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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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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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Santa’s Christmas Treat

Ingredients 50ml Tamova Vodka

100ml tomato juice

100ml the pantry lemon juice Pinch of cracked black pepper

185g 2 dash fiesta peri peri 1

dash the pantry lime juice

1 dash bramwells horseradish sauce Methodology

1. Add all ingredients to a mixing jug and stir over ice until cold

2. Take a tall Collins glass filled with cubed ice and add cracked black pepper to the rim

3. Pour in the mixed Bloody Mary and garnish Decoration / to serve

Add cracked black pepper to the rim of the glass and garnish with a stuffed bell pepper, pickled gherkin, and fresh basil

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