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Lamb Keema Balti

Lamb Keema Balti

This lamb Keema is great scooped up with fresh naans.

This is my son’s favourite balti dish. He has memorised the recipe and makes it all the time for friends. Just like most balti recipes, it can be made in less than 30 minutes.

He likes to serve it with crisp garlic slivers which I’ve done here. To do this, simply heat some vegetable oil in a balti pan and fry the slivers until they are lightly browned and crisp. Be careful not to burn the garlic or it will become bitter. Place the finished garlic slivers on kitchen towels to soak up the excess oil.

Other than that, it’s all quite straight forward. If you’d like to vary this recipe, try using minced beef, veal, chicken or turkey. They all work really well. You might also like to add a tablespoon or two of plain yogurt.

Lamb Keema Balti

I love the toasted garlic flakes. They really help make this dish.

 

Lamb Keema Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 kilo minced lamb
  • 3 tablespoons vegetable oil
  • 1 small cinnamon stick
  • 1 teaspoon cumin seeds
  • 3 cloves
  • 2 bay leaves
  • 2 onions – finely chopped
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 green chillies – finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons garam masala
  • 1 tablespoon balti masala
  • 1 tablespoon cumin
  • 1 teaspoon red chilli pepper
  • garlic slivers – to taste
  • 3 tablespoons chopped fresh coriander
Instructions
  1. Heat the oil in a balti pan or wok over medium high heat.
  2. When hot and bubbly, throw in the cinnamon stick, cumin seeds, cloves and bay leaves.
  3. Allow to sizzle for about 40 seconds and then add the chopped onions.
  4. Fry until the onions are soft, translucent and lightly browned.
  5. Add the green chillies, garlic and ginger pastes, the tomato paste and the rest of the spices.
  6. Stir it all up so that the spices coat the onions.
  7. Now add the minced lamb and fry until the meat is about 80% cooked, then add just enough water or beef stock to cover.
  8. Bring to a simmer and cook for a further 5 minutes stirring the meat around in the pan often.
  9. Garnish with the garlic slivers and the fresh coriander and season with salt and pepper to taste.
  10. Garnish with the garlic slivers and coriander and serve wrapped in fresh naans, chappatis or tortillas.

Lamb Keema Balti

 

Disclaimer:

The cast iron balti pan used in this recipe is the best I’ve ever used. It was supplied by Le Creuset. You can view their complete range here.


Win A Hundred Foot Journey Goodie Bag

This excellent prize could be yours!

This excellent prize could be yours!

I am really looking forward to seeing The Hundred Foot Journey which is hitting the cinemas on 5 September. It’s and East meets West film with fusion cuisine helping to build bridges. I’ll be reviewing the film shortly here but for the time being, I’d like to offer a special Hundred Foot Journey goodie bag as a prize.

One lucky winner will receive a Hundred Foot Journey shopping bag, an apron, two spice jars, a spatula, and recipe journal. When I’m not writing recipes, I work supplying promotional merchandise for my company CompuGift Limited. I can assure you this is a good quality and useful prize. I know and supply the same products to many of my own customers. All of the products in the goodie bag are things that home chefs will love to have in the kitchen and will use often.

By the way, I’ve been sent a few of the recipes that are cooked in the film and will be sharing them here on my blog. You can check out the first recipe Maison Mumbai Coconut Chicken right here. It was amazing!

You can visit the official Hundred Foot Journey website here.

Entering couldn’t be easier!

Simply fill in the widget below.
There are a number of ways you can enter. You can choose just one method or more. The more ways you enter, the better your chances of winning.
Open to mainland UK residents only.
Giveaway open until 25 September.

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Chicken Saag Balti

Chicken saag balti

I like making this curry with chicken thighs on the bone.

When I was young, I hated spinach. But then my parents never made me a Chicken Saag Balti. Back then, spinach was more of a green bowl of goo that I just couldn’t bring myself to eat. That was the 70s and my parents’ spinach dishes have improved greatly in the past 30 years or so.

