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For anyone looking forward to enjoying a Christmas with a difference, chef and author, Anjula Devi, has created a Christmas feast with hints of carefully selected spices, all containing amazing health properties. Anjula’s Christmas banquet features:

  • Caramelised carrots with chilli flakes, jaggery and smoked ginger juice. Finished with a drop of orange liquor.
  •  Sticky parsnips with maple syrup and mandarin peel. Finished with nigella seeds.
  •  Roast potatoes with burnt garlic, cumin and red onion.
  •  Brussels sprouts with crushed coriander seeds, fennel and twice-roasted chestnuts in butter and garlic.
  •  24 hour marinated roast turkey with garlic, cumin, roasted dry crushed chillies, crushed coriander seeds, natural yogurt, pomegranate, lemon zest and juice. Finished with fresh chopped   coriander.
  •  Sausages wrapped in bacon, with caramelised shallots and fenugreek leaves
  •  Cranberry sauce with a hint of star anise and black peppercorns.
  •  Bread sauce with cinnamon, cloves, bay leaf and roasted onion. Finished with a little chilli oil.

Celebrated chef and champion of authentic Indian cooking, Anjula Devi is head of her own eponymous ‘Authentic Indian Cookery School’. Anjula has never been one to follow the crowd, and she loves creating healthy and unique recipes.

This talent began as a gift shared by her beloved father during a childhood in which he imparted all of his culinary wisdom. The essential spices, which form the foundation of much traditional Indian cuisine, remain central to Anjula’s culinary approach. The fifty-year-old Tiffin tin, which her father took with him to work every single day, is always close by, even today.

Speaking about Indian cuisine, Anjula says “There is a whole treasure chest of recipes, flavour combinations and beautiful ingredients which are often completely neglected, along with all of their amazing health benefits. All of my recipes are balanced and healthy; I love cooking with fresh vegetables. I want to inspire as many people as possible to cook delicious, healthy food, just like my father did all those years ago.”

Anjula’s Indian inspired Christmas dishes make a great alternative to traditional roast dinners.

Anjula has a ‘How To’ cookery book and range of Anjula Devi cooking utensils currently online and in Lakeland stores throughout the UK. http://www.lakeland.co.uk/anjula

Her new cookery book ‘Spice for Life’ is being released in spring 2017

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These are old-fashioned, lacy, gingery brandy snaps filled with cream. They’re relatively easy to make – the fiddly bit is the shaping and filling that follows – just remember to give them plenty of space while they’re in the oven and get to the shaping soon after they come out.

Ingredients

125g unsalted butter

125g light soft brown sugar

125g golden syrup

4 tsp lemon juice

125g plain flour, sifted

1 tsp ground ginger

For the cream

600ml double cream

1 tbsp icing sugar

1 tbsp orange flower water

the zest of 1 orange

Makes 15-20

  • Preheat the oven to 180°C/160°C fan/gas mark 4.
  • Stir the butter, sugar, golden syrup and lemon juice in a
pan over a moderate heat until the butter has melted and all the sugar has dissolved. Remove from the heat and stir in the flour and ginger, mixing to a smooth paste.
  • Once the mixture is completely cool, roll in to walnut-sized balls. Press them on to a greased tray, spacing them well apart as they will spread.
  • Bake for 5-7 minutes, until golden brown a­nd lacy. Allow them to relax for a second or two, then mould them in to
a tube shape by gently wrapping them round the handle of a wooden spoon. If they cool before you can mould them, put them back in the oven for a minute to soften again.
  • Whip the double cream and gently fold in the icing sugar, orange flower water and orange zest. Shortly before serving, put the cream in a large piping bag and fill each brandy snap. Stack them, Jenga-style, on a plate and serve immediately, while they’re chewy and crispy.

 

Bill’s was founded as a fresh produce shop and café in Lewes, East Sussex by greengrocer Bill Collison in 2000. There are now over 70 restaurants across the UK, serving British classics made with fresh and locally sourced ingredients.

