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A Review of Meall Reamhar and The Four Seasons Hotel Loch Earn

The Four Seasons Hotel, Lock Earn Scotland

The Four Seasons Hotel

The Four Seasons Hotel on Loch Earn, Perthshire, Scotland was a welcome sight as my wife Caroline and I pulled into the car park. We had just driven five hours south from Golspie in the Scottish Highlands where we had spent three magnificent days teaching a curry class to new friends. As fun as it was, we were ready to relax and have someone else do the cooking.

We were met by Mary at reception, a pleasant woman who seemed to really like working there. She showed us to our room and could not have been more helpful. Caroline and I were already feeling a bit peckish but we decided to go out and explore a bit before such luxuries as wining and dining at Meall Reamhar.

View from The Four Seasons Hotel

This is a private area for hotel guests to enjoy just across from the hotel.

On the patio of The Four Seasons Hotel

Caroline enjoying the sun.

The hotel and restaurant are situated in a beautiful part of the world. We walked along the loch for about an hour to take it all in before making our way back to the hotel patio for a drink. We were lucky with the weather and could have sat there for hours indulging in adult beverages but it was time to dine at the award winning Meall Reamhar.

Snack with drinks at the Four Seasons Hotel

Cumin roasted cashews and lemon marinated olives made a great start to the meal that was to come.

We were first shown to a delightful table in the lounge with a huge window overlooking the loch where we ordered a bottle of Merlot and I had my obligatory pre-dinner lager. Snacks were brought to our table as we devoured the menu. Not literally of course. We were hungry but not that far gone.

Chaat

A delicious play on Indian chaat.

Shortly after ordering we were shown to our table, again with a splendid view of Loch Earn. Another hors d’oeuvre of chickpeas cooked in tomatoes and spices that were served with mini breadsticks was brought to our table. There was so much going on in that dish. It was like a party in your mouth with cumin, slow roasted tomatoes, chickpeas and small pieces of fennel very similar to an Indian chaat. I need this recipe!

After a short pause we were presented with our starter courses. Caroline had oysters served with a homemade chutney that were to die for. I stole one. I ordered the beef fillet tartar with finely chopped capers and Parmesan served with homemade croutons. This was no ordinary tartar of ground beef. I loved the texture of the finely chopped fillet.

Beef fillet tartar

The out of this world gorgeous beef fillet tartar

croutons

These wonderful, crisp croutons were served with the tartar.

Oysters

The one that went missing. ;-)

It was time to cleanse out pallets before the main course. Nothing a few swigs of wine and a shared sorbet and Chef’s soup couldn’t do. By the way, that celeriac and coconut soup is another recipe I’m either going to have to try to copy or get the chef to send me. Most curry fans will love it.

The Chef's soup at The Four Seasons Hotel

Sorbet

view from The Four Seasons Hotel

The view from out table as the sun began to set.

candle at the Four Seasons Hotel

For her main course, Caroline chose The Catch of the Day. Oh my… it was good. It consisted of a delicate and perfectly cooked piece of turbot, a large languistine and scallops all set on top of a creamy crab bisque. This all went so well with the fresh asparagus that was just cooked through so that it still had a nice crunch to it and jersey potatoes.

I opted for the pan seared Gressingham Duck – nice and crisp on the exterior and pink inside just the way I like it. This was accompanied with sweet potato mash, sweet flash fried endive, sautéed salsify and a cognac green peppercorn sauce.

Fish of the Day at The Four Seasons

A fish course with a difference.

Fish course at The Four Seasons

And another look!

Duck course at The Four Seasons

Duck the way I like it.

Duck at The Four Seasons

How do you finish a meal like this? Well, we chose the cheese platter and were not let down. Out came a fabulous selection of cheeses, served at room temperature with grapes, chutney and oatcakes. Of course we had to knock it all back with a splash or two of fine port.

