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Friday Night Curry Discoverer - Nyonya curry with spring rolls and chilli sambal
A lamb curry containing incredibly tender meat and potatoes in a rich and spicy sauce
Description
The word ‘Nyonya’ is a respectful term for the female elder of the Peranakan community - descendants of Chinese migrants who settled in Malaysia then intermarried with the locals. Nyonya cuisine is a mixture of classic Chinese ingredients such as star anise, cassia and soy sauce with fragrant, citrusy flavours familiar to Malay cookery such as lemongrass and lime leaves. Here we’re making a lamb curry containing incredibly tender meat and potatoes in a rich and spicy sauce. We’re serving the curry with fantastic homemade veggie spring rolls, a sweet tamarind soy dipping sauce, spicy chilli sambal and a beansprout and cucumber salad known as kerabu.
Recipe Details
Prep: 45 mins
Cook: 1 hour 40 mins
Serves: 4
Heat: 2/5
Effort: Medium effort
Origin: Malaysia
Shopping List
- 500g diced lamb or chicken (thighs are best) or use diced firm tofu for a veg version
- 250g new potatoes
- 300g shallots or 2 medium red onions
- 2 cloves of garlic
- Fresh ginger
- 200g beansprouts
- 250g mushrooms (any type)
- 1 large carrot
- ½ cucumber
- 25g bunch of coriander
- 1 lime
- 8 sheets of filo pastry or rice spring roll wrappers for a gluten free alternative
- 400ml coconut milk (full fat is best)
- 2 tbsp soy sauce (any type) or gluten-free alternative
- 60g sugar
- Cornflour or plain flour for dusting
- Rice to serve
- Oil for frying (sunflower or vegetable oil is best)
Spices Included
Spices included
Spring Roll Blend: chives, star anise, garlic, ginger, white pepper, white SESAME, Sichuan pepper, fennel, cassia, cloves
Paste Spices: Kashmiri chilli, galangal, turmeric, lemongrass, coriander, cumin, cinnamon, fennel, nutmeg, cloves
Whole Spices: lemongrass, lime leaf, long chilli
Kerabu Blend: mild chilli flakes (chilli flakes, sunflower oil, salt), red bell pepper, coriander leaf, lime leaf, onion
Sambal Spices: chilli, mild chilli flakes (chilli flakes, sunflower oil, salt), Kashmiri chilli, garlic, cumin, coriander
Tamarind Blend: tamarind powder (tamarind, starch), amchur, garlic, ginger
Allergens are listed in CAPITALS. May contain CELERY and MUSTARD.
Store in a cool, dry place.
World kitchen explorer - Cajun Blackened Chicken with dirty rice & hot sauce ~ pecan praline ice cream
Heart and soul cooking from the Deep South...
Description
Cajuns are the descendants of French settlers who made their home in Louisiana in the 1700s. Consequently, Cajun food combines the flavours and cooking methods of simple American soul food with traditional French cuisine. For example, the ‘holy trinity’ of Cajun food - onion, celery and bell pepper - is based upon the French ‘mirepoix’. Here, this holy trinity of flavours - in the form of dried onion, celery, paprika (and cayenne pepper) - is key to the Cajun rub that seasons the blackened chicken. It also makes the base of the dirty rice (traditionally cooked with chicken livers) and we’ve even made a pickle out of it! For dessert we’ve got a decadent pecan praline ice cream; the praline dates back to 17th century France but instead of the traditional almonds, the Cajuns would've used pecan nuts.
