tag:blogger.com,1999:blog-33417899395182428322024-02-07T06:21:00.629+01:00A Mouthful of MarkFoodie bits, reviews and recipes Amouthfulofmarkhttp://www.blogger.com/profile/14277687318162452794noreply@blogger.comBlogger234125tag:blogger.com,1999:blog-3341789939518242832.post-18817417533343852752023-03-04T17:09:00.000+01:002023-03-04T17:09:21.979+01:00Sausage & Cheese Toastie<p> </p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfC_hVkaY6WEa-Ain38TWl7CpM-AdfdzdEZ0poZcPxZFG4afokaA4cYcEs-8XjK7F1O9E5DNBO3ThlcDg36dunP8HMUZEwVrSVcAiGkkSPlBsGblFxlUZieOn4awU2TNw-L7fZ2ysDUfvS5to-sNwIsMaZy8xu-_yROXNuL0T7l29gq8XbNr_Gu6JTA/s2000/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="2000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfC_hVkaY6WEa-Ain38TWl7CpM-AdfdzdEZ0poZcPxZFG4afokaA4cYcEs-8XjK7F1O9E5DNBO3ThlcDg36dunP8HMUZEwVrSVcAiGkkSPlBsGblFxlUZieOn4awU2TNw-L7fZ2ysDUfvS5to-sNwIsMaZy8xu-_yROXNuL0T7l29gq8XbNr_Gu6JTA/s320/unnamed.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sausage & Cheese Toastie</td></tr></tbody></table><br /><div><ul style="text-align: left;"><li>2 slices thick crusty bread</li><li>4 chipolata sausages (skins removed)</li><li>Mustard</li><li>Butter</li><li>Large handful of grated cheese</li><li>Worcestershire sauce</li><li>Salad to garnish</li><li>Tablespoon of vegetable oil</li></ul></div><div><b>Method:</b></div><div>Toast your bread for a couple of minutes then lightly butter and then spread a small amount of mustard on top. I use English mustard as I like a bit of heat but you can use a milder mustard. Place two of the skinned sausages onto each slice of toast and then mash down with the back of a fork until the sausage meat covers the bread. </div><div><br /></div><div>Heat the vegetable oil in a large frying pan and place the toasted bread (sausage meat side down) into the pan and fry until the sausage meat is cooked through, this should only take a few minutes.</div><div><br /></div><div>Once cooked remove from the frying pan and place onto a baking tray, cover each slice with half the cheese and a good splash of Worcestershire sauce then place under a pre heated grill until the cheese is nice and bubbly, remove, plate up and garnish with some salad leaves then get stuck in.</div><div><br /></div><div>This is a great dish for breakfast or lunch, so simple but really tasty, hope you enjoy.</div><br /><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-44489084595652435532022-10-23T14:56:00.002+02:002022-10-23T14:56:40.876+02:00It’s all Greek to me! Spicy sausage flatbreads!<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWZ06YNGRKj6mwSImEM5JV0yGJS3HAY6PM66-XDaXmu1aLCBwZC2nAaI89MvMp5z1SoDVCeLXLnjctSmWuPab7mCgrnnbIdEUzxchj30T2qVAx1cP90m3xAAxxKcvWb9nSMqIb99GWUFNx6y7qBTfoFRR9KxOEjPubj8d4eEpIjGj0giMu1H47XEEcA/s1867/spicy%20sausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spicy sausage flatbreads!" border="0" data-original-height="1331" data-original-width="1867" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWZ06YNGRKj6mwSImEM5JV0yGJS3HAY6PM66-XDaXmu1aLCBwZC2nAaI89MvMp5z1SoDVCeLXLnjctSmWuPab7mCgrnnbIdEUzxchj30T2qVAx1cP90m3xAAxxKcvWb9nSMqIb99GWUFNx6y7qBTfoFRR9KxOEjPubj8d4eEpIjGj0giMu1H47XEEcA/w320-h228/spicy%20sausage.jpg" title="Spicy sausage flatbreads!" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Spicy sausage flatbreads!</div><br /><p></p><p></p><ul style="text-align: left;"><li>3 flatbreads</li><li>6 spicy sausages of choice (I used triple chilli pork sausages from Asda)</li><li>1 red onion, finely sliced</li><li>2 tomatoes cut into bite sized chunks</li><li>1/2 small cucumber cut into chunky slices and quartered</li><li>Handful of cubed feta cheese</li><li>Red pepper cut into strips</li><li>70g pitted green olives with herbs and garlic</li><li>Few spoonfuls of mayonnaise</li><li>Dash of mustard</li><li>Olive oil</li><li>Good pinch of oregano and mixed herbs</li></ul><p></p><p>Cook the sausages according to packet instructions. Whilst they are cooking mix together the red onion, cucumber, tomatoes, olives, peppers and feta cheese along with a good splash of olive oil and the herbs to make a nice Greek salad then set aside. Heat the flatbreads in the microwave for 30 seconds. Mix the mayo and mustard together and spread evenly over each flatbread. </p><p>Once the sausages are cooked slice them in half lengthways. Top each flatbread with the Greek salad mixture and place a couple of the sliced sausages on top and drizzle over any remaking salad dressing and get stuck in.</p><p>This is such a simple yet tasty dish, give it a bit of a gyros feel and add some chips, you won’t be disappointed, this was a huge hit in our house and the kids loved it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKojB13MB3G804AHqdo_l6qIRZAVeYhizZI-V8qFnoexPJrjT5L9kwcnJ_vc-KpXr9RD_GEwNlcLlF2vL7boPTHAa6SNfihGpDJ-uqM_Ix5UREA3mZ-GTj9MRl1ljzswxE5Xf27n4XeenHlNxHqaKOvGgXeWLlgx8kfY6IpqYr1JfaPUnzbbzJW7fiQ/s1986/300544940_1439008406509111_3491150597446185027_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spicy sausage flatbreads with chips!" border="0" data-original-height="1343" data-original-width="1986" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKojB13MB3G804AHqdo_l6qIRZAVeYhizZI-V8qFnoexPJrjT5L9kwcnJ_vc-KpXr9RD_GEwNlcLlF2vL7boPTHAa6SNfihGpDJ-uqM_Ix5UREA3mZ-GTj9MRl1ljzswxE5Xf27n4XeenHlNxHqaKOvGgXeWLlgx8kfY6IpqYr1JfaPUnzbbzJW7fiQ/w320-h216/300544940_1439008406509111_3491150597446185027_n.jpg" title="Spicy sausage flatbreads with chips!" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Spicy sausage flatbreads with chips!</div><br /><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-72640208380528634392022-04-15T16:35:00.001+02:002022-04-15T16:35:29.565+02:00Bacon Naan Sandwich and Masala Fries<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwmE-cuBe5vvnNDg7ihJ6oD7hvs-7nyYrGFgCTpez73-XDWb31MGfI53PNRF0KxpcBoZBX8O7xLaVgN67OoZ2hvMuCzBadSoJF7mXFU8I8Q44FphbRb97EO6fXq7n5ZbKXbzDPyoW2tIIVCDV1ZIqL_5Y1_DIaAJnS36td7gMmbiCBfbtP0OSMOSQGw/s1824/Bacon%20Naan%20Sandwich%20and%20masala%20fries%202.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bacon Naan Sandwich and masala fries" border="0" data-original-height="1230" data-original-width="1824" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwmE-cuBe5vvnNDg7ihJ6oD7hvs-7nyYrGFgCTpez73-XDWb31MGfI53PNRF0KxpcBoZBX8O7xLaVgN67OoZ2hvMuCzBadSoJF7mXFU8I8Q44FphbRb97EO6fXq7n5ZbKXbzDPyoW2tIIVCDV1ZIqL_5Y1_DIaAJnS36td7gMmbiCBfbtP0OSMOSQGw/w320-h216/Bacon%20Naan%20Sandwich%20and%20masala%20fries%202.jpg" title="Bacon Naan Sandwich and masala fries" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bacon Naan Sandwich and masala fries</td></tr></tbody></table><br /></p><div>For the bacon naan sandwich - serves 4</div><div><div><br /></div><div><ul style="text-align: left;"><li>12 rashers of smoked streaky bacon</li><li>8 mini naan breads</li><li>Soft cream cheese</li><li>Sweet chilli jam</li><li>Fresh coriander</li><li>Lambs lettuce</li><li>Red onion, thinly sliced</li><li>One large tomato cut into small chunks</li></ul></div><div><br /></div><div>Preheat the grill to medium-high, place the bacon on a lined tray and cook for several minutes each side until sizzling and cooked through. Place the naans under the grill for 1-2 minutes until warmed through. Spread one side of the naan with cream cheese and drizzle over some chilli jam and top with some lambs lettuce, place 3 slices of bacon on top and a small amount of plucked coriander and some of the sliced onion and chopped tomato, top with the second naan and you are good to go. (Repeat for the remaining 3 portions).</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK2U76vXehOc1xRTPasS6najTuSb7hEdhiXmQZDotP2VF7wnb_bCYa-sUCcMDVvfutyuJStdGhEmPkL26WwI00atpDLa9ujHXWNgC5T59nx4udwcVQwBmfp6P-t7Ur6-Fk_IFhDr0b4kOpCEAD58EOpdc-vrDuSU2hV3qZSgjftl55zLBjh3SzCu09w/s1698/Bacon%20Naan%20Sandwich%20and%20masala%20fries%20fries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Masala Fries" border="0" data-original-height="1376" data-original-width="1698" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK2U76vXehOc1xRTPasS6najTuSb7hEdhiXmQZDotP2VF7wnb_bCYa-sUCcMDVvfutyuJStdGhEmPkL26WwI00atpDLa9ujHXWNgC5T59nx4udwcVQwBmfp6P-t7Ur6-Fk_IFhDr0b4kOpCEAD58EOpdc-vrDuSU2hV3qZSgjftl55zLBjh3SzCu09w/w320-h259/Bacon%20Naan%20Sandwich%20and%20masala%20fries%20fries.jpg" title="Masala Fries" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Masala Fries</td></tr></tbody></table><div style="text-align: center;"><br /></div><div><br /></div><div>Masala fries</div><div><br /></div><div><ul style="text-align: left;"><li>900g frozen fries</li><li>1 tsp red chilli powder</li><li>1/2 tsp ground cumin</li><li>1 tsp ground coriander</li><li>Few pinches of crushed sea salt</li></ul></div><div><br /></div><div>Masala sauce</div><div><br /></div><div><ul style="text-align: left;"><li>2 tbsp rapeseed oil</li><li>1 tbsp cumin seeds</li><li>5 tbsp hamburger relish</li><li>5 tbsp tomato ketchup</li><li>1 tbsp sugar</li><li>1/2 red onion finely chopped</li><li>1 tbsp mixed garlic/ginger paste</li></ul></div><div><br /></div><div>To start, you need to make the sauce. Heat the oil in a small saucepan over a medium heat, when hot, add the cumin seeds and fry for around 30 seconds. Add the hamburger relish and ketchup and bring to a simmer. Stir in the sugar and cook for a further minute, then add the chopped onion and the garlic/ginger paste, season with a little salt, stir through and then set aside.</div><div><br /></div><div>Cook your fries according to packet instructions (varies depending if oven fries or you are air frying). When the fires are cooked season them with the chilli powder, cumin, coriander and a little salt to taste. Whilst the fries are still hot, add them to the pan with the sauce, stirring so the fries are evenly coated. Plate up and serve alongside the bacon naan.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29iX2ZRXbhGtmMlFPZ1314SCbvF5VmehcFkHvSwg6N9M24huP5GDPkRKbd93Jwbu5RfRh9W1cljbZzcSZMXerJhjP1i-m3pvQ7JK_rgDzwATZLGn5wf0zW5xQh69qk53G1nQ2voVPSkPETiwrIAqp8YrCusS7OKqbtn-68Lab6wS1aqWGUv9ZsQeHbg/s1895/Bacon%20Naan%20Sandwich%20and%20masala%20fries%201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bacon Naan Sandwich" border="0" data-original-height="1400" data-original-width="1895" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29iX2ZRXbhGtmMlFPZ1314SCbvF5VmehcFkHvSwg6N9M24huP5GDPkRKbd93Jwbu5RfRh9W1cljbZzcSZMXerJhjP1i-m3pvQ7JK_rgDzwATZLGn5wf0zW5xQh69qk53G1nQ2voVPSkPETiwrIAqp8YrCusS7OKqbtn-68Lab6wS1aqWGUv9ZsQeHbg/w320-h236/Bacon%20Naan%20Sandwich%20and%20masala%20fries%201.jpg" title="Bacon Naan Sandwich" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bacon Naan Sandwich</td></tr></tbody></table><div style="text-align: center;"><br /></div><div><br /></div><div>This is a great dinner, you can spice up a bit more if you like and add some fresh chopped chillies. Quick and easy to make, this will soon become a Friday night favourite!</div><div><br /></div><div>Mark’s top tip - ensure you coat the fries quickly with the masala sauce otherwise the fries will go soggy! Alternatively serve the masala sauce in a small dish on the plate and you can then dip your fries in!</div></div><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-84069327937086337192022-01-29T17:14:00.007+01:002022-01-29T17:23:21.070+01:00The Red Lion - Handcross<p style="text-align: center;"> </p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgJqt_XnB1kz900qHetTj1lVTDeLvbS90impwnPBY_lYiOcd-mA0VpFPl83fpD0-FBqNQy0yHn6r67bIKiQ34IhibOCUHcOb3y4mnuLYEWFqgc2wEkq-eMBYxpPnJWn5J9COeCFsaXj2ysz4aBsZTgC5UdV81Zx4NBSRK8BIWPQmNvUCR4yX_vAcpiStQ=s3264" style="margin-left: auto; margin-right: auto;"><img alt="Red Lion Handcross Menu" border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgJqt_XnB1kz900qHetTj1lVTDeLvbS90impwnPBY_lYiOcd-mA0VpFPl83fpD0-FBqNQy0yHn6r67bIKiQ34IhibOCUHcOb3y4mnuLYEWFqgc2wEkq-eMBYxpPnJWn5J9COeCFsaXj2ysz4aBsZTgC5UdV81Zx4NBSRK8BIWPQmNvUCR4yX_vAcpiStQ=w320-h240" title="Red Lion Handcross Menu" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Red Lion, Handcross, West Sussex</td></tr></tbody></table><br /><p></p><div style="text-align: center;">I stumbled across this lovely pub following a pop up on my<a href="https://www.facebook.com/redlionhandcross" target="_blank"> Facebook</a>, they had been closed following an extensive refurbishment and were holding a variety of relaunch events including a complimentary lunch which I promptly signed up for. </div><div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCI2o-vEwltkWvot6REh799DysUokiZ53WgqozdGSpCFbOdLDAGklqq3J5a_J0hm_bg-bmXSanT5JNM0lVvsVS5hIkp_sM-xbvLSW6FK4EouBMnClpODvYyi8lLLf_uneiibk87nnA180FtT-zuR1C7pHhgc0MMi11FKuvFsiRS4jzWZyCD3iwafMMzg=s4618" style="margin-left: 1em; margin-right: 1em;"><img alt="Red Lion Handcross Interior" border="0" data-original-height="3464" data-original-width="4618" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiCI2o-vEwltkWvot6REh799DysUokiZ53WgqozdGSpCFbOdLDAGklqq3J5a_J0hm_bg-bmXSanT5JNM0lVvsVS5hIkp_sM-xbvLSW6FK4EouBMnClpODvYyi8lLLf_uneiibk87nnA180FtT-zuR1C7pHhgc0MMi11FKuvFsiRS4jzWZyCD3iwafMMzg=w320-h240" title="Red Lion Handcross Interior" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Not having previously visit the pub I can’t comment on what it used to look like however it is now nicely decorated, stylish and inviting with a lovely open fire in the bar side of the pub where I was lucky enough to sit on my first visit.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEidN9WJ8IRAArYDwKmdzaBG5AcjCGtxqnRttak_SasxQh8UjOYhsH2TCynedcspJDB6WGR4Q85SVBgpdcW8PhrO_b2XiW9bS5QIYwcyfor1vnxfBZcEN3UDzStyRxCdfFL5Dq49d-wq7ytYUNPVPwhzx5v47I1sV7v3ofUdvoe55BE12dBGHVgZRPj43w=s4618" style="margin-left: 1em; margin-right: 1em;"><img alt="Red Lion Handcross Fire" border="0" data-original-height="4618" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEidN9WJ8IRAArYDwKmdzaBG5AcjCGtxqnRttak_SasxQh8UjOYhsH2TCynedcspJDB6WGR4Q85SVBgpdcW8PhrO_b2XiW9bS5QIYwcyfor1vnxfBZcEN3UDzStyRxCdfFL5Dq49d-wq7ytYUNPVPwhzx5v47I1sV7v3ofUdvoe55BE12dBGHVgZRPj43w=w240-h320" title="Red Lion Handcross Fire" width="240" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">The menu has a good variety of dishes which features flavours inspired by the seasons and modern world-food trends, fresh fish that is delivered daily, Asian influences and a good variety of healthier and lower calorie options, which includes nourish bowls and healthy salads. They also have a pretty good vegan menu, so there is something for everyone.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7SV4g6wzuVx9UVHGBG3IOIiUNv0r0TrHGZ9HdGxoRYuesVgyfy4n_YJa4M683r_-u8Gn5GGeJFtxRhl8eNAyDF0y1B607ZKwrOmyO0jMgBBBSHINEiVkYeyjaSF5ocT8joEeYzdhINftTgwYGYDJoWx4Lckrqf4OCHVrv9_OHmk9sP1Xt3ozcnIhVVA=s3464" style="margin-left: 1em; margin-right: 1em;"><img alt="Red Lion Handcross Bar" border="0" data-original-height="3464" data-original-width="3348" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7SV4g6wzuVx9UVHGBG3IOIiUNv0r0TrHGZ9HdGxoRYuesVgyfy4n_YJa4M683r_-u8Gn5GGeJFtxRhl8eNAyDF0y1B607ZKwrOmyO0jMgBBBSHINEiVkYeyjaSF5ocT8joEeYzdhINftTgwYGYDJoWx4Lckrqf4OCHVrv9_OHmk9sP1Xt3ozcnIhVVA=w309-h320" title="Red Lion Handcross Bar" width="309" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">The fact I have had lunch a total of four times since just before Christmas should speak volumes, it has also given me the opportunity to try a number of different dishes. </div><div style="text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg8PKi3z6K_xuxcyShL-IBt4-wUIeLk_lR78tVseKkEqjn4qqxuLpfb_ts6682MtWpqaqTP9sPTXi_AIf_ceL3bPyBzaGIJj4yVhLUUL0-0qck6bWw9prGGWfLaC5A6hO-x2tKeO6CL2h4loYytFxf9MpmEDZTJjgNhWlFKgiO2DdmMQ2ew8iCXDsTbgw=s3813" style="margin-left: auto; margin-right: auto;"><img alt="Balsamic and Rosemary Lamb Koftas" border="0" data-original-height="3568" data-original-width="3813" height="299" src="https://blogger.googleusercontent.com/img/a/AVvXsEg8PKi3z6K_xuxcyShL-IBt4-wUIeLk_lR78tVseKkEqjn4qqxuLpfb_ts6682MtWpqaqTP9sPTXi_AIf_ceL3bPyBzaGIJj4yVhLUUL0-0qck6bWw9prGGWfLaC5A6hO-x2tKeO6CL2h4loYytFxf9MpmEDZTJjgNhWlFKgiO2DdmMQ2ew8iCXDsTbgw=w320-h299" title="Balsamic and Rosemary Lamb Koftas" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Balsamic and Rosemary Lamb Koftas</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">I can’t fault any of them, each and every one has been full of flavour and beautifully presented. Since my first visit there are already new dishes on the menu so it is ever changing which is great, there is nothing worse than frequenting an establishment where it is the same old menu! </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjCIz0SSx0_CB_qQmT95zlvLMObRbM4gzB2IY0OLrYM3AJlTQ1Rc-nMzJkT1zhZneLHMdx70Bf7Ew3aZUV2OOs0m40WAiyBUbicGXFoRWjVSPUw6I72ObkmtpH0MeHV_2BA-KfWrO67CLMY3lq6v4LLqOJfpnuEAFy4X1A9ZlbchaXgmKaHwn7-1Dy9Vg=s4064" style="margin-left: auto; margin-right: auto;"><img alt="Panko Breaded Chicken Milanese" border="0" data-original-height="3840" data-original-width="4064" height="302" src="https://blogger.googleusercontent.com/img/a/AVvXsEjCIz0SSx0_CB_qQmT95zlvLMObRbM4gzB2IY0OLrYM3AJlTQ1Rc-nMzJkT1zhZneLHMdx70Bf7Ew3aZUV2OOs0m40WAiyBUbicGXFoRWjVSPUw6I72ObkmtpH0MeHV_2BA-KfWrO67CLMY3lq6v4LLqOJfpnuEAFy4X1A9ZlbchaXgmKaHwn7-1Dy9Vg=w320-h302" title="Panko Breaded Chicken Milanese" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Panko Breaded Chicken Milanese</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">The Red Lion have also launched a Dine at Home service, allowing you to order and collect your favourite dishes to eat at home, this includes a 20% discount at present so it makes eating at home even tastier.