This post is dedicated to my sister who has always adored Japanese Chicken Katsu Curry. That’s not to say that I don’t, because I certainly do, but not in the same way as my sister. A few years ago when I visited her in Vancouver she ordered it in a Japanese restaurant hoping that it would bring back the same happy childhood memories of the dish. Sadly the disappointment on her face when she tried their offering was plain to see, so I made it my mission there and then to try and find the recipe of our youth.
You may be wondering why we were eating such cosmopolitan food at such a young age in 80’s rural England. Our blessing was that my family had close links with a Japanese boarding school called the Rikkyo School. Most half term holidays we would welcome a couple of Rikkyo students, who were…
I’ve just returned from 10 glorious days in the Schwarzwald – or German Black Forest to you and me.
Days were spent hiking through dense forests where gentle streams turned into ferocious waterfalls.
We climbed many a hill and marvelled at all the spruce and pine trees peppering the landscape. Dramatic scenery at every turn.
Picnic lunch stops afforded us spectacular vistas, stretching for miles and the best thing was that we were completely alone – over the time we were there we passed only a couple of other walkers, one of which was a nun from the local nunnery. We live in such a frenetic, fast paced world that taking time out and spending time with nature away from the crowds is wonderfully cleansing for the mind and soul.
Upon returning to our gasthof we would often treat ourselves to the local speciality…….Black Forest Gateaux, because when in Rome…..
After resting our weary limbs we prepared for serious dining in the evening. The food was exquisite, refined and yet hearty – the lemongrass creme brule and the wild garlic soup being highlights.
Upon returning back in the UK however, I was ready to have a vegetarian spell. I began to crave green vegetables (I eat a lot of spinach) and fruit with a spice injection and simple Asian food. In fact the first thing I cooked for myself when we returned to Blighty was this.
With the bambinos having just returned to school and the sun giving us a lovely, welcome dose of vitamin c – check out the blossom and blue skies
I wanted to eat a lovely salad that I was given recently when I was in Kerala. It’s lovely on it’s own or eaten to accompany all manner of Indian, meat, fish or veg curries – see my recipe library. The crunch from all the different textures and the flavours sing sweet notes as you dive into this salad. Give it a whirl and let me know if you agree.
Indian Inspired Cucumber, Apple and Red Onion Salad
Serves 4 with another dish or 2 on it’s own
2 crunchy green apples, cored, skin removed, quartered and chopped into 3
1 cucumber, skin removed, halved and chopped into half moons
1 red onion, finely sliced
1 handful of fresh coriander, roughly chopped
1/2 tsp salt
1 tbsp agave nectar/honey
Skin, slice and cut the ingredients as specified above and mix altogether along with the honey and salt. Simple and utterly delicious.
This salad would also be perfect with meat, fish or vegetables off the BBQ.
Okra, or rather ‘ladies fingers’ tends to divide people. Those in the negative camp tend to complain about ‘a slimy texture’ as the main reason for not raving about this vegetable. I have recently discovered the reason for this and the way to keep slime at bay whenever you cook with okra.
It’s simple. After washing the okra you need to dry them throughly. There cannot be a drop of water remaining on the okra. You need to dry each and every okra with a dry tea towel. It only takes a moment to do but the finished result when you eat your okra will be worth the little drying exercise.
In Cochin recently I was shown a very simple and straightforward okra dish, which is great to accompany meats, fish or dal. Ten minutes max and you have yourself a tasty little dish. If you also prepare my speedy dal then you have yourself a satisfying feast in no time at all.
Did you know there is also a vegetable called ‘gentleman’s toes’? I am totally serious. You can find out more about this tasty vegetable on my blog post here.
So remember don’t add water when cooking with okra and make sure the okra is super dry before cooking with it.
Dry-Fried Ginger and Turmeric Okra
Serves 2
1 tbsp coconut oil
250g okra, washed and completely dried and then chopped and sliced (see photos above)
1/2 tsp turmeric powder
1/2 tsp ginger powder
1 tsp Kashmiri chilli powder
1 tsp salt
Heat the oil in a pan.
Add the okra, spices and salt and stir.
