Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen by Meera Sodha what an Amazing book . ‘Cardamom Rose Water Kulfi’ I made the Kulfi last night. This Kulfi is not to icy like others I have made, don’t make them to large is my advice, they are gorgeously rich. They are perfectly balanced. This evening, before I devoured the Kulfi I had Coriander Chicken with Mint and Pomegranate Raita. I am Extremely happy with both. This is a book to buy!
I last made this when I lived in Dorset. I first tried it, out of curiosity, in a restaurant called the ‘Langton Arms’, in Dorset. That was Some 20 years ago, I was amazed at how good it tasted. I had my memory jogged by ‘Come Dine with Me’ on the Television, this week.
A mix of two day old chopped wholemeal bread (two slices, chopped pieces no bigger than a corn kernel/nugget) cooked with light Muscovado sugar in roughly equal amounts. This is added to basic vanilla ice cream.
I used a good non stick frying pan to make the bread and sugar mix. Most recipes use a tray and oven; I found that the oven got sugar coated, when I did this method. So if you like cleaning, use the second method. Both methods give good results. Watch the sugar doesn’t burn, five to ten minutes, depending on your cooker. The mix will be crunchy, when cooled. Add this near the end of your ice cream mixing, so it is evenly distributed through the ice cream.
I used Gordon Ramsay’s Crème anglaise/Ice cream recipe from his Just Desserts book (the best cookery book you will buy, a seriously good investment).
Cook’s notes- Use vanilla pods best quality, ndali.net .Other ice cream/dessert recipes exist if you have little money. Some of my future and past blogs show how to be frugal with great results. Clarence Court rare breed eggs if you can get them. The local COOP had them this week by mistake. I believe they were destined, for another branch.
Apple and pear trees to be raided, blackberries to be picked. Yep its crumble time again. Delia smith does a cracking Apple Almond crumble recipe.
Keep an eye open for apple trees, the trees I raid are not mine. Blackberries are superb this year.
Obviously I have tweaked mine a little. Throwing a pear in the mix. Cardamom pods Indian jaggery sugar. A lack of cinnamon in the cupboard, so I added a little allspice instead. The purple on top is blackberry syrup with cream.
P.S. my local COOP has Clarence Court eggs on its shelves. This is so cool.
No, not that type of Hash! This is not Ambridge Lockstock Festival! I believe that’s the biggest bust, Radio 4’s soap ‘The Archers’ has ever seen. A character called ‘Moonface’ busted with 2ounces of weed, hilariously funny, I am not sure if it was meant to be.
Back to the real world, my hash has superb ingredients from ‘Ermington Sustainable’. Served by nice people, the atmosphere at Ermington is always a good one. ‘Ermington Sustainable’ is full of nice happy people. The produce is superb. Next time you buy food observe the temperament/attitude of people those around you. It could tell you something about what you are buying, before you even see it.
So those ingredients, Rainbow Chard, picked that morning, absolutely no pesticides, I have yet to get better greens. They are also massively cheaper than the supermarket. The colour made this dish.
A few Tomatoes various all local, better than the supermarket and much cheaper.
Celeriac, small , but such a fantastic nice flavour , again cheap as chips.
Garlic was fantastic, better than Spanish or Chinese. Not enough people realise how good UK garlic is. Only Pyrenees Garlic would win this battle. Again a great price.
Other helpers are pictured, alas not from Ermington.
Cornish salt is good , bud its not Maldon , which is my usual choice. Halle Mon is also a great salt , but mostly in recipes, where salt is in the recipe title. You might want to visit Devon Salts for flavoured salts. When I make my own sea salt I will blog it.
Jamie’s Olive oil, like many of his products pretty good, but not the best. You would have to pay 4 times as much to get the best. Jamie’s olive oil is good value for money, £3 reduced from £5 in Waitrose. If you want a peppery hit, as apposed to grassy hit, this your oil. Again its brilliant in certain things.
A cheap Chorizo , it did its job , from a local supermarket.
Shallot from Waitrose
Good Black Pepper from Bart Spices
Lemon thyme from Waitrose, it should of been from my mothers garden or the local community herb garden.
Thanks to all the Ermington Sustainable people for a great morning and yet another great meal.
I am looking at Eat Like a Girls Caramelised Onion, Coconut & Egg Curry as we speak .
I hope to put a stall at Ermington after my holiday, its a secret until then. I don’t want my idea stolen.
The chutney is amazing, Tamarind and Peanut. This has given me a great idea, more of that later. Indian chutney’s are a great addition to snack’s and curries. I bought this one from Waitrose, Anjum Anand. Her books and her chutneys come recommended. The curry was from a packet dried spice mix, with the addition of a base, classic ginger onion garlic and a couple of fresh chillies. I finished the curry with block coconut, it worked fine.
Investing in a chilli plant was a great idea. Waitrose £3 reduced from £5, a great heat level for Indian food , hot but not of the scale. I have the second crop of chillies coming through.
My first attempt, the next one will be perfect. Timing longer in the oven.
I used Gordon Ramsay’s Kitchen Heaven book recipe. Simple and good. 10- 15 mins. in the oven. I need an oven thermometer I think . This time nearer the 15 min. mark , not 10 minutes.
The amount of toffee, less this time, also putting the toffee in an ice cube tray, in the freezer before the oven and mix.
Amount of sugar in the cacao- chocolate mix. The pudding is sweet enough, as is the toffee. So some cacao flavour to offset that is a great idea.
It still tasted good.
Pipers Farm Rump Steak,
Cartmel Village Sticky Toffee Pudding ,with homemade toffee ice cream.
