Keema Curry – serves 4

Traditionally made with lamb, I prefer to use either beef mince or Quorn mince. N.B. Quorn is quite thirsty, so if using it you will probably need to add some extra stock or water as you go along (go by eye).
Re the garlic and ginger – it’s handy to stash some frozen garlic and ginger cubes in your freezer (around £1.25 per pack from most supermarkets) – really quick and easy.
Serve this Keema with rice and your preferred curry sides (or top it with mash for a curried cottage pie).

• 2 tablespoons vegetable or sunflower oil
• 450g minced beef (5%-12% fat) or Quorn mince
• I large onion, 2 stalks of celery (de-strung) and I large carrot – all finely chopped or whizzed in a food processor
• 1 tablespoon plain flour
• 2 bay leaves
• 1 red pepper, diced
• 1 tablespoon grated ginger and 3 crushed cloves garlic
• 1 teaspoon garam masala
• 1 teaspoon (or to taste) chilli powder
• 2 teaspoons cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 4 tablespoons tomato purée
• 1 heaped tablespoon mango chutney
• 1 mugful frozen peas
• 500ml beef or veg stock
• salt, to season
• chopped fresh coriander to serve (optional).

Method:

Heat the oil in a large, lidded frying pan and cook the onion, celery and carrot with a sprinkle of salt over a medium heat until softened (+/-10mins), adding a splash of water if sticking.
Add the mince and cook until browned, then stir in the flour, garlic and ginger and cook for a couple of minutes.
Add the spices and tomato purée and mix thoroughly, cook, stirring, for a further two minutes.
Add the bay leaves, red pepper and stock, bring to the boil and then simmer gently for around 20-25 minutes until the curry has thickened – add more water if needed.
Add the peas and the mango chutney towards the end of cooking. Check seasoning and add salt to taste.

 

Salted Caramel and Chocolate Mousse (makes 2 generous portions or 4 small)

Not the healthiest dessert you’ll ever eat – but once a year is ok, I reckon – so Happy Valentine’s 🥰

• 2 Mars bars (around 80g total weight), chopped small
• 240ml double cream
• 70g condensed milk
• ¼ teaspoon sea salt
• small Flake bar, crumbled, or a little grated chocolate, to serve (optional).

Method:

First of all, divide the cream into 3 lots of 30ml, 50ml and 160ml.
Place the chopped Mars bars in a small pan along with the 30ml portion of cream, and gently melt over a very low heat. Stir continuously until everything is melted and combined into a thick sauce.
Add salt to taste, remove from heat and set aside.
In a mixing bowl, whisk the 160ml cream portion and the condensed milk together until the whisk leaves a trail, and the mixture is thickened but not stiff.
Using a metal spoon, fold in the melted chocolate mix and decant into glasses or dessert bowls.
Chill in the fridge, uncovered*, for 3-4 hours until set.
Whip the remaining 50ml cream and spoon on top of the mousse, then decorate with some crumbled Flake or grated chocolate.

*When chilling a mousse or cheesecake in the fridge, I have found to my cost that it’s better to wait an hour or so before covering with cling-film, until the dessert has reached fridge temperature. This avoids condensation collecting on the inside of the cling-film and dripping onto the dessert.

Bon Appetit!

Ann’s previous recipes:

• Jan ’25 – Lentil and Mushroom Ragù / Quesadillas
• Dec ’24 – Prawn Linguine with Crispy Bacon / Mince Pie Strudels
  
• Nov ’24 – Bonfire Pizza Beans / Rocky Road
  
• Oct ’24: – Tarragon Chicken / Pear and Ginger Upside Down Cake 
  
• Sept ’24 – Fish Tacos with Mango Salsa / Guacomole
• Aug ’24 – Davesburgers / Summer Fruits Cake
  
• July ’24 – Salad Days – (a trio of salads, ideal for barbecues)
• June ’24 – Roasted Vegetable Ratatouille / Jean’s Tea Loaf
• May ’24 – Garlic Prawns (Gambas al Ajillo) / Tortilla española
  
• April ’24 – Slow cooked Chinese Beef with Ginger / Saucy St. Clements Pudding
• Mar ’24 – Macaroni Cheese with Leeks and Mushrooms / Welsh Cakes
• Feb ’24 – Quick Fish Chowder / Raspberry Cheesecake Hearts
  
• Jan ’24 – Scouse (or Lobscouse) / Ginger Cake
  
• Dec ’23 – Salmon in Filo /  Easy Chocolate Mousse
• Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #KeemaCurry #Village #February #Valentine #SaltedCaramelandChocolateMousse #TheBroadPalate #Recipe # #Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe