Garam Masala

Madhur Jaffrey

  • 1 tbsp (black) cardamom
  • 2″ stick cinnamon
  • 1 tsp (black) cumin
  • 1 tsp cloves
  • 1 tsp black pepper
  • ¼ nutmeg

Guyanese

  • 1 tbsp coriander
  • 1 ½ tsp cumin
  • 1 ½ tsp fennel
  • 1 ½ tsp fenugreek
  • 1 ½ tsp black pepper
  • ¾ tsp brown mustard
  • ¾ tsp nigella
  • ¾ tsp cloves
  • ¾ tsp tumeric
  • ½ tsp allspice

Unripe

  • 2 tbsp (black) cardamom
  • 1″ stick cinnamon
  • 2 tsp (black) cumin
  • 2 tsp cloves
  • 2 tsp black pepper
  • ¼ nutmeg
  • 1 bay leaf
  • ¼ tsp fennel
  • ¼ tsp fenugreek
  • pinch black mustard
  • pinch nigella
  • pinch mace
  • pinch allspice

Sandwich Bread

Based on a recipe by Nigella Lawson

Ingredients

  • 350g strong white bread flour
  • 150g strong wholemeal bread flour
  • 1 x 7g sachet Alinson’s easy bake yeast
  • 2 tsp caster sugar
  • 2 tsp fine sea salt
  • 65ml old plain yoghurt
  • 60ml milk
  • 150ml cold water
  • 100ml boiling water
  • tbsp soft unsalted butter
  • vegetable oil for kneading

Method

  1. Mix the flour, yeast, sugar and salt in a large bowl.
  2. Mix the yoghurt, milk, water, and butter in a measuring jug.
  3. Pour the wet ingredients into the bowl of dry ingredients.
  4. Mix with your hands into a ball of dough.
  5. Repeat three times:
    1. Cover with cling film and leave for 10 minutes;
    2. Gently knead the dough on an oiled surface for 10 seconds;
    3. Return the dough to the bowl.
  6. Leave for an hour.
  7. Butter the base and sides of traditional 2lb loaf tin and line the base with baking paper.
  8. Pat out the dough to about 2cm thick, roll it up tightly like a scroll and squish it seam-edge down into the tin.
  9. Place in the oven on proving mode and leave to rise for 45 minutes.
  10. Turn the oven to bread baking mode (200C), and dust the top with flour.
  11. Bake for 45 minutes.
  12. Take the bread out of the tin, and place on a wire rack to cool.

Pork Belly in Adobo Sauce

Ingredients

  • 1kg pork belly
  • ½ butternut squash (diced)
  • ½ large beetroot (diced)
  • 1 onion (quartered)
  • jar of Chipotle Peppers in Adobo Sauce
  • juice of an orange
  • 1 tbsp cider vinegar
  • 2 tbsp honey
  • 2 tsp mexican oregano
  • pinch of salt

Method

  • Place the pork belly in an oiled roasting pan
  • Dry and score the pork belly skin
  • Rub salt over the skin and leave to stand at room temperature for half an hour
  • Blend the chipotle pepper in the adobo sauce
  • Add orange juice, vinegar, honey, oregano, and salt and set aside
  • Dry the pork skin and salt again for another half hour
  • Pre-heat over to 200°C
  • Roast for an hour or until crispy
  • Remove from the oven
  • Lower over to 130°C
  • Lift the belly and shove the diced root veg and onion underneath
  • Slather with two thirds of the adobo sauce
  • Return to the oven and cook for an hour
  • Slather with the remaining sauce and cook for another hour

Chipotle Peppers in Adobo Sauce

Based on a recipe by Kevin is Cooking

Ingredients

  • ½ cup Ancho chili powder or similar
  • 2 roma tomatoes, chopped
  • ¼ cup cider vinegar
  • 3 garlic cloves
  • 2 tbsp brown sugar
  • 1 tsp oregano
  • ½ tsp salt
  • ½ tsp ground cumin
  • ¼ tsp cinnamon
  • ¼ tsp black pepper
  • ¼ tsp allspice
  • 3 tbsp olive oil
  • freshly smoked chipotle peppers

Method

  1. Add the chile powder to blender and carefully pour in 1 ½ cups boiling water.
  2. Cover with lid to steep while you get the other ingredients together.
  3. Add the rest of the ingredients except the oil and smoked peppers.
  4. Process to a smooth purée, about the consistency of BBQ sauce. If needed, thin with water.
  5. Heat oil in a skillet over medium high heat.
  6. Pour in the chili purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.
  7. Add the smoked peppers and simmer for another 10 minutes.

