Tag Archives: Curry

Panache Balti House – Warwick

We like curry, you like curry, the whole nation likes curry – now please visit Panache Balti House in Warwick – you will not be disappointed!


Panache is quite a simple place with a small number of seats, some interesting wall art work describing the history of Warwick, and most importantly, some of the finest curry I have ever eaten! I can not stress this last point enough.

Byriani curry

I went for the Special mixed Biryani (£10.75) which was a delicious cocktail of chicken, lamb, prawns, king prawns, mushrooms & pan fried omelette – amazing! The Biryani sauce was tremendous, nicely spiced, not bland like they can be, and very much a brilliant curry sauce in its own right!.


Mr Gourmand asked the waiter for his recommendation which was the Naga lamb tikka (£9.50) Cooked with aromatic flavoured spicy hot (ghost naga) from Bangladesh & India with a blend of fresh herbs & spices. This meal was hot, almost addictively hot, with a perfect mix of spices and succulent lamb – a very, very good recommendation!


Mr Gourmand chose the Keema fried rice (£2.75) to accompany his main course, and it went together perfectly!


As we hadn’t been here before we naturally ordered far too much which included a Garlic naan (£2.50) and;


a Vegetable paratha (£3.00), delicious, but far too much….so we took it home for laters…yum!!

Panache is excellent and you can bring your own beer or wine, please try this place, and if this is the benchmark to curry houses in Warwick I really can’t wait to try another one!

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Festive Buffet Food


During the festive season I find it easier to cook buffet style meals so that I’m prepared should someone drop by unexpectedly, the option to serve yourself has always gone down well with Mini Gourmand and the following dishes are things that we always eat at this time of year.

buffet menu

You can click the video below to watch the vlog that accompanies this post or if video’s are not your thing you will find the recipes below.


*I am currently having issues uploading this video, it will appear soon*

Chicken Tikka Salad

This Chicken Tikka buffet salad will serve 8-10 alongside other dishes or 4 as a main meal.

You will need:

2 large Chicken Breasts
2 Tablespoons Tikka Curry Paste
200gPlain Yoghurt
1/2 cucumber
6 Radishes
1 Red Onion
2 Sticks Celery
1 Round Lettuce
4 Tomatoes
Mango Chutney

Marinade the chicken breasts in 100g of yoghurt and the curry paste, cook in the oven until cooked and allow to cook before slicing.

Arrange the salad into layers, top with the chicken, coriander and crushed poppadoms.  Make a sauce by mixing the yoghurt and mango chutney.

PicMonkey Collage


This Game Pie will serve 8 alongside other dishes or 6 as a main meal.  I created this dish for the slow cooker but I’m sure it will taste just fine cooked in the oven.

You will need:

500g mixed game meat
4 Potatoes cubed
1 Tomato diced
2 Carrots chopped
1 Stick of Celery chopped
300g Chestnut mushrooms chopped
200ml Red Wine
2 Tablespoons flour seasoned with salt and pepper
2 sprigs of thyme
500ml beef stock

Coat the game in seasoned flour and gently brown in a hot pan, add to the slow cooker with all of the other ingredients and cook for 1 hour on high followed by 8 hours on low.  Transfer to an oven proof dish and top with puff pastry.  Cook for 20-30 mins until the pastry is browned and the gravy is thickened.

spring rolls

This recipe will make 10 large spring rolls or 20 small ones. I cook my spring rolls in the oven but you could cook them in a deep fat fryer if you need to and of course you can add meat or seafood.

You will need:

Grated Carrot
Spring Onion
Sweet Chilli Sauce
Pack of Filo Pastry
Olive oil

Using a pastry brush paint over a sheet of filo pastry, add a small amount of vegetables and a sprinkle of chilli sauce, fold as shown in the video and bake in the oven until browned.

brie and mango parcels

This recipe will make 10 large parcels or 20 small ones. I cook my parcels in the oven but you could cook them in a deep fat fryer if you need to and of course you can add other sauces like cranberry.

You will need:

I Pack of Brie
Mango Chutney
Pack of Filo Pastry
Olive oil

 Using a pastry brush paint over a sheet of filo pastry, add a cube of brie and a teaspoon of mango chutney. Fold as shown in the video and bake in the oven until browned.

chicken curry

You could make this curry with any meat or leave the meat out and just have a vegetable curry.  This curry will serve 6 as a main course or 10 with other foods.  I cooked this curry for 8 hours on low in the slow cooker but it could be cooked on the hob in an hour if needed.

