Hello! I hope you're enjoying the seasonal weather. Today I'm making an iced curry souffle,
an ideal savoury dish for the end of a summer dinner. For this recipe you will need...
I'm going to start by making a light fish curry. I'm going to fry my onions with some apple,
bay leaves, parsley, a little thyme, coconut and some almonds.
Very savoury dishes like this are served at the dessert course as an alternative to sweet
dishes. They might include deviled biscuits or anchovy paste on toast, or cheese ramakins.
They are very modern and much liked by Mr Strutt, Lord and Lady Braybrooke's son-in-law.
They must appear simple as that appeals to the men who mostly enjoy them but of course
it disguises the skill, time and effort needed.
And I will add some fish, curry powder with a pinch of salt,
some curry paste, tamarind and I will need a little milk.
I'm frying my onions with some apple,
bay leaves, parsley and a sprig of thyme.
Coconut.
And ground almonds.
You could
use whole almonds I suppose. But I had some ground ones left over from making a cake earlier.
And now my fish.
With all the spices.
We get our curry powder from the grocer in Walden.
We used to buy it in London but the local grocer assured us that his blend was suitably good
and Lady Braybrooke says it's important that we should patronise local shops. It seems very good.
I'm now going to add a little lemon juice.
And some milk so it can simmer and cook through.
Now that my curry is cooked I am going to add a little yellow colouring
just to make it a more pleasing colour.
And then I'm going to pound it and puree it through a sieve.
Everybody loves curry. Of course most people use it as a convenient way of using up cold meat.
All cold meat benefits from a reheating in a curry sauce. Although I understand what
we know as curry is different to the dishes eaten in India. Lord Braybrooke has a number
of friends who've lived in India and he's always very impressed by the dishes that they bring home.
Of course it can be very difficult to get some of the ingredients
and that is why many of our British curries have apples and dried fruit in them.
Curries used to be very spicy. It was fashionable to add lots of chillies. But less so now.
This is quite a mild curry which is more ideal for a dish that's going to cleanse your palate.
Now I'm going to add some aspic to this so my souffles set.
I'll do this very carefully. Nowadays I use packet gelatine rather than boiling up calves' feet
but I did start with a fish stock made from fish bones, lots of black pepper and herbs.
Now I'm going to add some of my curry.
I'll add it very gently because I want to keep all of the air within it.
Now
you could make these resemble baked souffle but I think these cups look ornament enough.
And are less prone to confuse those who've had a little too much to drink
and think they are reaching for something sweet.
These now need to go into a refrigerator or your ice box. But you mustn't add too much salt to
your ice or the refrigeration will be too much. You don't want to freeze them and destroy them.
They need to be kept at the same temperature as a jelly, not an ice cream.
Now my souffles are set I'm going to work
quickly and decorate them before returning them to the ice box.
And now they're ready for the footman. There you are, iced curry souffles.