The chutney is amazing, Tamarind and Peanut. This has given me a great idea, more of that later. Indian chutney’s are a great addition to snack’s and curries. I bought this one from Waitrose, Anjum Anand. Her books and her chutneys come recommended. The curry was from a packet dried spice mix, with the addition of a base, classic ginger onion garlic and a couple of fresh chillies. I finished the curry with block coconut, it worked fine.
Investing in a chilli plant was a great idea. Waitrose £3 reduced from £5, a great heat level for Indian food , hot but not of the scale. I have the second crop of chillies coming through.
My first attempt, the next one will be perfect. Timing longer in the oven.
I used Gordon Ramsay’s Kitchen Heaven book recipe. Simple and good. 10- 15 mins. in the oven. I need an oven thermometer I think . This time nearer the 15 min. mark , not 10 minutes.
The amount of toffee, less this time, also putting the toffee in an ice cube tray, in the freezer before the oven and mix.
Amount of sugar in the cacao- chocolate mix. The pudding is sweet enough, as is the toffee. So some cacao flavour to offset that is a great idea.
It still tasted good.
Pipers Farm Rump Steak,
Cartmel Village Sticky Toffee Pudding ,with homemade toffee ice cream.
Woolsery Goats Cheese, Monte Enebro Cheese, Dorset Knobs.
Willie Harcourt Cooze Milk of the Gods chocolate
The steak is as good as it gets flavour wise, properly aged, good breed, superb animal welfare from an amazing farm, via a first class butcher.
The ice cream I made was a fantastic result, proper crème anglaise base mixed with toffee sauce. Both recipes from Gordon Ramsay’s Just Desserts Book, the best cookery book ever. Cartmel Sticky toffee pudding is amazing. Possibly a toffee overload, but it’s my birthday.
Chandos Deli pointed me to Monte Enbro (what a find). Like Mark Hix/Neals Yard and others I am a big fan of Woolsery Cheese.
Read some of the tasting notes and what Willie is doing with his products. Then you will see why it’s my birthday chocolate. I still love and buy Valrhona, Amedei and others, but Willie wins out with the bean flavor. A cylinder of Willies 100% should be in every store cupboard.
Union Coffee, is a pretty good way to end things.
I love putting cheese on my Knob
Don’t use any other eggs, do follow Gordon Ramsay’s recipes and techniques.
Cheap and easy to make, one of if not the tastiest burgers I have had.
Another superb meal courtesy of Anjum Anand.
Chicken Burger. It’s perfectly balanced with spice and herbs.
There are so many people on the net, bigging up burgers from London and beyond. I have tried some of them, with varying results certainly varying in consistency of quality, in a few cases.
Anjum’s Chicken burger was up there with the best(Gordon Ramsay-Bread Street Kitchen) ticking every box. We put sweet potato chips on the side. These were cooked in the oven alongside the burger. They took a little longer than the burger.
Here is a link to the recipe
Mussels with Saffron
Saffron Mussels : yet another superb dish from Anjum Anands ,I Love Curry book. The previously made Bengali Fish Curry was also superb. My mother cooked one of her vegetable curries , again superb results. I am really looking forward to trying more of her recipes.
Bengali yogurt fish
The Teign Mussels were also bang on, better than the ones I foraged from that area. Teign Mussels beat Exmouth mussels for sure.
My chilli plant cost £3 (reduced from £5)from Waitrose, just the right type for Indian food. Its giving a fantastic yield of chilli, the second batch are coming through as we speak.
I followed the mussels, with coconut and lime ice cream. The recipe from Nadia and Cesar Rodens ‘Ice Kitchen’ Book. Originally an Ice Lolly recipe . The end result a cross between ice cream and sorbet. Great flavour combo very refreshing. Homemade ice cream can be a hit and miss affair, but it’s well worth doing. Don’t bother with magimix ice cream makers. My cheap one is not the best , but it’s better than the magimix one I used before.