tag:blogger.com,1999:blog-76903822868788599732024-03-19T04:28:13.568+00:00The Chaat! Magazine BlogChaat! Magazine: The Authority on Curries and Spice CultureRosenahttp://www.blogger.com/profile/10538770284191142912noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-7690382286878859973.post-6923029511633092742014-03-17T11:23:00.000+00:002014-03-17T11:48:37.196+00:00TOP OF THE POPPADOMS NEEDS YOU!<b><i>It's Britain's original top ten countdown of best loved curries. Now, in 2014... we'd like YOU to tell us what dishes YOU would like to see in our </i>TOP OF THE POPPADOMS<i> poll!</i></b><br />
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<a href="http://3.bp.blogspot.com/-mmx1cesN3uk/UybZZqzxM2I/AAAAAAAAAOw/DgHsvovPFCQ/s1600/TOTP+IMAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mmx1cesN3uk/UybZZqzxM2I/AAAAAAAAAOw/DgHsvovPFCQ/s1600/TOTP+IMAGE.jpg" height="285" width="400" /></a></div>
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<b><i><span style="color: purple;">Send us your suggestion(s) and you could WIN a Ferns curry paste!</span></i></b><br />
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Three years ago, when we first launched the magazine, we
asked our partner restaurants which dishes they thought should be on our very
own curry poll. Since that time, our wonderful Chaat! readers have voted for
their favourites from our ‘Top 10’ list, Jalfrezi has dominated the top spot,
battling against some of the classic British favourites including Balti, Rogan
Josh and Chicken Tikka Masala. </div>
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Three years on, there are lots of new restaurants out there,
and people are favouring a much wider variety of dishes! Thanks to a rise in
the amount of spice lovers, Indian food is more popular than ever before. </div>
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This is how the chart looked at the beginning of the year: </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CpAInVoIwNA/UybXprrMc9I/AAAAAAAAAOk/MrHcb1JXj7E/s1600/Tikka+ingredients.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-CpAInVoIwNA/UybXprrMc9I/AAAAAAAAAOk/MrHcb1JXj7E/s1600/Tikka+ingredients.jpg" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: purple;">Send us your suggestions to win one of these fab pastes!</span></td></tr>
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<span style="color: purple;">1. Chicken Tikka Masala</span></div>
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<span style="color: purple;">2. Madras</span></div>
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<span style="color: purple;">3. Korma</span></div>
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<span style="color: purple;">4. <span style="text-indent: -18pt;">Vindaloo</span></span></div>
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<span style="color: purple;"><span style="text-indent: -18pt;">5. </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Balti</span></span></div>
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<span style="color: purple;"><span style="text-indent: -18pt;">6. </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Jalfrezi</span></span></div>
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<span style="color: purple;"><span style="text-indent: -18pt;">7.</span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Rogan Josh</span></span></div>
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<span style="text-indent: -18pt;"><span style="color: purple;">8. Dhansak</span></span></div>
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<span style="text-indent: -18pt;"><span style="color: purple;">9. Butter Chicken</span></span></div>
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<span style="color: purple;"><span style="text-indent: -18pt;">10. </span><span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Dopiaza</span></span></div>
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<b>We’d like YOU to tell us what dishes YOU’D like to see in
our Top of the Poppadoms poll.</b></div>
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There are 4 ways to get in touch:</div>
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<li><span style="text-indent: -18pt;">Leave a comment for us below</span></li>
<li><span style="text-indent: -18pt;">Email us at </span><a href="mailto:contact@britishcurryclub.co.uk" style="text-indent: -18pt;"><span style="color: purple;"><b>contact@britishcurryclub.co.uk</b></span></a></li>
<li><span style="text-indent: -18pt;">Post your suggestion on our Facebook wall -
<a href="http://www.facebook.com/chaatmagazine"><span style="color: purple;"><b>/ChaatMagazine</b></span></a></span></li>
<li><span style="text-indent: -18pt;">Tweet us your suggestion with the hashtag #totp
- <a href="http://www.twitter.com/curryclubuk"><span style="color: purple;"><b>@curryclubuk</b></span></a></span></li>
</ul>
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<span style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"> Closing date is 30th April 2014 - Good Luck! (Please see T&Cs)</span><br />
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<a href="http://3.bp.blogspot.com/-m4YJ3j_Okq8/UybaM0VljII/AAAAAAAAAO4/PV_URTtjEl8/s1600/Ferns+Logo+RGB.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-m4YJ3j_Okq8/UybaM0VljII/AAAAAAAAAO4/PV_URTtjEl8/s1600/Ferns+Logo+RGB.jpg" height="200" width="200" /></a></div>
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Ferns: The official sponsor of Top of the Poppadoms. Authentic
curry pastes made in India since 1937. Each Ferns’ product is crafted into a
delicious paste, enabling anyone to cook a fragrant, spice-infused Indian dish
with ease and speed.</div>
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<b>For more information,
visit <span style="color: purple;"><a href="http://www.fernsofindia.co.uk/">www.fernsofindia.co.uk</a></span><o:p></o:p></b><br />
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<span style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">Terms and Conditions: Open to entrants with a UK postal address only. Delivery of competition prizes may take up to 30 days.</span></div>
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-28265617087629859552014-02-21T14:34:00.001+00:002014-02-21T14:34:11.201+00:00Spicy or Nut?<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pBmMwhDhaUE/Uwdje5WDSQI/AAAAAAAAAhw/JKND0UUnleo/s1600/ju.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-pBmMwhDhaUE/Uwdje5WDSQI/AAAAAAAAAhw/JKND0UUnleo/s1600/ju.jpg" /></a></div>
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WORDS BY MICHELLE ALEXANDER<br /><br />“Would you like to try some Habas Mojadas?” my friend asked
me due to a snacking crave I was experiencing; although I had no idea what she
was talking about, I accepted. I would have eaten anything in my hungry state
so I grabbed, what looked like a crispy nut, out of the packet she handed me. I
placed it into my mouth and started to chew and what I experienced was magnificence.
To me, it was even better than snacking on a milky chocolate bar! The
tantalising flavour, which was indulged by different spices and powdered on
batter, sent me into a state of addiction. I couldn’t get enough of this
heavenly snack. I also found out, to my surprise, that they were broad beans; not nuts! Before I knew it I was researching the snack so I could get my hands on my own yummy beans. My face lit up in pure pleasure when I found out that Habas Mojado was produced by Olive Et Al. They make many more similar products! Not only do they produce scrumptious snacks but they also make nuts, olives and sauces. All of their products have a distinctive taste which makes eating simple, but delectable food, so much more exciting.<br /><br />Their website not only features the products that you can buy but also have recipes for you to enjoy! You probably won’t be shopping anywhere else for mouth-watering snacks and dressings for a very long time! Visit <a href="http://www.olivesetal.co.uk/">www.olivesetal.co.uk</a></div>
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-65366034328806154292014-02-06T10:43:00.004+00:002014-02-06T10:43:47.022+00:00Our Pick of the Day<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GMZzqei9sZU/UvNnR2QJkXI/AAAAAAAAAgo/1bsJyMzll6w/s1600/smiley_lick_milk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GMZzqei9sZU/UvNnR2QJkXI/AAAAAAAAAgo/1bsJyMzll6w/s1600/smiley_lick_milk.jpg" height="200" width="73" /></a></div>
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<b>An Irresistible Treat for Valentine's...</b><br /><br /></div>
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Each luxurious lick of Hotel Chocolat’s milk chocolate is euphoric, which may be why their Milk Smiley Lick is an extremely happy-looking chocolate lollipop. Hotel Chocolat has been creating beautifully crafted, luxury chocolates and growing cocoa for twenty years, and many people have fallen in love with their fashionable edge. This cute gift is sure to bring a little bliss to your other half.<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<b>www.hotelchocolat.com</b></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-56141828933593568092014-02-04T14:14:00.003+00:002014-02-04T14:15:22.823+00:00Shhh... it's 'Our Little Secret'We mentioned yesterday that we've just released our super seductive special February hamper, full of gorgeous and yummy 'LOVE' themed items. After all, February plays host to the feast of Saint Valentine, celebrated on the 14th of the month since the Middle Ages.<br />
