Category Archives: Food

Onion and Potato Curry

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Onion and Potato Curry

Serves 4

This is a perfect vegetarian dish packed with flavour. It’s a delicious midweek meal for
vegetarians or those looking to eat less meat, or include as part of an Indian banquet.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

1 1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1 tbsp sunflower oil
2 sticks of cinnamon
3 garlic cloves, crushed
5 dried curry leaves
1 green chillies, seeds removed and chopped
2 British brown onions, peeled and roughly sliced
2-3 tbsp coriander, chopped
5 medium-sized new potatoes cut into chunks
10 ripe vine tomatoes
250ml water
150g frozen peas
Approx. 3 tbsp thick, plain yoghurt

1. Place the coriander seeds, fennel seeds and mustard seeds in a dry pan and heat gently
until they are lightly roasted and aromatic. Pour into a pestle and mortar and ground.
2. Pour the oil into a large, heavy-based pan, place over a medium heat and add the crushed
spices, cinnamon, garlic, curry leaves and chilli, a pinch of salt and cook for two to three
minutes. Add the onion, turn the heat down low and cook for 15 minutes or until the
onions are soft and beginning to take on a golden brown colour.
3. Add the potatoes, tomatoes and water then cover and cook for 20 minutes, or until the
potatoes are tender.
4. Add the peas and cook for a further 15 minutes. Stir in the yogurt and coriander leaves and then season and serve with warm naan bread.

Winter Slaw with Grilled Lamb Chops {Recipes}

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Winter Slaw with Grilled Lamb Chops

Serves 4

This is a fresher, lighter version of your usual mayonnaise covered coleslaw that can be made
ahead and stored in the fridge. You can also serve this slaw with steak, grilled salmon or a jacket
potato

Preparation Time: 25 minutes

Cooking Time: 10 minutes

For the winter slaw:
¼ red cabbage, finely shredded
¼ white cabbage, finely shredded
4 carrots, peeled and grated
1 British red onion, peeled and thinly sliced
1 green apples, cored and thinly sliced
1 tbsp lemon juice
2 tbsp dill, chopped
Handful lightly toasted pine nuts

For the dressing:
2 tablespoons Dijon mustard
1 tsp caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons red wine vinegar
For the lamb chops
1 tsp cayenne pepper
2-3 tbsp oil
8 lamb chops
Salt and freshly ground black pepper

1. Make the dressing by mixing all the ingredients together in a jar – giving them all a good
shake. The dressing can be made ahead.
2. Place the shredded cabbages, carrots and onion in a large mixing bowl and mix well. Toss
the apple in the lemon juice and add to the vegetables along with the dill. Add the pine
nuts just before serving.
3. Add the dressing and mix well, allowing the flavours to infuse together.
4. For the lamb chops, mix together the cayenne pepper and the oil until well combined. Rub
the lamb chops all over with the mixture, then season, to taste, with salt and freshly
ground black pepper.
5. Heat a griddle pan over a medium heat; add the lamb chops and cook for 2-3 minutes on
each side, or until golden-brown on both sides and cooked, but still pink in the middle.
6. Serve the lamb chops with a serving of the winter slaw.

Onion Tart Tatin {Recipes}

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Onion Tart Tatin

Serves 2

This dish looks impressive but is deceptively easy to make! Serve with a sprinkling of goat’s
cheese and rocket for a starter or light meal to impress. You could also make this in two separate
tart tins for individual portions.

Preparation Time: 20 minutes

Cooking Time: 35 minutes

2 British brown onions
1 British red onion
50g butter
2 tbsp clear honey
2 tbsp balsamic vinegar
A few thyme sprigs
Salt and freshly ground black pepper
250 g ready rolled puff pastry, defrosted if frozen
Little flour for rolling

1. Preheat the oven, 200°C/fan oven 180°C, Gas Mark 6
2. Cut the onions into wedges from the roots to the stems. Melt the butter in a 20 cm (8
inch) frying pan with a metal handle. Add the onions and fry over a medium heat for about
5 minutes, turning from time to time until just beginning to brown.
3. Add the honey and vinegar and cook for a further 5 minutes, moving and shaking the pan
occasionally so the onions do not stick to the pan. Arrange the onions so they make a
pretty pattern, remembering you will be inverting the tart. Add the thyme stems and
season well. Leave to cool while you prepare the pastry.
4. Roll out the pastry on to a lightly floured surface and cut into a circle slightly larger than
the diameter of the frying pan. Lift the pastry over the onions and tuck down the sides of
the pan or tin. Make 2 small slits for the steam to escape.
5. Bake for 25-30 minutes until the pastry is well risen. Leave to stand for 5 minutes. Turn
the pastry gently to release; you should be able to spin the tart tatin when it is ready to
serve. Cover the pan with a plate, invert then remove the pan leaving the tart now on the
plate.
6. Serve warm or cold, with a scattering of rocket and Parmesan shavings.

Summer Bread Salad {Recipes}

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Summer Bread Salad

Serves 4

This is such a versatile salad, make ahead of time and take as a packed lunch or ideal on a picnic.
The longer you leave it the more intense the flavours.

Preparation Time: 1 hour

1 small cucumber, roughly chopped
1 large British red onion, roughly chopped
3 very ripe tomatoes, roughly chopped
2 ready roasted peppers, roughly chopped
2 tbsp capers, rinsed and drained
1 small stale crusty loaf, ripped into large cubes
Sea salt and freshly ground black pepper
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 red chilli, finely chopped
1-2 tsp sugar

Handful fresh basil, freshly torn

1. Place the cucumber, red onion, tomatoes, roasted peppers and capers in a large bowl and
add the bread. Mix well and season with salt and pepper.
2. Whisk the olive oil, red wine vinegar, chilli and sugar and some salt and pepper together
and add to the bowl with the basil. Give it a good mix, then cover and leave in the fridge
for at least and hour overnight for the flavours to combine. The bread should feel moist
but not soggy. Serve as a starter or a salad.
3. Tip: if you do not have very stale bread – rip your bread and bake in the oven for 7-10
minutes until beginning to crisp.

Spicy Filled Roasted Stuffed Onions

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Frost is going to be publishing a number of recipes all based around British onions. Here is the first one. Yum.

Spicy Filled Roasted Stuffed Onions

Serves 4
These beautiful roasted onions are filled with a delicious, spicy lamb mince. You can substitute
lamb mince with beef mince if you prefer.

Preparation Time: 20 minutes

Cooking Time: 1 hour

4 large British red onions peeled
1 tbsp oil
225g lean lamb mince
2-3 tsp Ras El Hanout spice mix
Salt and freshly milled black pepper
50g sultanas
Grated zest of 1 lemon
2tbsp freshly chopped mint
2tbsp freshly chopped flat-leaf parsley
50g feta cheese, crumbled
125ml hot vegetable stock

1. Preheat the oven to 180°C/ fan oven 160°C, Gas mark 4,
2. Place the onions on a chopping board and cut off the top of each onion. Use a small knife
or spoon, remove the centre of each onion, keeping about2-3 layers of the onion. Finely
chop the removed onion.
3. Carefully trim the root end of each onion so they stand up and stand in an ovenproof dish.
4. Heat the oil in a large pan and fry the chopped onion until beginning to soften. Add the
mince and cook for a further 5-7 minutes or until the mince is brown. Drain any fat or
liquid that may be in the pan. Return the mince and onion to the pan.
5. Add the spice and seasoning and continue to cook for 2-3 minutes.
6. Remove from the heat and stir in the sultanas, lemon zest, herbs and feta
7. Spoon the mince filling into each onion, packing tightly.
8. Pour the stock around the onions, cover with foil and bake for 40 minutes.
9. Remove the foil and continue to cook uncovered for a further 20 minutes, or until the
onions are tender.
10. Serve the roasted onions with a mixed salad or couscous.

MADD Dessert on Rupert Street | Reviews.

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I love mango. I cook with it all the time and I put it in all of my sandwiches – don’t recoil, try it!- I also have the sweetest tooth in West London. So MADD was made for me. You can make your own desserts and the majority of them are all mango. Yum. I took Frost writer Mary Tynan and went to review the goodies. It’s a hard job….

Apart from the mango concept MADD has another niche: you can build your own dessert. It’s fun and fabulous. You can be as creative as you like.

I tried the Siam. Sweet coconut sticky rice with mango. Tastes amazing and very different. Also has a raspberry? sauce. Really good. All of the different consistencies and tastes work together amazingly.

The Mango creme brulee – one word: wow. It tastes amazing. It is cooked perfectly. And does that cracking thing.

Mango upside down cake, god, how did I live for so long without knowing this existed. Absolutely stunning. Tastes like heaven.

I also had the mango passion fruit fool – sweet and delicious.

I also had a mango smoothie, because it was only lunchtime and I had to go back to London Fashion Week after my sweet lunch I didn’t try any of their cocktails or shots. Maybe next time.

The wonderful owners Ralph and Jonathan are friendly, creative and enthusiastic. It is impossible not to like them and want them to do well. They even let me take a coca-cola cupcake. It may sound weird but it is one of the most amazing things I have ever tasted.

If you don’t like mango then MADD do non-mango desserts. They also do tea and coffee.

MADD are on Rupert Street. No.53. Go try them out.

MADD BOASTS DESSERT SOLUTION FOR THE HEALTH CONSCIOUS

MADD (a.k.a. mango addiction), the UK’s first dessert and drinks lounge dedicated to the “king of fruits,” opened its doors to Soho diners on December 5th. Aimed at changing the dining habits of London’s inhabitants, MADD offers a healthy and delicious alternative to the fast-food options littering London. Set in a location renowned for its fried fare, Rupert Street is the perfect setting to introduce this nourishing Eastern concept to the West.

Ralph Monthienvichienchai and Jon Sivak, the creators of MADD, hope to share the health benefits of the mango with their outpouring of customers. Every part of the mango is beneficial; of its many medicinal properties, the mango tree is purported to offer anti-viral, anti-septic, anti-parasitic, anti-tussive (cough), and anti-asthmatic effects. It can also be used as a cardiotonic, aphrodisiac, and a digestive aid. Mangoes are not only high in prebiotic dietary fibre and vitamin C, but they contain antioxidant vitamins A and E, as well as B6, K, potassium, and 17 amino acids. The mango may even help prevent prostate and skin cancers. A good MADD addict will not only be able to satisfy their sweet tooth craving, but they will also lower their cholesterol, cleanse their blood, decrease the effects of aging on their skin, and increase their general happiness and wellbeing.

In a bid to improve the city’s nutrition, MADD also offers a vast selection of replenishing drinks, coffees and teas, including the irresistible “MADD Smoothie”, a signature blend of mango, coconut, and greek yogurt, sweetened with a squeeze of organic honey.

MADD revels in bringing the freshest mangoes of the season to ensure that the nutrition and flavours will never disappoint. MADD enters the winter season with the beautiful sun-kissed mangoes from down under, introducing the Aussie Queensland Kensington Pride mangoes to Londoners everywhere.

On A Diet? Pancakes The Dukan Way.

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Pancake Power

On a diet? There’s no need to miss out this Shrove Tuesday or lose your resolve. Try Dr. Dukan’s Guilt-Free Galette!

If you’re watching your waistline this Pancake Day there’s no need to miss out. Dr Dukan –the man behind the plan– has created a revolutionary pancake recipe that’s fuss-free, fat-free and fast. Say hello to the Oat Bran Galette: it’s the modern day pancake that’s actually good for you!

Savoury or sweet, the Dukan Galette is a treat and a savvy solution to Shrove Tuesday. Dr. Dukan has developed a healthy pancake that can be eaten for breakfast, lunch or dinner… and not just on Pancake Day. Now that’s flipping marvellous!

Celebrate this year, with Dr Dukan’s “eat as much as you want” policy and an extensive list of over 100 approved foods to choose from. It’s the perfect way to shift those unwanted pounds without going hungry.

