Travels for Taste

Tales of travel and food with a touch of spice

Spiced Pomegranate cocktail recipe

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POM-Wonderful Giveaway

Pomegranates – have always been tempted to buy them off the wooden fruit vendor handcarts at street markets in Mumbai. Growing up my mum would keep me engaged in her kitchen by assigning me the important job of peeling the fruit and collecting the shiny ruby red juicy insides in a clean bowl – waiting to be sprinkled over her many creations.

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In supermarkets shelves here in London, it reminds me of home and I cannot resist buying the peeled ones for salads but making pomeo juice at home has always resulted in a rather messy end result.

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Now highly coveted as a highly nutritious super food, packed with antioxidant vitamins C and K, minerals, antioxidants, and other unique plant phytochemicals – pomegranates are firmly a delicious part of our modern day diet.

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POM Wonderful sent me a cute cocktail kit and I came up with this recipe for a warming cocktail with a kick of chilli :). My complimentary kit contains a cocktail shaker, measuring beaker, 2 cocktail glasses, cocktail muddler, 2 stirrers, ice-cube maker and bag of Wonderful pistachios.

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POM Wonderful warming cocktail recipe

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Manjiri Chitnis

Spiced Pomegranate Cocktail

5 from 6 votes
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Servings: 1
Course: Drinks
Ingredients Equipment Method

Ingredients
  

  • 250 ml Pomegranate Juice
  • 60 ml Gin or Vodka mixed with Vermouth
  • 10 ml Concentrated Cherry Syrup
  • ½  tsp Cinnamon Powder
  • 1 sprig Mint Crushed
  • 1 tsp Lime Juice
  • 1 Green Chilli split lengthwise
  • Ice cubes

Equipment

  • 1 Cocktail shaker

Method
 

  1. Shake all ingredients together in a cocktail shaker and add a few of the chilli seeds from the split green chilli
  2. Place a slit green chilli on the side of the glass and add a long stem sprig of mint inside the glass for garnish and style
  3. Serve chilled
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TOP TIP from me:

  • Chill the washed and dried cocktail glasses in the freezer for about 20 minutes before serving – the frozen glaze on the glass will look beautiful and the cocktail will stay cooler for longer allowing you to sip and enjoy your drink longer
  • I loved adding the cute heart-shaped ice cubes made in the complimentary ice-cube maker sent to me as part of my cocktail kit, I now have various shaped ice tray to make fun and interesting drinks to please everyone from little ones to adults
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POM Wonderful COCKTAIL X 3 Giveaway

POM Wonderful have agreed to give 3 of my lucky readers one POM Wonderful Cocktail Kit each. Each kit will contain a cocktail shaker, measuring beaker, 2 cocktail glasses, a cocktail muddler, 2 stirrers, an ice-cube maker, and a bag of Wonderful pistachios.

How to enter the giveaway:

  • STEP 1: Leave a comment on this blog post telling me which is your favourite cocktail
  • STEP 2: Like my Facebook page – travelsfortaste and leave your Facebook name as part of your comment.
  • STEP 3:  Follow me on Instagram (click on the hyperlink to find me on Instagram) and leave your Instagram handle  as part of your comment
  • STEP 4:  Follow me on Twitter  (click on the hyperlink to find me on Instagram) AND  Tweet out the following (simply copy and paste !)   #Win a #COCKTAILKIT from @pomwondeful enter at #sliceoffme blog http://bit.ly/1CStoJ9  #giveaway #sliceoffmelovesPOM

(I will find you on twitter via the hashtag #sliceoffmelovesPOM , so it’s not required for you to mention your Twitter id  in the comments)

I will be verifying entries ,please ensure that you follow all of the of the above 4 steps , any step missed and you will be disqualified. All the steps are mandatory!

Please have a read through the T&C’s – will take just a teeny weeny minute !

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Inspired to try your hand at some fun cocktails at home? Why not have a look at my other recipes below:

Terms and Conditions:

  • Deadline for entering this contest is 30th November ‘2014 midnight GMT.
  • Entry is open only to residents of the U.K and all entrants must be 18’s old and above.
  • THREE lucky winners will be chosen using random number generator.
  • The giveaway prize is as mentioned in the post and will be sent directly as a free delivery to the winner by POM Wonderful and I, Manjiri, accept no responsibility for any disputes.
  • Please allow a minimum of 28 days for delivery of the prize, which may reach earlier or later and is the sole responsibility of POM.
  • The prize is as stated: no cash alternatives are available.
  • I retain the right to DISQUALIFY any entrant who do not complete all the 4 steps mentioned above.
  • The winner will be notified within 15 days of the closing date via the email id provided by the entrant .Winners names will be announced on this blog post and by me via Twitter.  If you are declared as the winner you agree and allow me to pass on your email id  to POM , and  agree and allow POM and me to contact you to notify you in case you win.
  • If the THREE winners fail to respond within 15 days then other winners will be chosen.

