Chaiparty (London supper club)

The pretty posters were by Suchi

I'm a little late in posting about the chaiparty we hosted a while back, but as they say, better late than never right? We had this idea brewing (pun intended) in our minds for so long and finally after almost a year we were finally able to execute it. Supper clubs are popping up every second in London and although this idea was on the lines of a supper club, we wanted it to be more of an experience than just the food.

Chaiparty, as the name suggests is all about chai and an excuse to get together and chat, dance, play games and of course enjoy the food. Since it was our first stint with an event like this, we decided to keep it 'by invite' only. On the guest list were food bloggers, media professionals and food enthusiasts who all enthusiastically took part in the festivities. The dress code was Indian and we all dressed up in sarees, skirts, salwars, kurta's and lehengas. It was at my house in South East London and we decorated my tiny apartment with all sorts of Indian-themed paraphernalia and in the process managed to drive our husbands crazy.

The guests were all welcomed in the Indian traditional way with a small aarti, a sort of blessing, and then gifted colourful bangles and bindis. Everyone was sportive and courageous enough to actually wear a saree and even keep it on till the very end. We had a few fun games lined up, like a treasure hunt of sorts where we used twitter and the #chaiparty to give out clues, which we all had fun doing. Then there was the what's in your purse game where we picked out a few random, bizarre things and whoever had the most number f items in their bags won. Believe me, quite a few of them had most of the items :). Then we of course selected the best dressed which was quite hard to pick, considering everyone looked just as gorgeous as the other.

The menu consisted of dishes from all over India, and we gave it a fusion twist, but keeping in tact the traditional flavours. We also gave snazzy names for the dishes, something we are pretty proud of. Take a look at the menu to know what I'm talking about :)

We also had some lovely gifts and goodies sponsored by amazing brands and i cant thank you enough for the support you have shown us. We had Waitrose Wines sending over a case of assorted champagnes and sparkling wines which we put to full use by making the plum and chai bellini. Priscilla, winner of the best dressed also won a Seriously Peachy Dessert wine sponsored by Waitrose, an absolute fav dessert wine perfect with some citric desserts. There was unlimited tea sponsored by Tea India, an upmarket brand of chai which comes in three delicious flavours Masala Chai, Cardamom Chai and Vanilla Chai. They also gave each of our guests a small goody bag with all their teas and recipe cards for some cooking inspiration. Dessert, a very important part of a meal, wouldn't have been complete without Devnaa sponsoring some gorgeous chai truffles that were gobbled up in no time.

The uber cool online gift store Dotcomgiftshop sponsored a pretty tea pot, quite fitting with our theme for the evening, from their Moorish Stoneware collection. Erin has been thoroughly putting it to good use. Two favourite authors of mine Ottlenghi and Madhur Jaffrey were also present that evening in the form of cookbooks, both sponsored by Ebury Publishing, and won by Hayley and Natalie from Wild Card PR. 

This was our first foray into the whole supper club scene in London and we are sure going to have a couple more lined up this year, with the next one in March for Holi. We shall put up details closer to the date but it would be great if you can extend all your support in this new and exciting endeavour of ours. Thanks in advance :)

The #chaiparty team

The Kettle Chips factory, Norfolk

Happy New year all you lovely people. Hope you welcomed the new year in style and hope you do have a fabulous year ahead. I have been busy entertaining and attending parties and travelling a bit and today is the first day i get a breather. I thought i should start the new year with the first resolution on the list- to blog more often. So here's my first post for the year, a lovely opportunity i had- to visit the Kettle Chips factory up in Norwich.

On a cold December morning a couple of us food bloggers caught the train from London to Norwich for a day full of activities. We were off on a press trip to the Kettle Chips Factory based in Norfolk and to meet Chris Barnard, the Kettle Chips Head Chef and brains behind the operation at the factory. Excitement was thoroughly building up, and like a fellow food blogger said, its like getting the Golden Ticket to visit Willy Wonka and the Chocolate Factory.

After a quick lunch, we went on to the factory floor where Chris was waiting for us. We suited and booted up and started the tour. Kettle Foods was launched in 1988 and Norfolk was selected as the base in order to be as close as possible to the vast majority of potato growers. Chris joined the team a year later and has ever since been part of every flavour Kettle Chips' brings out and also sourcing all the ethical ingredients that form an integral part of the delicious chips.

