sources
miso fish with spring onions & sesame seeds - Bill Granger, Feed Me Now, p78
Showing posts with label bill granger. Show all posts
Showing posts with label bill granger. Show all posts
Thursday, 1 May 2014
Friday, 25 April 2014
cheese on toast and Bill Granger's spaghetti with garlic and spinach
Lunch of the Gods: cheese on toast with tomato slices and Worcestershire sauce.
sources
spaghetti with garlic and spinach - Bill Granger, Every Day, p99
sources
spaghetti with garlic and spinach - Bill Granger, Every Day, p99
Wednesday, 23 April 2014
Sunday, 30 March 2014
Wednesday, 5 March 2014
bill granger's rigatoni with chicken bolognese
I can only predict this week ending in chaos.
Having spent last night telling me her version of Bill Granger’s chicken rigatoni is better than mine, and she’ll cook it on Friday as the forecast halloumi salad isn’t very ‘weekend-y’, how come I find myself cooking chicken rigatoni tonight?
Admittedly Ana does have some homework to mark, and as Felix is coming for a playdate tomorrow night it’ll be a handy dish to have ready to feed the ravening hordes, but *somebody* is definitely going to pull a face when she realises after tonight we’ve only got two lots of salad left in the fridge. Still, it’ll sort-of aid with ongoing battle with boombattyness.
Do I need to say anything about this dish now? We’ve been eating it since New Zealand (not the same batch), and it remains a classic standby, even if it’s virtually impossible to get hold of minced turkey or chicken in SW14.
sources
rigatoni with chicken bolognese - Bill Granger, Simply Bill, p87
Having spent last night telling me her version of Bill Granger’s chicken rigatoni is better than mine, and she’ll cook it on Friday as the forecast halloumi salad isn’t very ‘weekend-y’, how come I find myself cooking chicken rigatoni tonight?
Admittedly Ana does have some homework to mark, and as Felix is coming for a playdate tomorrow night it’ll be a handy dish to have ready to feed the ravening hordes, but *somebody* is definitely going to pull a face when she realises after tonight we’ve only got two lots of salad left in the fridge. Still, it’ll sort-of aid with ongoing battle with boombattyness.
Do I need to say anything about this dish now? We’ve been eating it since New Zealand (not the same batch), and it remains a classic standby, even if it’s virtually impossible to get hold of minced turkey or chicken in SW14.
sources
rigatoni with chicken bolognese - Bill Granger, Simply Bill, p87
Monday, 6 January 2014
Thursday, 19 December 2013
Monday, 16 December 2013
Wednesday, 20 November 2013
Friday, 27 September 2013
Tuesday, 10 September 2013
bill granger's porcini and pancetta risotto
I like to think because I can now cook this, (with occasional minor variations), without Mr Granger's help that this is my very own recipe. For legal and moral reasons I suspect this isn't so...
sources
porcini and pancetta risotto - Bill Granger, Feed Me Now, p76
sources
porcini and pancetta risotto - Bill Granger, Feed Me Now, p76
Thursday, 8 August 2013
bill granger's goats curd and lentil salad with roasted beetroot
With only one day to go before the Whanau return home, it's time to remove all evidence of bachelor living, so gone are the copies of Razzle, cans of Special Brew, Gingster's chicken and mushroom slice wrappers. I've also got to somehow deal with the asparagus, curd cheese and beetroot cluttering up the fridge.
If only there was a delicious and simple meal that also handily uses up these stereotypically manly ingredients. Oh!
sources
goats curd and lentil salad with roasted beetroot - Bill Granger, Bill's Sydney Food, p83
If only there was a delicious and simple meal that also handily uses up these stereotypically manly ingredients. Oh!
sources
goats curd and lentil salad with roasted beetroot - Bill Granger, Bill's Sydney Food, p83
Wednesday, 7 August 2013
bill granger's green papaya salad with char-grilled beef
Those of you who regular pitch up here to read the latest update, only to discover I'm as tardy as ever and curse the very ground I walk on, will know I bow to no man in my appreciation of the mighty Bill Granger.
