Recipe: Spicy Aloo Paneer Tikki from Chaatit

Meera Joshi has been cooking and creating recipes since she was a child. After being encouraged by friends and family to take her food to a wider audience she established Chaatit five years ago, with the support of her family.

Chaatit - KERB does Alchemy

A regular at our special annual Alchemy food market, Meera and her team at Chaatit liken working with KERB and their fellow traders at Southbank Centre with being part of a family where everyone supports, encourages and guides one another.  Ahead of the 2018 event Meera shared her recipe for Spicy Aloo Paneer Tikki.

Spicy Aloo Paneer Tikki

preparation time: 15 minutes
cooking time: 15 minutes
servings: 4-5

ingredients
  • three cups boiled and mashed potatoes
  • quarter (1/4) cup grated / crumbled paneer (cottage cheese)
  • two medium sized finely chopped onions
  • one teaspoon chopped chillies
  • one teaspoon crushed ginger
  • four cloves of finely chopped garlic (optional)
  • a generous handful of chopped mint leaves
  • a generous handful of chopped coriander leaves
  • half teaspoon turmeric powder
  • one teaspoon garam masala
  • two teaspoon chaatit special masala
  • salt to taste
  • quarter (1/4) cup crushed oats/breadcrumbs
  • oil for shallow frying

 

Method

  1. Heat the oil in a pan, add the onions and saute for a minute
  2. Add garlic, ginger and chillies and saute until onions are tender
  3. Add the mashed potatoes, paneer, chaatit special masala, garam masala, turmeric, salt, mint and coriander
  4. Cook for a couple of minutes
  5. Remove from the flame, cool
  6. Add crushed oats/breadcrumbs saving a little to roll the tikkis
  7. Divide the mixture into 10 to 12 equal portions
  8. Roll the mixture in your palm and flatten it slightly
  9. Heat the pan with little oil
  10. Take each tikkis and roll them in the crushed oats/breadcrumbs
  11. Cook until golden brown and crisp on both sides
  12. Serve hot with ketchup and/or chutney

 

KERB does Alchemy from 3 - 7 May, with more than 30 specialist street-food traders serving dishes from India, Pakistan, Nepal, Bangladesh, Afghanistan and Sri Lanka.

find out more

meet the Alchemy traders

follow KERB on twitter

Recipe: ‘Tasty Bird’ Tandoori Chicken from The Cheeky Indian

A later starter in professional cooking, Ash Sutaria left the family business to try and turn his love of cooking into a career. After time developing his skills part-time in a restaurant kitchen, Ash went onto run the street food project for Jamie Oliver’s Barbecoa restaurant, before setting up The Cheeky Indian four years ago.

Alchemy at Southbank Centre offers Ash and his team a chance to showcase their natural love for all thing to do with Indian food, and ahead of the 2018 event he shared with us his recipe for ‘Tasty Bird’ Tandoori Chicken, the perfect barbecue food.

Being a British-born Indian, I love the classic chicken tikka masala! It’s a perfect marriage of Indian flavours and British style.
Ash Sutaria, The Cheeky Indian

'Tasty Bird' Tandoori Chicken

ingredients

four chicken legs with skin on

 

for the marinade

 

 

  • 2 inch piece of ginger
  • 4 garlic cloves
  • 2 green chillis (to taste)
  • 1 tsp Tamarind paste
  • 1 tsp salt
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 2 tsp sunflower or vegetable oil
  • 1 tsp caster sugar
  • 1 tsp kasturi methi (dried fenugreek), if you can get it
  • a small hand full of fresh coriander

 

 

Method

For the marinade...

  • Put all the marinade ingredients and in to a mini electric chopper and mince until you get a thick bitty paste
  • Taste it and make sure you are happy with the salt and heat from chilli
  • Mix 1 tablespoon of the paste and the juice of the lemon and put to the side for basting.

Now the chicken...

  • Wash them thoroughly and then smother the legs in the marinade
  • Put them in a bag and in the fridge for a couple of hours, or overnight.

Cooking...

  • BBQ the chickens on a medium heat gas BBQ, or grey charcoals, making sure to baste the chicken every couple of minutes to add flavour and stop the bird from burning and drying out
  • Cook until the juices around the leg run clear and the skin is nicely charred!
  • Serve it with a dollop of mint yoghurt, chopped tomato and onion salad and flatbread.

(use the same marinade on chops, vegetables, or whatever else you fancy chucking on the BBQ!)


 

KERB does Alchemy from 3 - 7 May, with more than 30 specialist street-food traders serving dishes from India, Pakistan, Nepal, Bangladesh, Afghanistan and Sri Lanka.

find out more

meet the Alchemy traders

follow KERB on twitter

Recipe: Bamyan Lamb from Ladle & Skillet

Ladle & Skillet pride themselves on using quality ingredients, responsibly sourced and creatively prepared. Inspired by the ‘theatre of cooking in front of people’ Catherine Menist and her partner Gary established Ladle & Skillet seven years ago and the pair continue to run the stall today, with the aid of a small team.

As well as being regular fixtures at our weekly food market, Catherine and Gary also have a pitch at KERB’s special Alchemy street food market. Ahead of the 2018 edition of Alchemy, Catherine shared with us her recipe for the Afghan dish, Bamyan Lamb.

