Tonight, I cooked up some of my favourite food. I have a lot of passion for Indian cuisine and really enjoy making all my spice blends from whole spices and fresh ingredients. I made my own bhaji recipe which went down really well with the piquant mango salsa, offering bursts of sweetness and hot chilli. My variation on Indian bread was made with self raising flour and yoghurt, flavoured with fresh garlic, ginger, coriander and whole cumin and coriander seeds. The pork came out of the oven really tender after cooking for four hours at a low temperature, the aromatic spices filling the room. The dessert was really refreshing, cleansing the palette after a beautifully spiced meal.
Menu
To Start:
Vegetable bhaji, spiced with Garlic, ginger, coriander and chilli.
Mango, tomato and chilli salsa,
Natural yoghurt, fresh mint and cucumber,
Sweet chilli jam.
Main-Course:
Whole roast shoulder of Tandoori pork, Marsala sauce,
Lentil and cauliflower curry,
Cardamom, saffron and spring onion rice,
Garlic, coriander and coconut chapatti,
To Finish:
Lemon and blueberry posset, orange sherbet and honeycomb, vanilla tuille biscuit.
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