Place a lid on the pan and stir at intervals for 6-8 minutes.
Taste to see if the okra has softened but still holds its shape.
I know I know how crazy do I sound? I’ve always liked it mind you, but of late it’s gone up a notch or two. It’s probably my body screaming at me that ‘I NEED MORE IRON‘.
I’m happy to eat it in all its incarnations for breakfast, lunch or dinner. It’s super versatile and is cooked quicker than the time it takes to get your bowl/plate and cutlery together.
Recently I visit a local eatery called ‘The Little Taperia‘ in Tooting in the strip, which is fast becoming increasingly hip and cool. Sitting next to Soho House’s ‘Chicken Shop’ and virtually opposite the newly established the ‘Trafalgar Arms’, ‘The Little Taperia’ offers Spanish tapas at it’s best; I could literally eat the whole menu. It was packed on my visit with a wonderful buzz to the place. The decor (love the floor tiles) and general vibe was conducive to a relaxed, memorable evening, so if you have not yet been I urge you to get down there and experience it for yourself.
Back to the spinach. You are probably wondering where spinach and ‘The Little Taperia’ fit together. Well it was there that I ate a delicious spinach dish that inspired me to create my own version of the dish for you today. They used pine nuts and I can’t recall if they added raisins but I’m thinking they did as the dish had a subtle sweetness, which I don’t think was coming from the onions alone – but may well have been. Needless to say the dish was utterly delicious and I think the one that I have created for you equally hits the spot.
I’ve eaten it on a few occasions since and this time I accompanied it with my Indian dal with butternut squash. I don’t actually have that recipe up on my blog but a very similar one using marrow can be found here.
I add a dollop of ghee – clarified butter – on the top but if you are off diary or watching your waist line then just omit that part.
Spinach with Shallots, Green Raisins and Red Peanuts
2 tbsp light olive oil
2 banana shallots, finely sliced
pinch of salt
35g red peanuts (works out to be a handful)
35g green raisins (works out to be a handful)
240g fresh spinach
1 tbsp ghee
Heat a pan with the oil and when it is medium hot add the banana shallots and pinch of salt and leave to soften and begin to bronze, which will take around 5 minutes.
Add the green raisins and red peanuts and move around the pan. After a minute add the spinach.
Place a lid the pan so that the spinach wilts. After a minute give a stir and then add the ghee. Let it melt and then serve immediately.
It is perfect with meat or fish but in this instance I ate it with some of my butternut squash dal, which was hit the spot for a delicious vegetarian supper. My butternut squash dal is similar to my marrow dal but uses butternut squash instead of marrow. Check it out here.
Snow is forecast for London this week and our boiler has decided that this is the week to completely pack up on us *weeps*. Whilst we wait for a new one to be found and fitted, a small fan heater keeps me from freezing in the study. To keep mood and spirits up I have decided that comfort food is what is needed. Step forward ‘chicken and egg kati rolls’.
They are the perfect lunch time (or anytime come to thing of it) snack to perk you up and give you a feeling of happy blissful contentment.
My husband is originally from Kolkata and these rolls, or wraps if you will, are very popular in the city. They are a cross between a Mexican burrito and a Lebanese chicken shawarma. In short, they are ridiculously delicious and one is never enough. Take a look at the locals in action on this little YouTube clip below.
I have seen some have a little egg omelette inside as well as the chicken, but I find the way that I prepare them below (and also in the video clip) works efficiently and quickly and allows you to wrap the Kathi roll more easily.
To save time you can buy your chapatis (or you could use paratha) but I find that making your own is pretty quick and easy and whilst not as circular as the store bought ones are equally delicious. I use a tawa, which is a flat disc like frying pan, which I picked up at my local Indian store, but if you do not have one a regular frying pan will work equally well.
There are three steps to making these rolls – 1) the chicken filling, which can be made in advance, 2) the chapatis with the egg coating on one side, 3) the coriander and mint chutney, which can also be made in advance.
They are best eaten straight away when they are hot. You can make a number of the chapatis with the egg topping and place them in a low warm oven to keep warm, whilst you prepare the rest or you can serve them as and when you prepare the chapatis.