Aside from the spicing, this recipe is all about impeccable ingredients. Serving up meat from 100% grass-fed animals that are native to the UK and who, by grazing, create better diversity and soil health. That's what gets us out of bed in the morning.
Catherine Menist, Ladle & Skillet

Bamyan Lamb

ingredients

1kg of lean diced lamb neck fillet (or left whole)

 

We recommend you get as high quality lamb as possible – ideally grass-fed from a small farm that is passionate about good animal husbandry and not over-breeding.

 

 

for the marinade...

 

  • 80ml extra virgin olive oil
  • 12ml freshly squeezed lemon juice
  • 3-4 cloves of chopped garlic (or to taste)
  • 8g Himalayan salt (or to taste)
  • a pinch of freshly ground black pepper
  • 1g of five star chilli powder (or to taste)
  • 15g ground cumin

Method

  1. Mix together the ingredients of the marinade, well
  2. Add in the lamb and mix well, coating the lamb
  3. Leave in the fridge for a minimum of four hours, or overnight, in a sealed container
  4. Feel free to adjust the amount of garlic, salt and pepper and chilli type to suit your own taste.
  5. Sear the lamb on a very hot grill or cast iron skillet. As there is oil in the marinade you shouldn’t need to add any extra.

Note: If the lamb is in really thick chunks you may want to cut them down to thinner strips while cooking. If left whole, sear for a few minutes and then slice and cook further as preferred. With such a good meat you want to have the lamb rare in the middle.

Serve the lamb straight away.

Serving suggestion...

Handmake your own fluffy flatbreads, chilli sauce, homemade hummus, salad and yoghurt mint dressing. However you eat it – eat it with friends and love and starlight or an open fire. And plan your next adventure.


 

KERB does Alchemy from 3 - 7 May, with more than 30 specialist street-food traders serving dishes from India, Pakistan, Nepal, Bangladesh, Afghanistan and Sri Lanka.

find out more

meet the Alchemy traders

follow KERB on twitter

KERB street food at Alchemy: meet the traders

Our KERB does Alchemy street food market is incredibly popular each year, with stall holders bringing the incredible tastes and smells of South Asia to us here at Southbank Centre. 

Ahead of the 2018 event we introduce you to some of the KERB does Alchemy stall-holders and find out why they set out into the world of street food, what it is about Alchemy that keeps them coming back, and even grab a special recipe or two for you to try at home.

Ash Sutaria, The Cheeky Indian

Ash Sutaria, The Cheeky Indian

‘I’ve always been inspired by the cooks at home. It was in my twenties that I started to experiment with food. I would taste something at a restaurant and then come home and try to replicate the flavours and then take them to another level. After eight years running the family business I decided it was time to take my love for food and turn it into a career.

‘After a couple of years gaining experience in restaurants I set up The Cheeky Indian around four years ago. Alchemy is an amazing opportunity to be with some of the finest Street Food traders around. Being a South Asian themed event it allows us to showcase our natural love for all things to do with Indian food. It’s probably the best food event in London on our calendar.’

try Ash’s recipe for ‘Tasty Bird’ Tandoori Chicken

 

Numra Siddiqui, Bun Kabab

Bun Kabab Stall Image

‘Cooking is one of those life skills that comes as second nature to me, like tying my shoelaces! As a kid I’d watch my mum cook every evening. She’d come home from work and throw a couple of Pakistani stews and some rotis together like it was nothing, and I’d be getting in her way. That’s how I learnt how to cook.

‘I was out with my parents one summer’s day and my dad was reminiscing about eating Bun Kababs, a Pakistani style burger from his childhood. At the time you couldn’t get it in London, and we thought it would be fun to start a Bun Kabab food stall, trading at local markets. I thought it would be a little weekend hobby but one thing led to another, I quit my job and now, four years on, Bun Kabab has become my life.

'My parents help me a lot: my dad mentoring me with the business side of things while my mum helps finessing my recipes. True to Pakistani culture, my whole family has a played a big role, my siblings and cousins have helped me at the stall and every auntie has got an opinion!

‘Being a part of Alchemy is the best part of the year for me. There is a great sense of community where all South Asian food vendors come together to share their cuisine. I feel the borders between our countries are pretty arbitrary, we share so much from our spices to our traditions. It’s lovely how we’ve all come together in London’

 

Meera Joshi, Chaatit

Chaatit

‘I’ve been cooking and creating recipes since I was a child. At the age of 15, I used to manage the entire family's meals. I enjoyed cooking and found it very therapeutic. I had a lot of friends, who would compliment my food - they used to come over at random times craving it! They began suggesting that I should take my food out for others to enjoy and would mention restaurants and cafes. I have been trading for five years now. I would never have been here without my family's support.

‘The environment at Alchemy is fantastic and particularly rare. Working with KERB and other stall traders is like being in a family where they support, encourage and guide you. The people are great and everyone who comes to see us, all enjoy our food.’

try Meera's recipe for Spicy Aloo Paneer Tikki

 

Lee and Sinead, BBQ Dreamz

BBQ Dreamz street food stall

'We have always had a passion for food, whether entertaining friends and family or eating out. As well as this we have always wanted to own a business and work for ourselves and so thought combining this with our passion for food made sense. So, in June 2014, we started BBQ Dreamz.

