DRINK Celebrating local food & drink

HEAT-BEATING SPICES!

By Khrishma Preston, The Alternative Indian

What a summer it has been. The record highs in temperatures bring back memories of working the hot summers in India or the US. Over the years, the usefulness of spices, from their health benefits to their effect on heating or cooling your body, has been drummed into me. Western science has only started researching these. Ayurveda, a natural medicine system originated in India more than 3,000 years ago, is based on the idea that disease is due to an imbalance or stress in a person's consciousness. Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit and the environment.

In the summer, we sweat a lot and therefore we need to stay hydrated. Heat in the body can result in acne, inflammation and heartburn. Some spices are a natural coolant and help to reduce the heat in our bodies but also aid digestion. They are easily available and can be added to your diet by using them in making your meals, soaking them in water and then consuming that water, or directly consuming the spice.

My top three commonly available heat-beating spices are:

1. Fennel The fibre, potassium, folate, vitamin C, vitamin B6 and phytonutrients in fennel, coupled with its lack of cholesterol, all support heart health. Fennel seeds are rich in vitamin C and thus help to reduce inflammation in the body caused by heat. Heat in our body can lead to heartburn and indigestion, and fennel seeds can help us fight them as it regulates proper digestion by stimulating the intestinal juices and helps in the prevention of acidity. You can eat these seeds directly after your meal or you can soak them in water overnight and drink the strained water. You can add black salt or lemon to the water and drink it regularly for maximum effect.

2. Cumin Cumin seeds are one of the most used spices in Indian cuisine and have a lot of health benefits. One benefit is that it helps our body to detoxify and to cure the problems of gas and acidity. Cumin seeds can be eaten directly or added to meals; ground cumin powder can be added to our summer coolers, such as lemon soda, to help us to stay hydrated and prevent us from having heatstroke. Cumin helps our bodies naturally aid bloating and indigestion.

3. Fenugreek seeds Fenugreek seeds can help to reduce rashes, blisters, discomfort and nausea which can often be caused by heat. These seeds help to lower our body temperature and act as a coolant. You can add them to your food or you can boil them in water, cool them overnight, then drink the strained water. Fenugreek seeds can also help to cure bowel problems like bloating and diarrhoea.

This summer I spent a couple of days in London reminiscing with my folks about the food they either enjoyed or were well known for from their time in Tanzania. This month I’m writing about Kuku Paka – because it is just so fun to say. I’ve made this a few times over the years for friends, but not for my parents as they are both Indian vegetarians (no eggs or fish but have dairy). Last month I also cooked this up for the locals and campers at Wytch Wood Eco Campsite, just outside Crewkerne. It went down a storm and I got some lovely feedback, so here it is for you lovely readers.

Kuku Paka/Kuku na nazi

Prep time: 10 mins, plus 30 mins marinating Cook time: 40 mins Serves: 4-5

INGREDIENTS

Marinade

• Approx. 1kg boneless chicken thighs • Juice of 1 lemon

• 1½ tbsp oil • 1 tsp salt • ½ tsp ground turmeric

• 1 tbsp ginger, finely minced

• 1 tbsp garlic, finely minced

• ½ tsp black pepper • ½ tsp red chilli powder (optional) • 1 tsp coriander powder • 1 tsp cumin powder

Coconut curry sauce

• 2 tbsp oil • 1 medium onion, finely diced or thinly sliced

• ⅓ cup tomato paste • ½ tsp salt • 1 tsp garlic, finely minced or crushed

• 1 tsp ginger, finely minced or crushed

• ½ tsp turmeric powder • 1½ tsp cumin powder • 1½ cups coconut cream

• 1½ tbsp lemon juice • Approx. 200g green beans

METHOD

Start by patting the chicken dry using a paper towel. Next, cut the chicken into servable pieces, trim off excess fat and make diagonal slits on the surface to allow the marinade to penetrate through. Transfer the prepared chicken pieces to a bowl. To this, add all the ingredients from the marinade list. Give it a good mix to combine. Cover, place in the refrigerator and allow to marinate for at least 30 minutes or overnight for best results. The chicken is traditionally barbequed but can be cooked under the grill or baked. While the grill is heating, remove the chicken from the fridge and allow it to come to room temperature. This will allow the chicken to get to the right internal temperature, and not to overcook on the outside while the inside is still too cold. BBQ or grill on a medium to medium-high heat. Brush the chicken pieces with some oil on both sides and lay them on the grill. Grill for about 5 minutes then flip and grill on the other side for another 5 minutes. Continue to alternate sides for a total minimum time of at least 25 minutes or until the chicken pieces have attained an internal temperature of 75C. Alternatively, bake in the oven at 160C for about 35 minutes or until the chicken pieces have reached the safe internal temperature.

While the chicken is cooking, make the coconut curry sauce. Heat a non-stick pan on a medium heat and add cooking oil. Once hot, add the onions and fry until translucent and fragrant. Add the tomato paste, salt, garlic, ginger, turmeric and ground cumin, then stir to combine. Add the coconut cream and lemon juice then give it a good mix. Reduce the heat to medium-low, cover and allow the sauce to cook for about 5 minutes, stirring from time to time. Next, stir in the beans and coriander, and allow to cook for a further 5-8 minutes. Lay the grilled chicken pieces on a serving plate and spoon the hot coconut curry sauce over the top. Garnish with chopped coriander or sliced chilli (I used watercress here as that’s what I had), and serve.

