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November: Friday Night Curry Discoverer - Bihari Masala with Beetroot Pooris

A spectacularly colourful feast from Bihar, North East India...

Description

Bihari meals often consist of an array of colourful veg dishes, as served here with a relatively simple chicken curry. Beetroot is turned into pink pooris and a cooling raita, tomatoes are roasted to intensify the flavour and mashed with spices and onions to make a typical Bihari dish known as choka, spinach is simply stewed, and a pilau rice flavoured with turmeric, fenugreek and mustard completes the meal.
Recipe Details

Prep: 30 mins

Cook: 1 hour

Serves: 4

Heat: 3/5

Effort: Medium effort

Origin: India
Shopping List
  • 500g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version (following the same cooking instructions)
  • 300g ready-cooked beetroot (not in vinegar) - roughly chopped
  • 400g spinach (fresh or frozen)
  • 2 onions - finely chopped
  • 3 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 6 medium tomatoes - halved
  • 1-2 green chillies (optional) - thinly sliced
  • 250g natural yogurt (full fat is best)
  • 2 tbsp tomato puree
  • 160g plain flour or use gram (chickpea) flour
  • 300g basmati or long grain rice
  • Oil for frying (sunflower or vegetable oil is best)
Spices Included

CHICKEN MARINADE: turmeric, Kashmiri chilli, chilli

PASTE SPICES: coriander, cumin, cinnamon, black pepper, black cardamon, cloves, green cardamon, star anise, mace

SAAG SPICES: brown MUSTARD, cumin, turmeric, chilli

RICE SPICES: turmeric, brown MUSTARD, cumin

POORI BLEND: ajowan, fennel

CHAAT MASALA: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida (asafoetida, gum arabic, rice flour, turmeric)

RAITA BLEND: brown MUSTARD, cumin, mint

TOMATO CHOKA SPICES: green chilli, green bell pepper, yellow MUSTARD, black pepper, ginger, garlic

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Store in a cool, dry place.

November: World kitchen explorer - Turkish Biber Dolmasi with Shepherd's Salad

An array of Turkish mezze - perfect for sharing...

Description

Biber dolmasi are stuffed peppers and here they’re roasted to soften and sweeten them, then stuffed with a lamb, tomato and rice filling flavoured with spices that are very common in Turkish cookery, including a blend known as baharat. On the side we’ve got a refreshing shepherd’s salad, fragrant rice, cacık (the Turkish equivalent of tzatziki), a hot pepper paste (biber salcasi) and filo pastry cigars known as sigara borek. The sigara borek are filled with a mixture of cheese, egg, parsley, plenty of toasted cumin and mint - eaten with a dollop of the pepper paste they’re incredibly moreish!
Recipe Details

Prep: 50 mins

Cook: 1 hour 20 mins

Serves: 4

Heat: 2/5

Effort: Medium effort

Origin: Turkey
Shopping List
  • 250g lamb mince or veggie mince (following the same cooking instructions)
  • 4 peppers (any colour) - tops cut off (and reserved to make a lid) and seeds removed
  • 1 cucumber -½ finely chopped, ½ coarsely grated
  • 6 tomatoes - finely chopped
  • 1 large red onion - finely chopped
  • 2 cloves of garlic - finely chopped
  • 25g bunch of parsley - finely chopped
  • 1 lemon - zested then halved for juicing
  • 2 eggs (any size)
  • 200g feta cheese - crumbled
  • 200g Greek yogurt (full fat is best)
  • 30g raisins or sultanas
  • 60g walnuts - roughly chopped
  • 190ml good quality olive oil
  • 4 sheets of filo pastry
  • 300g basmati or long grain rice
  • Pitta breads or flatbreads to serve (optional)
Spices Included

BIBER DOLMASI SPICES: cinnamon, garlic, coriander, cumin, parsley, allspice, black pepper, paprika, cloves, nutmeg

RICE WHOLE SPICES: cinnamon, bay, green cardamon

RICE HERBS: marjoram, mint, parsley

CACIK HERB BLEND: parsley, garlic

SALAD BLEND: mint, oregano, parsley, cumin, black pepper, allspice, sumac (sumac berries, salt)

PEPPER PASTE SPICES: red bell pepper, mild chilli flakes (chilli flakes, sunflower oil, salt), Urfa chilli (chilli flakes, sunflower oil, salt), hot Hungarian paprika, onion, chilli

SIGARA BOREK SPICES: chives, onion, cumin, black pepper, parsley, mint

May contain CELERY, MUSTARD and SESAME. 

