Nor'West News: May 11, 2023

8
Thursday May 11 2023
Foodie’s book serves up favourites
Known for her market
stall and then organic
eatery BearLion Foods
in Christchurch, chef
Alesha Bilbrough-
Collins has tried to distil
her years of knowledge
into a cookbook
Food for Thought: A NZ-grown
cookbook from the BearLion
kitchen features her favourite
recipes and words of advice on
everything from head injuries
and chemical use to questioning
alcohol. Here’s a taster.
Chicken drumstick curry
You will need to make the
curry paste first (recipe below).
This is a great paste to have in
the fridge if you want a quick
and easy meal with some bang.
Serves 6
Ingredients
4 Tbsp curry paste (below)
440g can chopped tomatoes, or
fresh
2 Tbsp sesame oil
440g can coconut cream
1 large tsp salt or fish sauce
12 chicken drumsticks
½ cup toasted peanuts
bunch coriander
Directions
Preheat oven to 200 deg C fan
bake.
Mix the curry paste with
tomatoes, oil, coconut cream
and salt in a roasting dish. Add
your chicken pieces and stir
to coat it all. Place in the oven
and cook for 30-40 minutes,
depending on how close together
the drums are.
Let rest for a good 5 minutes.
Garnish with chopped peanuts
and coriander.
You could add different
vegetables to bulk this curry
up, such as cooked potato or
kumara. Throw a few frozen peas
in, perhaps some halved boiled
eggs on top.
Curry paste
It really is worth the effort
to make your own curry paste.
Packed full of all-natural goodness
and none of the bad. Once
it’s done, it lasts for months in
the fridge and you’ll be so stoked
when you’re time-short and want
a quick, easy meal with lots of
flavour. It’s also a great way to
use up coriander roots instead
of tossing them in the bin.
Every part of coriander is edible,
like most plants.
Makes 5 cups
Ingredients
80g fresh chillies, keep seeds if
you like it hot
225g onion, red or white
125g garlic
250g fresh ginger
150g coriander roots
3 Tbsp turmeric (grated fresh is
best but dried will do)
250g coconut oil, melted
1 tbsp fenugreek
2 Tbsp chopped lemongrass
Directions
Chop chillies, peel onions
and garlic, and clean up the
ginger, roots and turmeric if
need be.
Ensure all fresh ingredients are
chopped small to make blending
easier. Also make sure it’s all at
room temperature otherwise
the coconut oil will set hard and
then you’re in trouble.
Put everything into a highpowered
blender and keep
pulsing until you have a smooth
paste.
TASTY: Christchurch chef Alesha Bilbrough-Collins serves
up ‘little gems’, such as chicken curry, in her new cookbook.
You will have to keep stopping
the blender and scraping the
sides down. Store in a jar with a
lid in the fridge.
When you are using this paste
in a meal, depending on whether
it’s a dry curry or a cream or
tomato base, don’t forget a salt
element. Fish or soy sauce, or just
salt.
I include a little coconut sugar
when I’m doing a tomato base;
it just adds that little something
extra.
– ODT
Do you suffer from
dizziness, vertigo or BPPV?
These issues can be treated with vestibular
physiotherapy.
Vestibular rehabilitation therapy is a specialised
form of therapy, in which physiotherapists
work to improve symptoms of dizziness and the
balance problems that can occur with vestibular
dysfunction. Balance problems and dizziness can
all be treated very effectively.
Our team of experienced physiotherapists
have all completed internationally recognised
competency courses in Vestibular Rehabilitation.
Contact our
Dizziness Clinic:
Nicole Vercoe,
Clinical Lead, Physiotherapy
Nicole.vercoe@lfbit.co.nz
or on 03 335 0541
Dizziness
Clinic