However it's nice to know there was a time before he was a globe-striding camp cooking behemoth. When he was just a chap who owned a couple of really quite good restaurants in Sydney, and was convinced to write a cookery book.
What I like most about Sydney Food (apart from the fact I've nicked it off Kendra) is its gauche charm: Everything in it is quick, simple and available, reflecting the rhythms of the restaurants, and I suspect, Bill's wide-eyed joy at somebody paying him to write about something he loves. In it he displays a magpie's eyes for flavours and cuisine, where everything is grist to his cooking mill, giving you easy-to-recreate tastes of the Pacific.
Tonight's experimental salad is a case in point, even if green papaya is harder to come by in the supermarkets of Blighty. It's an unashamed take on Thailand's classic Tom Som Salad, full of zesty lime-spiked, fish sauce-sour flavours drenching cooling cucumber, fiery chilli and, because South West London only does Perfectly Ripe Papaya, delicately honeyed fruit. Not only that, it's super-cheap and quick.
The only downside in fact, was I couldn't attempt this bonkers method of shredding the papaya. If you're not sure about trying it with ripe-ish fruit, apparently you can simply replace it with white cabbage, which seems even more bonkers, but definitely worth investigating.
Wine Time
There's only direction I'm headed with Thai food, and that's with crisp, cooling wines with a nice dollop of residual sweetness to tame the heat. Think Gewurtz, Riesling, Prosecco and even Moscato - but try to aim for off-dry, so the sugar doesn't overwhelm everything.
sources
green papaya salad with char-grilled beef - Bill Granger, Sydney Food, p102
However it's nice to know there was a time before he was a globe-striding camp cooking behemoth. When he was just a chap who owned a couple of really quite good restaurants in Sydney, and was convinced to write a cookery book.
What I like most about Sydney Food (apart from the fact I've nicked it off Kendra) is its gauche charm: Everything in it is quick, simple and available, reflecting the rhythms of the restaurants, and I suspect, Bill's wide-eyed joy at somebody paying him to write about something he loves. In it he displays a magpie's eyes for flavours and cuisine, where everything is grist to his cooking mill, giving you easy-to-recreate tastes of the Pacific.
Tonight's experimental salad is a case in point, even if green papaya is harder to come by in the supermarkets of Blighty. It's an unashamed take on Thailand's classic Tom Som Salad, full of zesty lime-spiked, fish sauce-sour flavours drenching cooling cucumber, fiery chilli and, because South West London only does Perfectly Ripe Papaya, delicately honeyed fruit. Not only that, it's super-cheap and quick.
The only downside in fact, was I couldn't attempt this bonkers method of shredding the papaya. If you're not sure about trying it with ripe-ish fruit, apparently you can simply replace it with white cabbage, which seems even more bonkers, but definitely worth investigating.
Wine Time
There's only direction I'm headed with Thai food, and that's with crisp, cooling wines with a nice dollop of residual sweetness to tame the heat. Think Gewurtz, Riesling, Prosecco and even Moscato - but try to aim for off-dry, so the sugar doesn't overwhelm everything.
sources
green papaya salad with char-grilled beef - Bill Granger, Sydney Food, p102
Thursday, 27 June 2013
bill granger's goats curd and lentil salad with roasted beetroot
Holy shit - look at this:
I think I may have mentioned it at some point previously, but one of the many many benefits of helping out the K-Kats is the weekly chance to pore through her collection of cookery books, before getting all experimental on her time, with one eye on trying stuff out for home. Brucie bonus!
Today she gets to enjoy my very-own made-up mushroom risotto, handily using up her petrified fridge fungi in the process, enlivened with a wee nip of vermouth to help Rafe sleep. Tonight I get to enjoy this experimental salad culled from her copy of Bill Granger's Sydney Food, whilst Ana is lording up her literature knowledge at Book Club.