Recipe Details
Prep: 50mins
Cook: 1 hour
Serves: 4
Heat: 2/5
Effort: Medium effort
Origin: USA
Shopping List
- 4 chicken breasts or salmon fillets, or use meat-free chicken style pieces for a veg version
- 25g chorizo, smoked sausage or bacon, or use meat-free chorizo or bacon for a veg version
- 4 sticks of celery
- 1 large onion
- 2 peppers (any colour)
- 2 cloves of garlic
- 1 lemon
- 150ml milk (any type)
- 115g butter
- 1 egg (any size)
- 200g long grain or basmati rice
- 75g uncooked fine or medium polenta (or use semolina)
- 75g self-raising flour
- 1 tbsp tomato puree
- 80ml vinegar (white wine or cider vinegar is best)
- 2 tbsp honey
- 65g sugar
- 50g pecan nuts
- 500ml tub good quality vanilla ice cream
Spices Included
Pickle Spices: yellow MUSTARD, dill seed, green bell pepper
Cornbread Spices: green bell pepper, thyme, garlic, CELERY, black pepper, salt
Cajun Seasoning: white pepper, black pepper, thyme, savory, paprika, basil, cayenne chilli, parsley, salt, CELERY, onion, garlic
Hot Sauce Spices: red bell pepper, habanero chilli, chilli, garlic
Praline Spices: ginger, cassia
Honey Butter Blend: thyme, black pepper
Rice Spices: CELERY, onion, garlic, green bell pepper, thyme, bay, basil, salt
Allergens are listed in CAPITALS. May contain SESAME.
Store in a cool, dry place.
Food Truck - Sichuan spicy rice bowl with potstickers
A spicy rice bowl full of the flavours of Sichuan...
Description
Sichuan province is famous across China and increasingly around the world for its flavoursome and unique dishes. Hot chillies and Sichuan pepper feature in much of the cooking and the term ‘mala’ in Chinese refers to the associated numbing and spicy flavour. Here we’ve got a modern-day version of a Sichuan feast - sticky rice with spicy gong bao chicken, potstickers (Chinese dumplings), chilli sauce and a ‘composed’ soy sauce cooked with aromatics including black cardamon, cassia and star anise.
Recipe Details
Prep: 30 mins
Cook: 1 hour 20 mins
Serves: 4
Heat: 3/5
Effort: Medium effort
Origin: China
Shopping List
- 500g diced chicken (thighs are best) or use diced firm tofu for a veg version
- 150g pork mince or use 100g veggie mince for a veg version (results in the same volume when cooked)
- 1 bunch of spring onions
- 100g radishes
- ½ cucumber
- 300g greens (eg tenderstem broccoli, spring greens, pak choi etc)
- 2 cloves of garlic
- 95ml soy sauce (any type) or gluten-free alternative
- 65g sugar
- 75ml vinegar (white wine or cider vinegar is best)
- 1 tbsp tomato puree
- 50g peanuts (roasted and salted are fine)
- 165g plain flour or gluten-free alternative
- 300g Japanese sushi rice or use risotto or paella rice
- 155ml oil (sunflower or vegetable oil is best)
Spices Included
Chilli Oil Blend:red bell pepper, chilli, mild chilli flakes, Sichuan pepper, oil, salt
Potsticker Blend:chives, garlic, white pepper, ginger, Sichuan pepper, onion
Composed Soy Spices:bay, star anise, black cardamon, cassia
Pickle Blend:ginger, garlic
Chilli Sauce Spices:red bell pepper, chilli, garlic, Kashmiri chilli, onion
Sesame Seeds:white SESAME, black SESAME
Allergens are listed in CAPITALS
May contain CELERY and MUSTARD.
Date Night in Marrakesh
The aromatic and subtle flavours of cooking from Marrakesh...
Description
At night time the hustle and bustle of the medina (the old town of Marrakesh) turns into a magical setting in which to discover the colourful cuisine of Morocco. The flavours there are a fine balance of sweetness and fragrant spice to produce a refined cuisine that’s famous the world over. To begin this special date night we’ve got harira soup made from lentils and chickpeas, flavoured with herbs, spices and lemon and served with homemade flatbreads. Next, a vegetable tagine, grilled lamb chops and a fiery rose petal harissa. To finish, there’s a simple orange granita scented with cinnamon, cardamon and lemon verbena for a delicious, fragrant taste of Morocco’s favourite ingredients!
