The Big Book of Curry Recipes by Dyfed Lloyd Evans [download free books]


  • Full Title : The Big Book of Curry Recipes (Big Book Recipes 1)
  • Autor: Dyfed Lloyd Evans
  • Print Length: 1233 pages
  • Publisher: Nemeton; 2 edition
  • Publication Date: July 10, 2012
  • Language: English
  • ISBN-10: B008K9EXII
  • ISBN-13: 
  • Download File Format: pdf, epub

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Curries are one of the world’s culinary success stories. They are now prepared, in various guises throughout the globe. Curries were originally developed in the Indus valley some 4000 or more years ago. Indian traders introduced them to Southeast Asia and East Africa whilst buddhist monks introduced them to south Asia and East Asia. The British introduced them to the remainder of the world. This book contains over 780 recipes for curries and curry-associated dishes with recipes for starters, main courses, accompaniments, breads, pickles, curry pastes and spice blends, and drinks from the Indian sub-Continent. Also included are curries from the remainder of Asia, from Africa and from the Caribbean. In addition there is a whole chapter on how to prepare restaurant-style curries for the home and on modern British curries as well as a chapter on historic curry recipes, beginning with the first curry recipe in English, from 1747. This book brings together the whole world of curries and curry recipes in one place.

This second edition of the book has been completely revised, with the addition of a new chapter on Diwali (Festival of Lights) recipes and additional recipes in other chapters. The African curries section has been extended with Cape Malay curries. Chapters now included are: Starters; Meat-based Curries, Chicken Curries, Fish Curries, Vegetarian Curries, Accompaniments, Desserts, Breads, Snacks and Savouries, Drinks, Relishes and Pickles, Diwali Recipes, Spice Blends, Historic Curries, South Asian Curries, Southeast Asian Curries, East Asian Curries, African Curries, Caribbean Curries and Restaurant and British Curries. This is the most comprehensive view of curries from around the world ever published.

 

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December

1st week in December

■ If you’ve been feeding your cake with brandy, it should now be nice and boozy and ready for icing. Set aside an afternoon to decorate it.

■ Post your Christmas cards second class this week and breathe a huge sigh of relief.

■ Still time to stock up the freezer. Check out our dessert collection and aim to make one stunning pud or main course.

■ Talk to your florist about ordering a centrepiece for the dining table or think about making your own and putting in an order for blooms. See our Festive Table setting (here).

■ Send out invites for friends to come around in the next two weeks as you’re so organised!

2nd week in December

■ Aim to get all your presents and giftwrapping finished this week, as this puts you in a strong position to relax and socialise in the build up to Christmas.

■ Ask friends over and serve a Freeze-Ahead menu or make our Celebration Canapés (here).

■ Buy extras with your shopping this week, such as chocolates, nuts and basics for your freezer such as ice, cranberries, ice cream, garlic bread and ready-made frozen desserts and canapés.

■ Hang the Christmas wreath on the door to let everyone know Christmas has officially started at your home.

■ Everything is so under control invite the neighbours round for mulled wine and a batch of mince pies you have defrosted overnight and warmed through in the oven.

■ Make your brandy butter and store wrapped in the fridge.

■ Check your most glamorous apron is clean and pressed and you have plenty of clean tea towels, oven gloves and rubber gloves for any willing guests who volunteer to wash up.

3rd week in December

■ The real fun begins. Make a final shopping list of last-minute items such as fresh produce. You’ll be surprised how little there is left to get. But don’t forget basics like milk and breads, cream, salad, vegetables, fruit and any condiments, mayonnaise, mustards, pâtés, sauces or pickles you haven’t made.

■ Sort out the fridge, banishing half-finished, never-going-to-be-used items to the bin. This is no time for hangers-on when space is tight.

4th week in December

■ Go and buy three or four of the most delectable wedges of cheese from the best cheese shop you can get to. Also buy extras like cheese biscuits, cantuccini biscuits, panettone, mulled wine kits and good quality dark roasted coffee at the deli.

