Recipes

Quick Authentic Indian Curry

A really simple curry recipe from expert chef Adam Marks owner Mr Vikki's, This is probably best served with some plain rice and papadums, you can add as much of the curry paste as you see fit, but start with just a teaspoon and then taste it

Yield: 4 Servings

Ingredients

  • 500g Onions
  • 1 Large Can Tomatoes
  • 4 Tbsp Olive Oil
  • 2 Tbsp Vegetable Oil
  • Hand Full Fresh Coriander
  • 1/2 Tsp Salt
  • 150ml Water
  • 1/2 Stock Cube
  • 4 Portions Cooked Chicken, Lamb, Beef or Pork
  • 1-2 tsp Mr Vikkis Tandoori/Goan Curry paste to taste

Cooking Directions

  1. Chop onions in a food processor until smooth
  2. Heat pan with Olive and Veg oil until hot then add onions
  3. Add the other ingredients and cover with lid.
  4. Bring to the boil and then simmer for 1/2 hour.
  5. Liquidize with a hand blender
  6. Add the cooked meat and heat through

You can find more recipes on the Mr Vikki’s web site www.mrvikkis.co.uk

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Karimix Jalapeno Ginger Jam

Karimix Jalapeno Ginger Jam

This is the second new Karimix product we have reviewed from their new range, and it looks great in the new packaging

On opening it has a great aroma of fresh Jalapeños, the jam is packed full of Jalapeños flesh, it is not a set style of jam, more like a  thick sauce.  The jam is a nice green colour, as you would hope from Jalapeños.

Ingredients: Sugar, Water, Jalapeno Chillies 12.6%, Chillies, Ginger 8%, Vinegar, Spices, Fruit Juices, Pectin, Salt.

Jar kindly provided by www.karimix.com

The taste is instantly of Jalapeños, but sweet, then the Ginger kicks in, it ‘s warmth fills your mouth, it is not a hot chilli heat, but a back of the throat warmth, that only comes from Ginger.

It is a very yummy jam, and not like many of the others I have tried, all of which I have enjoyed, but this has that Jalapeño flavour just about right.

This jam has not yet made it on to the Karimix web site, so we are not sure what the price will be, but we look forward to it arriving in our local supermarket/speciality store

Flavour
(8/10)
Heat
(3/10)
Packaging
(9/10)
Value
TBA
Overall
(8/10) (If priced well)

On the karimix brochure they had this great sounding recipe, we are going to try it soon, but in the mean time here it is:-

Coconut Chicken with Jalapeno Ginger Jam Recipe

Serving Size: Serves 4

Ingredients

  • 300g Chicken, cut into long strips
  • 60g Karimix Jalapeno Ginger Jam
  • 60 ml Coconut Milk
  • 5g Desiccated Coconut
  • 50g Baby corn, halved length-wise
  • 80g Onions cut into fine strips
  • 20g Vegetable Oil
  • 50g Cashew Nuts - Unsalted
  • 8g Fish sauce
  • 4g Coriander leaves, Chopped coarsley

Cooking Directions

  1. Marinade chicken with Karimix Jalapeno Ginger Jam, coconut milk, desiccate coconut and fish. Leave to marinade for 2 hours or overnight.
  2. Brown cashew nuts in a hot frying pan. Remove and leave aside.
  3. Add oil in wok and fry onions and baby corn for about 10 minutes on high heat.
  4. Drain chicken and brown in wok. Then add marinade to simmer gently.
  5. Add salt and pepper to taste.
  6. Mix in cashew nuts and coriander just before serving.
  7. Serve with salad, noodles or rice

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Well BBQ season is upon us & if the weather holds we could be all spending a lot more in our gardens this year, fingers crossed! What better way to celebrate the forthcoming Bank Holidays with a spicy & easy recipe that anyone could do.

My BJerk! Chicken is based on an authentic Jerk recipe but with added fire…The Bhut Jolokia, hence ‘BJerk! Chicken. This recipe is Med/Hot.

BJerk! Chicken

BJerk! Chicken

BJerk! Chicken

Ingredients

  • 1.5kg Chicken Portions (thighs,legs & wings)
  • Bunch Spring onions (trimmed)
  • 1 Onion (peeled & chopped)
  • 3 Garlic Cloves
  • 1 Piece of Fresh Ginger
  • 3 Whole Bhut Jolokia chillies (dried ones are fine)
  • 2 tbsp Soft Brown Sugar
  • 1 tsp Salt
  • 1 tbsp Thyme leaves fresh
  • 2 tsp Allspice
  • 1 tsp Ground Black Pepper
  • 1 tsp Paprika
  • 2 tbsp Soy Sauce
  • 1 tbsp Cider Vinegar
  • 1 tbsp Olive Oil
  • 1 Juice of one Lime
  • 1 Shot Dark Rum

Cooking Directions

  1. Combine all the ingredients (excluding the chicken) into a food processor & whizz to form a liquid marinade.
  2. Pour over your chicken & refrigerate for at least 6 hours but best to prepare the night before & marinade over night.
  3. Cook on a barbecue for 30 mins turning frequently until cooked. Enjoy!

This marinade will work great with any meat or fish & don’t worry if you don’t have all the ingredients. Fresh thyme can be replaced with dried (just use less with dried herbs), If you cannot get hold of Bhut Jolokia’s use other chillies or some hot sauce & if you like it hotter, add more if required.

Editors Note: Dave Tidmarsh has over 20 years cooking experience and is now developing a range of sauces, you can find out more about him and his sauces at projectspice.co.uk

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This is a nice simple Habanero Hot Sauce that is very easy to make and stores well.

Feel free to add your own touches to the recipe, you could change the chilli variety, but best to stick to one with a fruity flavour, or how about adding grapefruit juice instead of the lime juice.

In the recipe we use a roasted yellow pepper, while you may be able to buy some of these in a jar at you local supermarket, you cannot beat the flavour of making your own, see our instructions for doing this at home.

Habanero Hot Sauce

Yield: 2 Bottles

Ingredients

  • 12 Rip Habanero Chillies (De-Seeded)
  • 1 Yellow Pepper (Roasted, Skinned, Seeded and Chopped)
  • 1 Onion Finely Chopped
  • 2-3 Garlic cloves chopped
  • 125ml White Wine or Cider Vinegar
  • 6 tbsp Lime Juice
  • As needed Water, Olive Oil

Cooking Directions

  1. Saut? the onions and garlic in a little olive oil.
  2. Add the Yellow Pepper and then add a little water
  3. Simmer on a low heat until the pepper have softened
  4. Place in a blender and add the de-seeded Habanero's and blend to a fine puree.
  5. Return to the pan and add the vinegar and lime juice and simmer for a few minutes.
  6. Store in clean sterilized bottles in a cool dark place.

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