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Cook's Corner
Your fortnightly recipe to
tantalise your taste buds |
| Quick Chickpea Curry |
45ml / 3tbsp vegetable oil
3 cloves garlic, peeled and finely chopped
4cm / 1.5 inch fresh root ginger, peeled and finely chopped
10ml / 2tsp ground cumin (you could use one of the commercially available curry pastes)
10ml / 2tsp ground coriander
2 tomatoes, peeled and chopped
150ml / 5fl oz light stock
2 onions, peeled and chopped
225g / 8oz mushrooms, sliced
1 425g / 15oz can chickpeas, drained
50g / 2oz creamed coconut, grated
45ml / 3tbsp fresh coriander, chopped
75g / 3oz toasted, flaked almonds
Gently fry the garlic, ginger and spices in 1 tablespoon of oil for 2 to 3 minutes. Add
the tomatoes and stock and cook for a further 1-minute. Blend the ingredients in a
liquidiser or food processor until smooth. In the original pan, fry the onion in the
remaining oil for 3 minutes, add the sliced mushrooms and cook for a further 3 minutes.
Pour the curry paste over the onion and mushrooms, and add the drained chickpeas and most
of the coriander. Heat gently for 10 minutes. Stir in the creamed coconut and flaked
almonds, reserving a few, and season to taste. Serve hot, garnished with the remaining
coriander and a few toasted almonds. Serve with rice or cous cous, poppadoms and mango
chutney, for a satisfying Indian supper.
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Sheringham
High School Past Pupils |
We are planning to make a large display inside school and
we are looking for pictures, accounts, interviews, your point of views, newspaper
clippings, and anything else that you think would interest us. If you have any information
you are willing to put forward about the history of Sheringham High School please contact
us.
Email: bwoodcock2@green.esinet.org.uk
Letters: Ben Woodcock
Sheringham High School
Holt Road
Sheringham |
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Re: Mrs Thursa Nussbaun, was my Aunt, my Fathers sister, she lived at No 88 Holly Cottage,
Cromer Road. Sorry, No Photos. Robina Wells
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