White Chocolate Curry

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Revision as of 02:22, 8 February 2009 (view source) LCSofficers (Talk | contribs) ← Older edit		Latest revision as of 02:49, 8 February 2009 (view source) LCSofficers (Talk | contribs)
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	==Recipe==		==Recipe==
	===Ingredients===		===Ingredients===
-	*	+	Ganache:
		+	* 1/2 cup heavy cream
		+	* 2 cups white chocolate
		+	* 1.5 t curry powder
		+	* 1/2 t red pepper
		+	* 1/4 t ginger
		+	* 1/8 t cardamom
		+
		+	Curry:
		+	* Vegetable oil
		+	* 4 potatoes- skinned and chopped
		+	* 1 onion- chopped
		+	* 1 red bell pepper- chopped
		+	* juice of 1 lemon
		+	* 1 clove garlic, crushed or chopped fine
		+	* ~3 T heavy cream
		+	* salt to taste
		+	* more curry powder, red pepper, ginger, and cardamom to taste
	===Directions===		===Directions===
-	Empty mixed salad bag into bowl. Wash raspberries and figs. Cut up figs, and add fruit to bowl. Toss. Cover with raspberry vinaigrette. Melt chocolate just prior to serving, and pour over the salad or provide chocolate in a bowl with a spoon so it can be added to taste.	+	Ganache (can be made a few days in advance): Heat cream in double-boiler, stirring constantly. Add spices.  Add chocolate until ganache reaches proper consistency.  Remove from heat.  If making in advance: place in airtight container and refrigerate.
		+
		+	Curry: In medium pot, heat oil, onion and bell pepper over medium heat. Stir often. Add ganache by 1/4-cup scoops, along with lemon juice and garlic. When onion and bell pepper start to soften, add potatoes, turn down heat to medium-low and cover.  Stir occasionally, adding extra cream and spices as needed.  When potatoes are tender, remove from heat and serve.
	==Notes==		==Notes==
-	*Serves ???	+	* Serves 4
-	*<30 mins	+	* ~1 hour
	*Recipe by Jessi Ambrose		*Recipe by Jessi Ambrose

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Latest revision as of 02:49, 8 February 2009

Contents 1 Recipe 1.1 Ingredients 1.2 Directions 2 Notes

Recipe

Ingredients

Ganache:

• 1/2 cup heavy cream
• 2 cups white chocolate
• 1.5 t curry powder
• 1/2 t red pepper
• 1/4 t ginger
• 1/8 t cardamom

Curry:

• Vegetable oil
• 4 potatoes- skinned and chopped
• 1 onion- chopped
• 1 red bell pepper- chopped
• juice of 1 lemon
• 1 clove garlic, crushed or chopped fine
• ~3 T heavy cream
• salt to taste
• more curry powder, red pepper, ginger, and cardamom to taste

Directions

Ganache (can be made a few days in advance): Heat cream in double-boiler, stirring constantly. Add spices. Add chocolate until ganache reaches proper consistency. Remove from heat. If making in advance: place in airtight container and refrigerate.

Curry: In medium pot, heat oil, onion and bell pepper over medium heat. Stir often. Add ganache by 1/4-cup scoops, along with lemon juice and garlic. When onion and bell pepper start to soften, add potatoes, turn down heat to medium-low and cover. Stir occasionally, adding extra cream and spices as needed. When potatoes are tender, remove from heat and serve.

Notes

• Serves 4
• ~1 hour

• Recipe by Jessi Ambrose