Recipe Details
Prep: 40 mins
Cook: 1 hour
Serves: 2
Heat: 2/5
Effort: Medium effort
Origin: Morocco
Shopping List
- 4 lamb chops or 2 chicken breasts, or use field mushrooms for a veg version
- 250g baby new potatoes
- 200g mixture of spring veg (eg asparagus, purple sprouting broccoli, green beans)
- 1 large onion
- 3 cloves of garlic
- 3 oranges
- 2 lemons
- 3 tbsp tomato puree
- 175g plain flour (plus extra for rolling)
- 1 tsp dried yeast (½ a standard-size sachet)
- 400g tin of chickpeas
- 50g lentils (green or brown lentils are best)
- 80g sugar
- 30g dates, prunes or dried apricots
- 20g flaked almonds or use any chopped nuts
Spices Included
Tagine Spices:allspice, green cardamon, paprika, coriander, cassia, bay, fennel, turmeric, caraway, chilli, long pepper, cubeb pepper, rose, lavender, black pepper, cumin, mace, black cardamon, cayenne chilli, galangal, nutmeg, ginger, cloves, saffron
Soup Spices:cumin, coriander, cinnamon, turmeric, ginger, nutmeg
Herb Blend:parsley, coriander leaf, thyme, savory
Harissa Spices:paprika, red bell pepper, garlic, chilli, caraway, coriander, cumin, mint, rose, salt
Caramelised Almond Spices:cinnamon, green cardamon, bitter orange, rose
Cumin Salt:cumin, salt, coriander
Syrup Spices: green cardamon, lemon verbena, allspice, cloves, cassia
May contain CELERY, MUSTARD and SESAME
Limited Edition - chermoula baguettes with carrot salad and rose petal harissa
A crunchy baguette filled with Moroccan flavours and some summery sides...
Description
This month we’ve got a baguette - a nod towards Morocco’s French colonial heritage - filled with a medley of fragrant Moroccan flavours. The chicken is marinated in chermoula - a mixture that’s popular throughout North Africa, containing parsley, garlic, plenty of toasted cumin and coriander with a hint of earthy saffron. Lemon, garlic and green cardamon mayonnaise, ras el hanout butter and sliced tomato complete the sandwich which is served with cumin-flavoured potato crisps, a simple carrot and parsley salad, crunchy pickled radishes and a fiery rose petal harissa on the side.
Recipe Details
Prep: 45 mins
Cook: 55 mins
Serves: 4
Heat: 2/5
Effort: Medium effort
Origin: Morocco
Shopping List
- 500g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version
- 1kg potatoes (any type)
- 3 large carrots
- 2 cloves of garlic
- 50g bunch of parsley
- 200g radishes
- 2 lemons
- 50g butter
- 150g mayonnaise
- 2 tbsp sugar
- 50ml vinegar (white wine or cider vinegar is best)
- 120ml good quality olive oil
- 4 small baguettes
Spices Included
Potato Seasoning:cumin
Pickle Spices:coriander, nigella, fennel, garlic, turmeric
Chermoula Spices:cumin, coriander, paprika, mild chilli flakes, oil, salt, red bell pepper, saffron
Rose Harissa Blend:paprika, chilli, caraway, coriander, cumin, garlic, mint, rose, salt
Ras El Hanout:green cardamon, cassia, bay, allspice, fennel, caraway, long pepper, cubeb pepper, rose, lavender, black pepper, cumin, mace, black cardamon, coriander, cayenne chilli, paprika, turmeric, galangal, nutmeg, ginger, cloves, saffron
Mayonnaise Blend:garlic, black pepper, green cardamon
Carrot Salad Blend:mint, parsley, sumac, black pepper, red bell pepper
May contain CELERY, MUSTARD and SESAME
Store in a cool, dry place.