The Queen’s Jubilee has everyone talking about street parties and entertaining, and just celebrating in general. I have arranged to have a party with some of my friends that I trained with at Leiths chef school. We are all going to cook something we love and take it round, and hopefully the weather will hold up and the sun will be shining.
Ok, so it’s time to start thinking about what I want to take. Of course everyone expects me to take something Indian but I think I want to take something that is Indian inspired instead of traditional. One of my favourite ingredients is smoked paprika and it tastes wonderful as part of a marinade. I’ve often mixed it with Tandoori paste and rubbed it onto meat for some beautiful extra smokiness, but it is such a versatile spice that it can be used in many other ways.
There is a fantastic potato dish that I grew up eating at my family BBQ’s which I have changed slightly to incorporate my favourite spice. Simply scrub some potatoes to remove the dirt, but leave the skins on. Rub them all over with your favourite Patak’s paste, wrap in foil and cook on the BBQ or in the oven until soft and fluffy. Mix some spring onions, deseeded red chilli and smoked paprika with some plain thick yoghurt and generously dollop it onto the spiced roasted jacket potatoes.
Simple, no fuss but really flavourful. I think the best part of celebrating is creating dishes that taste great but are as easy as can be!
Why does the Madras paste have to be cooked – I want to add it to mayonnaise to get a curry flavour?
Hi Gill – our Pastes contain raw spices, which means you need to cook them before they are safe to eat. However, you could try cooking them off, and then stirring through mayo once cool?
Hey dear, you have shared nice idea of making dishes. I like your potato dish & I am definitely going to try it
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