They’ve recently launched a new menu which will run throughout October and November, serving warming dishes such as sticky toffee apple pork ribs, wild mushroom soup and apple and salted caramel walnut crumble. The menu will be available at all sites throughout the UK.

The recipe is from Bill’s Cook Eat Smile cookbook, sold in all Bill’s stores and on Amazon. RRP £20.

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Enjoy the traditional British celebration with an Oriental twist this November and treat your taste-buds to a gunpowder of flavours.

Chinese cuisine has always been an all-time favourite in the UK, but why should the treats stop at a Saturday night takeaway?

With this in mind, Wing Yip has created two exclusive recipes bursting with flavour to enjoy with friends and family this bonfire night.

More recipes www.chaatmagazine.co.uk

Gunpowder chicken

Do something different than the traditional hamburgers and hotdogs.

Serves 2-3

Ingredients:

500g boneless chicken thighs
1 tbsp Wing Yip Dark Soy Sauce
2 tbsp sunflower/vegetable oil
8-9 dried whole red chillies
1 tsp Szechuan peppercorns, lightly crushed
200g roasted peanuts
2 spring onions, thinly sliced

Sauce:
1 ltr chicken stock
4 tbsp Wing Yip Dark Soy Sauce
2 tbsp rice vinegar
1tbsp Chinese black vinegar
1 tsp sugar or honey
1 tbsp cornflour

 

Method:

  1. Slice the chicken into strips and marinate in 1 tbsp dark soy sauce for 10 minutes.
  2. For the sauce, bring the chicken stock to the boil and reduce by three-quarters so you’re left with 250ml. Combine the reduced chicken stock with all remaining ingredients in a bowl and whisk until the cornflour has dissolved.
  3. Heat the sunflower oil over a medium heat in a wok and cook the chicken in batches so that you don’t overcrowd the wok. Stir-fry each batch for 2-3 minutes, or until the chicken is sealed on all sides and is starting to brown. Remove from the oil and set aside.
  4. Add the dried red chillies to the wok and quickly stir-fry for 5 seconds taking care not to burn them. Return the chicken to the wok adding the Szechuan peppercorns and peanuts. Constantly stir-fry for another minute.
  5. Pour the sauce into the wok making sure to coat all of the ingredients. Keep stir-frying over a medium heat until the sauce thickens and the chicken is cooked through. This should take another 4-5 minutes.
  6. Once cooked and the sauce has thickened serve immediately with steamed rice or noodles and garnish with the spring onions.

With four stores across the UK, in Birmingham, Manchester, Cricklewood and Croydon, the UK’s leading Oriental grocer, Wing Yip, brings traditional Oriental cuisine one step closer to UK homes. From fresh produce to delicious sauces and interesting spices.

 

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Asharaf Valappil, head chef at London’s Daawat Restaurant at the Strand Palace Hotel dawat1

Asharaf’s nomination comes at an exciting time for the Daawat Restaurant. A revolutionary summer menu with inspirations drawn from all over the sub-continent has been rapturously received by both critics and guests, many of whom have returned several times to make sure they have tasted the whole menu.

One recent trip advisor reviewer described Daawat as “The best Indian I’ve ever eaten” and a “hidden gem.” Now the team are hard at work planning a menu re-fresh for the winter months.

Another hit has been the Indian Afternoon Tea – believed to be the first in London – which sits alongside a traditional English Afternoon Tea available elsewhere in the hotel.

Food at Daawat includes fiery Chilli Mili Chicken Wings, Sea Bass with flavours taken from chef’s native Karala province and his take on a classic Chicken Tikka Masala. Lamb Biryani sits on the menu alongside Grandma Kodi Kura (Andrha-style chicken curry) based on a family recipe.

“Tiffin” style Indian afternoon tea features the Bombay burger, which was recently named as one of the best burgers in the UK, Paneer bread pakora, mango burfi and chocolate samosas with mango coulis.

