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Home Finest, Saigon – a fine find indeed!

Managed to get a last minute booking into this highly recommended restaurant on TripAdvisor. It’s currently No 1 for Vietnamese food in Ho Chi Minh/Saigon and we can certainly attest to it’s well deserved reputation.

Set in a stunning modernist French Villa and with classic interior design of dark wood/black furniture, white walls, glass and plants everywhere, the restaurant draws you in from the moment you arrive.

Service is warm and welcoming. Anna who looked after us was very knowledgeable about the wine list and menu. She also told us a little about the villa and the local neighbourhood which was very interesting.

The food though is definitely a stand-out. We started with a deliciously hot-sour seafood soup, which was tart and tangy but mellower than a Thai Tom Yum, served elegantly in a coconut. We accompanied this with crispy pork and prawn wontons, served with a divine dipping sauce.

For mains we settled on stir fried duck with local basil and grilled eggplant with spring onion salsa with some plain rice. Both dishes were delicious with perfectly balanced flavours and complemented each other well. The crunchy peannuts in the eggplant dish really worked well with the silky texture of the steamed eggplant. (Anna made sure she checked with us at the start if we had any allergies. There is also an excellent vegetarian selection on the menu.)

We finished the meal by sharing the grilled banana rolls with sticky rice and delicious. Coconut cream sauce.

Going with a group to be able to sample more of the delectable menu is highly recommended …or just keep going back!!

Thanks again Anna and the team for a truly delicious dinner. We are looking forward to trying out Home Finest’s new restaurants in Hoi An and Hanoi as we continue our Vietnamese eating adventure.

Check out all details here: http://www.homefinestrestaurant.com

Ban Xeo Saigon lives up to Bourdain

This street food outlet in District 2, Ho Chi Minh City was made famous by Anthony Bourdain https://m.youtube.com/watch?v=aI0u3eaQgcA in 2008. Renowned for their crispy Vietnamese rice flour crepes, Ban Xeo lived up to its reputation on our visit today. Of course it has now been discovered by tourists but the service and quality of the food has stood up to the test.

The ladies are still out the front cooking up a storm over the wood fire and prices are extremely reasonable. We enjoyed the experience and loved the crunchy crepes filled with shrimps, pork and bean sprouts and served with a delicious fish sauce dip and a mountain of fresh lettuce and herbs.

Get over the fact that it is now firmly on the tourist trail and try it when next in Saigon.

https://m.facebook.com/banhxeo46adinhcongtrang/

Roasted Cauliflower, Orange and Baby Spinach Salad

I could just eat a bowl of this salad on it’s own, but it was also delicious with orange glazed Salmon Fillets for dinner.

The various elements – the caramelisation of the fried onion mixture, bite of the chilli, crunchiness of toasted almonds and sweetness of the oranges – result in a mouth-watering fusion of flavours and textures.

Prep time: 5 minutes. Cooking time: 40 minutes
Ingredients:

Roasted Cauliflower
1/2 Head of cauliflower
1 teaspoon cumin powder
1/2 teaspoon salt
2 tablespoons olive oil

Onion Mixture
1 large brown onion, finely sliced
1-2 red chillies sliced
2 cloves garlic crushed
2-3 tablespoons olive oil

Salad ingredients
2 cups baby spinach
1/2 cup almond flakes
1 orange peeled and separated into segments, seeds removed
1/4 cup coriander or mint leaves roughly chopped
Salt and pepper to taste

Method:
1. Pre-heat oven to 180 degrees Celsius.

2. Remove outer leaves from cauliflower.

3. Mix together olive oil, cumin powder and salt. Rub this mixture all over the cauliflower.

4. Roast cauliflower for 25-30 minutes until cooked through and golden.

5. Meanwhile heat olive oil in a pan, onions, chilli and garlic and cool slowly until onions are golden brown and starting to caramelise slightly.

6. In another pan, dry toast the almond flakes until golden brown, taking care not to burn them.

7. Remove cauliflower from oven, cut into florets, add to onion mixture and mix through gently to coat cauliflower.

8. Place baby spinach leaves, cauliflower mixture, orange segments in salad bowl and toss carefully to avoid breaking cauliflower florets.

5. Sprinkle with toasted almonds and coriander/mint and serve.

Fabulous Flathead at Saint Peter

If you want to eat seafood and fish like never before then Saint Peter in Paddington, Sydney is the place to go.

We started with a delicious range of Sydney Rock Oysters, yellowfin tuna crudo and calamari salad with a hint of chilli and moved onto brilliant, creative mains.