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It's a well known fact that spices are among Mother Nature's aphrodisiacs. Teamed up with that fact that we always love spicy food, we think our 'Seductive Spicy Hamper' has the perfect ingredients to get anyone 'in the mood' for love...</div>
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Every day this week (and a couple of next) we'll be telling you about the individual products in the hamper with a bit more detail. So to kick things off, let's start with the aptly named "Our Little Secret" Fiery Kadhai Dine-in-Kit. </div>
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<a href="http://2.bp.blogspot.com/-Z-VNtkgYwS8/UvD03M2d6aI/AAAAAAAAANI/NeOILN-Bro4/s1600/D-I-K+Group+x4a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Z-VNtkgYwS8/UvD03M2d6aI/AAAAAAAAANI/NeOILN-Bro4/s1600/D-I-K+Group+x4a.jpg" height="135" width="320" /></a></div>
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These delicious kits are unlike anything you will have come across before. Available in four different varieties, each kit features 4 individual sachets. The only item that needs to be added is your choice of meat, poultry, fish or vegetarian options. The sachets contain dried spices, a 'gravy paste' and a 'gravy base' to be added to your cooking pan at certain intervals. And rather usefully, the pack also includes a sachet of microwaveable rice.</div>
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The finished product can be ready in as little as 12 minutes, in which time the wonderful aromas of 'Fiery Kadhai' have wafted their way round the house, tantalising the nostrils of anyone who is present. </div>
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Intense flavours, a fabulous scent and perfect fluffy rice are the result of only 12 minutes in the kitchen (although for those with more time or wanting to use lamb or beef, there is the option to Slow Cook for an hour). </div>
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As well as being packed neatly inside a small box, the packet can be easily stored in a cupboard until you need to use it. And the best thing about these great little dine-in-kits? No one needs to know you've used them - it's 'Our Little Secret'!!</div>
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<b><a href="http://subscribe.chaatmagazine.co.uk/valentine-s-day-with-chaat-magazine-ps29-50.html">Click here to subscribe to Chaat! Magazine for £29.50 and receive your Valentine's Hamper!</a></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.chaatmagazine.co.uk/"><img border="0" src="http://1.bp.blogspot.com/-z4jnoMGRvSg/UvD1PUkUrfI/AAAAAAAAANQ/exmdV3msri4/s1600/Subscribe+Valentines.jpg" height="101" style="margin-left: auto; margin-right: auto;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.chaatmagazine.co.uk/"><br /></a></td></tr>
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More information about Our Little Secret can be found on their website at <a href="http://www.ols.co.uk/">www.ols.co.uk</a></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-46204427146449221162014-02-04T10:20:00.001+00:002014-02-04T10:20:29.521+00:00The Queen of the Spices<div class="MsoNormal">
<i><span style="font-family: "Calibri","sans-serif";">“Anyone who has never made a mistake
has never tried anything new”- Einstein</span></i></div>
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<span style="font-family: "Calibri","sans-serif";">WORDS BY
MEGAN EVANS<br />
<!--[if !supportLineBreakNewLine]--><br />
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<span style="font-family: "Calibri","sans-serif";">In making a simple King Prawn Korma,
I came across an unusual spice that I had not seen, used or even heard about
before. This happened completely by accident. I had sent out my other half to
buy some ingredients, and instead of bringing back ground cardamom as I had asked,
he plonked down a jar of what looked like shards of bark in front of me. It was
a moment when the old saying ‘if you want something done right, do it yourself’
felt particularly relevant. <o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-3unuWWZT98Y/UvC-2TMrkiI/AAAAAAAAAgQ/Y_pXeXsp_dU/s1600/a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3unuWWZT98Y/UvC-2TMrkiI/AAAAAAAAAgQ/Y_pXeXsp_dU/s1600/a.jpg" height="320" width="264" /></a><span style="font-family: "Calibri","sans-serif";">It turned
out that these unusual looking pods were not a disastrous purchase. They were
only the black cousins of the green cardamom pod, dried out and slightly
matured for a distinctly different flavour. “The word cardamom was on the jar”;
I could kind of see his logic.<o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif";">On opening
the jar, the pods smelt musty and dried out, and I was not entirely sure
whether they would work in such a dish. On opening and grounding the seeds
inside, the pungent aroma that came from them was surprisingly pleasant. They possessed
a eucalyptus scent similar to their green cousins; uplifting in nature yet much
more bold and smoky with strong hints of camphor. <o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif";">Black
cardamom is matured and dried for its distinctive smoky flavour. Its matured
scent and flavouring makes it a warming spice, and can be likened to pepper and
chilli. In a mild dish such as korma, only a small amount was needed for a
subtle hint of flavour; too much could have been slightly overpowering. <o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif";">On checking
the suitability of the black cardamom pod for a recipe that had clearly specified
green cardamom, I found that the pods can in fact be used to add distinct
flavours to even rustic meaty dishes like pot roasts and stew. It seemed that
the spice was versatile; great in blends with other spices to temper the
pungent flavour and brilliant in elevating potentially bland dishes. In this
sense, it does not always have to be used in just Indian or oriental cooking;
its flavoursome tones work well in a variety of recipes. Black cardamom is also
a key ingredient in garam masala, which as a spice blend works well to add
tasty, enlivening flavours to many different dishes, including a mild curry
such as korma. <o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif";">I was impressed
by how successful the black cardamom was as a spice, even as a substitute for its
green friend. Despite coming across it by mistake and initially fretting about
its distinctive appearance and unique aroma, I felt it worked well. It
certainly didn’t take anything away from the flavour, nor did it come across as
too strong or too bold. I would definitely consider adding the spice to a
hearty casserole and to many other dishes for a warming boost of flavour. A
lasting impression was certainly left. I think the cardamom family is
completely deserving of its title, ‘Queen of the Spices’. <o:p></o:p></span></div>
Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-7690382286878859973.post-66084985312481081102014-02-03T15:52:00.002+00:002014-02-03T15:52:59.277+00:00Special Valentine's Offer<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-SYhedBo7HkE/Uu-7TVBi_hI/AAAAAAAAAgA/7mz2iewBkas/s1600/Valentines+Hamper+with+roses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SYhedBo7HkE/Uu-7TVBi_hI/AAAAAAAAAgA/7mz2iewBkas/s1600/Valentines+Hamper+with+roses.jpg" height="320" width="320" /></a></div>
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Spice up your love life this Valentine’s Day with Chaat! Magazine’s Seductive Spicy Hamper!</div>
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Our special love-themed hamper is packed full of aphrodisiac spiciness, and as if that wasn't enough to get you ‘in the mood’, it comes with a year’s subscription to the nation’s only spicy food magazine.</div>
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Each issue promises over 20 outstanding recipes all with a wide range of flavours and styles. Tied in with tantalising travel features linked with exotic dishes, and top tips from celebrities and chefs; Chaat! Magazine is a delightful read for those who love a bit of spice!<br /></div>
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With your hamper delivery, you’ll receive our exciting December/January issue offers 23 fantastic recipes ranging from flavoursome nibbles to impressive desserts that will make you feel like a culinary genius in the kitchen. With a large section on the artisan food revolution, bread and pastry recipes from Paul Hollywood and James Morton, inspiration from the UK’s top restaurants and chefs, and travel diaries that will whisk you off to exotic destinations. Don’t miss our regular column with Bill Oddie and playful interviews with Gok Wan, Karl Pilkington and Tom Stade. We also need YOU to vote for your favourite curry for the country’s only Top of the Poppadoms poll.</div>
