We’re nearing our flight date, a week today to be precise. Two practice packs have been done and our final washes are in progress as we prepare ourself for a year (plus?) away with our lives on our back. We have had several parties saying our goodbyes to family and friends, tonight included as we go for sushi with my sisters and nieces.
All still seems very far away, what will spending a few days in Norfolk before our flight to Hong Kong.
Glad that I remembered about this blog page in time for us to leave, hopefully I don’t leave it too far apart updating and manage to organise myself a bit better.
That’s right, substitute your chicken or beef for aubergine with Katsu!
As we all know, Sushi and Japanese dishes have become increasingly popular over the past few years. So I’m going to start my food posts off with this easy and delicious recipe, are you ready?
For the curry you will need:
- 1 onion (diced)
- 2 clove garlic (crushed)
- 1 chunk ginger (chopped)
- 1 carrot (chopeed)
- 2 medium potatoes (cubed)
- 1 pinch chilli flakes
- 1 tbsp mild curry powder (I use hot, but I like spice so it’s up to you)
- 1 tbsp plain flour
- 250 ml vegetable stock
- 1/2 tbsp honey
- 1/2 tbsp soy sauce
- basmati rice
For the fried aubergine you will need:
- Panko bread crumbs
- 1 aubergine
- 3 tbs plain flour
- enough water to make a runny paste w/ the flour
- Sesame and vegetable oil (enough to shallow fry the aubergines)
- So, Firstly fry the onion, garlic, ginger, potato, carrot and chilli flakes in a shot of oil for a few minutes to soften. Spoon the flour and curry powder into the pan and stir for a minute.
- Start to gradually pour in the stock as you stir, then add the honey and soy.
- Allow to cook until the potatoes are soft, around 10/15 minutes, then blend with a stick blender either until smooth or so you have a few chunks of potato and carrot left.
- In a large bowl, combine 3 tbs of flour and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.
- Heat a pan of salted water to the boil and add the rice to the boiling water, stir and simmer for 10 minutes until cooked.
- Heat the oils in a frying pan. Fry the aubergine slices in batches for 5 mins each side or until tender, adding a little more oil between batches.
- Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins.
- Drain your rice while the aubergines sit in the oven and start to serve.
- Take the aubergines out of the oven, place on top of your rice and curry. Sit down and enjoy!
Well then, here I am. If I am honest I never saw myself as someone who would take to the internet to post blogs, yet, here I am. This is all going to be a bit alien to me for a while I assume, but for now, I will just explain what it is I am aiming to achieve through this blog space.
Firstly, I am adamant to get more organised and I’m hoping that having to do regular blog posts will get me into a habit, as well as getting me more enthusiastic towards what it is I am doing.
Food. I like reading what recipes people have and what peoples views on food and how it is sourced, sold and wasted by our gluttonous western societies. I’m hoping not to just post about food and recipes I have tried or created. Although, I am starting a YouTube channel as well, so this space may be for more food based posts.
Come November, my boyfriend and myself are jetting off to New Zealand for up to a year. On our way we are stopping over in Hong Kong and want to be able to document my travels in a easy, clean, beautiful manner through text posts and videos.
And finally, I want to improve my writing skills and my general English skills. Although brought up within Wales in English speaking schools since leaving full time education my vocabulary has somewhat diminished. (Look, see, I’m already using big words!)