WILD AFRICAN PRAWNS WITH PEANUTS AND COCONUT
These massive prawns have become a signature dish at Cinnamon Kitchen since its opening in 2008. A real head-turner of a dish, this is sure to wow your guests, too. And, if you don’t find wild African prawns, you could use langoustines or black tiger king prawns instead – the bigger, the better.
SERVES 4
8 large wild African prawns (more if the prawns are smaller)
1 tablespoon vegetable oil
1 quantity of Peanut Chutney
50g fresh coriander, finely chopped
juice of 1 lemon
For the marinade
2 tablespoons vegetable oil
2 green chillies, finely chopped
2 lime leaves, finely chopped
1 teaspoon Ginger and Garlic Paste
1 teaspoon salt
½ teaspoon sugar
½ teaspoon ground turmeric
Slice each prawn lengthways, with the head and shell still on. With the point of a sharp knife remove the dark intestinal vein that runs down the back, then pat the prawns dry on kitchen paper.
Mix together the ingredients for the marinade, then rub them all over the prawns and set aside to marinate for 10 minutes.
Cook the prawns on a low barbecue, grilling them for 6-8 minutes on each side.
Alternatively, heat the oil in a large frying pan on a high heat and sear for 3 minutes on each side, then transfer them to a baking tray and roast in an oven preheated to 180°C/Gas Mark 4 for 6-8 minutes, until the prawns are done.
Remove from the barbecue or oven, sprinkle with coriander and lemon juice and serve with the peanut chutney.
SEA BREAM WRAPPED IN BANANA LEAF
Fish in an envelope, Kerala style – that is probably the best way to describe this dish, except it uses a banana leaf instead of paper for the envelope. This is easy to prepare and it can be cooked either in a hot frying pan or on a glowing barbecue. If you can’t get hold of a banana leaf, wrap the fish in kitchen foil instead.
SERVES 4
4 sea bream fillets, scaled and pin-boned
1 banana leaf, cut into 4 × 30cm squares
1 tablespoon vegetable oil
1 quantity Jerusalem Couscous Upma
For the marinade
½ teaspoon salt
½ teaspoon ground turmeric
juice of ½ lime
1 green chilli, finely chopped
½ teaspoon Kadhai Masala
For the spice crust
10 fresh curry leaves, finely shredded
6 black peppercorns, crushed coarsely
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
1 tablespoon white vinegar
1 teaspoon red chilli powder
1 teaspoon salt
½ teaspoon sugar
Mix together all the ingredients for the marinade, then rub them over the sea bream fillets and leave to marinate for 10 minutes.
For the spice crust, mix together all the ingredients in a non-metallic bowl to get a sweet, sharp, crunchy mixture.
Heat the banana-leaf squares on a hot heavy-based frying pan, or in the microwave for 30 seconds, until they are soft and pliable. Cover the fish fillets with the spice crust, then wrap them, one by one, with the pieces of banana leaf, taking care that they are well secured so that the marinade and spice crust don’t ooze out during cooking.
Rub the wrapped fillets with the oil and cook, firstly with the join side down on a low barbecue for 3-5 minutes on each side. You can open up the parcels to check whether the fish is cooked.
Alternatively, heat the oil in a frying pan. Add the wrapped fillets, cover and cook on a low heat for 3–5 minutes on each side. Serve the fish still wrapped in the banana leaf for your guests to unwrap themselves and appreciate the wonderful aromas. Jerusalem couscous is an ideal accompaniment, but Yoghurt Rice, Green Mango and Coconut Chutney or kachumber (a spiced tomato, cucumber and onion salad) are also good for a barbecue lunch.
CHARRED PORK RIBS WITH HOT-AND-SWEET GLAZE
This method of double cooking ribs - first cooking in liquid and then grilling - gives a fantastic silky, fall-off-the-bone texture and deep rich flavours. Yes, you can argue that the spicing is quite Chinese, but, hey, it’s the second most popular cuisine in India! The hot, sharp mustard dressing, with its delightfully big flavours will leave you licking your sticky fingers for long after the ribs are gone.
SERVES 4
1kg pork back ribs, cut into 3-bone portions
50ml clear honey
1 tablespoon soy sauce
25ml malt vinegar
1 teaspoon sesame seeds, toasted, to garnish
For the marinade
3 tablespoons red chilli powder
3 tablespoons tomato purée
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1 tablespoon soy sauce
2 teaspoons salt
1 teaspoon sugar
50ml clear honey
25ml malt vinegar
4cm piece of cinnamon stick
1 teaspoon black peppercorns
4-5 garlic cloves, peeled and finely chopped
3 star anise
3 bay leaves
For the dressing
1 tablespoon vegetable oil
1 tablespoon wholegrain mustard
1 tablespoon clear honey
juice of ½ lemon
Mix together all the ingredients for the marinade in a large bowl, then rub them on to the pork ribs and leave for an hour (or considerably longer if you can). Put the pork ribs in a roasting tray and add just enough water to cover the ribs. Check the seasoning, as the cooking liquid should be correctly seasoned before the ribs are placed in the oven.
