SERVES 4

For the garam masala
1 ½ teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 ¼ teaspoon black peppercorns
5 cm | 2 in cinnamon stick
6 cloves
seeds from 5 cardamom pods
¼ teaspoon fenugreek seeds

For the curry
3 tablespoons vegetable oil
1 medium onion, finely chopped
1 1.3 kg | 3 lb chicken, jointed into 8 pieces
1 teaspoon peeled and chopped fresh root ginger
1 teaspoon chili powder (optional)
salt
½ teaspoon ground turmeric
55 g | 2 oz creamed coconut, roughly chopped
290 ml | ½ pint water

1. Heat the whole garam masala spices in a dry heavy frying pan over a low heat until they are lightly roasted. Shake the pan from time to time to ensure even roasting – if the spices are burnt the curry will taste bitter. Cool, then grind the spices to a fine powder.
2. Make the curry: heat the oil in a medium saucepan, add the onion and fry until golden-brown. Using a slotted spoon, remove the onion and reserve.
3. Brown the chicken on the skinned side, a few pieces at a time, adding more oil to the pan if necessary.
4. Stir in the ground roasted spices, the onion and all the remaining ingredients except the creamed coconut and the water.
5. Add the creamed coconut and the water and bring rapidly to boil. Stir until the creamed coconut is dissolved. Cover, lower the heat and simmer for about 1 hour or until the chicken is cooked.

NOTE: to vary the flavour of this curry you could omit the creamed coconut and add 150 ml | ¼ pint Greek yoghurt or 4 fresh tomatoes instead. A combination of yoghurt and tomatoes is delicious.

WINE: spicy white or beer

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

Balti curries from the northern Pakistan are easy-to-make one-dish meals. Choose a combination of meat and vegetables and use Balti curry paste for spice and flavour. Serve with pulses or basmati rice.

SERVES 4

1 onion, chopped
4 tablespoons vegetable oil
110 g | 4 oz new potatoes, cut into 1cm | ½ dice
2 small green pepper, deseeded and cut into 2cm| ¾ dice
1 x 400 g | 14 oz can of chopped tomatoes
450 | 1 lb boned and skinned chicken breast, cut into bite-sized pieces
salt and freshly ground pepper
4 tablespoons Balti curry paste
2 tablespoons water

To garnish
2 tablespoons chopped fresh coriander
4 tablespoons Greek yoghurt

1. Fry the onion in half the oil for about 10 minutes until starting to soften.
2. Add the potatoes and green peppers and fry until lightly browned.
3. Place the vegetables in a saucepan. Add the tomatoes with their juice and simmer for 10 minutes.
4. Season the chicken with salt and pepper and brown lightly in the remaining oil.
5. Stir in the Balti paste and cook for 30 seconds. Add the water, then add the chicken paste to the vegetables.
6. Simmer for about 15 minutes until the chicken and vegetables are cooked through.
7. Serve garnished with the coriander and yoghurt.

WINE: Spicy white or beer

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

SERVES 4

A pair of calves sweetbreads or 225 g | 8 oz lamb’s sweetbreads
45 g | 1 ½ oz butter
1 small onion, very finely chopped
55 g | 2 oz button mushrooms, sliced
30 g | 1 oz plain flours
150 ml | ¼ pint creamy milk
1 tablespoon dry sherry
10 ml |1/4 pint white stock, made with chicken bones
1 tablespoon chopped fresh parsley
A squeeze of lemon juice
225 g | 8 oz cooked chicken cut into chunks
Salt and freshly ground pepper
1 large vol-au-vent case or 4 Feuilletée cases

