Vietnamese Fish Kebabs - recipe from The Cooking Academy cookery school

This is a very easy recipe to make that can be simplified even further if you need to save time.   Try with a variety of fish until you get the texture you prefer.  The flavour of this recipe will vary depending on which fish you use, as texture has such a great influence on the amount of saturation of flavour to a dish.

Vietnamese Fish Kebabs

 Serves 4-6

 Ingredients:

 450g firm white fish such as monkfish, snapper or grouper

1 onion – finely grated

2 garlic cloves, finely chopped

1 ¼ inch (4cm) piece of fresh ginger, finely chopped

1 fresh red chilli, seeded and finely chopped

1 tsp ground turmeric

5 tbsp vegetable oil

3 tbsp fish sauce

2 tbsp shaoxing red wine (or mirin or sake)

2 spring onions finely chopped

½ bunch of fresh dill, picked and chopped

Salt and freshly ground black pepper

3½ oz (100g) skinned raw peanuts, dry roasted until golden, then roughly crushed, to garnish

Lime wedges to serve

 Cooking Instructions: 

1. Clean the fish, removing the bones and the skin (you could ask your fishmonger to do this). Cut the flesh into 1¼ (3cm) cubes, and put in a glass or ceramic bowl. Grate the onion using a cheese grater to form a rough pulp. In a bowl, mix the onion, garlic, ginger and chilli. Add the turmeric, 2 tbsp of the oil, fish sauce and rice wine, and stir to combine. Pour over the cubed fish, and marinate, covered in the refrigerator for 2-3 hours.
2. To make the basting sauce, heat the reaming 3 tbsp vegetable oil in a pan over a medium-high heat. Add the spring onions and dill. Cook for 2 minutes until fragrant. Remove from the heat and allow to infuse.
3. Soak a handful of short bamboo skewers in cold water for at least 30 minutes to avoid scorching. Heat a BBQ or ridged cast-iron pan until hot. Skewer the pieces of marinated fish onto the bamboo skewers. Season with salt and black pepper. Grill the kebabs or fish on the hot grill for 2 minutes on each side, basting with the spring onions and dill mixture while grilling. When they are cooked scatter with the crushed peanuts, and serve hot with lime wedges.  Enjoy as always!
4. Kumud Gandhi – Food Devotee and founder of The Cooking Academy – A cookery school that puts healthy ingredients at the heart of everything it teaches.For further information on diets and nutrition contact Kumud on kumud@thecookingacademy.co.uk   For more information about her Cookery Classes or food consultancy, please contact www.thecookingacademy.co.ukor call Sonia Basra on 01923 778880 

What is Asafoetida

This little known spice eludes many!  It is used purely for it’s medicinal properties in cooking – trust me a little pinch goes a long way to provide dietary and environmental comfortable to everyone. 

Asafoetida is made from Ferula assafoetida plant, it is essentially a resinour gum.  It is usually found in the shops in a powered form, a yellowish grey colour.  

Medicinal Value of Asafoetida

Asafoetida is a digestive aid to prevent flatulence and indigestion.  It is also used as a colic remedy in young infants by rubbing onto the chest in small quantities.  If you have a weak digestive tract – perhpas following an infection or strong bout of anti biotics then regular intake of this plant will help to build up the digestive immunity once again. 

Cooking with Asafoetida

 It is used in very small quantities at the beginning of the cooking process, usually added to the hot oil to allow its propoerties to infuse the oil and evenly disperse throughout the dish.    In its raw powdered form it has a very pungent smell, howeber this breaks down very quickly upon cooking – so don’t be put off using it – you wont be able to taste this in your dish.   Use with starchy dishes, potatoes, different spinach forms and lentils in particular.  In the shops this is what you are looking for:

Lemon & Saffron Chicken from The Cooking Academy cookery school

Lemon and Saffron Chicken Kebabs

 Serves 4

 Ingredients:

 4 skinless, boneless chicken breasts cut into large cubes or strips, or 4 baby chickens

2 onions

2 tsps finely minced garlic

Juice of 2 lemons

½ teaspoon cayenne or paprika

1 tsp saffron threads

Salt and freshly ground black pepper – to taste

Handful of chopped fresh flat-leaf parsley

Lemon wedges to serve

Method:

1. If using baby chickens take one and turn it over so that the back is exposed. Using a pair of kitchen scissors, cut down one side of the backbone from end to end. Repeat with the other side, removing the bone section, which is almost triangular in shape. With the backbone removed, place the chicken on a chopping board breast-side up. Using the side of a large kitchen knife, press down on the bird with the knife, flattening the flesh and the remaining back bones at the back. Repeat with all the birds that you are cooking.
2. For each bird, take a skewer and pin the thigh to the wing section on each side. If you are using halved chicken pieces or cubes or strips of chicken, thread the meat (weave the strips, if using) onto several metal skewers to form kebabs. If you are using bamboo skewers, soak them in water for 20-30minutes first.
3. Place the skewered chicken in a large shallow dish. Grate the onion onto the flesh. Mix with the garlic, Pour the lemon juice over the chicken, and rub plenty of black pepper and cayenne. Rub the marinade all over the meat, and marinate in the refrigerator for at least 3 hours, or preferably overnight, turning regularly.
4. When ready to cook, heat a BBQ and allow the coals to die down and become white. Or, if using a ridged cast-iron grill pan, heat the pan until very hot. Remove the chicken from the marinade and place the skewers on the grill. Add the saffron to marinade and season well with salt. Gently grill the chicken, basting constantly with the saffron marinade. Continue to turn and baste until the meat is tender. Serve scattered with chopped parsley and lemon wedges.
5. As always – enjoy with great satisfaction, the fruit of your labour!

Fresh and organic spices at The Cooking Academy Cookery school

Why do we use Spices

One of the most frequently asked questions here at The Cooking Academy cookery school in Hertfordshire is why so many spices are used in Indian cuisine.   The answer is simple, spices are the essence of life; a perfect balance flavours that compliments everyday ingredients, making food the answer to all our dietary needs and provides the essence of well being.

I strongly believe we are what we consume, thus every grain and morsel should be a measured dose of ying and yang  and should be prepared and eaten using all of our senses.    Meals times are not simply pit stops, rather a time to nourish the body and soul to keep it working in perfect harmony.  Many Indians follows the science of Ayurveda in the preparation of food, relying of the laws of natural food chemistry to work with our biology to provide the biochemistry of food.    My first instinct has always been to look at the larder cupboard for answers to my bodily ailments and well being rather than the medicine cupboard.   Food alone may not always cure every ailment but I do believe following this practise from an early age can prevent a number of common ailments and prevent some pretty serious dieseses.

My philosphy in food is ‘what is this going to do for me’.  I want every meal to nourish more than my palette,  I want it to tick some boxes on the nutrient table towards my RDA, and wait for it – I also want it to look appetizing and taste mouth watering.  My mission in life has been to achieve this, it has to look great, smell aromatic, taste wonderful and make me work better; Not much to ask!  And having achieved this I want to share my passion and food secrets with everyone else.

If in the Academy we can change the habits our everyday people to make them eat better and become more discerning about food then our mission is accomplished.  The place to start is with a hearty breakfast.

Kumud Gandhi is a Food Scientist, Writer & Broadcaster, founder of The Cooking Academy.  For more information please contact Cara Brummitt at The Cooking Academy.  www.thecookingacademy.co.uk or Tel on 01923 77 888 0.

Spicy Tamarind Prawns - The Cooking Academy cookery school recipe

Tamarind Fried Prawns

Whether it’s a BBQ, an appetizer or just a snack these prawns are a great addition to your recipe book.  Serve hot with some beers.  It’s a really quick and easy dish, the tamarind paste can be made ahead and then frozen for future uses as a dip as well as a marinade.  Use the famous Cookery school zip loc bags method of storing in the freezer to make it easy to remove as much or little as you need. 

 Serves 4-6

 Ingredients:

 2 tbsp tamarind pulp (see below)

1 tbsp light soy sauce

½ tsp sugar

1 tsp crushed black pepper

½ tsp roasted cumin

½ tsp crushed dried red chilli flakes

600g raw prawns, peeled and deveined

2 tbsp vegetable oil

Salt

 Cooking Instructions: 

1. Mix together the tamarind pulp, soy sauce, sugar, cumin, pepper and chilli flakes in a bowl. Add the Prawns, mix well, cover, and marinate in the refrigerator for at least 1 hour, turning the prawns two or three times to ensure that they are fully coated.
2.  Season the prawns with salt. Heat the oil in a pan over a medium-high heat, and fry the prawns until they are dark brown on both sides. or place under a hot grill on a tray and grill for a few minutes until sizzling and thouroughly cooked. 

Preparing Tamarind

Using a cake of pressed tamarind, place it in a large bowl and cover with hot water. Leave to soften for about an hour, and then massage the flesh away from the pits and the stringy membranes, discarding both the pits and membranes. Add some more water to the tamarind paste to form a tamarind pulp. The pulp will keep in an airtight glass jar in the refrigerator for 1-2 weeks.

Recipe by Kumud Gandhi – Food Scientist , Writer & Broadcaster, Founder of The Cooking Academy Cookery School in Rickmansworth Hertfordshire.

Cinnamon Bark - Available at The Cooking Academy Cookery school

The Sweet Fragrant Cinnamon

Cinnamon is rich in antioxidants that inhibit blood clotting and bacterial growth (including the bad-breath variety). Studies suggest that cinnamon can help stabilize blood sugar, reducing the risk of type 2 diabetes,  Furthermore it may help reduce bad cholesterol. Try half a teaspoon a day in yogurt or oatmeal.”   

Cinnamon is also used to natural sweeten dishes with a subtle taste.  Remember the chewing gum Dentyne, cinnomon is very popular stateside, used in numberous recipes and hot drinks. 

 How it looks – It is a moderate sized evergreen tree with reddish brown soft bark, with warts and dark purple avoid fruits.  Here at The Academy we would use the bark and its oil in cooking.  The Bark is a not widely avaiable but we stock it in the Cookery school and it can be bought here on line.

What it does – Bark- Acrid, aromatic, astringent, aphrodisiac, febrifuge, diuretic, and carminative.

 The Medicinal value of Cinnamon

There are numerous ways in which cinnamon can be used in the treatment of a range of disorders. 

In coughs and colds – Cinnamon helps in expulsion of mucus from lungs, if 250 mg is boiled in milk and given to the patient 3-4 times at an interval of 4 to 6 hours.

 In loose motions and gripes – mix a pinch of cinnamon powder with a pinch of catechu and give 3-4 times a day for relief of disorders. To thicken the mixture and to improve digestion, 1 gm powder of cinnamon should be taken with hot water.

In headache – Rub the oil lightly onto the temples to ward off headaches.

 In vomiting – Add a few drops of the oil to water/milk and drink for nausea and vomiting to subside.

 In heavy periods – Take a glass of the decoction of the bark twice a day to control heavy menstrual bleeding.

 In cavities in teeth - A piece of cotton soaked in the oil held in between teeth helps keep infection away.

 In wheezing – Boil pieces of cinnamon, liquorice and palm candy in 3 cups of water and reduce to a cup. Take an ounce of this decoction thrice a day.

 In shooting pain in abdomen – Take a paste of pieces of cinnamon bark with saunph seeds to avoid indigestion and relieve abdominal pain.

So there you have it – as well as a wonderful taste ina number of sweet and savoury dishes Cinnamon also has fantastic healing properties.  Not bad for something that looks like decorative bark chips. 

For further information please contact Kumud Gandhi – Food Scientist, writer and broadcaster on food food programmes.  Kumud Founded The Cooking Academy, cookery school in Hertfordshire, a unique cookery school that puts the beneficial properties of ingredients at the heart of everything they teach.  Kumud gandhi is also Master Chef of their range of  Indian cookery classes.

Chilli Makerel - Indian cookery class - The Cooking Academy - Cookery school

A passion for Indian Cooking

 Spice, flavour, chilli, aroma, masala, blending, cooking and enjoying good food!   Sound familiar? This is our comprehensive Indian cookery class, especially designed for Indian food lovers who want to learn the very essence of Indian cuisine. 

A Comprehensive Indian Cookery Classes

 This is a special class, incorporating the core principles of Indian food. Learn how to achieve balance in flavour and cook very authentic Indian food as eaten by real Indian people in their homes and all over India.

 Authentic Indian Cookery classes

Learn to cook dishes such as masala fish, makhan raja jhinga (king prawn) . Aubergine medley, (Aubergine without the biter water) , stuffed paratha’s, traditional lamb keema. Urid dhal bhajia’s , chutney’s and dressings to accompany the dishes cooked.

 To Book an Indian cookery lesson  

If this sounds like the kind of cooking you would like to learn, contact Sonia Basra at The Cooking Academy. Tel 01923 778880.  We currently have places available on our class running on the 25th & 26th September.

The Cooking Academy is a specialist cookery school that puts the beneficial properties of ingredients at the heart of everything they teach.   Food is a passion !  Perfection is a given.

Courgette Soup - Recipe from The Cooking Academy

Courgette Soup  

I recently tried courgette soup whilst on a recent trip to theMiddle East; I was very pleasantly surprised by the flavours and the basal flavour of the courgette itself.  I confess I haven’t always been a big courgette fan but on my return on home I’ve challenged myself with recreating the soup.  

I’ve decided to stick with just celery rather than mixing shallots and celery to get the base of the soup, and none of my soups are quite there without a dash of English mustard powder.  If you are dairy free then leave out the butter use olive oil instead.  This soup is also gluten free but check the mustard powder, some mustard powders contain flour.  

Courgettes are significantly under rated for an ingredients that contains high levels and vitamin C and beta carotene which makes a significant contribution to anti oxidants  in the body.    It is also good for weight loss since it is nutritionally rich yet has few calories per gram weight, and tastes good raw in a salads.

Serves 4 

Ingredients: 

3 large Courgettes – finely chopped

3 stalks of celery – sliced into quarters long ways and chopped finely

1 medium sized potato – cut into 1 cm cubes

2 cloves of garlic – finely chopped or creamed

25g butter

1 tbsp olive oil

3 bay leaves

2 tsp English mustard

1 tsp black pepper

1 tsp sea salt or to taste

1 tsp lime juice to garnish

Small bunch of chives to garnish 

Cooking Instructions:

1. Melt the better in the large deep pan; add the garlic, bay leaves and celery and sauté on a gentle heat for 15 minutes.
2. Add the olive oil, mustard, black pepper and Courgettes.  Sweat down the vegetables on a low heat and cook for 30 minutes stirring occasionally.
3. Add 500 ml water or as required to achieve the consistency you prefer.  This may change as the soup develop, just add water as you need, but remember to add hot water.
4. Remove the bay leaves and using a hand blender to blitz down to an even consistency. 
5. Adjust the seasoning to taste, Sprinkle with chives, add a dash of fresh lime juice and a little parmesan cheese and serve with fresh crusty bread.  Enjoy!   

Cooks Tips 1:  If you’re using mature courgettes then skin may taste bitter, if so, simply remove the skin, you will also get a paler soup.