Multicultural Diwali celebration at QUB

The BFM was invited to attend the joint South Asian Student Society and Malaysian Student Society NI at Space in the Queens University Belfast Students Society.

I took my 6 year old daughter and we were royally entertained by dancers and singers. The dancers,singers and musicians are full time students and have amazing talents. They sang Hindi,Tamil and English songs from Movies and also enacted a musical play about a Casanova type chap.How do they cram in practice and study?!?!

Midway through the show there was a break for chicken nuggets and drinks then the show went on…..









After the break was more performances, including a wonderful solo guitarist. There was a henna stall and an authentic Indian Clothes stall at the back of the hall. There was also a fantastic lad who danced very well and played the tablas exceptionally.
Great Drumming by Faisal the President.




After the show there was a delicious buffet meal provided by Bollywood Spice.Tasty Keralan style Indian food. To start there was chicken and vegetable pakoras, a Keralan chicken dish, chick peas and paneer with peas, with rice,nan and mixed veg raita and pickle. There was gulab jaman for sweets.




Once again the BFM shares the food love!!! Ciao for now

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Gr8 Goat

Hi BFM was very kindly given a leg of cabrito goat from @broughgammonfrm (1.13kg £12.50)
and a litre of rapeseed oil from @harnettoil.

This morning I cooked a fantastic goat masala. I started by cutting as much meat off the bone as I could. I diced into cubes approx 1 inch, marinated with yoghurt,ground coriander,ground cumin,red chilli powder and salt and put in fridge.

Meanwhile in my pan (Le Crueset) I added the rapeseed oil and ghee. Once melted and hot I added 2 chopped onions, 3 chopped cloves of garlic, some puréed ginger and let this cook. Then I introduced the whole spices (cinnamon,cloves,black cardamom and bay leaves) as well as turmeric and garam masala and let they cook. Then I added the the bones (I sawed the leg bone into three pieces) and let the bones cook and colour for a few minutes. A carton of passata was added and fresh coriander and hot water. This was brought to the boil,then simmered for 30 minutes.

Whilst this was cooking I put the marinated goat into oven,gas mark 5, covered, for 40 mins.

After 30 minutes, I removed the bones,blended the sauce to a runny consistency,took marrow out of bones and cut off meat. This was all put back into pan and simmered. When the goat tikka was removed from oven it and juices all put into pan and simmered for 45 mins.

The marrow added depth and flavour to the sauce as did the bones. I served it with pea pilau rice and chapatti. There is enough to feed 6 people. Potatoes or mushrooms can also be used.

Once again the BFM shares the food love!!! Ciao for now

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