Southern food recipes

Ingredients for 4 portions
500 g chicken breasts
1 bunch green onion (s) (3-4 pieces, depending on size)
1 bag of curry paste (Massaman, there are portions in the finished Asialaden = approximately 3 tablespoons)
400 ml coconut milk
2 tablespoons peanut butter, creamy
1 tablespoon sugar
1 tablespoon vinegar
4 tablespoons fish sauce
100 g of peanuts (to taste less)
4 m.-wide potato (n)
3 cm ginger, fresh
½ bunch cilantro, fresh
1 stalk lemongrass
Oil, for frying

Preparation
The chicken breast cut into thin strips, cut the onions into rings, peel the potatoes and cut into 1cm cubes, peel the ginger and finely chop the stalks lemon grass cut into three pieces.
Chop the cilantro as well, while stems and roots, if necessary (not every bunch coriander there when, but they can be eaten safely) disconnect from the leaves coarsely. This need not be perfectly accurate, the stems and roots gare I only usually with longer, so they are soft.
Heat oil in a wok, fry meat strips. Add potato cubes and fry briefly. Pour in the coconut milk. Curry paste, peanut butter, sugar, vinegar, fish sauce, peanuts, ginger, lemon grass, stems and roots of coriander and cook admit about 40 minutes with frequent stirring. If too much liquid evaporates and the potatoes in the curry may bind strongly to add some more water or broth.
At the end of the cooking time to fish out the lemon grass, spring onions, mix, let simmer again about 5 minutes, then add the cilantro and serve.

We can usually there is Anna’s pan Naan (recipe is in my user profile). While this is not at all Thai, but tastes do absolutely fantastic.
Working time: 20 min
Difficulty: Normal

Ingredients for portions
1 onion (s), chopped finely
3 toe / n garlic, finely chopped
2 tablespoons oil
1 pepper (s), red, diced
150 ml wine, white
250 g mushrooms, sliced leafy
200 g cream
100 g peas, frozen
300 g tuna in brine, (2 cans), drained
800 g potato (n)
100 ml milk, as needed, more
1 pinch nutmeg, freshly grated
Salt and pepper, freshly ground
100 g cheese, grated, for example Gouda
1 tablespoon bread crumbs

Preparation
Peel potatoes, cut small, and touched down in salt water. The onion and garlic lightly in oil, add pepper and sauté briefly. Deglaze with white wine and let reduce. Add tuna and dissect. Add the mushrooms and cook until soft. The cream also give, season with salt and pepper. Last add the peas.

Drain potatoes, mash with the milk into a paste and season with nutmeg, salt and pepper.
Puree spread above the rest. (I use for such an oven-proof dishes cooking pot in which I cook vegetables and fish. Since the puree can be simply given it. It is of course with a pre-greased baking dish. Just more power washing.)

Cheese and bread crumbs and spread on the potatoes au gratin in the oven at 200 degrees top heat until golden brown. (The crumbs absorb any excess grease from the cheese and do it crunchy.)
Preparation time: 20 min
Difficulty: Normal

Ingredients for portions
500 g potato (n), peeled and coarsely grated
1 m-sized egg (s), beaten
1 m.-large onion (s), peeled and cut into small cubes
some canola oil or sunflower oil for frying
Salt and pepper, black ground

Preparation
The coarsely grated potatoes in a kitchen towel and beat the cloth over it and twist both ends against each other for so long, until no liquid comes out. The Kartoffelraspel in a bowl with the onion, beaten egg, a pinch of regular salt and some fresh ground pepper.

Heat oil in a large frying pan. Pour the mixture in portions with a large spoon into it and press a little broad, so that created 1 cm thick buffer. In 3-4 minutes on each side over medium heat until golden brown and crispy.

Is only served at breakfast or as an accompaniment to fried eggs and bacon.
Preparation time: 20 min
Difficulty: Normal

Ingredients for portions
8 sausages
30 g butter, salt
3 onion (s)
2 tablespoons mustard seeds
2 garlic clove (s), chopped finely
0.2 liters of wine, red
0.3 liters chicken stock
little cornflour to bind
1500 g potato (n), floury
400 ml milk
120 g butter
2 tablespoons mustard, grainy
Salt and pepper
Nutmeg
some water to mix

Preparation
Preheat the oven from 180 ° C preheat.

The salted butter in a frying pan and fry the sausages in it easily. Peel the onions, quarter them lengthwise and add to the sausages. Once they are brown, add the mustard seeds and garlic and fry well with. Everything on your tan a little. Then add the red wine and simmer for about 2-3 minutes. Now add the chicken broth. A little cornstarch with cold water and mix to bind. The whole in an oven-proof dish.

In the hot oven and cook for about 45 minutes.

For the mashed potatoes into quarters, peel and boil in salted water. The cooked potatoes through a potato press press. The milk to a boil and stir into the potatoes. Melt the butter in small flakes with a whisk in the mashed potatoes, stir until the butter has completely dissolved. Stir in the mustard and season the potatoes with salt, freshly ground pepper and freshly grated nutmeg.

Serve on plates and serve immediately.
Preparation time: 40 min
Difficulty: Normal