91Èȱ¬

Ingredients

1 leftover roasted carcass of Turkey or Chicken
1 medium sized onion, roughly chopped
1 large or 2 smaller carrots, washed, and topped and tailed and roughly chopped
1 stick celery, washed and roughly chopped
the white of 1 leek, washed and roughly chopped
a few black peppercorns
a few bay leaves
a few sprigs of thyme
good pinch of salt
2 tablespoons of cold pressed rape seed oil or olive oil
enough water to cover the carcass and a bit more
Method

In a large stock pot, heat the oil on the hob to a moderate temperature and add the onion, carrot, celery and leek, allow the mire pix as we call it to colour and caramelise and take on a good brown colour, this should take 5 to 7 mins or so, stir occasionally and add the carcass, leftover from a previous meal. Cover the carcass with water and a bit more liquid and add the peppercorns, and bay and thyme tied together with string. Season with a good pinch of salt and bring to the boil, then, allow to simmer for 3 to 4 hours skimming any impurities and fats that rise to the top off every once in a while. Once you feel all flavour has been taken from the vegetables and the carcass then strain the stock off and either freeze for another day or use in risottos and sauces and stews.

For the railway curry garam masala: grind together
1 tsp cumin seeds
1 tsp coriander (cilantro) seeds
2.5cm/1-inch cinnamon stick
4 cloves
1 tsp black peppercorns
1–2 dried red chillies

4 tbsp vegetable oil
1 tbsp ghee (see p23)
2 red onions, cut into half moons,
skins reserved for stock
1 tsp each of garlic purée and
grated ginger
8–10 fresh curry leaves
salt, to taste
400 g leftover cooked turkey, cut into chunks
50gÌý tamarind pulp (buy from Asian shops and rehydrate)
or 50gÌý tomato purée
50g coconut milk
To garnish
handful of fresh tender coriander
(cilantro) leaves with stems,
chopped
1 green chilli, chopped

For the garam masala, grind all the spices in a spice grinder then set aside.

Method

Heat the oil and ghee in a large wok-style pan with a lid over a medium heat. Once hot, add the onions and cook for 5 minutes until golden brown. Add the garlic and ginger and cook for a further 2–3 minutes, or until the raw garlic smell disappears.

Add the curry leaves and allow to splutter, then add 1 tablespoon of the ground masala (sotre leftover for another day, lasts up to 1 month in an airtight container) and stir-fry until everything is combined. Add a few splashes of water if the spices start to burn. When the oil starts to rise,Ìý salt, and cooked turkey, combine and then reduce the heat to low, partially cover with the lid and cook for 5-6 the oil rises to the top of the curry. Add the tamarind or tomato purée and stir until well combined. Add the coconut milk and simmer over a very low heat for 5 minutes until hot.
Garnish with chopped green chillies and coriander and serve with naan, rice or even baked potatoes.

Ingredients:
Split red lentil / Masoor lentil - 50 grams
Turmeric - ½ tsp
Garlic - 1 clove (thinly sliced)
Salt - To taste

For tarka:
Ghee - 2 tsp (you can also use vegetable oil mixed with 1 tsp melted butter)
Cumin seeds - 1 tsp
Garlic 1 clove (thinly sliced)
Dried red chillies - 2 to 3
Fresh curry leaves - 3 to 4 (optional)

Garnishing:
Chopped coriander
Chopped green chillies
A pinch of chaat masala (available in Asian shops)
A handful of fried crispy red onions
1 tbsp tamarind sauce (available in Asian shops)

Method:
1. Wash the lentil them and drain.

2. Heat enough water in a saucepan to immerse the lentil / daal and add one sliced garlic clove, turmeric and mix well. Let it cook for approximately 12 to 15 minutes on medium heat. Keep stirring to avoid it from sticking to the pan and add more water if it dries up quickly.

3. Let the daal cook thoroughly and mash up the daal with the back of a spoon. Once cooked, add the salt according to taste and mix well. Pour into a serving dish.

4. In a small frying pan, heat the ghee. Once hot, add the cumin seeds and cook for 10 to 20 seconds. Next add the garlic clove and red chillies and let it brown slightly for a few seconds. Add the curry leaves and cook for a couple of seconds. Pour over the daal immediately.

5. Add on the garnishing and eat hot with roti, rice or by itself.

Beef Keema with star anise and black cardamom

2 tbsp corn or sunflower oil (don’t use olive)
1 red onion, chopped
1 tsp grated ginger
1 tsp crushed garlic paste
2 tomatoes, chopped
¼ tsp ground turmeric
½ tsp red chilli powder
1 tsp salt
500g/1lb 2oz beef mince (ground
beef)
1 tsp dried methi (fenugreek) leaves

For the whole garam masalas
5–6 black peppercorns
6 cloves
1 black cardamom pod
½ tsp cumin seeds
1 star anise
1 bay leaf
2.5-cm/1-inch cinnamon stick
1 tsp coriander (cilantro) seeds

To garnish
chopped coriander (cilantro)
chopped cherry tomatoes (or
seasonal tomatoes of any kind)
chopped spring onions (scalllions)
or seasonal leeks softened in
a little butter)
lemon juice
ginger, peeled and cut into julienne

Heat the oil in a sauté saucepan over a medium heat. When hot, add the whole garam masalas and allow to splutter for 30 seconds. Once the garam masalas are fragrant, add the onions and fry until light brown. Add the ginger and garlic and cook for 1–2 minutes, or until the raw smell disappears.
Add the chopped tomatoes and a splash of water and cook for 7–8 minutes until the tomatoes are soft and the oil rises to the top. Add all the ground spices and salt, then add the meat and cook for a further 7–8 minutes, stirring constantly until all the moisture has evaporated.
Add the dried methi leaves, then cover the pan and cook over a medium-low heat for 5–7 minutes until the water evaporates and meat is cooked through, dark brown and dry.
To add a smoky flavour, use the dhuni technique on p22–3. Once ready to serve, heat until piping hot and top with all the garnishes. Serve with daal and plain basmati rice or chapatti flatbread.

Ìý

Ingredients
250g plain flour
150g unsalted butter
100g icing sugar
50g almonds
1 egg

300g double cream
3 eggs
50g caster sugar
1 tsp fresh nutmeg
50g butter (or brandy butter)
2tbsp brandy (if not using brandy butter)
100g panettoni
Demerara for decorating

Zest of an orange: optional