Put the ribs in a roasting tray, covered with foil. Transfer the tray to an oven preheated to 190°C/Gas Mark 5. Cook for 60 minutes. Remove the tray from the oven and separate the ribs from the stock. Set aside the ribs to cool and for the meat to firm up.
Meanwhile, make the dressing. Beat the oil, mustard, honey and lemon juice together until a smooth emulsion forms. Set aside.
Strain the stock into a heavy-based saucepan, then boil the stock until it reduces and thickens without tasting too salty. Add the remaining soy sauce, honey and malt vinegar and simmer for about 15 minutes, stirring, until the sauce is a thick glaze. Check the seasoning to make sure it isn’t too salty, which it can be if the glaze has reduced too much. If it tastes too salty, add more honey.
Place the pork ribs on a baking sheet on a hot barbecue for 2-3 minutes, brushing with the glaze, until they are coloured. Move the ribs to the edge of the barbecue (where it is cooler) and brush with more glaze. Cook for a couple of minutes, turning continuously to get a deep rich, shiny caramelised gloss on the ribs. Sprinkle with sesame seeds and serve hot with chunky kachumber and spiced cucumber, onion and tomato salad.
Alternatively, the final cooking stages can be done in the oven, reducing the heat for the second stage.
This tender lamb kebab is famed for its melt-in-the-mouth texture, the result of including a small amount of raw papaya or pineapple to tenderise the meat. Once this was essential to mask the poor quality of the meat used, but, today, with good-quality meat, this recipe lets you appreciate the fine texture. When you mince the meat three times you have a really tender version, but if you mince it ten more times, you have a paste so fine you can simply serve it on brioche!
SERVES 4
2 tablespoons ghee or vegetable oil
500g lean boneless leg of lamb, minced at least 3 times
3 tablespoons Ginger and Garlic Paste
4 tablespoons dried-fried onions
2 tablespoons Fried Cashew Paste
1½ tablespoons red chilli powder
a pinch of saffron, soaked in 2 tablespoons of water
1½ teaspoons salt
1 tablespoon of puréed or pounded pineapple (or 1 tablespoon pineapple juice)
4 drops of rose water or kewra water
1 large banana leaf, cut into 15–20cm long strips
For the spice mix
8 cloves
4 green cardamom pods
seeds of 1 black cardamom pod
1 blade of mace
⅛ nutmeg, pounded
½ teaspoon cumin seeds, roasted
½ teaspoon black peppercorns
To make the spice mix, set aside 6 cloves and transfer the remainder to a spice grinder or mortar and pestle. Add the remaining ingredients and grind into a fine powder, then set aside.
Heat half the ghee or vegetable oil in a small pan, and when it reaches smoking point add the 6 reserved cloves. Once they have started to smoke, after about 30 seconds, remove the pan from the heat and set aside for the ghee to cool.
Put the minced meat in a mixing bowl and add the spice mix and all the remaining ingredients, except the rosewater and banana leaf, and mix together well. Add the clove-infused oil, but not the cloves, and mix together again. Chill the mixture for 10 minutes.
Take the chilled mince out of the fridge, add the remaining tablespoon of ghee and the rosewater and mix together thoroughly. Return the mixture to the fridge for 15 minutes.
Heat the banana leaf strips in a hot heavy-based frying pan, or in the microwave for 30 seconds, until they are soft and pliable.
Shape the minced meat into 12 equal patties, each about 4cm in diameter. Wrap each patty in a piece of banana leaf and brush with oil. Grill over a hot barbecue for 2–3 minutes on each side, starting with the joint side down.
Alternatively, heat 2 tablespoons ghee or vegetable oil in a heavy-based frying pan. Add the patties and cook over a low heat for 1-2 minutes on each side, until they are well cooked. Remove them from the pan and drain well on kitchen paper.
Serve the kebabs hot with Pomegranate Raita.
ABDUL YASEEN’S RA JASTHAN ROYAL BARBECUED LAMB
This is the dish the Cinnamon Kitchen team entered in the British Barbecue Championship at Jody Scheckter’s Laverstoke Park Farm in 2011. Head Chef Abdul has been our team captain each of the three times we have entered this competition, and we have won twice. This recipe is for barbecue champs everywhere!
