Indian Cuisine
A Trio of Indian Style Spiced Dishes
I haven’t posted here for more than a year. The truth is I haven’t really cooked much over this last year. As many of you, who follow this blog, will know my dear husband Adrian died last March. He was the reason I cooked. He loved to eat and he loved especially to eat my cooking. I cook for people, I don’t really like cooking for myself. Not an uncommon problem, maybe some of you feel the same way too, especially right now?
Anyhow, here we are nearly a year later, and in this troubled world of Covi19 I find myself once again cooking for people; a fridge full of food and as usual no pre-planned recipes. Frankly I’m in my element, rummaging around in the fridge, being inspired and enjoying feeling useful again. A few pictures of my newfound cooking habit have found their way to our various family WhatsApp groups . The general consensus is – please share your recipes. So here you are dear family and friends, in the coming weeks and months, this blog will post recipes that get the thumbs up from my tasting team at home. Please enjoy and comment and post your own ideas too.
I am conscious that some of you may, because of Covd19, be isolating at home and cooking only yourself right now. Many of my recipes are for families but that doesn’t mean the quantities cant be halved or that you cant cook the full quantity and freeze the rest for a simple re-heat later on. I will give tips, cooking to certain points for freezing at the end of the recipes. If I forget – please do ask by leaving me messages in the contact me area.
Keep safe and Keep well.
Chicken and Salmon Tikka served with crouton salad and green mayo
When the cookery school began back in 2005 a number of local gents formed a cooking club that met once a month in the Stirring Stuff Kitchen. They called themselves The Big Boys Cooking Club or the BBCC for short. Every month they would suggest a skill or a particular dish that they would like to try and My job was to plan a menu and lesson around their idea. Each evening would culminate in a very late dinner of the dishes that we cooked, washed down with excellent company, vital conversation, friendly banter and good wine. The following Tikka was on the menu from the evening that Cyrus Todiwala http://www.mrtodiwala.com/ was invited to teach us more about using spices in Indian cuisine. Cyrus very generously allowed me to use the recipes that he cooked for us on that evening as the basis for my Curry Club Indian Cook and Dine events at the school. The Curry Club Cook and Dine days and evenings were amongst the most popular course at the School so Thank you Cyrus for helping us on our way. I hope you caught his talk this summer at http://www.henleyonfood.com/. If you haven’t eaten at any of Cyrus restaurant’s then make time to go http://www.cafespice.co.uk/. Failing that then invest in one of his cookery Books, his knowledge of Spices in Indian cuisine is next to none. Continue reading
Stirring Stuff 