Lucy Young’s Mild Curry dinner party menu

Red Pepper and Blackforest Ham Boats

Perfect as a starter or for supper served with a dressed herb salad. You can use Parma ham or Serrano ham instead of Blackforest ham if you like. Not suitable for freezing.

Ingredients
(Serves 4, two boats per person)
2 red peppers
4 teaspoon sun-dried tomato paste
1 x 125g tub full fat cream cheese
1 tablespoon fresh thyme leaves
4 large slices Blackforest Ham
4 teaspoon Balsamic vinegar

Method
Quarter each pepper through the stem. Remove the seeds. Sit them on a baking sheet and season with salt and pepper.

Spread each pepper quarter with half a teaspoon of sun-dried tomato paste. Spoon a good teaspoon of cream cheese on top, sprinkle with salt and pepper and fresh thyme leaves. Cut each slice of ham in half and twist each slice and sit on top of the cheese.

Slide the baking sheet onto the floor of the roasting oven for about 12-15 minutes until the ham is crispy and piping hot.

Pour half a teaspoon of balsamic vinegar over each pepper boat and serve hot with dressed rocket leaves.

Conventional oven
Bake in preheated oven 200°C/Gas 6/180 Fan for about 15 minutes until crispy and piping hot.

Mild Curry in a Hurry

The recipe is very quick and easy to do, with the flavours a mixture between Thai and Indian curry. Serve with some boiled rice and prawn crackers. Not suitable for freezing

Ingredients
(Serves 4-6)
3 tablespoons sunflower oil
450 g (1lb) pork fillet, sliced into thin strips
1 onion, finely chopped
1 clove garlic, crushed
1 small red chilli, deseeded and finely chopped
1 tablespoon medium curry powder
1 x 400 g (14oz) can chopped tomatoes
1 x 400 g (14oz) can coconut milk
Finely grated zest and juice of 1 small lime
Salt and pepper
2 spring onions, finely sliced, to garnish

Method
Heat 2 tablespoons of the oil in a non-stick frying pan, and brown the pork on the boiling plate until golden brown all over (you may need to do this in batches). Remove them from the pan using a slotted spoon, and set aside while making the sauce.

Add the remaining oil to the pan, and fry the onion, garlic and chilli over a high heat for few minutes. Sprinkle over the curry powder and cook for few minutes, then add the tomatoes and coconut milk, and stir while the sauce comes to the boil. Slide the pan onto the simmering plate, so the sauce is still bubbling gently, and allow to reduce slightly for about 5 minutes. 

Return the pork to the pan and, without a lid, transfer to the simmering oven for a further 10 minutes or so, or until the pork is tender (this will depend on the thickness of your strips).

Add the lime zest and juice to the pan, and season with salt and pepper. Serve immediately, garnished with the spring onions.

Tip
To begin with, the sauce is a little thin, which is why I suggest cooking without the lid. This will allow the sauce to reduce a little and thicken.

Elderflower and Gooseberry Fool

This is a fool made in the classical way, but one that’s lighter in fat because I’ve used a proportion of low-fat crème fraîche. It can also be made with other fruits when in season. I think it looks best served in cocktail or wine glasses. Not suitable for freezing

Ingredients
(Serves 4)
900 g (2lb) fresh gooseberries, topped and tailed
2 tablespoons elderflower cordial
100 g (4oz) caster sugar
1 x 200 ml (7fl oz) carton half-fat crème fraîche 
300 ml (10fl oz) double cream, lightly whipped
Fresh elderflower petals or mint leaves, to garnish

Method
Measure the prepared fruit into a large saucepan with the elderflower cordial and sugar. Stir on the boiling plate for a minute, cover with a lid and transfer to the simmering oven for about 10 minutes, or until the gooseberries are soft.

Sieve the gooseberries over a large bowl so only the skin and seeds remain in the sieve (discard these). Carefully stir the crème fraîche into the gooseberry pulp, then fold in the whipped cream.

Spoon into four large wine glasses and place in the refrigerator to chill (it will not set firm, but it will thicken up a little). Decorate with elderflower petals or fresh mint leaves, and serve chilled.

Tip
If you like texture, you don’t need to sieve the gooseberries. I’m not keen on pips or skin, which is why I sieve them. If you haven’t made your elderflower cordial yet, use apple juice or water instead.