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18th October 2014

Chaat Magazine

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RecipesWe Love...

Chocolate Week: SPICY HOT CHOCOLATE DOUGHNUTS

Chocolate Week: SPICY HOT CHOCOLATE DOUGHNUTS
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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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15th October 2014

Chaat Magazine

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RecipesWe Love...

Chocolate week: Pot au Chocolat

Chocolate week: Pot au Chocolat
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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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15th October 2014

Chaat Magazine

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Uncategorized

Celebrate National Curry Week with Anjum Anand

Celebrate National Curry Week with Anjum Anand
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Celebrate National Curry with a  week Malabar Prawn Biryani

 

Serves 4-5, can be doubled

 

500g large prawns, shelled and deveined and washed

½ tsp. freshly ground black pepper

Salt to taste

20g butter

½ lemon

 

For the sauce

 

2 tbs. vegetable oil plus 2 rounded tbs. ghee or butter

3 small onions, finely chopped

2 small-medium tomatoes, chopped

8 large cloves garlic, grated into a paste (around 2 tbs.)

30g ginger, peeled and grated into a paste

¾-1 tsp. powdered fennel seeds

11/2 tsp. garam masala

½ tsp. red chilli powder or to taste

1 tsp. turmeric powder

12 fresh curry leaves (add a few extra if dried) plus another 8 for the rice

Handful of fresh chopped coriander plus 2 tbs. chopped for assembly

2 tbs. chopped mint leaves

 

Rice

 

1 tbs. vegetable oil

2 tbs. ghee or butter

2 small onions, very finely sliced

400g Basmati rice, well washed

750ml water

1” cinnamon stick

10 black peppercorns

6 cloves

6 green cardamom pods

 

Marinate the prawns in ½ tsp. turmeric powder, good pinch of salt, the black pepper and half the chilli powder. Set aside.

Make the rice.

Wash the rice really well in several changes of water or until the water runs clear. Leave to soak.

Heat the oil and ghee in a large, heavy bottomed saucepan which has a lid. Add the whole spices and cook for 30 seconds or until aromatic. Add the onions and ½ tsp. salt and cook until soft, stirring occasionally, then turn the heat up and cook until golden. Meanwhile, drain the rice and add it into the golden onions. Stir well over a high heat to dry off any excess water and coat the rice in the oil for about 2-3 minutes. Add your water to the pan, taste and season well. The water should taste a little salty or the rice will be a bit flavourless. Add 1 tsp. of the lemon and extra curry leaves, slightly torn. Bring to a boil then cover and turn the heat right down. Cook undisturbed for 7-8 minutes then test a grain. If it is done, take off the heat and set aside for 10 minutes then spoon the rice out onto some open plates to prevent them overcooking. You can use this pot for the final assembly.

 

Prawns

Heat 1 tbs. oil in a medium-sized non-stick saucepan. Add the prawns in and sauté for 1 minute. Spoon out and set aside.

Add the remaining oil and ghee and heat before adding the onions, cook really well until very soft and then golden. Add the curry leaves, ginger and garlic and sauté over a gentle flame until garlic is cooked through, around 1 minute.

Add in your spices and tomatoes and seasoning and sauté for a few minutes. Add a splash of hot water (I put the kettle to boil as I start to cook) and continue to cook until the tomatoes have collapsed, darkened and the paste releases some oil, around 8-10 minutes. Taste, it should be harmonious, if not cook a little longer, adding some water if you are worried about it being too dry but then cook down to a paste before the next stage.

Add your prawns back in along with the herbs, 2 tsp. lemon juice (or to taste) and a good splash of water (from the kettle) and cook for 2-3 minutes or until the prawns are cooked through. Taste, it should be delicious, adjust salt and chilli powder at this stage. The sauce should not coat the prawns but also not be a big curry. Take off the heat.

 

Assemble

Place little bits of half the butter on the base of the rice pot. Layer over half the rice, sprinkle over the extra ½ tsp. garam masala and herbs. Then spoon over all the prawns mixture and finally topping with the remaining rice and remaining butter, made into little bits. Cover with a tea towel and lid, make sure the tea towel edges are on the lid and not hanging near the fire.

When you are ready to cook, place over a really low heat for 20-30 minutes or until when you take the lid off, it steams. Leave for 10-20 minutes, off the heat, before serving. I spoon the whole thing out onto a platter, slightly rippling all the bits but not mixing properly. Serve with a tomato and red onion raita.*

 

Image credit Lisa Linder

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14th October 2014

Chaat Magazine

FeatFeaturefeatured

RecipesWe Love...

Chocolate week:

Chocolate week:
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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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13th October 2014

Chaat Magazine

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RecipesWe Love...

