Tag Archives: Lime

Ginger beer, lime, soy and chilli marinated and glazed vegetarian chicken with a puy lentil, yellow bean and soya bean salad

18 Jun

Ginger beer, lime, soy and chilli marinated and glazed vegetarian chicken with a puy lentil, yellow bean and soya bean salad

Ginger beer, lime, soy and chilli marinated and glazed vegetarian chicken with a puy lentil, yellow bean and soya bean salad

 

When I left the corporate world three years ago, I accepted some truths about myself and life and also resolved to live/be alive/ thrive/bloom/ differently.

I told myself that I would not choose work on the basis of money.

I resolved that I would aim to be happy in each day, for that day.

I committed to being more grateful for each of the blessings that currently I have in my life.

I decided that there would be no gossip in our home, no unnecessary negative or weighing talk.

I devoted more energy and time to love and to spending time with my loved ones.

I set to strive to stop measuring myself by successes and failures.

And I absolutely, most certainly did not want to be commuting into central London for work, again. No. No.

Sounds simple, doesn’t it?

Ginger beer, lime, soy and chilli marinated and glazed vegetarian chicken with a puy lentil, yellow bean and soya bean salad

On Tuesday this week I went for a physiotherapy appointment and the physiotherapist made barely any eye contact with me at all and spoke to me in a uniform and mechanical tone. When I asked a question, she sighed deeply and answered into her computer screen, ‘nooooo, I told you…’

She later happened to ask me what I did before my son was born. I then noticed her well sculpted nose and thick layer of eye liner. She seemed tired and wore a diamond on her necklace that carried a leaf. ‘Oh, that’s interesting’. We then had an actual conversation before I left to go to the bank where really pleasant young chap with streaks of purple and pink in his otherwise almost-black hair helped me swiftly and politely. He chuckled respectfully about how he was cooped up indoors on a sunny day, but that’s what happens when you have a ‘normal’ 9-5 job, isn’t’ he joked. Isn’t it. It got me thinking about how lovely ‘normal’ is. That feeling of waking up in the morning purposefully and ready to do a good day’s work…even complaining about the traffic or that annoying email full of demands and not enough time. The banter, the parking issues, it is all reassuringly normal; validation that we are all part of a moving engine.

Anyway, later that day, as I headed over to a foodie event I was on the phone to my brother who is not a Londoner (but of course loves London) pronounced his obvious qualms about tube travelling and the maze that the map can be. He thought he would get lost, but I reminded him that he was on the circle line, it goes in a circle? He remarked how the masses of suited and trainer clad commuters moved pensively and determinedly about like wasps that were evidently very, very late. But they read. And I missed it. I felt glad that my upcoming two opportunities are London based.

So, in truths there lies change.

Back to the World Cup 2014. I have absolutely no interest in football but if you do, here is a recipe that you can pick at from your sofa seated position and I promise you that it will titillate you. It really, really will because the ginger beer soaks right through the spongy soya textures and if you are not vegetarian, use chicken. It’s a bit sweet, it’s a bit spicy and it is wholly pleasurable in a lightly sticky way. I am thoroughly excited by this recipe and can’t wait for you to try it.

Ingredients to serve 2

400g mock chicken (use the TKC vegetarian chicken)

450ml ginger beer

4 tbsp. soy sauce

2 tbsp. soft brown sugar

1 large red chilli, or more if you like

The zest of one lime

The juice of one lime

1 tbsp. groundnut oil

2-3 dried ginger roots

1 tbsp. chilli sauce (I use sriracha sauce)