Two-course Thali lunches from £9.95

Three-course pre-theatre dinners from £22.00

Afternoon tea from £29.95 pp.

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INGREDIENTS for the recipe www.store.eastendfoods.co.uk

6 Whole Clovesth2phnvdxs

8 Black Peppercorns

2″ Cinnamon Stick

5 Green Cardamom Pods

1 Large Onion (Finely Chopped)

3 Garlic Cloves (Crushed)

1tsp Minced Ginger

1 tin Chopped Tomatoes

0.5 cup Plain Natural Yoghurt

1 cup Water

0.5 tsp East End Chilli Powder

1tsp East End Cumin Powder

1tsp Salt

1tbsp Lemon

Fresh Coriander (Finely Chopped) to garnish

 

DIRECTIONS

1. Combine the whole spices i.e.) peppercorn, cinnamon, cardamom in a blender and blend them into a fine powder.

2. In a frying pan with some oil on a medium heat, fry the onions, ginger and garlic until soft and lightly brown.

3. Once the onions have softened add the spices both the blend and other spices.

4. Add the diced chicken and mix the ingredients together until the spices have coated the mixture and the chicken is sealed.

5. Now add the tomatoes, water and lemon juice, cover and leave to simmer on a low to medium heat for 20 minutes. The sauce will have reduced and thickened a little.

6. Stir in the yoghurt and allow cooking for a further ten minutes until you have a thick and rich sauce.

7. Sprinkle with chopped Coriander leaves and serve with East End Royal Basmati Rice or Naan Bread.

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The Pumpkin Beet Soup is jam-packed with goodness that will keep you full, and healthy!

INGREDIENTS

  • 2 Small Beets
  • 1 Cup Pumpkin Puree
  • 3 ½ Small New Potatoes
  • 2 Teaspoons Olive Oil
  • ¼ Cup Onions, chopped
  • ½ Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • ¼ Teaspoon Sea Salt
  • ½ Cup Light Coconut Milk
  • 1 ½ Cups Water or Vegetable Stock
  • 2 Tablespoons Pumpkin Seeds
  • ¼ Teaspoon Pepper (black and white)

 

DIRECTIONS

  • Preheat oven to 400 degrees Fahrenheit. Wash and roughly chop beets and potatoes.
  • Place on baking tray with chopped onion and drizzle lightly with oil and salt. Toss and bake for 35 minutes or until tender.
  • Allow to cool and then extract in your NutriBullet Rx Soup Pitcher on the 7-Minute Heated Cycle.
  • Enjoy!

The NutriBullet Rx is available from www.highstreettv.com for £169.95.

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Ingredients:

  • 500ml Peach Nectarine Sparkling Ice sparkling water, (divided)
  • 1 classic plain cake mix, 400g box
  • 3 large eggs
  • 110ml vegetable oil
  • 450g cream cheese
  • 120g unsalted butter – room temp
  • 400g confectioners sugar
  • Candy corn for garnish

 Special Equipment:

Mini cupcake pans

Paper mini cupcake liners

Electric mixer with beaters

Instructions:

Preheat oven to 350°. Prepare mini cupcake pan with paper liners.

  1. Add 1 cup Peach Nectarine Sparkling ICE to large mixing bowl with cake mix, eggs and oil. Beat starting on low speed and then moving to medium speed for 2 minutes.
  1. Meanwhile, in a small saucepan, bring remaining 250ml of Peach Nectarine Sparkling ICE to boil and reduce liquid to a 60ml. Chill to cool.
  1. Pour Cake batter into cupcake papers. Fill to ¾ full.
  1. Bake for about 10 minutes, until cake tester or pick comes out clean.
  1. Promptly remove cupcakes to a cooling rack and allow to cool.
  1. While cupcakes are baking and cooling, prepare icing.
  1. In large mixing bowl, beat cream cheese and butter until smooth
  1. Add Confectioners sugar. Continue beating and add remaining (reduced and cooled) Sparkling ICE. Chill Icing in refrigerator if needs to firm up.
  1. Ice cupcakes and garnish each with orange jelly sweets.