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The perfect gift for your loved one (and for you too!), our special Valentine's hamper is a must for spice lovers; and lovers who crave some spice...</div>
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<strong>Seductive Spicy Hamper includes:</strong></div>
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2 X <em>Blue Nun</em> Sparkling Gold Edition (200cl)<br /><em>Our Little Secret</em> Dine in Curry Kit<br /><em>Jelly Belly Tabasco</em> flavoured Jelly beans<br /><em>Hotel Chocolat ‘</em>Dark<em> </em>Smiley Lick’ lollipop<br /><em>Cook’s Brand</em><em> </em>Ketjap Manis soy sauce<br /><em>The Spicery’s</em> ‘All You Need is Love’ sweet spice mix<br /><em>Seed & Bean</em> Exotic flavoured Organic chocolate</div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-64537793106114621892014-01-30T16:27:00.001+00:002014-01-30T16:27:46.553+00:00Cocktails for the Cold<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gsvQQ5MKX0s/Uup9Ttx_5lI/AAAAAAAAAfo/YGAbyNHk39k/s1600/winter_cocktails_72dpi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gsvQQ5MKX0s/Uup9Ttx_5lI/AAAAAAAAAfo/YGAbyNHk39k/s1600/winter_cocktails_72dpi.jpg" height="320" width="282" /></a></div>
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You can’t beat a cooling and refreshing cocktail in the summer. During cold and
icy winters, however, you may be at a loss at what to drink. Something that’s softer,
more comforting and warming is usually more appealing than cooling citrusy
flavours in the colder months.<br />
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<i>Winter Cocktails</i> is a book full of
delicious solutions. Pouring through this beautifully illustrated book, you’ll
find the methods to make Irish Coffees, Hot Buttered Rum, mulled wines and spiced
creamy drinks that will slide down your throat like silk. One of the best drinks
is the Rosy Cheek, an elegantly smooth white chocolate tipple with rum,
peppercorns and nuts.<br />
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It contains useful step-by-step instructions of how to ‘muddle,’ make caramel
and garnishes, and what ingredients to stock up on. What’s more, if you flick
to the back, you’ll find delightful nibble recipes to accompany your drinks.<br />
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Now that you’re a skilled mixologist, you can host all the winter cocktail
parties you like.<br />
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<br />
<b>Winter Cocktails by Maria Del Mar Sacasa,
photographed by Tara Striano, is published by Quirk Books.</b><o:p></o:p></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-13902350870381594322014-01-29T10:39:00.001+00:002014-01-29T10:39:51.327+00:00Anjum Anand's Baked Spice-Stuffed Apples<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-PnCaffQn98c/UujaA2K3qwI/AAAAAAAAAfU/8ELxlDHLwW4/s1600/Baked+Stuffed+Apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PnCaffQn98c/UujaA2K3qwI/AAAAAAAAAfU/8ELxlDHLwW4/s1600/Baked+Stuffed+Apple.jpg" height="320" width="251" /></a></div>
<br /><br />"Cooked apples are very good to perk up our ojas (our chi, vitality) so it is good to include them in our diet. This dessert is ideal for those with a kapha imbalance and it should ideally be eaten as it is, on its own.”<br /><br /><i>Makes 1, can be repeated for more apples</i><br /><br />1 sweet apple (I like golden delicious), peeled and rubbed with lemon juice<br /><br />1 rounded tsp. demerera or raw cane sugar<br /><br />25g nuts, I like to use walnuts, almonds and lig<br /><br />htly roasted hazelnuts, roughly chopped<br /><br />¼ tsp. cinnamon<br /><br />Pinch of grating of nutmeg<br /><br />1 rounded tsp. raisins or other dried fruit<br /><br />80ml apple juice<br /><br />8g butter<br /><br />Preheat the oven to 190C. Core the apple until you have a neat 1” hole. Slice the base of the apple so that it can stand upright.<br /><br /><b>METHOD</b><br />Mix together the sugar, nuts, cinnamon and raisins. Pack into the cavities of the apples. Place in a snug fitting baking dish and pour around the apple juice. Top the apples with the butter. Cover with foil and bake for 8 minutes. Remove foil and continue cooking the apple until soft, basting every 6-7 minutes or so, this takes around 40-45 minutes.<br /><br /><a href="http://www.chaatmagazine.co.uk/wp-content/uploads/2014/01/AnjumAnand_i-love-curry.jpg"><img height="320" src="http://www.chaatmagazine.co.uk/wp-content/uploads/2014/01/AnjumAnand_i-love-curry.jpg" width="213" /></a><br /><br /><br /><b>In a hurry?</b><br />For a quicker dish, cut and core the apples in half and cook in their skins for 25 minutes.<br />To learn more about Anjum’s healthy Indian cooking, visit www.anjumanand.co.ukAnonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-76152295528644019852014-01-28T13:00:00.002+00:002014-01-28T13:00:19.711+00:00Barbecue Prawns Marinated in Chilli & Soy<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0y6qbQg_aZU/Uuepczr7imI/AAAAAAAAAfE/juzEG-jOyB8/s1600/dfgdfg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0y6qbQg_aZU/Uuepczr7imI/AAAAAAAAAfE/juzEG-jOyB8/s1600/dfgdfg.jpg" height="320" width="248" /></a></div>
<div>
INGREDIENTS<br /><br />500g raw tiger prawns,</div>
<div>
peeled but tails intact</div>
<div>
250g cherry vine tomatoes</div>
<div>
4 tablespoons olive oil</div>
<div>
1 large green sweet pepper,</div>
<div>
de-seeded and cut into 3-cm chunks</div>
<div>
2 red jalapeños, de-seeded and cut</div>
<div>
into 1-cm pieces</div>
<div>
watercress and toasted pita bread,</div>
<div>
to serve</div>
<div>
<u>Marinade</u></div>
<div>
1 garlic clove, crushed</div>
<div>
1 red chilli, de-seeded and</div>
<div>
finely chopped</div>
<div>
1 tbsp sesame oil</div>
<div>
2 tbsp dark soy sauce</div>
<div>
grated zest and freshly squeezed</div>
<div>
juice of 1 lime</div>
<div>
2 tbsp dark brown sugar</div>
<div>
<u>Fresh aïoli</u></div>
<div>
2 large egg yolks</div>
<div>
4 very fresh garlic cloves, crushed</div>
<div>
1 tsp Dijon mustard</div>
<div>
150 ml good-quality light olive oil</div>
<div>
freshly squeezed juice of 1⁄2 lemon</div>
<div>
medium sealable plastic food bag</div>
<div>
8 wooden skewers,</div>
<div>
soaked in water overnight</div>
<div>
gas or charcoal barbecue</div>
<br />METHOD<br />To make the marinade, mix together all the ingredients and blend to a smooth purée using a hand blender.<br />Put the prawns in the sealable food bag and pour in the marinade. Seal securely. Shake vigorously and when all the prawns look well coated, refrigerate, still in the bag, for about two hours.<br /><br />Put the tomatoes and half the olive oil in a small saucepan and gently warm for 5 minutes, or just long enough for the tomatoes to start to soften. Remove from the heat and let cool.<br /><br />To make the fresh aioli, beat the egg yolks in a large bowl with a balloon whisk. Add the garlic and mustard and beat through. While beating the mixture, slowly add the olive oil in a thin, steady stream. When all the oil has been added, the aïoli should have a smooth, velvety appearance. Add the lemon juice, season with salt and pepper and gently stir through. Refrigerate until needed.<br /><br />Light your barbecue. Always do this in plenty of time to have built up a good bed of hot ashes or charcoal that have burnt down to a white glow with no visible flames. This normally takes about 45 minutes from lighting.<br /><br />Take the refrigerated prawns out of the bag and place on a plate, reserving any remaining marinade.<br />Thread the marinated prawns, tomatoes, sweet pepper and jalapeños onto the skewers in a repeating sequence and continue until all 8 skewers are filled. Make sure you allow for enough of each ingredient on each skewer, and leave enough space at the ends of the skewers to handle when on the barbecue.<br /><br />In a small bowl, loosen the reserved marinade with 1–2 tablespoons of the remaining olive oil. Using a pastry brush, liberally coat the skewers with the marinade just before placing on the barbecue.<br /><br />Cook for a couple of minutes on each side until the prawns turn pink and are cooked through. Serve with watercress, toasted pita bread and a good dollop of fresh aioli.<br /><br /><div>
<b>As featured in The Red Hot Chilli Cookbook </b><b>by Dan May. Published courtesy of Ryland, </b><b>Peters & Small</b></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-70590353427851388002014-01-27T16:58:00.000+00:002014-01-27T16:58:26.596+00:00Gregg Wallace on Valentine's Day<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xbHlYrC1TSk/UuaP5Xw0fqI/AAAAAAAAAek/ovs065nnyd8/s1600/Gregg+Wallace+Image+April+2011+MUST+CREDIT+Charlotte+Knee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xbHlYrC1TSk/UuaP5Xw0fqI/AAAAAAAAAek/ovs065nnyd8/s1600/Gregg+Wallace+Image+April+2011+MUST+CREDIT+Charlotte+Knee.jpg" height="213" width="320" /></a></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<em>Gregg the greengrocer tells <strong>Chaat!</strong> about his friendship with food, quality time with his children, and the secret to a perfectly romantic evening. The friendly cockney has a whole lot of love.<br /></em></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