Cheese selection at The Four Seasons

The cheese selection at The Four Seasons

It was time to move outside for coffee and a bit more wine and the last few minutes of sun. We do like our wine almost as much as our food. What a lovely evening. We really couldn’t fault a thing. Cooking as much Indian food as I do, it’s nice from time to time to venture out and get ideas from top chefs of other cuisines. I can assure you I’ll be using some of the spectacular ideas presented to us that evening in my own cooking and Indian inspired recipes so please watch this space.

Snacks at The Four Seasons

Downed with coffee and a glass or two more wine.

With dinner finished it was time to turn in. This review wouldn’t be complete without a few words about the hotel.

The Four Seasons Hotel is a place you can go and really unwind. It’s not fancy but it’s comfortable – we would love to visit again soon. I guess you could call it a walkers hotel perfect for families or romantic getaways. It’s situated in a fantastic location for exploring the beautiful area by foot, cycle or car, where you know you will have a place to return to after your day’s adventure with all the home comforts.

In addition to Meall Reamber, there is the more casual Tarken Bistro that is targeted at families. It too has amazing views of Loch Earn. There are also two bars and a number of small cubby hole rooms where you can easily escape for a few hours and read or just watch the day go by.

Lounge at The Four Seasons

Lounge room outside Meall Reamhar

The library room at the Four Seasons

The library room. Perfect for getting away from it all.

Breakfast at The Four Seasons

What a way to start the day. Breakfast is served.

Disclosure: Caroline and I were guests of Meall Reamhar and received a complimentary meal. We were also offered a media discount for our room. All views are my own and I received no payment for this review. I was also under no obligation to write a review good or bad.

For more information about The Four Seasons Hotel and Meall Reamhar, please visit their site here.


Pepperoni Madras Pizza

Pepperoni Madras Pizza

It’s only missing the fresh chillies on top.

This may look like your bulk standard pepperoni pizza but it’s so much more. This is a pepperoni madras pizza, the first of a series of Indian inspired pizza recipes I’m going to be sending your way. If you’re a spice fan, you’re going to love this one.

In order to make this pizza, you’re going to have to make my base curry sauce. The small version here will do just fine. It doesn’t take any longer to make than a good tomato based pizza sauce. You will also want to make one of my naan recipes. For this pizza I used this one but any of my naan recipes should do the job.

I was considering using chicken for this and you could too. The thing is, I love pepperoni on pizzas so pepperoni won. I used a spicy Italian siccia sarda piccante which I sliced thinly. It is so much better than the bland sliced pepperoni you find at the supermarket.

If I had been a little bit better prepared, I would have purchased a few hot green chilli peppers, sliced them thinly and then covered the top with them. I wasn’t.

I forgot to do a shop so the three chillies I had on hand went into the sauce. Still though, I recommend doing this if you love fresh chillies as much as I do. I can assure you I’ll be making this one again soon and replacing the photo with one that has the added essential topping.

Pepperoni Madras Pizza

All ready. Cooked in the oven in 60 seconds!

Pizza oven

My sous chef.

 

Pepperoni Madras Pizza
Author: 
Recipe Type: Main
Cuisine: Indian/Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3 - 4
 
Ingredients
  • 600g naan dough (This is enough for three pizzas)
  • 750ml base pizza sauce (This is enough for three pizzas)
  • 1 tablespoon vegetable oil
  • 2 tablespoons garlic and ginger paste
  • 3 green chillies - finely chopped
  • 1 tablespon garam masala
  • 1 tablespoon cumin
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric
  • 1 tablespoon red chilli powder (More or less to taste)
  • 1 - 2 tablespoons smooth hot mango chutney
  • Salt and pepper to taste
  • 450g buffalo mozzarella
  • Sliced pepperoni - As much or as little as you like
Instructions
  1. If cooking in a home oven, pre-heat it to its highest setting. If you have a pizza stone, heat it at the same time. If you have a wood-fired pizza oven, you probably don't need me to tell you what to do.
  2. First make the sauce. Heat the oil in a saucepan over medium high heat.
  3. When hot, spoon in the garlic and ginger paste and let sizzle for about 30 seconds.
  4. Now add the chopped chillies, the garam masala, cumin, coriander powder and turmeric and chilli powder and stir to combine.
  5. Pour in the base curry sauce. For best results, always heat the base sauce before adding it to a recipe.
  6. Season the sauce with salt and pepper to taste and then stir in the spicy mango chutney. Set aside to cool slightly.
  7. Now divide your dough into three equal sized dough balls and press with your hands into round discs.
  8. You can either roll out the dough with a rolling pin or stretch it out with your fingers. Be sure to from a thicker ledge around the circle so that it forms a nice crust when cooked.
  9. Spread the sauce equally over the three madras pizzas.
  10. Top with the buffalo mozzarella and pepperoni. Be sure to add fresh chillies on the top if you want to make this zing of a pizza into a zap.
  11. Place in the oven on a pizza stone and cook until ready. My wood burning oven cooks a pizza in 60 seconds. My oven takes a little longer.