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgA4rl-a5LnW6CjXeZ_X6QKxbW2IvzxERaKLwSZHlUCVT44Dex8aBrCahqmUpKDswnYE599OxvexbSfPtzXyz7hYdJLP_J8u7EW6c38wHljJDae5U1OpflYKVNPaFeuZj73LenlHPPeIaje-JvM6W_ne-laDJfTjS8lhCEgM_Nt-xq9Ll6_hqS1PPy0QA=s3264" style="margin-left: auto; margin-right: auto;"><img alt="Devon Crab and King Prawn Fishcakes" border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgA4rl-a5LnW6CjXeZ_X6QKxbW2IvzxERaKLwSZHlUCVT44Dex8aBrCahqmUpKDswnYE599OxvexbSfPtzXyz7hYdJLP_J8u7EW6c38wHljJDae5U1OpflYKVNPaFeuZj73LenlHPPeIaje-JvM6W_ne-laDJfTjS8lhCEgM_Nt-xq9Ll6_hqS1PPy0QA=w320-h240" title="Devon Crab and King Prawn Fishcakes" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Devon Crab and King Prawn Fishcakes</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The Red Lion has a good and varied drinks menu which includes cocktails, a gin bar and a nice selection of draught beers along with the usual non alcoholic options.</div><div style="text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSh-_HaryU2NEAzkA0tVtzc5O8xV9VN7AJ6cJJuvSOMC8XnTWIrD0fx0xtxJRcabDsqqfz6-olp_3O_grKXc2Apq05Rom5HAs8linJZrm1Ob3h-LfvRE6ZouGYMmOjg0vYdWGgxfzVNafo78lpNrlivx05m7FAHSkAgIFlJchxOpYHWTxC1ihT3KJ2FQ=s4618" style="margin-left: auto; margin-right: auto;"><img alt="Diablo Pizza made with hand-stretched dough" border="0" data-original-height="3464" data-original-width="4618" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSh-_HaryU2NEAzkA0tVtzc5O8xV9VN7AJ6cJJuvSOMC8XnTWIrD0fx0xtxJRcabDsqqfz6-olp_3O_grKXc2Apq05Rom5HAs8linJZrm1Ob3h-LfvRE6ZouGYMmOjg0vYdWGgxfzVNafo78lpNrlivx05m7FAHSkAgIFlJchxOpYHWTxC1ihT3KJ2FQ=w320-h240" title="Diablo Pizza made with hand-stretched dough" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Diablo Pizza made with hand-stretched dough</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbliHiFDl6RQDh1wrkjSgz-i0sAo4SSTt7l9L5QtV74VDC4YR-8sdMTosNvQCnr77nXzbgVhfjILK_e90hYjAu1SjwxVd8mKtF4TuJxMgTyPUM8M9ZUnLk2rOLXKjMGwkTwUU_LwnMM1pj4T7Aou-RRLaQ7pzydHwZDie7ZP2lulfuEVuwT_cW814mBw=s4213" style="margin-left: auto; margin-right: auto;"><img alt="Asian style Crispy Duck Salad" border="0" data-original-height="3840" data-original-width="4213" height="292" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbliHiFDl6RQDh1wrkjSgz-i0sAo4SSTt7l9L5QtV74VDC4YR-8sdMTosNvQCnr77nXzbgVhfjILK_e90hYjAu1SjwxVd8mKtF4TuJxMgTyPUM8M9ZUnLk2rOLXKjMGwkTwUU_LwnMM1pj4T7Aou-RRLaQ7pzydHwZDie7ZP2lulfuEVuwT_cW814mBw=w320-h292" title="Asian style Crispy Duck Salad" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Asian style Crispy Duck Salad</td></tr></tbody></table><div style="text-align: center;"><br /></div><div style="text-align: center;">All in all our dining experiences have far exceeded expectations, fresh seasonal produce, tasty combinations (the Asian style crispy duck salad was amazing), ok, all the dishes have been amazing to be honest. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">All the photographs included within this review are of the dishes we have been lucky enough to try, taken "as served" at the table. I have also tried the pan-fried king prawns with chilli and feta which was fantastic, sadly my photograph didn’t do it justice!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHYU0x-u0nwl-S2nXjqVwzfEOEPFQ1w5OIqh1uKllu7isVzhrLpKi44Up8IhDuk8U0SwxnZrp_0kkAcX-BDJ7wt9ii8Wtcdvct2pjjStwZMarFHt0icX1Hsj3F6VUFfuUQ5TGh0X_jG3JTQJBzkerAbAC8rhiSQscVsdmbY-GlS4toK23dI6NfBiXL2w=s4618" style="margin-left: 1em; margin-right: 1em;"><img alt="Red Lion Handcross Interior" border="0" data-original-height="4618" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHYU0x-u0nwl-S2nXjqVwzfEOEPFQ1w5OIqh1uKllu7isVzhrLpKi44Up8IhDuk8U0SwxnZrp_0kkAcX-BDJ7wt9ii8Wtcdvct2pjjStwZMarFHt0icX1Hsj3F6VUFfuUQ5TGh0X_jG3JTQJBzkerAbAC8rhiSQscVsdmbY-GlS4toK23dI6NfBiXL2w=w240-h320" title="Red Lion Handcross Interior" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;">One of my favourite meals is a good roast dinner which sadly is hard to find so I am very much looking forward to trying a Sunday Roast at The Red Lion as the photographs look great! They also have a good selection on the children’s menu, including a spiced coconut chicken curry which I think our eldest would love.</div><div style="text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh65FCzQvnZXF9KZ4wRBhlsCPAWPIf9thBv-rL0wJXHqrNQuU7m0lgJEdk2tR4lJAosPv2otu9EFPiXSsoKLN6v5VRmaqKP2W6_KhE_5d88DyyGghoI90WmU9T8hsfvY-QPYv0ZopmR1tNJ5Nnsi_F-t18MGyZAkp7p-TTeXwDeUfU9XPpzByqGIXCbJw=s942" style="margin-left: auto; margin-right: auto;"><img alt="Salt and Szechuan Pepper Squid" border="0" data-original-height="942" data-original-width="702" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh65FCzQvnZXF9KZ4wRBhlsCPAWPIf9thBv-rL0wJXHqrNQuU7m0lgJEdk2tR4lJAosPv2otu9EFPiXSsoKLN6v5VRmaqKP2W6_KhE_5d88DyyGghoI90WmU9T8hsfvY-QPYv0ZopmR1tNJ5Nnsi_F-t18MGyZAkp7p-TTeXwDeUfU9XPpzByqGIXCbJw=w238-h320" title="Salt and Szechuan Pepper Squid" width="238" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salt and Szechuan Pepper Squid</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhj7HmNXeO_Tj5g02xUtUvCtfqxPi99FEvI5mos0ftXHSIEd6dUvlQ9_OhcwCjrWdM8LQx8TYMxaBosJd_QoWJNsvCdOC7JMSx5bTK8vtaOaBG6dPHAWTQiWLqYzCFST6XeWlCEKylRdY7iF1yvsW6QYEq_hE8C6L97J_8UMPXXUxCCoiIazc5I_sXycQ=s894" style="margin-left: auto; margin-right: auto;"><img alt="Maple Glazed Rotisserie Pork Belly" border="0" data-original-height="894" data-original-width="843" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhj7HmNXeO_Tj5g02xUtUvCtfqxPi99FEvI5mos0ftXHSIEd6dUvlQ9_OhcwCjrWdM8LQx8TYMxaBosJd_QoWJNsvCdOC7JMSx5bTK8vtaOaBG6dPHAWTQiWLqYzCFST6XeWlCEKylRdY7iF1yvsW6QYEq_hE8C6L97J_8UMPXXUxCCoiIazc5I_sXycQ=w302-h320" title="Maple Glazed Rotisserie Pork Belly" width="302" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Maple Glazed Rotisserie Pork Belly<br /><br /></td></tr></tbody></table><div style="text-align: center;">I think we have found our new favourite local pub, 10 minutes from where we live, good location, ample parking (don’t forget to register your car details when visiting), lovely looking establishment, fantastic food, not badly priced for what you are getting and a friendly warm service, we are very much looking forward to many more visits to come. There is also a nice looking butchers shop directly across the street which I must try!</div><div style="text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZUyXnwXVK4wvZ5jS68RgyRNBtqV_QjIFImOh1myOoaobIOkNYgz2CTs2P5iF6wlIS_oP-WHL3nN1OYWQboM2IWx_vIuFFGJW4SV36owlqsNn8oSGP3XNgTY82EtlwHNV9Ff-WF_v3EWvAqmITx3Vhk4tsamrMru9Wzvbr724o113QnDjPIYaWcsCMIw=s812" style="margin-left: auto; margin-right: auto;"><img alt="Buttermilk Chicken Somerset Brie and Bacon Pie" border="0" data-original-height="659" data-original-width="812" height="260" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZUyXnwXVK4wvZ5jS68RgyRNBtqV_QjIFImOh1myOoaobIOkNYgz2CTs2P5iF6wlIS_oP-WHL3nN1OYWQboM2IWx_vIuFFGJW4SV36owlqsNn8oSGP3XNgTY82EtlwHNV9Ff-WF_v3EWvAqmITx3Vhk4tsamrMru9Wzvbr724o113QnDjPIYaWcsCMIw=w320-h260" title="Buttermilk Chicken Somerset Brie and Bacon Pie" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Buttermilk Chicken Somerset Brie and Bacon Pie<br /></td></tr></tbody></table><div style="text-align: center;"><br /></div><div style="text-align: center;">Become a friend of <a href="https://www.redlionhandcross.co.uk/" target="_blank">The Red Lion Handcross</a> by signing up online to receive exclusive news, offers and promotional updates. We have already enjoyed half price mains, complimentary starters and a bottle of Prosecco for my husband’s birthday. </div></div><div style="text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgDWnJYCturblj4bC7AlJqSLEr-ZtvuwRuuEJGVyXae9GQ4A1z54OTPmFCYkcxrN898XyTgk6UDWZHMYBjyJQu5wixh9MHZdbbypjTUoV_PaNbNml57lWcBwd6Z2gf9P2haE3u5kr2q6vpEgCU0kZJYownaEh-7F8GNY27sp0RDbgswSOE0_6qK1UPUkg=s817" style="margin-left: auto; margin-right: auto;"><img alt="Tomato and Basil Linguine" border="0" data-original-height="668" data-original-width="817" height="262" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDWnJYCturblj4bC7AlJqSLEr-ZtvuwRuuEJGVyXae9GQ4A1z54OTPmFCYkcxrN898XyTgk6UDWZHMYBjyJQu5wixh9MHZdbbypjTUoV_PaNbNml57lWcBwd6Z2gf9P2haE3u5kr2q6vpEgCU0kZJYownaEh-7F8GNY27sp0RDbgswSOE0_6qK1UPUkg=w320-h262" title="Tomato and Basil Linguine" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tomato and Basil Linguine</td></tr></tbody></table><br /><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0Handcross, Haywards Heath RH17, UK51.054159 -0.19856722.743925163821153 -35.354817 79.364392836178837 34.957683tag:blogger.com,1999:blog-3341789939518242832.post-56778692684669518362021-11-29T18:42:00.003+01:002021-11-29T18:42:38.327+01:00Tomato Wizardry In a Bottle!<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSONNwMqLfJis0KHGroY3Y7HcPEy_juYkOe_dzTkpAyGPQe7ogtkiFVfqGrDv1sq1QV8HZUSR2Px_a72soY-XVRohksffaM7jAqfxvOqkoxSYuqoPbbVfWUuup5f_WbPzC7yfImaMlkrg7/s952/Tongue+in+Peat+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Tongue in Peat" border="0" data-original-height="952" data-original-width="456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSONNwMqLfJis0KHGroY3Y7HcPEy_juYkOe_dzTkpAyGPQe7ogtkiFVfqGrDv1sq1QV8HZUSR2Px_a72soY-XVRohksffaM7jAqfxvOqkoxSYuqoPbbVfWUuup5f_WbPzC7yfImaMlkrg7/w153-h320/Tongue+in+Peat+5.jpg" title="Tongue in Peat" width="153" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: start;">Tongue in Peat</span></td></tr></tbody></table><br /></p><div>You say tomato I say….what the heck! Tongue in Peat is one of only a few smoked tomato juices that are made, it however can boldly claim to be the only one that is peat smoked, with peat from the Scottish Island of Islay which they found imparted notes of tangy smoked sea salt!</div><div><div><br /></div><div>Tongue in Peat is proudly made in Scotland by less than 12 people, making 5,000 bottles per batch, the tomatoes are hand chopped to ensure maximum surface is exposed to the peat fires! It definitely sounds like a lot of love goes into the whole process.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JNcx0mzl2vVtu74p0xNkbl80oycEHXkFTz1KlVR0ap2kfn_AOg_XYfQoeAW1l3BHPOzIZQ1JS3VJsk5jsZJ9r11nwjikO8VwQlEPLzhVYX8rU3Fwyd-g2pu6zc3iSN9NXIPM3L9HjVoA/s960/Tongue+in+Peat+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Tongue in Peat" border="0" data-original-height="890" data-original-width="960" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JNcx0mzl2vVtu74p0xNkbl80oycEHXkFTz1KlVR0ap2kfn_AOg_XYfQoeAW1l3BHPOzIZQ1JS3VJsk5jsZJ9r11nwjikO8VwQlEPLzhVYX8rU3Fwyd-g2pu6zc3iSN9NXIPM3L9HjVoA/w320-h297/Tongue+in+Peat+4.jpg" title="Tongue in Peat" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tongue in Peat </td></tr></tbody></table><div style="text-align: center;"><br /></div><div>Well, on to the smoked tomato juice itself, I love the label on the bottle, this is what drew me in, it certainly peaked my curiosity and being a lover of tomato juice I was keen to give this a go and the lovely people at Tongue In Peat kindly sent me a bottle to sample. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qrzpUSAoHJFxi7QcrHDk_63kftrWnspmHpQiLzVef2G9bOufWLo8-MdoT9MsWtkQF12bgT8Tte0pD6r6zDz6kgRl5t2J391Bbe0hMeqIT-XojsgfkIveiOWQtETg-l4m7FWOqakjHxVj/s960/Tongue+in+Peat+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Tongue in Peat" border="0" data-original-height="960" data-original-width="809" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qrzpUSAoHJFxi7QcrHDk_63kftrWnspmHpQiLzVef2G9bOufWLo8-MdoT9MsWtkQF12bgT8Tte0pD6r6zDz6kgRl5t2J391Bbe0hMeqIT-XojsgfkIveiOWQtETg-l4m7FWOqakjHxVj/w270-h320/Tongue+in+Peat+3.jpg" title="Tongue in Peat" width="270" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tongue in Peat</td></tr></tbody></table><div style="text-align: center;"><br /></div><div>What can I say, from the moment you open the bottle you are hit by the smokey earthy aroma - now on to the taste. For my Bloody Mary I poured a shot of vodka into a tall glass, topped up with the tomato juice, few glugs of Worcestershire sauce, a good few shakes of Tabasco sauce, few grinds of cracked black pepper and some ice, I then garnished with the obligatory stick of celery to which I also added some jalapeño stuffed olives and a slice of crispy bacon, hoping to give an additional hit of saltiness, which it did! </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhWoHfzs8RYS1btvVqPFQrG9LO4HLUB2S6oOX9RJyRoUzmV7txSSaUNT3cfJRchcZhLyjc-cAcNeJBvPg3gyZaxC0v1AznjjOgG1RFzOwZgeAliR4yozWOkM6xSs1SVOX74d1q0kk-JP5/s907/Tongue+in+Peat+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Tongue in Peat" border="0" data-original-height="907" data-original-width="675" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhWoHfzs8RYS1btvVqPFQrG9LO4HLUB2S6oOX9RJyRoUzmV7txSSaUNT3cfJRchcZhLyjc-cAcNeJBvPg3gyZaxC0v1AznjjOgG1RFzOwZgeAliR4yozWOkM6xSs1SVOX74d1q0kk-JP5/w238-h320/Tongue+in+Peat+2.jpg" title="Tongue in Peat" width="238" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tongue in Peat</td></tr></tbody></table><div style="text-align: center;"><br /></div><div>I have to say both the aroma and the taste gave you a double whammy of earthy smokiness which I loved. This is definitely a different take on tomato juice and yes it won’t be to everyone’s liking but it was to mine so all good. A truly artisan product and one I am so glad to have stumbled across, give it a go, I dare you! If you do, let me know what you think and also how you had yours.</div><div><br /></div><div>Visit them at <a href="http://www.tongueinpeat.com">www.tongueinpeat.com</a> to obtain further info and place an order.</div></div><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-61582350859602093152021-11-24T12:02:00.001+01:002021-11-24T12:02:14.102+01:00Curried Squash Soup<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupwEmYf_53ga4HMHu9W3hjwAFxFuD1wB-lfceLw5WHHdp-IlXba_MUt8ZmCEiGI82bvdOJrZfgmjIa32yaywaqrBe8S-ioF-ZVLHsWMEMxPZrsmZW1Slhlvp3io6OARORKqj7ZnpfoocE/s1910/Curried+Squash+Soup+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Curried Squash Soup" border="0" data-original-height="1259" data-original-width="1910" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupwEmYf_53ga4HMHu9W3hjwAFxFuD1wB-lfceLw5WHHdp-IlXba_MUt8ZmCEiGI82bvdOJrZfgmjIa32yaywaqrBe8S-ioF-ZVLHsWMEMxPZrsmZW1Slhlvp3io6OARORKqj7ZnpfoocE/w320-h211/Curried+Squash+Soup+3.jpg" title="Curried Squash Soup" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Curried Squash Soup</td></tr></tbody></table><br /></p><div><ul style="text-align: left;"><li>1 large squash, peeled and cut into chunks</li><li>900ml vegetable stock</li><li>1/2 can of coconut milk</li><li>1 tbsp Penang curry paste</li><li>1/2 small red chilli, deseeded and finely chopped</li><li>Small handful Thai Basil</li><li>Couple tablespoons of vegetable oil</li><li>Salt and pepper</li></ul></div><div><div><br /></div><div>Preheat your oven to 180 degrees. Line a baking tray with foil and cover with the chopped squash. Drizzle the vegetable oil over the squash and season with salt and pepper before roasting in the oven for around 20 minutes or until the squash is somewhat charred and has softened, then remove from the oven and set aside.