Serves: 84 mini cupcakes

Prep time: 45 minutes for cake and icing cupcakes

Bake time: 10 minutes for each batch

 

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Nothing shouts Halloween more than coffin-shaped sushi, now does it! This dastardly design from leading Japanese food company www.yutaka.co is so easy to make that anyone can create their own sushi cemetery with just a few simple ingredients.

Spooky Sushi Coffins

Ingredients

125g Yutaka Sushi Rice

1½ tbs Yutaka Rice Vinegar

1 tbs sugar

½ tsp salt

Yutaka Black Sesame Seeds

Yutaka Nori sheets

Tube of Yutaka Wasabi Paste

Smoked salmon

Method

Rinse 125g sushi rice in a bowl of water, drain and repeat at least 4 times before draining rice with a sieve. Put 165ml water together with the washed rice into a saucepan. Bring to the boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to stand for 25-30 mins without opening the lid.

Mix the rice vinegar, sugar and salt together and fold into the cooked sushi rice after it has cooled down.

With wet hands, form the sushi rice into 6 coffin shapes and leave set in the fridge overnight.

Sprinkle black sesame seeds liberally onto a plate and gently press the side and base of each chilled coffin into the seeds until completely covered. Place a dob of wasabi paste on the top of each coffin and cover with piece of smoked salmon. Then cut out the coffin lids using a nori sheet and place on top of each one.

You can make a small hand out of a piece of parsnip or sugar icing to add a touch of authenticity.

 

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The nation will once again be overrun with curry-licious treats in celebration of the 19th annual National Curry Week.

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Kingfisher Beer, as proud partners of this fantastic occasion, are collaborating with tip-top chef, the Urban Rajah, to rustle up a range of the most ravishing Indian recipes that are all superbly simple to make and can be perfectly paired with a refreshingly cool pint of India’s finest.

These delicious delights can be found on their official Facebook pages during National Curry Week – @KingfisherBeerUK & @UrbanRajah

        

If this wasn’t enough to get you into the kitchen and cooking up a storm, then Kingfisher, the Real Taste of India, are offering one fab foodie fan the chance to win a hamper full of incredible ingredients to recreate their favourite National Curry Week recipe – and of course, a case of India’s No.1 to wash it down with!

To enter, all you must do is ‘Like’ the Kingfisher Beer UK Facebook page and comment on the recipe you’d love to cook most… Our wonderful winner will be selected on Monday 17th October 2016.

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Chai Xpress – The home of the herbal tea!Chaat_26_web

From revitalising Jasmine to exotic Spiced Masala, the range of teas from Chai Xpress is something to get excited about! And if that weren’t exciting enough, one lucky Chaat! reader will receive a selection of the entire range worth at least £25.00 The team at Chai Xpress believe that ‘proper Indian tea isn’t just about taste it’s about the aroma.’ Every tea has a distinct taste and an authentic flavour, and you can be sure that the ingredients are pure and authentic. Sourcing the finest ingredients from around the globe; Chai Xpress is a tea company with a firm commitment to quality.

SO HOW DO I WIN?!

If you’d like to be in with a chance to win this fantastic prize, you can enter in one of the following ways:

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

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

TWITTER: Re-tweet our competition post and follow us

  • Individuals can enter the competition by Facebook, Twitter or Email
  • Entrants can enter multiple times, using a separate entry methods. Multiple entries by the same entrant in the same ways will be disregarded.
  • This is a consumer competition therefore all entrants must be individual
  • The prize will be delivered to a UK  address only
  • The winner will receive the full range of Chai Xpress tea. No payment will be made by Chaat! Magazine. No alternative prize will be offered.
  • The decision of the Chaat! Magazine Team is final.
  • Competition in partnership with Chai Xpress
  • Entrants must be 18 years of age and over and full time UK residents
  • For details of the prize winner, please contact the competition owner [[email protected] British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

CLOSING DATE: 1st September 2016

 

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For all the #Gin Lovers for #Scotland and afar

The map includes nine Scottish gins created in the last year with two, McQueen and Persie, launching just last week.