There's so much to love about this: the earthy lentils, sweet roast beetroot, asparagus, balsamic vinegar and creamy curd cheese. I think it's officially my favourite salad. Of 2013. It's also super, super easy, taking less than 10 minutes, if you discount the roasting time.
Now for message from our sponsors: Usually my balsamic needs are taken care of by Waitrose Essentials and/or the bottle that looks like a mini-jug, you know the one. Anyway, on offer recently was Belazu's Balsamic Vinegar of Modena. Total. Game. Changer.
You think you know balsamic, but I've now discovered the Holy Grail of Modena, Plato's Perfect Form of vinegar if you will. It's thicker than usual, unctuous and honeyed, with a lovely rounded finish from being aged in oak barrels. I promise you, you will not go back once you've tried it.
In other sponsorship news, you will not believe how cheap curd cheese is. According to the lady on the cheese counter, I was the first person she can remember ever buying some. At 60p per 100g, I will be back, if only because I need something to go with the rest of the bunch of beetroot I've roasted.
Wine Time
There are a couple of the red herrings lurking in this recipe: asparagus and lentils. Usually these would be front and centre on the palate, dominating everything around them, but here they only provide background notes to the sweetness of beetroots and balsamic (did I mention you should get some Belazu Balsamic?) and the creamy curd cheese.
With this in mind I reckon what would go down a treat here are either a lovely New World Pinot Noir, which has low tannins and lots of lovely dark fruit flavours OR a good quality Alsatian Riesling, which again has the acidity to balance the claggy qualities of the cheese/lentils, and the necessary residual sugar for the beets/vinegar.
Two of my favourites there, so go wild and crazy.
sources
goats curd and lentil salad with roasted beetroot - Bill Granger, Bill's Sydney Food, p83
PS Asparagus AND Beetroot - I look forward to reporting back on the colour of my wee tomorrow.
PPS Asparagus now from Chile. What is this country coming to?
I think I may have mentioned it at some point previously, but one of the many many benefits of helping out the K-Kats is the weekly chance to pore through her collection of cookery books, before getting all experimental on her time, with one eye on trying stuff out for home. Brucie bonus!
Today she gets to enjoy my very-own made-up mushroom risotto, handily using up her petrified fridge fungi in the process, enlivened with a wee nip of vermouth to help Rafe sleep. Tonight I get to enjoy this experimental salad culled from her copy of Bill Granger's Sydney Food, whilst Ana is lording up her literature knowledge at Book Club.
There's so much to love about this: the earthy lentils, sweet roast beetroot, asparagus, balsamic vinegar and creamy curd cheese. I think it's officially my favourite salad. Of 2013. It's also super, super easy, taking less than 10 minutes, if you discount the roasting time.
Now for message from our sponsors: Usually my balsamic needs are taken care of by Waitrose Essentials and/or the bottle that looks like a mini-jug, you know the one. Anyway, on offer recently was Belazu's Balsamic Vinegar of Modena. Total. Game. Changer.
You think you know balsamic, but I've now discovered the Holy Grail of Modena, Plato's Perfect Form of vinegar if you will. It's thicker than usual, unctuous and honeyed, with a lovely rounded finish from being aged in oak barrels. I promise you, you will not go back once you've tried it.
In other sponsorship news, you will not believe how cheap curd cheese is. According to the lady on the cheese counter, I was the first person she can remember ever buying some. At 60p per 100g, I will be back, if only because I need something to go with the rest of the bunch of beetroot I've roasted.
Wine Time
There are a couple of the red herrings lurking in this recipe: asparagus and lentils. Usually these would be front and centre on the palate, dominating everything around them, but here they only provide background notes to the sweetness of beetroots and balsamic (did I mention you should get some Belazu Balsamic?) and the creamy curd cheese.
With this in mind I reckon what would go down a treat here are either a lovely New World Pinot Noir, which has low tannins and lots of lovely dark fruit flavours OR a good quality Alsatian Riesling, which again has the acidity to balance the claggy qualities of the cheese/lentils, and the necessary residual sugar for the beets/vinegar.