Chipotle peppers

Based on instructions from Kevin is Cooking

Ingredients

  • jalapeño peppers (washed and dried)
  • smoking chips (traditionaly pecan, but we used oak whiskey barrel chips)

Smoking

  • Put the smoking chips in an aluminium tropfschalen
  • Covered with tinfoil and pierce a few holes to let the smoke out
  • Place directly on the heat plates on one side of the grill – don’t put the grill back over it (as pictured here) you will need access to replenish the wood chips
  • Place the washed and dried jalapeños in a single layer on a wire rack on the opposite side of the grill
  • Bring temp up gradually to 90-110°C
  • Smoke the jalapeños for 3 hours – you will need to juggle the gas setting to keep the temperature that low on the Weber
  • Dry or store in Adobo sauce

Slow Cooked Beef Cheeks

Based on a recipe by Nagi.

Ingredients

  • 1kg beef cheeks
  • 3 tbsp vegetable oil
  • 4 shallots (roughly chopped)
  • 6 cloved garlic (sliced)
  • 2 sticks of celery (roughly chopped)
  • 2 carrots (roughly chopped)
  • sprig of thyme
  • 4 fresh bay leaves
  • 500ml red wine
  • 250ml beef stock
  • 2 tbsp redcurrant jam
  • salt
  • pepper

Method

  • Cut off any large pieces of fat or sinew, if your butcher hasn’t already done so
  • Heat the oil in a large heavy-bottomed pan and brown the cheeks
  • Transfer the cheeks to the slow-cook
  • Saute the onion and garlic for a few minutes until starting to soften
  • Add the celery and carrot and cook for a few minutes more
  • Transfer the sofrito to the slow cooker
  • Deglaze the pan with wine
  • Pour the wine into the slow cooker
  • Add stock, redcurrent jelly, herbs, and salt and pepper to taste
  • Slow cook on high for 4 hours
  • Turn down to low and cook for another 2 hours
  • Turn to keep warm mode and leave to simmer for another 2 hours
  • Use a large ladle to spoon the liquid out to a saucepan, leaving the meat and veg in the slow cooker
  • Boil the sauce to reduce by between a third and a half
  • Return to slow cooker
  • Serve with creamy mash, kale, and horseradish

Awesome Chicken Curry

Ingredients

  • large piece of ginger
  • 3 or 4 cloves garlic
  • 1 medium white onion (finely chopped)
  • 1 medium red onion (sliced)
  • 2 sticks celery (finely chopped)
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp brown mustard seeds
  • 1 carrot (half chopped finely, half roll-chopped)
  • 2 fresh chili peppers (one deseeded & chopped, one whole)
  • 2 or 3 tbsp curry powder (see Curry Powder)
  • 2 chicken legs in 4 pieces
  • 2 tbsp tomato puree
  • 1 knorr chicken stock pot
  • handful of broad beans

Method

  1. blend the garlic, ginger, celery tops and a little water to make a paste
  2. fry the onion and celery on a high heat
  3. add the whole spices
  4. add carrot
  5. add peppers
  6. cook until the onions start to brown
  7. turn it down and add a splash of water to cool the pan
  8. when the water burns off, add the curry powder and fry for a second
  9. add the paste and fry for a few seconds
  10. add the chicken legs
  11. stir to get the chicken well coated in the spices and paste
  12. add enough water to cover the chicken, tomato paste and stock pot
  13. turn right down and simmer as low as possible for an hour or so or until the chicken is cooked and the sauce has reduced
  14. for the last few minutes chuck in the handful of broad beans
  15. serve with rice, mango chutney, and plain yoghurt

