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.

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.

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

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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 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?

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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.

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.

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

‘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

‘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

‘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

'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

‘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

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

 

 

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. 

Recipes

SCFood Market at Southbank Centre has some of the tastiest street food in the capital - we'd certainly recommend it's worth a visit on any weekend. To help you recreate some of those flavours at home we've teamed up with our traders to bring you some of the tastiest recipes. Happy cooking!

Southbank Centre Food Market

Southbank Centre’s food market offers fantastic street food, a great range of beers, wines and cocktails, delicious coffee, tea and sweet treats – with a selection of fresh produce to take home, and guest traders each week. All our stallholders are committed to providing food that bursts with fresh, vibrant flavours, inspired by cuisines from Europe, Africa, Asia and the Americas. No wonder SCFood Market is one of London’s top food destinations.

Find the market on Southbank Centre Square each weekend including bank holidays and for an extended market at the end of summer.

Southbank Centre Food Market.Stall 12 - Curry Shack.August 2016

What’s to eat?

Wood-fired pizzas, authentic pad thai noodles, warming curries, juicy burgers, vegan Ethiopian, craft beers, interesting cocktails, cake, bubble waffles, great coffee . . . in other words, LOADS!

 

Opening times

  • Friday, 12 noon – 8pm
  • Saturday, 11am – 8pm 
  • Sunday, 12 noon – 6pm 
  • Monday (bank holidays only), 12 noon – 6pm
are you a trader?

We’re always looking for new and innovative traders to appear at our market. If you’re interested in trading with us at Southbank Centre Food Market, please send us your proposal. 

latest updates

Follow us on Twitter to find out about guest traders, extended opening hours and more.

Recipe: mandazi, from Maskani

Eric Mugaju, the Ugandan chef behind London street-food stall Maskani, shares his recipe for mandazi, an East African sweet treat.

These East African coconut doughnuts also happen to be vegan!
Eric Mugaju

This recipe makes about 30 bite-sized mandazi

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

  1. 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)
  2. In a bowl, mix the remaining sugar with coconut milk, cardamom powder and 1tbsp oil. Stir to dissolve the sugar
  3. 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
  4. Mix to form a dough which feels soft, but is firm enough to be handled. Gradually add more flour if needed
  5. Flour a work surface and knead the dough for 10 minutes
  6. Place back in the mixing bowl, cover with a damp clean tea towel and set somewhere warm to rise for 20 minutes 
  7. Start to heat the frying oil in a deep pan. You should not fill the pan with more than 2/3 oil
  8. 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
  9. Test the oil by dropping one piece into the pan. If it bubbles and the dough rises to the surface, it is hot enough
  10. 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
  11. 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.

Recipe: Jollof and plantain arancini from Chuku's

Emeka and Ifeyinwa Frederick, brother and sister behind Chuku's, a Nigerian tapas restaurant, share their recipe for the popular West African didh, jollof.

‘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.’

This recipe makes eight arancini, and serves four.

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

To make the jollof rice:

  1. Blend together your plum tomatoes, red bell peppers, onion, Scotch bonnet and fresh ginger
  2. 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
  3. Now add your thyme, stock cube and salt to taste. Take out half of the tomato and pepper purée and set aside for later
  4. To the remaining purée in the pot, add your parboiled rice and remaining oil
  5. Pour water over the rice, so the two are level, then cover the pot with a lid
  6. 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.

­To make the arancini balls:

  1. 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
  2. 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!
  3. 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
  4. Repeat the process until the bowl of rice is empty
  5. 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
  6. 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
  7. 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
  8. Garnish with rocket, chopped scotch bonnet chillies and serve with a portion of fried plantain (dodo).

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