Bring light to others

17 November 2017

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WOULD you or your church like to invite people to a charity candlelit supper to raise money for people who have lost their homes in natural disasters or in war zones? Wouldn’t this be a good idea for office Christmas parties?

On its website, the organisation Shine for ShelterBox encourages us with recipes from famous chefs and ideas for hosting a party on its behalf (www.shelterbox.org/shine). The money raised enables it to take emergency aid and solar lights to help people around the world.

There are several recipes on their website: this is Michael Caines’s Curried carrot soup. For four people you need:
 

150g (5 oz) onions, chopped
2 cloves of garlic, peeled and lightly crushed
500g (17 oz) carrots, peeled and chopped small
150g (5 oz) unsalted butter
1 teaspoon cumin seeds
a large pinch of Madras curry powder
300ml (½ pt) chicken stock
500ml (1 pt) water
1 bouquet garni
fresh coriander leaves
 

Cook the onion, garlic and carrots gently in a saucepan with a pinch of salt with the butter for 5 minutes. Meanwhile, toast the cumin seeds in a dry pan. Add the toasted cumin and Madras curry powder to the vegetables and cook for a further 2 minutes, then add the chicken stock, water, and bouquet garni. Bring to the boil and add a little salt, then simmer for 30 minutes. Purée in a blender, pass the purée through a sieve, and reheat. Serve sprinkled with freshly chopped coriander leaves.

Vivek Singh contributes a recipe for Prawn balchao for two to four people.
 

4 tablespoons vegetable or corn oil
3 red onions, finely chopped
10 fresh curry leaves
2 tablespoons ginger-garlic paste
3 green chillies, chopped
½ teaspoon ground turmeric
1½ teaspoons salt
1 teaspoon sugar
3 tablespoons malt vinegar
15-18 large king prawns, head on, slit open and left on the shell
1 lime, juiced
2 tablespoons freshly chopped coriander

For the spice mix, blend till fine:

1 tablespoon cumin seeds, dry roasted in a pan
1 teaspoon black peppercorns
1 teaspoon red chilli powder
 

Heat the oil in a large frying pan, add the onions and curry leaves, and stir over a medium heat until golden brown. Add the ginger-garlic paste and green chillies and stir for 1 minute. Add the turmeric, followed by the spice mix, and sauté for 3-4 minutes until the spices are cooked. Add the salt, sugar, and malt vinegar, and continue cooking until the oil separates (less than 5 minutes).

Smear the cooked paste on to the king prawns on the flesh side, and marinate for 20 minutes while you get your grill or barbecue hot. Simply cook for 3-4 minutes on each side, and serve immediately.

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