INTERVIEW: MARIANNE VOYLE / PHOTOGRAPHY: CHARLOTTE KNEE<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<strong>Tell me about your book, <em>Life on a Plate</em>.</strong></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
It’s a story of endeavour I think, and the ups and downs of my life, and I think everyone will be surprised about what they are. I started my own fruit and veg business at the age of twenty-four, and went bankrupt about ten years later. I’m a greengrocer; this is what I’ve always called myself. I’ve still got a fruit and veg business and I’ve always supplied to London chefs. Fruit and veg has been a good friend to me over the years, I’ve always made a living from it!<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<strong>What is your favourite spicy dish?</strong><br />Chicken vindaloo. Wait, is that the hot one? Do you know what, as I said that all of a sudden I thought of the [English Football] song, and I thought, no I’ve got it wrong! We used to play a game with the kids, and the first one to spot a bead of sweat on the top of dad’s head would get a pound.<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<strong>Do you cook much spicy food at home?</strong><br />I did an Asian dish the other night, and I put all the chillies in a bowl and let people pick them out themselves. My son loves spicy food, but my daughter doesn’t like it very spicy so I’ve cut down the amount of ginger of chilli that I use.<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<strong>Did Masterchef change your perception of Indian cuisine at all?</strong><br />Yes, we’ve had some really fine Indian cooks. The complex spicing is quite incredible, and it’s about building up layers of flavour. When Westerners try to use that much spice when they aren’t trained properly, the spices end up clashing, but in the hands of a talented cook, it’s phenomenal!<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<strong>How do you think Indian cuisine has changed in the last few years?</strong><br />I think we’re seeing a lot more fusion food, Indian European crosses because, of course, a lot of the chefs have an Indian heritage and a British upbringing. We’re seeing a real fusion of spiced up European dishes.<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<strong>You’ve recently started up your own restaurant called Gregg’s Table, as well as Wallace & Co. What advice would you give to anyone running smaller restaurants?</strong><br />Don’t run a small restaurant, have a big one! You won’t make any money out of a small restaurant.<strong><br /></strong>Don’t do it unless you simply must have a restaurant. Don’t do it to make money.<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<strong>Do you have any cooking tips for us?</strong><br />Yes! You can put in but you can’t take away. Whatever you’re adding to your food, add a little and taste. Then, add a little more and taste. Add taste, add taste, add taste!<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<strong>What’s the perfect Valentine’s Day dish?</strong><br />Something that you can create simply, it doesn't have to be complicated. The special lady in your life that you’re cooking for will appreciate the fact that you've made the effort. What she doesn't want to see is you stressed in the kitchen...<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<strong>With more beads of sweat!</strong>Yes! Don’t get in a tizz about it. You need to be relaxed enough to pay attention to your dinner guest.<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<strong>Finally, what does the future hold for Gregg Wallace?</strong><br />Ooooh! (Pause) What I want to do is make enough money so I can work less.<br /></div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<strong><em>Life on a Plate: The Autobiography</em></strong><em> by Gregg Wallace is out now (Orion, £18.99.)</em></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-42075283564649939672014-01-24T15:07:00.002+00:002014-01-24T15:07:50.715+00:00Is this the future of food?<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2q5qLW3rzHQ/UuKBpIj3DaI/AAAAAAAAAeQ/9MojaVC2J8M/s1600/ratatouille-8347-1920x1200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2q5qLW3rzHQ/UuKBpIj3DaI/AAAAAAAAAeQ/9MojaVC2J8M/s1600/ratatouille-8347-1920x1200.jpg" height="200" width="320" /></a></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br />“Anyone can cook!” according to fictional chef Gusteau in the loveable film
Ratatouille. The film does of course have its flaws; rats can’t cook, and “the
rat is the chef!” probably wouldn’t be anyone’s first logical conclusion, but who
knew Disney and Pixar would tap into a potential UK food trend? <i>Eatro</i>, described as an ‘online
marketplace for homemade food,’ supports a Hungryhouse-like service where you’re
handed the apron and become a takeaway chef. <br />
<br />
Enforcing the idea that homemade food is unbeatable,<i> Eatro</i> wants to get people cooking their own signature dishes to be
sold to hungry locals online.<b> <br />
<br />
So how does it work?</b><br />
<br />
After creating your menu, <i>Eatro</i>
allows you to choose a collection timeframe and enter the number of dishes you
plan to make. A handy tool that ensures you won’t be inundated with requests. Local
takeaway diners will choose what dish they would like online, and then collect
from your home.<br />
<br />
There seems to be a number of benefits to a home-takeaway service, especially
in a time of recession when small businesses are struggling. Budding entrepreneurs
can start an inexpensive<span style="color: red;"> </span>micro business at home
to practice and promote their culinary skills. It also inspires a sense of community
which many areas lack, as HomeChefs will get to know the people who live in
their area and share a passion for the same foods.<span style="color: red;"><br />
<br />
</span>The only concern with this concept was that food hygiene standards may
not be as high as that of established restaurants. <i>Eatro</i> does assure, however, that all new HomeChefs are interviewed and
monitored with kitchen inspections to ensure food is of the highest possible
standard. <br />
<br />
If this does catch on, it’ll inspire people to get experimenting and cooking good
food home, which is definitely something that should be advocated. <br />
<br />
“Not everyone can become a great artist, but a great artist can come from
anywhere."<br />
-Anton Ego, Ratatouille <br />
<br />
<b>To learn more, visit <u>eatro.com</u></b></span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-72034347808894821322014-01-17T14:30:00.000+00:002014-01-27T14:37:14.666+00:00#inittowinit with Crockpot<a href="http://ecx.images-amazon.com/images/I/81SqxgZrTkL._SL1500_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/81SqxgZrTkL._SL1500_.jpg" height="161" width="200" /></a><br />
<br />
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<b>Why Chaat! Magazine's Danielle thinks Crockpot is great for families.</b><br />
<br />
Happy Friday to all our lovely followers! It's competition time once again and on offer this time is this fantastic Crockpot Digital Countdown Slowcooker!<br />
<br />
Now to start, I was not a fan of slow-cooked meals due to the sheer amount of time spent stirring on the hob, and making any kind of stew usually involves the kids complaining about how they're "starving" or why can't I play with them etc etc. I had a slow-cooker once before, but I could never seem to get to grips with it, forgetting to time the food and ending up with undercooked dinner or food so overcooked it was practically inedible.<br />
<br />
Bearing the above in mind, it was with great trepidation that I gave the Crockpot a try. As the original slow cookers on the market, and a brand established over 40 years ago, Crockpot retains its place at the top of the market. Black with a gloss finish, it blends in well with other kitchen appliances and can be quite easily stored away, despite it's considerable size. Both the ceramic bowl and the lid are dishwasher safe - which is great news for busy professionals or working families.<br />
<br />
Speaking of families, the capacity of the Crockpot Digital Countdown Slow Cooker is a rather large 4.7 litres, which will easily hold and cook a meal for at least 5 people - perfect for family dinners or having friends over for dinner without theneed to slave over the stove.<br />
<br />
Easily the best feature of this Crockpot slow cooker are the digital settings, which allow you to select the high or low option according to the time you have available or the recipe, and select the amount of time the dish needs to cook on the inbuilt timing function. This feature is perfect for people like me who inevitably forget the timer - or even forget that you're using the slow cooker at all! And as if all that weren't helpful enough, the slowcooker automatically switches to the 'keep warm' function once the timer has finished, so you don't need to worry about overcooked dinners.</div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
</div>
<div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
Slowcooking is versatile, and I find myself using my Crockpot even at weekends because it frees up so much time, and isn't just for hearty old-fashioned British stew. I've made everything from Lamb Bhuna and Roast Chicken to Lasagne (who knew you could make lasagne in a slow cooker?!) and not to mention a gorgeous chocolate chip bread and butter pudding!<br />
