Cooking advice

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Curry Butter - Great Chefs Recipe

	Category	Basic Recipes
	Views	58
	Ratings	0

Ingredients And Procedures

1/4 lb Butter, unsalted

2 ea Ginger, thin slices,

-- chopped 1 lg Shallot, chopped

1 sm Garlic, clove, chopped

1 sm Chili, green, seeded and

-- chopped 1 tb Garam Masala (see any

-- Indian cookbook) 1 tb Curry, powder (If Garam

-- Masala is not -- available, use 2 tb of -- Curry powder) 1 tb Juice, lemon

1 pn Turmeric, ground

Salt (to taste) Pepper (to taste) Blend all of the ingredients in a food processor until smooth. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay

Rate this recipe!

Post this recipe to your site