Aloo Ghobi Cream
Lady G, Madonna, Rihanna, Victoria B and Lembit Opek are all at it, barely a week goes by and they’ve re-invented their look into something more progressive, OK we can stand Lembit down from the list. However, you get my point, it seems that to stay relevant these days re-incarnation is a necessary part of our commercial evolution. It would appear that without a constant re-interpretation of the existing order we ‘halt progress’. Who am I to obscure the juggernaut of change? Take for example my Mark II 60GB ipod or as it’s become affectionately known as the ibrick. It works, it plays all the tunes I’ve lovingly downloaded, it doubles as a weapon of self defence yet it wreaks havoc with the silhouette of the Boateng two piece. So perhaps it’s time to look for a slimmer, shinier model, I shan’t however resign my piece of retro technology to the digital scrapheap, I’ll pop it under a glass dome and showcase it as my first MP3 love.
It’s the same with recipes, sometimes they need a little re-invention, you know keepin it real bruv, not fading into the past like yesterday’s poster girl but re-interpreted as something fresh and relevant, even if it is just a passing fad. So, taking one of the usual vegetarian suspects from the Indian food library I settled on Aloo Ghobi for a full make-over, a nip here a tuck there and I’d transform it into a slinky, smooth velvety amuse bouche, doing a star turn as Aloo Ghobi Cream an Indian soup. A far cry from its usual floreted appearance yet still retaining its whole spiced and feisty character. Using a previous recipe for Aloo Ghobi its alter ego is a bit of a strumpet, go on try it...you’re just a sip away from re-invention.
How To Make Aloo Ghobi Soup
Serves 8 as a soup starter or more than 16 as an amuse bouche
- 1 medium cauliflower, trimmed and cut into bite sized florets
- 3 medium potatoes, cut into smallish cubes
- 1 inch ginger, peeled and blended to make a paste with 2 tbs water
- 1 tbs coriander powder
- ¼ tsp turmeric
- 1 tsp curry powder
- ½ tsp cumin seeds
- 1 tsp mustard seeds
- 2 green chillies, finely chopped
- Pinch of asafoetida
- Salt
- 300 ml water
- 150ml single cream
- 3 tbs veg oil
- ½ lemon
Make a spice paste in a bowl, throw in the ginger paste, coriander powder, turmeric, curry powder and 4 tbs water. Heat the oil over a medium heat and test the heat by torturing a single cumin seed, if it fizzes and pops then the oil is ready, add the rest of the cumin and mustard seeds and asafoetida (if you have some) and combine the chillies, stirring for just a few seconds. Now add the spice mix, stir for a minute or two until the mix separates a little from the oil. Slide in the potatoes and cauliflower adding around 150ml of water and 1 tsp of salt, mix well covering everything with everything. Cover and cook over a medium heat for 20-25 mins until the spuds and cauliflower has become tender and crumbly. Now add in the rest of the water turn up the heat and bring to a boil and then reduce to a low setting and simmer for another 5 minutes. Allow to cool. Stir in the single cream and using a hand blender or food processor pulse until smooth, rich and silky. Now whack up the heat and simmer until hot, 3-4 minutes and squish in the juice of half a lemon.
You can either serve up this Indian Aloo Ghobi soup or Aloo Ghobi cream in bowls as a starter or as a gorgeous little amuse bouche in Moroccan tea glasses.
Aloo Ghobi Cream
Lady G, Madonna, Rihanna, Victoria B and Lembit Opek are all at it, barely a week goes by and they’ve re-invented their look into something more progressive, OK we can stand Lembit down from the list. However, you get my point, it seems that to stay relevant these days re-incarnation is a necessary part of our commercial evolution. It would appear that without a constant re-interpretation of the existing order we ‘halt progress’. Who am I to obscure the juggernaut of change? Take for example my Mark II 60GB ipod or as it’s become affectionately known as the ibrick. It works, it plays all the tunes I’ve lovingly downloaded, it doubles as a weapon of self defence yet it wreaks havoc with the silhouette of the Boateng two piece. So perhaps it’s time to look for a slimmer, shinier model, I shan’t however resign my piece of retro technology to the digital scrapheap, I’ll pop it under a glass dome and showcase it as my first MP3 love.
It’s the same with recipes, sometimes they need a little re-invention, you know keepin it real bruv, not fading into the past like yesterday’s poster girl but re-interpreted as something fresh and relevant, even if it is just a passing fad. So, taking one of the usual vegetarian suspects from the Indian food library I settled on Aloo Ghobi for a full make-over, a nip here a tuck there and I’d transform it into a slinky, smooth velvety amuse bouche, doing a star turn as Aloo Ghobi Cream an Indian soup. A far cry from its usual floreted appearance yet still retaining its whole spiced and feisty character. Using a previous recipe for Aloo Ghobi its alter ego is a bit of a strumpet, go on try it...you’re just a sip away from re-invention.
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