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I inadvertantly published post while I was trying to add these pics and other two recipes with Apricot preserves!! Hopefully I will master this blogging thing soon.
Coconut Shrimp
1 lb. raw shrimp
prepare a fish beer batter
grated coconut, on a plate
oil for frying
apricot sauce - saute a few cloves of chopped garlic in olive oil, add to a small bowl of apricot preserves, salt & pepper to taste.
Heat pan with oil or heat deep-fat fryer. Dip shrimp in batter, then roll in coconut, drop into oil, remove when golden brown, turning as much as needed while frying. Serve with rice, steamed vegetables and apricot sauce. This is so nice in the winter when you need a taste of the islands!
Chicken Curry
4 skinless, boneless chicken breasts, chopped
2 yellow onions, chopped
1 TBL butter
2 TBL flour
1 TBL curry powder
1 Cup chicken stock
1 TBL mango chutney or apricot sauce
1 TBL black current jelly or other dark jam/jelly
2 TBL golden raisins (plain raisins are fine also)
1 apple, chopped
rice
Saute chopped chicken breasts until done, set aside. In the same pan saute butter and onions until soft. Blend in flour and curry, saute for 1 minute. Add stock a little at a time, then bring to boiling point and simmer until sauce thickens. Stir in chutney and jelly, season with salt and pepper. Replace chicken in pan, stir up and cover & simmer gently for 30 minutes or until tender. Then stir in the raisins and apple, cook 5 minutes more. Serve with rice, a veg, and fruit (grapes are nice). This recipe is from my family in Wales, it's comfort food for me and reminds me of my time there - we eat it a lot during the winter. If you don't like curry, try this, it's not strong, just warm and flavorful! For kids that don't eat curry, set aside some plain chicken, apples, raisins & some veg with rice.
