cinnamon_kitchen_spreads_Layout 1 02/08/2012 01:41 Page 2
This is our take on a classic gazpacho but the addition of green mango gives it the extra zing and depth of flavour. The traditional Indian Ambi Panna or a chilled green mango and cumin summer cooler gets a make-over as a sorbet. An all-round great summer dish!
SERVES 6
45
CHILLED GR EEN M ANGO AND TOM ATO SOUP WIT H GREE N M ANGO SORBET For the soup 10 ripe tomatoes, cut into quarters 5 medium size green mangoes, peeled, deseeded and cut roughly 5 red peppers, deseeded and cut roughly 2 inch piece of ginger, peeled and cut roughly 5 garlic cloves, peeled 1 teaspoon cumin seeds, roasted 1 teaspoon red chilli powder 3 tablespoons extra virgin olive oil 1 teaspoon salt 1/ teaspoon sugar 2 1 cup water For the sorbet 4 green mangoes, roasted in hot oven at 180-200 deg C for 25–30 minutes until soft. Once cooled, peel and separate the pulp from the seed. Discard seed and strain pulp which should be approximately 200ml zest of 1 lime juice of 1 lime 300ml water 50g liquid glucose 60g sugar 1 teaspoon roasted cumin seeds 1 tablespoon chopped mint leaves
First make the soup. Mix all the ingredients together in a mixing bowl and leave aside to marinate for about 3 hours. Add the water and blend it to a ďŹ ne puree using a blender or food processor. Strain and refrigerate until chilled. Now make the sorbet. Mix together the green mango pulp with zest and juice of lime, sugar, water, liquid glucose and cumin seeds and churn in an ice cream churner to obtain a frozen sorbet, add chopped mint leaves last and remove from the freezer. Allow to set in a freezer for a couple of hours and scoop when set. Serve a scoop of frozen sorbet on a soup plate with some seasonal salad leaves or a piece of bread. Pour the tomato soup around it and drizzle with more olive oil before serving.
Salad leaves or micro leaf cress to garnish
CINNAMON KITCHEN
cinnamon_kitchen_spreads_Layout 1 02/08/2012 01:41 Page 2
This is our take on a classic gazpacho but the addition of green mango gives it the extra zing and depth of flavour. The traditional Indian Ambi Panna or a chilled green mango and cumin summer cooler gets a make-over as a sorbet. An all-round great summer dish!
SERVES 6
45
CHILLED GR EEN M ANGO AND TOM ATO SOUP WIT H GREE N M ANGO SORBET For the soup 10 ripe tomatoes, cut into quarters 5 medium size green mangoes, peeled, deseeded and cut roughly 5 red peppers, deseeded and cut roughly 2 inch piece of ginger, peeled and cut roughly 5 garlic cloves, peeled 1 teaspoon cumin seeds, roasted 1 teaspoon red chilli powder 3 tablespoons extra virgin olive oil 1 teaspoon salt 1/ teaspoon sugar 2 1 cup water For the sorbet 4 green mangoes, roasted in hot oven at 180-200 deg C for 25–30 minutes until soft. Once cooled, peel and separate the pulp from the seed. Discard seed and strain pulp which should be approximately 200ml zest of 1 lime juice of 1 lime 300ml water 50g liquid glucose 60g sugar 1 teaspoon roasted cumin seeds 1 tablespoon chopped mint leaves
First make the soup. Mix all the ingredients together in a mixing bowl and leave aside to marinate for about 3 hours. Add the water and blend it to a ďŹ ne puree using a blender or food processor. Strain and refrigerate until chilled. Now make the sorbet. Mix together the green mango pulp with zest and juice of lime, sugar, water, liquid glucose and cumin seeds and churn in an ice cream churner to obtain a frozen sorbet, add chopped mint leaves last and remove from the freezer. Allow to set in a freezer for a couple of hours and scoop when set. Serve a scoop of frozen sorbet on a soup plate with some seasonal salad leaves or a piece of bread. Pour the tomato soup around it and drizzle with more olive oil before serving.
Salad leaves or micro leaf cress to garnish
CINNAMON KITCHEN
cinnamon_kitchen_spreads_Layout 1 02/08/2012 01:41 Page 4
Kadhai spices may sound more exotic than they really are. In the sub-continent often white meat, fish, prawns and sometimes thinly sliced red meats are stir-fried in an Indian wok with the addition of coarsely ground spices and vegetables cut in varying thicknesses to provide crunch, texture and flavor Here we give duck’s livers the Kadhai treatment and serve them on thick sliced grilled apples which adds another layer of crunch and texture to the dish. You can easily substitute chicken livers or foie gras instead of duck’s livers.
