... poor mans Coq au Vin.
How do you relax? Any pass times or hobbies?
Tennis and water skiing
What’s your foodie weakness?
Apple crumble or anything sweet really
What is your motto?
Live each ...
... hearty lamb casserole with all the flavours of India. India is surrounded by water on three sides, so there are a wealth of fish recipes and more so from western India. The Patrani Machchi, a delicately ...
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... golden brown. Bring 125ml water to the boil. Add the tomatoes or tomato puree and chilli powder, if using, and fry for a further 2 minutes. Tip in the prawns and continue stirring for 2 minutes. Pour ...
... and kitchens, but there are a few companies now that offer electricity from sustainable, renewable energy sources such as wind, water and to a lesser extent in this country, solar. A couple of companies ...
... aroma, and an aromatic, warm rich flavour.
Saffron supplies the characteristic flavour and colour in Indian dessert sauces and milk puddings. Steep the stigmas in water for a few minutes before using ...
... aroma, and an aromatic, warm rich flavour.
Saffron supplies the characteristic flavour and colour in Indian dessert sauces and milk puddings. Steep the stigmas in water for a few minutes before using ...
... a little oil to form a thick deep reddish brown paste. Add the paste to the chicken mixture. Stir well and mix for about a minute. Tip in the ginger and add 6-8 tbsp of water to make a gravy or a sauce. ...
... skewers in cold water . Skewer the chicken and grill, barbecue, or bake at 180C/350F/gas mark 4 for 20 minutes, until the chicken is cooked. Baste with oil halfway through cooking. For the parathas, sift ...
... heat to low and fry, stirring, for 7-8 minutes, or until they change colour. Bring 250ml/9fl oz water to the boil.
Add the water and the coconut milk to the chicken, then add the ground nuts. Simmer, ...
... 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 ...
... dark soy sauce ¼ tsp salt (optional) ¼ tsp coarsely ground black pepper 1 tsp demerara sugar 1 tsp sesame oil 125g wheat noodles
Preparation:
Wash the broccoli thoroughly in cold salted water . Cook ...
... stirring, for 7-8 minutes, or until they change colour. Bring 250ml/9fl oz water to the boil.
Add the water and the coconut milk to the chicken, then add the ground nuts. Simmer, uncovered, stirring ...
... crushed ¼ tsp Black pepper
Preparation:
Soak six wooden skewers in cold water for 15 minutes. This prevents them from burning when they are heated. Soak the chicken pieces in the beer. Cover with ...
... masala (optional)
Some washed and chopped coriander leaves, for garnish
Preparation:
With a knife, score the skin of the tomatoes. Place them in a bowl of hot water from the kettle for about ...
... and tomatoes. Fry gently for 8 minutes. Add about 200ml boiling water and stir for a minute. Return he fish to the pan and simmer for 10-12 minutes or until the sauce is brownish and not too thick and ...
... seeds
2 medium dried red chillies
½ tsp skinned split black lentils or urad dal
8-10 curry leaves
Preparation:
Soak the tamarind in 1 tbsp warm water to extract the juice. Strain to remove the ...
... 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 ...
... cumin
1 tbsp tomato paste or puree
1 red pepper, deeseeded and finely sliced into 2cm strips
Preparation:
If the soya mince is in it’s dried form, soak in hot water for 10 minutes and then drain ...
...
Check through the black lentils for stones, place in a sieve and wash under cold running water . Soak the lentils in 285ml (1/2 pint) cold water for 8 hours or overnight. Rinse, then place in a saucepan ...
... garam masala
Preparation:
Soak the lentils in a bowl of cold water for 3 minutes. Drain them. Heat the oil in a saucepan and fry the onion and chillies for 3 minutes. Add the carrots, beans ...
... Almost three quarters of India is surrounded by water so it’s of no surprise that seafood is very much part of the diet of many non-vegetarian Indians.
It has been interesting to see the development ...
... touch to the mouth water ing menu which includes a fabulous Southern Indian korma with aromatic fennel seeds, Tandoor grilled Portobello, shitake and oyster mushrooms with silver skin baby onions in a curry ...
... 5 minutes or until crisp and golden brown. Set aside. Rinse the rice thoroughly in cold running water and place in a pan with 400ml (14 fl oz) boiling water . Cover and boil for 8 minutes or until the rice ...
... discarded 2 tbsp sugar
Preparation:
Soak the nuts in hot water for a few minutes then skin and chop them. Place the milk and rice in a saucepan and cook over a medium heat for 12 minutes. Stir ...
... put the flour, butter and 65ml/3 fl oz water in a bowl and mix well, then knead into a dough. Add a little extra flour if the dough needs to be firmer. Divide it into 8-10 golf balls. Roll out each ball, ...
... of Indian cuisine. The absorption method of cooking rice, used here is more streamlined than boiling the rice in a copious amount of water and then draining it. With the absorption method, all the water ...
