Vivek Singh shares a collection of recipes aimed squarely at the home cook. Here are dishes taken from and inspired by his childhood, his family, his friends and his work, and intended to be enjoyed at home. These are dishes to start and end the day, with which to share and celebrate. Spice At Home is a book of everyday recipes to turn to time and time again. Vivek is one of Britain’s best-loved Indian chefs; executive chef of the Cinnamon Club group of restaurants, an award-winning author and a regular on our TV screens via Saturday Kitchen, MasterChef and Market Kitchen. ISBN 978- 1- 4729- 1090- 5
9 781472 910905
90100
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Absolute Press
Bloomsbury Publishing Plc www.absolutepress.co.uk
Spice at h o m e Vivek Singh
For the first time,
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Spice at ho m e Vivek Singh
SpiceD lam B mi nce with Scra m BleD eggS
k this is a Bombay café classic. Prepare a classic onion tomato nown as kheema gotala,
masala for cooking mince, and then finish it with tomato ketchup and egg to make a delicious spicy scrambled filling for breakfast rolls. Alternatively, you can use the mixture between two slices of bread and make a toastie! ServeS 4 3 tablespoons vegetable oil 2 onions, finely chopped 1 tablespoon Ginger and Garlic Paste (see page 226) 5 green chillies, chopped 2 tomatoes, finely chopped ½ teaspoon ground turmeric 2 teaspoons red chilli powder 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon salt 500g lamb mince 4 eggs 3 tablespoons tomato ketchup juice of ½ lime 2–3 tablespoons chopped coriander and mint (roughly equal quantities of each herb) To s erve 4 soft rolls, buttered 1 red onion, chopped 1 green chilli, chopped 2 tablespoons chopped coriander
SPiCe AT HoMe
spice_at_home13.indd 20
Heat a heavy-based frying pan and add the oil. When oil is hot, add the onions and cook over a high heat for 6–8 minutes until they turn golden brown, then add the ginger and garlic paste and green chillies and fry gently for 2–3 minutes, stirring well to prevent them sticking to the pan.
Serve in buttered rolls with the raw onion, chilli and coriander to taste. Alternatively, use the mince as a filling and make a toastie. Either way it tastes superb.
Add the tomatoes, dried spices and salt and cook for 3–4 minutes until the liquid from the tomatoes is absorbed and the oil begins to separate from the edges of the masala. Reduce the heat to very low and add the mince. Work it in well with a spatula until it is totally broken up and thoroughly blended into the masala. Increase the heat to medium and cook, stirring regularly, for 7–8 minutes until the mince is cooked. Beat the eggs and add them to the hot mince. Stir gently over the heat until they are scrambled to your liking – I like mine very soft as this makes for a great filling. Remove the pan from the heat, add the tomato ketchup and mix well. Check the seasoning, then stir in the lime juice and chopped coriander and mint.
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First published in Great Britain in 2014 by Absolute Press, an imprint of Bloomsbury Publishing Plc Absolute Press Scarborough House 29 James Street West Bath BA1 2BT Phone 44 (0) 1225 316013 Fax 44 (0) 1225 445836 E-mail office@absolutepress.co.uk Website www.absolutepress.co.uk Text copyright Š Vivek Singh, 2014 Photography copyright Š Lara Holmes, 2014 Publisher Jon Croft Commissioning Editor Meg Avent Project Editor Alice Gibbs Art Director and Designer Matt Inwood Assistant Designer Kim Musgrove Editor Gillian Haslam Photographer Lara Holmes Recipe Tester Genevieve Taylor Props Stylist Jo Harris Indexer Ruth Ellis
The rights of Vivek Singh to be identified as the author of this work have been asserted by him in accordance with the Copyright Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic or otherwise, without the prior permission of Absolute Press. A catalogue record of this book is available from the British Library ISBN: 9781472910905 Printed in China by C&C Offset A note about the text This book is set in Minion and the headline fonts are in Orial. Minion was created by Robert Slimbach, inspired by fonts of the late Renaissance. Orial is a striking contemporary font designed by Salman Boosty.
Bloomsbury Publishing Plc 50 Bedford Square, London WC1B 3DP www.bloomsbury.com Bloomsbury is a trademark of Bloomsbury Publishing Plc
Cover photo: Rabbit Tikka, page 147
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Vivek Singh shares a collection of recipes aimed squarely at the home cook. Here are dishes taken from and inspired by his childhood, his family, his friends and his work, and intended to be enjoyed at home. These are dishes to start and end the day, with which to share and celebrate. Spice At Home is a book of everyday recipes to turn to time and time again. Vivek is one of Britain’s best-loved Indian chefs; executive chef of the Cinnamon Club group of restaurants, an award-winning author and a regular on our TV screens via Saturday Kitchen, MasterChef and Market Kitchen. ISBN 978- 1- 4729- 1090- 5
9 781472 910905
90100
ÂŁ25
a
Absolute Press
Bloomsbury Publishing Plc www.absolutepress.co.uk
Spice at h o m e Vivek Singh
For the first time,
a
Spice at ho m e Vivek Singh