Issue 8 2015
magazine
S AVOUR A publication of
THE SPICE ISSUE Spice up your Decor with our Home Selection. Over 20 tempting recipes.
• Hot & Spicy Thai Noodle Bowls • Spicy Chocolate Brownies • Chicken Korma • Chai Latte Cupcakes • Lamb Rogan Josh • Tandoori Chicken
Our family serving your family.
Redeem and accumulate Massy Loyalty Points all through the year!
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Editor’s Notes In the art of cooking, spices and seasonings are the magic ingredient without which many culinary creations will be dull and flavourless. I enjoyed experimenting with chocolate and chilli in our decadent recipe for Spicy Mexican brownies and the Chai latte butter cream cupcakes are now a crowd pleaser. Indian cuisine is close to my heart & heritage so I am happy to share some of my personal favourites in this issue. I hope you enjoy and continue to make & bake wonderful memories in the kitchen. Once again, many thanks to our advertisers for their continued support in our publication. We also appreciate the great feedback we get from our customers, please drop us a line at savourmagazine@gmail.com and for more great recipes go to www.massystorestt.com
Luanne George Editor in Chief
S AVOUR Published by
PHOENIX COMMUNICATIONS LTD. exclusively for Massy Stores 681-2164, 633-9772 email: luanneg2001@yahoo.com savour.magazine@gmail.com
Greetings Welcome to our Mid Year issue of Savour! Spices are the inspiration for our recipes with a little emphasis on the flavours of India in lieu of Eid celebrations. West Indians are no stranger to spices and heat so we know you will enjoy preparing any of these delicious recipes, remember all ingredients are available at Massy Stores! We are also pleased to introduce a new section to our publication called “Design Inspiration” which features just a few of the many household items available at Massy Stores Supercenters in both Trincity and Gulf City locations. The re branding of Massy Stores is one year old! We continue to anticipate your needs and introduce new initiatives to make your shopping experience even more enjoyable. You asked and we answered! Your Massy Loyalty Points can be redeemed all through the year! We have done extensive renovations to several stores including St Anns and Glenco and we continue to expand our International range of products, including fresh produce and meats. We would like to say a heartfelt thank you to our customers and please feel free to leave us your comments and suggestions at www.massystorestt.com or customercare.tt@massystores.com
10 MINUTE PREP TIME
4 SERVINGS
250 CALORIES
INGREDIENTS ½ cup Chobani Vanilla Greek Yogurt 1½ cups all-purpose flour 1½ tsp baking powder ¼ tsp baking soda
DIRECTIONS
½ tsp salt 1 large egg, lightly beaten ¾ cup whole milk Maple syrup and berries, for serving
• In a large bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, Chobani and milk. • Add yogurt mixture to flour mixture and use a wooden spoon to combine lightly. • Heat a nonstick skillet over medium heat. Lightly coat with cooking spray and pour about ¼ cup of batter into pan for each pancake. Cook until edges set and bubbles appear on surface, about 2 minutes. Flip to brown other side. • Transfer to a large plate and repeat with remaining batter. Serve with maple syrup and berries.
Perfect Pancakes
VANILLA
Chai Tea
LATTE INGREDIENTS:
Enough mix for 36 servings 1 cup nonfat dry milk powder 1 cup powdered non-dairy creamer 1 cup French vanilla flavored powdered non-dairy creamer 2 ½ cups white sugar 1 ½ cups unsweetened instant tea 2 teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon nutmeg
DIRECTIONS: • Blend all ingredients above in a blender, coffee bean grinder, or food processor until it becomes a fine powder. For one serving: • Mix in 2 tablespoons of this mix with 6 oz of hot milk or water and stir until combined.
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Lamb
ROJAN JOSH INGREDIENTS: 3-4 tbsp. olive oil 10-15 whole peppercorns 5-6 whole cloves 3-4 whole cardamom seeds 1 tsp. whole cumin seeds 1 stick of cinnamon 2 chopped onions 2 chopped green chilies 1-2 tsp. red chili powder 1/2 tbsp. ground cumin 1 tbsp. ground turmeric 1 tbsp. ground coriander 1 tbsp. garam masala 1 tsp. salt
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DIRECTIONS: 1 tbsp. grated garlic 1 tbsp. grated ginger 1.5 cups tomato puree (not concentrated) 1 kg shoulder of lamb, cut into uniform sized pieces 2-3 tbsp. chopped almonds 2 cups plain yogurt
• In a sauté pan or saucepan heat the oil . • Crush the peppercorns and cloves in a mortar. • Toast the cardamom seeds, crushed peppercorns and cloves, cumin and cinnamon in the oil for about a minute. • Add the chopped onions and green chillies and stir-fry until the onions are browned. • Add all the dry spices, grated garlic and ginger and tomato paste. Let it boil for a few minutes. • Add the lamb, chopped almonds and yogurt. Mix everything well, put a tightly fitting lid on the pot and simmer gently for about 35-45 minutes until the lamb is tender. If the sauce seems too thick, dilute with a little water or broth. Serve piping hot with Basmati rice.
