recipe comes from Sue Brewer who is lucky enough
to live in Brittany where she has her own gites to rent
- have a look for yourself <click
asked Sue to do her own introduction . . . . .
from London my better half and I have lived in a little
hamlet called Le Millet near Ploeuc sur Lie in France
for the past three years. Although life in the Cotes
d'Armor region of Brittany is quite idyllic there are
some downsides, notably the price and strength of tea
bags, unavailability of sliced back bacon (who can live
without bacon sarnies) and finally the lack of Indian
first two things we must stock up on during our infrequent
visits to England, but curries and bhajis - pas du problem!
realised that the only way I was ever going to have
an 'Indian takeaway' in France was to make it myself.
Now this isn't as silly as it sounds; I always make
the curries or whatever in large quantities and then
freeze them in meal-sized portions. So Saturday night
is still takeaway night, either sharing the meal with
friends or to eat whilst watching some rubbish on the
television - you know the sort of thing that's on TV
on a Saturday night.
I do bring back the spices from dear old blighty as
here in France they are rare and, if found, expensive
(except for that awful pale yellow curry powder) but
the rest is down to moi."
hope that you enjoy this recipe which I created to make
use of the bricks that you can buy in France. These
are very, very thin pancake-like things, rather similar
to filo pastry, and used in North African cuisine. The
addition of birds eye chillies makes this a pretty hot
starter, but if you like a milder dish you can remove
the seeds before finely chopping the chillies".
was a recipe of the month on Sue's web site so be sure
to pay regular visits
1 large onion, finely chopped
1 rounded tbsp ghee or 2 tbsp oil
1 lb / 450 g firm potatoes, cut into small cubes
2 birds eye chillies, finely chopped with seeds
1/4 tsp turmeric
1/2 tsp ground roasted cumin
1/2 tsp salt
6 oz / 170 g peas (if using fresh this is shelled
4 tbsp water
Sunflower oil for shallow frying
a large lidded frying pan heat the ghee or oil and
fry the chopped onion until transparent.
the cubed potatoes, finely chopped chillies, turmeric,
cumin, salt, peas and water.
gently for 6 - 10 minutes or until the potatoes are
only just cooked.
a brick in half so that you have a semi-circle and
brush the edges with water. Place a good rounded tbsp
of the vegetable curry in the centre (nearer to the
straight edge), fold over the brick so that you have
a triangle with one rounded side, brush with water
and then fold over the rounded edge so that it is
all sealed. I hope that makes sense, but it's a bit
difficult to describe!
fry in about an inch and a half of oil until lightly
browned, then turn over and repeat on the other side.
you would like to stay in one of Sue's cottages at Le
Millet or learn more about Brittany visit her website
or send her an email to firstname.lastname@example.org