SERVES 4
2 × 8-bone lamb racks
500g lamb’s liver, cleaned, sinews trimmed and cut into 4cm cubes
1 red onions, 1 finely chopped, 1 thickly sliced and 1 thinly sliced
4 lamb’s kidneys, split and trimmed
1 teaspoon turmeric
2 tablespoons malt vinegar
20g butter, chopped
4 green chillies, slit lengthways
8 cloves
1 quantity Galouti Kebabs
lemon wedges to garnish
For the marinade for the racks of lamb
2 tablespoons lemon juice
2 tablespoons vegetable oil
25g Greek yoghurt
1 tablespoon Ginger and Garlic Paste
1 teaspoon Soola Masala
1 teaspoon red chilli powder
1 teaspoon salt
½ teaspoon ground turmeric
2 tablespoons chopped coriander stems
For the lamb’s liver marinade
1½ tablespoons vegetable oil
1 tablespoon Ginger and Garlic Paste
1 tablespoon gram (chickpea) flour, roasted
1 tablespoon red chilli powder
2 garlic cloves, finely chopped
1 teaspoon dried fenugreek leaves, crushed between your fingertips
1 teaspoon salt
¼ teaspoon ground turmeric
juice of ½ lemon
a pinch of sugar
For the spice paste for the lamb’s kidneys
2 tablespoons vegetable oil
½ teaspoon onion, finely chopped
3 green chillies
1 garlic clove, finely chopped
2.5cm piece of fresh ginger, peeled and chopped
2.5cm piece of cinnamon stick
½ teaspoon black peppercorns
1 teaspoon salt
½ teaspoon sugar
1 tablespoon tomato purée
6 ready-to-eat dried apricots, soaked and puréed
1 tablespoon Ginger and Garlic Paste
2 tablespoons lemon juice
1 teaspoon red chilli powder
½ teaspoon ground turmeric
If the lamb racks haven’t already been prepared, trim off the skin and most of the fat, leaving just a thin layer of fat on the meat. Mix together all the ingredients for the marinade for the lamb racks, then rub this over the lamb, cover and refrigerate for 2 hours.
For the marinade for the lamb’s liver, mix together all the ingredients, whisking so the flavours are well combined. Add the liver and half the chopped red onions, cover and refrigerate for 2 hours.
To prepare the lamb’s kidneys, combine the turmeric and vinegar in a bowl. Thoroughly wash the kidneys, then add them to the bowl and leave for 30 minutes to get rid of any ‘off’ flavours.
Meanwhile, make the spice paste for the kidneys. Heat the oil in a heavy-based frying pan and add the onion. When it has softened, but not coloured, add the chillies, garlic and ginger and cook for a few minutes. When they start to brown, add the cinnamon stick and peppercorns and stir quickly over a high heat, taking care that the spices do not burn. Stir in the salt and sugar, then add the tomato and apricot purées. Remove the pan from the heat and leave the mixture to cool. Transfer it to a blender and blend to a paste.
Transfer the paste to a bowl and mix together with the garlic and ginger paste, lemon juice, chilli powder and turmeric. Add the kidneys and coat them in the marinade, then leave, covered, to marinate for 30 minutes in the fridge.
Prepare the recipe for the galouti kebabs, shape the mixture into 4 patties and wrap with the banana leaves. Chill until ready to cook.
Remove the galouti kebabs and all the other meat from the fridge 10–15 minutes before cooking. Just before you are ready to cook, thread the liver and thickly sliced red onion on skewers.
Place the racks of lamb skin side down on a hot barbecue and let the fat render for 3 minutes, then move the racks of lamb towards the low heat to crisp the fat and to help the meat maintain a definite shape. Turn over after 6 minutes and allow the rack to cook for a further 3 minutes.
Remove the racks of lamb from the grill and transfer each to a piece of aluminium foil large enough to wrap around it. Divide the butter, chillies, red onion and cloves between the pieces of foil and wrap up securely, so none of the juices will drip out. Transfer the foil parcels to the side of the grill, away from direct heat, and leave for 8 minutes, by which time they should be perfect to unwrap and serve.
Meanwhile, place the liver skewers on the barbecue and grill for 3 minutes, then rotate and grill for a further 3 minutes, until cooked through. Leave to rest for 3-4 minutes before serving.
Cook the galouti kebabs following the instructions here.
Sear the kidneys on the hot barbecue for 1–2 minutes on each side, then move them to the side, away from the direct heat. Add the lemon juice and serve.
Unwrap the racks of lamb and cut into individual chops. Serve the lamb chops with the liver and kidneys. Garnish with lemon wedges.
RACK OF LAMB WITH MINT, CHILLI AND BASIL
This is a good example of how we use tandoori spicing on rather special cuts of meat to create an impressive dish that is actually very simple to prepare.
SERVES 6 OR 10–12 FOR SNACKS
3 racks of lamb, cut into one-bone chops
2 tablespoons vegetable oil
For the first marinade
4 green chillies, chopped and pounded into a paste
2 tablespoon Ginger and Garlic Paste
juice of 1 lemon
1½ teaspoons salt
For the second marinade
20g mild Cheddar cheese
1 teaspoon plain flour
35g Greek yoghurt
2 green chillies, finely chopped
⅓ nutmeg, grated
1cm piece of fresh ginger, peeled and finely chopped
1 teaspoon Mace and Cardamom Powder
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons single cream
2 tablespoons chopped mint
2 tablespoons finely chopped basil leaves
For the first marinade, mix together all the ingredients, then rub them over the lamb chops. Set aside to marinate for 20 minutes.
Heat the oil in a large, heavy-based frying pan on a high heat, add the lamb chops and sear for about 2 minutes on each side until they are browned. Set aside and leave to cool.
For the second marinade, put the cheese in a bowl with the flour and rub together. The flour prevents lumps from forming. Add the yoghurt and mix into a smooth paste, then mix in the chillies, nutmeg, ginger, mace and cardamom powder, salt and white pepper. Fold in the cream – slowly, otherwise the mixture may separate – then add the mint and basil. Generously rub the marinade over the lamb chops and leave to marinate for a further 10 minutes or so.
Transfer the lamb chops to a hot barbecue and cook for 2–3 minutes on each side. Remove the chops from the heat and leave to rest for another couple of minutes, then serve.
Rabbit and mustard is a classic combination in French cuisine, and here we use a mustard-and-honey marinade, which helps to seal in the rabbit’s flavours, as well as highlighting them. Although rabbit isn’t commonly cooked in India, this is an ideal barbecue dish, as the smokiness from the charcoal brings out the best of this marinade. The papaya in the marinade has a tenderising effect on the meat, breaking down the meat proteins. This dish also works well served as a canapé with drinks.
SERVES 4
500g boned rabbit legs, cut into 2.5cm chunks
For the first marinade
2.5cm piece of green papaya, grated, or 2 tablespoons fresh pineapple juice
1½ tablespoons Ginger and Garlic Paste
1½ teaspoons salt
1 teaspoon red chilli powder
1 teaspoon ground turmeric
juice of 1 lemon
For the second marinade
100g Greek yoghurt
2 tablespoons wholegrain mustard
2 tablespoons mustard oil (or use 2 tablespoons vegetable oil mixed with 1 teaspoon English mustard)
1 tablespoon chopped fresh coriander leaves and stalks
1 tablespoon clear honey
1 teaspoon Garam Masala
Mix together all the ingredients for the first marinade, then rub them all over the rabbit meat and leave to marinate for 1 hour.
Mix together all the ingredients for the second marinade, then add to the rabbit and leave to marinate for another hour or so.
Thread the rabbit pieces on to skewers and cook on a hot barbecue, turning the skewers regularly, for about 8–10 minutes.
Alternatively, place the rabbit skewers on a baking tray and roast in an oven preheated to 180°C/Gas Mark 4 for 10–12 minutes, turning the pieces regularly.
Vivek’s tip
If the rabbit cooks but does not take colour, place it under a very hot grill for a couple of minutes.
BHADITRAKHA, SERVED WITH MINT LASSI
This is a goat dish inspired by the Sanskrit classic, Manasollasa, with its many verses about food and drink, written by the ancient ruler and scholar Somesvara III in the 12th century. Here I serve the marinated and spiced goat meat with a refreshing lassi. Goats are easy to rear in India and have been useful for both milk and meat for many centuries.
SERVES 4–6
750g boneless goat leg, trimmed (lamb can be used instead)
2 tablespoons mustard oil (or use 2 tablespoons sunflower oil blended with 1 teaspoon English mustard) (optional)
For the Rajastani spice paste
1 quantity of Soola Masala
25g Greek yoghurt
For the marinade
1 tablespoon pineapple juice
2 teaspoons Garlic Paste
2 teaspoons salt
1½ teaspoons red chilli powder
1 teaspoon Ginger Paste
juice of 1 lemon
For serving
1 red onion, thickly sliced
1 tablespoon vegetable oil
a pinch of salt
a pinch of sugar
For the mint lassi
200g plain yoghurt
100ml water
½ teaspoon cumin seeds, roasted and crushed
1 tablespoon chopped mint
1 teaspoon salt
1 teaspoon sugar
First make the Rajastani spice paste by mixing the yoghurt with the soola masala. Cover and set aside until required.
Slice the meat thinly (5mm or so would be ideal), ensuring the slices are roughly the same size. Smear the spice paste on to the goat slices and set aside for 10 minutes.
In a separate bowl, mix together all the ingredients for the marinade, then rub them over the slices of goat meat and set aside to marinate for 20 minutes.
Skewer the meat slices on long metal skewers and grill them on a hot barbecue for 5–6 minutes. While the meat is cooking, rub the onion slices with the oil and grill them until softened.