The fish and chips are in a league of their own but my BBQ Rock Flathead with a corn salsa was the winner in my books. Finished off with old school custard tart and chocolate tart…it was one of the best meals I’ve had in Sydney in a long time!

The menu changes regularly as it is driven by the best seafood available. All the more reason to go often I’d say!! Make sure you book ahead.

So absorbed in eating I forgot take more pics!

Thanks Saint Peter https://www.saintpeter.com.au

Hasselback Sweet Potato with bacon, chilli and garlic

Super delicious and so simple to make. Recipe will follow soon!

Indian Green Pork Curry with beans

This curry is inspired by Lamb and Spinach – another “green” curry that is a family favourite.

The mint and coriander meld with the pork and other spices to create a deliciously fragrant curry. I add green beans for additional “greenness” and serve sprinkled with shards of fresh ginger for added zing, with basmati rice and sweet mango chutney.

Prep time: 20 minutes Cooking time: 1 hr 10 minutes
Ingredients:

500g pork shoulder diced (with or without bones)
1/2 cup white vinegar
3 tablespoons vegetable oil
1 large onion diced
5 cloves garlic and equal amount ginger
2 fresh red chillies
Handful of curry leaves
2 sticks cinnamon (preferably bark)
3 cardamom pods
3 dried red chillies
1 teaspoon panch phoran (Indian Five Spice Mix)
1 teaspoon turmeric
1 teaspoon cummin powder
1 bunch coriander
1 bunch mint
1 teaspoon salt
2-3 cups water or chicken stock
Extra ginger cut into fine strips and coriander leaves for garnish

Method:
1. Place pork in a bowl and pour over vinegar and 1/2 teaspoon salt, set aside while you prepare other ingredients.

2. Crush ginger, garlic and fresh red chillies with 1/2 teaspoon salt in a mortar and pestle.

2. Chop coriander and mint together – I use a Mezzaluna – then add the ginger, garlic and chilli paste and continue to chop together to meld herbs with the paste.

3. Heat vegetable oil in heavy bottom casserole pot, add cinnamon sticks, curry leaves, panch porum, dried red chillies and cardamom and heat until fragrant taking care not to burn the spices.

4. Add onions and cook until soft and translucent.

5. Add cummin, turmeric to onion mixture and stir through cooking out spices for a minute.

6. Add pork, coriander and mint paste to the onion mixture and cook until pork is “sealed” stirring to avoid pork mixture sticking to bottom of the pot.

7. Add enough water or stock to cover pork and bring to a boil, then lower heat to simmer and cover the pot with a lid. Cook slowly for an hour, until the pork is tender, adding more water from time to time if the mixture starts to stick.

8. Add green beans and cook for 10 minutes.

9. Check consistency to reduce liquid if required. Taste to see if extra salt required.

9. Garnish with shard of ginger and additional fresh coriander. Serve with basmati rice and sweet mango chutney and Indian pickles.

French Classics at St Claude’s Sydney

Delicious dining and attentive service at St Claude’s in cosy surrounds in Oxford St, Woollahra. Lucky to have such top notch French menu on our doorstep now and bound to become a regular haunt. Scallop filled Zuchinni flowers, delicious soufflé, steak tartare, steak frites, and perfectLy cooked duck….we skipped dessert! Plus a great wine list and a daily Prix Fixe 3 course menu, St Claude’s is open 7 nights a week for dinner.

Here’s Foodie Terry Durack’s review from the Sydney Good Food Guide https://www.goodfood.com.au/st-claudes-woollahra/st-claudes-20160125-49ix6

And here’s a link to their website http://stclaudes.com.au

Victor Churchill – Haute Couture butcher in Sydney

Going to Victor Churchill’s “Haute Couture” butcher shop in Woollahra, Sydney is always inspirational and it is very difficult to leave without a delicious treat in hand.

It is a total experience, being able to watch the master butchers at work and ogle the mind bogglingly array of super-delicious products. Or better still go home with some of it!

Their is a special air drying room producing delicious charcuterie and their is also House smoked salmon and trout.

If you are feeling really indulgent or running out of time, you can order home dining – certain cuts of meat and chicken are cooked on their rotisserie and word is that their roast potatoes are delicious. They also offer charcuterie platters. Their desserts are just as divine as the rest with mouth-watering meringue tarts and more to tempt.

Today it was their Terrine de Campagne that enticed us. Here’s a taste of what you can expect.

