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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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.
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
- 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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Enjoy the traditional British celebration with an Oriental twist this November and treat your taste-buds to a gunpowder of flavours.
Chinese cuisine has always been an all-time favourite in the UK, but why should the treats stop at a Saturday night takeaway?
With this in mind, Wing Yip has created two exclusive recipes bursting with flavour to enjoy with friends and family this bonfire night.
More recipes www.chaatmagazine.co.uk
Do something different than the traditional hamburgers and hotdogs.
500g boneless chicken thighs
1 tbsp Wing Yip Dark Soy Sauce
2 tbsp sunflower/vegetable oil
8-9 dried whole red chillies
1 tsp Szechuan peppercorns, lightly crushed
200g roasted peanuts
2 spring onions, thinly sliced
1 ltr chicken stock
4 tbsp Wing Yip Dark Soy Sauce
2 tbsp rice vinegar
1tbsp Chinese black vinegar
1 tsp sugar or honey
1 tbsp cornflour
- Slice the chicken into strips and marinate in 1 tbsp dark soy sauce for 10 minutes.
- For the sauce, bring the chicken stock to the boil and reduce by three-quarters so you’re left with 250ml. Combine the reduced chicken stock with all remaining ingredients in a bowl and whisk until the cornflour has dissolved.
- Heat the sunflower oil over a medium heat in a wok and cook the chicken in batches so that you don’t overcrowd the wok. Stir-fry each batch for 2-3 minutes, or until the chicken is sealed on all sides and is starting to brown. Remove from the oil and set aside.
- Add the dried red chillies to the wok and quickly stir-fry for 5 seconds taking care not to burn them. Return the chicken to the wok adding the Szechuan peppercorns and peanuts. Constantly stir-fry for another minute.
- Pour the sauce into the wok making sure to coat all of the ingredients. Keep stir-frying over a medium heat until the sauce thickens and the chicken is cooked through. This should take another 4-5 minutes.
- Once cooked and the sauce has thickened serve immediately with steamed rice or noodles and garnish with the spring onions.
With four stores across the UK, in Birmingham, Manchester, Cricklewood and Croydon, the UK’s leading Oriental grocer, Wing Yip, brings traditional Oriental cuisine one step closer to UK homes. From fresh produce to delicious sauces and interesting spices.
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INGREDIENTS for the recipe www.store.eastendfoods.co.uk
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
Fresh Coriander (Finely Chopped) to garnish
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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The Pumpkin Beet Soup is jam-packed with goodness that will keep you full, and healthy!
- 2 Small Beets
- 1 Cup Pumpkin Puree
- 3 ½ Small New Potatoes
- 2 Teaspoons Olive Oil
- ¼ Cup Onions, chopped
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Sea Salt
- ½ Cup Light Coconut Milk
- 1 ½ Cups Water or Vegetable Stock
- 2 Tablespoons Pumpkin Seeds
- ¼ Teaspoon Pepper (black and white)
- Preheat oven to 400 degrees Fahrenheit. Wash and roughly chop beets and potatoes.
- Place on baking tray with chopped onion and drizzle lightly with oil and salt. Toss and bake for 35 minutes or until tender.
- Allow to cool and then extract in your NutriBullet Rx Soup Pitcher on the 7-Minute Heated Cycle.
The NutriBullet Rx is available from www.highstreettv.com for £169.95.
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