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Today’s smoothies using smoothie makers or blenders can use a vast array of ingredients on your supermarket shelfs to include both fruit and vegetables, now all year round you can use all the very fresh ingredients that you have in your kitchen gardens and incorporate them into your daily diet!

 

10 Great Reasons to add smoothies to your diet!

  1. Get your daily allowance.Consuming the minimum portion of your daily five recommendations of fruits and vegetables can be a test. Blending a couple of servings of each into a smoothie helps ensure you meet your body’s daily nutritional needs.
  2. Quick and easy.Creating your own nutrient smoothie doesn’t take as long as preparing most meals, giving you more time for others things. Taking a smoothie with you is an additional convenient option, thus providing flexibility.
  3. Helping Digestion. Let your blender “bite and chew” your food and ease the burden on your digestive system while you simultaneously consume plenty of dietary fiber to ensure excellent digestion.
  4. Yes, eating healthy and tasting great can go hand in hand. With so many recipes to choose from, finding one or more pleasing to your palate is a breeze.
  5. Give your digestive system a break while adding detoxifying ingredients like watermelon, cucumber, mint, dandelion greens and kale into your smoothies to aid your body’s detoxification processes.
  6. Healthy eating education. Educate yourself on what comprises a healthy diet. This will allow you to make greater informed decisions when you are not blending,
  7. Help your immune system.Empowering your immune system by having greater fruit and vegetables in your diet.
  8. Brain Food.Give your brain all the vitamins and nutrients it needs to improve your mental clarity, focus, and memory. Say goodbye to brain fog.
  9. Reduce cravings. We all crave sweets and unhealthy foods from time to time. Reduce those cravings, with a healthy sweet fruit or vegetable alternative.
  10. Everyday Fun!Conjuring up different combinations of fruit and vegetables can be fun, get the whole family involved to enjoy the experience

Andrew James Family Fit Smoothie Maker

£24.99 www.andrewjamesworldwide.com

This is a handy prices and sized smoothie maker that can fit ideally in a modern kitchen. For us this was a simple gadget to use just one touch operation, there manual comes with lots of smoothie recipes to give you inspiration.  Easy to clean, use and then reuse. Can be used by all family members without having to learn complicated instructions. The actual blender jar doubles up as a sport bottle, but there is also two complimentary sport bottles that come with the smoothie maker to help you enjoy your smoothie out and about!

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

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

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

        

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

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

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

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

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

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

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

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

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

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

 

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

 

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

 

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

 

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

 

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

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Dear Gardening Club,

RE: Grow Your Own Curry

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

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

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

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

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

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

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

Best wishes,

Rosena Alim British Curry Club Team

Terms and conditions

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

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

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

Enter the competition now!

Rating 5_a (1)

Terms and conditions apply

Closing date is midnight 30 April 2016!

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

Order your copy of Chaat! now!

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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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  • Meet one of just a few of the UK’s Chilli Farmers in the beautiful village of Upton Cheyney, situated on the edge of The Cotswolds
  • From the majesty of our ancient Tithe Barn, learn all about chillies; including their history, health benefits and what makes them hot
  • Tour the chilli farm’s polytunnels and harvest your own pods
  • Breathe in the amazing aroma from our smoke house, and experience the delight of smoking chillies to make chipotle – the world’s most amazing flavour!
  • Visit our kitchen and learn how to use your fiery harvest
  • Discover the huge variation of chilli flavours in our unique chilli tasting experience
  • Sample our home-made sauces produced on the farm, as well as our chocolates, oils, cider and spicy sausages.
  • Goody bag for every chilli tourist

UptonFacebookProfilePic1 logo

£25.00 per tour

www.uptonchilli.co.uk

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THE EXOTIC LANDSCAPE of foreign climates is closer than you think. We have chosen three days out across the UK that will give you a flavour of some of the vibrant plants found abroad. As a part of our ‘Grow Your Own Curry’ campaign, they will provide you with plenty of ideas of how to cultivate some tasty produce at home and get you thinking about the next growing season!

To win a great day out at one of three British Botanic Gardens do one of the following!