■ Throw our Last-minute Drinks Party (here).

■ Your turkey should be ready for collection around the 23rd/24th or should be winging its way to you. Check all’s well with your supplier.

■ Christmas Eve, check out our timeplan to the Big Day here. Relax, if you’ve followed our week-by-week plan you’re in for the most enjoyable Christmas ever!

CHAPTER 1

Get a Headstart for Christmas

Christmas is a magical time and remains the food event of the year. Make it special and stress-free by not having to conjure up those big-occasion meals from scratch. At Christmas we have more family and friends descend on us than at any other time of the year, so it helps to be prepared.

Whether this is your first Christmas or your fifteenth, start preparing a few recipes a month or two ahead so you have the key culinary Christmas classics all wrapped up, leaving you more time to relax and enjoy adding the finishing touches. Don’t forget, Christmas should be fun for cooks too!

Two recipes that are a must at Christmas are the cake and pudding. Fortunately, not only can these be made months ahead, they will taste better for doing so as their flavours mingle and mature. If you plan a leisurely afternoon baking, cooking becomes a pleasure, not a chore against the clock, and you can enjoy those festive aromas a month or two early. As well as the traditional boozy fruit cake, we’ve included a cherry Christmas cake for those who prefer something lighter.

A few weeks’ ahead is the best time to make your mincemeat too. Set it aside in jars, ready to be transformed into mince pies or presented as gifts nearer the big day. But don’t feel you have to make absolutely everything, if making pastry isn’t your thing, buy a ready-rolled version and put the creative work into the design and decoration.

For those with a savoury tooth, we’ve included Mary Berry’s delicious Christmas chutney (here). It’s the perfect accompaniment to the Boxing Day cold meats. The great thing about these recipes is that it doesn’t matter if you don’t use them up as they will keep into the new year.

Recipe List

Boozy Mincemeat

Christmas Chutney

Festive Fruit and Nut Cake

Little pear and ginger Christmas puddings

Light Cherry Christmas Cake

Christmas Pud with a Twist

Unbelievably Easy Mince Pies

Roly-poly Mince Pies

Bean and Ham Hock Soup

Smoked Mackerel Pâté with Fresh Herbs

Champagne and Chicken Liver Pâté

Ratatouille with Goats’ Cheese and Herby Crumble

Pork and Parsnip Cobbler

Daube of Beef with Spiced Beetroot

Venison in Beer with Drunken Prunes

Chocolate Torte

Frutti Ice Cream Cake

Ruth Watson’s

Boozy Mincemeat

Home-made mincemeat is so much better than ready-made. It’s also a doddle to make. This recipe is wonderfully boozy and nicely spicy. Don’t stint on the alcohol as this preserves the mincemeat and stops it going mouldy. The secret is to wash and dry all the dried fruit thoroughly. Packed into attractive jars, it makes a great gift.

Time: 30–40 minutes, plus 24 hours standing

Makes 3.5kg/7lb

500g/1lb 2oz currants

500g/1lb 2oz muscatel raisins or Californian raisins (or a mixture)

500g/1lb 2oz sultanas

500g/1lb 2oz Bramley apples, peeled, cored and chopped fairly small

2 x 250g boxes shredded beef suet

100g/4oz whole blanched almonds, coarsely chopped

350g/12oz natural demerara sugar

100g/4oz muscovado sugar

1 rounded tsp ground cinnamon

2 rounded tsp ground mixed spice

1 large, juicy lemon

250g/9oz whole mixed peel, chopped into small dice

125ml/4fl oz dark rum

125ml/4fl oz Disaronno Originale liqueur (amaretto)

175ml/6fl oz French brandy

STEP 1 Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches). Tip the fruit on to clean tea towels and dry by patting in the cloths. Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon into the bowl, then squeeze in the juice. Tip in the peel and the alcohol.