This recipe is full of goodness and my kids love it. Chicken saag balti is one of my youngest daughter’s favourites so I make it often.

In fact, I have a lot of different recipes for Chicken saag balti but this is the easiest. You can actually make it in under 30 minutes so it is the perfect after work meal.

Served with fluffy white rice or fresh naans, there are few things better.

Chicken saag balti

Use the freshest baby leaf spinach you can find for the best colour and flavour.

Chicken saag balti

Baltis are usually quite dry curries but I like to add a bit more stock. The thick spinach sauce goes so well with naans.

Chicken Saag Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 8 chicken thighs – skinned and on the bone
  • 3 tablespoons ghee or vegetable oil
  • 2 onions – finely chopped
  • 3 plum tomatoes - diced
  • 400g baby spinach leaves – chopped
  • 1 small bunch fresh coriander leaves (about 50g)
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 green chillies – finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoon garam masala
  • 1 tablespoon balti masala (or another tablespoon of garam masala)
  • 1 teaspoon cumin powder
  • Salt and pepper to taste
Instructions
  1. Make the spinach sauce first.
  2. Remove any large stocks from the spinach leaves and place in a blender, the chillies, coriander and just enough water to blend.
  3. Blend until you have a smooth sauce. Set aside.
  4. Heat the ghee/vegetable oil over medium high heat in a batli pan or wok.
  5. When hot, toss in the chopped onions and fry until soft and translucent.
  6. Add the chopped tomatoes and tomato paste and stir to combine.
  7. Now add the garlic and ginger pastes, the garam masala, cumin and balti masala. Coat the onion mixture with the spices.
  8. Add the chicken thighs and brown them for about three minutes.
  9. Pour the spinach sauce over the chicken and simmer until the chicken is cooked through. About ten minutes.
  10. Serve with white rice or fresh naans.

Chicken saag balit

Chicken saag balti

The heavy cast iron Le Creuset balti pan makes cooking this dish a lot more fun.

chicken saag balti

Disclaimer:
The cast iron balti pan used in this recipe was sent to me by Le Crueset to use in my recipes. I highly recommend getting one. You can view their complete range here.


Maison Mumbai Coconut Chicken

Coconut Chicken Curry

This is one awesome recipe. You’ve got to give it a try.

Last week was a bit of a disappointment for me. I was invited to the premier of The Hundred Food Journey starring Helen Mirren, Om Puri, Charlotte Le Bon and Rohan Chandin in London but living in North Yorkshire as I do, I just couldn’t get there.

Oh well, the film is out of 5 September so I’ll just have to go see it in Middlesbrough. Not nearly as exciting but I’m sure the film will be fantastic. I do love a good foodie film.

It’s not all bad though. The agency behind the film were good enough to send me some of the recipes for the dishes prepared in The Hundred Food Journey and I’ve had a lot of fun preparing them. This Maison Mumbai Coconut Chicken was gobbled up by my three kids. Caroline and I loved it too.

I did change the recipe slightly so that I could work with ingredients I had on hand but for the most part this is the recipe they sent me. One thing I found of interest was the madras masala. Please note this has nothing to do with the madras curry powders available here in the UK. The instructions said to place the whole spices in a pestle and mortar and then grind in one direction for ten seconds.

I have to say I’ve never seen this instruction in any cookbook but it worked. Usually I would use a much finer powder but the roughly ground spices were great.

If you don’t have the whole spices, you could just use a tablespoon or so of garam masala. That will work just fine too.

Coconut chicken curry

A top view. Yum!

Chicken coconut curry

I loved the crunch of the cashews and onions on top. They went so well with this curry.

 

Maison Mumbai Coconut Chicken
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
 
Ingredients
  • 4 – 5 skinned chicken breasts cut into bite sized pieces
  • 6 tablespoons ghee
  • 1 3cm cinnamon stick
  • 5 black peppercorns
  • 3 green cardamom pods
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 20 curry leaves
  • 2 onions – ½ onion sliced thinly and the rest roughly chopped
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon turmeric
  • 2 teaspoons madras masala*
  • ½ cup 75g cashews
  • 2 green chillies – finely chopped
  • 1 tablespoon tomato paste
  • ½ cup 45g shredded coconut
  • Salt
Instructions
  1. In a saucepan, melt half of the ghee and then fry the chopped onions over low heat until translucent and soft.
  2. Meanwhile, in a large frying pan, melt the remaining ghee and roast the cashews until the have browned evening. Remove them from the ghee and set aside.
  3. Add the cinnamon stick, peppercorns, cardamom pods, cumin seeds, bay leave and curry leaves to the ghee and sizzle for about 30 seconds to allow the ghee to take on the magnificent flavour of the spices.
  4. Add the turmeric, the green chillies, the shredded coconut and the coconut milk. You can add a little water or chicken stock to achieve the desired consistency.
  5. Add the tomato paste and salt to taste.
  6. Now add the chicken pieces, cover and simmer for about three minutes on medium high heat.
  7. Turn the heat to medium and cook for a further seven minutes or until the chicken is cooked through.
  8. Top with the roasted cashew and remaining onion slices and serve immediately with rice or naans.

*To make the madras masala (not to be mistaken with madras curry powder we get here in the UK) place ½ teaspoon fennel seeds, a pinch of cinnamon powder, ½ teaspoon coriander seeds, 1 teaspoon cumin seeds, 6 black peppercorns, 1 star anise, 3 green cardamom pods and ½ teaspoon ajwain seeds in a pestle and mortar. Grind in one direction for 10 seconds. This will make more than you need for this recipe but it’s good to have on hand.

Coconut and chicken curry

All ready!

Chicken and coconut curry

One last look. I love this recipe.

Disclaimer:

The cast iron balti pan used in this recipe was sent to me by Le Creuset. I love it and highly recommend getting one. You can view their whole range here.


The Big Kingfisher Giveaway 3

Kingfisher beer

One case will be sent directly to the winner’s doorstep

It’s that time again! Together with my sponsor Kingfisher Beer, I’m giving away another case to one lucky winner.

After a month off food blogging, I’m now back writing recipes! Cooking inside or out with an ice cold Kingfisher beer or two is my favourite way to spend the day.

So with this in mind, Kingfisher and I have teamed up again to bring you another prize draw. You could be the winner of a case of Kingfisher beer. It will be delivered by Kingfisher right to your doorstep.

So then… let’s get this started. You know how it goes. Just fill in the widget below.

ENTERING is EASY. There are many ways to join in.
You can choose one or all of these ways. Some offer more entries than others which increases your chance of winning.
Draw Ends On 23 Septermber 2014.
Open To UK Residents over 18.
Your’ve Got To Be In It To Win It!

Good Luck!

Dan

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Minced Beef and Pinto Bean Balti

Beef and Pinto Bean Balti

Beef and Pinto Bean Balti

This is quite a dry curry perfect for scooping up with fresh naans. I love it. It does take some forward planning as you need to soak the pinto beans overnight. It’s worth the wait.

Once your beans have been soaked and cooked, however the curry can be made in minutes. I often cook the beans in the morning, cover and leave them in a cool place to allow the flavours to develop.

Then when I get in from work, I simply add the rest of the ingredients and voila…dinner in minutes.

This recipe is also delicious served as a vegetarian dish. Just leave the minced beef out and I promise you won’t be disappointed.

Beef and Pinto Bean Balti

This can be whipped up in minutes. Easy after work dinner.