EMAIL: Send your details to competition @britishcurryclub.co.uk with “BOTANIC” in the subject line AND LET US KNOW WHICH BOTANIC GARDEN YOU WOULD LIKE TICKETS FOR – KEW  – EDINBURGH OR WALES
FACEBOOK:POST “BOTANIC” ON OUR WALL, ‘Like’ our page and share our competition post
TWITTER: Re-tweet our competition post and follow us
CLOSING DATE:  4 SEPTEMBER 2015

ANY OF THE THREE WAYS CAN WIN!

Joe Archer Pomegranet

IN AN ENGLISH COUNTRY GARDEN
Kew is a widely popular garden set over 300
acres of luscious Richmond soil. It has built
up a collection of over 30,000 species of plants
from English Roses to exotic Venus Fly Traps.
The UNESCO world heritage site is a great
attraction close to the capital city for London
tourists hoping to escape the concrete jungle.
The scale and variety of the gardens at Kew
makes it unrivalled for a horticultural day trip.
The perfect plants and beautiful buildings are a lovely backdrop for a Great Day Out this summer. Kew appeals particularly to our love of food and spices with its spice festival this year running from May to September. Spice lovers can learn about the history of the trade which brought so much flavour to our plates from foreign shores. Artefacts from the East India trading company, rickshaw inspired tours
of the gardens and street food vans will all add an exotic element to your day.
HIGHLIGHT: Raymond Blanc’s kitchen garden, Kew On A Plate.

IN THE SCOTTISH HIGHLANDS
The Royal Botanic Gardens of Edinburgh have a surprising array of exotic plants, which is less Expected among the cold and rugged highlands. Just a mile from the city centre, the gardens are in a perfect accessible location. Set over 70 acres of gardens, plants from exotic climes with an international
heritage spice up the Scottish landscape. The rainforest has been recreated in Scotland with the wet tropics growing some of our favourite cardamom flowers and turmeric roots. The food stall in the Victorian glasshouse  shows how many of our foods come from  these hot and steamy climates. Bananas, rice, sugar and cocoa all grow in the replicated rainforest climate of the glasshouse. Plants
here are larger than life, the giant Victorian water lilies are far larger than dinner plates and can reach up to 2 metres in diameter. The edible gardening project is not to be missed, the team give great advice in their special drop-in sessions, and the productive garden is the perfect visual example of all their hints and tips. Learn about sowing seeds, pruning, harvesting, storing and preparing your own produce for truly home-made dishes, with tips for growing those spices we love from hotter origins from the adverse weather perspective of Scottish gardeners!
HIGHLIGHT: The different species of rice plants growing around the extraordinary giant lily-pad pond.
IN THE FIELDS OF WALES
You are guaranteed to see a whole lot more than daffodils in the National Botanic  Gardens of Wales. It hosts 8,000 different species of plants and a rich collection of art, sculptures and architecture across 560 acres of Carmarthenshire. The gardens branch  out into exotic collections from the South African
Western Cape to California and Chile. The Botanic Gardens help to preserve some of the rarest and most exotic plants in the world.

As the seasonal fruit and vegetables ripen in the late summer months, the bee garden quietens. The garden designed to house hundreds of bees, allow visitors to get a closer look at a working bee hive where their sweet honey is made. Popular plants for bees, aromatic herbs such as marjoram, basil,
sage and mint are all planted in the garden. The honey they produce comes from these aromatic and pollen rich plants.
HIGHLIGHT: The doubled walled garden growing a variety of fruit and vegetables.

WRITTEN BY HELEN WHITE

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There is still time to take part!

WE WOULD LIKE to invite you to have a dinner with a difference – we have found the perfect excuse to cook curry, it’s called Curry for Change. A small charity called Find Your Feet who fight hunger in Africa and Asia has teamed up with Kingfisher, India’s Number 1 Beer, plus top chefs to run the Curry for Change campaign.

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All you need to do is sign up at www.curryforchange.org.uk to receive your free event pack and Natco spices, cook a curry and invite your friends round to share an evening of good food, asking them to donate what they “IT’S HARD TO IMAGINE THAT 1 IN 8 PEOPLE WILL GO TO BED HUNGRY TONIGHT- HELP US CHANGE THIS, SIGN UP NOW.”

