If you have leftover roast meat or poultry either fridged or in the freezer, how about a curry pie? A lump of leftover roast beef is perfect. As a guide 400g to serve four.
Here's another thought – when you're choosing veggies for your roast and creating extras to use during the week add a couple of medium size onions, peeled and quartered in the roasting pan. You won't be sorry – roasted onions are sweet and delicious.
Whether it's leftover roast beef or chicken (sliced or diced) or a veggie version they are all perfect submerged in a curry sauce.
You do have to decide what sort of top you'd like – sliced cooked baked potato or a wholemeal shortcrust or a flaky puff pastry.
We've explored the fast flaky recently – it would get my vote but any of the other variations are just as good.
If you use the sliced cooked baked potato route, spread the top layer in a bombay aloo spice mix for extra punch.
1 medium onion, finely diced
1 tbsp rapeseed oil
1 tsp caster sugar
1 tsp ginger paste or 1” fresh, grated.
2 cloves of roasted garlic or 2 cloves of fresh, crushed
1 tsp each of ground cumin, coriander, garam masala and curry powder. Use a curry powder that best suits your palate and how much heat you like – mild, medium or hot
1 tsp salt or to taste
Using a medium frying pan, fry the onions in the oil until soft – 3-4 minutes. Add the ginger, garlic, spices and salt. Fry so that the spices are released - 3-4 minutes. Spread over the top layer of the sliced, cooked, baked potatoes before heating. You can make this “spread” ahead, box (tightly) and fridge.
If you do prefer pastry …
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