Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

National Curry Week - Perfect Rosé Wine Parings from Provence Wines

Just in case you didn't know, it's National Curry Week.  Personally I can't think of anything better than a nice cold glass of Rosé to cool down a lovely spicy curry.  Provence Wines have come up with this really delicious looking recipe for Curried Mussels and they've also picked a few of their wines that are the perfect match with curry.


Image supplied by Provence Wines.

Château La Gordonne, Vérité du Terroir, AOP Côtes de Provence, 2015 – £14.99 from Ocado

A bright pink wine showing notes of raspberry and redcurrant that seduces with its elegance and its freshness from the nose to the palate.

Manon, AOP Côtes de Provence, 2015 - £9 from Tesco

Boasting a brilliant pink colour, this delicious dry Rosé from sunny Provence is bursting with  aromas of  pit fruits and white flowers. The mouthfeel is rich yet refreshing with a silky structure and lingering finish.

Château d’Ollières Classique, AOP Coteaux Varois en Provence, 2015 - £12.99 from Selfridges

Château d’Ollières lies between Aix and Nice. Crisp, well balanced with a bouquet redolent of soft spices, this Provençal Rosé comes from a region that is synonymous with this style of wine.

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Express Beef Madras - Tefal Cook4Me Multicooker Review

Imagine being able to cook a Beef Madras Curry with a cooking time of just 20 minutes?  Fantastic, but only of course if the beef is juicy, tender, full of flavour and tastes good.
Well, this Beef Madras using casserole beef (braising steak) actually did cook in 20 minutes and it was seriously good.  Oh yes we're seriously impressed with the Cook4Me Multicooker from Tefal.



Having recently been asked if I'd like to review the Tefal Cook4Me Multicooker the answer was of course yes please!!
I wasn't really sure what to expect since I've never had a multicooker before and wasn't quite sure how they worked.  So, armed with lots of questions as soon as it arrived I wanted to use it!
I'll answer all of my questions and of course if you have any please leave a comment and I'll answer it.
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Weight Watchers Feel Good Food Blogger Challenge

I was recently asked to join in the Feel Good Food Blogger Challenge organised by Weight Watchers.  For us to take part in their challenge they sent over a whole bunch of goodies!  Everything needed for Breakfast, Lunch and Dinner including a few more treats too.

Pictured below, left to right - the Weight Watchers Goodies, Breakfast, Lunch and Dinner.  
   Weight Watchers Meals

The challenge was to share our day with video clips starting with breakfast of course.  Oh my I'm not really a one for making videos but since I've now done a few I'm getting much more used to it - Paul however wasn't too keen on being filmed so we only done a few minutes of him!  

 We were both really pleased to see we could still have our Saturday night Indian Curry with poppadoms too!

Weight Watchers Curry

I'm glad I took part in the challenge as I've actually learnt a few things:
The Weight Watchers ProPoints system looks easy to follow - much better than trying to fathom out the back of packaging to see how many calories you're eating and attempting to add them up.  I just don't have the patience for all that and would soon loose interest.  Okay for me to talk, we're lucky in the fact that we've never had to go on a diet but if I ever did then I think I would honestly choose Weight Watchers.

I love the fact that you can still have pretty much the kind of food you're used to eating - or want to eat.  Biscuits and cakes are still allowed you just have to be sensible - unlike Paul who actually managed to eat 5 cakes in one go - I really don't think he could do a diet if he had to, he is a worry!

Liven up Food with my Top Tips!
There's nothing wrong with Weight Watchers Tikka Masala sauce but like any sauce in a jar it doesn't have to be cooked on the hob just because the instructions on the back say so - it works just as well in a slow cooker, in fact I'd say the chicken will have more taste if done that way. 
I say you can liven up any ready made sauce or other foods without adding very much in the way of calories.  Diet or no diet - food should be enjoyed and I personally think if you get into cooking you can dabble about a bit and liven up any diet without going over the top.

Now for the video of our Feel Good Food Day:
See my Top Tips including a couple of side dishes for Indian curry that wont get you piling on the pounds!


