Spring Chicken with warm Potato Salad and Spring Vegetables

Serves 2

Just got in from work on a day where the sun came out in the afternoon and reminded me it was Spring.. I wanted something light and flavoursome and I couldn’t get three ingredients out of my mind. I knew that I had all of these ingredients at home and they were Chicken, Asparagus and Eggs. Well I toiled over what I might cook and after a glance through a few cookbooks I eventually came up with this..

Spring Chicken with Warm Potato Salad and Spring Vegetables

Ingredients:

2 x Organic Free Range Chicken Breasts (Large)

2 x Organic Free Range Eggs

2 Tbsp Flour

500g of Jersey Royals

8 Spears of Asparagus

¼ Cucumber

3 Spring Onions

1 Tbsp Cider Vinegar

1/2 Tsp White Peppercorns
100g Unsalted Butter

Squeeze of Lemon Juice

Maldon Salt

Black Pepper

From the Garden:

Bunch of Lemon Thyme

Bunch of Mint

Bunch of Parsley

Bunch of Garlic Chives

Small bunch of Tarragon

Preheat the oven to 225 degrees.

Basically we are going to make a warm potato salad coat the potatoes nicely in the sauce and crunchy spring vegetables and sit the herb encrusted chicken breast on top. You’ll need a large oven proof frying pan a saucepan for the Potatoes and two small saucepans to make the sauce.. Oh and a blender!

First start with the herbs; chop the Lemon Thyme, Mint, Parsley and Garlic Chives you’ll need quite a lot as each Chicken Breast will take a lot of herbs. Place the herbs on a plate. On a second plate sprinkle your flour and season. Get a third plate ready for the egg whites that you’ll separate later.
To cook the potatoes first get a saucepan on the hob fill it with boiling water and season well with plenty of Salt. If you have muddy Jersey Royals give them a light clean and chop the bigger potatoes in half. Get them in the boiling water and cook for 10 – 12 minutes until cooked. Just before the potatoes are cooked break the thick end of the Asparagus spears off and chop the remaining edible part of the stalk and tips into 2 cm sections. A minute before the potatoes are cooked throw in the chopped Asparagus sections. Drain after thirty seconds allowing the potatoes and Asparagus to steam in the Saucepan.

Place the two small saucepans on the stove, both on low heats. In one saucepan place the butter (roughly chopped) and in the second place a splash of water, cider vinegar and the peppercorns. Bring the vinegar and water solution to boil and reduce by half. The butter should also be brought to a soft bubbling boil.

Meanwhile, take your eggs and separate putting the egg yolks in the blender and the whites to the third plate you prepared right at the start.

Get the frying pan on with a good glug of Olive Oil in it (Medium heat).

Back to the chicken, season the fillets and then roll in the flour and then the egg white and then finally the herbs; you want a complete coating of each of the layers. As you finish a breast place it into the frying pan and then repeat the process with the second breast. Lightly fry the breasts turning when the coating goes light brown. When the chicken is lightly browned place the pan in the oven to cook for 10 to 12 minutes.

When the vinegar and water solution has reduced strain out the Peppercorns and add the vinegar mix to the butter. The butter and vinegar mix should be brought back to a bubbling boil.

Get the top of the blender on you are going to pour the hot vinegar and butter onto the egg yolks whilst the machine is on slow so leave the little top open. Make sure that the pouring is slow and only a thin trickle should be going into the eggs (the machine should be on the whole time). Slowly pour the mix into the eggs until it is all in the machine allow to mix for another 30 seconds and then pour the mix into a warm bowl and set aside for a few minutes. It should stiffen up a little more this is when you can chop your Tarragon and add it to the mix alongside a twist of Lemon and seasoning. If it’s not thick then place the bowl over a boiling saucepan (make sure your dish is capable of doing this!) and whisk continuously until the desired thickness is achieved (you want a thick sauce similar to Mayonnaise).

Nearly there!

Chop the Cucumber and Spring Onion and then add them to the now warm Potatoes and Asparagus. Season the potato mix and then stir in two or three tablespoons of the Tarragon sauce. The chicken breast should have come out of the oven three or four minutes before where it could rest in the pan. Place a nice pile of the warm potato salad onto each of the pre heated plates. Slice the chicken into thick slices and fan nicely over the potato salad. Spoon a little more of the sauce over the chicken and then serve immediately.

