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Recipe For A Thoroughly Modern Vegetarian Balti

Tuesday, December 20th, 2011

Once in a while, I really need to go without meat of any form and I am going through one of those patches at the moment.  So I have tweaked my Chicken Balti Recipe from earlier this year to be more tofu friendly and so usable as a vegetarian dish. At the same time, I have simplified the spices in the recipe to make the whole thing a bit quicker; if you want to mix the spice blend from scratch, I have put the spices as a note to the whole recipe. Now it is something that you can whizz up quickly at the end of the day and keep the whole family happy – for a short while as well.

Vegetarian Tofu Balti

Vegetarian Tofu Balti

Stage 1: the smooth Balti tomato sauce

3tbsp sunflower oil
1 medium onion (125g / 4½oz), roughly chopped
2 cloves of garlic, roughly chopped
2cm fresh ginger, grated finely
2tsp Steenbergs Balti curry powder
150g / 4½oz chopped tomatoes

Firstly, we need to make the base balti sauce. Add the sunflower oil to a heavy bottomed pan and heat to sizzling hot. Add, then stir fry the onion and garlic until translucent which will take about 3 – 4 minutes. Add the fresh ginger and stir once. Add the Steenbergs Balti Curry Powder and stir in, turning for about half a minute, making sure it does not stick to the pan. Finally add the chopped tomatoes and simmer gently for about 5 minutes.

Blitz the sauce either with a hand held blender or take out and pulse in a Magimix until smooth. Set aside until later.

Stage 2: the Balti stir fry

3tbsp sunflower oil
500g / 1lb 2oz Quorn or tofu, cut into 2cm x 2cm cubes
1 red pepper, deseeded and chopped into 1cm x 1cm pieces
150g / 5oz onion, finely chopped
150g / 5oz button mushrooms, chopped in half or quarters
3tsp Steenbergs vegetable curry powder
2tbsp chopped tomatoes
1tsp Steenbergs garam masala
100ml / 3½ fl oz / ½ cup water
Handful chopped fresh coriander leaves

Heat the oven to 100C / 212F. Add half of the sunflower oil to a wok and heat until smoking hot. Stir fry the Quorn or tofu in batches until lightly browned. Put the cooked Quorn and tofu into the warmed oven. When complete, clean the wok.

Add the remainder of the sunflower oil to the wok and heat until hot and smoking. Add the green peppers, chilli and button mushrooms and stir fry for 4 – 5 minutes, stirring constantly, making sure it does not burn and is fried well. Tip in the vegetable curry powder and stir through twice, then add the smooth balti tomato sauce and mix in plus the 2 tablespoons of chopped tomatoes. Heat until simmering, then add the water and reheat to a simmer, mixing all together. Cook on a gentle simmer for 15 minutes.

Add the cooked Quorn or tofu pieces and mix together. Add the garam masala. Cook for a further 10 minutes. About 2 minutes before the end add the chopped fresh coriander and stir through.

Serve hot with naan, plus we like dhal with it.

Spice blends for those doing the spices from scratch:

Spice mix for Balti sauce (1)

½tsp cumin seeds
½tsp coriander seeds
¼tsp fennel seeds
½tsp chilli powder
½tsp Fairtrade turmeric

For these, mix together then either grind iun an electric coffee grinder or break up in mortar and pastle.  Alternatively you could use powders rather than whole seeds.

Spice mix for Balti stir fry (2), instead of vegetable curry powder

½tsp cumin powder
1tsp paprika
¼tsp fenugreek powder
1tsp turmeric
¼tsp cinnamon powder
¼tsp cardamom powder

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Lamb Stew With Rosemary & Lemon

Sunday, November 6th, 2011

I was pottering around the shops the other day and their was some good looking shoulder of lamb.  They called out to me “Cook me, take me”, so I asked the butcher for them and popped them in the basket.  Back at home, I found some lemons that need using up, picked some rosemary from the garden, then set to it. 

The key on this versatile stew is to cook long and slow, which gives time for the collagen and tougher bits on these cuts of lamb to break down, while the fat keeps the meat deliciously moist.  It  tastes even better if you cook it slowly one day, then come back to it the next night, when the flavours really do infuse throughout the meat.  The other thing is the temperature of 160C, since as the lamb gets to this temperature the collagen liquifies into gelatin, giving the meat that “melt-in-the-mouth” tenderness, as well as killing off any bugs that might be in the meat.

Lamb Stew With Rosemary & Lemon

2kg / 4½lb stewing lamb, ideally on the bone – shoulder is good
6tbsp olive oil
Juice of 3 lemons
1 glass of dry white wine
2tbsp fresh rosemary, roughly chopped
2 cinnamon quills
Salt & pepper

Prepare the lamb if it is shoulder by cutting off most of the meat and chopping into 2cm x 2cm (1 inch x 1 inch) cubes.  Keep some of the meat on the bone as this will become easy to cut off after cooking.  Put the meat pieces and bones into a large pot.

Add the olive oil, juice of the lemons and glass of white wine to the meat.

Add the cinnamon quills, chopped rosemary, one or two grinds of black pepper and a pinch of salt.  Give it all a stir around.

