CHAMPURRADO

Its not the prettiest sight for the weary morning eye. But once you taste you realize that its good to have more than one sense. This Mexican breakfast delight is best served on sunny mornings (it looks much better well lit). 

CHAMPURRADO 

(Mexican Chocolate Breakfast Porridge) 

(serves 2) 

Ingredients: 

-1/2 disc of Ibarra brand Mexican Chocolate or about 40 grams of any other drinking milk chocolate

-1/4 cup of Masa Harina (corn flour for tortillas)  dissolved in 1/8 cup of hot water

  - - - - (if you cant find Masa then try substituting Semolina and let me know how it works)

-3/4 cup hot water 

-1 cup of whole milk 

-1 tbsp of molasses or black treacle 

-2 1/2 tbsp brown sugar (dark or light to your taste!) 

- 1/4 - 1/2 tsp of chile flakes (or none if you dont like spice) 

-1 inch long cinnamon stick, preferably Mexican cinnamon... 

  -----NOTE: if you dont use a Mexican chocolate you might want to add a touch of vanilla extract and maybe just a bit more cinnamon to get the flavor closer to the Mexican chocolate which contains a bit of both in it (innit). 

Method: 

Start by grinding the Ibarra chocolate in a mortar and pestle until a rough powder is produced (skip step if using drinking chocolate powder). Next put dissolved masa harina and the hot water into a blender/processor and blend until smooth. Pour the blended masa into a small and deep sauce pan over medium low heat. Begin stirring mixture with a whisk and proceed to add in all the other ingredients. Bring to a low simmer and cook until mixture thickens to a thick smooth custard consistancy and becomes glossy. DO NOT BOIL! 

At this point you are ready to go. Check the seasoning (add more brown sugar if needed, more chile if needed) and serve. Some people might tell you to strain it but I dont see the point. If cooked right it will be smooth in the mouth and straining is unessesary. Do pick the cinnamon stick out if you feel. 

Quick Cheap Easy Dinner...

for Joel W 
 Anytime someone says "quick" combined with "cheap" and "easy" this is the first thing to come to mind: "Pasta" 
The cheapest one I know... that would have to be this one: 

Pasta alle Acciughe i Broccoli 
serves 2


Ingrediente: 
-250 g Spaghetti or if preferred Penne or whatever.... I think spaghetti works best
-2 small heads of broccoli or 1 big one (smaller tend to be more flavorful)
-1 tin or small jar of anchovies in oil (not in salt)
-1 dried red chilli or 1/2 tsp of chilli flakes
-freshly ground black pepper
-chopped parsley (optional)
-1 tbsp nice extra virgin olive oil

Method: 
Fill up a large pot of water for boiling your pasta and place over medium high heat. Next trim the bottom of the brocolli stems and chop the whole head of brocolli (dont waste the stem, its a great part of the vegetable!) very finely just like this:

Set aside.

Dump anchovies along with their oil into a small skillet and heat over medium heat. Stir well with a wooden spoon and continue to cook. Once the anchovies begin to dissolve into the oil add in dried chilli/chilli flakes and a good amount of fresh ground black pepper. Cook another 1 minute and then turn heat all the way to low just to keep the oil warm.

 When the water boils add in 1/2 tsp of salt and then your pasta. After about 7 mins (or more precisely: 2 minutes before the end of suggested cooking time of your pasta) add in the broccoli and stir. Cook until pasta is al dente and then drain the pot RESERVING 1/4 CUP OF PASTA WATER!

Put pasta and broccoli back into the pot and add anchovy sauce and some reserved pasta water. Toss pasta well and adjust seasoning. Add extra virgin olive oil and parsley (if using) and toss again.

Now serve... with a simple salad perhaps?


-
C Powers

REQUEST: Sweet Potato & Chickpea Masala ala King

for my good friend Pat "Jah Pat" King who I trade cooking knowledge for record collecting/djing knowledge with. he is a badman behind the decks.     