Or visit http://www.victorchurchill.com

Definitely worth a visit especially if you are looking for the best quality meats and unusual cuts.

Roast pumpkin, burnt broccoli and spinach salad

Cut pumpkin into even pieces, coat with olive oil. Add some herbs like rosemary and or thyme. Roast pumpkin until tender in 180 degrees Celsius oven, turn up to 250 degrees, add broccoli florets and grill for 8-10 minutes until broccoli starts to “burns”. Add to a bowl of baby spinach leaves and dress with salt, pepper and a swig of balsamic vinegar. Delicious with a well cooked steak or roast lamb.

Puff pastry pot pies

This was easy as.

Just cooked up a diced lamb filling with onions, tomato, garlic, white wine, pepper, mushroom, peas, spinach and herbs …then lined the little buttered ceramic pots with frozen puff pastry, filled the pots, topped with a circle of pastry, brushed with egg and popped in the 230 degrees Celsius oven for 15-20 minutes until puffy and golden.

Quick and easy, perfect with salad but still warm and comforting.

Reminded me of the recipe for Lamb Curry Pot Pies but simpler and …I like the puff pastry better.

JUANting more of Juan Bowl and Tea

Delicious lunch of superbly presented wagyu beef, tonkatsu pork and hainan chicken…with ideally matched tea and mouth watering superb deserts! A tiny 28 seater with communal tables and bar seating. Must book ahead. Well worth a visit. Shop 5, 94a Pitt st, Redfern, Sydney, Australia

https://www.facebook.com/juanbowlandtea/

Smashed Roast potatoes with Greek Flavours

Made these smashed roast potatoes to go with a Greek Beef Stifado(stew) last night. The resulting lemony, garlicky, crispy potatoes were delicious and be great as an accompaniment any time. Thought I’d share for your enjoyment.

Prep time: 5 minutes Cooking time: 35 minutes or so
Ingredients:

8-10 baby potatoes
5 cloves of garlic
Juice of 1/2 lemon
4 tablespoons olive oil
4-5 cups Water for boiling potatoes
Salt

Method:

1. Bring water to a boil with 1 teaspoon of salt in a large pot, ensuring enough water to comfortably cover potatoes. Add potatoes and garlic cloves.

2. Heat oven to 200 degrees Celsius.

3. When potatoes are tender and starting to split, drain and allow to “dry out” for 5 minutes or so

4. Seperate garlic cloves from potatoes and place in a mortar and pestle. Mash garlic cloves then add lemon juice, 1/2 teaspoon salt, 1/4 teaspoon of ground black pepper, and olive oil. Mix well together until a creamy vinaigrette is formed.

5. Cut or smash potatoes in dish and sprinkle vinaigrette over the potatoes. (You can sprinkle with some thyme at this point too if you like.) Gently mix to coat potatoes in garlic, lemon oil.

6. Roast potatoes until outside and edges crisp up and brown. Turn heat up to 250 degrees to finish if needed to get a really crispy outer.

7. Enjoy!

Twice cooked Szechuan Chicken

As a cold snap hits Sydney and winter settles in, this twice cooked Szechuan Chicken will give you just the right combination of heat and spice to warm things up.

Whilst it might look frighteningly hot, the combination of Szechuan peppercorns, cayenne pepper, large sweet peppers, and dried chillies somehow combine into a delicious warm sweet spiciness rather than mouth-numbing torture!

You can of course adjust the amount of heat by reducing the amount of Szechuan pepper, cayenne pepper and dried chillies you use but I would highly recommend trying this adapted recipe of mine to experience a more authentic version of the real thing.

I also like using a combination of thigh fillet pieces with some small pieces of bone-in chicken such as small chicken wings but this is optional.

Prep time: 30 minutes Cooking time: 35 minutes

500g skinless thigh fillets cut into pieces
2-3 small chicken wings cut into half
1 tablespoon Shaoxing cooking wine
1 tablespoon soy sauce
1/2 cup cornflour
1 teaspoon cayenne powder
1 teaspoon Szechuan peppercorns, dry roasted in pan then ground to powder in spice grinder or mortar and pestle

For cooking:

1 tablespoon sesame seeds
1/2-1 cup whole dried red Chillies
1 teaspoon dried chilli flakes
1 large red chilli pepper or 1/2 red capsicum sliced thinly
1/2 bunch of spring onions sliced into pieces diagonally
1 teaspoon sugar
1/3 cup vegetable oil
1 tablespoon shaoxing wine
2 tablespoons soy sauce
5 garlic cloves and equal amount of ginger thinly sliced
1/4 cup chicken stock
1/2 cup chopped coriander for garnish

1. Mix soy sauce and shaoxing wine, half the cayenne powder and half the Szechuan pepper together then marinate chicken in this mixture for 20 minutes or so

2. Mix corn flour, rest of the cayenne powder and ground Szechuan pepper then put into a plastic ziplock bag and coat chicken in portions dusting off extra coating mixture then place coated chicken aside and repeat until all the chicken is coated.