... then add the cumin and salt. Fold in the rice, add 500ml/18fl oz boiling water , cover and simmer for 10 minutes. ...
... chilli powder
½ tsp salt
100g (3¾ oz) caster sugar
2 tbsp liquid pectin
Preparation:
Immerse the tomatoes in boiling water for 2 minutes. Remove from the water , peel and discard the ...
North Indian appetizers or snacks, Pakoras are batter fried vegetables or fish. The batter is usually made of gram flour or besan mixed with water and a few select spices such as coriander and chilli. ...
... (1oz) fresh coriander leaves, roughly chopped
Preparation:
Soak the tapioca in about 255ml (9 fl oz) cold water for about 10 minutes. It should swell and absorb all the water . Coarsely mash the potatoes, ...
... In a small bowl, mix the tamarind with 4tbsp cold water , then add to the pan and stir. Wash the mackerels and pat dry with kitchen paper. Cut 3-4 diagonal slits on each side of the fish and season ...
... the eggs into the pan with them and sauté for a few seconds. Sprinkle over the garam masala. Serve hot with chapattis or hot buttered toasts
Tips
Plunge a knife into cold water before slicing hard-boiled ...
... turmeric, salt and chilli powder and continue mixing for 2 minutes. Mix the coconut cream with 4 tablespoons of water and pour the mixture into the pan, stirring continuously. Cook for one minute and ...
... round pan-roasted flat bread made from wholewheat flour. They are cooked just before a meal is to be served.
Makes 8 Ingredients: 450g/1 lb wholemeal plain flour 250ml/9 fl oz cold water ...
A mouthwater ing recipe with spicy potatoes and coriander chutney.
Serves 2-3 Ingredients: For the chicken 1.5kg/3½lb whole chicken 4 tbsp natural unsweetened yoghurt 1 tsp garam masala 4 tbsp ...
... blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic and salt with 1 tbsp of the oil and 2 tbsp cold water to make a coarse paste. Heat the remaining oil in a heavy-based pan. Add curry leaves, ...
... one tablespoon of warm water . Stir in the sugar and leave it in a warm place for five minutes until the yeast is covered with froth.
Meanwhile, mix together the flour, onion seeds, salt and baking ...
North Indian appetisers or snacks, pakoras are batter-fried vegetables or fish. The batter is usually made of chickpea flour known as besan that’s mixed with water and a few select spices such as coriander ...
... the cornflour, salt and flour with 1 tbsp cold water to make a thin paste. Coat the paneer with the paste. Heat the oil in a frying pan and lightly fry the paneer cubes for 5 minutes until golden. Remove ...
... egg, beaten
Preparation:
Soak 8-10 wooden skewers in cold water for 15 minutes. Check the channa dal for small stones. Heat a small pan and add the channa dal, cardamoms, peppercorns, cloves, if ...
... caramelised. Add the cumin, coriander, turmeric, salt and garam masala and stir. Then mix in the ginger and tip in the tomatoes. Cook for a minute and add 100ml of water . Cook for 5 minutes until the oil ...
... lamb. Make a gravy with the remaining juices from the roasting tin by stirring in 75-100ml/2½-3½fl oz boiling water and simmering over a medium heat for three minutes. Carve the lamb and pour the spicy ...
... water . Finally add the butter. Transfer the vindaloo to a roasting tin or casserole dish. Loosely cover it with foil and place it in the centre of the oven for 45 minutes. Serve with chips, crusty bread ...
... powder 1 tbsp tomato puree 400g raw king prawns, heads removed, peeled and deveined ¼ tsp garam masala 1 handful of coriander leaves, chopped
Preparation:
Bring a kettle of water to the boil ...
... Bring 125ml of water to the boil.
Add the garlic, cumin, salt, turmeric, coriander, chilli powder and tomato puree to the onion mixture and continue frying, stirring constantly for 1 minute.
Tip in ...
... 6 Ingredients:
300ml water 100g brown or Demerara sugar 4-5 green cardamoms, slightly crushed 4 cloves 2 bay leaves A pinch of grated nutmeg ¼ tsp ginger powder 1 cinnamon stick or 4cm piece ...
... Tip in the turkey pieces and mix thoroughly for a minute. Add 400ml of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger, if using, followed by the lemon juice. Use spare coriander ...
... simmer 3 minutes. Bring a kettle of water to a boil while the chicken mixture is simmering. Add ½ cup boiling water to the chicken and simmer another minute, stirring, or until droplets of fat appear ...
... water for 20 minutes until soft.
Heat the oil in a pan and add the bay leaves followed by the onion and fry for a couple of minutes, then add the green chillies, lamb, and carrots and continue frying ...
... Tip in the turmeric, chilli powder and salt and mix well. Fold in the tomato puree and cook for another minute. Then add the cream with 100ml just boiled water . Simmer for 2 minutes. Sprinkle the garam ...
