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Archive for March, 2013

Anzela, a Food Heroes guardian angel, run her session last Saturday. She managed to feed about 25 people and the preparation didn’t take more than 2 hours.

We loved the way Anzela and Lahnah laid all ingredients on the table.

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The kitchen was busy and steaming hot!

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Some of us had to work in the dining room…

Picture 011More and more people were joining throughout the day. The more the merrier!

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Try some of the recipes at home:

RICE AND PEAS

150g dried kidney beans or you can use canned beans

1 coconut or 1 tin coconut milk

1.5 litre water – use to soak dried peas overnight

2 sprig thyme

1 slice scotch bonnet pepper (optional)

1 clove garlic – crush

2 stalk spring onions – bruised

Salt – to one’s taste

500g rice

METHOD

If dried beans are being used, clean the beans to remove any grits, wash well and cover with the water and leave overnight.

Boil in the same water in a pot until cooked. Add coconut milk along with thyme, spring onion, pepper, garlic and salt. Bring to the boil and simmer for 5 minutes. Wash the rice and add to the peas, bring to a rapid boil. Lower the heat, (very low) give a good stir, cover and leave to cook until all the water is absorbed about 15 to 20 minutes.

SPICY CABBAGE

1 large cabbage – shredded

2 Tomatoes

3 tsp Oil

1 tsp mustard

Garlic 5 or 6 cloves

¼ tsp turmeric

1 tsp Gara masala

1 Vegetable stock – crush

½ Green peas – frozen

1 tsp cumin

1 tsp Red chilli powder

1 tsp Coriander powder – optional

 METHOD

Heat the oil in a pan and add the onion and garlic to soften. Add all the other spices and cook together for 2 minutes. Add tomatoes and stock cube mix and cover to cook for 5 minutes.

Add the cabbage then give a good mix and add salt.

Salt help to release moisture from the cabbage, cook in own juice until the cabbage is soft. Add frozen peas and cook for a few more minutes.

Brown Stew Chicken

1 Whole Chicken – cut into pieces

1 lemon

(A )Chicken seasoning

3 tsp salt

1 tsp sugar (optional)

½ tsp black pepper – ground

3 cloves garlic 2 stalk Scallion – spring onion

4 sprig thyme

4 tbsp oil – for frying chicken (add more if needed

(B)2 cups water or chicken stock – hot

1 tbsp pickapepper sauce

2 tbsp tomato ketchup

2 medium white potatoes- chopped, not too small

1 large carrot – chopped

1 chocho – christophene

1 large onion – chopped

½ Red & green bell pepper – chopped

2 tomatoes – chopped

Method

Prepare the chicken by cutting it into medium pieces, wash in water with the lemon juice. Drain and dry with kitchen towel to remove excess water.

Season chicken with all the seasoning in section A, leave the chicken to marinate overnight or for one hour.

Heat the oil and start browning the chicken (just brown not fried) remove from the pan, remove excess oil if you need to. Add the water or stock with the pepper sauce and tomatoes, chop vegetables add to the pot and allow to cook for a 2 minutes. Add the chicken, add more liquid if needed, cover the pot and cook for 15 – 20 minutes.

And for dessert…

SPICY PLUM CRUMBLE……..A James Martin recipe.

15 fresh plums – cut in half and stone remove

50g butter

1 vanilla pod – split

1 star anise

Grated nutmeg

2 cinnamon sticks

100m red wine

5 tbsp golden syrup

4 table spoons castor sugar

FOR CRUMBLE

100g butter – softened

100g Demerara

180 – 200g flour – plain

Pre-heat the oven to 200c 400f / gas mark 6

Sauté the plums with the butter in a hot frying pan for a few minutes. Add the split vanilla pod, star anise, nutmeg, cinnamon, red wine golden syrup and 50ml water, then bring to the boil and simmer gently for 6 to 8 minutes.

As the plums break down to a thick syrupy texture, place in an oven proof dish.

To make the crumble, mix the butter and flour together until the mixture resemble bread crumbs, then mix in the sugar, sprinkle the crumble over the plums and bake in the oven for 25 to 30 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving with ice – cream or double cream.

Enjoy it!

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The Little Cat Café will open on Saturday 31st March, but closed for Good Friday and Easter Sunday. Apologies for any inconvenience.

An Easter treat on Saturday will be fresh hot cross buns.

The take away menu for this week will be a choice of slow-cooked lamb massaman, chicken yellow curry, stir fried veg and vegetable red curry. Due to the reduced opening hours, it’s essential you book ahead so please text Monique on 07984 519425 to order your food by end Friday 29th March. Portions each serve two people and cost £5 for meat curries and £3.50 for vegetable curries.