1. Soak the sweetbreads in cold water for 4 hours. Change the water every time it becomes pink (probably 4 times). There should be no blood at all when the sweet breads are ready for cooking.
2. Place them in a saucepan of cold water and bring to a boil. Reduce the heat and poach for 2 minutes.
3. Drain the sweetbreads and rinse under cold running water. Dry well. Pick them over removing all the skin and membrane, and cut into small bite-sized pieces.
4. Melt the butter in a saucepan, add the onion. Cover with a dampened piece of greaseproof paper and a lid, and cook over a low heat until soft but not coloured (this may take 10 minutes).
5. Stir in the mushrooms and leave over a low heat for 1 minute. Remove and mushrooms with a slotted spoon.
6. Stir the flour into the pan and cook for 1 minute. Remove from the heat and stir in the milk, sherry and stock. Return to the heat and bring slowly to the boil, stirring continuously. Simmer for 1 minute.
7. Add the parsley, lemon juice, chicken pieces, sweetbreads, mushrooms, salt and pepper.
8. Tip the mixture carefully into the vol-au-vent case and reheat in the oven for 5 minutes.

WINE: Spicy Dry White

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

SERVES 4-6

55 g | 2 oz butter
450 g | 1 lb onions, sliced
½ clove of garlic, crushed
1 teaspoon plain flour
1.1 litres | 2 pints good stock, preferably brown
salt and freshly ground black pepper
55 g | 2 oz Gruyère cheese, grated
1 teaspoon Dijon mustard
4-6 slices of French bread

1. Melt the butter in a large, heavy saucepan and slowly cook the onions: this should take at least 1 hour and the onions should become meltingly soft and greatly reduced in quantity. Cook until they are evenly golden-brown all over and transparent. Add the garlic after 45 minutes.
2. Stir the flour and cook until golden brown.
3. Add the stock and stir until boiling. Season with salt and pepper and simmer for 20 – 30 minutes.
4. Preheat the oven to 200 deg C | 400 deg F | gas mark 6.
5. Place the soup into an ovenproof tureen. Mix the Gruyère cheese with the mustard and pepper. Spread this on bread slices and place on top of soup. Put the soup (uncovered) in the oven until well browned and bubbling

WINE: Light Red

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

This is a low-fat dish – the mince is a component part, rather than a principal ingredient.

SERVES 4

2 teaspoons grapeseed oil salt and freshly ground black pepper
110 g|4 oz lean minced beef 110 g|4 oz cooked chickpeas
1 onion, finely chopped
2 large carrots, finely chopped
2 sticks of celery, finely chopped
2 teaspoons tomato purée
½ teaspoons plain flour
2 teaspoons plain flour
290 ml| ½ pint brown stock (see page 102)
1 bay leaf

For the topping
675 g|1 ½ lb potatoes, peeled and cut into chunks
150ml| ¼ pint skimmed milk
30 g|1 oz low-fat spread (optional)
freshly grated nutmeg
salt and freshly ground black pepper

1. Heat the oil in a large non-stick sauté pan. Add the mince and brown well all over. Reduce the heat and add the onion, carrot and celery. When the vegetables have softened, add the tomato purée, allspice and flour. Cook for 1 minute.
2. Remove from the heat, add the stock and stir well. Return to the heat and bring gradually to the boil, stirring continuously. Add the bay leaf, season with salt and pepper and simmer for 30 minutes.
3. Meanwhile, prepare the mashed potatoes. Cook the potatoes in boiling water until soft. Drain them and return to the empty saucepan. Mash over a medium heat allowing them to dry out as you do so but taking care that the mashed potato does not stick to the bottom of the pan and burn. Push the mound of potato to one side of the pan and pour the milk into the exposed side of the pan. Put this side over direct heat and get the milk boiling. Add the low-fat spread and allow it to melt. Now beat the milk and low-fat spread into the potato. Season with nutmeg, salt and pepper.
4. Preheat the oven to 200°C|400°F|gas mark 6.
5. Add the chickpeas to the pan of meat and vegetables and simmer for 2-3 minutes. Remove the bay leaf. With a large slotted spoon, transfer the meat and vegetables to a pie dish. Boil the gravy until reduced to a syrupy consistency. Pour it over the meat and vegetables and mix well. Leave to cool for 5 minutes.
6. Pile the potatoes on top of the pie filling and fork it up roughly. Reheat in the oven for 20 minutes.

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]