The potatoes are carefully checked for size, quality etc and only those that pass these tests are moved on to the next stage of power washing them where again they are hand inspected as well. They are then sliced thickly with their skins on and cooked in batches in sunflower oil. Even though there are machines that aid in the frying, they are always closely manned by experienced chip fryers who make sure they are perfectly cooked. We even tried our hands at tossing the chips with huge rakes while they are being fried, to make sure they don't stick to each other, and for even cooking. And yes, we got to taste them right out of the fryer, all golden and crunchy- chips that cant be any more fresher than that.

The cooked chips are then transferred through a conveyor belt of sorts, checked thoroughly to remove any distorted ones and then moved on to huge drums where they are flavoured with carefully blended, authentic seasoning, of course developed by Chris Bernard. Needless to say, there is no added MSG, artificial colours, flavourings or preservatives to the process. Last step is the sealing and packaging in distinctive coloured bags that help consumers quickly find their favourite.

I cant begin to explain how interesting it all was, but for me the best part was going into Chris' cosy kitchen where he showed us how he went about creating the unique flavours Kettle is known for. From Port and Stilton to salsa and mesquite to cracked black pepper to the classics like sea salt and balsamic he talked us through the entire seasoning process, how he derives inspiration for certain flavours, how he has to travel to source the right ingredients to ensure that there is perfection in every flavour he develops. 

Armed with a goody bag filled to the gills with Kettle chips, and with huge smiles on our faces, at having spent a fabulous day at the factory we boarded the train back to London, our heads brimming with ideas on how to use the chips. I have actually gone through all of my packs with the last one opened on Christmas day when we had friends over. I have also been using them in bakes, they add that perfect crunch when crushed and added as a top layer to a pasta bake. It was my first ever trip to a full fledged running factory and I'm sure I'll never forget the experience.

Kettle chips is running their first ever on-pack promotion which is running at the moment, across the top 5 seasonings in the Kettle Chips 150g range. Look out for promotional packs in store; entrants will have the chance to win their chef's handmade kitchen from Harvey Jones worth £35000, plus thousand instant win prizes including designer appliance, cookware and lovingly crafted wine glassses and bowls. Click here for more details.

With thanks to Kettle Foods UK and the PR agency for the press invite to visit the factory.

World Cup Best of Brazil Masterclass at Jenius Social

Is everyone going crazy with the World Cup scenario? I am so not a football fan, but somehow with everyone in good spirits about the game, especially when you are at a pub in the evenings, its kind of hard to not be part of the whole fun. The husband has been filling me in on that front and I can hear him shouting and screaming (to himself) in the middle of the night watching a game.

Even though the sport doesn't appeal to me much, Brazil does, and most importantly, the food aspect. So when Jenius Social invited me to their World Cup Best of Brazil Masterclass I couldn't say no. I'd been to Jenius Social once before and its this really nice social hub of sorts in North London. I walked in and knew immediately that it would make for THE perfect place to host our events (in case you are wondering what I'm talking about, there's something in the pipeline, stay tuned for the big reveal). Its cosy, its personal and omg the light coming in from those huge glass windows was kind of where i was sold. There is also a well-fitted and fully functional kitchen, which was to be our abode for the evening.

We were about 6 to 8 of us and I for one had such a blast. The Chef, after introducing us to Brazilian food, dove straight into the cooking session. He first showed us how to prepare the various dishes and then sent us over to our work stations to start cooking a kick-ass Brazilian feast. Being a small group, we had hands on experience in every dish. Right from getting the ingredients ready, to cooking it to serving it was done by all of us, of course with the Chefs help. It was my first time with Brazilian food and I must say it was quite interesting. 

We made spicy Malagueta Prawn skewers, zingy lime and garlic chicken skewers alternated with chunky pineapple cubes, Cassava picanha, Bacalhau (Brazilian fishcakes) and my favourite the quinoa salad with mango and avocado which was so refreshing and summery. I am so going to try making this at home one of these days. Another favourite was the Empadinhas, small pastries filled with any filling of choice, cheese in this case, which were very similar to empanadas. After a busy 2 hours, we were ready to dig into all the food we prepared.