'We love visiting Alchemy every year and being surrounded by all of the wonderful flavours and smells. There is such a great atmosphere and we can’t wait to be a part of it this year.'

 

Catherine Menist, Ladle & Skillet

SB FOOD MARKET LADLE & SKILLET BY INDIA ROPER-EVANS05

I’ve always been a keen cook, but it was a background working with small farmers and growers that kick-started things, and remains central to what we do, seven years after starting up. For us, Ladle & Skillet is about reconnecting people with the soil and where their food really comes from - one banging meal at a time.

Alchemy was the first ever event my partner Gary and I did at Southbank Centre as a food trader, and it remains a special part of our calendar for the vibrancy, colour, creativity and for just being part of something special’.

try Catherine’s recipe for Bamyan Lamb

 

James & Anna Riley, The English Indian

The English Indian

‘We’re a big family that all love to cook. My mum was a caterer for many years and taught cookery courses at the college, Anna’s family are similar, her parents used to sell bread to the local village store and for many years also owned a pub renowned for its food.

'We set up The English Indian in 2015. We’d become frustrated with the quality of Indian food available in restaurants, and a friend said ‘if you think you can do better, then why don’t you?’. This is our first ever event in London and Alchemy epitomises what we do, it couldn’t be more appropriate. We’re thrilled to have been invited.'


 

KERB does Alchemy takes over Southbank Centre Square on 3 - 7 May, from lunchtime through to evening. Packing in the flavour, the market features a 29-strong fleet of traders cooking up dishes from India, Pakistan, Nepal, Bangladesh, Afghanistan and Sri Lanka.

find out more

discover Alchemy

Nordic but nice; three tips to survive Autumn’s onset

We’ve folded away the garden furniture, stopped asking for iced everything in cafes, and can’t remember where we put our sunglasses. But rather than lament the loss of the carefree days of summer, it’s time to look forward to what lays ahead.

From Friday 20 October to Sunday 22 October, we host The Great Nordic Feast here at Southbank Centre. And you can rest assured there will be no mourning the onset of Autumn among the Nordic nations, who instead embrace each new season with excitement and enthusiasm.

Often considered to be the happiest nations in the world, the outlook of the eight Nordic destinations - Greenland, Iceland, Norway, Sweden, Finland, Denmark, the Aland Islands and Faroe Islands - is a symphony of inclusiveness, openness and enjoyment. And these Nordic values are echoed in their approach to food; in the way it is cooked, eaten and sometimes even foraged for.

So to get you in the mood for The Great Nordic Feast, and to help you feel more positive toward the colder months that come, we give you three top Nordic tips to survive the onset of Autumn.

The Great Nordic Feast

Stay Hygge

Literally translating as ‘cosy’, hygge is a popular Danish term, similar to the Buddhist idea of mindfulness. But it’s much more than just surrounding yourself in blankets, it requires consciousness, a certain slowness and the ability to not just be present, but to recognise and enjoy the present too.

Have Lagom

This Swedish word literally means ‘just the right amount’. It promotes the idea of everything in moderation - something which us Brits aren’t necessarily that familiar with - but one which ensures mind, body and soul are left satisfied.

Experience the Friluftsliv

Translating as ‘free air life, friluftsliv (pronounced free-loofts-liv) encourages spending more time outdoors, whatever the weather, and escaping the artificially-lit bunker of the workplace to experience nature, however we can.

Great Nordic Feast _DSC4053

The Great Nordic Feast is at Southbank Centre from Friday 20 to Sunday 22 October for you to pique your foodie passions and discover more about the Nordic nations

book your place

The Great Nordic Feast - London's first celebration of food from the Nordic nations

Ahead of The Great Nordic Feast at Southbank Centre on 20-22 October, chef and CEO of Food In Action, Fia Gulliksson (pictured, below left) explains the background of the event.

Fia Gulliksson, CEO of Food In Action
Fia Gulliksson

It’s hard to believe that some of our Nordic countries have been battling with each other for hundreds of years. It’s particularly strange, when in reality we share the same values of equality, openness, simplicity, trust and compassion. These values are deeply rooted in all the Nordic cultures and in turn, lead to a core system of beliefs, when it comes to leading a balanced and healthy lifestyle.

Now, with the years of conflict in the Nortdic countries thankfully a distant memory, we felt this was the perfect moment to invite eight Nordic destinations to London’s Southbank Centre, to serve up the city’s first celebration of Nordic cooking and lifestyle. We’re calling it The Great Nordic Feast. And it will be just that – I promise! 

You will be introduced to some of the best culinary talents from Denmark, Sweden, Finland, Norway, Iceland as well as the lesser-known Nordic regions of Åland, the Faroe Islands and Greenland. Together with some of the UK’s most passionate and influential chefs, they will cook up a Nordic storm and for a change - well, within the food world anyway - at this event the majority of the brilliantly skilled chefs are women.

The Great Nordic Feast is about connecting people through good food and introducing them to our lifestyle - including our preference for cooking on fire, as well as fresh organic ingredients, foraging, and spreading the messages of equality and inclusiveness. 

The Great Nordic Feast - fisk - Sandra Lee Pettersson

The Nordic soils and landscapes are among the most pristine on the planet. Combine this with the opportunities given to us by the changing seasons and the natural wilderness (which is literally on our doorstep) and every day becomes a foodie adventure. The authenticity, composure and relaxed attitude of Nordic people make it a truly incredible part of the world to live, work, and enjoy life. It’s also a fascinating area to visit.