Alternatively, cook the meat in a roasting tray in an oven preheated to 200°C/Gas Mark 6 for 4–5 minutes.
Make the mint lassi by mixing together all the ingredients in a large bowl, blending to a smooth and creamy consistency. Pour the lassi into 4 shot glasses.
Serve the goat kebab garnished with onions scattered over and with the mint lassi on the side.
This is a versatile recipe that can be cooked in a tandoor oven, as we do here at the restaurant, but which I can assure you tastes every bit as good when cooked on a barbecue.
SERVES 4
4 guinea fowl breasts, skinned, boned and trimmed
1 tablespoon vegetable oil
For the first marinade
1 tablespoon Ginger and Garlic Paste
1½ teaspoons salt
1 teaspoon red chilli powder
1 teaspoon dried red chilli flakes
½ teaspoon ground allspice
½ teaspoon sugar
juice of 1 lemon
For the second marinade
6 cloves, coarsely ground
2 teaspoons black peppercorns, cracked
2 teaspoons fennel seeds, coarsely ground
25g plain yoghurt
1 tablespoon finely chopped coriander stalks
Mix together all the ingredients for the first marinade, then rub them over the guinea fowl breasts and leave to marinate for 15 minutes.
For the second marinade, mix half the coarsely ground spices with the yoghurt and coriander stalks. Apply this mixture to the breasts and leave for another 20 minutes.
On a hot barbecue sear the guinea fowl breasts for 2 minutes on each side. Sprinkle the rest of the coarsely ground spices over the breasts, then wrap in foil and cook on the barbecue for 4–5 minutes, until cooked through.
Alternatively, cook the guinea fowl breasts in an oven preheated to 200°C/Gas Mark 5 for 10 minutes.
Allow the guinea fowl breasts to rest before serving with a raita and chutney of your choice.
Vivek’s tip
You could replace the guinea fowl with boneless chicken breasts or thighs, if you like.
CHAR-GRILLED BREAST OF PARTRIDGE WITH CHILLI WALNUTS
Partridges respond well to any tandoori-style marinade, and I find this Thai-inspired marinade particularly good. It is slightly acidic and has a gentle curing effect on the flesh. The spiced walnuts add an interesting texture.
SERVES 4
4 partridges, breasts only (keep the legs in the freezer for another time)
For the first marinade
1 tablespoon Ginger and Garlic Paste
1 teaspoon salt
For the second marinade
1.25cm piece of fresh ginger, peeled and chopped
4 lime leaves
3 Thai bird’s-eye chillies
1 lemongrass stalk, outer layer removed and bruised
3 tablespoons vegetable oil
2 tablespoons finely chopped coriander stalks
1 teaspoon ground turmeric
1 teaspoon Garam Masala
a pinch of sugar
juice of ½ lemon
For the Chilli Walnuts
100g walnuts
2 tablespoons vegetable oil
1 garlic clove, finely chopped
1cm piece of fresh ginger, peeled and finely chopped
1 teaspoon red chilli powder
1 teaspoon cumin seeds, roasted and roughly crushed
½ teaspoon salt
Rub the partridge breasts with the ginger and garlic paste and salt and leave to marinate for 10 minutes.
Put all the ingredients for the second marinade in a blender or food processor and process until a fine paste forms. Coat the partridge breasts with this green paste and set aside to marinate for a further 30 minutes.
Meanwhile, make the chilli walnuts. Put the walnuts in a baking tray and roast in a preheated oven at 160°C/Gas Mark 3 for 5–7 minutes, until crisp. Transfer to a mortar and roughly crush. Heat the oil in a large frying pan, add the garlic and cook for a few seconds until it starts to colour. Add the remaining ingredients, mix well and cook for about 30 seconds, stirring. When everything is crisp, add the walnuts, remove the pan from the heat and stir around to mix. Drain the walnuts on kitchen paper and set aside.
Alternatively, roast the breasts in an oven preheated to 220°C/Gas Mark7 for 5–6 minutes.
Now skewer the partridge breasts with long metal skewers and grill on a medium-hot barbecue for 4–5 minutes, turning them over once.
Serve the partridge breasts with the chilli walnuts sprinkled around.
BARBECUED DUCK BREASTS WITH SESAME AND TAMARIND CHUTNEY
When we first launched The Cinnamon Club, the menu featured a deconstructed version of Hyderabadi duck curry consisting of seared duck breast served with a sesame and tamarind sauce cooked separately. This version that we created for Cinnamon Kitchen’s famous Tandoor & Grill Bar, pushes the idea even further. The City slickers love to keep it light, and we managed just that by losing the rice and rich sauce from the original recipe, and, instead, serving a bolder-flavoured chutney to incorporate the same flavour co-ordinates.
