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Chocolate week: SPICY HOT CHOCOLATE DOUGHNUTS WITH MARSHMALLOW GLAZE

This is not your typical hot chocolate. Packing some heat, this doughnut is perfect for eating while in front of the fireplace.

INGREDIENTS:

For the doughnuts –

  • 190 g (6 3⁄4 oz) plain flour
  • 20 g (3⁄4 oz) unsweetened cocoa powder
  • 200 g (7 oz) caster sugar
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄8 teaspoon ground cayenne pepper, or to taste
  • 60 ml (2 fl oz) plus 2 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 240 ml (8 fl oz) cold water
  • 1 1⁄2 teaspoons vanilla extract

For the glaze –

  • 75 g (2 1⁄2 oz) icing sugar, sieved
  • 2 tablespoons double cream
  • 30 g (1 oz) unsalted butter, cubed or grated
  • 100 g (3 1⁄2 oz) mini marshmallows

For the decoration (optional) –

  • Chocolate shavings

METHOD:

Preheat oven to 175°C (350°F). Using a nonstick spray, spray two 6-cup doughnut pans.

In the bowl of a stand mixer, combine the flour, cocoa, sugar, baking soda, salt and cayenne pepper. On low speed, slowly add the oil, water, vanilla and vinegar. Mix until smooth. The batter will be thin.

Spoon the batter into the doughnut tin, filling the cups three-quarters full. Bake for 10–12 minutes, or until a cocktail stick inserted in the centre comes out clean. Let cool in the tins for 5 minutes, then carefully transfer doughnuts to a cooling rack to cool.

Make the marshmallow glaze. In a medium pan, whisk together the icing sugar and double cream. Place pan over medium-low heat, whisking continually. After 1 minute, add the butter. Once the butter has melted, add the marshmallows slowly and continue to stir with a wooden spoon to the desired consistency. Working quickly, dip the tops of the cooled doughnuts in the marshmallow glaze and place on paper towels. If desired, sprinkle tops with chocolate shavings while the glaze is still warm.

Makes 12

Doughnuts! 100 Dough-licious Recipes by Carol Beckerman & Dawn Otwell. Published by Apple Press, £12.99.

Photography courtesy of Tony Briscoe & Claire Winfield

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Chocolate week share it with the Duke of Delhi

A Taste of Delhi
The Duke of Delhi’s chocolate bars perfect for those who love chocolate and spice, then this range as the range of combinations of flavours both milk and dark chocolate, to include orange, cinnamon, cardamom, vanilla, coconut and lime and don’t forget the Delhi mix influenced by Bombay mix.

Duke of Delhi also has the Chocolate chunk Delhi mix which is the perfect Bombay mix for those amongst us who really want to pamper them someone or just themselves the perfect treat..

Inspiration for the Chocolate bars:

The Delhi Bars are inspired by the children of the British Raj. At the time thousands moved with their families from places like Doncaster and Croydon to far off exotic cities such as Delhi and Calcutta. In India they were introduced to new foods and tastes like ‘Chevdo’ – the popular street snack. However, these children never quite forgot their British home comforts and clung onto one in particular…chocolate!! And so with the intertwined history of India and Britain in mind, we created the Delhi Mix Bar: a range of delicious chocolate bars bejewelled with the exotic taste of India.

Chocolate and spice will give you a balance of the chocolate you love so much plus some of those superfood spices that we need in our diet.

Inspiration for the Delhi Mix:

Our Delhi mix is inspired by the Indian street snack “Chevdo”, sold in special places such as New Delhi train station, where the incoming Rajdhani express train sees hundreds of commuters run off to buy this tasty snack before their train leaves without them. Our range uses only authentic Indian ingredients & flavours, infused with a zing of the British spirit. Chocolate in a Bombay Mix? Honeycomb? Orange and Nut?

The mixes can be brought at Fortnum and Masons.

http://www.dukeofdelhi.com/

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If all the family love chocolate then here are all the flavours in one for everyone to enjoy chocolate week together!

