Setting up your pantry

Lately I have been thinking about writing a couple of posts on how to set up your pantry.
As in:

• What you need for your Italian Pantry.
• What you need for your Asian pantry.
• What you need in your Alcohol pantry...(ok maybe not)

What do you think?

Would that be useful for you?

Let me know in the comments section.

I remember when I first started cooking and one of the most frustrating things was feeling like I needed to buy EVERY single ingredient in the recipe as I didn't have it.

Once you have filled your pantry with the basics you will find less & less that you have to go out and buy missing things as you will already have them there!

The walk in pantry in my home is what made me fall in love with my house.  The original pantry from the 1920's.  i LOVE it!

What's not to love?

Complete with Marimekko aprons.

GOURMET GIRLFRIEND'S INDIAN GREEN CURRY:
I really love cooking curries. 
If you read my article in Maeve magazine (accompanying my recipe for beef Rendang) it will make more sense.
This is one I made up the other day.
I had a hard day and needed some comfort food to end my day.  
Curry is probably my ultimate Comfort food.
There are literally hundreds of curries out there- it totally depends on how I feel as to what sort of curry I cook.
At first glance it may seem like a lot of work as the ingredient list is large but if you have these things in your cupboard there are actually VERY few steps to make a truly delicious meal.  This curry is like that- lots of ingredients at first glance but actually pretty easy!
A lot of people don't realise that there are a plethora of Indian curries out there that we don't know of beyond the Vindaloo & Butter chicken at your local.  
Do you love Curry as much as me?
WHAT YOU WILL NEED:

• 1 bunch fresh coriander (make sure you wash the bunch VERY well as you are using the entire thing ROOTS and all- the roots are packed with flavour)
• 3 whole spring onions
• 5 cloves garlic
• 2 inch piece of ginger
• 1-3 fresh red chillies
• 2 teaspoons paprika
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 teaspoons black peppercorns
• 2 cloves
• 1 teaspoon brown mustard seeds
• 1 stick cinnamon
• 1 teaspoon fennel seeds
• 1 teaspoon fenugreek seeds
• 3 cardamom pods
• S & P

• 3 tablespoons almond meal
• 1 can diced tomatoes
• 1/2 cup of cream
• 2 tblspoons Rice bran oil (or other heat tolerant oil)
• 1kg Chicken (I prefer ALWAYS to use chook with bones as you will get a superior flavour but any cut of your choice will do)

Blitz the spices in a spice grinder (or use pre-ground spices).

Add the bunch of coriander, garlic, ginger, spring onions, chillies, almond meal and spices. Blitz till a paste.

In a heavy pan add the oil and heat to medium.

Add the spice paste and cook for about 5 minutes or until you see the oil begin to separate.

Add the chicken and stir well to coat with spice paste.

Add the tin of tomatoes.

Stir through, bring to a simmer and turn heat to low.

Let simmer for at least an hour to allow flavours to develop.

Add cream just a few minutes before serving (this can be omitted if you wish).

Serve with Fluffy rice & top with toasted almond flakes, fresh coriander & a little extra chilli.

I have posted a First Aid Kit song before...but look at this great Video someone has made! 

I LOVE it!

It makes me want to dance too!

YAY for dancing in the kitchen.