3. Heat vegetable oil in wok, then fry chicken for 4-5 minutes. until crispy coating forms. Set aside to drain on paper towel.

4. Remove excess oil from wok, then return to heat and add 1 tablespoon shaoxing wine. This will release any stuck bits from bottom of pan, ginger and garlic, dried chillies, fresh chilli pepper, spring onions, chilli flakes, sesame seeds, sugar, soy sauce and heat for 1-2 minutes.

5. Add chicken to sauce and cook for 10 minutes until chicken is cooked through, adding chicken stock if more liquid is required but you really want to keep the amount of liquid to a minimum.

6. Garnish with coriander and serve with jasmine rice.

Durban-style Lamb and Cabbage Curry

This is another favourite amongst South African Indian families. It’s a great dish for a wintry Sunday like it is here in Sydney today.

The sweetness of the cabbage permeates this dish and the resulting curry is somehow more fragrant and lighter than most lamb curries. Flavouring the oil through the gentle frying of the fenugreek, cummin and nigella seeds along with the cinnamon and curry leaves provides the basis for this.

The addition of fresh and dried chillies add an extra warming spicy element but by no means is this required if you prefer a milder sweeter curry.

The curry sauce is thinner than usual as well so rice is the best accompaniment, and Mint and Peanut Chutney is a delicious alongside it. I suppose this is the Indian version of Norwegian Farikal or Irish Lamb and Cabbage stew.

Prep time: 20 minutes Cooking time: 1 hour
Ingredients:

750g lamb cut into chunks, or for best results lamb chump chops with fat removed and diced keeping bones in
1 large onion chopped
1 tomato chopped
2 dried chillies and/or 2 fresh red chillies left whole(optional)
5 cloves garlic and equal amount peeled ginger, crushed into a paste
3 tablespoons vegetable or coconut oil
2 sticks cinnamon bark
1 teaspoon cummin seeds
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds
Handful of fresh curry leaves (optional)
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cummin powder
1/2 teaspoon fennel powder
1 teaspoon salt or salt to your taste
1/2 a whole cabbage sliced finely
2 cups chicken stock or water
Coriander chopped for garnish

Method:

1. Heat vegetable oil over medium heat in heavy based casserole pot.

2. Add cinnamon sticks, cummin and nigella seeds and curry leaves and heat through until fragrant, taking care not to burn spices. (This process flavours the oil)

3. Add onions and cook slowly over medium heat until transparent.

4. Add ginger and garlic paste and cook for 1 minute,stirring through onions.

5, Add turmeric, chilli, cummin and fennel powder, as well as salt, and stir briskly to mix well into onion mixture heating spices but once again taking care not to burn.

6. Add chopped tomatoes, died and fresh chillies if using, and lamb, stirring to coat lamb well in spices and to brown/seal the meat, before adding enough chicken stock or water to cover lamb.

7. Bring to the boil, the lower heat and simmer gently for 35-40 minutes until lamb is almost tender.

8. Add sliced cabbage and cook for 10-15 minutes until cabbage is tender and sauce reduces. (If you do want to thicken sauce you can add 2 teaspoons of cornflour mixed into a smooth paste with some water and simmer for 3-4 minutes stirring well)

9. Taste to see if additional salt is required.

10. Garnish with coriander and serve hot with basmati rice.

Persian inspired Lamb Shanks with paprika, saffron and rosewater

This is my version of Persian lamb shanks slow cooked in a mixture of lime juice, orange juice, rosewater, saffron, cinnamon, nutmeg, cardamom, paprika, pepper, thyme, garlic and saffron. The combination of spices and citrus permeates the lamb and the resulting dish is fragrant and delicious.

Don’t be scared off by the long list of ingredients, the end result is worth the preparation and slow cooking.

We had these with a spinach salad with orange segments and pomegranate seeds which complemented the flavours of the lamb perfectly. It would also go well with Caramelised Brussel Sprout, spinach and pomegranate salad.