Ferrero Golden Gallery is a refined gallery of confectionery masterpieces, expertly crafted by Ferrero. Featuring an assortment of exclusive recipes and a series of unique and irresistible flavours, this gift helpsmake every occasion feel special.

Don’t miss this exclusive selection of exquisite Ferrero specialties including the classic Ferrero Rocher,Cappuccino, Mon Cheri, Tenderly White, Ferrero Rondnoir, Tenderly Nougat and Manderly, each individually wrapped to bring you a truly unique taste.

Introducing a refined assortment, with at least five flavours:

Ferrero Rocher

A whole hazelnut surrounded by delicious layers of crispy wafer, a velvety filling, smooth milk chocolate and finely chopped hazelnut pieces.

Cappuccino

Featuring a creamy, luscious filling combining the intense flavour of coffee and the delicate taste of milk – a surprising delight encased within a crunchy shell.

Mon Cheri

A crescendo of sensations in a unique recipe – featuring crunchy dark chocolate, warming liqueur, and a sumptuous plump cherry.

TenderlyWhite

The smoothness of white chocolate and a whole hazelnut combine to create a perfect harmony.

Ferrero Rondnoir

A delicious combination of tastes and textures from fine wafer to rich velvety cocoa filling, with a dark chocolate covered hazelnut at its heart.

Tenderly Nougat

The citrusy notes of a creamy nougat filling meet the intense crunchiness of a whole hazelnut in a case of fine milk chocolate.
A crunchy specialty with a velvety hazelnut cream filling – a sweet prelude to the unmistakable taste of almond

Manderly

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Chocolate week suggestion pot au Chocolat

Rich and decadent, these silky chocolate pots are a magnificent way to complete your dinner party

 

Ingredients

200ml double cream

130g dark plain chocolate (minimum 70% cocoa solids)

70g milk chocolate

2 tbsp liquid glucose

2 egg yolks

20g butter

100g Rachel’s Greek Style natural yogurt

To Decorate

150g whipping cream, whipped to soft peaks

25g chocolate, grated

 

Serves: 4                              Preparation time: 15 mins

 

Method

  1. Heat the cream, do not allow it to boil
  2. Break the chocolate into a bowl and pour over the hot cream. Stir the chocolate until it melts and there is a smooth consistency
  3. Add the liquid glucose, egg yolks and butter and beat lightly to combine the ingredients into the chocolate mixture
  4. Fold in the yogurt and then pour the mixture into the glasses and refrigerate for a couple of hours before serving
  5. Decorate with a rosette of cream and decorate with shavings or grated chocolate
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Celebrate National Curry with a  week Malabar Prawn Biryani

 

Serves 4-5, can be doubled

 

500g large prawns, shelled and deveined and washed

½ tsp. freshly ground black pepper

Salt to taste

20g butter

½ lemon

 

For the sauce

 

2 tbs. vegetable oil plus 2 rounded tbs. ghee or butter

3 small onions, finely chopped

2 small-medium tomatoes, chopped

8 large cloves garlic, grated into a paste (around 2 tbs.)

30g ginger, peeled and grated into a paste

¾-1 tsp. powdered fennel seeds

11/2 tsp. garam masala

½ tsp. red chilli powder or to taste

1 tsp. turmeric powder

12 fresh curry leaves (add a few extra if dried) plus another 8 for the rice

Handful of fresh chopped coriander plus 2 tbs. chopped for assembly

2 tbs. chopped mint leaves

 

Rice

 

1 tbs. vegetable oil

2 tbs. ghee or butter

2 small onions, very finely sliced

400g Basmati rice, well washed

750ml water

1” cinnamon stick

10 black peppercorns

6 cloves

6 green cardamom pods

 

Marinate the prawns in ½ tsp. turmeric powder, good pinch of salt, the black pepper and half the chilli powder. Set aside.

Make the rice.

Wash the rice really well in several changes of water or until the water runs clear. Leave to soak.