SERVES 4
4 duck breasts, preferably Gressingham duck, skin on
fruit, such as diced papaya, dragon fruit and melon balls, to garnish
For the marinade
3 tablespoons vegetable oil
1 teaspoon red chilli powder
1 teaspoon salt
For the Sesame and Tamarind Chutney
1 tablespoon coriander seeds
1 tablespoon sesame seeds, plus extra for sprinkling
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds
3 tablespoons desiccated coconut
1 tablespoon vegetable oil
2 tablespoons cashew nuts
50g tamarind paste
1 tablespoon jaggery or molasses sugar
2 teaspoons red chilli powder
1 teaspoon salt
up to 150ml water
For tempering
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
½ teaspoon black onion seeds
10 fresh curry leaves
Mix together all the ingredients for the marinade and rub them over the duck breasts, then set aside to marinate for 30 minutes.
Meanwhile, make the sesame and tamarind chutney. Mix together the coriander, sesame, cumin and fenugreek seeds in a dry frying pan on a medium heat and stir for 1–2 minutes. When they begin to colour, remove from the pan and set aside. Roast the coconut in the same pan until it is golden, then add it to the seeds. Heat 1 teaspoon of the oil in the pan, add the cashew nuts and fry until golden. Set aside half the spice mix. Add the tamarind, jaggery (or molasses sugar), chilli powder and salt to the remaining spice mix and combine well to make the sesame and tamarind chutney. Use a mortar and pestle to grind the other half of the spice mix into a coarse crumble.
Barbecue the duck breasts, skin side down on a medium barbecue, and sear for 6–8 minutes, until the skin crisps. Turn the breasts over and cook for a couple more minutes.
Alternatively, sear the breasts skin side down first in a pan on a high heat for 2–3 minutes on each side, then transfer to the oven preheated to 180°C/Gas Mark 4. Roast for 8–10 minutes; the duck should still be pink inside.
Heat the oil for tempering in a heavy-based pan until smoking. Add the ingredients for tempering, followed by the nut and seed paste. Reduce the heat and cook, stirring, for a couple of minutes to mix well, then remove from the heat.
Once the duck breasts are cooked, leave them to rest for 5 minutes, then slice neatly and divide between 4 plates. Add some chutney to each plate and sprinkle with sesame seeds, then add spiced crumble for extra texture to each plate. Garnish with fruit and fried curry leaves.
QUAIL WITH RED SPICES AND PUY LENTIL SALAD
This is another great barbecue dish and it cooks especially well if the birds are spatchcocked, which your butcher will do for you. The lentil salad not only makes a good accompaniment for the quail, but is a substantial salad in its own right.
SERVES 4
4 large quails, spatchcocked
For the marinade
2 tablespoons vegetable oil
1cm piece of fresh ginger, peeled and finely chopped
1 green chilli, chopped
2 tablespoons Ginger and Garlic Paste
1 tablespoon chopped fresh coriander leaves and stalks
1 teaspoon red chilli powder
½ teaspoon dried red chilli flakes
½ teaspoon Garam Masala
juice of ½ lemon
For the Puy Lentil Salad
150g Puy lentils, soaked overnight, then cooked in stock for 12–15 minutes until tender but still crunchy
2 green chillies, finely chopped
2 tomatoes, deseeded and diced
1 red onion, finely chopped
4 tablespoons chopped fresh coriander
1cm piece of fresh ginger, peeled and finely chopped
1 teaspoon salt
½ teaspoon sugar
juice of 1 lemon
For the Puy lentil salad, drain the cooked lentils and place in a bowl. Add all the remaining ingredients and mix together. Adjust the seasoning. Set aside and keep cool until ready to serve.
In a large bowl, mix together all the marinade ingredients, then rub them all over the quail and leave to marinate for 15–20 minutes.
On a barbecue, sear the quails on a medium heat for 3–4 minutes, until coloured. Then wrap them in aluminium foil and cook another 10–12 minutes, until the quail are cooked through.
Alternatively, sear the quail in a pan on a high heat for 3–4 minutes on each side, then transfer to an oven preheated to 220°C/Gas Mark 7 for 10 minutes.
Divide the quail among 4 serving plates and serve with the Puy lentil salad.
MARINATED AND GRILLED PORTOBELLO MUSHROOMS
This is another one of our very popular grilled dishes at Cinnamon Kitchen. I suppose grilled vegetables simply cooked straight on a hot barbecue must be quite a useful option for vegetarians. Trust me, this is one of those dishes that vegetarians can enjoy without feeling that they’re missing out on something!
