Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

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11 September 2006
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Ingredients

(Serves four)

600ml natural yogurt
600ml water
Salt
1tsp chopped fresh ginger
1 level tsp chopped green chillies
2tsp chopped fresh coriander
2tsp vegetable oil
1/2tsp mustard seeds
8 curry leaves
Pinch asafoetida
Lemon juice (optional)

Method
Put yogurt and water in a bowl and whisk. Add salt to taste. Add chopped green chillies, ginger and coriander. Leave for 10 minutes.

In a small ladle, add oil and heat it and add mustard seeds. When they start crackling, add asafoetida and curry leaves. Within seconds, as the leaves change colour, pour the tempered oil and spices mixture in the bowl and cover it for two minutes for the flavours to mix. If you like it sour, you could squeeze half a lemon in it. Strain and serve with ice.

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