Lamb Stew Before Cooking

Lamb Stew Before Cooking

Put the oven on to 160C / 320F.  Put the lid onto the pot, then heat the meat over a gentle heat on the hob, and simmer for 30 minutes.  Open the lid, give the stew a stir, then replace the lid and put into the oven.  Cook for 2 – 3 hours.

Lamb Stew With Lemon And Rosemary

Lamb Stew With Lemon And Rosemary

Either eat straight away or the next day.  Serve with rice (we had saffron rice) and vegetables, then use some freshly baked bread to soak up any of the dripping on your plate.

Gorgeous and so, so very simple.

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How To Prepare The Meat For Your Burger

Tuesday, July 12th, 2011

But the key to the recipe is the meat. You should not just get the nearest pack of mince that you can find, but should go to a proper butcher and get the mince made for you using the right types of meat.  The best beef for a burger comes from the top, so you are looking for neck, chuck & blade (in the US, this is chuck), rump (in the US, this is sirloin), silverside and topside (in the US, this is top round, i.e. from the top of the hind leg rather than towards the base); for UK cuts, you can see the attached website or in the US.  Each cut has different characteristics and pricing, but they are all great for burgers.   If you are going to buy your meat from the supermarket or preminced, try and get minced steak rather than minced beef, and organic or free range beef over factory farmed, so you are more likely to get a better quality cut and more ageing.  However, good mince and braising steak often comes straight from chuck so you could just go straight for these, then mince the braising steak yourself, but check with your butcher if you can. 

What you are looking for is a beef from the top of the cattle with a good level of marbling of 15% – 20% of the total meat.  A good level of marbling (the little veins of fat running through the beef) is vital as it melts as you cook, helping the beef to baste itself while cooking, so keeping the beef succulent and flavoursome.  Then you are looking for muscles that are worked and so have good flavour as in the hind leg or neck, rather than the soft, but less flavoursome cuts from the ribcage area, which are forerib and sirloin in the UK and rib and short loin in the US, however on the other side you do not want the overly tough meat from the lower round or brisket.  Then you are after an aged beef as this overcomes any possible issues from extra collagen from being worked hard.

As for breeds, the best beef comes from hardy Border and Scottish breeds, like the Aberdeen Angus and Galloway lines or Blue Grey, which is a Whitebred Shorthorn crossed with a Galloway.  Then for global beef afficionadoes there is Wagyu beef from the Japanese Wagyu cattle, which has intense marbling.  One thing I feel is that the best beef comes from hardy cattle that have been farmed in tough conditions where the beef has been grown properly rather than becoming flaccid and dull from easy living.

Heston Blumenthal goes into some detail and consideration of the types of beef to use in the perfect burger.  He uses a mix of chuck, aged short rib and brisket in a ratio of 1:2:1, with a 6 hour presalting of the chuck before grinding.  Personally, I think this is too complex, but agree that a mix of chuck and short rib (or rib eye) or rump, using 21+ day aged beef if you can get it, is a great idea, but you must still look for the right fat:meat ratio, i.e. marbling.  The idea of presalting the beef at this stage is interesting, but does not actually make any difference as I always suggest that you season the minced beef for at least an hour before you grill the burgers, so you draw the moisture out at that stage.  Some blog views on his burger can be found at http://www.mrmenu.net/discus/messages/18/61023.html and http://aht.seriouseats.com/archives/2008/05/the-blumenburger-the-most-laborintensive-hamburger-in-the-world.html.

Cutting through all this, I go for a 1:1 ratio of chuck steak to either ribeye steak or rump steak, with the picanha cut being a great rump cut to use.

Chuck Steak (left) And Rib Eye Steak (right)

Chuck Steak (left) And Rib Eye Steak (right)

No 8 Stainless Steel Hand Mincer

No 8 Stainless Steel Hand Mincer

The next thing to consider is the grind size for the beef.  The best way is to get your butcher to do this as they have the right equipment and good hygiene.  You should ask for the beef to be minced through a medium (4.5mm; 3/16 inch) setting, not finer like industrial pre-ground mince.  At home, I grind the meat once with the 4.5mm blade then again either with the same blade or a 6mm blade, as I find the double mince creates a smoother and less tough beef.  If you are going to do this at home, you must ensure that all the equipment is really, really clean and should scald the blades in boiling water to kill all the bacteria or use food grade cleaners and rinse off afterwards thoroughly; then refrigerate the equipment for 30 minutes to help to prevent the meat from sticking to it.  Once again, I would recommend Weschenfelder for a manual mincer and would plump for either the No 8 or No 10 stainless steel mincers on their site.  Heston Blumenthal suggests that you grind the meat then align the strands in parallel, but this is not worth the effort and also means that the burger has much less bindability and can easily fall apart.  The key is the quality of the meat, not in being overtly particular to align the strands of minced beef this way, i.e. don’t bother as it is a pain in the butt.

