The Sixth Stock Cube Why Yutaka's Curry Block Is Becoming A Kitchen Staple
Words: Tom Kembery
People are using the curry blocks like normal stock cubes to flavour stews and gravies, as well as making them into a sauce to spice up chips, sausages and noodles. We thought we'd share some of the innovative ways people are using them - from Coronation Chicken to Cheese on Toast.
Meat Marinade
Mix ½ curry stock cube in 2 tbs of water then add 2 cloves crushed garlic, 1 tbsp soy sauce, 1 tbsp Shaoxing rice wine and 1 tsp rice vinegar. Place in a freezer-style bag with the meat of your choice and allow to marinate for an hour.
Japanese Rarebit
Mix ¼ curry cube in 1 tbs of water, add a beaten egg and 50g of grated cheese, plus a pinch of salt & pepper then spread thickly on a slice of bread and grill to your liking.
Spicy Nuts
Mix ½ curry cube in 2 fl oz water then add a bag of plain nuts plus a little salt and baked on parchment for about 20 mins oven temp 160 degrees C
Hotter Houmous or Dip
Mix ½ curry cube in 2 tbs of water and add to tub of hummus or sour cream for a tasty dip.
Mulligatawny Soup
3 medium onions, chopped
2 garlic cloves crushed
1 large potato, chopped
1 large leek - chopped
8 oz tomatoes, peeled and chopped
1 curry stock cube
3 oz sushi rice
20 fl oz vegetable stock
4 tbsp rapeseed oil
1 lb peeled marrow or unpeeled courgette, chopped into small chunks
S & P
Gently fry onions in the oil for 5 mins then add garlic and cook for further 5 mins. Add chopped potato, tomato, marrow and leek and sweat down for 20 mins. Add s & p, stock, curry stock cube and rice and cook until veg are tender. Then blitz in a blender until smooth. Serve
Coronation Chicken
1 roasted chicken, diced in large chunks
Whatever is left over in the roasting tin - chicken stock
1 large tub of plain yoghurt
6 tbs mayonnaise
4 tbs mango chutney
1 curry stock cube mixed with 50 ml water
Handful flaked almonds
Mix all together (apart from the almonds) and place in oven proof serving dish and bake oven temp 160◦C for 20 mins or until bubbling.
If you want to flavour rice or noodles, add 1 cube to the saucepan when the water's boiling. You may need to add more water than usual as the curry cube will create a slightly thicker consistency.
To make a sauce for chips, sausages etc, you'll need to add 3 to a pint of water whilst you can use two for gravy or to taste with stews and stocks.
For further information and recipes, visit www.yutaka.co
