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Stir it up magazine July 2017

JULY 2017 37 ON THE RANGE Wayne Morris The Leading Independent On the Range Foodservice Brand Chickpea curry Ingredients 1 diced onion 3 cloves garlic 2cm fresh ginger 25ml Country Range Olive-Pomace Oil ½ tbsp Country Range Whole Cumin Seeds 1 tbsp Country Range Ground Turmeric 1 tbsp Country Range Garam Masala 1 tbsp Country Range Ground Coriander 1 tbsp Country Range White Pepper Pinch Country Range White Pepper 1 tsp Country Range Crushed Chillies 1 fresh green chilli 1 tbsp Madras paste ½ tin Country Range Chopped Tomatoes, blitzed 1 tin Country Range Chickpeas 4 medium diced potatoes 1 heaped tbsp Country Range Tomato Paste 1 bag fresh spinach Fresh coriander 2 tbsp Country Range Mango Chutney Country Range Salt to taste With a growing number of people requesting vegan food options when eating out, it’s important to offer some appealing choices. This healthy chickpea curry ticks all the right boxes with diners at Roosters Restaurant, Morley Hayes - an award-winning luxury hotel, golf course and restaurant complex in the heart of Derbyshire. Head chef Wayne Morris explains: “We’re seeing a lot more people coming through who want vegan and vegetarian dishes and this dish always goes down well. “It’s a regular on our menu and we use the Country Range Chickpeas because they’re really good quality and we always get great feedback. The Country Range Spices are a must too because they bring the dish to life. “For a change, we sometimes substitute the chickpeas for Country Range Butter Beans, which work particularly well in the summer months.” The Country Range Spices are a must because they bring the dish t o life. Method 1. Fry off the onion, garlic and ginger. 2. Add the oil and madras paste, crushed chilli, white pepper, coriander, masala, turmeric and cumin seeds. 3. Next add the chickpeas, chopped tomatoes, tomato puree and potatoes, and cook for half an hour. 4. Add the mango chutney, spinach, fresh coriander and salt. 5. Serve with Country Range Easy Cook Basmati Rice and naan bread.


Stir it up magazine July 2017
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