This take on a Béarnaise sauce with the Asparagus and soft umptuous Chicken is simply delicious! The Lemon juice and Tarragon simply brings the dish to life and the nutty full flavoured Jersey Royals and crunchy Cucumber and Spring Onions just make every mouthful a fresh taste of Spring!

It’s lovely, you must try it!

British Food Home

Tua Rita Syrah 2006

Tua Rita Syrah 2006

Sorry for the extended sabbatical, I fell unconscious under a pile of tasting notes, but I'm back now so let's say no more about it. Instead, let's say some more about this, the Tua Rita Syrah 2006.

The love affair between myself and Tua Rita continues, so in lust with the soft, voluptuous Redigaffi I never imagined there would be a place in my heart for a second Rita.

The Tua Rita Syrah 2006, while lacking the punchy alter ego title of her Merlot sister, is clearly the more extrovert and stylish knocking your palate for six and making no apology for it. Subtle she aint.

Tua Rita produces some of the best single varietal wines in Tuscany proving time and again that there is more to this varied region than the irrepressible Sangiovese. Created in 1984, Tua Rita never courted Sangiovese at all, 100m above sea level and resting in the clay soil, they went straight to Cabernet Sauvignon and Merlot and like to argue that, despite ignoring typical local grape varieties, the Tuscan terroir still shone bright in the glass. A little fanciful perhaps, but a glass of the Redigaffi, Syrah or Guisto de Notri and you'll soon be forgiving the flowery assertions, and after a bottle you'll find yourself agreeing totally!

This bottle of Tua Rita Syrah 2006 came to my door on a snowy freezing cold March morning in South London along with another 11 great bottles that will be blogged up this month. I have decided to review 12 blockbuster reds from 2006, a vintage with such incredibly mixed reviews that I thought it would be fun to compare and contrast regions from producers who are consistently on their game and wines that rarely miss. So how did Tuscany and Tua Rita fair? Well. Incredibly well. So well in fact I'm worried I've started with the best bottle and it could all be down hill from here. Drama & Suspense... I haz it.

Tua Rita Syrah 2006 - BUY - €100

Deep, dark and full of promise, if it's possible to fall for a wine based on looks alone then well, I liked it, and if I could, I'd have put a ring on it. Aromatically forward and seductive with generous notes of blackberries, chocolate and vanilla. On the palate this wine continues its fruit and chocolate seduction with a full bodied hit of jammy fruit. A big wine, forceful wine yet smooth and perfectly balanced. Winner. 98 Points

Where can I buy this wine?

Europeans - Wijncuriosa - €100

Americans -Vinopolis - $164

Brits - Fine and Rare - £113

Leave a Comment

The fall and fall of the €. Good or bad for wine in your country?

Top Read Blog Posts - May 2011
Tignanello 2006
Italian Wines 2011
Verdicchio di Matelica

Tua Rita Syrah 2006

Tua Rita Syrah 2006

Sorry for the extended sabbatical, I fell unconscious under a pile of tasting notes, but I'm back now so let's say no more about it. Instead, let's say some more about this, the Tua Rita Syrah 2006.

The love affair between myself and Tua Rita continues, so in lust with the soft, voluptuous Redigaffi I never imagined there would be a place in my heart for a second Rita.

The Tua Rita Syrah 2006, while lacking the punchy alter ego title of her Merlot sister, is clearly the more extrovert and stylish knocking your palate for six and making no apology for it. Subtle she aint.

Tua Rita produces some of the best single varietal wines in Tuscany proving time and again that there is more to this varied region than the irrepressible Sangiovese. Created in 1984, Tua Rita never courted Sangiovese at all, 100m above sea level and resting in the clay soil, they went straight to Cabernet Sauvignon and Merlot and like to argue that, despite ignoring typical local grape varieties, the Tuscan terroir still shone bright in the glass. A little fanciful perhaps, but a glass of the Redigaffi, Syrah or Guisto de Notri and you'll soon be forgiving the flowery assertions, and after a bottle you'll find yourself agreeing totally!

This bottle of Tua Rita Syrah 2006 came to my door on a snowy freezing cold March morning in South London along with another 11 great bottles that will be blogged up this month. I have decided to review 12 blockbuster reds from 2006, a vintage with such incredibly mixed reviews that I thought it would be fun to compare and contrast regions from producers who are consistently on their game and wines that rarely miss. So how did Tuscany and Tua Rita fair? Well. Incredibly well. So well in fact I'm worried I've started with the best bottle and it could all be down hill from here. Drama & Suspense... I haz it.

