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‘Recipes’ Category


A quick and easy dish, yet impressive.

You can be really imaginative with flavourings and try whatever is in season to flavour it.

Serves: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

6 large British Lion eggs

1 red onion, finely chopped

2 green chillies, seeded and finely chopped

½ tsp roasted cumin seeds, coarsely crushed

½ tsp turmeric

1 tbsp chives, finely chopped

1 tsp green coriander, finely chopped

1 ½ tsp salt

½ inch piece of ginger, finely chopped

2 tbsp oil

Chaat! Magazine Sponsor Product Suggestion East End Foods Range – Ground Cumin www.store.eastendfoods.co.uk

For the sauce

3 tbsp oil

1 bay leaf

2 green cardamoms

1 large onion, finely chopped

1 tbsp ginger and garlic paste

1 tsp red chilli powder

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground turmeric

1 tsp salt

3 tomatoes, pureed

½ tsp sugar

½ tsp ground garam masala

1tbsp green coriander, chopped

1 tbsp single cream

Juice from ½ lemon

 

 

Method

  1. Break the eggs and whisk together with all the other ingredients except the oil.

 

  1. Take a large shallow non-stick frying pan and heat the oil, pour in just enough egg mixture to make a thin omelette and as it begins to set, remove from pan and roll into a cylinder similar to a Swiss roll. Repeat the procedure to use all of the egg mixture. Cut the omelette rolls in 1.5 cm thick slices and keep warm.

 

  1. Sauce: heat the oil, add green cardamom and bay leaf and let it crackle for 30 seconds or so, add the onions and cook until golden brown. Add the ginger and garlic paste and stir for a minute. Add the red chilli powder, cumin and coriander, turmeric and salt and cook for another minute or so. Add the tomato puree and cook for 6-8 minutes until mixture is reduced by 1/2. Add sugar and garam masala and finish with fresh coriander, single cream and lemon juice. Pour the sauce on a serving dish and arrange the omelette slices over it. Serve as either a main dish or as an accompaniment.

 

Tip: Add finely chopped vegetables like asparagus, olives, spinach or artichokes to the omelette if you liked. You may even be more experimental with the sauce adding curry leaves and coconut milk if you wanted to make it more interesting.

 

Chaat! issue 12 Published

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With Easter upon us we thought egg recipes would be ideal for the holiday nice and quick!

Serves: 2

Cooking time: 9 minutes

Ingredients

Chaat! Magazine Sponsor Product Suggestion by East End Foods = Garam Masala

4 large British Lion eggs, hard-boiled

2-3 tablespoons vegetable oil

1 onion, finely chopped

3-4 cloves garlic, finely chopped

3cm piece ginger, grated

1-2 green chillies, finely chopped

½ tablespoon tomato purée

¼ teaspoon sea salt

3/4 teaspoon turmeric powder

½ teaspoon ground cumin

½ teaspoon ground coriander

3/4 teaspoon garam masala

1 tomato, finely chopped

200ml coconut milk

100g petite pois

2 tablespoons coriander leaves, chopped

Chapattis or rice to serve

Method

  1. Remove the shell from the boiled eggs (Gizzi uses free range), halve & put aside. Blend the oil, onion, garlic, ginger, green chillies and spices together. Heat a wok and add the paste and fry for 3-4 minutes.

 

  1. Add the tomato, coconut cream and peas and simmer for 5 minutes. For the last 2 minutes of cooking add the boiled eggs. Serve the egg curry hot, garnished with coriander leaves, with chapattis or rice.

Chaat magazine issue 12

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This Palestinian sweet, known as knefeh, is a speciality of the city of Nablus in the West Bank, and is made using Nabulsi cheese – a semi-soft white brined cheese that becomes soft and stretchy when heated. You need to soak the Nabulsi overnight to reduce its saltiness. Alternatively you can use mozzarella as a substitute. The cheesecake can be made with semolina (“fine knefe”), shredded filo (“coarse knefe”) or a combination of both (“wavering knefe”).

SERVES 8
PREPARATION TIME: 15 Minutes
COOKING TIME: 1 ½ hours

Chaat! Magazine Sponsor Product Suggestion East End Food Range

www.store.eastendfoods.co.uk

INGREDIENTS

125g/ 4 ½oz caster sugar
1tsp lemon juice
1tsp orange blossom water
125g/ 4 ½oz melted butter, plus extra for greasing
A pinch of ground saffron or turmeric
250f/ 9oz defrosted shredded filo pastry (kataifi)
500g/ 1lb 2oz Nabulsi cheese or mozzarella
500g/ 1lb 2oz mascarpone
½tsp ground malab (optional)
30g/ 1oz pistachios

METHOD

  1. Dissolve the sugar 125ml/4fl oz water in a heavy based saucepan. Add the lemon juice and heat over a medium-high heat until all the sugar has dissolved. Bring to the boil, stirring occasionally, then reduce the heat to low and let it simmer for about 15 minutes until it reaches a syrupy consistency. Remove the pan from the heat and stir in the orange blossom water. Set aside to cool.
  2. Put the melted butter and saffron in a bowl and leave to steep for a few minutes, stirring just to incorporate.
  3. Put the shredded pastry into a mixing bowl. Po in the saffron butter and use your fingers to rub the butter all over the pastry strings.
  4. Preheat the oven to 180°C. Shred the Nabulsi into another mixing bowl, add the mascarpone and mahlab, if using, and use your hands to mix it together.
  5. Generously grease a round 23cm/9in cake tin with butter and spread about half of the buttered filo strings across the bottom. Spread the cheese mixture across the pastry layer evenly, then cover by spreading the remaining layer of film strings evenly over the top.
  6. Bake in the oven for 1-1 ¼ hours until the cheese is bubbling and the pastry is golden. A good way to test readiness is to wiggle the pan gently – the cheesecake should come away from the edges.
  7. Finally, place under a hot grill for 1-2 minutes to achieve an evenly golden top layer. Pour the cooled sugar syrup over the top before serving, or serve with syrup on the side if preferred.
  8. Grind the pistachios into a powder using a pestle and mortar, then sprinkle the powder over the cheesecake. Slice into squares and serve.
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Wing Yip’s Beef and Broccoli in Oyster Sauce is a perfect choice for a healthy dinner during a January detox. The broccoli in the dish is super nutrient rich, while protein packed beef is a great source of vitamin B.

Wing Yip is the UK’s largest oriental supermarket chain, bringing authentic Oriental ingredients to British kitchens. From flavoursome Asian sauces and pastes to traditional rice noodles and Oriental teas, Wing Yip is a one-stop shop for authentic Pan-Asian cuisine

Beef and Broccoli in Oyster Sauce

Serves 2

Ingredients:

340g beef steak (sirloin or fillet steak)

2tsp Wing Yip Light Soya Sauce

2tsp sesame oil

1tsp corn flour

284g broccoli (cut into florets and blanched)

Chaat Sponsor Product Suggestion from The East End Foods Range

www.store.eastendfoods.co.uk

2tsp minced ginger (or fresh)

75ml Wing Yip Oyster Sauce

2tbsp peanut oil

Method:

  1. Cut the beef thinly across the grain and season with light soya sauce, sesame oil and a little cornflour.
  2. Clean and blanch the broccoli florets.
  3. Heat the peanut oil in a wok and fry the ginger and broccoli together. Remove from wok and set aside.
  4. Turn up the heat and add the beef in batches to seal the meat.
  5. Add the Oyster sauce and broccoli and stir well. If you prefer your beef pink, now is time to turn off the heat. Alternatively continue cooking for another 2 minutes.

 

Wing Yip has four superstores located in Birmingham, Cricklewood, Croydon and Manchester which stock more than 4,500 authentic Oriental groceries and products. Its online store www.wingyipstore.co.uk

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It’s said that life begins at 40, yet while some men buy the sports car or embark on a change of image, when celebrity chef Tom Kerridge passed that famous age milestone he decided he needed to alter his lifestyle in order to make the most of his middle years.

“I think when people get to 40 a great number end up taking a long look at themselves – they start to think about where they’ve gone, what they’ve done, what they’ve achieved and where they are going in the future,” the owner of Marlow’s two-Michelin-starred gastropub The Hand and Flowers explains. “From a health point of view, I definitely wasn’t in a great place and I needed to change that. So it hadn’t altered where I was, and I don’t think it was having an effect on my life and personality, but health-wise it was something I needed to recognise in myself and change for the better.”

 

What Kerridge decided on was a low-carb diet regime that, three years later, has resulted in over 11st of weight lost. This ‘Dopamine Diet’, as he terms it in his new book, was crafted specially to give readers the chance to get fit while still eating food that not only tastes fantastic but makes you feel great as well.

 

“It’s a personal story; I’ve already been there and done it, so it’s little tips on how I did it myself,” Kerridge says. “It’s the difference between being told not to do it and being shown how not to do it by someone who has already lost 11st and has done it the right way – the way that worked for me, at least. If just one person buys into it then the book has been worth doing, because it means it has helped that one person change their life.”

 

Despite undergoing an impressive physical transformation, Kerridge is adamant that his new focus on low-carb cooking hasn’t changed his relationship with Great British cooking in any way.

 

“It just embraces everything I already do,” he says of the Dopamine Diet. “The things that will help drive flavours of food forward – that is really important to me, so it has helped reinforce everything I already know. It’s very protein-led, so the roasts are still there, the stews are still there, and curries – that sort of spicing of dishes – is all still there.”

 

When it comes to curries, Kerridge is effusive – and the hotter, the better, he enthuses. He explains this is because when we eat spicy chillies our brains are tricked by the heat into releasing endorphins, which results in a natural high. His curry dishes make use of homemade sauces stuffed full of his favourite spices – curry leaves, turmeric, paprika and his secret ingredient, vinegar. “The acidity of the vinegar complements the spice fantastically,” he reveals.

 

And the prevalence of great Indian cooking these days only serves to further fuel Kerridge’s undying passion for the UK’s diverse restaurant industry.

 

“The year after we won the National Restaurant Award, the next winner was a fantastic curry house called Gymkhana,” he says. “It shows how great the culinary scene in this country is now – number one was a pub and then a curry house!”