My coriander and mint chutney is great with any of my curries and can be stored in the fridge for a week. I like to pop a couple of teaspoonfuls in my kathi roll to give it that extra kick. With a squeeze of lime on top then you have yourself a truly delicious treat.
Coriander and Mint Chutney
1 handful of fresh coriander, washed and chopped
1 handful of fresh mint, washed and chopped
1 (or 2 if you prefer it hotter) small green chilli, chopped
1 small onion, chopped
5 garlic cloves, roughly chopped
1 tbsp fresh ginger roughly chopped
1 tsp cumin seeds
½ tsp sugar
salt to taste
1-2 tbsp lemon juice
Place all the ingredients into a small blender and blend until you have a smooth paste. Taste and add more salt/sugar as necessary.
Store in an airtight container in the fridge until ready to use.
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Indian Chapatis with an egg coating
Makes around 6-8 depending on the size of your chapatis
200g chapatti (wholemeal) flour
1 tsp sea salt
2 tbsp sunflower oil
125ml warm water
3 eggs, whisked
In a large bowl place the flour, salt and oil and rub together with your fingertips. Gradually add the water so that a dough forms and all the flour is gathered up into one large dough ball.
Place the dough ball on a floured surface and kneed for around 8 minutes so that the dough is soft and springs back when you poke it with your finger.
Cover the dough with cling film and leave to rest for 20 minutes.
Kneed once again for a couple of minutes, before breaking the dough up into smaller dough balls the size of large ping pong balls.
Roll out the small dough ball so that it is circular and thin.
Heat your frying pan or tawa on a medium heat and when it is hot add the chapati (do not add any oil). When you begin to see the chapati form bubbles, after about 30 seconds, you can have a look underneath to see if it is beginning to lightly bronze in places. If it is turn over carefully and using a folded over tea towel press down on the chapati and it will begin to puff up. Press down where the puffing occurs to help the air circulate around the chapati. Do not worry if yours does not puff up every time, it will still taste good.
Gently pour a little of the whisked egg mix onto the side of the chapati that has bronzed slightly and using the back of a spoon swirl it around the whole of the chapati and then carefully turn it over so that the egg cooks onto the chapati.
Place the chapati onto a warm plate and keep in a low heated oven whilst you prepare the rest of the chapatis.
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Spiced Tomato Chicken filling
2 tsp vegetable/sunflower oil
1 small red onion, finely chopped
1/2 tsp salt
3 medium tomatoes, chopped
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp chat masala
1/2 tsp Kashmiri chilli powder
300g boneless chicken thighs, cut into bite sized pieces
1/4 tsp garam masala
To serve
1 red onion, finely sliced
2 limes, quartered
2 tsp coriander and mint chutney (see recipe above)
1. In a pan heat the oil and add the onion and salt and allow the onion to soften for around 5 minutes.
2. Add the garlic and ginger and stir with the onion so that it does not burn.
3. Add all the spices, aside for the garam masala and mix well with the onion, garlic and ginger.
4. Add the chopped tomato and allow to soften for another 5 minutes.
5. Add the chicken and stir into the other ingredients. Place a lid on the pan and allow to cook, stirring at intervals for 15 minutes.
6. Remove the lid and cook for a further 5 minutes so that all the sauce is absorbed and the dish looks dry.
7. Before turning off the heat add the garam masala and stir. Taste and season with more salt if necessary.
Christmas this year is going to be somewhat different from our usual traditional Christmases in England, to put it mildly. I have always spent Christmas with my parents, siblings, their partners and my husband and daughters, enjoying good food, mulled wine, long walks in the woods and on the Downs, games (we especially like this one) where we all pretend we’re not that competitive (but we secretly are!), carols and general merrymaking.
This year, however, my husband (Mr B) and our daughters are spending the whole Christmas vacation in the Far East – well, Hong Kong to be exact. Whilst I wasn’t exactly jumping for joy initially at the thought of being away from all the traditional festivities and family in England over that period, I am now thinking of it as an adventure that I will throw myself into and try and embrace. It won’t be the…
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