The map is a celebration of Scottish gin which has rocketed in popularity in recent years, threatening to overtake whisky as Scotland’s national drink.

Gin Map of Scotland

In time for World Gin Day on 11th June, the Map aims to encourage gin lovers to be adventurous with their G&T and explore the impressive range of Scottish gins available.

The colourful infographic (or ginfographic) includes the name of the gin, where it is from, its botanicals, and recommended garnishes.

The gins featured include world famous brands such as Hendrick’s to small operations like Jinzu, created by bartender Dee Davies whose Jinzu recipe won a Diageo run competition.

It highlights the creativity and resourcefulness in creating Scottish gin, with botanicals varying from sugar kelp in the Isle of Harris Gin to hand foraged Stirlingshire nettles in the Stirling Gin, with many distillers utilising local produce.

Each gin on the map includes the garnish recommended by the producer to best compliment their gin, with examples ranging from frozen raspberries for Eden Mill Love Gin to kiwi for Shetland Reel gin.

The Map is a 2016 update of last year’s hugely popular 5pm Gin Map of Scotland which was widely shared online.

Scottish gin

No longer an artisan fad, gin is a major player in the Scottish economy with gin bringing £1.76bn to the UK economy, 70% of which is produced in Scotland.

Scots drank 29 million litres of gin last year with 42% consumed by 18 to 34 year olds and 27% by over 45s with Edinburgh drinking more gin than any other city in the UK.

Scottish gin is now shipped to 139 countries and St Andrews distiller Eden Mill recently secured a £1.5m deal to distribute their gin in China.

Ronnie Somerville, 5pm Founder said: “As a restaurant bookings website, we always enjoy the opportunity to champion Scottish food and drink and Scottish gin has experienced a phenomenal rise recently.”

“With Scotland’s rich history of distilling matched with the best natural larder in the world, the growth of locally created Scottish gin feels like a natural progression.”

“This World Gin Day we encourage gin lovers to take ginspiration from our Gin Map of Scotland, fill up their glass with a cold G&T, and make it a Scottish one.”

Embed the map on your site here

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JL_openfarmsunday_12

Visiting a farm on Open Farm Sunday, Sunday 5th June, is a wonderful way to discover the world of farming.  Modern farming is incredibly diverse and impacts on all of us – from the food we eat, to clothing, medicine, fuel and manufacturing.  Agriculture is vital to our future too – so come along and find out more!

Hundreds of farms across Britain will be opening their gates for LEAF’s (Linking Environment And Farming) Open Farm Sunday. It is a great day out for the whole family and a unique opportunity to discover what farmers do and the vital role they have in protecting and enhancing the environment.

You may not realise it but our lives depend on the diverse products farmers grow. For example, did you know that farmers grow crops for generating heat and power, cosmetics, perfume and even medicine, as well as producing wool for clothing and fibre for insulation and building materials?  And of course, don’t forget that the majority of the nutritious and delicious food we enjoy each day has been grown or produced on British farms – ranging from meat and dairy products, to fruit and vegetables, cereals, eggs and oil.

159-OFS_2015

Since the first Open Farm Sunday in 2006, it has been organised by LEAF, the leading organisation delivering more sustainable food and farming. Visiting a farm on the 5th June you will learn more about sustainable farming, and get a great insight into the role farmers play in looking after our countryside – including woodlands, hedgerows, meadows, ponds and pathways.  Come and learn how farmers manage water and energy resources, care for the health of the soil, create new habitats for wildlife and above all, have a great day out with family and friends.

All types of farms take part in Open Farm Sunday and most events are free.  Activities on the day can range from farm walks and trailer rides, through to sheep shearing, milking demonstrations, bug hunts and machinery displays.  There will also be a chance to explore the technology and science behind farming and food production, and find out about the business aspects of modern farming.

