Cooking from scratch: a real curry

I got thinking about the way every generation says things were better in their day. I came to the conclusion that of course it was not better, just different!

There are so many great advances in the last 20 years, kitchen appliances, computers, power tools and so many more. Fantastic the world has got better in every way, or has it???

When it comes to food I think we have taken a giant step back. With so many preservatives in foods, premade sauces, readymade dinners I think people have lost a lot of the simple skills in preparing a good meal the cornerstone of what made the olden times seem so golden now!!!

So here’s to a time that you made everything from scratch and enjoyed the pleasures of a good home cooked meal every day. I’m not going to forgo the improvements in selection in the supermarket for a walk down memory lane. But I will use the home made principles to make a few great dishes

Gibney’s Classic Curry

Ingredients:

Serves: 4

2 tsp.  Coriander seeds

2 tsp.  Cumin seeds

4 green cardamom pods, seeds removed

4 whole cloves crushed

4 allspice berries crushed

2 tsp.  garlic purée, or crushed fresh garlic

2 tsp.  Ginger purée, or grated fresh ginger

2 tbsp. Tomato purée

1 tsp. cayenne pepper

1 tsp.  Paprika

2 tsp. Garam masala

½ tsp.  Ground turmeric

1 tsp. of Worcestershire sauce

1 tbsp. of English mustard

550 g beef

150 g onions, finely chopped

2 sticks of celery

3 carrots finely sliced

150 g onion puree, blitzed onion with a little oil in processor

75 g natural yoghurt

I glass of red wine

3 large potatoes Peeled and quartered

Salt

Method:

Prep: 20 mins | Cook: 1 hour 15 mins

1.   Dry fry the coriander seeds, cumin seeds, green cardamom seeds, Crushed cloves,crushed allspice berries for 2 mins

2.   Mix the yoghurt with the cayenne pepper, garlic, ginger, paprika, turmeric, Tomato puree, Garam masala, Worcestershire sauce and English mustard

3.   Add the yoghurt mixture; reduce the heat to low, cook for about 5 minutes, stirring occasionally.

4.   Add Chopped onions fry until soft

5.   Add the beef and brown for 5 minutes

6.   Add wine, stock, celery, potatoes and carrots place lid on the pan and cook for 25mins

7.   Add onion puree and replace lid and simmer for 30mins to let flavours develop

Serve on a nice bed of steamed rice

With so many simple but great things you can make from scratch with a small amount of prep

I like to think that the effort makes a big difference to the taste of the food you prepare but also to the health of yourself and your kids.

Who knows what all the chemicals in our food are doing to us in the long term. So let get cooking, for a tastier meal and a healthier you!!!!