TWO CULTURES COLLIDE
THE SURPRISING BRITISH INFLUENCE ON A WELLKNOWN ASIAN CUISINE
It’s so much fun playing with spices and creating different flavours or little bundles of magic as I like to say.
I’ve been fascinated with spices for years now and it always makes my heart sing when I create something magical which is backed by feedback from my trusty guinea pig friends, when they come over to taste test. Spices can transform meals from the ordinary to the extraordinary and it’s a pretty cheap way to add a bit of magic to your cooking.
Recently I have been playing with spices and we have just introduced our new spiced risotto range into the shop to complement our already popular spiced couscous range and our gluten-free spiced polenta range. We also have a few new spices and spice blends in store — Japanese katsu curry, Urfa Biber Turkish chilli flakes, hot yellow chilli flakes and a traditional Hawaii Yemeni spice blend. Have you ever tasted a katsu Japanese curry?
Traditionally curry was introduced by the British to Japan and now the mighty katsu curry is a staple in Japanese cuisine. It is made up of breaded chicken pieces topped with a mild but very flavoursome “gravy-style” curry sauce usually served on a bed of rice.
Again, Herbie nails it with a breaded spice blend. When I cooked and tried the curry, I closed my eyes and immediately my senses were taken on a culinary journey back to Japan. So put this curry on your list to try. You won’t be disappointed.
WORDS: VICKI TAYLOR