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ijWwCUfyqvrqsSUw5JGmKKv8aQRgF3JHov-UPe2EUN7kknnpa_dVQJzqAWcMbSjK7EQW1FPaZJq0Wyjc7NEYJ7LnuMDPf_v2niL0i-YoWFQxf9AGsSvcyqzhgsrWifQDg0iv_XHIoOko/s1920/Curried+Squash+Soup+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1301" data-original-width="1920" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ijWwCUfyqvrqsSUw5JGmKKv8aQRgF3JHov-UPe2EUN7kknnpa_dVQJzqAWcMbSjK7EQW1FPaZJq0Wyjc7NEYJ7LnuMDPf_v2niL0i-YoWFQxf9AGsSvcyqzhgsrWifQDg0iv_XHIoOko/s320/Curried+Squash+Soup+2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chopped squash</td></tr></tbody></table><div style="text-align: center;"><br /></div><div><br /></div><div>Heat the curry paste in a large pan with some of the chopped chilli, once the aromas and oils are released add the coconut milk and stir until mixed through before adding the squash, stir again to coat the squash then add the vegetable stock and most of the Thai Basil (reserve some along with the chilli to garnish), stir and allow to simmer for around 30 minutes, skimming off any foam at the end of cooking. Remove from the heat and blitz with a stick blender until you have a smooth consistency. Serve and garnish with some of the reserved Basil and chilli.</div><div><br /></div><div>This soup is perfect for this time of year, nice and warming and packed full of flavour. If you prefer a milder soup then leave out the chilli and add more coconut milk to make it creamier. I used up 3 small squash left over from Halloween and this made enough for 4 large bowls of soup. The great thing with this soup is you can use any curry paste that you like or that you have to hand so ideal to use up anything you have in your cupboard.</div><div><br /></div><div>Mark’s top tip - The skin of the squash is quite tough however a vegetable peeler is ideal to remove the skin!</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmECJkbDk65MTbRdI7JTQgQYO1egOyB432J8usP1WDURQl-DefEe1OM0kkqIZvlyzI9HuZy2f8Dgbic38ypvx2j2Y5jd7pj2GSLGdG7na6AzA2AsXEr3ioF0RB-RGjpfCW3t0hUe-pAGa/s1806/Curried+Squash+Soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1806" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmECJkbDk65MTbRdI7JTQgQYO1egOyB432J8usP1WDURQl-DefEe1OM0kkqIZvlyzI9HuZy2f8Dgbic38ypvx2j2Y5jd7pj2GSLGdG7na6AzA2AsXEr3ioF0RB-RGjpfCW3t0hUe-pAGa/s320/Curried+Squash+Soup+1.jpg" width="320" /></a></div><br /><div style="text-align: center;"><br /></div><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-75094861607303243052021-08-21T14:37:00.002+02:002021-08-21T14:38:10.056+02:00Sticky Chorizo Burritos<p style="text-align: center;"> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_M2mlsTuFjutlOR0GPihSKsM3VIJM6my9I4oMXIjacf34j57-GM0avA9LfaLeFef0upQjZq3DUQTJgKBoz6SMzkmrD7buQbgMhLLFo_pen0gSE8tEis5SKclT50SQlRNpr_BN3Imy4Mj/s721/Sticky+chorizo+burritos.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Sticky chorizo burritos" border="0" data-original-height="720" data-original-width="721" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_M2mlsTuFjutlOR0GPihSKsM3VIJM6my9I4oMXIjacf34j57-GM0avA9LfaLeFef0upQjZq3DUQTJgKBoz6SMzkmrD7buQbgMhLLFo_pen0gSE8tEis5SKclT50SQlRNpr_BN3Imy4Mj/w320-h320/Sticky+chorizo+burritos.jpg" title="Sticky chorizo burritos" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sticky chorizo burritos</td></tr></tbody></table><br /><p></p><div><ul style="text-align: left;"><li>6 medium cooking chorizo</li><li>4 teaspoons maple syrup</li><li>4 tablespoons bbq sauce</li><li>3 large warmed tortillas</li><li>Tablespoon finely chopped coriander</li><li>Small tub of guacamole</li><li>Small tub of sour cream</li><li>Microwaveable pouch of black beans</li><li>Large handful of grated cheese</li></ul><div><br /></div>For the rice<br /><ul style="text-align: left;"><li>60g unsalted butter</li><li>2 large garlic cloves, minced</li><li>225g cherry tomatoes (charred)</li><li>1/2 teaspoon dried oregano</li><li>1 teaspoon sea salt</li><li>1 teaspoon medium chilli powder</li><li>250g washed basmati rice.</li></ul></div><div><div><br /></div><div>Method:</div><div>Start this dish by making the rice. Melt half of your butter in a large saucepan over a medium heat. Add the onion, garlic and 2 tablespoons of water and stir well. Reduce to a low heat and cook for around 10 minutes, until the garlic and onions are softened (not browned). Put the onion mixture into a blender, add 250ml of water, the cherry tomatoes, oregano, salt and chilli powder and blend until smooth.</div><div><br /></div><div>Melt the remaining butter in the saucepan over a medium heat, add the rice and stir for around 2 minutes until coated then stir in the chilli-tomato mixture. Bring to the boil then turn the heat to the lowest setting, cover the pan with a lid and cook for 15-20 minutes until the rice is tender. Turn off the heat and leave to rest for 5 minutes before fluffing with a fork.</div><div><br /></div><div>Whilst the rice is cooking, preheat your oven to 180 degrees. Place the sausages on a roasting tray (line with foil, you will thank me later), brush all over with the maple syrup and roast in the oven for 15 minutes, turning halfway through then coat the sausages in the bbq sauce and return to the oven for a further 10-15 minutes. Once cooked slice the chorizo into bite sized pieces.</div><div><br /></div><div>Onto each of your tortillas spoon some rice down the middle, put some of the cooked black beans alongside the rice, top with two of the chopped sausages, sour cream, guacamole and a sprinkle of coriander and some cheese, roll tightly and enjoy. If you prefer more heat add some hot sauce to your burrito before rolling. We really enjoyed this dish, next time I will add some home made pineapple salsa to add another flavour dimension.</div><div><br /></div><div>Mark’s top cheat - If you are pushed for time, buy a pouch of microwaveable Mexican style rice and use instead of making up the rice as above. </div></div><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com1tag:blogger.com,1999:blog-3341789939518242832.post-40377061636556616082021-07-21T08:44:00.004+02:002021-07-21T08:59:08.484+02:00Sweet and sour chicken<p style="text-align: center;"> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_apXn0k6nTPqZlo5WqSk5yRK25jlh5QGtKK2ZjHBlfMB-EcORkDqLm4C2IPkQSUO6JjKuPviuNn7jcUEVPx32Flp3E2WktRMEctUcH-deICWj07DfsmhD6vdAXTV3x3nlnJiWYKxUUqGW/s1306/Sweet+and+sour+chicken+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Sweet and sour chicken" border="0" data-original-height="1306" data-original-width="1306" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_apXn0k6nTPqZlo5WqSk5yRK25jlh5QGtKK2ZjHBlfMB-EcORkDqLm4C2IPkQSUO6JjKuPviuNn7jcUEVPx32Flp3E2WktRMEctUcH-deICWj07DfsmhD6vdAXTV3x3nlnJiWYKxUUqGW/w320-h320/Sweet+and+sour+chicken+2.jpg" title="Sweet and sour chicken" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sweet and sour chicken</td></tr></tbody></table><br /><p></p><div><ul style="text-align: left;"><li>4 chicken breasts, cubed</li><li>Garlic salt</li><li>1/2 tsp amchoor (dried mango powder)</li><li>Cornflour</li><li>Rapeseed oil</li><li>100g sugar</li><li>125ml vinegar</li><li>4 tbsp ketchup</li><li>2 tbsp hot sauce</li><li>1 tbsp dark soy sauce</li><li>65ml orange juice</li><li>Salt and freshly ground black pepper</li></ul></div><div><div><br /></div><div><b>Method</b></div><div>Preheat the oven to 175 degrees. Line a baking tray with baking paper or foil (trust me, you will be glad you did otherwise washing up becomes a real chore!). Place your chicken pieces onto a plate and sprinkle with garlic salt (to taste) and the amchoor powder and set aside. Heat your oil in a large frying pan (about 1” deep), keep at a medium heat whilst you roll your chicken pieces in the cornflour (shake off any excess) and then fry for 4-5 minutes until lightly browned all over, once cooked remove from the pan and leave to one side.</div><div><br /></div><div>Mix together the sugar, vinegar, hot sauce, ketchup, soy sauce and orange juice, season with a pinch of salt and a few grinds of pepper in a saucepan. Heat this on a medium heat until the sugar has dissolved.</div><div><br /></div><div>Lay the chicken out on the baking tray and pour over the sauce. Bake this in the oven for an hour (turning every 20 minutes) until browned and crispy and serve, it’s as simple as that.</div><div><br /></div><div><br /></div><div>I served this with some rice and an assortment of Chinese appetisers which went down really well. Trust me, once you have made this dish you will never buy store bought or takeaway again, it is so good. Whilst the sauce contains chilli sauce it isn’t actually that hot, the orange juice evens out any heat. The amchoor powder is readily available at most ethnic supermarkets, that said I haven’t tried the recipe without so I can’t say exactly what flavour it brings to this dish so you may be ok without if you can get hold of it.</div><div><br /></div><div><br /></div><div>Mark’s top tip - To change this up and turn it into chilli chicken chop up some fresh chillies and scatter over the chicken after you have poured on the sauce, that will give a real kick to the dish.</div></div><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-53122070428981894862021-07-03T15:15:00.001+02:002021-07-03T15:15:11.082+02:00Eat them to defeat them Carbonara<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_n_R87lI6_MCTkz_iK0cgb7jooKNLeS_eqII7zFzSLuO5HRpTIBzMXI9iQIDVQsxKtV1wnuNeCqlzvIfvUkeAWWReNtG3m_WV6i8n46EeywxXKGeEhZ2On7HBHiSog_Xi6xpaDdrAuHy8/s640/Eat+them+to+defeat+them+carbonara.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Eat them to defeat them carbonara" border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_n_R87lI6_MCTkz_iK0cgb7jooKNLeS_eqII7zFzSLuO5HRpTIBzMXI9iQIDVQsxKtV1wnuNeCqlzvIfvUkeAWWReNtG3m_WV6i8n46EeywxXKGeEhZ2On7HBHiSog_Xi6xpaDdrAuHy8/w320-h320/Eat+them+to+defeat+them+carbonara.jpg" title="Eat them to defeat them carbonara" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Eat them to defeat them Carbonara</td></tr></tbody></table><br /></p><p></p><ul style="text-align: left;"><li>Handful of tender stem broccoli</li><li>Fusilli pasta 350g (varies on how hungry you are)</li><li>200g cubed pancetta</li><li>Handful of chopped Chorizo</li><li>50g grated Parmesan cheese</li><li>4 egg yolks</li><li>Large handful of sweetcorn</li><li>Large handful of peas</li><li>Black pepper</li><li>Salt</li></ul><p></p><p>Bring a large saucepan of salted water to the boil, add the trimmed broccoli and simmer for 3 minutes, remove the broccoli and set aside to cool down. Once cooled, chop into small pieces. Leave the water in the pan as we will use this to cook the pasta in.</p><p>Bring your saucepan of water back to the boil and cook your pasta according to packet instructions, add the peas and sweetcorn (frozen is best). Whilst the pasta is cooking place a large frying pan over a medium heat and add the pancetta and chorizo, they will release their own oils so no need to add oil to the pan. Lower the heat and continue to fry until crispy.</p><p>Once the pasta is cooked, drain (reserve some of the liquid) and then add the pasta to the frying pan, stir well to ensure the pasta soaks up the oils from the pancetta and chorizo. Remove the pan from the heat, add about 3/4 cup of the reserved water and the egg yolks and stir to create a creamy sauce. Stir in the broccoli , season with pepper and then sprinkle over the grated Parmesan and serve!</p><p>This is a great recipe to include a variety of veggies in and certainly inline with the schools, the kids are definitely eating them to defeat them with this recipe. If you want to keep to a vegetarian dish omit the meats and add more veggies to the mix, the more the merrier.</p><p>The kids both loved this dish and it got two thumbs up from them both, hope you enjoy as much as they did.</p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-4598827085140936132021-05-22T16:01:00.005+02:002021-05-22T16:01:47.878+02:00Chicken and chorizo tostadas<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWdNaVTW0b3qix066KGWaSRL_5KxHuHQa5H-nLeHOE-vrYN_2-YBxAXEotXXUZ8xBgaheuzuO0N9iHu0-DCAiTkIZd3nEjL3nrTsm9mu52XvUi7WqNXthwOtnxKqTxzE1HF3sy79KkT6N/s1187/Chicken+and+chorizo+tostadas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chicken and chorizo tostadas" border="0" data-original-height="1187" data-original-width="1187" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWdNaVTW0b3qix066KGWaSRL_5KxHuHQa5H-nLeHOE-vrYN_2-YBxAXEotXXUZ8xBgaheuzuO0N9iHu0-DCAiTkIZd3nEjL3nrTsm9mu52XvUi7WqNXthwOtnxKqTxzE1HF3sy79KkT6N/w320-h320/Chicken+and+chorizo+tostadas.jpg" title="Chicken and chorizo tostadas" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken and chorizo tostadas</td></tr></tbody></table><br /></p><p></p><ul style="text-align: left;"><li>Chicken breast cut into bite sized chunks</li><li>Chorizo sliced and cut into quarters</li><li>Small flour tortillas</li><li>Radishes, thinly sliced</li><li>Diced herbed potatoes (most supermarkets sell these frozen)</li><li>Fried eggs</li><li>Avocado</li><li>Red onion, finely diced</li><li>1 tomato, deseeded and cut into small pieces</li><li>Handful of chopped coriander</li><li>Hot sauce</li><li>Salsa verde</li><li>Lime</li><li>Rapeseed oil</li></ul><p></p><p>I haven’t been precise with most of the ingredients as it depends on how many people you are cooking for, I made enough for 6 tostadas so I used half a chorizo ring and two chicken breasts, obviously increase/decrease depending on how many you are feeding.</p><p>Firstly we want to make up some <a href="http://www.amouthfulofmark.com/2015/05/kankun-spicy-guacamole-kankun-chipotle.html" target="_blank">pico de gallo</a> to accompany the dish, put the diced onion and tomato into a bowl, the juice of half a lime a splash of hot sauce and half the chopped coriander, stir through and leave to one side.</p><p>Cook your potatoes according to packet instructions, usually this takes 20 minutes. Once they go into the oven, heat the rapeseed oil in a large frying pan (enough to cover the base of the pan and deep enough to cover a tortilla). Once hot, fry each tortilla until they brown slightly then place in tin foil and leave to one side. Once the tortillas are done, drain away most of the oil and add the chicken and chorizo and fry until the chicken is cooked through (not much oil is required as the chorizo will release plenty of oil during cooking). I haven’t added any seasoning to the chicken as you will get plenty of flavour from the chorizo oil however you can add some spices if you wish. </p><p>Once the chicken and chorizo is cooked, remove from the pan and place onto some kitchen roll to soak up any excess oil. Then crack your eggs into the pan (one for two tostadas) and cook for several minutes until the whites are firm but the yolk remains runny. Whilst you are cooking the eggs you can assemble your tostadas. </p><p>Place two tortillas onto each plate, top with some of the cooked potato and the chicken and chorizo, top with a fried egg and garnish with the sliced radish with some pico de gallo on the side. Splash over as much hot sauce and salsa verde as you need, sprinkle over some of the remaining chopped coriander and get stuck in!