Breakfast: Boiled Egg, Toast Soldiers
Lunch: Ham Hock Terrine, Pickled Onions, Cornichon
Dinner: Lamb Rogan Josh, Cauliflower & Brocolli Bhaji, Onion Bhaji, Garlic & Tomato Flatbreads
Breakfast: Maggie has bought me a variety of egg cups and I never know which one I am going to get!
Lunch: The end of the Ham Hock Terrine is in sight. This time served with Cornichons, which is traditional and Pickled Onions
Dinner: Curry night, cooked on the Monolith Ceramic Grill. The lamb was leftovers in the freezer from Roast Leg of Lamb a few weeks ago. I usually have a few Bhaji Man kits in the larder. They are very conveniently packed spices. We rarely cook curry and so this works out best for us, and are easily adaptable. It is also a great way to learn to spice for Indian food.
This evening I used the Rogan Josh pack and the Bombay Potato pack to make the Cauliflower. We had been given a jar of 'secret sauce' from Maggie's friend Dixine which was also added to each (about a teaspoon for the Lamb and less for the Cauliflower
The Onion Bhaji is our recipe, which we use for functions and parties and usually made small enough to serve as a canape. To make about 10 bhajis, thinly slice 2 medium onions, sprinkle with a little salt whilst preparing the batter. 2 or 3 tbs of Gram (chickpea) flour, a little turmeric, a little garam masala, a little onion seed and any other little spices you might want to add (fennel/crushed coriander etc)
Add cold water to make a thick batter (about custard thick) and mix well. Leave for about 10 minutes then stir in the onions and leave until ready to fry. Take 2 spoons and quenelle (look it up on google) and drop into deep oil at about 170c and slowly fry until golden. Serve or keep warm. These freeze well and then just reheat in the oven. If you keep the garam masala to a minimum they can be served instead of onion rings
The flatbread was supposed to be Naan but it did not work out, a recipe in progress
Lunch: Ham Hock Terrine, Pickled Onions, Cornichon
Dinner: Lamb Rogan Josh, Cauliflower & Brocolli Bhaji, Onion Bhaji, Garlic & Tomato Flatbreads
Breakfast: Maggie has bought me a variety of egg cups and I never know which one I am going to get!
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| Boiled Egg & Toast Sodliers |
Lunch: The end of the Ham Hock Terrine is in sight. This time served with Cornichons, which is traditional and Pickled Onions
Dinner: Curry night, cooked on the Monolith Ceramic Grill. The lamb was leftovers in the freezer from Roast Leg of Lamb a few weeks ago. I usually have a few Bhaji Man kits in the larder. They are very conveniently packed spices. We rarely cook curry and so this works out best for us, and are easily adaptable. It is also a great way to learn to spice for Indian food.
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| Curry on the Monolith & The Secret Sauce |
This evening I used the Rogan Josh pack and the Bombay Potato pack to make the Cauliflower. We had been given a jar of 'secret sauce' from Maggie's friend Dixine which was also added to each (about a teaspoon for the Lamb and less for the Cauliflower
The Onion Bhaji is our recipe, which we use for functions and parties and usually made small enough to serve as a canape. To make about 10 bhajis, thinly slice 2 medium onions, sprinkle with a little salt whilst preparing the batter. 2 or 3 tbs of Gram (chickpea) flour, a little turmeric, a little garam masala, a little onion seed and any other little spices you might want to add (fennel/crushed coriander etc)
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| Onion Bhaji |
The flatbread was supposed to be Naan but it did not work out, a recipe in progress
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| Curry Night |
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