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A quick and easy dish, yet impressive.

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

Serves: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

6 large British Lion eggs

1 red onion, finely chopped

2 green chillies, seeded and finely chopped

½ tsp roasted cumin seeds, coarsely crushed

½ tsp turmeric

1 tbsp chives, finely chopped

1 tsp green coriander, finely chopped

1 ½ tsp salt

½ inch piece of ginger, finely chopped

2 tbsp oil

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

For the sauce

3 tbsp oil

1 bay leaf

2 green cardamoms

1 large onion, finely chopped

1 tbsp ginger and garlic paste

1 tsp red chilli powder

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground turmeric

1 tsp salt

3 tomatoes, pureed

½ tsp sugar

½ tsp ground garam masala

1tbsp green coriander, chopped

1 tbsp single cream

Juice from ½ lemon

 

 

Method

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

 

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

 

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

 

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

 

Chaat! issue 12 Published

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

Serves: 2

Cooking time: 9 minutes

Ingredients

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

4 large British Lion eggs, hard-boiled

2-3 tablespoons vegetable oil

1 onion, finely chopped

3-4 cloves garlic, finely chopped

3cm piece ginger, grated

1-2 green chillies, finely chopped

½ tablespoon tomato purée

¼ teaspoon sea salt

3/4 teaspoon turmeric powder

½ teaspoon ground cumin

½ teaspoon ground coriander

3/4 teaspoon garam masala

1 tomato, finely chopped

200ml coconut milk

100g petite pois

2 tablespoons coriander leaves, chopped

Chapattis or rice to serve

Method

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

 

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

Chaat magazine issue 12

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Diwali is a time for sharing with friends and family. #HappyDiwali

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

 

Ingredients

 

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

Method

 

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

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

 

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

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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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Further recipes and interview in Chaat! issue 28

NEHARI

LAMB NEHARI

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

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

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

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

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

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

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

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

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

roadside cafes early in the morning, particularly on weekends.

 

SERVES 4

2 medium onions, peeled and halved

120ml/4fl oz/1⁄2 cup vegetable oil

2 bay leaves

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

15ml/1 tbsp garam masala

15ml/1 tbsp ground coriander

10ml/2 tsp garlic pulp

10ml/2 tsp ginger pulp

5ml/1 tsp freshly grated nutmeg

10ml/2 tsp ground fennel seeds

10ml/2 tsp paprika

30ml/2 tbsp tomato paste

7.5ml/11⁄2 tsp salt

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

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

15ml/1 tbsp chopped fresh coriander (cilantro)

2 lemons, cut into wedges, to serve

naan or parathas, to serve

TO GARNISH

4–6 fresh green chillies, chopped

45ml/3 tbsp chopped fresh coriander (cilantro)

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

 

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

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

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

Fry for about 5 minutes, to seal the meat.

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

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

then remove from the heat.

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

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

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

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

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

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

meat is tender and falling off the bone.

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

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

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

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

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

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

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

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

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

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

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

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

Cook Time: 30 Minutes

Servings: 4-6 People

Ingredients:

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

Method:

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

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

Original recipe from: www.crockpot.co.uk

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

Ingredients

125g unsalted butter

125g light soft brown sugar

125g golden syrup

4 tsp lemon juice

125g plain flour, sifted

1 tsp ground ginger

For the cream

600ml double cream

1 tbsp icing sugar

1 tbsp orange flower water

the zest of 1 orange

Makes 15-20

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

 

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

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

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

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

6 Whole Clovesth2phnvdxs

8 Black Peppercorns

2″ Cinnamon Stick

5 Green Cardamom Pods

1 Large Onion (Finely Chopped)

3 Garlic Cloves (Crushed)

1tsp Minced Ginger

1 tin Chopped Tomatoes

0.5 cup Plain Natural Yoghurt

1 cup Water

0.5 tsp East End Chilli Powder

1tsp East End Cumin Powder

1tsp Salt

1tbsp Lemon

Fresh Coriander (Finely Chopped) to garnish

 

DIRECTIONS

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

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

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

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

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

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

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

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

Serves: 12

Prep time: 30-40 minutes, plus cooling

Cook time: 30 minutes

 

Ingredients:

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

100g dried apricots, chopped

juice and zest of 1 orange

75g Potter’s Herbal Malt Extract

100g almond butter

3 medium eggs

100g self raising flour

100g ground almonds

½ tsp baking powder

1 tsp vanilla essence

150g raspberries

25g flaked almonds

½ tsp icing sugar (just for effect)

 

For the filling

125g mascarpone

125g double cream

1 tbsp agave syrup

1 tsp vanilla essence

150g raspberries

 

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

 

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

 

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

 

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

 

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

WHAT YOU’LL NEED:

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

WHAT TO DO:

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

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

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

Thanks to www.loveyourgreens.co.uk

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Kheer

Creamy rice pudding delicately flavoured with cardamom and nuts, a must during festivals.