</p><p>As you know, I am all for quick and simple recipes and this definitely fits the bill, packed with flavour and super tasty, hope you enjoy as much as we did. </p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-75514607503133665842021-05-09T15:27:00.005+02:002021-05-09T15:27:52.655+02:00Pork Vindaloo<p style="text-align: center;"> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-xbE8gcAZUL3lVCTvbw9bI8Jd70ztiXwJmconuh-MLcv7BZEjNwBg2FyVO5Akwb1ZtNtgkSLcUkUqF4Ti7YBtErp1oV_zffFoJ6n7AUDeEyLE6eUAgujF0BRULWu-x8YK4vMNbGLHn_X/s1236/Pork+Vindaloo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pork Vindaloo" border="0" data-original-height="1229" data-original-width="1236" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-xbE8gcAZUL3lVCTvbw9bI8Jd70ztiXwJmconuh-MLcv7BZEjNwBg2FyVO5Akwb1ZtNtgkSLcUkUqF4Ti7YBtErp1oV_zffFoJ6n7AUDeEyLE6eUAgujF0BRULWu-x8YK4vMNbGLHn_X/w320-h318/Pork+Vindaloo.jpg" title="Pork Vindaloo" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pork Vindaloo</td></tr></tbody></table><p></p><ul style="text-align: left;"><li>800g diced pork</li><li>3 tbsp rapeseed oil</li><li>2 cloves of garlic, thinly sliced</li><li>1 tsp brown mustard</li><li>10 curry leaves (preferably fresh)</li><li>2 brown onions, finely chopped</li><li>2 tomatoes, deseeded and finely chopped</li><li>1 tsp chilli powder</li><li>2 bay leaves</li><li>Large pinch of salt</li></ul><p></p><p>For the marinade</p><p></p><ul style="text-align: left;"><li>1 tsp chilli powder</li><li>1 tbsp ground black pepper</li><li>1 1/2 tbsp ground cumin</li><li>1 1/2 ground coriander</li><li>1/2 tsp ground fenugreek</li><li>1/2 tsp ground cloves</li><li>1/2 tsp ground turmeric</li><li>3/4 tsp ground cinnamon</li><li>1/2 tsp ground cardamom</li><li>4 green chillies, finely chopped (remove seeds for less heat)</li><li>5 tbsp red wine vinegar</li><li>2 tbsp soft brown sugar</li><li>1 tbsp tamarind paste</li><li>3 tbsp mixed garlic and ginger paste</li></ul><p></p><p><b>Method:</b></p><p>Firstly for this recipe we start with the marinade. Place all the marinade ingredients into a large bowl and stir until you have a smooth paste. Add the pork and mix well until coated. Cover and leave the pork to marinate in the fridge for at least an hour (preferably overnight).</p><p>When you are ready to cook, heat the oil in a small saucepan over a low heat, add the garlic and allow to cook for around 20 minutes, make sure you don’t let the garlic burn! Transfer the garlic to a plate and set aside, add a splash more oil, turn the heat up and add the mustard seeds, when they start to pop add the curry leaves and fry for 30 seconds or so before adding the chopped onion. Turn the heat down and fry for 10 minutes or until the onions are soft and translucent. Add the tomatoes, chilli powder, bay leaves and the pork (with all the marinade), stir well before emptying the mixture into a large casserole dish then pour in just enough water to cover the pork. Place the casserole dish into a preheated oven (160 degrees) and cook for at least 2 hours or until the pork is tender. I would recommend you check the dish after each hour just to ensure more water is required.</p><p>When the pork is cooked, check for seasoning, adding salt if required, stir in the garlic and serve. We had this with the usual rice, dips, chutney and naans. </p><p>There is a great flavour to this dish, nice bit of heat but not enough to make you reach for the water, one I will definitely be making again.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAowcCvVImoVK8iMntU2_yksvewxnUIhKn1ELIPcucYOILROKCdIDdmw2QyJGlJevaLJEZpEJqyVF39ALGJc_LxW0ke7ET1PBqbUB5TxgDvpdMSaEqQSoNGd0hQwhCJmVl8No3a2kq0zS/s1920/Pork+Vindaloo+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pork Vindaloo" border="0" data-original-height="1920" data-original-width="1731" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAowcCvVImoVK8iMntU2_yksvewxnUIhKn1ELIPcucYOILROKCdIDdmw2QyJGlJevaLJEZpEJqyVF39ALGJc_LxW0ke7ET1PBqbUB5TxgDvpdMSaEqQSoNGd0hQwhCJmVl8No3a2kq0zS/w288-h320/Pork+Vindaloo+2.jpg" title="Pork Vindaloo" width="288" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pork Vindaloo</td></tr></tbody></table><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-12619397577208480112021-04-28T10:51:00.004+02:002021-04-28T10:54:15.245+02:00Mostro Pizza Review<p style="text-align: center;"> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmo0vsD72_KATOeKnF3KLb7Fs_l6bXMuU41nmfncUWyJx2MU06Xh-Wd9JW6_hwbRS-SPH26dt6dF4siQ820eEn1HY78xC1YV7El9fucYAjgGlImyG0YGzxXJiYKjCai9VH2sTPpZfJ5Q3/s1920/Mostro+Pizza+4.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mostro Pizza" border="0" data-original-height="1440" data-original-width="1920" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmo0vsD72_KATOeKnF3KLb7Fs_l6bXMuU41nmfncUWyJx2MU06Xh-Wd9JW6_hwbRS-SPH26dt6dF4siQ820eEn1HY78xC1YV7El9fucYAjgGlImyG0YGzxXJiYKjCai9VH2sTPpZfJ5Q3/w320-h240/Mostro+Pizza+4.jpg" title="Mostro Pizza" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mostro Pizza Chicken BBQ</td></tr></tbody></table><br /><p></p><div>There is a buzz around Crawley at the moment, Mostro Pizza has come to town, the worlds first takeaway that cooks your food outside your door.</div><div><div><br /></div><div>Mostro Pizza launched in January of this year serving the people of East Grinstead, they now have a second van and have come to Crawley, amidst much excitement. Such a fantastic concept, you book a 15 minute slot, a pizza van comes to your house and cooks you fresh pizza on your doorstep (not literally, they do use a pizza oven!) in 90 seconds, you don’t get much fresher than that!</div><div><br /></div><div>There are a great variety of pizza offerings including vegan options. We ordered La Mostro (The Monster), a tomato base with nduja sausage, pepperoni, red onion, mozzarella, fresh chilli and roquito peppers, we also opted for the pepperoni Classico, chicken bbq and a couple of the pizza breads, garlic, rosemary & mozzarella and Mostro chilli cheese.</div><div><br /></div><div>As well as the pizzas and pizza breads they also offer a selection of salads, gelato and soft drinks.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjOfEMPUT1VNRodLAsUAa3b68RqHBBgP-drrmFz6eJoyrOuc9Op32TfjJ7g8aX-Xi-y1DTWxw8Km4R6-swUBfsErhkQ-1SlgAl6jzWiMFBQudmD1VAhNlQ9myNTMGtKYsPUpVMmXwpbVP/s2048/IMG_20210421_182525.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mostro Pizza" border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjOfEMPUT1VNRodLAsUAa3b68RqHBBgP-drrmFz6eJoyrOuc9Op32TfjJ7g8aX-Xi-y1DTWxw8Km4R6-swUBfsErhkQ-1SlgAl6jzWiMFBQudmD1VAhNlQ9myNTMGtKYsPUpVMmXwpbVP/w320-h240/IMG_20210421_182525.jpg" title="Mostro Pizza" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Jonny and Dre of Mostro Pizza</span></td></tr></tbody></table><div style="text-align: center;"><br /></div><div>Bang on time, the Crawley van arrives with the lovely Jonny and Dre who were to prepare our food. They parked up on the driveway and opened the sides of the van to reveal the pizza oven and loads of little compartments containing all the ingredients. </div><div><br /></div><div style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUOOuHfHym2Y7hS_0QE2OYSmWS0AjxF3tP0dkQbbKYj-FTX5GURp-vTKkX2X6wO-PX7b2L95OYb8dYI_hDqNsbIevxWxtpQYOeXc81HqpTkw5BpwCfwIGn7Tv_LWJuF71Hj6aRl7iAYS-/s2048/IMG_20210421_182752.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mostro Pizza" border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUOOuHfHym2Y7hS_0QE2OYSmWS0AjxF3tP0dkQbbKYj-FTX5GURp-vTKkX2X6wO-PX7b2L95OYb8dYI_hDqNsbIevxWxtpQYOeXc81HqpTkw5BpwCfwIGn7Tv_LWJuF71Hj6aRl7iAYS-/w320-h240/IMG_20210421_182752.jpg" title="Mosrtro Pizza" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></div><div><br /></div><div>The pizza dough is pre measured so each portion is identical, Jonny and Dre then set about making our pizzas. We had the full show, they stretched the pizza by hand, bit of theatrics thrown in, the kids loved it (ok, so did we..)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Xfc8NC4XtfvhRlI1vAkTc6YpoEbdzyAm-ixkFPVWOqX5s-byMD-XHVFjMkGdg4fDHqL8Qp8NhHc-0QVXrVVkRBWlbB0_0v8eJBAg9f7N8MADXlp9ulrbGuNp6ojZF-jLEHD6Y-2N4DlS/s2048/IMG_20210421_182933.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Mostro Pizza" border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Xfc8NC4XtfvhRlI1vAkTc6YpoEbdzyAm-ixkFPVWOqX5s-byMD-XHVFjMkGdg4fDHqL8Qp8NhHc-0QVXrVVkRBWlbB0_0v8eJBAg9f7N8MADXlp9ulrbGuNp6ojZF-jLEHD6Y-2N4DlS/w320-h240/IMG_20210421_182933.jpg" title="Mostro Pizza" width="320" /></a></div><div style="text-align: center;"><br /></div><div><br /></div><div>They soon had the bases ready which they topped with their secret tomato sauce (I will do my best to get the recipe!) and then loaded them up with toppings. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG8dSeNiZCmdF6QKAibcdX7Af8czPbifyiRnoa44SMolI8Q3smO2AUI6QfEzyZzmei9wFWvF4o6sdIXeTqaYuNmSZZldmBYKviaHBKL1T8Qr9pRIEMj2Md6FVmlDO3xG2oiEyVWAG9_02/s2048/IMG_20210421_183144.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Mostro Pizza" border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG8dSeNiZCmdF6QKAibcdX7Af8czPbifyiRnoa44SMolI8Q3smO2AUI6QfEzyZzmei9wFWvF4o6sdIXeTqaYuNmSZZldmBYKviaHBKL1T8Qr9pRIEMj2Md6FVmlDO3xG2oiEyVWAG9_02/w320-h240/IMG_20210421_183144.jpg" title="Mostro Pizza" width="320" /></a></div><div style="text-align: center;"><br /></div><div>Each Pizza went onto the spade of doom (that’s what the kids named it) and was placed into the pizza oven, in no time at all (90 seconds to be precise) they were cooked to perfection. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPX7mGHCfvUldwU57yK6AkTfBIzY-nxtezBXSQ69I2Z7f1E-NT6RCLNVDlsrPdmQRVrDGwM7PqoWOycU22yHrsJzdN-dbgY0ZcnpE5JSWGAM4e7eu4CS_d8Mra2JmHCL49DwgQk4ztFnOY/s2048/IMG_20210421_183233.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPX7mGHCfvUldwU57yK6AkTfBIzY-nxtezBXSQ69I2Z7f1E-NT6RCLNVDlsrPdmQRVrDGwM7PqoWOycU22yHrsJzdN-dbgY0ZcnpE5JSWGAM4e7eu4CS_d8Mra2JmHCL49DwgQk4ztFnOY/s320/IMG_20210421_183233.jpg" width="320" /></a></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu0IGpMCvaUAEx8GBl8Mm6aJ7Vcja_FUEI4nv8e9GCkcROiFXdlhbjQnBEoVmu5DSABxsvub1myFt-9nFmTK-A6jDs9DeyL5MC4_QYFFBmdgNtNBMnNHJt5sWYvt-f0WhE3zziPmePPie/s2048/IMG_20210421_183334.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu0IGpMCvaUAEx8GBl8Mm6aJ7Vcja_FUEI4nv8e9GCkcROiFXdlhbjQnBEoVmu5DSABxsvub1myFt-9nFmTK-A6jDs9DeyL5MC4_QYFFBmdgNtNBMnNHJt5sWYvt-f0WhE3zziPmePPie/s320/IMG_20210421_183334.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hot and fresh from the oven!</td></tr></tbody></table><div style="text-align: center;"><br /></div><div>Jonny and Dre then made our pizza breads, boxed it all up and that was it, our order was ready! We bid our farewells and headed in to get stuck into a slice of what we now know is pizza heaven!</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5bStIa2X6rhn7FOqtPO7lhfpFKPaEH5jmc9IEKyl1AFY-lu9eLZ3dwpJRSVj70JHVcbNUXnCo3GuNNCxezROsznG7r1hfZqLN-Pf1TTcnYPavVgG9gWGz3pISPBGF1vznzcL80jwPO-S/s2048/IMG_20210421_184154_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5bStIa2X6rhn7FOqtPO7lhfpFKPaEH5jmc9IEKyl1AFY-lu9eLZ3dwpJRSVj70JHVcbNUXnCo3GuNNCxezROsznG7r1hfZqLN-Pf1TTcnYPavVgG9gWGz3pISPBGF1vznzcL80jwPO-S/s320/IMG_20210421_184154_1.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The finished products - all boxed and ready to eat!</td></tr></tbody></table><div style="text-align: center;"><br /></div><div> Don’t get me wrong, we have all enjoyed a takeaway pizza, but by the time it gets to you, whilst nice, it loses a little something in the journey to get to your door, no such worries with Mostro Pizza, it is as fresh as you can get. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbQ4fed_JX0Xy8XqJI6lWs5sXuuT3oOqqfNfyU0HGqhmSpYDgHc0Erc85crEb4nNaLO92VQbpHBjTN4QZGH-cdkQvJzpoUEE5JQ9lp-9w3FdattLNIM9QLRjNTQ-Etw3izXARh-iYoBpg/s1920/Mostro+Pizza+3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mostro Pizza" border="0" data-original-height="1440" data-original-width="1920" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbQ4fed_JX0Xy8XqJI6lWs5sXuuT3oOqqfNfyU0HGqhmSpYDgHc0Erc85crEb4nNaLO92VQbpHBjTN4QZGH-cdkQvJzpoUEE5JQ9lp-9w3FdattLNIM9QLRjNTQ-Etw3izXARh-iYoBpg/w320-h240/Mostro+Pizza+3.jpg" title="Mostro Pizza" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">La Mostro, made fresh on our drive!</td></tr></tbody></table><div style="text-align: center;"><br /></div><div> Not only did the pizza and pizza bread look great, they tasted great as well, the pizza was light, the blistered burnt bubbles just added to the flavour alongside the fantastic toppings, the pepperoni was a little spicy for our youngest but we loved it, nice little hit of heat. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZwrooxwJ3J3pMLIIawJvhoxl-banZSeAHL6M13biKBl2vZKKrdFmVdvGxj3pfD7wnbCrKYMDqJN-7omwStMvgz9wKpHX1qYv1xYUK7hv3iBuuCJc1EwZwF471GCwZ5KfurEHFp3SiXef/s1920/Mostro+Pizza+1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZwrooxwJ3J3pMLIIawJvhoxl-banZSeAHL6M13biKBl2vZKKrdFmVdvGxj3pfD7wnbCrKYMDqJN-7omwStMvgz9wKpHX1qYv1xYUK7hv3iBuuCJc1EwZwF471GCwZ5KfurEHFp3SiXef/s320/Mostro+Pizza+1.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our fresh pizza breads from Mostro Pizza</td></tr></tbody></table><div style="text-align: center;"><br /></div><div> Anyone who knows us knows we like a good kick of heat so definitely next time we will request extra chilli on our La Mostro and Mostro chilli cheese bread. The pizza breads were light and tasty but as a personal preference, I will see if we can get extra garlic next time, I like to know that if I were to run into a vampire, I would be able to see them off with my garlic breath!</div><div><br /></div><div>I have to say, I really think the future of the takeaway is here, fantastic concept, really great service and outstanding food all cooked to perfection on your doorstep, what more could you ask for! As well as cooking your food on your doorstep you can also arrange to book them for events, taste experiences and pizza making parties!</div><div><br /></div><div>Mostro Pizza deliver Wednesday to Sunday - 4pm till 9pm, minimum order only £20, book your slot at <a href="http://Mostropizza.co.uk">Mostropizza.co.uk</a></div><div><br /></div><div>I posed a few questions to the lovely guys at Mostro Pizza and this is what they had to say.</div></div><div><br /></div><div><div><b>Q: How did the name Mostro (monster) pizza come about?</b></div><div><br /></div><div>A: Mostro is Italian for Monster and that’s the feeling and image we wanted for the trucks when they are out on the road. To look distinctive, like something you haven’t seen before and for neighbours to be peeking out the door when we are in their road making and cooking pizzas. We wanted to tip our hat to the Italian inspiration of the Neapolitan style dough we make and Mostro Pizza had the right ring to it!</div><div><br /></div><div><b>Q: Launching during a pandemic, some might think it was a risky move, what made you do it then?</b></div><div><br /></div><div>A: Its fair to say that necessity is the Mother of Invention, we own a corporate catering business, supplying business lunches and catering large events and come March 2020 we lost 90% of our income. We had just imported an amazing pizza oven from Italy for a new contract we had just won. All of those events were cancelled overnight so we had to decide what to do with all this equipment we just purchased.</div><div><br /></div><div>We wanted to keep as many staff on the books as possible so thought about how we could create a COVID safe operation. Most Pizza trucks are big and you all stand inside for hours on end with poor ventilation, we didn’t want to have to ask staff to do that in the current climate. So we built a vehicle that you would access the oven and the prep area from the side so staff can maintain social distancing and are outside. The vehicle we have chosen is small enough to park on peoples drives and when we started making the pizzas we just new they were too good when served fresh from the oven. As soon as you put these type of pizzas in a box for 20 minutes they lose what makes them so special so the only way to deliver the best quality pizza is to take the oven to the customer!</div><div><br /></div><div>Of course it is a risk but one we were happy to take and so far the response we have had from our customers is overwhelming!</div><div><br /></div><div><b>Q: you have a good range of pizzas, are customers able to customise their pizza if they fancy something a little different?</b></div><div><br /></div><div>A: As our pizza are made fresh outside the customers home all you need to do is ask the chef to add a topping or take one off! We are developing a Mostro App will allow more flexibility for changing toppings as well.</div><div><br /></div><div><b>Q: What are your plans with the menu for the future, any chance we will see calzone or fresh pasta dishes served alongside the pizzas and sides you currently have?</b></div><div><br /></div><div>A: We have just tweaked the menu to offer more variety for sides, twists on the our garlic bread, using either pumpkin or truffle paste and added some new options for more traditionally popular pizzas such as a BBQ base and a slightly less spicy pepperoni! We are pizza specialists so no plans to add pasta options to these trucks…</div><div><br /></div><div><b>Q: What is the future for Mostro Pizza, any plans to perhaps open a restaurant or will you remain mobile with more pizza vans in the fleet?