TRY EAST END FOODS CURRY POWDER WITH THIS RECIPE

RECIPE:

Curried Cauliflower Soup – Serves 4

Ingredients:

50g dried onion flakes

2 tbsp vegetable oil

50g butter

1 onion, diced

2 garlic cloves, grated

1½ tbsp curry powder

1 chicken or vegetable stock cube

1 large cauliflower (about 800g), broken into florets

200ml coconut cream

200g cream cheese

4 tbsp chopped coriander, tender stems and all

2 hot green chillies, sliced, seeds and all

Finely grated zest of 1 lime

Sea salt and cayenne pepper

 

Recipe:

Preheat the oven to 180°C/fan 160°C/gas 4. Scatter the onion flakes on a baking tray. Trickle on the oil, give it a stir and season with salt. Bake for 5 minutes, or until onion flakes are golden brown, then set aside to cool.

 

In a large saucepan, melt the butter over a medium-low heat. Add the onion and the garlic and sweat gently, stirring from time to time, for around 10-15 minutes until soft. Sprinkle on the curry powder and cook, stirring for 2-3 minutes.

 

Now pour in 1 litre of water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for 5-10 minutes, until the cauliflower is soft.

 

Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil and then take the pan off the heat.

 

Blitz with a stick blender, or in a jug blender or food processor. If you’ve time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper.

 

Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander and chilli, then sprinkle with the lime zest.

– Serves 4

Ingredients:

50g dried onion flakes

2 tbsp vegetable oil

50g butter

1 onion, diced

2 garlic cloves, grated

1½ tbsp curry powder

1 chicken or vegetable stock cube

1 large cauliflower (about 800g), broken into florets

200ml coconut cream

200g cream cheese

4 tbsp chopped coriander, tender stems and all

2 hot green chillies, sliced, seeds and all

Finely grated zest of 1 lime

Sea salt and cayenne pepper

 

Recipe:

Preheat the oven to 180°C/fan 160°C/gas 4. Scatter the onion flakes on a baking tray. Trickle on the oil, give it a stir and season with salt. Bake for 5 minutes, or until onion flakes are golden brown, then set aside to cool.

 

In a large saucepan, melt the butter over a medium-low heat. Add the onion and the garlic and sweat gently, stirring from time to time, for around 10-15 minutes until soft. Sprinkle on the curry powder and cook, stirring for 2-3 minutes.

 

Now pour in 1 litre of water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for 5-10 minutes, until the cauliflower is soft.

 

Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil and then take the pan off the heat.

 

Blitz with a stick blender, or in a jug blender or food processor. If you’ve time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper.

 

Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander and chilli, then sprinkle with the lime zest.

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Feel like something nice and sweet!

In these yummy treats, thinly sliced South African Pink Lady apples are microwaved
and then arranged on folded filo pastry, sprinkled with cinnamon, and rolled up.
They are baked for a few minutes until tender – and they end up looking like roses.
Clever!

TRY EAST END FOODS GROUND CINNAMON IN THIS RECIPE

Preparation: 20 minutes
Cooking: 25 minutes
Serves: 6
A little butter or vegetable oil, for greasing
3 South African Pink Lady apples
2 tbsp lemon juice
6 sheets filo pastry, thawed if frozen
80g butter, melted
6 tbsp apricot jam, warmed
A few pinches of ground cinnamon
Icing sugar, for sprinkling (optional)
1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Grease 6 holes of a muffin
tin with butter or vegetable oil.
2 Core and thinly slice the apples, putting the slices into a bowl with 300ml justboiled
water with the lemon juice as you do them, so that they don’t brown.
Microwave them on HIGH for 3 minutes to soften. Leave to stand for 5 minutes, then
drain thoroughly.
3 Working on one at a time, brush a sheet of filo pastry with melted butter. Fold it in
half lengthways, then brush the surface with butter and fold in half again
lengthways. Brush with 1 tablespoon of warmed apricot jam. Arrange apple slices
along the top end of each strip with the pink peel uppermost. Sprinkle with a little
cinnamon, then roll up the pastry, so that the apple slices are just enclosed. Scrunch
the pastry base and place in the muffin tin, so that the apples look like roses. Repeat
to make 6 in total.
4 Bake for 20-22 minutes, until the apple slices are browning slightly along their
edges. Cool for a few minutes, then remove from the muffin tins and serve warm,
sprinkled with icing sugar (if using).
Cook’s tip: Make green ‘roses’ with South African Granny Smith or Golden Delicious
apples.

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Born out of a shared love of Sri Lankan cuisine, Sri-Licious is the creation of close friends Mary and Callie. Based in Gloucestershire, we serve up fresh, tasty Sri Lankan food from a converted catering transit van at street food fairs and festivals in the South West and Midlands.

Having grown up in Sri Lanka, the cuisine had been Mary’s favourite food since an early age. When Mary suggested Callie visit the country it quickly became hers too!

You can hear the clanging of blades coming from the Sri-Licious van as homemade roti, fresh vegetables and spices are chopped on the griddle while the popular street food dish Kottu Roti is prepared to order. Vegan at base, there are several different toppings on offer, such as devilled paneer, devilled tofu or pineapple.

 

The pair  serve various Sri Lankan specialities including egg hoppers and ‘short eats’ – Sri Lankan snacks, such as vegetable roti parcels, or Seeni buns, bread rolls stuffed with sweet and spicy onion sambol. We caught up with Mary and Callie to find out a bit more about their Sri-lankan street food. The

 

  • How did the idea of Sri-licious come about? Did you cook lots of Sri-Lankan cuisine at home already, or was it a completely ‘from scratch’ endeavour?

As well as constantly cooking Sri Lankan food at home, we kept traveling to London to get our Sri Lankan food fix as there were no restaurants nearby us! We had also always loved the street food scene, going to markets in Birmingham and Bristol regularly and wanted to get involved!

  • What was the first Sri Lankan dish you fell in love with?

Egg hoppers, they are so different to anything else we have ever tried and you can cater them to your palette with a variety of tasty sambols! are made with a batter of rice flour and coconut milk, cooked in a bowl shaped pan with an egg poached inside, and they then add different sambols and chutneys; from fiery chili and onion to fragrant coconut and lime.

  • Who are your customers?

Our customers are the best! Adventurous foodies who are happy to try something different, or fellow Sri Lanka lovers who have visited the country on holiday and want to reminisce about the island’s culinary delights.

  • For anyone who hasn’t tried Sri-Lankan food before, what would you recommend to try first?

‘Short Eats’ are a great introduction as they sum up the combination of Sri Lankan spices and European influences that make the cuisine so unique, and as they’re only small, you can try lots!

  • What is your favourite dish and why?

It’s so hard to choose just one! It would probably have to be Kottu Roti as we find it is the perfect comfort food!

  • Do you have a nice simple recipe our readers can try at home themselves?

Kottu Roti Recipe (serves 4)

 

This is a simplified version of the Kottu Roti we serve up from our trusty van!

TRY EAST END FOOD GARAM MASALA FOR THIS RECIPE

 

Kottu Roti

Ingredients

8 Rotis

500g carrots

1kg spring greens

3 bell peppers

1 green chili (or more if you like it hot!)

2 tsp garam masala

Thumb sized piece of ginger

1 large white onion

2 tbsp vegetable oil

Sprig of fresh curry leaves (optional)

2 eggs (optional)

Salt to taste

 

Finely chop the onion and set aside. Coarsely chop the roti bread, peppers and spring greens so they are slightly smaller than bite size. Either use a julienne slicer to shred the carrots, or use a grater to grate them. Use a garlic press to crush the garlic, or finely chop it. Finely chop the green chili and ginger.

 

Heat the oil on a griddle, or if you don’t have a griddle you can use a large pan (such as a wok) to a hot heat, this is sort of like a Sri Lankan stir fry so everything will be cooked quickly!

 

Add the chopped onion and let cook for a minute or so, add the garam masala and curry leaves (if using).

 

Add the chopped peppers, spring greens, crushed garlic, ginger, chili and let cook for a few minutes. If at any point it starts sticking, just add a little bit of water.

 

Add the chopped roti and julienned carrots, heat for a few more minutes until the vegetables are all cooked.

 

If using eggs, crack them into a small bowl and whisk, adding to the kottu mixture at the last minute, constantly stirring to make sure it coats the ingredients equally. Continue to stir for a minute or so until the egg is cooked through.

 

Salt to taste and serve up on four plates!

 

  • Finally, where can we find you?!

We pop up all around the South West and Midlands – just keep an eye on our website and social media pages. We’re also available for private events so do get in touch if you would like something deliciously different at your wedding or birthday party!

CHAAT ISSUE 29

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Crab is very fashionable at the moment

This delicious dish is messy because you have to crack the crab claws and eat with your fingers, but it is worth it! The stylish host would provide rosewater fingerbowls for the guests.

Recipe by Keith Floyd one of the legends of the reality cooking programs that both entertained and provided viewers with an insight into regional cooking styles across India.

serves 4

vegetable or coconut oil

1 tablespoon small black mustard seeds 10 –15 fresh curry leaves

100 g/4 oz red onion or red shallots, finely chopped

150 g/5 oz tomatoes, chopped 1 teaspoon ground turmeric   1 tablespoon red chilli powder

25 g/1 oz ginger and garlic purée (see page 56)

500 ml/18 fl oz coconut milk salt

2 or 3 small raw crabs per person, chopped in half, cleaned out, gills and stomach sac removed and the claws cracked

a handful of small fresh curry leaves or fresh mint or coriander leaves, to garnish

 

  • Heat some oil in a pan, add the mustard seeds and curry leaves and cook until the mustard seeds cr

 

  • Stir in the onion or shallots and sauté until soft, then add the chopped tomatoes and cook until you have a rich tomato and onion gravy.

 

  • Stir in the turmeric and chilli powder and cook until the raw flavour disappears. Add a little water to help you do this, if necessary.

 

  • Now stir in the ginger and garlic purée and the coconut milk and simmer gently until you have a nicely amalgamated gravy. Season to taste with salt, then pop in the crabs and cook them gently until the shells have turned r

 

  • If using curry leaves for the garnish, quickly stir-fry them in very hot oil and sprinkle them over the crabs. Alternatively scatter with fresh mint or coriander leaves and serv
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Diwali is a time for sharing with friends and family. #HappyDiwali

These Pineapple Laddoo’s are the perfect sweet treat for Diwali. I use canned pineapple rather than fresh as it’s a simple yet convenient ingredient which is bursting with fruity flavour. Easy recipe!