Curry Powder

Ingredientscurry powder

  • 2 tbsp coriander
  • 1 ½ tbsp cumin
  • ½ tbsp black mustard
  • ½ tbsp black pepper
  • 1 ¼ tsp fenugreek
  • 1 ¼ tsp cardamom
  • 4 cloves
  • ¼ tsp fennel
  • ¼ tsp star anise
  • 3 ½ tsp turmeric
  • 2 tsp chili powder/cayenne
  • ½ tbsp cinnamon
  • ½ tsp ginger
  • ¼ tsp paprika
  • ¼ tsp nutmeg

Basic Bread

Forget this recipe, do this instead: Sandwich Bread

Ingredients

  • 500g strong white bread flour
  • 1 ½ tsp fine salt
  • 1 tsp caster sugar
  • 15g butter (softened)
  • 1 sachet yeast
  • 300ml warm water (1 part boiling : 2 parts cold)

Method

  1. Lightly oil loaf tin(s) and set aside.
  2. Mix together the flour, salt and sugar in a large bowl.
  3. Rub in the butter until the mixture resembles fine breadcrumbs.
  4. Stir in the yeast.
  5. Make a well in the centre of the flour mixture and add the warm water.
  6. Mix together with a cutlery knife until a soft dough starts to form – this will take a couple of minutes.
  7. On a lightly floured surface, knead for 10-15 minutes until the dough is smooth and elastic.
  8. Form into a ball.
  9. Lightly oil a clean bowl, put the dough into it, then cover with oiled cling film and leave in the proving oven for 1 or 2 hours until the dough has doubled in size.
  10. Knock back the dough by gently kneading just 5 times for 2-3 minutes to get the air out.
  11. Shape into a loaf and drop into the loaf tin.
  12. Cover again with the lightly oiled cling film and allow to prove for 45 minutes to 1 hour until doubled in size again.
  13. Sprinkle the top with a little flour and use a sharp knife to make a shallow slash in the top, around 1cm deep, from one end to the other.
  14. Turn oven up to 220C.
  15. Bake for 15-20 minutes, then turn down the heat to 200C, and cook for 15-20 minutes or until sounds hollow when tapped underneath.

George Benson pepper mash

Ingredientsferment

  • 12 chili peppers
  • 1 tbsp pure salt
  • 2 tbsp rice wine vinegar

Method

  1. Wash chilis, destem and slice in half lengthwise
  2. Place in a bowl
  3. Sprinkle the salt over the chilis
  4. Crush the chilis with a potato masher
  5. Leave overnight
  6. Transfer to a jar and cover with water
  7. Store in a cupboard for 2 weeks
  8. Transfer to a blender, leaving most seeds behind
  9. Add a few tablespoons of rice wine vinegar
  10. Blend

See also

Kashmiri Yogurt Lamb Recipe

Serves 4

Ingredients

  • 2 tbsp oil
  • 1 onion, finely chopped
  • Whole spices
    • 1 cinnamon stick
    • 4 green cardamom
    • 1/2 tsp of cumin seeds
  • 3 tsp finely chopped ginger
  • 148g Kashmiri Masala spice paste (see recipe)
  • 500g diced lamb
  • 1 tbsp plain flour
  • 1/2 tsp sugar
  • 200g set full fat yogurt

Method

  1. Heat oil in a pan
  2. Fry onion until soft.
  3. Crackle the whole spices in hot oil to release their sweet aromatic flavours (for that Indian home cooking experience)
  4. Add ginger and Kashmiri Masala spice paste, cook for 1-2 minutes.
  5. Add 50ml water; cook until the water has evaporated.
  6. Add lamb, cook until sealed.
  7. Add 150ml water, cover and simmer until the lamb is tender (approx. 30 minutes), and stir occasionally.
  8. Whisk together flour, sugar, and yogurt until smooth.
  9. Remove the pan from heat; allow to cool for 5 minutes.
  10. Stir in the yogurt mix and return to the heat, simmer for 1-2 minutes to thicken.
  11. Season to preference.
  12. Garnish with fresh chopped coriander.
  13. Serve with boiled rice or naan.

See also