Taimeiken Style Curry Doria Recipes

THERMOMIX SRI LANKAN STYLE CURRY

Steps:

• Place onion, garlic, ginger and chili in TM bowl chop 3 seconds/speed 7.
• Scrape down bowl, add spices and oil and cook 6 minutes/varoma/speed 1.
• Add coconut cream and broth. Blend 1 minute/speed 10.
• Add potatoes and carrots. Cook 10 minutes/Varoma/Reverse/Speed spoon.
• Place the remaining vegetables in the Varoma receptacle. Place on top of the TM bowl. Cook 12 minutes/Reverse/Speed spoon.
• Serve by putting the steamed vegetables over rice and spooning the curry over all.

THAI STYLE CURRY

Steps:

• Place diced carrots, onion, peppers, and garlic (not the peas yet) in a kettle with a small amount of water and curry powder. Simmer about 5 minutes until tender.
• Add zucchini, cover, and simmer 5 more minutes.
• Blend all the remaining ingredients, except the peas and garboanzos or lentils, in a blender until smooth.
• Add the blended ingredients, the peas, and the garbanzos or lentils to the rest of the vegetables. Heat and serve over rice.

BRIT-STYLE CURRY

Steps:

• Peel the potatoes, chop at least into quarters and boil until just tender.
• Drain and leave to cool.
• Meanwhile, heat half of the butter in a spacious frying pan and fry the onion and chillies for about five minutes.
• Mix the spices and water together, and then add to the frying pan along with the carrots and broccoli and the rest of the butter.
• Let cook for about ten minutes, or until broccoli starts to become tender.
• Dice the cooled potatoes into bite-sized pieces.
• Add in the peas, potatoes and tomatoes and cook for another five to seven minutes.
• Taste and adjust seasoning with salt, pepper and a bit of lime or lemon juice.
• Just before the dish is done, cut rolls in half and brush with olive oil.
• Grill until toasted.
• If you are using the tortillas, just fill and roll.

IZAKAYA SAKURA CURRY WITH UDON NOODLES

Steps:

• In a medium-size sauce pan, add water and memmi noodle soup base. Cook on medium-high heat until it begins to boil.
• Reduce heat to medium; add curry sauce and cook until curry is hot, stirring occasionally.
• In a separate sauce pan, boil water and cook udon noodles.
• Place udon in a bowl and cover with curry sauce.
• Add chopped green onions and boiled egg and serve immediately.

MIXED DORIA

Steps:

• Cut the mushrooms into thin slices and the bacon into very thin slices.
• Heat 30g butter and olive oil in a frying pan.
• Add the mushrooms and bacon and fry together.
• Add the cooked rice, making sure it does not stick, then flavor with salt and pepper.
• Add the minced parsley.
• In a separate frying pan, melt butter to taste.
• Fry the minced onions without burning them.
• Add heated white sauce and mix thoroughly.
• Fry the shrimp, whitefish and scallops separately, then cut into random sizes.
• Grease a gratin dish with 10g butter.
• Transfer the fried rice, mushrooms and bacon to a serving dish, placing the fried shrimp, whitefish and scallops, then half of the Gruyere cheese on top of it.
• Put the white sauce over the whole, and with the remaining Gruyere cheese, scatter it around. Bake in a 180C oven until it browns. When the doria has browned, transfer to a serving dish.

JAPANESE STYLE CURRY UDON NOODLES (KAREI UDON)

Steps:

• In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. Add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
• Cook the udon noodles in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.

TAIMEIKEN STYLE CURRY DORIA

Steps:

• Preheat oven to 400 degrees F.
• In a microwave/oven safe dish, place rice and half of the curry sauce, cover with a lid and then heat in microwave on high for 1 minute.
• Add butter and Parmesan cheese and mix well.
• Cover with remaining curry, top with shredded cheese and panko, and then place cracked open egg on top. Discard shell.
• Bake the dish for about 15 minutes, or until the egg is half cooked. The egg doesn't need to be entirely cooked. It will continue to cook on the table with the heat of the plate and other ingredients.
• Top with parsley for color.