 

Ingredients

 

  • 1 x 415g can Del Monte Pineapple Chunks in Juice
  • 1 tbsp ghee (or butter)
  • 100g desiccated coconut
  • 125g milk powder
  • 80g caster sugar
  • ¼ tsp cardamom powder
  • 2 tbsp ground almonds

Method

 

  1. Place a can of drained Del Monte® pineapple chunks into a food processor. Mix until smooth and reduced to a paste.
  2. Over a medium-low heat, heat the ghee or butter. When melted, add the pineapple puree and cook for 1-2 minutes, making sure you do not burn the puree.
  3. Slowly add the sugar and desiccated coconut and sugar. Mix well and cook for a further 2 minutes, making sure it’s on a low heat.
  4. Add milk powder, cardamom powder and ground almonds to the mixture and continue to stir.
  5. Cook for a further 2 minutes, or until the mixture becomes thick. Transfer into a bowl and allow to cool in the fridge for 10 minutes.
  6. Now it’s time to make your laddoos! Using your hands, roll the mixture into small golf-sized balls.
  7. Roll into a little desiccated coconut for decoration get them ready to serve at your Diwali celebrations!

NB: You can even make these laddoos in advance and store in an airtight container in the fridge for up to 3 days.

 

‘This recipe has been created by The Petite Cook to celebrate Diwali with Del Monte. https://www.thepetitecook.com/

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Make #NationalCurryWeek a! Use all those harvest vegetables now!

Ingredients

4 chicken breasts, skinless and boneless
2 tbsp natural yoghurt
4 tbsp tandoori paste
3 tbsp vegetable oil
1 cinnamon stick
6 cardamom pods
1 large onion, peeled and finely chopped
3cm piece of ginger, peeled and grated
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ fresh red chilli, deseeded
2 x 400g cans chopped tomatoes
1 tbsp tomato puree
150ml chicken stock
2 tsp garam masala
½ lemon, juice
250g frozen peas
Sea salt and black pepper
Handful chopped coriander, to garnish
Natural yoghurt, to serve

Method

Cut the chicken into chunks and mix with the yoghurt and tandoori paste, leave to marinate for a couple of hours, stirring occasionally.

Heat the oil in a deep pan, when hot, add the cinnamon, cardamom and onion, fry gently for 5 minutes until the onions are soft and beginning to turn brown, add the ginger, garlic, cumin, coriander, chilli and turmeric and cook for 1 minute.

Once the spices have cooked, add the chicken with marinade, fry for 4 minutes then add the chopped tomatoes, tomato puree, chicken stock, garam masala, lemon juice and peas. Stir well and season with sea salt and black pepper. Simmer on a low heat for about 10 minutes or until the chicken is cooked.

Serve with rice or naan bread and garnish with freshly chopped coriander and a generous spoonful of natural yoghurt.

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Nutritional information

PER SERVING (4): 106 kcalories, 7g protein, 13g carbohydrates, 9g fat, 0g saturated fat, 8g fibre, 5g sugars, 0.05g sodium.

Nutrition – as well as the nutritional value of the Peas this recipe contains: Beta carotene, vitamin C, folic acid, calcium, magnesium, allicin plus other antioxidants from the herbs and spices.

Ingredients

2 tbsp sunflower oil

2 tsp black mustard seeds

1 tsp cumin seeds

1 tsp turmeric

2 tsp ground coriander

1 tsp ground cumin

2 tsp peeled fresh ginger finely crushed

2 tsp green chilli finely chopped

2 tsp garlic finely crushed

2 tbsp tomato puree

300ml water

Sea salt and freshly ground black pepper

2 large aubergines cut into 3cm cubes

400g frozen peas

Method

Heat the oil in a pan. Add the mustard and cumin seeds. When the seeds pop add the rest of the spices, crushed ginger, green chilli and garlic. Add the tomato puree and a little of the water. Blend to a smooth paste and then add the rest of the water. Season to taste with sea salt and black pepper. Let the mixture simmer for about 5 mins then add the aubergine chunks and coat well with the sauce. Cover the pan and allow to cook/steam for about 12 mins on a low heat, stirring frequently adding more water if necessary. Add the peas and cook for a further 8 – 10 minutes stirring frequently.

Serve with cooked brown Basmati rice and garnish with fresh coriander.

Serves 4

Tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

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Mild Pea and Sweet Potato Curry

Nutritional information

PER SERVING (4) 600 kcalories, 7g protein, 35g carbohydrates, 8g fat, 1g saturated fat, 7g fibre, 13g sugars, 0.04g sodium.

Nutrition – as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin E, vitamin K, calcium, magnesium, iron, selenium, zinc, manganese, potassium, quercitin, allicin, lycopene plus other antioxidants from the herbs and seasonings.

Ingredients

2 tbsp vegetable or rapeseed oil

500g sweet potato, peeled and cut into large dice

1 red onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

2 cm piece root ginger, peeled and finely chopped

1 tsp ground cumin

2 tbsp mild Korma curry paste

1 tin chopped tomatoes

200ml chicken / vegetable stock

sea salt and black pepper

300g frozen peas

Juice 1/2 lemon

Handful coriander, roughly chopped

To serve: naan bread, basmati rice, natural yoghurt, chutney / pickle

Method

Heat the oil in a large casserole or deep frying pan. Add the sweet potato and red onion and fry for 5 – 10 minutes, until the vegetables are starting to colour. Add the garlic and ginger and cook for a further minute. Add the ground cumin and curry paste and cook, stirring constantly, for another minute. Add the tinned tomatoes and blend in the stock. Season with sea salt and black pepper and bring to the boil.

Simmer gently for 20 minutes, stirring regularly and topping up with extra stock if necessary, until the sweet potato has softened and is cooked through. Stir in the frozen peas and cook for a further 3 minutes. Adjust the seasoning and add the lemon juice. Stir through the chopped coriander and serve with steamed basmati rice, warm naan bread, yoghurt and chutney.

Serves 4

Preparation Time 10 minutes

Cooking Time 30 minutes

Tips

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)

Launched by the Yes Peas! campaign and the British pea vining industry, Great British Pea Week (10 – 16th July), the National Awareness Week dedicated to peas, has returned for 2017, giving everyone a reason to celebrate peas this harvesting season.

The UK is the largest producer and consumer of frozen peas in Europe, with the average person in Britain eating nearly 9,000 peas per year. This July, approximately 700 pea growers will harvest 2 billion portions of peas to feed Britain for the year.

Great British Pea Week is here to celebrate British production of the nation’s favourite family vegetable and inform the Great British public about the dedication it takes every pea season to get billions of peas from field to fork.

Lasting an average of six to eight weeks, the harvesting process is a complex operation. Farmers work 24 hours a day, 7 days a week using viners to harvest, shell and transport the peas from field to frozen as quickly as possible – the majority in just 150 minutes.

Stephen Francis, member of the YesPeas! campaign, said: “Great British Pea Week is back for its second year to inspire the nation to cook with peas during harvest season and reconnect people with the important heritage and provenance of frozen peas and their fascinating journey from the field to our freezers.

“The locked in freshness of frozen peas means we can enjoy British peas all year round, however we hope to remind consumers that growing peas is a mainstay of livelihood many British farmers and very much a product of the seasons!

“Great British Pea Week is here to put peas firmly on the food agenda and give everyone a reason to enjoy this versatile and nutritional vegetable at the peak of the British harvesting season, as well as all year-round.”

The hi-tech machinery and exact precision needed during harvesting requires growers to collaborate to produce the crop. There are currently 18 farmer groups along the east coast of the UK, from Essex to North of Dundee who produce the wonderful pea. The east-facing seaboard and maritime climate is the perfect environment for growing superior quality peas.

Versatile and nutritious, frozen peas are a popular freezer essential and the Yes Peas! campaign is asking everyone to get involved this Great British Pea Week and get cooking with peas. TV chef and Yes Peas! ambassador, Rachel Green has created some recipes to inspire everyone this Great British Pea Week, available at www.peas.org.

 

 

ABOUT YES PEAS!

The highly successful Yes Peas! campaign, run by the British Growers Association and funded by growers, freezers and machinery companies from the vining pea sector, is in its eleventh year. The campaign aims to promote the versatility, provenance and nutritional benefits of frozen peas and engages with consumers to inspire them to use peas as an ingredient, as well as an accompaniment, to meals. The campaign is supported by hundreds of recipes developed by campaign ambassador and TV chef, Rachel Green, available at www.peas.org.

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Street food has become so popular over the last decade in the UK, but there are still many regions of street food still to be explored by UK diners, here is recipe from South Africa!

Bunny chow is simply a hollow bread roll stuffed with curry – not made with real bunny, but with tender pieces of stewed lamb. In its native South Africa it is often spooned into large hollowed-out loaves of bread, which are designed to be eaten with your hands – quite a challenge, even for the most dextrous! For ease of eating I prefer to use smaller rolls, so really hungry diners may want more than one.

Order your copy of Chaat! to get more recipes like this 

SERVES 4–8, ALLOWING 1–2 EACH, DEPENDING ON GREED

2 tablespoons vegetable oil

700g lamb leg steaks, cut into 3cm cubes

2 onions, roughly chopped

3 garlic cloves, chopped

4cm piece fresh root ginger, chopped

1 tablespoon cumin seeds

2 teaspoons fennel seeds

1–2 teaspoons dried chilli flakes, to taste

1 cinnamon stick

4 vine tomatoes, chopped

2 tablespoons garam masala

550–600g (around 2 large)

potatoes, peeled and cut into 3cm cubes

8 large crusty white bread rolls

salt and freshly ground black pepper

a small bunch of coriander, chopped, to garnish

1 small red onion, thinly sliced, to garnish

Spices for the recipe go to store.eastendfoods.co.uk/

Place the vegetable oil in a large, heavy-based pan and set over a high heat. When it’s hot, brown the lamb in 2 or 3 batches, transferring to a plate as you go. Set aside.

