SIMON WOOD’S FAKEAWAY
BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © TOM PITPIELD FOR BROOD MAGAZINE
There’s no harm in having a little bit of a treat now and then, what’s that saying? ‘Everything in Moderation, including moderation.’
Well, I’m no different and sometimes a take-away is a lovely thing, but sometimes, and we’ve all been there, its not. It’s cold, late, or worse just not very good.
So in this month’s edition of Brood Food I’m going to show you how to make something so simple and so tasty. You’ll question picking up the phone or using that easy-access app again.
After Christmas especially, Take-aways can be expensive so here I’m going to show you how to create a fusion of my two favourite things in the comfort of your own kitchen.
It’s quite simply ‘Naantastic’, a Donkeystone Rarebit filled naan bread loaded with Bombay tater-tots and a cheats curry sauce. This is made entirely from store cupboard ingredients, and I like to use a local brewery’s Ferris Muler Beer to add into my chilli cheese mix
Naantastic’ Rarebit with Bombay Taters & Curry Sauce
Ingredients (Serves 4-6)
- 4 Large Naan
- Ready-made Curry Sauce (or granules)
- Deep Fried Chickpeas
- 2 Tablespoons Aleppo Chilli
- 1 Jar Curry Sauce
The Rarebit Mix
- 1 pack Grated Chilli Cheese
- 1 pack Grated Cheddar
- 100g egg yolk
- 80g Beer
- 1 tablespoon Dijon mustard
Method
Mix everything together and season with salt and pepper
The Bombay Taters
- Boiled New Potatoes
- 1 Red Chilli
- 1” Ginger
- 2 cloves garlic
- 1 Small Onion
- 200ml Water
- 1 tablespoon Curry Powder
- 1 teaspoon Chilli Powder
- 1 teaspoon Cumin
- 1 teaspoon Coriander Powder
- ½ Teaspoon salt and black pepper
- 1 Bunch Chopped Coriander
- 50ml veg Oil.
INGREDIENTS FOR FAKEAWAY © FOR BROOD MAGAZINE
Method
In a large hot frying pan add your oil followed by your onions and cook until softened, add in the chopped garlic, chili and ginger and cook for 1 minute.
Next add in your spices and toast them for 2 minutes, stirring throughout and then add in your water followed by the potatoes.
Stir regularly adding a little more water if the mix starts to dry out
Next wet your naan bread and toast one side under a grill, turn and then add your cheese mixture and place back under the grill allowing the cheese to melt and turn golden.
Add your coriander to the potatoes and warm the curry sauce.
Top the toasty naan with the potatoes some crunchy chickpeas and sliced red chilli and then Serve with a beer of your choice.
All this can be made in less than 15 minutes which gives you plenty of your evening to relax and unwind.
@Donkeystonebrewingco @SimonJwoodUK
SIMON WOOD’S FAKEAWAY © FOR BROOD MAGAZINE
Written by Simon Wood
PHOTOGRAPHY BY TOM PITFIELD
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