So round up the family, put on your wellies and head to the countryside to meet a farmer and have a great day out experiencing all the sights, sounds and science of the farm.  Find your local Open Farm Sunday event by visiting www.farmsunday.org.JL_openfarmsunday_84

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Spice Drops®, the unique range of concentrated extracts of herbs and spices revealed a fresh, inspiring new look at the recent Food & Drinks Expo.

The new packaging is contemporary, fresh, simple, and fun with an elephant (which underlines the product’s Indian origins) joyfully stamping in a splash of colour which is symbolic of a burst of flavour. There is a clear message about the usage on the packs and each one also includes a recipe and tells the story of the product.

 

Made using fresh produce from local farms in Kerala, India, (except for the saffron which is sourced from Iran), Spice Drops® can be used in drinks to add flavour to teas, coffees, smoothies or cockails, and are ideal for use in cooking, be it in curries, gravies or sauces, for flavouring chocolate and even in baking.  By simply adding a drop of the relevant Spice Drops® rather than dried herbs or spices, the recipe is transformed with an authentic, fresher, more intense flavour.

 

The product was launched in the UK in 2013 and has slowly but surely been growing a fan base including celebrity chefs such as Nigella Lawson, Tom Kerridge, Anthony Worrall Thompson, Atul Kochhar and Cyrus Todiwala who have all praised the Spice Drops®.  A number of products in the range have won Great Taste Awards in 2015 including Rose, Saffron, Lemongrass, Cinnamon, Cardamom and the Mulling Spices.

 

Spice Drops® have a three year shelf life, guaranteed to retain their intensity ensuring consistent flavouring with more reliable results than dried herbs or spices which lose their flavour very quickly.  In addition, Spice Drops® are flexible and can be added at any stage of the cooking process to ensure the optimum level of flavour is attained.  Spice Drops® retain their intensity for up to 3 years, ensuring consistent flavouring with more reliable results than dried herbs or spices which lose their flavour very quickly.  The extracts are easy to use with clear instructions on the equivalent number of drops to leaves of peppermint, pods of cardamom or strands of saffron, for example. They remove the need to grind, grate, chop or measure out, saving valuable time in a commercial kitchen.  For caterers the Spice Drops® come in packs of bottles measuring 100ml, 500ml, 1 litre or 5 litres, however custom sizes can be made too.

 

With the growing consumer emphasis on health and provenance, Spice Drops® tick both these boxes too.  They are not only natural and contain no artificial colouring, flavouring or preservatives, but the range is gluten free, vegan and contains no sugar or salt.  Spice Drops® are also ethically sourced and ethically produced; the products are handmade in the factory in Kerala which is a women’s enterprise employing mainly disadvantaged women who have been marginalised due to personal circumstances.  In a traditionally male dominated society, employment in the factory gives these women much needed self-confidence and independence, making a true difference to their lives.

 

The newest addition to the range is Orange Spice Drops® – just four drops are the same as adding the zest of half an orange to any recipe.  They are made from fresh oranges grown and pressed in India and are more versatile than orange oil because they blend easily with any liquid.  This means they can add the ‘just squeezed’ taste of fresh orange rind, intensifying the orange flavour in any dish without increasing the volume of liquid.

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Bastion of all that is gloriously British.

Where mugs of tea are sipped over rows of cabbages. Gossip is swapped. Boots muddied. Worms cajoled and stress relieved. Yep, we all know gardening is great for our health, but did you know just half an hour of gardening a week can deliver long-term benefits for body and mind?

Let’s raise a glass to science with this fresh new cocktail: The Allotment.

It’s wild, green things, with a touch of the exotic. Where punchy passion fruit jostles with sprigs of mint, a drape of basil and the sweet, delicate earthiness of a freshly dug cucumber.  And not forgetting some delicious gin. (Because no decent potting shed is complete without a bottle of the botanical stuff).