Two of my favourites there, so go wild and crazy.
sources
goats curd and lentil salad with roasted beetroot - Bill Granger, Bill's Sydney Food, p83
PS Asparagus AND Beetroot - I look forward to reporting back on the colour of my wee tomorrow.
PPS Asparagus now from Chile. What is this country coming to?
Saturday, 22 June 2013
bill granger's puy lentil soup
I would not blame anybody for giving up on this blog given its general tardiness, quite niche audience and it transpires now, a case of overselling. In this case, last night's burnt-to-a-crip roast chicken which was still soaking in the bowl this afternoon.
Always the critic, especially when hungover, Ana quite rightly points out there's no point bigging up a cookery book if the first thing you cook from it is stuck to the bottom of the dish and tough as old boots. She might have a point, but I'm telling you because I want to, not because she told me to.
So in an effort to show why I love Bill Granger's Sydney Food, I roll out his puy lentil soup for a post Lions victory dinner. It also has the added bonus that I know it's a winner because I've cooked it at Kendras...
Essentially this is Bill's version of minestrone, with the addition of puy lentils. Given it's provenance I also took the liberty of chucking in a couple of parmesan rinds from the freezer, which definitely adds some oompf.
Luckily for me it goes down a storm with both hungover Ana and hyperactive Milo: It's earthy, filling and stuffed with flavour. It's also pretty quick, has a headache-soothing zen amount of chopping and it turns out, is perfect for freezing. Bill's back in the game.
Wine Time
Plenty to get out teeth into here - sweet, acidic tomatoes, salty parmesan, earthy lentils plus a variety of herbs. Generally with soups you can get away with drinking crisp, dry aperitif wines like Chablis, but with the more rustic-style, heartier varieties you need something a little fuller-bodied. Given this is Italian in intent I reckon a Sangiovese would work a treat, as would I imagine the ever popular Montepulciano.
sources
puy lentil soup - Bill Granger, Sydney Food, p76
Always the critic, especially when hungover, Ana quite rightly points out there's no point bigging up a cookery book if the first thing you cook from it is stuck to the bottom of the dish and tough as old boots. She might have a point, but I'm telling you because I want to, not because she told me to.
So in an effort to show why I love Bill Granger's Sydney Food, I roll out his puy lentil soup for a post Lions victory dinner. It also has the added bonus that I know it's a winner because I've cooked it at Kendras...
Essentially this is Bill's version of minestrone, with the addition of puy lentils. Given it's provenance I also took the liberty of chucking in a couple of parmesan rinds from the freezer, which definitely adds some oompf.
Luckily for me it goes down a storm with both hungover Ana and hyperactive Milo: It's earthy, filling and stuffed with flavour. It's also pretty quick, has a headache-soothing zen amount of chopping and it turns out, is perfect for freezing. Bill's back in the game.
Wine Time
Plenty to get out teeth into here - sweet, acidic tomatoes, salty parmesan, earthy lentils plus a variety of herbs. Generally with soups you can get away with drinking crisp, dry aperitif wines like Chablis, but with the more rustic-style, heartier varieties you need something a little fuller-bodied. Given this is Italian in intent I reckon a Sangiovese would work a treat, as would I imagine the ever popular Montepulciano.
sources
puy lentil soup - Bill Granger, Sydney Food, p76
Friday, 21 June 2013
bill granger's roast chicken with yoghurt garlic sauce
Since becoming a nanny, I spend my Thursdays casting envious glances through Kendra's cookery books whilst her and Finn are asleep. Obviously once I've finished constructing furniture and washing up, I hasten to say!
Jamie's Italy looks particularly fab, as does Bill Granger's first cookery book, Sydney Food. I've had a couple of great lunchtime snacks from it already, so I was really pleased to get my hands on her copy and start ploughing through it.
