| Lifting the Lid with Andi Peters |
 What can I say about Andi Peters that hasn't been said before? Well, he started his career as a Children's BBC continuity announcer while I started announcing for the grown ups on BBC1 and BBC2. And our paths have crossed one more time, with cooking playing an important part in both our lives.Here, Andi lifts the lid on his culinary qualms with the exception of the recipe for his Chocolate Peppermint Mousse which is still top secret (but for how long?).
What is your favourite dish? My fave dish would have to be, sausages, beans and mash, a good old British meal. Sausages from my local butcher, homemade mash and Heinz beans...of course. What do you feel is your signature dish? My signature dish would have to be my Peppermint Chocolate mousse. How do you relax? Any pass times or hobbies? To relax I go to the gym, it sounds crazy but it's my quiet time, my hobbies are reading about travel and researching places to go on the holidays I never seem to have. What’s your foodie weakness? Big Macs. What a guilty pleasure, I love them. I'm also a popcorn fan What is your motto? Have no regrets, everything happens for a reason. What’s for lunch? Chicken salad What's on your plate? About to do MasterChef Live in London and Birmingham, come along it's great fun!!
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Spices A to Z
| Kari Patta – Curry Leaves |
| Curry leaves lend a lingering aroma to the dish, and are discarded before serving. They come from the curry plant, a shrub native to India and Sri Lanka. They are slender, dark green and similar to a small, narrow bay leaf.
The leaves smell fresh and pleasant, remotely reminiscent of tangerines, and add an aromatic curry flavour to any dish. They are the trademark of southern Indian cooking, used to flavour meat, fish, vegetables, lentils, rice and bread. They are also used in preparing Madras curry powders. If you cannot get hold of fresh curry leaves, try the dried variety. You can buy either from Asian shops. |
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