Commonwealth Games Curry and Cake

Butter bean curry with homemade flat breads and Mauritian Neapolitans. Delicious recipes made for a Commonwealth Games cooking competition.

Commonwealth Games Curry and Cake

On Thursday at work we had a competition for staff members to bring in their own choice of bakes or cooking from a country participating in the Glasgow 2014 Commonwealth Games. The best dishes were to be tasted and judged by the on-site management team and local school children whom we coordinate various activities with. Prizes for the best dishes were tickets to various Commonwealth Games sporting events.

The event was a great success and there were amazing cakes and delicious recipes from a variety of countries brought in by my colleague. We had everything from Scottish fruit crumbles to Jamaican jerk chicken and Canadian chocolate cookies!

My own entry was from the country of my birth – Mauritius. I decided to make 3 courses, a spiced onion dish for starters, a butter bean curry with homemade flat breads and Mauritian Neapolitans. Each course was made as follows:-

Spiced Onions, Mauritian Butter Bean Curry, Flat Breads and Mauritian Neapolitans

Commonwealth Games Curry Preparation

Spiced Onions
[recipe title=”Spiced Onions” servings=”to share with poppadoms” time=”30mins”]

All ingredients are placed in a bowl, mixed together and then refrigerated:-

– 1 finely diced onion
– 4 tablespoons of tomato ketchup
– 2 tablespoons of mango chutney
– 1 teaspoon of mint sauce
– Pinch of black cumin seeds, chilli power and coriander
– Salt to season and taste
[/recipe]
[recipe title=”Butter Bean Curry and Flat Breads” servings=”4-6″ time=”2hr 30mins”]

Butter Bean Curry Tomato Base:-

– 1 finely sliced onion
– 1 tin plum tomatoes
– Pinch of thyme to taste

Simply spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft, add the plum tomatoes and a pinch of thyme and cook over a gently heat until the mixture thickens.

Butter Bean Curry:-

– 1 finely sliced onion
– 1 tin butter beans
– 300ml vegetable stock
– 1 finely chopped tomato
– 1 tablespoon madras spice mix
– 1 tablespoon chopped coriander
– 2 – 3 finely chopped spring onions
– Salt to taste

Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the vegetable stock. Cook until the butter beans are soft; add the tomatoes, madras spice mix and coriander. Cook this mixture over a gentle heat until it thickens into a curry sauce consistency, then turn off the heat and stir in the spring onions. Allow to cool and season with salt to taste.

Flat Breads

I make my own chilli and coriander flat breads, by mixing the below ingredients in my Kitchenaid stand mixer and then cooking on my tava.

– 250g strong white bread flour
– 1 teaspoon roasted ground coriander seeds. (Roast the seeds then grind them in a pestle and mortar)
– Pinch of chilli powder
– 100ml warm water
– 4 tablespoons of olive oil

To serve, spoon some of the tomato base mixture onto a flat bread, then some of the Butter Bean Curry on top of that and fold the flat bread in half to eat.
[/recipe]

Mauritian Neapolitans

You can see my iced pink Neapolitans in the picture; I’m not going to take any credit for their recipe as it can be easily found on the internet.

You’ll see all my entries in the picture. And I am delighted that the local school children voted my dish as their favourite! I’m sure it was nothing to do with the sweet, pink iced Mauritian Neapolitan butter biscuits…..

Being a volunteer myself for the upcoming games I will need to see which sporting event my winning tickets are for, to see if I can make it with my wife, or if I will pass them on to a family member. All in all it was an excellent day, and my personal favourite that was brought in by a colleague, was Jamaican pulled pork, which was the winner chosen by the on-site management team.

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