However, I suspect drunkenly trying to construct a spatchcock chicken, marinaded in onions, oregano and lemon after spending three hours in the pub celebrating Milo's Sports Day debut, probably wasn't the best idea:
As you can see, it was mainly burned to the bottom of the roasting dish, so tasted mainly of chicken, burnt lemon and burnt oregano. I'm willing to hazard a guess this might be the fault of the chef rather than the recipe, and with this in mind I'll graciously put this one down to experience and try again when I'm less battered.
sources
roast chicken with yoghurt garlic sauce - Bill Granger, Sydney Food, p136
Jamie's Italy looks particularly fab, as does Bill Granger's first cookery book, Sydney Food. I've had a couple of great lunchtime snacks from it already, so I was really pleased to get my hands on her copy and start ploughing through it.
However, I suspect drunkenly trying to construct a spatchcock chicken, marinaded in onions, oregano and lemon after spending three hours in the pub celebrating Milo's Sports Day debut, probably wasn't the best idea:
As you can see, it was mainly burned to the bottom of the roasting dish, so tasted mainly of chicken, burnt lemon and burnt oregano. I'm willing to hazard a guess this might be the fault of the chef rather than the recipe, and with this in mind I'll graciously put this one down to experience and try again when I'm less battered.
sources
roast chicken with yoghurt garlic sauce - Bill Granger, Sydney Food, p136
Tuesday, 4 June 2013
#GreatSummerOfBurger Episode 7: bill granger's LA Burger
I'm feeling hot, hot, hot today and cycling to Kings Cross and back for an interview, via Twickenham job centre and then school to pick up Milo hardly helped my soaring temperatures. Although having said that, my calves are now rupped to the tuts.
Scorching sun, sat in the saddle all day, and nothing to eat or drink (thanks interviewer) - it feels the perfect excuse for yet another installment of the cooking trend everybody's calling GSOB! Obviously via Sainsbury's (again) for pickles and cider.
This week's burger of the week comes courtesy of Mr Bill Granger's "Every Day" book - The LA Burger.
I'm not sure in what way LA is relevant to this - maybe something to do with large baps? Anyway, it gets a mixed reception chez Barnes: Ana decides it's not her favourite compared to the Bloody Mary Burgers, and when she finds out it's got fennel seeds and pork in it, she pulls a better/worse face. I quite like though; I like the freshness of the fennel, and I like the fact pork is juicier and less dense than beef. However, I make the same mistake as last time and make them patties too thick, so they took ages to cook. Even then they were still slightly raw, and I had to cut them in half and and cook the middles.
Here are the scores on the doors so far:
1st Silvana Franco's cannelini burgers
2nd Bloody Mary Burgers
3rd Delicious Turkey Burgers
4th Greg & Lou's super-dense Dorset Beef Bad Boy Burgers
5th Bill Granger's LA Burgers
sources
LA Burger - Bill Granger, Every Day, p86
Scorching sun, sat in the saddle all day, and nothing to eat or drink (thanks interviewer) - it feels the perfect excuse for yet another installment of the cooking trend everybody's calling GSOB! Obviously via Sainsbury's (again) for pickles and cider.
This week's burger of the week comes courtesy of Mr Bill Granger's "Every Day" book - The LA Burger.
I'm not sure in what way LA is relevant to this - maybe something to do with large baps? Anyway, it gets a mixed reception chez Barnes: Ana decides it's not her favourite compared to the Bloody Mary Burgers, and when she finds out it's got fennel seeds and pork in it, she pulls a better/worse face. I quite like though; I like the freshness of the fennel, and I like the fact pork is juicier and less dense than beef. However, I make the same mistake as last time and make them patties too thick, so they took ages to cook. Even then they were still slightly raw, and I had to cut them in half and and cook the middles.
Here are the scores on the doors so far:
1st Silvana Franco's cannelini burgers
2nd Bloody Mary Burgers
3rd Delicious Turkey Burgers
4th Greg & Lou's super-dense Dorset Beef Bad Boy Burgers
5th Bill Granger's LA Burgers
sources
LA Burger - Bill Granger, Every Day, p86
Tuesday, 14 May 2013
bill granger's curried chicken rice
It's funny how after one bad experience, you avoid a recipe like the plague, only to re-try it years later once the sense of shame has faded, and it inexplicably turns out to be marvellous. Not only that, it quickly becomes a much-trusted friend.
