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Chefs Corner.....

 Just a few dishes from our menu for you to try at home, obviously we can’t give away all our secrets!  If there’s a recipe you’d like help or advice with please feel free to e-mail us and we’ll do our best to help!

 Spicy lamb Kebabs

 Ingredients

1 lb minced lamb
2 cloves finely chopped garlic
1-2 finely chopped chillies (optional according to heat preferred)
1 level tsp ground cumin
1 level tsp ground coriander
1 level tsp paprika
½ tsp ground ginger
1 level tsp salt
3 Tbs shredded fresh coriander leaves
1 egg, beaten.

 Simply mix all the ingredients together well in a large glass bowl and leave to marinate for at least four hours or preferably overnight. Divide the mixture into 10 equal portions and shape into flat burgers. Grill for 12-15 minutes turning 2-3 times until cooked through. Serve with salad and a mint yoghurt dressing.
 

Cornish Scrumpy Pork - Serves 2

Ingredients

1 whole fillet of pork, trimmed of excess fat and sliced into medallions 1/2
inch thick (approx 1lb / 500g)
3 Tbs olive oil
2 shallots finely chopped
1 tsp cracked black pepper
1 tsp dried rosemary
8 fl oz scrumpy
4 fl oz double cream
2 Tbs apple sauce.

In a heavy bottomed saucepan heat the oil then add the black pepper. Add the
pork medallions and stir to coat with pepper. Pan fry for 2-3 minutes each
side until lightly browned. Add the scrumpy, shallots and rosemary, cover and simmer for 15-20 minutes until the pork is cooked through, turn the medallions after 10 minutes. Add the apple sauce and stir well  then add the cream, heat until the mixture thickens and serve immediately with new potatoes and vegetables.
 

Chicken Achari Balti – Serves 4 

Prep time: 10 minutes,   Cooking time 20-25 minutes.

 Ingredients

1 ½  lbs. chicken breasts, cubed.
1 large onion, very finely chopped.
8 tomatoes, quartered.
3 Tbs. tomato puree
2 green peppers, deseeded and finely chopped.
3 cloves garlic, peeled and crushed.
1” cube fresh ginger, peeled and finely chopped.
6 Tbs. vegetable oil
2oz butter
2-3 fresh green chillies, deseeded and chopped (optional depending on heat required).
6 Tbs chopped fresh coriander leaf.
1  pint chicken stock.
3 Tbs any good curry powder as preferred.
5 tsp. lime pickle.
1-2 tsp. salt according to taste. 

Method

In a wok or large saucepan heat the oil and butter on a medium heat. Add the garlic, ginger, chillies and lime pickle and stir fry for 1 minute. 

Add the onion, tomato and pepper, 3 Tbs of the coriander leaf and mix well, fry for 7-8 mins until the onion begins to soften, and the tomato breaks up. 

Now add the curry powder and fry for a further minute. Add the meat and stir well to coat in the spices. Add the chicken stock and tomato puree, salt to taste and mix well and simmer for 10-15 minutes until reduced a little and the chicken is cooked through. 

Finally stir in the remaining coriander leaf and serve immediately with rice or Naan bread.

And of course if you'd like to try it before you cook it please come see us!

 

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