You will need:

2 onions, diced
500g diced potato
4 Chicken breasts, diced
2 x 400g tin chopped tomatoes
1/2 head of white cabbage chopped
200g mushrooms
2 teaspoons Cumin
1 teaspoon ground Coriander Seed
2 cloves of garlic
1 teaspoon of grated Ginger
1 teaspoon Turmeric
1 teaspoon hot Paprika
1 red chilli finely chopped 
1 bay leaf.

Place everything in the slow cooker pot and cook on low for 8 hours. If you need to add more water add a small amount at a time.

lamb sausage roll

The Lamb Kofta sausage rolls can either be made in pastry or served on their own.

You will need:

500g lamb mince
1 tsp ground cumin
2 tsp ground coriander
2 garlic cloves, crushed
1 tbsp chopped mint
1 pack of puff pastry
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Cauliflower and Potato Curry










I’ve been making a lot of curries recently which I think is due to the weather if I’m honest, it’s been so chilly recently that the one thing I want from my food is for it to be filling and give me a sense of being warm and cosy.  I find that spiced food gives a deliciously warming feeling and certain dishes can be made for very little money like this Cauliflower and Potato curry.

To create this dish you will need:

2 Tbsp ghee or vegetable oil if you have no ghee but it does make a difference to the flavour.
1 Onion chopped
3 cloves of garlic finely chopped
1 inch piece of ginger grated
1/2 teaspoon of Turmeric
1 teaspoon of ground cumin
1 teaspoon of hot curry powder
1 green chilli sliced
200g chopped tomatoes fresh or tinned
1/2 teaspoon sugar
1 cauliflower chopped into bite size pieces
2 large potatoes cut into bite sized pieces
handful of chopped coriander
Yoghurt to serve

Heat the ghee in a large pan until melted, cook the onion for around 10 mins until soft but not golden, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for a further minute.  Stir in the tomatoes and sugar, once everything is well mixed add the cauliflower, potatoes and chilli.   Cover with a lid and gently cook for around 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to to stop it burning.  When the vegetables are cooked scatter with coriander. Serve with a dollop of  plain yoghurt.

Aloo Gobi

Aloo Gobi Ingredients (Fried Potatoes)

1kg potatoes, peeled and cut into 3cm chunks

4 tbsp mustard oil or vegetable oil if you don’t have the mustard

1 tsp ground turmeric

Ingredients for the Sauce

3 tbsp vegetable oil

2 Indian bay leaves

¼ tsp asafoetida

1 medium onion, very finely chopped

6 garlic cloves, finely crushed

5cm fresh root ginger, finely grated

1 tsp chilli powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp amchur

½ tsp ground turmeric

½ tsp salt

200g chopped tomatoes

2 green chillies sliced lengthways into thin strips

1/2 head of par boiled Cauliflower

1 tsp garam masala

handful chopped coriander

Boil the potatoes in a pan of salted water until just tender, then drain well. Heat the oil in a heavy-based saucepan over a medium heat, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric and fry for 30 seconds. Remove from the heat.

For the sauce, heat the oil in a pan over a medium heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.

Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml water and stir together. Add the fried potatoes and Cauliflower, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.

 Garnish with fresh coriander and serve.

Chicken Curry

The Aloo Gobi was served with this amazing Tefal Actifry Chicken and Pineapple Curry (Recipe will be available in my upcoming Ebook)

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Feed The Family For £4.74

Day 5 of Feed The Family and I’ve already saved £6.11 to spend on the remaining 3 days if I wish, it’s amazing how well you can eat by changing your shopping habits a little.

Breakfast was the same as each morning so far, Mr and Mini Gourmand had Shredded Wheat Summer Fruits cereal, I had Honey and Almond Special K, our breakfast worked out at £0.30.

Lunch was going to be Vegetable pasta but we were all a bit bored of it!  I went to Aubrey Allen to get some more of the delicious chicken legs and served them up with some of my balcony lettuce leaves.  Lunch cost £1.50

veg curry

Dinner was a vegetable curry served with boiled rice, I made enough of this to serve as lunch tomorrow to get the most out of the vegetables.  Dinner cost a very cheap £2.78

Snacks were some Tesco own brand Digestive biscuits with a cup of tea costing £0.16

I spent a total of £4.74 on food today which has been the most expensive so far, my tip for today is to cook in bulk so dishes can be served the next day.