This summer and change lives! FIND YOUR FEET
Find Your Feet enables vulnerable rural families in Asia and Africa to grow enough food so they don’t
go hungry, strengthen their voices so they can speak out against injustice and earn enough money so
they can find their feet. www.fyf.org.uk would normally spend on a takeaway. This will be used to help change the lives of families who suffer from hunger.
Check out the latest recipes and handy hints from Curry for Change ambassadors so you can cook a curry and change lives. Visit www.curryforchange.org.uk/recipes. Many of our favourite chefs are the
ambassadors, one is from the well know Patak family.
Anjali Pathak a talent on her own, has shared some recipes from her new book, Secrets From My Indian Family Kitchen, to encourage readers to host a Curry for Change evening before the end of October 2015.

It’s hard to imagine that one in eight people around the world will go to bed hungry tonight – help us change this and sign up for Curry for Change today. What’s more, When you sign up, go to the drop down menu ‘Where did you hear about Curry for Change’ select – ‘Kingfisher’, you’ll be in for the chance to WIN a case of beer!

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Kingfisher Beer has made it a mission to try and visit a location near you this summer!

There’s nothing quite like a trip to your local Indian restaurant.  The warm welcome, the captivating aromas and the cool, crisp Kingfisher washing down your favourite curry.   Its deft balance of light bitterness and citrus makes for a perfect partnership with the heat and spice of even the richest curry.  But you don’t have to be in an Indian restaurant to enjoy a refreshing Kingfisher and we intend to prove it this summer.  Between June and September  Kingfisher Beer will be touring the UK with their shiny new Kingfisher Beer Truck.

Anyone who has been lucky enough to visit India will know exactly where we got the inspiration for this vibrant vehicle. From Delhi to Doddapundi the roads are filled with lorries sporting highly intricate, colourful designs. They are hard to miss in India but ours will stand out even more as it travels up the M6.

The Kingfisher Beer Truck will be visiting fifteen food festivals throughout the nation so that consumers can enjoy a pint of India’s No.1 beer in the sunshine (hopefully). The tour kicks off this week with the ‘Taste of London’ in Regent’s Park which brings together London’s most acclaimed restaurants and chefs to present their signature dishes to 60,000 people over 4 days.KIngfisher multipack-RED

Here are some dates for August/September

Foodie Festival, Harrogate, 21-23rd August

Edinburgh Mela, 29th-30th August

Liverpool Food & Drinks Festival, 19-20th September

 

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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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The British summertime may be dreary, but things are heating up in Essex this June!

In the rural parts of Maldon Essex, The Great Wild Food and Chilli Fair will now be providing the opportunity for people of all ages and backgrounds to come together and appreciate the food of the forest, with a little fire to heat things up. This family friendly weekend event aims to celebrate the varied and plentiful produce of nature’s larder with all food and drink harvested locally.

Walk on the hot side colour

Here at Chaat! Magazine we’re all about the spice, and this show gives the opportunity to try chilli from all over the globe. In attendance will be some of the UK’s top sauce producers and chilli aficionados such as Hot Headz, Chilli Alchemist, Fiery Foods, O.Chilli.D, Grim Reaper foods, Twisted 7, Norfolk Chilli Farm, and the internationally recognised Clifton Chilli Club. It’s not just spicy sauces, once your tongue gets to numb to taste anymore, go check out some of the many delights the festivals three arenas have to offer.

Although consuming as much food as possible might be the goal of the weekend, entertainment is available for when you’re absolutely full of foraged delicacies. On the Saturday they have the Essex Regional Chilli Cook Off (where the winner will receive a place in the UK finals and a cash prize!), a Wild Arena Bushcraft Gathering, where you can learn the survival skills needed to become the next Bear Grylls. There’s no need to worry about the children while all this is going on, they’ll be busy having a great in the Kids Go Wild Zone. This is only a fraction of what this action packed Fair has to offer.

The fairs many attractions include a group of professional foragers and chefs who will offer eager guests a chance to learn exciting new cooking skills, ensuring that you can bring the fun of the fair back to your kitchen. The chefs also use locally grown produce, so attendees can discover how to live from the land, embracing nature whilst creating delicious meals! What could be better?

The large variety of activities and workshops ranges from First Aid and survival class, to cooking lessons, encompassing the ideas of the fair. Many of these classes require advance booking and they have limited spacing, so be quick to get your tickets online, or else you could miss out on all the food, fun and new knowledge.

Go to http://www.wildfoodandchillifair.com/ to find out more and book your tickets for the 27th -28th of June. Why not add a little spice to your life, and learn to be one with nature again?