Hot & Spicy Thai Noodle Bowls INGREDIENTS: SERVES 4
125g rice noodles 1” piece of ginger thinly sliced 2 tbsp Waitrose Thai red curry paste 800 ml coconut milk 200g Cuisine pre cooked shrimp 1 bunch spring onions, trimmed and chopped 1 red pepper, deseeded, and sliced into strips Finely grated zest and juice of 1 lime Dash of fish sauce Dash of soy sauce Pinch of sugar Salt & pepper to taste Coriander leaves, to garnish
DIRECTIONS:
• Prepare noodles according to package directions. Meanwhile, add the Thai curry paste into a pan with the coconut milk and ginger , gently simmer on a low heat for 20 mins. • Add the shrimp, spring onions, red pepper, lime zest and juice, fish, soy sauce and sugar. Warm through for a few minutes then add the noodles. • Serve piping hot with a sprinkle of finely chopped chives or coriander leaves.
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Savour | 9
Emborg, from farm fresh to frozen within hours of harvest. Preserving vitamin and mineral content, freshness and flavour.
Mixed Veggie & Beef Biryani INGREDIENTS 2 cups Emborg Mixed Vegetables and 1 cup Emborg Broccoli mix Ground Spices: 1tsp red chilli, 1/2 tsp turmeric, 1/4 tsp garam masala, 2 tsp coriander powder, 1 tsp ground cumin. Whole Spices: 1 small cinnamon stick, 1 bay leaf, 1 star anise, 2 cloves, 2 green cardamom pods 300 grams beef eye fillet/tenderloin – cut into medium stir fry pieces. 1 1/2 cups Roland Basmati rice – rinsed 2 tbsp extra virgin olive oil and 2 tbsp butter 1/2 onion, diced 2 cloves garlic, roughly chopped 1 inch piece of ginger, finely grated 1 small tomato, diced 2 cups vegetable stock salt & pepper to taste
DIRECTIONS • Heat oil and butter in a deep heavy pan on medium flame, add the whole spices and sauté for a minute. Add the onion, ginger and garlic and cook until light brown, add beef pieces and cook for another 5 minutes. • Add in the ground spices and mix well with the beef for 1 minute, now stir in the tomatoes and continue sautéing until the tomatoes have softened and the oil has separated from the masala. • Add the rice and vegetables to the pot, stir in the 2 cups of broth and bring to a boil. Reduce the heat, cover and simmer for 15-20 minutes or until rice is tender.
Vegetable
SAMOSAS DIRECTIONS:
For the dough: • Sift the flour and salt into medium bowl. Add 1 tbsp of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is coated. • Add 6 tbsp of the water, mix, and work until the dough comes together. • Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes. To make the filling: • In a large sauté pan or skillet, heat the remaining 1/4 cup of ghee over medium-high heat. • Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook until caramelized, about 5 minutes. • Add the garlic, peppers, garam masala, salt, tumeric and cook, stirring, until fragrant. • Add the potatoes and cook. Stir until they start to color and become dry, about 3 minutes. Add the peas, stir and incorporate for 1 minute. • Remove from the heat and add the cilantro and lime juice. Stir to combine, then adjust the seasoning to taste. Let sit until cool enough to handle.
INGREDIENTS:
1 1/2 cups all-purpose flour 3/4 tsp salt 1 tsp ghee or vegetable oil, plus 1/4 cup, for frying 6 to 8 tbsp ice cold water 1 tsp ground coriander seeds 1/2 cup chopped onions 2 tsp minced fresh ginger 2 tsp minced garlic 2 pimento peppers, minced 1 tsp garam masala 12 | Savour
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1 tsp salt 1/2 tsp turmeric 2 large potatoes, peeled & cut into 1/2-inch dice, boiled until just tender 1/2 cup green peas (par-cooked and drained) 2 tbsp chopped fresh cilantro leaves 1 tsp fresh lime juice
• On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients. • Preheat the oil in a large pot to 350 oF. • Add the pies in batches and cook at 300 oF, turning, until golden brown, about 10 minutes. • Remove with a slotted spoon and drain on paper towels. Serve hot with tamarind sauce.
