Food Safety and your barbecue
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That time is upon us and if you happen to be barbecuing then do have a checklist of things to do before you actually cook on the barbecue. Cooking food outdoors can increase the risk of food poisoning. It’s harder to keep foods very hot or very cold and to keep everything clean. However, with a little extra care barbecues can be safe as well. A little planning in advance helps to make cooking much more enjoyable. BEFORE Defrost frozen meats and poultry (in the fridge or microwave) fully before cooking, unless the cooking instructions state otherwise. Defrosting could mean the day before. Make sure all cooking and eating utensils are spotlessly clean before use. Sit the barbecue on a firm level surface away from buildings, shrubs and trees with room to move around it. Clean your grill with a sturdy wire brush before using it. Allow at least 45 minutes from lighting up the barbecue and make sure you use enough charcoal to when you start cooking. Wait until the flames have subsided and the coals are glowing red with a coating of powdery grey ash before you start to barbecue. Once the barbecue its alight never leave it unattended. Oven cook large batches to make sure they are properly cooked before finishing on the barbecue for that chargrilled taste. Sprinkle rosemary or thyme onto your coals to give your food a lovely herby flavour or a few cinnamon sticks for an Indian taste. Don’t leave perishable foods out in the warm air. Once outdoors, perishable foods should be kept cold in a cool bag with ice packs until they are ready to cook or eat or better still leave in the refrigerator if at all possible. Trim fat off meats to make them lean. Wash hands before touching foods and after handling raw foods, especially raw meat and poultry. Place a sheet of foil on top of the grill when you’re cooking delicate items. Use tongs instead of a fork to turn meat as this keeps in all the flavoursome juices. Wash hands before touching food. Clean all cooking and eating utensils and work surfaces after use. Have all the utensils and equipment you need before you start to cook. DURING Keep foods to be cooked, away from foods which are ready to eat. Keep raw and cooked meats apart. Don’t handle cooked food with utensils that have touched raw meats. Remember to wash your hands after handling raw meat. Wash salads and raw vegetables well to remove all traces of soil and any insects. Don’t prepare these foods too far in advance. Keep meats, salads and other perishable foods cold until it is time to cook or eat them. Keep serving bowls covered to protect food from dust and insects. Brush food lightly with oil to prevent sticking but don’t brush the grill itself, it will burn your brush. It’s best to cook food on a preheated grill, as this sears (browns on the outside) it and prevents sticking. If you have an adjustable grill, sear your meat over high heat first then move to a lower heat to finish. Make sure vegetarian foods are kept separate from non-vegetarian raw foods before cooking and also on the grill. Shake off marinade excess to avoid flame flare ups before putting on the barbecue. During cooking, if food starts to burn on the outside, raise the grill height or reduce the heat of the charcoal (dampen coals slightly or partially close air vents). Turn your food regularly on the barbecue to ensure even cooking. Test to see that meat has cooked properly by pressing with your finger - it feels more resistant as it cooks. When you pierce the thickest part with a small sharp knife, the juices should run clear. Undercooked burgers, chopped or minced meat, sausages and poultry can be a serious health hazard, so take extra care to cook them so that they are piping hot throughout. Never eat these meats rare. If possible, pre-cook all poultry in the oven, then take them straight to the barbecue to finish off. Everyone should wash their hands before eating. Eat food as soon as it is ready. AFTER Any left-overs should be stored in clean, covered containers in the fridge and eaten within 48 hours. Throw away any perishable food that has been left out at ambient air temperature for more than a couple of hours. Put all food scraps and used paper plates into a covered rubbish bin. Thoroughly clean all cooking and eating utensils and work surfaces after use. Make sure the barbecue is cool before moving it and that there are no glowing embers. Empty cold ash onto bare garden soil. Never put it in the dustbin.

