Food, wine, travel, music
What curry sauce came out on top this time? I curried a lot of food to give sauces the best chance for my survey in the Irish Examiner in January. In general I was pleasantly surprised at what we tasted. As convenience foods go, sauces like this really do save a lot of time and liven up the least interesting of vegetables and other bits leftover from the week. Grinding spices just before using them is still the best option for vibrancy of taste and versatility, but there are times when a jar is a lifesaver. I suggest keeping the best of these to hand for low energy days. Recently I added some to the second day of a soup to perk it up. A blob of natural yoghurt on top made for great comfort food.