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Wholegrain Goodness Challenge

If you follow me on Instagram you will have noticed that over the past couple of weeks a large number of my photos were based on wholegrain meals this was because I had undertaken a challenge set by Mumsnet and Wholegrain Goodness to raise awareness of the benefits of wholegrains as part of a healthy balanced diet, and to inspire and motivate people to eat them.

As a mother it’s very important to me that Lucie is eating balanced meals at home, she no longer takes a packed lunch as all of her friends eat from the canteen at school meaning that 5 days a week I have no idea what she is consuming (I imagine it is not healthy food).

Trying to get Lucie to eat breakfast is a difficult task as she is always rushing however if I offered her a piece of chocolate cake or a biscuit she would probably snap my hand off!  David always eats breakfast which is usually cereal or toast and during my pregnancy I have made a conscious effort to eat breakfast (usually I would skip it).

We always sit down together for our evening meal which except for the odd occasion is always prepared by myself from scratch so I know exactly what we are eating, I know from reading my blog most readers would think I eat out an awful lot but in all honesty I don’t and when I do it is usually on a weekend after 5 days of healthy eating.

Here’s what wholegraingoodness.com say about the challenge:

“Most of us know it’s important to eat at least five portions of fruit and veg every day, but what many of us don’t know is that we should be eating more wholegrain to keep us healthy too. Nutritionists around the world encourage eating at least three servings of wholegrain a day. But despite the nutritional benefits, national surveys show that 95% of UK adults fail to reach three servings a day. In fact, on average, most of us don’t even eat that in a week, and almost a third of us don’t eat any at all. To help us inspire mums to get more nutritious wholegrain into their family’s diet, take part in our wholegrain challenge”

The challenge lasted for two weeks, from Mon 21 Jan to 3 Feb 2013 and  was to include wholegrain in one meal or snack for the family per day for two weeks, using a variety of wholegrain foods available.  My first step was to find out what a wholegrain actually was so I headed to the Wholegrain Goodness website to get some information.


I headed to Tesco with my £10 gift voucher a picked up a variety of wholegrain foods, I already had some wholemeal flour, wholemeal self raising flour, wholegrain crackers, oats and noodles in the cupboard.

My next plan was to try and do some meal planning, David and myself had already agreed that we would have porridge for breakfast most mornings and I would bake a loaf of wholemeal bread every couple of days rather than buying shop bought bread for snacks and sandwiches.



banana porride

For 10 of the 14 days I ate porridge for breakfast, I found it to be very filling, adding different fruits each morning ensured that I didn’t get bored of eating it.  My favourite Porridge was with some chopped banana.  Even when I woke her up earlier than normal I couldn’t get Lucie to eat a bowl before school as she always said she wasn’t hungry.

Making my own wholemeal bread was simple to make by hand and tasted so much better than store bought.  On the days that I didn’t eat porridge for breakfast I had toast made out of my bread.  I managed to get Lucie to have toast on 6 out of the 14 mornings although on 4 occasions she took it into the car to eat rather than eat it in the house.


chocolate cakecake

Whilst looking through the cupboards to see what wholegrains I already had, I came across a bag of Allinson wholemeal self raising flour so decided to make a chocolate cake to have as one of our snacks.  After posting my photographs on instagram I had a number of requests for the recipe which I will be posting to my blog in the future.  The cake didn’t rise as much as it would have done if made with a white flour, it was a little dense and only stayed moist for 2 days before cream was required but I was very happy about how this turned out.

Using the same recipe for the cake I made a batch of Chocolate cupcakes which also served as snacks.


Flapjacks were the next snack for me to make, I actually made a few different variety of flapjack including plain, raisin and dried apricot.  The three tray bakes of flapjacks made enough to last the full 14 days.


Using a non stick pan with lid I successfully managed to make popcorn using no oil, butter or sugar.  Instead of Lucie grabbing a chocolate bar, biscuit or crisps after school she had a small bowl of popcorn as a snack.  I was very surprised at how easy this was to make, it did need to be watched like a hawk in the pan as a couple of seconds too long made the popcorn burn, I found it easier to do small batches at a time.


For 11 out of the 14 days I had either wholegrain crackers, wholegrain bread or cous cous with my lunch, David joined me on 8 of these days.  Lucie had sandwiches made with wholegrain bread on 4 of these days.

Main Courses

Incorporating a wholegrain into our evening meal was so much easier than I had initialy thought it would be.  Lucie did complain on a couple of occasions that she didn’t like the brown rice however this did not stop her clearing her plate, not one of us could tell the difference between wholegrain pasta and white pasta and my pizza made with wholegrain flour went down just as well as the ones I make using white flour.