SERVES 4
DUCK LI VER S WIT H KA DHA I SPI CES A ND GRILLED APPLE
154
250g duck livers, cleaned and trimmed 2 tablespoons oil 1 teaspoon chilli powder 2 tsp salt 1 teaspoon finely chopped ginger 1 teaspoon finely chopped garlic 1 teaspoon chopped ginger 1 teaspoon coriander seeds 1 medium red onion, chopped 1 teaspoon ground cumin powder 1 small tomato, deseeded and chopped 1 tablespoon freshly chopped coriander leaves Juice of half a lemon For the Kadhai spices 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1/ dried red chili 2 1/ teaspoon black pepper corn 2 1 green apple cored and sliced 1cm thick 1/ teaspoon cinnamon powder 2 1/ teaspoon sugar 2
Dry-roast all the ingredients for the kadhai masala, allow to cool. Pound them coarsely in a mortar and pestle to obtain a coarse mix. In pan heat oil, sear the duck livers for half a minute on each side add the chopped onions and toss, add the cumin powder and the tomatoes and stir fry till liver is cooked through. Sprinkle the kadhai spices and finish by adding the coriander and squeeze lemon juice. The cored apple could be grilled on a pan with grill (to get a grill mark)or sear it on a pan, approx. 30 seconds each side. Sprinkle the cinnamon powder and the sugar and let it caramelise, make sure the apple still retains the crisp texture after grilling. To serve place the grilled apple on a plate, place 3–4 stir fried livers on top, and serve topped with coriander chutney and some salad
Marinate the duck livers with 1 table spoon oil, chilli powder and chopped ginger and rest aside
CINNAMON KITCHEN
GRILL
155
cinnamon_kitchen_spreads_Layout 1 02/08/2012 01:41 Page 4
Kadhai spices may sound more exotic than they really are. In the sub-continent often white meat, fish, prawns and sometimes thinly sliced red meats are stir-fried in an Indian wok with the addition of coarsely ground spices and vegetables cut in varying thicknesses to provide crunch, texture and flavor Here we give duck’s livers the Kadhai treatment and serve them on thick sliced grilled apples which adds another layer of crunch and texture to the dish. You can easily substitute chicken livers or foie gras instead of duck’s livers.
SERVES 4
DUCK LI VER S WIT H KA DHA I SPI CES A ND GRILLED APPLE
154
250g duck livers, cleaned and trimmed 2 tablespoons oil 1 teaspoon chilli powder 2 tsp salt 1 teaspoon finely chopped ginger 1 teaspoon finely chopped garlic 1 teaspoon chopped ginger 1 teaspoon coriander seeds 1 medium red onion, chopped 1 teaspoon ground cumin powder 1 small tomato, deseeded and chopped 1 tablespoon freshly chopped coriander leaves Juice of half a lemon For the Kadhai spices 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1/ dried red chili 2 1/ teaspoon black pepper corn 2 1 green apple cored and sliced 1cm thick 1/ teaspoon cinnamon powder 2 1/ teaspoon sugar 2
Dry-roast all the ingredients for the kadhai masala, allow to cool. Pound them coarsely in a mortar and pestle to obtain a coarse mix. In pan heat oil, sear the duck livers for half a minute on each side add the chopped onions and toss, add the cumin powder and the tomatoes and stir fry till liver is cooked through. Sprinkle the kadhai spices and finish by adding the coriander and squeeze lemon juice. The cored apple could be grilled on a pan with grill (to get a grill mark)or sear it on a pan, approx. 30 seconds each side. Sprinkle the cinnamon powder and the sugar and let it caramelise, make sure the apple still retains the crisp texture after grilling. To serve place the grilled apple on a plate, place 3–4 stir fried livers on top, and serve topped with coriander chutney and some salad
Marinate the duck livers with 1 table spoon oil, chilli powder and chopped ginger and rest aside
CINNAMON KITCHEN
GRILL
155
cinnamon_kitchen_spreads_Layout 1 02/08/2012 01:41 Page 6
I like Barramundi for its meatiness and firm texture, it reminds me of Bekti, a freshwater fish we used all the time in Kolkata, where the Bengalis swear by their fish dishes. Here in the UK it was not valued much a few years ago and some people found it earthy or muddy, but it now seems to be growing in popularity and Barramundi farms are coming up in our very own New Forest in Hampshire.
