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8 Bolton Independent ISSUE 36
Independent FOOD&DRINK
STARTER: Squid with chilli
INGREDIENTS
FOR THE DIPPING SAUCE
• 100g/3 1 ⁄2oz caster sugar
• 2 tbsp white wine vinegar
• 1 long red chilli, finely chopped
• 2 garlic cloves, peeled and finely
chopped
• 15g/ 1 ⁄2oz piece fresh root ginger,
peeled and finely chopped
• 1 tbsp chopped fresh coriander
FOR THE SQUID
• 2 x 175g-200g/6oz-7oz whole
prepared squid
• 2 heaped tsp Sichuan peppercorns
• 2 heaped tsp black peppercorns
• 1 ⁄2 tsp dried chilli flakes
• 1 tbsp sea salt flakes
• 5 tbsp self-raising flour
• 5 tbsp cornflour
• Vegetable oil, for shallow frying
PREPARATION METHOD
1. For the dipping sauce, put the
sugar, 50ml/2fl oz water and one
tablespoon of the vinegar in a small
saucepan and gently heat until the
sugar dissolves, stirring constantly.
Bring to the boil and cook for one
minute. Add the chilli, garlic and ginger
and cook for a further minute,
stirring occasionally. Remove from
the heat, stir in the remaining vinegar
and leave to cool.
2. Cut the squid pieces along one
side and open out. Score the inside of
the cone in a criss-cross pattern with
the tip of a knife, working diagonally
across the flesh. Cut the tentacles
into quarters.
3. Put the peppercorns, chilli flakes
and salt in a small pan and heat gently
until you can smell the peppery
aromas. Tip into a pestle and mortar
and pound hard until the texture of
freshly ground black pepper. Transfer
to a bowl and stir in the self-raising
flour and cornflour.
4. Place the squid into the bowl
and mix together until the squid is
well coated with the spiced flour. Set
aside while the oil is heating. Stir
the coriander into the cooled dipping
sauce and pour into a small
bowl set on a large plate or small
serving platter.
5. Pour 2cm oil into a saucepan and
place over a medium heat. Put a cooking
thermometer in the pan and heat
the oil to 180C/350F. When the oil
reaches the right temperature, use
tongs to drop a few pieces of the
squid into the pan. You will need to
cook it in three or four batches.
6. When all the squid is fried, transfer
to the platter with the dipping
sauce and serve immediately.
VALENTINES
AT THE
FAR
PAVILION
5 Course Menu
£19.95 per person
with live music from
top local entertainer
Simon Roscoe
138, Bolton Road,
Atherton M46 9LF
01942 875077
MAIN COURSE: Malaysian beef and potato curry
South-East Asian dish
that’s a sure winner
INGREDIENTS
FOR THE CURRY
• 2 tbsp groundnut oil
• 5 shallots, peeled and
chopped
• 2 garlic cloves, peeled and
crushed
• 5cm/2in piece fresh root
ginger, peeled and grated
• 1 tbsp curry powder
• 1 tbsp chilli powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 fresh curry leaves
• 1 star anise
• 4 cloves
• 800g/1lb 12oz sirloin steak,
cut into 2.5cm/1in cubes
• 400g/14 1 ⁄2oz potatoes, cut into
2.5cm/1in cubes
• 2 large red chillies, seeds
removed, finely chopped
• 1 ⁄2 tsp salt
• 400ml/14 1 ⁄2fl oz coconut milk
• 2 tbsp fresh lime juice
• 1 tsp soft brown sugar
• 2 red chillies, sliced, to garnish
For the basmati rice
• 200g/7oz basmati rice
• 300ml/10 1 ⁄2fl oz water
• pinch salt
PREPARATION METHOD
1. For the curry, heat the groundnut
oil in a large pan and gently fry
the shallots, garlic and ginger for 4-
5 minutes, or until softened.