</b></div><div><br /></div><div>A: We feel that this is the Future of Takeaways, food prepared and cooked at the door to provide the best possible experience and meal to the customer. With the explosion in food delivery apps customers have more options and they might provide convenience but food made in ‘Dark Kitchens’ and then on a bike riders back for 20 minutes doesn’t put the customer first. The result is usually food that is warm rather than hot with so much single use plastic and packaging. We wanted to put the customer at the heart of our business so the plan is to build more trucks and expand our areas so we can bring the freshest and hottest pizzas to more neighbourhoods. The short term – over the next 2 months is covering the whole of Crawley from our initial launch in Pound Hill and Maidenbower. We would hope to bring on Franchise partners at some point to help us grow!</div><div><b><br /></b></div><div><b>Q: Having seen some videos you clearly know how to stretch the dough when making your pizzas, where did you learn your craft or is this something you learnt when deciding on this style of cuisine?</b></div><div><br /></div><div>A: The only way you become good at throwing and stretching pizza is practice! We spoke to a very experienced pizza chef to talk to us about dough and how to improve our skills which was invaluable, but at the end of the day it’s the time making 1000’s of pizzas that make Mostro Pizzas what they are. With an expanding team we are employing great pizza chefs who have the same passion we have for great ingredients made and cooked in the right way so our customers get not just amazing food but a great experience from the moment we arrive at their homes.</div></div><p style="text-align: center;"><a href="https://www.facebook.com/MostroPizzaUK/">https://www.facebook.com/MostroPizzaUK/</a></p><p style="text-align: center;"><a href="https://www.mostropizza.co.uk/">https://www.mostropizza.co.uk/</a></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-43090718226484623342021-03-13T12:54:00.003+01:002021-03-13T12:54:32.408+01:00Balti Dhal Fry<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6y83YCi2ynlF_-0pQPtQfoZnVFOK7cU3_05M1mXA3Vqsw6CUgb2swne5lgxjyc7-j9ZlCnjyrmfLW4flyuoiTBiPGguJDKPB2HoWYYolibEgCHnkvzditmfJ67KFh1jNzWJFic2eomdLo/s1112/Balti+Dhal+Fry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Balti Dhal Fry" border="0" data-original-height="1108" data-original-width="1112" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6y83YCi2ynlF_-0pQPtQfoZnVFOK7cU3_05M1mXA3Vqsw6CUgb2swne5lgxjyc7-j9ZlCnjyrmfLW4flyuoiTBiPGguJDKPB2HoWYYolibEgCHnkvzditmfJ67KFh1jNzWJFic2eomdLo/w320-h319/Balti+Dhal+Fry.jpg" title="Balti Dhal Fry" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Balti Dhal Fry</td></tr></tbody></table><br /></p><div><ul style="text-align: left;"><li>2 tbsp coconut oil</li><li>2 cloves</li><li>Cinnamon stick</li><li>2 chillies, finely chopped (remove the seeds for less heat)</li><li>1/2 brown onion, finely chopped</li><li>2 large tomatoes, seeds removed and diced</li><li>Handful of chopped coriander stalks</li><li>4 garlic cloves, minced</li><li>1 tsp chilli powder</li><li>1/2 tsp ground turmeric</li><li>1/2 tsp ground cumin</li><li>1/2 tsp ground coriander</li><li>200g of cooked chana dhal (refer to packet for instructions)</li><li>Salt and pepper to season</li><li>Finely chopped coriander leaves to garnish</li></ul></div><div><div><br /></div><div>For the tarka</div><div><ul style="text-align: left;"><li>2 tbsp ghee or rapeseed oil</li><li>3 dried chillies</li><li>1 tsp cumin seeds</li><li>Small pinch of asafoetida</li></ul></div><div><br /></div><div><b>Method</b></div><div>Melt the coconut oil in a saucepan. When hot, add the cloves and cinnamon stick and let them fry for 30 seconds before adding the chopped onion. Fry for 3 minutes until the onion softens then add the chillies, tomato, coriander stalks, garlic and spices, stir well before adding the cooked lentils, simmer over a low heat whilst you make the tarka.</div><div><br /></div><div>To make the tarka, heat the ghee or oil in a small pan. When hot add the chillies, cumin seeds and asafoetida and let it sizzle for 30 seconds before pouring over the dhal. Season with salt and pepper and a sprinkle of coriander.</div><div><br /></div><div>We enjoyed this dish alongside some basmati rice and chilli paneer with some spicy naan bread, it was so tasty, I hope you enjoy!</div></div>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com1tag:blogger.com,1999:blog-3341789939518242832.post-1321138701579887772021-03-06T14:28:00.004+01:002021-03-06T14:28:34.287+01:00Chicken Masala Curry<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyTRESaGDbgbntTiBC6jHK_ctaVpuvq6WW-51acL9rO-vxWEKPBs2fO9ZSjLzSgshuY6RRD5us-xe38fyUbYC7HJQxRNcFnI5ff8RMSK-TdQs3ASIo8M7eaibw5NS1TgYQV3Z5ojhGh-u/s1317/Chicken+masala+curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chicken Masala Curry" border="0" data-original-height="1315" data-original-width="1317" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiyTRESaGDbgbntTiBC6jHK_ctaVpuvq6WW-51acL9rO-vxWEKPBs2fO9ZSjLzSgshuY6RRD5us-xe38fyUbYC7HJQxRNcFnI5ff8RMSK-TdQs3ASIo8M7eaibw5NS1TgYQV3Z5ojhGh-u/w320-h320/Chicken+masala+curry.jpg" title="Chicken Masala Curry" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken Masala Curry</td></tr></tbody></table><br /></p><div><ul style="text-align: left;"><li>3 chicken breasts cut into chunks</li><li>3 tbsp rapeseed oil</li><li>1 tsp mustard seeds</li><li>1” piece of cinnamon</li><li>10 curry leaves (if you have them)</li><li>2 tbsp garlic and ginger paste</li><li>2 chillies, chopped finely</li><li>2 tbsp curry powder</li><li>3 tbsp tomato purée</li><li>400 ml base curry sauce (add link to recipe)</li><li>200ml coconut milk</li><li>2 tbsp light soy sauce</li><li>1 tsp garam masala</li><li>Handful of finely chopped coriander</li></ul></div><div><div><b>Method</b></div><div>Heat the oil in a large pan, when hot add the mustard seeds and cinnamon stick and fry until the mustard seeds start to pop, add the curry leaves (if you have them) and fry for 30 seconds or so. Mix in the garlic and ginger paste and fry for a couple of minutes until it starts to sizzle. Add the curry powder, tomato purée and half of the base curry sauce, stir through and bring to a simmer, add the chicken and the remainder of the base curry sauce and cook until the chicken is cooked through. Next add the coconut milk, soy sauce and coriander and cook for a few minutes, season with salt and pepper and serve.</div><div><br /></div><div>This is a nice creamy curry with just a bit of heat, I served this with rice, poppadum's, pickles and chutney, a really tasty fakeaway to enjoy in the comfort of your own home. The sauce can be made in advance and just finish off with the chicken once you are wanting to eat, the chicken will cook in minutes! I hope you enjoy this as much as we did.</div></div><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-34233102290450366392021-02-14T11:42:00.005+01:002021-02-14T11:42:56.821+01:00Chicken Chaat<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEZ8dnS4Zbm4hQRkDBQaJmSMd-nQ2bYys2co5MmpGRIaNuLdk_Y15Vn24DasJ93-MHatFqazaNpk9-itDFtbaPZgg5bGwKl-LIdrCoyEX0BoidYWMF3vXD1hNwZWyUraMdBuG3-mnwG86/s1367/Chicken+Chaat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chicken Chaat" border="0" data-original-height="1367" data-original-width="1367" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEZ8dnS4Zbm4hQRkDBQaJmSMd-nQ2bYys2co5MmpGRIaNuLdk_Y15Vn24DasJ93-MHatFqazaNpk9-itDFtbaPZgg5bGwKl-LIdrCoyEX0BoidYWMF3vXD1hNwZWyUraMdBuG3-mnwG86/w320-h320/Chicken+Chaat.jpg" title="Chicken Chaat" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken Chaat</td></tr></tbody></table><br /></p><div>There are two stages to this curry, the first is to make the base curry sauce, this base can be used to make a number of different curries but for this recipe we will be using it to make chicken chaat.</div><div><div><br /></div><div><b>Base curry</b></div><div><ul style="text-align: left;"><li>2 tbsp rapeseed oil</li><li>2 brown onions, finely chopped</li><li>1 pepper, seeded and finely chopped</li><li>1 large tomato, seeded and finely chopped</li><li>1 tbsp garlic and ginger paste</li><li>1/4 tsp turmeric</li><li>1/4 tsp ground fenugreek</li><li>1/2 tsp ground cumin</li><li>1/2 tsp ground coriander</li><li>1/2 tsp paprika</li><li>1 litre of water</li></ul></div><div><br /></div><div>Heat the oil in large pan over a medium heat. Add the onions and peppers and sauté until softened and then add the remaining ingredients but not the water. Stir everything well and fry for a minute or so before adding a quarter of the water. Turn the heat up and let the sauce simmer until the water has evaporated by around half. Add another quarter of the water and then blend the sauce with a stick blender or transfer to a blender and blitz until smooth. Add the remaining water and that pretty much is it, the sauce should be quite thin at this stage which is how it should be. This recipe will make 3 portions of base curry sauce, so you can freeze the other two portions (1 and 3/4 cups per portion).</div><div><br /></div><div>Now on to make the chicken chaat</div><div><br /></div><div><ul style="text-align: left;"><li>3 tbsp rapeseed oil</li><li>1 brown onion, finely chopped</li><li>2 tbsp garlic and ginger paste</li><li>2 tbsp good quality curry powder</li><li>1 tsp chilli powder</li><li>2 tbsp chaat masala</li><li>Third of a tube of tomato purée</li><li>1 and 3/4 cups of base curry sauce</li><li>800g of cooked chicken</li><li>1/3 cucumber, peeled and deseeded and cut into chunks</li><li>1 pepper, deseeded and roughly chopped</li><li>150g drained chickpeas</li><li>1 large tomato cut into wedges</li><li>Big pinch of salt</li><li>Handful of chopped coriander</li></ul></div><div><br /></div><div>Heat the oil in a large frying pan, add the onion and fry until softened. Add the garlic/ginger paste and stir through and allow to sizzle for a minute. Next mix in the curry powder, chilli powder, chaat masala and the tomato purée. Let this sizzle for another minute before adding the base curry sauce and let it simmer for 5 minutes before adding the chicken and let it cook for 10 minutes before adding the cucumber, chickpeas, pepper and tomato wedges and a good pinch of salt, stir through and cook for a further couple of minutes before serving with a sprinkle of the coriander on top.</div><div><br /></div><div>I served the curry with basmati rice, naan bread, pickles and tomato, onion, coriander chutney and a selection of bhajis and samosas and boy was it good. This recipe will serve 4 comfortably and more if you are making additional dishes to accompany the chaat. </div><div><br /></div><div>This is so quick and easy to make, I made the base sauce earlier in the day and then it took no time at all to make the chicken chaat. Watch this space for other curry recipes to make using the base curry sauce!</div></div><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-17935369335659263832021-02-07T11:23:00.001+01:002021-02-07T11:23:13.185+01:00Rajma - Red Kidney Bean Curry<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmetB6USY3BuUlxwSuFCiIGQaGboeRZwAUH7Oe03Cqj5fbfmFiqF2A8W65otsKo52euszXwPA6Ax9rfgpLeGrCiQJCVw93Ukbz5CeV_qX-jrQzu36e_sh-dnP4wdAx6fMNBxx82dHelgu/s1307/Rajma+-+Red+kidney+bean+curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Rajma - Red kidney bean curry" border="0" data-original-height="1306" data-original-width="1307" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmetB6USY3BuUlxwSuFCiIGQaGboeRZwAUH7Oe03Cqj5fbfmFiqF2A8W65otsKo52euszXwPA6Ax9rfgpLeGrCiQJCVw93Ukbz5CeV_qX-jrQzu36e_sh-dnP4wdAx6fMNBxx82dHelgu/w320-h320/Rajma+-+Red+kidney+bean+curry.jpg" title="Rajma - Red kidney bean curry" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rajma - Red kidney bean curry</td></tr></tbody></table><br /></p><div><ul style="text-align: left;"><li>1 cup (240ml) dried red kidney beans</li><li>5 cups (1 litre 250ml) water to soak the beans in</li><li>2 large tomatoes, blitzed in the food processor</li><li>1 tsp tomato purée, mix in small amount of water to dilute down</li><li>2 dried red chillies</li><li>2 fresh green chillies</li><li>1/2 tsp cumin seeds</li><li>2 bay leaves</li><li>1/2 tsp asafoetida powder (available in supermarkets)</li><li>2 tbsp rapeseed oil</li><li>1/2 tsp turmeric powder</li><li>1/2 tsp chilli powder</li><li>1.5 tsp paprika</li><li>1 tsp cumin powder</li><li>1 tsp coriander powder</li><li>1 tsp Garam masala</li><li>1 tbsp Katsura methi powder (or dried fenugreek leaves)</li><li>Large handful of finely chopped coriander</li><li>2 tbsp ginger/garlic paste</li><li>Salt to taste</li></ul></div><div><div><br /></div><div><b>Method:</b></div><div>Rinse the kidney beans and leave to soak overnight in 5 cups of water, for a minimum of 8 hours.</div><div><br /></div><div>Switch on your Ninja foodi, add the kidney beans and water, switch lids to pressure cooker, make sure the valve is set to seal and pressure cook on high for 7 minutes. Once the timer beeps, turn off the keep warm setting and leave for 10 minutes and then do a slow release of pressure. At this stage the beans will be partially cooked, drain them and keep the water as this will be used later.</div><div><br /></div><div>Now switch the Ninja to sauté and set it to medium. Heat the oil, add the cumin seeds, bay leaves, chillies and the asafoetida and leave to sizzle for a minute or so. Add the ginger/garlic paste and fry off for another minute or so(turn the heat down if getting too hot). Add your blitzed tomatoes and mix through, add the turmeric, cumin powder, coriander powder, paprika, chilli powder and good pinch of salt, stir and leave to sauté for another minute.</div><div><br /></div><div>In the next step, add the diluted tomato purée and the kidney beans, give a good mix then add the coriander leaves, kasturi methi and the garam masala, stir through and leave to sauté for around 5 minutes. Next add the reserved water to the pan, mix well then return to pressure cooker mode (switching lids) and cook on high for 30 minutes. Once the time is up do a quick release of steam and check the consistency of the curry, if a bit thin for your liking sauté until it thickens up or if too thick add some water to thin out.</div><div><br /></div><div>This was my first proper recipe I had tried in my Ninja and I have to say it was so straight forward and the end result was fantastic. The house was filled with amazing aromas and I couldn’t wait to get stuck in! We are big chilli fiends in this house so the heat wasn’t a problem for us but if you like your curry a bit milder adjust the ingredients accordingly.</div><div><br /></div><div>I served the curry with basmati rice, naan breads, coriander and mint sauce, onion bhaji, vegetable pakoras and pickles. </div><div>Dinner was a huge hit, the flavours were amazing, I will definitely been doing this again, the recipe serves 4 comfortably. I hope you enjoy as much as we did, now what to cook next!</div></div>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-68237163150552627582021-01-30T14:05:00.001+01:002021-01-30T14:05:44.995+01:00Kala Chana Curry<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTV-46BDcQ2cZhLZWI-xHK_jc-JL6v86fN0HsNkrfxQOhhyphenhyphenm1_hFlnkwBeSAuhQH5zM43nPjsaGoDS1FdS7TyVgeKtloVXWAiqu9KCZy_EhhLf7dY5WPUl_o7SMLt3QBXzWIiaMI7wD4O/s1859/Kala+Chana+curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Kala Chana curry" border="0" data-original-height="1334" data-original-width="1859" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTV-46BDcQ2cZhLZWI-xHK_jc-JL6v86fN0HsNkrfxQOhhyphenhyphenm1_hFlnkwBeSAuhQH5zM43nPjsaGoDS1FdS7TyVgeKtloVXWAiqu9KCZy_EhhLf7dY5WPUl_o7SMLt3QBXzWIiaMI7wD4O/w320-h230/Kala+Chana+curry.jpg" title="Kala Chana curry" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kala Chana Curry</td></tr></tbody></table><br /></p><div><ul style="text-align: left;"><li>200g kala chana (yellow chana), soaked overnight in 625ml water.