 

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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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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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chaat-magazine-issue-20-2Chaat!’’s top ten aphrodisiac
fun foods will steam up more
than your kitchen windows
this this season. If you are
thinking about wooing a
special person, sneak some
of the following into your
breakfast, lunch or evening
meal!

The food of love! To subscribe to Chaat! Click Here

CHILLIES ♥♥♥♥♥
Hot chillies release endorphins which increase
blood circulation and stimulate nerve endings,
so you’ll be sensitised as well as a little flushed.
A vital ingredient to ensure you’re both burning
with desire!

CHOCOLATE ♥♥♥♥♥
Chocolate has been said to contain chemicals
that provoke feelings of happiness and
euphoria, and its traces of tryptophan help
to nudge the brain into arousal. Perfect for
melting and dipping to get you into a state of
sweet, sticky ecstasy!
BANANAS ♥♥♥♥
This fruit is bursting with potassium which
aids in strengthening muscles to enhance
contractions. Don’t worry; we’re not so
immature that we’d mention its phallic shape
OYSTERS ♥♥♥♥
Slurping this shellfish has been linked to an
increased sex drive due to its high levels of zinc
RED WINE ♥♥♥♥
This remover of inhibitions contains
antioxidants that improve blood circulation.
Keep that red stuff flowing!
CARDAMOM ♥♥♥
Originating from India, this little pod is often
used as a medicine for sexual health. An
addition to a recipe that’s sure to spice up your
evening…
SALMON ♥♥♥
With all its omega-3 acids, salmon will keep the
level of sexual hormones high.
VANILLA ♥♥♥
Vanilla has an alluring scent which acts as
an instant aphrodisiac. Enjoy it in a delicious
dessert or a hot and steamy drink.
FIGS ♥♥♥
Quite literally the ‘fruit of your loins’; this sexual
stimulant was dubbed as a sacred fruit by the
Greeks for their love inducing properties and
resemblance to a certain female organ…
BASIL ♥♥♥
The secret to Italy’s romanticism lies in their
cooking! This herb boosts both your libido and
fertility.

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Surprise your Valentine with a sleek luxury wine cooler

Forget the usual romantic gifts this February and surprise your Valentine with something cool, stylish and uniquely thoughtful with this luxury wine cooler from Husky. This is the perfect gift for wine lovers who want to drink their favourite tipple, at the optimum temperature, in the comfort of their own home. Not only will this countertop cooler add a touch of class to any home but at the same time it will create a romantic ambiance the two of you can enjoy this February 14th and for many months and years to come.

The Husky HN5 Reflections countertop wine cooler has an 8 – 18ºC temperature range & is suitable for either red, white or rosé collections. The sleek, reflective surface oozes sophisticated style and its touch screen operation will put you in touch with your inner technophile. The HN5 Wine Cooler has a 16 bottle capacity, ideal for those special intimate occasions, weekend garden parties or for those long summer nights.

Follow @HuskyRetail on Twitter and like them on Facebook: https://www.facebook.com/HuskyRetail

 

The cooler comes complete with your first bottle of wine provided by Blue Nun – a perfect drink for Valentine’s Day – sparkling Gold Edition

 

Blue Nun has released this sparkling Gold Edition white wine, complete with distinctive fine flecks of delicate 22 carat gold leaf, ideal for a Valentine’s Day tipple! Designed with special & romantic occasions in mind, the iconic brand, owned by the Langguth family in Germany, has used their passion, heritage and expertise to create a delicate, subtle quality sparkling white wine with a lovely light fruitiness (alc 11.00%) and a full, rounded flavor. This light and elegant style wine has the exciting addition of gold flecks to highlight the natural effervescence of sparkling white wine!

The Gold Edition is ideal as an aperitif or to accompany spicy light bites and hors d’ouvres.

Blue Nun Sparkling Gold is available to buy from Rhythm & Booze stores nationwide, or on-line from www.drinksdirect.co.uk priced at under £10 for a 75cl bottle

 

FOR YOUR CHANCE TO WIN THIS FANTASTIC PRIZE:

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

FACEBOOK: Like /ChaatMagazine and share our comeptition post

TWITTER: Follow @curryclubuk and retweet our competition tweet.