We want to share all these things with you: good food, passionate people and our respect for nature. So we would dearly love it if you joined us for The Great Nordic Feast and, once you’ve been inspired (which you most definitely will be), why not carry on the adventure and come visit the Nordic countries for yourselves?

find out more

The Great Nordic Feast is London’s first celebration of Nordic cuisine across the regions

This autumn, the vivid and soothing flavours of Nordic cuisine will take over London’s Southbank Centre as eight Nordic destinations come together to serve up the tastiest treats from the lands of the midnight sun, for all food lovers to enjoy.

Taking place from 20 – 22 October, The Great Nordic Feast aims to introduce the best tastes and culinary talents from Denmark, Sweden, Finland, Norway and Iceland as well as the more unknown Nordic countries of the Faroe Islands, Greenland and Åland to London foodies, through inspiring artisan breakfasts and dinners, hosted by a collaboration of renowned chefs. The autumn feasts will be infused with Nordic flora, talks and music and cooked using traditional Nordic techniques, inside Scandinavian style tipi tents on Southbank Centre’s Festival Terrace.

Read the full press release 

Billy & Jack on supper, summer, and life post-Masterchef

This August self-proclaimed Masterchef losers, Billy & Jack come to Southbank Centre to host a month-long pop-up supper club.

Located high in our St Pauls Roof Pavilion with a fantastic backdrop of the city, Billy & Jack’s Supper Club celebrates the familiar much-loved flavours of summer as well as showcasing the best seasonal produce available. True to their inventive style of cooking the menu includes such highlights as a carnival-inspired Jerk chicken and the boys’ cheeky tribute to the iconic Fab ice lolly.

Before the supper club gets under way, we picked their brains about summer food, and life after Gregg Wallace’s infamous reaction faces.

Tell us more about Billy & Jack’s Supper Club

Billy: It has the same feel as our previous supper clubs - which are all about good company with tasty inventive food and drinks to match - but with one exception, an incredible view of the London landscape.

Jack: Yeah, we must have the highest supper club in London. As with any supper club it’s much more casual than a normal restaurant, but still has amazing food! Super chilled, great food, and you get me and Billy.

So, what’s on the menu?

Billy: We love this time of year as summer brings an abundance of amazing ingredients. Broad beans, cucumber, heritage tomatoes, mackerel, sardines, cherries, everything is at its best, and so we’ve just added a little twist here and there to create a vibrant and delicious taste of the British summertime.

Jack: Our food is all about tapping into all those great summer memories, and we try to bring these to life with our dishes. We’ve even done a cheeky adult take on an old-school lolly which is pretty awesome.

Billy and Jack Summer Supper Club - 2017

People will know you both from your appearance on Masterchef, what have you been up to since then?

Billy: Pretty much straight after the final aired, Jack and I, as 'losing finalists’, decided to create Billy & Jack and we really haven’t looked back. During the past 12 months we’ve consulted on menus for restaurants, cooked our own food for paying diners at our supper clubs, taken over restaurant kitchens and hosted events for brands too, including Google and Cancer Research UK.

Jack: We’ve been building our brand, and in that time - as Billy says - we’ve done a lot of supper clubs, private dining, writing and filming… we’ve been busy, basically. It’s been so good to take on this adventure with Billy as well, as he’s a pretty decent bloke, most of the time.

How did the collaboration Billy & Jack happen, what prompted it?

Billy: It felt like a natural progression from being on Masterchef really, where we spent a great deal of time hanging around and travelling - it’s not all glamour and cameras. We filled that time with endless chat about all things food and just hit it off.

Jack: We bonded over our extremely nerdy love of all things cooking I guess. I’ve honestly never met anyone quite like him, I mean how many other people can you talk to about cooking temperatures for hours on end? He’s also a decent chef and it’s been great to work together on our food.

Billy and Jack Summer Supper Club - 2017

What’s your favourite summer food?

Jack: That’s a tough one. Perhaps one of my favourite food memories is having a disposable barbecue with a load of mates on Falmouth beach. We just chucked on some mackerel and then ate it in crunchy white rolls with a cold beer. Bliss.

Billy: At the moment, it’s beer can chicken. Who doesn’t love a barbecue and the look of that chuck when it’s all golden and juicy, perched on top of a beer? It’s both amusing and perfect.

And what do you think makes a great summer dinner party?

Jack: Well, you can get away with a salad and a glass of wine in the summer, whereas in winter people may not be so forgiving. Get the drinks in the fridge, crank up the music and always enjoy yourself. If you can’t have fun doing a dinner party, then why do one?

Billy: For me summer evokes sharing, plates of barbecued meat and big salads being passed around, eating alfresco with some crisp wine. The barbecue can easily be refined to more of a sophisticated affair, and to emphasise that we have a number of charred items on the menu.

And you can find a recipe of one such charred summer dish below, courtesy of Billy & Jack, for you to try out at home.

Charred little gem, runner beans, tahini and cucumber with a spicy nut topping

This is a great little salad for summer, packed with flavour. If you haven’t cooked with little gem before (it’s so much more than a sandwich filler) then this is a game changer! Runner beans also remind us of childhood summer holidays, they’re a bit old school but taste great.

