aloo tikki

Having driven home in the blazing sunshine from East Devon (with both my passengers snoring away I hasten to add), I'm knackered and can't really be bothered to cook at anything, let alone go out and buy any ingredients.

I'm still partially full from our late-lunch in Branscombe to be honest, however I've got a 0500 pick-up tomorrow morning for my inaugural delivery round for work (Oxford here we come!) and I need something both quick, not too filling, and with enough left-over for lunch.

After the success last time, and with most-to-all of the minimum ingredients lurking in the cupboards, we opt for another crack at the aloo tikki.

They are one of those dishes that are perfect for cooking around Milo's bedtime routine, as they need about an hour in the fridge to set once you've made them. So whilst he's watching telly I can crack on and make them, and then pop them into the fridge safe in the knowledge they'll be perfect by the time we've bathed him, read him a bazillion bedtime stories and snuggled up till he's asleep.

I'm right btw, they are perfect, especially with another batch of my mum's chutney:

Top tip though - you really do need to have wet hands when you're shaping them, otherwise you just get all claggy!

sources
aloo tikki - Observer Food Monthly, Parsley Book

aloo tikki

With Ana out at the nursery AGM, and a fridge full of food, I'm in somewhat of a quandary what to cook tonight. Nearly everything we've got planned this week requires zero prep, or needs to be warm, so either way I've got to wait for her return before I can start to cook, which could mean eating late - never good on a school night.

However, some experimental curried potato cakes (for that is what aloo tikki are) seem perfect: They need 20 minutes resting time in the fridge after being made, and only a quick 3 minutes on each side in the frying pan. Served with my mum's spicy tomato chutney they are, even if I say so myself, farqing brilliant:

Brilliantly enough, we've got enough potatoes in the cupboard to make this every day, between now and Doomsday... although they are slightly too spicy for Milo. Maybe.

sources
aloo tikki - Observer Food Monthly, Parsley Book

atul kochhar's old-fashioned chicken curry

Now I know we're supposed to be trying to vegetarian this month, but we're really forced into breaking the pact to stop the chicken going off.

We'd originally bought it under the illusion one or the other of us was going to make Milo some breaded chicken goujons, but now all it's good for is making one of Atul Kochhar's spectacular curries. Milo's loss is our gain...

I think on this is probably my favourite Atul curry that I've tried so far, and also having potatoes and rice makes it feel a bit lighter than perhaps a big plate of rice would. There's probably the same amount of carbs though.

sources
old-fashioned chicken curry - Atul Kochhar, Observer Food Monthly, February 2009, p24
turmeric-spiced potatoes - Bill Granger, Holiday, p191 

old-fashioned chicken curry, turmeric potatoes and spiced aubergine

What better way to welcome Kornelius to Blighty, than by taking him to the Boat Race, then the pub, and then cooking up a farqing massive curry?

Actually, the ana reminds me last time Hanne and Robert came over I cooked them a curry, and I should've realised since Hanne has spent loads of her life over here, she would naturally get a take away on a Friday night. Triple bugger! Still a slight swerve from Bill to Atul, a fridge full of hearty ale, and we're onto a winner...

From the top, rice, turmeric potatoes, old fashioned chicken curry and spiced aubergine curry:


With pudding care of Gu and a my new favourite drink - Crabbies alcoholic ginger beer - it all goes very, very well and as a special request from Robert, here's the recipe for Old-Fashioned Chicken Curry:

(Serves 4)
3 tsp oil
1 bay leaf
4 green cardamon, 2.5 cm cinnamon stick, 10-12 black peppercorns, 1 tsp cumin seeds, 2 cloves all pounded together in a pestle and mortar
250g onions, finely sliced
0.5 tsp garlic
0.5 tsp red chilli powder
1 tsp coriander powder
0.5 tsp turmeric powder
salt
100g tomatoes, roughly chopped
1 tsp tomato paste
600g chicken, chopped
0.5 tsp garam masala
2 tsp coriander leaves, finely chopped

1. Heat the oil in a pan, add the bay leaf and pounded spices, and stir until the spices crackle and they change colour. Add the onions and saute until golden brown. Then add the garlic paste, stir continuously to stop it burning to the bottom of the pan.
2. Add the powdered spices, but not the garam masala. Mix quickly, add the salt, the tomatoes and puree and cook on a slow heat, stirring slowly.
3. Once the tomatoes breakdown into a rough sauce, add the chicken and cook on a slow heat for 20-25 minutes until it's cooked.
4. Serve on rice, sprinkled with the garam masala and coriander leaves.