DESSERT: Traditional apple pie
INGREDIENTS
FOR THE FILLING
• 5oz golden caster sugar, plus 1
tbsp for sprinkling
• 1 tsp ground cinnamon
• 2 tbsp cornflour
• 600g/1lb 5oz Bramley cooking
apples, peeled, cored, sliced
FOR THE PASTRY
• 400g/14oz plain flour, plus
extra rolling
• 2 tbsp caster sugar
• 1 lemon, zest only
• 250g/10oz cold butter, cut into
cubes
• 1 free-range egg, beaten with 2
tbsp cold water, plus 1 freerange
egg, beaten, to glaze
PREPARATION METHOD
1. For the pastry, place the flour,
sugar and lemon zest into a bowl
and rub in the butter until the
mixture resembles breadcrumbs.
Add the beaten egg and stir with
a round-bladed knife until the
mixture forms a dough.
2. Set aside one-third of the pastry
for the lid.
3. Roll out the remaining pastry
on a lightly floured surface
until the thickness of a pound coin
and 5-7cm/2-3in larger than the
pie dish. Lift the pastry over the
rolling pin and lower it gently into
the pie dish.
4. Press the pastry firmly into
the dish and up the sides, making
sure there are no air bubbles. Chill
the fridge for a few minutes.
2. Add the curry powder, chilli
powder, ground cinnamon, ground
cumin, ground coriander, curry
leaves, star anise and cloves and
fry for a further minute, or until
the spices start to darken and
release their aromas.
3. Add the beef and stir to coat
in the spice mixture. Add the
potatoes, finely chopped chillies,
salt and coconut milk and bring
to the boil. Cover the pan with
a lid, reduce the heat and simmer
for 40 minutes, stirring
occasionally, until the beef is tender.
Just before serving, stir in
the lime juice and brown sugar
and cook with the lid off for a
final 2-3 minutes.
5. Preheat the oven to
200C/400F/Gas 6. Place a baking
tray into the oven to preheat.
6. For the filling, mix the sugar,
cinnamon and cornflour in a large
bowl. Stir in the apples.
7. Place the apple filling into the
pie dish, making sure that it rises
above the edge. Brush the rim of
the dish with beaten egg.
8. Roll out the reserved ball of
pastry. Cover the pie with the
pastry and press the edges
together firmly to seal. Using a
sharp knife, trim off the excess
WINE: Carmenere or a Portuguese
4. Meanwhile, for the basmati
rice, soak the rice in cold water
for 30 minutes then drain and
rinse thoroughly. Add the rice
to a pan with the 300ml/10_fl oz
water and a large pinch of salt.
Bring to the boil, then cover
with a lid and turn the heat
down to the lowest setting. Cook
for 10 minutes, or until the rice
has absorbed all of the water
and is tender. Remove from the
heat and rest for five minutes.
Fluff the rice up with a fork just
before serving.
5. To serve, spoon the rice onto
serving plates and ladle over the
beef and potato curry. Garnish
with the sliced red chillies.
pastry, then gently crimp all
around the edge. Make a few
small holes in the centre of the
pie with the tip of a knife. Glaze
the top with beaten egg.
9. Lightly knead the pastry
trimmings and re-roll. Cut into
leaf shapes place all around the
edge of the pie, slightly overlapping
each other, and glaze with
more egg. Sprinkle the pie with
sugar and bake in the centre of
the oven for 45–55 minutes or
golden-brown all over and the
apples are tender.
ALWAYS a tricky one curry! We
have a couple of options; firstly a
Carmenere from Chile always
goes very well with spicy
flavoured foods.
It has lots of spicy overtones, yet
retains lots of good acidity to
counteract the robust flavours.
Secondly, something a little different.
Seek out a good Portuguese
wine from the Douro
Valley; these wines are superb
with big strong dishes. They are
never the cheapest wine on the
shelf, but one of the best.
Stuart J Rothwell
Director, The Vineyard