Archive for September, 2014

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Joining our team for the next four issues is US authority on diabetic nutrition and food preparation, Chef Chris Smith. Chef Chris is a Certified Executive Chef with over 20 years experience in the culinary field.  With his focus on healthy cuisine, he is an America-wide recognized author, public speaker and spokesperson for all people affected with diabetes.  In the September issue he has explored our Mexican theme, here’s a taster of one of his fantastic healthy Mexico inspired recipes: head to WH Smiths or subscribe to see the full feature. Over to Chris…



RECIPE: Grilled Lime Shrimp Tacos with Roasted Corn and Avocado Salsa

Fresh ingredients are what makes this dish!  It is simplistic in design and allows for each of the ingredients to shine and yet complement each other as a whole.  In this recipe, I used fresh shrimp, but you can use any fresh fish, preferably white fish.  Soft corn tortillas can be used, or whole wheat for slightly lower carbohydrates and additional fiber.  With fish tacos, anything you add to the taco, whether a cabbage based slaw, salsa or fresh vegetables, it has to complement the fish!  For the roasted corn and avocado salsa, I grilled the corn to add a Smokey flavor and enhance the sweet corn flavor.   With the addition of the avocado, it adds richness that complements the dish as a whole.  The salsa it’s self can stand on its own, and can be severed with chips along side any traditional tomato based salsa.  However, adding this to the shrimp tacos allows the flavors to blend together making for a great dish!


1 lb/450g  Shrimp (Prawns): large, pealed and de-veined
1 tbsp Olive oil
2 cloves Garlic, minced
½ tsp Chilli Powder
1 tsp Thyme, fresh minced
1 Lime zest, juice set aside for later
8 Tortillas

For the Salsa

1 cup/200g Corn, roasted *(recipe below)
2 Avocados, cubed
½ cup/100g Tomato, medium diced, seeds removed
½ cup/100g Red Onion, small diced
¼ cup/50g Cilantro (Coriander), coarsely chopped
1/3 cup/85ml  Red wine vinegar

2 tbsp Olive Oil
Salt and Pepper to taste




For the Roasted Corn:

Pre heat grill on medium.  Remove husks and silk and discard.  Place corn on grill and cook, turning as each side has a slight browning.  Continue until all sides are cooked, then remove and cool.  Using a sharp knife, carefully cut corn away from cob, and store in a container until needed.

For the Salsa:

In a medium size bowl, combine all ingredients and toss gently.  Cover and refrigerate until needed.

For the Shrimp (Prawns):

Pre-heat grill to medium.  In a medium size bowl, combine all ingredients and gently toss.  Grill shrimp about 1-2 minutes on each side, then place in a clean container.  Fill each tortilla evenly with grilled shrimp and roasted corn and avocado salsa and serve immediately.


Himalaya a new wine on the market!

Lakhtar Singh and John Nakami of Global Wines Direct started researching  a wine that would complement Indian and Nepalese food, they started their search a year or so ago and set their travels to European vineyards to find the just right taste to serve the palettes of UK’s spicy cuisine lovers.

The duo liaised with French and Italian producers but they all seemed very reluctant to develop a wine for the market of spicy cuisine, however there seemed to be silver lining at the end of a glum rainbow, they were contacted by the Enterprise European Network Office at the London Chamber of Commerce regarding an opportunity in Spain in the very famous La Rioja region. Global Wines Direct was chosen as one of the participants of the buying process.  The wine has been developed choosing the perfect grapes to fit the taste the wine needed to be for the market they were aiming at, plus in the past year to meet all the rules and regulations laid from the importing to the UK for the British consumers.

Himalaya wine is very much at the growth stage in the UK, the company has started reaching out to distributors, trade and consumers in a very small way for this first year. The wine has started to trickle into both Indian and Nepalese restaurants around the south of the UK for tasting alongside your spicy meal. Wine to accompany Indian Curry Recipes

Himalaya has two wines on the market at present a red rioja and a white chardonnay with a very crisp branding. If this is a wine that you would like to taste or persuade your local restaurant to introduce on to their menu then you can get in touch with their dedicated team at Tel: 0844 567 5418


Lassi is a south Indian drink and perfect for the summer. They are so easy to make and a great way of enjoying fruit and yogurt together. The consistency of lassi can be changed to thick or thin to suit personal preference.