Took off our aprons and settled down at the table with a glorious glass of Caipirinha - yes Brazil's national cocktail- and some conversation, before digging into the food. Jenius Social did a fab job of organising the cook-along session celebrating Brazilian street food, and for a few of us it was a first time eating and cooking the food from that part of the world. We summed up the evening with a generous slice of the Nega Maluca, a Brazilain chocolate cake coated with a delicious layer of caramel, and went home with a wealth of information on Brazilian street food.

Jenius Social conducts regular food and drink master classes, supper clubs and cookery classes and they are also a great way to meet like minded people. Convenient location, great kitchen and a very helpful and friendly owner makes this the perfect place to hire for your event as well. I am thinking i should check out their coffee masterclass next.

With thanks to Jenius Social for inviting me to the masterclass

Castello Tickler Cheddar and smoked paprika souffle

I love cheese. Like really love it. Throw cheese into anything and i will eat it without any issue. Not that I have a problem eating anything otherwise (if you see me you'll know what I'm talking about), but cheesy things are right up my alley. 

Castello Cheese has joined hands with cookery school L'atelier des Chefs to create a Cheese Cookery Class which will cover a series of classes showcasing a wide range of cheeses that Castello has to offer, and of course learning to cook with it. Food author and TV presenter Stefan Gates has also put together The Ultimate Cheeseboard, which, some of us bloggers had the privilege to try recently. Each class will focus on crafting the ultimate cheeseboard and to round it off, Matt Day has suggested complimentary drinks pairing to bring out the best from each cheese. The classes start on the 18th of July and run all through to October. Its a great way to enjoy some wine and cheese and while you are at it, learn some tips and tricks on creating fabulous dishes with it.

Off we went to L'atelier des Chef to get a preview of the class that was launching. We got to do some wine and drinks pairing and then went on to learn how to make a few dishes using the different varieties of cheese from Castello. There were nibbles and bubblies doing the rounds, a la Castello and a very interesting 'Super Taster' test conducted by Stefan Gates to see if we were a super taster. Apparently, I did have the signs of a super taster, but I actually wasn't one. Oh well! We all went home with blue tongues (as part of the test) and a goody bag filled with cheese and recipes. 

Of all the dishes we tried on the day, my favourite was the Tickler Cheddar and smoked paprika souffle which was simply mind boggling. I had to create it the very next and what do you know, thats exactly what i did. The recipe card had all the information required, and since the chef had given us tips and tricks on how to get the perfect souffle, I was pretty confident I wouldn't fail. The not failing bit was true and the souffle turned out to be fabulous, but the downside of a souffle is that it deflates very fast. So from a photography point of view it was a bit of a bummer. Well, you are just gonna have to take my word for it and believe me when i say it did puff up nicely.

Recipe halved from here (serves 3)

Butter- 25gms, unsalted

Breadcrumbs- 10 gms

Parmesan cheese- 10 gms, grated

Bay leaf- 1

Shallot- 1 small, finely chopped

Plain flour- 25 gms

Mustard- 1/2 tsp

Smoked paprika- 2 tsp

Eggs- 2, white and yolk separated

Cheddar cheese- 50 gms (I used Castello Tickler Cheddar)

Butter- 10 gms, unsalted

Salt- to taste

Preheat oven to 200C and butter the souffle moulds/ ramekins.

Sprinkle half of the breadcrumbs and Parmesan on to the ramekins, shake around to coat well and tip out any excess.

Start with the white sauce by boiling the milk with onions and bay leaf to infuse. Drain and keep aside.

In another saucepan, melt the butter over low heat.

Add the plain flour and make the roux, stirring continuously for about 2 minutes.

Stir in the mustard and salt then slowly pour in the milk, while continuously stirring.

Cook for a further few minutes, until you get a thick but smooth mix. 

Keep aside to cool for a couple of minutes and then whisk in the egg yolks, one at a time, whisking well after each addition. if the sauce is too hot, then you risk cooking the egg yolks, and you really don't want that.

Stir in the grated cheddar and smoked paprika.

In a clean bowl, whisk the egg whites to stiff peaks. The chef made us do this using a wire whisk at the class, and so I decided to do the same at home. It is a bit of a chore, but it wasn't as difficult as i thought it would be. I think when the quantity is less, its much easier (mostly because I didn't have to unearth my hand blender, wash it, use it, then again clean it..too much work).

Add one spoonful of the egg white into the sauce and mix well.

Add the remaining in, and fold gently, making sure you don't deflate them.