Spicy Mexican Chocolate Brownies
The perfect brownie wrapped in the warmth of cinnamon and the rich spicy undertones of chilli and decadent chocolate‌enjoy!
Because taste is everything. INGREDIENTS:
1/4 pound unsalted Kerrygold butter 4 ounces plus 1/2 cup semi-sweet chocolate chips, divided 1 1/2 ounces unsweetened chocolate 2 extra large eggs 1/2 tsp ground cinnamon 1/2 tsp ground chilli powder or cayenne pepper 1 1/2 tsp pure vanilla extract 1/2 cup plus 1 tablespoon sugar 1/4 cup plus 1 tablespoon allpurpose flour, divided 1 tsp baking powder 1/4 tsp salt
DIRECTIONS:
Preheat the oven to 350oF. Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, cinnamon, chilli, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1/4 cup of the flour, baking powder and salt. Add to the chocolate mixture. Toss together the remaining 1/2 cup of chocolate chips and one tablespoon of flour in a medium bowl and add to the chocolate mixture. Spoon the mixture into a 12 inch baking dish and bake for 20-25 minutes. Serve warm with a scoop of ice cream on top.
Nothing comes close to the unique taste of Kerrygold pure Irish Butter. www.kerrygold.com
Creamy Chicken Korma INGREDIENTS: Serves: 4 1 tbsp olive oil 1 onion, chopped 2 green bell peppers sliced 1 tsp finely chopped fresh root ginger 2 tbsp korma paste 600g skinless chicken breast fillets, thickly sliced 150ml hot chicken stock 400ml coconut milk 2 tbsp chopped fresh coriander (optional)
DIRECTIONS: • Preheat the oven to 180°C. Heat the oil in a flameproof casserole or heavy pan and lightly cook the onion and ginger for 4-5 minutes or until softened. Stir in the curry paste and cook over a low heat for 1 minute, taking care that it does not burn. • Add the chicken slices to the casserole or pan, stirring to coat them in the spicy onions. Add the stock and coconut milk, and bring to a boil. Cover with a tight-fitting lid, place in the oven and leave to cook for 45 minutes to 1 hour. • Serve with steamed basmati rice.
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Savour | 15
Carrot Coconut Truffles/ Ladoo INGREDIENTS: 4 medium carrots about 1.5 cups grated Serves: 12 ladoos 1 ½ tsp ground cardamom 1 tbsp unsalted butter 1 cup Eve Sweetened condensed milk 2 tbsp sliced or slivered almonds 1 tsp Rose water – (optional) 1 cup of desiccated coconut – (keep ¼ of coconut aside for rolling)
DIRECTIONS:
• Wash, peel and grate carrots. • In a wide pan, melt 1 tbsp of butter and toast the almonds until it turns golden. Drain and keep it aside. • To the same pan, add grated carrots and sauté on medium heat for 5 minutes until carrots have softened, cook off some of the liquid until a bit dry. • At that stage, add the desiccated coconut, stir until toasted. • Then add the sweetened condensed milk and rose water , mix well and cook on low flame. • Cook until the mixture thickens and starts to roll like a ball. It will take around 5-8 mins. • Add the roasted almonds, cool the mixture just until warm enough to handle. • Moisten hands with a little oil, this makes the rolling easier, make round balls by taking about a tablespoon of the mixture into palms to roll. • Roll these balls into the ½ cup of desiccated coconut. • Store in an airtight container for up to four days.
Creamy Coconut Rice Pudding INGREDIENTS: 1¼ cups Eve parboiled cooked rice ¾ cup coconut milk Pinch of salt 2 tbsp sugar ½ tbsp softened unsalted butter
½ tsp vanilla 1 egg 3 tbsp chopped almonds 3 tbsp raisins (optional) 2 tbsp shredded sweetened coconut
DIRECTIONS:
• Preheat oven to 325oF. Grease two 8-ounce ramekins. Set aside. • In a medium bowl, stir together all ingredients except shredded coconut. Divide into the prepared ramekins and sprinkle with the coconut. Place ramekins on a baking sheet and bake for 50 minutes, until the centre of each are set and the tops are lightly golden. • Serve warm, at room temperature or chilled.