 


How to Make a Balti Masala

 

Tandoori masala powder

Balti masala can be used in marinades and curries

The only reason I call this a ‘balti masala’ is because I learned to make a much smaller blend of spices like this the first time I made a balti curry. It tastes great in balti style curries but it can be used in any recipe calling for curry powder.

Curry powders were introduced to the UK as a way of quickly and easily making curries at home. They are still used a lot in Indian restaurants and the best are homemade. This is really just a curry powder recipe and it is so versatile.

I use this same balti masala recipe in everything from balti curries to marinades. Mix a tablespoon or so into about 200ml of well hung yogurt and you have a quick and easy tandoori marinade that works well on seafood, vegetables and meat.

If you want to try making up your own curry recipe using this balti masala, simply fry some chopped onions and perhaps a chopped bell pepper and/or diced tomatos  and then add your preferred meat, fish or vegetables. I usually use about 200g of meat per person.

Add one heaping tablespoon of balti masala paste per person and a little water or stock to cover and simmer until the meat, seafood or vegetables are cooked through.

A few years ago, my then twelve year old son brought a friend home from school and whipped up a chicken balti in just ten minutes using this balti masala. It’s easy and tasty for even the most novice of cooks.

Makes about 200g ( Or enough for 20 single servings)

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

 

How to Make a Balti Masala and Create Many Different Dishes Quickly and Easily
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 3 tablespoons coriander seeds
  • 3 tablespoons white cumin seeds
  • 1 six inch cinnamon stick broken into pieces
  • 1 tablespoon black peppercorns
  • 1 tablespoon fennel seeds
  • 1 tablespoon black mustard seeds
  • The seeds of six back cardamom pods
  • 1 tablespoon fenugreek seeds
  • 1 teaspoon onion seeds
  • 10 cloves
  • 1 tablespoon dried fenugreek leaves
  • 1 tablespoon dried mint leaves
  • 30 dried curry leaves
  • 7 bay leaves
  • 1 teaspoon citric acid
  • 2 tablespoons turmeric
  • 2 tablespoon ground garlic powder
  • 2 tablespoons ground ginger powder
  • 1 tablespoon ground red chilli powder
  • Vinegar and vegetable oil
Instructions
  1. Place the seeds, cloves, cinnamon and peppercorns in a dry frying pan and dry fry over medium heat until the spices begin to smoke lightly. Be careful not to burn them!
  2. Place these spices along with all the leaves in a spice grinder or pestle and mortar and grind to a fine powder.
  3. Add the rest of the ground spices and mix well.
  4. Store the powder in an air-tight container in a dark cupboard. for best results, use within three months
  5. TO USE
  6. to make a balti masala paste for use in balti curries
  7. Mix one heaping tablespoon of balti masala powder with two tablespoons of vinegar and two tablespoons of vegetable oil to form a paste.
  8. To be honest, I don't use measures when I do this at home. To cook a balti curry for four people, I take four heaping tablespoons of balti masala powered. Then I mix in a little vinegar and oil with the powder to make a paste.
  9. Stir this into your curry at the end of oooking.

 

 

Balti masala is the secret ingredient every curry lover should have on hand!

 


Coriander and Coconut Chicken Curry

Coriander and coconut chicken curry

Coriander and coconut chicken curry can be made in minutes.

