Our special Christmas spice blend has had a makeover, a totally new recipe for this Christmas. A pungent blend of spices that will liven up your leftover Christmas dinner meat - turkey, duck or goose. You can even make the sauce ahead of time and enjoy less time in the kitchen on Boxing Day.
Ingredients: Turmeric, coriander seeds, chilli powder, ground ginger, black pepper, cunim, green cardamom seeds, cloves, dried chillies
Use up your leftover Christmas lunch meat with this simple recipe.
Serves 4 – 6 at a push and too many mince pies!
2 medium Onions, finely diced
50g Unsalted butter
4 cloves Garlic, finely chopped
1 thumb size piece of Ginger, finely chopped
1 packet of Parva Spices Turkey Curry powder
800g Chopped tomatoes
500g Leftover turkey meat, diced into 2cm pieces
In a medium sized saucepan melt the butter slowly over a low heat, add the chopped onions and put the lid on. Allow the onions to soften for about 5 minutes or until cooked through. Remove the lid and brown for a further 5 minutes, stirring through to cook evenly.
Next add the ginger and garlic and stir again. Tip in the curry powder and stir through. Tip in the tomatoes and bring to a gentle simmer. Season and taste before allowing to reduce by a third.
Add the cooked turkey meat, cover with a lid and heat through for about 10 minutes. Taste and check the seasoning and heat. You can add more chilli powder or a chopped fresh chilli if you want it really hot.
Serve with basmati or whole grain rice.
Advieh is Persian for 'spice mixture' - and this is a wonderfully warm and fragrant...
Baharat sounds wonderfully exotic, and indeed it is, yet it translates to nothing more than...
The cuisine of the Caribbean fuses a fascinating mix of diverse cultures and heritage, drawing...