CONGRATULATIONS TO THE 3 WINNERS WHO HAVE WON THEMSELVES A FABULOUS COCKTAIL KIT FROM POM Wonderful

@kerryroberts84

@Gilla01

@angiehoggett 

*With thanks to POM for sending me a complimentary POM wonderful Cocktail kit and vouchers to buy POM wonderful juice. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. All images courtesy POM except one watermarked ‘travelsfortaste’.

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Stuffed Marrow Bake

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It was on a sunny summer Sunday morning that I finally went to the local car boot sale to look for any treasures that I may find to use as food props and found this beauty.

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But it wasn’t just this beauty that we came home with. We found a beautiful marrow and I instantly knew what we would be having for dinner. sometimes things just come to you by some sort of divine alignment of separate incidents to become one. I had some Lactofree mature cheddar cheese which I was looking to experiment with and this was the perfect chance to use it in a bake. Had a packet of smoked bacon cubes and yes had some cute, tiny bottles of olive oil which had been sent to me. I normally would infuse my own oils and always have a big bottle  of olive oil into which I stuff a few cloves of crushed garlic, some chill flakes and fresh herbs – the oil adds beautiful depths of flavour in whatever I use it for and because it is a lovely bottle, it looks pretty on my kitchen counter too – which reminds me I need to get around to doing this again soon – hummm

Also, I had these bright and colourful mini chilli plants now sitting on my window sill, looking all pretty and waiting to be used – yellow and deep aubergine coloured chillies – this was going to be one colourful bake!

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So this beautiful marrow came home with us and just like that became part of our dinner plans…..

Stuffed Marrow Bake 

Ingredients

  • 1  beautiful marrow
  • 3 heaped tbsp grated Lactofree mature cheddar
  • 3 flakes of garlic chopped fine
  • 500 gm smoked bacon cubes
  • 4 tbsp sweet corn
  • 2 medium-sized red onions
  • 2 tbsp chilli infused Terra Rossa Olive Oil
  • 1/2 tsp chilli flakes
  • Sea salt to taste

Method

  • Chop the red onions lengthwise, set aside.
  • Cut the marrow into half and scoop out the insides and discard, I know I should have saved them for making something else …

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In a saucepan heat 1 tbsp chilli Terra Rossa Olive Oil.

  • Sauté the chopped garlic first and when it begins to brown and the aroma explodes into the kitchen its time to add in the chopped red onions and toss them around till they begin to change colour. Then add the smoked bacon cubes and cook on a medium flame stirring occasionally for about 3 minutes.
  • Then add in the sweet corn and mix well for about a minute, season with sea salt and chilli flakes.

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  • Remove the saucepan with this onion, bacon and sweet corn mixture off the flame and set aside.
  • Line a baking tray with parchment and brush some olive oil on the marrow inside out so that it has a bang of flavour when you bite into it.
  • Stuff both halves of the marrow with the mixture.

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  • Wrap the stuffed marrow halves in foil and bake for half an hour at about 180°C – I have a fan oven, please adjust time accordingly to suit your oven.
  • Remove from foil and add the grated Lactofree mature cheddar cheese on the top.
  • Then bake again without foil till the cheese browns or for 10 minutes approximately.
  • Serve with a warm fresh baguette or a cheesy bread – simply so that you can scoop every single bit of juicy goodness as you eat

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The Terra Rossa oils, I received a pack of 3  exquisite Jordanian infused extra virgin olive oils – chilli and lemon infused oils and an unfiltered, cold dripped Sinolea extra virgin olive oil. Not only is it good to have in the store cupboard, I think it makes for a lovely gift idea too! Yes, it isn’t too early to start planning your Xmas gift list is it?

It is incredible how much flavour this humble marrow packs in. I cannot wait to use it again in soups and stews. Yes, it’s autumn and we are going towards colder weather. So along with getting those woollies out we also need to get started with beautiful soups and stews hummm – the seasons they are a-changing! This easy recipe is perfect for busy weekend evenings ( or for a lazy Sunday evening when you want to spend some time watching telly sipping a glass of wine and chilling out rather than slaving in the kitchen!) when you do not want to compromise on flavour and want a wholesome meal too. For a meat-free option replace the bacon with a spicy potato and cauliflower mix. Whatever you choose to add as the stuffing, the result will always be satisfactory – that’s the nature of this beautiful marrow ….

*With thanks to Terra Rossa for the samples. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

Stuffed Marrow Bake

Vegetarian Sausage Satay

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Wait a bit? Did you read that right? Absolutely yes! Vegetarian Sausages are exactly what I have used in this fab recipe sent by my sister who turned vegetarian a few years ago. She doesn’t even consume eggs.  I am far from becoming a vegetarian but love to experiment with lighter options and so was delighted to receive some samples from Secret Sausages which I had sampled first  at FBC 2014 a few months ago and  I recollect really liking the flavours.

I was sent 3 different flavours to experiment with:

  • Rosemary & Garlic – Garlic, Green Beans, Mixed Peppers and Rosemary
  • Honey Bee – Sweet Corn, carrots, peas and honey
  • Chilli and Coriander – Chillies, coriander, onion, sweet corn and carrots
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This recipe can be used with the sausages chopped and served as a starter or else as a main with sides like potato or sweet potato mash and green peas.

