Cava with rocket flower
Asparagus mimosa, served with chives and sage butter, decorated with violas
Crystallised roses drying
The edible flowers from FirstLeaf in Wales. The flowers came with an explanatory sheet.
The flower and herb butter
Bombay mix, salt and pink peppercorns, flower butter
Smoked aubergine and pea curry and saffron basmati rice
Baby plum tomatoes, red onions pickled in green chilli and red wine vinegar, calendula petals and geranium leaves
Hardeep Singh Koli
I think he’s done this before
Rosewater kulfi, crystallised rose petals, violet and lavender shortbread, gold leaf
Paul. A. Young’s Indian coriander chocolates.
Where have all the flowers gone? The icebowl melteth.
TV and radio presenter Hardeep Singh Kholi arrived in his Jag on Friday morning, smelling of musk, jasmine…something exotic and touchyfeely.
“You smell great” I say “What is it?”
“Very expensive Tom Ford aftershave”
Just like on TV, Hardeep has a warmth about him and a certain amount of bravery. He has the balls to turn up at a strange woman’s house and get stuck into cooking.
“This feels….sexy” he says.
He works quickly and efficiently, all the while juggling constant phone calls from agents, friends, business contacts.
“It’s always better to make curry the day before. This way the spices are really infused into the dish”
His curry secret?
“Use whole spices first of all then add ground spices later. You need both to get that authentic flavour”.
Hardeep negotiating while cooking a curry
Fry onions and whole spices in vegetable oil. Afterwards add plum tomatoes quartered.
To smoke your aubergines, put them in the oven until the skins are crispy. Then strip off the skins and whizz them up in the food processor. You will end up with the ‘caviar’ of the aubergine. You add this to your base sauce and leave overnight.
30 minutes before you serve the curry, add frozen petit pois and chopped coriander.
Hardeep also, in double quick time, made a tomato, onion, green chilli and coriander salad as well as a green apple chutney
The tomato salad, almost a salsa, Hardeep described as
“It’s more of a room temperature type salad in which the tomatoes meld with the rest of the ingredients.”
He marinated the red onions and green chillis in an entire bottle of red wine vinegar which gave it a lovely rosy hue. This was left overnight. Just before service, we garnished this salad with petals from Chrysanthemums and Calendulas, bestowing the final dish with a rich deep saffron and ochre colour scheme, so popular in India.
Green Apple Chutney Recipe
White wine or cider vinegar
Yet more coriander
Granny smith apples
Green chillies
Core the apples, then whizz all the ingredients up in a food processor, leave overnight. It couldn’t have been easier or it emerged, tastier. This was served in the rose icebowls. The green complemented the colour of the iced roses perfectly. We decorated with Rose geranium leaves and Borage flowers.
Bombay Mix Recipe:
The authentic version contains ‘sev’ a mix of gram flour and water pushed through a ricer to make small vermicelli strands which are then deep fried. I omitted the ‘sev’ not having the equipment. However you can make a very tasty Bombay mix without the ‘sev’.
- Fry separately in ghee or vegetable oil, absorbing the excess on kitchen roll, the following ingredients:
- cashews
- peanuts
- almonds
- pine nuts
- pistachios
- pumpkin seeds
- green chillis
- curry leaves
- fresh coriander leaves…until they are crispy.
- Then chop up dates, add to the mix with green sultanas, turmeric, fennel seeds, salt, pepper, date sugar, ground coriander, cumin.
- Mix together, season to taste.
Fry coriander, curry leaves, fennel seeds.
Sara Bradshaw
May 24, 2009 at 6:30 amlooks delicious
Kavey
May 24, 2009 at 10:04 amLooks wonderful, am most envious of the kulfi and the chocs! 🙂
MsMarmitelover
May 24, 2009 at 1:44 pmThanks Sara, I see you live local.
The kulfi is soo easy Kavey. Always a winner.
Alex
May 24, 2009 at 5:30 pmSo pretty!
And re: ‘Rosie’s Pop-up’ post below… Bloggers are definitely sniffed upon by the meejah (“they’re amateurs!” etc) but in several cases they have more knowledge that the current crop of people on mags and papers because it’s their passion, not paycheque.
Also, it’s fashion, not food, but Wee Birdy is now working at Time Out and Susie Bubble is at Dazed… Part of your nouveau punk counter-revolution perhaps?
The Curious Cat
May 24, 2009 at 6:41 pmOnce again lush looking and inspiring!
Scarlett the Heavenly Healer
May 24, 2009 at 9:30 pmOh my word – that kulfi looks just beautiful.
Hope to catch up with you soon…X
MsMarmitelover
May 24, 2009 at 10:38 pmThank you everyone.
Alex, yes things are changing. People are talking out loud about newspapers dying.
Bloggers/blogging/the internet is the future. I never watch TV. I get my news from the internet.
At least bloggers don’t “phone it in” which has been my experience with some journalists. They do actually get off their arses and investigate.
Helen
May 25, 2009 at 11:35 amThis has got to be my favourite underground menu so far, I wish I had been there! I am definitely going to try making the aubergine curry.
eatmynels
May 26, 2009 at 11:02 amamazing!! that would have been a massive stroke of luck having Hardeep! Nice one!
Anonymous
May 27, 2009 at 11:43 amThis looks AMAZING! I cannot believe you actually made your own Sev – really impressive and what a mission. Hardeep is clearly a legend. I am definitely going to have a go at making that pea and aubergine curry this weekend.
Helen Yuet Ling Pang
May 31, 2009 at 6:52 amThis must have been an amazing evening! I’ve made kulfi before, so this has inspired me to make some more this year!
Samantha
June 5, 2009 at 4:48 pmYour blog is great – just heard you on Radio 2 with Chris Evans. I'm definitely a Marmite Lover, so had to check you out.
It's exciting to see an underground movement gaining ground like this ….
Bright Blessings.
visit my blog at http://www.everydaywitch.com