 

Minced Beef and Pinto Bean Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 1 500g bag of pinto beans – soaked in water overnight
  • 250g minced beef
  • 3 tablespoons vegetable oil
  • 3 bay leaves
  • 1 large onion – finely chopped
  • 3 large tomatoes - diced
  • 2 green chillies – finely chopped
  • 2 tablespoon garlic paste
  • 1 teaspoon ginger paste
  • A pinch of turmeric
  • 1 teaspoon Kashmiri chilli powder
  • 1 tablespoon cumin powder
  • 1 teaspoon coriander powder
  • 1 tablespoon garam masala
  • 1 tablespoon balti masala - (or just another tablespoon garam masala)
  • Salt and pepper to taste
  • 3 tablespoons finely chopped coriander
Instructions
  1. Rinse the soaked beans and then place in a large stock pot and cover with water. I usually use five parts water to 1 part beans.
  2. Bring to a boil and and cook for about ten minutes. Then reduce the heat and simmer for about an hour or until the beans are cooked. Cover and set aside until ready to use.
  3. When you’re ready make the curry, heat the oil in a large balti pan or saucepan.
  4. Throw in the bay leaves and let them sizzle in the oil for about 30 seconds.
  5. Now add the chopped onions and fry until lightly browned.
  6. Pour in the diced tomatoes, chillies, garlic and ginger pastes and stir to combine.
  7. Add the minced been and the turmeric, chilli powder, cumin, garam masala and coriander powder.
  8. Stir it all up well.
  9. When the beef is cooked through, add the beans and their cooking broth. Add water of stock if you would like the curry to have more sauce. I like it so that there is some sauce but you can still stick a large spoon into the pot and it stays sticking straight up.
  10. Season with salt and pepper to taste and mix in the chopped coriander.

Disclaimer:

The cast iron balti pan used to make this recipe was supplied to me by my friends at Le Creuset. It’s the best I’ve ever used. You can check out their complete range here.


Duck and Mushroom Balti

Balti Duck and Mushroom

Duck and Mushroom Balti

I love the combination of duck and mushrooms. Especially when served in a nice and spicy sauce. Baltis are usually not all that spice but I’ve made an exception here. You could of course leave the chilli out if you wish. This balti curry tastes great mild too.

In most Balti houses, duck and mushroom balti is served with button mushrooms. I prefer to use wild mushrooms as they add more flavour and depth. You could choose whatever mushrooms you like.

Mushrooms contain a lot of water so I prefer to sear them on high heat at the same time I sear the duck. The duck and mushrooms are then reintroduced to the curry at the end.

Duck and Mushroom Balti

I only sear the duck for a couple of minutes per side. This helps keep it nice and tender

Duck and Mushroom Balti

The finished dish!

 

Duck and Mushroom Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 3 tablespoons vegetable oil
  • 4 duck breasts – skinned
  • 200g mushrooms - sliced
  • 3 onions – finely chopped
  • 3 green chillies - finely chopped
  • 2 tomatoes – diced
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon tomato paste
  • 2 tablespoons garam masala
  • 1 tablespoon balti masala
  • 1 teaspoon cumin
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon coriander powder
  • 150ml chicken stock or water
  • Salt and pepper to taste
Instructions
  1. Heat the oil in a balti pan or frying pan over a high heat.
  2. When the oil begins to bubble, Sear the duck breast for about two minutes per side. Remove and keep warm.
  3. Add a tablespoon more oil if needed and fry your mushrooms until crisp and cooked through. About two minutes. Remove and keep warm.
  4. Now add the chopped onions to the pan and allow to sizzle until translucent and soft.
  5. Add the chillies, garlic and ginger pastes, tomatoes and tomato paste and stir to combine.
  6. In goes the garam masala, balti masala, cumin, coriander powder and chilli powder. Stir in all up so the onions mixture is evenly coated.
  7. Pour in the stock/water and bring to a simmer. Simmer for about three minutes.
  8. Now add the duck and mushrooms. You could just stir it all in together but I prefer to leave the duc and mushroom pieces at the top and just dab them into the sauce when I eat. This helps ensure the duck doesn't get over cooked like it does in so many balti houses.
  9. Check for seasoning and then sprinkle with salt and pepper to taste.
  10. Serve with rice and/or fresh naans.

DisclaimerThe Gressingham Duck used to make this recipe was supplied by Gressingham Duck. Absolutely gorgeous! You can visit their website here.


Duck Balti Jalfrezi

Balti Duck Jalfrezi

Crisp vegetables and tender seared duck. I love duck balti!

