Thai Green Curry with Chicken.
Thai Green Curry with Chicken. Renee Albrecht

Winter warmer recipes sure to please

We have two winter warmer recipes from Gympie locals sure to please even the fusiest of eaters.

THAI GREEN CHICKEN CURRY

This recipe comes to us from Gavin Simpson, head chef at The Decks on Mary Restaurant.

Gavin says: This is a simple dish to prepare, but full of flavour and perfect for a cold winter’s evening.

Chef Gavin Simpson from the Decks on Mary Curry for living magazine.
Chef Gavin Simpson from the Decks on Mary Restaurant says his Thai green chicken curry is a winner. Renee Albrecht

Ingredients:

■ 6 chicken breasts

■ 3 onions

■ 2 carrots

■ 1 capsicum

■ 2 x 400mls of coconut cream

■ 1 tbs of green curry paste

■ 1 tbs of lemon grass

■ 1 tbs of coriander

■ 1 tbs of sweet chilli sauce

■ 1 tsp of crushed ginger

Method:

Chop the chicken, carrots, onion, and capsicum.

Add onion to a lightly oiled pot over a medium heat and stir

until onion becomes translucent.

Add the chicken and stir until lightly browned.

Add all the other ingredients.

Let simmer on low heat over stove for an hour or until tender.

Serve on a bed of steamed jasmine rice.

MICHELE’S MEAT PIE

This recipe comes to us from Michele Perrett, wife of Queensland MP Tony Perrett.

Michele says: This recipe is a family favourite and always seems to go down really well at family gatherings.

Michele Perrett
Michele Perrett loves this family favourite. Renee Albrecht

Ingredients:

■ 4 sheets puff pastry

■ 1kg rump steak

■ 6 rashes bacon

■ 300g mushrooms (optional)

■ 2 onions

■ 1 cup boiling water

■ 2 beef stock cubes

■ 3 tbs Dijon mustard

■ 2 tbs wholegrain mustard

■ 1 tsp old English mustard

■ 2-3 tsp plain flour

■ salt and pepper

■ 1 egg beaten with milk added for glazing

■ Sesame seeds and/or poppy seeds

Method:

Dice beef and place in a bag and shake with flour, salt and pepper.

Slice mushrooms and chop onions and cook together with the beef and bacon in a large pan.

Combine water, stock cubes, and mustards in a glass measuring jug, add this to the beef mixture.

Simmer slowly (approx 15 mins) until liquid becomes a paste consistency.

Spray two large pie dishes with rice bran oil and line with puff pastry.

Divide the filling evenly into the two pie dishes, cover with puff pastry, trim sides and cut a small hole in the puff pastry on top.

Combine the egg and milk and brush over the puff pastry.

Sprinkle with sesame seeds or poppy seeds.

Bake in a moderate oven (180 – 190 degrees) for 30 minutes or until golden on top.

Serve with freshly steamed green beans and mashed potato.