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
is Chicken Tikka Masala
which is a real winner on miserable winter
nights, given to me by my good friend Dave Martin who
lives at Le Bodeo and has been known to cook some fine
large chicken breasts, cut into bite size chunks
500g / 1 lb Greek yoghurt (if you can't get Greek
use any natural yoghurt)
4 desert spoons of tandoori masala powder
1/4 tsp chilli powder
2 cloves garlic, crushed
4 desert spoons of chopped mint (or mint sauce)
1 tsp grated ginger
3 tbsp lemon juice
3 tbsp of good quality ghee or vegetable oil
2/3 onions, finely chopped
2 cloves of garlic, crushed
10 fl oz / 300ml chicken stock
the chicken breasts, yoghurt, tandoori masala powder,
chilli powder, garlic, chopped mint, grated ginger
and lemon juice in a bowl, cover and leave in the
refrigerator to marinate for 24 hours or a minimum
of 6 hours.
the oil in a wok, add the chopped onions and brown.
Add the crushed garlic and stir fry for 1 minute.
the marinated chicken and sauce, then cook for 20
minutes over a low - medium heat. Add more mint at
this stage if desired.
in the chicken stock and cook on a medium - high heat
until the sauce is reduced to a creamy consistency.
a handful if roughly chopped fresh coriander and serve.
It's great with rice and any Indian bread, or French
bread come to that, and perhaps some salad.
says that for this Chicken Tikka Masala you
should hand out asbestos underpants, but I don't think
most people with find this Chicken Tikka Masala
hot to handle!
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