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“There is no sauce in the world like hunger.”

Miguel de Cervantes

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Entries in cardamom (2)

Tuesday
Apr212015

Loquat chutney

Loquats are a new discovery for me. I had heard of them before I started working at Natoora, but I only tried one for the first time last week. So when I was asked to do a cooking demonstration in the shop this Friday I thought I should experiment a bit with this lovely fruit. 

Loquats have a texture and flavour akin to apricots, but with a sweet and sour element that lends itself well to Asian cooking. In its initial stages, without the Indian spices, this chutney tasted like a fruity Chinese sauce for duck or pork. Had that been my desired outcome, I would have stopped there, but it tasted a little odd as a chutney.

I added cumin, coriander seeds and cardamom and it was transformed. The result: a sweet and sour and sour Indian chutney with warming spices and a little kick.

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Wednesday
Jan262011

Mrs Kumar Raste's Kolhapuri lamb, care of Dick and the Madhur

 

Sorry for my silence! I have been über, über busy in the week and a half since I have been back in the UK ...and even if I hadn’t been the fun factor in my mealtimes has diminished significantly as I attempt to do the same to my waistline; a healthy, but abysmal diet of exercise and be good to yourself pastas from Sainsbury’s, yawn!
 
In my post on NZ I told you about the extensive Indian feast cooked up by our hosts in Christchurch. Under the instruction of Madhur Jaffery (or the Mad Her as a Scottish friend of ours refers to her), Dick, Jocelyn and Cilla cooked up some wondrous dishes, including this lamb curry.
  
Within Maharashtra, as in much of India, districts, even towns, have their own distinct cuisines. Kolhapur is associated with the foods of the Mahrattas, who were once the bravest of Indian warriors, fighting both Moghul emperors and imperial British forces with great success.

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