Mincing Beef Steak At Home

Mincing Beef Steak At Home

Maldon Sea Salt

Maldon Sea Salt

Having minced the meat, you should season it right through.  To do this, grind the salt to a fine powder in a mortar and pestle as you want this to be all the way through the beef.  You must use a sea salt for this and not an industrial salt.  For this, I would suggest either our fleur de sel, or be more British about it and use one of the wonderful crystal salts from Anglesey, Cornwall or Maldon.  The salt draws out some of the moisture in the beef creating a greater succulence and binding the beef together more, while subtly enhancing the umami tones within great beef.  Next get some coarsely ground good quality black peppercorns, which you can either do with your grinder on a coarse setting or buy a cracked black pepper (called crushed black pepper in the US and butcher’s cut in Germany).  This brings the characteristic warm, piperine flavour that wonderfully offsets the richness of the beef.  I think that you want bursts of flavour in this case rather than an even heat throughout, which would come from a ground pepper, essentially the opposite flavouring style to the sea salt.  I think our Steenbergs TGSEB from Kerala is the best pepper you could want, so that is what I use.  Finally, I add a small amount of fried grated onion, which is really my own personal preference – it is only a small amount and complements the meat nicely with a hint of sweetness.  For really good beef, you can, and I often do, drop this and rely on the salt and pepper, but I do like a little bit of fried onion in the burger mix, but this is optional.

Put the minced beef into a stainless steel bowl.  Having prepared the fine ground sea salt, the coarse ground black pepper and the grated onion, you should sprinkle these then mix through the ground beef as well as you can.  Use your hands here, making sure they are scrupulously clean.  Then cover the stainless steel bowl with a clingfilm and leave in refrigerator for at least one hour.

To make the patties, you should either shape them with clean hands or use a burger press like the ones I suggested from Weschenfelder or Scobies in East Kilbride.  If doing them by hand, shape them to 10-12cm (4 – 5 inches) in diameter and 4cm high (1½ inches), which is roughly palm-sized and about two fingers thick.  Place these burgers into the fridge until you are ready to fry or grill them.

Shaping The Ground Beef In A Burger Press

Shaping The Ground Beef In A Burger Press

Having explained the basics for making a burger and some of the kit to use, I will review some possible sources for where you can get great meat for making your burger at home, both through the supermarkets, local to the North East, some online speciality stores and a few other great places that are worth tracking down if you have the time and money to reach for greatness.  From there, we will go to ideas for sauces, burger buns and so on.

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Starting Out – The Basics For A Simple Homemade Burger

Friday, July 8th, 2011

Some time ago, I started a quest for a great burger, then stopped that search as things at Steenbergs gave me less time than I had needed.  But I think I am ready to start that hunt again.

In the meantime, I have not been completely idle..well, a little perhaps…and have tweaked my core simple burger recipe, reducing the seasoning to let the flavour of the meat come through more.  However, it is completely a matter of taste as to how much seasoning you want to complement the beef flavours, plus an element of how good the meat itself is, where the better the flavours in the meat, the less seasoning you should be adding.

So here is my amended Simple Burger recipe:

450g / 1lb ground chuck, rib eye, rump, silverside or topside beef
1tbsp grated or minced onion (optional especially for top notch 21+ days’ beef, but ideal for shop bought mince), lightly fried then cooled
½tsp sea salt
¼tsp cracked black pepper

If doing the onion, fry gently in ½tbsp of sunflower oil until clear, then cool until chilled in the fridge. 

Next, clean your hands.  Then, in a clean stainless steel bowl, mix together all the ingredients using your hands, making sure all the ingredients are spread evenly through the mix.  Leave in the fridge for at least an hour and ideally overnight (or 6 hours).  Form the burger mix into patties that are 2cm (¾ inch) thick with your hands or in a burger press.

Season With Mince With Salt & Pepper

Season With Mince With Salt & Pepper

Shape The Burgers In A Pattie Press Or By Hand

Shape The Burgers In A Pattie Press Or By Hand

Homemade Burger Patties

Burger Patties Made At Home

Lightly brush with sunflower oil on each side, then either grill them over a barbecue or in a good cast-iron frying pan over a medium-high heat to the desired degree of doneness – around 4 - 5 minutes per side for medium rare; 5 - 6 minutes for medium.  However, the degree of doneness is not an exact science and depends a lot on the actual temperatures used and the meat, so be flexible rather than rigid in these guides.

Burger Press From Weschenfelder

Burger Press From Weschenfelder

To shape the burgers, I just use my hands.  However, Lakeland have a burger press that would do the job if you do not like the feel of meat, or you could try Twenga where there seem to be loads of alternatives over a wide price bracket.  Better still there is a range of burger presses from £7 – £300 at one of my favourite web secrets, Weschenfelder.

If you find that your burgers are falling apart, you may find that the meat you are using is not moist enough.  Alternatively, you could add some breadcrumbs, which will help to bind the meat together more.  In my homemade burger recipe via the main Steenbergs website, I use these in a more involved burger recipe.  The other possibility is that the burger is being turned too much or you are pressing it down, so releasing the juices that would bind the meat together, as below.

If you wish to barbecue them, a charcoal fire is much better rather than a gas grill, but obviously comes with more of a hassle factor.  Here are some basic burger cooking rules:

  1. Turn the burger only once – flipping might make the burger fall apart, while turning it back and forth will dry it out without letting the burger cook through.
  2. Don’t squash down the burger while it is cooking.  It does not speed up the cooking time much and squeezes out the juices, so ensuring your burger will become dry and solid rather than succulent & delicious.
  3. Finally, make sure your frying pan or grill is hot before you start cooking, but you don’t want a mega hot flame that chars the burgers to a crisp, cinder, better to be white hot charcoals than big flickering flames.  Impatience will not help the best flavours to develop.