2-3 spring onions, chopped into bite sized pieces

100g puy lentils

100g soya beans

100g yellow beans

Method

  1. Defrost the TKC vegetarian chicken as per packet instructions and then in a large bowl add the mock chicken, chilli, lime zest, chilli sauce and ginger roots then pour in half of the ginger beer. Then add the brown sugar, soy sauce and the remaining ginger beer. Let it rest in the fridge for a couple of hours
  2. Prepare the puy lentils by boiling them for approximately 20 minutes, or per packet instructions. Boil the soya beans for 3-4 minutes and then rinse them in cold water. Boil the yellow beans for 8 minutes and then rinse them in cold water. Combine these three ingredients before cooking the mock chicken.
  3. In a non-stick pan heat the oil and then add the spring onion and sauté for a couple of minutes. Add the mock chicken without the juices and stir through. Then ladle in the juices, two at a time until the moisture is soaked into the mock chicken. You should see a golden and lightly sticky glaze develop. Repeat this process until ¾ of the marinade is used up. Use one ladle for the salad and then serve whilst the mock chicken is hot.

 

Dance, sing and drink a rose, pomegranate and lime cooler

8 Oct

 

Rose, pomegranate and lime cooler

Rose, pomegranate and lime cooler

We were at soft play the other day, the boy and I and guess who had a work out? I think I stared sweating when my arm was yanked and I heard the teeny, tiny and sweetly made command ‘Let’s go mumma, let’s do climbing’.

So we crawled through tunnels and shuffled through nets. We balanced on beams and swirled through tunnel slides then repeatedly bobbed up and down waved slides. My poor bottom, it’s not terribly well endowed and I get this from my mother. ‘Again mumma again’. Why I wore a jumper I don’t know.
My feet moonwalk towards the café for a bright pink and blue slush puppy, because I needed ice to cool down and as I popped my boy onto the carousel for a break, I reminisced.

Whenever I have a slush puppy it throws me back to Shacks in India that sell gola. I always feel a bit rude comparing dishes to English ones but at least you now know what I mean. The Indian ones are crushed on a large retro style wheel and as you may expect, offer the full show. Thick and fruity syrups of bright green or red and toppings of coconut and nuts make a full on cool, sweet and nutty experience. They’d move along the streets and kids would come running and bouncing with huge grins as the gola song was heard. You can’t help but love it.

It was my beautiful nieces birthday party at the weekend and she had a lovely gathering of friends and relatives with lots of fun stuff going on in a beautifully decorated hall. I spent the whole time talking and walking on heels and hands moving, bum opening doors and carrying my tot who didn’t want to part. He was glued to me when his aunts and uncles wanted cuddles and cute chat, but soon as the crowds left he was on the dance floor. Typical.

Party over, I was thirsty as heck. I wanted something soothing, fragrant , sweet and cold. I wanted the gola man from India to come and make me one whilst I had a foot massage (not from the gola man, let’s not get any ideas). I needed a good soak in the bath with flowery fragrances. I fancied enacting one of those scenes from period films where the queen bathes in a pool of rose petals and warm water, with people passing her towels and drinks.

Alas, I’m no queen and the m25 was calling, so a quick, but gorgeous drink it was. It hit the spot though and that’s why I am sharing it with you. Its Navratri now and if you are dancing, this will go down especially well. It’s fragrant, sweet, fruity and cold! Just look at that picture my royal friends!

Ingredients to serve 4

300ml pomegranate juice
200ml rose-water
5tbsp palm sugar
The juice of 1.5l limes
1/4 tsp crushed cardamon seeds
20 ice cubes

Method

1. Mix the sugar and rose-water in a pan with the crushed cardamon a heat the mixture until the sugar dissolves. Remove it from the heat and leave in to cool.
2. Put the pomegranate juice, like juice and ice in a food processor abs blitz it a few times until the ice is crushed
3. Once the rose-water is cool introduce it to the juice in the food processor and blitz again.
4. Chill it for 30mins and then serve.


Spinach, spring onion and spice pancakes with lime and coriander crème fraîche

26 Sep

Spinach, spring onion and spice pancakes with lime and coriander crème fraîche
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We were in Dubai in June and my then 16month child lost a few hundred grams in weight over the first few days of our 10 day stay.