Serves: 2 as a main with a side of mash and peas

Ingredients  – Enough for 2 packets with 6 sausages each

  • groundnut powder – 5 heaped tbsp
  • Garlic purée
  • Green Chillies – 3
  • A small bunch of fresh coriander or one large packet from the supermarket
  • Oil 3 tbsp
  • Juice of one lemon
  • Salt to taste
  • Red onions – 2 large
  • Tomato – 1 medium-sized
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Method 

  • In a dry sauce on a low flame heat 1 tbsp oil and add the chopped green chillies and garlic purée.
  • Then add the groundnuts powder and roast this mixture for about 2 minutes, stirring continuously ensuring it does not burn.
  • Turn off the flame and add freshly, finely chopped coriander leaves, salt, sugar and lemon juice.
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  • Allow this mixture to cool down and then coat the sausage with skin with the mixture thoroughly.
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  • Refrigerate the marinated sausages for an hour.
  • Before you remove the marinated sausages from the refrigerator make the onion and tomato mixture.
  • Chop the onion into long thin strips.
  • Heat 2 heaped tbsp oil in the same saucepan and sauté till they caramelise.
  • Add the chopped tomato and sauté for another minute.
  • Then remove the marinated sausages from the refrigerator and saute on a griddle pan with very little oil sprinkled onto it.
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  • Mix the sausages in the onion-tomato mixture.
  • Serve with mashed potatoes and green peas as sides.
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Why not try my recipe for a fabulous Meatless Monday meal?

*With thanks to Secret Sausages for the samples. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.

London’s Hottest Food Trends with Loyd Grossman

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Excited to know that I would be introduced to Londons Hottest food trends at an ”Evening of flavour” I made my way to the Underground Cookery School –   @cookinglesson . I love going to events hosted at this venue and I seem to have developed a great comfort level with the warm staff who always make our evenings special.

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The mention of Loyd Grossman sauces – @LoydFood #GetFlavour- brings to mind their telly ad showing  the man himself as a young boy keen savouring food seasoned with sauces made by him and that always comes back to when I see the bottles on supermarket shelves, as it did when I saw a huge table full of various jars and sachets of  their cooking sauces .

Cru Coffee aka Cru Kafe –   @crukafe , helped set the mood for the evening with their rather nice looking coffee based cocktails and many of the bloggers even tried their hand at mixing some of the cocktails , but I was already under the grips of a massive hay fever attack around that time and steered clear of the cocktail counter, although I must admit it took all of me to not steal a sip or two off my friends glass – darned Hayfever …. few months of sunshine with an opportunity to drink cold beer and eat plenty of ice cream and this mad Hayfever keeps me away from all of it …

Predicting food trends is probably as or even more difficult than predicting who stocks will rise or fall in the stock market, but The Food People  – @thefoodpeople  – seem to have it all figured out and they shared some of their research with us, foodies, that evening. Their research also takes into consideration what the Twitterati and food bloggers talk about, and is an indication of the future of food blogging in a way me thinks..

A staggering 37000 food outlets cater to London’s hungry tummies alone, which is quite a number,one that makes one wonder what tricks one would need to have up their sleeves in order to survive and stand out from the crowd?! So what exactly are the Hottest Food Trends that will dominate  London city ,and rule the cities taste buds?

The folks at The Food People shared  :

  • Burgers ,fries and all things American are here to stay including the rather fantastic cronut! ( Cronuts,Duffins and now Crodough – what WILL people come up with next ?!) (I had a huge craving for sinking my teeth into a juicy burger with smoky crispy bacon yesterday and I did just that by cajoling my colleagues – they didn’t need much coaxing really ,  to go to our fav high street burger haunt – I guess that says a lot about how trends affect our choices huh? )
  • The magic of Mediterranean cuisine is not going to fade anytime soon, so lovers of Greek and Lebanese food – rejoice!
  • Mash – ups ( think ”Ramen burgers” (!!) and ”Nacho lasagne” ) are hot right now too, classic meets new age mantra in a savoury war with gastronomically pleasing results – who can complain?

Top Trending styles are :

  • Small plate or tapas style dining with loads of opportunity to sample various dishes and have sharing platters doing the rounds. I can safely say I like the sound of this trend the most.( I spent yesterday evening at an authentic Spanish tapas bar and I can easily say that it is something I enjoyed thoroughly and my opinion is no way skewed by nature of having consumed over 6 glasses of the most delicious Sangria I’ve ever had!)
  • Meaty, smoky, spicy and moorish – no not the only BBQ  food just plain and simple ”Dude Food” has charmed not just the dudes !

