Katsu Curry Sauce
Ingredients1 tblsp groundnut / vegetable oilI onion (chopped)5 cloves of garlic2cm ginger1-2 chilli2 carrots (chopped)2 tblsp plain flour1 tblsp curry powder (we use shop bought mild curry powder)600ml chicken stock2 tsp honey1 tablsp soy sauce1 bay leaf1/2 tsp Chinese 5 spice MethodFry off the onionAdd the garlic, chilli and ginger Add carrot and cook until...
Beef with Port and Guinness
6 lb Beef (or venison) cubed 2 pints Guinness 10 fl oz Port 2 Bay leaves 4 springs Thyme Mix and marinade overnight. 8 oz Onions - chopped 2 cloves Garlic - crushed 2 x 14 oz jars pickled Walnuts 3 tbsp Butter 3tbsp Olive oil 2 tbsp Flour Salt and Black pepper Brown off
Butter Masala Sauce
3 – 4 Onions Chopped and gently fried butter for about 20 minutes until nice and soft 3 – 4 Tomatos Chop and add the the onions and cook for another 20 minutes. You can blend at this stage if you want to. Handful of cashew nuts. Just cover in water and boil for 10...
Tomato and Mascarpone Sauce
Tomato and onion base - see Butter masala sauce (or just fry off some finely chopped onion and tomato and leave as a lumpy sauce if you prefer). Add: Fresh Basil and Oregano - chopped Garlic - chopped / crushed Salt and Black pepper Simmer to reduce. Stir in: Small pot of Mascarpone Some grated...
Pork Chops with Onion
Pork Chops - pan fry to brown off Cover is 5 sliced onions Add salt and pepper, chopped fresh Sage and Thyme, 100g Butter chopped into chunks and a splash of water. Cover and cook for 2-3 hours at 140 C.
Chicken in Watercress
Make a roux sauce with: 2 oz Flour 2 oz Butter 8 fl oz Chicken stock 1/2 pint Double Cream Salt and pepper Add: A packet of Watercress - chopped 1 tsp English Mustard 2 tsp Grated Parmesan Pour over chicken breast fillets and cook for about 45 minutes at 180 C.
Nanna’s BBQ Pork
3-4 Pork steaks or diced pork shoulder Brown off in oil 1 tbsp Rice 1 Onion - chopped 1 tin Chopped Tomatoes 1/4 Pint water 1 tsp Salt 1 tsp Mustard 1 tbsp Worcester Sauce 2 tbsp Red wine vinegar 1 1/2 tbsp Demerara sugar 1/2 tsp Paprika Button mushrooms Add to the meat in
Naveed’s Lamb
2 onions - chopped Lamb (diced or shoulder) Salt Lots of Chilli (fresh or powder - to taste) Ground Cumin (to taste) Put it all in a pan and cover with water. Cook until the water has dried up. Add some vegetable oil and fry for 15 minutes. It seems like you are just boiling...
Pakora Batter
1 cup Gram flour - sifted 2 tsp Ghee (or butter) 1 tbsp Lemon Juice 1/4 tsp Red Chilli - chopped 1/2 tsp Tumeric 1 tsp Garam Masala 1 tbsp Whole coriander seeds - crushed by hand 1 tsp salt 9 tables Cold water Blend well together
Chicken Taka Tak
300g Chicken mince 4 tbsp vegetable oil 1/2 tsp Cumin seeds 1 Onion 6-7 (yes 6-7) Garlic cloves 2" Ginger 2 Tomatoes 1 tsp Chilli powder 3-4 Green chillies 1 tsp Salt 1 tsp Garam Masala 2 tbsp Fresh Coriander 1 tbsp Fresh Mint 1 tblsp Lemon juice (We also add some ground coriander with
Pav’s Tarka Dahl
1 cup Red split lentils Wash. Add to a pan of cold water and boil until soft. Skim off any scum. Add 1 tsp Turmeric and simmer. Do not add the salt until the lentils are cooked. Add 1 tsp Salt Melt in a pan : 2 tblsp olive oil 70g Butter Add : 1 Onion...
Mango Chicken
Marinade 1 cup cubed Mango 3 tbsp Lime juice 2 tbsp Oil 1 tbsp Oyster sauce (or fish sauce) I tbsp Brown sugar 1 Tbsp Chilli sauce 3 cloves Garlic - chopped 1/2 tsp Salt Blend together Marinade the chicken for at least 4 hours. Grill (using a spoon of the marinade on top) Sauce...
Thai Chicken Noodle Soup
6 cups Chicken Stock 1-2 Chicken breast - sliced or diced finely 1 stick of Lemon grass 3-4 Lime leaves (or Bay leaves) 1 thumb Ginger (or galangal) 1 Carrot (finely sliced) Bunch of Bok Choy 1 Red chilli 3 cloves of Garlic 1/4 cup Lime juice 2-3 tsp oyster sauce (or fish sauce) Pepper...