This dish reminds me of my childhood. My Dad is a fantastic cook and I spent most evenings as a kid whiling away an evening in the kitchen, chatting to my Pops whilst subconsciously absorbing everything he was doing. Pops is a fan of spice and loves to experiment with food, adapting recipes to better suit his tastes, and this dish is a prime example of that.
Based on our British Classic, Cottage Pie, the secret to Punjabi Pie lies in the spice mix added to the onion and garlic during the first stages of cooking. For 500g of beef, start by frying one red onion and 2-3 cloves of garlic (depending on size of cloves and how much you enjoy the flavour). Add one stick of chopped celery and one diced carrot. When the onion and veg are soft, add a healthy palm-full (sorry, I don't use measured devices, but if you cup your fingers to create a well in your palm, you'll have the right amount) of ground cumin, coriander and half a palm-full of turmeric. Stir until aromatic, then add your beef to the onion and spice mix. Season well, add some tomato puree and fresh red chilli (quantity dependent on how hot you like it), and once the beef is browned, add a tin of chopped tomatoes. Half-fill your tin with water and add this to your mixture. Taste and alter your seasoning to suit. Wack in the oven for 30-40 minutes and crack on with your mash topping.
Pops would use a mixture of potatoes and swede; this week I've gone for pots and sweet potato (mainly because I like the colour and for me, food is all about colour). Boil both veg - about 3 good sized potatoes and one sweet potato for 500g beef - in salted water until soft, drain and mash with plenty of salt and pepper and a generous knob of butter. We like to throw in some grated cheddar (again, it gives the mash a glorious golden colour as well as tasting yummy). Take the beef mixture out of the oven and pop in to your serving dish, spread the mash over the top (make it nice and thick, there's nothing worse than an anorexic pie topping), and sprinkle on a bit more grated cheddar. Pop the dish back in the oven for about 25-30 mins (depending on your oven: I use and Aga, so in a conventional oven I'd have it on 190 for 25-30 mins). Once your topping is golden and smelling amazing, your pie is ready!
Why not Pimp Up your Pies?! You can add a twist to most run-of-the-mill recipes, turning wet, weekday suppers in to dramatic delights, just with the addition of a few spices, fresh herbs, lemon or lime juice....it really can be that simple. I'm looking forward to taking the Punjabi Pie in to another realm: Sherpa's Pie will involve lamb, fresh ginger, chilli, toasted cumin and coriander seeds, maybe some lentils and spinach...I'm undecided on my mash topping - any suggestions?
We'll be enjoying our slice of Punjabi with some Glorious Green Beans (Granny Smith's runners always have been, and always will be, the sweetest runner beans I've ever tasted) and a delicious dollop of spicy red lentils. Lunch, anyone?
THE WEEKLY SPECIALS
HEADLINERS
Sweet Pepper and Tomato Soup
Served with a hunk of bread £4.50
Popsy’s Punjabi Pie
A twist on the British Classic, Cottage Pie. Popsy’s version includes minced beef with cumin, coriander and turmeric; a family favourite!
Sweet Potato Cakes
We roast our sweet potatoes for maximum sweetness and add chilli, soy sauce and spring onions to create these gorgeous cakes.
Lemon and Garlic Chicken
A Salvation Staple – chicken breasts marinated in lemon and garlic; great with salad or in a sarnie/wrap.
SALADS/VEGGIE SIDES
Glorious Green Beans
Granny Smith’s Runner Beans, mixed with Soya beans in lemon, chilli, rosemary and garlic.
Happy Carrot Salad
Just looking at this salad makes us smile: carrots, raisins, chilli and garlic, topped with our simple Salvation dressing – lemon and olive oil.
Pasta with Basil and Pumpkin Seed Pesto
Homemade pesto from home-grown basil.
Spicy Red Lentils
Red lentils with a delicious blend of aromatic spices.
The Salvation Staple Salad
Green leaves, fresh herbs, tomatoes and cucumber.
A BIT ON THE SIDE
Lemon Yoghurt
Sweet Chilli Sauce
Chilli Yoghurt
One Headliner + One Salad + a bit on the side = £5.50 (unless otherwise stated).
One Headliner + Two Salads + a bit on the side = £6.50 (unless otherwise stated. Add £2.50 per extra headliner).
Taster Plate (one of each ‘Headliner’ + a bit of every salad + a bit on the side) = £6.50
*We’re so sorry – we can not guarantee that any of our products are nut-free.
THE BREAD AND BUTTER MENU
BREAKFAST BRUSCHETTA’S: £5.00
Rustic bread, topped with:
Oak Roasted Salmon and Creamy Eggs
Creamy Eggs and Smoked Bacon
Avocado, Tomatoes and Goats Cheese
Mushrooms and Parsley £4.00
Tomatoes £4.00
Salvation Special:
Bacon, eggs, mushrooms and tomatoes £6.00
GO LARGE!
Add another slice of toast to the Salv Special: £6.50
TOAST
with Jam or Marmite £2.00
Beans or Cheese £3.00
TOASTED TEACAKE
With Jam and butter £1.80
Please see counter for fresh scones and cakes. Also available to order through ‘Little Penguin’.
OPEN SANDWICHES OR WRAPS: £5.50
Two slices of locally baked beer bread or a herby wrap, housing our delicious fillings and served with a green side salad. Please let us know if you want them toasted.
Lemon and Garlic Chicken
Veggie Fritters
Grilled Salmon
Ham
Cheese
KIDS MENU
WRAPS
£3.50
Please see above for fillings.
PASTA: £3.50
Choose from the following topping:
Pesto/Grated Cheese
Served with:
Lemon & Garlic Chicken/Veggie Fritter/Salmon £4.50
No comments:
Post a Comment