Archive for December, 2013

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What do you get the person who loves curry? The UK’s only magazine for lovers of spice, of course! 

A unique and brilliantly niche gift idea, Chaat! Magazine celebrates all things spicy with mouth-watering recipes, celebrity chef interviews, cooking tips and travel features.

The new December/January issue is packed full of simple yet flavoursome recipes ranging from nibbles to impressive desserts that will make you feel like a culinary genius in the kitchen. With a large section on the artisan food revolution, bread and pastry recipes from Paul Hollywood andJames Morton, inspiration from the UK’s top restaurants and chefs, and travel diaries that will whisk you off to exotic destinations, Chaat! Magazine will give you everything you need to prepare for the festive period.

Don’t miss our regular column with Bill Oddie and playful interviews withGok Wan, Karl Pilkington and Tom Stade. We also need YOU to vote for your favourite curry for the country’s only Top of the Poppadoms poll.

Better yet, if you subscribe this month you’ll receive a free foodie hamper including Kandula tea, Bart spices and Home Colours cooking utensils. Visit www.chaatmagazine.co.uk/shop to order now.

Seasonal Special Offer (Receive a SPICY HAMPER min value £20)

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“I got this recipe from a boatman who served it to his passengers in the waterways of Kerala.

He’d caught the fish from the lake he was sailing; it was the popular flat fish called ‘karimeen’.

This was cleaned and cut across into two or three pieces, head and all. You may do the same

to a flat fish such as plaice, or use steaks from any firm-fleshed fish, such as cod or salmon.”
-Madhur Jaffrey

Serves 4

 

For the spice paste

4–6 dried hot chillies, soaked

in hot water for 15 minutes,

then drained

1 teaspoon chilli powder

3 tablespoons ground

coriander

1 tablespoon paprika

1 teaspoon turmeric

115g (4oz) freshly grated

coconut, or frozen grated

coconut, defrosted

For the curry

2 teaspoons tamarind

concentrate

3–4 hot green chillies, halved

lengthways

2.5 centimetre (1 inch) piece

peeled root ginger, lightly

crushed

4–5 very small shallots, peeled

and lightly crushed

1½ teaspoons salt

750g (1lb 10oz) fish steaks,

about 1 centimetre

(½ inch) thick (or see

recipe introduction)

Put all the ingredients for the spice paste into a blender. Add

120ml (4fl oz) of water and blend to a smooth paste.

Scrape the spice paste into a medium-sized heavy-based

pan. Add 120ml (4fl oz) more water and stir. The paste

should have a similar consistency to puréed soup.

Place the pan over a medium-low heat and bring to a gentle

simmer. Add the tamarind, green chillies, ginger, shallots

and salt. Stir and simmer for two to three minutes.

Now slip in the fish, stir once and cover. Simmer gently for

10–15 minutes, until the fish is just cooked, then serve.

 

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THE URBAN RAJAH

INTERVIEW BY MARIANNE VOYLE


Having grown up in Britain with a rich family history of food and travel, author and traveller Ivor Peters wants not only to share his precious recipes and skills for authentic Indian dishes, but to inspire the sense of adventure, community and good deeds that come hand-in-hand with great food. With his infectious laugh, great stories and passion for all things spicy, we’re big fans of The Urban Rajah, and you will be too.

After working in publishing and running a PR agency, Ivor guided his career path towards his passion for food, which would have been “a life of Pot Noodles” had he not learned to re-create the food he grew up on. He has now been cooking for 20 years, and his new book, The Urban Rajah’s Curry Memoirs, is an almost edible scrapbook that will engross you in hilarious and touching family stories laced with the recipes – even religious experiences relating to lamb chops. “My dad and his brothers were raised in Karachi, but they left and travelled through the Middle East and Europe. I was interested in understanding their journey and the food that followed them, and I knew that unless I wrote their stories, as in most Asian households, it would only be passed on verbally.”

Did he have to conduct some intense, family interviews for book research? I asked. “I had to really work on them!” he laughs, and tells me how casually telling his father about a masala dish he’d made would spark a story about his grandmother and her own masala recipes. “I think that recipes definitely taste better when they’ve got a story attached to it.”