INGREDIENTS
-1 large sweet potato or 2 smaller ones - washed and cut into 1 inch chunks
-3 tbsp peanut/coconut/vegetable oil or ghee
-1 1/2 tsp cumin seeds
-1 medium large onion - diced
-3 cloves garlic - mashed to a pulp or ground up
-2 red chillies - diced  
-1 cup of brewed black tea (preferrably assam)
-1 400g can of peeled whole tomatoes - (make sure there is no basil in there)
-1 400g can of chickpeas, drained
-1 tsp sea salt
-1/2 tsp ground turmeric powder
-1 1/2 tsp fresh ground coriander seed or 1 1/2 of store bought ground coriander
-1/2 tsp fresh ground cumin seed or 1 tsp store bought cumin powder
-4 green cardamom pods - slightly crushed enough to open pods (optional)
-1/2 tsp garam masala powder
-black pepper to taste
-fresh chopped coriander + raw onion slices to garnish

METHOD
Put sweet potato chunks in a large, wide, pan (at least 2-3 inches deep) and add water just to cover. Bring to a simmer over high heat and cook until sweet potato is just barely tender (like you can put a fork into a chunk, but not all the way through it). Drain sweet potato and set aside.

Dry out the same pan and place over medium high heat. Add oil/ghee before pan gets to hot. Once oil is hot (you can test by dropping a single cumin seed in and seeing if it sizzles immediately) add in cumin seeds and stir for 15 seconds. Then add onion and chillies, lower heat to medium and fry, stirring frequently, until onion is transparent (about 8 minutes). Add in ground/crushed garlic and stir well. Fry for about 1 - 2 minutes being careful not to burn garlic. Pour in the black tea and tomatoes and using a wooden spoon break up the whole tomatoes into a nice chunky consistency. Add in chickpeas, turmeric powder, salt, ground cumin, cardamom pods (if using and I suggest you do),  and reserved sweet potato. Bring up to a slight boil, stir well and then lower heat to medium-low. Continue to cook uncovered for about 15 - 25 minutes.

Check doneness of chickpeas and sweet potato (should be very tender). If sauce is too watery continue to cook for a bit longer. If sauce is to thick, add a bit of water and stir well. Just before serving, remove pan from heat and add in garam masala and stir.

Serve with ample amounts of chopped fresh coriander and over basmati rice or with a nice fresh naan bread.



This is all from memory so let me know if something is missing! 

I went back to my sunny hometown...

....of Atlanta and woke up one morning and me and my brother Ben decided to go grab some breakfast. We went for the traditional:

THE CHICK-FIL-A CHICKEN BISCUIT 

(Ben and I, feeling satisfied, then proceeded to the nearest gun club and blew holes into a paper target featuring an armed man of Middle Eastern decent that looked exactly like Osama Bin Laden. It was a first for me.) 

THE CHICK-FIL-A CHICKEN BISCUIT 

You know your driving into the southeast when you see a Chick-Fil-A logo on the interstate exit food info sign.

If you get there before 10:30 (or maybe they have a few left over by like 11am) you can start the morning right with a country time favorite THE CHICKEN BISCUIT. 

TRADITIONALLY SERVED WITH HONEY OR JELLY. 

Living in fried chicken shop land (East London) I almost forgot how good and fresh these guys are. They do go a cut above most chains and seem to be using chicken of a decent quality in their sandwiches. 

Kerala Carrot Salad

KERALA CARROT SALAD 

(pictured with basmati rice) 

An easy and colourful salad perfect for rice and augmenting spicy dishes. 

Ingredients: 

Enough carrots to fill a bowl when shredded 

1/2 cup desiccated shredded coconut

2 tsp coconut oil (preferably extra vigin cold single press expensive kind)

-----try substituting mustard oil for coconut oil for a more pungent and sharp tasting salad

1 tbsp black mustard seeds

10 - 15 curry leaves

1/4 tsp asofetida powder

2 dried chillies, broken up (or leave whole for less heat) 

1 tbsp fresh ginger paste 

1/2 cup loose packed chopped cilantro/coriander 

salt to taste 

Method:

Fill your large salad bowl with the shredded carrot (be sure to leave enough room in the bowl to toss the salad around and mix everything together well). Add in the desiccated coconut and incorporate well. 