But the key to any burger recipe is the meat.

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A Journey Back To True Korma Recipes (Part 2) – Banquet Style Korma

Friday, November 5th, 2010

Since my blog the other week, I have looked further into the concept and style of traditional korma recipes and have found them a fascinating social history and felt that a korma would be ideal for Diwali.  They seem to be a fusion recipe in the first place, so when Islam swept through Northern India and the Mughal Emperors became rulers of much of India with many smaller Princely States also being Islamic, they turned Westwards to Shiraz and the Royal Courts of Persia for inspiration in the arts and cuisine.  So korma morphed from a Persian style of food into an Indian cuisine, influenced by the nuances, tastes and flavours of the local culture and palates.

It is a showy style of food, which includes the more exclusive and so expensive spices and dried fruits and nuts.  We may not think of these as rich foods, but (at this time of year) think of Christmas cake, Christmas pudding and mincemeat - they are heavily spiced and full of dried fruits and nuts, all of which were expensive and exclusive ingredients for a feast day.  So it felt just ideal to make this korma for Diwali, Axel’s Diwali Korma, followed by a party-style Tea Infused Indian Rice Pudding, which will follow in a later blog.

So I took two recipes that read well and gave me the feeling that they would be good, then I adjusted the seasonings from grams to teaspoons and lowered the salt level, coming up with my own version of a true Imperial korma recipe.  My version is very light on chilli heat as I cook for our family, but you can tweak and adjust the level of heat to whatever you wish, but remember this is not a hot curry but a spiced and rich meal, so better to have a small bowl with fresh chillis in it for everyone to increase the heat themselves to suit their tastes rather than change the balance of the spice blend.  The key is adding saffron water at the end to add more liquid to the largely dried out yoghurt as well as to give my korma a rich intensity.

Adapted from Korma Asafjahi from Nizam of Hyderabad and Korma Shirazi from”Cooking delights Of The Maharajas” by Digvijaya Singh.

500g /1 lb lamb, chopped into 2cm / ½ inch dice
70g / 2½ oz ghee, sunflower or vegetable oil
25g / 1 oz flaked almonds
25g / 1 oz dried apricots, chopped into raisin sized pieces
12g / ½ oz raisins, soaked in water
5 cloves garlic, chopped finely
½ medium onion, chopped finely
2cm/ ½ inch  fresh ginger, grated
2 tsp ground coriander
½ tsp chilli powder
1½ tsp paprika
2 tsp turmeric
1 tsp black pepper powder
1 tsp ground green cardamom
1½ tsp garam masala
½ tsp sea salt
1 tsp sugar
1 green chilli, finely chopped and without seeds (optional, plus more if you want more heat)
Pinch of saffron, diluted in water*
300g / ½ lb thick yoghurt
4 eggs, hard boiled then cut into halves (optional)

Preheat the oven to 180C / 350F.  Meaures out the spices and mix them together.

Korma Spices Measured Out

Korma Spices Measured Out

Onions, Ginger And Garlic

Onions, Ginger And Garlic

In a frying pan, heat half the ghee until hot, add the lamb pieces and fry quickly on a high heat until fully sealed.  Take off the heat and keep to the side.

Seal The Lamb By Frying In Ghee

Seal The Lamb By Frying In Ghee

In a separate casserole pot, heat the remaining ghee.  Fry the almonds and raisins separately to a golden colour and then set aside.  In the same ghee, fry the chopped onions, garlic and fresh ginger until golden brown, then add the spices and sugar and fry for 1 minute; add 2 tablespoons of water and cook until the water has dried up. 

Lightly Fried Almonds, Apricots and Raisins

Lightly Fried Almonds, Apricots and Raisins

Fry The Onions, Then Add The Spices And Fry Together

Fry The Onions, Then Add The Spices And Fry Together

Add the lamb to the onion-spice mix and stir.  Now add the yoghurt, stir well and cook until simmering, then place into oven for 1 hour, or (if cooking on hob) reduce the heat and cook for 1 hour, stirring occassionally to ensure the mix does not stick on the base of the pan.

Cook The Lamb In The Korma Sauce

Cook The Lamb In The Korma Sauce

When the meat is tender, add the almonds, apricots and raisins and stir quickly and cook for 1 minute at medium heat.  Finally, add the saffron infused water and coriander leaves, stir and cook for another 4 minutes on a low heat.

Lamb Korma

Lamb Korma

Imperial Style Korma Curry

Imperial Style Korma Curry

Serve immediately, decorated with the sliced eggs.  We ate ours with chana masala and homemade naan bread, which I am still experimenting with – this version was a bit heavy and thick, but was a much better recipe than the last which was way too yeasty.

* For an Imperial and more Arabian style flavour, infuse the saffron in 30ml of rose water.  Our kids do not like the flavour of rose water in their meat so we skip that added flavour.

