Celebrating Heritage British Food & Cooking
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
You can’t beat a good homemade curry sauce on your carefully crafted fish and chips.
Chip Shop Curry Sauce
Curry sauce British chip shop style
Ingredients
- 50 g butter
- 2 large onions sliced
- 4 garlic cloves sliced
- thumb-sized piece ginger peeled and sliced
- 3 tbsp mild curry powder
- 1 tsp turmeric
- 50 g raisins
- 3 tbsp malt vinegar
- 1 star anise
- 500 ml chicken stock or vegetable stock for vegetarians
- 2 tbsp cornflour
- lemon juice to taste
Conversions
Instructions
- Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn’t catch on the bottom.
- Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you’re ready to eat.
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1
Fish and Chips with Mushy Peas
Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!
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2
Dippy Egg with Soldiers
What better breakfast than a perfectly cooked boiled dippy egg with a runny yolk and a firm white body. Just right for dipping those golden toasted soldiers into.
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