8 Bolton Independent ISSUE 36 Independent FOOD&DR<strong>IN</strong>K STARTER: Squid with chilli <strong>IN</strong>GREDIENTS FOR THE DIPP<strong>IN</strong>G 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. VALENT<strong>IN</strong>ES 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 MA<strong>IN</strong> COURSE: Malaysian beef and potato curry South-East Asian dish that’s a sure winner <strong>IN</strong>GREDIENTS 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 <strong>IN</strong>GREDIENTS FOR THE FILL<strong>IN</strong>G • 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 W<strong>IN</strong>E: 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
ISSUE 36 Bolton Independent 9 MOBILITY SPECIALISTS REGA<strong>IN</strong> YOUR <strong>IN</strong>DEPENDENCE sales@llgwheelchairs.co.uk LLG Wheelchairs Ltd have been in the mobility business since 1983, offering a high quality service to our customers throughout the UK. We carry one of the largest stocks of new and used mobility scooters, vehicles and mobility accessories in the north west. We don’t just sell wheelchairs and mobility scooters in Boothstown – we can also supply small household mobility aids to stairlifts and everything in-between throughout the north west and the UK. Our after-sales customer care is second to none. For a friendly honest advice, or to arrange a demonstration please cal us on 0161 790 9071 If you have a disability or mobility problem our aim is to help you to find the best solution, so why not contact us or call into our showroom. Our experienced staff are always happy to offer friendly and useful advice on the best mobility solution for your needs. FRIENDLY & HONEST ADVICE EVERYTIME! Powerchairs, Wheelchairs, Scooters, Riser/Recline Chairs, Stairlifts, Adjustable Beds, Daily Living Aids, Insurance, Servicing Stockists of: • Sunrise Medical • Coopers • Roma • Invacare • Kymco F<strong>IN</strong>ANCE AVAILABLE • Pride • Drive Medical • Karma • Shoprider NHS WHEELCHAIR VOUCHER SCHEME ACCEPTED Unit 1, Stanfield Centre, Boothstown, Manchester M28 1FB Tel. 0161 790 9071 www.llgwheelchairs.com
Change language