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Pepper Review – Kampot Pepper Notes

Friday, October 29th, 2010
Kampot Peppercorns - White, Black And Red

Kampot Peppercorns - White, Black And Red

I have been spending some time recently reviewing our pepper range at Steenbergs, including going through the recipes for Steenbergs’ pepper-based blends.  The result is a few tweaks in some of the non-core blends and a few new ones to be added over the next few weeks, as well as the addition over the last year of several interesting and different pepper varieties. 

Selim Pepper

Selim Pepper

So at Steenbergs, we now have pepper from Penja in the Cameroon, Tasmanian Mountain pepper, a wild mountain pepper from Madagascar, all of which add subtle twists to the idea of pepper.  To this, I have just added Selim Pepper or Moor Pepper earlier this week.  The Selim Pepper has a really woody texture so you have to grind it down, then its taste is initially a musty resinous taste that has a smoky tea-like flavour; after a few seconds a bitter chemical warmth (not heat) comes through reminiscent of burnt tyres which lingers in the throat.

This week I have also had some samples of some fine pepper from a NGO in the Kampot region of Cambodia.  The black and red pepper were really fruity and had a milder piperine taste than you normally get.  I reckon that they will be worth adding to range when I can get some stock.  Here are my tasting notes:

Black Pepper: 3 – 4mm, deep brown, wrinkled.  Characteristic musty, resinous warming aroma. Taste: mild, fruity but nice, soft warmth building after 20 seconds which is not overpowering but lingers at back of throat.  No sharpness.  Really good.

White Pepper: 2 – 4mm, off white/tan with shape reminiscent of coriander with base to corn and then striations from base to tip.  No smell of sweaty socks, really clean and well made with almost no aroma.  Taste: hard bite, no fruitiness, immediate intense heat with slight mustiness coming through.  Good but too direct and no particular character.

Red pepper: a real red pepper from Piper nigrum; 5mm, faint redness but browning.  Fruity aroma with a little piperine and a hint of chocolate.  Taste: very special → lots of fruit, followed by mild piperine coming through; warming but not intense.  Glorious, perhaps the best I have tasted.

Kampot Black Peppercorns

Kampot Black Peppercorns

Kampot White Peppercorns

Kampot White Peppercorns

Kampot Red Peppercorns

Kampot Red Peppercorns

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Recipe For Chicken Tikka Masala

Wednesday, October 20th, 2010
Chicken Tikka Masala

Chicken Tikka Masala

We had to rearrange our weekend as our daughter got chicken pox mid week, which meant her birthday party needed to be rearranged, childcare and cover at work needed to be sorted.  So with no baking to do for the weekend, I felt like making some of the Anglo-Indian curry classics  We start with the quintessential of fusion meals, Chicken Tikka Masala, which has become one of the icons of modern British food.

I like it in part because it tastes good, but also because it really is one of those evil meals that makes use of ingredients that I would never normally touch – Heinz tomato ketchup and Heinz tomato soup.  I know you can make a more authentic Indian sauce without these ingredients, but that misses the point about Chicken Tikka Masala, i.e. that it is tandoori chicken with a lightly spiced tomato-curry sauce using quick-to-hand ingredients; you can feel the panic of the chef who invented it – what do I do to make a tomato curry sauce? Oh I know tomato soup, tomato ketchup, tomato, cream and some spices with a dash of sourness from vinegar and see what happens.

So here is my version, which can be made hotter but this is designed to be child-friendly rather than adult-authentic, so if you want some heat added just add 2 – 4 green chillis to the tikka masala sauce and you should be okay.  Also, you could circumvent all the spices by using a tandoori masala for the chicken-yoghurt marinade and a tikka or Madras curry powder in the tikka sauce.

We also made lamb korma which I will write about soon.

Axel’s Chicken Tikka Masala

Stage 1: To marinade and roast the spiced chicken

1tsp organic paprika
½ tsp cumin seeds, dry roasted then ground in pestle & mortar
½ tsp nutmeg powder
½ tsp coriander powder
¼ tsp yellow mustard powder
1tsp garam masala
4 green cardamom pods, opened so the flavour from the seeds comes out
1 green chilli (medium heat), deseeded and chopped
2tbsp lime juice
3tbsp plain yoghurt
500g / 1lb chicken breast, chopped into 2cm / 1 inch cubes

Spices For Tikka Marinade

Spices For Tikka Marinade

Firstly prepare the spices, dry roasting the cumin and deseeding the green chilli.  Add all these to a metal or glass mixing bowl.  Stir in the lime juice until you have a paste, then add the yoghurt and mix through all the flavours. 

Finally, with the best chicken you can find or are happy buying, chop this into cubes and then add to the spicy marinade and stir through throughly.  Cover with clingfilm and leave in fridge to infuse with the flavours.  I try and leave it overnight but a minimum of 3 hours is fine. 

Chicken Pieces Infusing With Spices In Yoghurt Marinade

Chicken Pieces Infusing With Spices In Yoghurt Marinade

As for chilli, you can increase or decrease those quantities to suit your desire for heat; as we have two children, they are not too enamoured of over hot food so I tend to keep the heat quotient down for them.

