... was at Southalls Brilliant Restaurant)
2. A rare rib eye steak with triple cooked chips and bernaise sauce
3. My mums Chicken Kuku Aku paka - zanzibar style chicken in coconut milk
What do you ...
... is your signature dish?
Probably roast lamb with fresh mint sauce and (in season) spinach cooked with stinging nettle leaves.
How do you relax? Any pass times or hobbies?
Walking, reading, playing ...
... tamarind encased in the spicy mash. The Gilafiseek Lamb were rustic kebabs made with seasoned mince lamb that were cooked in the restaurant’s very own tandoor (clay oven) and the Zafarini Malai Tikka ...
The European bay leaf comes from the sweet bay, a member of the laurel family but the Indian variety comes from the cassia tree. It is sold dried and is a dull sage colour and fairly brittle. When cooked , ...
... sizes. The ripe ones are red and vary according to type in taste and heat. Chillies are always most pungent when raw, and mellow when cooked . When chopping chillies, make sure you don’t rub your eyes – ...
... cooked the flavour mellows. It is used in a wide variety of spice mixes – for example sambhar powder which flavours southern Indian vegetable and dal dishes. ...
... pungent aroma and tastes extremely bitter. However, cooked it tastes like fried onions ...
... cooked the flavour mellows. It is used in a wide variety of spice mixes – for example sambhar powder which flavours southern Indian vegetable and dal dishes. ...
... sizes. The ripe ones are red and vary according to type in taste and heat. Chillies are always most pungent when raw, and mellow when cooked . When chopping chillies, make sure you don’t rub your eyes – ...
The European bay leaf comes from the sweet bay, a member of the laurel family but the Indian variety comes from the cassia tree. It is sold dried and is a dull sage colour and fairly brittle. When cooked , ...
... pungent aroma and tastes extremely bitter. However, cooked it tastes like fried onions. ...
Kathi roll
In Kolkata (formerly known as Calcutta) in East India, kathi rolls are a staple food. Pancakes or parathas are filled with vegetables, cooked chicken or meat. Watching a kathi roll being made ...
... uncovered, stirring occasionally, for 7 minutes, or until the chicken is cooked through. Check by cutting a piece of chicken in half – the juices should run clear.
Stir in the ginger and sprinkle over ...
... aside. Rinse the rice thoroughly in cold running water and place in a pan with 400ml boiling water. Cover and boil for 8 minutes or until the rice is half cooked . The grains should be soft on the outside ...
... occasionally, for 7 minutes, or until the chicken is cooked through. Check by cutting a piece of chicken in half – the juices should run clear.
Stir in the ginger and sprinkle over the garam masala. ...
... the chicken pieces are cooked through. Check by cutting into a piece of chicken – the juices should run clear.
Serve hot topped with the onion slices and sliced green chillies.
...
... cooked right through, then remove from the grill. Serve hot with mayonnaise or a tomato relish.
Serve hot topped with the onion slices and sliced green chillies. ...
... the fish is cooked . Garnish with the remaining coriander and serve hot with plain basmati rice. ...
... just boiled water. Cover and simmer for 10 minutes, or until the rice has cooked . Serve hot with a raita. TIPS Try this with different combinations of vegetables. Substitute drained tinned vegetables ...
In rural Punjab, al fresco eating mainly occurs in self service, roadside food joints called dhabas, frequented by truck drivers and travellers. They always serve dal makhani, which is cooked on a slow ...
... a spicy potato mixture is made into a round sphere, dipped into a gram flour (besan) batter and then deep fried.
Dhaba
A dhaba is a small roadside eatery offering meals cooked on the premises and served ...
... tomatoes and ginger along with Saag Aloo - a spinach and potato dish created with baby leaf spinach. In India, this recipe would be cooked out of mustard leaves – Sarson ka Saag. And then I tasted Punjab’s ...
... is half cooked . The grains should be soft on the outside but still hard in the centre. Gently warm the milk and soak the saffron strands for a few minutes.
Preheat the oven to 180C/350F/gas mark 4. Heat ...
... until you’ve cooked all of the balls. You can make pooris in advance and warm them in the oven for a couple of minutes before serving.
...
... should be prepared according to the instructions on the packet. Rice can be cooked upto 48 hours in advance but should only be reheated once. It can be reheated over a very low heat in the same pan, covered, ...
... at home and take it to a communal oven or bakery for the baker to bake. The cooked biscuits would then be delivered back to them.