This is a tasty and easy curry to make. It’s a good one for the work week as it can be made in less than 30 minutes after work. The flavour combo is bright and spicy which I do like in a curry. For added flavour and a bit more sauce, try adding about 250ml of my fragrant stock.

I prefer to use a lot more chilli but I have toned it down here as my daughters aren’t all that keen on spicy hot food. You could easily add more or less to taste.

I like to serve coriander and coconut chicken curry with homemade naans. My stovetop recipe is here. If time is an issue, just serve it with white rice or a crusty loaf of French bread.

Coriander and coconut paste

The coriander and coconut paste.

Coriander and coconut chicken curry

Beginning to cook with fragrant stock.

Coriander and coconut chicken curry

Served with homemade naan and Pukhraj cider

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large bunch coriander
  • 2 tablespoons garlic and ginger paste
  • 2 green chillies - finely chopped
  • 400ml can coconut milk
  • 2 tablespoons vegetable oil
  • 8 skinless chicken thighs
  • 250ml fragrant stock (optional) Recipe link above
  • 1 medium onion, finely chopped
  • 3 cloves
  • 1 two inch piece cinnamon stick
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala
  • Juice of two limes
  • Salt and pepper to taste
Instructions
  1. Place the fresh coriander, garlic and ginger paste, chillies and coconut milk in a blender and blend until smooth. Set aside.
  2. Heat the oil in a large saucepan.
  3. When hot, toss in the cloves and cinnamon stick and allow to sizzle for about 30 seconds.
  4. Now add the chopped onion and fry until the onion is soft and translucent.
  5. Sprinkle in the cumin, coriander powder and garam masala and mix it all up well.
  6. Add the chicken pieces and fry for about a minute before adding the coriander/coconut paste.
  7. Reduce heat slightly and simmer until the chicken is cooked through. It should take about 10 minutes.
  8. Season with salt and pepper to taste and a good squeeze or three of lime juice.
  9. Note: I added fragrant stock to mine as we like our curries with a little more sauce. The fragrant stock adds a lot of nice flavour too. If you prefer a thicker sauce, leave it out.

 


Tandoori Wagyu Beef Kebabs

Wagyu Beef Kebabs on the Thüros Kebab Grill

The Thüros Kebab Grill is available now on my online shop.

It would be difficult to find beef better that Wagyu. I’m sure it exists but it’s currently my personal favourite. The other day I was sent a few Wagyu beef steaks from Alternative Meats and couldn’t wait to get stuck in!

This is a simple recipe. I didn’t want a heavy marinade that would have competed with the natural flavour of the Wagyu beef. Instead, I chose an old favourite.

The simple marinade could of course be used with any good quality beef. Wagyu beef isn’t cheap so just use any quality sirloin or rump steak if you like. If you want a real treat, however, go for the Wagyu.

The nicely marbled meat is so tender and tastes great grilled over open flames. Crispy and charred on the outside and rare and tender on the interior. It’s food heaven.

This is a recipe that really needs to be cooked on the barbecue or in the tandoor oven for best results. I’ve tried pan frying and roasting it in the oven but for me, it’s all about barbecue! End of.

Wagyu beef kebabs on the Thuros kebab grill

So quick and easy to make

Beef kebabs

Can you taste it?

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!

 

Tandoori Wagyu Beef Kebabs
Author: 
Recipe Type: Main
Cuisine: Tandoori
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 800g Wagyu Sirloin or rump steaks cut into bite sized pieces
  • Juice of 3 limes
  • 1 tablespoon cumin powder
  • 1 teaspoon chilli powder
  • 1 tablespoon garlic paste
  • Freshly cracked white and black peppercorns to taste.
  • Salt to taste
  • Limes and chilli sauce to serve.
Instructions
  1. Mix the marinade ingredients in a large bowl and dump the beef cubes in.
  2. Allow to marinate for about eight hours.
  3. When ready to cook, heat your coals in the barbecue until they are white hot. I usually cook when my hand becomes very hot when held at the level the meat will be cooked for about two seconds.
  4. The meat can be cooked on a grill but I prefer to skewer them as photographed.
  5. Grill until the meat is nicely charred on the exterior and the inside is cooked to your preferred doneness. I like it rare or 50c. Medium rare is 56c.
  6. Serve with lime wedges and your favourite chilli sauce.