Woolsery Goats Cheese, Monte Enebro Cheese, Dorset Knobs.
Willie Harcourt Cooze Milk of the Gods chocolate
The steak is as good as it gets flavour wise, properly aged, good breed, superb animal welfare from an amazing farm, via a first class butcher.
The ice cream I made was a fantastic result, proper crème anglaise base mixed with toffee sauce. Both recipes from Gordon Ramsay’s Just Desserts Book, the best cookery book ever. Cartmel Sticky toffee pudding is amazing. Possibly a toffee overload, but it’s my birthday.
Chandos Deli pointed me to Monte Enbro (what a find). Like Mark Hix/Neals Yard and others I am a big fan of Woolsery Cheese.
Read some of the tasting notes and what Willie is doing with his products. Then you will see why it’s my birthday chocolate. I still love and buy Valrhona, Amedei and others, but Willie wins out with the bean flavor. A cylinder of Willies 100% should be in every store cupboard.
Union Coffee, is a pretty good way to end things.
Another superb meal courtesy of Anjum Anand.
Chicken Burger. It’s perfectly balanced with spice and herbs.
There are so many people on the net, bigging up burgers from London and beyond. I have tried some of them, with varying results certainly varying in consistency of quality, in a few cases.
Anjum’s Chicken burger was up there with the best(Gordon Ramsay-Bread Street Kitchen) ticking every box. We put sweet potato chips on the side. These were cooked in the oven alongside the burger. They took a little longer than the burger.
Here is a link to the recipe
Saffron Mussels : yet another superb dish from Anjum Anands ,I Love Curry book. The previously made Bengali Fish Curry was also superb. My mother cooked one of her vegetable curries , again superb results. I am really looking forward to trying more of her recipes.
The Teign Mussels were also bang on, better than the ones I foraged from that area. Teign Mussels beat Exmouth mussels for sure.
My chilli plant cost £3 (reduced from £5)from Waitrose, just the right type for Indian food. Its giving a fantastic yield of chilli, the second batch are coming through as we speak.
I followed the mussels, with coconut and lime ice cream. The recipe from Nadia and Cesar Rodens ‘Ice Kitchen’ Book. Originally an Ice Lolly recipe . The end result a cross between ice cream and sorbet. Great flavour combo very refreshing. Homemade ice cream can be a hit and miss affair, but it’s well worth doing. Don’t bother with magimix ice cream makers. My cheap one is not the best , but it’s better than the magimix one I used before.
I have at late tried two lots of spare ribs, using Heston’s simple, brine first recipe.
While the first method I used to cook ribs was good, I think the ingredients were wrong. Too much Soy sauce flavour, I think.
So my next rib mix was an experiment, using my own recipe, interesting but not quite right. I tried to use Jack Daniels in the mix. Maple tomato puree and soy. I have a bottle of JD, I don’t drink alcohol, it needs using. I have used it in Eat like a Girls Truffle recipe, very good call. But it’s a dirty hit and difficult to fit it in other recipes. Ideas welcome.
A good Scottish Whisky is easier to work with. Mussels (Jamie Oliver) Venison/Stag (my own sauce) Cranachan all have it as an ingredient.
Maple Syrup is a great addition. Don’t buy the brand I bought from the supermarket (Buckwood). You may find this difficult as Supermarkets put a rubbish brand next to their own brand. The end results being you buy their own brand. Not too much of a problem in Waitrose as there in house can often be good quality. Some of the other supermarkets its bad news. I will let you know when I find a good quality one.
Sugar is cheap and underrated; you may find some molasses or brown sugar in the cupboard. White sugar is worth using, before you go unnecessarily spending money.
Tomato puree is another classic marinade ingredient. Honey Ginger soy Garlic, Asian flavours work well. Americans love their ribs so Tex Mex is popular. There are lots of ideas on the net. Using what you have in house/can afford/ is in season/ or good quality and price, is the best way to go. You might want to adapt a recipe to your ingredients.
Here is a link to the recipe I used which was to strong in soy flavour. I used Dark soy perhaps light would have worked better. Generally though light is for cooking Dark is for marinades.
Here is another , more simpler, easy one.
Brine your ribs first as bellow, cook as bellow. Experiment with marinades.
For the brine
2 litres water
2 hits of Pork Rack Of Loin Ribs
1. For the brine: heat 1 litre of water in a large pan and bring to the boil. Add the salt and whisk until fully dissolved. Remove from the heat and pour in 1 litre of cold water. Allow to cool completely.
2. Pour this brine into a large plastic container, add the ribs and cover with the lid. Place the ribs in the fridge for 1 hour.
3. Mix all of the marinade ingredients together and place in a bowl. Drain the brined ribs and transfer to the marinade, making sure they are well coated in the marinade. Leave to marinate for at least 1 hour.
4. Transfer the ribs into a wide shallow pan with the marinade and add stock. I used a stock cube to make the stock 100g roughly 100ml. Over a medium heat, allow this to come to a boil and reduce to a simmer. Cover and cook for 1 hour or until tender. Remove the ribs and bring the marinade to the boil and reduce to a thick sauce consistency.
5. Before serving, place the ribs on a hot barbecue for 5-10 minutes, brush regularly with the thickened marinade (I put them in a moderate to hot oven).Serve the ribs topped with the sauce.
Good luck, If you can’t afford good ribs buy some cheap ones. Most supermarkets do them. The marinade will give great results despite the quality of meat being not amazing. That said ribs should be a cheap cut of meat.