Heat the oil and ghee in a large, heavy bottomed saucepan which has a lid. Add the whole spices and cook for 30 seconds or until aromatic. Add the onions and ½ tsp. salt and cook until soft, stirring occasionally, then turn the heat up and cook until golden. Meanwhile, drain the rice and add it into the golden onions. Stir well over a high heat to dry off any excess water and coat the rice in the oil for about 2-3 minutes. Add your water to the pan, taste and season well. The water should taste a little salty or the rice will be a bit flavourless. Add 1 tsp. of the lemon and extra curry leaves, slightly torn. Bring to a boil then cover and turn the heat right down. Cook undisturbed for 7-8 minutes then test a grain. If it is done, take off the heat and set aside for 10 minutes then spoon the rice out onto some open plates to prevent them overcooking. You can use this pot for the final assembly.

 

Prawns

Heat 1 tbs. oil in a medium-sized non-stick saucepan. Add the prawns in and sauté for 1 minute. Spoon out and set aside.

Add the remaining oil and ghee and heat before adding the onions, cook really well until very soft and then golden. Add the curry leaves, ginger and garlic and sauté over a gentle flame until garlic is cooked through, around 1 minute.

Add in your spices and tomatoes and seasoning and sauté for a few minutes. Add a splash of hot water (I put the kettle to boil as I start to cook) and continue to cook until the tomatoes have collapsed, darkened and the paste releases some oil, around 8-10 minutes. Taste, it should be harmonious, if not cook a little longer, adding some water if you are worried about it being too dry but then cook down to a paste before the next stage.

Add your prawns back in along with the herbs, 2 tsp. lemon juice (or to taste) and a good splash of water (from the kettle) and cook for 2-3 minutes or until the prawns are cooked through. Taste, it should be delicious, adjust salt and chilli powder at this stage. The sauce should not coat the prawns but also not be a big curry. Take off the heat.

 

Assemble

Place little bits of half the butter on the base of the rice pot. Layer over half the rice, sprinkle over the extra ½ tsp. garam masala and herbs. Then spoon over all the prawns mixture and finally topping with the remaining rice and remaining butter, made into little bits. Cover with a tea towel and lid, make sure the tea towel edges are on the lid and not hanging near the fire.

When you are ready to cook, place over a really low heat for 20-30 minutes or until when you take the lid off, it steams. Leave for 10-20 minutes, off the heat, before serving. I spoon the whole thing out onto a platter, slightly rippling all the bits but not mixing properly. Serve with a tomato and red onion raita.*

 

Image credit Lisa Linder

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Yesterday’s blog told the wonderful story of how the curry traversed the oceans with the East India Trading Co.; reaching our shores, our kitchens, and our hearts. Today we’ll be continuing that story, talking about how we’ve learned to embrace the heat in our curries, and how we’re going back to the roots of Indian cooking instead of seeking out westerner-friendly options.

We all know and love that old classic: the Chicken Tikka Masala, but we all also know that it’s not strictly speaking Indian, despite it being an ‘Indian’ classic. We’ve found that in recent years this is beginning to matter to people, as in 2011 we revealed that the Jalfrezi had surpassed the CTM as the nation’s favourite curry, this was significant, as the Jalfrezi is a much hotter dish, indicating that curry eaters were experimenting beyond the safe dishes such as CTM and Korma.

As Chaat! Magazine readers, you’re well aware of the array of authentic foods available to you, and we assume this is something you’ve always been interested in. But we’re also finding that even your average curry house go-ers, who have always played it safe, are beginning to branch out. The tastes of the average consumer are changing, as they are introduced to more and more foods. They’re also more health conscious than ever before, and authentic curries allow people the flavour of comfort food, without the unhealthy aspect that comes with the creamy classics.

Traditional Asian dishes such as Saag paneer, Aloo Gobi, and Chaat are becoming favourites to all, as opposed to just the natives and the foodies; we see this in the increased demand for recipes (which we do our best to fulfil), and in their increasing presence in restaurant menus.