 

Link to Curry Guy Smoked Spices

Curry Guy smoked curry spices are available now online!


Win A Selection Of Holy Lama Spice Drops

Holy Lama Spice Drops

Over the past few weeks I’ve been spending a lot of time experimenting with Holy Lama Spice Drops. These ingenious products make it possible for you to quickly and easily add spices to your cooking. Home and professional chefs will fall in love with how Holy Lama Spice Drops brighten up their dishes.

Just in case you haven’t heard of Holy Lama Spice Drops, they are concentrated extracts of natural spices. There are no artificial colours, flavours or preservatives. Their flavour is intense and out of this world gorgeous.

Check out the Holy Lama website and you will see just how versatile these spice extracts are. You can use them in all styles of cooking. From curry to pasta to cake, you will be amazed at just how good your food tastes and how simple it is to achieve that perfect flavour.

I’ve tried them with many of my own recipes, substituting the drops for the ingredients that I normally spend a lot of time to prepare. In fact, I’m going to be sharing the recipes right here on the blog. Watch this space!

How to use Holy Lama Spice Drops

The spice drops can be used at any time during cooking but for best results add them at the end just before serving. Let’s say you are cooking a beef madras that calls for freshly ground garam masala, garlic and ginger paste, turmeric, cumin and chilli. Just make the recipe as you normally would omitting these ingredients. Just before serving, add the spice drops to taste. You will be amazed at how your creation comes alive in minutes.

No need to blend ten types of whole spices and grind them. No smashing your garlic and ginger into a fine paste. The spice drops add the flavour you’re looking for without all the mess and hassle.

The Giveaway...

Now, I’ve teamed up with Holy Lama to bring you this Spice Drops GIVEAWAY.

One lucky WINNER is going to #WIN a selection of spice drops and a wooden stand to store them. All of the spices have a shelf life of three years. Try purchasing ground spices that stay fresh that long! Of course my selection will be long gone before that.

So then… Are you ready to give it a go?

ENTERING COULDN’T BE EASIET

Simply fill in the giveaway widget below.

There are many ways to enter. You can choose just on or all of them.

The more ways you enter, the better your chances of winning.

Open to mainland UK residents 18 or older.

Giveaway ends on 7 August 2014

Good luck!

Dan

a Rafflecopter giveaway


Quick And Easy Curry House Style Beef Madras

 

Beef madras

Compare this madras to any curry house. I promise you’ll love it.

Many of you have said that you would like to try some of my British Indian Restaurant (BIR) style curries but you don’t have the time to make the base curry sauce and the pre-cooked meat as they do in curry houses.

So with that in mind, I whipped up this new beef madras recipe. I guarantee you… you will like it as much if not better than those served at your favourite Indian restaurant.

I used left over beef from Sunday dinner so this only took about 30 minutes to make from scratch. If you are using raw beef, please don’t rush things. Let it stew in the curry until the beef is nice and tender.

I’ve also used Holy Lama Spice Drops for the garam masala and chilli. These were added at the end to taste. For those of you who are not familiar with Holy Lama Spice Drops, they are concentrated extracts from natural spices. I love them.

This recipe, however calls for powdered spices. If you decide to give Holy Lama Spice Drops a try, just add them at the end to taste instead of adding the powdered spices. You can view their complete range here.

Beef madras

Yum!

Beef madras

Cooking away. Just a few minutes to go.

