Bhindi Curry Recipe

Bhindi Curry Recipe

Here I have my bhindi curry recipe for you and yes it’s vegetarian. I don’t think we use enough okra in the UK and this oh so tasty curry is one of my personal favourites. Okra, or Bhindi as it’s called in India, is a delicious vegetable blessed with a great texture which can handle the strong flavours of chilli and spices (just ask our Cajun friends!), so I implore you to try this wonderful bhindi curry recipe. If you are a curry lover then prepare to have a new crush in your life. A bit of prep is needed to get the okra ready but after that this is a simple and quick stir fry style curry which is great as either a main or a side dish. So let’s get cooking! Bhindi Curry Recipe Serves 2 as a main 4 as a side Ingredients 500g x Okra 3 x Tbsp Vegetable Oil 5-6 x Curry Leaves (Optional) 1 x Green Hot Chilli Pepper 1 ½ x Tsp Black Mustard Seed 1 ½ x Tsp Ground Cumin 2 Tsp x Turmeric 5 x Tsp Curry Powder 2 x Large tomatoes Salt to taste Method First soak your whole okra for around 10 minutes. Now completely drain and thoroughly dry. Use a paper kitchen towel to pat dry, just remember water is not your friend at this stage. The reason being that when you cut up the okra any water will make them leak the gooey, sticky insides. Don’t let that put you off though! So now your okra is nice and dry top and tail them then cut...
Thanks Sarsons, I now pickle!

Thanks Sarsons, I now pickle!

I must confess that I have pickled chillies in the past after growing a glut of them one year, and it was pretty successful even if I say so myself. Yet making pickle is not something I practice or would claim to be an expert at, so when I was invited to a pickling workshop with Sarsons I thought it would be good for me to go along and share my experience with you dear reader. As a novice I paid full attention to our instructions as we were split into teams and given different ingredients to pickle. My team was in charge of the Asian style pickled carrot and radish (mooli/daikon), and I must say it was all pretty straight forward. Wash and slice your ingredients then add with your pickling spice and vinegar to a sterilised Kilner jar, seal and wait for a week or two until the pickling magic is complete. Can it really be this simple? Yes it can! Not only was it straightforward, it was fun. I suggest you grab your partner, kids, granny or anyone else who likes to play in the kitchen and get them involved. This time of year there is a lot of vegetables out there that lend themselves to pickling and what a gift to give at Christmas for very little outlay and not a lot of effort… But oh the pickle is good! So now at home armed with an array of vinegars courtesy of Sarsons, I decided to make one my favourite pickles – dill cucumbers. Another lucky team got to make these at the workshop where they...
New Baxters Deli Toppers

New Baxters Deli Toppers

I’ve grown up enjoying Baxters fantastic range of soups and know them well, so I was interested to hear about a new range called Deli Toppers. Baxters have been making pickled and preserved products for years and the Deli Toppers are a culmination of that experience, created to give a convenient way of garnishing various foods with a distinct burst of flavour. As you can imagine there are lots of recommended ways to serve these products, but I wanted to taste them all in the same way and for me it had to be something that needs, and can take, a good jazzing up – the humble hotdog. First up we have Spicy Slaw which has a really interesting flavour, slightly exotic with a little mild heat in the background. Sweet and crisp this would be the perfect accompaniment to a Bánh mì (Vietnamese sandwich). The word slaw makes me think creamy and I wondered how this would work mixed with a touch of mayonnaise… I’m pleased to say surprisingly well! On your first taste you immediately know the Red Onion is going to be seriously versatile, its sweet oniony flavour will compliment just about anything. I can definitely see this joining me at Christmas with a cheese and cold meats plate. It’s essentially a sweet, mildly pickled onion with a bit of tang and plenty of crunch. They call it Red Slaw (main picture) but for me is more like a relish with a bit more texture. This again would go amazingly well with a cheese plate but I would try it with sandwiches, sausage and mash and...
Mushroom carbonara sauce

