Ginger, Curry, and Honey.
October 19, 2011 § Leave a comment
Get three food- and wine-loving people together, and you have the perfect Tuesday night in. To cater, I went for the Indian influence, focusing on three main ingredients: ginger, curry, and honey.
Course One: Vegetables with Chutney (with an apple swan!)
Cherry tomatoes, carrots, and cucumbers skewered, on top of a bed of mixed greens, crisps, and dried cranberries.
Course Three: Curry Chicken Korma
Marinated the chicken pieces in a mixture of yoghurt, garlic, onion, and cloves for a couple of hours before throwing it in the pan of spices and rice milk/vanilla soy milk (I couldn’t find coconut milk around here). Simmer for a couple of hours, add a couple of teaspoons of lemon juice, then throw it on top of simple basmati rice, and yumm.
Course Four: Fruits with Special Mixture
Bananas, green apples, green melon, Indian figs (or, Mexican cactus fruits), and plums skewed, sprinkled with almonds and dried cranberries. And again, the important part is the purple goo you dip this stuff in: a mixture of tahini and grape paste. It’s almost as good as chocolate.
Course Five: Carmelized Pears
In a pan, I heated up water, brown sugar, cloves, and honey until melted. Then I poured it into a mixture of raisins, cut-up almonds, cinnamon, diced green apples, diced pear, and saffron. Stuck it in the oven for half an hour, then drizzled a few more drops of honey, cinnamon, and orange zest on top.
As if this wasn’t enough food, Ro brought over a beautiful (ice) cream cake that went perfectly with the hot pears
And, as a perfect pairing: a Mezzacorona Gewurtztraminer. Though maybe next time, we should stick to one bottle… Nah : )