Ingredients: 1 cup of Kohinoor Platinum Basmati Rice (available at Asda, Morrisons & Sainsbury’s) soaked in plenty of water for 30 minutes then washed and drained,

10 cups of milk,

5 green crushed cardamoms,

1/2 cup of raisins soaked in water for 30 minutes and then drained,

400g of condensed milk and 1/2 cup of blanched, peeled and sliced almonds.

Serves: 4 – 6
Preparation time: 40 minutes
Cooking time: 30 minutes

1. Bring the milk to the boil.
2. Add the rice and the green cardamoms. Cook, stirring continuously, until the milk is fully absorbed and the rice is tender and broken.
3. Add the raisins and condensed milk. Cook, stirring, regularly until the consistency is thick, and the mixture sticks to the ladle.
4. Garnish with almonds.5. Refrigerate and serve chilled.

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Halloween is a time for spooks, scares… simmering and sautéing! Forget the sweet treats and try out this ghoulishly good stew, complete with creepy eyeballs made from stuffed olives, which will leave the kids full up for hours and ready for an evening of trick-or-treating.

IT’S ALWAYS A TREAT WHEN THERE’S NO WASHING UP! thanks to Bacofoil.

More recipes like this order your copy of Chaat!

INGREDIENTSChaat_Issue23

  • 2 tbsp olive oil
  • 600g diced lamb leg
  • 1 large onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 red chilli, deseeded and chopped
  • 1 tsp smoked paprika
  • 1 ½ tsp cumin seeds
  • 1x 400g tin chopped tomatos
  • 750ml lamb stock
  • 2 medium beetroot, peeled
  • 250g butternut squash, peeled, deseeded and chopped
  • 1 large red pepper, deseeded and sliced
  • 10 pimento stuffed olives, halved
  • Handful parsley or chives, finely chopped
  • Sour cream, to serve
  • Crusty bread, to serve
  • Bacofoil Casserole Dish & Slow Cooker Liner
  • Bacofoil 2 in 1 Parchment & Foil

METHOD

  • Preheat the oven to gas 3, 150 degrees C
  • Line your casserole dish with a Bacofoil Casserole Dish & Slow Cooker Liner
  • Add the lamb, vegetables (not olives or beetroot), paprika and cumin to your casserole dish
  • Cover with vegetable stock and stir well
  • Wrap the raw beetroot (sprinkled with smoked paprika) in a foil parcel made from Bacofoil 2 in 1 Parchment and Foil and cook in the oven for 1hr 30 mins
  • Put on the middle shelf in the oven and leave to cook on a moderate heat for 3 hrs 30 mins
  • Remove the beetroot from the oven, chop and stir through the stew.
  • Taste and season as necessary
  • Scatter the halved olives and fresh parsley
  • Serve with sour cream and crusty bread

 

 

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Blue Nun Original Family Tradition, is a limited edition wine with a charming retro design, in the iconic, blue glass fluted bottle. Ideal for entertaining over the festive period with its easy going style, really delivering on taste for family get togethers. Traditional winemaking with care, a modern, fresh, crisp and fruity taste for your enjoyment and pleasure.

To enjoy at its best, lightly chill before drinking (Alc 10.0% Vol). Blue Nun Original Family Tradition is available exclusively in most ASDA supermarkets

HOW TO ENTER We have 6 cases of Blue Nun up for grabs; if you would like to enter the competition this is how you can win, try any of the three ways!

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

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

TWITTER: Re-tweet our competition post and follow us

CLOSING DATE: 31ST DECEMBER 2015 T/C Apply

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Perfect for autumn!