Mushroom carbonara sauce

Pasta coated in a rich, creamy carbonara sauce is one of those comfort foods that is so simple to make you can have it anytime. This makes it an impressive and hearty meal, if you are cooking for vegetarians or want to spoil your veggie girlfriend then this is a recipe to try out today! OK I know this isn’t traditional carbonara sauce as I have used mushrooms in place of pancetta or bacon and I have also gone off the beaten track by using macaroni instead of spaghetti. The technique is the important thing with this recipe. Speaking of technique although you could just throw some mushrooms in but as you will see in this recipe I have an easy process which will turn those white mushrooms into something a little special. Let’s get cooking! Ingredients Serves 2 2 x Large white mushrooms 3 x Large chestnut mushrooms 1 x Small white onion (or the equivalent in shallots) 1 x Large garlic clove 150ml x Single cream 100g x Parmesan (plus as much more as you like for garnish!) 1 x Egg yolk 200g x Pasta of your choice Olive oil Salt & pepper First off let’s transform the white mushrooms. Slice fairly thinly and place in a dry frying pan on a low to medium heat and sprinkle a pinch of salt over them. We want to dehydrate the mushrooms to intensify the flavour and to give them a wonderful meaty texture. Keep the mushrooms turning and after about 15-20 minutes they should have considerably reduced in size. Remove from the pan. Finely dice the onion and garlic and...
Easy Mac & Cheese

Easy Mac & Cheese

  Someone told me the other day they had heard about a secret, simple way to make one pan Mac & Cheese on the stove and asked if I had heard of it…I burst out laughing! I gave them this recipe for easy Mac & Cheese and they slapped their head with a Homer Simpson style “D’oh!”. We have been making this quick and super simple recipe for years in our house. Sometimes the simple things in life can be over complicated. Thing about Mac & Cheese is it’s a real classic comfort food and when you want comfort it should not become a pain in the bum to make. Sure you can make a more complex version that will take longer but this is so simple and tasty it’s the fast track to getting the cheesy goodness you crave. It’s great on its own or as a side with just about anything so let’s get on and make this, you may already have all the ingredients ready to go right now! Ingredients Serves 2 150g x Macaroni 500ml x Milk (I used semi-skimmed) 200g x Your favourite strong Cheddar cheese Salt Pepper (optional) Take a pan and put the Macaroni in. Now pour the milk over it…yes you read that right! The science here is that the pasta cooking in the milk will thicken it, thus removing the need to add flour or make a roux/cheese sauce and cooking the pasta separately in advance. Put on a low to medium heat until the milk gets hot but doesn’t boil. Keep on the heat until the pasta is cooked...
How to make egg curry

How to make egg curry

Looking in my fridge the other day I found a few eggs that were right on the edge of their sell by date. Not wanting to waste one of nature’s perfectly packaged foods I had to think of a way to use them up…as I also had a little time on my hands I didn’t just want to do something boring like an omelette or scrambled eggs, so I though why not whip up a simple tasty egg curry! Everyone loves eggs and everyone loves curry so it’s a surprise and a shame that egg curry isn’t on every Indian restaurant menu. But don’t you worry as this recipe is so straight forward it will become a regular in your household and for that you will be thanked. It’s a great winter warmed too and fantastic value, so let’s get cooking! Egg Curry Serves 2 4 x Eggs 2 x Large tomatoes (or ½ a tin) 1 x Small red or white onion (or ½ a large) 1 x Handful of frozen or canned spinach 1 x Small fresh green chilli 1 x Inch of fresh ginger 1 x Large clove of garlic 1 x Tsp Whole cumin seeds 1 x Tsp Mustard seeds 1 x Tsp Turmeric 1-2 x Tsp Good curry powder 1 x Tsp Ground cumin ½ x Tsp Good garam masala 4 x Tbsp vegetable oil 3 x Curry leaves (optional) ½ x Tsp Chilli powder (optional) Salt to taste First off we need to hard boil those eggs. 10 minutes in boiling water should do it, then remove them from the heat, set aside and...