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to Martin Taylor
MARTIN TAYLOR
private glance
| Hobbies: | Horses (He got 4 and his youngest son is an apprentice jockey) |
| Favourite Holiday Destination: | He likes to travel around England in his caravan in the summer - just goes where the mood takes him |
| Favourite Hotel: | Wildings, Girvan, Scotland (the best seafood) |
| Favourite Food: | Pasta and Seafood and anything spicy |
| What else: | Martin Taylor is engaged in the Countryside Movement protecting the British Countryside from over-development. He comes from a long line of boxers, his great-grandfather, Ginger Stewart, was a famous prize fighting champion at the end of the last century, of course Martin does not box - it is not compatible with guitar playing. |
| His favourite recipe: | Annasi Curry (Pineapple Curry) He was given this recipe on one of his visits to Sri Lanka a few years ago and it has become a great favourite with his family: |
| Ingredients: | 1 fresh Pineapple 25g Onion 2 fresh chillies 50g ghee (clarified butter) sprigg curry leaves half stem of lemon grass 1 teaspoon chilli powder 1 teaspoon paprika half teaspoon powdered mustard seeds half teaspoon tumeric quarter teaspoon salt 200 ml coconut milk half teaspoon fennel |
| Method: | Cut the pineapple in half lenghtways, scoop out the flesh and cut into cubes. Retain the half pineapple shells - chop the onion and finely slice the chillies. Heat the ghee and fry the onion together with the curry leaves and lemon grass. Add the chilli powder, paprika powder, mustard, tumeric, salt and pineapple pieces and cook for a few minutes until the pineapple is soft. Remove from the heat and pour in the coconut milk. Sprinkle with the fennel and allow curry to simmer for a further 10 minutes. Serve in hollowed out pineapple shells, garnished with sliced chillies. |