SPICES for
GOOD HEALTH CLOVES
CINNAMON
Among the top three spices An antioxidant powerhouse; in antioxidant concentration. compounds protect against Contains eugenol, carophyllin, inflammation, heart disease and gallic acid, eugenin. Inhibits Alzheimer’s. Polyphenols also increase oxidation of LDL cholesterol, an insulin activity, aiding diabetes control. early step in atherosclerosis. Cinnamon scent boosts attention.
OREGANO
CUMIN
Another antioxidant powerhouse Seeds have significant loaded with phenols. Rosmarinic antiglycemic effect and help acid has demonstrated antimicrobial reverse metabolic abnormalities activity against food -borne in diabetics. Also stimulates pathogens, and can be used topically bile acid production and its as a herbal antiseptic. secretion into bile.
ROSEMARY
MINT
Stimulates bile acid production Carnosic acid may shield the brain in liver and its secretion into from free-radical damage, lowering risk of stroke and neurodegenerative bile. Antioxidants in mint include diseases. May also improve memory. vitamin C and the phytonutrient perillyl alcohol, which has Additional antioxidants detoxify been shown to prevent cancer carcinogens. growth. 18 | Savour
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ALL SPICE
Contains more than a dozen antioxidants, including eugenol, quercetin. Ellagic acid has anticancer effects, decreases proliferation of pancreatic cancer cells.
BASIL
Boasts wider range of polyphenols on a par with berries. Green basil is rich in flavonoids, purple varieties in anthocyanins. Also contains rosmarinic acid. Decreases platelet aggregation, preventing blood clots.
GARLIC
GINGER
The antioxidant zingerone Pungent sulfur compounds promote heart health via beneficial effects on appears to have specific brainprotective properties. The lipid metabolism and reduction of phenolic gingerol subdues cholesterol levels. May also reduce blood pressure and retard cancer inflammation ; studies show it reduces the viability of gastric growth. cancer cells.
TUMERIC
A component of curry, it’s active ingredient circumin has neuroprotective and antiaging effects on the brain, antiinflammatory effects, and slows spread of breast cancer. Make also prevent strokes.
RED PEPPER
Active ingredient capsaicin is used topically to relieve pain of peripheral neuropathy. Also stimulates bile acid and may aid weight loss by boosting metabolism. The hotter the pepper, the more antioxidants.
Chai Latte BUTTERCREAM
Cupcakes
INGREDIENTS
DIRECTIONS
For the buttercream 3 cups confectioners’ sugar 1 cup unsalted butter-softened 1 tsp vanilla extract 1 to 2 tbsp whipping cream Pinch of ground cinnamon
Directions for Buttercream: • In a standing mixer fitted with a whisk, mix together sugar and butter. • Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. • Add vanilla, cinnamon and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. • Pipe buttercream frosting onto cool cupcakes and sprinkle with ground cinnamon (optional).
For the cupcakes 3/4 cup milk 2 chai tea bags 1 cup all-purpose flour 1 cup cake flour, sifted 1 1/2 tsp baking powder 1/2 tsp course salt 1/4 tsp ground cinnamon 1/4 tsp ground ginger Pinch of ground cloves 4 tbsp unsalted butter, room temperature 3/4 cup packed dark-brown sugar 2 large eggs, room temperature
For the cupcakes: • Preheat oven to 350 o F. • Line muffin tins and bring milk to a simmer over medium heat. • Remove from heat; add tea bags, and let steep, covered, 15 minutes. • Remove tea bags, discard and let milk cool. • Whisk together both flours, baking powder, salt, pepper and spices. • Cream butter and brown sugar until fluffy using electric mixer on medium speed. • Add eggs, one at a time, beating until each is incorporated. • Reduce speed to low. Add flour mixture in three batches, alternating with teainfused milk, and beating until just combined after each. • Divide batter evenly among lined cups, filling each three-quarters full. • Bake 10 – 12 minutes. Turn out onto wire racks to cool completely.
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Savour | 19
DESIGN INSPIRATION:
The Spice palette
Find inspiration in our wide assortment of housewares, appliances and home furnishings. We selected just a few pieces that reflect the warmth and richness of our spice palette. These items and many more available at our Massy Stores SuperCentre Trincity and Gulf City locations.