STEP 2 Mix all the ingredients very thoroughly – it’s easiest to do this with your (very clean) hands. Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by. Pack the mincemeat into sterilised or dishwasher-clean jars and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool, dark place. Although mincemeat will last from one year to the next, use it within 6 months.

STERILISING JARS

Use ovenproof jars only such as jam jars with plastic not metal-coated lids or Kilner jars with plastic seals. Wash the jars and lids in hot soapy water, then rinse and dry. Place in a heated oven at 150ºC/Gas 2/fan oven 130ºC for 10 minutes to sterilise. Carefully remove for filling.

CANDIED PEEL

The flavour and quality of whole strips of candied peel is so much better than ready-chopped. It’s well worth the extra effort of chopping the peel yourself, although you might find it easier snipping it into small chunks with kitchen scissors.

Mary Berry’s

Christmas Chutney

Chutneys are supposed to mature, but this one never has a chance because it gets eaten too quickly. This happens every year and I often end up having to make another batch – so be warned! It’s the perfect match for cheese and cold meats and is truly delicious in turkey sandwiches. It’s also brilliant if you’re making a sauce to go with chicken, turkey or steak – simply add a spoonful or two to pep up the flavour and to make it instantly Christmassy.

Time: 2–2¼ hours

Makes about 2.5kg/6lb

900g/2lb tomatoes

1 large aubergine, 1 green pepper and 3 red peppers (total weight about 900g/2lb)

700g/1lb 9oz onions, peeled and fairly finely chopped, by hand or in a food processor

4 fat garlic cloves, crushed

350g/12oz granulated sugar

300ml/½ pint white wine vinegar or distilled malt vinegar

1 tbsp salt

1 tbsp coriander seeds, crushed

1 tbsp paprika

2 tsp cayenne pepper

STEP 1 Peel the tomatoes – prick them with a sharp knife, pop in a bowl and cover with boiling water. Leave for a few seconds, drain and cover with cold water then peel. Chop the tomatoes and aubergine and seed and chop the peppers.

STEP 2 Put the chopped tomatoes and vegetables into a heavy-based pan with the onions and garlic; bring to the boil. Cover, lower the heat and simmer for 1 hour, stirring until tender. Add the sugar, vinegar, salt, coriander, paprika and cayenne and bring to the boil, stirring, until the sugar has dissolved. Boil for 30 minutes, or until the mixture achieves a chunky consistency and the watery liquid has evaporated.

STEP 3 Towards the end of the cooking time continue stirring so that the chutney doesn’t catch on the bottom of the pan. Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with greaseproof paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.

Christmas Chutney

Sara Buenfeld’s

Festive Fruit and Nut Cake

Apart from being totally scrumptious, this cake is baked with a new syrup and nut topping – a bit like a Florentine biscuit – so all you have to do is tie round a ribbon. If you still favour the traditional approach, however, it’s easy to make the cake without the topping and simply marzipan and ice it in the usual way. See our cake decorating ideas here.

Time: 30–40 minutes, plus 2 hours in the oven

Cuts into 12–16 slices

*Freeze for up to 2 months

FOR THE CAKE

250g/9oz butter, at room temperature

140g/5oz light muscovado sugar

6 large eggs, beaten

280g/10oz plain flour

85g/3oz ground almonds

2 tsp ground ginger

2 tsp ground cinnamon

700g/1lb 9oz luxury mixed fruit (including raisins, currants, sultanas, mixed peel and glacé cherries)

3 tbsp dark rum

140g/5oz white marzipan, diced

FOR THE FLORENTINE TOPPING (optional)

50g/2oz each whole skinned hazelnuts and blanched almonds

85g/3oz each brazil nuts and flaked almonds

140g/5oz whole glacé cherries

100g/4oz golden syrup

TO DECORATE

1 metre of wide ribbon

FOR THE ICING (optional)

140g/5oz icing sugar

egg white or cold water

STEP 1 Preheat the oven to 180°C/gas 4/fan oven 160°C and lightly grease and line the base and sides of a deep 20cm/8in round loose-based cake tin with Bake-o-Glide or baking parchment. Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer. If you are making the florentine topping, measure off 100g/4oz of the cake mixture, put in a bowl and set aside.

STEP 2 Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 1¼ hours. (If you are not going to make our Florentine topping and prefer to ice your cake in the traditional way, cover the partly cooked cake with foil at this stage and bake for another 15–20 minutes or until cooked through, testing with a skewer as described in step 4.)

STEP 3 If you are going to make the fruit and nut topping you can do this while the cake is in the oven. Mix all the nuts, cherries and syrup into the remaining cake mixture. Spoon the mixture on top of the part-cooked cake (once it has had its 1¼ hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.

STEP 4 Return to the oven for 40 minutes more, then take off the foil and bake for another 10–15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it’s ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)

To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

LINING THE CAKE TIN

It’s important to line your tin correctly as it protects the cake and stops it from sticking. Cut a double thickness strip of baking parchment or greaseproof paper 5cm (2in) deeper than your tin and long enough to wrap around it with a slight overlap. Make a 2.5cm (1in) crease along the folded edge, then snip up to the crease at intervals to make a fringe.

Cut two rounds of paper to fit the base of the tin. Grease the tin, put one of the rounds of paper in the base, then grease the paper. Now fit the long strip of paper round the sides of the tin with the fringed edge flat on the base.

Fit the second round over the top.

To add the final touch to the Florentine topping, try this easy finish. Sift the icing sugar into a bowl, then stir in the egg white or cold water, a little at a time, until you have a smooth icing that drizzles easily from the tip of a dessert spoon. Drizzle over the fruit and nut topping, then leave to set for an hour. The cake will keep for 2 days, loosely covered with cling film, although the icing won’t look as fresh and white.

Festive Fruit and Nut Cake

Joanna Farrow’s

Little pear and ginger Christmas puddings

These mini puddings can be made ahead, then reheated in the oven or microwave.

Time: 45–55 minutes, plus 1½ hours cooking and 40 minutes reheating or 5 minutes in the microwave

Makes 10

2 large pears, peeled, quartered, cored and grated

50g/2oz fresh ginger, peeled and finely grated

200g/8oz ready-to-eat pitted prunes, chopped

500g/1lb 2oz luxury mixed dried fruit

200g/8oz ready-to-eat dried apricots, chopped

finely grated zest and juice of 1 lemon

1 tsp ground mixed spice

5 tbsp brandy or rum

85g/3oz self-raising flour

50g/2oz fresh white breadcrumbs

100g/4oz blanched almonds, chopped

115g/4oz dark muscovado sugar

115g/4oz butter, chilled

2 eggs, beaten

TO SERVE

silver leaf

10 small bay leaves

284ml carton double cream, softly whipped

20 fresh cranberries

1 In a large bowl, mix together the pears, ginger, prunes, dried fruit, apricots, lemon zest and juice, spice and brandy or rum.

2 Stir in the flour, breadcrumbs, almonds and sugar. Coarsely grate the chilled butter into the bowl, stirring everything frequently so the butter doesn’t lump together. Stir in the eggs.

3 Preheat the oven to fan 130°C/Gas 2/fan oven 150°C. Lightly grease ten 150ml metal pudding moulds. Cut out ten 23cm squares of muslin and use to line each mould. Divide the mixture evenly between each mould, doming it up in the centre. For each pudding, bring the muslin up over the mixture and tie securely with string so the pudding is moulded into a ball.

4 Stand the moulds in a large roasting tin and pour boiling water into it to a depth of 2cm. Cover the tin with foil, tucking the ends under the rim. Carefully transfer to the oven and bake for 1½ hours until the puddings feel firm. Lift the moulds out of the roasting tin and leave to cool. Remove the puddings from the moulds and store them in a large plastic container (they keep for up to 8 weeks).

