SOUTH WALES ECHO FEATURES RECIPES FROM OUR 501 MENU

Hot on the heels after winning the South Wales Echo Indian Restaurant of the Year Award, a couple of the recipes from our special 501 game menu were recently featured in the SW Echo.

Succulent pheasant at Purple Poppadom

Succulent pheasant at Purple Poppadom

 

Chef George explained to South Wales Echo’s Jenny Longhurst that the inspiration behind his Indian style game dishes dates back 10 years ago when he and Chef Siddarth cooked game for royal princes in Rajasthan 10 years ago.

Anand George told Jenny: “We worked in a luxury hotel surrounded by forests, They used to hunt a lot and game has always been a part of the Indian cuisine in that area, although it was mainly eaten by royalty.   Some of those dishes have been our inspiration for the game we’re serving here.”

Both Chef George and Chef Siddarth spent weeks trying different spices and various blends to get the pheasant and wild boar just right and created the perfect cauliflower puree as an accompaniment.

Follow our recipes and create these wonderful dishes at home.

 

Pheasant Supreme

Serves four

Ingredients

  • 4 skinless fillets pheasant
  • 6g green chilli finely chopped
  • 10g ginger finely chopped
  • 6g garlic finely chopped
  • 6g black peppercorn crushed
  • 5g salt
  • 5g fresh coriander leaves finely chopped
  • 10g ginger garlic paste
  • 50ml oil

 

Method

1. Mix all ingredients together except oil and marinate the pheasant for one hour.

2. Heat oil in a pan and cook the pheasant for two minutes on each side.

3. Rest in the pan for a further minute and then serve with the cauliflower puree below.

 

Cauliflower Puree

Serves four

Ingredients

  • 450g cauliflower florets chopped
  • 110g leeks chopped
  • 100g onions chopped
  • 70g celery chopped
  • 5g ginger chopped
  • 3g green chilli chopped
  • 5g garlic chopped
  • 2g fennel seeds
  • 75g butter
  • 500ml chicken stock
  • 500ml whole milk
  • 10g salt
  • 300ml water

 

Method

1. Heat a saucepan, add butter and allow to melt.

2. Add onions, celery, leeks, garlic, chilli and ginger and saute for two minutes.

3. Add cauliflower and sauté for three minutes without browning.

4. Add milk, stock, water and fennel seeds and mix well.

5. Bring to the boil then simmer for 10 minutes or until cauliflower is soft.

6. Blend until smooth.

7. Return to the boil then simmer until it reaches a puree consistency. Check seasoning.

 

Wild Boar

Serves four

Ingredients

  • 1kg wild boar cubed
  • 600g onions sliced
  • 10g coriander powder
  • 4g turmeric
  • 2g black peppercorns crushed
  • 4g garam masala
  • 3 cloves
  • 2.5cms piece of cinnamon
  • 2 bay leaves
  • 100g fresh tomatoes chopped
  • 30g tomato puree
  • 30g ginger garlic paste
  • 10g salt
  • 50ml oil
  • 5g curry leaves
  • 200ml water

For the fine paste:

  • 40g cashew nuts lightly fried
  • 10g green chilli
  • 15g black peppercorns
  • 100ml water

 

Method

1. Blend all fine paste ingredients together.

2. Heat oil in a thick bottomed pan, add cloves, cinnamon and bay leaves and cook for a few minutes without browning.

3. Add onions and saute for five minutes, then add ginger, garlic paste and cook for a further five minutes.

4. Lower heat, add garam masala, coriander, turmeric, curry leaves and peppercorns and stir fry for a few minutes.

5. Add tomatoes, tomato puree and boar and mix well. Sear boar with the spices for 10 minutes then add water. Bring to the boil, cover and simmer for one hour, stirring from time to time.

6. When the boar is three quarters cooked add the fine paste and cook for 15 minutes stirring constantly.

7. Check seasoning and serve hot with steamed rice or Indian bread.

  • Recent News

  • Archives

  • Reviews

    • What a day, what an experience; from start to finish, well organised, conducted and delivered. At first it may seem expensive, but once you are on the course you soon realise it is very good value for money. The keep-sake ‘Anand George’ recipe book and denim apron, the sample food throughout the day and taster meal

    • Review via Tripadvisor by Owen G Richards 24th Oct 2018 We went for the set Sunday menu dishes and I can honestly say it’s probably the best Indian meal I’ve had. The starter of aloo chaat was incredible. The staff were really friendly and the service was great. I am looking forward to going back

    • Review via Tripadvisor by Saber S on 31st October 2018 This is an excellent restaurant. The food was freshly prepared and very tastey. The portions are smaller than normal but the food is perfectly cooked. The service was also excellent and quick. They have adequate professional number of staff who were always nearby to attend

    • Review via Tripadvisor by DenisinWales on 26th September 2018 1st despite the very long sign board covering 2 store fronts, the entrance is a tiny door at the far left. Once you climb to the 1st floor, you are greeted with a very understated and tasteful restaurant seating about 60-70 people. For a Tuesday night

    • Review by Ellym106, TripAdvisor, April 2018 We had an excellent meal here. We visited India in November and know how the food is supposed to be – and this is it! Everything was beautifully cooked and full of flavour, with our particular favourites being the onion pakoras, laccha parathas and the planner makhni – the