The flavour trending  in 2014 is CHILLI – whether fiery or  sweet, Chilli that is the STAR of the trend wagon! Now that one made me smile! ( I love using chillies in my cooking, think it has to do with how we prepare and relish our food back in India ,where chilli powder has a place of prominence in our beautiful round spice boxes which are a must in every Indian kitchen. So enamoured am I that even though I have very less space in my kicthen the size of a postage stamp , I still went ahead and  purchased 2 small potted chilli plants one with bright yellow chillies and one with with deep aubergine coloured ones to keep on my kitchen window sill. They taste so good, promise to have them feature in my recipe posts soon! )

Future Trending cuisines are going to be Persian ( fresh,light and plenty of choice for vegetarians! ) , Israeli ( Lucky me I have an autographed copy of Ottolenghi’s book ,thanks to FBC this year!) and Greek ( Not the heavy ,oily stuff that been churned out but the beautiful,authentic flavours that feel like summer on your plate!)

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John Quilter also known as the ‘Food Busker’ – @JohnQuilter – then went on to cook some brilliant fusion food for us using Loyd Grossman cooking sauces , all the while entertaining us and telling us how he has added his own imaginative touch to all the dishes based on the food trends. This fusion of food and format came onto our plates as :

Lobster Thermidor with juicy, buttery lobster in a cheesy pot with a small amount of samphire for that salty taste of the sea.

Korean Fried Chicken topped in a thin ,drippy batter infused with vodka which lends a fabulously crisp quality to the coating ,so unlike thick bulky batters that we see otherwise.These were topped with ribbons of crunchy spring onion which were dipped in ice cold water to give it a sharp crispy edge.These vanished off the plates as they were passed around , I lost count of how many wings I gobbled that evening 😉

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We also had Sashimi, Iberico Schnitzel and oxtail sliders. All finished by a show stopping Panacotta with just the right wobble beautiful vanilla specks all over with a side of peaches smothered in amaretto and a crumbly sprinkling of buttery crushed biscuits.

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So Londoners , those food trends should keep up in the know of how the food scene in our vibrant ,multi-cultural melting pot will be tickling our taste buds. Thanks to the ‘Food Busker’ we relished food that has yet to hit city restaurant menus created using the well researched and flavourful sauces from Loyd Grossman. So next time you are in a mood for a culinary adventure and shudder at the thought of cooking from scratch ,confidently reach out for a jar of one of these sauces knowing that it can create something as brilliant as the Korean Fried Chicken! ( Need an easy recipe to make some yourself this long weekend? Give me a shout in the comments below and will send you the recipe that was shared with us ,in a flash !)

Disclaimer: With Thanks to Loyd Grossman Sauces for a fabulous ‘ evening of flavour’ with the Food Busker – John Quilter. Many thanks to Cru Coffee and the efficient team at Underground Cookery School.

Creamy Oat Cream Pasta with crunchy green Salad

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I remember tasting Oatly for the first time at FBC earlier this year, it was a very pleasant taste, the chocolate one even better. All of us at Food Blogger connect this year got a generous bag of Oatly products to take home. The ‘milk’ went used up pretty quickly so I went and got us some more but the Organic Creamy Oat, basically a single cream, I was waiting to experiment with. Since the product is bursting with the goodness of all things organic and is dairy-free I thought why not keep everything about this pasta gluten and dairy-free. So I got some Lactofree mature cheddar cheese and also some pasta which is made from Italian rice and corn, therefore, making it dairy and gluten-free. Oatly cream uses organic rapeseed oil so my cooking medium is …you guessed that right organic rapeseed oil! And since the cream also contains sea salt as one of the ingredients I have used my trusty smoked Maldon sea salt in here too 🙂

This pasta dish can’t get any better, can it? Ok, wait till you hear what OatLy Creamy Oat is all about…It’s made in Sweden using entirely organic ingredients. The fat content is absurdly low 3% over 9.6% in regular cream. Besides, it tastes like cream made from cow’s milk and is packed with fibres.

Ingredients – For the pasta

  • Dairy and Gluten-free fusilli Pasta 150 gm
  • Smoked Bacon 200gm
  • 1/2 of a 250 ml tetra pack OatLy cream
  • a bunch of spring onions
  • 2 tbsp rapeseed oil
  • 2 cloves of garlic with their skins on
  • Fresh rosemary and thyme sprigs 1 each
  • a pinch red chilli flakes
  • Maldon sea salt to taste

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Method –  For the pasta

  • Boil the pasta in a saucepan with some rapeseed oil and allow it to cook completely. Sprinkle some sea salt into the water while it is boiling.
  • While the pasta is boiling get started with preparing the sauce. Chop the spring onion into bite-size pieces.
  • In another saucepan add 1 tbsp olive oil and place on a medium heat, when the oil is hot, crush the garlic with the skin on and add into the hot oil.
  • Allow the garlic to brown and then add the spring onion when the onion begins to change colour add the bacon pieces and reduce the flame.

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  • Let the bacon cook for about 5 minutes until it turns crisp and yummy while stirring occasionally till ensuring it doesn’t get burnt.

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  •  Reduce the flame and then pour the Oatly oat cream into the bacon mixture and add a sprig each of thyme and rosemary.
  • Cover the saucepan and allow to cook for about 2 – 3 minutes.
  • Add freshly crushed black pepper and sea salt to taste and some chilli flakes.
  • In a plate add the cooked pasta after draining excess water and pour the bacon and cream mixture over the top.