Being such a personal account of his family history, I wanted to know why he chose to divulge his secrets. “Indian food is such a sociable cuisine and it’s something that you share” he said. “If you cross the threshold of the home of an Asian family you cannot leave without being fed. I’d pop over to see my mum for a quick cup of tea and leave with a huge box of Carte D’or Curry. Not even tupperware, just ice-cream boxes full of food. I wanted to share this heritage and take some of the mystique out of Indian food by equipping people with a bit of confidence and making recipes accessible.”

He exclusively reveals with pride that he’ll be touring with the 2013 winner of the Great British Pub Food Award, Indunil Upatissa, to provide gastronomic guides of the Indian subcontinent this summer.

But it’s not just the UK that will benefit from his culinary know-how. He currently runs highly-acclaimed pop up restaurants to raise money for families living in poverty in the slums of Chennai. “My wife and I talked about what we could do that combines our passion for food, gets people together and would make a tangible difference. That’s where the Cash ‘n’ Curry started. We host a supper clubs in people’s homes or local community environments and the diners simply pay what they feel the meal is worth. The money raised then goes towards those causes. It’s highly sociable, you get to eat some fantastic food and you will change someone’s life irrevocably.”

With the rise in the number of pop-up restaurants, we discuss whether they could inspire more of a sense of community in Britain. “With the Cash ‘n’ Curry evenings, more often than not you’ll be sitting opposite someone you won’t know but they live in your neighbourhood,” he says. Unlike going to a restaurant, this is about community dining with home-cooked food and we treat people to a six course feast and engender that sense of discovery as well. People are desperate for the next one because they’ve made new friends.”

Speaking of new friends, after working under the same publishers, he’s formed an acquaintance with The Fabulous Baker Brothers. “They’ve just launched their cooking school and I’ve got a master class scheduled there for June. I think they’ve adopted me as their resident spice master.”

Whilst deliberating whether or not he should become the third member of the Baker Brothers team, I prepare to ask possibly the most crucial question of the interview; ‘How much moustache wax do you use a week?’ After a slightly unnerving pause he bursts into loud laughter. “A lot. I never leave home without a tub of Captain Fawcett’s. A man with a ‘tache – it should always be groomed!”

Ivor’s book, The Urban Rajah’s Curry Memoirs, is out now. You can book your Indian Street Food Workshop at www.hobbshousebakery.co.uk . And if you can’t wait that long, Ivor has some tasty recipes on his website www.urbanrajah.com.

CHICKEN RUSTLER KEBAB

Serves 4 as an appetiser

1 large onion, roughly chopped

Bunch of coriander leaves

1 tbsp fennel seeds

4 green chillies, chopped

120ml natural yoghurt, at room temperature (I like to use one with 10% fat)

100ml single cream

½ tsp clove powder

½ tsp ground mace

1 tbsp garlic paste

1 tbsp ginger paste

Salt and pepper

750g chicken breast, sliced into skewer-sized chunks

1 lemon

 

In a blender, attack the onion, coriander leaves, fennel seeds and chillies. In a bowl, combine the yoghurt, cream, clove, mace, garlic and ginger pastes. Season with salt and a twist of pepper. Tip in the blended ingredients and mix thoroughly.

Score the chicken breast chunks and baptise them in the marinade. Cover and refrigerate for 2 hours. Thread on to metal skewers or soaked bamboo ones. Keep the marinade for further basting.

 

Over hot barbecue coals or under a preheated grill set to a medium heat, roast for 8–10 minutes, rotating regularly. Baste with some more of the marinade and grill for another 4 minutes or until cooked. The chicken should have a firm springiness. Spritz with the juice of a lemon just before serving.