Lucie’s favourite dish was this Whole meal pasta with broccoli, green beans and asparagus with a touch of cream cheese, she loved it so much it was requested on 3 evenings!

chicken curry

We had this Chicken, Sweet potato and chickpea curry with brown rice on two different evenings, I found the brown rice gave the dish a nicer texture and I really liked the nutty flavour.

spag bol

I made Spaghetti bolognese twice using quorn mince and brown spaghetti, this was a big hit in the house so I then made it a third evening using brown pasta baked in the oven with mozzarella cheese.

cous cous

One evening we had homemade spicy fishcakes with giant vegetable cous cous and salad


We had a Chicken and Veg curry with mixed brown rice one evening which was delicious.


On two occasions I experimented with a wholemeal flour and polenta pizza base which went down very well with the family, I served this with cous cous salad just to add an extra bit of wholemeal into the diet.

After eating wholegrains for 14 days I have decided to switch my white rice and pasta for a wholegrain variety and to incorporate more cous cous into our diets.  I will try to use wholegrain flour whenever possible and will continue to make my own bread and snacks.

Do you eat wholegrains as part of your diet? After reading this do you think you may be persuaded to switch?
I am a member of the Mumsnet Bloggers Network, a group of parent bloggers picked by Mumsnet to review products, services, events and brands. I have not been paid for this post though I did receive a £10 supermarket voucher. I have editorial control and retain full editorial integrity


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Beef Rendang

My version of Beef Rendang is adapted from several cookery books, I’ve never actually tasted an authentic Rendang before so I can’t comment on the similarities, what I can tell you is that my family love this version and there is never any left after cooking.

Blend 6 Shallots, 3 cloves of garlic, 1inch piece of ginger, 2 sticks of lemongrass, 10 dried chillies (I used 4 fresh for this batch as we had ran out of dried but it does work better with dried) and 1 tbsp oil.

Heat 1 Tbsp veg oil in a pan and heat the above paste for 2 mins until soft.  To this mixture add 2tsp ground cumin, 5 crushed cardamon pods, 1 tsp turmeric and 1 cinnamon stick and fry for 1 min.

To the above mixture add 500g of diced beef, (I prefer a cheaper cut as the beef will be slowly cooked). Cook for 4 mins until the beef is browned.

Pour 400ml coconut milk and 200ml cold water into the pan and simmer for 1/2 hours.

(The colour will be much darker if dried chillies are used)

Fry 25g desiccated coconut in a pan until brown, add to the cooked sauce and sprinkle with raw onion and coriander if required.

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The Twice Brewed Inn

This blog post has actually been scheduled twice since April and each time wordpress decided not to post it!  I’m actually self posting it this time to make sure that it goes live! (I’m such a bad blogger)

If you also subscribe to my lifestyle blog (Madame G’s Lifestyle) you will know that Mr Gourmand and I had a dinner, bed and breakfast stay at the Twice Brewed Inn in Hexham Northumberland.

Not listening to Mr Gourmand’s protests I went ahead and ordered the Antipasti (£6.95) which consisted of mixed olives, parma ham, hummus, spiced nuts, olive oil & balsamic dip and pitta bread.  The hummus was home made and absolutely delicious, the spiced nuts were to die for and the olives were just amazing!  After polishing this off I had to admit that maybe Mr Gourmand had been right all along and we should have skipped the starter.

I ordered the homemade Chicken curry (£8.95) and nearly cried when it came out, it was so huge!  I was really regretting ordering the started at this point!  The chicken pieces were huge and there was so much of it, the sauce was delicious, sweet and spicy.

 I had opted for half rice half chips which would have been an amazing choice if I’d had any sort of appetite left after the starter, the rice was cooked perfectly and the chips were delicious.  The curry came with two mini naan breads and a huge poppadom.  I did make a good attempt to eat the dish and Mr Gourmand helped out a bit, I felt so bad that I could eat more as it really was a wonderful dish.

Mr Gourmand had the local Sausage of the week which was a cumberland (£8.75) served on mustard mash and vegetables.  This was a hefty sized meal, Mr Gourmand said the sausages were really tasty and the mash was heavenly which is always a good sign!

You’ve probably already guessed that neither of us had room for dessert but the one’s on offer did sound delicious.

If you happen to be in the Hexham area, I would definitely suggest you pop in for food.

The Twice Brewed Inn is situated on the B6318 (the Military Road)

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