Place a small iron or non stick fry pan heat over medium high heat. When hot add in mustard seeds. When mustard seeds begin to pop add in curry leaves, asofetida powder and dried chillies. Stir for 15 seconds and then add in ginger paste. Fry for another 30 seconds and then pour over the carrot and coconut mixture. Quickly begin to stir the oil into the carrots and coconut. After a few good stirs add in the chopped cilantro and mix well. Salt to taste, garnish with a bit more of desiccated coconut and serve with basmati rice and other spicy dishes. 

Enjoy

Roasted Vegetable Tacos with Chipotle Peanut Salsa

 TACOS IN ENGLAND -------
 (check this and more posts at the grand new CuiZine site)


CHIPOTLE-PEANUT SALSA w/ROASTED VEGGIES 

Ingredients: 

For the Chipotle - Peanut Salsa (based on a Rick Bayless Recipe, cant lie)

• 5 dried “morita” chillies (available at some spots in London; Whole Foods in Stoke Newington, De Beauvoir Deli in Hackney) 

OR 1/4 cup of chipotles in adobo

- NOTE: If using dry chillies make sure you wipe them clean with a damp towel, then deseed and de-stem. The spicy bit of the chilli is all in the inner vein tissue, remove them all for a milder salsa, leave them all in for a hot salsa, or take just a few out. If you are using chipotles in adobo then just use a bit less water when blending.

• 1/3 cup roasted peanuts - pounded fine in a mortar and pestle (I go to a local African store and buy these pre roasted and unsalted, they work great) 
• 9 Small Tomatillos or 6 larger ones (I have only been able to find these tinned at my favorite spot for Mexican groceries: Casa Mexico on Temple Street just off Hackney Road)
• 1 small white onion cut into 8 pieces 
• 4 garlic cloves - 2 peeled and 2 unpeeled 
• 1/8 tsp ground Mexican cinnamon 
• 1/2 - 2/3 cup water 

For the Tacos

• A mixture of veggies for roasting (I recommend: sweet potatoes or yams, oyster or chestnut mushrooms, some squash, bell pepper, and aubergine.) 
• 2/3 Onion - diced
• Avocado - sliced into long strips and lightly salted
• Sour Creme
• Grated Mild Cheddar - unless you can find queso fresco which you cant...
• Lime Wedges
• Corn Tortillas (Again go to Casa Mexico, also Whole Foods often has some local made tortillas from the Cool Chilli Co... otherwise, if you must, get some El Paso but dont tell me about it) 
• Cilantro  - finely chopped (cilantro is coriander) 

The salsa... 

Start by heating a dry pan over medium heat and turning your oven grill on to a medium high heat. When pan is hot begin to toast the chillies one by one until fragrant (about 15 seconds per side) but do not burn! When all chillies are toasted remove pan from heat place chillies back in pan and quickly cover with water. Soak for at least 15 minutes stirring occasionally to promote even hydration. Set aside. 

Place the tomatillos (drain them first) on a grill pan lined with aluminum foil then place under the oven grill. Watch the tomatillos: when they start to blacken on the top take them out and quickly turn them. Place them back under the grill and allow to blacken again. Take out of oven and set tomatillos and any liquid in the pan aside. 

Take the onion pieces and garlic cloves and place on a roasting tray. Put them in the oven in the middle rack position so they are not terribly close to the grill. Heat until the onions start to color a little and char up around the edges. The unpeeled garlic should feel soft, set the onions and garlic aside. Turn grill off and turn regular oven mode on at about 150c. 

Remove the chipotles from the soaking liquid. Chop up onion into small pieces and peel garlic cloves. Place all ingredients in a food processor with the water (you could use the soaking liquid - I usually use some in combination with some plain water) and blend to as smooth of a salsa as you desire. I think the salsa should have a slightly chunky consistancy but no chunks should be large. Place salsa in a serving bowl. 