Food of the milos
Weetabix and toast for breakfast, half a biscotti in Nero during our usual jaunt to the pond before his lunchtime snoopy snooze, followed by chips in the pub and then a tomato puff for dinner. He's on excellent form today, cheering the boats (all of them, including the RNLI) during the race, and wanting to cuddle the Kornelius.

sources
old-fashioned chicken curry - Atul Kochhar, Observer Food Monthly, February 2009, p24
indian-spiced aubergine - Delicious, March 2010, p83
tomato puff - Delicious, June 2008, p152
turmeric potatoes - Bill Granger, Holiday, p190

leek risotto & pasta with asparagus, pesto and poached egg

Sounds like a double catch-up of fine gourmet fayre, but in fact this is just what we had today as last night we were double-lazy bastards: "we've got back into the habit of having a curry every week," the anas decide seconds before ordering a chicken tikka. After last week's same-old same-old old fashioned, I go with Achari Lamb which was amazingly pungent and fruity.

So a bad friday is balanced by a pretty good saturday although there is an air of having to deal with double service. ana's out with kendra tonight, watching her sister play a gig somewhere in Barnes so first up I've got to feed her and the magics - they both have leek risotto.

Once she's gone and magic is sleeping with the baa-lambs I have the asparagus pasta dish. I used to cook it loads when we were in Lacy Road and the reason it's resurfaced is because I saw the asparagus is in season. As you end up with three different pans on at the same time, and they all cook within 4 minutes, the key is to just make sure the bloody egg is runny. FAIL. Still it was nice to welcome back, and the new 'sesonality' kick did see me coming back with some baby beetroot from the farmer's market today so expect some sort of experimentation soon.



Food of the Milos
On friday ana tried him on some baked salmon and minted peas, it didn't end happily, however saturday is a winner; porridge for brekker, two-cheese omlette for lunch and risotto for dinner. Naturally he underlines his middle-class cred by pointing at the pan with the leek softening but *before* i'd put the rice in and loudly proclaimed "Geek" and then "Risotto!" He's mother is so proud.

source
leek risotto - Nigel Slater, Observer Food Monthly
pasta with asparagus, pesto and poached egg - Delicious, May 2005, p110

the boat race

Time was our boat race extravaganzas started at lunchtime at The Blue Anchor, and ended up in the Samratt in Putney, with various hijinks in-between. Breakdancing in broken glass outside of the The Duke's Head anyone?

We were young and zany, "somebody" would have a bag of miniatures some trolley dolly would've given him, "somebody else" would eat as much fizzing shellfish a pound could buy at six o'clock in the evening, and a smallish "somebody" would pay for a curry for three in Golder's Green, and yet spend all evening with his head wedged in a bin. Happy days!

Now we're middle class parents so it's all changed: First we line our stomachs with a cheeky sav blanc and leek risotto whilst magic slept like a dog.


Then we repair to Claire, Steve and Isla's flat to eat the finest cheese Claire can blag from work, and try and see the race from amongst crowd. We just about manage, and here's milo, ana's and her fizzy rose and the oxford boat streaking to the finish line from their chi-chi flat:


Not convinced? Well here's the view of the finish line from their balcony:


Having sorted out Isla's dowry to our satisfaction, we repair home for a mini-meal of crispy chicken and cavalo nero to fill the space exotic cheeses and fizzy wine have left.


Naturally I can't get any cavalo nero because it's not in season. This is despite passing several healthy plants in the allotments between here and the farmer's market, so we 'make do' with kale. In many ways I presume this is what the war must've been like.

Food of the Milos
Not much to report; he ate a large chunk of Claire's extra-strong cheddar, managed to snaffle some smoked salmon (although I ate the blini), and had leek risotto for dinner. Of more interest Miss Brenda Baxendale, was the news that Steve's best friends own Montell's (or whatever it's called now). I shall get hold of some VIP passes for our next visit.

Rest now, I have work for you all later.

home-style chicken curry

A bit cold today, so racked up a warmish curry.



None saved for the milos, but maybe it's time he had his first taste?