Food

Tastebud

Tinglers

ONCE YOU DISCOVER THE TYPE OF PEPPER YOU LIKE AND HOW HOT YOU LIKE IT, YOU CAN ADJUST ALL OF THESE DELICIOUS RECIPES TO SUIT YOUR TASTE

Pineapple Chilli Chutney

Great with curry but also especially delicious with ham or bacon. Makes about 1 ltr

Ingredients

1kg fresh pineapple, chopped 300g onions, finely chopped 3 chillies of your choice, finely chopped 120ml white wine vinegar 250g sugar 1tsp salt 2 garlic cloves, crushed with salt 1tsp cumin seeds 2tsp curry powder 1/2tsp turmeric 1/2tsp ground ginger 100ml water (on the side)

Method

1. Place all of the ingredients into a large pan (except the water), bring to the boil, stirring to combine and prevent sticking. 2. Let the chutney bubble away for about 30-40 minutes, stirring from time to time - you may need to add a little water. 3. Pot in sterilised jars. Leave for at least 1 week before eating to allow the flavours to develop

Hello from the accidental Chatelaine! I love to cook at any opportunity and delighted to be able to share that love with you By Belinda Prince

Chateau Kitchen www.chateaumareuil.com

Fresh Tomato Relish

Fresh and delicious - great with curry!

Ingredients

250g tomatoes 100g onions 4 tbsp coriander or parsley, finely chopped 1 tsp salt 2 tblp lemon juice 1 finely chopped fresh chilli (or ½ tsp chilli powder or flakes) ½ tsp ground cumin

Method

1.

Chop the tomatoes and onions into small dice, put into a non metallic serving dish, add all the other ingredients and gently combine.

Roasted Vegetable Red Lentil Curry

Ingredients

Serves 4 3 tblsps olive oil 1 onion, chopped 2 garlic cloves, crushed 1 chopped fresh chilli 1kg chopped vegetables, carrots, parsnips, turnips, butternut squash etc 2tbsps curry paste or powder 1 ltr vegetable stock 100g red lentils Small bunch of fresh coriander, chopped Pre-heat the oven to 200 degrees/180 degrees fan

Method

1.

Place the chopped mixed vegetables in a roasting pan and drizzle over 2 tblsps of oil, season well with salt and pepper and mix together to coat the veg. Roast the veg in the preheated oven for about 30 mins until almost tender (but not too soft) and beginning to caramelise.

Meanwhile, heat 1 tblsp of the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 mins until softened, stirring occasionally. Stir in the chilli, curry powder or paste, cook for 2 mins whilst stirring. Pour in the stock and bring to the boil. Reduce the heat, add the lentils and cook gently for about 10 minutes. Add the roast vegetables, stir to combine and continue cooking gently for another 5 – 10 minutes until the sauce has thickened and the vegetables are nice and tender.

Stir in most of the coriander, season to taste and heat for a minute or two. Top with the rest of the coriander to serve –you could also add some Greek yoghurt.

Fruity Chicken Curry

Ingredients

Serves 6 1kg chicken breast, cubed 150g natural yoghurt 1 chopped fresh chilli 3 tbsps curry powder or paste 2 garlic cloves, crushed 1 ½ tsp salt 80g butter 40g flaked almonds 80g raisins 60g dried apricots 250g onions, chopped 1 small lime or lemon, zest and juice

Method

Adding chilli to a curry earlier on in the cooking process gives a milder heat. If you like a little more kick, add it a bit later on when cooking or simmering

1.

2.

3.

4. Place the cubed chicken in a glass or enamel dish. Stir in the yoghurt, chilli, curry powder, crushed garlic and salt. Cover with cling film and chill in the fridge for about 12 hours, stirring about 3 times.

Heat the butter in a heavy pan and add the almonds. Fry gently until just golden and lift out on to a plate, repeat with the raisins and apricots.

Add the onions to the rest of the butter in the pan and fry gently until pale gold. Drain the chicken, reserving the yoghurt marinade. Stir in the drained chicken cubes to the onions and continue to fry for about 5 mins over a brisk heat.

Add back the almonds, raisins and apricots and pour in all the left over yoghurt mix with the lime or lemon zest and juice. Bring to the boil, stirring, cover and simmer gently until the chicken is cooked through. Serve with rice, naan and wedges of lime or lemon.

Yoghurt Naan Bread

Ingredients

Serves 4 (8 naans) 250g self-raising flour (see tip) 1 finely chopped chilli 250g plain yoghurt 1/2tsp baking powder 1/4tsp salt

Method

1.

Sift the flour into a bowl with the baking powder & salt. Make a well in the middle and add the yoghurt. Mix together to make a dough.

Turn out onto a floured surface, split in half, roll each half into a rough circle and cut into 4 quarters and roll.

Heat a grill pan or frying pan until very hot. Cook the naans for around two minutes on each side in the dry pan, and then brush liberally with melted butter and chilli to serve.

Add crushed garlic and parsley to the butter if you like. Flour tip - If you only have plain flour, add 1 tsp baking powder per 75g of flour

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