I called this curry Chefs Special Curry since a Chefs Special is a common name for a dish concocted to use up leftovers. I had been itching to try out the Barbecue masala I wrote about yesterday so I thought a curry would be the perfect answer.
We’re still firmly in the grip of the heatwave which has completely engulfed Europe for the past couple of weeks. I didn’t sleep very well last night and so I wanted something quick and tasty for dinner tonight and burgers fit the bill perfectly!
UPDATED AUGUST 12 : Click here for the round up of Meeta’s Monthly Mingle #3.
UPDATED AUGUST 10 : Click here for the round up of WCC#7, in which this recipe featured.
It’s that time again – Monthly Mingle #3!! This month Meeta has chosen “Beat The Heat” as the theme.
I spent quite some time scratching my head over this one and then I thought to what is the best way of beating the heat in the kitchen in the summer?? A Barbeque!! With that in mind I turned to my copy of The Great Big Burger Book by Jane Murphy and Liz Yeh Singh in search of a fingerlickin burger recipe and I think I have found one!!
This month’s theme for the Weekend Cookbook Challenge #6 (WCC) is Lucky 7′s and since this great recipe had 7 ingredients I thought it would be perfect to submit!
At last the weather has broken and we had glorious sunshine!! I wasn’t in the mood for messing around in the kitchen for any length of time so fancied a quick stir-fry. This is based upon a dish I made a few weeks ago, which was in turn based on a recipe from Appon’s Thai Recipes. Appon’s recipe was for chicken but I had some rump steak in the fridge which I bought at the supermarket yesterday.
Went along to our local Asian supermarket today to invest in some essential staples to allow me to test drive my new cookbook, Wagamama: Ways with Noodles by Hugo Arnold. I love our local Asian market and could spend all day browsing the exotic ingredients and trying to figure out how I would use them. I ended up buying all manner of sauces, different kinds of noodles, some new crockery and a couple of mini ladle-like soup spoons. I was in heaven.
I couldn’t make up my mind which recipe to choose, so many of them looked irresistible. Finally I passed the buck and got Stewart to choose and he opted for the Hot and Sour Beef Ramen. I modified the recipe slightly but that was just the quantities not the ingredients and I have noted all of my changes below.
Here is the recipe…
Last week the weather was gorgeous with soaring temperatures, yesterday and today it has been miserable, grey, windy, cold and it’s rained all day.
This kind of weather makes me crave comfort food, the kind of food my mum and grandmother used to make when I was young, something traditionally Scottish. What could be more Scottish than Mince and Tatties??
Mince and Tatties is a dish of minced beef and potatoes (tatties), it can is also be served with neeps (a neep is a yellow turnip or rutabaga known in England as a swede) but this is not essential. I have never found this kind of turnip here in Switzerland, it’s a real pity since it is one of my favourite vegetables.
The recipe isn’t complicated or very time consuming to make, just warming and tasty.
When Natalie & Gareth came to visit us for the first time a couple of years ago they wanted to cook for us one night, they made the most amazing meatballs I’d ever tasted. I’m sure Natalie said it was based upon an Antonio Carluccio recipe she picked up in the supermarket.
My Parent’s In-Law’s arrive tonight for a short break and I thought meatballs would be the perfect warming dish since the weather is so wet and dismal at the moment.
Here is my version of the recipe Natalie & Gareth cooked for us.
I was reading through Amy’s Chipotle chilli recipe and I thought I would post my ever evolving recipe, I think maybe the next time I make it I will try including some of my chipotle chiles en adobo which I have blitzed up in the freezer, I just love the smokey aromatic flavour.
CHILLI CON CARNE
INGREDIENTS
BOEUF BOURGUIGNON
INGREDIENTS
