recipes

VS on MKR UK
Posted on November 8, 2017 by

Vivek Judging On My Kitchen Rules UK – Next Week

Hot on the heels of Vivek’s appearance on Channel4’s Tricks of the Restaurant Trade that aired on 6th November, also look out for Vivek on the semi finals of My Kitchen Rules UK (@MKR_UK) next week. Tune in to Channel4 on Thursday 16th November, 1.05pm. This competitive cooking show has returned for a second series where 20 Read More

Charred Pork Ribs with Hot-and-Sweet Glaze_9223
Posted on November 1, 2017 by

November – Charred Pork Ribs With Hot-And-Sweet Glaze

For the month of November I am sharing this finger licking delicious Charred Pork Ribs recipe. This method of double cooking ribs – first cooking in liquid and then grilling – gives a fantastic silky, fall-off-the-bone texture and deep rich flavours. Yes, you can argue that the spicing is quite Chinese, but, hey, it’s the Read More

Carrot Halwa roll DSC_1803
Posted on October 18, 2017 by

October – Carrot Halwa Spring Rolls

Carrot halwa in its traditional form must be India’s most recognisable dessert as it is cooked in most Indian homes in winter. Carrot halwa is a great dessert for for instance Diwali and it is not very difficult to make. Serves 6 Ingredients: 60g ghee or clarified butter 250g regular carrots, peeled and grated 250g Read More

Assamese Stir-Fried Mushrooms with Egg-Fried Rice Parcels_18 v2
Posted on September 22, 2017 by

September – Assamese Stir-Fried Mushrooms With Egg-Fried-Rice Parcels

A Chinese influence is evident in this vegetarian feast, but the most distinguishing feature of the dish is the thin omelettes we make to envelop the stir-fried rice. The mushrooms on their own are also good to pass round as a snack with drinks. Serves 4 Ingredients: 700g shiitake, chestnut or closed-cup mushrooms, stems removed, Read More

halibut finhelp me-000014
Posted on August 14, 2017 by

August – Spice Crusted Halibut in Green Spiced Sauce

This is my take on a tandoori fish tikka traditionally served with green chutney. Only difference being we are using larger cut of fish, marinated using the same techniques but cooked in an oven and the coriander and mint chutney is transformed into a hot sauce. Served along with lemon rice, it makes for a Read More

EidUlFitr_Raan_20
Posted on June 20, 2017 by

June – Whole Braised Leg of Lamb with Peppercorn and Nutmeg

June saw the launch of Vivek Singh’s latest cookbook, Indian Festival Feasts! In celebration of this, for the June recipe we’re sharing an ultimate celebration dish. Raan; whole braised leg of lamb with peppercorn and nutmeg is a real centrepiece! It’s also very simple as far as the number of ingredients go, making it an Read More

vivek day 4 315
Posted on May 30, 2017 by

May – Mutton Biryani with Dried Fruits and Kashmiri Spices

May’s dish of the month features the recipe for mutton biryani with dried fruits and Kashmiri spices, from the new cookbook Vivek Singh’s Indian Festival Feasts – out 1st June. As the month of Ramadan begins all over the world, this is a feasting dish perfect for Eid-ul-Fitr, the celebration that rounds up Ramadan. A biryani Read More

vivek day 2 005
Posted on May 15, 2017 by

April – Baby Aubergines with Sesame and Tamarind Sauce

Otherwise known as ‘baghare baingan’, my April recipe is one that has different versions all over India, but the most popular one is from Hyderabad. It has rich, deep, earthy notes, and some recipes use fat green chillies alongside aubergines, or even include lamb’s liver in the sauce. The term ‘baghare’ refers to the tempering Read More

Spice-Braised Shoulder of Lamb_0075
Posted on March 27, 2017 by

March – Spice Braised Shoulder of Lamb

My March recipe is a firm favourite and is perfect for entertaining lots of guests in one go. You can give this recipe a go with hogget, mutton or even goat, so long as you stick to the shoulders.  Serves 8-10 Ingredients: 2 shoulders of lamb, weighing about 1.5kg each, trimmed of any surface fat 2 Read More

Spice_At_Home_Vivek_3-min
Posted on December 15, 2016 by

December – Suriani home-style chicken curry ‘ishtu’

December’s dish of the month features the recipe for a home-style chicken curry, or ‘ishtu’. This is served in Syrian-Christian households in Kerala for breakfast and is a firm favourite at the Christmas table. You use boned chicken in this recipe if you wish, but chicken on the bone provides much more flavour. If using boned Read More

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