Southampton, wonderful Southampton

Looking for somewhere to visit?
Then come to Southampton. Walk the Titanic mile.
Visit Tudor House Museum or The Sea city Museum.
Walk the historic City walls. There are even a couple of medieval pubs!
The Red Lion, Below Bar and The Duke of Wellington in Bugle St.
For shoppers look no further than West Quay.
For dining try Kutis Thai Restaurant which is housed in The Royal Pier.

Kedgeree

This is scrummy.
You will need:
Nice piece Smoked Haddock
1 Onion finely chopped
2 Tblspoons oil
1 tsp Cumin seeds
Half tsp Tumeric
1 Tsp Garam Masala
1 tbl spoon frozen peas
2 hard boiled eggs.
Cup of basmati rice cooked.

Method:

Fry Cumin seeds for a minute then add onion and cook until golden
Stir in peas.
Meanwhile cook Haddock in microwave
Add fish hard boiled egg spices, salt to taste and rice to pan
Stir gently to mix, cook for a few minutes and serve.

Curry Night!

Lamb Dopiaza

Ingredients:

500g diced Lamb, 2 large tomatoes, 1 Large onion, 6 cloves garlic, 10g Fresh ginger, 150ml Greek style yogurt, 2cm stick Cinnamon, 5 black peppercorns, 4 green cardamoms, 4 cloves, 1 bay leaf,
1.5 tsps coriander, 1 tsp cumin, 0.5 tsp turmeric, 1.5 tsps garam masala, 0.5 tsp chili powder and handful chopped coriander.

Method:
Blend tomatoes garlic and ginger to smooth paste. Add to yogurt with all powdered spices, salt to taste and mix well. Set aside. chop three quarters of the onion and fry in 5 tablespoons of veg oil until well browned. Slice the remaining onion and set aside.
When the onion is browned add the whole spices and fry for 2 mins. Add the Lamb and seal on all sides. Now add the yogurt spice mix, bring to the boil stirring constantly, now turn down heat cover and simmer for 40-50 mins until lamb is tender adding more water if necessary to stop the sauce becoming too dry. Add the sliced onion 30 mins into cooking time.
Taste and adjust seasoning adding a little lemon juice if you feel it needs it.
Add chopped coriander stir and serve.

Delicious Dessert!

LEMON POSSET (6 servings) By Frances Cross

600 ml double cream 140 g caster sugar 2 large lemons, juice & grated zest

1. Put double cream in large pan with sugar. Bring slowly to boil and simmer 3 mins.

2. Take off heat, add lemon juice and zest and whisk well.

3. Pour into 6 ramekins or glasses and refrigerate for 2-3 hours.

Easy peasy!

Sweet & Sour from Southampton

Quick and easy Sweet and Sour Sauce

4 Tblsp of brown sugar
1 Tblsp of Tomato Ketchup
1 Dsrtsp of Soy Sauce
Splash of white wine vinegar

Mix  Tsp of Cornflour with a little water

Method
Put first 4 ingredients in saucepan and heat through until sugar is melted stirring constantly
Add Cornflour and stir to thicken, take off heat and serve.

Easy Peasy!

Stepping Stone

I'm off to Bitterne this morning, got a few things to sort out.
I remember when Bitterne had a road going through it. It was one of the main arterial routes into Southampton, you took your life in your hands trying to cross the road, but i tell you what, it was always a bustling shopping centre. If you go there now and walk along the precinct, there are kids hanging about with nothing to do, except leave there chewing gum on benches and litter on the ground. Most of the time it is fairly empty, apart from a Wednesday when there is a market.
I must say, I did prefer it before the precinct, somehow, it seemed a more special place to go. It was to me, as a child, a stepping stone to the city of Southampton.

KEEMA CURRY NIGHT!

It's time for another curry.

KEEMA MATTAR  (Lamb Mince with Garden Peas).

Ingredients:
1 tsp Coriander Seeds
1 tsp Cumin Seeds
2 Cardomoms
4 Cloves
2 Kashmiri dried red chilis
1 tsp ground turmeric
Salt to taste
Tsp of sugar

3 Large Tomatoes
5 Cloves Garlic
15g Ginger peeled weight

8 Curry Leaves
50cm Cinamon stick
1 Green chili whole but pierced

1 Onion
500g Lamb Mince

Half tsp Garam masala
Mug of Frozen garden peas


To Cook:

In a spice grinder, grind the red chillis, cloves, cardomoms, cumin seeds and coriander seeds.
Set aside.
In a blender, Blend the garlic, Ginger and tomatoes with a splash of water.

Heat the oil in a large saucepan until hot, then add the curry leaves, cinamom and green chilli, sizzle for 10 seconds and add the onion. Cook until well browned.
Add the blended paste and cook with the onions for about five minutes on a moderate heast.
Now add the mince and all the ground spices and sugar along with the turmeric and salt.
Bring to a boil, lower the heat and cook for twenty minutes, adding a little water if the mixture becomes too dry.
Add the frozen peas and cook on low until the peas are cooked. Stir in th Garam Masala and serve.

Good with rice or Chapatis.