TANDOORI ROAST TURKEY

TANDOORI ROAST TURKEY RECIPE


Ingredients:
Turkey (preferably free range norfolk bronze - ready to roast)
2 tbsp. low fat natural yogurt
1 tbsp. tandoori spice masala
1 tbsp. garlic and ginger paste
Juice of 1 lemon
Salt and pepper to season or 1 Tub of Spiced by Rayeesa Makhani sauce (Defrosted)

Method:
• Mix all the marinade mixture together and cover the turkey all over and inside the cavity. (Do the same with a defrosted Spiced Makhana sauce)
• Leave to marinade in the fridge for at least 12 hours or maximum 36 hours.
• Roast according to size of turkey, keep basting with juices until cooked.
• Rest for 20 mins before serving up with seasonal vegetables.

CARDAMOM & ROSEWATER RICE PUDDING

CARDAMOM & ROSEWATER RICE PUDDING RECIPE


Ingredients:
1 cup of ground rice
200g unsalted butter or ghee
1 litre full fat milk
½ cup castor sugar
3/4 cardamon pods
2 tsp. rosewater

Method:
• Melt butter in pan and add rice and cook gently for 1/2 mins.
• Add cardamon pods and stir well into rice and butter mixture.
• Start adding the milk a little by little untill all the milk is mixed with the rice.
• Keep stiring on gentle heat, as the rice thickens, add sugar and keep stirring.
• Add rosewater and keep stirring. Lower heat to simmering and leave for 20-30 mins.
• Allow to cool or serve warm.

CHICKEN KHORMA

CHICKEN KHORMA RECIPE


Ingredients:
450g of chicken thighs (with or without bones)
1 Tub of Spiced Khorma sauce
1-2 tbsp. plain natural yogurt
1 tbsp. ground almonds
Chopped coriander leaves for garnish
Salt, to taste

Method:
• Marinate chicken pieces in yogurt and season.
• Gently defrost your Spiced Khorma sauce in a pan until gently simmering.
• Once the oil has separated from mixture, add the meat pieces and keep stirring to seal for 5/10 mins (add splash of water to stop mixture sticking).
• When the oil begins to separate, add the ground almonds to the pan and stir well.
• When serving, add the remaining fried onions and herbs. Enjoy!

RICE

RICE RECIPE


Method:
• Using good quality basmati rice, use 1 cup for a 4-person serving.
• Measure rice in a deep heavy-based pan and add some cold water.
• Gently move and stir with your fingers, so as not to break the rice grains.
• Remove the starchy water and repeat 5-6 times until water is clear.
• Add enough water to come up ¾ of the way up the pan, leave to soak for at least 30 mins.
• Put pan on high heat and bring to boil from cold.
• Keep an eye on it as it comes to boil (starts to get agitated). Test a few grains to see if it is just cooked and remove from heat.
• Strain well in a colander and return to pan.
• Put it back on the heat and place a lid firmly on top.
• Reduce to lowest heat and allow to steam for 5-8 mins.

PAN FRIED PIGEON BREAST

PAN FRIED PIGEON BREAST RECIPE


Ingredients:
1kg pigeon breast pieces, cut into thin strips
1 medium onion, diced
1 tsp. turmeric
½ tsp. chilli powder
2 tsp. garlic and ginger paste or 1 Spiced Dopiaza sauce
Juice of ½ lemon (optional)
Salt, to taste
2-3 tbsp. rapeseed oil

Method:
• Put all the spices with the onions, garlic and ginger into a food processor to blend into a rough paste (you can use a Spiced Dopiaza sauce instead).
• Cover this mixture on the lamb steak pieces and leave to marinate for 30 mins or so.
• In a large frying pan, heat some rapeseed oil and then pan fry the steak pieces in batches so that they are sealed and browned for 4-5 mins.
• When the oil starts to separate, remove from pan and serve!