</li><li>1/2 tsp baking soda</li><li>2 tbsp ghee or vegetable oil</li><li>1 tsp ground cumin</li><li>1 tsp ground coriander</li><li>1 tsp chilli powder</li><li>1 tsp mustard seeds</li><li>10 curry leaves</li><li>1/2 tsp asafoetida</li><li>1/4 tsp ground turmeric</li><li>2 tbsp garlic and chilli paste</li><li>1 onion, finely chopped</li><li>2 green chillies</li><li>2 tomatoes, seeds removed and diced</li><li>200g coconut milk</li><li>Large pinch of salt</li></ul></div><div><div><br /></div><div><b>Method:</b></div><div>Pour the soaked kala chana with the water into a large saucepan, add the baking soda, simmer over a medium heat for around 30 minutes or until tender. Don’t worry about any foam that rises to the top, just skim this off. Once cooked, set aside.</div><div><br /></div><div>Heat the ghee or oil in a large frying pan over a high heat. When hot add the mustard seeds and when they start to pop turn down the heat and stir in the curry leaves. Once you get hit with the aromas stir in the asafoetida, ground coriander, chilli powder, cumin and turmeric. Let this sizzle for a minute then add the onions and fry until soft and translucent. Stir through the garlic and ginger paste along with the chillies (leave these whole) then add the tomatoes, mix well then add the coconut milk along with the kala chana and any remaining cooking water, let this simmer for 10 minutes or so until it thickens slightly, add salt to taste then serve.</div><div><br /></div><div>All of the above ingredients are available in most supermarkets or your local Indian supermarket. I have to say I had never heard of asafoetida but I found this online with Ocado. It doesn’t smell very nice but once fried it improves, trust me!</div><div><br /></div><div>We had this alongside my <a href="http://www.amouthfulofmark.com/2021/01/chilli-paneer.html" target="_blank">chilli paneer</a>, rice and papadams and my mint and coriander sauce, mango chutney and a selection of pickles I picked up from the Indian supermarket. This was a huge hit, so tasty and full of flavour, the aromas were amazing, give it a go and let me know what you think!</div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXhpxeIsTJUuGqUu-kTRE44F6sElmvd6lujcl2WzFayXzV96SBXSOcTx3gxciJ81abAAW9xgP6drMUMSS1q_L6wB3RpOSybFtxUFFCSpWnc2xS4XmCojVzDhvEcfiVFdNOyLcPp2ZievS/s1920/Kala+Chana+curry+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYXhpxeIsTJUuGqUu-kTRE44F6sElmvd6lujcl2WzFayXzV96SBXSOcTx3gxciJ81abAAW9xgP6drMUMSS1q_L6wB3RpOSybFtxUFFCSpWnc2xS4XmCojVzDhvEcfiVFdNOyLcPp2ZievS/s320/Kala+Chana+curry+2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kala Chana Curry, Chilli paneer, mint and coriander sauce with mango chutney</td></tr></tbody></table><br /><div style="text-align: center;"><br /></div><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-80277207926738024682021-01-24T11:58:00.000+01:002021-01-24T11:58:07.736+01:00Chilli Paneer<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEdjvuPPoaEtHzisiH4k9hffK6oRElohnIGsA0JtMd_csyNs2jTbE2QwfKnD63xaHdyM9wMf3P5_9VvXdv6ES1odfg8Vva8lUf15cSul-LoxwC5t2KCqFIG8leqpvPkuL2gAYregm_JAY/s1853/Chilli+Paneer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1214" data-original-width="1853" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEdjvuPPoaEtHzisiH4k9hffK6oRElohnIGsA0JtMd_csyNs2jTbE2QwfKnD63xaHdyM9wMf3P5_9VvXdv6ES1odfg8Vva8lUf15cSul-LoxwC5t2KCqFIG8leqpvPkuL2gAYregm_JAY/s320/Chilli+Paneer.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chilli Paneer</td></tr></tbody></table><br /></p><div><ul style="text-align: left;"><li>3 tbsp rapeseed oil</li><li>200g cubed paneer</li><li>2 bell peppers cut into chunks</li><li>3 spring onions roughly chopped</li><li>1 chilli finely chopped</li></ul></div><div><div>For the sauce</div><div><ul style="text-align: left;"><li>250ml tomato ketchup</li><li>3 tbsp hot sauce (of choice)</li><li>4 minced garlic cloves</li><li>2 inch piece of ginger, finely chopped</li><li>1 tbsp cornflour</li><li>2 tbsp light soy sauce</li><li>Big pinch of salt</li><li>Good few grinds of fresh black pepper</li></ul></div><div>This is a great dish to prepare ahead, firstly put all of the ingredients for the sauce into a measuring jug/bowl and whisk together, it’s as simple as that! Leave to one side until ready to cook the rest of the dish.</div><div><br /></div><div>Heat the oil in a large frying pan, add the paneer and cook until browned. Add the peppers, spring onions and chilli and fry until cooked through but still retaining some crispness. Add the sauce, stir through and cook until heated through. </div><div><br /></div><div>If you are not a fan of too much chilli you can leave out the chilli and reduce the amount of hot sauce or add more if you are a heat fiend! </div><div><br /></div><div> This is a great dish to have with rice, it makes enough for 2 people or more if serving alongside other dishes. This dish is quick and easy and a great meat free Monday dish. </div></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvccT_fBROEXC73YRNX5PJMuuvuSk___lEyp6mTsGJrk4HUP-mmomo8gaUU5m7vZS1TjavB3R4G119Nm4VjpUWYH4rdyxbINFNXBacUfOPV1OLE4x0dlr1uvLB7ill9IDoU7qdtjDcPOTr/s864/Chilli+Paneer+2.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="732" data-original-width="864" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvccT_fBROEXC73YRNX5PJMuuvuSk___lEyp6mTsGJrk4HUP-mmomo8gaUU5m7vZS1TjavB3R4G119Nm4VjpUWYH4rdyxbINFNXBacUfOPV1OLE4x0dlr1uvLB7ill9IDoU7qdtjDcPOTr/s320/Chilli+Paneer+2.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chilli Paneer</td></tr></tbody></table><br /><div style="text-align: center;"><br /></div><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0Crawley, UK51.1091401 -0.187227522.798906263821152 -35.3434775 79.419373936178843 34.9690225tag:blogger.com,1999:blog-3341789939518242832.post-57208607506514611652021-01-16T11:35:00.003+01:002021-01-16T11:35:54.897+01:00Homemade Doner Kebab<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxymLz2JlBC_fIvY93nJswbyhHazDG5E7Qgc0i5p2hkulrH8LlUgWwL38cAnD6D95MHD8cy8jP_dd87Upn7siRjesN1ah6TYz6F85Z6MUmuGCc84jcHcqCIocPX1znHU29AZRe7Csqwi8/s1644/Homemade+Doner+Kebab.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Homemade Doner Kebab" border="0" data-original-height="1336" data-original-width="1644" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxymLz2JlBC_fIvY93nJswbyhHazDG5E7Qgc0i5p2hkulrH8LlUgWwL38cAnD6D95MHD8cy8jP_dd87Upn7siRjesN1ah6TYz6F85Z6MUmuGCc84jcHcqCIocPX1znHU29AZRe7Csqwi8/w320-h260/Homemade+Doner+Kebab.jpg" title="Homemade Doner Kebab" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Homemade Doner Kebab</td></tr></tbody></table></p><div><ul style="text-align: left;"><li>500g minced beef</li><li>1 small onion, finely chopped</li><li>4 tbsp natural yoghurt</li><li>2 tbsp milk</li><li>1 tsp ground coriander</li><li>1 tsp ground cumin</li><li>1 tsp dried oregano</li><li>1 tsp chilli flakes</li><li>1/2 tsp garlic granules</li><li>Ground black pepper</li><li>Large pinch of salt</li></ul></div><div><div><br /></div><div><b>Method:</b></div><div>Place the mince meat into a large bowl, add the yoghurt, milk, onion, spices and seasoning and mix together until fully combined. Put the mixture into a loaf tin and leave to sit in the fridge for at least an hour (longer if you have the time). </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCiiFcyj74LG92k1CvmTiunnyv5feR-m3r9UrrwdilxHx_DojIKJ2bsdqwqdc7ML3TcwVh6fHxGMnZ9U6EZmaik6JDcoXFLZ2o8ptnQddc5SKl7OUDdLizY4iP__kLCVQ4nBE0RcndfF4t/s1920/Homemade+Doner+Kebab+Tin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Homemade Doner Kebab" border="0" data-original-height="1440" data-original-width="1920" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCiiFcyj74LG92k1CvmTiunnyv5feR-m3r9UrrwdilxHx_DojIKJ2bsdqwqdc7ML3TcwVh6fHxGMnZ9U6EZmaik6JDcoXFLZ2o8ptnQddc5SKl7OUDdLizY4iP__kLCVQ4nBE0RcndfF4t/w320-h240/Homemade+Doner+Kebab+Tin.jpg" title="Homemade Doner Kebab" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Homemade Doner Kebab</td></tr></tbody></table><div style="text-align: center;"><br /></div><div>Preheat the oven to 180 degrees, put the loaf tin onto a baking tray and cook in the oven for 30 minutes or until cooked through. Remove from the oven, cover with foil and leave to rest for 15 minutes before thinly slicing.</div><div><br /></div><div>I served my kebab on flatbreads with salad, tomatoes, cucumber, red onion and homemade tzatziki. Pittas are also great for this dish, giving you that real takeaway feel. You can leave out the chilli flakes if you don’t want a spicy kick or put more in if you prefer it hotter! </div><div><br /></div><div>Likewise you can drizzle over your hot sauce of choice if you really want to add the heat. This is a great fakeaway for the weekend and pretty healthy too if using lean mince (not too lean though as you need some fat in the kebab). Hope you enjoy as much as we did.</div></div><div><br /></div><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com1tag:blogger.com,1999:blog-3341789939518242832.post-43785539392161706122020-12-06T18:34:00.002+01:002020-12-06T18:37:24.991+01:00Season by R food review<p style="text-align: center;"> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6L-5cbUtBtlJXHSUuKM7GqnEtwn20GAtJVZdrTVjFh7BZtg1TXkDiALL1bX-t8AphrXx_4OUCVbTDti-by4eaH4c7pRnakhkCicmOYsaAHCknEFlI6CLreLaj2fQzYyJdYZV9znlRrP7/s1778/130132860_995122867650916_8252362718346208883_n.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Season by R food review" border="0" data-original-height="1212" data-original-width="1778" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6L-5cbUtBtlJXHSUuKM7GqnEtwn20GAtJVZdrTVjFh7BZtg1TXkDiALL1bX-t8AphrXx_4OUCVbTDti-by4eaH4c7pRnakhkCicmOYsaAHCknEFlI6CLreLaj2fQzYyJdYZV9znlRrP7/w320-h218/130132860_995122867650916_8252362718346208883_n.jpg" title="Season by R food review" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Season by R</td></tr></tbody></table><p></p><div>I was contacted yesterday evening by the lovely Vish from <a href="https://www.facebook.com/SeasonbyR" target="_blank">Season by R</a>, a new local Crawley business, providing simple, authentic, Indian cuisine, all freshly cooked by his lovely wife. Vish wanted to know if I would like to sample some of their food, silly question, anyone who knows me will know I love Indian food, and most recently I’m getting a real passion for vegetarian Indian food, so I of course jumped at the chance.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0wV03CwU30jgcWpal3O7vTeFs8mqYSKmqjUEdN82HthAcp6RGfEaNLMQsPrt4GxZGscyt0rn2Oue5ZCmMnbSUhNOwaQFraYaU20O9kp1EL7w7qLjPr3IvGf7v0BRY-nqiFpAM12VNGlI/s1920/129822361_685911422120777_7090782150815767772_n.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Season by R food review" border="0" data-original-height="1220" data-original-width="1920" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0wV03CwU30jgcWpal3O7vTeFs8mqYSKmqjUEdN82HthAcp6RGfEaNLMQsPrt4GxZGscyt0rn2Oue5ZCmMnbSUhNOwaQFraYaU20O9kp1EL7w7qLjPr3IvGf7v0BRY-nqiFpAM12VNGlI/w320-h203/129822361_685911422120777_7090782150815767772_n.jpg" title="Season by R food review" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Season by R</td></tr></tbody></table><div style="text-align: center;"><br /></div><div><div>This afternoon Vish dropped off portions of vegetable kebabs, matar mushroom, saag aloo, rice and mint chutney for us to try, these dishes being featured on today’s menu. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlofaNYGwB8p8YZe3oEEdtW0EV3bi6vBXDRHXNFBiMK8l4DcERuAmxPP6NdKiEoLbs2YHFi1hYCNulSpkiThWc__zoM0-v885BB5E8fKmLvCNUJ28enNiv_YmUe7YXIOJaU7aaGtjCORZw/s1999/130272934_738520930406526_2841692811716612413_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1999" data-original-width="1344" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlofaNYGwB8p8YZe3oEEdtW0EV3bi6vBXDRHXNFBiMK8l4DcERuAmxPP6NdKiEoLbs2YHFi1hYCNulSpkiThWc__zoM0-v885BB5E8fKmLvCNUJ28enNiv_YmUe7YXIOJaU7aaGtjCORZw/s320/130272934_738520930406526_2841692811716612413_n.jpg" /></a></div><div style="text-align: center;"><br /></div><div>The dishes were packed in a brown paper bag with a hand written note attached, "Enjoy Your Meal, Best Wishes, Team Season by R", a nice little touch.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4cQNbcRFVgYf5-pBMNB0N_dhW5jWJAcsI4KnoI4bCYycsZ7Tjv9KWKHKcmfRjJXilHu3VVuckg1n1eHQ76EUmdr1-lLaWbc-m6iaLxT2kCBOc-YR7A4hkGK_ZZNr-9ZcdsvP5SBPZLQc/s1577/130228814_480624579574710_4558801699523965031_n.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Vegetable kebabs from Season by R" border="0" data-original-height="1013" data-original-width="1577" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4cQNbcRFVgYf5-pBMNB0N_dhW5jWJAcsI4KnoI4bCYycsZ7Tjv9KWKHKcmfRjJXilHu3VVuckg1n1eHQ76EUmdr1-lLaWbc-m6iaLxT2kCBOc-YR7A4hkGK_ZZNr-9ZcdsvP5SBPZLQc/w320-h206/130228814_480624579574710_4558801699523965031_n.jpg" title="Vegetable kebabs from Season by R" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Vegetable kebabs from Season by R</span></td></tr></tbody></table><div style="text-align: center;"><br /></div><div>Straight away on unpacking the cartons you were hit by the amazing aromas which gave a promise of what was to come. I’m the first to admit I wouldn’t ordinarily order vegetarian dishes but of late I am growing to love the variety of vegetarian Indian cuisine I have been lucky enough to try and boy this did not disappoint. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXkmo0EINALHEgoDwb3Uuk764lEdPzdgdmzn0RIDXIt1VJHcch3E7UBlnsmsIcwtxpus1pJB9XU8-zJBvvjsdxZRe2KoGFMOxPDvkaBgMd9nH7LgTvpbpxfrsSJnl-CQoYhk9qgEV5fG1/s1923/129696228_408740606837066_3899736452134205582_n.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Vegetable kebabs from Season by R" border="0" data-original-height="1504" data-original-width="1923" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXkmo0EINALHEgoDwb3Uuk764lEdPzdgdmzn0RIDXIt1VJHcch3E7UBlnsmsIcwtxpus1pJB9XU8-zJBvvjsdxZRe2KoGFMOxPDvkaBgMd9nH7LgTvpbpxfrsSJnl-CQoYhk9qgEV5fG1/w320-h250/129696228_408740606837066_3899736452134205582_n.jpg" title="Vegetable kebabs from Season by R" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Vegetable kebabs from Season by R</span></td></tr></tbody></table><div style="text-align: center;"><br /></div><div>The vegetable kebabs were packed full of flavour, bit spicy but not enough to put off anyone who isn’t a spice fiend, dipped in the mint chutney, they went down very well. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixKWwhwvUWDe10gCgijwWpFESU7BiR4y2WQIUzFJVMHU8PVPJA1ulkAbAzSTvfMnfHJ-MqeZ7SUkbOD4cVM7cof5pGCpDSbNets9oPrahRvZ9Cj4M6LCgpiX6G03ndrvgEdKG_U7zLiDI/s2005/130003203_166630021816037_4513632716843337152_n.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Saag Aloo from Season by R" border="0" data-original-height="1411" data-original-width="2005" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixKWwhwvUWDe10gCgijwWpFESU7BiR4y2WQIUzFJVMHU8PVPJA1ulkAbAzSTvfMnfHJ-MqeZ7SUkbOD4cVM7cof5pGCpDSbNets9oPrahRvZ9Cj4M6LCgpiX6G03ndrvgEdKG_U7zLiDI/w320-h225/130003203_166630021816037_4513632716843337152_n.jpg" title="Saag Aloo from Season by R" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Saag Aloo from Season by R</span></td></tr></tbody></table><div style="text-align: center;"><br /></div><div>The saag aloo had a good few flavours going on and I have to say outside of India this was by far the best I have tasted. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzX-FYOjZVjJOqlSr3PSrDmtfecsKnAI-qqh0l1I5WTGO3wVszw2yJNZJfnvr2jghP0HcS4Ngh97LAtytHcusrt4_g_Dap8dz7dodW-5kmOCFlbSf_79e2d05ENg0tgJYSGgbQ5IzWpT5/s2046/129728407_293515228732075_4240304710929186948_n.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Matar mushroom from Season by R" border="0" data-original-height="1576" data-original-width="2046" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzX-FYOjZVjJOqlSr3PSrDmtfecsKnAI-qqh0l1I5WTGO3wVszw2yJNZJfnvr2jghP0HcS4Ngh97LAtytHcusrt4_g_Dap8dz7dodW-5kmOCFlbSf_79e2d05ENg0tgJYSGgbQ5IzWpT5/w320-h246/129728407_293515228732075_4240304710929186948_n.jpg" title="Matar mushroom from Season by R" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;"> Matar mushroom from Season by R</span></td></tr></tbody></table><div style="text-align: center;"><br /></div><div>The real star of the show was the matar mushroom, a dish I have never tried before but one I will certainly be having time and time again. Packed full of flavour and a good hit of spice, my mouth was tingling a good while afterwards, wow, the flavours were awesome, I really can’t rave enough about this dish, even if you are not a lover of mushrooms, you won’t even notice they are there, I had at first thought this was some sort of spicy pea dish, I hadn’t even realised there were mushrooms!