A definite new favourite winter comfort food dish!

Preparation time: 1.5 hours Cooking time: 2-2.5 hours

Ingredients:
4 frenched lamb shanks

Powdered/ ground spices:
2 teaspoons cinnamon powder
1 teaspoon cardamom powder
1 teaspoon ground nutmeg
1 teaspoon crushed black pepper
1 teaspoon turmeric powder
2 teaspoons smoked paprika

Fragrant mix:
2 teaspoons saffron threads
1 teaspoon rosewater
Juice of 2 limes
Zest of 2 limes
Juice of half an orange
Zest of 1 orange
1/2 cup warm water

Braising ingredients:
1 litre chicken stock
4 cloves of garlic thinly sliced
1 large onion finely chopped
2 bay leaves
1/2 bunch thyme
3 tablespoons olive oil

Garnish:
Chopped mint, parsley and/or coriander, and extra orange zest

Method:

1. Place lamb shanks in a large bowl and add powdered and ground spices. Using rubber gloves thoroughly rub spices into lamb shanks and allow to marinade for at least and hour.

2. Pre-heat oven to 180 degrees celsius.

3.Put saffron threads in seperate bowl and add 1/2 cup warm water, rosewater, lime juice, orange juice and let this infuse for at least ten minutes.

3. Chop onions, finely slice onions, and strip thyme leaves off stems.

4. Heat oil in large casserole pot, brown lamb shanks 2 at a time ensuring a nice “crust” forms and set aside.

5. Remove excess oil from pot, leaving only a thin layer of oil to cook onions and garlic in.

6. Sautée onions and garlic over medium heat, adding salt to mixture, cook until soft and translucent.

7. Add bay leaves, thyme, orange and lime zest and add back lamb shanks and mix through.

8. Cover lamb shanks with hot chicken stock and bring to a simmer. Simmer on stovetop for 10 minutes.

9. Cover pot with lid in pre-heated oven for 2-2.5 hours until lamb is tender and falling off the bone.

10. Remove lamb shanks from pot and set aside in cooling oven.

11. Strain stock mixture that is left in the pot and return strained sauce to pot to reduce to a thick jus.

12. You can serve shanks as is with jus poured over or shred the lamb and serve with jus on the side. Garnish with parsley or coriander and serve with rice and/or couscous and salad.

Sri Lankan Chicken Curry

My friend Jennifer recently went to Sri Lanka and came back bearing gifts of Sri Lankan spices…a roasted fenugreek and mustard seed mix and a meat (Masala) spice mix. Looking for inspiration to use these spices I found a chicken curry recipe in Australian chef Peter Kuruvita’s recipe book, Serendip. This recipe is based on his with a few tweaks, it is really a 4 step process beginning with making the thickening mixture, marinating the chicken, getting the ingredients for the braising prepared and then actually cooking the curry. The result is a creamy curry with well balanced spice. Thanks Peter!

Prep time: 30 minutes Cooking time: 25 minutes

Ingredients

1. Thickening Mixture:
1 tablespoon long grain rice
2 tablespoons dessicated coconut
2 red chillies, chopped
1/2 teaspoon salt
3 green cardamom pods
2 cloves

2. Marinating mixture
1.5 kg chicken thigh fillets, fat removed and cut into medium size chunks
2 teaspoons cumin powder
3 teaspoons ground coriander
2 teaspoons chilli powder
1/2 teaspoon turmeric powder
1 teaspoon roasted fenugreek and mustard seed mix
1 stick cinnamon bark or stick
2 teaspoons Sri Lankan meat curry powder (or South Indian Meat masala mix)
Thickening mixture paste (see above)

3. Braising ingredients
1/3 cup vegetable or coconut oil
1 onion finely diced
2 sprigs curry leaves
4 cloves of garlic, crushed
1/2 teaspoon salt
1-1.5 cups hot water

4. Garnish
Chopped coriander

Method

1. Make thickening mixture by putting rice and desiccated coconut in a small heavy based pan over low heat, stirring constantly to avoid burning until coconut is browned. Place the rice and coconut in a mortar and pestle with cardamom pods, 1/2 teaspoon salt and red chillies, cloves and a tablespoon of water into a mortar and pestle, then grind until a smoothish paste forms.

2. Place chicken in a bowl, add all marinating ingredients including thickening mixture paste, toss to coat and leave to stand aside while you prepare the braising ingredients.

3. Chop onions, pound garlic, remove curry leaves from sprig, and gather together oil, water and spice ingredients for braising.