For more information on Weight Watchers pop over to their website or follow on Twitter @WW_UK
#WWFeelGoodFood and #TweetWhatYouEat

Many thanks to Weight Watchers for the goodies - we really did enjoy our day.

Disclaimer:  I was provided with a hamper of goodies and a supermarket voucher for other ingredients used to make the meals complete.  I was compensated to cover time filming, photographing and writing up this post.  All thoughts and opinions are my own.   
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Butternut Squash Chickpea and Spinach Curry

Looking at the ingredients list at first glance may seem like this is a bit too much faffing about for your liking, but I think you'll find the end result is so worth it.

Panch Phoran is a bland of a few simple spices and doesn't require grinding - the spices are kept whole so it can be made very easily in just one minute.  Fantastic to keep in the store cupboard and will make a huge difference to any Indian style curry you make. You can see in a previous post of mine just how easy it is to make Panch Phoran - also known as Indian Five-spice.

Vegetable Curry

The butternut adds lovely vibrant colour and a slightly sweet taste to this richly spiced curry.  Be assured that the word 'spiced' does not actually mean this is extra hot (as in spicy) this is just a lovely warming delicious and very tasty curry.  That said if you do want it hotter just add more chilli.
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Tikka Masala Recipe - Jamie Oliver

Dead easy and seriously tasty, Jamie's Tikka Masala not only looks good but tastes good too.  A lovely colourful dish that, in my opinion just has to be served with naan bread to mop up the lovely sauce.

Tikka Masala Recipe

This recipe can easily be doubled and then once cooked it can be frozen - just don't add the toasted almonds or coriander. Of course you must make sure it's thoroughly defrosted before reheating.

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Easy Leftover Turkey Curry - The Best Recipe

There are many different leftover turkey curry recipes but it has to be said my latest invention, in our opinion, is one of the best.  Great for using up leftover Turkey at Thanksgiving or of course Christmas.

Make a simple spice paste of onions, ginger, garlic and chillies.  Fry gently along with cumin, ground coriander, garam masala and throw in a cinnamon stick.  Add coconut milk, tomatoes and soft brown sugar and a little chicken stock and cook till done - continue reading for the full recipe.

Curry

Slightly sweet tasting yet very nicely spiced.  Of course you can make this with leftover chicken too.
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Malaysian Chicken Curry Recipe

We love this curry, you can make is as hot or mild as you like - just add or remove a chilli or two.  This is my titivated version of Gordon Ramsay's recipe from The F-Word and is well worth giving a go and I'm sure you will love it.   

Malaysian Chicken Curry

As to whether or not it's anything like a true Malaysian curry, I've no idea so perhaps we'll call it Malaysian-style curry.

Don't be put off by the long list of ingredients, it's easy to make and you can buy everything needed in any good supermarket.  I made this for two but if you want it for four people I'd say you can just add more chicken and keep the sauce as it is.  You could add a little more coconut milk and it should be fine.
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Chicken and Aubergine Curry in a Hurry

We've all seen these ready made jars of curry cooking sauces in supermarkets which are amazing to have in the store cupboard and taste good.  Asda in particular do one that is in my opinion excellent.  Just think of it as it having done all the hard work for you and there's just a tiny bit more to do to make it extra, extra special. 

Chicken and Aubergine Curry

So, have you ever fancied a curry that tastes as good as any from a takeaway, but really don't have time to mess about with toasting and grinding spices and buying the necessary bits and bobs involved?  

Or maybe, you've never made a curry from scratch because you neither have the time or couldn't be bothered anyway with what seems like too much messing about?  If any of those apply to you then this is the recipe for you!
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Southern Indian Vegetable Curry

On the back of a pack of curry leaves purchased from one of the UK's top supermarkets was this recipe 'Southern Indian Vegetable Curry with Curry Leaves'.  Quite liking the sound of it I gave it a go.


However, it pays to know a tiny bit about cooking when following some of these 'back of packet' recipes as I find most are not very well written and they hardly ever work.