Ingredients:
Makes approx 16-18 biscuits
80g/2¾ oz caster ...
This is a traditional fish curry from Kerala in Southern India. It is cooked in an earthernware vessel known as a chatti which adds to the flavour. It is usually made with coconut oil, but I have used ...
28.
Houmous
(Recipes/Starters and Snacks)
...
Ingredients:
Serves 2-3
225g cooked chick peas 2-3 cloves garlic, crushed
2 tbsp tahini paste 4 tbsp olive oil juice of 1 lemon 1tsp ground cumin
½ tsp salt
¼ tsp ground white pepper ...
These are quite tricky to make and many people simply can’t be bothered with all the hassle – including me! But nothing compares with a freshly cooked chapatti. Similar to the Mexican tortilla, it’s a ...
... until crisp and golden and cooked through.
Once roasted, add the spices to the oil. Toss potatoes in the tempered spices and serve.
For the coriander chutney, place all the ingredients in a ...
... that contained the paste with 200ml/7 fl oz cold water. Mix this with the coconut milk. Pour over the chicken and mix well. Cover the pan and simmer for 15 minutes or until the chicken is cooked . Garnish ...
... chicken into very small pieces. You can use leftover cooked chicken or turkey, which is even quicker.
Serves 2 Ingredients:
For the Chicken Curry: 3 tbsp olive oil 1 medium onion, ...
... on each side or until cooked through. Serve hot with Mint Chutney.
...
... side of the steaks. Turn the steaks over and pour the rest of the marinade over the other side.
Loosely cover the steaks with the foil and place in the centre of the oven for 20-30 minutes until cooked . ...
... during grilling. Make sure the chicken is cooked right through, then remove from the grill.
...
... 5. Make the filling: Heat the oil in a saucepan and tip in the chicken. Saute for 5-6 minutes until the chicken is cooked on the outside or changes colour. Add the garlic and ginger and mix for a minute. ...
... of teh best catch of the day. They have a fondness for shellfish, too, especially prawns which are often cooked in mildly spiced coconut milk.
Serves 2-3
¼ tsp salt ½ tsp turmeric 500g peeled and ...
... just boiled water. Cover and simmer for 10 minutes, or until the rice has cooked . Serve hot with a raita. TIPS Try this with different combinations of vegetables. Substitute drained tinned vegetables ...
... sticking together. When selecting okra, opt for small-to-medium pods that are firm, crisp, and bright in colour. The pods should snap cleanly when broken. Cooked okra can be stored in the refrigerator ...
... and 1tsp of the oil. Cover and simmer for 30 minutes or until the lentils are cooked . Add 200ml boiling water to the lentils and mix in the salt. Heat the remaining oil in a separate pan. Add the mustard ...
Avial is a thick, mixed vegetable dish in which the vegetables are chopped and parboiled, flavoured with yogurt, and then cooked in coconut milk (you can use any combination of vegetables). The avial also ...
... ‘laden with greens or vegetables’.
Makes 6-8 kebabs
Ingredients: 115g (4oz) spinach leaves, finely chopped 115g (4oz) white or red potatoes, peeled and boiled 115g (4oz) green peas, cooked 2 ...
... Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a baking tray. Transfer the potatoes to the oven and bake until golden-brown and cooked all the way through which takes about ...
Bengal gram is also known as chana dal or gram lentils. It is the most widely grown lentil in India. Matt yellow, with a rich nutty taste, gram lentils are used for making desserts, as well as being cooked ...
This is a great way to spice up leftover rice by seasoning with a few spices. The whole spice cassia can be left at the side of the plate. It is only there for the flavouring. And remember, cooked rice ...
... Food and Drink competition in 1999 and cooked with Antony Worrall Thompson on BBC2, and was invited back a second time. Manju’s Simply Indian series was aired on the Taste Network in 2001. She has also ...
This traditional Indian sweet (Barfi) made from dried or condensed milk and cooked with sugar until it solidifies can be flavoured with nuts, flour, spices – and even lentils or vegetables. The basic version ...
... drying out. Rinse the sprouted beans and use immediately, or wrap in a damp cloth and refrigerate until required. However, they need to be cooked within 48 hours. Tip the bean sprouts, turmeric and ...
... well. The mixture will look grainy.
Spread the mixture in a shallow 15-20cm/7-9 inch ovenproof dish and bake for 30-40 minutes until the surface looks golden brown. Test whether the cake is cooked through ...