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“I love the flavour of a little cardamom with strawberries and chocolate.  It is truly a marriage made in heaven.”
– Jo Wheatley
SERVES 6–8
4 large eggs
100g caster sugar, plus 3 tbsp for sprinkling
40g cocoa powder
40g self-raising flour
25g cornflour
300g strawberries,
hulled and sliced
3 tbsp cardamom sugar (see pages 248–9)
300ml double cream
150ml Greek yogurt
1 tsp orange zest,
finely grated
50g white chocolate,
finely grated
You will also need a 30 x 23cm Swiss roll tin lined with buttered baking parchment
Preheat the oven to 180°C/350°F/Gas Mark 4.
Using a free-standing mixer, whisk together the eggs and 100g of caster sugar until pale, light and fluffy. The mixture should double in volume.
Sieve the cocoa, flour and cornflour into another bowl and fold into the egg mixture, one third at a time, using a large metal spoon.
Carefully spoon the mixture into the prepared tin and bake on the middle shelf of the oven for about 10–12 minutes until puffy and well risen.
Lay a large sheet of baking parchment on the work surface and sprinkle with 3 tablespoons of caster sugar.
Turn out of the tin onto the parchment and peel off the baking paper. Roll the cake up, starting from one of the short ends, and with the sugared parchment inside the sponge. Cover with a slightly damp tea towel and leave to cool.
Sprinkle the strawberries with half of the cardamom sugar and leave to one side for 5 minutes.
Whip together the cream, Greek yogurt, orange zest and remaining cardamom sugar until it forms soft peaks.
Carefully unroll the sponge. Sprinkle with the white chocolate and lay the strawberries over them. Spread the cream mixture over the strawberries and re-roll the sponge as tightly as possible.

 

Cut into slices to serve.

 

A
 Passion for Baking by Jo Wheatley (Constable, May 2012) is available in Sainsbury’s stores.
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INTERVIEW BY ALEXANDER TAN
You’re friends with Greg Davies and Al Murray. Whats the best piece of advice you received from fellow comedians?


– The best piece of advice I have ever had was actually from Jason Cook, my mate and creator of Hebburn… He said “to get good at stand up you need to compere, compere, compere” but then I found out he’d got that advice from the Frank Skinner book, so…

Obviously your comedy style is completely different to your Hebburn co-star Vic Reeves. How do aim for your style to be perceived?

– You can never control how someone will perceive your style, I’m sure there are people out there who see me as a haircut with a microphone! But I’m a storyteller, and I like to banter with the crowd. My material is always personal and I like to think the crowd know a bit about me when they leave (at the end of the show I mean, they don’t just walk out during… Much)
Youre famous for being precious about your hair? Would you ever get it cropped or do you think that would have a Samson like effect on your comedy powers?

– Haha I’m honestly not that bad! It’s people like Al Murray who’ve started this vicious rumour! I’ve actually just had quite a drastic trim as it was doing my head in… haven’t done a show since though, so fingers crossed it doesn’t have the Samson effect.
You were given a red card on Soccer AM after using aninappropriate word. Do you often get in trouble for saying things you shouldnt?
– Ah yes, the red card incident. I look like an absolute fool on the youtube clip as I sit trying to work out what I’ve said wrong. Idiot. I do stuff like this quite often, usually it’s on a recorded TV show so it can be snipped out, but sadly Soccer AM was live. I’m at my worst if you put me in a room with someone who is quiet… I just talk and talk until I’ve dug myself into a massive conversational social hole.
Its cold up north  does that mean that you eat hot curries to protect you from the cold winter nights?

– Yes, of course. And we all have flat caps and whippets and build ships and work in mines and love gravy…
Do you cook much at home? Do you make any spicy dishes?

– I love to make a really spicy seafood pasta with loads of fresh chillies. I attempted a curry from scratch once and it was an absolute disaster, I ended up getting a take away… I’ll try it again one day, exorcise those demons.
As a panellist on Celebrity Juice, youve played the toilet Chinese whispers game. Whats the most unusual Chinese whisper youve heard about yourself?

– You get to hear loads of things that people say about you when you start doing this kind of job, but the maddest one I heard was the day my ex-girlfriend came home from work to tell me that her mate said I had been in South Shields (my hometown), ‘flashing the cash’ on a night out and had asked someone if I could buy their jeans (THE ONES THEY WERE WEARING) from them for £10. I was astounded… it was £20 and they were bloody nice jeans. I’m kidding, it was total lies. I have no idea where it came from. It’s insane and let’s be honest £10 for a pair of jeans that a person is currently wearing is not FLASHING THE CASH… if anything it’s a full on insult… and how on earth would he continue his night?! South Shields bars don’t have the strictest dress code but even they would draw the line at clubbing in your kegs.
FULL INTERVIEW IN CHAAT! MAGAZINE issue 13
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Haven’t had breakfast yet? Try this recipe from Gurpareet Bains. It’s quick, easy and super healthy!