In fact, in Chaat! Magazine’s own restaurant, the Duchess of Delhi, located in Cardiff Bay, we’ve found that while they remain fairly popular, the curry house classics are often being overlooked in favour of our more adventurous South Asian dishes – for example the astoundingly popular Chicken Chettinadu, a traditional South Indian dish with a kick.

We must admit that while we love those classics, we are ecstatic to hear that authentic Asian food is getting its chance in the spotlight as we always knew it would.

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Celebrate National Curry Week

Zurbian

Saudi rice cooked with lamb and garnished with fried nuts.

Ingredients: 500g of Kohinoor Platinum Basmati Rice (available at Sainsbury’s, Asda & Morrisons), washed and well drained, 1kg lamb pieces (if vegetarian replace with Chickpeas), 2000ml of water, 2 cubes of chicken stock (or vegetable stock), 2 tbsp ghee, 3 medium finely chopped onions, 250g yoghurt, 2 medium finely chopped tomatoes, 3/4 tsp white ground pepper, 3/4 tsp ground coriander, 3/4 tsp ground turmeric, 3/4 tsp ground cardamom, 3 crushed garlic cloves.

Serves: 3-4
Preparation time: 15 minutes
Cooking time: 30 minutes

1. Place lamb pieces and water into a large pot. Bring to the boil and remove froth as it appears.
2. Add the chicken stock cubes, cover and simmer over low heat for 1 1/2 hours or until the lamb pieces are cooked.
3. Remove lamb pieces from the stock. Add the Kohinoor rice to the stock which should be around 1500ml, and boil it for 10 minutes or until almost cooked. Drain the rice and set aside.
4. Heat ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and mix carefully.
5. Combine the yoghurt with the tomato, spices and the garlic and pour over the lamb pieces.
6. Add the cooked rice over the meat mixture, cover and cook over a low heat for 25-30 minutes or until the rice is cooked.
7. Serve hot.

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Chocolate week celebrations:

If you’re in the Edinburgh area, love chocolate and Auchentoshan three wood whisky then visit the Queens Arms.

The Queens Arms is an Edinburgh gem. The local pub is situated just off of George Street, in Edinburgh’s bustling new town. A favourite with both locals and tourists, The Queens Arms is a quirky pub with a homely feel.

With a brilliant drink selection ranging from real ales, Scottish Whiskys and their own twist on some classic cocktails, The Queens Arms is a pub to cater to all tastes.

 

49 Fredrick Street | Edinburgh | EH2 1EP

http://www.queensarmsedinburgh.com/
Cocktail Recipe: Much too good for children
Mixologist: Alec Trousdale

A really nice whisky based drink, using Auchentoshan three wood, a triple distilled heavily sherried lowland malt, Araku coffee liqueur, half ‘n’ half and chocolate bitters. Serve in a crystal flute with dark chocolate shavings on top as a garnish

Ingredients:
37.5ml Auchentoshan three wood whisky
25ml Araku
50ml half ‘n’ half (as the name suggests half milk, half cream)
2 dash Aztec chocolate bitters

Method:
1. Shake all ingredients together
2. Fine strain into glass
3. Grate chocolate on top

 

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In honour of National Curry Week our blog is going to be all things curry! Yes, we know, we’re always all things curry because we love curry, but even more so this week!

Today we’re going to take a brief historical tour of the UK’s curry obsession. It’s sure to be a VERY brief historical tour, because this is a blog, and we’re not historians, nevertheless we’ll do our best. Let’s begin!

Our story begins not here, but in India…

…when during the reign of the British Raj many Brits were introduced to Indian food, or milder hybrids of Indian and British foods that were cooked by their Indian staff. As we well know, spicy food can become something of an addiction, and many of the returnees from India brought back some of the recipes that they’d grown to love; some of which were served in coffee houses and published in English cookbooks, such as Hannah Glasse’s The Art of Cookery which was published in 1747, and included mild variations on the Indian classics.

