Thursday, 28 April 2016

Summers Under The Tamarind Tree, Review & Giveaway

Summers Under The Tamarind Tree is the debut cookery book by food writer, Sumayya Usmani. I think this cookery book is a first of it's kind as it documents recipes from Pakistan. Many of us are familiar with Indian cooking and the fiery curries that are associated with that country, but what about Pakistan, what dishes are associated with this country? For some reason, unbeknown to me, Pakistani cooking is somewhat of an unknown entity. Luckily, for you and I, Sumayya has shared her family recipes, a combination of Arab, Persian and Indian influences. I think the publishers, Frances Lincoln have done a wonderful job here, there's stunning on-location photography with some mouth-watering photos of the finished dish. Having flicked through several of the pages to and fro and book marked several, I think that this cookery book will be considered to be a "classic" in years to come. Not only for introducing the reader to Pakistani cuisine, but also for the breath of the recipes that are covered and beautiful food writing. This is my favourite sort of cookbook, one which is personal, a narrative and contains do-able recipes.

This cookery book gets a big thumbs up for a whole chapter on breakfast - one of my favourite ways to start the day.So far, I've only tried two recipes, the khagina (spicy scrambled eggs with tomatoes and coriander) and Lahori Fish (in chickpea batter and ajwain seeds) but I plan on making much more. The recipe I choose to share is the Lahori Fish, coated in gram flour, this gives a traditional haddock more of an unusual, interesting and delightful take, one which I loved.
Lahori Fish

Spicy Eggs with Tomato and Coriander.

Lahori Fish, In Chickpea Batter and Ajwan Seeds
Preparation - 20 minutes, Cooking 10-15 minutes, Serves 4-6
4-6 haddock fillets
juice of 1/2 lemon
1/2 tsp salt
100g generous gram flour
2 tbsp rice flour
1 tsp dry-roasted chin seeds
1/2 tsp ajwain (carom seeds)
100ml rice water (made by boiling 1 cup wear, straining and reserving the water.

Rub the fish with the lemon juice, turmeric and 1/2 teaspoon salt. Mix the gram flour, rice flour, cumin, ajwain, red chill flakes and remaining salt together in a bowl. Pour the rice water into another bowl. Dip the fish into the dry gram flour mix then in the rice water and repeat again. Continue until pall the pieces of fish are covered. Heat the oil in a shallow frying pan over a medium heat and fry the fish for 4-5 minutes each sir until cooked through with a crisp coating.

The lovely people over at Frances Lincoln are giving one lucky reader a copy of Summers Under The Tamarind Tree. To be in with a chance of winning a copy, follow the below instructions:
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  • Frances Lincoln publishers is responsible for sending out a copy of the cookery book. 

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