We were very lucky to be staying at the Atlantis, which is not only stunning with its in-house aquarium which felt as big as the London aquarium, beautiful clear views of the azure sea, towering heights and arches, shimmering lights; but it is architecturally astounding with its arabesque domes and spires. They couldn’t do enough for us and I lost count of the number of restaurants they had that served fresh and delicious foods from throughout the world. My favorite was the Lebanese restaurant; they served an entire table of vegetarian dishes at each course and I’m not kidding.
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So why, with such lovely and helpful staff and so much variety did my boy not eat? Why, when they made him whatever we asked for, either on or off the ‘menu for kids’, would he just not eat? The truth is, I don’t know. Could have been the heat, but then the hotel was air-conditioned. It could have been the time changes, but then we stuck to UK time for him. It could have been the fatigue of travelling, but surely that would settle after a couple of days. It could be because mumma didn’t make it. But come on.

So, as is typical of my assertive and self-proclaimed solutions-not-problems focused husband, he said, ‘babe, just go and speak to the chefs like you normally would and go into the kitchen and make what he will eat’. Normally I wouldn’t go and cook uninvited because that is so rude. But my baby wasn’t eating and this made me so sad that I felt like it was the only thing I could do.

The head chef came out to meet my boy. The restaurant manager came to meet him. The sous chef took the head chefs instructions and then I went in to tell them how he likes it. My boy doesn’t even know lucky he is. We made him what he has at home, a spinach uttapam. I make this south Indian style crispy pancake with fermented and ground lentils and rice, loads of spinach. My little monster guzzled it down and the whole team was happy, especially me. Naturally.

The thing is though, that I don’t always have fermented rice and lentils to hand when he asks for the pancake and I know that instant versions are available in a packet and that too at the major supermarkets, but I worry about the amount of salt in them. So, I created this recipe that my whole family enjoy…even my fussy old man (my dad) loved them. My chappati-loving mum let out high-pitched praise. My Italian and Caribbean neighbors loved them (I’ve trialed this recipe out a couple of times so needed mouths) and best of all, my boy loves them. For a kids version skip the chili and salt if this is your normal practice given your child’s age. My boy is young so that’s what I’ve done.

These pancakes are really well-balanced in terms of spice and depth, they are smooth and really light and fluffy. Herby and moorish, they are so easy to make and even easier to eat.

Ingredients to serve 3-4

225g fresh spinach, finely chopped in a food processor
75g spring onions finely chopped
2 green chilies finely chopped (leave them out for kids or cut the amount of chili if you don’t like it hot)
One whole egg
One egg white, beaten until you get soft white peaks
150g self-raising flour
150ml milk
50g butter
Salt to taste (I used 1tsp)
1 tbsp baking powder

The spices; 1 tsp toasted cumin seeds, 1/2 tsp garam masala, 1 tsp dried mango powder (amchur powder)

For the lime and coriander crème fraîche

250g crème fraîche
The zest of one lime
1 tbsp very finely chopped fresh coriander
1/4 tsp salt
1/4 tsp black pepper

Method

1. In a large bowl mix the spinach with the cumin, salt, garam masala, mango powder, spring onions and chilies and mix it well.
2. With a fork, mix in the flour and then add the milk, butter and egg. Whisk it all together, add the baking powder and whisk again.
3. In a separate bowl, whisk the egg until the egg whites are soft white peaks and then gently fold into the pancake batter.
4. To make the crème fraîche, add the zest of the lime into a bowl and add the coriander, salt and pepper. Mix it in gently with the crème fraîche and leave it in the fridge until you serve the pancakes.
5. To make the pancakes heat a non stick pan and grease it with a couple of tablespoons of oil. Pour a couple of tablespoons of batter onto the pan and ensure that the height is about 1 cm. Cook them until they are golden brown on one side before flipping over.

Serve the pancakes hot and with a dollop of the crème fraîche.

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