Curried Creme Fraiche Recipes

CREME FRAICHE

Steps:

• Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
• Cover and refrigerate for at least 24 hours before serving.

CHEF JOHN'S CREME FRAICHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

ASPARAGUS BISQUE WITH CURRY AND CRèME FRAîCHE

Steps:

• Bring 4 1/2 cups water, sliced leeks, and 3/4 teaspoon curry powder to boil in medium pot over medium-high heat. Boil 5 minutes. Add asparagus. Reduce heat to medium; cover and simmer until asparagus is tender, about 15 minutes. Cool slightly. Set aside 2 tablespoons crème fraîche; stir remaining crème fraîche, 4 tablespoons chopped dill, and 3/4 teaspoon curry powder into soup. Puree in batches in blender until smooth. Strain soup into large bowl. Season soup to taste with salt and pepper. Refrigerate until cold, about 4 hours, or up to 1 day.
• Divide chilled asparagus bisque among 6 bowls. Top each with 1 teaspoon crème fraîche. Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.

CHICKEN CURRY

Steps:

• Let's prepare all the ingredients before we cook. - Dice the onion. Set aside. - Dice the garlic, chilli, and ginger. Set aside. - Chop the coriander. Set aside. - Dice the chicken breasts. Set aside.
• Let's start cooking the curry. - Heat up the olive oil in a large pan. - Add the diced onion. Cook till soft and golden - Mix in the spices (cumin, nigella, turmeric, garam masala). - Turn down the heat a little bit and add the chicken (and more oil, if needed). - After 2-3 minutes, add the chopped garlic, ginger and chilli. - After 3-4 minutes, add in and stir the chopped tomatoes, followed by the creme fraiche. - Add 1/2 fresh coriander, and the dried coriander. -Simmer till chicken is cooked through but tender.
• Let's serve up! - For the rice, best to follow the instructions on the packet if you don't have a rice cooker. - Toast some naan, or heat up the chapati. -SERVE UP!!! *sprinkle the remaining coriander on the curry once served, as well as some nigella seeds. Eat up and enjoy!

TOMATO TARTE TATIN WITH CURRY CRèME FRAîCHE & GARLIC CRISPS

Steps:

• For the puff pastry, knead the water, flour, butter and salt into a smooth dough and refrigerate for 30 minutes. Then roll out the dough to four times the size of a piece of butter. Cut the butter in half, place it in the middle of the dough and fold it in. Now roll out the dough lengthwise and fold it to make 3 layers (single tour), then chill for 15 minutes. Roll out again and fold to make 4 layers (double tour) and chill again for 15 minutes. Now repeat each of the last two steps, i.e. a single tour and then a double tour. Since the puff pastry should be more than enough, it can be cut into smaller pieces, frozen and processed at another time.
• For the Tomato Tarte Tatin, wash, quarter and seed the tomatoes. Refrigerate the tomato seeds until ready to serve, then cut the quarters into strips. Boil the sugar with the water until it caramelizes, then deglaze with butter and spread directly into the tarte molds. Now spread the tomatoes alternately on top. Roll out the puff pastry to about 3mm and poke holes with a fork. Then cut out to the size of the tart molds and place on top of the tomatoes. Now bake at 200°C for about 20 minutes until golden brown.
• For the curry crème fraîche, toast the curry powder in a saucepan and then add the crème fraîche. Cook over medium heat until the consistency thickens. Stir often while doing so. Season to taste with salt and sugar and set aside.
• Before serving, peel the garlic, cut into thin slices and fry in the oil. Then carefully turn the tomato Tarte Tatin out onto a wire rack and season with a little salt. Now arrange some curry crème fraîche, I spread it on the plate, and put a tomato Tarte Tatin on top. Finally, sprinkle some curry powder, the garlic chips and the tomato seeds on top to finalize.

CURRIED CREME FRAICHE

Steps:

• Just mix together