This was no exception, just reading the recipe I decided that there was no way that raw cubed potatoes added to a curry would cook in under 15 minutes.  In reality they took a good hour or so!
No problem at least I was ready for this.

The original recipe didn't have anywhere near enough liquid or spices so I titivated it and the end result was actually very nice.

Since cooking this I've discovered Jamie Oliver has the same recipe in one of his books 'Jamie's Dinners' but at least he doesn't say how long it will take for the potatoes to cook - he just says cook until the potatoes are soft.
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Christmas Turkey Curry - Easy Boxing Day Meal

With loads of leftover turkey from Christmas - what to do on Boxing day?  
Make a nice curry of course!


Nothing tricky, just a quick dinner ready in less than 30 minutes that looks good and tastes good too.  You can of course make this at any time during the year with leftover chicken from the Sunday roast.
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Leftover Christmas Turkey Curry

Marco Pierre White has come up with a lovely mild curry recipe using up any leftover Turkey you might have this Christmas.  This exclusive new recipe by Marco won't be available on the Knorr website until December, but I can share it with you now! 


Personally, I'm not a huge fan of fruity curries, but this one was actually really very nice indeed and all the fruit in it has to be good for you!  It's really easy to make and of course you can use leftover chicken if you wish.
Print Marco's Recipe courtesy of Marco Pierre White for Knorr

I was very kindly sent a truly amazing Seasonal Box from Forman and Field courtesy of Knorr.  Containing not only a Free Range Kelly Bronze Turkey but loads more Fantastic Christmas food!

A BIG thank you to Knorr, Jen and Neil for the fantastic seasonal boxes I've been sent over the past months and the great day we spent with Marco Pierre White.  And of course to Forman and Field for supplying such great food. 
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Curried Chicken with Watercress - Marco Pierre White and Knorr

Readers of this blog will know from my previous post I recently spent the day with Marco Pierre White courtesy of Knorr.  Marco makes a paste with Knorr stock cubes and olive oil and uses it as a seasoning for meat, chicken or fish.
 We were given Marco's recipe for Curried Chicken with Watercress.  It won't be available on the Knorr website until next month, but we've been given permission to publish it now!  It's really very easy to make too.
Of course my picture isn't anything like as good as the professional one that will be on their website!
  I served this with baby new potatoes - simple but oh so very nice.
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Jan's Indian Style Chicken Curry - so easy to make at home

 I've posted many curry recipes before.  Although this is almost the same as my Chicken Balti recipe, I wanted this post to be a reminder that it really is worth a little effort and having a go and making your own curry at home.  
You'll find it's far nicer than from a takeaway or a jar.  
 With a tiny bit of planning you can get everything ready to go:
Start preparing all the bits beforehand.  For example, seeing as all the dried spices go in at once, you can have them measured out into a pinch pot or cup, then all you have to do it tip them in. 
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Spicy Chicken Curry for the Slow Cooker

Nice and spicy Chicken Curry for when you're not in a hurry like Nigella Lawson!  This is probably the nicest tasting curry ever so it's well worth the little extra bit of effort toasting spices etc.  Oh, and it freezes well too.

slow cooker chicken curry

Adapted from a Gordon Ramsay's Spicy Beef Curry recipe from his book Healthy Appetite.  I decided that it could also be made with chicken.  So I followed it to a point, then put the lot into a slow cooker.

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National Curry Week with Cobra Beer - Celebrate with 2 for 1 Curry Deals