Add the onion, garlic and ginger to a food processor and whizz to a smooth paste, adding a tablespoon or two of cold water to help it along, if necessary.

Lower the heat on the empty pan and add the cumin, fennel, chilli flakes and cinnamon stick, frying for a few seconds until you can smell their aroma wafting up from the pan. Stir through the onion paste and fry for 10 minutes until starting to soften. Return all the meat and any juices to the pan, along with the tomatoes and garam masala. Season with salt and pepper, pour in 500ml water and bring to the boil. Cover with a lid, reduce the heat to low and simmer gently for about an hour, until the meat is nearly tender. Add the potatoes, re-cover and simmer for another 30 minutes or so until the potatoes are cooked.

While the curry is simmering, slice the tops off the bread rolls and scoop out the insides to leave a shell about 1cm thick all round. Reserve the insides for dunking in the curry.

When the curry has finished cooking, divide evenly between the hollow rolls. Garnish with a little coriander and a few onion slices and eat immediately – cutlery optional!

Credit: MasterChef: Street Food of the World by Genevieve Taylor with recipes from previous MasterChef winners worldwide (Absolute Press, £26)

Photography © David Loftus

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Anjula’s World of Daal! More recipes like this in issue 28 of Chaat! 

Daal’s the store cupboard ingredients that can trigger your taste buds and culinary skills!

Anjula’s tells Chaat!, “I have always loved daal; for me it’s the ultimate delicious comfort food. I’m not quite sure why many people in the UK don’t appreciate the myriad benefits of lentils and pulses. Not only are these beautiful gems full of nutritional value, they are affordable, sustainable and healthy. Chana daal, for example, is incredibly low in GI and is great for diabetics”.

If you search online for ‘black-eyed peas,’ you’ll find lots of results for the famous American hip-hop band as well as for these wonderful beans – that’s right, they are actually beans rather than peas. Known as ‘lobia’ in Hindi and Punjabi, black-eyed peas combined with coconut milk make this dish a real delight. You can use dry black-eyed peas, but do remember to soak them overnight. They are delicious eaten hot or cold and come with some impressive nutritional benefits.

Serves 4

Ingredients

Key Spices

1 Indian bay leaf

1 1 inch piece of cassia bark

1 tsp turmeric powder

1 tsp red chilli flakes

1 tsp crushed coriander seeds

1 tsp cumin seeds

Warming Spices

1 tsp fennel seeds

2 cloves

4 green cardamom, lightly bashed

Other Spices

1/2 tsp ajwain seeds

Wet Ingredients

2 tbs vegetable oil

2 onions, finely chopped

3 fresh tomatoes, chopped

2-3 green chillies, pierced

1 tsp fresh pulped ginger

2 tsp fresh pulped garlic

2 400 g tins of black-eyed peas, rinsed and drained

200 ml coconut milk

2 tbs tamarind paste

Sea salt to taste

1tsp grated jaggery

Garnish

Small bunch of fresh coriander, chopped

Method 

Heat a sauté pan, with a lid, on a medium heat and warm the vegetable oil. Add the onions and sauté for 3 minutes.

Add the Indian bay leaf, cassia bark and salt to taste. Continue to sauté for 5 minutes, then add the turmeric powder, red chilli flakes, tomatoes and jaggery. Stir well and continue to sauté gently on a low heat for 10 minutes.

Add the green chillies, garlic and ginger and sauté for 2 minutes.

Place a small pan on a low heat and gently warm the crushed coriander seeds, cumin seeds and ajwain seeds for 1 minute. Remove from the heat and add to the onions and tomatoes.

In the same small pan, warm the warming spices on a low heat for 1 minute. Set aside.

Add the black-eyed peas, stir really well and cook for 3 minutes.

Add the coconut milk, bring to the boil and immediately reduce to a simmer.

Add the warming spices and tamarind paste, then place the lid on the pan and simmer for 10 minutes. Remove from the heat, add the chopped coriander and serve with basmati rice.

Recipe by Anjula Devi

NB – remember to count the cloves and cardamoms in and then count them out again before serving.

 

Piercing your fresh chillies with a cocktail stick gives you more control over the warmth of your dish. If you like your dish hot, then simply chop the chillies rather than pierce them. 

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Further recipes and interview in Chaat! issue 28

NEHARI

LAMB NEHARI

Regarded as the national dish of Pakistan, nehari is known for its piquancy

and texture. The name has its origins in Arabic and means ‘day’ or ‘morning’

and it was typically served to kings and nobility around sunrise, after the

Muslim early morning Fajr prayer. The Mughals brought it to the Indian

subcontinent and it soon became a nationwide tradition among the Muslims.

The dish comprises slow-cooked large, tender shanks or pieces of beef,

mutton or lamb and, while not completely authentic, even chicken. Known

for its spiciness, it is a delicious curry with a thick, flavoursome sauce that is

often sold with naan fresh from the tandoor in specialist restaurants and

roadside cafes early in the morning, particularly on weekends.

 

SERVES 4

2 medium onions, peeled and halved

120ml/4fl oz/1⁄2 cup vegetable oil

2 bay leaves

900g/2lb leg of lamb on the bone, cut into 7.5–10cm/3–4in cubes, or 3–4 medium lamb shanks

15ml/1 tbsp garam masala

15ml/1 tbsp ground coriander

10ml/2 tsp garlic pulp

10ml/2 tsp ginger pulp

5ml/1 tsp freshly grated nutmeg

10ml/2 tsp ground fennel seeds

10ml/2 tsp paprika

30ml/2 tbsp tomato paste

7.5ml/11⁄2 tsp salt

1 litre/13⁄4 pints/4 cups water, plus 60ml/4 tbsp to make a flour paste

30ml/2 tbsp plain (all-purpose) flour

15ml/1 tbsp chopped fresh coriander (cilantro)

2 lemons, cut into wedges, to serve

naan or parathas, to serve

TO GARNISH

4–6 fresh green chillies, chopped

45ml/3 tbsp chopped fresh coriander (cilantro)

45ml/3 tbsp peeled and finely sliced fresh root ginger

 

1 Process the onions in a food processor to form a pulp.

2 Heat 60ml/4 tbsp of the oil in a very large pan over a medium heat and fry the

bay leaves for about 30 seconds. Add the meat, followed by the garam masala.

Fry for about 5 minutes, to seal the meat.

3 Add the ground coriander, garlic, ginger, nutmeg, ground fennel seeds,

paprika and tomato paste and stir to combine. Add the salt and stir once more,

then remove from the heat.

4 In a separate pan, heat the remaining oil over a medium heat, add the pulped

onion and fry for about 10 minutes, until golden brown.

5 Add the onion pulp to the lamb and combine everything together. Pour in the

water, return to the heat and bring to the boil.

6 Reduce the heat to low and cook for 45–60 minutes, checking occasionally and

stirring. The curry is ready once the liquid has reduced by at least half and the

meat is tender and falling off the bone.

7 Dissolve the flour in the 60ml/4 tbsp water, whisking it well to make a smooth

paste. Pour this over the lamb while slowly and gently stirring the curry. Cook for

a further 7–10 minutes, stirring frequently, until the sauce is thick.

8 Using a ladle, transfer the curry to a serving dish, or individual deep plates if

using shanks – allowing one per person. Serve garnished with chillies, fresh

coriander, and ginger, and accompany with lemon wedges, and naan or parathas.

The Food and Cooking of Pakistan: Traditional Dishes From The Home Kitchen by Shehzad Husain (HB, Lorenz Books, Dec-16, £14.99) is available now on Amazon.co.uk

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This rich and flavoursome veggie stew is a great way to experiment with your rice cooker, demonstrating that this must-have kitchen gadget can do more than serve up bowls of fluffy basmati. Autumnal veg and piquant spices create a wonderful, and surprisingly light, stew full of delicious flavours and delightful textures.

Vegetarian and vegan friendly, the slow cooked cumin and coriander spiced vegetables with pearl barley proves that hearty dishes needn’t rely on a meaty base.

Quick and easy to make, and a hit with the whole family; this recipe is great for a midweek meal. Using a lot of kitchen essentials and spice rack mainstays, the recipe won’t add a great deal of burden on your weekly shopping list. Plus, if you’ve got young children, this is a great way of getting them to eat a number of veggies they’re usually reluctant to sample.

We’d recommend serving this dish with fresh, crusty bread on the side – great for dipping, scooping and wiping – making sure you don’t miss any of the wonderful spice. Serve direct from the rice cooker, when the vegetables and pearl barley are piping hot.

Here is the recipe for slow cooked cumin and coriander spiced vegetables with pearl barley.

Cook Time: 30 Minutes

Servings: 4-6 People

Ingredients:

  • 1 small squash (peeled, cut into chunks)
  • 2 cups fine beans (topped, tailed and halved)
  • 2 courgettes (sliced)
  • 2 leeks (sliced)
  • 5 carrots (peeled and sliced)
  • 1 medium red onion (sliced)
  • 600g chopped tomatoes
  • 80g pearl barley
  • 1tsp cumin seeds
  • 1tsp coriander seeds
  • 1tsp dried chilli flakes
  • 3 cups vegetable stock
  • 2tbsp vegetable oil
  • Salt and pepper
  • Crusty bread (to serve)

Method:

 Using your rice cooker, sauté the carrots, courgettes, squash and red onion in the vegetable oil.

  1. After a couple of minutes, add the chopped tomatoes, pearl barley, spices and vegetable stock.
  2. Switch to cook mode and cover, cooking for 15 minutes.
  3. Stir in the leeks and beans, cover again and cook for a further 10 minutes.
  4. Serve with the fresh, crusty bread.

Original recipe from: www.crockpot.co.uk

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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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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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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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Ingredients

400ml apple juice

30ml Highland Black 8 Year Old Scotch Whisky

8 teaspoons clear set honey

4-8 teaspoons – lemon and lime juice 3 cloves

1 inch fresh ginger

2 pinches- stonemill ground cinnamon Methodology

1. Heat all the ingredients except the whisky over a low heat until all the flavours have infused

2. Add in the whisky Decoration / to serve Serve in a heat proof mug with a slice of green apple and a sprinkle of Stonemill Ground Cinnamon.