On the next day, while you are making the tikka masala sauce, roast these curry flavoured chicken pieces by placing them evenly on a baking tray and cooking in a 180C / 350F oven for 20 – 25 minutes until nicely browned.

Roasted Tikka Chicken Pieces

Roasted Tikka Chicken Pieces

Stage 2: Making the tikka masala sauce

2tbsp ghee or sunflower/vegetable oil
3 garlic cloves, chopped finely
1 large onion (1½ medium onions), chopped finely
½ sweet pepper (red or green), chopped into small dices
1cm / ½ inch fresh ginger, grated
½ tsp paprika
½ tsp medium curry powder
½ tsp turmeric
½ tsp coriander powder
¼ tsp chilli powder (or more to taste)
1tbsp white wine vinegar
4tbsp chopped tomatoes from a tin
1tbsp tomato ketchup, ideally Heinz as it should be slightly sweet
175ml  / ¾ cup tomato soup, once again ideally Heinz as the colour and sweetness is right
100ml / ½ cup single cream
½ tbsp garam masala
1 tbsp fresh coriander, chopped finely
½ tsp sea salt, or chaat masala

Spice Mix For Tikka Sauce

Spice Mix For Tikka Sauce

Start by preparing the spice mix that is needed for the sauce, i.e. the fresh ginger to coriander powder in the list.  When done, heat the ghee or vegetable oil in a frying pan.  Add the onions and garlic cloves and fry gently for 3 minutes until starting to get translucent, then add the chopped bell pepper and fry for another 2 – 3 minutes.  Add the spice mix to the onion-garlic-pepper and mix throughly and fry for about 1 minute. 

Gently Fry Onions, Garlic And Ginger In Ghee

Gently Fry Onions, Garlic And Ginger In Ghee

Now add all the liquid ingredients to the onion mix and stir completely - that is the white wine vinegar, chopped tinned tomatoes, tomato ketchup, Heinz tomato soup and single cream.

Bring to the boil and simmer gently for about 15 minutes.  Then add in the garam masala, fresh coriander leaves and chaat masala/ salt.

Stage 3: Fusion Time – bringing it all together

As a final stage, add the roasted spicy chicken pieces to the tikka sauce.  Stir it together and let cook together for about 15 minutes.

Homemade Chicken Tikka Masala

Homemade Chicken Tikka Masala

Serve with rice and naan bread.

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Recipe For Oven Cooked Smoky Barbecued Ribs

Saturday, September 25th, 2010

We love spare ribs at home and have started eating them even more recently.  It’s the primaeval joy of chomping on your food while holding it in your fingers; something our kids truly adore.  In these straightened times, it is also great to use one of those cheap cuts of meat to create a delicious and fun meal, especially using a recipe that is really simple; food really must be fun rather than prim, proper and stuffy and that is why it always tastes better at home or in someone else’s house rather than a restaurant (or at least in my opinion).

Oven Barbecued Ribs

Oven Barbecued Ribs

And now that the nights are drawing in and you realise that there was no real summer this year, so you hardly barbecued a single thing, your mind can drift and dream of what might have been.  So over the summer, I came across this cheat way of making Barbecue-Style Ribs in your oven at home by Harald McGee via the Smitten Kitchen blog.  It makes far superior homemade ribs compared to recipes by the likes of Nigella Lawson.

The key to this cheat way of making smoky barbecued spare ribs is the slow cooking, which softens up the meat and breaks down the connective tissue in between the ribs.  Also, it is in the barbecue rub which is a good balance between sweetness and salty savouriness, plus through another cheat you can add back in the smokiness by using some smoked paprika from Murcia in Spain or smoked sea salt like Maldon Sea Salt, Anglesey Sea Salt or Steenbergs smoked salt from Denmark.  This gives the illusion of hours spent slaving over a hot fire.

Other than that, this is a really forgiving meal – you can pretty much play around with the seasonings as much as you want, and tweak the cooking times to suit your day.  For example, as long as you keep a long bake, you can turn up the heat to 110C/230F and cook it all in 4 hours rather than 6 hours without much of an impact, or you could change some or all of the paprika for chilli, even ground or flaked chile chiloptle to get in some more smokiness and intense bursts of chile heat.

How To Make Oven Barbecued Ribs

This recipe has been adapted from one in the New York Times by Harald McGee in two articles (29/6/2010 and 30/6/2010).

1kg /2.5lb spare ribs, cut into 2 equal sections
75g / 2¾ oz / ½ cup dark brown muscovado sugar
1tbsp sweet paprika
1 tsp smoked paprika
1 tsp sea salt (you could use smoked salt here)
1 tsp garlic powder
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground star anise, or China 5 spice
1 pinch ground black pepper
1 pinch ground coriander

Preheat the oven to 95C / 200F.

Put all the dry ingredients into a bowl and mix together thoroughly.

Sugar And Spice For Spare Ribs

Sugar And Spice For Spare Ribs

Get two lengths of aluminium foil that are 3 times the length of the ribs as you are going to make this into 2 packets fully to enclose the spare ribs.  Place the ribs onto each piece of aluminium, centred horizontally but two-thirds of the way down vertically.

Cover the spare ribs throughly on all sides with the barbecue rub, rubbing in vigorously.

