TWO CUL­TURES COL­LIDE

THE SUR­PRIS­ING BRITISH IN­FLU­ENCE ON A WELL­KNOWN ASIAN CUI­SINE

Life & Style Weekend - - MAGAZINE | FOOD & WINE -

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

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