NAAN
INGREDIENTS:
1 tsp active dry yeast 2 tsp granulated sugar 2 cups all-purpose flour, plus more for rolling 1 tsp salt 1/8 tsp baking powder 3 tsp plain yogurt 2 tbsp extra-virgin olive oil Melted butter for slathering on the finished naans.
DIRECTIONS: • In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100oF). Let it sit until frothy, about 10 minutes. • Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl. • Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn’t enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm place for 2 to 4 hours. • To roll out dough, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other. • Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. • Warm a large cast-iron skillet over high heat until it’s nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter ready. • Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble. • After about 1 minute, flip the naan. Cover the skillet with the lid and cook 30 seconds to 1 minute more. • Remove the naan from the skillet, brush with a bit of butter. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. 22 | Savour
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Sweet Potato Squash & Chickpea Curry INGREDIENTS: (Serves 6-8}
2 tbsp butter Onion, chopped-2 medium Garlic, chopped - 3-4 cloves Cilantro, chopped- 1 bunch Butternut squash, diced- 1 medium 2 medium sweet potatoes parboiled, diced 1 cup or can chickpeas 1 bottle Patak’s Korma Sauce 1 cup coconut milk 1/2 cup vegetable stock or water 1 cup fresh spinach 1/2 cup green peas 2 tbsp desiccated unsweetened coconut (optional). Salt- to taste
DIRECTIONS:
• Heat butter in a large, deep pan and cook chopped onions and garlic over low heat for 10 minutes until soft and slightly coloured. • Peel and dice butternut squash, when the onions are tender add the curry sauce and cook for a minute or so stirring the whole time. Add the squash, sweet potatoes, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt, bring it to a boil. Turn the heat down to a low-medium and simmer it covered for 35-40 minutes. Stir it occasionally to prevent from burning and add a few splashes of water or broth if it gets too dry.
• Test the butternut squash, it should be fork tender by this point but not falling apart. When you are satisfied with the consistency of the curry stir in peas, spinach and cilantro leaves, cover and remove from heat.
Coconut
Curried Chicken
INGREDIENTS:
Serves 3-4 persons 2lbs boneless skinless chicken breasts cut into 1 inch pieces Salt to taste ½tsp Chatak ground black pepper 1tbsp chopped chives 1 tbsp Chopped shadon Beni leaves (or 3 Tbsp chopped cilantro Leaves) 1 ½ tbsp vegetable oil or any other cooking oil 2 tbsp Chatak Spicy Curry Massala (Chatak Mild Curry Massala may also be used) ½ Medium onion thinly sliced 2 cloves garlic minced 2 Chatak whole dried chilli peppers 1 50g pack instant coconut milk re-constituted with 2 cups water) 1 pinch brown sugar 2 cups carrots cut into ½ inch rounds 8-10 curry leaves 1 cup chopped tomatoes
DIRECTIONS:
• Season chicken pieces with salt, pepper, chives, cilantro and garlic and marinate for half hour. • Heat oil in a large skillet over medium-high heat until hot. Stir in onions, chilli peppers, and curry leaves. Cook for 1 minute. • Add the curry powder and cook for 2 minutes on low heat. • Add 1 tablespoon of water if necessary to prevent curry from burning or sticking in the pot. • Add chicken and carrot to the pot and stir until coated with the curry. • Raise heat to medium high, cover and cook stirring occasionally until all water release is dry - 7 to 10 minutes. • Add coconut milk, tomatoes and sugar into the pan, and stir to combine. Cover and cook stirring occasionally for 10 minutes or until required consistency is reached. • Check for salt, pepper and season accordingly. Stir and turn the heat off. Cover and let flavours blend for additional 5-10 minutes. • Serve hot with Chatak Basmati Rice or any type of roti, and a lime wedge.
Tandoori Chicken INGREDIENTS:
DIRECTIONS:
1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed 2 tbsp vegetable oil 1/2 cup chopped white onion 2 tbsp chopped garlic 2 tbsp chopped ginger 1 tbsp finely chopped pimento pepper, stem and seeds removed 1 tbsp paprika 11/2 tsp salt 1 tsp ground cumin 1 tsp turmeric 1 tsp ground coriander 1 tsp garam masala 1/2 tsp cayenne 1/2 cup plain yogurt 1 tbsp fresh lime juice
• With a fork, pierce holes in the chicken pieces and using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish. • In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally. • Preheat a grill. • Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425o F oven on a baking sheet for 35 minutes.)
