Potato galettes make a nice alternative to the usual starches. They’re not as rich as the more often seen potato gratin. They’re not as fussy either. Easy to make, they’re always a hit. I like to serve them with poultry or roasted meat.
sides and stuff
indian restaurant spice mix
This Indian restaurant spice mix is a blend of key Indian spices that gives restaurant curries that big blast of flavour. It’s one of the ways restaurants are able to crank out curries in no time.
This is about easy. Easy and fast. No measuring a ton of spices every time you make a curry. This is the baseline. The signature blend.
bacon jam
Someday I’ll type not quite nigella bacon jam and won’t get a hit. It keeps me up at night. An internet treasure gone forever. That’s why I’m posting my minor tweak on that recipe. It’s very close to the original. Certainly I can’t take any credit for this recipe. I’m just following along here.
braised leeks with parmesan
Make braised leeks with parmesan. Be a trend setter. Dare to be different. Leeks gets a bum rap. They are the ignored vegetable. Shunned. They’re not an onion, not a scallion, not a shallot. What are they then? “Hmm… They’re big. I’m not really sure. I hear they are good in soup. I think you can put it in a stew? Maybe? I don’t know… What do you do with them?”
indian restaurant curry base
If you want to learn how to make Indian restaurant curries at home this is the place to start.
garlic ginger paste
Garlic ginger paste is easy to make at home. And it is way tastier than anything that comes in a jar. Seriously. If you are looking to turn up your Indian cooking you need to start making your own.
tandoori marinade
This tandoori marinade is loaded with big Indian flavours. If you can grill, you can make better tandoori chicken than you can buy.
classic cocktail sauce
A great shrimp cocktail sauce makes shrimp cocktail. Pure and simple. And it’s so easy to make your own at home. Fresh. Brimming with flavour. Delicious.