Chocolate Week: Lyle’s Chocolaty Fudge Cake

Chocolate Week: Lyle’s Chocolaty Fudge Cake
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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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19th September 2014

Chaat Magazine

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Latest NewsUncategorized

Himalaya A New Wine

Himalaya A New Wine
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Himalaya a new wine on the market!

Lakhtar Singh and John Nakami of Global Wines Direct started researching  a wine that would complement Indian and Nepalese food, they started their search a year or so ago and set their travels to European vineyards to find the just right taste to serve the palettes of UK’s spicy cuisine lovers.

The duo liaised with French and Italian producers but they all seemed very reluctant to develop a wine for the market of spicy cuisine, however there seemed to be silver lining at the end of a glum rainbow, they were contacted by the Enterprise European Network Office at the London Chamber of Commerce regarding an opportunity in Spain in the very famous La Rioja region. Global Wines Direct was chosen as one of the participants of the buying process.  The wine has been developed choosing the perfect grapes to fit the taste the wine needed to be for the market they were aiming at, plus in the past year to meet all the rules and regulations laid from the importing to the UK for the British consumers.

Himalaya wine is very much at the growth stage in the UK, the company has started reaching out to distributors, trade and consumers in a very small way for this first year. The wine has started to trickle into both Indian and Nepalese restaurants around the south of the UK for tasting alongside your spicy meal. Wine to accompany Indian Curry Recipes

Himalaya has two wines on the market at present a red rioja and a white chardonnay with a very crisp branding. If this is a wine that you would like to taste or persuade your local restaurant to introduce on to their menu then you can get in touch with their dedicated team at Tel: 0844 567 5418 www.globalwinesdirect.com

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13th September 2014

Chaat Magazine

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FeaturesLatest News

Black Cardamom for Indian Curry Recipe’s

Black Cardamom for Indian Curry Recipe’s
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Perfect for Indian curry recipes the Black Cardamom (Amomum Subulatum) –

Grow your own curry challenge is still on and the black Cardmom seeds for this exotic spice is a definite plant that should be ticked off your list, as a Indian curry recipe ingredient plants4presents.co.uk have provided ours! Black Cardamom comes from an herbaceous perennial that is native to India and Asia. It is a culinary herb that is used in Chinese, Vietnamese and Indian cooking. Vikings are said to have taken the spice to Scandinavia where it is used in baking breads and pastries still to this day. In the Arabic culture, Cardamom is used to flavour coffees and teas. The flavour of Black Cardamom is said to be a dark, smoky flavour with a taste of camphor and mint.

The Cardamom spice is found in the dried seedpods and seeds. The small, brown-black sticky seeds are contained in pods which are collected just before maturity. Keep the Cardamom seed in its seedpods as husked seed and ground seed loses its flavour quickly. Always store it in an airtight container, ready for your next Indian curry recipe.

Order your Chaat! magazine subscription and get your free black cardamom plant now

These rare cardamom plants are the variety that produce the sought after black smoky pods used in cooking. It’s a bit of a challenge to get the pods in this country but they make attractive houseplants in their own right.  For 2014 Plants4presents have these black cardamom  plants in for our readers and are a real collector’s item and looking nice and strong as pictured. They will do best in a warm, not too bright spot indoors and they will grow on from year to year.

How To Grow Cardamom Seeds: Start the cardamom plant indoors in the winter. These herb seeds can be slow to germinate. Amomum subulatum is a clumping evergreen plant. It flowers from late spring through mid-summer. In the wild it is found growing under the shade of trees and in areas where there is plenty of moisture. Protect Cardamom herb plants from cold temperatures and freezing.

Characteristics: The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames. Black Cardamom herb was used in Chinese medicine as a medicinal herb. It was said to treat stomach ailments and malaria. Cardamom is rich in vitamins and minerals. The essential oil is used as an antiseptic and local anesthetic.

Culinary uses: Black cardamom is often erroneously described as an inferior substitute for green cardamom by those unfamiliar with the spice; actually, it is just not as well suited for the sweet/hot dishes which typically include cardamom, and that are more commonly prepared outside the plant’s native range. Black cardamom, by contrast, is better for hearty curries, meat stews and similar dishes. Ideal for Indian curry recipes and much more..

 

 

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8th September 2014

Chaat Magazine

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Recipes

RECIPE: CLASSIC BRINDIAN CHICKEN JALFREZI

RECIPE: CLASSIC BRINDIAN CHICKEN JALFREZI
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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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CHAAT MAGAZINE, BRITISH CURRY CLUB HQ,
6 Bute Crescent
Cardiff Bay
Cardiff
CF10 5AN

Tel: 029 2049 6725

Published by The British Curry Club

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