FACTUAL
Ainsley Harriott meets people who have recently made a home for themselves in the UK and brought with them their culinary traditions. He meets Raju and Seema, who came to Britain from Bhutan. They show Ainsley how to cook pork curry with radishes and red rice and talk about their new life in Yorkshire. Followed by News.
Recipe/Food Cooked in programme (recipes are made available courtesy of the contributors):
Recipe for Bhutanese Red Rice and Pork Curry (Phaksa Paa)
Ingredients for Bhutanese Red Rice:
- French Carmargue Red Rice
- Water
2-3 cups of French Carmargue Red Rice to be cooked with water for about 30-40 minutes. Make sure that the water level is about 1 inch from the level of rice in your cooking pot. Stir the rice from time to time whilst being cooked to avoid being sticky. When its almost cooked, mix 2-3 spoons of butter in the rice for flavour.
Ingredients for Bhutanese Pork Curry (Phaksa Paa):
- 2-3 pork chops;
- Sliced ginger in slightly big pieces;
- Sliced onions;
- 4-5 pieces of red dry chillies;
- Bunch of sliced spring onions in big pieces;
- 2-3 sliced radish in round shape.
Boil pork (pork chops) and drain water. Slice the pork in thin pieces.
Put cooking oil in a frying pan or pot till it gets hot, followed by the sliced pork chops and add little bit of salt. Stir while its being cooked.
After 15 minutes, add the sliced ginger, spring onions, onions and the radish. Let it cook for another 15 minutes and then add the red chilli. Cook it for another 5 minutes and then its ready.
