Curry – a basic in most of the world and Britain’s most popular dish – but you can enjoy a great curry on the road without resorting to take-out. Using the most basic of ingredients – tomatoes, celery, bacon (yes bacon), onions & garlic you can create a meal that will leave you full and happy.
Ingredients (4/6 people)
2 Large Onions (roughly chopped)
4 Large Tomatoes (chopped)
2 sticks of Celery (chopped)
Olive Oil (generous amount)
6 Tsp Cumin Seeds
2 Tsp Chilli Powder (depending on taste)
4 cups Rice (3x cups of water to rice)
6 pieces of Garlic
2 Tbsp Tomato Puree
2 vegetable stock cubes
Get your rice going and ‘almost’ cooked – take off the stove and leave covered to keep warm. Pour in your olive oil (a good amount) and then on a high heat soften your chopped onions and garlic. Once good and soft (but not brown) add your tomato puree, vegitable stock cubes, cumin and chili powder – this produces a very dry mix with the onions – but don’t worry it’s exactly as you want it. Give it a good mix and let the onions soften a little more. Turn the heat down a little.
Now drop in your chopped tomatoes, celery, and courgette – mix well and turn the heat right down. Cover and let simmer with occasional stirring for around 15 mins if you’re not adding the bacon.
If you are adding bacon – chop your bacon into thin strips and add to the curry – if you’re using other pieces of meat (like chicken or beef) make sure you brown this off in the pot before you start – with bacon you don’t need to do this as it will cook quite happily in the curry from raw. Cover and occasional stir for around 15 mins.
We’re onto the fourth video in my cooking on the road series and this week I take a look at mussels. They’re cheap and when you’re near the coast you can’t beat them for a quick and easy meal. An excellent source of Selenium, and vitamin B12, and a good source of Zinc, and folate, they also have a high calorific value – making them the perfect food for on the go.
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the herbs, in a large pan big enough to take all the mussels – it should only be half full.
4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Add the cream and more chopped parsley and remove from the heat.
6. Spoon into two large warmed bowls and serve with lots of crusty bread.
Cut everything into thin slices,except the sugar peas and nuts. Stir fry in above order. I usually precut all ingredients at home,so this meal is best eaten on a weekend trip, also, buying so little quantity ingredients in the local market may be more trouble than it’s worth in our part of the world.
Is it worth the hassle? Yes, it is so much better than expensive dehydrated packets, though they have their time, and with a good pilsner beer you are satisfaction guaranteed.
Peter, in Oslo (GSPeter)
What is God calling you to do?
Listen to my Thought for The Week on BBC Hereford on Worcester about vocation and what God may be calling you to be or do