INGREDIENTS
1 pomegranate
300ml natural yoghurt
½ teaspoon ground ginger
6 teaspoons honey
Serves: 2

METHOD
Cut the pomegranate in quarters. Using your hands or a teaspoon, gently scoop out the seeds and set aside.
In a bowl, mix together the yoghurt, ginger and 2 tsp of the honey, stirring until smooth.
Pour the mixture into bowls serving glasses. Top with the pomegranate seeds and remaining honey and serve.

“Pomegranate is charged with antioxidants that have a similar effect on free radicals as a raging bull has on innocent bystanders, sending them running for cover,” laughs Gurpareet Bains, who describes this great breakfast recipe as ready to eat at “the speed of light.”
“If you’re a wimp or simply not looking for too much excitement first thing in the morning, you can always replace the pomegranate with blueberries or dried fruit and nuts.”

Recipe from Chaat! Magazine issue 5

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SPICED RED LENTIL SOUP

“I’ve worked with many Indian chefs during my career, and I’ve managed to learn a lot about their food, but that’s just a drop in the ocean when you think of what’s out there. This was one of the soups we used to serve as a pre-starter for customers in the restaurant.”
-James Martin

 

Serves 4

 

200g red lentils

1 tsp ground turmeric

2 tsp salt

2 dried red chillies

1 tsp coriander seeds

½ tsp cumin seeds

½ tsp fenugreek seeds

½ tsp black peppercorns

4 tbsp vegetable oil

1 onion

3 garlic cloves

4 tbsp vegetable oil

4 tomatoes

1 tsp mustard seeds

1 fresh red chilli

6 curry leaves

4 tbsp fresh coriander leaves

4 tbsp Greek yoghurt

sea salt and freshly ground black

pepper

 

Place the lentils in a large saucepan with 2 litres water, the turmeric and salt. Heat a frying pan over medium-high heat, break the dried chillies into pieces and add to the pan with the coriander, cumin and fenugreek seeds and black peppercorns. Toast for 20 seconds, stirring constantly. Remove and place in a pestle and mortar or spice grinder, then grind to a powder.

 

Finely chop the onion and garlic. Return the pan to the heat, then add 2 tablespoons of the vegetable oil, the onion and garlic, and cook gently for 10 minutes, until softened. Roughly chop the tomatoes. Add the spice mixture, onions and tomatoes to the lentils and bring to a simmer. Skim off and discard any scum, then cook for 1 hour over a very low heat, stirring from time to time.

 

Shortly before serving, slice the fresh chilli. Heat another frying pan until very hot and add the remaining vegetable oil. When the oil is smoking, add the mustard seeds, fresh chilli and curry leaves, then quickly remove from the heat. Finely chop the coriander. Remove any last residue of scum from the soup, then transfer it to a blender in batches and process until smooth. Return it to the pan to heat through and add the tempered spices and coriander. Season with salt and pepper. Ladle into serving bowls and finish with a spoonful of yoghurt. Serve immediately.

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We love Christmas traditions, especially when they’re infused with spices!
Mulled wine has long been associated with celebration, winter and merriment. It may be because this delicious tipple has an added warming zing of oranges and combined spices, so it’s ideal for festive parties when you’ve just ventured in from the cold outside. Here’s our favourite recipe for an exquisite mulled wine, courtesy of JustIngredients.

INGREDIENTS
JustIngredients Mulled Wine Spice Kit (includes vanilla, cloves, cinnamon sticks, bay leaves, star anise and nutmeg)
2 bottles of good quality, full bodied wine
2 medium fresh oranges
170g brown or white sugar
Some good friends and family to help drink it!

DIRECTIONS

  • Add vanilla (halved and scraped), 1 cinnamon stick, cloves, a bay leaf, star anise, juice of both oranges, 2/3s of the sugar and a generous few glugs of wine to a large saucepan and heat for 3-4 minutes.
  • When the liquid is bubbling vigorously, add another cinnamon stick, orange slices and the rest of the wine. Simmer for 10-12 minutes on a low heat.
  • Grate in half of the nutmeg. Add the rest of the sugar to taste and continue simmering for 2 minutes.
  • Finally, ladle into pretty teacups and serve.You can get your Mulled Wine Spice Kit by clicking here.
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