Breakfast Fruit Pastries

Merely puff pastry sheets cut up slightly artistically and stuffed with whatever combo of jam, lemon curd, and fruits you fancy. Totally not my artistic cutting ideas, some video nicked from youtube. Kids liked it. Serve with fresh berries and cream. I think they said the blueberry one was a favourite - did it with lemon curd at the bottom. 

Thai Peanut Chicken Curry

This was originally Thai Peanut Pork Curry made with with pork loin, but I found that doesn't respond well to this style of cooking so chicken thigh next time. Or a fattier cut of pork, possibly. Jolly easy dish and got a big Do Again thumbs up.

• Thin sliced onions
• Cubed aubergine 

Fry these up first (remembering to season), then when they're beginning to see reason add 

• as much Thai Red Curry Paste as is to your liking
• A tin of coconut milk 
• 1/2 cup crunchy peanut butter 
• Sliced chicken thigh meat 

You'll probably have to top up with some water. Once they're done add a 

• Head of broccoli, separated

Finally take off heat, stir in a 

• good quantity of fresh lime juice and sprinkle over with 
• Peanuts, fresh chopped coriander and chili flakes, all as desired 

Serve with some 

• Flat rice noodles, dressed with peanut oil

Sticky chicken with Coconut Rice and Choi Sum

Well the title's pretty much the recipe but anyway. I did it with drumsticks but the kids (being lazy of eating off the bone, I suspect) requested the same but with chicken kebabs next time. Well there you go.

For the marinade: 

• Hoi sin sauce (fair amount for six people, about a third of a cup) 
• Sweet chili sauce (a fair dollop) 
• Dollop of honey 
• A splatter of Sambal Oelek or however hot you want it 
• Sprinkle of Five Spice 

Mixy-mixy the chicken (OK I'll do cut up thighs next time, and kebab them later). Cook when appropriate.

For the rice: cook it with a tin of coconut cream and make up the rest with water. I chucked in a few Kaffir Lime leaves, whole. it turned out really nicely.

Once the chicken an rice are both pretty much cooked: 
Cut the choi sum into 5cm lengths, toss with a glug of Chinese cooking wine, and arrange artistically in and around the chicken in a nice fresh serving dish. Cover with foil and pop back in the oven for a further 5 minutes just to heat/wilt the greens. Serve fragrantly.

Italian Roll

Well that's why the vote was to call it anyway - the alternative title was 'Long Pies'. In any case it wasn't an unqualified success but I'll note it down here just to remember. Despite two 'do again' votes I think the dish can't make up its mind whether to be a lasagne or a pie, and if faced with the choice of this, lasagne or pie no-one would pick this one, so I think we have a loser.

So it's a sheet of puff pastry per 'long pie', layered with thickened mince sauce, then thickened spinach puree, then a layer of grated cheddar cheese, then rolled swiss-roll style, then baked. You don't get much of a roll in there. The pastry pouffed OK (which I was worried about with all the moisture) but it just lacked lustre a bit, even though the meat was tender and tasty and that bit of cheese and the crispiness of the puff pastry was all a pleasant combo.

Didn't take a photo. Sorry.