CARROT & SPROUT CURRY

CARROT & SPROUT CURRY RECIPE


Ingredients:
1 medium onion, sliced
1-2 carrots, peeled and cut into batons
300g of sprouts, sliced
1-2 tsp. garlic and ginger paste
1 tsp. turmeric
1-2 tsp. cumin
1 tsp. mustard seeds
1 tsp. chilli powder
2 tsp. ground coriander
½ tsp. garam masala (optional)
2-3 tbsp of vegetable oil
Salt and pepper, to taste
Fresh coriander to garnish, or use 1 Tub of Spiced by Rayeesa Dopiaza sauce with 1 tsp. cumin and 1 tsp. mustard seeds and a little oil to fry whole spices before adding sauce.

Method:
• In a medium-sized pan, fry the chopped onions until light golden colour.
• Add the cumin and mustard seeds and fry for 1 minute.
• Add other spices together with garlic and ginger to the pan and fry together for 2-3 mins, being careful not to let the pan stick.
• Add the carrots and sprouts to the onion mixture and stir well.
• Add the rest of the vegetables and a dash of water and stir gently.
• Once the oil starts to separate from the mixture, add some water to create some sauce as required.
• Add chopped coriander and cook further 5-10 mins before it's ready to serve!

FISH CURRY

FISH CURRY RECIPE


Ingredients:
500-750g fish prepared and cut into chunky 3” steaks with skin on.
Marinade
1 tsp. turmeric
½ tsp. chilli powder
½ tsp. salt
Sauce
2 med onions, chopped
1 tin of tomatoes or fresh chopped tomatoes
2-3 bay leaves
3 cardamom pods
1 tsp. turmeric
½-1 tsp. chili powder
½ tsp. garam masala
1 tsp. ground cinnamon
2 tsp. ground coriander
Handful of curry leaves (fresh, if possible)
4/5 tbsp. rapeseed oil
Salt, to taste or a tub of Spiced by Rayeesa Rogan Josh sauce

Method:
• Cover the fish in a bowl with the marinade ingredients and set aside for 1-2 hours or so. You can cover and place in fridge.
• Fry the onions, bay leaves and cardamom until the onion is soft and you can smell the spices.
• Add the tomatoes and then the rest of the spices and stir together.
• Cook on low heat until tomatoes are cooked down and the oil comes to the surface of the sauce.
• Check for seasoning.
• In a shallow pan, fry the trout steaks carefully to seal in the spice flavours (1-2 mins)
• Add fish to tomato sauce and stir gently. Simmer for 3-4 mins (add water if required)
• Taste to season and then garnish with fresh chopped coriander before serving.
• Serve with dill rice or plain basmati rice or simply with some stir fried vegetables or a green salad.

BEEF KHORMA WITH POTATOES

BEEF KHORMA WITH POTATOES RECIPE


Ingredients:
450g stewing beef cut into 2" pieces
1 Tub of Spiced Khorma sauce
1-2 tbsp. natural yogurt
1-2 medium potatoes peeled and diced 1-2"
Chopped fresh coriander
1-2 chopped green chillies
Salt, to taste

Method:
• Marinate the beef pieces in the yogurt for 1 hour or more.
• Defrost your Spiced Khorma sauce in a pan and heat gently until simmering.
• Add the marinated beef to the sauce and cook for 10 mins. Add water to almost cover the meat.
• When the beef is tender, add cubed potatoes, stir well and cook until potatoes are just cooked through.
• Turn off heat.
• When serving, add the remaining fried onions and herbs. Enjoy!

CHICKEN MAKHANI

CHICKEN MAKHANI RECIPE


Ingredients:
1kg of chicken thighs, skinned and cut into 2" pieces
2 medium onions, chopped
250g natural yogurt
2 tbsp. tandoori mix
1 tbsp. dried fenugreek leaves
2 tsp. garlic and ginger paste
1 tbsp. ground almonds
Handful of coriander
2 tbsp. rapeseed oil
1 tsp. salt (to taste)

Method:
• Fry the onions until soft and lightly browned, then blend to a rough paste using a hand blender.
• Add all the spices, yogurt with the garlic and ginger paste and mix well with the onions.
• Keep cooking for 5-10 mins until the oil separates. Add a splash of water from time to time to prevent mixture sticking to pan. Alternatively, use 1 Spiced Makhani sauce)
• Add the chicken thighs and brown in bubbling makhani sauce.
• Add 1-2 cups of water and cook for 10-15 mins until chicken is fully cooked and the oil separates from the sauce.
• Now, add the ground almonds, stir in well and add a handful of fresh coriander.
• Cook for another 3-5 minutes and serve!

RABBIT PASANDE

RABBIT PASANDE RECIPE


Ingredients:
1kg rabbit pieces
2 tbsp. rapeseed oil
2 large onions, sliced
1 tbsp. garlic & ginger paste
1 tsp. mehthi (fenugreek) seeds, ground
11 tbsp. dried mehthi (fenugreek)
2 tsp. ground coriander
1 tsp. garam masala
1 tsp. salt
2 tsp. turmeric
1 tsp. chilli powder
250g natural yogurt or a Spiced Pasande sauce
3 tbsp. ground almonds
2 green chillies, chopped
2 handfuls of fresh coriander, chopped

Method:
• Heat oil in a heavy based pan and brown onions.
• Add garlic and ginger paste with all the spices and stir for a few seconds.
• Add the sour cream and mix well.
• Add the chillies and coriander and mix well.
• Add a bit of water and then blitz all the mixture until smooth (or use a Spiced Pasande sauce).
• Add some boiling water to the ground almonds and mix to a smooth paste before adding to mixture, stir well.
• Check for seasoning.
• Simmer for 10-15 mins until oil separates.
• Add the marinated pieces of lamb to mixture and seal in the sauce.
• Add some water and allow to cook until lamb is cooked.
• Check for seasoning.
• Add another splash of sour cream before serving and some fresh coriander to garnish.

VENISON ROGAN JOSH

VENISON ROGAN JOSH RECIPE


Ingredients:
1 kg diced venison
2 tbsp. rapeseed oil
2/3 onions, sliced
3-4 cardamom pods
1 tsp. whole black peppercorns
2-3” cinnamon bark
2-3 whole bay leaves
¾ whole dried red kashmiri chillies
1 tbsp. garlic and ginger paste
1 ½ tsp. ground coriander
1 tsp. turmeric
1 tsp. paprika
6-8 vine tomatoes, cut into quarters (or tin of tomatoes)
Salt, to taste
Fresh coriander to garnish, or use 1 Tub of Spiced by Rayeesa Rogan Josh sauce

Method:
• Heat oil in a heavy based pan and brown onions gently for 10-15 mins.
• Add aromatic spices: cardamom, cinnamon, peppercorns, bay leaves and dried Kashmiri chillies and fry together until they release a wonderful aroma.
• Add the ground spices with the garlic and ginger paste and mix well. Add a splash of water, if required.
• Add tomatoes mix well.
• Add some water if needed and lower heat and put a lid on to simmer for 10-15 mins or until the oil begins to separate and the tomatoes are well combined.
• Add the venison pieces and brown in hot sauce for 5 mins, before adding enough water to just cover the meat.
• Cook for 20 mins or until venison is perfectly tender. Keep checking from time to time to avoid mixture sticking to side.
• When meat is cooked and oil has separated from the mixture, garnish with chopped fresh coriander and serve with rice or Indian bread.

CHAI TEA

CHAI TEA RECIPE


Ingredients:
2 tbsp. strong English breakfast tea (or tea bags)
2/3” pieces of cinnamon bark
4/6 whole green cardamom pods
1 black cardamom pod
1 tsp. fennel seeds
Sugar to taste
1 cup water
2 cups milk (whole or skimmed)

Method:
• In a medium-sized pan, bring the water to boil and add the tea.
• Reduce heat and simmer gently for 2/3 mins until the tea has a deep red colour.
• Add all the spices and continue to simmer for another 2/3 minutes.
• Add some sugar (even if you don’t normally use sugar, you will need a little)
• Add the milk and bring back to boil.
• Simmer for 5 mins or longer, if possible.
• Remove from heat, run through a tea strainer and pour out into small cups and serve!

HYDERABADI DUCK KHORMA

HYDERABADI DUCK KHORMA RECIPE


Ingredients:
450g duck breast, cut into 2" pieces
1 Tub of Spiced Khorma sauce
1-2 tubs natural yogurt
1 tbsp. ground almonds
Fresh coriander for garnish
Salt, to taste

Method:
• Marinate the duck in yogurt and season with salt and pepper.
• Defrost your Spiced Khorma sauce in a pan and simmer gently.
• Once the oil has separated from sauce mixture, add the marinated duck and mix well together. Add some water and simmer until meat is tender (10-15 mins).
• When the oil begins to separate, check the duck is cooked.
• Add the ground almonds and stir.
• Garnish with fresh chopped coriander and serve with rice or chapatti.
• When serving, add the remaining fried onions and herbs. Enjoy!

HYDERABADI DUCK BIRYANI

HYDERABADI DUCK BIRYANI RECIPE


Ingredients:
1kg duck breasts cut into 2" thick pieces
250g natural yogurt
125g ghee
2 large or 3 medium onions, finely sliced
2-3 tsp. garlic and ginger paste
½ tsp. chilli powder
Salt, to taste (or 1 tub Spiced Dopiaza sauce)
1 large handful of chopped mint leaves
1 large handful of chopped fresh coriander
2 green chillies, chopped
1 tsp. cumin, coarsely ground
Seeds of 7 green cardamoms
6 whole green cardamoms, crushed
2 cinnamon sticks, 5cm long
10-12 whole black peppercorns
3 cloves
Salt, to taste
500g basmati rice
½ tsp. garam masala
½ tsp. saffron strands (soaked in a little warm water for 1-2 hours)
Juice of 1 lime

Method:
• Marinate the duck pieces in yogurt for 1 hour or more (preferably overnight).
• In a large pan, heat the ghee and fry the onions until they are golden brown. Reduce heat.
• When browned well, remove from pan and place onto some kitchen paper.
• Add the marinated duck pieces to the pan and keep the yogurt aside and fry for 10 mins.
• Add 2/3 of the fried onions, all the herbs (keep some herbs for garnish) and spices and some salt and stir in well (add the Spiced Dopiaza sauce, if using).
• Cook for about 15 mins, or until duck is tender, add water if mixture is sticking.
• When duck is cooked, turn off heat and keep aside.
• Put rice on the hob and bring to boil, but keep stirring occasionally.
• When rice is half cooked, strain rice in large colander.
• Allow the rice to drain well.
• In the rice pan, add some ghee and coat the bottom of the pan (this will give a lovely crisp crust), gently place half of the rice in the pan and then a layer of the lamb mixture.
• Top with another layer of rice.
• Make 4/5 holes with the end of a wooden spoon through the rice and duck as steam holes.
• Evenly pour the saffron and lime juice over the surface, and dot some more ghee or butter around the surface.
• Put a tight fitting on the top and simmer on a very low heat for 20-30 mins.
• When serving, add the remaining fried onions and herbs. Enjoy!

HYDERABADI LEFTOVER TURKEY BIRYANI

HYDERABADI LEFTOVER TURKEY RECIPE


Ingredients:
750g turkey, cooked meat
250g natural yogurt
125g ghee or rapeseed oil
2 large or 3 med. onions, finely sliced
2-3 tsp. garlic & ginger paste
1 large handful of chopped mint leaves
1 large handful of chopped fresh coriander
2 green chillies, chopped
½ tsp. chilli powder
1 tsp. cumin, coarsely ground
Seeds of 7 green cardamoms
2 whole green cardamoms
2 cinnamon sticks, 5cm long
10-12 whole black peppercorns
3 cloves
Salt, to taste
500g basmati rice
½ tsp. garam masala
½ tsp. saffron strands (soaked in a little warm water for 1-2 hrs.)
Juice of 1 lemon, or use a Spiced by Rayeesa Dopiaza sauce with all the whole spices and yoghurt.

Method:
• In a large pan heat the ghee/oil and fry the onions until they are golden brown, reduce heat. When onions have browned remove from pan and place onto some kitchen paper.
• Add the turkey pieces to the pan and keep the yogurt aside and fry for 10 mins. Then add 2/3 of the fried onions, all the herbs (keep some herbs for garnish) and spices with yogurt and some salt and stir well.
• Cook for about 1 hour or until turkey is tender, add water if mixture is sticking.
• When meat is cooked turn off heat and keep aside.
• Put rice on the hob and bring to boil, but keep stirring occasionally. When rice is half cooked strain rice in a large colander.
• Allow to drain well. In the rice pan add some ghee and coat the bottom of the pan (this will give a lovely crisp crust) gently place half of the rice in the pan and then a layer of the lamb mixture. Top with another layer of rice.
• Make 4/5 holes with the end of a wooden spoon through the rice and turkey mixture as steam holes.
• Evenly pour the saffron and lime juice over the surface, and dot some more ghee or butter around the surface. Put a tight fitting on top and simmer on a very low heat for 20-30 mins.
• When serving, add remaining fried onions and herbs.

SPICED CHRISTMAS COCKTAIL

SPICED CHRISTMAS COCKTAIL RECIPE


Ingredients:
Fresh Cranberry juice, 1 litre
Juice of 7-8 clementines
Sliced clementines to garnish
3 shots of Chase Rhubarb Vodka
2 shots of British Cassis
2/3 sticks of cinnamon
5/6 star anise pods
Ice

Method:
• Mix all ingredients together with ice.
• Shake vigorously and serve in glasses with sugar coated rims and a slice of clementine.

DHAL & SPINACH

DHAL & SPINACH RECIPE


Ingredients:
1 cup of yellow split lentils, washed and soaked in water (1" above surface of lentils)
1 medium onion, sliced
1 tsp. garlic and ginger paste
1 tsp. turmeric powder
¾ tsp. chilli powder
1 ½ tsp. ground coriander
Handful of coriander
Small pack 300g of baby spinach leaves
2 tbsp. rapeseed oil
1 tsp. salt, to taste

Method:
• Add the turmeric to the lentils and bring to boil before simmering until all the water is absorbed and lentils are fully cooked.
• Add all the spices, and mix in with 1 cup of water. Alternatively, use 1 Spiced Dopiaza sauce.
• Cook for 10 mins. Fry onions in another pan until soft and golden brown, add to the lentils and stir in.
• Now, add the spinach, stir in well and add a handful of fresh coriander.
• Cook for another 3-5 mins and serve!

PHEASANT TIKKA MASALA

PHEASANT TIKKA MASALA RECIPE


Ingredients:
1kg pheasant breasts cut into large bite size pieces
2-3 tsp. of garlic and ginger paste
1 tbsp. tandoori mix
250g natural yogurt
1 large onion, finely chopped
1-2 green chillies, finely chopped (optional)
1 lemon
3-4 tbsp. ghee or butter and oil
6-8 tomatoes, finely chopped (1 tin chopped tomatoes)
1 tsp. paprika
1-2 tsp. cumin, coarsely ground
2 tbsp. cream
Fresh coriander to garnish
Salt and black pepper to season, or a tub of Spiced Makhani sauce with 250g yogurt

Method:
• Put yogurt into a bowl, add tandoori mix, half of garlic and ginger paste, and green chillies, if using and mix into a lovely paste (if using Spiced Makhani sauce and yogurt, mix altogether and marinate).
• Coat the pheasant pieces well with the mixture and cover and leave overnight to marinate.
• Place pheasant pieces on an oven tray and dot with butter or ghee.
• Cook at 200C for 15-20 mins or until meat is cooked and starting to brown and juice runs clear.
• In the meantime, gently fry the onions until soft and then add rest of garlic and ginger paste (or the rest of the Spiced Makhani sauce), ground cumin and paprika and fry together for 5 mins.
• If it starts to stick, add a splash of water.
• When the oil starts to separate, add the chopped tomatoes and stir well and simmer for 10 mins or so, until the oil begins to separate from the mixture.
• With a hand blender, blitz the onion and tomato sauce to a medium textured sauce.
• Add the pheasant tikka pieces to the sauce with any juices and mix well, simmer for 5 mins and check for seasoning (squeeze ½ juice of lemon into sauce).
• Add cream and serve with rice or naan bread.