4. Heat oil in a casserole pot over medium heat, add curry leaves and heat until leaves stop spluttering, add onions and cook gently until transparent, add garlic and heat through. Add the chicken and salt, and mix through until chicken is sealed, then add 1 cup of hot water or enough to just cover the chicken. Bring to a boil, then simmer on low-medium heat for 20 minutes or until chicken is cooked and sauce is reduced to a creamy consistency.

5. Garnish with coriander before serving with rice and salad/veggies of your choice. This is delicious with dhal as well.

Monkfish with dill, chilli potatoes and watercress

This is my twist on the Rick Stein classic dish of monkfish, potatoes and watercress. The addition of my favourite ingredients – chilli and garlic – plus the dill spices it up and adds delicious flavour. The texture and flavour of monkfish, which is also great in curries, works well with this combination, with a squeeze of lemon brightening up the whole dish at the end.

Prep time: 5 minutes Cooking Time: 35 minutes
Ingredients:

2 medium size potatoes, peeled and cubed
3 cloves garlic, finely sliced
3 whole red chillies
1/2 bunch fresh dill tough stalks removed and finely chopped
1 bunch watercress (about 4 or 5 cups when cleaned and chopped)
2 fillets of monkfish (about 500g)
Olive oil
Balsamic vinegar
1/2 lemon cut into half again
Salt and pepper

Method:

1. Pre-heat oven to 200 degrees Celsius.

2. Bring a pot of salted water to boil, add potatoes, garlic and while chillies and boil until potatoes are just cooked, about 8-10 minutes. Darin and leave to dry out.

3. Meanwhile, pat monkfish dry with paper towel, season with slat and black pepper, then pan fry for a few minutes on each side over high heat, in non-stick pan with 2 tablespoons olive oil until brown on each side.

4. Remove monkfish from pan, keeping oil in pan, then place monkfish in a casserole dish and put in oven to cook for another 10 minutes.

5. Chop chillies, removing stalk.

6. Reheat leftover oil, then add potatoes, garlic and chilli to reheat together and slightly brown potatoes, then add watercress and dill and mix through until watercress is just starting to wilt. Taste to see if any additional salt is needed.

7. Remove monkfish from oven and allow to rest for a few minutes. Remove from casserole (keep fish cooking juices in the dish) and slice into thick chunks.

8. Put the potato and watercress mixture into the casserole dish with the juices from the fish and gently mix through. Then layer the fish on top of the potatoes, garnish with extra dilll, drizzle with some balsamic vinegar, and serve with crunchy bread and lemon to squeeze.

Free Spirit Rose

I went into the florist And chose these stunning orange and pink tipped roses to be told they are called “Free Spirit Roses” – what an appropriate and beautiful coincidence!

Sugar plum and chilli sauce with Indian flavours

Thanks to @bellyrumbles for your Easy Chilli Plum Sauce Recipe – goo.gl/G2qhsv which I used over the weekend with some adaptions to create a delicious sugar plum chilli sauce. Now I have a heap of it to enjoy in coming weeks!

My version follows…

Prep time: 10 minutes Cooking time: 50 minutes

Ingredients:

1kg of sugar plums chopped with seeds kept for mixture

150 g caster sugar

100g brown sugar

500ml white wine vinegar

10-12 small red chillies

1/2 finger size piece of ginger cut into pieces

10 g salt

2 star anise

I tablespoon coriander seeds

1 teaspoon black peppercorns

Handful of fresh curry leaves (2 large sprigs with leaves removed from stems)

Method:

Chop sugar plums into pieces keeping the bits with the stone.

Put rest of ingredients in large heavy based non-stick pot and slowly bring to a simmer.

simmer for 45-50 minutes until fruit has gone past pulpy to form a sauce

Allow to cool for 10 minutes or so

Strain in portions through a fine sieve to seperate sauce from seeds, leaves and spices, pushing sauces and juices through with the back of a wooden spoon.

Pour into sterilised glass container and allow to cool thoroughly before fitting with airtight lid

Will last in fridge for 4-6 weeks but will be eaten before then!!

Indian Five Spice: Panch Phoran

Panch Phoran is an Indian whole spice blend used mostly in eastern part of India like, Odisha,West Bengal etc. It is also called as Pancha Phutana (In Odisha), pach phoran (In West Bengal), paanch phorana. Panch phoran means mixture of five spices. The spices used in panch phoran are whole seeds and each in equal […]

via Panch Phoran — Food Express odisha