Warm yourse if Up with spicy curries IT is a well known fact that our body welcomes hot spicy food when temperatures are higher. True, this summer we did- n’t have many hot days, and it’s cooling down now, but maybe these recipes will help heat things up again. The spread of the Buddhist faith from India around 1,500 years ago also transmitted cultural and gastronomic traditions. Indonesia, Malaysia, Thailand, Myanmar, Laos, were the recipients of culinary influences. Curries, made from 3 wonderful array of spices became popular all over Scuth East Asia. Ar the zenith of the British Empire Indian influences also radiated to the African conti- nent, the Caribbean and to Europe. While the preparation of spices is elaborate and exacting in the tropical regions, commer- cially mixed powders became popular, particu- larly in Europe, These curry powders are still - very good quality, convenient mixtures for everyday cooking. Specialty stores will discuss certain blends with the customer before purchasing. Take advantage of this. Ethnic food (or clothes) mer- chants are proud of their culture and ethnicity. For the purists among us, roast and crush ~ your own blends. A mortar and pestle are a must, as well as a couple of small non-stick fry- . + -pans for roasting the seeds and spices. Much _ like coffee, the aroma and colour of the dish will depend on the roasting of the spices. For example, in Sri Lankan cuisine the spices are roasted to a darker stage. ’) | This week, a selection of interesting curry “-recipes. They will add extra aroma to our late . Summer repertoire. - Basie Curry Powder from Ground : Spices 3. ‘3. Thsp. ground coriander ” 2 Tbsp. ground turmeric -2 Tbsp. ground cumin < 1 tsp. freshly ground pepper _2 tsp. ground cloves. 2 tsp.’ ‘ground cinnamon 14 ib. B.C. peaches ‘1 Ib. B.C. pears ‘lb. B.C. apples ‘toean pineapple chunks (drained) ‘10 red maraschino cherries - “Ko. unsalted butter “6. dark brown sugar 1 | tep. med curry powder . Method: Select a12 x 9” “heat-proof pan. Preheat oven to S75E Feel and core the 2 tsp. ginger 2 tsp. ground cardamom 1 tsp. ground cayenne Method: Select a clean, dry non-stick frypan. Add in all the spices except the turmeric. Stir and combine well. Place in vour int the frypan over medium heat. : Stir and toast for three to four minutes, until the spices dark- en a little and release their fragrance, When ready, ernpry the pan out onto a plate, and cool. Add the turmeric and mix together. Seal in an airtight jar. Store away from heat and light. Use in less than three months. The recipe makes about ¥ c. curry powder. Curried Couscous 1% c. regular coucous 2% ¢. water 1 tsp. salt or to taste 1% c. fresh B.C. green peas (or frozen) % c. toasted pinenuts 3 Tbsp. canola oil 1% c. medium chopped onions 2 Tbsp. finely chopped garlic 1% c. medium diced zucchini 1% c. medium chopped Roma tomatoes 2 Tbsp. mild or medium curry powder 4 c. chopped parsley or cilantro Method: Select a small saucepan, bring the water to boil, add in the couscous, peas, and salt. Remove from heat, let stand for five min- utes. Select a frypan, add in the oil, onions, gar- lic, saute until the onions are glossy. Add in the zucchini and the tomatoes and sauté for a cou- ple of minutes. Add in the pinenuts and the curry powder. Sauté until the curry coats the vegetables and the zucchini is tender. Add the cilantro. Transfer the couscous into a large serv- ing bowl, add the sautéed vegetables. Toss gen- dy, check for flavor. Serve hot or cold. A won- derful accompaniment for a summer supper main dish. — Send your questions on any culinary topics to: A Chef in Your Kitchen, PO. Box 18627, Delta BC. V4K 4V7 9 or e-mail . fresh fruit and cut into thick slices. Drain the pineapple _ chunks, save 4 c. of the juice. Place all the fruit into the pan. In a small sauce pan add juice, curry powder, butter and the brown sugar. Simmer until the sugar is dissolved. Pour onto the fruit, and mix to coat. Place in the oven for 40 _to 45 minutes or until the fruit is tender. Serve hot or Wednesday, September 6, 2000 - North Shere News - 19 ivinaroon NEWS photo ike Wakefield SPICY curries are perfect for on-again, off-again September weather — they can ©. warm you up, and help you to cool down by causing you to sweat! ‘CHEWY CHOCOLATE ~ CHIP COOKIES - Buy. 6 & Get 6 $3.30 for 6 Westiynn Bakery Loma Dy, LYNNE VALLEY CENTRE 3 Oo 1072, an oe ee err re tt eet 2 | CLIPNSAVE NCOOK™ wen ee mewn eee meen Show Case THE Las :Vegas: love affair at: "Show: Case: Restaurant: For the second time since ~ tsstaurene “the: ening Show Case" chef 3 at the Pinnacle, teamed up.to offer diners a mouth- watering seven-course meal. On ‘Saturday, Sept. 16, - it’s. renowned _ chef. Jean Louis Palladin’s turn to tan- ” talize the tastebuds of Show Case diners. Nappa’! in.. the ; ‘Masquerade Village iri Las ‘Washington rant: : Jean-Louis ‘at Watergate; and is also the -chef/owner_of Pailadin’s ‘in Times Square in New. York City. He is known. not only : for his culinary range, . but also for staying true to. the- traditions of .. his © native . Gascony — where seasonal .Palladin’“ opened The: ; . implicity is prized: : “: Reservations for the din /Mer'can. be mad by calling: “639-4040. Deana ‘Lancaster : Receive $2.00 off an order of $20 or more with this coupon - ONE COUPON PER PERSON,’ NOT VAUD WITH ANY OTHER OFFER. : LOCATED AT THE REAR fend OF OUR WAREHOUSE..." 112 PHILIP AVE, 8. VAN” FOR Howe’ ‘DELIVERY : 984-0330