Tua Rita Syrah 2006 - BUY - €100

Deep, dark and full of promise, if it's possible to fall for a wine based on looks alone then well, I liked it, and if I could, I'd have put a ring on it. Aromatically forward and seductive with generous notes of blackberries, chocolate and vanilla. On the palate this wine continues its fruit and chocolate seduction with a full bodied hit of jammy fruit. A big wine, forceful wine yet smooth and perfectly balanced. Winner. 98 Points

Where can I buy this wine?

Europeans - Wijncuriosa - €100

Americans -Vinopolis - $164

Brits - Fine and Rare - £113

Leave a Comment

The fall and fall of the €. Good or bad for wine in your country?

Top Read Blog Posts - May 2011
Tignanello 2006
Italian Wines 2011
Verdicchio di Matelica

Toad in the Hole with Roasted Onions and Cider Gravy

Serves 2 hungry people!

A real classic!! Toad in the hole is common place in British homes. The actual dish is made up of very few ingredients so the trick to making a successful and tasty Toad in the Hole is to use the highest quality ingredients you can get your hands on!

Ingredients:

6 Good Quality Sausages (I used Giggly Pig Sausages, Chunky Bacon)

2 Red Onions

1 cup of plain flour

1 cup of Milk

2 free range Eggs

½ tsp Chilli Flakes

Maldon Salt
Black Pepper

From the Garden:

Three of 4 spears of Rosemary (Chopped)

For the gravy:

1 tsp butter
1 large onion, peeled and cut into quarters
1 Carrot
1 stick of Celery
1 tsp plain flour
1/2 tsp English mustard powder
250ml hot chicken stock
400ml dry cider

From the Garden:

Small Bunch of Thyme
3 Bay Leaves

Get the oven on to 225 degrees

I used an award winning Cider from Somerset called Sheppy’s which is matured in Oak vats for an extra rounded flavour and Giggly Pig Sausages with chunks if bacon through them that I had sourced from Barleylands farmers market.

Place your toad in the hole baking dish in the oven to heat up with a generous glug of oil.

Firstly the batter.. There is a fail safe formula you should always use for batter making, remember this and you will never have Yorkshires that sink again! One cup of flour, one cup of milk and an egg, beat it together and rest in the fridge for an hour – simple as that!! When you are cooking your Yorkshire puds make sure that the oil is oven hot before you pour the mixture in and you will always have Yorkshires that rise! In this case I wanted to make the batter a little richer so I added an extra egg and to flavour it I used some chopped Rosemary and a small amount of dried chilli – as well as seasoning of course. Mix this all together and allow to sit in the fridge (minimum 30 minutes, hour by preference) whilst you prepare your other ingredients. I had a simple parsley and mustard mash with mine so I peeled the spuds and got them in a pan of salted water.

In a frying pan fry off your sausages in a little Olive Oil, you want some colour on the outside but they do not need to be cooked through.

Peel your two onions and chop into lengthways quarters.

Now, by now the dish that you have had in the oven should be very hot and the oil smoking. Carefully through the whole of the next process! Take your batter mix from the fridge and pour the batter evenly into the baking dish. The oil will splutter and spit so be careful! This is the secret to getting your Yorkshires to rise..! You will see the batter start to cook around the edges this is an excellent sign. Now, using a pair of tongs evenly place the sausages into the batter and in the gaps place the quarters of onion semi-submerging each piece. Get the toad in the hole back in the oven as quickly as possible and set the timer for 30 minutes.

In the frying pan that you cooked the sausages in add a knob of butter. Chop an onion, a celery stalk and a carrot and fry in the sausage fat and butter mix with the Bay leaves. You want the vegetables to take on colour and soften this should take 5 minutes or so. Now add your flour and mustard powder stir into the fat and cook for another 30 seconds. Now uncap your cider and pour into the pan carefully as it tends to froth up. Once in, add your Chicken stock and allow to simmer until you are ready to serve.

The toad in the hole is going to take 45 minutes in total to cook so although I told you to set your alarm for 30 minutes earlier when it goes off its time to get your potatoes on!!

When you are getting close to serving; get your plates warm and pass your gravy through a sieve and into another pan to keep warm (put it on a low heat and check the seasoning). Mash your potatoes if you are having a mash with it.

Now, the big unveiling!

Your Toad in the Hole should be crispy on top and around the edges whilst being soft and fluffy underneath, the onions roasted and sweet and the sausages brown and nicely cooked.

I served this with a Mustard and Parsley Mash and Asparagus although any green seasonal vegetable is perfect bathed in the Cider gravy!

