Monday, 22 July 2013

A Tuesday Recipe - Salmon Puff and curried rice

Salmon Puff

Full recipe on the TAB at the top of this page.

Yet another recipe from the Durham WI Cookbook. It should have been baked in a soufflé dish but as I don't possess the same it was made in a casserole and tasted just as good. It is unlike a soufflé in that it can be kept and eaten cold without it collapsing into a rubbery mess.
The recipe comes from Ingleton, Co. Durham.

Curried Rice
There is no great mystery to this recipe and the ingredients can be tinkered with, so as I have an aversion to the tendency to make everything sweet and sour, the raisins were omitted!

The completed dish.

To make curried rice you need to make a curry sauce and the easiest way is to mix a teaspoonful of your favourite curry powder with a little still warm boiled water, a soupçon of chilli powder, a little English mustard, a clove of crushed garlic and equal amounts of olive oil and white wine vinegar. Stir well and toss in your rice, a few peas a little sweetcorn, green pepper and pimentos. If you like a little extra bite add a pinch of cayenne pepper. Now this is my own mixture and I've used it on rice, pasta and cold potatoes. 


It's a Boy

William and Kate
A ray of sunlight bursts forth
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