Quick And Easy Curry House Style Beef Madras
Author: 
Recipe Type: Main
Cuisine: British Indian Restaurant (BIR)
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tablespoon ghee or vegetable oil
  • 800g beef rump cut into bite sized pieces
  • 2 onions - finely chopped
  • 4 large tomatoes - diced
  • 1 heaping tablespoon garlic and ginger paste
  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon (or more) red hot chilli powder
  • 1 tablespoon smooth mango chutney
  • 3 tablespoons fresh chopped coriander
  • Salt and pepper to taste
  • Limes for serving
Instructions
  1. Heat the ghee in a large saucepan.
  2. When melted and hot, brown your beef cubes for about three minutes. You may want to do this in batches.
  3. Remove the beef to a bowl.
  4. Now add the chopped onions and fry for about ten minutes until soft and translucent and lightly browned.
  5. Add the garlic and ginger paste along with the garam masala, cumin, turmeric and chilli powder and stir to combine.
  6. Toss in the chopped tomatoes and the browned beef along with just enough water or beef stock to cover.
  7. Allow to simmer until the beef is nice and tender. This could take up to an hour if you are using raw meat. Don't rush it.
  8. Just before serving, stir in the mango chutney and the chopped coriander.
  9. Check for seasoning and sprinkle with salt and pepper to taste.
  10. Squeeze a bit of lime juice over the top and serve with rice or naans.

 


Quick And Easy Masoor Dhal With Holy Lama Spice Drops

 

Masoor dhal made with Holy Lama Spice Drops

The Holy Lama Spice Drops worked so well with this dish

I don’t usually write product reviews. I just don’t have the time. But in the case of Holy Lama Spice Drops I’m making an exception.

Holy Lama Spice Drops are concentrated extracts of natural spices. They offer a spectacular range which you can see here. I’ve been cooking with the drops for the past couple of weeks and love them.

Yesterday I decided to give the garam masala and chilli spice drops a try in a quick and easy masoor Dhal lunch I made for my wife Caroline and me.

Masoor dhal is a favourite around our house. Unlike other dhals, masoor dhal (split red lentils) can be made last minute without much forward planning. As it is a favourite dish, I wanted to secretly test the spice drops out on Caroline. Yes, our life is very exciting.

Caroline loved the dhal and even said it was better than usual. She wanted to know if I had done something different and was surprised when I showed her the little bottles of extracts.

I think the reason I wanted to highlight them here is because so many of you have commented that you want to try my recipes buy simply don’t have the time to go out and shop for all the ingredients. This is especially so when it comes to making your own garam masala with whole spices and then roasting and grinding them. It is quite time consuming.

Holy Lama spice drops have a shelf life of three years. That is a lot longer than you could expect from pre-ground garam masalas and other spice blends you purchase in a shop.

Having tried the garam masala and chilli extracts, I can hardly wait to try the others. In fact, I have a selection on its way to me now and I will be sharing a few recipes using no other spices than Holy lama Spice Drops. If the other extract are anywhere near as good as the two I’ve already tried, I may just become a much lazier cook.

A note about using Holy Lama Spice Drops

Spice drops can be used at any time during cooking but they are best when added at the end, just before serving. They go a long way. 3 drops of garam masala or chilli extract = 1/2 teaspoon of powder. I used six drops of each in my dish but you could experiment by adding your drops just before serving one drop at a time until you get the flavour you are looking for.

Holy Lama Spice Drops

I highly recommend giving Holy Lama Spice Drops a try.

 

Quick And Easy Masoor Dhal With Holy Lama Spice Drops
Author: 
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 250ml (1 cup) Masoor Dhal - soaked in water for 30 minutes, rinsed and drained
  • ½ teaspoon fenugreek seeds - soaked with the masoor dhal
  • 1 tablespoon ghee or vegetable oil
  • 10 fresh curry leaves
  • 1 tablespoon garlic and ginger paste
  • 1 teaspoon cumin ( I used a bit more as I love cumin)
  • 6 drops Holy Lama garam masala extract
  • 6 drops Holy Lama chilli extract
  • Salt and pepper to taste
  • 3 tablespoon finely chopped fresh coriander
Instructions
  1. Heat the lentils and fenugreek seeds in about a litre of water. Bring to a boil and then cover and reduce to a simmer.
  2. Allow to simmer for about 30 minutes or until the lentils are soft and mushy. You may need to add a little water if they become dry while cooking.
  3. Meanwhile, heat the ghee in a small saucepan over medium heat.
  4. When melted and hot, throw in the curry leaves and let them fry for about 30 seconds.
  5. Now add the chopped onions and fry until they are soft and translucent.
  6. Add the garlic and ginger paste and the the cumin and stir to combine.
  7. When the masoor dhal is ready, stir in the diced tomatoes.
  8. Pour the onion mixture over the hot dhal and stir it in with the chopped coriander.
  9. Season with salt and pepper to taste.
  10. Now let the magic begin... Add the garam masala and chilli spice drops to taste. I used six drops of each but you can adjust this to your own liking.
  11. Serve immediately.

