Another varied week at ?Your Chef?, a rather wet demonstration at Hull Global food fest and a couple of buffets thrown in for good measure!
In conjunction with Mr Huda?s Surma Secrets I did a demo at the Hull Global Food Fest last Friday, I demonstrated Tikka salmon, balti cous cous, a mushroom bahjee and some mint and tamarind dip. All the dishes went down very well, despite the weather deciding to degenerate just as I went on stage. Helen Philpot was an excellent host on stage and kept amazingly cheery and up beat even in the grey drizzle that persisted. So thanks to her for that. All the recipes that I did can be found on Mr Hudas website which is www.mr-hudas.co.uk they all went together really well and were very well received by the cagoule clad spectators!
This week we have a function on Wednesday night and a garden party on Friday, followed by a surprise party on Saturday. (I believe it is still a secret so details cannot be given as yet?!)
Seeing as I did some Curry demonstrations last week I thought I would carry on the spiced theme and give you this recipe for Curry Crusted Cod, it?s much, much healthier than fried fish and in my opinion its tastier. I really like this on Pollack as you can still taste all the flavours once the dish is put together. Its great served with a green salad and a small jacket potato, and the Mint and Tamarind dip goes perfectly.
Curry Crust for fish...
A quick easy dish that is healthier than deep fried fish but just as tasty...
This topping will be enough for 2 decent sized fillets (8-10oz each) of white fish such as Cod, Haddock or Pollack
2 thick slices of stale white or granary bread
2-3 tsp Mr Huda universal curry paste
A handful of fresh coriander..chopped
1 oz melted butter (can be ommitted or substituted for something more healthy)
Place all the ingredients except the butter in a food processor and pulse until your have something that looks like the texture of crumble topping, when this is done add the butter and pulse half a dozen times to mix the butter through the crumb mix. Put the crumb on top of the seasoned fish and pat down lightly, if you press too hard it will be too heavy and it you don't press it hard enough it will be too crumbly, so use your best judgement. Bake on a greased baking tray at about 180-200 C for about 20 minutes.Serve with a large mixed salad and some mint and tamarind yoghurt dip..
I always welcome any feedback from anyone who tries my recipes. It is always nice to know if they were easy to follow etc?so please do let me know if you try one.
If you cannot find a supplier for Mr Huda?s Curry spices let me know and I will let you know where your nearest supplier is located. It?s a great product and deserves to be tried.
Thank you for reading, enjoy your week.
?YourChef? Chris Sharpe
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