Jalfrezi curries are an excellent way to use up leftover meats. That said, I’ve had some pretty amazing jalfrezi baltis that were vegetarian. Although I have used duck here, you could use the meat of your choice or simply leave the meat out.

In the following recipe, I seared the duck first and then set it aside. Then I made the base for the curry and added the duck right at the end before serving. This helps ensure that the meat is not over cooked and the vegetables are cooked but still nice and crisp.

Seared duck for curry

Seared duck for balti jalfrezi

I recommend doing the same. Make your base curry and then add duck or pre-cooked prawns, chicken, beef or anything else you fancy.

By the way jalfrezi means “quick dry stir fry” which is exactly what we’re going to do here. You could mix the duck into the sauce but I like to serve the tender, quite rare duck pieces on top. It’s so nice to take a piece and just dip it into the sauce before making it disappear. The sauce goes well with rice and/or naans.

Both garam masala and balti masala are commercially available. I have recipes on my site for both. You might also like to try my own CURRY GUY smoked curry blends which are available on my online shop at http://www.thecurryguy.com.

Duck Balti Jalfrezi

Another look at what you can make in under 30 minutes.

Enjoy.

Duck Balti Jalfrezi
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 2 tablespoons vegetable oil
  • 4 duck breasts - skinned
  • 3 onions – two finely chopped and one sliced thinly
  • 3 tomatoes – two diced and one quartered
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon tomato paste
  • 2 tablespoons garlic slivers
  • 2 tablespoons balti masala
  • 2 tablespoons garam masala
  • 1 tablespoon cumin
  • 2 green chillies – sliced thinly
  • 1 red pepper (capsicum)
  • 1 yellow pepper (capsicum)
  • 150ml chicken stock or water
  • 3 tablespoons finely chopped fresh coriander
  • Salt and pepper to taste
Instructions
  1. Heat the oil in a large balti pan or frying pan over high heat.
  2. When the oil is hot, sear the duck breasts on both sides. The center should still be pink.
  3. Set aside to rest while you make the curry.
  4. Top up the oil if necessary and then add the chopped onions.
  5. Fry until the onions are soft and translucent.
  6. Now add the garlic and ginger pastes and fry for a further 30 seconds.
  7. Add the garam masala, balti masala and cumin and stir to coat the vegetables.
  8. Pour in the diced tomatoes and tomato paste and stir to combine.
  9. Toss in the garlic slivers, green chillies, peppers and sliced onions.
  10. Fry until the vegetables are just cooked through but still crisp.
  11. Top with the stock or water and simmer for about three minutes.
  12. To finish, slice the duck into bite sized pieces and add them to the curry.
  13. Season with salt and pepper to taste and garnish with the coriander to serve.

Duck Balti Jalfrezi

The balti pan supplied by LeCreuset is the best I’ve ever used.

Disclaimer:

The cast iron balti pan used to make this recipe was supplied to me by Le Creuset. It is the best I’ve ever used and highly recommend it.

The duck used in this recipe was supplied to me free of charge by Gressingham Duck. Amazing!


A Review of Meall Reamhar and The Four Seasons Hotel Loch Earn

The Four Seasons Hotel, Lock Earn Scotland

The Four Seasons Hotel

The Four Seasons Hotel on Loch Earn, Perthshire, Scotland was a welcome sight as my wife Caroline and I pulled into the car park. We had just driven five hours south from Golspie in the Scottish Highlands where we had spent three magnificent days teaching a curry class to new friends. As fun as it was, we were ready to relax and have someone else do the cooking.

We were met by Mary at reception, a pleasant woman who seemed to really like working there. She showed us to our room and could not have been more helpful. Caroline and I were already feeling a bit peckish but we decided to go out and explore a bit before such luxuries as wining and dining at Meall Reamhar.

View from The Four Seasons Hotel

This is a private area for hotel guests to enjoy just across from the hotel.

On the patio of The Four Seasons Hotel

Caroline enjoying the sun.