TALES FROM THE TRADING POST

By Kate Forbes

Hello again!

I’ve had a few months off from writing my monthly column but after so many lovely comments from customers telling me they really enjoyed reading it I felt compelled to put pen to paper again – and hope that something interesting comes out!

We know that we have been extremely lucky over the past two years to have been able to continue trading where our friends in hospitality have struggled, and we have massively appreciated the loyalty our customers have shown us over a very turbulent time.

The last few months, however, have hit everyone hard. With fuel and electricity prices rising and everybody being more careful with their pennies, we have noticed a massive change in our customers spending habits. Gone are the carefree gin purchases and Saturday morning trolleys full of treats for the weekend – we can see much more thoughtful purchasing. We are thrilled, however, despite average basket spend being back down to 2020 figures, that we are seeing more customers than ever in the shop – more friendly faces perusing our shelves and people even more interested than ever in our local producers – making sure that the money they spend is going straight back into local pockets.

When we moved to the West Country 16 years ago, Andy and I had pretty much nothing, except a caravan and a springer spaniel (who often ate better than we did) – we lived in a caravan on a farm until we found our feet again so I promise you that we absolutely understand we are not top of everyone’s shopping list when times are tough.

However, we are not all about the fancy gins and fabulous treats; you can pop in any day to grab a locally baked loaf, a locally made scotch egg, a jar of jam or chutney produced just up the road, or vegetables grown on-site – not forgetting

The Mitre Inn

Sandford Orcas Nr Sherborne, DT9 4RU 01963 220271

FREEHOUSE

Allen and Cheryl welcome you with a cosy bar and great food.

Wed to Fri - Senior Citizens 2 course lunch £12.95 Sunday Roast - £12.95 Adult, £11.75 OAP and £9.50 children 2 En-suite letting rooms and Shepherds Hut

refill milk from our vending machine – delivered straight from the local farm.

Looking back over the year’s sales so far; on average our basket spend is only around £16.50 per transaction – despite two of our loyal customers affectionately calling us the ‘£80 Shop’ – you don’t have to spend a fortune to enjoy shopping with us.

The smallest transaction was 9p for a single red chilli pepper – the largest was £359.93 to a customer who looked like they were planning a very, very good party – I can assure you that both of those customers and all of you mean the world to me and my little shop.

Wherever you are and wherever you are reading this, please support your local farm shop.

We hope to see you soon.

Kate x

DISCOVER TEALS

The concept of Teals, a unique destination just off the A303 North/ South Cadbury turn-off, can truly be said to have come from ‘Out of Africa.’ When owners Ash and Nick were young, their families spent a short period of time in Africa, where farm produce is sold direct from beautifully curated ‘farm stalls.’

Ash explains, ‘On Saturday mornings we sipped freshly pressed apple juice against a backdrop of mountains and orchards, the smell of warm bread drifting over fruit crates packed with colour, whilst parents met friends for coffee.’

Some years later the pair pedalled through Africa and experienced this same hospitality on a smaller scale, breaking long miles of dust and heat to buy pawpaw or mango cut generously from family gardens just metres from the road. These small cottage industries were lifelines not just for the couple, but also the farmers.

Years later Ash and Nick decided where better to put down roots than Somerset; a region rich with produce, home to a wonderful community of craftspeople and where orchards are ever-present and reassuring foundations of local life. It was the ideal place to create and embellish their African dream and despite the challenges of lockdown Teals came to life, opening in December 2020. Ash explains, ‘In years gone by, when the pace of life was slower, people on journeys would carefully plan their stops between a and b. Restaurants were classified with 1, 2 or 3 rosettes based on whether they were worth a stop, a detour or a special journey and the best-rated destinations combined fantastic food with brilliant experiences.’ Ash and Nick have reintroduced some of this spirit at Teals, enriching journeys by connecting passers-by to Somerset communities and producers, all the while operating responsibly and looking after their guests like they were friends of friends.

Visitors to Teals can expect to find a beautifully designed eco-friendly building clad in reclaimed wood that is settled in to the landscape. Solar panels have been cleverly integrated into the design of the roof. The building houses a restaurant which opens for breakfast and lunch and offers a seasonal menu changing every week. An enticing food market with a cheese counter, deli, butcher, food to go, fresh produce and refrigerated section gives the shopper a range of options, many of which cannot be found in a supermarket. Teals is known for its amazing fresh products including its locally made scotch eggs that have a huge following all of their own, plus wild garden salad (from a location just two miles away) and a colourful selection of locally grown fruit and veg.

In addition, a new mezzanine area, soon to be completed, will provide somewhere for people to eat their ‘food to go’ when the sun is no longer shining on the tables and chairs arranged on the outside terrace. Four-legged friends are also well catered for, with an excellent dog walking field and path, and there is a charming orchard complete with stream plus a cricket pitch which is used by local schools.

With its plentiful parking, the location is an ideal stop-off for speciality items, locally sourced meats, treats and delightful gifts. What’s more, it is the perfect place to have a coffee, meet with some friends and dream your own dreams as you soak up the unique atmosphere provided by this Somerset idyll.