(serves four as a side or starter)

ingredients
  • 4 little gem lettuce
  • 10 young runner beans
  • 1 medium cucumber
  • 2 tbsp tahini
  • 1 tsp honey
  • 1 tbsp rapeseed oil
  • 1 clove of smoked garlic
  • Juice of half a lemon
  • Sea salt to taste
  • Pepper to taste
ingredients for the topping
  • 50g blanched hazelnuts
  • 1 tbsp caraway seeds
  • 1 tbsp cumin seeds
  • 1 tspb sesame seeds
  • 1 tbsp sumac
  • Pinch sea salt
method
  1. For the dressing combine the tahini, lemon juice, honey and rapeseed oil and mix well. Crush the smoked garlic and add to the sauce, and season with salt and pepper to taste. If the sauce is too thick add a little water until it is pouring consistently.
     
  2. To make the topping bake all of the ingredients, apart from the sumac, in the oven at 180 degrees for 10 minutes or until toasted. Transfer to a small food processor and give them a quick pulse, but you want it to be fairly chunky so not for too long.
     
  3. To roast the runner beans, simply prepare them by removing the top and tail and removing the strings on the side. Slice into 2cm long pieces, toss in oil and salt and roast at 180 degrees for 10-15 minutes or until brown.
     
  4. While the beans are roasting, quarter the little gems and place in a pan on a very high heat with a little oil. Once it starts to smoke and the lettuce is browning turn over so you get a nice caramelization on the lettuce. Once browned, leave to cool.
     
  5. To assemble, plate the little gem, runner beans and chopped cucumber on a large plate, (or individual plates for a starter), drizzle with tahini and top with the spiced nuts and sumac.

Billy & Jack’s Supper Club starts on 30 July and runs through to the end of August, in the St Paul’s Roof Pavilion, Southbank Centre.

find out more and book your place

Six delicious recipes inspired by Africa Utopia

Presented by Pop Up Africa, The African Food & Drink Takeover 2017 brings tastes from across the continent to Africa Utopia.

We thought we’d help you try some of the best dishes of the festival at home, with a little help from our vendors. Read on to discover how to make some of the best things on the menu, from Beef Ayamase to Vegan Mandazi.  

Jollof and plantain arancini, from Chuku's

makes eight arancini, serves four

Africa Utopia - Jollof Rice and Plantain Arancini - Chuku's

‘Jollof rice is a popular dish across Nigeria and the rest of West Africa and is made by steaming rice in a seasoned tomato and red pepper purée. It’s loved passionately by Nigerians and non-Nigerians alike, and everyone will tell you their mum or auntie makes the best pot.

‘To stay out of the debate, Chuku’s put our own special twist on it by swapping rice for the superfood quinoa. Here’s another food fusion - jollof and plantain arancini, with the superfood boost coming this time from the nutritional moringa powder, found in Nigeria.’

by Emeka and Ifeyinwa, Chuku’s

ingredients, for the jollof rice
  • 200g parboiled long grain rice
  • 6 plum tomatoes
  • 2 red bell peppers
  • 2 red onions
  • 1 Scotch bonnet chilli (or to taste)
  • thumb-size piece of fresh root ginger, peeled
  • 100ml vegetable oil
  • 2 stock cubes
  • 1 tsp thyme
  • salt to taste
Ingredients, for the arancini
  • 300g cooked jollof rice
  • Jollof (tomato and red pepper) purée
  • 1 plantain, diced and fried
  • 4 tbsp plain flour
  • 4 tbsp Aduna moringa Powder
  • 1 egg
  • 3 slices of multiseed bread
  • 750ml vegetable oil
  • chopped Scotch bonnet chilli to garnish
  • handful of rocket to garnish
method, for the jollof rice
  • Blend together your plum tomatoes, red bell peppers, onion, Scotch bonnet and fresh ginger
  • Pour in a large pot and cook down your purée until it becomes a thick paste. Then cover with 50ml vegetable oil and fry for 10-15 minutes until the purée begins to separate from the oil
  • Now add your thyme, stock cube and salt to taste. Take out half of the tomato and pepper purée and set aside for later
  • To the remaining purée in the pot, add your parboiled rice and remaining oil
  • Pour water over the rice, so the two are level, then cover the pot with a lid
  • Put the pot on a low to medium heat and steam cook the rice until all the water has disappeared – by then it should be ready
method, for the arancini balls
  • While the rice is cooking, set out three bowls. In the first add the flour and moringa powder, in the second beat an egg and in the third add homemade breadcrumbs made by blitzing the seeded bread in a blender
  • Once the rice is cooked, scoop out warm jollof rice from the pot into a fourth bowl and add the purée that was set aside. Mix together, so that the rice becomes sticky like the texture of risotto. The softness of the warm rice and the purée moisture is needed, so that the rice can be moulded into arancini balls. You’ll have made more jollof rice than you need for this arancini recipe, so you have plenty for a chef’s snack!
  • Scoop out a tablespoon of jollof rice onto your palm and flatten with your fingertips. Place a dice of plantain on top. Add another scoop of jollof rice and mould into a round ball. Sit the moulded arancini onto a plate
  • Repeat the process until the bowl of rice is empty
  • Dip the balls one-by-one into the moringa-flour mix, then the egg and then into the breadcrumbs, making sure they are well coated
  • Pour the vegetable oil into a deep saucepan and place on a high heat, ready to deep fry the arancini. Make sure the oil is no more than halfway up the saucepan to ensure it doesn’t bubble over once hot. Test the oil by dropping in some breadcrumbs - if they sizzle and float, it is ready for frying
  • With a perforated spoon, dip the arancini into the hot oil and fry for 3-5 minutes until golden brown. Transfer onto kitchen roll to absorb the excess oil
  • Garnish with rocket, chopped scotch bonnet chillies and serve with a portion of fried plantain (dodo)

