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Curry and Nan
The Glasshouse's homemade curry is great with a beer.
Enjoy Jame Buchan, Head Chef at Classrooms curry recipe at home
Enjoy a welcome and relaxed environment at Glassrooms
Small City Parklands Pub and Beer Garden

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Glassrooms Curry

This week's recipe comes from Martin Buchan, Head Chef at The Glassrooms Cafe at Perth Concert Hall. Martin has been with Horsecross for 15 years which is no mean feat given the Concert Hall celebrated 10 years in September! His first five were spent in Perth Theatre making him the man responsible for feeding more of Perth's show goers than any other chef in the Small City.

The team at Horsecross cook everything from scratch and where possible they use locally sourced ingredients to create their lunches and evening pre-theatre dinners. His meat comes in fresh from Lindsay The Butchers (that Beaton pops up everywhere!) as he's committed to the fact that their sausages are the best in town!

The new look Pre Show menus are changed monthly and come with a choice of three starters, mains and desserts. We recently enjoyed a pre-show meal and the food is really tasty. The best bit of course is that you just get up and toddle in, drink in hand!

Martin has passed on the recipe for a simple curry which he serves with either seasonal veggies or chicken. Its not too spicy and great for a family mid-week meal. Please do try this out at home - and let us know how you served yours.

You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

Nicki X

Preparation Time:
15 minutes
Cooking Time:
30 minutes
Serves: 4

Ingredients

  • For The Curry Paste:
  • 1 whole bulb of garlic skinned
  • 100g sliced fresh root ginger leave the skin on
  • 6 black peppercorns
  • Half tsp cumin seeds
  • A quarter tsp mustard seeds
  • Half tsp coriander seeds
  • Pinch turmeric
  • Half tsp paprika
  • To Make The Curry:
  • 1 tbsp curry paste
  • 100 ml chicken stock (or vegetable stock)
  • 200g cooked chicken or roasted vegetables
  • 50 ml double cream
  • 50g mange tout

    Method

    Curry Paste

    • Dry fry the spices on a low heat till they become aromatic then grind them in a spice grinder or pestle and mortar
    • Place the cooked garlic and ginger in a food processor and make a smooth paste and the powdered spices and ½ tsp salt mix thoroughly.
    • Add 5 tsp tomato paste and a splash of red wine vinegar and mix again.
    • Put in an airtight jar and it will last for a couple of weeks.

     

    To Make The Curry

    • Heat pan and add curry paste, fry for a minute at a medium heat.
    • Add the stock and mix well bring to the boil and reduce for 1 minute.
    • Add the cooked chicken or vegetables and the cream and again let simmer for 2 minutes
    • When it’s a nice creamy consistency add the mange tout let warm through for a minute and it is ready to serve.

    Serve with pilau rice and warm naan bread.

    Small City Parklands Pub and Beer Garden

    Gin Cocktails For Lockdown

    We've scoured the archives and come up with our top 5 g
    May 20th Wednesday

    Afternoon Tea in Perthshire During Lockdown

    Enjoy an Afternoon Tea during lockdown; these tasty treats a
    May 19th Tuesday

    Food Lockdown Food!

    This list brings together the food outlets currently open In
    April 22nd Wednesday

    More Scottish Recipes