Savoury Korma Bread and Butter Pudding
Savoury Korma Bread and Butter Pudding
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- 1 pack of The Spice Tailor Delicate Korma Curry
- 600g parsnips, sliced into 2cm rounds
- 2 large eggs
- 1 tbsp. oil
- 500g brioche loaf or other leftover bread, sliced into cubes
- 100g vegetarian parmesan-style hard cheese, grated
- 100ml milk (or non-dairy milk)
- 2 tbsp. softened butter
Optional garnish: Chopped herbs, chopped walnuts and pomegranate seeds
- Preheat the oven to 200°C (Fan 180°/Gas Mark 6).
- Toss the parsnips in the oil and season liberally with salt. Place into an oven proof dish, and cook until tender – this should take 20-25 minutes.
- Whilst the parsnips cook, mix the Delicate Korma base sauce and larger sauce pouch together in a jug or mixing bowl. Whisk in the eggs, half the parmesan and half the butter. Leave to one side.
- Heat the remaining butter in a pan over medium heat. Once melted, add the spices from the pouch to the butter and allow to infuse until the butter starts to brown. Remove from the heat and leave to one side.
- Once the parsnips are cooked, add them to the mixing bowl with the sauce mixture along with the diced brioche. Leave to sit for 5 minutes.
- Grease an oven proof dish with a bit of oil or butter, and then pour the bread and parsnip mix into the dish. Spoon the spiced butter over the top of the mixture, leaving the spices behind. Scatter the remaining parmesan over the top, and place into the middle of the oven and cook for 30 minutes. Garnish and serve.
- 1 pack of The Spice Tailor Delicate Korma Curry
- 600g parsnips, sliced into 2cm rounds
- 2 large eggs
- 1 tbsp. oil
- 500g brioche loaf or other leftover bread, sliced into cubes
- 100g vegetarian parmesan-style hard cheese, grated
- 100ml milk (or non-dairy milk)
- 2 tbsp. softened butter
Optional garnish: Chopped herbs, chopped walnuts and pomegranate seeds
- Preheat the oven to 200°C (Fan 180°/Gas Mark 6).
- Toss the parsnips in the oil and season liberally with salt. Place into an oven proof dish, and cook until tender – this should take 20-25 minutes.
- Whilst the parsnips cook, mix the Delicate Korma base sauce and larger sauce pouch together in a jug or mixing bowl. Whisk in the eggs, half the parmesan and half the butter. Leave to one side.
- Heat the remaining butter in a pan over medium heat. Once melted, add the spices from the pouch to the butter and allow to infuse until the butter starts to brown. Remove from the heat and leave to one side.
- Once the parsnips are cooked, add them to the mixing bowl with the sauce mixture along with the diced brioche. Leave to sit for 5 minutes.
- Grease an oven proof dish with a bit of oil or butter, and then pour the bread and parsnip mix into the dish. Spoon the spiced butter over the top of the mixture, leaving the spices behind. Scatter the remaining parmesan over the top, and place into the middle of the oven and cook for 30 minutes. Garnish and serve.
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The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!
Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.