The oat cream will give you a  thick creamy sauce and the smoked bacon adds deep, rich flavours to this pasta dish. It is great for those who are lactose intolerant or those simply looking for a switch. Add some grated lacto-free cheese for a truly cheesy and deliciously satisfying pasta carbonara. I know this dish isn’t vegan because of the bacon so if you want to make a vegan version using smoked paprika breadcrumbs for the texture and smoky taste, also to replace eggs and go vegan use soft tofu puree. I have skipped using eggs and honestly, I didn’t miss them at all in the sauce. So it is not really a carbonara but yes it’s just as silky and creamy and smoky and yummalicious ! 🙂

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Ingredients – For the salad

  • 1 medium-sized white onion
  • 8 juicy cherry tomatoes
  • 8 chestnut mushrooms
  • 1/2 a bag of crunchy mixed salad leaves
  • 8 stems of tender purple asparagus
  • 8 stems of tender purple broccoli
  • Cranberry flavoured vinegar
  • 1 tsp rapeseed oil
  • Freshly cracked black pepper
  • Maldon smoked sea salt to taste

Method –  For the salad

  • Chop the tender stem purple asparagus roughly into bite-size pieces keeping the spearhead intact, do the same with tender stem purple broccoli. I loved the colour so I picked purple, its absolutely fine to go with the regular green stuff but the colours in this finished salad are so vibrant! Set aside and move onto the mushrooms and onion now.
  • Chop the mushrooms into bite-sized pieces, then chop the onion in half and then slice it fine lengthwise
  • In a saucepan heat the olive oil.
  • Saute the garlic with skin on in the hot oil and when it turns brown add the mushrooms in. Let them cook for about 1/2 a  minute.
  •  Add the onion, asparagus and broccoli into the saucepan and stir for about 1  minute on a low flame we don’t want the greens and the onion to cook and loose the crunch and bite, just give them a bit of flavour so they sit well with the leaves.
  • Take the saucepan off the bowl and allow to cool.

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  • In a salad bowl was and add the salad leaves, give them a good slosh of cranberry vinegar, sea salt and cracked black pepper and give them a good old’ shake so that the vinegar coats the leaves well.
  • Place the green and onion over the salad leaves and throw in some juicy red cherry tomatoes on a vine or salad tomatoes into the salad. Give another sprinkling of Maldon sea salt and freshly cracked black pepper.
  • If you want to bulk up this salad add 2 boiled eggs halved on top and serve with a cheesy bread or focaccia as a side with a creamy mushroom or chicken soup for a wholesome but light and healthy meal option! Keep the bulked-up version of this salad vegan, again by replacing boiled eggs with fresh large chunks of tofu.
  • This salad is bursting with goodness and packs in a great punch of flavour with the cranberry flavoured vinegar and the meaty mushrooms and crunchy tender stem asparagus  and broccoli feel so lush together when you bite into them ummmmm

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I am quite happy with the end result of this pasta and have another 250 ml tetra pack of Oatly Creamy Oat to experiment …wonder what will come out of that lovely little pack, now where is my thinking cap ?!

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Blossom Hills new Sun Kissed Red and White wines – a great way to enjoy fruity wines in the Summer!

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Hope all you folks are making the most of the sunny climate! Bbq’s ,picnics and loads of great days out with the family! Am sure most of you have enjoyed drinking Blossom Hills wines , I certainly have and am now a great fan of the fruitier newly launched summer ready wines called the new Blossom Hill Sun Kissed Red and White wines.

When I was invited to a blogger launch party I walked into a pretty room all done up like a fab picnic in the park , a faux green grass carpet included !

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One sip of the chilled fruity red wine and I was sold! It makes drinking red wine for those just starting out especially so much easier because these wines are much lighter ,sweeter and taste great with all the usual summer party essential and will go well with barbecued meats and grilled veggies as well. I also think because the red is so light on the system it makes it way easier if you enjoy say one glass of red every evening while catching up say Midsomer Murders on the telly …my way of unwinding after a long day!Traditional Rose wines enthusiasts in particular will enjoy this new red.

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A mixture of ripe summer fruits and strawberry flavours envelope your palate making the red wine a light and easy drink.

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This table with nibbles was so much fun and I loved the jelly a lot 🙂

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Moving onto the white which I loved too, I am quite the white wine fan and this light white with luscious juicy fruits and peachy notes was so good ,it almost made me want to plonk onto the fake grass on one of those lovely picnic blankets and grab one of the books and enjoy the rest of the afternoon just sipping chilled wine and reading!

But more hard work lay ahead 😉 , a pamper session by Illustrated Nails where I got a complimentary manicure in a dark chocolate nail colour, we even got 2 lovely white and red nail colours in our goody bags 🙂

These red and white summer wines are best enjoyed chilled , a great way to enjoy the long summer evenings.What I like most about lighter fruitier wines is that they are great to serve and gift to those that drink only occasionally and regular wine enthusiasts alike.Because they are not as heavy as traditional wines they are just perfect for  the hot summer weather , in fact I’d say they are the new summer picnic basket essential!

Blossom Hills Sun-Kissed Red and White wines are available nationwide in ASDA,Morrisons and Sainsburys.

