Our redesigned website is now on-line at http://v-consult.co.uk. It has appropriately been built on a framework called Foundation 4 made available by a company called Zurb.

Our redesigned website is now on-line at http://v-consult.co.uk. It has appropriately been built on a framework called Foundation 4 made available by a company called Zurb.
We originally saw Kathryn in Frome and hope to catch-up with her again soon. Her album Two (2008) with Neill MacColl is highly recommended.
This is an adaptation of Madhur Jaffrey’s Rasedar Jhinga (Prawns in Dark Sauce) recipe inspired by the ‘Zafrani Balti’ dish served by the Balti King restaurant in Sheffield.
Using a blender, make a paste from the onion, garlic, ginger and three tablespoons of water.
Heat 2 tablespoons of oil till hot and add the cinnamon, cardamom and bay leaves, stirring for just a few seconds. Add the paste and fry for 5 minutes or until light brown. Add the cumin and ground coriander and fry gently for a further 30 seconds.
Add the tomatoes and bring back to the boil and then add the yoghurt one tablespoon at a time. Add the tumeric and cayenne.
Add up to half a pint of water, chick peas, mushrooms and spinach and simmer for 15 minutes.
Add prawns and bring back to the boil.
Add garam masala and fresh coriander, season to taste and serve with basmati rice.
This is a quick recipe that serves about 8 people. Pork can be used instead of Turkey if preferred.
In a large saucepan or casserole dish gently fry with a small amount of olive oil the onions, carrots, fresh chillis, red or green pepper, garlic and dried chilli. While this is cooking fry the meat in two batches in a Wok or frying pan with a small amount of olive oil. Add the meat to the other ingredients. Add the beans, the stock cube made with about half a pint of boiling water, the tinned tomatoes and the tomato puree. Cook gently on top of the cooker or in oven at 180 degrees C for about one hour.
Serve with mashed or baked potatoes, green vegetables and a cheap bottle of red wine.