Wet Dishes or Comfort Food

As we are approaching winter and temperatures are dropping we may need some central heating from within, something to comfort us from what for some may be depressing weather

Curry is one such food, Curry comes from the Indian word Kari, meaning sauce
Curry comes to us from Asia, countries such as India, Sri Lanka, Burma, Thailand, Malaysia and Indonesia

Curry will vary in taste and consistency within the region it comes from
Some curries have a very much spiced gravy appearance as others will be more spiced flavored meats with little sauce

Vindalloo is a very hot curry

Madras is middle of the road

Korma is a mild curry usually made from coconut milk

If a curry is to spicy add some natural yoghurt to cool it down

Half a million curries a day are consumed in the UK

Chicken Tika Masal is an English Dish

Curry Paste

10 mixed chili peppers dice
1 stalk of lemon grass roughly chopped
4oz of chopped onions
5 cloves of garlic
3 oz of chopped root ginger
1 lime zested
1 tablespoon of coriander seeds
1 tsp of cumin seeds
1 tsp of salt
½ tsp of ground cinnamon
1 tsp of brown sugar
2 tbs of peanut oil

Place all ingredients in shallow roasting tray, mix them all together
Roast fo 20 mins @ 350f
Blend in food processor

Will store for up to 3 months in a sealed jam jar

Musamun Beef Curry
2 tbls of Peanut Oil
1 Ts of curry paste
¾ lb of Diced Beef (Stewing beef)
1 Large potato diced
1 sliced onion
1 can of coconut milk
1 ½ tbsp of fish sauce
1 tsp of brown sugar
3 green chili peppers diced
4oz of roasted peanuts

Heat the oil and curry paste in a pot until it bubbles
Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chili peppers, cook for 10-15 mins over high heat
Reduce the heat and cook for further 30 mins
Serve with sprinkled peanuts

Chicken Fruity Curry with Basmati Rice

1 whole chicken jointed into four portions
1 litre of chicken stock (saved from the cooking liquer of the chicken)
Half Tablespoon each of Carraway Seed and Fennell Seed
1 Teaspoon each of Cumin and Coriander Seed
1 Tablespoon each of Turmeric and Ground Ginger
3 Cloves of Crushed Garlic
2 Tablespoons each of Curry Powder, Desiccated Coconut and Mango Chutney
2 Each of Diced Apple and Pear
Quarter Diced Pineapple
7oz Raisins
4 Tablespoons of Tomato Puree
3oz of Butter/ Margarine
3oz of Flour
12 oz Basmati Rice

Place chicken in saucepan, cover with boiling water, cook for 40 mins and remove chicken meat from the bone
Melt Butter add Garlic and Spices coconut and fruit, add flour and tomato puree and mix, now gradually add 1lt of the stock from the chicken, then add chicken and simmer for 20 mins

Beef and Guinness Casserole

Serves 8

2lb of good lean stewing beef
2oz flour
1 Carrot Diced
2 Onions Diced
4 Peeled potatoes diced
2 sticks of celery diced
Half pint of Guinness
Half pint of beef stock
1 bay leaf
Salt pepper to season

Pass beef through some seasoned flour and seal on a hot pan with olive oil, remove into a casserole dish
Sweat off vegetables in olive oil and remove into casserole with beef
Mix in the 2oz of flour and cook out for 2-3 mins
Add Guinness and Beef stock and bay leaf
Cover over and place into pre heated oven 140degrees and cook for 4-4.5 hours stirring occasionally
Check for seasoning and serve (Good for cooling and freezing)

Fisherman’s Pie

8oz of Smoked fish skinned, de-boned and cubed (Haddock, cod, coley etc)
8oz of white fish skinned, de boned and cubed (Sole, cod, haddock, bass etc)
2- 3 oz of shell fish (shell removed, i.e. mussels, clams, prawns, oyster etc)
6 potatoes peeled (boiled and mashed with a knob of butter and seasoned)
1oz of butter / Margarine
Half pint of milk (or half milk half cream)
4oz of frozen peas
Pinch of Dill
Salt Pepper

Melt butter in a saucepan, add flour and cook out for 2- 3 mins
Gradually add milk, stirring all the time until it’s thickens
Add fish dill and season, cook out for further 5- 6 mins
Place in a pie dish; pipe neatly the potato on top
Sprinkle some grated white cheddar on top (optional)
Place in pre heated oven 190 until topping has nicely browned
Serve