London in 1809

saw the establishment of the UK’s first ever curry house – The Hindostanee Coffee House, which was the first restaurant solely dedicated to selling Indian food. Thus began the spread of the curry house, with several opening in the following years (some of which are still open to this day). The 19th Century saw the further popularisation of the curry, with Queen Victoria employing an Indian chef as part of her permanent staff.

By the 20th Century

The influx of Indian, Pakistani and Bengali immigrants saw the old mingling of cultures that had made curry so popular to begin with taken steps further as completely new curries were created to appeal to the British population – perhaps the most famous of which is the Chicken Tikka Masala, a curry house classic that was supposedly invented in Glasgow in 1971.

TO BE CONTINUED…

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If you would like to really indulge with chocolate then this delicious cake is just for you for chocolate week!

Lyle’s Chocolaty Fudge Cake

Serves:  8-10

Prep time:  30 minutes

Cooking time: 30 minutes

 

for the cake

75g (3oz) cocoa

9 tbsp boiling water

150g (5oz) unsalted butter, softened

110g (4oz) Lyle’s Golden Syrup

315g (11oz) Tate & Lyle’s Golden Caster sugar

4 large eggs

75ml (3 floz) milk

250g (9oz) plain flour, sifted

1½ rounded tsp baking powder

for the filling, icing & decoration

150g (5oz) dark chocolate 70% cocoa solids, broken into pieces

150ml (5floz) double cream

1 tbsp Lyle’s Golden Syrup

8 chocolates

You will also need 2 x 20cm (8”) deep sandwich tins, greased and the bases lined with parchment paper.

Method

Preheat the oven to 180°C/160°Fan/Gas 4.

In a large bowl mix the cocoa and water together with a wooden spoon until smooth, then add the butter, Lyle’s Golden Syrup, Lyle’s Golden Caster sugar, eggs and milk. Mix again, then sift over the flour and baking powder to make a thick batter.

Spoon the mixture into the cake tins and bake on the middle shelf of the oven for 30 minutes or until risen and a fine skewer comes out clean when inserted in the centre of the cakes.

Leave to cool for 10 minutes, then turn out onto a wire rack and discard the parchment.

For the filling and icing, combine the chocolate, cream and golden syrup in a heatproof bowl set over a pan of simmering water until melted, for about 5 minutes. Stir constantly, then remove from the heat and leave to cool and thicken to a spreading consistency.

Sandwich the cakes together with about half of the chocolate cream, arrange on a plate, then use a palette knife to spread the rest decoratively over the top. Decorate with the chocolates and serve.

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It’s National Curry Week! Which is essentially like Christmas here at Chaat! Magazine.

We’re continuously supporting the spicy food industry in the UK, and we are always excited when National Curry Week comes around for the rest of the UK to jump on board the bandwagon.  Of course, using the publicity to raise money for charity is a great cause, so we’re encouraging our readers to participate!

National Curry Week is fundamentally a celebration of curry all over the UK, this includes homemade curries, takeaways, and curry houses. To participate all you need to do is get eating curry, and if you’re a Chaat! reader, then we know that won’t be an issue for you.

You’ll find several events in your area.

There’s the poppadomathon – an egg and spoon type race which centres on safely transporting a poppadum across 100 metres (as someone who routinely handles the fragile little blighters, this is no mean feat, believe me).

There are also several awards that need voting for by you, the public, including Curry Pub of the Year, Currybard of the Year (Shakespeare’s got nothing on you, guys), and Best Signature Dish (both classic and innovative).

For our more competitive readers there are even challenges in which you can take part – from the Poppadum Speed Eating Challenge to the Samosa Speed Challenge, National Curry Week invites you to break records in your love of spicy food.

On top of raising awareness of our beloved spicy food industry, the money raised in all these events will be distributed among several charities, including Water Projects, Find Your Feet Charity and Action Against Hunger (among others).

We at Chaat! Magazine love the thought that our obsession with spicy food might help those in need. To find out more information in how you can take part visit www.nationaleatingoutweek.com.

What are you doing for National Curry Week?