SERVES 4
8 Portobello mushrooms, trimmed
a few salad leaves, to garnish
For the marinade
2 green chillies, finely chopped
2 garlic cloves, finely chopped
1cm piece of fresh ginger, peeled and finely chopped
3½ tablespoons clear honey
2 tablespoons chopped fresh coriander leaves and stalks
2½ tablespoons malt vinegar
1 tablespoon sesame seeds
2 teaspoons red chilli powder
1 teaspoon Ginger Paste
1 teaspoon salt
1 teaspoon sugar
½ teaspoon Garlic Paste
Wash the mushrooms and pat dry with kitchen paper. Mix together all the ingredients for the marinade in a deep bowl, add the mushrooms and leave to marinate for 30 minutes.
Grill the mushrooms on a hot barbecue for 4–5 minutes until caramelised and slightly charred.
Alternatively, heat some oil in a heavy-based frying or ridged grill pan on a medium-high heat, add the mushrooms and sear for a couple of minutes.
Remove the mushrooms from the heat, cut into quarters and serve immediately with a selection of salad leaves.
BITTER GOURD WITH SPICED MINCED LAMB
This is Cinnamon Kitchen’s take on the very traditional, very rustic bharwan karela, or stuffed bitter gourds. The only differences are that we cook ours for less time and use a lot less oil than in traditional recipes.
SERVES 4
4 bitter gourds
½ teaspoon salt, plus extra for sprinkling inside the gourds
1 tablespoon vegetable oil for cooking
For the filling
3 tablespoons vegetable oil
2.5cm piece of cinnamon stick
2 green cardamom pods
1 bay leaf
2 cloves
1 teaspoon cumin seeds
1 large onion, chopped
1 green chilli, finely chopped
2.5cm piece of fresh ginger, peeled and finely chopped
1 tablespoon Ginger and Garlic Paste
1 teaspoon salt
1 teaspoon red chilli powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
2 tomatoes, chopped
350g minced lamb
2 tablespoons chopped fresh coriander leaves and stalks
juice of ½ lemon
Prepare the gourds by making a slit in each one and carefully scooping out the seeds and flesh. Season the insides of the gourds with salt, turn them upside down and leave for 10 minutes.
Meanwhile, make the filling. Heat the oil in a heavy-based pan to smoking point and add the cinnamon, cardamom pods, bay leaf, cloves and cumin. When the seeds crackle, add the onion and cook on a medium-low heat for 2–3 minutes. Add the chilli, chopped ginger, ginger and garlic paste, salt and the ground spices. Now add the tomatoes and cook for another minute. Finally, add the minced lamb and continue cooking, stirring, for 15–20 minutes, until the liquid has completely evaporated. Adjust the seasoning and sprinkle over the coriander leaves and lemon juice. Remove the pan from the heat and allow the mixture to cool.
Bring a pan of salted water to boil. Add the bitter gourds and blanch for 2 minutes. Drain the gourds and immediately chill in iced water, then drain again and set aside.
Fill the bitter gourds with cooked lamb mince and wrap butcher’s twine around them to securely enclose the filling.
Brush the gourds with oil and grill on a medium-hot barbecue for 5–6 minutes, turning frequently to colour evenly on all sides.
Alternatively, the gourds could be roasted in an oven preheated to 220°C/Gas Mark 7 for 10 minutes until nicely coloured and tender.
Remove the string and serve the gourds on their own or on a bed of yellow lentils.
Vivek’s tip
You can substitute soy mince for the lamb mince to make an impressive vegetarian main course.
GRILLED AUBERGINE WITH PEANUTS
Inspired by the ingredients and flavours in a typical Hyderabadi aubergine curry with a sesame, tamarind and peanut sauce, this dish combines those flavours with completely different textures! These types of aubergine are long, thin and virtually seedless – so ideal for grilling.
SERVES 4
2 firm Japanese or Bengali aubergines, or other long, thin aubergines, cut in half lengthways
4 tablespoons Tamarind Chutney
For the first marinade
1 tablespoon vegetable oil
1 teaspoon salt
½ teaspoon red chilli powder
½ teaspoon turmeric powder
¼ teaspoon fennel seeds
¼ teaspoon ajowan seeds
¼ teaspoon black onion seeds
For the spice crust
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1 tablespoon desiccated coconut
1 tablespoon peanuts
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
½ teaspoon red chilli powder
1 teaspoon Chaat Masala
1 teaspoon tamarind paste
1 tablespoon chopped fresh coriander leaves and stalks
1 tablespoon jaggery or molasses sugar
Score the aubergines lightly to make criss-cross marks on the flesh side. For the first marinade, sprinkle the flesh side with the salt, chilli powder, turmeric and fennel, ajowan seeds and black onion seeds, drizzle with oil then set aside for 10–15 minutes.
Meanwhile, make the spice crust. Roast the poppy seeds, sesame seeds and desiccated coconut separately in a dry frying pan over a medium heat for 1–2 minutes, until the aromas are released. Quickly tip them into a bowl and set aside.