SERVES 4
172
BARR A MUND I, MUSSELS AND SHRI MP, ‘DOI M A ACH’ STYLE 600g barramundi fillet cut into 8 pieces 150g/7oz shrimps or small prawns (size 41–50), peeled and deveined 200g/2oz mussels For the marinade 200g/1 cup yoghurt 1 teaspoon ginger paste 1 teaspoon garlic paste 11/2 teaspoons salt 1 teaspoon ground turmeric 1 teaspoon red chilli powder For the sauce 4 tablespoons mustard oil 3 cloves 2 green cardamom pods 2.5cm/1-inch piece of cinnamon stick 1 teaspoon black peppercorns 1 bay leaf 1 teaspoon mustard seeds 2 onions, finely chopped 1 teaspoon salt 4 green chillies, slit open lengthwise 200g/1 cup yoghurt 1 tablespoon chopped fresh coriander
173
Pat the barramundi fillets and the shrimps dry on a kitchen towel. Mix together all the ingredients for the marinade and rub them over the fish. Set the mixture aside for 30 minutes. Wash and clean the mussels and keep aside. Heat the mustard oil in a large heavy based pan, over a medium heat. Add the whole dry spices followed by the mustard seeds. When they start to crackle, add the onions and cook for 4–5 minutes. Add the barramundi fillets and cook for an additional 5–6 minutes. Add the shrimps and cook for another minute or two, stirring continuously. Add the salt, green chillies and mussels. Finally, add the yoghurt, stirring continuously on a low heat for 6–8 minutes until the fish is done and the mussels open up. Sprinkle the coriander leaves and drizzle some mustard oil on top. Serve immediately with steamed rice. Kitchen notes
In essence it’s a traditional fish curry but made more interesting by the addition of shrimp and mussels. Cutting the fish into larger chunks allows for better appreciation of the texture of the fish too.
CINNAMON KITCHEN
MAIN COURSES
cinnamon_kitchen_spreads_Layout 1 02/08/2012 01:41 Page 6
I like Barramundi for its meatiness and firm texture, it reminds me of Bekti, a freshwater fish we used all the time in Kolkata, where the Bengalis swear by their fish dishes. Here in the UK it was not valued much a few years ago and some people found it earthy or muddy, but it now seems to be growing in popularity and Barramundi farms are coming up in our very own New Forest in Hampshire.
SERVES 4
172
BARR A MUND I, MUSSELS AND SHRI MP, ‘DOI M A ACH’ STYLE 600g barramundi fillet cut into 8 pieces 150g/7oz shrimps or small prawns (size 41–50), peeled and deveined 200g/2oz mussels For the marinade 200g/1 cup yoghurt 1 teaspoon ginger paste 1 teaspoon garlic paste 11/2 teaspoons salt 1 teaspoon ground turmeric 1 teaspoon red chilli powder For the sauce 4 tablespoons mustard oil 3 cloves 2 green cardamom pods 2.5cm/1-inch piece of cinnamon stick 1 teaspoon black peppercorns 1 bay leaf 1 teaspoon mustard seeds 2 onions, finely chopped 1 teaspoon salt 4 green chillies, slit open lengthwise 200g/1 cup yoghurt 1 tablespoon chopped fresh coriander
173
Pat the barramundi fillets and the shrimps dry on a kitchen towel. Mix together all the ingredients for the marinade and rub them over the fish. Set the mixture aside for 30 minutes. Wash and clean the mussels and keep aside. Heat the mustard oil in a large heavy based pan, over a medium heat. Add the whole dry spices followed by the mustard seeds. When they start to crackle, add the onions and cook for 4–5 minutes. Add the barramundi fillets and cook for an additional 5–6 minutes. Add the shrimps and cook for another minute or two, stirring continuously. Add the salt, green chillies and mussels. Finally, add the yoghurt, stirring continuously on a low heat for 6–8 minutes until the fish is done and the mussels open up. Sprinkle the coriander leaves and drizzle some mustard oil on top. Serve immediately with steamed rice. Kitchen notes
In essence it’s a traditional fish curry but made more interesting by the addition of shrimp and mussels. Cutting the fish into larger chunks allows for better appreciation of the texture of the fish too.
CINNAMON KITCHEN
MAIN COURSES