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National Curry Week was set up by its founders to really put the nations favourite dish on the map, curry has been loved by so many and the week brings along many local and national activities to raise money for much need charities across the country. This year’s National Curry week has been supported by Hungry House, Sainsbury’s and Kingfisher Beer!ccblogo

For Peter Grove, founder and organiser of the Curry Capital of Britain Awards, a great curry capital is one that revels in pride in community and the city. This is something that he thinks was perfectly showcased by last year’s winners; “Bradford encapsulated the ethos of the competition by including the public, the restaurants, business and even the youth in their bid. As a city they managed to promote a team atmosphere rarely seen before”.  Despite it being a closely run race and between Bradford and their arch-rivals, Glasgow the Scottish city was just pipped to the post, for 2014 who shall be the winner will it be Bradford again or is there a close contender the winner will be announced shortly!

According to Peter this award not only serves to showcase a city where great food is available, but also to help display the importance of the UK’s various ethnic communities and counter, ”the bad media coverage that often appears.” The award also helps the council and local community show their support for their city and their beloved curry houses.

This sense of community is something Peter believes that the awards have actively helped, “The curry industry is very competitive and prior to this competition it was rare to see restaurants working together or councils working on a one to one basis with the restaurants”.

Having travelled the length and breadth of the country Peter has sampled all sorts of curries, and he claims that each has its own special quality “The food at the 6 Michelin starred restaurants is amazing but then again there is nothing quite like a Tandoori House comfort curry.” However despite the varied and wonderful kinds of curry across the country, restaurants cannot simply rest on their laurels. “We now have Mexican, Thai and Latin American giving strong competition for the spicy pound and where once restaurants lead the supermarkets it is now the other way round with a greater diversity of dishes and products.”

We are all waiting to hear who will win Curry Capital of Britain 2014!

Chaat! magazine perfect for Curry Lovers!

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The ‘Godmother’ of Indian Cuisine is returning to the UK this week for the Cheltenham Literary Festival, where she will talk about her vast knowledge of Indian curry recipes.

Regarded by many as a leading authority on Indian food, Madhur Jaffrey’s BBC show made her a household name of the 80s. Interviewed by BBC Radio 4 Food Programme presenter Sheila Dillon, she looks back on her career and how attitudes to ‘foreign food’ have changed over the years – but also forward, to where Indian food could be heading next.

The event is being held at Cheltenham’s stunning Town Hall on Wednesday 8th October at 6.15pm, where the world’s leading authority on curry will launch Curry Easy Vegetarian, her latest book, full of Indian curry recipes.

Tickets are available here: http://www.cheltenhamfestivals.com/literature/whats-on/2014/madhur-jaffrey/

We are very excited to be speaking to Madhur, and her interview will appear alongside some of her exciting new Indian curry recipes in the Winter edition of Chaat! – due out in December.

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HELEN MIRREN & OM PURI TANTALISE YOUR TASTEBUDS IN CULINARY DRAMA THE HUNDRED-FOOT JOURNEY, AND YOU COULD BE THE LUCKY WINNER OF A THEMED HAMPER!

After rave reviews from across the pond, UK audiences have been treated to their own fix of the culinary goodwill with the official release of The Hundred-Foot Journey on September 5th, a gastronomical feast of a film exploring the fusion of Indo-French cultures, represented beautifully through the universal language of heart-warming food for the soul.

HFJ Quad Poster 1

To celebrate the central message of the film, that of good food surpassing cultural differences, and to give viewers a taste of the film’s vibrant flavours, Chaat! Magazine are giving away 1 delectable The Hundred-Foot Journey prize hamper comprising of a branded apron, cotton bag, recipe journal, spatula and herbs and spices jar, to satiate the taste buds of food enthusiasts.

 

To enter, please answer this simple question: Who plays the role of Papa Kadam in The Hundred-Foot Journey?

 Either: 

TWEET your answer to @curryclubuk followed by #thehundredfootjourney

OR

POST your answer on our FACEBOOK WALL followed by #thehundredfootjourney

Competition closes 31st December 2014. The winner will be chosen at random.

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