In a heavy-based pan on a medium-high heat, add the peanuts and dry-fry, stirring. When they are golden, remove them from the pan and set them aside to cool. Coarsely chop the peanuts and add to the roasted seeds and coconut. Heat the oil in the pan. Add the garlic and cook, stirring, over a medium heat. When it is golden, remove it from the pan and drain on kitchen paper and allow to cool before adding to the other ingredients.
Add the remaining ingredients for the spice crust and mix together. Spread them on a baking try to dry in an oven preheated to 150°C/Gas Mark 2 for about 10 minutes.
Place the flat side of the aubergines on a hot barbecue and sear for 2 minutes. Repeat the same on the other side for about 3 minutes, until the aubergine pieces are cooked through.
Alternatively, the aubergines could be roasted in an oven preheated to 220°C/Gas Mark 7 for 10 minutes until nicely coloured and tender.
Place the aubergines on a plate with the flat side facing upwards. Apply a dash of tamarind chutney, sprinkle generously with the spice crust and serve hot with green salad, if you like.
FAT CHILLIES WITH SPICED PANEER
Fat Chilli Paneer must be one of our most popular and long-standing favourites from the Grill. There was a time I’d got so familiar with the sound of the printer that I didn’t need to look at the docket to know there was an order for (yet) another Fat Chilli Paneer. The ‘fat chillies’ refers to the Romano peppers we use, which are large, mild and long red peppers that make a perfect vehicle in which to serve the spiced paneer.
SERVES 4
2 Romano peppers, halved lengthways and deseeded
1 teaspoon vegetable oil
¼ teaspoon dried red chilli flakes
½ teaspoon salt
a pinch of sugar
dried fenugreek leaves, crushed between your fingertips
For the filling
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, chopped
4 green chillies, finely chopped
1cm piece of fresh ginger, peeled and finely chopped
85g mixed red and green peppers, deseeded and finely chopped
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon red chilli powder
½ teaspoon sugar
250g paneer cheese, cut into 5mm dice
1 tablespoon tamarind paste
2 tablespoons chopped fresh coriander leaves and stalks
juice of ½ lemon
Start by making the filling. Heat the oil in a heavy-based pan to smoking point and add the cumin seeds. When they crackle, add the onion and cook on a medium-low heat for 2–3 minutes. Add the chillies and ginger and cook for a further 2 minutes. Throw in the mixed peppers and stir-fry over a high heat. Add the salt, turmeric, chilli powder and sugar, then gently fold in the paneer and cook on a medium heat for 4–5 minutes. Add the tamarind and adjust the seasoning. Sprinkle with the coriander and finish with the lemon juice. Remove from the heat and set aside.
Rub the Romano peppers with the oil and salt. Place on a hot barbecue for about 2–3 minutes on each side, until soft.
Alternatively, place the peppers on a baking tray and roast in an oven preheated to 200°C/Gas Mark 6 for 8–10 minutes, until cooked.
Remove the peppers from the heat and divide the spiced paneer filling between them. Sprinkle over the fenugreek leaves and serve immediately with a salad or dip of your choice.
If you are entertaining and want to get ahead, cook the stuffed peppers in advance and leave to cool and set aside in the fridge until your guests are ready to eat. The peppers can then be quickly reheated.
ASPARAGUS IN KADHAI SPICES WITH CURRIED YOGHURT
Often people point out to me that asparagus isn’t exactly Indian and wonder why I use it on the menu. I point out that - strictly speaking - even tomatoes and chillies aren’t Indian, but can you imagine our cooking without these two mainstays? That aside, I love asparagus - our guests love it, so what more can one ask for? Because the season is so short, we waste absolutely no time and put asparagus on our menu as soon as it arrives in the markets. This recipe will give you an idea for a different take on this annual treat.
SERVES 4
20–24 asparagus spears, trimmed from the bottom and peeled
2 tablespoons vegetable oil
1 teaspoon black onion seeds
1 teaspoon fennel seeds
1 teaspoon rock salt (for texture)
5g butter
1 tablespoon chopped fresh coriander leaves and stalks
juice of ½ lemon
2 tablespoons Kadhai Masala
1 quantity Curried Yoghurt
Sprinkle the asparagus with the oil and black onion and fennel seeds. Cook on a hot barbecue for about 1 minute on each side, until just tender. Drizzle the asparagus with oil and sprinkle over the kadhai masala.
Alternatively, add the butter and the kadhai spices to a pan. Place the pan under a grill for 1 minute, or until the asparagus spears are cooked.
Sprinkle over the coriander leaves and the lemon juice and serve with the curried yoghurt on the side.
Vivek’s tip
One good way of judging where to cut an asparagus spear is to hold it at both ends and bend until it snaps; wherever it breaks is the point at which to cut, except you don’t need to any more! You can use the more fibrous parts in soups or other recipes.
