Posts Tagged ‘chutney’

Cyrus Todiwala and his restaurant’s best specialities

Wednesday, August 25th, 2010

Cyrus Todiwala MBE (‘A chef of genius’ — HARPERS) is Executive Chef and co-owner – with Mrs Todiwala – of the award-winning restaurant, Café Spice Namaste, in the City of London. He has cooked for prime ministers, presidents and royalty and appears regularly on radio and television.

Foodies rejoice! In response to overwhelming demand from customers at Café Spice Namaste, we have launched the Mr Todiwala collection of splendid spicy pickles and chutneys. All are made on the premises of Cafe Spice Namaste using the finest, freshest ingredients. Where possible he celebrates the very best of British produce including Cheltenham beetroot, sweet Russet apples and organic Estate Venison. Flavours include: Kerala Beef pickle, Grundon’s Apple & Mango Chutney, Hot and Spicy Prawn Pickle and Hot Tomato and Garlic Chutney. Delicious with Indian food…or with your favourite roasts, cold meats, pies and salads. Better still, give your daily sandwich a mouth-watering makeover. But be warned – one taste and you’ll be addicted!

Café Spice Namaste is a firm favourite with both critics and customers alike. And it’s easy to see why with a sophisticated menu offering a range of Parsee and Indo-European dishes from Goa, North India, Hyderabad and Kashmir, using the best seasonal produce sourced from Britain wherever possible.

Cyrus’ food is ‘quite simply divine’, a fact acknowledged by TIME OUT, who’ve said, ‘If there is a God, the canteen in Heaven will be run by Cyrus Todiwala.’

All of our excellent pickles and chutneys are hand made in our restaurant kitchen, not a factory. They contain no preservative except citric acid crystals, and they possess certain qualities that may be lacking in more mass-produced products. Besides being mostly seasonal, our products also depend largely on local produce and some exotic meats such as venison, wild boar, game, prawns, fish and other products which we find are good for pickling.

Welcome to Mr Todiwala’s splendid spicy pickles and chutnies – designed to make your taste buds tingle!

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National Vegetarian Week, day five: Ravioli!

Friday, May 28th, 2010

Delicious pumpkin Ravioli

Serves 4

Pasta Ingredients

400g of flour
4 eggs
1tsp salt
2tsp extra virgin olive oil

Filling Ingredients

2kg pumpkin, cut into quarters
15ml olive oil
1 large red onion, peeled and finely chopped
225g mostarda di frutta (or sweet chutney)
1tsp salt
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
125g  cheese

To Serve

30g butter
30g fresh parley chopped
150g cheese

Method

1 Combine the pasta ingredients, lightly knead and leave in a cling filmed bowl to refrigerate for 1 hour.

2 Heat the oven to 200C, 400F, Gas Mark 6 and bake pumpkin until soft, approximately 30 minutes.

3 Remove the seeds and scoop out the baked pulp, finely chop and place into a bowl.

4    Heat the olive oil and sauté the onions.

5 Reduce heat and add the mostarda di frutta, salt, and ground spices, mix well.

6 Combine the cheese, pumpkin and onion/spice mixture into a bowl and set aside.

7 Using a pasta machine or fat rolling pin, roll out the pasta dough 15cm by 50cm and 2mm thickness. Layer the pasta sheets between tea towels to prevent them from drying.

8 Place a heaped teaspoon of the mixture into 2 rows at approximately 10cm distance apart.

9 Lightly spray the pasta with water and sandwich this with a top layer thus creating a sandwich effect.

10 Using a ravioli cutter, cut into 5 cm squares and place into boiling water as quickly as possible.

11 To serve, drain the pasta and return into the pan along with the butter, and parsley. Lightly mix and serve with grated cheese.

 

 

Recipe by The Vegetarian Society

Don’t stop eating vegetables and fruit, there is so much more to them!

Thursday, April 8th, 2010

BBC News article by Clare Murphy “Five-a-day has little impact on cancer” states that “eating more fruit and vegetables has only a modest effect on protecting against cancer”.

This new discovery may sound a bit depressing, but it is not a good reason to stop eating tasty vegetables and fruit!

Good food is not a magic potion, but experts stress that eating fruit and vegetables is still the key to good health.

For example, fresh and preserved tomatoes contain powerful antioxidants that have age-fighting properties and protect our cells from damage. (Harvard University – antioxidant: lycopene).

In addition, good food can change our day and help us to feel better: that is already a step towards a healthier life!

A foodie perspective? When in doubt, just follow your nose!

Go for something tasty and healthy like organic cheese and tomato chutney and treat yourself!

Food is great, life is beautiful!

The FoodAdo Team