Merchant Gourmet threw down the gauntlet again: use their chestnut products in a really festive way. I’m a fan of chestnuts at any time, not just Christmas, whether it’s fried with bacon and sprouts, stuffed into a chicken, giving body to a soup, or dressing a hearty pasta dish. But how to give them a real Christmassy twist? I racked […]
Read moreAnother year, another excuse to rustle up a garam masala. This year, a heavy lean on the aniseed flavours: star anise, cinnamon, chillis, coriander seeds, cumin seeds, black peppercorns, bay leaves, a whole nutmeg all roasted in a low oven until aromatic. Blitz to dust.
Read moreThis is the rice from the chicken tikka masala recipe. I’ve broken it out to it’s own page otherwise I have trouble finding it! Aromatic rice: 1 onion, diced 2 cloves garlic, peeled and bashed 1 cinnamon stick 3 cloves 4 cardamom pods 1 cupful rice per person Fry the onion gently until softened, then add the garlic. Add the […]
Read moreThis was another foray into Jamie’s America. Sticking with the Navajo theme, the idea of little balls of fried batter with hot chocolate for dipping was too much to resist. Churro comes from the breed of lamb that the Navajo farm, and the dumplings are supposed to be shaped like sheep’s horns! It starts with butter and water boiled together […]
Read more