Recipes

The Cook’s Oracle by Dr. William Kitchiner

The Cook’s Oracle by Dr. William Kitchiner

Mulligatawny Soup (Milagu tanni, Malaga Tawney) is a rich soup made with chillies, the word Mulligatawny seems to be an anglicized version of the Tamil words for Pepper Water or Pepper Broth, it became popular  with the British in India during the 18th century.

The soup has probably changed beyond all recognition as ingredients have been substituted over the years,  today it seems to be a curry soup made with chicken,  apples, curry powder and cream, but you only have to search google to find that almost any hot curry soup is now called Mulligatawny?

This is the oldest recipe I have found so far, it dates back to a book called ” The Cook’s Oracle” by Dr. William Kitchiner which was published in 1817.

Malaga Tawney Soup. (No. 249.)

Take two quarts of water, and boil a nice fowl or chicken, then put in the following ingredients, a large white onion, a large chilly*, two teaspoons ful of ginger pounded, the same of curry stuff, one teaspoonful of turmeric, and half a teaspoonful of black pepper : boil all these for half an hour, and then fry some small onions, and put them in. Season it with salt, and serve it up in a tureen.

You can download a a full copy of this book at http://archive.org

Our question is, does anyone have a family recipe they would like to share?

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Salsa Cruda
Recipe Type: Dip
Author: David Floyd
Prep time: 10 mins
Total time: 10 mins
This is a basic, uncooked salsa recipe that makes a good base from which you can experiment with your own ingredients.
Ingredients
  • 2-3 Garlic Cloves, Chopped
  • 1 Small to medium Onion Chopped
  • 1-2 Fresh Jalapeños, Chopped
  • 5-8 Tomatoes, Cubed
  • 3 tbsp Fresh Coriander, Chopped
  • Cumin, Ground and Roasted
  • Lime Juice to taste
  • Salt & Pepper
Instructions
  1. Place all the ingredients in the blender, holding back 2-3 tomatoes, and blend to a fine consistency. Place the mixture in a bowl, chop up the remaining tomatoes and add to the mix to give your salsa a more chunky testure.

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The BBC Good Food Show team are launching a new show at Glow, Bluewater in Kent on the 12-15 April and we have some tickets on the way which we are going to give away.. but with the tickets offer they emailed us a good looking recipe for an Lamb & Spinach Curry, so we decided to share this with you as well.

Indian spices pack a punch and bring warming flavours to this simple one-pot super dish.

Lamb & Spinach Curry from bbcgoodfood.com

Lamb & Spinach Curry from bbcgoodfood.com

Ingredients

  • Small chunk Ginger , peeled and chopped
  • 2 Garlic cloves , chopped
  • 2 Onions , roughly chopped
  • 2 Green Chillies , sliced
  • 1.0 tbsp Oil
  • 1.0 tbsp ground Cumin
  • 1.0 tbsp ground Coriander
  • 1.0 tsp ground Turmeric
  • 1.0 tsp Chilli powder
  • 600.0g Lamb neck fillet
  • 4 Tomatoes , chopped
  • 1.0 tbsp Tomato purée
  • 100g bag Spinach, chopped

Method

  1. Put the ginger, garlic and onions in a food processor and whizz to a paste. Heat 1 tbsp oil in a pan then add the paste, green chilli and 1/2 tsp salt and cook for 3-4 minutes until fragrant. Add all the spices and cook for a couple of minutes. Add the lamb and keep cooking and stirring until browned. Stir in the tomatoes, tomato purée and a cup of water then bring to a simmer. Cover and cook for 1 hour.
  2. Add the spinach then cook for another 15 minutes. Serve with rice or indian breads.

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These exotic and tasty bhajis are wonderfully adaptable. I have never been a fan of making food that is absurdly hot but I have, on occasion, been tempted to do so with these! Substituting the mild green chillies for deseeded and shredded green Habaneros makes a bhaji that will live long in anyone’s memory – despite its delicious flavour, the intense heat can limit table conversation a little!

Makes about 16

Green Chilli Bhajis

Green Chilli Bhajis

Ingredients

  • 500 ml/2 cups sunflower oil
  • 4 tablespoons coriander seeds
  • 4 tablespoons nigella (black onion) seeds
  • 4 tablespoons yellow mustard seeds
  • 4 tablespoons fenugreek seeds
  • 1 tablespoon fennel seeds
  • ½ teaspoon whole cloves
  • 1 large onion, finely diced
  • 3–4 garlic cloves, finely chopped
  • 5-cm/2-inch piece of fresh ginger, peeled and finely chopped
  • 100 g/3½ oz. mild green chillies, finely chopped
  • 60 g/¼ cup plain whole yogurt
  • grated zest and freshly squeezed juice of 2 limes
  • 250 g/2 cups gram (chickpea) flour
  • 250 g/2 cups cornflour/ cornstarch
  • 3 tablespoons hot curry powder (either Madras or Malay-style citrusy)
  • sea salt and freshly ground black pepper
  • Caramelized lime, mint & yogurt dip
  • 1 teaspoon groundnut oil
  • 1 lime, quartered, plus extra lime zest, to garnish
  • 300 g/1¼ cups plain yogurt
  • a few fresh mint leaves
  • cooking thermometer (optional)

Instructions

To make the caramelized lime, mint & yogurt dip, heat the oil in a frying pan over medium heat. Add the lime quarters and fry each cut side until the surface begins to develop a strong colour. It can be useful to push the lime onto the hot surface of the pan to speed this process – this will force out a little more of the juice, aiding the caramelization. Mix the yogurt and a pinch of black pepper in a small bowl. Squeeze the juice from the caramelized limes into the bowl. Take half the mint leaves and roughly tear them, then add to the bowl, too. Stir, then garnish with the rest of the lime leaves and a little lime zest. Set aside.

Put the sunflower oil in a large saucepan. Heat until it reaches 190?C (375?F) on a cooking thermometer. If you don’t have a cooking thermometer, the oil is ready when a 2.5-cm/1-inch cube of white bread dropped into it browns in less than 60 seconds.

Meanwhile, toast all the seeds and the cloves in a hot, dry frying pan over medium heat until the seeds start to pop. Grind them using a pestle and mortar. Put the ground spices along with all the remaining ingredients in a mixing bowl and mix. Gradually add 250 ml/1 cup water until the final mixture is firm but will drop from a spoon.

Place about 3 separate tablespoonfuls of the bhaji mix in the hot oil and fry for about 8 minutes, or until golden brown. Remove the bhajis from the pan using a slotted spoon and let drain on kitchen paper/ paper towels before serving. Continue to cook the remaining bhajis in batches and keep the already cooked bhajis warm until needed.

Serve with the caramelized lime, mint & yogurt dip.

Dan’s Tip: For a fiery option, use Indian Green Finger, green Bird’s Eye or even green Habanero.

This recipe comes from the Red Hot Chilli Cookbook by Dan May which we reviewed last month, that is published Ryland Peters & Small. The images are the copyright of Ryland Peters & Small.

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