Tasting notes A delicious alternative to mulled wine. The warming mix of apple, honey and cinnamon has the added advantage of being a delicious mocktail by simply omitting the whisky. Great to make in batches ahead of time and heat when needed.

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Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2

WHAT YOU’LL NEED:

2tsp sesame oil
2 chicken breasts sliced into thin strips
4 shallots thinly sliced
250g Brussels sprouts shredded
1 clove garlic finely diced
Half tsp chilli flakes
Zest of 1 lemon
1 tbsp soy sauce

WHAT TO DO:

1. In a wok or large frying pan heat the oil till very hot then throw in the chicken strips, stir fry then for 1-2 minutes until brown on all sides.

2. Add the shallots, sprouts, garlic and chilli to the pan and continue to stir fry for 3-5 minutes until the sprouts are tender.

3. Stir through the lemon zest and soy sauce and serve.

Thanks to www.loveyourgreens.co.uk

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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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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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Perfect for autumn!

This healthy and filling soup is packed full of nutrients thanks to the sweet potato and sweetcorn. It has a warming smoky undertone from the paprika and cumin, whilst the lime juice and sweetcorn add a burst of freshness and flavour.

  •  

    Serves 4

    Prep time: 15mins

    Cook time: 25mins

     

    Ingredients:

    2 tbsp. vegetable oil

    1 onion, chopped

    250g sweet potatoes, peeled and cubed

    1 clove garlic, crushed

    1 red chilli, deseeded and chopped

    1 tbsp. smoked paprika

    1 tsp ground cumin

    2 tomatoes, roughly chopped

    1 litre of vegetable stock

    4 fresh sweetcorn cobs

    Salt & freshly ground black pepper

    Juice of 1 lime

    To serve: soured cream, chopped coriander and a few tortilla chips

     

    Method:

     

    1. Heat the oil in a large pan, add the onion and sauté for 5 mins, then add the potatoes, garlic and chilli and sauté for a further 2 mins. Stir in the paprika, cumin and tomatoes and cook for 30 seconds, stirring.
    2. Add the stock, a good pinch of salt and plenty of ground black pepper. Bring to the boil, cover and simmer for 10 mins.
    3. Whilst the soup cooks, shuck the sweetcorn cobs: pull back the green leaves and ‘silks’ to reveal the sweetcorn, twist the leaves and hold firmly to remove them. Now hold the cob vertically on a board and run a sharp knife down the cob so the kernels fall off. Rotate and repeat until the cob is bare. Repeat with the other cobs.
    4. Add the sweetcorn to the soup with the lime juice. Cover and simmer for a further 7 mins.
    5. Use a stick blender to blend the soup until nice and smooth. Adjust the seasoning to taste. Serve the soup hot in bowls topped with a dollop of soured cream and a handful of chopped coriander. Serve with tortilla chips.
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Sweet Potatoes in Coconut Milk

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Serves 4

  • 675g/1.5lb sweet potatoes
  • 3 tbsps coconut oil
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 green chilli, chopped
  • 2tsps ground coriander
  • ½ tsp ground turmeric
  • ½-1 tsp chilli powder
  • Salt to taste
  • 400ml/14oz canned coconut milk
  • 175g/5oz frozen garden peas
  • The juice of 1 lime
  1. Pell and cut the sweet potatoes into 2.5cm/1” cubes.
  2. Heat the coconut oil over a medium-high heat and throw in the mustard and cumin seeds.
  3. Add the onion and green chilli and cook until the onion is just beginning to brown, reducing the heat slightly.
  4. Add the ground coriander, turmeric and chilli powder.  Cook for about a minute and add the sweet potatoes and salt.  Stir until the spices coat them.
  5. Add the coconut milk and bring it to a gentle boil.  Cover the pan and cook until the sweet potatoes are almost tender.
  6. Add the peas and cook for 5 minutes.  Stir in the lime juice and remove from the heat.

Serve with rice or bread.

Recipe created by Gourmand World Award winning cookbook author and food writer, Mridula Baljekar.

Tofu Pilau

Serves 4

  • 275g/10oz basmati rice
  • 275g/10oz firm tofu
  • 4 tbsps rapeseed or light olive oil
  • Salt to taste
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp chilli powder
  • ¼ tsp ground turmeric
  • 5 cm/2” piece of cinnamon stick
  • 6 green cardamom pods, bruised
  • 6 cloves
  • 2 star anise
  • 10 black peppercorns
  • 2 bay leaves
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 green chilli, chopped (de-seeded if liked)
  1.  Wash the rice in several changes of water and soak it for 20 minutes.  Leave it in a colander to drain.
  2. Drain the tofu and pat dry with absorbent paper.  Divide the block into 4 pieces and cut each into four 5cm/2” slices.
  3. In a non-stick pan, heat half the oil over a medium heat and fry the tofu until lightly browned.  Add the salt and sprinkle the spices evenly over.  Cook for about a minute, remove from the heat and set aside.
  4. To cook the rice:  Heat the remaining oil over a low heat and add the whole spices.  Let them sizzle for 15-20 seconds and add the garlic, ginger and chilli.  Fry for a further 2-3 minutes and add the rice and salt to taste.   Stir gently until the grains are coated with the spiced oil.
  5. Pour in 500 ml/18 fl oz warm water and bring it to the boil. Let it boil steadily for about a minute, reduce the heat to low,   cover the pan tightly and cook for 7-8 minutes.
  6. Switch off the heat source, remove the lid and pile the cooked tofu on top reserving a few pieces to garnish.  Cover the pan again and let it stand, undisturbed, for 5-6 minutes.  Gently mix the rice with a metal spoon (wooden spoon will squash the delicate grains) and serve.

Recipe created by Gourmand World Award winning cookbook author and food writer, Mridula Baljekar

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Mridula Baljekar will be joining Chaat! at the JustVShow at London Olympia 4 July 11 am, come along and watch the demonstration!

Follow the link to get your free entrance ticket www.justvshow.co.uk/go/chaat!

Here is one of Mridula’s Recipes to give you a taste of her demonstration

Plantain Curry6190DF095-M

Plantains are used in this delightful recipe from Tamil Nadu, Vazhakkai Kari, and these are often sold by Asian grocers and larger supermarkets. Unripe bananas with a dark green skin also work well, although the flavour is different. Cook them on the day of purchase so that they do not get a chance to ripen. The food of this region is generally blisteringly hot, but the quantity of chilli can be adjusted to taste

Serves 4

4 plantains

15ml/1 tbsp full-fat (whole) natural

(plain) yogurtlogo

400ml/14fl oz/12⁄3 cups canned coconut milk

7.5ml/11⁄2 tsp chilli powder

2.5ml/1⁄2 tsp ground turmeric

5ml/1 tsp salt, or to taste

45ml/3 tbsp sunflower oil or light olive oil

2.5ml/1⁄2 tsp black or brown mustard seeds

2

.5ml/1⁄2 tsp cumin seeds

6–8 curry leaves

2 red onions, finely sliced

1–2 fresh green chillies, chopped (deseeded if preferred)

Plain Boiled Rice, to serve

 

1 Peel the plantains and halve them lengthways. Cut each into 2.5cm/1in chunks.

 

2 Rub the plantain with the yogurt, then soak in a bowl of cold water for 15–20 minutes. This removes any stickiness.

 

3 Drain the plantain chunks and rinse. Put them in a medium pan and add the coconut milk, chilli powder, turmeric and salt.

 

4 Add 200ml/7fl oz/scant 1 cup water to the pan and place over a low heat. Cover and simmer for 20–25 minutes or until the plantain is tender, but still firm.

 

5 Meanwhile, heat the oil in a small pan over a medium heat and add the mustard seeds.

 

6 As soon as the mustard seeds begin to pop, add the cumin and the curry leaves.

 

7 Add the onion and chillies and fry for

8–10 minutes, stirring regularly, until the onion begins to colour. Reduce the heat slightly halfway through the cooking time.

 

8 Pour the onion and spices over the curry, stir and simmer for 4–5 minutes. Serve with Plain Boiled Rice.

 

cook’s tip

Freshly made coconut-based curries thicken considerably upon cooling, so do not worry if the curry looks a little watery when you have finished cooking. Either leave it to cool slightly before serving, or cook the sauce for a little longer to reduce it to the desired consistency.

Vegetarian Indian Food & Cooking by Mridula Baljekar

 

Mridula in black chef coat 2 logo

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Serves 4SGV Venison

Venison suits the strong flavours in this Thai curry. Some commercial Thai curry pastes are very hot so watch out.

3 tablespoons sunflower oil

1 onion, finely chopped

1 red pepper, halved, seeded and sliced

1 yellow pepper, halved seeded and sliced

4-6 tablespoons bought Thai green curry paste

2 x 400ml cans coconut milk

400 ml vegetable stock or water

3 kaffir lime leaves (or grated rind of 1 lime)

175 g (6 oz) small broccoli florets

75 g (3 oz) mange tout

2 courgettes, sliced

2 tablespoons chopped fresh coriander

salt and freshly ground black pepper

350g (12 oz) venison fillet, thinly sliced

 

Heat the oil in a large sauté pan until smoking and add the sliced onion and red pepper. Cook over a high heat until the onions are just beginning to catch and go brown around the edges. Stir in the curry paste, cook for 1 minute, then pour in the coconut milk, stock and lime leaves or rind. Bring to the boil then turn down the heat and simmer gently for 10 minutes. Add the broccoli and simmer for 5 minutes, then add the mange tout and courgettes and simmer for a further 5 minutes or until the vegetables are tender and the sauce very slightly thickened. Drop the sliced venison into the curry and simmer for 2-3 minutes. Serve the curry in warmed deep soup bowls with boiled Thai Jasmine ice.

“Venison” by Maxine Clark, published by / copyright Highland Game, www.highlandgame.com

For venison supplies go to Seriously Good Venison

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Perfect summer BBQ delight!

This seems complicated, but is actually quite easy to do and although using banana leaf will give the fish more flavour you can also use aluminum foil and still have a delicious, healthy dish. You can choose whichever fish you like, in Kerala they use Pomfret, here I have used Tilapia but use whichever fish is in season and which will work in this dish (your fishmonger will be able to help here). This is not a heavy dish but is really satisfying and just needs a little salad or some potatoes on the side to become a filling, healthy meal. If it is summer, try doing these on the barbeque, the extra smokiness is delicious.

