Kachumber Indian Spiced Salad

I’ve always loved this simple salad when it’s been served to me with poppadoms in an Indian restaurant, so when I was planning to throw my own curry night I decided to try and make my own. It’s a beautifully fresh and crunchy salad that goes perfectly with almost any Indian dish. Recently, I’ve become rather interested in the art of curry making and how to combine the different spices to create the waves of flavours that come with any well made curry. My dad has always made fantastic indian dishes and steers clear of the shop bought curry pastes so I thought it was time that I did too! This salad is a great starting point to introducing yourself to Indian recipes and is also a great way of getting a good kick of nutritional veggies!

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Ingredients

1 medium sized white onion, diced
Half a large cucumber, diced
2 medium sized tomatoes, diced with the seeds removed
1/2 tbsp chopped fresh coriander leaves
2 tsp lemon juice
½ tsp roasted cumin powder
1/2 tsp salt

Method

After chopping all of the vegetables up, throw them into a bowl together and mix well. Then add in the cumin, coriander, lemon juice and salt and mix well until the vegetables are nicely coated. Taste to check the seasoning and if you like add some more lemon juice or salt!

Serve with poppadoms and mango chutney or as a side to your favourite curry!

A Creamy Mushroom, Sherry and Mustard Sauce to go with Succulent Beef Steaks

I whipped up this recipe after getting bored of the usual choice of peppercorn sauce or gravy to go with our beef steaks. This sauce is creamy and full of flavour with a cheeky punch from the mustard and the sherry. It could also be used for a stroganoff style dish and is delicious with pork chops. This recipe is fuss free and perfect for a relaxed but special supper or just for a treat! Enjoy!

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Ingredients

3 tbsp of olive oil or butter
200g button mushrooms, sliced
1 garlic clove, chopped
1 sprig of thyme
100ml dry sherry
1 tbsp balsamic vinegar
150ml beef stock
2 tbsp crème fraîche
1 tbsp wholegrain mustard

Serves four

Method

Melt the butter or heat the oil in a large pan and fry the mushrooms, garlic and thyme until soft. Pour in the sherry and reduce for around 4 minutes then add in the balsamic vinegar and cook for another minute. Then pour in the stock and mix in the mustard and simmer for around 10 minutes. Remove the sprig of thyme and spoon in the crème fraîche. Put to one side whilst you fry your steaks until they are as rare or as well done as you like them. Rest the steaks for 5 minutes before serving.

Plate up with lots of roasted root vegetables or some chunky chips!