<br />
While the Crockpot Digital Countdown Slow Cooker does cost considerably more than models by other brands, I'd see the additional features as a worthwhile investment, especially for those whit busy lifestyles who want to come home and just crash out with an amazing hot home-cooked meal.<br />
<br />
<b>The kind people at Crockpot have given us a Crockpot Digital Countdown Slow Cooker to give away! To enter, retweet us on twitter <a data-mce-href="http://twitter.com/curryclubuk" href="http://twitter.com/curryclubuk">(@curryclubuk) </a>using #inittowinit, or like and share on Facebook (<a data-mce-href="http://www.facebook.com/ChaatMagazine" href="http://www.facebook.com/ChaatMagazine">/chaatmagazine</a>). Why not leave us a comment here too? Good luck!</b><br />
<b><br /></b>
<b>COMPETITION CLOSES 31st January 2014.</b></div>
Anonymousnoreply@blogger.com5tag:blogger.com,1999:blog-7690382286878859973.post-19435937100457585152014-01-14T12:06:00.001+00:002014-01-14T12:06:11.003+00:00Malaysian-style Chicken & Pineapple Curry<div style="margin-bottom: 20px; padding: 0px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-iaRx-SWgVrU/UtUoJAUWO7I/AAAAAAAAAdk/X7fzSaHjAOE/s1600/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-iaRx-SWgVrU/UtUoJAUWO7I/AAAAAAAAAdk/X7fzSaHjAOE/s320/Untitled.png" width="320" /></a></div>
There are two things I absolutely must do whenever I go travelling to a new place. Number one is to take cooking lessons from the locals. All the better if this takes place in gorgeous open-air surroundings by a Vietnamese river amidst gardens of fresh lemongrass and Thai basil and a swimming pool for when the exertion of cooking all gets too much, as I was once lucky enough to experience in Hoi An, but any form of cooking lesson is hugely exciting for me, even if it’s just a street food seller taking the time to demonstrate to me how they make their delicious wares. If they let me eat said wares along the way, even better.<br />
<br />
Number two is to visit the markets. I have an obsession with local markets; they’re probably one of my favourite things about travelling. You can keep your art galleries and museums; I think the best way to experience culture, anywhere, is to take an hour to wander around the markets and to watch, taste, touch, smell, listen and talk. And, if you’re anything like me, to come back laden with obscure products bearing strange labels that will end up at the back of your cupboards (candied nutmeg, anyone?)<br />
<br />
<a href="http://www.chaatmagazine.co.uk/wp-content/uploads/2014/01/rfcdfg.png"><img src="http://www.chaatmagazine.co.uk/wp-content/uploads/2014/01/rfcdfg-300x200.png" /></a><br />
<br />
This is a recipe that relates to both of those activities. This summer I spent a week and a half travelling in Malaysia. Aside from waking to the sound of macaque monkeys splashing around in the swamp metres from my bed in the deep, dark heart of the Borneo jungle, the absolute highlight of my Malaysian experience was Penang. This was in no way a surprise. I’d been told by many people that I would love Penang, undisputedly one of the street food capitals of the world, famous for its hawker centres serving up hot, moreish, ridiculously tasty food for less than you’d pay for a cup of tea back in England.<br />
<br />
As part of my stay, I took part in a cooking course that began with a trip to the local market to introduce us to some of the ingredients we’d be using later. Actually, I lie – it didn’t begin with this, it began with one of the best breakfasts I’ve ever had in my life, which is roti canai: buttery, flaky Indian-style flatbreads cooked on a hot griddle and stuffed with various fillings. Mine was oozing with egg and onion, and I sat there with a cup of hot tea, tearing off gooey, buttery pieces of this ridiculously moreish creation and dipping them in a bowl of vibrant turmeric-rich dahl. It’s Penang’s answer to a croissant, only perhaps even better.<br />
<br />
I learned a lot from my market visit that day. One thing I love about south east Asian markets is there’s always some new weird and wonderful ingredient to discover. Introduced to my culinary repertoire on this occasion were ginger flowers – which look like firm, very pale pink tulips and have a peppery taste – and candle nuts. I’d never heard of candle nuts before, but they’re a common ingredient in Malaysian curry pastes, where they add a delicious nutty richness to the mix along with their their fragrant oils. They look rather like large macadamia nuts, with a similar creamy texture.<br />
<br />
Later during my cooking class we learned how to make laksa, which is without a doubt the best noodle soup you will ever eat, but unfortunately takes a small army to prepare (there were about twelve of us on the cooking course, and it required all hands on deck to get it ready for lunch time). The resulting sweet-sour-spicy broth, rich in fish and tamarind and herbs, bathing a nest of slippery noodles, is worth it a hundred times over, though. We didn’t use the candle nuts, but I bought a small bag to bring home and experiment with.<br />
<a href="http://www.chaatmagazine.co.uk/wp-content/uploads/2014/01/hfth.png"><img src="http://www.chaatmagazine.co.uk/wp-content/uploads/2014/01/hfth-300x200.png" /></a><br />
<br />
This chicken curry recipe is from the lovely Nazlina, who ran our cooking course in Penang. The first time I made it back home, I had a bit of a eureka moment when I licked the spoon to check the seasoning. It was spot on, exactly everything that I want a south east Asian curry to be: rich and creamy with brown sugar and coconut, mouth-tinglingly spicy from fiery chillies, deeply zesty from lemongrass and lime leaves. I’ve made a lot of such Asian curries in the past, but this was by far the best. I think the secret is to marinate the chicken in turmeric and shrimp paste before cooking – it lends an incredible addictive salty/savoury flavour to the finished curry. Combine this with fresh, zesty galangal, ginger, lime leaves, creamy coconut and candle nuts, and you have everything that is wonderful about Malaysian food.<br />
<br />
I’ve tweaked it a little from the original recipe: I use chicken thighs (with the bone in – much more flavour and more tender meat that way) rather than a whole jointed chicken, as it’s much easier to eat with fewer fiddly bones to crunch on by accident. I use macadamia nuts now that my candle nut stash has run out (although if anyone knows where I can get them in the UK, get in touch). I also add chopped pineapple to the curry at the last minute. This is definitely unconventional, but I think it really takes the dish to another level. It’s so rich, with the dark chicken meat and the heady combination of spices and aromatics, that you really need something fresh and zingy to brighten everything up. Pineapple is just perfect, softening and soaking up that delicious sauce, adding zingy little bursts of fruitiness that partner perfectly with the tender meat and vibrant sauce.<br />
<br />
Serve with lots of fresh lime to squeeze over, chopped coriander, and mountains of steamed rice to soak up the fabulous sauce. This is a very easy dish to prepare, once you get your hands on the ingredients (try an Asian grocer or supermarket, or even a large branch of Morrisons, who do excellent Asian produce), but it’s incredibly rewarding, a real riot of wonderful addictive flavours that blend beautifully. If you’ve never tried Malaysian food before, this is a wonderful introduction.<br />
<br />
<a href="http://www.chaatmagazine.co.uk/wp-content/uploads/2014/01/hjghjgj.png"><img src="http://www.chaatmagazine.co.uk/wp-content/uploads/2014/01/hjghjgj-300x200.png" /></a><br />
<br />
<br />
<br />
Malaysian-style chicken curry with pineapple (serves 4):<br />
<br />
<br />
<br />
8 skinless chicken thighs, bone in<br />
<br />
2 heaped tsp shrimp paste<br />
<br />
2 inches fresh turmeric, peeled, or 2 tsp powdered <a href="http://www.justingredients.co.uk/turmeric-6356.html">turmeric</a><br />
<br />
2 hot red chillies<br />
<br />
1 inch piece fresh galangal, peeled<br />
<br />
3 inch piece fresh ginger, peeled<br />
<br />
6 cloves garlic, peeled<br />
<br />
6 <a href="http://www.justingredients.co.uk/macadamia-kernels-6397.html">macadamia nuts</a><br />
<br />
3 tbsp rapeseed or groundnut oil<br />
<br />
2 lemongrass stalks<br />
<br />
2 tbsp tamarind puree<br />
<br />
200ml coconut milk<br />
<br />
100ml water<br />
<br />
6 fresh/frozen kaffir lime leaves<br />
<br />
4 shallots, finely sliced<br />
<br />
2 tsp <a href="http://www.justingredients.co.uk/dark-muscovado-sugar-5474.html">dark muscovado sugar</a><br />
<br />
Half a large pineapple, finely diced<br />
<br />
½ tsp freshly ground<a href="http://www.justingredients.co.uk/organic-black-peppercorns-5987.html"> black pepper</a><br />
<br />
Juice of 1 lime<br />
<br />
Finely chopped coriander, to serve<br />
<br />
<br />
<br />
In a mini chopper or blender, blitz together the shrimp paste and fresh turmeric (if using powdered turmeric just mix the two together in a small bowl). Put the chicken in a large dish and add the shrimp paste and turmeric. Mix together well with your hands then leave to marinate for an hour or so in the fridge.<br />