</div><div><br /></div><div>Season by R provide a daily menu which changes with each day and for the bargain price of £6.99 per meal, you get to enjoy some freshly cooked, delicious and authentic Indian cuisine. The portion sizes are good so you won’t be left hungry by any means. </div><div><br /></div><div><b>Check them out, support local and give them a go, you won’t be disappointed - <a href="https://www.facebook.com/SeasonbyR" target="_blank">Season by R on Facebook</a></b></div></div><div><br /></div><div>Whilst the meal was provided by Season by R, all views are my own.</div><p style="text-align: center;"><br /></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0Crawley, UK51.1091401 -0.187227522.798906263821152 -35.3434775 79.419373936178843 34.9690225tag:blogger.com,1999:blog-3341789939518242832.post-53785953238094031132020-10-18T16:56:00.002+02:002020-10-18T16:57:55.634+02:00Apple Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxNDje7RgS9H7Uumw-LZ2TxGoRmQokrt5eh8ZtHbQo8Crxc14TMp_iYa7sNHiOWRsZvHirsxQ1iiWazQ4Sus3wxk1AK2z_4ytDHa49MgVA1PW_XlC-0zxzpYZ7_rcM7D0tLWdj4YHg35O/s1920/Apple+Cake+1.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Apple Cake" border="0" data-original-height="1338" data-original-width="1920" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxNDje7RgS9H7Uumw-LZ2TxGoRmQokrt5eh8ZtHbQo8Crxc14TMp_iYa7sNHiOWRsZvHirsxQ1iiWazQ4Sus3wxk1AK2z_4ytDHa49MgVA1PW_XlC-0zxzpYZ7_rcM7D0tLWdj4YHg35O/w320-h223/Apple+Cake+1.jpg" title="Apple Cake" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Apple Cake<br /></td></tr></tbody></table><br /><div><ul style="text-align: left;"><li>115g cold unsalted butter, diced</li><li>225g self raising flour</li><li>2 tsp ground cinnamon </li><li>115g golden caster sugar</li><li>1 large egg, beaten</li><li>10 tbsp milk</li><li>2 large Bradley cooking apples, peeled, cored and diced</li><li>Large handful of sultanas</li><li>2 tbsp Demerara sugar</li></ul></div><div><br /></div><div><b>Method:</b></div><div>Pre heat the oven to 180c/160c fan. </div><div>Butter and line a 20cm deep cake tin with baking paper. Mix the flour and cinnamon together in a large bowl, add the butter and rub into the mix using your fingers until you have fine breadcrumbs. Stir in the caster sugar and the beaten egg followed by the milk, add it gradually until you have a smooth, thick batter (add more milk if needed).</div><div>Add the apples and sultanas and mix to combine. Scrape the mixture into the prepared tin and gently level out. Sprinkle over the demerara sugar and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.</div><div><br /></div><div>Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3seSzN1xfxvKkksMVZK2fn4oVXgyku-d-DL7ciqLXsfd1B1HqP_UOVLBAG9roBynJPE0B1xdV3AcG0RrZch8McPfIvL2i7yfJlnHfCL8JT7OpqraOZWe1q3pp1UzYUZ84QrdwCpgqKDQ/s1607/Apple+Cake+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Apple Cake" border="0" data-original-height="1440" data-original-width="1607" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3seSzN1xfxvKkksMVZK2fn4oVXgyku-d-DL7ciqLXsfd1B1HqP_UOVLBAG9roBynJPE0B1xdV3AcG0RrZch8McPfIvL2i7yfJlnHfCL8JT7OpqraOZWe1q3pp1UzYUZ84QrdwCpgqKDQ/w320-h287/Apple+Cake+2.jpg" title="Apple Cake" width="320" /></a></div><div style="text-align: center;"><br /></div><div>The smell alone of this cake cooking will give you a good idea of how yummy it will be, eaten slightly warm with some custard or ice cream and you will be wondering why you didn’t make this sooner!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNx4_09rKCJou2ZwbT6R76AnG7ghpYnE8VP7-_0JSsLTuHM1colk8Q8LZHH9OT-1xECoNg_yuHBHjPAYHE2JKZykX9vQfR4WNC1LurfyHm6YWhz9S-XbkqWOX4qw39yezBYptvRBhyphenhyphenwjxo/s1844/Apple+Cake+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1205" data-original-width="1844" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNx4_09rKCJou2ZwbT6R76AnG7ghpYnE8VP7-_0JSsLTuHM1colk8Q8LZHH9OT-1xECoNg_yuHBHjPAYHE2JKZykX9vQfR4WNC1LurfyHm6YWhz9S-XbkqWOX4qw39yezBYptvRBhyphenhyphenwjxo/s320/Apple+Cake+3.jpg" width="320" /></a></div><br /><div style="text-align: center;"><br /></div>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-80934760696052369152020-09-27T16:43:00.002+02:002020-09-27T16:43:38.261+02:00The Pod Street Food Review<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDNhgoQvLU5DHPgXcqJrm9_LjZXtpvULBI8H6zZGOt-GotYxv4BVfp-Suo2eT4KpwyaWtd9rmjAuk7y2uAkgAmxQhDEb8riAJ8aNSk45KgF1Sb4BXUPrIJtLIddXN8lMyOF84MqLsMvII/s2048/IMG_20200926_164118-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Pod Street Food Maidenbower, Crawley" border="0" data-original-height="1948" data-original-width="2048" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDNhgoQvLU5DHPgXcqJrm9_LjZXtpvULBI8H6zZGOt-GotYxv4BVfp-Suo2eT4KpwyaWtd9rmjAuk7y2uAkgAmxQhDEb8riAJ8aNSk45KgF1Sb4BXUPrIJtLIddXN8lMyOF84MqLsMvII/w320-h304/IMG_20200926_164118-01.jpeg" title="The Pod Street Food Maidenbower, Crawley" width="320" /></a></div><div style="text-align: center;">The Pod Street Food in Maidenbower, Crawley</div><p></p><p><b>Chef Dave Blunt</b> from Centre Catering has introduced <b>The Pod</b> to the streets of Crawley. The Pod launched six weeks ago and has been a resounding hit in Crawley Down and Forge Wood, and today The Pod came to Maidenbower and already the orders are coming in thick and fast for tonight’s service. </p><p> We were lucky enough to pop along ahead of service for a chat with Dave and to check out The Pod and then to sample his tasty burgers!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGRzg4itrdeWdhHRqQaWSp5H0nEkYSdaqDf57EXE0G8CCF-Gjt-OpZad63zrlxkRpmjxjOFgDcuUfM_HP29JPSoqg0vnT8jbyTqyHu9VTRfRHIX0E6NPf3xg3YednIZX3MkeTc7OuhABS/s4414/IMG_20200926_164333-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Pod Street Food in Maidenbower, Crawley" border="0" data-original-height="3624" data-original-width="4414" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGRzg4itrdeWdhHRqQaWSp5H0nEkYSdaqDf57EXE0G8CCF-Gjt-OpZad63zrlxkRpmjxjOFgDcuUfM_HP29JPSoqg0vnT8jbyTqyHu9VTRfRHIX0E6NPf3xg3YednIZX3MkeTc7OuhABS/w320-h263/IMG_20200926_164333-01.jpeg" title="The Pod Street Food in Maidenbower, Crawley" width="320" /></a></div><p>On the menu tonight we tried The Veggie Beast, The BBQ Brisket Burger, Maple Smoked Pulled Pork Burger, skinny fries, ranch slaw followed by a slice of Biscoff Millionaires. All the burgers are served in a nice light brioche bun.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-L90JDDg5laJQAbdP9I_Me5SZ0BtSu0EXwLvOb-y_t8zJV65IcUYe4R-sbnSgUnqdp5lUriHrStcfqgXc9IPvioO0wshSSKQXrwTbtmDayDPuqxxe9QVtFxPGyHzwH2kKrBd1yoQO8Hl/s1643/The+Pod+Veggie+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Pod Veggie Burger" border="0" data-original-height="1440" data-original-width="1643" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-L90JDDg5laJQAbdP9I_Me5SZ0BtSu0EXwLvOb-y_t8zJV65IcUYe4R-sbnSgUnqdp5lUriHrStcfqgXc9IPvioO0wshSSKQXrwTbtmDayDPuqxxe9QVtFxPGyHzwH2kKrBd1yoQO8Hl/w320-h280/The+Pod+Veggie+Burger.jpg" title="The Pod Veggie Burger" width="320" /></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVf_DBAFvd-JBgcce19UVuC_LQ6XLUQ71aDzN2oivr3WL9E2pZhE7HbdHjGROFIGCYYHubfaKMxjcuNXHp6a-F6n-McQtGmLZj_2CmFofh5BlRteYoSPbSXfgsXZrxB0DbPASOvMkNR3p/s1746/The+Pod+Veggie+Burger+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The Pod Veggie Burger" border="0" data-original-height="1361" data-original-width="1746" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVf_DBAFvd-JBgcce19UVuC_LQ6XLUQ71aDzN2oivr3WL9E2pZhE7HbdHjGROFIGCYYHubfaKMxjcuNXHp6a-F6n-McQtGmLZj_2CmFofh5BlRteYoSPbSXfgsXZrxB0DbPASOvMkNR3p/w320-h249/The+Pod+Veggie+Burger+1.jpg" title="The Pod Veggie Burger" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Pod Veggie Beast<br /></td></tr></tbody></table></div><p>The <b>Veggie Beast</b> is a homemade chickpea, chilli and ginger burger, topped with cheese, ranch slaw and pickles. As a meat eater I wouldn’t usually opt for a veggie option but I have to say this was pretty darn tasty, with a nice bit of gentle heat from the chilli and ginger. It was really fresh tasting, something I would definitely order again. I do however like a bit of bite so perhaps something with a bit of crunch to the texture would enhance it a bit, but that’s just my personal preference.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-e6kJd3Nwhqki32KclK1n9eQ4U3phowMtiYknrmYLFhekwYy8M46vvw8809nYwIisrta6yeuFxpXqjUmHVBPiveHCoXPWm-VAW3VfmlBXdJ-6PffZPrmOi8khyphenhyphenBAhExUpmu3MWe3fgOd/s2006/The+BBQ+Brisket+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Pod BBQ Brisket Burger" border="0" data-original-height="1727" data-original-width="2006" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-e6kJd3Nwhqki32KclK1n9eQ4U3phowMtiYknrmYLFhekwYy8M46vvw8809nYwIisrta6yeuFxpXqjUmHVBPiveHCoXPWm-VAW3VfmlBXdJ-6PffZPrmOi8khyphenhyphenBAhExUpmu3MWe3fgOd/w320-h275/The+BBQ+Brisket+Burger.jpg" title="The Pod BBQ Brisket Burger" width="320" /></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRokxaoGsLZZt24vvRgy1KcQCBgXYKmA8k-VER384bFgjkx1TmRGWaWFkG4iWxf1eOO4kgPYuYUunpNGpKqwf1T9TZYx9JHWeJdEzuaH7onzq8KVlvgZFCI2lFg8GZvvpRi2PCzwos_-af/s1920/The+BBQ+Brisket+Burger+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The Pod BBQ Brisket Burger" border="0" data-original-height="1440" data-original-width="1920" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRokxaoGsLZZt24vvRgy1KcQCBgXYKmA8k-VER384bFgjkx1TmRGWaWFkG4iWxf1eOO4kgPYuYUunpNGpKqwf1T9TZYx9JHWeJdEzuaH7onzq8KVlvgZFCI2lFg8GZvvpRi2PCzwos_-af/w320-h240/The+BBQ+Brisket+Burger+1.jpg" title="The Pod BBQ Brisket Burger" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Pod BBQ Brisket Burger</td></tr></tbody></table></div><p>Next up was the <b>BBQ Brisket Burger</b>, a 6oz steak patty made by Dave’s fair hands, topped with cheese, hickory smoked brisket, ranch slaw and pickles. A really nice juicy burger topped with tasty brisket, this definitely had the bite and went down well, a big hit with us all. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfRl4AdS02tSEwKdLtzsstfpHcmr_DLimiDWUdCKFYSkURge-R1r0RIT9rx9IEgEuAL5mKnDN4-G3r98pMa5fp0xLJZ4ggmv74fR3IqJ9Hjz_dzyY_a1k4hUQ0awkiEE9etC_PtqqJmsS/s1674/The+Maple+Smoked+Pulled+Pork+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Pod Maple Smoked Pulled Pork Burger" border="0" data-original-height="1440" data-original-width="1674" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfRl4AdS02tSEwKdLtzsstfpHcmr_DLimiDWUdCKFYSkURge-R1r0RIT9rx9IEgEuAL5mKnDN4-G3r98pMa5fp0xLJZ4ggmv74fR3IqJ9Hjz_dzyY_a1k4hUQ0awkiEE9etC_PtqqJmsS/w320-h275/The+Maple+Smoked+Pulled+Pork+Burger.jpg" title="The Pod Maple Smoked Pulled Pork Burger" width="320" /></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSm4LIsr87K6qx0dkOcBag7NTLOAZT3xlSNHYkg8q0qDmfeHFQD3ctk4fA-xEl_TYFyC51b5XM_NZehCGzkQnw832EOa3E9TZtgxNG0qx3INBC3n60sZHhxS8c_gqGgQyaXRI2y4xEmLAC/s1650/The+Maple+Smoked+Pulled+Pork+Burger+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The Pod Maple Smoked Pulled Pork Burger" border="0" data-original-height="1440" data-original-width="1650" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSm4LIsr87K6qx0dkOcBag7NTLOAZT3xlSNHYkg8q0qDmfeHFQD3ctk4fA-xEl_TYFyC51b5XM_NZehCGzkQnw832EOa3E9TZtgxNG0qx3INBC3n60sZHhxS8c_gqGgQyaXRI2y4xEmLAC/w320-h279/The+Maple+Smoked+Pulled+Pork+Burger+1.jpg" title="The Pod Maple Smoked Pulled Pork Burger" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Pod Maple Smoked Pulled Pork Burger</td></tr></tbody></table></div><p>Last but not least on this burger fest was <b>The Maple Smoked Pulled Pork Burger</b>, this was my favourite, you could really taste the maple, it infused the burger which again was a 6oz steak patty topped with smoked pork blade, cheese and homemade ranch slaw and pickles. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjwDYlfD23eIAyMygnEq3gZfWMuNaVlVl5RgK2gWMBwf0ThOFSkPcxmwpTnQKpNhnWyuO8qPAalDSz7lgKMSbRGnpfHEy4g5qoXtHLCHZZ6b7wmYvFwvth_DvNpa-W1FwTqVcgTK7nhHC/s1918/The+Pod+Coleslaw.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The Pod Ranch Slaw" border="0" data-original-height="1322" data-original-width="1918" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjwDYlfD23eIAyMygnEq3gZfWMuNaVlVl5RgK2gWMBwf0ThOFSkPcxmwpTnQKpNhnWyuO8qPAalDSz7lgKMSbRGnpfHEy4g5qoXtHLCHZZ6b7wmYvFwvth_DvNpa-W1FwTqVcgTK7nhHC/w320-h221/The+Pod+Coleslaw.jpg" title="The Pod Ranch Slaw" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Pod Ranch Slaw</td></tr></tbody></table><p><br />Nice crunchy fries and fresh ranch slaw set off each of the burgers, I have yet to taste the Scotch Bonnet Burger but this leaves me something to look forward to on my next visit.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OMVYqJB8Gh4SppC3geT_1ZPsT-GelzrbEaaW3Az4cd2ZyQ3v5pYshEtkeW0uaTB7MqdS92H_YPndAtTXGKJc1wavy0LUDPGvju3m8AcBe_n1F-r4nqjd6r558vLw0C9FUZkNNEqtEUEF/s2041/The+Pod+Biscoff+Millionaires.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The Pod Biscoff Millionaires Dessert" border="0" data-original-height="1649" data-original-width="2041" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OMVYqJB8Gh4SppC3geT_1ZPsT-GelzrbEaaW3Az4cd2ZyQ3v5pYshEtkeW0uaTB7MqdS92H_YPndAtTXGKJc1wavy0LUDPGvju3m8AcBe_n1F-r4nqjd6r558vLw0C9FUZkNNEqtEUEF/w320-h259/The+Pod+Biscoff+Millionaires.jpg" title="The Pod Biscoff Millionaires Dessert" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Pod Biscoff Millionaires Dessert</td></tr></tbody></table><p><br />Dessert was a stroke of genius, <b>Biscoff Millionaires</b> slice, I love the biscuits so was looking forward to this, nice layer of chocolate, gooey caramel centre and a crumbly biscuit base, this topped off our meal nicely.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSBIrgL9zmH2q3sBZd0W5ch-Y9mI3yA0-KFvi1VWMUhsnPJWf803_LrB3hlXdCKH8p4y_hPNyS63-opaTiW4npPasJMqOwHWCkyluhy497y4110AWvXQaMU3icKaCxUXCs4vSY97hFHNw/s3717/IMG_20200926_165027-01-01.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The chefs at The Pod" border="0" data-original-height="2821" data-original-width="3717" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSBIrgL9zmH2q3sBZd0W5ch-Y9mI3yA0-KFvi1VWMUhsnPJWf803_LrB3hlXdCKH8p4y_hPNyS63-opaTiW4npPasJMqOwHWCkyluhy497y4110AWvXQaMU3icKaCxUXCs4vSY97hFHNw/w320-h243/IMG_20200926_165027-01-01.jpeg" title="The chefs at The Pod" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The chefs at The Pod</td></tr></tbody></table><p>Other than the brioche buns everything is homemade and you can certainly taste it, fresh and tasty, just what the folk of Maidenbower have been waiting for, I have no doubt The Pod will be a huge hit with the residents.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0vDhND2FcpD8mY927zz2vM-2ilWgKBRPIHzEF0NBfSSqGfhdaeUnfxVYABZA6wDu_gR3orSc3ZXIuLZCRrj43eKiKm-IewICzWD8z4OY0HjagbQKfmfEvivUQPhcxTIKVnd7IDX8IcJ-/s1564/The+Pod+Quad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The Pod Street Food Maidenbower Crawley" border="0" data-original-height="1564" data-original-width="1564" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0vDhND2FcpD8mY927zz2vM-2ilWgKBRPIHzEF0NBfSSqGfhdaeUnfxVYABZA6wDu_gR3orSc3ZXIuLZCRrj43eKiKm-IewICzWD8z4OY0HjagbQKfmfEvivUQPhcxTIKVnd7IDX8IcJ-/w320-h320/The+Pod+Quad.jpg" title="The Pod Street Food Maidenbower Crawley" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Pod Street Food at Maidenbower, Crawley</td></tr></tbody></table><p><br />The Pod is at Forge Wood on Thursday, Crawley Down on Friday and Maidenbower Square on Saturday between 5pm-8:30pm. You can either grab and go or order ahead on 07395 101 201, check them out on <a href="https://www.facebook.com/thepodstreetfood" target="_blank">Facebook</a> and <a href="https://www.instagram.com/thepodstreetfood/" target="_blank">Instagram</a> for their latest specials and locations.