This is a basic recipe that I use. Start off by following it as it’s written and then as you get to understand your preferences in taste and texture, you can adjust it to suit your taste buds. Just keep some cans of chickpeas and tahini paste in your cupboard and you will never be short of this healthy and tasty dish.
- 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
- 4 tsp tahini
- 2 garlic cloves, crushed
- 1 tsp crushed sea salt
- 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
- 3½ tbsp freshly squeezed lemon juice
- Paprika (optional)
- Coriander or parsley leaves (optional)
1.Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
2,When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour. I like to run some parsley or coriander through the mix so I add it as I blend.
This recipe is orginally from Jamie Oliver
Today is the 1st of January 2016. I realise that I haven’t really shopped for a week and a half, therefore leaving the fridge and cupboards a little bare. I now have little more than a Turkey carcus to work with so we have decided a curry needs to be the choice of the day. I’m excited to get the spices out and kick things up a bit. The girls however request the curry I used to make them when they were younger and that is the same curry my Mum made me when I was growing up. It’s basic, no unfamiliar ingredients but thrills my children every time. Sometimes simple Is best. So slightly with tongue in cheek I’m going to share it with you. I hope you and your children like it too.
I’m not going to give you exact amounts for this is curry because it’s all about making a curry out of whatever you have in the cupboard. Keep tasting as you go along until you have your family’s favourite tasting curry. This curry has saved the day many a Monday night.
Left over cooked meat… Chicken, turkey, lamb or beef cubed or thickly shedded.
White onion chopped roughly
Medium curry powder
Fresh chopped chilli or dried add gradually to your taste.
Stock cube, flavour depends on meat you are using
Branston pickle ( our favourite for this as is quite acidic) but any pickle or chutney will do.
How to cook Mama’s Special Curry
- Take a medium sized pan and add a good splash of oil and gently fry the chopped onion until soft. Be careful not to start to colour the onion.
- Stir in a heaped tablespoon of medium curry powder and a dessert spoon of cornflour. Cook over a medium heat for a couple of mins then add the stock. You will need about approx a pint. You can add more or less depending on the amount you are making and how thick you like your curry.
- Now start building the flavour, garlic, a little chilli, large tablespoon of branston and coconut, chopped Apple, sprinkle of sultanas, squirt of tomato purée.
- Add your cooked meat, bring to the boil reduce the heat. Stir every now and then until the meat is piping hot, reduce heat and let the meat take up the spices until you are ready to serve.
- You can keep adjusting the flavours until it’s to your liking. I let the girls taste it as one likes it very spicy and the other medium so we have to reach a compromise!
- I like to serve this with basmati rice. Take a medium saucepan and measure in one mug of rice ( this serves three to four of us) then add two cups of cold water and a pinch of salt. Place onto the heat, when it starts to boil turn the heat down to its lowest setting, put the lid on and do not touch until all the water is absorbed. Take off the heat immediately Fluff with a fork and the rice will be perfect. Rule is 1: 2 of rice to water.
- Serve with mango chutney.