*Many thanks to Blossom Hill wines for the invite .

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Smoked Spanish Peppers and Zingy Mushrooms in a creamy sauce

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My love for using smoked sweet red peppers is taking over my recipes for now , I made these zingy mushrooms for a friend who popped in for brunch about 2 months ago but I have been very lazy and this recipe is finally seeing daylight. I guess the electric atmosphere of the yellow jersey clad stadium full of Brazil fans and the super tight match going on with Camroon is giving me a much needed rush of happy hormones ,add to that the frenzy of the Wimbledon matches , the air in Wimbledon is heavy with anticipation, huge posters , fluorescent tennis ball props in all windows , the traditional colours of the Wimbledon ribbons and balloons galore, the bus service from the station to the venue with hyperexcited people , everything is screaming tennis here!

Lamuyo Peppers are great for roasting as they are bigger and sweeter than their cousins the hot variety. They are juicy and crunchy and go well with garlic,basil,oregano,taste fab with cheese , think stuffed peppers grilled , just perfect for summer !

The recipe was given to me by P aunty , shes a fab cook as I have mentioned in my past posts too and her recipes are innovative, delicious and easy to make, I love pestering her to keep sending me more recipes everytime we talk 😉 .So I decided to amp up this recipe with some madness my style and use up the handsome red pepper staring at me from my fridge 😉

Ingredients:

  • 1 large pack Chestnut Mushrooms sliced
  • 1 large red Lamuyo sweet pepper
  • 8 cloves Garlic- bash and chop fine
  • 1/2 red onionchopped very fine
  • 2 chillies- (more or less acc to your taste) – chop fine
  • 3 heaped tbs flavoured soft cheese, I love using the herby Philadelphia
  • 2 tbsp  Olive Oil
  • Sea Salt to taste
  • Parsley- a handful -chopped finely

Method:

  • Roast the pepper on gas flame till the skin chars and begins to peel off, I use tongs to hold it by the stem so it can char even at the top.
  • While the pepper cools just enough to allow you to peel and reveal the smoked juicy flesh, you can use the time to wash and slice the chestnut mushrooms
  • While taking off the charred skin off the smoked pepper remember to place a dish below as it will release lots of juice which we don’t want to loose as it is one powerhouse of smoky peppery sweet flavour!
  • Heat oil in a sauce pan and saute the garlic till it turns brown and the familiar aroma of fabulous garlic begins to waft and assault your nostrils.
  • Then add the very finely chopped red onion and cook on a low flame stirring regularly till the onion is thoroughly crispy and reduces in quantity, do not let it burn.
  • Then toss in the mushrooms and the chopped smoked pepper and cook for about 2 minutes on a low flame ,stirring and making sure it does not stick to the pan or overcook
  • Then add the soft cheese ,sea salt and finely chopped parsley,mix well and cook with lid for about 1 to 1 1/2 minute.
  • Serve with garlic bread smothered in butter – eat guilt free;)

What I love about this dish , its creamy , its a bit sweet a bit more zingy and has an underlying deep smoked flavour that is robust without being overpowering ,I’d say its a new comfort food for me , what with all the moorish soft cheese in there!1-IMG_6699 (Copy)

Samsung Food Show Case Refrigerator Launch – a Tall,Sleek and smart Fridge!

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I always thought that Central London would have cramped accommodation but that notion was blown to bits when I took a house tour the very modern but charming – Violin Factory –  Conversion of a crumbling old ruin that the old violin factory was  into a fully equipped, functional house ,ney a luxurious loft-style home!Also the venue for the UK launch of Samsung’s latest innovation a 28.5 cu ft shiny ,smart refrigerator with multi functional space organising and energy-saving design.

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The V.P of Consumer Electronics for Samsung UK & Ireland Robert King took us through the features and utility of the Samsung Food Show case Refrigerator.

What better way to showcase such snazzy features than by calling in a professional declutterer to the celebrities – Vicky Silverthorn(Yes! That sounds like an awesome profession to be in right?!) . Vicki took us through simple but brilliant ideas on how to organise space in the kitchen and optimise utilisation of all available space inside the Samsung Food Show case Refrigerator.

Vicky Silverthorn for the Samsung Food Case Fridge Launch

While we bloggers sat down to enjoy Champagne , the efficient team of chefs led by Michelin Starred Chef Mikael Jonsson of Club Des Chefs served us canapes ,followed by Tapas style mains including Pork Belly.

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FoodScape Photographer Carl Warner who’s foodscapes are all works of art , created a foodscape inspired by the Samsung Food Show case Refrigerator. And why not I say the Innovative Organization with Easy Access to On-The-Go Items is good enough to inspire art.

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Why the name Food Show Case ? Well, the most intriguing part of the design for me was the Inner and Outer cases ,its like a opening a huge pop up book! The space available in this refrigerator can be sensibly utilised and actually customised to easily organize your food by type or family member.The exterior showcase gives you instant access to drinks and condiments – Perfect for frequently used items, while the Inner Case lets you store large, fresh food items.Think little people who love opening the refrigerator door just to gaze inside or cool themselves on hot summer afternoons 😉 not to mention the menfolk who love admiring the beer stacked inside – wonder why 🙂 . No surprise then that this Samsung refrigerator not only meets ENERGY STAR® requirements, it exceeds them!