Ribs Rubbed With Spice Seasoning

Ribs Rubbed With Spice Seasoning

Now, make the aluminium foil into pouches: firstly, fold over vertically moving the ribs to ensure the ends meet, then fold the foil over a few times and flatten edges to give a good seal; secondly, fold the foil over lengthways once or twice (I like to do this twice as there always seems to be a small hole that gets into the foil, ruining the seal) and crimp the edges again to make a sealed pouch.  If you have got time, leave the ribs to marinade in the fridge for a few hours or overnight, otherwise move straight to the slow cooking part.

Ribs Wrapped In Aluminium Foil Pouch

Ribs Wrapped In Aluminium Foil Pouch

Place into preheated oven, then cook for 4 hours at 95C/200F, then turn down the temperature and cook for a further 2 hours at 80C/ 175F.

Remove from the oven, open the pouches, pour the sauce into a bowl.  Place the ribs onto a preheated serving plate and drizzle the sauce over the ribs and serve.

Barbecue Ribs Pouch Unwrapped

Barbecue Ribs Pouch Unwrapped

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Recipes Using Venison From Hornby Castle

Saturday, September 18th, 2010

I bought some delicious venison steaks and diced venison the other day from Hornby Castle in North Yorkshire.  Since then, we have been experimenting with a couple of different casseroles, and have come up with two different ones – a traditional richly marinaded and cooked venison and a lighter and meatier venison stew in ale.

Roger and Julia Clutterbuck farm at Hornby Castle, which is one of those quintessentially English old country houses.  Hornby Castle dates back to the fourteenth century and has been rebuilt several times of the centuries including a major overhaul in the 1760s by John Carr.  The mediaeval St. Quintins Tower was knocked down in 1927 and the John Carr East Range was demolished in the 1930s.  The Clutterbucks bought the estate in the 1930s from the estate of the Duke of Leeds as that old English family slowly dissipated.

Hornby Castle is an 850 acre estate, comprising about 350 acres arable and the remainder grass.  On some of the grass, Roger introduced red deer and bison during 2004-5; these are processed as cuts of meat or into sausages, burgers and casseroles.  The venison is butchered by Yorkshire Game and Masham Sausages make their venison sausages, while Langthornes processes the bison and makes the burgers.  Julia is in charge of developing recipes and marketing the meat, which is a real hidden gem that more people simply just need to know about.

Truly enterprising executive chefs really should get this on to their radar screens, but while I suspect they will continue to miss out.  Anyone who can get to Hornby Castle should contact Julia Clutterbuck (01748 811 579 or email julia@parklandrange.co.uk) and get some of their bison and venison.  It is best to ring beforehand as there is no shop and it is a case of when it’s there, it’s there, so you cannot be guaranteed that what you are after is actually in their freezer.

I bought some venison recently to fry up as simple steaks and also some diced venison for a casserole.  The Haunch Steaks come vacuum packed in pairs; I purchased two packs to feed the four hungry Steenberg mouths at £5.32 and £4.94 at £21.46 per kilo.

I lightly seasoned the Haunch Steaks with salt and pepper, then fried them in sunflower oil for about 2 minutes on each side.  I put the cooked steaks in a warm oven, then fried off the juices in a couple of tablespoons of rosé wine thickened with a knob of unsalted butter.  This light rosé jus was drizzled over the venison steaks and served with new potatoes and steamed broccoli and fine beans.

Hornby Castle Venison Steaks

Hornby Castle Venison Steaks

Lightly Fried Venison Steaks

Lightly Fried Venison Steaks

Hornby Castle venison has a deliciously meaty flavour and a really succulent texture that has a good lean bite, without becoming to chewy.  Because the red deer is butchered at 18 to 24 months old, there is none of that overly strong gaminess and excess richness that often comes with venison and that can make it almost overpowering.  Jay loved it so much he has already asked me to make it again – we will see, but a meal the kids want more of is always a blessing.

This weekend, I made a Classic Venison Casserole.  This is quite a time consuming process involving overnight marinading of the venison in a lot of red wine (I used Hermitage 1995 – Cuvee Marquise de la Tourette which was a treat), followed by slowly cooking the venison in your oven for 3 hours.  The result is worth the effort – a classically, rich venison taste in a deep, dark and rich red wine sauce with meat that is so soft and delicate.  We ate it with a celeriac- potato mash and purple sprouting broccoli, which allows you to mop the delicious red wine sauce up in the mash, which gives you a lovely comforting feeling.

I have to admit, however, that the need to marinade the venison means it might put you off wanting to make this recipe regularly, while I find the concept of throwing away most of the marinade ingredients horribly wasteful, so I have also created a quicker and thrifty way to cook the venison.  But unlike what Hugh Fearnley-Whittingstall says, the venison does not come out dry and pickled from the long marinade, or it did not for us; perhaps, this says more about the venison and wine that he used when he has tried marinading venison overnight.  I will explain my simpler venison casserole in my next blog post.

How to make Axel Steenbergs Classic Venison Casserole

Ingredients

900g/ 2lb diced venison

For the marinade

The rest

What to do

Cut the venison into 3cm (1 inch) cubes and place these into a dish.  Pour over the red wine, then add the rest of the ingredients for the marinade as you prepare them.  Give it all a good stir, cover, then leave overnight in the fridge or a cool place.