CLOSING DATE 10 FEB 2015

 

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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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Chocolate week: SPICY HOT CHOCOLATE DOUGHNUTS WITH MARSHMALLOW GLAZE

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

INGREDIENTS:

For the doughnuts –

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

For the glaze –

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

For the decoration (optional) –

  • Chocolate shavings

METHOD:

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

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

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

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

Makes 12

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

Photography courtesy of Tony Briscoe & Claire Winfield

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Chocolate week share it with the Duke of Delhi

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

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

Inspiration for the Chocolate bars:

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

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

Inspiration for the Delhi Mix:

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

The mixes can be brought at Fortnum and Masons.

http://www.dukeofdelhi.com/

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

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

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

Introducing a refined assortment, with at least five flavours:

Ferrero Rocher

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

Cappuccino

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

Mon Cheri

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

TenderlyWhite

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

Ferrero Rondnoir

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

Tenderly Nougat

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

Manderly

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Chocolate week suggestion pot au Chocolat

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

 

Ingredients

200ml double cream

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

70g milk chocolate

2 tbsp liquid glucose

2 egg yolks

20g butter

100g Rachel’s Greek Style natural yogurt

To Decorate

150g whipping cream, whipped to soft peaks

25g chocolate, grated

 

Serves: 4                              Preparation time: 15 mins

 

Method

  1. Heat the cream, do not allow it to boil
  2. Break the chocolate into a bowl and pour over the hot cream. Stir the chocolate until it melts and there is a smooth consistency
  3. Add the liquid glucose, egg yolks and butter and beat lightly to combine the ingredients into the chocolate mixture
  4. Fold in the yogurt and then pour the mixture into the glasses and refrigerate for a couple of hours before serving
  5. Decorate with a rosette of cream and decorate with shavings or grated chocolate
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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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National Curry Week was set up by its founders to really put the nations favourite dish on the map, curry has been loved by so many and the week brings along many local and national activities to raise money for much need charities across the country. This year’s National Curry week has been supported by Hungry House, Sainsbury’s and Kingfisher Beer!ccblogo

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

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

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

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

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

Chaat! magazine perfect for Curry Lovers!

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

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

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

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

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

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Our #growyourowncurry challenge for your Indian curry recipes still continues, Plants4presents are eager to get you started and happy to provide your free chilli plant when you subscribe to your food magazine subscription of  Chaat!  A great gift!*
 
We would love to see your garden images growing vegetables, fruit, and herbs, no matter how big or small your veg patch is or even if its just a pot. Share your images with us to share with our followers and show people what is possible.
You may have grown coriander, tomatoes, potatoes or more elaborate ingredients such as aubergines, peppers that some of us struggle to grow our team at Chaat! would love to see what you have put your green fingers to, tell us how easy or difficult the challenge has been and share your wealth of experience with us and our readers. Have you a circle of friends or your own allotment which is thriving from all the nurturing and the brilliant weather we have been having or is the sunny weather been too much for your delicate plants, the most simple of technique shared with others could add so much value to fellow gardeners so get in touch!
One of our Chaat! team is always trying to grow Bengali pumpkins/marrows every year she nurtures the seeds and worships the new seedling, but no real big vegetables ever grow and she’s not sure what she is doing wrong! Someone out there has probably had this problem and faced the challenge and won so tell us about the challenge!
 
Email your images stating
GROWYOUROWNCURRY to: [email protected]
there is a copy of Chaat! up for grabs each month for our favourite image.
 
Remember to tell us your name and town you live in! We will contact you by if you win to send you the a copy of your single issue of Chaat! your food magazine subscription prize
*chilli plant subscription is available until the end of August 2014!
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The last couple of weeks Britain has had the perfect weather for growing the much loved chilli!

Say hello to the five domesticated species
of the genus Capsicum:

  • Capsicum annuum: The most common domesticated species; includes sweet peppers and the majority of garden grown chillies
  • Chinense: Generically known as ‘habaneros’; includes the hottest chillies ever measured.
  • Frutescens: Best known for the notorious Tabasco chilli.
  • Baccatum: Known as aji throughout South America.
  • Pubescens: Often called rocoto, these fruits have dark purple seeds.