Opening hours after Easter and for the whole summer will be 10.30am to 5pm on Friday, Saturday and Sunday.

January (2)

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Take away menu for this weekend:
MEAT DISH @ £5.00
Chicken yellow curry
VEGETARIAN DISH @ £3.50
vegetable red curry
RICE @ £1.50
Steamed fragrant rice
The Little Cat Cafe will be open on Friday, Saturday and Sunday, 11am-4pm.

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We apologise but the Little Cat Café will be closed on Sunday 10th March due to staff and volunteers’ Mother’s Day obligations.

 

We wish you all a very happy Mothers Day!

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Goan feast

Prepared by our Food Hero, Daphne last Saturday. See below photos and comments left by participants. Try it at home and join us this Saturday at 10.30am-1pm. We will be making food from the Ivory Coast.

GREEN MOONG CURRY

Ingredients:

1 cup of green moong beans

1 or 2 small potatoes

2 large onions

1 large tomato

2 green chillies

1 inch of ginger

4/5 Curry leaves

3 garlic pods

3 teaspoons cumin powder

3 teaspoons coriander powder

1 teaspoon turmeric powder

½ – 1 teaspoon chilli powder

3/4 teaspoon salt

Method

  1. Soak the moog the previous night. 
  2. Boil the moong in two cups of water (without the salt), add the green chillies (halved to the stock), turmeric powder, ginger (sliced thinly) and the potatoes (cubed).
  3. While the moong is boiling, fry the onions (thinly sliced and cubed), do not brown too much, then add the tomatoes (cubed), when tomatoes have softened, add the garlic (thinly cubed).
  4. Let all the fried mixture cook slowly until mashed well, then add the cumin, coriander and chilli powder and salt and a pinch of sugar.
  5. Add a little of the boiled moong water, stir until dissolved then add the boiled moong and potatoes. Let it cook for about 20mins. 
  6. Add as much of the water that you think you need to make the gravy. 

FISH CUTLETS

Ingredients

1 medium mackerel

1 medium potato

2 medium onions

2 green chillies

1 inch piece of ginger

2 pods of garlic

hand full of fresh green coriander

½ teaspoon salt

1 teaspoons turmeric

1 egg

½ cup of semolina

½ cup milk

A little cooking oil

Method

  1. Boil the potatoes with their skin on in slightly salted water. Then peel and mash them.
  2. Cook mackerel in milk
  3. Finely chop the onions, chillies, ginger, garlic and coriander
  4. Mix potatoes, fish and above chopped ingredients. 
  5. Pat into small flat cutlets and cool in the fridge for a while.
  6. Dip the cutlets in the beaten egg, a little flour, egg again and then semolina.
  7. Fry on medium heat until golden brown.

 

CARROT HALVA

Ingredients

1 lb carrots

4 oz sugar

1/2 cup milk

3 oz butter

2 oz cashew nuts

2 oz sultanas

2 tsp cardamon (powdered)

Pinch of Salt

Method

  1. Grate carrots.
  2. Melt butter in a saucepan on medium heat.
  3. Add carrots, nuts and sultanas, stir and fry for a little while.
  4. Stir in the cardamom powder and salt.
  5. Add the sugar and continue to stir for a couple of minutes.
  6. Add the milk and keep stirring until the liquid has all evaporated and the halwa come off the sides.  
  7. Pour mixture onto a plate and spread out.
  8. Garnish with nuts.

MANGO LASSI
Ingredients:

1 cup plain yogurt
1/2 cup mango pulp (fresh or canned)
1 cup crushed ice
1 tablespoon sugar

Method

  1. Blend all of the above. Add a little water if the consistency is too thick.
  2. Keep refrigerated. Serve chilled. 

Daphne March 2013

Some kind words from our comments book:

I learnt all about some different Goan flavours, some great combinations! Look forward to trying out the different dishes on my family and friends. Thank you so much, I’m very grateful!

Daphne March 2013 (1)

Fantastic lentil-green moong curry – very aromatic, the mango lassi was a mot refreshing change!

Daphne March 2013 (2)

Wonderful meal and company. First experience of this type. Thoroughly enjoyed everything, both company and food.

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The Little Cat Café will open from 11am to 4pm on Friday, Saturday and Sunday throughout March. Please keep your eyes open for changes in April. We are trying to work the opening times around the weather! It also seems like mornings are rather quiet and it picks up after noon…Apologies for any inconvenience caused by the changes.

The take away menu for this week will be lamb massaman curry and stir fried vegetables with chilli paste and basil. Portions each serve two people and cost £5 for meat curries and £3.50 for vegetable curries. To pre-order text Monique on 07984 519425 or just turn up and buy your food from noon on Friday or all day on Saturday or Sunday.

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