<br />
Meanwhile, make the curry paste. In a mini chopper, blitz together the chillies, galangal, ginger, garlic and nuts until finely chopped. Bruise the lemongrass stalks by bashing them with a rolling pin or squashing with the flat of a knife. In a large lidded pan, heat the oil and sauté the curry paste and lemongrass stalks over a medium heat for a few minutes until fragrant. Add the tamarind, coconut milk and water and bring to the boil. Add the chicken, cover with a lid and cook for about 30 minutes or until the chicken is cooked through.<br />
<br />
When the chicken is cooked, finely shred the lime leaves and add to the pan with the sugar and shallots. Remove the lid and simmer for around 15 minutes to thicken the sauce. Taste and check the seasoning – it will probably be salty enough from the shrimp paste. Add the lime juice, black pepper and pineapple and cook for another couple of minutes, then serve with steamed or sticky rice and fresh coriander.<br />
<br />
<b>Get the ingredients for the recipe from www.justingredients.co.uk .</b></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-49409048631715637612013-12-20T16:07:00.002+00:002013-12-20T16:07:42.479+00:00Ching's Xi’an-style Beef Curry<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VSivwPopDaM/UrRrJmVV0UI/AAAAAAAAAdA/7YvAPkM2JZ8/s1600/Untitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-VSivwPopDaM/UrRrJmVV0UI/AAAAAAAAAdA/7YvAPkM2JZ8/s400/Untitled.jpg" width="343" /></a></div>
Dinner. Sorted.<br /><br />
“Curry in one form or another is eaten throughout the country, so it is no surprise that it has a place on the Chinese takeaway menu,” says Ching. “Flavours will vary from place to place, but the spices almost always include turmeric, mild curry powder, dried chillies and garam masala.”<br />-Ching He-Huang<br />
<br /><br />
<b>INGREDIENTS</b><br />
Serves: 2-4 to share<br />
3 new potatoes (400g/14oz in total),<br />
peeled and cut into 1cm ( ½ in) chunks<br />
1 carrot (100g/3 ½ oz),<br />
cut into 1cm ( ½ in) chunks<br />
300g (11oz) beef sirloin,<br />
cut into 2cm ( ¾ in) chunks<br />
1 tsp of turmeric<br />
1 tsp of medium curry powder<br />
Pinch of salt<br />
Pinch of ground white pepper<br />
1 tbsp of groundnut oil<br />
1 white onion, diced<br />
1 star anise<br />
1 tbsp of Shaohsing rice wine or dry sherry<br />
100g (3 ½ oz) frozen peas<br />
For the sauce…<br />
1 tbsp of light soy sauce<br />
1 tbsp of dark soy sauce<br />
100ml (3 ½ oz) cold chicken stock<br />
2 tbsps of corn our<br /><br />
Place the potatoes and carrots in a saucepan of water, bring to the boil and keep boiling for 5 minutes. Remove from the heat, drain and refresh in cold water. Set aside.<br />
<br />Mix the beef in a large bowl along with the turmeric, curry powder and salt and pepper.<br />
<br />Heat a wok over a high heat until it starts to smoke and then add the groundnut oil. Tip in the onion and stir-fry until translucent, then add the star anise and the seasoned beef pieces. As the beef starts to turn brown at the edges, add the rice wine or dry sherry.<br /><br />
Pour in the ingredients for the sauce. Bring to boil, then add the parboiled potatoes and carrot, followed by the peas. Bring back up to boil. Reduce the heat to medium and simmer for 2-3 minutes. Serve immediately with jasmine rice.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-39217148684672740732013-12-20T15:45:00.001+00:002013-12-20T15:47:58.747+00:00Cold & Flu Busting Chicken Madras with Tamarind<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-90EwcZ-abQ8/UrRl7dfrhNI/AAAAAAAAAcw/DSLlI47AnGM/s1600/6364-pictures-of-various-spices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="http://3.bp.blogspot.com/-90EwcZ-abQ8/UrRl7dfrhNI/AAAAAAAAAcw/DSLlI47AnGM/s320/6364-pictures-of-various-spices.jpg" width="320" /></a></div>
Beat the bugs with the goodness of spices!<br /><br />INGREDIENTS<br />
Olive oil<br />
2 sticks cinnamon<br />
2 tablespoons nigella seeds<br />
1 tablespoon each fennel and<br />
fenugreek seeds<br />
1 whole garlic bulb, nely chopped<br />
4 tablespoons grated (peeled)<br />
fresh root ginger<br />
1 tablespoon turmeric<br />
1 teaspoon ground ginger<br />
2 teaspoons chilli powder<br />
salt, to taste<br />
2 medium onions, nely diced<br />
1 tablespoon tomato purée<br />
1 tablespoon tamarind paste<br />
700g chicken joints, skinned<br />
To season…<br />
1 teaspoon garam masala<br />
25g bunch of freshly chopped coriander<br />
Serves: 4<br />
<br />
Pour some olive oil into a deep saucepan. Add the cinnamon sticks, nigella, fennel and fenugreek seeds into the olive oil, and cook over a medium heat until the fennel seeds are a roasted colour – this should take no more than 2-3 minutes. Remove the pan from the heat and allow the oil to cool.<br />
<br />
Once the oil-and-spice mixture has cooled, add the garlic and fresh ginger to the pan and cook over a low-medium heat until the garlic is a golden brown colour, stirring frequently – this should take no more than 2–3 minutes.<br />
<br />
Add the turmeric, ground ginger, chilli and salt, and mix well and cook for about 20 seconds.<br />
<br />
Add the tomatoes, tomato purée, tamarind paste and chicken to the pan, mix well and cook until the chicken is sealed all over, stirring all the time – this should take no more than 10 minutes.<br />
<br />
Add enough boiling water to cover the chicken and bring back to the boil. Reduce to a low simmer and cook, uncovered for 45 minutes, stirring from time to time.<br />
<br />
<b>Recipe extracted from <i>Indian Superspices</i>. </b><b>Photography by Nevrus Kaya. More info: www.indiansuperspices.com</b>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-69856720316165397152013-12-06T15:08:00.001+00:002013-12-06T15:08:24.616+00:00Free gift when you subscribe to Chaat!<b>What do you get the person who loves curry? The UK’s only magazine for lovers of spice, of course! </b><br /> <br /> <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-hqwXnVfysuM/UqHn_1BlKMI/AAAAAAAAAb8/LGYcoo1F0vk/s1600/cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-hqwXnVfysuM/UqHn_1BlKMI/AAAAAAAAAb8/LGYcoo1F0vk/s320/cover.jpg" width="227" /></a></div>
<br />A unique and brilliantly niche gift idea, Chaat! Magazine celebrates all things spicy with mouth-watering recipes, celebrity chef interviews, cooking tips and travel features.<br /> <br /> The new December/January issue is packed full of simple yet flavoursome recipes ranging from nibbles to impressive desserts that will make you feel like a culinary genius in the kitchen. With a large section on the artisan food revolution, bread and pastry recipes from <b>Paul Hollywood</b> and <b>James Morton</b>, inspiration from the UK’s top restaurants and chefs, and travel diaries that will whisk you off to exotic destinations, Chaat! Magazine will give you everything you need to prepare for the festive period. <br /><br /> Don’t miss our regular column with <b>Bill Oddie</b> and playful interviews with <b>Gok Wan, Karl Pilkington</b> and <b>Tom Stade</b>. We also need YOU to vote for your favourite curry for the country’s only Top of the Poppadoms poll.<br /> <br /> Better yet, if you subscribe this month you’ll receive a free foodie hamper including Kandula tea, Bart spices and Home Colours cooking utensils. Visit <a href="http://www.chaatmagazine.co.uk/shop">www.chaatmagazine.co.uk/shop</a> to order now.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-37070567639447559242013-12-05T14:08:00.003+00:002013-12-05T16:05:10.364+00:00How to Make Mulled Wine<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LObUNb4oPOo/UqB_le_TT3I/AAAAAAAAAbY/9ZYDikCtDZ0/s1600/mulled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LObUNb4oPOo/UqB_le_TT3I/AAAAAAAAAbY/9ZYDikCtDZ0/s1600/mulled.jpg" /></a></div>
<br />
We love Christmas traditions, especially when they're infused with spices!<br />
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.<br />
<br />
<b>INGREDIENTS</b><br />
JustIngredients Mulled Wine Spice Kit (includes vanilla, cloves, cinnamon sticks, bay leaves, star anise and nutmeg)<br />
2 bottles of good quality, full bodied wine<br />
2 medium fresh oranges<br />
170g brown or white sugar<br />
Some good friends and family to help drink it!<br />
<br />
<b>DIRECTIONS</b><br />
<ul>
<li>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.</li>
<li>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.</li>
<li>Grate in half of the nutmeg. Add the rest of the sugar to taste and continue simmering for 2 minutes.</li>
<li>Finally, ladle into pretty teacups and serve.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uNeVNnem9JY/UqCFiCDUU-I/AAAAAAAAAbo/uRhihH8AwAg/s1600/RecipePostcard_MulledWine_v2_Page_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://2.bp.blogspot.com/-uNeVNnem9JY/UqCFiCDUU-I/AAAAAAAAAbo/uRhihH8AwAg/s320/RecipePostcard_MulledWine_v2_Page_1.jpg" width="320" /></a></div>