The hotel and restaurant are situated in a beautiful part of the world. We walked along the loch for about an hour to take it all in before making our way back to the hotel patio for a drink. We were lucky with the weather and could have sat there for hours indulging in adult beverages but it was time to dine at the award winning Meall Reamhar.

Snack with drinks at the Four Seasons Hotel

Cumin roasted cashews and lemon marinated olives made a great start to the meal that was to come.

We were first shown to a delightful table in the lounge with a huge window overlooking the loch where we ordered a bottle of Merlot and I had my obligatory pre-dinner lager. Snacks were brought to our table as we devoured the menu. Not literally of course. We were hungry but not that far gone.

Chaat

A delicious play on Indian chaat.

Shortly after ordering we were shown to our table, again with a splendid view of Loch Earn. Another hors d’oeuvre of chickpeas cooked in tomatoes and spices that were served with mini breadsticks was brought to our table. There was so much going on in that dish. It was like a party in your mouth with cumin, slow roasted tomatoes, chickpeas and small pieces of fennel very similar to an Indian chaat. I need this recipe!

After a short pause we were presented with our starter courses. Caroline had oysters served with a homemade chutney that were to die for. I stole one. I ordered the beef fillet tartar with finely chopped capers and Parmesan served with homemade croutons. This was no ordinary tartar of ground beef. I loved the texture of the finely chopped fillet.

Beef fillet tartar

The out of this world gorgeous beef fillet tartar

croutons

These wonderful, crisp croutons were served with the tartar.

Oysters

The one that went missing. ;-)

It was time to cleanse out pallets before the main course. Nothing a few swigs of wine and a shared sorbet and Chef’s soup couldn’t do. By the way, that celeriac and coconut soup is another recipe I’m either going to have to try to copy or get the chef to send me. Most curry fans will love it.

The Chef's soup at The Four Seasons Hotel

Sorbet

view from The Four Seasons Hotel

The view from out table as the sun began to set.

candle at the Four Seasons Hotel

For her main course, Caroline chose The Catch of the Day. Oh my… it was good. It consisted of a delicate and perfectly cooked piece of turbot, a large languistine and scallops all set on top of a creamy crab bisque. This all went so well with the fresh asparagus that was just cooked through so that it still had a nice crunch to it and jersey potatoes.

I opted for the pan seared Gressingham Duck – nice and crisp on the exterior and pink inside just the way I like it. This was accompanied with sweet potato mash, sweet flash fried endive, sautéed salsify and a cognac green peppercorn sauce.

Fish of the Day at The Four Seasons

A fish course with a difference.

Fish course at The Four Seasons

And another look!

Duck course at The Four Seasons

Duck the way I like it.

Duck at The Four Seasons

How do you finish a meal like this? Well, we chose the cheese platter and were not let down. Out came a fabulous selection of cheeses, served at room temperature with grapes, chutney and oatcakes. Of course we had to knock it all back with a splash or two of fine port.

Cheese selection at The Four Seasons

The cheese selection at The Four Seasons

It was time to move outside for coffee and a bit more wine and the last few minutes of sun. We do like our wine almost as much as our food. What a lovely evening. We really couldn’t fault a thing. Cooking as much Indian food as I do, it’s nice from time to time to venture out and get ideas from top chefs of other cuisines. I can assure you I’ll be using some of the spectacular ideas presented to us that evening in my own cooking and Indian inspired recipes so please watch this space.

Snacks at The Four Seasons

Downed with coffee and a glass or two more wine.

With dinner finished it was time to turn in. This review wouldn’t be complete without a few words about the hotel.

The Four Seasons Hotel is a place you can go and really unwind. It’s not fancy but it’s comfortable – we would love to visit again soon. I guess you could call it a walkers hotel perfect for families or romantic getaways. It’s situated in a fantastic location for exploring the beautiful area by foot, cycle or car, where you know you will have a place to return to after your day’s adventure with all the home comforts.

