Eating out

Eating out is a great excuse to get dressed up, really make a night of it. I try to eat out once a month, be it going to the local pub or a silver service restaurant, it is a great date. I love it best when it is spontaneous...my boyfriend will occasionally turn to me over breakfast, or walk in on a night and just say, shall we go out for dinner tonight? Never ever do I say no to this, such a rare event it is, usually it is me planting the seed of thought, but when it is out of the blue I jump at the chance.


The only problem is however, on these spontaneous days when you ring up they are full, or offer you such ridiculous times like half 5 or half 9.  The disappointment is so immense considering you were actually more than satisfied with the prospect of a home made meal ten minutes before. What do I do on these such occasions? I bring the restaurant to me.


Think of the cuisine you want and really go to town with it. This tends to be the time when I get out all the random sized and shaped dishes family feel compelled to bring you back from holidays for which there seems to be no useful function and I fill them with dips and nibbles and all sorts. Set your table like a silver service restaurant if that's what you were going for; bring out the napkins and find the biggest plate you can then put a smaller plate on top and so on and so forth until you have created a mild gradient of crockery. Put out wine glasses whether you want a glass or not, fill it with ribena if you want; you are simply setting the scene.


Dress accordingly for the restaurant you are creating; even get your children to serve and wash up, if you want a date - my Mum and Dad used to get me to do this all the time for dinner parties...it was win win for me, I got money for staying up past bed time.


Last night we had an Indian meal. First of all I didn’t serve until 8 because this is the optimum time you would sit down in a restaurant, in my opinion. I set the table with the various dishes and glasses and even got the typical beers in (for him) that could be found on offer at an Indian restaurant, (Tiger, Kingfisher or Cobra). First I did a pickle tray:


Bought popadoms
Mango chutney (bought)
Onion and tomato salsa (chopped raw onions and tomato with a  sprinkle of chilli powder)
Mint, cucumber and yoghurt dip.


Quick Tip

If you like raw onion but find the flavour a bit intense, cut the onion half an hour before you want to use it and mix with the tomatoes and leave in the fridge. You will find that the onion flavour has mellowed slightly by the time you come to use it.


For the main event I cooked a chicken curry; a Rogan Josh of sorts. I used a modified James Martin recipe for this:


(Serves 2)
1 tblsp veg oil
4 – 5 chicken thighs (you can substitute for any meat you like)
1 onion diced
½ tblsp of freshly grated ginger (optional1/2 tblsp of ground turmeric
¾ tblsp garam masala
¾ tbls ground cumin
1 tsp chilli powder
½ tblsp plain flour
1 can of chopped tomatoes
200 ml of yoghurt
200 ml of chicken stock
salt and pepper to taste
rice (65g per person)
saffron ( a few strands)
bought naan breads


Method

§         Heat the oil in a pan and brown the chicken all over, then set aside.

§         Add the onion and spices to the pan and simmer for a few minutes before adding the flour and then the chopped tomatoes and chicken stock.  Return the chicken back the pan, season and leave to simmer for 15 minutes.

§         Now add the rice and saffron to a pan of boiling water and set to boil for 15 minutes.

§         After this time you need to check the rice if ready and leave in a sieve over the pan it was cooked in.  The residual heat will keep it warm for a while. Put some plates in the oven to warm along with the naan breads

§         The curry should have reduced by half and have thickened, so add the yoghurt to the curry mix.  If at this point you find your mixture to be too thin, just gradually add a little more plain flour to thicken.

§         Once done you need to plate quickly.  Take your golden coloured rice and press into individual pudding moulds then turn out onto the plates to reveal a perfectly sculptured rice mound. Add the curry to the plate and serve with your naans.

Quick Tips

Chilli powder is dangerous, you can always add more but you can never take away and it has the power to completely ruin your meal so be very cautious.  Start out with a flat tsp, and taste towards the end of the cooking process; if you want more you can then add more.


And for dessert…
You need something cooling after a curry, especially if it has turned out a little too hot for you.  Often I serve fresh pineapple or watermelon, but last night I went for the classic banana split…this is how I did it:

§         Take one banana and slice in half length ways, place in the bowl.

§         Place two scoops of vanilla ice cream between the banana pieces.

§         Take some strawberries, halved, and sprinkle over the top.

§         Now for the best bit…take 1 mars bar and break up into 3 or 4 pieces and put into a microwaveable jug/bowl with ½ tblsp of milk.  Heat for 30-40 seconds (watching all the time because this could bubble over) then take out, give a vigorous stir with a fork then heat again for about 20 seconds.

§         Drizzle the sauce over the banana split then serve with two spoons for the ultimate sharing dessert.

Enjoy!