Distribute the souffle mix into 3 ramekins and using a palette knife spread the top of the mix evenly. Then run your thumb or forefinger along the inside edge of the ramekin for the 'top hat' effect.

Place the ramekins on a baking tray and bake on the middle rack of your oven for about 15 minutes, or until the top is golden and the souffle has risen nicely.

Serve immediately.

Notes: I used a large ramekin, and that was a mistake. The smaller one would have been a better quantity for one, and also I didn't have enough to fill them, so i couldn't get the top hat effect

Use a good quality paprika, it makes a lot of difference

Double the recipe to feed 6

You can make the white sauce well ahead and just to the egg bit just before baking,

With thanks to Castello Cheese and L'atelier des Chefs for the event invite and classes.

Pastille (Israeli pastry) with chicken and caramelised onions

Israeli cuisine is something completely new to me. I've been told that the flavours and dishes are mostly fusion in nature with Arab, Middle Eastern and Mediterranean influences, and from the very few dishes I've tried from Ottolenghi, I kind of understand the classification. So when i was invited to the Taste of Israel hosted at Restaurant 1701, in the grounds of Britain's oldest synagogue, I really couldn't say no. I was completely intrigued by the food that was going to be served and even more the Israeli wines that were going to be paired with the food. 

The event was designed to raise awareness of Israeli food in the UK and to break down cultural barriers with the power of food and cooking. WIZO, a charitable initiative brought down 3 renowned chefs who put together the Israeli feast for us. They trained at different WIZO supported institutions and I must say they did a fabulous job. 

We were served dishes like pickled mullet with tomato nectar, gourmet lamb kebabs, sea fish medley with za'atar and pickled lemon etc., and they were paired with a selection of really good Israeli wines chosen by expert sommelier John Wriss of Kedem Europe, importer and distributor of kosher wine in the UK. My favourite dish, however ,was the halva cream with strawberries, rose water pistachio and kediff which I cant event begin to explain how amazing it was. In fact my mouth is watering just thinking about it. I did get hold of the recipe, but most of the ingredients were really difficult to source and so I thought of giving the Pastille recipe a go.

The traditional pastille is a sweet and savoury fusion dish, more or less like a puff pastry pie. But it was served like spring rolls at the event and I decided to make them like samosas just for kicks. It tasted great with duck, but I was a bit wary about cooking duck at home and so used chicken instead. It was not the best substitute but not too bad either. The ras-el-hanout spice lends a distinct flavour so try not to avoid it. I was about to buy it from the store when my generous boss offered me a small pack of the spice which her mum had brought down from Tunisia. Now it cant get more authentic like that I'm sure. Ive linked to a recipe which you can try, or most of the supermarkets do stock them. I know Sainsburys does.

Pastille with some hot mint tea is what you need to eat on a cold and windy Winter afternoon.

Recipe adapted from the Wizo UK Dinner menu (makes around 20 to 22 small pastille pockets)

 

Chicken- 500 gms, boneless and finely diced (1 to 2 inch cubes)

Onions- 2, finely chopped

Ras-el-hanout- 1/2 tbsp (follow this recipe to whip up your own)

Chicken stock- 125ml

Coriander leaves- 1/2 cup

Eggs- 3, small

Almonds- 125 gms, blanched and sliced

Tahini- 3 tbsp

Oil- 2 tbsp + enough to fry the pastille

Brik pastry or filo pastry sheets- around 10 to 12 (I used filo pastry)

Flour mixed with water to stick the edges if its brik pastry and melted butter if its filo pastry

Preheat the oven to 170C and roast the almond slices in a baking tray for about 7 to 8 minutes or till they turn a slight shade of brown. You can do this on a skillet as well. Once done remove from tray and keep aside.

While that's sorted, heat oil in a frying pan and saute the onions till they become golden brown.

Add the chicken, season with salt, Ras-el-hanout and fry till brown, by stirring on and off.

Pour in the stock, bring to a boil and cook on medium heat for about 6 to 8 minutes or till the chicken is completely cooked and almost all of the liquid is absorbed.

Break the eggs into the pan and scramble for a couple of minutes, until the eggs absorb whatever liquid is remaining in the pan and becomes a crumbly scrambled mixture with the chicken. Make sure this doesn't get too dry.

Stir in the roasted almonds and coriander leaves and remove from heat.