For similar reasons - hard rice - I've had issues with both risotto and Bill Granger's curried chicken rice, but somehow over the last year I seem to have finally managed to conquer my rice inadequacy*, and now they've become standards in the Barnes house.
Tonight it's the curried chicken rice, for no better reason than it's easy-peasy, I can't really be bothered to fanny about in the kitchen, and we've got some chicken legs I picked up on offer in the supermarket that need attention. Boom.
*However, if you ask my wife I definitely cannot cook rice. Interestingly this doesn't stop her eating it, or volunteering to cook it.
For similar reasons - hard rice - I've had issues with both risotto and Bill Granger's curried chicken rice, but somehow over the last year I seem to have finally managed to conquer my rice inadequacy*, and now they've become standards in the Barnes house.
Tonight it's the curried chicken rice, for no better reason than it's easy-peasy, I can't really be bothered to fanny about in the kitchen, and we've got some chicken legs I picked up on offer in the supermarket that need attention. Boom.
*However, if you ask my wife I definitely cannot cook rice. Interestingly this doesn't stop her eating it, or volunteering to cook it.
sources
curried chicken rice - Bill Granger, Simply Bill, p21
Sunday, 21 April 2013
jill dupleix's sesame chicken salad with celery and cucumber & thai-spiced mussels with skinny fries
Whisper it, could summer finally be here? After yesterday's warm-but-windy opener, it's lovely today; a perfect day for a birthday picnic at Kew Gardens for our neighbour and professional Welshman, Al 'Is that coat my jacket?' Carter.
The problem is we've got nothing to take, unless we sacrifice our planned roast for one of Ana's favourite salads and picnic standby Sesame Chicken. There are swings to go with these roundabouts though. If we take the salad it means we've definitely got mussels for dinner which is definitely NOT in her top ten.
In the end the birthday boy gets Jilly D's zesty salad on the basis it's fab, quick to make and far easier to transport to Kew Gardens than half a kilo of shellfish.
As it turns out the mussels are a genius Sunday evening meal, not least because we're all fairly full of mini-Scotch eggs and other picnic fayre, so 500g of shellfish splits nicely three ways, accompanied by Bill Granger skinny fries.
Now we've finally got some baking parchment the chips work a treat - crisp, salty and perfect for soaking up the sauce - and though I say it myself, revisiting the Thai-spiced mussels from mine and Brian's birthday trip to L'Atelier des Chefs is my tastiest version yet! I urge you to try one of their courses as I still use all of the techniques I learned there.
However, having eaten mussels four or five times and previously enjoyed the whole debearding process, my mini right-hand man in all things mollusc lets me down and point-blank refuses to eat anything other than chips or baguette.
Wine Time
The trick here is to recognise that the mussels aren't the key flavour here, the sauce is, so all the usual suspects would work a treat. Take your pick from Kiwi Sauvs, Gewurtz and Gruner Veltliner for a classic and classy match. If you're feeling daring, take a leaf from Belgo's book and try a Belgian Witbeer, where the citrus notes make perfect sense with the fragrant Thai sauce.
sources
Skinny fries - Bill Granger, Simply Bill
Thai-Spiced Mussels - L'Atelier des Chefs
The problem is we've got nothing to take, unless we sacrifice our planned roast for one of Ana's favourite salads and picnic standby Sesame Chicken. There are swings to go with these roundabouts though. If we take the salad it means we've definitely got mussels for dinner which is definitely NOT in her top ten.
In the end the birthday boy gets Jilly D's zesty salad on the basis it's fab, quick to make and far easier to transport to Kew Gardens than half a kilo of shellfish.
As it turns out the mussels are a genius Sunday evening meal, not least because we're all fairly full of mini-Scotch eggs and other picnic fayre, so 500g of shellfish splits nicely three ways, accompanied by Bill Granger skinny fries.
