In all honesty, Dear Reader, I haven’t enough content to fill two posts so once again I’ll do double duty and just ram all of this into one.
You’ll forgive me because you’re so kind-hearted…surely…I hope.
An oldie, but a goodie. Original Here.
My curries all spawn from my own recipes, the earliest are the Peanut and Almond, when I first went nightshade free after only just learning how to make Thai curries, a sad loss as they’re delicious, there wasn’t really an recipes beyond the most basic and bland curry sauce, naturally I couldn’t stick at a diet that was just bland food over and over, I had to learn and learn fast, there was no preemptive planning with any of this, it was all terrifying seat of the pants stuff and I never once went backwards. Which is crazy when I think of he resolve that that took. The almond curry was originally a almond crumbed chicken recipe with Indian spices, my first introduction to garam masala if I’m not mistaken. It hasn’t yet been nine years yet that was another life and another me, Dear Reader. It is a simple recipe, still it had the benefit of having spices that were very distinct from the usual curry powder and it used almond butter sparingly, always a bonus at the cost, without losing the taste. Yes, Dear Reader, I worked out a recipe based on rough approximations, almonds became almond butter, spices that seemingly paired with that flavour became a part of my pantry and I jammed all these new ideas into the basic curry recipe that has stood me all these years.
Rich colour thanks to so many browns.
The garlic is up.
Extreme close up. They’re going back now. Hope the last until next year.
Now there are really just two ways I do curries, in a pot, where there is a lot of sauce and very tender meat, and vegetables if using, if not and they appear you’ve done something wrong, this is naturally due to the steam, it can cause too much sauce if there’s a lot of moisture present, like if you’re adding fruit and as nut butter will thicken and stop sauce reducing too much you can end up swimming in curry, which sounds great really, no, Dear Reader, I will not take any of this seriously, I know too much that if I speak seriously about it it sounds stuffy and arrogant, so I sometimes use a frying pan instead, it helps with quick reduction and does cook everything quickly. Today i decided to enhance the flavours a little, I fried the onion and garlic in a little butter and olive oil, on a nice high heat, but not letting them burn just brown, butter helps this as it browns too as it heats, I then added a little honey and let it caramelise a little, then I added the usual spices, with a little extra asafoetida powder, still unsure how to use it outside curries, and a little Chinese Five Spice, mostly the same, in went the chicken, almond butter and the spices to be coated and cooked through, to keep the chicken firmer. The whole mixture cooked away on a lower heat for a while so the coconut milk wouldn’t split when added, I warm it on the range to melt it and save myself scraping the tiny tin, and the whole pan turned the golden brown colour you see above. It’s all the browns in the recipe combining. It doesn’t guarantee it’ll taste good, but it did this time, I reduced it a lot and the taste was intense. It’s a really great recipe and I love the health benefits that the spices and ingredients bring. I think about it a lot, but understand no ingredient is a magical cure and by itself rather useless. Eat all the good you can, Dear Reader that’s my motto.
A little less chaos next year…I hope.
Finally the juice is loose!
I’m still cleaning stones, there must have been three or four tons taken, all for free thanks to a friend’s kindness in thinking of Jack, Dear Reader, but the work is mostly done. The rose garden has been roped in as has the dahlia patch, the first I suppose I have to say now as there is a second, which will need some fencing too, have to keep making work for myself to get through the Winter after all. The eyelets let the rope run smoothly and kept it tight so that worked, hopefully it’ll stop the inevitable sprawl of the roses. I feed my plants well, and as I sit here typing this I’m reminded I have a bucket of comfrey tea that has been there for a month or two, maybe three, that might need to be emptied and soon, it’ll be smelly, which is avast understatement, I’m scared, Dear Reader. I have undiluted, no rain to wash the worms in the greenhouse, shocking I know, it doesn’t rain indoors, write that down, worm…worm juice? Worm…feed? No idea, there are crude options here, but this is a family blog so shush. Supposedly you can store the run off from both the worms and the rotting vegetable matter, it’s lost in the composters, no way to save that and with the volume of rain it’d be heavily watered anyways, if it helps then it’ll be great, should be useful it’s every thing from coffee to banana peel, all the nutrient rich waste that people, er, waste. I just need a rain cover when the wormery travels back outside in the Spring. Growing food is exciting if you’re interested, probably dull if you’re not. Ah, well, Dear Reader, you can’t please everyone and if they complain I’ll throw comfrey tea at them. Until later. Take care.