Katsu Curry

After my success at making Korai curry, I decided to have a go at cooking Katsu curry.  Going in I knew I had a lot to live up to. The first time I tried Katsu curry was at Waggamama's




The recipes I looked at. All had a section for making crumbed chicken from scratch.  I  decided to use bought crumbed chicken from the supermarket.

A sweet lady at Tesco's spoke Pete  into getting chicken goujons, she assured him that she used them when she makes Katsu curry for her family. 

It was our first run so we went ahead and put the goujons in the oven. And it was a good call. 

I have to say the sauce was insane.  The aromas were just as we remembered and the flavour was perfect.  I could have let the sauce cook a bit longer so that it was smooth.  But that did not take away from the fact that it tastes, like this is going to be cooked again and again.

Food heaven.

Enjoy




Ingredients for curry sauce


1 onion
2 cloves of garlic
1 thumb size piece of ginger
1 carrot

1 tbsp medium curry powder
Splash of soy sauce
A pinch of garam masala
1 tsp Brown sugar
Chilli flakes to taste (optional)
Chicken stock or stock cube
1tbsp of corn flour or flour

Rice of your choice

Method:

 Roughly chop the onion, carrot, garlic and ginger gently fry in olive oil until soft and slightly caramelised.

Add the curry powder, a tablespoon of corn flour to make a thick paste. Then slowly add the chicken stock to make a sauce to the consistency you like.

Add a splash of soy sauce, a tsp of brown sugar, a pinch of garam masala, season to taste.

Add chilli flakes if you want a spicy hit. Then blend the sauce using a hand blender (optional).

Let it simmer and thicken slowly.

Serve with  rice and pak choi pour the curry sauce over the rice and chicken.

Korai (Karahi) curry

The best thing about cooking a curry is the aromas, and this recipe has loads of flavours. There is a definite wow factor. The mouth watering spices coming together layer upon layer adding to the anticipation of sitting down to eating it.

I have had king prawn Korai at the curry house, which got me thinking I could cook this at home. Having made it three times now it looks like we wont be going out to eat Korai curry anymore.

If you love a flavour packed curry and enjoy cooking. I hope you try this one. 

Enjoy

Ingredients:

• 800g Diced Chicken, breast or dark meat or king prawns, as you prefer
• 2 Small white onions finely chopped
• 1 Teaspoon Cumin Seeds
• 
  
• 2 Teaspoons Ginger spice
• 2 Teaspoons Garlic crushed (I use lazy garlic)
• 1 Teaspoon Turmeric Powder
• 4 Teaspoons Mild Curry Powder
• 1 Teaspoon Chilli Powder (I used  cayenne pepper)
• 
  
• 2 Red Peppers Chopped in large chunks
• Half a Tin of Chopped Tomatoes
• 1 Tablespoon Tomato Puree
• 1 Cup/300ml Water or Chicken Stock
• 3 Teaspoons Garam Masala Powder
• Roughly chopped fresh coriander leaves to garnish

Cooking Method for Chicken Korai

Serves 4

Pour the oil into a large saucepan bring up to a high heat. Add the onions and cumin seeds and cook gently until the onions turn a golden brown colour. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Diced Chicken, breast or dark meat as you prefer stir in well.

Add the chopped peppers

Mix the Chopped Tomatoes, Tomato Puree, together in a jug with the water or stock.

Pour into the saucepan and mix in well.

Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally.

Joe's Bar and Grill, Oxord

We often find ourselves in Summertown on the week end.  It is a great little high street to amble down. There are loads of shops to pop in and browse, interesting places to go and eat.There is one place we love to go for breakfast, Joe's Bar and Grill.

From the outside it looks a bit overly posh but once you step inside it so casual.  They don't mind where you sit and there are happy smiley faces to greet you. The conversation is buzzing, being Oxford loads of academics out discussing studying, lecturing and ramblers out for walks stopping to have a bit to eat. And us who just love a well cooked breakfast and a cup of tea.


There is one thing you will find every Saturday morning when you go in half way down the restaurant against the wall on the right hand side is Annie.  She will be sat there with her magnifying glass looking at the papers and just taking in the atmosphere. There is a plaque on the wall beside her stating that that is Annie's chair.

She gets refills of tea and gets to chat to whoever will take the time to stop and talk to her. Pete was in his element, it was interesting to draw her out and listen to tails about her life.

The breakfast menu is varied and as you can see cooked to perfection. I had ham egg and chips, just in case you want to order the same.

It did taste as perfect as it looked.

We always order extra tea and settle down to people watch. Have a catch up, you know when you are relaxed you remember something you forgot to share during the week because life is so busy.

Go and give it a try. Let me know about your visit.

Enjoy

Sometimes you just have to

The concept of take away food dates back to Ancient Greece and Ancient Rome. In Pompeii they discovered a number of Thermopolia, ( hot drink establishments), The service counters opened up onto the street and provided food and drink that could be taken away and eaten elsewhere. Not every home had the means for dinning and kitchen area for cooking. (Wikipedia - ref)

Moving forward to medieval London, street vendors sold hot meals, meat pies, geese, pigs feet and French wine meanwhile in Paris roasted meats, squab, tarts an flans, cheese and eggs.  Again popular with urban poor who did not have the facilities to prepare their own food.

Through the years take away food has had a certain stigma attached. Cheap and often in trouble with the authorities for cooking conditions that were less than desirable.

Has this reputation improved?

