Love Thy Curry

Summer of Spice!

 

Hi curry lovers!

Thank you all for your support, feedback, and curry cooking in our first year of trading! I've personally never eaten so much curry in my life, and interestingly, have found my palate changing as I worked my way through our range, starting mild but now loving the lamb madras and the beef vindaloo, for their slow burning, fragrant, multi-layered flavours. I also began to slow-cook large pieces of meat, such as a lamb shoulder, until the meat was falling off the bone, then pulling it with a fork and adding to my carefully prepared Love Thy Curry pastes. Divine!!

Now, with the days lengthening and warming up, I’m thinking of other, quicker and lighter ways to use our curry kits.

How about taking the spices from your favourite kit, toasting and grinding them, then mixing in some oil. Massage into some cauliflower and broccoli florets, kumara, pumpkin and beetroot chunks, then roast, adding some pumpkin, sunflower and sesame seeds towards the end for a delicious salad.    Add further deliciousness with freshfeta or fried haloumi.

Our tandoori chicken and fish kits are perfect for BBQ season. Simply make the delicious pastes according to instructions, marinate and barbecue! Other kits will work well too, for example take the spices from the rogan josh, grind, mix and use as a rub for beef, lamb or venison. Save the cinnamon sticks to infused your Christmas mulled wine!

Spiced rice is also nice! (see what I did there?) As a base for a rice salad, infuse your rice during the cooking process with a pinch of turmeric for a beautiful golden colour, and some black peppercorns and cardomon pods.  Or for how about cloves, cinnamon and raisins for a sweeter option. Sniff your spices, experiment!

Coming up soon,  I’ll share some spicy Christmas recipes.

Ronnie