 

Mandazi, from Maskani

makes about 30 bite-sized mandazi

Africa Utopia - Maskani Mandazi

‘Not only are these East African coconut doughnuts amazing, they also happen to be vegan!’

by Eric, Maskani

ingredients
  • 360g plain flour
  • 2 1/2 tsp dried yeast
  • 7 tbsp caster sugar
  • 1 rounded tsp ground cardamom powder
  • 175ml thick coconut milk
  • 1 tbsp oil
  • 100ml warm water
  • Oil for deep frying
method
  • Mix the yeast and 1 tsp sugar in a mug with the warm water. Stir to dissolve the sugar and set aside to allow the yeast to activate (even if you buy fast-action yeast, it's worth doing this step as it makes the mandazi even fluffier)
  • In a bowl, mix the remaining sugar with coconut milk, cardamom powder and 1tbsp oil. Stir to dissolve the sugar
  • In a separate bowl, sift the flour and make a well in the centre. Once the yeast mixture has started to bubble add it, along with the other liquids, to the flour
  • Mix to form a dough which feels soft, but is firm enough to be handled. Gradually add more flour if needed
  • Flour a work surface and knead the dough for 10 minutes
  • Place back in the mixing bowl, cover with a damp clean tea towel and set somewhere warm to rise for 20 minutes 
  • Start to heat the frying oil in a deep pan. You should not fill the pan with more than 2/3 oil
  • Remove the dough, and roll out onto a surface until it is about 1/2" thick. Cut the dough into diamond shapes about 1.5" long
  • Test the oil by dropping one piece into the pan. If it bubbles and the dough rises to the surface, it is hot enough
  • Fry your mandazi in batches of 10, turning to ensure they cook evenly. When the mandazi turn a golden brown, remove with a slotted spoon and place on a kitchen towel to drain
  • Enjoy fresh, or save them for another day! You can eat them hot or cold and they'll keep for up to three days in an airtight container

 

Pepper chicken and sweet potato rosti, by CHAM CHAM

serves four

Africa Utopia - CHAM CHAM - Pepper Chicken

‘This is the perfect chicken dish to start off the barbecuing season. You could say it is a West African version of satay chicken but certainly more fiery, with just enough heat to get your tongue tingling and not mask the gorgeous flavours. This dish can also be roasted in the oven. Both cooking methods are just as good though with barbecuing you get a crispier charred skin and amazing smoked flavour, that just takes it to another level! Teamed with roasted lemons and sweet potato rostis, this will be your go-to dish for all your summer barbecues.

‘You can make a large batch of the marinade and then split it up into smaller batches to freeze. It’ll keep for a month and means half your prep is done for your barbecuing feast. It is best to marinate the chicken overnight for it to be truly tasty from the skin to the bone.’

by Nimatu Owino of CHAM CHAM

ingredients, for the pepper chicken
  • 4 large chicken thighs with skin (if you’re not keen on chicken skin, at least keep it on to barbecue so as to keep it moist)
    2 tbsp olive oil
  • 1 salad tomato
  • 1 ½ tbsp peanut butter – I use Whole Earth organic crunchy peanut butter
  • 1 tbsp tomato paste
  • 2 garlic cloves
  • ½ white onion
  • 4 lemons, juiced
  • 1 tsp Scotch bonnet pepper - I usually have a jar of blitzed Scotch bonnet in the fridge and top it with a little olive oil so it keeps longer.)
  • 1/3 low-salt Kallo vegetable stock cube
  • 2 lemons, cut in half
ingredients, for the sweet potato rosti
  • 480g sweet potato, grated (the Beauregard variety is a good all-rounder for boiling, mashing and baking, as well as being a beautiful colour)
  • 2 medium eggs
  • 2 garlic cloves, finely chopped
  • 2 tbsp plain flour
  • pinch of salt
method for the chicken
  • Put all the ingredients for the marinade into a food processor and blitz until near smooth
  • Place the chicken thighs in tupperware, cover with marinade and place in the fridge overnight
  • The next day, or after 2-3 hours if cooking on the same day, preheat the oven at 175°C
  • If you are just going to roast the chicken, and not barbecue it, place it skin-side down in a tray with the lemons on the top shelf (keeping some of the marinade back to brush or spoon on when turned). Roast for 20 minutes.
  • If you are going to barbecue the chicken, follow the instructions on the charcoal packaging, ensuring the coal is white before you place the chicken on the barbecue, skin-side down, for 10 minutes. Then turn and brush with the remaining marinade and barbecue for a further 10 minutes.
  • You can place the lemons near the edges of the barbecue where it is cooler and allow to cook for 5 minutes and then place in a tray
  • After 20 minutes, if you are roasting the chicken, turn the oven up to 185°C, turn the chicken and brush with the remaining marinade. If you are barbecuing it, after 20 minutes on the barbecue, transfer the chicken to a tray and place in the oven on the top shelf
  • After a further 20 minutes, remove the chicken from the oven and allow to rest.
  • To check the chicken is cooked, pierce at the meatiest part of the thigh. If the juices run clear the chicken is cooked. If there is any sign of blood, place the the chicken in the oven, turn down the heat the oven and cook a little more
  • Serve with some fine beans or a green salad
method for the rostis
  • Preheat the oven at 175°C
  • Add a pinch of salt to the grated sweet potato and leave to sit for 5 – 10 minutes to draw out any excess water
  • Then squeeze out any excess water and mix the chopped garlic cloves and plain flour in with the sweet potato
  • Divide mixture into 4 and mould into discs to form rostis
  • Place the sweet potatoes rostis in a tray on the middle shelf in the oven, at the same time you begin cooking the chicken.
  • Roast for 20 minutes.
  • After 20 minutes, turn the oven up to 185°C, and turn the rostis
  • Give the rostis a further 30 minutes to cook