This week 21st to 27th of November is National Curry Week!  To celebrate this, Cobra Beer is working with curry houses across the UK to spice up the Nation’s favourite regional dishes.
Cobra Beers (made-for-curry beer) having teamed up with culinary talent and best-selling Indian cookery writer Pat Chapman.  Cobra conducted a survey which identified the nation’s top ten favourite regional foods.
Various ‘Br-Indian’ versions were then created of each of the nation’s ten favourite traditional dishes. While the humble Yorkshire pudding has been named Britain’s number one favourite regional dish, the results of the survey also includes the Cornish pasty, the Devonshire cream tea, the Bakewell tart, haggis and Welsh rarebit – all of which have been ‘curried’ in celebration
of Cobra National Curry Week 2010.
Ten new delicious recipes – including:
Devonshire cream chai, a spice-infused take on the teatime classic served with chilli jam.  Ha-ghee-s’, Traditional Haggis served with Curry Sauce 
and even ‘Pie, Madras and Liquor’!  An Eastern twist on the East end favourite will be sold in participating regional Indian restaurants across the country throughout Cobra National Curry Week 2010.
200 years on since the very first curry house opened in Britain in 1810.
But for those wanting to eat more traditional dishes, Cobra has also teamed up with 500 restaurants across Britain to offer a two for one promotion on main meals from Monday 21st November to Thursday 25th November with the purchase of Cobra Beer.
Just log onto www.cobrabeer.com or www.facebook.com/welovecurry for details of your nearest participating curry house.  You can also find the recipes and details of the curry houses selling the special dishes during National Curry Week.
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Rogan Josh from Jamie's 30 Minute Meals


Last night I had a go at making one of Jamie's 30 Minute Meals from his latest book.  I made the vegetable Rogan Josh curry, with his Lemon Pickle and Carrot Salad
 
It can be done or so it seems - as you see Jamie do it on his Channel 4 television series to accompany his book.  However, in my tiny little kitchen, it is impossible.  The only reason I must point out is that I have to clear up as I go, or I'd seriously have no where to move.  An hour and 20 minutes later I was ready to serve!   
The only thing I added to this recipe was a tin of tomatoes and a pinch of dried chilli flakes.  I must say it really was a very tasty curry, but I personally felt it needed the tomatoes and extra chilli.
I think you'll agree it looks delicious.
Recipe taken from Jamie's book: 
Serves 4 to 6
You will need:
for the curry:
2 onions
1 medium butternut squash
1 small cauliflower
1 fresh red chilli (optional)
4 cloves of garlic
A bunch of fresh coriander
½ a 283g jar of Patak's Rogan Josh paste
1 x 400g tin of chickpeas - drained
**I added 1x400g tin of tomatoes and a pinch of dried chilli flakes
100g pre-washed baby spinach
1 x 500g tub of natural yogurt

For the rice:
1 mug of Basmati rice
A few whole cloves
For seasoning: Olive oil
Extra virgin olive oil
Sea salt and black pepper



How to do it:
Get all your ingredients and equipment ready. Fill and boil the kettle.
Curry: Peel and slice the onions and add to a large lidded frying pan with a splash of water and a few good lugs of olive oil. Carefully cut the butternut squash in half across the middle (for speed I’m only using the seedless neck), wrap up the base and put in the fridge for another day. Quarter the neck length-ways, then slice it into 1cm chunks – no need to peel them. Add to the pan. Trim the cauliflower and remove the outer leaves.
Cut it into bite-sized chunks, and throw them into the pan. If you want some extra heat, slice up the chilli and add it now.  Crush in the un-peeled garlic (I peeled mine).  Finely chop the coriander (stalks and all).  Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.  Add the Rogan Josh paste and the tin of chickpeas. **At this point I added a tin of tomatoes and a pinch of dried chilli flakes.
Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.

Rice:  Put the mug of rice into a medium saucepan with a lug of olive oil and a few cloves, then cover with 2 mugs of boiled water (use the same mug you used for the rice). Add a pinch of salt, then put the lid on and boil on a medium heat for 7 minutes. 

Curry:  Check and add a splash of water if it looks a bit dry. Stir, then replace the lid.
Rice:  By now the 7 minutes should be up, so take the rice off the heat and leave it to sit with the lid on for 7 minutes. This will let it steam and will give you beautiful fluffy nutty rice.


Curry:  Take the lid off. Do you need to adjust the consistency at this point?  If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter.  Or mash up some of the veg for different textures. Taste and add a pinch of salt, if needed, then add the spinach and stir through.

To serve:  Tip half the tub of yogurt into a small bowl.  Drizzle over a little extra virgin olive oil and take to the table.  Transfer the rice and curry into large serving bowls.  Spoon the remaining yogurt over the curry, sprinkle with the rest of the coriander leaves and take both bowls to the table.
 
