Ferdia catered for the staff and crew of Vantastival, which is a great family and campervan friendly festival located on Dunanny Estate in Co Louth. The sun was splitting the rocks all weekend, and a great time was had by all. There was music, dancing, bouncy castles, a campervan cook-off (post on this to follow) a scrap heap challenge and hidden midnight surprises in the woods.
Ferdia kept the crew well fed all weekend. I popped my head in to say hi and chop the occasional onion. His cooking gear was manufactured by the creative crew from old beer kegs - sure why not! Even including the big stirring spoon.
One outstandingly tasty dish that made it's way out of this multicoloured tent was Chana Masala. Ferdia spent a year in travelling/cycling in India. He makes some amazing Indian dishes with a great understanding of all the spices and ethnic nuances.
This recipe was written for 80 portions - Ferdia kindly scaled it down to serve 6
2 onions - diced
1 clove of garlic
3 teaspoons of corriander seeds
2 teaspoons of cumin
1/2 tsp of paprika
1 teaspoon of turmeric
200g of tinned tomatoes
800g of tinned chickpeas - drained
1 teaspoon of tamarind paste disolved in cup of water
3 teaspoons of amchoor powder
1 teaspoon of garam masala
1.2 tsp salt
1/2 teaspoon of sugar
3 teaspoons of lemon juice
1 teaspoon ginger
100 ml of cream
1) Fry onions.
2) Add in corriander, cumin, paprika & turmeric.
3) Add in tomatoes, cook for a few miutes before adding in the chickpeas, tamarind including the water.
4) Add in the rest of the spices, bring to simmer cover and cook for 10 mins.
5) Uncover and cook for a further 30 mins
6) Remove from the heat and stir in the cream before serving over boiled rice.
7) Enjoy in the County Louth sun
For a lighter option use low fat yogurt instead of cream
|What a guy!|