More recipes like this get your copy of Chaat! now 

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4 tbs. coconut or vegetable oil

4 fillets tilapia or other fillets

14 curry leaves

1 medium onion, finely chopped

6 cloves garlic, finely chopped

6g ginger, finely chopped

½ green chilli, finely chopped, or to taste

2 small tomatoes, chopped

Salt to taste and 1/4 tsp. freshly ground black pepper

A pinch of powdered fennel seeds

A small pinch of powdered cloves

1/3 tsp. tamarind paste to taste

2 tsp. lemon juice and ½ tsp. turmeric powder to marinate fish

 

4 squares of banana leaves, large enough to wrap the fish in, or aluminum foil

String to tie or toothpicks to secure banana leaves

 

Makes 4

 

Marinate the fish in the lemon juice with good pinches of salt and turmeric per fillet. Leave aside for 20 minutes.

Heat half the oil in a large frying pan. Add the fish and fry on one side for 20-30 seconds then turn and do the same with this side. Place straight onto the banana leaves or foil packets.

Add the remaining oil to the pan and add the curry leaves, fry for 5 seconds and add the onions, cook well until soft and lightly golden. Add the ginger, garlic and chilli and stir fry for a minute. Add the fennel, clove, black pepper and salt along with the tomatoes and a splash of water. Cook for 5-6 minutes or until the whole thing comes together. Taste, it should taste cooked and harmonious.

Stir the tamarind paste. At this stage it should be a little salty and a little a bit spicy.

Heat the banana leaves over fire to make them pliable and smear the inside of the leaves with some oil. Spoon a little of the masala in the centre of each leaf. Place a piece of fish on top and smear over the rest. If using foil, the masala often sticks to it and you lose a bit so smear a good amount of the mix on top of one side only. Fold over the foil or banana leaf to enclose the fish (and possible juices) properly and secure using some string or toothpicks to help.

Heat the rest of the oil in a thick-bottomed pan or oil a BBQ rack or griddle pan. Add the parcels and cook, covered, for around 3-4 minutes on each side or until the banana leaf turns a pale brown. If using foil, you can also cook it in a preheated oven (200C) and bake for 10 minutes.

Serve hot with lemon wedges and a salad or some potatoes on the side.

Recipe provided by Anjum Anand

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Mother’s Day – Celebrating the memories of our Mother’s

Ten year old Fazila who was born in England and being only once to Bangaldesh tells us about her mother’s speciality.

Now there’s another reason to look forward to the weekend because of ‘Mothers Special (saag prawn).’ The whole family loves it; all the flavours and spices make our mouth water. Nothing gets us faster to the dining table then this famous dish. I like the Saag Prawn dish because of the delicious flavour the spinach has, and the succulent taste of the prawns. It’s the same with my sisters, and my father who loves everything about the way that my mother prepares it. He says that she has a special touch.

During our short visit to Bangladesh we watched from the banks how fishermen catch fresh prawns and a cocktail of fish, which my grandmother brought for us and my aunties cooked that day for dinner.

It combines the versatility of prawns and the healthiness of spinach. It’s also quick and easy to make. We hope you try out this dish and enjoy it as much as we do!

chaat-magazine-issue-20-2

A loved spicy recipe

The requirements for this dish are:

4 large garlic cloves (crushed),

2 small onions,

1 tbsp of cooking oil,

2 bunches of spinach,

6 green chillies,

1 kilogram of frozen peeled prawns,

2 tsp of salt,

1 tsp of turmeric,

1 tsp of powdered zeera,

2 tsp of chilli powder,

2 tsp of curry powder

1 small tomato.

Heat cooking oil in a medium saucepan or wok.

  1. When the oil is hot add crushed garlic, when the has browned.
  2. Add the sliced onions.
  3. Immediately add the salt, tumeric and zeera stir into the onions, until the onions are soft, on a medium heat.
  4. Then add chilli powder and curry powder stir into the onions.
  5. Continue stirring the onions and spices for five minutes on a medium heat.
  6. Now add the prawns to the mixture and stir
  7. Add the chopped tomato.
  8. Stir in the sliced green chillies
  9. Add 1/2 a cup of water, cover saucepan and cook for seven minutes on a medium heat.
  10. Uncover the saucepan then add spinach (remember to wash the spinach and cut down into small slices or you can buy the ready to use fresh spinach from a local supermarket 2packets are recommended) cook for five minutes until the sauce has thickened.
  11. My mother’s special saag prawn has now cooked, turn the heat off and serve with white rice.
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MAA’S KITCHEN perfect for Mother’s Day!

A mouth-watering, spicy-sweet mango curry from Kerala, a Mother’s day recipe!

When the mango season starts in April, Mrs Sundari Vinay’s phone doesn’t stop ringing. Her family and friends are all asking when she’s going to cook her special mango curry. “There’s a long waiting list,” she laughs. And no wonder. Over the years Sundari, who lives in South India, has perfected the art of this mouth-watering sweet and sour dish.

Fortunately, fans of Sundari’s Keralan speciality don’t have long to wait – April is the Keralan New Year and the celebrations are usually the first outing for her prized creation. “We have a traditional feast at home and all the food is served on banana leaves on the floor. The mango curry is the centrepiece – it’s a real delicacy.”

Sundari learnt this dish from her mother, and remembers eating it as a child in her grandparents’ house in Kerala. “We never had to go out to buy the fruits from a shop,” she says. “There were so many mango trees in the back yard.”

The curry has all the basic ingredients of Keralan cuisine – mustard, fenugreek and cumin seeds along with the ubiquitous
coconut. It’s best with rice and, if you have time, a dry dish, too. Sundari insists that when cooking the curry you should always include the stone and its surrounding pulp; she says this is  where the strongest flavour of the mango lies. So don’t be afraid to eat

More recipes like this get your copy of Chaat! now. Order Now!

INGREDIENTS
3 large ripe mangoes (out of season tin mango’s will need to be used but can be a little sweet)
¼ fresh coconut, with the flesh broken
into chunks
½tsp whole cumin seeds
500g curd (if not available, use 500g
natural yogurt)
Salt to taste
¼tsp turmeric
1tbsp sugar (or add more to taste)
2tsp red chilli powder
2tsp cooking oil
½tsp fenugreek seeds
½tsp black mustard seeds
3 dry red chillies cut into half
10 -12 curry leaves, fresh if available

chaat-magazine-issue-20-2

Serves: 4
Preparation and cooking time: 1 hour
METHOD

  • Wash the mangoes, then massage them until you feel the flesh inside become soft. Peel. Squeeze the mangoes over a deep pan until most of the flesh and juice has come away. Add the stones to the pan. Using a knife, scrape any remaining flesh from the skin.
  • Put the coconut and the cumin seeds into a food processor. Grind for half a minute, then add enough water to make a paste. Grind again for half a minute. Set aside.
  • Put the curd or yogurt into a clean blender. Blend for 15 seconds. Add salt to taste. Set aside.
  • Add the turmeric, salt, sugar and chilli to the mango pulp and stir through. Cook for 10 minutes on a low heat, stirring continuously. Add the coconut paste. Increase the heat and bring the mixture to a boil, then reduce to a low heat. Add the blended curd or yogurt. Stir on a very low heat for three minutes, taking care not to let the mixture boil. Remove from the heat.
  •  In a separate shallow frying pan, heat the cooking oil on a high heat. Reduce to a medium heat and add the fenugreek seeds. When they start to crackle and turn golden brown, add the mustard seeds. When these start to crackle, add red chillies and stir until they become dark brown. Add curry leaves and stir until they turn dark green. Remove the mixture from the heat, setting aside a small portion. Add the large portion to the curry, mixing it through. Use the small

Words & Pictures: Gargi Shastri & Martin Philp

 

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Love is in the air… And so are the essential fragrant spiced aromas of your curry! Valentine’s day is near!

Khodai Gosht Masala

A classic Mughlai dish that’s rather popular at Indian weddings… If you’re thinking of popping the question this Valentine’s then this is more than appropriate. It’s very sweet and mild, too. The spice mix can be either basic curry powder or a more complex masala mix from our recipe section on www.britishcurryclub.co.uk

INGREDIENTS
4 tbsp oil
1 tbsp coriander seeds
1 onion, finely sliced
3 cloves of garlic, finely sliced
300g meat of your choice
1 tbsp curry powder/masala powder
½ green pepper, finely sliced
2 tbsp condensed milk
METHOD
 Heat the oil and fry the coriander seeds making sure not to burn them. Add the garlic and onion and cook until lightly browned.
 Add the meat and cook for five minutes until adding the peppers and cooking for a further five minutes.
 Add the spice mix and cook for a further five minutes.
 Add the condensed milk, stir well and cook for a final five minutes before serving with rice and a fresh coriander garnish.

For more aromatic recipes subscribe to Chaat! Now

Khodia Gosht Masala recipe bychaat-magazine-issue-20-2
GOLDEN CURRY
19 Hampton Court Parade, Hampton Court, East Molesey, Surrey KT8 9HB
T: 0208 979 4358

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Something for the weekend ahead. A cuisine in its own right, food writer Sumayya Jamil explores Pakistan’s rich culinary history.