 
 The rice came out perfectly too.  Jamie's 30 Minute Meals really is a book worth buying.
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Lemon Pickle from Jamie's 30 Minute Meals

Supper yummy pickle to accompany Jamie's Rogan Josh from his latest book Jamie's 30 Minute Meals.
Of course this will go with any curry and it's well worth giving it a go - it literally takes a minute from start to finish.
Beautiful colours and dead easy to make.
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Nice and Spicy Beef Curry - Gordon Ramsay

Nice steaming hot beef curry, but it's only going to be good if the beef is so tender that it melts in your mouth.  If you like a bit of heat to your curries then you will love this one.

Having made this I think it would actually work in a slow cooker.  Just follow the recipe up until the lid goes on and it cooks on the stove top for 3 hours or so. Cooked in a slow cooker I would imagine it would have to be on 7 or 8 hours.

Spicy Beef Curry


Once again another bad picture due to the flash having to be used - am not very happy, but what to do?!  If you haven't got a spice grinder I can recommended this one by Krups and you can see my video review here!

Print Recipe





To serve 4 you will need:
1kg good quality braising steak - cut into cubes
sea salt and freshly ground black pepper
3 tablespoon garam masala
2 tablespoons natural yogurt - full fat
a couple of glugs of olive oil
2 large onions
2 fat cloves garlic
a knob of fresh root ginger - grated to make about a tablespoon
2 good squirts of tomato puree (paste in the US)
1 tablespoon caster sugar
1 x 400g tin of good quality chopped tomatoes
400ml beef stock - made from a Knorr beef stock cube
small handful of coriander, leaves separated, stalks finely chopped
5 cardamon pods - bashed lightly so they just split
a small handful of dried curry leaves
4 fresh green finger chillies - cut in half

To make the spice mix:
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1/2 a teaspoon fenugreek seeds
1 teaspoon of turmeric
1 tablespoon Madras curry powder

Method:
Cut the beef into bite-sized cubes and throw it into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yogurt and a good glug of olive oil.  Season with a little salt and a good amount of black pepper.

Give it a good mix so the beef is coated well.  Cover with cling film and leave to marinate for as long as possible. Over night is good but if not at least an hour.

In a dry frying pan over a high heat, toast the cumin, coriander, fennel and fenugreek seeds keeping them moving so they don't burn.  Just a couple of minutes will do - so they are start to smell nice.
Now put them into a spice grinder and grind to a fine powder. Stir in turmeric and curry powder and mix well - set aside.

Heat a small amount of olive oil in a large cast-iron casserole (of heavy based pan that can go on the stove top).  Add the onions, garlic, ginger and a little seasoning.  Give it a good stir and then cover and cook for about 10 minutes until the onions are soft, giving it a stir a couple of times.

Now, over a medium high heat, stir the sugar, spice mix and tomato puree.  Stir for a minute before adding the tomatoes, stock, chopped coriander stalks, cardamom pods, curry leaves and chillies.
Throw in the beef including it's marinade.  Give it all another good stir, then cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 3 hours or until the beef is really, really tender.

Serve immediately with rice.  Sprinkle the chopped coriander leaves on top.

Recipe from Gordon Ramsay's Book 'Healthy Appetite.'
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Beef Rendang

This is a Rick Stein recipe from his book Far Eastern Odyssey. There are many versions of Beef Rendang and this is more of a Malaysian 'wetter' version of the Indonesian dry rendang.
 I'd never had Rendang before and have wanted to make it for ages.  It does seem a bit of a faff, but it is worth it as it really is rather very yummy indeedy.
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Restaurant Style Chicken Balti

Balti is a curry with a tomato based sauce and this is my perfected recipe!
Balti restaurants are often known in Birmingham as 'Balti houses'. Balti houses have a reputation as being inexpensive places to eat.
This is because they commonly have no alcohol license, although customers who wish to drink are welcome to bring their own alcohol with them.
   You can use less chillies if you wish but what's the point of having curry if it isn't a bit hot is there? 

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