We use clicks from tesco for spices and for frozen meals, chilled meals. Just about anything!

I bought this book yonks ago and it went onto the shelf and I did very little with it (actually I did bugger all with it!) and then I saw a few references to it from various food writers and on the odd blog. I dusted it down and tried a couple of recipes and I must admit I like what I cook. However the reason I write is to let you know that the book is currently on sale at The Works, an outlet that takes remaindered books. It is disguised as the Indian Family Cookbook, or some similar title. Pink hardback with a yellow band thru the middle.

With the shooting season coming to a close I thought I would share this pheasant dish with you. This is our favourite pheasant dish, it doesn't dry out and the breast and legs come out perfectly cooked. I cook mine in a Le Crueset casserole dish which I think makes a difference.


Pheasant Cacciatore

INGREDIENTS
2 young hen pheasants jointed into four pieces each
Olive oil
200g bacon lardons
1 onion diced
2 carrots diced
3 celery sticks
1-2 glasses dry white wine
275 ml chicken stock
Plain flour seasoned with salt and pepper
Pepper
Salt
Nutmeg

METHOD
Preheat oven to 150 centigrade
Coat pheasant portions in seasoned flour and brown in olive oil in a large frying pan.
Once browned place the portions in an ovenproof casserole dish that can be used on the stove.
Saut

Two daughters, two crackin' pressies. Daughter no 1 got me the Bron Coucke Mandoline that I have hankered for, for ages. Daughter no 2 bought me the Premier Super G Blender. This is the piece of kit that starred in Rick Steins India earlier in the year. Wifey back to work on Monday whilst us builder type chappies sit at home and play with new toys.

I very rarely cook with Chicken breast now, preferring thighs which are a little more forgiving when storing overnight and then reheating.

I do like duck breast though and they can make a fabulous Ruby!

Quote from: chewytikka on July 30, 2013, 01:31 PM


Local Family Butchers are very thin on the ground in my town, have virtually disappeared over the years.

Likewise the demise of the Wet fishmonger,

cheers Chewy

Our family butcher/fishmonger charged me forty quid for a shoulder of British lamb a few years ago, then I found I could get it for about half that price direct from the slaughterhouse that he uses, they have a retail shop on site.
After that I bought an organic chicken on a Saturday which was putrid by Sunday, and now he portions up his fish and sells it from a deep freeze. So much for the family friendly efficient grocers!

It's Tescos, Sainsburys or Waitrose now as I have too far to drive to get to Chelmsford market each weekend.

Although I did enjoy the series, and bought the book, I found it a bit disappointing that the Rogan Josh with the per-cooked mutton did not make it into the book. Neither did the Lucknowi fish curry that he heaped praise upon.
I am sure he has enough info for a second book with a few of the more obscure curries within.

In his recent TV series on Indian food Rick Stein praised the food processor/blender he used, stating that you could not get something similar in the UK. Well this is supposed to be the thing!

http://www.b007gggbea.com/

This isn't really curry but it does use curry powder and makes a lovely evening meal. It came out of the BBC's Olive magazine.

Spiced Haddock with Bombay Potatoes

Ingredients
Haddock, 2 thick fillets
Curry powder, 2 teaspoons
Groundnut oil
Turmeric, 1/2 teaspoon
Coriander, a handful of leaves
Lemon wedges to serve

Bombay potatoes
Potatoes, 2 large peeled and diced ( about 500g in total)
Sunflower oil
Shallots, 2 chopped
Cumin seeds, 1/2 teaspoon
Mustard seeds, 1/2 teaspoon
Turmeric, 1/2 teaspoon
Cherry tomatoes, 100g

Method
Boil the potatoes in salted water until almost cooked but with a bit of bite ( they'll get cooked a bit more later). Drain well.

Put the haddock in a dish. Mix the curry powder with 1 tablespoon of groundnut oil and the turmeric and a good pinch of salt. Rub all over the fish and leave for 10 minutes.

Heat 2 tablespoons of sunflower oil in a non- stick frying pan. Cook the shallots gently until soft. Add the cumin and mustard and cook until fragrant. Tip in the turmeric and potatoes. Toss and cook until the potatoes heated through and take on the spice flavours.
Add the tomatoes and cook, stirring, until they start to break down. Season with salt.

Grill the haddock until just cooked through. Stir half the coriander through the potatoes. Divide the potatoes between two plates, place the haddock on top then sprinkle over the remaining coriander. Serve with lemon wedges.

Does anyone have any tried and tested slow cooker curry recipes.
I haven't used the slow cooker in ages and the thought of getting off the train from London and coming in to a waft of hot curry seems very appealing.

The less frying off would be best as I can't see myself frying off onions and spices at half five in the morning!