Vegan Katsu tofu burger recipe
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Prep time: 8 minutes |
1 litre vegetable oil, if frying
For the curried âmayoâ
6 tbsp creamy âmayonnaiseâ (see box, below)
1 tsp curry powder
¼ tsp black onion seeds
2 tsp lemon juice
3 spring onions, chopped
METHOD
Heat a deep-fat fryer to 170C or, if baking, preheat the oven to 180C/160C fan/Gas 4.
First up, prepare the tofu. Mix the cornflour in a bowl with enough water to make a thick, sticky paste. Put the breadcrumbs in a shallow bowl and the plain flour in another. Individually, dip each tofu steak first into the flour, then the cornflour paste (making sure itâs well covered), then finally coat in the breadcrumbs. Once all pieces are coated, set aside.
Grilled chicken with coriander and green pepper sauce recipe
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Prep time: 15 minutes |
3 fat garlic cloves
1 large bunch of coriander
A good splash of sherry vinegar
½ lemon
METHOD
Remove any excess skin from the chicken thighs and score the skin a few times on each piece. Set aside.
Put the green pepper, garlic and oil, with a pinch of salt, into a blender and whizz until smooth. Slowly add the coriander, stalks and all, until you have nice, smooth sauce. Add a good glug of sherry vinegar to taste, and adjust the seasoning.
Heat a large griddle pan. Season the chicken thighs all over and cook skin side down for five minutes. Turn them and continue on the other side until cooked through â about four to five minutes. Squeeze the lemon over the chicken while itâs cooking.
Badam barfi (almond fudge) recipe
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This treat is inspired by my motherâs tradition of teaching me to cook by verbal instructions only. We didnât deal in written recipes, even when, later, she taught some of the women who cook in my restaurant. For ease I have given you the actual quantity of the sugar to be added, but there is also an element of âandaazâ, or estimate, involved.
In honour of my mother, I put it on my menu when I opened Darjeeling Express in Covent Garden.
Prep time: 30 minutes, plus 1 hour 10 minutes soaking, and setting |