It is still a cheap, quick meal that can be collected or even better delivered to your door.  Pizza, Chinese, Indian all carry a huge calorie count. Oh yes not forgetting the local fish and chips,  ( the smell of oil is enough to send you running in the opposite direction). KFC, cannot bear eating it. 

But amongst all of this there is a golden gem, Kebab and pizza house in Bicester town on the market square. The staff are friendly and make fresh tasty Shish kebab, this is the one that is proper pieces of lamb meat that is put on the grill and cooked to perfection. The food is of a high standard and the salad, is fresh the choice to add anything unhealthy is the patrons decision. Like garlic mayo which is so good. Fries with garlic mayo even better.  Did I mention the mouth-watering Lamb, you have to try it.


I know take away food has a bad reputation.  Take away venues are blamed for over eating, over weight cheap sometimes,  nasty food.  I understand that the type of food on offer is often  food that is loaded with calories and properly eaten at the time of day when huge amounts of calories are not required, just before bed.

But we can still make wise choices. The lamb shish kebab with the salad and pita bread is hardly any calories and it is my choice to have garlic mayo and chips.  Sometimes you just have to.

Enjoy

Wildwood - Bicester

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 Life is so busy and it is always with a sigh of relief to stop and take some time out.

With this mind we decided to go try Wildwood a new restaurant opened in Bicester

Walking into a new environment is always interesting. Taking in the décor, judging whether this is a good place to spend a couple of hours enjoying a meal and a catch up.

The welcome from the server was friendly and the décor is soft and inviting. I know I am making a big deal out of the décor and feeling comfortable in a space, but the space used to be a Deans dinner there before, it was horrendous , the white walls were so stark, the lighting so bright and the music so loud. I am not surprised they are no longer open. Of course the food was awful.  I used to think they made a trip to the store that puts everything in a freezer, ready to microwave.


We ordered calamari for starters and it was cooked perfectly. The Cajun mayonnaise is the best, I would go back just to have the calamari.

Pete had a calzone which to be fair did not have much filling, it was suppose to have chicken and meatballs. He said what was there tasted good.

I had lamb burger, with guacamole and fries. The meal was enjoyable. We got to have time away from TV, mobiles and I did not have to cook.

It was a satisfying meal and worth another visit, and miles better than Prezzo next door.

Enjoy

The Platters

On our break in Plymouth we went to some amazing restaurants. We had some undoubtedly good food,  I would go back for a weekend break just to have another chance of experiencing the exciting, creative food. You just know that it has been cooked by someone who cares about the produce used, preparation and presentation.

Having eaten at Kuku day before we decided to go to The Platters for dinner. It is a stone throw from the harbour, so the expectation was up there. 

First impressions when you walk up to the restaurant is that it is small. Step inside and it is, very small. And then it hits you, the creatures from the deep. Blue. green, open mouths, slit eyes following you to your seat. They look poised ready to strike, as they wind their way around the room

We sit down and the tables are bolted to the floor.  The distance from the seat to the table is just not right but considering the size of the place I can understand why.

We put our orders in, sat back to contemplate the creatures from the deep that inhabit the walls.

I am a firm believer in creativity and embracing new art forms, someone should have said stop, nooooo, don't do it.

p

Enough about sea creatures.  The food however was perfect in it's simplicity. We ordered a trio of fish, sole, sea bream and gurnard. It was cooked just right and tasted sublime. It came with fries that I am sure came from their chippy next door and a huge bowl of tartar sauce.

A glass of Pinout Grigio to cut through the oiliness of the fish. I was in food heaven.

In spite of the activity on the walls, it was a very relaxed experience , a good place to take the time to enjoy the food and have a catch up.  So glad we went and had the experience.

Enjoy

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Garlic Butter, Italian Meatball Sandwiches

I have been looking for something different to make for Saturday dinner.  I found this recipe on a blog called Little Kitchen. Big World.  I was unable to source some of the ingredients so I changed them to suit what was available
One of the changes was Italian Meatballs for Italian sausage and gouda cheese for provolone cheese.

The best part is that the Italian meat balls can be made in advance and used when needed.

The sandwiches are tasty and very satisfying to eat.  I am definitely  going to make them again.

Ingredients

• 
  Garlic butter:
• ½ cup unsalted butter, room temperature
• ¼ cup finely chopped basil
• ¼ cup finely chopped parsley
• 1 tsp garlic paste (or 2 garlic cloves, chopped finely)
• 
  Italian Meatballs  Mixture:
• 1 tray of Italian meat balls
• 1  can of tomato sauce, Braun and a 1/4 teaspoon of sugar mixed in
• ¼ cup red wine
• salt to taste
• 1 tbsp chopped basil
• onc oxo cube crushed and mixed in
• 
  Sandwiches:
• 4 hot dog buns
• 4 slices of mozzarella cheese
• a slice of Gouda cheese on each sandwich
• chopped red onion and basil for garnish

Method

1. For the butter, combine the ingredients in a bowl and mix until fully incorporated. Set aside until ready to use
2. For the meatball mixture: brown the meatballs in a large pan then add the tomato sauce and red wine. Let it simmer for 15 mins over medium low heat. Remove from heat and stir in chopped basil and salt to taste.
3. When ready to serve, slather the butter over the inside and tops of buns. Toast in the oven until slightly browned and butter has melted. Remove from the oven and place 1 slice ( I used grated) of mozzarella cheese into each bun followed by the Italian meatball mixture. Then top each sandwich with 1 slice of gouda cheese and place under the back in the oven, until cheese starts to bubble. Remove from oven.
4. Top with chopped onions and basil and serve!

Enjoy

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