Tag: #Indian

Bombay Spice, Beaminster Start Takeaway Delivery Service

Bombay Spice Indian Cuisine in Beaminster’s Hogshill Street are now offering a midweek takeaway delivery service to the area.

For a £3 charge they are offering delivery within a five mile radius which includes delivery to Broadwindsor, Stoke Abbott, Drimpton, Mosterton, Cheddington and South Perrott.   🙂
In their other directions, they also deliver to Netherbury, Hooke and Melplash. Please note: Cash Only payments!

Bombay Spice Menu

 

Deliveries are being offered for the winter season, October 2020 – March 2021, and only on Mondays, Wednesdays and Thursdays between 6pm and 9pm.

Call them on 01308 861024 to order.
Remember – cash only.

#Broadwindsor,#Drimpton,#Dorset,#StokeAbbott,#Mosterton,#Cheddington,#SouthPerrott,#WestDorset,#BombaySpice,#TakeAway,#Delivery,#Indian,#CashOnly,#SocialDistancing,#WearYourMask,#BeKind,#StaySafe

The Bishops’ Kitchen – Sept 20

This month you have two Chutney Recipes to help use up this seasons’ apples.  Both these chutneys will be great with cold cuts at Christmas.

SPICY PLUM & APPLE CHUTNEY

1 garlic bulb, thumb-sized piece fresh root ginger,  2 large onions, 1kg Bramley apples, 3 star anise, 1tsp cumin seed, 1 cinnamon stick, 500ml bottle cider vinegar, 1tbsp salt, 1kg plums, 450g golden caster sugar. 4-5 sterilised jars.

Prepare the ingredients. Peel the garlic cloves & cut into slivers. Peel & thinly shred the ginger. Halve & thinly slice the onions, then put them in a large pan with the garlic & ginger. Peel, core & chop the apples, then add to the pan with the spices, vinegar & salt. Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat & cover. Simmer for 30 mins until the apples are cooked & pulpy. Stone & quarter the plums, then add to the cooked apples with the sugar. Stir well & leave to simmer uncovered for 40 mins stirring often until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal & label. This chutney is best kept for a month before eating as the vinegar needs time to mellow.

INDIAN CHUTNEY

450g cooking apples, peeled & chopped, 50g salt, 580 ml malt vinegar, 450g soft brown sugar, 225g sultanas, 110g raisins, 2 cloves garlic (crushed), 1tbsp chopped fresh red chilli or tsp chilli powder, 1tsp mustard powder,  ½ tsp ground ginger, 1tsp curry powder.

Place chopped apple into a large bowl, sprinkle with salt between the layers & cover. Leave to stand in a cool place overnight. Drain thoroughly. Place apples in pan with 140 ml vinegar. Bring to the boil, reduce heat & simmer for 10 minutes. Pour remaining vinegar into another pan with sugar & gently heat until dissolved. Bring to boil & boil for 5 mins. Add to the apple mixture, stir in sultanas & raisins & cook for 10 minutes. Mix garlic, chillies, mustard, ginger & curry powder with  little water .Stir into the apple mixture. Bring to the boil, then reduce heat & simmer for 30 mins or until thick. Pour into warm jars  & seal.

All recipes are from village resident, Richard Childs.

#Broadwindsor #TheBishopsKitchen #WestDorset #Cooking #Recipe #Chutney #Apples #Plums #Indian  #Delicious #StaySafe