<b>You can get your Mulled Wine Spice Kit by clicking <a href="http://www.justingredients.co.uk/christmas-mulled-wine-spice-bundle-4744.html" target="_blank">here</a>.</b>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-90394419834059376542013-11-22T10:33:00.001+00:002013-11-22T10:33:52.864+00:00Win a Breville Slow-cooker!<span style="font-family: inherit;">We've been so busy in the Chaat! office this month; getting the Christmas/New Year issue ready, packing up our lovely Christmas hampers for the BBC Good Food Show, and getting our very own restaurant up and running; that we've relied on our slow-cookers pretty heavily for some lovely winter warming meals at the end of the long cold days!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Slow-cooking, unsurprisingly, has increased greatly in popularity over the last couple of months, and as a result, the time and money-saving kitchen items have become more sophisticated, and more readily available. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">One of our favourites is the Breville VTP140 Glass Slow Cooker, available from <a href="http://www.johnlewis.com/breville-vtp140-glass-slow-cooker-stainless-steel/p651218"><span style="color: blue;">John Lewis</span></a> and all good retailers. It retails at around £60, which is at the higher end of the market, but along with the higher price tag, there are lots of extra features you may not see on a lower end model.</span><br />
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ejyfWMHFxxI/Uo8yCgI7pjI/AAAAAAAAALA/itn3-hkaPxQ/s1600/Breville.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="http://3.bp.blogspot.com/-ejyfWMHFxxI/Uo8yCgI7pjI/AAAAAAAAALA/itn3-hkaPxQ/s400/Breville.jpg" width="400" /></a></div>
<span style="font-family: inherit;">This space age looking slow cooker is just </span><span style="font-family: inherit;">right for family meals, complete with touch </span><span style="font-family: inherit;">button controls and blue illumination. </span><span style="font-family: inherit;">The product features a fully transparent </span><span style="font-family: inherit;">tempered glass bowl and lid to keep an eye</span><br />
<span style="font-family: inherit;">on your culinary slow-cooked masterpiece, </span><span style="font-family: inherit;">with 3 heat settings and a dishwasher safe </span><span style="font-family: inherit;">bowl.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">We have 2 Breville Slow Cookers to give away, simply follow us and retweet the competition on Twitter - <a href="https://twitter.com/curryclubuk"><span style="color: blue;"><b>@curryclubuk</b></span></a>, or like and share on Facebook - <a href="https://www.facebook.com/ChaatMagazine?ref=hl"><b><span style="color: blue;">/ChaatMagazine</span></b></a> for you chance to win. </span>Anonymousnoreply@blogger.com9tag:blogger.com,1999:blog-7690382286878859973.post-44115918295637213322013-11-21T15:10:00.001+00:002013-11-21T15:18:59.314+00:00We love crunchy cookies!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Zm6JG56hIWk/Uo4h1PGFRNI/AAAAAAAAAa0/BmGFWzF4P8s/s1600/s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Zm6JG56hIWk/Uo4h1PGFRNI/AAAAAAAAAa0/BmGFWzF4P8s/s320/s.jpg" width="175" /></a></div>
<div class="MsoNormal">
<br />
Rice Mice cookies
represent all that is great about the world of Free From foods. These deliciously
crunchy cookies are based on organic rice and are even suitable for vegans.
They were especially developed to brighten the lives of children who suffer from
food allergies. Keeping children with intolerances away from foods that will
make them ill at events such as parties is difficult for parents. That's why we love Rice Mice's delicious and fun range of allergen-free products. Rice Mice are free from gluten, milk and
peanuts with unique recipes that are free from all 14 food allergens recognised
in the EU. Rice Mice claims that:<o:p></o:p></div>
<div class="MsoNormal">
“Biting into one of our apple-ginger cookies instantly
awakens your favourite childhood memories. The delicate mix of apple,
ginger and cinnamon will remind you of your grandmother's kitchen.”<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br />
<b>Get your cookie fix at www.ricemice.com</b><o:p></o:p></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-56870885989651019892013-11-19T16:09:00.001+00:002013-11-19T16:09:35.069+00:00That’s a mindblasting soundtrack, Ricky!<div class="MsoNormal">
An authentic and absorbing soundtrack to <i>Rick Stein’s India</i> could have been
created simply using traditional Indian instrumentation. However, what is
intriguing about Malcolm Ironton’s score is how he has created a sound that not
only heavily incorporates traditional influences but also nods to modern western
music too.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://cdn.7static.com/static/img/sleeveart/00/029/376/0002937665_350.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://cdn.7static.com/static/img/sleeveart/00/029/376/0002937665_350.jpg" width="320" /></a></div>
<div class="MsoNormal">
The colourful series sees Rick Stein leaving his home in the
fishing village of Padstow to explore the Indian sub-continent in search of the
perfect curry. Throughout the series Rick learns the subtle nuances between
culture and curry that make the different regions of India so unique. It’s
fitting then, that its soundtrack is structured in much the same way.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
At its most exciting there are pounding, pulsating explosions
of percussion, the rhythm mimicking the vibrancy of India’s big cities and in
particular the manic nature of the roads. This contrasts with more serene
moments, drenched in luscious string, reflecting the almost mystical nature of
this country’s landscape. These create a stunning ambiance that even Brian Eno
would be hard pressed not to appreciate.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The most triumphant moments here however, are when India’s
fizzling energy is captured, an elixir that’s not easy to bottle authentically.
<i>Mad Madras</i> for example is breathless
and frenzied. Midway through the track it surprisingly descends into and almost
psychedelic drum and bass-like assault. This surge of unrelenting energy is not
too dissimilar to the breakdown in Outkast’s stirring hit Bombs over Baghdad. Electronic
influences also creep up again in tracks like <i>I love Curry.</i> The driving rhythm soars, incorporating a hypnotic chanting
which eventually makes way for electro-like synths.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You can see the influences these more traditional styles of
music have had the other way around too. <i>Delhi
dance</i> is a notable example. It could almost be lifted from Alt-J’s recent
Mercury Prize winning debut, in particular the track <i>Taro</i>.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Elsewhere, <i>Padadum
Polka</i> utilizes brass instruments to create something equal parts marching
band and harem and the same could be said about <i>Sagg Aloo</i>. Indeed the whole album uses western instrumentation in a
way seamlessly fuses the two styles. This almost serves to reflect the way in
which Indian cuisine had been adopted as our own in this country, this of
course being the reason Rick set out on his journey in the first instance.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Overall all this composition is a fitting soundtrack to a
series that whilst exploring India’s vastness in diversity, it also has one eye
on back home and our infatuation with this most incredible of dishes. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>We spoke to Rick
about his series ‘Rick Stein’s India – In Search of the Perfect Curry’. To read
the full interview pick up a copy of Chaat! Issue 14. <o:p></o:p></b></div>
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<b><br /></b></div>
<br />
<div class="MsoNormal">
<b>Visit<a href="http://www.crocodilemusic.com/"> www.crocodilemusic.com</a> for more
information about the soundtrack<o:p></o:p></b></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-26695363541754890122013-11-19T10:43:00.000+00:002013-11-19T10:44:04.503+00:00Ceylon Chai and Spice<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.blisstree.com/wp-content/uploads/2013/05/shutterstock_114538405.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://www.blisstree.com/wp-content/uploads/2013/05/shutterstock_114538405.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue;">Sri Lanka produces 85% of the <br />world's cinnamon.</span></td></tr>
</tbody></table>
The spice industry is growing rapidly as the tastebuds of the world change, and more people are recognising the health benefits and flavour that can be added to any dish with the addition of some spice. And with this has come the realisation that 'spice' does not mean 'hot', with sweeter products such as nutmeg and cinnamon increasing in popularity.<br />
<br />
Sri Lanka is the largest supplier of cinnamon exports to the world spice market, producing around 85% of the international output. The Ceylon cinnamon industry is now working on plans to add value to their cinnamon and increase the revenue coming into the country through the sales of the sweet spice.<br />
<br />