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

  •  

    Serves 4

    Prep time: 15mins

    Cook time: 25mins

     

    Ingredients:

    2 tbsp. vegetable oil

    1 onion, chopped

    250g sweet potatoes, peeled and cubed

    1 clove garlic, crushed

    1 red chilli, deseeded and chopped

    1 tbsp. smoked paprika

    1 tsp ground cumin

    2 tomatoes, roughly chopped

    1 litre of vegetable stock

    4 fresh sweetcorn cobs

    Salt & freshly ground black pepper

    Juice of 1 lime

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

     

    Method:

     

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

There is nothing like getting your fingers (and face!) dirty whilst eating sweet, sticky and spicy chicken wings. These fruity versions are so delicious, you might want to cook extra.

Serves 2  Like the recipe more of these in Chaat! every issue subscribe now

400g chicken wings, I like to remove some of the skin using kitchen scissors or you can buy the wings without the end bits which are mostly skin
4 tbs. The Spice Tailor Original Mango ChutniTwitter small
1 ½ tsp. each ginger and garlic pastes (I make them fresh by grating them)
1 tbs. Worcestershire sauce
¼-½ tsp. red chilli powder
½ tsp. smoky sweet paprika
½ tsp. garam masala
sea salt and black pepper to taste

Except for the chicken wings, mix the rest of the ingredients in a large bowl and season well to taste. It should taste a bit salty. Prick the chicken wings all over with a knife. Add them to the marinade and toss well. For best flavour, cover the bowl with cling film and marinate in the fridge overnight.

Bring back to room temperature. Preheat the oven to 180C. Place the chicken in a snug fitting oven tray. Bake for about 18-20 minutes. Turn the oven up to 200C/400C, baste with any marinade left in the bowl or that accumulates in the pan or brush with the mango chutni. Stir often to mix well and cook until the sauce is sticky. Check they are done by checking the juices run clear when you pierce the thickest part with a skewer. Serve with any extra pan juices spooned over the top.

Recipe by Anjum Anand

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Perfect summer BBQ delight!

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

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Twitter small

4 tbs. coconut or vegetable oil

4 fillets tilapia or other fillets

14 curry leaves

1 medium onion, finely chopped

6 cloves garlic, finely chopped

6g ginger, finely chopped

½ green chilli, finely chopped, or to taste

2 small tomatoes, chopped

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

A pinch of powdered fennel seeds

A small pinch of powdered cloves

1/3 tsp. tamarind paste to taste

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

 

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

String to tie or toothpicks to secure banana leaves

 

Makes 4

 

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

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

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

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

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

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

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

Recipe provided by Anjum Anand

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

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

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

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

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

chaat-magazine-issue-20-2

A loved spicy recipe

The requirements for this dish are:

4 large garlic cloves (crushed),

2 small onions,

1 tbsp of cooking oil,

2 bunches of spinach,

6 green chillies,

1 kilogram of frozen peeled prawns,

2 tsp of salt,

1 tsp of turmeric,

1 tsp of powdered zeera,

2 tsp of chilli powder,

2 tsp of curry powder

1 small tomato.

Heat cooking oil in a medium saucepan or wok.

  1. When the oil is hot add crushed garlic, when the has browned.
  2. Add the sliced onions.
  3. Immediately add the salt, tumeric and zeera stir into the onions, until the onions are soft, on a medium heat.
  4. Then add chilli powder and curry powder stir into the onions.
  5. Continue stirring the onions and spices for five minutes on a medium heat.
  6. Now add the prawns to the mixture and stir
  7. Add the chopped tomato.
  8. Stir in the sliced green chillies
  9. Add 1/2 a cup of water, cover saucepan and cook for seven minutes on a medium heat.
  10. Uncover the saucepan then add spinach (remember to wash the spinach and cut down into small slices or you can buy the ready to use fresh spinach from a local supermarket 2packets are recommended) cook for five minutes until the sauce has thickened.
  11. My mother’s special saag prawn has now cooked, turn the heat off and serve with white rice.
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“I love the flavour of a little cardamom with strawberries and chocolate.  It is truly a marriage made in heaven.”
– Jo Wheatley
SERVES 6–8
4 large eggs
100g caster sugar, plus 3 tbsp for sprinkling
40g cocoa powder
40g self-raising flour
25g cornflour
300g strawberries,
hulled and sliced
3 tbsp cardamom sugar (see pages 248–9)
300ml double cream
150ml Greek yogurt
1 tsp orange zest,
finely grated
50g white chocolate,
finely grated
You will also need a 30 x 23cm Swiss roll tin lined with buttered baking parchment
Preheat the oven to 180°C/350°F/Gas Mark 4.
Using a free-standing mixer, whisk together the eggs and 100g of caster sugar until pale, light and fluffy. The mixture should double in volume.
Sieve the cocoa, flour and cornflour into another bowl and fold into the egg mixture, one third at a time, using a large metal spoon.
Carefully spoon the mixture into the prepared tin and bake on the middle shelf of the oven for about 10–12 minutes until puffy and well risen.
Lay a large sheet of baking parchment on the work surface and sprinkle with 3 tablespoons of caster sugar.
Turn out of the tin onto the parchment and peel off the baking paper. Roll the cake up, starting from one of the short ends, and with the sugared parchment inside the sponge. Cover with a slightly damp tea towel and leave to cool.
Sprinkle the strawberries with half of the cardamom sugar and leave to one side for 5 minutes.
Whip together the cream, Greek yogurt, orange zest and remaining cardamom sugar until it forms soft peaks.
Carefully unroll the sponge. Sprinkle with the white chocolate and lay the strawberries over them. Spread the cream mixture over the strawberries and re-roll the sponge as tightly as possible.