Oat Bran Galette Recipe
‘The Classic’
Serves 1
Ingredients
1.5 / 2 tbsp oat bran
1 egg white
1 tbsp quark
1 tbsp fromage frais

Top Tip! If you want a savoury Galette, try adding 175g of flaked tuna or smoked salmon to the beaten egg whites. For a sweet Galette, why not try adding almond extract or orange flower water. A simple store-cupboard solution!

For more information on the diet or to create your free personal weight-loss plan please visit www.dukandiet.co.uk

The Perfect Pancake Toss.

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WHAT GOES UP MUST COME DOWN

Ocado discovers the formula behind the perfect pancake toss

ONLINE SUPERMARKET Ocado has cracked more than eggs ahead of Shrove Tuesday. Teaming up with one of the country’s top physicists, the innovative grocer has mastered the art of perfect pancake tossing.

With more batter expected to hit ceilings than the roofs of our mouths this Pancake Day, Ocado has created the ideal equation for a flippin’ good time. Working with Dr Mark Hadley, researcher at the University of Warwick’s Department of Physics, the formula behind the year’s trickiest culinary feat is above.

Where v is the launch velocity; g is the acceleration; h, the height of the toss; a is the length of the forearm; w, the spin; is the number of pancake half turns; and p, the pan diameter

Don’t be daunted by the science though. Ocado has simplified things, claiming that the recipe for a splat-free landing rests on one key element – ‘perfect pancake altitude’. When tossed at the right height, the pancake’s launch velocity and spin are perfectly matched – much like a topping of lemon and sugar – for optimum results.

For a typical toss, Ocado suggests you aim for a pancake height of 0.5 metres. Your upwards arm swing will naturally give the pancake a velocity of 3m/sec, imparting a spin of five radians per second, resulting in a successful travel time of just over half a second, before landing safely back in the pan.

Ocado has created three toss techniques with Dr Hadley to ensure there is a flip for everyone – from the pancake showboater to the harassed host cooking crepes for a cast of thousands.

· The Show Off This mammoth two-armed throw is suitable for those looking to wow a crowd, or cooks wielding a cast iron pan. With arms outstretched and swinging from the shoulder, one should aim for a height of 0.7 metres

· The Chef This quick, efficient toss is ideal for pancake connoisseurs. Whilst holding the pan near the rim, with just a flick of the wrist this toss will require a height of just over half a foot. 16cm to be precise.

· The Hungry Horde Many mouths to feed? Avoid over-exertion and a nasty case of ‘pancake elbow’ with this toss. The upper arm hardly moves as the forearm swings upwards from the elbow. The distance from the elbow to the centre of the pan is typically 60cm; to achieve the perfect toss time after time, one should aim for a height of 0.47 metres, to be exact.

But what’s the real secret? Dr Hadley flips pancake convention on its head and brings it down to size: “The trick is to break the air pressure. To achieve the perfect flip, one must restrict the size of the pancake. The traditional Ocado pancake recipe provides the ideal consistency to retain a suitable thickness which will combat the impact of air pressure, whilst also being light enough to toss.”

When it comes to cooking up a pancake storm, be sure to follow Ocado’s fundamental tips so the finished article is ready for a terrific toss:

· Lubrication Use one teaspoon of oil to ensure the pancake does not stick, yet isn’t too lubricated, resulting in ‘pancake slip’

· Cooking time Cook the pancake until it bubbles and blisters, to roughen the bottom surface. This allows the air to rapidly fill any void under the pancake and equalise the pressure

· Circumference Make it manageable – for bigger pancakes, the area increases much faster than the air can creep in. By increasing a pancake from 10cm to 30cm diameter, it becomes three times harder to toss

· The Strength Test Use a spatula to lift the edge of the pancake – if you can lift it 2cm away from the pan, then it is strong enough to toss

Jason Gissing, co-founder of Ocado comments: “Ocado strives to deliver more than a just broad range of groceries; we want to make people’s lives easier where their kitchens are concerned. As such, we’re proud to work with a diverse range of experts and suppliers to provide fun, new and exciting ways to celebrate the country’s tastiest occasions.”

For further information on Ocado pancake recipes and ingredients, visit www.ocado.com/webshop/recipes/