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[The Bridget Diaries] Anglo-Indian Christmas Grub

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As promised, in this, the second part of a miniseries on Bridget White-Kumar’s favourite Christmas dishes, we take a stab at the main course. The centre point of the Anglo-Indian dinner table that, wait for it, consists of meat, more meat, well, lots of meat. This warranted more than one blogpost although when I first spoke to her about Anglo-Indian Christmas traditions, I thought one would suffice. How wrong was I?

While we covered the Anglo Indian sweets in the last post, the next few cover her favourite Christmas lunch and dinner dishes. With detailed recipes that is! Dig in…

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While food is the centre of most social gatherings, Anglo-Indians aren’t overtly fond of veggies. The best we’d do is probably a foogath – dry preparations of stir fried vegetables done with mustard seeds, curry leaves, onions and ginger garlic paste and mixed with grated coconut. Or, when we get a little creative, some fried potato wedges tossed with salt and pepper powder, some stuffed brinjal (my favourite) or fried brinjal with batter.

Now that the foogath and stuff is out of the way, handing it over to Bridget for the main course

ANGLO-INDIAN CUISINE - By Bridget White-Kumar: CAULIFLOWER FOOGATH

Accompaniments for all dishes below could be Mash Potato, Steamed or Grilled Veggies, Bread or Dinner Rolls or even a simple spiced rice dish

  • Christmas Turkey Roast with Stuffing the old Anglo-Indian way
  • Savoury Duck Roast
  • Savoury Pork Pot Roast
  • Devil Fry with Left-over Roast
  • Homemade Salt Pork

CHRISTMAS TURKEY ROAST WITH STUFFING THE OLD ANGLO-INDIAN WAY

ANGLO-INDIAN CUISINE - By Bridget White-Kumar: CHRISTMAS FESTIVE PLATTER  FOR DINNER

Ingredients

1 Whole small dressed Turkey

¼ cup vinegar

3 teaspoons pepper powder

2 cups bread crumbs

2 teaspoons dried mint powder

2 eggs beaten

1 cup of boiled peas and carrot 

 ½ teaspoon grated lemon rind

½ cup oil

Salt to taste

Ensure that the insides of the Turkey is cleaned well and keep aside. 

Take the liver, heart, gizzards and other edible internal parts of the turkey and cook them with a little water, salt and pepper powder till soft.

Remove and chop into very tiny bits. This is known as the Turkey Giblets mince.

Mix the cooked giblet mince with the eggs, bread crumbs, vinegar, mint powder lemon rind, salt and the boiled carrots and peas.

Now slit the turkey near the neck just above the chest and fill it well with the giblet mince mixture packing it firmly and tightly.

When the turkey is stuffed well, close the opening and rub oil well all over the turkey.

Place the stuffed turkey in a large pan / pot / pressure cooker and add sufficient water.  Cook till the turkey is tender. Keep simmering till all the water dries up and the turkey turns a lovely golden brown all over.

(The stuffed turkey can also be roasted in an oven if desired). 

Serve hot or cold with boiled vegetables and mash potatoes and Bread.

SAVOURY DUCK ROAST

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Ingredients

1 whole duck with the skin          

2 or 3 pods of garlic chopped very finely

3 teaspoons pepper powder

Salt to taste

3 dried red chillies or 1 teaspoon Paprika

2 teaspoons Tomato sauce

2 teaspoons vinegar

3 tablespoons oil

3 large potatoes pealed

Rub the salt and pepper well into the duck. 

Heat Oil in a big pan or suitable pot and add the whole duck.

Fry on high heat for about 3 minutes, turning on all sides till it changes colour. 

Add all the other ingredients and about 4 glasses of water and simmer till tender.

Strain away any excess soup and keep aside.

Add 2 tablespoons of oil or ghee and continue to simmer on low heat till the duck is nicely brown all over and the potatoes too are nicely roasted.

Slice and arrange on a serving platter.

Pour the remaining soup back into the pan or pot and mix in 2 tablespoons of flour.

Cook till the gravy thickens, stirring all the time. Spoon this gravy on top of the slices of the Duck Roast. Pour the remaining gravy on the side of the platter along with the Roast potatoes.

Alternatively, the duck could be cooked in a pressure cooker till soft and then browned in a pan.

SAVOURY PORK POT ROAST

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Ingredients

1 chunk of pork weighing around 2 kgs with fat and lard

3 potatoes boiled and peeled (keep them whole)

3 whole red chillies 

1 teaspoon pepper corns

3 cloves

2 pieces of cinnamon

1 Bay leaf

Salt to taste

Wash the pork and rub well with the salt and a pinch of pepper. Place in a suitable pan or pressure cooker together with the red chillies, peppercorns, whole spices, bay leaf and a little water and cook till the pork is almost tender.

Add the boiled whole potatoes. Simmer on low heat turning the meat around till nicely browned on all sides and the potatoes too are well roasted

Alternately, the meat can be roasted with all the above ingredients in an  oven at 180C for till the meat is soft and brown.

DEVIL FRY WITH LEFT-OVER ROAST

ANGLO-INDIAN CUISINE - By Bridget White-Kumar: 2015

Note: This recipe can be adapted to meat as well. Left over Chicken, Duck, Beef, Pork or Lamb Roast can be made into a delicious Devil Fry if desired.

Ingredients

Shred the left-over Roast and discard the bones     

3 large onions sliced finely

2 teaspoons chillie powder (add more if you like it spicy)

½ teaspoon turmeric powder

2 tablespoons oil

Salt to taste

1 teaspoon chopped garlic

2 sticks cinnamon

4 cloves

2 cardamoms

6 or 8 whole pepper corns

2 Dry Red Chillies broken into bits

Heat oil in a pan and fry the onions cinnamon, cloves, cardamom, chopped garlic, red chillie and pepper corns lightly.

Add the shredded turkey / duck and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt.

Mix well and stir fry for a few minutes. Serve with Bread or Rice.

HOMEMADE SALTED PORK

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Ingredients

2 kg Chunk of Boneless Pork (preferably from the Belly Portion) with the skin

1 teaspoon saltpetre or lime salt

8 teaspoons table salt or powdered salt

3 teaspoons sugar

2 tablespoons vinegar

Mix the saltpetre / lime salt, table salt, sugar and vinegar together. Rub this mixture on the pork and prick all over with a fork.

Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day.

On the 6th day boil in a suitable pot or pan with the residue and a little water for about one hour or pressure cook for 35 minutes on low heat.

Cool and store and use whenever required as a filling for sandwiches etc.For representation purposes only. Bridget is on YouTube too. Head there for masterclasses and more…

Coming up next…

  1. Homemade Salt Beef
  2. Pepper Pork Short Ribs
  3. Meat and Vegetable Brown Stew
  4. Mutton / Lamb Masala Chops
  5. Devilled Meat Balls

Bridget-White Kumar

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Cookery Book Author, Food Consultant and Culinary Historian


Bridget was born and brought up in Kolar Gold Fields, a small mining town in the erstwhile Mysore State (now known as Karnataka), India, which was famous for its Colonial ambiance. She comes from a well-known Anglo-Indian family who lived and worked in KGF for many generations.

Bridget has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era. Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.
Her Cookery Book ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST was selected as Winner from India’ under the Category: ‘BEST CULINARY HISTORY BOOK’ by GOURMAND INTERNATIONAL SPAIN, WORLD COOK BOOK AWARDS 2012.

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Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed by both Indian and Foreign Guests.


Follow Bridget @ http://anglo-indianfood.blogspot.com & https://memoriesofkgf.blogspot.com/

All photos courtesy: Bridget White-Kumar

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