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L-R :Robert King – V.P – Consumer Electronics Samsung,Vicki – the decluttering guru,Carl Warner – FoodScape Photographer

Metal Cooling locks in cold and seals in freshness while the sleek and smart stainless steel paneling helps maintain consistent temperature throughout the refrigerator and it does good things to the external appearance of this beauty.Don’t we all want things to be as simple as pressing a few buttons and set things in place , well the external Ice Blue Digital Display does just that !! It allows you to easily control settings at the touch of a button. The freezer design is again pretty smart Thats not all ,the Automatic In-Door Ice Maker can produce up to 4.2lbs of ice per day and stores up to 5.5lbs of ice! You can get crushed ice too!Woohoo bring on the parties ,barbies in summer, kiddie birthdays with icy cold drinks and the cocktail and cheese nights for us adults!

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High-Efficiency LED Lighting emits less heat and is more energy-efficient than conventional lighting. The sleek design saves more space than traditional incandescent light bulbs.

Need more convincing ? It comes with a vacation function – smart for when your away for long periods it saves energy and there’s always something to come back to when your back late with a hungry family in tow. As far as I can think of Samsung has thought of everything one could wish for! This fridge gets top marks and is on my want list ,I would love to have one in my kitchen – cough cough anyone at Samsung listening? 😉 Space, utility, common sense, energy saving,child safe lock function,vacation mode ,adjustable shelves,a smart double door to ensure easy access to things that one needs the most – the Food Show case has it all, combined with its sleek ,modern good looks it will fit well into any kitchen – modern or rustic alike!

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I manged to find time to chat up Vicki and she gave me some fab wardrobe organisation tips especially for the n number of black trousers I possess! After which we were taken on a tour of The Violin Factory, I couldn’t help but think of how fab this conversion home is for a fashion model photo shoot, wat with one of the main bedrooms that is equipped with a concealed jacuzzi and the fabulous skylights. There is a fab nook at the very top – a desk where your creative juices would absolutely flow unabated! Sigh… think dream house!

With all the trapping of fab evening – delicious food , interesting conversation, a superb product and a brilliant venue , the folks at Samsung know how to throw a party! Now all I need is a complimentary Samsung Food Show Case  fridge for my kitchen;)

*With thanks to Samsung for the invite . 

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Smoky and Spicy Lamb Burgers

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Come Summer and I am one happy bunny,more so because I really miss the omnipresent sunshine from back home in Mumbai city! But the one thing I love the most about the British Summer is the amazing BBQ’s we have ! Last years most fun barbie was at our friends place , we OD’ed  on grilled seafood and Pimms – hoping to have a repeat of that this year !

Some friends have a BBQ planned for later this month but I couldn’t wait so got myself some lamb mince and decided to use some fresh mushrooms and add my own twist to the burgers with a bright red smoked sweet red pepper! My trusty old griddle pan at hand , I turned my tiny urban open plan kitchen into a tiny BBQ party venue!

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Perfect time to use up some of the wonderful La Chinata smoked paprika powder.

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Ingredients:

  • 500 gm Lamb Mince
  • 1 bunch of spring onion
  • 1 big sweet red pepper
  • 250 gm button mushrooms
  • 150 gm cherry tomatoes
  • 3  tsp sweet paprika powder La Chinata
  • 1 tsp red chilli flakes
  • 2 tsp garlic paste
  •  4 tsp coriander powder
  • a large sprig of fresh rosemary
  • 1 1/2 tbsp chilli oil
  • Salt to taste

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Method:

  • Flame roast the sweet red pepper on a gas flame, if you’re doing a BBQ ,first rub some oil and garlic paste onto it.
  • After it has been roasted and cooled down a bit,peel off the skin and chop fine
  • Chop the mushrooms to tiny bite sized pieces
  • Finely chop the spring onions and cherry tomatoes
  • Wash the lamb mince under a running tap by placing it inside a sieve.
  •  Mix the chopped smoked sweet red pepper, mushrooms,spring onions ,cherry tomatoes,rosemary,chilli flakes,sweet smoked paprika powder from La Chinata and coriander powder,paprika and salt.

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  • Knead all the ingredients into the mixture.
  • Make mini burger patties by taking palm sized portions of this mixture and ty and pat them into roughly round shape.
  • On a griddle pan add some chilli oil and place a few burgers on it. Cook them for a few minutes on one side and them flip and repeat.
  • Serve the cooked lamb burgers inside wholegrain soft burger buns generously lined with butter , a thick slice of cheese, pickles,crunchy salad leaves and doused with ketchup. Or if you’d rather not then eat them plain – I did , served with some grilled button mushrooms and tender shoots of asparagus on which I slathered generous amounts of smoked paprika sweet chilli powder mixed with some oil and garlic paste – pure heaven!

