Tag: Recipe

Whisky and curry

On By Daniel FordIn Recipes1 Comment

Mandeep Grewal, Johnnie Walker brand ambassador, pairs his whiskies with some classic Indian dishes.

• Chicken Tikka Masala (tandoor-cooked chicken in a creamy tomato sauce)
A classic dish deserves a classic like Johnnie Walker Black Label. Although Chicken Tikka Masala seems a fairly simple dish the preparation is very complex: from marinating the chicken with selected balanced spices to putting it on charcoal fire and then using a number of natural flavours like tomatoes, nuts, spices and fresh cream. There is a lot that goes behind the scenes. In a similar way the natural flavours of Scotch whiskies present in Black Label make it a complex but a very balanced whisky, using whiskies from all the regions of Scotland. There are creamy vanilla notes from the Lowland Grain whiskies, fresh fruit and citrus notes from the Speyside malts, rich and dried fruits from the Highlands and a hint of smoke or barbecue from the Islands and Islay. Also, just like the slow marination and slow cooking process of Chicken Tikka Masala, nothing is rushed to produce Black Label. Only whiskies aged in oak casks for 12 years or over are selected for the blend. Try the whisky on rocks or with a splash of spring water.

• Lamb Vindaloo (very hot with a little vinegar)
This robust classic deserves a robust beauty such as Lagavulin 16 year old malt from Islay. It is the only whisky that can tame the fiery nature of this dish. Also Lagavulin has a meaty body that complemnets the red meat in the dish. Try this whisky with a splash of mineral water.

• Prawn Dhansak (sweet and sour with vegetables and lentils)
Fairly hot, sweet and sour prepared with lentils this is a great sea dish that would be complemented by the only whisky from the Isle of Skye – Talisker 10 year old malt. The flavours of the sea in the prawns are further enhanced by the sea weed, salty notes and a warm peppery finish of Talisker. Try this whisky with a single cube of ice or a splash of chilled mineral water.

• Chicken Korma (mild, aromatic and creamy)
This extremely pleasant and mild creamy dish can be lifted up by the balanced flavours of the sea, forest and fruit present in the blended malt Johnnie Walker Green Label. The four signature single malts in this blended malt – Cragganmore (Speyside), Talisker (Isle of Skye), Caolila (Islay) and Linkwood (Speyside) – are subtly apparent but work in harmony to form a smooth flavour that changes each time you pick up a glass. Each of the single malts in the blend are matured for a minimum of 15 years in oak casks. The smoothness of Green Label complements the smooth and nutty flavour in Chicken Korma. Try this whisky with just 2-3 ice cubes and let the ice melt slowly while sipping it.

• Onion bhaji (spicy onion in batter)
This spicy and herby starter is balanced with the robust blend Johnnie Walker Red Label. These Indian dumplings are fried with flavour and work just right with the younger whiskies present in Johnnie Walker Red Label. As it is a starter I would recommend to enjoy Red Label with lots of ice topped up with either soda water or dry ginger ale. It’s a great refresher that would complement this classic starter.

• Kulfi (Indian ice cream)
Finally the dessert whisky. My choice would be frozen Johnnie Walker Gold Label or frozen Clynelish 14 year old. Gold Label is a blend of whiskies aged 18 years or more and is the lightest blend in the range. The malt whisky that sits at the heart of this blend is Clynelish whose distillery’s water prospectors once panned for gold deposits released from the red granite rock. When frozen these whiskies give a honey heather flavour that finishes with some dark chocolate notes, making it a unique dessert or after dinner drink. Serve from the freezer and sip from a frozen shot glass along with the creamy kulfi.

• This article first appeared in the SA Whisky Handbook 2009

Sag paneer

On By Daniel FordIn RecipesLeave a comment

Every time I go to an Indian restaurant, I order this dish as I enjoy it.  The best version in London that I have had is the one from the Punjab in Neal Street.  The vagar (sauce it is cooked in) is similar to many of my shaks but hey, it works so why not stick with it!

It is possible to make paneer at home which has a nicer consistency in my view than the shop bought ones. However, I have had some luck with versions bought in Sainsbury and Tesco. It is normally found in the cheese section. Indian groceries will often sell paneer in their chiller sections too.

If you have time, dry roast the cinnamon, cloves and cardamon in a flat pan. Dry roasting means you don’t put in any oil you just add the stuff and let it cook. Cook until you see vapour coming off the ingredients then take off heat. This helps release the flavours.

A general note about the spices – the quantities are not set in stone. You should amend them to fit your taste. The only thing I would watch is the salt as spinach tends to become quite salty. But if you are not a fan of a particular ingredient then leave it out!

Ingredients

  • 2 tbs groundnut oil
  • 2 tsp cumin seeds
  • 1 large dried bayleaf
  • 1 large white onion – diced very finely
  • 3 cloves garlic
  • 1 inch ginger grated
  • 1 – 2 chillies chopped finely
  • 2 sticks cinnamon (about 5 cm long each)
  • 5 cloves
  • 5 green cardamon
  • 1tsp chili powder
  • 1/2 tsp turmeric
  • 1tsp coriander cumin powder (dhana jeeru)
  • 1tsp salt
  • 2 tomatoes chopped into very small dice. Get very red tomatoes that are fresh.
  • 5 curry leaves
  • 1 pack paneer – open and chop into 2 cm cubes
  • 1 pack baby spinach – wash out all grit
  • Squeeze of lemon juice1

 

1. Heat oil in a pan and add bayleaf. Heat should be set to medium – you don’t want to burn anything!

2. Add cumin seeds and wait for them to start to sizzle.

3. Add the onion and let them cook until they start to caramelise/brown.

4. Add garlic, ginger and chillis and allow to cook for a few seconds.

5. Add cinammon, cloves and cardamon – again let cook for a few seconds. Keep stirring all these ingredients as you add spices.

6. When spices have had time to cook out (a few minutes), add the tomatoes and curry leaves. Up to this stage, you are making what is known as vagar. It’s the sauce you will put your main ingredients into. The intention is to let the tomatoes reduce.

7. Add the paneer and ensure it is well coated with the vagar.

8. Add the spinach and let it wilt down.

9. Add a little water and turn down the heat to a simmer. Let this cook for about 20 minutes. The paneer should be soft and have absorbed much of the vagar. The spinach should be completely wilted

10. Squeeze in the lemon juice, stir, cook for another 2 minutes, then turn off to heat

 

I personally think this should be cooked at least 1 hour before it is needed to allow the ingredients to combine. When you are ready to eat it, then you can heat it through gently then garnish with coriander and serve with rice.

Courtesy of Chili Paper Chains