Streetfood Snack – Samosa Chaat
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Samosa Chaat is a street food sold in eateries predominantly in northern India. It is made up of crushed samosas served with a generous topping of a chickpea preparation and garnished with a selection of chutneys and a crunchy scattering of Bombay mix. This recipe uses shop bought samosas but you could make your own for an even more personal touch. For the Amritsari Chole - Northern Indian Chick peas Serves 4 3 tbsp sunflower oil 2 bay leaves 4 black cardamoms 2 onions, finely chopped 1 tsp ginger paste 2 tsp ground cumin 1.5 tsp ground coriander 1 tsp ground fennel  1/4 tsp salt 1 tsp mango powder or ground pomegranate seeds 1/4 tsp chilli powder 1.5 tsp garam masala 1 x 450g can of chopped tomatoes 1 tea bag 2 x 450g cans of chick peas 2-3 green chillies, slit lengthways  Julienned fresh root ginger 8 cooked samosas   For garnishes: Sev or Bombay mix Green chutney Red chutney (can be shop bought garlic and chilli sauce) Red onions, finely chopped  Natural yogurt Tamarind sauce Washed and chopped coriander leaves   Heat the oil in a large saucepan over a medium heat. Add the bay leaves and the black cardamons and fry, stirring constantly, for 30 seconds, or until they splutter. Watch carefully so they do not burn. Add the onions and fry, stirring frequently, for 6-8 minutes until they are golden brown. Add the ginger to the pan with the cumin, coriander, fennel, salt, mango powder or ground pomegranate seeds, chilli powder and garam masala and continue stirring for 2 minutes. Add the tomatoes and mix well till the mixture becomes thick. Bring 500ml or 2 cups of water to the boil. Put the tea bag in a heatproof bowl, pour over the water and set aside to brew. Tip in the chickpeas and continue stirring for a further 5 minutes, mashing some of the chickpeas against the side of the pan with a wooden spoon. Discard the tea bag and stir the tea into the pan. Leave the mixture to simmer for 7-8 minutes, stirring occasionally, until it becomes quite thick. Garnish with the green chillies and the root ginger. To assemble the samosa chaat: For one serving, add a couple of tablespoons of the chickpeas on a plate. Then break up 2 samosas and place on top of the chickpeas. Tip over a teaspoonful of sev. Add some green and red chutney, sprinkle over the red onions and coriander leaves and serve.   For the Green Chutney: Serves 4 A large bunch of washed and chopped coriander leaves 20 washed mint leaves with stalks 2 green chillies, roughly chopped 1 x 2.5cm piece root ginger  1/2 tsp lime juice  1/2 tsp ground cumin 1/2 tsp chaat masala 1 tbsp water, for blending    Put all the ingredients in a blender or a food processor and blend till smooth.

Indian Roast Chicken
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Kashmiri chilli powder is a ground chilli pepper which is mild to medium hot and and has a piquant yet warm distinct flavour. It also adds a naturally bright red colour to dishes. Dry whole Kashmiri chillies are medium in size, cone shaped with wrinkles and are dark red. You could substitute Kashmiri chilli powder for paprika.   Serves 4   650g skinless and boneless chicken thighs 1 tsp ground cumin 1/2 tsp garam masala 1/2 chilli powder 1/2 tsp Kashmiri chilli powder or paprika 3-4 garlic cloves, crushed 2 tsp peeled and grated root ginger 1/4 tsp salt 1 tbsp sunflower oil 2 tbsp Greek style yogurt 2 tbsp single cream The juice of half a lemon A few washed and chopped coriander leaves, for garnish   Using a sharp knife, make incisions on the chicken. In a bowl large enough to hold the chicken, mix the cumin, garam masala, chilli powder, Kashmiri chilli powder or paprika, garlic, ginger, salt, oil, yogurt, cream and lemon juice. Mix well then add the chicken pieces and coat evenly with the spice mixture.  Cover and place in the refrigerator for 20-30 minutes or longer if you have time.  Preheat the oven to 200C/400F/Gas Mark 6. Place the chicken pieces in a roasting tin and cover with foil.  Place in the oven for 35-40 minutes until the juices run clear if a skewer is inserted into the chicken.  Remove from the oven and garnish with the coriander leaves. Serve hot with a raita and an onion salad.