This is great for a chilly Spring evening, in fact its perfect for any chilly evening which is why it’s a very regularly eaten! The crispy batter, plump meaty sausages and sweet roast onions.. And then, the rich apple’y gravy.. Delicious!

If it has been a while since you cooked Toad in the Hole get some great sausages in and start cooking!

British Food Home

Barleylands Farmers Market - Local Food Adventures Essex

Saturday 8th May and I woke up with a mission in mind.. From a few searches on the net I had already found out that Barleylands had a Farmers Market on.. The market started and finished early (930 – 1230), so I was determined to sacrifice my Saturday lay in and get there nice and early!

I woke up early on the Saturday and couldn’t wait to get started. We had already decided to get breakfast there so within 30 minutes of waking up we were in the car and heading towards the farmers market.

Barleylands itself is huge! It is a massive combination of Farm Park and a Jumble of Craft Shops selling everything from teddy bears to blown glass ornaments. We parked in the car park which was already very busy, rolled up our sleeves and prepared to do battle!

The farmers market at Barleylands is held in an outside barn, half inside and half outside. The first stall we were greeted by was a stall selling game, game that was shot locally, I recognised their green van instantly as it regularly does the markets in and around Essex. Next was a vegetable stall by Manor Farm and then a new stall to me called the Giggly Pig.

We were confronted by a passionate member of the Giggly Pig team who begun her pitch as soon as we were in range. She continued her rhapsody whilst thrusting a wooden toothpick into each of our hands and beckoning us to taste the various sausages on her tray.

She continued to tell us that all of the pork was reared on their farm in Harold Hill I later found out that the pigs are all rare breed Saddlebacks. She continued, they make 40+ flavours of Handmade Sausages and they are even launching a specific range for the World Cup, no doubt inspired by the countries that are in the tournament. We tasted the sausages that they were cooking behind the stall and well, they were tasty. Hot Chilli sausages spiced with Scotch Bonnet and an interesting sausage spiced with Chilli and Lime. Strangely delicious at the time but I wonder what I am going to do with them!? I also bought Hickory smoked sausages which I am looking forward too and sausages that contained whole pieces of their very own bacon. I purchased the sausages and then we moved into the market ready and primed to taste even more treats.

We wanted to recon the market so the next step was to force our way through the people and see all of the goods that were on offer.. There was about 10 stalls in the barn selling everything from sun dried tomatoes and Olives to the more traditional Chutneys and Preserves. We scouted around the market planning which route to take and then following our noses ended up at a Sausage barbecue were we picked up breakfast!

Once the sausage rolls were consumed it was to the bread stall. The bread stall was stunning. Stacks and piles of different breads in all colours and shapes. Knitted loafs to huge round buns, I had been craving some excellent bread and we were not disappointed! The bakery that provided this generous show was McCarthys of Brentwood and we were quick to take him up on a 2 for £10 deal where we had a half a round of Rye bread and a Sourdough loaf.

We moved around the market until we were at the back of the barn until we were stood in front of a small stall adorned with many green bottles. Bottles that were familiar to us both as we had been regular buyers of this fantastic Apple Juice. We were standing in front of Stoke Farm Orchards stall and the brand of Apple juice that we were so familiar with was Appletree Hill.

Speaking to the owner of the farm we discovered that the orchard was only considered to be a small orchard (30 acres or so), but my god do they create some fantastic juices! We were offered tastes of the 10 or so varieties they had on show. They press juices from many types of Apples including Bramley, Russet and Cox all which are grown in the farm in Suffolk. I settled for my favourite Cox’s Orange Pippin and Discovery. Both of which have a lip smacking taste that is just delicious!! We were also offered a home made lemonade that was very nice and another product that I also bought a cider called Dog Rapper, apparently a very dry cider and one that I am looking forward to tasting!

Sausages, Bread and Apple juice in the bag we moved just a few feet onto the next stall where a lovely older lady stood proudly behind her biscuit stall. I am sorry to reference the ladies age in the previous sentence but I do this for a reason! Baking to me is a skill that I believe takes many many years to develop. There are tricks that older cake and biscuit makers probably aren’t even aware that they are using that seem to make a huge difference when preparing these delicate treats!

