Promise this will be my last beetroot recipe for the month. Ha ha, of course it will - it is the end of the month.
Anyway, please please just humour me with the name of this recipe. After all, 'tis the Halloween season of spooks, chills and thrills. Our evening TV is heavily being overtaken by horror and slasher movies and gore. So I thought, I would incorporate a little of it into my vegetarian home cooking.
A couple of years back, when I lived in Glasgow, I thought about applying to an ad in the local paper recruiting people of African, Mexican or Asian origin to feature in Brad Pitts movie World War Z. I was certain I would get a place as an extra, but I had my serious head on and hesitated as I was applying for a stable income and nervous that a job interview would coincide with the filming, and yes it did. Unfortunately, I didn't get that job or participate on this one which would have been fun and totally awesome, not that you would have seen me of course, as many of the extra's got lost in the frenzy of the panic running scene.
No sightings of Brad Pitt, but we had the opportunity to walk around the George Square that had become Philadelphia and the film set of the movie. Here are some pictures from my archive.
I like traditional coleslaw, but I also like coleslaw with twists and have made my fair share of variations over the years. Some of which have been shared on my blog such as the Black Sesame Seed Coleslaw, Cool Coleslaw with Raisins and a smoky one, appropriately called Gun smoke Coleslaw, its one of my favourites. Anyway, now and again, I will also make a Curried Coleslaw with South Asian spices and toasted cumin seeds. Today though I wanted to go one step further and apply some heat to it, yeph cook it.
This is ultimately just a dry cabbage and carrot curry, but I think Coleslaw Curry sounds a bit more interesting. The Coleslaw Curry can be served with chappati, roti or with naan bread, but I wanted to use up the tortilla wraps in my bread bin.
