2 cups veg stock
1 tsp plain flour
Mint
40g butter
4 brown onions
2 leeks
3 spring onions
1 star anise
40g butter
1/2 tsp turmeric
1/2 tsp curry powder
1/4 cup currants
1/2 cup toasted pecans, chopped.
Strain yoghurt in fridge about an hour. Stir a spoonful of stock into flour, then whisk paste through stock. Whisk in yoghurt & then mint.
Melt butter with O oil in saucepan. Sweat onion with star anise, 15 minutes then add leek & spring onion, another 25.
Put butter & spices in a pan over heat till foaming. Remove from heat immediately.
Put warm onion in bottom of bowls, spoon warmed yoghurt on top, swirl with curry butter then sprinkle with currants & pecans.
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