In addition to Meall Reamber, there is the more casual Tarken Bistro that is targeted at families. It too has amazing views of Loch Earn. There are also two bars and a number of small cubby hole rooms where you can easily escape for a few hours and read or just watch the day go by.

Lounge at The Four Seasons

Lounge room outside Meall Reamhar

The library room at the Four Seasons

The library room. Perfect for getting away from it all.

Breakfast at The Four Seasons

What a way to start the day. Breakfast is served.

Disclosure: Caroline and I were guests of Meall Reamhar and received a complimentary meal. We were also offered a media discount for our room. All views are my own and I received no payment for this review. I was also under no obligation to write a review good or bad.

For more information about The Four Seasons Hotel and Meall Reamhar, please visit their site here.


Pepperoni Madras Pizza

Pepperoni Madras Pizza

It’s only missing the fresh chillies on top.

This may look like your bulk standard pepperoni pizza but it’s so much more. This is a pepperoni madras pizza, the first of a series of Indian inspired pizza recipes I’m going to be sending your way. If you’re a spice fan, you’re going to love this one.

In order to make this pizza, you’re going to have to make my base curry sauce. The small version here will do just fine. It doesn’t take any longer to make than a good tomato based pizza sauce. You will also want to make one of my naan recipes. For this pizza I used this one but any of my naan recipes should do the job.

I was considering using chicken for this and you could too. The thing is, I love pepperoni on pizzas so pepperoni won. I used a spicy Italian siccia sarda piccante which I sliced thinly. It is so much better than the bland sliced pepperoni you find at the supermarket.

If I had been a little bit better prepared, I would have purchased a few hot green chilli peppers, sliced them thinly and then covered the top with them. I wasn’t.

I forgot to do a shop so the three chillies I had on hand went into the sauce. Still though, I recommend doing this if you love fresh chillies as much as I do. I can assure you I’ll be making this one again soon and replacing the photo with one that has the added essential topping.

Pepperoni Madras Pizza

All ready. Cooked in the oven in 60 seconds!

Pizza oven

My sous chef.

 

Pepperoni Madras Pizza
Author: 
Recipe Type: Main
Cuisine: Indian/Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3 - 4
 
Ingredients
  • 600g naan dough (This is enough for three pizzas)
  • 750ml base pizza sauce (This is enough for three pizzas)
  • 1 tablespoon vegetable oil
  • 2 tablespoons garlic and ginger paste
  • 3 green chillies - finely chopped
  • 1 tablespon garam masala
  • 1 tablespoon cumin
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric
  • 1 tablespoon red chilli powder (More or less to taste)
  • 1 - 2 tablespoons smooth hot mango chutney
  • Salt and pepper to taste
  • 450g buffalo mozzarella
  • Sliced pepperoni - As much or as little as you like
Instructions
  1. If cooking in a home oven, pre-heat it to its highest setting. If you have a pizza stone, heat it at the same time. If you have a wood-fired pizza oven, you probably don't need me to tell you what to do.
  2. First make the sauce. Heat the oil in a saucepan over medium high heat.
  3. When hot, spoon in the garlic and ginger paste and let sizzle for about 30 seconds.
  4. Now add the chopped chillies, the garam masala, cumin, coriander powder and turmeric and chilli powder and stir to combine.
  5. Pour in the base curry sauce. For best results, always heat the base sauce before adding it to a recipe.
  6. Season the sauce with salt and pepper to taste and then stir in the spicy mango chutney. Set aside to cool slightly.
  7. Now divide your dough into three equal sized dough balls and press with your hands into round discs.
  8. You can either roll out the dough with a rolling pin or stretch it out with your fingers. Be sure to from a thicker ledge around the circle so that it forms a nice crust when cooked.
  9. Spread the sauce equally over the three madras pizzas.
  10. Top with the buffalo mozzarella and pepperoni. Be sure to add fresh chillies on the top if you want to make this zing of a pizza into a zap.
  11. Place in the oven on a pizza stone and cook until ready. My wood burning oven cooks a pizza in 60 seconds. My oven takes a little longer.