Now we've finally got some baking parchment the chips work a treat - crisp, salty and perfect for soaking up the sauce - and though I say it myself, revisiting the Thai-spiced mussels from mine and Brian's birthday trip to L'Atelier des Chefs is my tastiest version yet! I urge you to try one of their courses as I still use all of the techniques I learned there.
However, having eaten mussels four or five times and previously enjoyed the whole debearding process, my mini right-hand man in all things mollusc lets me down and point-blank refuses to eat anything other than chips or baguette.
Wine Time
The trick here is to recognise that the mussels aren't the key flavour here, the sauce is, so all the usual suspects would work a treat. Take your pick from Kiwi Sauvs, Gewurtz and Gruner Veltliner for a classic and classy match. If you're feeling daring, take a leaf from Belgo's book and try a Belgian Witbeer, where the citrus notes make perfect sense with the fragrant Thai sauce.
sources
Skinny fries - Bill Granger, Simply Bill
Thai-Spiced Mussels - L'Atelier des Chefs
Tuesday, 5 March 2013
bill granger's curried chicken rice
We're going through a massive Bill Granger thing at the moment, but rest assured it's not planned. Or at least it's only partly planned. Last night "yes", tonight "no".
Having dutifully chopped up a chicken last night and used the breasts, I'm casting around for something to do with the thighs that'll be more warming than simply roasting them with salad, when inspiration strikes in the form of Dave & Lucy. Flicking through our pile of cooking books I come across this really easy curry in Simply Bill. One Virginia Woolf stream of consciousness later and I can picture just how knackered that page is in Lucy's book, so I know it's going to be good even if it looks terrible:
Despite appearances, it's really very nice. Hot, warming and very satisfying, with lots of spicy depth which the rice soaks up - and probably more if you make your own curry powder rather than using up the last of the Veeraswamy moglai paste in the fridge. However the key is to over-indulge on the stock, otherwise it dries out pretty quickly. Cue another Ginny flashback, when I made this around 2005-ish, and undercooked the rice pretty spectacularly. Which would explain why I've not cooked it since...
Wine Time
Depending on how aromatic the spices you used are, and indeed how spicy, chicken curry loves a huge range of wines, from the default choice of Chardonnay to the more interesting Saint Emilion, but I think you can never go wrong with crisp, refreshing whites which have some residual sugar: Viognier, Gewurtztraminer, Riesling and Pinot Gris would all be magic, and if you wanted to team it with a red, look for super-low tannins and lots of fruit, like a Beaujolais or a young New World Pinot Noir.
sources
curried chicken rice - Bill Granger, Simply Bill, p21
Having dutifully chopped up a chicken last night and used the breasts, I'm casting around for something to do with the thighs that'll be more warming than simply roasting them with salad, when inspiration strikes in the form of Dave & Lucy. Flicking through our pile of cooking books I come across this really easy curry in Simply Bill. One Virginia Woolf stream of consciousness later and I can picture just how knackered that page is in Lucy's book, so I know it's going to be good even if it looks terrible:
Despite appearances, it's really very nice. Hot, warming and very satisfying, with lots of spicy depth which the rice soaks up - and probably more if you make your own curry powder rather than using up the last of the Veeraswamy moglai paste in the fridge. However the key is to over-indulge on the stock, otherwise it dries out pretty quickly. Cue another Ginny flashback, when I made this around 2005-ish, and undercooked the rice pretty spectacularly. Which would explain why I've not cooked it since...
Wine Time
Depending on how aromatic the spices you used are, and indeed how spicy, chicken curry loves a huge range of wines, from the default choice of Chardonnay to the more interesting Saint Emilion, but I think you can never go wrong with crisp, refreshing whites which have some residual sugar: Viognier, Gewurtztraminer, Riesling and Pinot Gris would all be magic, and if you wanted to team it with a red, look for super-low tannins and lots of fruit, like a Beaujolais or a young New World Pinot Noir.
sources
curried chicken rice - Bill Granger, Simply Bill, p21
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