 

Cut into slices to serve.

 

A
 Passion for Baking by Jo Wheatley (Constable, May 2012) is available in Sainsbury’s stores.
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SPICED RED LENTIL SOUP

“I’ve worked with many Indian chefs during my career, and I’ve managed to learn a lot about their food, but that’s just a drop in the ocean when you think of what’s out there. This was one of the soups we used to serve as a pre-starter for customers in the restaurant.”
-James Martin

 

Serves 4

 

200g red lentils

1 tsp ground turmeric

2 tsp salt

2 dried red chillies

1 tsp coriander seeds

½ tsp cumin seeds

½ tsp fenugreek seeds

½ tsp black peppercorns

4 tbsp vegetable oil

1 onion

3 garlic cloves

4 tbsp vegetable oil

4 tomatoes

1 tsp mustard seeds

1 fresh red chilli

6 curry leaves

4 tbsp fresh coriander leaves

4 tbsp Greek yoghurt

sea salt and freshly ground black

pepper

 

Place the lentils in a large saucepan with 2 litres water, the turmeric and salt. Heat a frying pan over medium-high heat, break the dried chillies into pieces and add to the pan with the coriander, cumin and fenugreek seeds and black peppercorns. Toast for 20 seconds, stirring constantly. Remove and place in a pestle and mortar or spice grinder, then grind to a powder.

 

Finely chop the onion and garlic. Return the pan to the heat, then add 2 tablespoons of the vegetable oil, the onion and garlic, and cook gently for 10 minutes, until softened. Roughly chop the tomatoes. Add the spice mixture, onions and tomatoes to the lentils and bring to a simmer. Skim off and discard any scum, then cook for 1 hour over a very low heat, stirring from time to time.

 

Shortly before serving, slice the fresh chilli. Heat another frying pan until very hot and add the remaining vegetable oil. When the oil is smoking, add the mustard seeds, fresh chilli and curry leaves, then quickly remove from the heat. Finely chop the coriander. Remove any last residue of scum from the soup, then transfer it to a blender in batches and process until smooth. Return it to the pan to heat through and add the tempered spices and coriander. Season with salt and pepper. Ladle into serving bowls and finish with a spoonful of yoghurt. Serve immediately.

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We love Christmas traditions, especially when they’re infused with spices!
Mulled wine has long been associated with celebration, winter and merriment. It may be because this delicious tipple has an added warming zing of oranges and combined spices, so it’s ideal for festive parties when you’ve just ventured in from the cold outside. Here’s our favourite recipe for an exquisite mulled wine, courtesy of JustIngredients.

INGREDIENTS
JustIngredients Mulled Wine Spice Kit (includes vanilla, cloves, cinnamon sticks, bay leaves, star anise and nutmeg)
2 bottles of good quality, full bodied wine
2 medium fresh oranges
170g brown or white sugar
Some good friends and family to help drink it!

DIRECTIONS

  • Add vanilla (halved and scraped), 1 cinnamon stick, cloves, a bay leaf, star anise, juice of both oranges, 2/3s of the sugar and a generous few glugs of wine to a large saucepan and heat for 3-4 minutes.
  • When the liquid is bubbling vigorously, add another cinnamon stick, orange slices and the rest of the wine. Simmer for 10-12 minutes on a low heat.
  • Grate in half of the nutmeg. Add the rest of the sugar to taste and continue simmering for 2 minutes.
  • Finally, ladle into pretty teacups and serve.You can get your Mulled Wine Spice Kit by clicking here.
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