This is a brilliant recipe that started off as quite a healthy one at (click here for the original) . Not any more! - add aubergine, cream, almonds, and this spicy curry becomes nutty and indulgent!
It was perfect for starting off before work on a Friday and simple to finish at the end of the day. Pop it in a bowl, curl up on the sofa with a naan bread and a glass of wine.
Preparation Time: 30 mins
Cooking Time: 6 hours
A list of fabulous marinades for anything - beef, pork, chicken, duck, fish or vegetables.
To describe something as "Hongroise" or "à la Hongroise" (in the style of Hungary) refers to the use of paprika.
This version was published in Penguin Cordon Bleu Cookery book (mine is the 1977 edition). It is not, as far as I know, still in print but lots of pre-loved editions are available to buy on the internet. "My" copy is my mum's.
I have posted this recipe as true to the book, although I have put the metric conversions next to the ingredients where possible.
My edition does not specify servings or preparation time, but from experience:
Preparation time: 5 mins
Cooking time: 40-50 mins
This recipe is based on one that I discovered on the BBC food website while searching for something to make with the leftover turkey over Christmas.
It is so versatile. You can cook the meat from raw following the recipe or use up leftover cooked meat by just adding it ten minutes or so before the end.
All sorts of fruit and vegetables work well in this curry. I have listed a few variations that I have tried below.
A blender or food processor is a must!
Preparation time: 30 minutes
Cooking time: 30 minutes
The quality of the sausages, the herbs and the red onion chutney are really important. Keep tasting - I am guilty of loving the chutney a bit too much.
I like to brown the sausages in the oven beforehand. It gives me free time to prep the apples and onion, caramelising them as slowly as possible. (This is not strictly a one pot slow cooker dish, but the browning and caramelising is worth it.)
This recipe uses a slow cooker but can be changed for the oven.
You can also freeze it just before the dash of cream is added.
Preparation: 20-30 minutes (including browning the sausages)
Cooking Time: 4-5 hours (1st hour on high, the remaining 3-4 hours on low)
The original recipe tasted delicious (click here for details). However, I wanted something a bit thicker to serve with rice rather than as a broth. I also fancied bit more of a kick and more green vegetables.
Read on for my version....
Preparation Time: 5 mins
Cooking time: 20 mins (25 mins if making thai jasmine rice with it)
Credit where credit's due...
Where I have changed a recipe that is available online, I want to attribute the original. If available, I will post a link. Otherwise I will credit the author as far as possible. Feel free to contact me to fill in the gaps!