Carrot & Cardamom
Barfi
INGREDIENTS
DIRECTIONS:
180mls double cream 180gms milk powder 80gms unsalted butter 750gms carrots coarsely grated 400gms condensed milk 1 tsp ground cardamom powder 20gms almond roughly chopped 20gms pistachios roughly chopped
• Line a baking dish with some oil or parchment paper. In a bowl mix the double cream and milk powder to a dough-like consistency and set aside. • Heat the butter in a deep non-stick sauce pan. Add the grated carrots and cook on a medium heat for 20 minutes stirring frequently. Add the condensed milk and stir well over a medium heat until the moisture evaporates, this should take 10-12 minutes. • At this stage add the milk mixture, break it up and stir well to prevent it sticking to the bottom of the pan. Keep stirring until there are no lumps. Add the cardamom powder and mix well. Turn the heat on a low and let the mixture cook for a few minutes. Pour the mixture into the lined baking dish. • Use the back of a spoon to flatten it out evenly. Top with the almonds and pistachios. Cool & refrigerate to set for 2-3hrs or overnight. • Once they are set, cut into bite size squares and serve.
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CUCUMBER RAITA INGREDIENTS:
1 medium cucumber 1 tsp cumin seeds 2 cups plain, Greek yogurt 1 clove garlic, peeled and minced
DIRECTIONS:
2 tbsp fresh coriander or mint leaves, chopped Cayenne or paprika to garnish
• Peel cucumber. Cut lengthwise into 1/4 inch strips, then into thin slices crosswise. Blot off moisture with paper towels. • Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. • In a bowl, stir yogurt until it is smooth. Mix it with the cumin, coriander, or mint leaves. • Combine mixture with cucumber slivers sprinkle with cayenne or paprika and chill before serving .
Tanroori Roasted Cauliflower INGREDIENTS:
1 large head cauliflower, washed well, leaves removed 4 garlic cloves
DIRECTIONS:
1 tbsp minced ginger 1 tbsp tandoori paste Juice of 1 lemon 1 tsp. salt ½ cup plain yogurt
• In a mortar and pestle (or food processor) smash garlic and ginger into paste. Add the tandoori paste, lemon and salt and mix until well blended, mix in the yogurt. • Place the whole cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for a few hours, up to 12 hours maximum. • Preheat oven to 400oF. Place cauliflower on a foil lined baking sheet and roast for 45-60 minutes depending on the size of the cauliflower. Garnish with cilantro leaves, lemon juice and a drizzle of extra virgin olive oil. www.massystorestt.com
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Ice Cream Sandwiches
Ice Cream Pops INGREDIENTS:
A simple and scrumptious treat that needs only three ingredients. Simply use your favourite cookies, Valrico Ice Cream and assorted sprinkles. Open the cookies add a spoonful of ice cream, cover and roll in sprinkles. Wrap in wax paper and freeze.
10 ounces candy-coated chocolate pieces (about 1 cup), crushed 1/2 gallon Valrico vanilla ice cream, slightly softened 2 cups semi sweet chocolate chips 16 5-ounce paper cups
DIRECTIONS: • Melt chocolate chips in the microwave in 15-20 second intervals, stir and repeat process until all the chocolate is melted and smooth. • Spoon the crushed candy-coated chocolate pieces into the base of the cup, add a spoonful of melted chocolate and a spoonful of the softened ice cream. Repeat layers and carefully insert a popsicle stick into each pop. • Freeze until the ice cream has solidified. Tear off the paper cups to serve.
Spice Rubbed Succulent T-Bone Steaks INGREDIENTS:
DIRECTIONS:
1/4 cup coarsely ground pepper 2 tbsp ground coriander 1 1/2 tsp light brown sugar 1 1/2 tsp paprika 1 tsp ground cumin 1 tsp onion powder 1 tsp garlic powder 2 Cuisine T-bone Steaks Sea Salt 2 tbsp canola oil
In a bowl , whisk together everything except the steaks, salt and oil. Rub 1 tablespoon of the spice mix on each side of the steaks and let stand at room temperature for 1 hour. Season the steaks with salt. In a large cast-iron skillet, heat the oil, add the steaks and cook over moderate heat. Cook 6-7 minutes per side, turning once for medium-rare. Transfer the steaks to a cutting board and let rest for 10 minutes . Cut the steak off the bone, slice across the grain and serve. Make ahead The spice rub can be stored in an airtight container for up to 1 month.
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