Cook with INDIAN-STYLE PLOUGHMAN’S
his week I’ve taken a handful of heroic Indian ingredients and used them to transform some classic dishes into knockout meals guaranteed to shake up your taste buds. I’ve been lucky enough to have eaten food cooked by a diverse range of Indians who have moved to this part of the world, and it’s been fascinating to discover that, while their cuisine has become a part of our food culture, it’s also worked the other way round. You’ll find amazing curries being put on the table for a big family dinner, often with a pile of good old roast potatoes.
The recipes on these pages are here to embrace that, but please take them with a pinch of salt — they’re bold, a bit bonkers in places, but, boy, are they brilliant.
Take this Indian twist on the classic fish and chips with mushy pea dhal, or my celebration of the ploughman’s lunch — my Indian version has beautiful pickled onion bhajis that I serve with paneer or halloumi cheese, grilled flatbreads, crunchy salad and some of my favourite chutneys or pickles.
I’ve also coupled toad in the hole with the Cornish stargazy pie and a load of Indian spices and flavours for an unexpectedly magical combo — give it a go, it’s a real crowd pleaser.
I want to show you that Indian food is so much more than the typical curries you can pick up in the supermarket: it’s exciting, delicious and clever.
I’ve used key spices, herbs, pastes and ingredients in these recipes. Hopefully they’ll demonstrate how wicked Indian-style cooking can be.
Patak’s curry pastes are available in shops all over the country and are great if you’re in a rush. But it’s nice to make your own pastes too – give it a go using my easy homemade curry paste recipes at jamieoliver.com.
Over the next few weeks I’ll be serialising my new book, Save With Jamie, in these pages, showing you how to cook delicious, nutritious meals on a budget. Don’t miss it! 30g (1oz) chickpea flour (from supermarkets) 50g (1¾oz) plain flour 1tsp baking powder ½tsp ground turmeric 1tsp ground cumin ½tsp paprika 1 small leek, trimmed and washed 2 carrots, peeled 2 fresh red chillies, deseeded and finely sliced 4 spring onions, shredded 2 large pickled onions, well drained and finely sliced 2tsp mustard seeds 5 curry leaves, crumbled Olive oil
150g (5½oz) paneer (Indian cheese, from supermarkets) or halloumi cheese, sliced Naan bread 1 soft round lettuce or 2 little gem lettuces, cut into thin slices 2 carrots, grated ½ a bunch of fresh coriander, leaves picked Juice of 1 lemon A pinch of curry powder Your favourite chutneys For the bhaji, put the flours, baking powder, spices and ½tsp of sea salt in a bowl. Whisking as you go, gradually add 165ml (5¾fl oz) cold water until you have a bright yellow batter. Cut the leek and carrots into matchsticks. Add them to the batter with the chillies, spring onions, pickled onions, mustard seeds and curry leaves, and mix.
Put a non-stick frying pan over a medium-high heat. Once hot, add a splash of oil. Lift heaped forkfuls of the bhaji mixture out of the bowl and drain off as much excess batter as you can before placing in the frying pan, pressing each one with the back of a fork. You may need to do this in batches. Cook for about 3 minutes, until golden brown and crisp on the bottom, then cook on the other side. Transfer to a plate lined with kitchen paper to drain.
Grill the paneer or halloumi, then the naan till lightly charred and cut into soldiers. Toss the lettuce, carrot and coriander leaves in the lemon juice, a splash of oil, a pinch of curry powder, salt and pepper. Serve with the bhajis, naan, cheese and your favourite chutneys.