Make it like this:

The Allotment 

  • 3 mint leaves
  • 3 basil leaves
  • 75ml Passionfruit Coulis
  • 100ml Qcumber water
  • 1 part gin

Muddle your mint and basil leaves in a long tall glass with your favourite gin. Add crushed ice and the passion fruit coulis, then top with sparkling Qcumber water. Tin mug and flask optional.

-ends-

Editor’s Notes

  • Qcumber is available at Tesco, Booths, Planet Organic, Ocado, Harrods, Selfridges & Co and other quality food stores.
  • Qcumber was born out of one of those rare ‘eureka’ moments. One summer’s evening Graham Carr-Smith was enjoying a gin with slices of crisp cucumber and the thought came to him “this could be the next drink flavour” After a lot of hard work, Qcumber was born.
  • The quality of the water is fundamental to the taste of Qcumber. The source of the spring water lies in the old county of Radnorshire in Mid Wales. In this unspoilt rural area, the water is able to filter naturally through layers of rock to achieve its exceptional taste and purity.
  • Qcumber contains only natural ingredients and is free from artificial sweeteners, colours, preservatives and flavourings. The ingredients are: carbonated spring water, natural cucumber extract, beet sugar, citric acid.
  • Great on its own, Qcumber is also the perfect mixer with gin and vodka, or with Pimms.
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Dear Gardening Club,

RE: Grow Your Own Curry

Over the last couple of years British Curry Club has enjoyed a summer campaign to encourage the public to “grow your own curry”, ingredients!

This year we would like primary schools to get involved in our, “Grow Your Own Curry” campaign, along with help from our campaign partners,  Chaat! Magazine, Sutton Seeds, East End Spices and  Sweet Cherry Publishers,

There can be nothing better than encouraging young people to enjoy gardening, and then using the fresh ingredients to be cook their very own curry either in school or at home! Global foods topic is encouraged by the primary schools educational curriculum.

Your school may already have a gardening patch or have some spare pots ready to grow your seeds in!

For your school to get involved it is very simple, all you have to do is:

  • Use as many of the Sutton Seeds we have included with this letter (if you have already recieved a pack or simply use your own seeds)
  • Put the poster up in your school to spread the message of the campaign
  • If your school as a Website, Facebook or Twitter post #Growyourowncurry

Plus if you would like to get involved in our nationwide competition with the chance of being one of three schools to win £200 and for one pupil to win £25.00 worth of of reading books provided by Sweet Cherry Publishing then register your involvement by returning the slip or email to [email protected] by the 31 May 2016, then by the 1  July send us letters from your pupils telling us about your schools vegetable path and how much they have enjoyed taking part in the schools gardening club.

Best wishes,

Rosena Alim British Curry Club Team

Terms and conditions

  • Completed competition entry form must be returned by post or email Gardening_Letter_NEW SECOND EXTENTED LETTER 2 GYOC([email protected]) by the 31 May 2016.
  • All competition entrant schools must publically display #Growyourowncurry either on the schools website, Facebook or Twitter
  • School can use Sutton Seeds or other seeds the school may already be using for the schools gardening club/activities.
  • All schools sending in letters must make sure there is a clear covering letter stating the schools contact details and each letter is marked on the back with pupils name and class for traceability and letters to arrive by 1 July 2016, to the competition address below.
  • 3 winning schools will be chosen by the merit of pupil’s letters emphasizing the enjoyment of their schools gardening club; to receive £200 worth of books from Sweet Cherry Publishing.
  • No cash alternative will be offered in exchange for books. No alternative prize will be offered.
  • Books will be delivered to the UK school address on the entrant form, date of delivery to be confirmed.
  • One winning pupils from each winning school will be awarded a voucher for £25 where Sweet Cherry Publishing will deliver to the pupil via the school  contact details, and gardening club organiser, books to the value of £25 from the publishers range for the age group.
  • The decision of the British Curry Club and the campaign partners are final.
  • Competition in partnership with all campaign partners.
  • Entrants must be primary schools from the UK.
  • Entrant forms and posters can be requested by contacting [email protected]
  • All schools sending in letters from pupils must be primary age pupil and be UK residents.
  • For details of the prize winner, please contact the competition owner [[email protected] or British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

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A delicious cake filled and decorated with British raspberries. The gentle apricot puree brings out the natural sweetness from the malt and the almond butter gives a lovely dense structure to the sponge.

