By guest blogger TRACEY
Wow, Alison was on fire sharing her curry tips at the Approved Premisies session on Wednesday 2
May! The group prepped the veg for the jalfrezi, using spoons to scoop
out the butternut squash seeds, chopping the ginger into Julienne strips,
and top’n’tailing the fresh green beans for added texture and colour.
The room then filled with the delicious aroma of popping dry-fry cumin and
onions and both staff and residents were drawn to the kitchen
to observe and place orders! Some stayed and watched how the addition
of tomatoes, chilli, onions and carefully measured spices created an
amazing base sauce for most curries. The pork was cubed and fried in
spices and then left to one side. Meanwhile, the cauliflower and sweet
potatoes simmered and spinach blanched. Finally, all ingredients came
together in the wok where spring onions, chickpeas and green beans were
added, which resulted in an appetising and hearty jalfrezi.
also created a tarka dhal using washed split red lentils and were
introduced to asafoetida (a spice used as a flavour enhancer alongside
turmeric). The cumin seeds were popped again and oil was added instead
of ghee (the clarified and traditionally used fat) for its health
properties. Onion, garlic, ginger, chilli powder, coriander, garam
masala and fenugeek were fried, and the softened lentils added. Just
before serving, freshly chopped coriander was sprinkled in. I think the group
were pleasantly surprised how substantial and nourishing this meat-free
and extremely cheap dish could be.
Group members particularly enjoyed
making the ‘naan-in-the-pan’, although the smell of the yeast was not to everyone's taste! But again the group were self-impressed that they had
made something so authentic and comparable to what they’d get from a
takeaway! The chopping line regrouped to make Alison’s refreshing and
tasty salad of tomatoes, cucumber and coriander - the perfect
accompaniment to our lunchtime meal fit for a king… and a few other
There are more photographs of these tasty dishes on our Facebook page.