Chillies are heat loving, long-lived plants that are started as transplants. Seeds must be sown early in the year; the emerging seedlings are then pricked out and grown in small pots or modular trays. It takes about eight weeks for the seedlings to grow into a suitable size for being transplanted into their final growing place. To the inexperienced pepper grower, chillies can seem quite fiddly to grow, so we have come up with twelve simple rules that will help ensure success…

PART ONE chillies

With thousands of varieties, choosing the right ones to grow can be challenging. Getting the right variety, though, doesn’t have to be confusing: it’s simply a matter of deconstructing chillies by considering these essential traits:

Heat level
The heat in chillies is caused by a group of chemicals called capsaicinoids. Their concentration is expressed in Scoville Heat Units (SHU), and the higher the concentration, the hotter the fruit are. Heat levels can range from 700 SHU in mild ones such as Apricot to over a million for the superhots like Dorset Naga, Bhut Jolokia and Trinidad Scorpion. As a rule of thumb, most Brits find heat levels of about 5,000 to 20,000 SHU high enough to suit their needs.
Culininary types
Chillies can be broadly divided into two culinary types. The more familiar of the two are the spice-type chillies which have small, relatively thin-fleshed fruit valued mainly for their heat. They include the cayennes and habaneros that are normally added to a dish in such small quantities that their physical presence goes unnoticed.
In contrast are the vegetable types such as Hungarian Hot Wax and the poblanos that have larger fruit with thicker flesh. They add bulk to a dish, in much the same way as sweet peppers, and tend to be milder.

Plant Growth and Habitat

The natural height and spread of chilli plants varies substantially. This is an important consideration for gardeners with limited space. Some varieties, for example, are short (Prairie Fire and Medusa); others look like shrubs (Hungarian Hot Wax and Early Jalapeño); and still others are tall and gangly (the rocotos and poblanos). Planting in pots rather then in the ground often reduces plant size, while pinching out the growing tips of young plants can make them bushier.

Look out for part 2

Thank you to Sea Spring Seeds!

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“INJECT SOME ZEST TO YOUR BBQ WITH SPICE RUBS TO ENHANCE YOUR FOOD TENFOLD!”

www.JustIngredients.co.uk offering 15% discount to our readers code CHAAT15

THERE’S THE SUN! Quick, dust off that barbecue, and get grilling! Us Brits love nothing better than a BBQ in the (rare) sunshine filled days. If, like us, you’ve become bored of the same old burnt beef burgers or cremated somethings-on-a-stick, you’ll be looking for inspiration on how to spice things up a little. Injecting some zest with spice rubs and adding some extra flavourings will enhance
your barbecued food tenfold. Try some of these suggestions and you’ll never go back to plain char-grilled meat again!

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Fine quality ingredients in a meal full of flavour usually results in spending a long time on preparation, right? Wrong!

Really Indian was thought up by Sharon Rauth in 2011, who was appalled by the use of additives and the lack of texture and taste in shop-bought ready made cooking sauces. Sharon and her husband Amrik decided to launch the Really Indian range so that people with a busy lifestyle could still make delicious, healthy Indian meals without spending ages in the kitchen.

Containing less than 1% fat and no additives, but packed with a blend of 15 different spices, there really is no better option if you want quick and simple but healthy, mouth-watering meals!

To discover more about Really Indian visit their website: www.reallyindian.com or contact them on their Twitter: @FreshCurrySauce and on Facebook /ReallyIndianLtd

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No we’re not talking about tea or  some new type of Toblerone (though we love both). We’ve recently discovered something even more exciting on our recent trip to Harrogate – which you can read all about in the new issue of Chaat (see here).

We met with Syndi Duke, owner of Asharun Spices, who has been creating her own unique spice blends in Harrogate for the past five years, although in reality she has been hand roasting and blending since she was 7 years old. Syndi’s speciality lies in her vast knowledge of spices and herbs, and she is very passionate about sharing her expertise through her traditionally stone ground spice mixes.

Asharun offers a variety of Indian, Tex Mex and Moroccan Spice Kits as well as American style rubs. Visit her website to see the full range and get your hands on your own! www.asharun.com

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The man behind the bhajis, DON LEAR talks about his easy-peasy curry kits and the importance of family meals.

“When I arrived in England as a young man, I had just £7 in my pocket. I started at the bottom in the motor trade and worked my way up to owning several successful and award-winning East Anglian car dealerships.

I was always a great food lover, so when I stepped down from my businesses, I found I was spending more time developing my love of Indian cooking and often invited all the neighbours round to try out the dishes. Tasty onion bhajis were a favourite with my guests and I soon became known as ‘The Bhaji Man’.

