Green Curry Paste

Having lived away from the city for almost two years now, it was always a dream to live a more organic life. It was only recently that I decided to cut down on buying pre-made pastes from the supermarket, and I had all the tools at home for it. The irony is that I got my handy kitchen gadgets during a time when I could afford them (in my corporate past life), but have found myself having the time to use them only now that I'm leading a simpler life.

Having said that, I do wonder why I'd never done this earlier. It is so easy to make your own curry pastes, it's any funny why most of us still continue to buy them pre-made. One may argue that you either just have time or money on you. I'd like to think I now prefer to spend my time instead of spending my money when doing something.

If you prefer more spice in your paste, keep the chilli seeds in as I did. Have fun!

1 teaspoon white peppercorns
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon sea salt
1 teaspoon ground turmeric
1 lemon grass stalk, chopped
6 garlic cloves, chopped
4 spring onions or 1 small red onion, chopped
2 tablespoons coriander roots or stems, chopped
3cm piece ginger, peeled and chopped
4 green chillies, de-seeded and chopped
2 tablespoons light flavoured oil

Heat a small saucepan over medium heat. Add the peppercorns, coriander and cumin seeds and toast for 1-2 minutes or until fragrant. Place the toasted spices and remaining ingredients in a food processor and pulse to a paste.

Makes about 250g (1 cup)

Mango Pudding

This was a fun one to put together, and I got a bit of help from Gillian who was staying with us for a few nights. We had a friend who's coeliac, and we searched for a recipe that she could also enjoy. I would recommend making this dessert the day before, so that it will set overnight.

2 gelatine leaves (4.5g) or 1 1/2 teaspoons powdered gelatine
3 tablespoons cream
115g (1/2 cup) caster sugar
375g mango flesh, pureed (about 1-2 mangoes)
3 tablespoons natural yoghurt
1 1/2 teaspoons lime juice
1 mango, peeled, stoned and diced

Soak the gelatine leave in cold water or gradually sprinkle powder over 1 1/2 tablespoons water in a medium-sized bowl. Place the cream, sugar and soaked gelatine in a small saucepan over medium heat and stir until the sugar has dissolved. Remove from the heat and allow to cool for 2 minutes.

Stir in the mango puree, yoghurt and lime juice and whisk gently to combine. Pour the mixture into four 180ml bowls, cover and refrigerate for 4 hours to set. Serve the individual puddings topped with the diced mango.

Serves 4.

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