Disclaimer: I received no payment for this endorsement of Holy Lama Spice Drops. All views are my own and I just wanted to spread the word. I did receive the spice drops free of charge to try.

Holy Lama Spice Drops


Win 6 Wagyu Beef Steaks RRP £60

You'll love Wagyu beef!

You’ll love Wagyu beef!

Those of you who have been reading my blog for a while will know how highly I rate Wagyu beef. The flavour is out of this world. Unfortunately, it’s also quite a lot more expensive than normal beef steaks but the higher price is worth it! Believe me, Wagyu rules!

So with this in mind, I’ve teamed up again with my friends at Alternative Meats to bring you one doozy of a Wagyu giveaway.

One lucky winner is going to be sent six Wagyu beef steaks to enjoy on the Summer BBQ or any other way you fancy preparing them. I’ve just received six of my own so I will be posting a few recipe ideas.

If you haven’t tried Wagyu beef yet, you are in for a treat when you do. If you have… you already know what I’m talking about.

So please give this one a go! If you can’t wait for the comp to end to try this magnificent British reared beef, I’m sure Jeanette at Alternative Meats will be happy to help you.

Reared in Wales.

Reared in Wales.

Entering Couldn’t be Easier!

Simply fill in the widget below.
There are a number of ways to enter. You can choose just one or all of them.
The more ways you enter, the better your chances of WINNING.
Open to mainland UK residence 18 or over.
Giveaway ends on 4 August 2014.
Good Luck!

Dan

a Rafflecopter giveaway


Seared Dover Sole With Spicy Crab Butter and Coriander

 

Too good!

Too good!

In the Summer time when dover sole and crabs are caught in abundance right off the North Yorkshire coast, this recipe is always on the menu.  I love the delicate flavour of Dover Sole. Together with the spicy crab butter, there are few seafood taste combos better.

This is an easy recipe. I’ve used my own CURRY GUY smoked garam masala but you could just as easily use a good quality store bought or homemade garam masala. I have to say, the smoky flavour does taste fantastic here though.

I boiled and picked two fresh crabs for this recipe but you could also use dressed crab from your fishmonger. It will save you a lot of time and mess. There really isn’t a big difference in the end result.

 

Spiced And Seared Dover Sole With Crab Crust
Author: 
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 whole Dover Sole - Gutted and skinned
  • 150g unsalted butter
  • 2 anchovy fillets
  • 200g cooked white and brown crab meat
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala powder
  • 2 teaspoons Worcestershire Sauce
  • Juice of one lemon
  • Additional lemons for garnish
Instructions
  1. Pre-heat your oven to 200c.
  2. Heat a large frying pan over high heat and add the about 50g of the butter.
  3. Add the Dover Sole. You may need to do this in stages depending on the size of your pan.
  4. Brown the sole on each side for about a minute and a half and then place on a lightly oiled baking sheet.
  5. Place in the oven for about five minutes until the Dover Sole is just cooked through.
  6. Meanwhile, melt the remaining butter in a large saucepan.
  7. When belted, add the anchovies, chilli powder and garam masala and allow to sizzle for about 30 seconds.
  8. Now add the crab meat and stir to combine.
  9. Add the Worcestershire sauce and cook for a further 30 seconds.
  10. Remove the fish from the oven and spoon this mixture in equal amounts over the fish.
  11. Squeeze lemon juice over the top and serve topped with coriander.

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