I soon came up with the idea of Bhaji Man mixes – carefully pre-prepared products made from the finest quality, freshest ingredients which take only minutes to prepare. They take the hard work and confusion out of preparing the range of spices and herbs that make these meals taste so authentic.

Last year we launched a chutney range with a Spicy Premium Mango Chutney and was awarded a Gold Star at the Great Taste Awards in 2013. This year we have added Lime & Green Chilli to the range and submitted the new Date & Lime Chutney for 2014 awards.

Behind all this is my mission to once again to encourage young mums & dads to cook from scratch. Making healthy meals and mentoring their children around the kitchen table. In the last few months I read in the Daily mail that only 1 in 6 Families cook from scratch at home and that we order over 3.5 million Indian takeaways a week in the UK, which is just bonkers! There are so many advantages when you’re cooking at home – one is knowing what you are eating.

We must not forget the older couples that can enhance their love for each other cooking for each other yummy dishes and by lighting a candle each time much more! A gentleman customer found this to be true and now cooks Indian meals 3 or 4 times a week for his wife. He now calls it his hobby!

I am championing local food producers with my products by encouraging the public to shop for the extra ingredients they need at local shops – small independent village and market town butchers, local greengrocers, farm shops and delicatessens, which offer high quality meats and vegetables and serve and support local communities. By buying local, we will not only improve the quality of the food we eat, but we can all do our bit to help save our countryside and give the local economy a boost.

Visit the BhajiMan website to see more about the product range – http://recipeinabox.bhajiman.co.uk/

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BOOM!
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We’re loving the Lady Naga Indian Restaurant kit by Boom Kitchen at the moment. Described as a”monster of a curry” the kit contains all locally sourced produce including  a whole Naga Jolokia chilli! Certainly not a dish for the faint hearted, it definitely packs a punch, while retaining stunning flavour.

If you prefer something a little less fiery, the range also offers Jalfrezi, Bhuna and Korma kits, all with their own unique personality!

CHAAT! EXCLUSIVE! : Get any 3 of Boom Kitchen’s curry kits for £12 inc postage. Just quote “Chaat!” at the end of the check out process at www.BoomKitchen.co.uk

Devon based Carl and James began making their authentic flavoured kits with their signature ‘Boom Base’ back in October 2012, and the pair plan to introduce new varieties soon.

To find out more, visit their website www.boomkitchen.co.uk

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In our latest issue we have been focusing on Indian Summer BBQ recipes, and a BBQ would not be complete without a sauce for your dipping pleasure.

Unfortunately, many spicy sauces are just too hot to handle, burning your taste-buds and overwhelming any other flavours. Thankfully, Rugeroni’s has created an alternative that combines the taste of chillies, garlic, tomatoes and herbs but in a subtle way, creating a zingy taste.

Whether you want to use the sauce as a dip for crisps and skewers, or a marinade on chicken and fish, this secret family recipe truly is magical and not one to be missed!

Make sure your BBQ is one to remember this summer with Rugeroni’s. Find them on their website www.rugeronis.com or follow them on Facebook /Rugeronis or Twitter @Rugeronis

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Afia’s Samosa Shop is a mother and daughter team (Afia and her mum, Rukhsana). They started in August 2009 and have been growing in strength ever since. Everything Afia knows about Indian food  has been learned over the years at her mother’s side in the kitchen.

Afia specialises in Wheat and Gluten Free pastry for her gourmet samosas.  Her mother suffers from Coeliac Disease which means she is intolerant to the protein Gluten found in many foods. Together, they have created over 12 different samosas, (halal) meats and vegetables, cooked exactly in the same method as traditional samosas without compromising the great taste and texture!

The designs of the samosas are all unique; folded in different ways to tell them apart. Their finger licking fillings range from traditional mixed vegetable to spicy lamb, but the samosa that won over my taste buds was the Scotch Bonnet Chilli samosa.

Made from potato and peas, masala spices, jalapeno chilli and scotch bonnet chilli, it was a killer hot samosa, however it was very tasty! The pastry was very light and crispy giving a balanced texture to the soft vegetables inside.

The other few samosas I tried were beautifully prepared and were bursting with flavours too!

To find out more, visit Afia’s website – http://www.afias.co.uk/ and get in touch through Facebook – /AfiasSamosaShop or Twitter – @AFIA’sSamosaShop

REVIEW BY JENNIFER ADAMS

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