Guest Post – Matt Allison – I’m no Jamie Oliver

Friday already, wow this week has really flown by and with it comes a new guest post. All my previous guests have been long time bloggers, most of them I have known since my food24 days, this week is different.

The world wide web is jam packed with food bloggers, every day more and more start up and you can spend hours looking through them. Some start for monetary reasons, others for fun and some have reasons that really amaze you like, for example, Matt Allison from I’m no Jamie Oliver. Before you read any of his other posts, read his intro, it’s the entire reason I started following him. 

There are many people who are replicating the whole “Julie and Julia” project but I never really go that vibe from Matt, you know, that wannabe thing. In the short time that he’s blogged and I have followed I have enjoyed every post, the pretty pics and the funny comments.

Guess what though, he not only can he cook from Jamie Oliver’s but does his own thing too! Multi talented the man is, check it out:

LadyRaven approached me to write this weeks guest post, and while I was honoured, I’ve got to say I was nervous…

I’ve been an instinctual cook for years and until my current challenge of cooking my way through Jamie Oliver’s ’20 minute meals’, I’d never read a recipe before, let alone written one!

I’ve always loved the kitchen, but really don’t enjoy labouring over my creations, hence the push towards 20 minutes meals, and I can proudly state that this is one.

So without much further ado I present:

Thai Green Chicken Curry (serves 2 as a main course, 4 as an appetizer)

Ingredients:
2 medium sized chicken breasts
1/2 tin of coconut milk (200ml)
60g thai green curry paste
vegetable oil
sea salt
2 tablespoons of butter
1 lemon
1 small red onion
2 cups of mixed vegetables (broccoli, baby corn & sugar snaps)
A small bunch of basil leaves
150g of basmati rice

Step 1: Fill your kettle and bring to the boil, preheat your oven or warmer draw and place your bowls in to warm.
Step 2: Fill a pot with the boiling water and place on a high heat, once boiling add the rice, a pinch of salt, along with the zest of the lemon.
Step 3: Place a wok or shallow frying pan on medium to hot heat, add 15ml of vegetable oil and add the sliced onion. Gently sauté until the onion is soft and browning.
Step 4: Slice your chicken breasts into strips and add to the onions, stir fry for a minute, then add in the thai green curry paste and stir fry for another 2-3 minutes.
Step 5: Add the coconut milk and the mixed vegetables to the chicken, onions and curry paste mixture, simmer on a medium to low heat for 3-5 minutes.
Step 6: When your rice is cooked, drain it into a sieve, place it over the pot and add the butter, place the lid on the pot and let it sit.
Step 7: Remove the curry mix from the heat and set to one side, remove your bowls for the oven/warmer drawer and divide the rice between them.
Step 8: Tear the basil leaves and mix them in with the curry, then serve on the bed of rice

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