CHICKEN YAKHNI PULLAO

This is a rice dish that was always cooked on Sundays in my home. It’s warm, comforting and a complete meal on its own. The whole garam masala is added to the chicken with water create a stock – ‘yakhni’ which the rice and chicken both cook in. It’s best enjoyed with a simple raita made yoghurt, with salt, sugar, red chilli powder and fresh coriander and cucumber.
Serves 1
Ingredients
3-4 tbsp vegetable oil
2-4 medium onions, chopped into half rings
1 inch ginger, grated
1 tbsp fresh garlic paste
1 tsp sea salt, or to taste
1 green chilli (optional)
500 g whole skinless chicken, with bone, cut into 12 pieces
400 g whipped natural yogurt
500 g basmati rice, washed and rinsed then soaked for 30 minutes before cooking
Whole garam masalas:
2 tsp cumin
1 tsp coriander seeds
1 tsp black peppercorn
1 medium cinnamon stick
1 tsp aniseed
1 tsp cloves
1 black large cardamom
3-4 green cardamom
How to cook
 Heat about 2-3 tbsp of oil in a saucepan over medium heat and once the oil is hot pop in the garam masalas and allow to fry until you can smell their aroma (do not allow to burn!).
 Now add the onion half rings and fry on medium-low heat until caramelized and brown – this is important as these add sweetness to the rice and create the flavour for the yakhni (stock for the rice to cook in).
 Once the onions are brown add the ginger and garlic paste and cook until the raw garlic smell escapes. Now add the yoghurt and fry until the yoghurt dries up a bit.
 Add the chicken and fry until sealed, then drain rice and fry for a couple of minutes. Pop in the green chilli now (if desired). Add enough water to just about cover the rice and chicken and turn the heat low.
 Cover and cook in “dam”, under steam for about 10-15 minutes until the rice and just cooked. The liquid should be completely absorbed. Fluff up the rice in between cooking to avoid the rice from sticking to the pan. Use a fork! Finally, Serve with a cool raita.

Archive Chaat! Magazine Issue 11

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CHAAT11_p28Si King and Dave Myers – the Hairy Bikers – have the perfect spicy diet recipes!  The Dieters amongst us are always striving to diet and still eat the cuisines we love so much, the following is a great combination of both recipe, healthy and for the dieters.

LAMB, SPINACH AND POTATO CURRY 293 Calories Per Portion!

This is a low-cal version of Dave’s favourite curry – saag gosht – because he couldn’t bear to give it up. If you are running short of time, cut out the fresh garlic, ginger and chilli – the curry will still taste great. The recipe contains potatoes so there is no need to serve it with extra rice.

Serves 6
Ingredients
600g lamb leg steaks (about 4 steaks)
1 tbsp sunflower oil
2 large onions, roughly chopped
4 large garlic cloves, peeled and
roughly chopped
25g chunk of fresh root ginger, peeled
and roughly chopped
1 plump fresh red chilli, roughly chopped
(deseeded if you like)
75g medium or mild curry paste
(depending on your taste)
400g can of chopped tomatoes
350g potatoes, preferably Maris Pipers,
peeled and cut into 3cm chunks
450ml water
2 bay leaves
1 tsp flaked sea salt, plus extra for
seasoning the meat
1 tsp caster sugar
3 ripe medium tomatoes, quartered
100g young spinach leaves
freshly ground black pepper

How to cook
 Trim the lamb of any hard fat and cut the meat into rough chunks of about 3cm. Season with salt and pepper. Heat a teaspoon of the oil in a large non-stick frying pan and fry the lamb in 2 batches until lightly coloured on all sides. Transfer the lamb to a plate as soon as each batch is browned.
 Heat the remaining oil in a large flameproof casserole dish and add the onions. Cook over a medium heat for 6–8 minutes until they’re softened and lightly browned, stirring regularly. Turn down the heat, add the garlic, ginger, chilli and curry paste and cook for 5 minutes more, stirring frequently.
 Remove from the heat and blitz the onion mixture with a stick blender until blended to a purée. Or, you can let the mixture cool for a few minutes, then blend it in a food processor before tipping it back into the casserole. Return the casserole to the hob over a medium heat. Preheat the oven to 190°C/Fan 170°C/Gas 5.
 Add the browned lamb to the spiced onion purée in the dish and cook over a gentle heat for 2–3 minutes, stirring. Add the canned chopped tomatoes, potatoes, water, bay leaves, teaspoon of salt and the sugar. Bring everything to a gentle simmer, then cover with a lid and place the casserole in the oven for 1 hour and 30 minutes or until the lamb is tender and the sauce has thickened. Check after 1 hour and give the contents of the casserole dish a good stir.
 Take the dish out of the oven and remove the lid. Stir in the quartered tomatoes and spinach leaves. Cover once more and return to the oven for a further 5 minutes or until the tomatoes are soft and the spinach has wilted.
 Serve hot with some spoonfuls of fatfree yoghurt if you fancy.

Chaat! Magazine issue 11 page 28

THE HAIRY DIETERS:
How to Love Food and Lose Weight by Dave Myers and Si King is available in paperback by Weidenfeld & Nicolson at £14.99

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A SPICY CHRISTMAS DINNER WITH ALL THE TRIMMINGS

Gurpareet Bains has created  a three-course festive feast with fewer calories than a single bowl of mixed nuts. His “Guilt-Free Gala” contains a total of just 930 calories, over two-thirds less than the classic lunch.

It includes turkey with roast potatoes and all the trimmings, a lobster and vegetable starter, and a rich fruit pudding with mascarpone cheese for dessert.
Gurpareet, has replaced traditional, oily ingredients with healthy superfoods to reduce its calorific content by 71 per cent.
The entire meal also contains just 19 grams of fat. It is gluten-free and has more than double the recommended daily number of fruits and vegetables.
If you watch what you eat and drink for the rest of the day, opting for the Guilt-Free Gala dinner means most people will not exceed the recommended calorie intake of 2,500 for men and 2,000 for women.
According to research, many Britons will unwittingly consume up to 7,000 calories on Christmas Day alone, with the daily recommended allowance being swallowed before sitting down for dinner!
The endless supply of chocolate, snacks, mince pies and festive drinks also means the average Brit will gain 6lbs in the eight days between Christmas Eve and New Year’s Day.
But Gurpareet, the pioneer of ‘Indian Superfood’, has created a meal that he believes “satisfies the traditionalist – and the taste buds”.
The banquet includes a starter of butternut squash and Pear Soup with Lobster (150 calories), a main of Turkey Breast Poached in Mulled Wine Spices with Blueberry Sauce and all the trimmings (470 calories) and a dessert of Superfruit Pudding with Green Tea and Chia seeds (310 calories).
Gurpareet said: “It’s incredibly easy to go overboard at Christmas, but this meal means that we can still eat indulgently and try new flavours without worrying about the waistline.” His latest book ‘The Superfood Diet’ is published by Absolute Press/Bloomsbury.
How to cook Gurpareet’s three-course Guilt-Free Gala (serves 4)
Butternut Squash and Pear Soup with Lobster

450g butternut squash, diced
2 large pears, peeled, cored and diced
1 medium onion, finely chopped
1 chicken or vegetable stock cube
1 tsp cumin seeds
100g cooked lobster meat
chopped fresh dill, to garnish
freshly ground black pepper, to taste
Place the butternut squash, diced pears, chopped onion and stock cube in a large saucepan. Cover with 1 litre boiling water, and bring to a simmer. Cook, uncovered, for 30 minutes or until the butternut squash is soft, stirring occasionally. Blitz the soup until smooth.
Place the cumin seeds in a non-stick frying pan and heat on a medium heat until the seeds start to sizzle and pop – this should take no longer than 2 minutes. Mix the cumin seeds through the soup and reheat to serve.
Garnish with the lobster meat and dill. Season to taste with black pepper.
Vital Statistics (per portion):
150 kcal
1g fat
1g salt
 6.5g sugars
Turkey Breast Poached in Mulled Wine Spices

3 strips of orange rind
2 strips of lemon rind
4cm x 3cm piece of fresh root ginger, peeled
10 green cardamom pods, lightly crushed
5 cloves
2 cinnamon sticks
4 star anise
1 tsp coriander seeds
500g, turkey breast fillet
Place all the ingredients, except the turkey, in a deep saucepan and pour over 2 litres cold water. Heat until the water begins to bubble. Cover and simmer for 10 minutes.
After 10 minutes, uncover the pan and bring the water to a boil. Place the turkey breast into the water until it is submerged and return to the boil. Once the water begins to boil, take the pan off the heat and cover with a lid. Allow the turkey to sit in the water and poach for 3 hours (this stage of the process can be done in the morning).
Vital Statistics (per portion):
130 kcal
1.25g fat
0.065g salt
neg sugars
Blueberry Sauce
100g blueberries
10g coconut nectar
1 x clove
Pinch chilli
Pinch salt
25ml water
Place all the ingredients in a small pan and bring to a simmer. Cook for 5 minutes, stirring frequently. Allow to cool before serving.
Vital Statistics (per portion):
24 kcal
neg fat
0.0035g salt
5g sugars
Turkey, Sage and Onion Cornmeal Stuffing
125g lean turkey thigh mince
2 small red onions, finely diced
1 small egg, lightly beaten
25g cornmeal
15g passata
¼ teaspoon smoked paprika
pinch ground chilli
10g fresh sage, finely chopped
5g fresh dill, finely chopped
freshly ground black pepper
Preheat the oven to 200°C/fan 180°C/Gas Mark 6.
Place all the ingredients in a large bowl, and knead together until well mixed. Divide the turkey mixture between 4 small silicone moulds or ramekins (which will need greasing).
Bake in the oven for 30 minutes.
Vital Statistics (per portion):
98 kcal
2g fat
0.05825g salt
2.5g sugars
Baby Roast Spuds with Seaweed and Rosemary Crust
1 tbsp coconut oil, melted
¼ tsp turmeric
1 tbsp finely chopped shredded dried seaweed/sea salad
1 tbsp finely chopped fresh rosemary leaves
300g baby new potatoes, halved
Preheat the oven to 200°C/fan 180°C/Gas Mark 7.
In a large bowl combine the coconut oil, turmeric, shredded seaweed and rosemary. Mix through the baby potatoes.
Place the spice-coated potatoes in a single layer on a baking tray. Bake in the centre of the preheated oven for about 35-40 minutes or until golden brown and cooked through, turning once after 15 minutes.
Vital Statistics (per portion):
65 kcal
2g fat
neg salt
1g sugars
Parnsip and Sweet Potato Mash
200g parsnips, diced
250g sweet potatoes, diced
1 clove garlic, crushed
25ml quark (skimmed milk soft cheese)
a pinch of ground nutmeg
2 tbsps chopped fresh chives
freshly ground black pepper
Steam the parsnips and sweet potatoes until soft. Place the steamed vegetables in a large mixing bowl. Add the garlic, and mash until smooth. Mix through the remaining ingredients.
Vital Statistics (per portion):
90 kcal
0.5g fat
neg salt
5.5g sugars
Steamed Kale, Baby Carrots and Brussel Sprouts
400g whole baby carrots
400g Brussel sprouts
100g kale
Steam the whole baby carrots and Brussel sprouts for 15 minutes. Add the kale and continue steaming for a further 7 minutes.
Vital Statistics (per portion):
65 kcal
neg fat
neg salt
8g sugars
No aded fat/sugar Superfruit Pudding with Green Tea and Chia Seeds