The company was called the Perfectly Delicious Company and to say that the name underrated the ladies produce was an understatement. The biscuits were packed and packs of six but prior to making a purchase we had the traditional tasting!! We were offered pieces of the handmade biscuits and told that she made them in many flavours including Coconut, Ginger Snap, Shortbread and Classic Cookie flavours. The flavours of biscuit that we settled for were Oatmeal with Fruit and another essential flavour, Chocolate. Now referring back to my original point – never trust a young biscuit maker – the chocolate biscuits that I chose were amazing. The strong rich aromas of chocolate that filled the nose and the mouth were one thing but the unnatural and extraordinary crunch was something else. The dark art of biscuit baking, especially when it comes to the WI is usually a secretive world of experience and tricks but I had to know and pressed the kind lady for her secret. It turns out that the Chocolate'y biscuits crunch was down to crushed Organic Corn Flakes being added to the mix, a trick that I will now borrow and use! Biscuits in the bag we moved on to another familiar local brand Wicks Manor Farm.

Wicks Manor is a local food success story. Wicks Manor is a pork farm that produces high quality pork that it sells locally and in some Supermarkets. They are a pig farm but also have a large amount of arable land that they use to grow the food and bedding for the pigs reducing the food miles dramatically and creating an uber local and fantastic product. Personally I love their bacon. They produce a dry cured smoked back bacon that is simply delicious, I was told by the gentleman running the stall that they also smoke their pork on the farm too. The bacon, well is lovely. While I sit here writing this post I have just eaten a sandwich made from the Wicks Manor Farm bacon and the Sourdough bread bought earlier on. I grill the bacon so that the fat almost soufflé’s and the tender meat crisps – stunning sweet meat! We bought two packs of the delicious bacon and moved on to the busiest stall of them all, a Cheesemonger that had set up camp in the middle of the barn.

I unfortunately forgot the Cheesemongers name; I must have been drunk on the strong smells of mature cheeses.. The stall had huge rounds and wheels of cheeses all nicely tagged with their names, countries and regions for ease of identification. The portly cheesemonger was run off his feet and the queue snaked around and past his stall obscuring a second bread stall from view. As people queued past his stall they were entertained by other people’s purchases. Soft Ripe cheeses almost needing a spoon rather than a knife to cut, a pink cheese flavoured with port and blue cheeses from all over the UK and indeed Europe.

By the time it was my turn to pick I had already made my mind up on two of the three cheeses I wanted to buy. Brie made in Somerset that had been smoked, the edges cracked and aged and the skin brown with the flavours of smoke. The second cheese a Cornish Org dressed in its coat of nettle leaves and the third I needed direction on.. I asked the stall holder for his opinion. I love Cheddar, but I love Cheddar that is seriously mature!! I want a piece of Cheddar to twang the taste buds and almost burst the saliva glands in your mouth as it releases its amazing flavours!! This is what I requested and to my amazement I was asked to taste an Austrian cheese.

Not being Cheddar or British, at first I declined until he persuaded me to taste. Well, the thin soft slice of cheese was amazing, not deeply flavoured but it did have a twang that was sheer pleasure. I enquired about a huge Cheddar standing proudly in the middle of this cheesy display and asked for a taste of this proud looking cheese. This was what I was after!! The unpasteurised cheese was delicious rounded mature flavour, tangy and delicious!! I bought a wedge and that was my cheese purchased.

My final stop was the veg stall standing at the entrance to the barn. I picked up my seasonal veg including some fat round Radish, Purple Sprouting Broccoli and Spinach.

My day was not over yet as on the return journey we also stopped off at the Billericay Cook Shop, picked up some essentials at Waitrose and then foraged a few Wild Food goodies in a nearby wood.

A fantastic foody day that we are going to remember for ages. I fully recommend a visit to Barleylands Farmers Market, great selection of foods and many delicious treats available!

British Food Home

English Onion Soup with Giant Cheddar Cheese Crouton and Sage

This is my kind of starter.. Make in advance and warm up when required. It is simply packed with flavour and highlights the work horse of the kitchen the humble Onion!

 Ingredients:

4 White Onions

4 Red Onions

6 Shallots

2 Leeks

4 or so Spring Onions (if available)

Olive Oil (Rapeseed Oil is even better!)

Tbsp Butter

Maldon Salt

Black Pepper

Small Glass of White Wine

2 Litres Chicken Stock

250g Extra Mature Cheddar

Small Loaf of Bread (Wholegrain or Country Loaf)
Worcestershire Sauce

From the Garden:

Bunch of Sage Leaves (Green, Purple and Varigated)
Small Bunch of Thyme
Small Bunch of Garlic Chives

I made this for 7, but obviously it depends on the size of your bowls and how generous you are going to be with the soup!

