Starter was curried sweet potato soup. Onions, celery, red chilis, grated ginger, squished garlic, turmeric, coriander, mustard seeds, fenugreek, sweet potatoes, chicken broth. Cooked and whizzed up in the food processor. A can of coconut milk added at the end. I’ve made this soup quite a few times before, but this time I think I got the spice mix just right; spicy without being overpowering.
Main course was butter chicken. Onions, turmeric, cumin, coriandor, cardomon, grated ginger, squished garlic, cinnamon, chicken, canned tomatoes, ground almonds. Cooked for a while and yoghurt added near the end. Served with basmati rice tossed in a mustard seed and lemon infused oil. Oh and some slaw on the side, courtesy of the McGill Organic Food Co-op. There was also a loaf of spinach bread on the table during the meal, purely for decorative effect.
For dessert I departed from the Indian theme but stayed with the traditional British fare. Apple and blueberry crumble (ok, the blueberries aren’t so traditional, those were my concession to Canadiana). Apples and blueberries briefly cooked with sugar, ginger and cinnamon, topped with a mixture of flour, butter, sugar and maple syrup. Baked in the oven until tinged with brown.
The original plan was to follow dinner with either a movie or some silly games, but for some reason it turned into schlocky TV night. We watched Little Britain, Craft Corner Deathmatch (yes, it is as strange as it sounds), and Holiday Showdown. Oh and a little bit of Harry Potter and the Chamber of Secrets to demonstrate high-definitionness.
I think everyone enjoyed themselves, even John, who was still hung over from the night before.