Kev Leaving do

Kev's leaving do. Andy danced to Abba at The Golden Hart.

Golf!

Neil and I went for a lesson on the driving range at Central London Golf Centre

Reading This

Drawing This

Festival of New Orleans at O2

Nice trip on the river down to the O2. Festival taking place in the mall around the edge of the arena inside the dome. As Guy said, it's a bit like a motorway service station. Hung around for a bit but it was a bit rubbish really, and very busy so left quite quickly really

Reading This

Drawing this

50th Wedding Anniversary, Hunstanton

Walking to work 2

Walking to work 1

Theatre not good

Birthday Boy

Testing mobile uploads

Test

Monday 13th

Man with big leg at life drawing...

Sunday Bike Ride

Darley to Richmond Park, across to Teddington Lock, back along the river. 2 hours

Friday 10th

Sat 4th

Green prawn curry
Serves 4-6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients
For the cumin pilau
2 tbsp vegetable oil
1 onion, finely chopped
1 tsp cumin seeds
900ml/1pt 12fl oz water
500g/1lb 2oz basmati rice, washed
salt and freshly ground black pepper

For the curry
2 tbsp vegetable oil
5cm/2in piece cassia bark
4 green cardamom pods, lightly crushed
4 cloves
1 onion, finely chopped
3 cloves garlic, crushed
4cm/1.5in piece ginger, finely grated
2 green chillies, seeded, finely chopped
½ tsp turmeric
1 tbsp ground coriander
1 tsp ground cumin
150ml/6fl oz water
500ml/17fl oz coconut milk
50g/2oz cashew nuts, roughly chopped
110g/4oz ground almonds
5-6 fresh curry leaves
500g/1lb 2oz tiger prawns, shells removed
2 tbsp roughly chopped coriander leaves


Method
1. To make the pilau, preheat the oven to 150C/300F/Gas 2.
2. Heat an ovenproof saucepan until hot and add the oil, onions and cumin seed. Fry for 3-4 minutes until translucent and softened.
3. Add the water and bring to a simmer. Add the rice and stir well to combine. Bring to a simmer and cover.
4. Place saucepan in the oven for 15 minutes. Remove from the oven and fork through. Season, to taste, with salt and black pepper.
5. For the curry, heat a heavy-bottomed casserole, and add oil. When hot add the cardamom, cloves and cassia bark. Cook for one minute on medium heat.
6.Add the sliced onions and cook for 3-4 minutes, or until translucent. Make sure the onion does not brown. Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
7. Mix the turmeric, ground cumin and ground coriander with the water to make a paste. Add to pot.
8. Place the coconut milk, ground almonds and cashew nuts into a food processor and blend until you have a smooth paste. Add a little water if required to give it a single cream consistency.
9. As soon as the liquid has reduced down in the pot, add the coconut milk mixture and stir continuously for 1-2 minutes. Add the curry leaves, and bring to the boil, stirring slowly.
10. Add salt, to taste, and simmer for 1-2 minutes, then add the prawns. Continue to cook for a further 1-2 minutes, before removing the saucepan from the heat.
11. Sit for 5-6 minutes, while the latent heat of the curry cooks prawns. To serve, place pilau rice on plates and ladle curry on top.

Wed 1 Oct 2008

Andy and I on Photo Safari to Canvey Island.
www.flickr.com/photos/frankdesignfotos

Seasick Steve at Albert Hall