Marinading Venison In Red Wine, Vegetables And Spices

Marinading Venison In Red Wine, Vegetables And Spices

The next day, heat the oven to 170C/ 340F.   Next lift out the cubes of venison and pat them dry with kitchen paper. Strain the marinade and keep flavoured liquid to the side for later.

Heat the oil in a heavy saucepan and brown the venison, a few at a time.  Put these into a casserole dish.  When you have finished browing the venison, pour half the marinade into the pan and scrape the pan to get all the fried pieces up and add this all to the casserole dish.

Browning The Venison In Frying Pan

Browning The Venison In Frying Pan

In a seperate pan, melt the butter and fry the onions and garlic until translucent and place into the casserole, then cook the mushrooms for two minutes before placing these into the casserole. Stir in the flour and cook for 30 seconds, slowly adding the marinade stirring to prevent any lumps forming.

Remove from the heat, then add the rest of the marinade and the stock and heat until boiling.  Add boiling stock to the casserole, then put in the redcurrant jelly and season with salt and black pepper.

Cover the casserole and cook for two hours, checking it does not dry out and in the last half an hour taste and adjust the seasoning, if needed.

Venison Casserole Hubbling Away

Venison Casserole Hubbling Away

When cooked, add chopped parsley and serve hot with mashed potatoes.

Traditional Venison Casserole

Traditional Venison Casserole

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Recipe For Yorkshire Fruit Tea Bread

Friday, September 17th, 2010

We have always loved teabreads here at home like those made by Elizabeth Bothams of Whitby, but I reckoned that some of those homely, comforting cakes could not be too difficult to make.  So this weekend I set out to make a traditional Fruit Teabread, plus I wanted to have an experiment with cooking with tea.  Quite a lot of the English traditional cakes call for fruit to be laced with alcohol and soaked for a time, but couldn’t this be replaced with soaking in tea?

What I ended out with is a cross between a teabread and a Yorkshire brack, a lighter brack than maybe traditional but richer than a teabread.

Yorkshire Brack

Yorkshire Teabread

Firstly, the practical error, I used a loaf tin that was too small for the mixture, and will need to add an extra 30% to the quantities for the loaf tin, or use a smaller loaf tin; I think I have two little loaf tins hidden somewhere in the cellar.  Secondly, you could perhaps increase the amount of pepper used, but not by much as little of that flavour seemed to come through.  Thirdly, the tea used in this case was a Christmas Chai that we hand blend at our Ripon factory and was hanging over in our cupboard from last year, as I felt that its extra spiciness would add a mysterious hint of the exotic to the background flavour, but I am not sure that it was tastable (if that’s a genuine word).  Finally, I boiled the fruit in the tea, whereas most recipes suggest that you soak the fruit overnight, which is fine, however I never real know what I want to bake until the day has arrived, so I needed to speed up the process.

Otherwise the taste and texture were great, and it lasted for about 30 minutes without a complaint from anyone who tried it.  In fact, most came back for more, so it cannot have been half bad.

How to make Fruit Tea Bread

115g / 4oz / 2/3 cup sultanas
75g / 3oz / ½ cup raisins
40g / 1½ oz / 3tbsp currants
200ml / 7 fl oz / 7/8 cup strong black tea (2tbsp in 6 cup pot; try a chai for subtle differences)
1 pinch of ground black pepper, or lemon pepper
115g / 4oz / ½ cup soft brown sugar
180g / 7oz / 1½ cups plain flour (I used Gilchesters strong white flour)
1½ tsp baking powder
½ tsp Fairtrade cinnamon powder
½ tsp Fairtrade nutmeg powder
1 large egg, at room temperature and lightly beaten
30g / 1oz unsalted butter, melted and cooled to touch warm

Preheat the oven to 180C/ 350F.  Line a loaf tin with baking paper.

Place the dried fruit into a small saucepan, then add the strong tea, heat and simmer for 10 – 15 minutes until the fruit has plumped up.  Leave to cool in the pan.  When cool strain away any excess liquid, add the pinch of ground pepper, stir the fruit around and try and coat most of the fruit.  Stir in the sugar and leave to the side.

Fruit Boiled In Chai Tea

Fruit Boiled In Chai Tea

Sieve together the plain flour, baking powder, cinnamon and nutmeg powders.  Make a well in the centre of the flour, then add in the egg and stir thoroughly with a spatula.  Add the melted butter and stir until you have a soft dough.  Add the sugar coated fruits and throughly beat together with the silicone spatula.

Stirring Up The Fruit Bread Mix

Stirring Up The Fruit Bread Mix

Tea Bread Mixture In Loaf Tin

Tea Bread Mixture In Loaf Tin

Tip the fruit cake mixture into the prepared loaf tin.  Bake for 1 hour, remove from the oven then leave to stand in the tin for about 10 minutes, before turning out and leaving to cool on wire rack.  You do not need to leave this to cool down completely as it is lovely eaten warm.

Axel's Tea Bread Just Out Of The Oven

Axel's Tea Bread Just Out Of The Oven

Serve on its own or spread with butter.

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