why an Indian Curry. Step by step guide to Dopiaza.

why an Indian Curry. Step by step guide to Dopiaza.

How to make a simple Indian Curry.

How to make a simple Indian Curry.

Osso Buco cooked in a Tandoori pot with pasta shells

Osso Buco cooked in a Tandoori pot with pasta shells

Easy Chapatis and Roti, on a Tawa

Easy Chapatis and Roti, on a Tawa

why a curry

why a curry

Belly Pork with roasted vegetables

Belly Pork with roasted vegetables

Tomato Chutney

Ingredients

500g of shallots

1 kg of red tomatoes

4 garlic cloves finely chopped

4 cm of ginger chopped very finely

250 gm of brown sugar or jaggery goor [which is my favourite. Palm sugar rather than cane]

150 ml of wine vinegar.

1 tsp of black cardamom powder [this adds a slightly smoky flavour and is optional.

1/2 tsp of paprika.

Roast the shallots in the oven with some olive oil for about an hour or until they are really soft, and then put in the blender and give them a good whizz.

All the other ingredients can be put in a heavy pan or jam pan if you have one and gently simmered.

Add the onions and simmer until the mix begins to turn dark, jammy and shiny. Keep stirring and make sure everything is blended.

Sterilise your jars before use, either leave in boiling water or put them dry into a hot oven.

Pour the mix into the jars filling them right to the top, leave to cool and then seal with a tight fitting lid.

The joy of British Rose Veal

I’m a new convert to the pleasures of veal as a main meal dish, and I now realise I’ve been missing some of the tenderist and tastiest beef available. I’m flying the flag for British rose veal, and if you taste it you’ll be doing the same.
So putting aside old prejudice and myth, let’s look at this fantastic cut of meat.

My joint is about 1kg, but with absolutely no fat or waste which makes it superb value for money.
You need half an onion chopped fine and gently fried in butter, add some garlic, salt, pepper, a dessertspoon of white wine vinegar and cook until the onions are soft.
Now increase the heat in the frying pan and move the onions out of the way and seal the meat by cooking each side until it changes colour, don’t burn it.
In a preheated oven gas mark 4 or 350º place the meat mid oven and cook for one hour, turn the meat over and around and cook for a further twenty-five to thirty minutes.
To your fried onions add a selection of herbs, fresh if possible to the mix and lightly cook, add a cup of water and a dessertspoon of all-purpose flour, mix and stir until creamy.
Unfortunately there is so little fat from the joint that there isn't any to add to the gravy.

After removing the meat from the oven, let it rest for 10-15 minutes before slicing as fine as you can. Serve with seasonal vegetables, I used potatoes from one of my barrels which have given me an incredible crop this year and cabbage. Finish by pouring your creamy gravy over the top. Enjoy with a bottle of rosé or Chianti for maximum enjoyment.
Life can't get better than this.

Chinese style Veal stir-fry

Veal is great for stir fries or any Chinese style dish. Cut thin slices from a joint and marinade before cooking.
Make your marinade out of; soy sauce, 2 tsp of fish sauce, juice from a lemon, tsp garlic puree, and half an onion chopped really fine. Add a pinch of salt and a sprinkle of black pepper.
Place the meat in the mix and put aside for at least an hour longer would be better.
Fine chop some red and green peppers; slice some mushrooms and water chestnuts.
Lightly fry in a small amount of oil; half an onion chopped quite fine, and the peppers and mushrooms; add two dessertspoons of white wine vinegar, some salt, half a tube of tomato puree and mix to a smooth paste add the meat and its marinade and gently cook until heated through. You can add a dessertspoon of honey to give a little sweetness.
Serve with noodles or pasta or rice, topped with fresh herbs. Absolutely fantastic quick meal.