The recipe is so effortless, simply put all the ingredients into your blender a give it a couple of blasts, remember to take out the little cardamom husks with a sieve before you serve!

Lassi is a great Indian recipe that we should all know..


200g plain yogurt
2 small bananas
100ml water
2 large ice cubes
4 whole cardamom pods


200g plain yogurt
2 Large ice cubs
100 ml of water
1/2 tsp cumin seeds
1/4 tsp salt
1/4 tsp finely crumbled fresh mint leaf


Perfect for Indian curry recipes the Black Cardamom (Amomum Subulatum) –

Grow your own curry challenge is still on and the black Cardmom seeds for this exotic spice is a definite plant that should be ticked off your list, as a Indian curry recipe ingredient have provided ours! Black Cardamom comes from an herbaceous perennial that is native to India and Asia. It is a culinary herb that is used in Chinese, Vietnamese and Indian cooking. Vikings are said to have taken the spice to Scandinavia where it is used in baking breads and pastries still to this day. In the Arabic culture, Cardamom is used to flavour coffees and teas. The flavour of Black Cardamom is said to be a dark, smoky flavour with a taste of camphor and mint.

The Cardamom spice is found in the dried seedpods and seeds. The small, brown-black sticky seeds are contained in pods which are collected just before maturity. Keep the Cardamom seed in its seedpods as husked seed and ground seed loses its flavour quickly. Always store it in an airtight container, ready for your next Indian curry recipe.

Order your Chaat! magazine subscription and get your free black cardamom plant now

These rare cardamom plants are the variety that produce the sought after black smoky pods used in cooking. It’s a bit of a challenge to get the pods in this country but they make attractive houseplants in their own right.  For 2014 Plants4presents have these black cardamom  plants in for our readers and are a real collector’s item and looking nice and strong as pictured. They will do best in a warm, not too bright spot indoors and they will grow on from year to year.

How To Grow Cardamom Seeds: Start the cardamom plant indoors in the winter. These herb seeds can be slow to germinate. Amomum subulatum is a clumping evergreen plant. It flowers from late spring through mid-summer. In the wild it is found growing under the shade of trees and in areas where there is plenty of moisture. Protect Cardamom herb plants from cold temperatures and freezing.

Characteristics: The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames. Black Cardamom herb was used in Chinese medicine as a medicinal herb. It was said to treat stomach ailments and malaria. Cardamom is rich in vitamins and minerals. The essential oil is used as an antiseptic and local anesthetic.

Culinary uses: Black cardamom is often erroneously described as an inferior substitute for green cardamom by those unfamiliar with the spice; actually, it is just not as well suited for the sweet/hot dishes which typically include cardamom, and that are more commonly prepared outside the plant’s native range. Black cardamom, by contrast, is better for hearty curries, meat stews and similar dishes. Ideal for Indian curry recipes and much more..




“Chicken Jalfrezi is one of the easiest curries to make” The Curry Guy tells us.

Author: Dan Toombs aka ‘The Curry Guy’ (
Recipe Type: Main
Prep time:  
Cook time:  
Total time:  
Serves: 4
700g pre-cooked chicken meat – Click here for my pre-cooked chicken recipe
3 tablespoons vegetable oil
1 onion thinly sliced
1 tablespoon garlic paste
1 tablespoon ginger – cut into match sticks
1 red bell pepper thinly sliced
4 green chili peppers – finely chopped
1 teaspoon red chili powder
2 tablespoons tomato puree
5 cloves garlic finely chopped
1 tablespoon cumin powder
1 tablespoon dried fenugreek leaves
1 tablespoon mango chutney
1 small bunch chopped coriander leaves
400ml curry sauce – See my recipe here
salt and pepper to taste
  1. In a small pan over medium heat, warm the curry gravy and set aside
  2. Now pour the vegetable oil into a large pan or wok.
  3. Throw in the sliced onion, bell pepper and green chili peppers and fry until they are just cooked through and soft.
  4. Add the garlic, ginger, tomato puree, cumin powder, fenugreek and mango chutney and stir to combine.
  5. In goes the chicken pieces and heated curry sauce.
  6. Stir and then sprinkle with the coriander and season to taste with salt and pepper.

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