 

Kelewele, from Chalé! Let’s Eat

serves two as a snack; four as a side

Kelewele - Chale Let's Eat

'The smell of these is too good, be aware it may attract family, neighbours and exes and, or,  raise the dead.'

by Alicia Ama of Chalé! Let’s Eat

ingredients
  • 3 plantains (going black)
  • 2 knobs fresh ginger
  • 1 Scotch bonnet
  • salt
  • 1 tsp ground cloves or cinnamon powder
  • vegetable oil
  • roasted peanuts
method
  • Peel and chop three soft plantains, yellow but going black, into small chunks
  • In a blender, puree together 2 knobs of fresh ginger and 1 Scotch bonnet. Add a little water to get a smooth paste
  • Pour this paste onto the plantains and mix
  • Add salt to taste, and 1 tsp ground cloves or cinnamon powder (or both if you're like me!) to the plantain 
  • Heat vegetable oil in a heavy-bottomed pan 
  • Dip one of your plantain pieces into the oil. If the oil is ready, the plantain will sizzle and rise up and float as it cooks. Fry the rest of the plantain until golden brown
  • Remove the excess oil by draining on kitchen roll
  • Sprinkle some roasted peanuts on top and eat the kelewele immediately. 

 

Tilapia coconut curry, from The Lemur House

serves two

Africa Utopia - Tilapia Coconut Curry - The Lemur House

‘Coconut fish curry is a very simple dish to cook. Back in Madagascar we normally use a whole tilapia fish but for this menu I have chosen the fillet version because it's easier to eat and has fewer bones. Fresh food is the key.’

by Prisca Bakare, The Lemur House

ingredients
  • 2 whole tilapia fish that have been filleted.
  • 1 tsp salt
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tsp curry powder
  • 1 tsp black pepper
  • 1 lemon (optional)
  • 1 tsp oil
  • 1 onion
  • 1 tin coconut milk
  • black pepper
  • rice
method
  • Cut the fillet into strips
  • Marinate the fish with the curry powder, salt, ginger, garlic, black pepper and oil
  • Dice your onion and fry it with the fish for 3 minutes 
  • Add the coconut milk 
  • Cook it for a further 10 minutes on a low heat
  • Drizzle some lemon juice on top to serve with rice

 

Beef Ayamese and jollof rice, from Tokunbo’s Kitchen

serves four

Africa Utopia - Ayamase

For the Beef Ayamese:

  • 15 mins prep time
  • 115 mins cooking time

For the rice:

  • 15 mins prep time
  • 30 mins cooking time
ingredients, for the Beef Ayamese
  • 1kg chuck beef
  • 3/4 green peppers 
  • 1/2 Scotch bonnet (optional or adjust according to taste)
  • 1 large red onion (half chopped / thinly sliced)
  • 1/2 cups of smoked crayfish (optional)
  • 2 cups palm oil
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp ginger
  • 1 tsp garlic powder
  • 1 tbsp salt
  • salt to taste
method, for the Beef Ayamese
  • Season beef with black pepper, garlic powder, ginger and thyme. Cook for 15-20 minutes. Drain and place in grill for 5 minutes turning till brown on each side. Set aside. Beef can also be fried for a crispier taste
  • Add peppers and half onion into a blender. Process into a coarse, almost smooth, texture. Pour mixture into a strainer to drain out excess water
  • Heat palm oil in a large pot with a tightly fitted cover for 10 minutes on medium-high heat. As this will get very smoky, leave the cover on the pot during this bleaching process. Remove from heat and leave for about 5 minutes
  • Once the smoke is gone, return to high heat and add in chopped onions. Fry until the onion turns a bit golden
  • Add in crayfish if using, pepper mixture and salt. Stir to combine. Cover and cook for 10 minutes
  • Add grilled beef to the sauce, reduce heat to low-medium and simmer until the oil floats to the top (about 45 minutes to 1 hour)
  • Serve with jollof rice and plantain
ingredients, for the jollof rice
  • 2 cups basmati rice
  • 2 capsicum peppers
  • 1 onion (1/2 chopped aside)
  • 1 can Cirio passata tomatoes (550ml tomatoes)
  • 100ml tomato puree
  • 1⁄2 tsp curry powder
  • 1⁄2 tsp thyme
  • salt (to taste)
  • 1 vegetable stock cube
  • bayleaf (handful)
  • 1⁄2 tsp ginger
  • 1⁄2 tsp white pepper
  • 120ml vegetable oil
method, for the jollof rice
  • Soak rice in hot water for about 12 minutes. Wash with cold water to get rid of extra starch
  • Blend half onion, pepper and tomatoes together and set aside in a strainer to drain excess water
  • Add vegetable oil into a pot, pour chopped onions and fry until the onions are translucent
  • Add pepper, onion and tomato blend. Cover pot and fry until the oil rises above the sauce
  • Once the oil has risen to the top, add tomato puree and seasoning
  • Dissolve stock in two cups of water and add to sauce
  • Add rice, cover with foil and steam cook for about 30 minutes on low heat
  • Serve with plantain and coleslaw for a tasty vegan meal