The Tacos... 

Chop up your veggies into small pieces; no bigger than an inch. Toss with salt and pepper to taste and olive oil for an even coating (dont let them swim in the oil). Spread the vegetables onto an oven tray and place in oven. You want them to just be soft and ever so slightly charred around the edges so just watch them as they cook. 

While the vegetables are cooking get your tortillas ready for heating by barely moistening them with some water and stacking them wrapped in aluminum foil. Place them in the oven when the vegetables are close to finished. Then place the diced onion, avocado slices, grated cheddar, lime wedges, and sour creme in serving bowls or ramekins. Lay them out on the table so that everyone can get to them as condiments for the tacos. 

Pull out the veggies when they are done and bring to the table with warm, soft corn tortillas. 

Enjoy it. 

Persian Herbed Rice and Chicken (Sabzi Polo Morgh)

I have really enjoyed learning a new way to cook rice. The intelligent lady over at Persian-Recipes.com has really enlightened my rice tactics in a most methodical and delicious way. I urge you to check out her primer on making perfect Persian style basmati rice.

Using her rice technique I created my own Persian classic (or maybe more a hybrid of two classic Persian recipes); Sabzi Rice with Chicken. Sabzi means herbs and they are plentiful and front stage in this recipe.


Sabzi Polo Morgh
 Chicken
 2 chicken breasts cut into 1 inch cubes
1/4 tsp saffron threads - placed in 1 tbsp hot water
1 onion, diced finely
~ 1 1/2 Tbsp Extra Virgin Olive Oil

Rice
3 cups white basmati rice (preferably Iranian or Pakistani works well too)
     - wash the rice in lukewarm water and drain, repeat 3 times at least
     - soak rice in lukewarm salted water for at least 2 hours (preferably longer)
1 cup each of chopped fresh Dill, Parsley, and Cilantro 
1/4 tsp turmeric

Berry/Nut Topping 
2 tbsp barberries or sultanas or red currants - soaked in warm water for 15 mins then drained
2 tbsp flaked/slivered almonds
3 tbsp pine nuts (I like alot of pine nuts, you can use less or use more almonds instead)
1 tsp sugar
1 tsp olive oil


Begin by cooking the chicken: Heat a non stick pan big enough to hold chicken and onion with a bit of space left over on a medium high heat. Add about 1 1/2 tbsp Olive Oil to pan then add onion once oil is hot. Fry onions until golden brown and soft then add in chicken pieces. Fry chicken until no longer raw looking (no pink) and then add the saffron and it's soaking liquid and some salt and pepper. Add enough water just to cover chicken (bit less than a cup) and then cover pan. Turn heat to low-medium and simmer chicken for about an hour so that pieces are nice and tender and well permeated with saffron flavor. Dont strain chicken yet.

Heat a large pot half filled of water to a rolling boil. Add a touch of salt. Drain soaking rice (reserve just a spoonful of soaking liquid) and add to the pot. Let boil for about 2 mins and then add all of the chopped herbs. Boil another 3 mins and then strain out rice and herbs.

Add 1 1/2 tbsp extra virgin olive oil and 2/3 cup of water to the just drained pot and allow to heat through. Now add in the turmeric, stir to incorporate, then add in the rice and herbs (stir the turmeric color into the rice just a bit), and about 1/3 cup of the chicken liquid to the pot. Place a towel over the pot and then cover with lid. Allow rice to cook over medium heat for about 40 mins - 1 hour. The longer you let it cook at this point, the more of a crust will develop on the bottom of the pan. This crust is considered a delicacy in Iran and it is definately something we want to happen.

While the rice is cooking, set a non stick skillet over medium heat and add 1 tsp olive oil. Once the oil is hot add all the other berry/nut topping ingredients to pan and stir fry until nuts are just golden.

Now we drain the chicken out, pull out the rice and combine on a plate. Top with the almond, currant and pine nut mixture. Season to taste with salt and pepper. Eat.

Serve with a simple tomato onion parseley and cucumber salad and some yogurt.