Serves: 12

Prep time: 30-40 minutes, plus cooling

Cook time: 30 minutes

 

Ingredients:

75g unsalted butter, cut into cubes, plus extra for greasing

100g dried apricots, chopped

juice and zest of 1 orange

75g Potter’s Herbal Malt Extract

100g almond butter

3 medium eggs

100g self raising flour

100g ground almonds

½ tsp baking powder

1 tsp vanilla essence

150g raspberries

25g flaked almonds

½ tsp icing sugar (just for effect)

 

For the filling

125g mascarpone

125g double cream

1 tbsp agave syrup

1 tsp vanilla essence

150g raspberries

 

1 Preheat the oven to 180C, 160C fan, gas 4. Grease and line 2 x 20cm round tins with baking paper.

 

2 Place the apricots and orange juice (100ml) in a pan, bring to a gentle simmer and cook over a low heat for 10 minutes, covered, until the apricots are fully softened and slightly broken down. Pour into a food processor and blitz until smooth. Add the butter and pulse until the butter has combined with the apricots and you have a thick puree. Pour into a bowl.

 

3 Beat the malt extract, almond butter and orange zest into the apricot mixture with an electric hand whisk then beat in the eggs, adding one egg at a time, adding in a spoonful of the flour after each. Beat in the remaining flour with the, ground almonds, baking powder and vanilla essence.  Divide the mixture between the cake tins and sprinkle the raspberries onto one of the cakes with the flaked almonds, leaving the other cake plain. Press half of the raspberries into the cake mix leaving the other half sitting on top. Place into the oven and bake for 15-20 minutes, until just golden and a skewer inserted into the middle of the cake comes out clean. Remove from the oven and cool on a wire rack.

 

4 Beat the mascarpone, double cream and agave syrup in a bowl, with a spoon, until it can stand on its own in thick peaks. Spread onto the bottom cake (the one without the raspberries) then top with the raspberries. Top with the other cake and sprinkle with icing sugar to serve.

 

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More and more consumers are looking at food hygiene ratings when deciding where to eat. Seeing a green and black sticker in the window could make the difference between them choosing where to eat.

So get your favourite restaurants and takeaways to feel pride in their FSA sticker. Help them not to lose out by leaving potential customers to guess their hygiene standards or assume  they may have something to hide.

Enter the competition now!

Rating 5_a (1)

Terms and conditions apply

Closing date is midnight 30 April 2016!

  • Each entrant’s tweet, Facebook post or Instagram must include the photo of the Food Hygiene Rating Scheme sticker and the hashtag#WheresTheStickerChaat
  • Entrant’s must also mention the food business’s Twitter handle, Instagram handle or tag them on Facebook (their trade name is also acceptable if the food business is not on social media)
  • Entrants can enter multiple businesses, using a separate entry for each one. Multiple entries by the same entrant for the same business will be disregarded.
  • Only businesses in England displaying a current and valid food hygiene rating sticker showing a rating of 3, 4 or 5 will be eligible for the prize draw
  • The customer will receive £500 and the business will receive £500. The payment will be made by The British Curry Club. No alternative prize will be offered.
  • The validity of the food hygiene rating of the business will need to be verified by the Food Standards Agency before the winner is confirmed, announced and paid.
  • The decision of the British Curry Club and the FSA is final.
  • Competition in partnership with the FSA
  • Entrants must be 18 years of age and over and full time UK residents
  • For details of the prize winner, please contact the competition owner [[email protected] or British Curry Club 6 Bute Crescent, Cardiff, CF10 5AN]

Order your copy of Chaat! now!

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