5 To reheat, return the wrapped puddings to the moulds and roasting tin and reheat for 40 minutes, as in step 4. Alternatively, reheat (wrapped but out of the moulds) on a plate in the microwave on Medium for 5 minutes, in two batches of five puddings.

6 To serve, brush a little silver leaf over each bay leaf. Peel the muslin away from the puddings and sit them in muffin cases. Pop a spoonful of cream on top, push in a bay leaf and add the cranberries.

SILVER LEAF

This is available from cake decorating shops and is completely edible.

Little pear and ginger Christmas puddings

Orlando Murrin’s

Light Cherry Christmas Cake

My mother has been making this lovely, light American cake since I was born, and it’s still a favourite. It tastes so much better than any cake you can buy. I’ve updated it by creating a simple but stunning no-ice decoration. Tie an attractive ribbon around it for that festive finishing touch.

Time: 30 minutes, plus 2 hours in the oven and 30 minutes cooling

Cuts into 14 slices

250g/9oz butter, softened

200g/8oz light muscovado sugar

4 eggs

200g/8oz plain flour, sifted

300g/10oz currants

85g/3oz pecans, chopped

170g packet dried berries and cherries

200g/8oz glacé cherries, quartered

100g/4oz whole, mixed citrus peel, chopped

½ tsp freshly grated nutmeg

1½ tsp ground cinnamon

3 tbsp whisky or brandy

TO DECORATE

3 tbsp apricot jam

8 glacé cherries

caster sugar, for frosting

whole citrus peel (such as Sundora), cut into thin slices

pecan nut halves

thin red ribbon

1 Preheat the oven to 150°C/Gas 2/fan oven 130°C. Grease and line a 20cm/8in loose-bottomed cake tin that is at least 9cm/3½in deep with greased greaseproof paper or baking parchment. Cream the butter with the sugar until soft.

2 Beat in the eggs one at a time, then fold in the flour. Tip in the currants, pecans, dried berries and cherries, glacé cherries, citrus peel, nutmeg and cinnamon. Stir in the whisky or brandy, mix well.

3 Spoon the mixture into the tin. Flatten the mixture with the back of a spoon before tapping the tin sharply on a worktop to settle the contents. Make a smooth depression in the centre to help the cake rise evenly. Bake for 1 hour, cover loosely with foil and bake for a further hour until a skewer inserted into the centre comes out clean. Leave for 30 minutes to cool, then turn out, with the paper on. When cold, remove paper, rewrap in cling film and keep in an airtight container.

TO DECORATE

1 Dissolve the jam in 2 tablespoons of water, press through a sieve and brush the top of the cake generously with the glaze.

2 Roll the glacé cherries in a little caster sugar and arrange with citrus peel slices and a few pecan halves on the cake, so they stick to the glaze. Glaze the nuts, then tie the ribbon around the cake.

STORING THE CAKE

You can eat this cake almost at once, but it will keep for up to 2 months without the decoration. Wrap it in greaseproof paper and store in an airtight tin. Decorate the day before you plan to serve it.

Light Cherry Christmas Cake

Sara Buenfeld’s

Christmas Pud with a Twist

Some cooks like to make their Christmas pud in November, and if this includes you, try this new passion fruit and Cointreau version which can be made and frozen a month ahead of Christmas, or steamed up to a week before you want to eat it. The steaming time for this recipe is half that of a traditional pudding too, so you only need to stay in for a few hours, wrapping presents perhaps, while it happily bubbles away. To make it even more irresistible, serve it with a tipsy pecan and Cointreau sauce.

Time: 1–1¼ hours, plus 3 hours steaming

Serves 10

*Freeze for up to 1 month

250g packet mixed dried fruits with apricot and passion fruit (we used Sainsbury’s Way to Five)

175g/6oz ready-to-eat stoned date

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