240g dried mixed fruit
20g dried goji berries
¼ tsp ground ginger
½ tsp ground cinnamon
A pinch ground chilli
140ml green tea, cooled
60g gram flour
¼ tsp baking powder
¼ tsp bicarbonate of soda
2 tsps chia seeds
Mascarpone cheese and grated lemon rind to serve
Place the dried mixed fruit, goji berries, ginger, cinnamon and chilli in a non-metallic mixing bowl. Pour the green tea over the fruit and mix well. Cover and allow to rest overnight.
Stir the gram flour, baking powder and bicarbonate of soda into the bowl of mixed fruit until it is combined thoroughly and turn the mixture into 4 small silicone moulds or ramekins (which will need greasing). Using the back of a spoon, push the mixture out to the sides of the moulds until even. Sprinkle chia seeds evenly on each pudding. Cover each mould tightly with cling-film. Steam for 1 hour.
Serve the puddings warm with a 1 tablespoon dollop each of mascarpone cheese and a sprinkle of lemon rind.
Vital Statistics (per portion):
310 kcal
12g fat
0.0535g salt
42g sugars

www.gurpareetbains.co.uk

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Our sincere apologies, it has been brought to our attention that the ingredients for this recipe have been printed incorrectly. Please find the revised recipe below.

 

SPLENDA® Sugar Alternative has a great sugar-like taste but a fraction of the calories of sugar per serving. SPLENDA® has teamed up with healthy cooking guru Nadia Sawalha to offer recipes and tips on the small steps you can take to reach your healthy eating goals and kick-start a better, new you. Find out more at www.SPLENDA® .co.uk

Serves: 4

NADIA199Recipe Ingredients

3 large carrots

½ large cucumber

1 shallot, peeled and finely chopped

3 tbsp white wine vinegar

½ tsp. salt

2tbsp Splenda Granulated

3 sprigs fresh mint – leaves only, shredded

2 cloves garlic – peeled and crushed

11/2 tsp. ground cumin

1 lime, zest and juice

1tsp turmeric

1 tbsp sunflower oil

4 chicken breasts – butterflied

 

Method

  1.  Preheat a griddle and keep it hot until ready to use.
  2.  Peel the carrots then use the peeler to shave the carrot in to ribbons. Shave the cucumber, too, but make sure to discard the middle seeds. Place both in to a bowl with the shallot, adding the salt, Splenda Granulated and mint leaves. Stir well and set aside.
  3.  Stir together the garlic, cumin, lime, turmeric and oil and rub over the chicken. Place the chicken carefully on to the griddle, probably 2 at a time and cook for 4-5 minutes on each side. Make sure that you leave the chicken to seal for a few minutes before touching.
  4.  Drain off the vinegar marinade from the carrot then serve the salad with the chicken. All you may need is a handful of punchy salad greens.

 

Tips

– Use tofu instead of chicken for a vegetarian option.

– Roll the lime between the palms of your hands to release as much juice as possible.

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Kenwood’s ‘Around the World in 80 Plates’ list is sure to inspire the nation to discover different flavours from around the globe. Many of the top 80 dishes can be easily enjoyed at home with the help of a few trusty kitchen appliances, such as the Kenwood Multipro Excel – the perfect choice for ambitious cooks aiming to push the boundaries in their food preparation.

View the list of the top 80 dishes here: http://www.kenwoodworld.com/uk

Kenwood Multipro Excel FPM900

Kenwood Multipro Excel key features include:

  • Powerful 1300W motor
  • Shatterproof 4L ThermoResist TritanTM bowl which is also BPA free and dishwasher safe
  • Extra wide feed tube (large enough to fit whole onions, carrots and potatoes without the need to prepare them in advance)
  • A glass Multi-Mill attachment for grinding small amounts of herbs and spices
  • Variable speed settings, offering eight speeds, plus pulse for perfect results
  • Intelligent auto speed function
  • Clever ‘Eco mode’, which automatically switches the machine off if left on and unused for thirty minutes

 

We have one Kenwood MultiPro Excel for one lucky winner, simply either:

EMAIL: [email protected] with your details and the subject line as ‘KENWOOD’

FACEBOOK: Like /ChaatMagazine and share our comeptition post

TWITTER: Follow @curryclubuk and retweet our competition tweet.

 

In the meantime, here’s a delicious recipe you could make with this fantastic food processor…

 

RECIPE: TARKA DAHL

Tarka DahlServes 2 as a vegetarian main course or 4 as an accompaniment

INGREDIENTS

175g chana dhal (yellow dried split peas)

75g red lentils

1 tsp turmeric

1 small onion, peeled

3 red or green chillies, deseeded

2cm piece fresh ginger

3 cloves of garlic, peeled

3 tbsp vegetable oil

2 tsp cumin seeds

1 tsp brown mustard seeds

1½ tsp ground coriander

3 tomatoes

Salt and freshly ground black pepper

½ tsp garam masala

To serve :

1 onion, sliced, fried until crisp and brown

 

METHOD

  • Place the split peas and lentils in a sieve and wash under running cold water. Put into a pan with 900ml water and bring to the boil. Skim off any froth that rises to the surface.
  • Stir in the turmeric, then cover the pan and simmer, stirring occasionally for 35-40 minutes, or until the lentils are just tender.
  •  Remove from the heat and stir to break down the lentils. The mixture will thicken as it cools, so a little water may need to be added.
  • While the lentils are cooking put theonion, chillies, ginger and garlic into the blender and chop using the coarse chop programme.
  • Heat the oil in a large pan, add the cumin and mustard seeds and fry until they begin to pop. Add the onion mixture and fry gently for 4-5 minutes, stir in the coriander with 2 tbsp water and the tomatoes, cook a further 2-3 minutes.
  • Add all of this mixture to the lentils and stir together, season if needed. Sprinkle over the garam masala, cover and stand for 1 minute.
  • Re-heat gently before serving.
  • Garnish with crisply fried onion

T I P

For a hotter flavour leave some of the seeds in the chillies. This is an ideal recipe to use frozen garlic and ginger pastes substitute 10g of each for the amount in the ingredients list.

 

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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 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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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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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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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!

INGREDIENTS

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

 

METHOD

 

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.

 

 

www.TheDiabeticChef.com

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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..

SOMETHING SWEET

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

SOMETHING SALTY

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

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

Author: Dan Toombs aka ‘The Curry Guy’ (www.greatcurryrecipes.net)
Recipe Type: Main
Prep time:  
Cook time:  
Total time:  
Serves: 4
INGREDIENTS
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
METHOD
  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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Something a little different from your usual samosa perfect Indian recipe idea with a twist. Super simple to make.

INGREDIENTS

500g beetroot

1/2 tsp mustard seeeds

1/2 tsp cumin seeds

1/4 tsp asafoetida

6-8 curry leaves

2 green chillies

6-8 tbsp grated coconut

1 pack of frozen Spring Roll or Samosa pastry (Available from most Asian supermarkets)

Oil, suitable for frying

Salt

4-5tbsp flour

2-3 tbsp water

 

METHOD

  1. Wash the beetroots, remove the leaves and boil, steam or pressure cook them until tender. Once cooled, dice into very small squares.
  2. Finely slice the curry leaves and green chillies and set aside.
  3. Heat 2 tbsp of oil and add the mustard seeds. Allow them to splutter then reduce the heat a little and add the cumin seeds. As soon as they change colour add the curry leaves and green chilli.
  4. Sauté  for a minute then add the asafoetida and, almost immediately after, the grated coconut. Continue to sauté, ensuring that you keep stirring from the bottom up, as once the coconut is added it will stick to the bottom. Use a flat wooden spatula.
  5. Once the coconut is dry and almost toasted, add the beetroot and sauté for a few minutes until the beetroot feels dry to the touch. Check seasoning, remove and cool.
  6. Thaw the unopened pack of frozen pastry. Take the pile of sheets out of the packing and place on a chopping board.
  7. Place a round side plate on top of the pastry and use as a template to cut the pastry slices into circles. Remove the side plate and cut the circles in half to create 2 piles of semi-circles.
  8. Make a paste from the flour and water. It should be thick like glue.
  9. Shape cones from two pastry semi-circles on top of each other. Fill with the stuffing, fold over until you have perfect triangles, then seal the edges with the flour and water glue.
  10. Heat the oil to deep fry once the batch is ready. Fry at roughly 180°C on all sides.
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Radish & Butternut pilaf with almonds and Greek yoghurt

The wonderfully fragrant smell of the onions and spices cooking at the beginning of the recipe will really get you in the mood for this delicious pilaf. This is a quick, easy recipe to make but the resulting dish is warm and comforting and is packed full of vitamins and goodness. Radishes are delightfully low in calories and being a low GI food help to fill you up and provide you with slow release energy. This is a great meal for all the family – though you may like to serve the youngest in the family before scattering the chopped chilli on top!

Serves: 4

INGREDIENTSradishes
2 tbsp olive oil
2 tbsp butter
1 onion, chopped
3 cloves garlic, sliced
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp black onion seeds
400g basmati rice
400g butternut squash diced
800ml hot chicken stock
Salt and pepper
100ml Greek yogurt
100g radishes sliced
100g roasted almonds, crushed
Small bunch mint, roughly chopped
Small bunch coriander, chopped
1 chilli chopped

METHOD

  1. Heat the oil and butter in a large saucepan with a tight fitting lid, add the onion, garlic, cumin, fennel and black onion seeds, cook for 3 minutes, stirring every now and then until the onions are translucent.
  2. Now add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring all the time. Add the butternut squash and stock, bring to the boil and turn down the heat to a gentle simmer.
  3. Season and place the lid on the pan and leave to cook without stirring for 10 minutes, or until all the stock has been absorbed, turn off the heat and leave to stand for 5 minutes to finish cooking.
  4. Remove the lid and give a gentle stir. Top with a spoonful or two of Greek yogurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.
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