THIS week's recipe is by JOHN WILD, owner of the award-winning Packet Bridge fish and chip shop in Bolton-le-Sands which has been trading since around 1925. Although John has no formal cookery qualifications, he has gained the prestigious Seafish Friers' Quality Award since buying the shop in 1999. He has also been featured in various food guides, was named as running one of the 10 best fish and chip shops in Great Britain by a food writer for the Independent newspaper and is the pro
Anyone fancy a nice Ruby Murray? Then why not try my recipe for homemade beef curry.
It is a tasty dish that we put on at the Packet Bridge and proves very popular with our customers.
If your taste is a full strength Vindaloo, then this is definitely not for you.
It won't put my mates Shaz and Haroon at the nearby Far Pavilion restaurant out of business but if you enjoy a mild fruity curry, then read on.
1lb minced beef/steak
2 medium-sized onions, skinned and chopped
1 cooking apple, peeled and chopped
1 green pepper, seeded and sliced
2 oz oil
1 level tablespoon curry powder of your choice
1 level tablespoon flour
Half pint of stock
1 tablespoon chutney
2 oz of sultanas
Heat half of the oil in a frying pan and fry the onions, green pepper and apples until brown. Transfer into another saucepan using a slotted spoon. To the oil left in the frying pan add the curry powder and flour, then cook gently until it starts to bubble.
Gradually add the stock to the flour/curry mixture, then bring to boil for a couple of minutes. Stir in the sultanas and chutney and then put the mixture into the other saucepan and simmer for about 15 minutes.
Cook the mince in the remaining oil (or for you healthy folk - dry fry) and then add to the sauce.
Just let the pan simmer for at least 20 minutes and then serve with boiled rice or over some nice crunchy chips. Some sliced lemon works well as a garnish.
A tip for you - to get perfectly boiled rice don't forget to rinse your rice under cold running water before cooking.
As for drinks to go with a curry, wine is not usually part of the curry culture and most would usually choose a yoghurt drink or a cold beer. But if you want a wine may I suggest Gewurztraminer as this wine complements a highly-spiced curry. Or you could try White Zinfandel because its peppery tones suits most moderately spiced curries. New World Chardonnay is also a cracking match with my curry and also goes well with a creamy one such as Passanda or a Korma.