Pork belly is one of my absolute favourite meaty things. That crisp skin, tender meat and fleshy feel combined with it’s happy ability to take on bold flavours makes it an all-round winner.I saw some at the fabulous Essex Food Fair in Braintree I attended so snapped it up immediately – even going so far as to get the butcher to dig […]
Read moreCurry is a mythical, hybrid beast in England. Born of curious Raj influences, the modern Indian food apparently bears little resemblance to food eaten in India today. Most of us experience the odd names of the menu and play roulette with what we get, as they appear different from restaurant to restaurant. After making garam masala and forming it into […]
Read moreAfter garam masala, the next logical step is to make some tikka paste as the basis for a curry. Into a blender went: my garam masala, a smal piece of ginger, two garlic cloves, a squeeze of tomato puree, a de-seeded green chilli, paprika, a touch of cayenne, touch of cumin, fresh coriander, dessicated coconut, ground almonds, smoked sea salt, […]
Read moreOr Gary Masala, as I call it in my kitchen (ho ho). It’s a Hindi expression, meaning “hot paste” although I have heard other translations. It’s a blend of ground spices that are the cornerstone of the Indian kitchen. Contents vary from cook to cook, from family to family; as a clueless Essex boy I have taken a ‘greatest hits’ […]
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