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Winter Vegetable Curry
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The festive season is nearly upon us and I've been really lax - no puds or mincemeat made; no Christmas list drawn up and the bloody bird still isn't ordered! I hope you, dear reader, aren't as slovenly as me! The weather is starting to bite and, if we're lucky, there might be a few bright crisp days to blow away the central heating cobwebs. If not, there's always some binge watching to be done on the old telly or get in early and write those Christmas cards.

You could look up stuff to make as presents; it's not too late to get some cheap gin or vodka, frozen raspberries (or other fruit - I like quince), chuck it all in a large jar, shake and stick in a cupboard until mid December. Strain and fill up pretty bottles with your own flavoured gin. If you did brave the chill, make sure you stick this month’s recipe into the oven before you go out, it'll be ready when you get in with those rosy cheeks and ice-block fingers. Any leftovers can be blitzed into a soup! Wrap up warm and don't let Jack Frost freeze ya bits off!

Whatever You've Got Curry
1 onion, sliced Chopped vegetables (use whatever you fancy)
Curry kit (there are plenty to choose from in the supermarket)
1pint/1/2ltr stock/water/passata

Heat the oil in a casserole pot and throw in the onions, sweat them of until translucent.
Chuck in the rest of your veg and stir briefly.
Follow instruction on the curry kit adding liquid as per instructions
Check seasoning, add salt if needed.
Pop into a pre-heated oven (180C/Fan 160C/Gas 4) for about an hour and a half to two hours, or chuck everything into a slow cooker and leave all day on low.
Serve with carb/s of choice - naan, rice, chapatis, roti, and minted yoghurt and mango chutney (try The Spice Witch's)

What Else is in My Basket?Common snipe, goose, grouse, hare, hill lamb, partridge, pheasant, rabbit, teal, wild duck, woodcock, clams, cod, haddock, langoustine, lemon sole, lobster, monkfish, oysters, sea bass, spouts, sprats, winkles, witch, beetroot, celeriac, horseradish, Jerusalem artichoke, kale, leeks, parsnips, pumpkin, radish, Romanesco, salsify, shallots, sprouts, squash, turnips, apples, chestnuts, cranberries, medlars, pears, pomegranates, quince. Lea writes http://IntheKitchenwithBakersbunny.wordpress.com and is @BakersBunny on Twitter and Instagram

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