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The sweet smoked paprika powder gives the lamb burgers a definite sweet hot flavour and the others spices combine well with the vegetables.Its also a great way to get fussy eaters to eat veggies hidden in layers of delicious meat and spices. I would have loved to add some boiled green peas too, they would add more bulk and taste too.

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*With thanks to La Chinata for sending samples  for review.No monetary compensation was provided for this post.All views expressed are my own.

 

CKP style King Fish fish curry

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CKP style King Fish fish curry

Leaving your home country and more importantly leaving behind your near and dear ones is never easy. I sorely miss a lot of things about my life back home and one of the things I miss most is lazy Sunday afternoons at my parent’s place. Like any typical teenager if you do move out from home during college years you would be better off dealing with moving out your parents after you get married but I never lived away from my parents and it was only after I was married that hubster and I moved into our own place, which happened to be very close to my mum’s!

CKP style Seer Fish Curry recipe

So most Sunday afternoons we would make our way to mum’s and Baba would be helping Aai cook our favourite Sunday meal of chicken curry and rice, or sometimes when he was in a mood for seafood he would go Supekar’s fish market and queue up for fresh Surmai (Marathi Surmai /सुरमई चे कालवण, Indo-Pacific king mackerel or popularly spotted seer fish-Scomberomorus guttatus), Pomfret and my fav fresh prawns Ummm!

Fresh Fish Market – Pune, Maharashtra, India

CKP Surmai Kalvan Recipe

This recipe for Surmai/Kingfish /Mackerel curry is his favourite and I love how Aai (means mother in Marathi my mother tongue)makes it so very delicious using a traditional hand me down recipe typical to the CKP community (Chandraseniya Kayastha Prabhu (CKP), is an ethnoreligious community of South Asia). We call it Surmaiche Kalvan (सुरमई चे कालवण) – Kalvan means curry in Marathi. If we were in Pune today I would most certainly have surprised Baba by cooking up a feast for him and Aai. Baba this post is for you and for Aai thank you for being the most parents anyone could ever ask for, the best childhood ever and for believing in us, for being the strong presence every girl wants her father to be. I love you more than words can say Baba and I miss you heaps and tons!

सुरमई चे कालवण

CKP Style King Fish curry Recipe

Manjiri Chitnis

C.K.P Style King Fish curry Recipe

5 from 2 votes
Heirloom reipe for an authentic recipe from Maharashtra, India from the C.K.P community – King Fish curry Recipe
Print Recipe
Servings: 2 people
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 4 medium-sized Surmai ( King Fish/ Seer Fish) fillets
  • 3 tbsp Coriander and Green chilli paste
  • 2 tsp Ginger – Garlic paste
  • 2 tsp Red Chilli powder
  • 1 1/2 tsp Turmeric
  • 4 cloves Garlic cloves with skin on
  • 3 tbsp Grated Coconut
  • 1 small pinch Asafoetida/Hing
  • 2 tbsp Refined Oil
  • 1/4 Lime Juice
  • Salt to taste
  • Fresh coriander a tiny palmful washed and finely chopped for garnishing

Method
 

  1. Wash the Surmai/Kingfish /Mackerel steaks/ fillets
  2. Marinate fillets with red chilli powder, turmeric, salt, ginger-garlic paste, coriander – green chilli paste and set aside for at least 40 minutes
  3. Heat oil in a saucepan, add a pinch of asafoetida and then add the crushed garlic cloves with their skins on and as they start to brown
  4. Add the marinated fish and toss around in the hot oil for 30 seconds
  5. Add the finely grated fresh coconut, stir in enough water to ensure that the curry is the right consistency, not too thick and cook on a low flame with lid for about under 5 minutes.
  6. Fresh fish cooks very quickly, do take care not to over cook the fillets
  7. Add salt as required bearing in mind that when the fish was marinated salt was used
  8. Squeeze the lime juice into the curry
  9. Garnish with finely chopped fresh green coriander (cilantro) leaves
  10. Serve with steaming hot boiled rice and allow yourself to enjoy this simple yet classic fish curry

Washed fresh fillets of King Fish or Surmai or Seer Fish


This is another fabulous recipe that originates from the western coast of India, the Konkan coastline, dotted by beautiful coconut trees, the coastline is abundantly blessed with fresh seafood and natural scenic beauty read beautiful beaches with soft sands and plenty of sunshine. A lot of people would also add tamarind paste to the curry but we do not. Tamarind trees are also found in abundance

If you are looking for fresh Kingfish in London the best place to find it is at supermarkets like H-Mart. The Kingfish that you will get here is from the North  Atlantic waters. You can also buy Wahoo steaks from Wing Yip but the taste is not as pronounced and the flesh is not as tender, besides wahoo steaks are bigger and need more seasoning and should be consumed on the same day to enjoy flavours which are at their best in a freshly made fish curry. I’d say they taste better in a curry than fried and if you do fry them do add a large squeeze of lime after you have fired them. Since the Kingfish belongs to the Mackerel family, the mackerel will take all these marinade flavours beautifully and works well both fried and in a curry Konkani style.

My traditional CKP Surmai kalvan/curry recipe works well with pomfret too.

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