Where would we be without a little spice in our lives?! With Indian spices continuing to be a dominant force, Andrew Green, chief executive of the Craft Guild of Chefs, which co-hosts the Country Range Student Chef Challenge in association with Country Range, shares his favourite recipes using Country Range Medium Madras Curry Powder…
1/ Madras curry rub
Sweat off diced onions, chopped chilli and Madras curry powder, until soft. Add a couple of spoons of vegetable stock and mango chutney. Blitz into a paste and use as a flavoursome rub
for meats on the barbecue.
2/Curried parsnip soup
Sweat some onions until soft but not coloured, add Madras curry powder and cook out. Add diced parsnip, again cook until soft, add vegetable stock and cook for 30 minutes. Blitz until smooth and adjust seasoning. Cream can be added to finish the soup off.
3/Spiced Madras duck breast
Take a duck breast, score the skin and rub in Madras curry powder. Sauté or oven roast for 8 minutes, so it’s still pink, but with a crispy Madras skin.
4/Bombay potatoes
Sweat diced onions, chopped chilli and Madras curry powder in a little sunflower oil. Coat potatoes that have been cut into quarters, add a little flour and vegetable stock slowly until a nice consistency. Cook on a low heat so that the potatoes absorb all the flavour and cook through. Great done in advance and heated through a day or so later.
5/ Singapore cocktail
Just like prawn cocktail but on top of the shredded lettuce put finely chopped/shredded pineapple and replace the Marie Rose sauce with curried mayo (mayonnaise mixed with Madras curry powder).
ABOUT: ANDREW GREEN
Andrew has been the chief executive of the Craft Guild of Chefs since 2015 and is a highly respected chef with a “passion for quality”. With a long career in contract catering, from running the head office of the Daily Mail General Trust for Compass Group to his present position of group manager for independent school caterer The Brookwood Partnership, Andrew has a winning combination of strong organisational skills and a thorough understanding of the catering industry.