 

Want to sample the taste, before you rustle up your own? You'll find all of the above chefs at The African Food & Drink Takeover 2017, under Hungerford Bridge, as part of Africa Utopia on 13-16 July.

find out more

Four amazing South Asian recipes inspired by Alchemy

As KERB market returns to Southbank Centre for Alchemy, we thought we’d help you conjure up the festival's best street food in your own kitchen, from tandoori chicken to sweet, spicy chai.

Here are four fabulous South Asian recipes from some of KERB's most popular vendors for you to try at home. Tweet us your creations with the tags #KERBdoesAlchemy and #AlchemySC

chaigaram’s chai

Ingredients

2 whole cloves
4 cardamom pods
1 cinnamon stick
1 inch of fresh ginger, peeled and roughly sliced
1 teaspoon ground black pepper
3 cups water
1⁄2 cup milk
2 teaspoons raw sugar / honey
2 teaspoons Assam black tea (or two teabags)

Method

1. In a mortar, crush the cloves, cardamom pods and cinnamon
2. Add 2 cups of water and 2 teaspoons of Assam loose leaf black tea to a small pot and heat on a medium-high heat
3. Add the crushed spices, ginger and black pepper and bring to the boil
4. Once boiling, turn off the heat briefly. Add 1/2 cup of milk and desired amount of sweetener (2 teaspoons of raw sugar/honey is perfect)
5. Bring back to the boil, stirring as it heats
6. Turn off the heat and let it sit for a minute to finish steeping
7. Pour into cups, using a mesh strainer to catch the spices.

Serves two

bun kabab’s shakr kandi (sweet potato wedges)

Ingredients

1 small sweet potato
1 tablespoon Bombay mix
1 tablespoon diced red onion

Method

1. Wash the sweet potato, wrap in foil and place on a baking tray
2. Place the potato in a hot oven at 100C and cook for 40 minutes, until soft to touch
3. Once cool, remove the foil and cut the potato length-wise into 4 wedges
4. Heat a dry griddle on the stove and brush with vegetable oil and place the wedges, skin facing up
5. Turn the wedges until both sides of the sweet potato flesh has browned with charcoal griddle marks.
6. Place the wedges on a plate and sprinkle with the diced red onion and Bombay mix.

Best served with tamarind sauce

 

 

SpiceBox_Cauli image
gupta’s tandoori chicken

Ingredients

1kg boneless chicken cut into small pieces
1 head ground garlic
2 inches ginger, grated
1 heaped teaspoon turmeric
2 heaped teaspoons ground cumin seeds
1 heaped teaspoon ground coriander
2 heaped teaspoons Tandoori masala
1 tablespoon oil
2 heaped tablespoons yoghurt
Juice of 1 lemon
2 green chillies, very finely chopped.

Method

1. Mix the chicken with all ingredients and leave overnight
2. Cook in a pot or the oven on 180C for 45 minutes until cooked through
3. Serve in a wrap, with fresh salad and some mango chutney or pickle, mint raita, garlic or chilli sauces.

Serves four

Recipes compiled by Reeta Loi Shaw

spice box’s tandoori cauli-steak with coriander chutney sauce

Ingredients

1 large cauliflower
1 tablespoon paprika / Kashmiri chilli powder
1 tablespoon oil

1 tablespoon ground coriander
1 tablespoon ground cumin

Coriander chutney

2 bunches coriander

1 small green chilli


1 small bunch parsley

4 garlic cloves

Juice and zest of 3 lemons


1 teaspoon sugar


1 teaspoon salt

125ml oil


Method

1. Place the cauliflower, stem down, onto a chopping board and slice vertically into 1.5cm ‘steaks’
2. Lay flat on a baking tray or large plate and drizzle with oil, making sure both sides are lightly covered
3. Mix all spices and salt in a separate bowl and use your fingers to sprinkle the spice mix onto both sides of the cauliflower - they should be a deep red colour
4. Place steaks on a hot grill and cook for 7 minutes, turning twice. Allow to soften and slightly char
5. To make the chutney, mix all ingredients in a blender and spoon over the cooked steaks.

So you've attempted the recipes, now meet the KERB market traders behind them.

Meet the vendors

taste the real thing

Love Asian food? A visit to KERB during Alchemy is a must. Sample dishes from Pakistan, Afghanistan, Bangladesh, Sri Lanka, Nepal and India – and don't miss the KERB cocktail and beer bar. 

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