Monday, 2 March 2015

Round Up of Foodie Goodies #4 January - February 2015

It's been yet another bumper couple of months here at Food Glorious Food. I have been fortunate and am eternally grateful to sample a wonderful selection of foodie products.

I adore luxurious chocolates so was incredibly pleased to review Valentines Day products from Hotel Chocolat. I particularly enjoyed sampling the champagne truffles in the Valentines goodie bag.
Hotel Chocolat.
I discovered a fabulous range of products at BBC Good Food Show Winter and was pleasantly pleased to sample Dhaniya gourmet spices and rubs. I made a delicious pomegranate chicken which I served with stuffed okra using their delicious paste.

Dhaniya pastes.

Love food Hate Waste have a fabulous challenge to encourage people to use up fruit and vegetables they would ordinarily throw away, I participated using brown bananas to make my Elvis Presley Pancakes using this challenge.

The lovely people at Hotpoint sent me their steam blender to review which I thoroughly enjoyed putting through it paces. I've made a range of smoothies, milkshakes and soups all in this fabulous appliance.

I now have a growing collection of aprons and the essential oven gloves, I loved the bright and spring colours of this Premier Housewares Apron and Double Oven Gloves.
Premier Housewares
I love restaurants so was pleased to be able to review Peachy Keens in restaurant, I was impressed by the number of work stations that this restaurant had.

I'm always on the look out for new ways of cooking dishes, so was incredibly impressed with Rizopia as their pasta is gluten, wheat, egg, milk and nut free and made only out of brown rice and water.
Rizopia pasta

As a huge fan of Caribbean food so was incredibly pleased to review a selection of Mrs Muambas sauces, premium traditional Caribbean sauces.

Thank you to all the brands who shared their wonderful food goodies.


Saturday, 31 January 2015

Dhaniya Spices, Recipe, Review and Giveaway.

I'm a firm believer that every meat dish should be seasoned well, ideally overnight, to ensure maximum flavour. I'm also a firm believer in using good quality spices, pastes and rubs to enhance  flavour so was pleased to discover Dhaniya , Authentic Indian cooking when at BBC Good Food Show.  I'm actually a big fan of the website and the recipes available online show the versatility of the pastes and rub, with my favourite recipes including Pomegranate Chicken and Curry Penne Carbonara. I've used many Indian pastes and seasoning in the past as these are fundamental when making a curry dish for example, however I was incredibly impressed by the range of pastes and rubs that Dhaniya sells such as: Pomegranate rub, Lamb Rub, Bombay Potato Rub and Classic Curry Paste. Each luxury paste is thoroughly described in terms of the spices, heating  and the flavour. With paste ranging from £2.99 to £3.69 these products are an affordable taste of luxury.
Dhaniya Paste
The lovely people at Dhaniya sent me a selection of their pastes and rubs: Pomegranate Rub, Fish Curry Paste and Spiced Korma Paste. I instantly decided to make my adaptation of Pomegranate Chicken  served with Bindi Bartha (Stuffed Okra). I also have plans to use the fish curry paste to make fish wraps and the korma paste to make a korma of course.

Here is how my Pomegranate Chicken and Bindi Bartha using Dhaniya rub turned out:
Pomegranate Chicken

Pomegranate Chicken.

The recipe for the Pomegrante Chicken can be found on Dhaniya's website. The recipe for Bindi Bartha is taken from The Three Sisters Quick And Easy Indian CookBook.

500g okra, washed and drained
1/2 teaspoon salt or to taste
2-3 tablespoon lemon juice

1 1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon chili
1/2 teaspoon turmeric
1 tsp coriander
1/4 tsp cumin
1/4 tsp mango powder (I omitted this)

Pat dry the okra with kitchen paper to remove any remaining moisture (it must be dried well or the okra will be slimy).
Dry roast the coriander and cumin seeds from the whole spices in a hot frying pan over low hear. Stir continuously for about 2 minutes until the cumin seeds begin to darken. Transfer to a pestle and mortar and grind to a fine powder. Remove to a bowl.
Ass all the ground spices and salt, to the bowl of roasted spices. Add 1 tbsp of the oil. Mix all the ingredients and spices well by stirring with a tsp or spatula.
Cut the tops off the okra and slit them neatly with a knife from about a thumb's length from the top to the bottom tip. Stuff the okra lengths on both sides with the spiced paste. Press together to close and place the okra on a plate.
Heat the remaining oil in a frying pan over medium heat. Fry for 5-6 minutes, turning slowly to cook on all sides.
Remove with a slotted spoon onto kitchen paper. Serve hot as a vegetable dish with dal and rice.

The lovely people at Dhaniya are offering one reader a selection of their products. To be in with a chance of winning these products:
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