©2018 BY THE HERBITOUR. PROUDLY CREATED WITH WIX.COM

Dinner Party for £5

July 28, 2018

How to make an Indian inspired dinner party for only £4.51 to be precise. As seen in my cooking demos at Bath and Wiltshire vegan festival.

 

 

 

 

Starter
Spiced Potato Cakes
2 Large Potatoes
1 Large Carrot Grated
1 Onion
1 Thumb Sized bit of Ginger
2 Cloves of Garlic
1/2 Tablespoon Powdered Coriander
1/2 Tablespoon Powdered Cumin
1/2 Tablespoon Powdered Turmeric
1/2 Tablespoon Curry Powder
1 Teaspoon Paprika
1 Cup Chopped Green Beans
Salt to Taste

Method
1. Boil Potatoes, drain and leave to cool (potato cakes work best with potatoes that have been chilled by the fridge)
2. Finely chop onion & ginger before sautéing in a pan until translucent
3. Chop garlic and add to pan
4. Cook for a further 3 minutes
5. Add in spices and lightly toast
6. When toasted, remove pan from heat
7. Mash up the potatoes & add in cooked ingredients
8. Add 1 cup green beans and the grated carrot
9. Lightly mix - Stirring too hard will cause potatoes to go gluey
10. By hand, take the mixture and place on baking tray in preferred size cakes
11. Bake in oven until golden brown
12. Serve with a dollop of mango chutney, coconut yoghurt & salad


Main
Creamy Chickpea Curry
1 Onion
1 Thumb Sized bit of Ginger
3 Cloves of Garlic
1 Tablespoon Powdered Coriander
1 Tablespoon Powdered Cumin
1/2 Tablespoon Powdered Turmeric
1 Tablespoon Curry Powder
1 Teaspoon Paprika
1/2 Teaspoon Mixed Spice
One tin of unsalted chickpeas - Drain and reserve chickpea water (Aqua Faba)
Two good sized dollops of peanut butter
1 Tin coconut milk
1 Cup green beans
Salt to Taste
Rice for four people (Perhaps two cups, depends on your audience)

Method
1. Finely chop onion & ginger before sautéing in a pan until translucent
2. Chop garlic and add to pan
3. Cook for a further 3 minutes
4. Add in spices and lightly toast
5. Add the peanut butter & stir around the pan
6. Add coconut milk & 1 tin of water
7. Stir until peanut butter is no longer clumped
8 .Simmer down until reduce by roughly a quarter
9. Add in chickpeas & green beans
10. Cook until green beans are tender
Serve with rice


Dessert
Chocolate Mousse
Chickpea water (Aqua Faba) from previous dish
150-200g of dark chocolate (depends on taste)
1 Tablespoon Sugar of choice
1 Teaspoon vegetable oil


Method
1. In a banmarie, melt chocolate. Once melted remove from heat and leave to cool slightly
2. In very clean bowl, pour in the Aqua Faba and stir until in stiff peaks
3. Once chocolate is cool to touch, slowly fold into the Aqua Faba being careful not to knock out too much air
4. Put into fancy glasses and chill in fridge for a minimum of three hours.
5. It is best to eat this within two days otherwise you may end up with chickpea water in the botto

 

 

Please reload

Featured Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Recent Posts
Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square