Sticking with todays theme of things to do with leftover Turkey, here is a curry with thai influences from ” Gizzi’s Seasons Eating’s” by Gizzi Erskine.
I love these clams but if razor clams are not available or dont appeal they can be replaced with mussels. The recipe is from ” Hong Kong Diner” by Jeremy Pang.
A very special recipe for Diwali ( or any other time) from ” Zaika” by Romy Gill. Romy has a restaurant in Thornbury near Bristol which has been on my go to list for a while. The story goes that when restaurant critic Grace Dent of the Guardian was asked what her desert island dish would be she said Romy Gill’s Samosa Chaat. I need say no more! If you cannot get Haldiram’s Aloo Bhujia ( try supermarkets or Indian grocery stores) then you can use roasted peanuts. You can also use any vegetable samosas if you dont want to make them yourself.
Golden rice flavoured with a little meat, spices and a hint of sweetness which is nice served with a spoonful or so of yoghurt on top and perhaps some mango chutney. It’s another recipe from ” Organic” by Sophie Grigson and William Black.
This is a main dish to be served with dhal, rice, raita, pickles and chutneys if wished. Its from the encyclopedic ” In Praise of the Potato” by Lindsey Bareham.
I used to prepare this Thai salad regularly especially when the weather was very hot. It does take a bit of time to prepare but is well worth it. It’s from Madhur Jaffrey’s ” Far Eastern Cookery”.
I am always looking for new recipes to use Paneer cheese. This one is from Meera Sodha’s ” Fresh India”, one of my favourite vegetarian cookbooks.Serve with some simply dressed leaves.
