Crustless Gluten Free Thai Massman Curry Quiche Food

CRUSTLESS VEGETABLE QUICHE (GLUTEN-FREE OPTION)

Steps:

• Preheat oven to 180°C Grease a medium sized round quiche or pie dish.
• Mix all ingredients together and pour into the quiche dish.
• Cook for 45 minutes in the oven, or until the eggs have cooked through- will depend a little on your oven and the size of the dish used.

CRUSTLESS GLUTEN-FREE THAI MASSMAN CURRY QUICHE

Steps:

• Preheat oven to 200°C (~400F).
• Peel sweet potato and cut into desired pieces; toss with olive oil, salt and pepper.
• Hint and Tip.
• I "know" it is a very American thing to do re "Shake and Bake", but found it was HEAPS easier to place the sweet potato pieces in a Ziploc and "fully coat" the sweet potato with oil, salt and pepper.
• Feel free to substitute other spices on the sweet potato.
• Spread coated sweet potato on a flat tray and bake for about 15 minutes or until soft; remove from oven; set aside.
• NOTE.
• My sweet potato was "lovely and gold brown" at exactly the 15 minute mark.
• Cut capsicum into small diced pieces; in fry pan, saute for about 5 minutes until slightly soft; set aside; "slightly" cool.
• PERSONAL NOTE.
• I thought the capsicum would be nice sauteed in a non stick pan for about 5 minutes, until JUST turning light brown and becoming slightly soft.
• In a blender, combine corn kernels, AYAM Gluten Free Certified Organic Coconut Milk, and Gluten free AYAM Thai Massaman Curry Paste.
• Stir in cheese into the mixture and pour into a fluted pie pan (or whatever pie pan you choose); add cooked vegetable then stir "slightly" so some vegetables "sink" and some vegetables are still "floating" ;-).
• NOTE.
• Can use baking paper or Gluten Free Oil Spray so quiche does not stick.
• Bake for 35-40 minutes until quiche is firm.
• Remove and allow to cool before removing from you quiche pan.
• Hint and Tip.
• If the top starts to get "too brown", cover with al foil and continue baking until done.

THAI BEEF MASSAMAN CURRY

Steps:

• Trim meat of excess fat and sinew and cut into 2-3cm cubes.
• Heat the oil in a heavy-based pot and fry the onion until brown.
• Add the meat, season and continue to brown all over.
• From top of the coconut milk tin, scoop out the thick cream and add to the pot.
• Add curry paste, lower the heat and cook gently for about 5 minutes.
• Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
• Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
• Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
• Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
• ---TIP---.
• Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.

FETA, SWEET POTATO AND SPINACH CRUSTLESS QUICHE (GLUTEN-FREE)

Steps:

• Grease a large flan dish, approximately 25-27cm in diamater.
• Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.
• Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.
• Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.
• Add feta cheese, stir to combine and place into prepared flan dish.
• Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.
• Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.
• Allow to stand for 5-10 minutes before slicing.
• Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.

MASSAMAN CURRY

Steps:

• In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
• 2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
• Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
• Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.