed
4 chicken fillets cut into large pieces
1 scant teaspoon chilli flakes
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
½ teaspoon ground cinnamon
1 large bunch coriander, stalked finely chopped and leaves kept for later
2 x 400g tins tomatoes
1 chicken stock cube
Salt and pepper
250ml natural yoghurt
Place your pan on a high heat and add the oil then the onions and stir to ensure everything gets a good coating of oil. Lower the heat/raise pan higher to allow the onions to cook on a moderate heat for 10 minutes until softened and starting to colour.
Add the ginger and garlic and continue to cook for a couple of minutes. Then add the spices and allow to cook for a further 5 minutes, stirring from time to time.
Add the chicken and stir so all the spices and onions are combined and cook for about 10 minutes. Add the tomatoes, stock cube, salt and pepper and place the lid on for 15 minutes then stir and check the heat is good. Too low, it will need longer to cook, too high and the bottom of the pan will catch and burn your curry.
Place the lid back on and cook for a further 15 minutes. Lower the heat/raise pan higher from the fire and add the yoghurt and allow to bubble gently for a further 10 minutes.
Naan bread and Rice to serve
Salad of chopped tomatoes, spring onion and cucumber sprinkled with lemon juice
Oxo Vegetable Chopper – I loved using this and certainly, once it becomes chutney season it will be worshipped adoringly on repeat.
It’s easy use and clean but a word of warning – those blades are Sharp! I know that it warns you of this on the packaging but well, you know …
Collaborative post. I was sent the Oxo Good Grips Vegetable Chopper to review. All views and opinions remain my own.