Meanwhile, the Ceylon Tea industry continues to hold it's own, and we were lucky enough to have a proper Ceylon tea-tasting, courtesy of PMD Tea, with the wonderful Mr D. Silva. During the experience, we tasted around 20 different teas produced in Sri-Lanka, and learned a lot about the tea cultivating process.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xex4xzDgZ8w/Uos_7xHhgaI/AAAAAAAAAKs/b5UJxDP_wWI/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-xex4xzDgZ8w/Uos_7xHhgaI/AAAAAAAAAKs/b5UJxDP_wWI/s400/photo+(1).JPG" width="400" /></a></div>
<br />
<br />
By far, our favourite was the Chai Cinnamon Exotic Luxury Tea, made with high quality indigenous Sri-Lankan spices to create an exceptional tea with piquancy. Something very special for Christmas!<br />
<br />
PMD Teas are available on their website - www.pmdtea.co.uk.<br />
<br />
Why not follow them on Facebook <span style="color: blue;"><b><a href="https://www.facebook.com/PMDTEA?fref=ts">/PMDTEA</a></b></span> or Twitter <span style="color: blue;"><b><a href="https://twitter.com/PMDTea">@PMDTea</a></b></span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-25590507135951466592013-11-12T18:02:00.002+00:002013-11-13T11:21:41.252+00:006 Dangerous Delicacies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Xb0eHlLkNC8/UoJsDR5rCCI/AAAAAAAAAaQ/lgsCmrjwafQ/s1600/scorpion_snake_wine_bottle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Xb0eHlLkNC8/UoJsDR5rCCI/AAAAAAAAAaQ/lgsCmrjwafQ/s320/scorpion_snake_wine_bottle.jpg" width="320" /></a></div>
<b><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here's our handy list of foods to avoid<br /><br />Snake Wine</b><br />
Typically found in Vietnam, the inactive snake venom 'snake wine' is considered to be a form of herbal medicine due to the proteins and nutrients it contains. If you do happen to have access to a snake, don't try this at home. <a href="http://www.dailymail.co.uk/news/article-2441736/Chinese-woman-bitten-pit-viper-snake-marinating-wine-3-MONTHS.html" target="_blank">This happens.</a><br />
<br />
<b>Absinthe</b>There isn't a Green Fairy in Baz Luhrmann's <i>Moulin Rouge</i> for nothing. Absinthe was banned in most countries as it can cause hallucinations.<br />
<br />
<b>Fried Tarantulas</b>This is probably not something for those who are terrified of the UK's False Widow Spider. Cambodia and Laos preserve tarantulas by frying them in hot oil. Why?<br />
<br />
<b>Shark Fins</b><br />
Traditionally used for Chinese shark soup, the danger is not in eating this food, but risking life and limb fishing for it.<br />
<br />
<b>Oysters</b><br />
Last year, a large number of British-grown oysters contained the norovirus.<br />
<br />
<b>Raw Milk</b><br />
Still legal in America, unpasteurized milk can cause serious health issues. It's still around because 'milk activists' argue that it tastes better.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-82053670476575656712013-11-07T15:12:00.001+00:002013-11-07T15:12:26.356+00:00Love me tender...WIN a Slow-cooker!<div class="MsoNormal">
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<a href="http://2.bp.blogspot.com/-m2s_HufCN1I/Unutn5V0NdI/AAAAAAAAAKE/G6Y8DlqCYds/s1600/Lloytron+Slow+Cooker.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="http://2.bp.blogspot.com/-m2s_HufCN1I/Unutn5V0NdI/AAAAAAAAAKE/G6Y8DlqCYds/s200/Lloytron+Slow+Cooker.jpg" width="200" /></a></div>
<span style="line-height: 18px;">It's official, Slow-cooking is back on trend.</span><br />
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<span style="color: #333333; line-height: 115%;"><span style="font-family: inherit;">On a cold, dark winter's evening there’s nothing
better than coming to a hearty home-cooked meal. Slow cooking is possibly the
oldest traditional way of preparing food, still practised in almost every continent
in a variety of different way. The slow-cooker was first introduced in the
1970s aimed a working families who craved sustenance and hot food at the end of
the day but didn’t have time to cook.<o:p></o:p></span></span></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: inherit;">With the increased interest and emphasis on
home-cooked meals, especially on television, it’s little wonder that many
people are returning to the time (and money) saving cookware with great
enthusiasm. We particularly love the Lloytron Oval Slow Cooker for it's super simplicity, and for a rather reasonable £29.99, the cost of home-cooked meals wont dent your wallet too much. The appliance is available to buy here: <o:p></o:p></span></span><a href="http://www.amazon.co.uk/Lloytron-Brushed-Steel-Cooker-Litre/dp/B003IV0ZRQ"><span style="color: blue;">http://www.amazon.co.uk/Lloytron-Brushed-Steel-Cooker-Litre/dp/B003IV0ZRQ</span></a></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: inherit;"><b>We have 3 Lloytron Slow Cookers to give away, simply email the word 'Lloytron' and your contact details to competition@britishcurryclub.co.uk by 31st December 2013 to be in with a chance!</b></span></span></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: inherit;"><i><br /></i></span></span>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-91032390200369095882013-11-05T14:56:00.001+00:002013-11-05T14:59:28.454+00:00Competition Time!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--40e5heol3A/UnkE2uMQzjI/AAAAAAAAAZM/wwqL_M48U6Q/s1600/Brand_JustIngredients.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--40e5heol3A/UnkE2uMQzjI/AAAAAAAAAZM/wwqL_M48U6Q/s1600/Brand_JustIngredients.png" /></a></div>
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<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></b><span style="font-family: "Calibri","sans-serif";"><br /><span style="font-size: 15px; line-height: 17px;"><b>You could win a £10 voucher to spend at JustIngredients!</b></span><br /><span style="font-size: 11pt; line-height: 115%;">Need to top up your spice larder?</span><b style="font-size: 11pt; line-height: 115%;"> JustIngredients</b><span style="font-size: 11pt; line-height: 115%;"> is giving ten of our
lucky followers the chance to stock up on herbs and spices, just in time for the
festive period. As well as an extensive range of spices, nuts and dried
vegetables, they prepare delicious spice mixes to make authentic Indian dishes.</span><br />
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It’s easy to enter, just follow Chaat! Magazine (</span><b style="font-size: 11pt; line-height: 115%;"><span style="color: #6fa8dc;">@curryclubuk</span></b><span style="font-size: 11pt; line-height: 115%;">) and JustIngredients (</span><span style="color: #6fa8dc; font-size: 11pt; line-height: 115%;"><b>@justingredients</b></span><span style="font-size: 11pt; line-height: 115%;">) on Twitter and RT our competition post. The closing date is 6pm on November the 22nd. Good
luck!</span><br />
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<b style="font-size: 11pt; line-height: 115%;"><u>www.justingredients.co.uk</u></b></span><br />
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-7690382286878859973.post-57794956313012734692013-11-04T18:00:00.000+00:002013-11-04T18:38:38.182+00:00Cushion Comfort - Anandi & Me<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-8DaLb-JcJgE/UnefsHixR5I/AAAAAAAAAJg/G_Anes_Zork/s1600/Anandi+&+me+cushion+image.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://3.bp.blogspot.com/-8DaLb-JcJgE/UnefsHixR5I/AAAAAAAAAJg/G_Anes_Zork/s200/Anandi+&+me+cushion+image.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: purple;">These stunning embroidered cushions<br />add a splash of colour and <br />Indian essence to any room!</span></td></tr>
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Our latest issue of Chaat! features and fantastic guide to furnishing your home this chilly season with an Indian style. We're very proud to be working with <a href="http://www.anandiandme.com/"><span style="color: purple;"><b>Anandi and Me</b></span></a>, a fabulous shop and online store, offering beautiful and unusual products from around the world.<br />
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The current range features stunning Indian embroidered cushions in bold and muted colours, available in a variety of sizes. These gorgeous cushions add an elegant splash of colour and essence of India to any chair, sofa or bed - we love them so much, we have used them in our new restaurant, the <i>Duchess of Dehli </i>(launching January 2014)! </div>
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<a href="http://www.anandiandme.com/"><span style="color: purple;"><b>Anandi and Me</b></span></a> also offer a wide range of products, from bathrobes to pashminas, handcrafted jewellery to bredspreads, as well as a fantastic bespoke service - perfect for those who can't find what they're looking for! </div>
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Visit their website: <a href="http://www.anandiandme.com/"><span style="color: purple;"><b>http://www.anandiandme.com/</b></span></a> and interact with them on Facebook <span style="color: purple;"><b><a href="https://www.facebook.com/AnandiAndMe">/AnandiAndMe</a> </b></span>and Twitter<b><span style="color: purple;"> <a href="https://twitter.com/@AnandiAndMe">@AnandiAndMe</a></span></b>, to keep up to date with their newest additions to the range!</div>
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Anonymousnoreply@blogger.com0Hammersmith, London, UK51.4911875 -0.2237314999999853225.969153000000002 -41.532325499999985 77.013222 41.084862500000014