Mix in tahini and keep aside to cool completely.

Once cool, you can assemble and fry the pastille.

Spread the filo pastry on a work surface and fold over so you get two layers. To make sure they don't come apart, lightly join together using melted butter.

Put about 2 tsp of filling (don't over fill it) and roll like how you do a samosa. if its too long, slice off the remaining. If you think rolling it like spring rolls is easier, feel free to do that instead.

Heat enough oil in a frying pan and fry the pastille in batches till about golden and crisp.

Drain on kitchen towels and serve with ketchup or chutney.

Notes: Original recipe was made with duck slices. If using duck, follow the exact same procedure and measurements, just that duck may take a little longer to cook.

Its not a spicy dish at all. So if you want some kick, add a slit green chilli while sauteing the chicken

Once rolled in the pastry, it can frozen in an air tight container and can be fried directly from the freezer.

With thanks to WIZO UK for an invite to the Taste of Israel event

What I've been up to...

I threw a summer party beginning of the month and this was the table

Things have been pretty crazy at my end with a few new projects I've undertaken and a part time job with Bobo Macarons in full swing. I must say, although its a complete shift in profession, I am so so so enjoying it, especially the baking bit. Of course I have a long way to go but having a really patient boss helps when it comes to learning something new. 

There is also some really exciting news coming your way (no, not involving babies and such), and I cant wait to share it with you all. I will be revealing it end of this week, so head back here around that time and you'll know what it is :) :) I know..the suspense is killing me too, but you just have to wait :)

I am in the process of giving my blog a new face lift because like everything in my life, I got bored with the look. After breaking my head on a logo and after trying out so many different options I decided to go with the one on the header. I also got my business cards printed and although I'm not damn happy with the outcome, it serves the purpose for the time being. My friends convinced me its "soo totally me" and so I think I'm a bit relieved. 

I have also been attending a lot of really cool events with my partner in crime Suchi of Kitchen Karma and I thought I'll pen down some of the fun events I attended. Its going to be a photo overdose post, so scoot if you are bored already :)

AGA Rangemaster

We attended a fancy evening of cocktails and canapés at the glamorous Violin Factory in Waterloo to celebrate the launch of a couple of new products from AGA Rangemaster. Truth be told, I don't think I'll be able to afford an AGA any time soon, but yes its up there on my wish list. Highlight of the evening was meeting the adorable Mary Berry of Great British Bake Off fame. She, I think, is one of the most down to earth celebrity chefs I've come across. Not that I rub shoulders with them every other day, but you know, in general. She is the new face of AGA and entertained us with a fun talk about her experiences with the brand. 

Dotcomgiftshop Blogger's Christmas evening

Yes, you read that right, Christmas plans are already under way for a lot of brands. The event was to showcase the selection of Dotcomgiftshop's Christmas gift ideas and also their new AW 2013 collection. It was a prop haven for prop obsessed people like me. We also got this really pretty cup and saucer which I converted into a table centrepiece at my summer party.

Food For Media's Media Market Place

Last week the entire Bloggers' Buzz team attended the Food For Media's Media Market Place event which was like a networking event with loads of interesting brands and such. We had a very productive day talking shop and also got to take home some fabulous goodies. The bread from Flour Power City Bakery was perhaps my best. Its been 5 days since I've got the loaf, and its still soft and tasty. Another interesting find was the Divino gelato made with the finest of fruits and served in the fruit itself. So its like a peach gelato is served in a peach and you can eat the entire thing.  Other brands on display were Bonne Maman, Squires Kitchen, Little Devil, Farrington Oils, The Saucy Fish Co. and so on...

Gordon Ramsay Bread Street by Royal Doulton

Photo courtesy Suchi

To date this is definitely the highlight of my blogging career- to have met THE Gordon Ramsay. We had an exclusive breakfast with GR to celebrate his new Bread Street by Royal Doulton tableware and took home a gorgeous coffee mug by the brand and an autographed book by the chef himself. We were so excited that when he came to talk to us, we just giggled like smitten school girls. The breakfast was amazing with Suchi's eggs Benedict topping the charts and my ricotta cakes with banana and butter a close second. The collection will be available at leading stores soon and since I've started with a mug it would be unfair to not complete the set wouldn't it? That's a hint Roshan :) 

With thanks to all the brands for inviting me to these events.