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkYMHMlfjiu3UVr9qcPfEVzwdMlR_ezGAnCTdXh3FfQMHtY6gEBLegecC5FcwDW10Mw4X8HJm7M_ftoAFrYVheVC9IY_3Sizv1mu9zltp2A7b_aXYtui0O3NrZQF0cYSBNVS3G-CxDe8C/s1727/IMG_20200926_164326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Pod Street Food" border="0" data-original-height="1727" data-original-width="1726" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkYMHMlfjiu3UVr9qcPfEVzwdMlR_ezGAnCTdXh3FfQMHtY6gEBLegecC5FcwDW10Mw4X8HJm7M_ftoAFrYVheVC9IY_3Sizv1mu9zltp2A7b_aXYtui0O3NrZQF0cYSBNVS3G-CxDe8C/w320-h320/IMG_20200926_164326.jpg" title="The Pod Street Food" width="320" /></a></div><p>Remember to support local and pay Dave and his team a visit at one of the above venues, you won’t be disappointed, the meal deals are great value for money, especially the family pack, any 4 burgers, 4 sides and 4 drinks for £30, you can also add 4 cheeky desserts for an additional £5, what’s not to love!</p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0Maidenbower Dr, Crawley RH10, UK51.1096298 -0.149046128.834211429989004 -35.305296100000007 73.385048170011 35.007203900000007tag:blogger.com,1999:blog-3341789939518242832.post-24272581645972162402020-09-17T13:06:00.001+02:002020-09-17T13:06:12.241+02:00Gnocchi Bolognese Bake<p style="text-align: center;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiliT7c7xUNM2SEpxonQP_cj-sbAWxnZWNTdlcQC85ejq6jXt3Tm1W1gQqgkPJ_RQ2SYuefOec4_aZEyBoSfsKFpscKIfFRchFY-dhMadnFvU6A8wMl-FWyZGOi_n_37DFlTxM30rQqpH7S/s1920/Gnocchi+Bolognese+Bake+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1349" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiliT7c7xUNM2SEpxonQP_cj-sbAWxnZWNTdlcQC85ejq6jXt3Tm1W1gQqgkPJ_RQ2SYuefOec4_aZEyBoSfsKFpscKIfFRchFY-dhMadnFvU6A8wMl-FWyZGOi_n_37DFlTxM30rQqpH7S/s320/Gnocchi+Bolognese+Bake+2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gnocchi Bolognese Bake</td></tr></tbody></table><br /></p><div style="text-align: left;"><div><ul style="text-align: left;"><li>500g minced beef</li><li>600g potato gnocchi</li><li>200g grated mozzarella</li><li>200g diced lardons</li><li>Handful of small mozzarella balls (optional)</li><li>3 garlic cloves, minced</li><li>400g Tom chopped tomatoes</li><li>2-3 tsp Italian seasoning</li><li>Few glugs Worcestershire sauce</li><li>1 tbsp tomato purée</li><li>Salt and pepper</li><li>Handful of basil, thinly sliced</li><li>Olive oil</li></ul></div><div><br /></div><div><b>Method:</b></div><div>Heat a small amount of olive oil in a large pan, add the lardons and fry until browned, add the garlic and fry for another minute or so (do not let it burn) then add the minced beef, break up the mince with a spoon and keep stirring until browned (if you don’t break up the mice you will get clumps!). Once the meat is browned, drain off any excess fat then add your Italian seasoning, Worcestershire sauce, tomato purée and a good pinch of salt and a few grinds of fresh black pepper, stir through and then add your chopped tomatoes, add some water to the can and swirl round and tip into the pan just to make sure you get it all and to add an extra amount of liquid as you don’t want the sauce to be too dry, stir through and leave to simmer for at least 30 minutes (longer if you have the time). </div><div><br /></div><div>Once your Bolognese is made, bring another pan of salted water to the boil and cook the gnocchi according to packet instructions, this is usually 4 minutes. Drain the gnocchi and tip into a large oven proof dish, add the Bolognese and the basil and stir until the gnocchi is evenly coated, top with the grated mozzarella and the mozzarella balls (if you like it really cheesy) and place into a preheated oven (180 degrees) and cook until the cheese is nicely melted and gooey. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdGyNPEN57Ll4piU3_PkDAe4BaVIFRP_mgAW5yjM_cBDsffQwV9evzzAkEKPaVqkOg6aIwP5iCPZF9DWlWnHkcHgeE-D0kb8dwuakYTzYPQl8OGXMsza1Ys7JM3Nxyyn5GPMmHvuWwUzo/s1884/Gnocchi+Bolognese+Bake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1884" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdGyNPEN57Ll4piU3_PkDAe4BaVIFRP_mgAW5yjM_cBDsffQwV9evzzAkEKPaVqkOg6aIwP5iCPZF9DWlWnHkcHgeE-D0kb8dwuakYTzYPQl8OGXMsza1Ys7JM3Nxyyn5GPMmHvuWwUzo/s320/Gnocchi+Bolognese+Bake+1.jpg" width="320" /></a></div><br /><div style="text-align: center;"><br /></div><div><br /></div><div>If you haven’t tried potato gnocchi before you will be in for a surprise, they are not heavy, in fact they are quite light and fluffy so this isn’t a stodgy dish. You will generally find gnocchi with the fresh pasta in the supermarket. You will get at least 6 good sized portions from this recipe, any that you don’t eat will keep in the fridge for a couple of days or alternatively freeze any leftovers.</div><div><br /></div><div>This is a good cost effective recipe which will provide several meals depending on how many you are cooking for, you can pep up the flavour with some chilli flakes or add mushrooms or any other ingredients you may put into your Bolognese. If pushed for time or on more of a budget you could simply add a jar of ready made sauce to the gnocchi. </div><div><br /></div><div>Mark’s top tip: As basil can bruise very easily and go a bit discoloured looking, always chop it just before using in order to keep that vibrant green colour. Place the basil leaves on top of each other, roll up into a small cigarette shape and thinly slice from the end using a sharp knife.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozA0GOXWaalgvn3trqwyqv6tnbpnG25tv-aACsWQAw95G5LYjx5Ip4nkNOdlMLutXk6u3e_8l0VsKl4Py0mnXw4ZPP7Ohccnecym1INWNjXA6_u87UfATs0eGhnG5FUqx8TMIaDhGKGZp/s1984/Gnocchi+Bolognese+Bake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1404" data-original-width="1984" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozA0GOXWaalgvn3trqwyqv6tnbpnG25tv-aACsWQAw95G5LYjx5Ip4nkNOdlMLutXk6u3e_8l0VsKl4Py0mnXw4ZPP7Ohccnecym1INWNjXA6_u87UfATs0eGhnG5FUqx8TMIaDhGKGZp/s320/Gnocchi+Bolognese+Bake+3.jpg" width="320" /></a></div><br /><div style="text-align: center;"><br /></div><div><br /></div></div><br /><p></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com0tag:blogger.com,1999:blog-3341789939518242832.post-40003903974341675572020-08-31T11:06:00.003+02:002020-08-31T11:11:40.874+02:00Kitchen Royale - Punjabi Perfection on your doorstep<p> Having seen a number of Facebook posts recently from <b><a href="https://www.facebook.com/kitchenroyale7" target="_blank">Kitchen Royale</a></b> (based in Crawley, West Sussex), I decided to give them a go as the photographs I had seen of the dishes looked pretty good. They say they want to break the myth about Indian Punjabi Cuisine being unhealthy, well I can say, this was Punjabi perfection delivered to our door. </p><p>I am all for supporting local businesses and I can genuinely say we weren’t disappointed. I messaged our order through the day before, giving our delivery time and what we wanted and hey presto, Saturday evening it was delivered on schedule.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnL7WtFa0Zpk-B1x18ZueLM_VuW5N1mimlQ5NLbqNDWhOYuIRrDrfgiAAZf4GeZ1Fn8iurqD_dfBheZjRVIYzNNFz_Y-xELKzUbR7uomptQH5KC0h_HvbJr3u1Gsy-AitxxXMdMWxoe5B/s1884/118607987_312107936777543_7940293015230319622_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Kitchen Royale Poppadums" border="0" data-original-height="1292" data-original-width="1884" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnL7WtFa0Zpk-B1x18ZueLM_VuW5N1mimlQ5NLbqNDWhOYuIRrDrfgiAAZf4GeZ1Fn8iurqD_dfBheZjRVIYzNNFz_Y-xELKzUbR7uomptQH5KC0h_HvbJr3u1Gsy-AitxxXMdMWxoe5B/w320-h220/118607987_312107936777543_7940293015230319622_n.jpg" title="Kitchen Royale Poppadums" width="320" /></a></div><p>We opted for:</p><p></p><ul style="text-align: left;"><li>Punjabi onion pakora</li><li>Special Punjabi Aloo (peppers and potatoes)</li><li>Jeera rice (basmati rice cooked with cumin)</li><li>Plain naan and chilli naan,</li><li>Chicken tikka masala</li><li>Punjabi chicken curry</li><li>Shahi Pork kofta curry (lean pork mince meatballs slow cooked in a spicy traditional Punjabi gravy) </li><li>Punjabi mutton sheek kebab</li><li>Poppadums and complimentary dips</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQsl5OOLsZle8JRdG8J2YQwziy3A_U7da4rHpk5i8ciHVMHE_RsYiCEPZx9pX5slumW20rJHYpC4aJchcxUWmxIMsG1ljUcAKtyodzbHc7Kfm4QE42Lxrq3Dlauqmet9qYgFjpZmTfMSN/s1818/118653346_360817614921911_3915707672681781020_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Kitchen Royale Traditional Punjabi Cuisine" border="0" data-original-height="1160" data-original-width="1818" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQsl5OOLsZle8JRdG8J2YQwziy3A_U7da4rHpk5i8ciHVMHE_RsYiCEPZx9pX5slumW20rJHYpC4aJchcxUWmxIMsG1ljUcAKtyodzbHc7Kfm4QE42Lxrq3Dlauqmet9qYgFjpZmTfMSN/w320-h204/118653346_360817614921911_3915707672681781020_n.jpg" title="Kitchen Royale Traditional Punjabi Cuisine" width="320" /></a></div><p>All dishes were fresh and packed full of flavour, good portion sizes and very good value for money, no delivery charge as well (within 2 mile radius of RH11). I can’t fault any of the dishes or the service received, the only little comment I would make (as I do like my chilli) is that I would prefer a bit more chilli on the chilli naan, but that is just a personal preference. </p><p>The complimentary dips with the poppadums were very tasty, mint, yoghurt, tamarind and chilli, a perfect accompaniment to the crispy goodness.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1I5BzjdxuIcRY9cgztJX3chyphenhyphenY5hs5vj_eiaQW3T8fyX_lU7ro96X-12BW4AWOiSUCkLQDfXaGrBNJIc5bdCXgJIOo2vwQifP8i6TkecRxSZljPwOBaFIsfdutH13HUzggBeWepFUp40x/s1920/118620688_344829616557825_654189763569142557_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Kitchen Royale Traditional Punjabi Cuisine" border="0" data-original-height="1166" data-original-width="1920" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1I5BzjdxuIcRY9cgztJX3chyphenhyphenY5hs5vj_eiaQW3T8fyX_lU7ro96X-12BW4AWOiSUCkLQDfXaGrBNJIc5bdCXgJIOo2vwQifP8i6TkecRxSZljPwOBaFIsfdutH13HUzggBeWepFUp40x/w320-h195/118620688_344829616557825_654189763569142557_n.jpg" title="Kitchen Royale Traditional Punjabi Cuisine" width="320" /></a></div><p>Given the current climate it’s great to see a small local business getting out there with authentic, tasty cuisine. Keep up the great work Kitchen Royale, support local, give them a go, I’m sure you won’t be disappointed!</p><p>Place your orders up to 2pm on the day of delivery as everything is cooked fresh and to order. </p><p></p><ul style="text-align: left;"><li>Tel no: 07782943372</li><li>Email: kitchen_royale@yahoo.com </li><li>Or message them on their <b><a href="https://www.facebook.com/kitchenroyale7" target="_blank">Facebook page</a></b></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnyByzuSqRCxDOlkReWTMd1aMjKN6VlMpRc22vTmLx4ivwiY8O_tessrum-KK3a7kVHCKGxu5Q6Qizfp4zwyNKuodMJ1pms2y4mdwOjA5VURNBdEn0xg_HcfHHDvbYrB_dXMOMSrfvPvLn/s1910/118615012_2758999627669763_162348468461585351_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kitchen Royale" border="0" data-original-height="1242" data-original-width="1910" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnyByzuSqRCxDOlkReWTMd1aMjKN6VlMpRc22vTmLx4ivwiY8O_tessrum-KK3a7kVHCKGxu5Q6Qizfp4zwyNKuodMJ1pms2y4mdwOjA5VURNBdEn0xg_HcfHHDvbYrB_dXMOMSrfvPvLn/w320-h208/118615012_2758999627669763_162348468461585351_n.jpg" title="Kitchen Royale" width="320" /></a></div><br /><div><br /></div><p></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com1tag:blogger.com,1999:blog-3341789939518242832.post-36053381246884846942020-08-26T12:40:00.006+02:002020-08-26T12:44:54.900+02:00Crispy chilli beef tacos<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ARCCgA8-IahYDV-m5u9WhCnl9sPRsS9LZ1U9tVtF0DUTH0b4jqek30zdGaG7-JqTlwctRBaR0bSYeayv4WX4TJFSIpiBpnob9QuZlv6GTEhQ1FoDsy-pVqjxLqZlfIsEAJAdngVOPdi8/s960/Crispy+chilli+beef+tacos+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Crispy chilli beef tacos" border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ARCCgA8-IahYDV-m5u9WhCnl9sPRsS9LZ1U9tVtF0DUTH0b4jqek30zdGaG7-JqTlwctRBaR0bSYeayv4WX4TJFSIpiBpnob9QuZlv6GTEhQ1FoDsy-pVqjxLqZlfIsEAJAdngVOPdi8/w320-h240/Crispy+chilli+beef+tacos+1.jpg" title="Crispy chilli beef tacos" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Crispy chilli beef tacos</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><ul style="text-align: left;"><li>500g mincemeat</li><li>1 clove of garlic, minced</li><li>1 onion, finely diced</li><li>400g tin of chopped tomatoes</li><li>400g tin of kidney beans, drained and rinsed</li><li>2 tsp chilli powder</li><li>1 tsp chipotle chilli flakes</li><li>2 tsp sweet smoked paprika</li><li>1/2 tsp dried oregano</li><li>Salt and pepper</li><li>1 tbsp tomato puree</li><li>Good few gauges of Worcestershire sauce</li><li>Flour tortillas</li><li>Grated cheddar cheese</li><li>Olive oil</li></ul></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Method</b></div><div class="separator" style="clear: both;">Add a splash of olive oil to a large pan, heat and then sauté the onions and garlic, add the mincemeat (using a spatula to break up the meat otherwise it will clump together) and brown the meat, drain off any excess fat, add the herbs, spices, tomato purée, Worcestershire sauce and a good pinch of salt and pepper, stir through then add the chopped tomatoes and leave to simmer for at least 30 minutes, add the kidney beans and simmer for a further 30 minutes.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Preheat your oven to 180 degrees, cover a baking tray with some tin foil, brush some olive oil over one side of each tortilla (quantity depends on how many you are cooking for), place a tortilla onto the tray (oil side down)and spoon some of your chilli onto one half, top with some grated cheese and fold over then repeat. Place the tray into the oven and cook until the cheese has melted and the tacos are crunchy.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">This is quite a spicy chilli so adjust to suit your taste buds. Packed full of heat and flavour, this is a real winner. I served this with some <a href="http://www.amouthfulofmark.com/2015/05/kankun-spicy-guacamole-kankun-chipotle.html" target="_blank">homemade guacamole</a> and <a href="http://www.amouthfulofmark.com/2018/05/chipotle-chicken-tacos-with-pineapple.html" target="_blank">pineapple salsa</a>. I find it better to make your own tacos as the shop bought ones are so small you can’t really get much filling in them! I hope you enjoy this as much as we did, sadly a little bit too spicy for the boys!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWtbNvN0ZBMy1LiDDGAc4L6KtexFN0EWckQDPswWrKuJ5Tgv_aW9ByOYAQTn4YZ9-89S20HBn2nQXZ1pDJQKWnx_LzlS15-FRDwinJAJsNAOacJFixE9c7Z2HeIXRJBj-iPTkqOBq6Z1r/s960/Crispy+chilli+beef+tacos+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pineapple Salsa" border="0" data-original-height="658" data-original-width="960" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWtbNvN0ZBMy1LiDDGAc4L6KtexFN0EWckQDPswWrKuJ5Tgv_aW9ByOYAQTn4YZ9-89S20HBn2nQXZ1pDJQKWnx_LzlS15-FRDwinJAJsNAOacJFixE9c7Z2HeIXRJBj-iPTkqOBq6Z1r/w320-h220/Crispy+chilli+beef+tacos+4.jpg" title="Pineapple Salsa" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Pineapple Salsa</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4Ho85Te9phHy9EPfdon7XWI_vos6N8cWGpLVAqp9FDbMup2JfJZOaTdLlU5VMsKjDc1s_4LZ3qKa7WyGXMVsoqsUe9lmdWzaQmdJZdJXF0jnGLBZLoX3TicbNnAqRulT4d0NaZiIgqF_/s1550/Crispy+chilli+beef+tacos+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Crispy chilli beef tacos" border="0" data-original-height="1026" data-original-width="1550" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4Ho85Te9phHy9EPfdon7XWI_vos6N8cWGpLVAqp9FDbMup2JfJZOaTdLlU5VMsKjDc1s_4LZ3qKa7WyGXMVsoqsUe9lmdWzaQmdJZdJXF0jnGLBZLoX3TicbNnAqRulT4d0NaZiIgqF_/w320-h212/Crispy+chilli+beef+tacos+3.jpg" title="Crispy chilli beef tacos" width="320" /></a></div><div style="text-align: center;">Crispy chilli beef tacos</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1b9yOuSlE9XaA5lMh8AcmLqMqbjzOlGVHPk3tdCDRgcDXax2PXtFPphcpe3Ehtt_pga0FWfri2rS9cQ7U5m-rNKVItuXJtsRNGSJT_L7vDcK6zVqrJWrncuJtlY4AFVUap6CKUWUmEgn/s960/Crispy+chilli+beef+tacos+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Guacamole" border="0" data-original-height="732" data-original-width="960" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1b9yOuSlE9XaA5lMh8AcmLqMqbjzOlGVHPk3tdCDRgcDXax2PXtFPphcpe3Ehtt_pga0FWfri2rS9cQ7U5m-rNKVItuXJtsRNGSJT_L7vDcK6zVqrJWrncuJtlY4AFVUap6CKUWUmEgn/w320-h244/Crispy+chilli+beef+tacos+5.jpg" title="Guacamole" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Guacamole</div><br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Scott Andersonhttp://www.blogger.com/profile/09742076206840009116noreply@blogger.com1