241 Flora’s menu, the spice of Life for a curry banquet

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The first time is like no other…..

It is now a tradition, but 10 May 2014 was the first of the accultured continental banquets. Inspired by a love and fascination for Indian food, an old friend of mine asked if I would cook at his family home for a “joint effort” Indian inspired meal.

Eons of years ago, his family would come to my parents house for curries. In the days of old, in the 1960s and 70s, curries were a rare set of foods to find in the UK, but interestingly…away from fish and chips, roast beef and Yorkshire pudding,  the jolly traditional British, jolly well loved curries.

A taste of the exotic removes one from the boredom of border control, and any reminders of those dashed confining EU restrictions and oddities of the nearby Latins and Gauls….Aaah, the flavours of the old British Empire can be entrancing. After all, Britain’s colonies were all about spice. World dominion has such a flavoursome palette.

Under this week’s theme, there follow some posts for step by step preparation, but too much for insert here, so later in the week. So if Flora’s spice is nice for you, these were the dinnertime dishes. Vegetarian suggestion in brackets.

May the appetite begin.



Sweet and soft meets spice and dry Romano Pepper stuffed with tandoor sausage (Vegetarian version with walnut tandoor sausage)


Fresh green herb butter and lemon roasted chicken Lemongrass, lemon, garlic in cavity. Gravy with coconut water and flesh. Topped with dry fried pinenuts and pistachio. (Vegetarian. Mushrooms, marrows which can give moisture and soak flavour, might work here as an alternative)


Tandoor lamb in spiced yoghurt, oven cooked plum tomato and fresh fennel.     (Root vegetables such as carrots, celeriac, beetroot, aubergine, butternut squash, marrow and large mushrooms could be very interesting baked this way)

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Lemon marinated herring, baked in dry roasted spice and whole fried garlic, baked in lemon zest yoghurt. (Vegetarian – Carrots, celeriac, parsnips work well )


Lime marinated salmon in coconut cream, Thai basil, lemongrass, coriander (Mushrooms, spinach, green cabbage, potatoes) ,

The Accompaniments
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Poppadom with onion
6 mix tomato salad with peashoots and lemon
Chilled cucumber in chilli and mint
3 mix sprouted seeds with lime and dry roast pinenut salad


Aubergine twice cooked. With gingered radish and mint


Dry ginger and garlic potato

Mushroom pillau
The Drink
Rose petal and cashew nut, mango lassi with cardamon



The Dessert


Oriental Fruit Salad of 5 Lands


Self Service

On the hot plate….too many dishes for the table….
Guests and Makers with Spring in their Step
Eventually…..At the table (yours truly, front right)
La Floralie’s Verdict
Emotionally satisfying when warm, and delicious when cold.
Brilliant for friendships for a weekend dinnertime anytime.
A great way to share the time and celebrate Flora’s sheer mystiques in spice.
Feel free to come to dinner and link this blog with your dishes on spice, the more the merrier.

© 2016 La Floralie 2