Mothers Day!

Is anyone eating out in the Ribble Valley today for Mothers Day?

If so let me know where and what you have eaten!

Happy Mothers Day to all mothers out there.

Chicken Curry

When we were on holiday in Goa we went to Aprora market one evening, what a place that was! You could buy anything there. There was a very strange atmosphere to the place with the loud music and the smell of drugs in the air! Bartering was a must and you could buy things at about 10% of the original asking price. 

Whilst we were there we bought a lot of spices some premixed and ground and others whole. Kept in an air tight tin they keep their flavour for a long time. I tend to use these spices in my curries but have included others if you don't have access to spices from Goa! Most can be purchased from you local Asian supermarket.

4 Chicken Breasts - diced

1 Onion - sliced

Tin of Coconut Milk

Tin of Chopped Tomatoes

1 tsp Mustard Seeds

1/2 tsp Cumin Seeds - Ground

1/2 tsp Fenugreek - Ground

6 Cardamon Pods

Fresh Chili finely sliced (to taste)

1 Clove of garlic

Tablespoon of Curry Leaves

Fresh Corriander to serve

In a large frying pan heat some oil and add the mustard seeds until they begin to pop. Add the onions, cumin, fenugreek, cardamon, garlic and chilli - fry gently for a few minutes until the onions are soft.

Stir in the chicken and cook for a further 5 minutes stirring regularly.

Add the coconut, tomatoes and curry leaves and simmer gently for 30-40 minutes, stirring occasionally.

Stir in the chopped corriander and serve with Basmati Rice and Naan Bread.

Enjoy with a glass of Kingfisher Beer.

James Martin comes to Lancashire!

James Martin is the special guest at the Lancashire Food Festival which is at Accrington Town Hall 9th - 10th April. James is only on on the Sunday.

Further details on www.lancashirefoodfestival.co.uk

Biltong!

As Biltong is very addictive (and takes time to make) it is advisable to make it in large quantities!

Depending on if you like it lean or fatty will determine the meat that you decide to use. Most cuts of meat can be used for Biltong, I personally prefer venison but beef is also very good, it is all personal preference.In South Africa it is made from various game. Also it is trail and error with the spices so if you like it hot add more chili etc.

5lb meat, all sinew removed

Biltong Spice: (mix all ingredients together)

3oz each of Sea Salt, crushed Black Pepper, Coriander Seeds (all finely ground)

Garlic and Chili flakes to personal taste

1/4 Vinegar 

1/2 teaspoon Bicarbonate of Soda (inhibits mold and tenderises the meat)

Cut the meat into long strips keeping a uniform thickness so that it dries evenly. Cut with the grain not against it.

Rub the Biltong Spice into the meat so that it is well covered and place in a plastic container in a cool place for about 12 hours.

Remove the meat and place on a cooling tray to let the excess drip off. Hang in a well ventilated place (with the pieces not touching each other) and leave to dry. This will take around 3-4 days.

Then just sit back and watch it vanish!

Enjoy

Biltong or BBQ'd Leg of Lamb?

When we were on holiday in South Africa we were introduced to Biltong, a fantastic cured meat eaten as a snack. We could not get enough of it!

Also when we were there we had barbecued meat (of various origins) which was fantastic but I have adapted it to work with Lamb.

Which recipe would you like to see?

Let me know.