Any onions will work, just get a variety and get the best of everything!

OK, you’ll need a substantial high sided pan that is big enough to hold the soup and is good to fry in – get it on the stove with a medium heat under it.
Pour in a really healthy glug of Olive Oil and add a Tbsp of Butter, this is going to be the oil for all of the frying so lets add some flavours to it now. As the oil is heating up select 16 or so of the Sage Leaves – get a mix of colours (obviously it doesn’t matter if you haven’t got different colours of Sage). When the oil is hot place these selected leaves in the oil to deep fry, they won’t take long, so when they appear to be cooked remove from the oil and place in a piece of kitchen roll to drain.

Now prepare your onions, peel and slice all of the onions except the Spring Onions and then add them to the hot oil. Chop your Thyme and the remaining Sage leaves and also add them to the Onions with a good pinch if Salt and a fresh grinding of Pepper.

Now you want to cook the onions for a long time but without colouring them. So cover the onions with a lid and leave on a medium heat but stirring occasionally and making sure that the onions do not catch – this will take 30 minutes or so.

Remove the lid and add the chopped leeks, then cook for another twenty minutes or so.

When the time has passed check your onions for flavour, you want them to be sweet, I mean really sweet. If they aren’t return them to a low heat and cook for a little longer. Once you are happy turn the heat right up and add the wine, reduce the wine by half and then add the stock. Cook for 5 minutes or so and then check your seasoning. Sometimes you’ll need to add a small amount of Worcestershire at this point, sometimes not it depends on the flavour of the onions and how that sweetness developed in the pan.

So, that’s it!! Done! The soup can now be allowed to cool and then re-heated when required. Making the giant croutons is so easy..

Cut thick slices of bread from the loaf, cut them on the slant and then in half. Place on a tray and toast one side. Turn the bread over so the uncooked side is up and then cover in chopped Garlic Chives, then grate your Cheddar over the top – generously!! Cover until ready, these can put under the grill when required.

When serving make sure the soup is piping hot and the cheese on the crouton is bubbling. Place two croutons on the soup and the garnish with chopped Spring Onions and the reserved Crispy Sage leaves.

This soup is delicious!! Cheese and Onion with the contrasting flavour of Sage running through the whole soup, on top of all of that it is also conveniently convenient for dinner parties!

English Onion soup with giant Cheesy croutons, delicious!

British Food Home

Resep Makanan Jepang Populer: Katsu Curry (Kare Katsu)

English translation and picture will be provided soon
Foto Menyusul

Katsu curry adalah cara lain makan kare Jepang. Sajian one dish meal yang enak dan gampang dibuat.

- Curry -
2 sdm minyak goreng
150 gr bawang bombay, cincang kasar
2 siung bawang putih, cincang kasar
50 gr wortel, parut kasar
½ sdt jahe parut
1 lembar bay leaf
300cc air

50 gr kentang, iris 2x2 cm
50 gr wortel, iris 2x2 cm
50 gr kabucha/labu, iris 2x2 cm
150 gr bawang bombay, potong ukuran 2x2 cm
50 gr terong ungu, iris 2x2 cm

40 gr curry roux/curry block
40 gram apel malang

Cara Memasak:
1. Panaskan minyak, tumis bawang bombay cincang sampai wangi, masukkan bawang putih, jahe, wortel parut, bay leaf, lalu air, biarkan mendidih.
2. Masukkan kentang dan wortel, masak 3 menit, masukkan labu, bawang bombay, masak 3 menit, masukkan terong. Tunggu mendidih.
4. Masukkan Curry roux, aduk rata, masukkan apel malang, aduk rata, tunggu mendidih, matikan api.

- Beef katsu -
2 lembar daging sapi bagian lulur, berat masing2 100gr, pukul-pukul hingga pipih (0.5 cm)
sedikit garam
sedikit merica
5 sdm tepung terigu
Telur + 1 sdm air, kocok
Panko (Tepung roti Jepang)
Minyak goreng

Cara Membuat:
1. Taburi daging sapi dengan garam dan merica di kedua sisinya,
2. Lapisi dengan tepung terigu, telur, panko
3. Goreng dalam minyak banyak sampai berwarna kekuningan.

Cara Penyajian:
1. Letakkan nasi di sisi kiri piring
2. Potong katsu 1.5 cm, letakkan di tengah
3. Tuang curry di bagian kanan piring, sebagian diatas katsu.
4. Garnish dengan parsley. sajikan.