Wednesday, 29 February 2012


In these austere times it's always better to dine in, but there's nothing better than some downtime with a good friend, lounging about in gorgeous surroundings and puttin the world to rights whilst enjoying a tasty meal and cocktail to boot!  So when I spied a fab deal on offering a sharing platter for two along with a cocktail each for just a tenner at, I snapped it up and got straight on the blower to the Fabulous Baker Girl.

We don't get out much us two.  We actually tie our own apron
strings to the kitchen and anyone who attempts to detangle them is chased forthwith, usually with a sharp implement! 

 However in this wee nook nestled under Taylor Ferguson, we were met by very attentive staff and shown to our table tout suite which made us feel right at home.  For good measure we ordered our cocktails from the smiling waitress, a Cosmo for me and a non alcoholic libation for The Fabulous Baker Girl.

In no time at all, we decided on the Seafood platter and it was despatched to our table in minutes.  A huge bowl of green curry mussels, prawn and squid tempura, salmon skewers and flatbreads accompanied by a generous portion of coconut rice.  All absolutely delicious and in a perfectly judged portion.  Kuta we'll see you real soon.


Him indoors and the kids were famished and as usual I was harassed and running around in the hope of glamifying myself so as not to be shown up by The Fabulous Baker Girl who has ten years on me and looks like a cake has never touched her lips so I hid the takeaway menus and rustled up this wee curry for them.


  • 2 tbsp vegetable oil
  • 1 x 431g pack chicken fillets, cut into chunks
  • 2 garlic cloves, crushed
  • 2 tsp finely chopped root ginger
  • 1 red chilli, deseeded if you like, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 x 400g tin chopped tomatoes
  • 3 tbsp smooth peanut butter
  • handful coriander, chopped
  • salted peanuts, to serve
  • boiled rice, to serve

  • Heat 1 tablespoon of oil in a casserole dish. Add the chicken and cook until lightly browned all over. You may have to do this in batches. Remove the chicken from the pan and set aside. Pour in the remaining oil and cook the onion for 5 minutes until softened. Then add the garlic, ginger and chilli and cook for another 2 minutes. Stir in the cumin and the ground coriander and cook for a minute more and then add the tomatoes. Simmer for 10 minutes, topping up with a little water if needed.
    Stir the peanut butter into the sauce until smooth, then return the chicken to the pan and cook for 5-10 minutes more until the meat is cooked through. Scatter over the coriander and peanuts and serve with some plain boiled rice, if you like.

    Thanks Tesco, you're not all bad. Scratch that, you are but I think I can sleep with a clear conscience having only stolen one of your recipes from a mag and not someones liberty. ;)

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