Archive for October, 2015

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Lets not waist any of those unused pumpkins this year! Great with some fresh naan bread!

Pumpkin Soup

  • 2 tbsp butter
  • ½ tsp dried thyme
  • 1 onion, finely chopped
  • 1 cup EASIYO yogurt
  • 750g pumpkin, peeled and cubed
  • salt and pepper to taste
  • ¼ cup dry sherry
  • 4 cups chicken stock
  • ground nutmeg to taste
  • 1 small bay leaf (optional)

Ingredients

Method1kgMaker_Box_Jar

Melt butter in saucepan. Add onion and sauté until golden, stirring frequently. Add pumpkin, chicken stock, bay leaf and thyme. Simmer 20 minutes or until pumpkin is very tender. Remove bay leaf and puree in processor or blender. Add half cup whisked yogurt slowly, stirring vigorously so that yogurt is well absorbed. Add sherry and nutmeg and heat gently for five minutes being careful not to boil. Season. Serve hot or cold. Garnish with remaining yogurt and chipped chives.

Variations/Comments

If re-heating soup do not boil, as this will cause the soup to curdle.

Conversion: 1 metric cup = 250ml

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Halloween is a time for spooks, scares… simmering and sautéing! Forget the sweet treats and try out this ghoulishly good stew, complete with creepy eyeballs made from stuffed olives, which will leave the kids full up for hours and ready for an evening of trick-or-treating.

IT’S ALWAYS A TREAT WHEN THERE’S NO WASHING UP! thanks to Bacofoil.

More recipes like this order your copy of Chaat!

INGREDIENTSChaat_Issue23

  • 2 tbsp olive oil
  • 600g diced lamb leg
  • 1 large onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 red chilli, deseeded and chopped
  • 1 tsp smoked paprika
  • 1 ½ tsp cumin seeds
  • 1x 400g tin chopped tomatos
  • 750ml lamb stock
  • 2 medium beetroot, peeled
  • 250g butternut squash, peeled, deseeded and chopped
  • 1 large red pepper, deseeded and sliced
  • 10 pimento stuffed olives, halved
  • Handful parsley or chives, finely chopped
  • Sour cream, to serve
  • Crusty bread, to serve
  • Bacofoil Casserole Dish & Slow Cooker Liner
  • Bacofoil 2 in 1 Parchment & Foil

METHOD

  • Preheat the oven to gas 3, 150 degrees C
  • Line your casserole dish with a Bacofoil Casserole Dish & Slow Cooker Liner
  • Add the lamb, vegetables (not olives or beetroot), paprika and cumin to your casserole dish
  • Cover with vegetable stock and stir well
  • Wrap the raw beetroot (sprinkled with smoked paprika) in a foil parcel made from Bacofoil 2 in 1 Parchment and Foil and cook in the oven for 1hr 30 mins
  • Put on the middle shelf in the oven and leave to cook on a moderate heat for 3 hrs 30 mins
  • Remove the beetroot from the oven, chop and stir through the stew.
  • Taste and season as necessary
  • Scatter the halved olives and fresh parsley
  • Serve with sour cream and crusty bread

 

 

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Blue Nun Original Family Tradition, is a limited edition wine with a charming retro design, in the iconic, blue glass fluted bottle. Ideal for entertaining over the festive period with its easy going style, really delivering on taste for family get togethers. Traditional winemaking with care, a modern, fresh, crisp and fruity taste for your enjoyment and pleasure.

To enjoy at its best, lightly chill before drinking (Alc 10.0% Vol). Blue Nun Original Family Tradition is available exclusively in most ASDA supermarkets

HOW TO ENTER We have 6 cases of Blue Nun up for grabs; if you would like to enter the competition this is how you can win, try any of the three ways!

EMAIL: Send your details to [email protected] with “BLUE NUN” in the subject line

FACEBOOK: ‘Like’ our page and share our competition post

TWITTER: Re-tweet our competition post and follow us

CLOSING DATE: 31ST DECEMBER 2015 T/C Apply

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TO KICK OFF THE  18TH NATIONAL CURRY WEEK WE HAVE A RECIPE FROM EAST END FOODS, LAMB ROGANJOSH IS A FAVOURITE ORDER IN RESTAURANTS ACROSS THE UK! tHIS DISH CAN ONLY ADD TO THE CELEBRATIONS THIS WEEK!

INGREDIENTS resizedimage740290-lamb-rogan-josh

500g lamb shoulder

250g sliced onions

200g tomatoes

6 East End garlic cloves, crushed

6″ piece of ginger

2 tsps East End kashmiri chilli powder

1/2 cup yoghurt

1 level tsp East End coriander powder

1/2 level tsp East End fennel powder

1/2 level tsp East End dry ginger powder

2 black cardamom

2 bay leaf

mace

4 green cardamom

salt to taste

4 tbsps East End oil

 

DIRECTIONS

  1. Boil meat along with crushed garlic, ginger and some salt.
  2. Remove the meat and keep aside. Save the stock for the gravy.
  3. Heat oil in a pan and sliced onions.
  4. Cook till golden brown in colour.
  5. Add whole garam masala and the remaining dry spices.
  6. Stir fry and cook for about 5 minutes. Add chopped tomatoes and cook.
  7. Add the meat and sauté.
  8. Add yoghurt and cook on high flame for about 2 minutes.
  9. Add the stock and salt and cook till the meat is done and the gravy is thick.

More recipes and products can be found on the East End Foods website

www.eastendfoods.co.uk/

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To celebrate National Curry Week and the performances of ‘Half ‘N’ Half’, the Duchess of Delhi in Cardiff Bay will be offering a special menu reminiscent of the seventies and eighties dishes that Duchess Shield Logosolidified Britain’s love of curry.

The Musical coincides with National Curry Week, and is the first ever ‘curry musical’ which opens at the Wales Millennium Centre, Cardiff, in October, right opposite the Duchess of Delhi restaurant. The musical, created by writer and composer Tim Riley, is set in 1987 and takes place in the Taj Mahal, a fictional curry house, and the plot sounds laugh out loud brilliant to us.

Ali, the boss, is ready to retire to his native Bangladesh, but he faces a difficult dilemma – who should take over the business? There’s his nephew Khan, from Sylhet, who thinks family should come first: but there’s also Rafiq, the streetwise head waiter who’s worked there for years. But then Mr Bajar arrives; the Balti King from Birmingham with a taste for a takeover. With a forbidden romance blossoming and a hurricane brewing, it looks like Ali could be in real trouble.

Half ‘n’ Half promises to be a musical comedy that explores how we define our identity, and celebrates the unique fusion of British and South Asian cultures in the UK. It’s full of toe-tapping tunes that draw on Western, Bollywood, and South Asian folk music.

The special menu is available before the performance of Half ‘N’ Half at the Millennium Centre in Cardiff Bay, and will continue for people to try until the end of October 2015.

Contact [email protected]

Website www.duchessofdelhi.com

Telephone 029 21153574

Duchess of Delhi, 6 Bute Crescent, Cardiff Bay, Cardiff, CF10 5AN

Duchess of Delhi a restaurant and bar that serves South Asian cuisine, opened its doors in December 2013, amidst Cardiff Bay’s picturesque waters and popular tourist spots sits a beautiful grade 2 listed building overlooking the Millennium Centre. Formally occupied by a Sea Captain and eventually the Glamorgan Coal Company in 1893, this building has witnessed the area grow from a coal exportation site to an area known as ‘Tiger Bay’. It now tells a very different story, marking the Asian food industry as commonplace in Britain.

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