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Tag: Curry
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Goldfish Brand Professional Curries
For over 35 years, Keejays have been producing Goldfish Brand Curry Sauce concentrates for the foodservice market. Back in 1961, founder, Mr Kee Wah Lee, developed his Chinese curry sauce for his restaurant in Clacton-on- Sea. A hit with family and friends, Mr Lee enjoyed sharing his recipe and it quickly became the base for most Chinese curry dishes across the UK served in Chinese restaurants and take-aways. Based on this success, in 1985 Keejays began producing our convenient, versatile, ready to use curry paste on a grander scale for cooks and chefs to use in their own busy professional kitchens.
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Tony's Talk - The Origins of Chippy Curry
In the 1960’s a Mr. Knight, Mr. Wood and Mr. Stern set up a little business in Orchard Street, Salford making pie fillings for local bakers. One seemingly innovative baker asked for a curry sauce filling saying he was going to make chicken curry pies. The Staff at Dinaclass made up a trial 100kg but the baker walked away saying he had decided not to go ahead!
Left with this 100kg several local chippies were approached and told they could have it ‘at cost’. Two shops took the product and very quickly asked for more despite the fact that the price had to increase to cover production costs.
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Growing Your Gluten Free Options
How Common is Coeliac Disease? Coeliac disease is common and affects one in 100 people. However only 24% who have the condition have been diagnosed which means there are currently nearly half a million people who have coeliac disease but don’t yet know. What causes Coeliac Disease? Coeliac disease is caused by a reaction of the immune system to gluten - a protein found in wheat, barley and rye. When someone with coeliac disease eats gluten, their immune system reacts by damaging the lining of the small intestine.
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