Cooking at home with Peterborough’s Parveen The Spice Queen

On the surface of it, it seems like there is so much that we are not allowed to do, but if we look at things from a different perspective, there is still so much we can do - not so much for ourselves but to help others.

I know from reading last week’s Telegraph and looking at social media, Peterborough companies have come together to support our amazing NHS and key workers. There have been random acts of kindness as well. Perhaps like me, people realise that are all in the same boat, regardless of colour, creed, background social status or religion. So, a common theme bonds us as the human race.

In a few short weeks, normal life seems unrecognisable with less traffic on the roads, all of us being encouraged to work from home and, of course, there is social distancing and isolation.

Personally, I find the isolation with my family quite bearable but this social distancing, OMG, I just cannot get used to it. The first thing I tend to do when I meet someone is go straight in for a hug and nearly always a kiss on the cheek for my friends. However, we all have to adhere to the rules now and as my young nephew reminded me: “Auntie, we now all have to be six metres apart”. I think he got confused and mixed up six feet with two metres and came up with keeping six metres apart!..Bless him.

On a positive note, isolating with one’s families may have done some good. Many people seem to be cooking at home now and to some people this is a new thing. It may very well be a new thing, but I think its definitely a good thing. So I wanted to help in some small way and share some recipes with you. Give them a go please let me know how you get one.

Remember keep calm and carry on cooking. #staysafe #stayhome

HOME-MADE HEALTHY SPICY BURGERS AND CUMIN WEDGES

So many fast food chains are closed now and I know that many of you, like me (yes, even I get take out) look forward to their Friday night take away. But never fear, help is here because now you can make your own healthy version of a burger meal with spicy wedges. I promise you the kids will love it, especially if they have made it for themselves.

Get them weighing, measuring and use it as a home economics lesson whilst home schooling.

For extra tips watch my videos on YouTube.

Prep time: 10 mins

Cooking time: 5 min

Makes 15 burgers approx

INGREDIENTS

800g lamb or mutton mince (slightly fatty)

1 finely grated onion

2 green chillies finely chopped

1 ½ teaspoon salt (or to taste)

3 tsp coriander powder

1 tsp cumin powder

2 tbsp chopped fresh coriander

2 tbsp vegetable oil to pan fry

METHOD

1. Add all of the ingredients (apart from the oil) into a large bowl and mix thoroughly. Best to use your hands. Allow the mixture to rest at room temperature for 10 minutes.

2. Take about 3 tablespoons (75g) of the mixture, shape into them into patties using the palms of your hands and fingers.

3. To pan fry, add a few drops of oil into a non-stick pan. Turn the heat on high and add one spicy burger at a time. You should be able to cook three or four at one time.

4. On high heat, cook for about two minutes, this will seal and cook the meat, turn over and cook for 2 minutes on the other side. You will notice that meat juices will ooze from the burgers, do not be tempted to drain off as this will reduce down as the burger cooks.

5. Turn the heat down to medium and cook for a further two to three mins on each side, this allows the burgers to cook through.

6. Serve in a brioche burger bun with a cheese slice and a little lettuce.

CUMIN ROAST POTATO Wedges

Prep time: 5 mins

Cooking time: 20 mins

Serves 6

INGREDIENTS

1 kg of new potatoes or baby potatoes

1 tsp of ground cumin seeds

1 tsp of coriander seeds

½ tsp of salt

2 tbsp of vegetable or sunflower oil

METHOD

1. Pre-heat oven to 200°C / Gas Mark 6.

2. Cut the potatoes into wedges and then boil them in salted water for approximately five minutes or till they are half cooked.

3. In a large bowl, mix the coriander, cumin and salt, then, using your hands, thoroughly mix the potatoes, so they are coated in the lovely spices. Then add the oil to a baking tray and place the potatoes in tray.

4. Cook in oven at 200°C or Gas Mark 6 for 20 mins or until cooked through. Keep turning the potatoes, allowing them to crisp up evenly.

MINTY YOGHURT

INGREDIENTS

6 tbsp of natural yoghurt

1 level tsp mint sauce

½ tsp of salt

METHOD

1. Using a small bowl, add the yoghurt, salt and mint.

2. Mix till smooth, (the consistency should be like double cream). If you like it a little thinner, just add a splash of milk and stir.

CHICKEN MASALA

This is probably one of the most popular curries in the UK to date, so if you love it, try it for yourself. For a vegan version just use three tins of chickpeas instead of the chicken.

Prep time: 10 mins

Cooking time 50 mins

Serves 6

INGREDIENTS

3 medium sized chicken fillets

2 medium sized onions - thinly sliced

1 tin chopped tomatoes – 400g

6 cloves of garlic – crushed

6 tbsp of vegetable oil

2 tsp chilli powder

2 tsp garam masala

2cm cube fresh root ginger - grated

3 tbsp of fresh corianders (stalk and leaves)

2 tsp salt

METHOD

1. Heat the oil in a heavy based steel pan and add onions. Fry the onions for five to 10 minutes or until they are a golden brown. On medium heat, add ginger and garlic, stir in and cook through for a minute.

2. Now add chilli powder, garam masala and salt, stir fry for one minute. Keep the heat on a medium and enjoy the lovely aromas as the spices release all their flavours.

3. Add tomatoes and cook on medium heat for 10 minutes. Keep stirring, if the sauce sticks, add a dash of water. The oil will separate and the sauce should have a thick consistency now...Simmer for five minutes allowing all the flavour to infuse.

4. Add chicken pieces, stir well, and make sure that all the chicken is covered in the sauce. Turn heat up to high and continue stirring for 10 minutes. If sauce sticks, add a dash of water. Do not leave at this point; just keep stirring on high heat.

5. Add 100 ml of boiling water, add the coriander, stir through and simmer for 10 minutes.

STEAMED RICE

I think plain boiled rice is one of the easiest dishes to make but the hardest to get right. So I have written this simple recipe for people who just like to have plain boiled rice with their curries. But I will let you into a little secret, mine does not always turn out perfect. There are so many factors to consider, the brand of the rice, the style of pan, and the type of hob. So, please do not be disheartened if your rice does not turn out right – just keep practicing. The old cliché is true, practice makes perfect and I am 100 per cent confident it works 99 per cent of the time.

Prep time: 1 hour to soak rice

Cooking time: 30 mins

Serves four to six people (when served with the chicken masala or chick peas)

INGREDIENTS

500g white basmati rice

1 tsp salt

1 tbsp vegetable oil

METHOD

1. Place rice in a large bowl. Gently wash through four to six times or until the water runs clear. The aim of the game is to wash out the starch so the rice does not clump together.

2. Soak the rice for an hour in tepid water, this will help the rice swell, so you will have beautiful long grains of rice for your finished dish.

3. Gently transfer the rice to a large pan (with lid). Add 750ml of water, salt and cooking oil, bring to the boil and continue to boil for two to three minutes.

4. Turn heat down to the lowest heat possible, cover pan with lid and simmer for 25 minutes. Leave the rice alone, do not take off the lid to check it, as this interferes with the cooking process.

5. Once it has simmered, take off the lid, the rice will have absorbed all the water. You can fluff up with a fork if you wish.

FREE GIFT FROM PARVEEN.

If you would like a free SPICE BAG to make any of these dishes, just message Parveen on her Instragram Parveen The Spice Queen or Facebook with your details and she will post you out a mini spice kit to make the dishes.

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