Dear Seafoodies Something rather different this time! But first a warm welcome to those who have recently subscribed and I hope this unprecedented almost completely fish-free newsletter doesn't come as any disappointment. |
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We have recently come to the end of "Great British Game Week" 2020 during which I have been on a jaunt. To celebrate this important week in the British culinary calendar and in support of our wonderful butchers, game-dealers, farmers' markets, veg-growers etc., I embarked on the "#Game4Spice" tour. This was a showcasing of native game meat cooked in spicy recipes either from or inspired by various regions of India. 6 different game meats and 6 different regions of India in all. |
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Each dish was partnered with vegetable accompaniment(s) drawn from the same region and made with seasonal UK veg. In a sense, this is not that great a departure for Bute Street Seafoodie as the principles of championing local, seasonal and sustainable produce hold firm. It's just that for this brief detour the focus is on game, a product which is only in season for a short period of the year. There is always an eye on seasonal veg with the seafood recipes in any case. |
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The journey ended in Lucknow, with the festive Mughlai banquet dish of Game Biryani but you can follow the course of the week via the images below. You can click on the image if you would like the recipe card, or to get the story, just click the button. |
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| | Monday: West Bengal. Shorshe Hasher Mangsho (Mustard Mallard), Brussels sprouts "Panch Phoran". | | |
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| | Tuesday: Punjab. Tandoori Partridge, Mrs. Vohora's Chole, Apple & Mint Chutney | | |
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| | Wednesday: Rajasthan. Venison Junglee Maas, Sour Mixed Vegetable Curry, Rajasthani Mixed Lentil Dhal. | | |
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| | Thursday: Goa. Pheasant Cafrael, Spicy Fried Potato Wedges, Cabbage and Carrot Salad. | | |
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| | Friday: Tamil Nadu. Chettinad-Spiced Pigeon, Beetroot Poriyal, Sweet-Potato Rotis. | | |
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| | Saturday: West Bengal. Cotolette di Coniglio alla Bengalese, Dry Kale Curry, Tomato & Apricot Chutney. | | |
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All this virtual galivanting around India cooking up game does not mean fish has been left behind. Indeed whilst "in" Goa I came up with an idea for squid, which is very much in season at the moment, and has been on the market stall for the last few weeks. It occurred to me that the "Cafreal" spice paste, made principally from cardamom and cloves, garlic, vinegar, green chilli and fresh coriander, should be ideal as a marinade for chargrilled squid so does it take well to spices and especially to garlic. And, with a Goan vote of confidence from Claudette at No Worries Curries, I tried it out and it's sensational! What's more, it's very easy to make. I'll post the recipe forthwith. |
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So, between now and next time, please do forward this message on to your friends and fellow Seafoodies (or Gamefoodies on this occasion) and invite them to get in touch or subscribe or to follow @butestseafoodie on Instagram, and Facebook (work on becoming a Twit continues unenthusiastically). And as always, stay safe, stay well and happy eating. Best fishes Bute Street Seafoodie butestseafoodie@gmail.com www.butestseafoodie.com |
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