Allergens are listed in CAPITALS

November: Food Truck -  Balti Pie and Gravy with Mumbai Mash

Pie 'n' mash with a delectable Indian twist...

Description

Whilst we’re not claiming to have invented the balti pie (it’s been a favourite in football grounds in the Midlands since the 1990's and the Antipodeans have long been fond of a curry-flavoured pie), we are saying that our version is pretty good! This pie and gravy has all the flavours of a classic Birmingham balti curry - with additional carrots - and is swathed in a delicious, buttery shortcrust pastry flavoured with ajowan and coriander leaf, and topped with nigella seeds. We're serving the pie and gravy with obligatory mashed potatoes (flavoured with mustard, turmeric and curry leaves), minted peas and a spicy mango chutney.

Recipe Details

Prep: 35 mins

Cook: 1 hour 30 mins

Serves: 4

Effort: Medium effort

Origin: Fusion
Shopping List
  • 500g diced chicken (thighs are best) or use meat-free chicken style pieces
  • 2 medium carrots - peeled and thinly sliced
  • 1kg floury potatoes - peeled and cut into large chunks
  • 300g peas (fresh or frozen)
  • 1 medium red onion - thinly sliced
  • 2 cloves of garlic - finely chopped
  • 1 medium mango (or 200g ready-prepared) - cut into bite-size pieces
  • 190g cold butter - cut into small cubes
  • 75ml milk (full fat is best)
  • 1 egg (any size) - beaten
  • 365g plain flour (plus extra for rolling)
  • 1 chicken stock cube
  • 4 tbsp vinegar (white wine or cider vinegar is best)
  • 80g sugar
Spices Included

FILLING SPICES: cumin, fenugreek leaf, coriander leaf, turmeric, chilli, Kashmiri chilli, cinnamon, coriander, paprika, black cardamon, black pepper, green cardamon, ginger, cloves, mace, bay, nutmeg

PASTRY SPICES: coriander leaf, nigella, ajowan

NIGELLA SEEDS: nigella

CHUTNEY SPICES: cumin, ginger, garlic, nigella, chilli, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg

POTATO SPICES: yellow MUSTARD, brown MUSTARD, turmeric, curry leaf

PEA SPICES: mint, coriander leaf

GRAVY SPICES: turmeric, Kashmiri chilli, cumin, cinnamon, coriander, paprika

May contain CELERY and SESAME. Allergens are listed in CAPITALS

November: Date Night in Santa Fe

The unique and moreish cuisine of Santa Fe, New Mexico...

Description

Santa Fe is the oldest state capital in America and over the centuries, the Native Americans, Spanish and English have all had an influence on the food cooked there. Local chefs now embrace these traditions to produce one of the most exciting ‘food scenes’ in North America. Here we’ve got a typical New Mexican meal starting with a spicy corn soup known as pozole topped with crispy baked tortilla chips, coriander and sour cream. No meal in New Mexico would be complete without the addition of chile, so for our main we’ve got green chile enchiladas. Finally, we’ve got a refreshing peach sorbet flavoured with cassia, served with pistachio and aniseed biscuits.

Recipe Details

Prep: 60 mins

Cook: 1 hour 5 mins

Serves: 2

Effort: Medium effort

Origin: USA
Shopping List
  • 300g diced chicken (thighs are best) (following the same cooking instructions)
  • 2 onions -1 very finely chopped, 1 thinly sliced
  • 6 tomatoes -4 roughly chopped, 2 finely chopped
  • 10g bunch of coriander - finely chopped
  • 1 lime - zested then halved for juicing
  • 40g butter
  • 50g cheddar cheese - coarsely grated
  • 100ml sour cream
  • 115g plain flour
  • 40g pistachio nuts or almonds - blended or crushed to a coarse powder
  • 75g sugar
  • 3 large tortilla wraps (corn tortillas are best) -2 left whole, 1 cut into wedges like a pizza
  • 198g tin of sweetcorn - drained
  • 400g tin of peaches in fruit juice - drained
Spices Included

POZOLE SPICES: cumin, Mexican oregano, bay, garlic, paprika, coriander

CHILLI BLEND: ancho chilli, pasilla chilli

ENCHILADA TOPPING SPICES: cumin, coriander, pasilla chilli, Mexican oregano

CHIPOTLE CHILLIES: chipotle chilli

GREEN CHILE SAUCE SPICES: coriander leaf, cumin, coriander, cinnamon, allspice, thyme, Mexican oregano,green chilli

PICO DE GALLO BLEND: green chilli, coriander leaf, green bell pepper

BISCUIT SPICES: aniseed, coriander

CASSIA FLAKES: cassia

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS