Sumayya Usmani's Blog, page 2

One pot wonders for Ramadan in collaboration with Asda

One Pot Wonders – Wholesome meals for family Iftars

Hello readers,  I know how difficult it is to balance work and home simultaneously during Ramadan. This is where my second menu in collaboration with Asda is the perfect meal and aptly called One Pot Wonders. These three dishes have an array of flavours with the variety of ingredients (all from Asda) – all you need is an hours’ time and one pot to cook in, cutting down on the prep time and washing up time. If you are looking for something traditional you could go for the Hara Masala Biryani or if you are in a mood for something more adventurous, you should try the Spicy Coconut milk and beef broth with crispy egg noodles.

Quick hara masala chicken biryani

Serves: 4-6

Cooking time: 30-40 minutes

Ingredients:

For the hara masala:

1 large bunch of Asda Grower’s Selection Coriander leaves

10–12 mint leaves

1 small green chilli, deseeded

½ tbsp brown sugar or jaggery

½ tsp ground turmeric

1 tsp dry-roasted cumin seeds

1 tsp salt

2 tbsp unsweetened desiccated (dry) coconut

juice of ½ lime

4 tbsp water

½ -inch Asda Grower’s Selection Ginger, peeled

2 Asda Grower’s Selection Garlic cloves, peeled

200 grams full fat Greek yoghurt

For the Biryani:

150 grams basmati rice, washed and soaked 1 hour before cooking

2 tbsp KTC Vegetable Oil

1 tbsp KTC Ghee

1 star anise

1 black cardamom

5 cloves

4 green cardamoms

1 tsp coriander seeds

1 large red onion, sliced finely

200g chicken thighs or breast, cut into small chunks

1 tomato chopped

200g Natural Bio Yoghurt

2 pinches of saffron (soaked in hot milk/water for 15 minutes minimum to release colour/fragrance)

1 tbsp rosewater

 Method:

In a large saucepan over medium heat, add a mix of 2 tbsp ghee and ¼ cup of vegetable oil. Fry the chicken pieces until brown but not cooked through. Take chicken out but keep the pan with juices to cook the curry.In a separate medium saucepan boil water with one of the cinnamon quills and 4 bruised cardamom pods and boil the drained rice until half done.In the large saucepan (on medium heat), add ¼ cup of oil and 2 tbsp of ghee and fry the remaining whole garam masalas until they are fragrant but not burnt. Now add onions, brown. Add chopped tomatoes and fry until a bit cooked through and oil rises to the top. Next, add the green masala and cook until the oil rises on top as well. Add chicken and cook until done. Turn heat to low.Once the curry is ready, take it off the heat and pour over the half-cooked rice and shove lemon slices and mint leaves here and there, pour the saffron milk and a tbsp of melted ghee and sprinkle the rosewater over the rice.Cover the pan with a tight-fitting lid (we used a dough to seal the lid, you could place some foil and then the lid to create a seal). Place on a low heat on stove for 7-10 minutes.To serve, give the rice a gentle stir to mix the curry with the rice, careful not to break the rice and dish out into a serving bowl with a sprinkling of coriander and mint leaves. Tuck in with an accompaniment of a cucumber and tomato raita.

Chana daal and black cardamom spiced pullao

Serves: 4 -6

Cooking time: 30-45 minutes

Ingredients:

2-3 tbsp ghee or oil

1 black cardamom

1 bay leaf

5 cloves

1 tsp black cumin seeds

1 tsp coriander seeds

1 tsp peppercorns

1-inch cinnamon stick

1 large red onion (thinly sliced)

1 tsp each grated Asda Grower’s Selection Ginger and crushed Asda Grower’s Selection Garlic

1 tsp red chilli powder

3 tbsp tomato puree

Salt to taste

6 ounces Suraj chana daal

400 grams basmati rice, washed and soaked, then drained

Method:

Soak the lentils in a bowl of water for at least 15 minutes. Then wash the lentils with a few changes of water and drain. Boil them in fresh salted water until the lentils are tender and cooked well. Put in a strainer to drain any excess water. Set aside.In a pot add the ghee or oil, when the oil is heated, add the spices and let them splutter. Then add the onion, ginger and garlic; cook for 3-4 minutes until raw smell goes, stirring constantly. Lightly brown the onions.Add the red chilli and salt, and tomato puree. Add the cooked lentils.Turn heat low, cover with drained rice, mix. Top with enough water to lightly cover the rice, but not too much to over wet the rice. Cover pan with a lid, cook on low heat for 7-8 minutes or until rice is cooked and all the moisture is gone. Stir and serve immediately with a raita.

Spicy Coconut milk and beef broth, with crispy egg noodles and roasted peanuts

Serves: 4

Cooking time: 25-30 minutes

Ingredients:

2 tbsp groundnut oil or vegetable oil

2 tbsp red Thai curry paste

1 Asda Grower’s Selection Garlic clove, peeled and finely chopped or crushed

250g stir- fry vegetables, any seasonal

400g quick minute beef steak, cut into strips

2tbsp fish sauce

250g coconut milk

300ml hot vegetable stock

2 tsp sugar

Grated zest of 1 lime

1 lime, in quarters, to garnish

1 pack egg noodles, fried in oil until crispy, for garnish

1 red chilli, finely chopped, to garnish

Half bunch fresh Asda Grower’s Selection Coriander, finely chopped, to garnish

2 tbsp peanuts, dry roasted, crushed, for garnish

½ inch Asda Grower’s Ginger, cut into julienne, for garnish

Method:

Heat the oil in a large non-stick pot (with lid) and cook the beef with the curry paste, and garlic for 1-2 minutes until the strips are golden. Add the stir-fry vegetables and cook for 1-2 minutes.Add the coconut milk and stock.  Stir gently.  Bring to the boil, reduce the heat, cover and cook for 2-3 minutes.  Add the fish sauce, sugar and lime zest.Divide the broth between four bowls, and top with all the garnishes equally. Serve at once, hot.

#RamadanwithAsda #Asda

T’s & C’s: selected stores, Subject to availability

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Ramadan 2018 in collaboration with Asda

31 May Ramadan 2018 in collaboration with Asda

Iftari platters meant for sharing

I am sure you all are looking for some recipe inspiration on how you can make your Iftari a bit more different and exciting as compared to last year. This year I have teamed up with Asda to create three menus, which cater to every mums needs, whether you are looking for platters for those Iftari gettogethers, a one pot meal filled with wholesomeness or grilled delights.

My first menu – Munchies – in collaboration with Asda is perfect for those looking for recipe ideas for those Iftar evenings with  family and friends. Taking a cue from Iftari classic – I have added a twist to the regular samosas and chaats to come up with three dishes that are sure to make these your Iftari favourites.

Potato and dill chaat with tahini garlic yoghurt and fermented red onions

Serves: 2 – 4

Cooking time: 30 – 40 minutes

Ingredients:

½ red onion, thinly sliced

2 tbsp red wine vinegar

½ tsp sugar

1 pinch salt

150g full fat Greek yoghurt

½ clove Asda Grower’s Selection Garlic

Salt to taste

½ tsp freshly dry roasted cumin seeds, ground by hand

¼ tsp smoked paprika

2 tbsp tahini

1 tbsp chopped dill

2 large Maris Piper potatoes, peeled, cut into ½ inch squares, boiled until cooked

1 tin chickpeas, drained

Handful of sev

Handful of chopped Asda Grower’s Selection Coriander leaves

1 sliced red chilli

Method:

Start by fermenting the red onions, in a non-metallic bowl. Add thinly sliced red onions, red wine vinegar, a pinch of salt and sugar and toss. Keep aside but keep mixing every few minutes until the onions turn bright pink.In another bowl, mix all the yoghurt, tahini, paprika, salt, dill, cumin and add half a garlic clove (to add a hint of garlic flavouring, remove later when mixing together).Now, add the boiled potatoes, chickpeas and all the spiced yoghurt together and mix. Top with chopped coriander, crushed sev, red chilli, and fermented red onions. Serve at room temperature.

Mint, pomegranate and feta cheese filo samosas

Serves: 2-4

Cooking time: 30 minutes

Ingredients:

250g feta cheese, crumbled

2 tbsp pomegranate seeds

1 green chilli, chopped finely

1 tsp dry roasted whole cumin seeds

1 tbsp chopped Asda Grower’s Selection Coriander leaves

10 – 12 mint leaves, chopped finely

Sea salt flakes

12 samosa or filo pastry sheets cut into 2-inch wide and 6-inch-long pieces

1 tbsp KTC ghee, softened

¼ cup oil to baste for baking, or frying

Method:

Heat the oven to 200 degrees C, if baking.Prepare the mixture by combining all the filling ingredients together in a bowl.Melt the butter. Place a sheet of samosa pastry and using a basting brush, brush the pastry with a small amount of melted butter on both sides. Place 1 tsp of the filling on one side of the pastry and fold to the opposite to make a triangle. Continue by folding to opposite sides until the end – place on a baking paper sheet (which is placed on a baking tray), fold end and ensure that it sticks to close the samosas. Continue until all samosas are folded.Brush oil on the samosas and place the baking tray into the oven and cook for 10-12 minutes until light brown. You can also fry these in a frying pan with oil.

Beetroot scotch pancakes with herbed crème fraiche 

Serves: 4 – 6

Cooking time: 30 minutes

Ingredients:

For the mini scotch pancakes:

1 cooked beetroot

150g full fat Greek yoghurt

2 eggs

½ tsp bicarbonate of soda

140g self-raising flour

For the topping:

1 small tub crème fraiche

1 tbsp dill, chopped

1 tbsp mint leaves, chopped

½ tbsp chervil, tarragon or parsley, chopped

Salt to taste

¼ tsp grated Asda Grower’s Selection Garlic

Juice of a ¼ lime

½ tsp cracked pepper, to garnish

Method:

To make the pancake batter, blend the cooked beetroot and Greek yogurt until smooth.Whisk in the eggs, soda and self-raising flour into the yoghurt mix.To cook, drop a teaspoon of the mix into a hot slightly buttered non-stick pan. When bubbles appear on the surface, turn and cook on the other side for about 30-40 seconds. Transfer to a wire rack and let them cook. These can be kept for 1 day in an air-tight container.When ready to serve, mix all the ingredients for the topping and spread on each mini pancake. Top with smoked salmon or roasted vegetables if desired. Sprinkle with freshly cracked pepper.

#RamadanwithAsda #Asda

T’s & C’s: selected stores, Subject to availability

The post Ramadan 2018 in collaboration with Asda appeared first on Sumayya Usmani Author | Writer | Cook.

Ramadan 2018 in collaboration with Asda

Iftari platters meant for sharing

I am sure you all are looking for some recipe inspiration on how you can make your Iftari a bit more different and exciting as compared to last year. This year I have teamed up with Asda to create three menus, which cater to every mums needs, whether you are looking for platters for those Iftari gettogethers, a one pot meal filled with wholesomeness or grilled delights.

My first menu – Munchies – in collaboration with Asda is perfect for those looking for recipe ideas for those Iftar evenings with  family and friends. Taking a cue from Iftari classic – I have added a twist to the regular samosas and chaats to come up with three dishes that are sure to make these your Iftari favourites.

 

 

Potato and dill chaat with tahini garlic yoghurt and fermented red onions

 

Serves: 2 – 4

Cooking time: 30 – 40 minutes

Ingredients:

½ red onion, thinly sliced

2 tbsp red wine vinegar

½ tsp sugar

1 pinch salt

150g full fat Greek yoghurt

½ clove Asda Grower’s Selection Garlic

Salt to taste

½ tsp freshly dry roasted cumin seeds, ground by hand

¼ tsp smoked paprika

2 tbsp tahini

1 tbsp chopped dill

2 large Maris Piper potatoes, peeled, cut into ½ inch squares, boiled until cooked

1 tin chickpeas, drained

Handful of sev

Handful of chopped Asda Grower’s Selection Coriander leaves

1 sliced red chilli

Method:

Start by fermenting the red onions, in a non-metallic bowl. Add thinly sliced red onions, red wine vinegar, a pinch of salt and sugar and toss. Keep aside but keep mixing every few minutes until the onions turn bright pink.
In another bowl, mix all the yoghurt, tahini, paprika, salt, dill, cumin and add half a garlic clove (to add a hint of garlic flavouring, remove later when mixing together).
Now, add the boiled potatoes, chickpeas and all the spiced yoghurt together and mix. Top with chopped coriander, crushed sev, red chilli, and fermented red onions. Serve at room temperature.

Mint, pomegranate and feta cheese filo samosas

 

Serves: 2-4

Cooking time: 30 minutes

Ingredients:

 

250g feta cheese, crumbled

2 tbsp pomegranate seeds

1 green chilli, chopped finely

1 tsp dry roasted whole cumin seeds

1 tbsp chopped Asda Grower’s Selection Coriander leaves

10 – 12 mint leaves, chopped finely

Sea salt flakes

12 samosa or filo pastry sheets cut into 2-inch wide and 6-inch-long pieces

1 tbsp KTC ghee, softened

¼ cup oil to baste for baking, or frying

Method:

Heat the oven to 200 degrees C, if baking.
Prepare the mixture by combining all the filling ingredients together in a bowl.
Melt the butter. Place a sheet of samosa pastry and using a basting brush, brush the pastry with a small amount of melted butter on both sides. Place 1 tsp of the filling on one side of the pastry and fold to the opposite to make a triangle. Continue by folding to opposite sides until the end – place on a baking paper sheet (which is placed on a baking tray), fold end and ensure that it sticks to close the samosas. Continue until all samosas are folded.
Brush oil on the samosas and place the baking tray into the oven and cook for 10-12 minutes until light brown. You can also fry these in a frying pan with oil.

Beetroot scotch pancakes with herbed crème fraiche 

Serves: 4 – 6

Cooking time: 30 minutes

Ingredients:

For the mini scotch pancakes:

1 cooked beetroot

150g full fat Greek yoghurt

2 eggs

½ tsp bicarbonate of soda

140g self-raising flour

For the topping:

1 small tub crème fraiche

1 tbsp dill, chopped

1 tbsp mint leaves, chopped

½ tbsp chervil, tarragon or parsley, chopped

Salt to taste

¼ tsp grated Asda Grower’s Selection Garlic

Juice of a ¼ lime

½ tsp cracked pepper, to garnish

Method:

To make the pancake batter, blend the cooked beetroot and Greek yogurt until smooth.
Whisk in the eggs, soda and self-raising flour into the yoghurt mix.
To cook, drop a teaspoon of the mix into a hot slightly buttered non-stick pan. When bubbles appear on the surface, turn and cook on the other side for about 30-40 seconds. Transfer to a wire rack and let them cook. These can be kept for 1 day in an air-tight container.
When ready to serve, mix all the ingredients for the topping and spread on each mini pancake. Top with smoked salmon or roasted vegetables if desired. Sprinkle with freshly cracked pepper.

#RamadanwithAsda #Asda

T’s & C’s: selected stores, Subject to availability

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A confluence of flavours – Menu 2 for Ramadan

 

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The month of Ramadan is a few days away and I am sure plans are on their way in many households for Sehri and Iftari meals. Last week I told you about Iftari Inspirations my partnership with Asda, where I curated three special menus that can be easily recreated at home this Ramadan with ingredients that could be picked up at an Asda store for iftari.

This week I will be sharing with you the Fusion menu, this menu is perfect for food enthusiast looking for a blend of South Asian and British cuisine.

 

Fusion menu

Desi flavours with a British twist

This menu is perfect for women who are trying to balance work and home simultaneously during Ramadan. While these dishes can be prepared from scratch on the day, there are opportunities to break the recipe into steps and prepare in advance to save time in the kitchen. These recipes are steeped in tradition and are perfect for larger groups as well as when friends and family are visiting. I personally feel that this menu is a perfect fusion of Pakistani and Western flavours and kids will enjoy it equally. You can manage the spice levels in the dishes based on your family’s taste.

Balochi Chicken: Piquant Spiced Roast Chicken with Anardana Spiced Sweet Potato Mash

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Tip: Save on time by preparing your Sajji in advance.

Serves: 3

Ingredients:

For the sajji masala, grind together:

2 tbsp. cumin seeds
2 tbsp. whole black peppercorns
6 green cardamom pods
3 tbsp. coriander seeds
½ tsp each kalanamak (black salt), optional, and sea salt
1 tbsp. lemon juice or 1 tbsp. amchoor (dried mango powder, if available)
1 tbsp. whole fennel seeds

 

For the chicken:

5kg/3¼lb whole chicken, with skin
½ tsp salt
½ tsp ground black pepper
4 garlic cloves, crushed
2 tbsp. vegetable oil
2 tbsp. sajji masala (as above)

 

For the mash, combine:

3 sweet potatoes, cooked in an oven until soft, peeled and mashed
2 tsp chaat masala
1 tbsp. chopped coriander leaves
10 mint leaves, chopped
1 green chili, chopped
squeeze of ½ lime

 

 

Method

Rub the whole chicken with the salt, pepper, 1 tbsp. of sajji masala and crushed garlic.
Preheat the oven to 190°C/375°F/gas mark 5. Put the chicken into a roasting tin and loosely cover with foil. Roast in the oven, basting the chicken with the oil until it is cooked through, the top is golden and the juices run clear when the thickest part of the meat is pierced with a skewer.
Allow the chicken to rest for 5 minutes then cut into quarters. Sprinkle leftover ground sajji and lemon juice over the chicken and serve with the spiced sweet potato mash.

 

Swat Valley Varjaley: Wild Garlic, Dill and Spinach Rice

 

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Tip: You can replace wild garlic with finely chopped garlic cloves

Serves: 3-4

Ingredients:

1 ½ tbsp. ghee or 1 tbsp. unsalted butter and 1 tbsp. vegetable oil
1 tsp black cumin seeds or cumin seeds
½ large red onion, chopped finely
2 handfuls of baby spinach
2 sprigs of fresh dill
1 large handful of ramson/wild garlic
200g basmati rice, rinsed and soaked in tap water for 1 hour

 

To serve:

100 g natural full fat yoghurt

Method:

Rinse and soak the basmati rice in water for about 1 hour maximum and drain.
Heat a saucepan (lidded). Once hot add ghee (or butter and oil). When melted, add cumin. Allow it to pop and add the red onions.
Chop the greens, (if using garlic instead of wild garlic leaves chop finely).
When the onions are light brown from the edges add all the greens (or garlic with greens) and toss until wilted. Add the drained rice and stir through until all combined.
Top with a little water (enough to lightly cover the rice, but not cover it totally). Place the lid on and turn the heat to low. Cook for 5-7 minutes, check if rice had absorbed the liquid, if still raw, add a few more splashes of water, cover and cook until done. Puff up the rice using a fork. There should be no liquid remaining.
Serve with plain natural full fat yogurt.

 

Roasted Vermicelli Laddus with Cardamom and Coconut

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Tip: Perfect recipe to prepare with your kids

Makes: 38 – 40 laddus

Ingredients:

1 packet roasted vermicelli (seviyan), crushed finely
2 heaped tbsp. ghee
½ tsp crushed green cardamom seeds
5 tbsp. finely ground unsweetened desiccated coconut
1 ½ cans of sweetened condensed milk
2 tbsp. finely crushed pistachio, as garnish

 

Method:

Heat a shallow pan and melt the ghee. Add crushed cardamom and stir until fragrant. Add the crushed roasted vermicelli. Cook, stirring constantly, until they turn a medium brown.
Add 3-tbsp. desiccated coconut, stir through and now add the condensed milk and cook until the mixture becomes thick and milk is absorbed.
Place the cooked roasted vermicelli on a dish, once warm but not cool (enough to handle), take 1 tbsp. each and roll into a ball and then roll the ball into the remaining coconut and sprinkle with ground pistachio.
Place on a dish, and enjoy within 2 days. (store in fridge but bring to room temperature before eating). 

T’s& C’s: selected stores, Subject to availability

Photography by Joe Woodhouse / Food Styling by Olia Hercules

Recipes for Asda / Here And Now 365 

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Flavours for an Inspiring Iftar : 3 exciting menus for Ramazan / Ramadan with Asda – Week 1

IFTARI INSPIRATIONS WITH SUMAYYA USMANI

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I have some exciting news to share with you. As fervent readers of my blog you will know that I have always been passionate about sharing my love for authentic South Asian flavours and Pakistani food on my blog, in my books, BBC radio show and cookery classes. That being said; I am very happy to announce my partnership with Asda to bring you Iftari Inspirations.

 

At the beginning of the month, I was approached by Asda, who have been consistently striving to cater to the needs of various ethnic communities in the UK, to curate three special menus that you could recreate at home with ingredients that could be picked up at an Asda store for your Iftari meals this Ramadan.

 

When you think of Iftari, people traditionally reminisce about their childhood memories and their mum’s cooking during Ramazan. The month brings with it, togetherness and sharing with family and friends, and a sense of deep bonding with the community. Keeping that in mind, I have put together three menus that can be created with ingredients available at Asda that would serve as an inspiration to anyone in search of iftari or even Sehri ideas for Ramadan this year. For the next three weeks, I will be putting up one of the menus that I created with ingredients purchased at Asda with three distinct food enthusiasts in mind, so whether you are short on time or looking to create an elaborate meal, you will find one of these menus suited to your cooking style.

 

I have truly enjoyed discovering the impressive range available at Asda during Ramadan these last few weeks and hope you enjoy trying out this menu as much as I enjoyed putting them together.

 

 

WEEK 1 – Inspiration Menu.

 

My first menu is a quick one for on-the-go, health-savvy cook who just needs some ideas to make their Iftari interesting without fussing over the lengthy cooking processes. A lot of us have full-time jobs, work pressures and a million household chores. While Ramadan gives us an opportunity to reflect spiritually, life goes on at its own pace. This menu will enable you to carry on with your routine while adding some zing to your Iftari, keeping it wholesome and healthy. A lot of these recipes are tapas-style, with small portions, and can be modified to meet your family needs. The ingredients can also be replaced or changed to suit your palate. There is room for you to make it your own, and most of these recipes can be had for Sehri or Iftari. Another advantage with this menu is that you don’t need to run around collecting specialist ingredients – it can be dished up with your regular kitchen essentials like chickpeas, eggs, potatoes, yogurt and seasonal fruits.

Black Chana Salad with Poppy Seeds and Red Onions

 

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INGREDIENTS:

 

400 grams canned

black chickpeas

2 tbsp vegetable oil
1 tsp cumin seeds
2 tbsp white poppy

seeds

1/2 tsp kalonji (nigella

seeds)

1 large red onion, cut

into fine rings

100ml tamarind

chutney

salt to taste

 

To garnish:

 

Coriander leaves
Chopped green chillies
2 medium tomatoes,

de-seeded and chopped

into medium pieces

 

METHOD:

 

In a saucepan, heat the oil and the cumin, nigella

and poppy seeds for about 1 minute until they pop.

Now add the red onion and cook until slightly soft

but still a little crunchy, for about three minutes,

stirring constantly. Now add the canned black

chickpeas and stir through.

Turn off the heat and add the tamarind chutney.

Check the seasoning, add salt if needed, then

garnish. Serve warm or cold.

 

 

 

Aloo bhujia with halloumi and egg

Serves 2-3

 

 

 

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INGREDIENTS:

3 tbsp sunflower oil
1 red onion, finely

chopped

1cm (1/2 inch) piece

ginger, grated

2 garlic cloves, crushed
1 tsp cumin seeds
1 tsp kalonji (nigella

seeds)

2 tbsp dried methi

(fenugreek leaves)

3 medium tomatoes,

roughly chopped

3/4 tsp sea salt
1/2 tsp ground turmeric
3/4 tsp red chilli powder
250g new potatoes,

peeled and cut into 1cm

(1/2-inch) squares

250ml water
1/2 tbsp ghee
2 eggs
1/2 packed halloumi

cheese, chopped into

inch–size pieces,

pan–fried until brown

1 tsp chaat masala

 

To garnish:

A handful coriander leaves, chopped
1 tbsp dill, chopped

 

METHOD:

 

First make the aloo bhujia:

Heat the oil in a saucepan (with the lid on). When

hot, add the onion, ginger and garlic and cook

over a high heat for 5–7 minutes, or until the onion

is golden brown.

Add the cumin, kalonji, dried methi leaves,

tomatoes, salt, turmeric and chilli powder, then

reduce the heat. Mix well and keep stirring as you

cook for about 10 minutes, or until the oil rises to

the surface and the tomatoes are soft.

Add the potatoes and water, stir and increase the

heat to medium. Cover the pan with the lid and

cook for 10–12 minutes, or until the potatoes are

tender and the water has evaporated. Turn off

heat and set aside.

 

TO ASSEMBLE:

 

In a cast iron frying pan (big enough to fi t the

potatoes), place the potatoes together with

the ghee. Heat and let the ghee melt. Mix in the

browned halloumi cheese cubes.

Crack eggs on top of the potatoes and halloumi

and place under the hot grill. Let this cook for

about 3-5 minutes on high, until the eggs set.

Serve hot with a garnishing of sprinkled chaat

masala and chopped coriander leaves.

 

Rosewater & honey Greek yogurt topped with stewed Hunza apricots, pomegranate and apricot kernels

Serves 3

 

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Tip: You can create this dessert with any seasonal fruit. Add granola and serve it for Sehri.

 

INGREDIENTS:

 

150g Hunza apricots,

soaked in water

overnight

450g full-fat Greek yogurt
2-3 tsp honey
1 tsp rosewater
2 tbsp pomegranate

seeds

1 tbsp chopped apricot

kernels or almonds

 

METHOD:

 

Begin by squeezing out the stones from the soaked

Hunza apricots – they should slide out and the apricot

should retain its shape. Place stoned apricots back in

the soaking liquid while preparing the rest of the dish.

In a bowl, combine the chilled Greek yogurt with the

honey and rosewater and mix until combined. Chill for

a few minutes while toasting nuts.

Toast the apricot kernels or almonds in a hot, dry pan

and then keep aside.

To assemble, spoon out equal amount of flavoured

yogurt into three bowls, top each with Hunza apricots

(without liquid), then toasted apricot kernels/almonds

and pomegranate seeds. Serve chilled.

 

T’s& C’s: selected stores, Subject to availability

Recipes developed for Asda UK

All photos by Joe Woodhouse / Styling and cooking by Olia Hercules

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Pakistani Nihari at Food 52

As a relatively new country in today’s world you could expect that there aren’t many national dishes, but with a history of diversity, it’s actually been in the making for centuries. Over at Food 52 I share a recipe for one of Pakistan’s most loved dishes – celebratory dish and an everyday one, a street food as well as a home-cooked comfort food.

Pakistan’s National Dish, Beloved by Construction Workers & Nobles Alike

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Pakistani Firni at Food 52

Growing up in the warm environment of Karachi I would rarely long for hot treats, but the one exception was Milky-Sweet Rice Pudding from my maternal grandmother. Over on Food 52 I share the origins of this delicious dessert and how I instinctively knew how to recreate it.

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The Tamarind Tree – Dawn, Sunday Magazine

A wonderful review of my debut book from Ifran Usain in Dawn, the Sunday Magazine.

The post The Tamarind Tree – Dawn, Sunday Magazine appeared first on Sumayya Usmani Author | Writer | Cook.

Herald Scotland – 11th December 2016

The Gift of Reading: Notable Scots Select Their Books of the Year

Read More

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Empowering independence through flavour

I haven’t posted much for a while, as this year has been so busy, but I had the wonderful opportunity to teach a week of Root Camp in beautiful Bute on Scotland’s west coast this autumn, and I has to share my experience. This post was first written for A Scots Larder

Sharing a week, with a group of strangers is challenging, but when it’s a group of sixteen teenagers, the challenge is amplified. When I accepted a week-long position to teach cookery at ‘Root Camp’ on Bute, I was daunted and completely oblivious as to how difficult yet fulfilling the experience would be. Cassia Kidron’s brainchild Root Camp is a residential field to fork cookery course offered to 14-21 year olds, giving them the basic tools to help cook from scratch, learning to how to pick their own vegetables, fishing, plucking game birds and the skills to butcher meat – but most of all create real food.

My stomach was in knots as I approached Bute, a beautiful Scottish island that exudes a fading Victorian legacy and as I drove up to Mount Stuart from the ferry, I was riddled with nervous excitement . This neo-Gothic mansion and its surrounding lands, kitchen garden and attached ‘flats’ were to be my home for the next week along with sixteen young personalities who I knew nothing about.

Photo credit Sumayya Usmani

I was greeted with cool disinterest – A few fresh faces filled with a commitment to learn, others less so. A week filled with cooking some foods they had never tried, getting hands dirty in the garden, all this and the idea of plucking game birds during the week had quite a few very apprehensive. These children were in my hands, ones to share my passion for cooking, while not knowing their feelings about food and creating some unfamiliar dishes made my job even harder. But I had faith that the act of creating the simplest dish from scratch, feeding others and eating together would prove to be a powerfully liberating experience for them, instilling a sense of accomplishment and generosity.

Mount Stuart – photo credit Joe Woodhouse

Beginning with a simple idea to set the scene, I introduced my heritage flavours, let them play with the ingredients, and allowed them to make recipes their own. All this was fueled by my basic cooking philosophy of cooking using your senses estimation to create hearty home cooking and my desire to feed others. We had such incredible bounty from the island to work with: seasonal vegetables pulled out fresh from the estate’s kitchen garden included turnips, beetroots, squashes and pumpkins oozing autumnal earthiness. Strong fragrant meat from local game birds and venison was enhanced with fresh herbs and autumn sweet apples and brambles were inevitably found in an indulgent crumble. Personally, the highlight of my trip was the fresh double cream I had in my coffee, guilt-free each morning from the local dairy farm, with a arduous day ahead of teaching the groups, for long 4 – 5 hour cookery sessions for lunch and dinner. Encouraging the use of this abundant Scottish larder slowly developed an independent confidence of cooking soups, breads, risottos, curries with ease enjoying the magic of creating wholesome food, by instinct – on their own.

Photo credit Joe Woodhouse

The week started with a diverse group of personalities, experience and uncertainty – slowly we established a method, efficiency progressed, ideas got explorative, independence in the kitchen grew, an understanding of flavour flourished. A mid week slump of frustration translated into lasting endearment; challenges lead to respect. In the end it all came together – the experience left 16 new friends, cooking and creating food together with a common bonding experience. What will come of this week away, maybe some will cook again, other may make a career out of it but one collective understanding we all took back was a sense of empowerment created by the very act of sharing food and the generosity of cooking from scratch but most of all, building confidence and independence through sharing flavour.

Photo credit Joe Woodhouse

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