Mexican roulades

CGS North American cuisine 0 Comment

Winter night delight

The term “roulade” originates from the French word “rouler,” meaning “to roll.” Roulades have been a culinary technique used in various cuisines for centuries, with their precise historical origins difficult to pinpoint due to widespread adoption and adaptation across cultures. France has played a significant role in popularizing roulades, with French chefs refining the method of rolling meats with various fillings like herbs, cheeses, and vegetables. Classic dishes such as “Roulade de Boeuf“ (beef roulade) and “Roulade de Poulet” (chicken roulade) became

staples of French cuisine, enjoyed in both home kitchens and upscale restaurants.

As European culinary techniques spread globally through exploration, colonization, and trade, roulades were adopted and adapted by different cultures. In Germany, “Rouladen” emerged as a popular dish featuring thinly sliced beef rolled with bacon, onions, and pickles, often served with gravy and potatoes. Eastern European cuisines also embraced variations of stuffed and rolled meats, such as Polish “Gołąbki” (cabbage rolls) and Russian “Golubtsy” (stuffed cabbage rolls).

Chillies are commonly added to roulades in countries with a preference for spicy flavours in their cuisine. One notable example is Mexico, where chillies are frequently incorporated into dishes such as beef roulades. In Mexican cuisine, chillies are used to add heat and depth of flavour to various recipes, including savoury dishes like “Rouladas de Res” (beef roulades), which may feature a filling of seasoned meat, vegetables, and spices rolled up in thinly sliced beef and cooked until tender. The addition of chillies in Mexican roulades contributes to the dish’s bold and vibrant flavour profile, characteristic of the country’s culinary heritage

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Barbequed Pulled Pork

CGS North American cuisine 0 Comment

A Southern tradition

The history of barbecued pulled pork is deeply rooted in the culinary traditions of the Southern United States, particularly in regions like the Carolinas and Tennessee, where barbecue holds a special place in the culture. Barbecue itself has a long history, with roots tracing back to Indigenous cultures in the Americas who used smoking and slow-cooking techniques to preserve and flavour meats. When

European settlers arrived in the Southern colonies, they encountered these cooking methods and adapted them to their own tastes and ingredients, resulting in the distinctive style of American barbecue that we know today.

Pulled pork likely originated as a practical way to utilize tougher cuts of meat, such as pork shoulder or pork butt. These cuts were slow-cooked over a low flame or smoked for several hours, allowing the tough connective tissues to break down and the meat to become tender and flavourful. The technique of “pulled” pork involves shredding the cooked meat into small pieces using forks or other utensils. Over time, different regions developed their own variations of barbecued pulled pork, each with its own unique flavour profiles and cooking techniques.

In this tradition, our recipe for barbecued pulled pork will not disappoint. So light up the barbecue, put on your chef’s apron, and let’s make barbecue pulled pork that will have everyone asking for seconds.

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Spicing up Valentines day

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Ignite Your Valentine’s Day

Are you looking to have a Valentines day this year that will impress your Chilli lover better half ?  Look no further.  In the world of culinary delights and epicurean adventures, there exists a hidden gem capable of reigniting the flames of passion and injecting your Valentine’s Day with an enticing zest—chillies. These vibrant peppers, famed for their fiery heat and intricate flavours, possess the ability to elevate everyday meals into extraordinary encounters, but their magic stretches far beyond mere cuisine. With their aphrodisiac qualities and sensory charm, chillies provide a unique avenue to ignite the spark of romance and add a flavourful twist to your love life in unexpected ways on this special day dedicated to love.

Envision a romantic Valentine’s Day dinner date, bathed in the soft glow of candlelight, where every dish is infused with the subtle heat of chillies. As you and your partner exchange lingering glances across the table, the spicy flavours act as a symbol of the passion simmering between you, injecting an element of excitement and adventure into your theme evening.

So, if you’re seeking to kindle the flames of passion and infuse your Valentine’s Day celebration with a touch of spice, look no further than the unassuming chilli. Whether enjoyed in the kitchen or savoured during an intimate dinner, chillies possess the power to transform ordinary moments into extraordinary experiences, leaving you and your partner yearning for more.

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Lamb Kheema Roll Recipe

CGS Indian cuisine 0 Comment

Lamb kheema, also known as keema or qeema, is a popular Indian dish made from ground or minced lamb meat. Its origin can be traced back to the Indian subcontinent, and it is a traditional part of Indian cuisine. Kheema is a versatile dish that can be prepared in various ways, with regional variations in spices and ingredients.

The term “kheema” or “keema” is derived from the Persian word “qeema,” which means minced or ground meat. This influence likely came through the historical interactions between the Indian subcontinent and various Persian and Central Asian cultures.

Kheema can be prepared as a dry dish or with a gravy base and is often used in various recipes, including keema curry, keema samosas, and keema pav (a popular street food in India). It’s a flavourful and spicy dish that is enjoyed by people of all ages across the Indian subcontinent and in Indian communities around the world. The spices and seasonings used in kheema can vary by region and personal preferences, making it a diverse and adaptable dish within Indian cuisine.

It pairs exceptionally well with soft, fluffy bread rolls, often referred to as “pav” in India. When served with bread rolls, it’s known as “keema pav.” The combination of flavourful minced lamb and freshly baked bread rolls is a popular street food and a favourite among many. You can also enjoy lamb kheema with various types of Indian flatbreads such as roti, naan, or chapati. The combination of the savoury kheema and the soft, warm flatbreads is a satisfying meal. Read more

Lamb Handi

CGS Asian cuisine, Indian cuisine 0 Comment

Flavourful and succulent

Lamb Handi is a popular dish in the Indian subcontinent, particularly in North Indian and Mughlai cuisines. The term “handi” refers to a traditional clay pot or vessel that was historically used for slow-cooking and simmering curries and stews. This method of cooking in a clay pot imparts a unique flavour and aroma to the dish.

The origins of Lamb Handi can be traced back to the Mughal period in India.The Mughals were a dynasty of Mongol origin that ruled a vast and influential empire in the Indian subcontinent from the early 16th to the mid-19th century . They

were known for their lavish and flavourful culinary traditions, introduced various dishes that are still enjoyed today. Lamb Handi likely evolved during this time, combining the Mughal cooking techniques and spices with regional Indian ingredients and flavours.

Their cuisine  had a significant influence on the development of modern Indian cuisine, and many of its dishes are still enjoyed in India and other parts of the world today. The use of aromatic spices and slow-cooking techniques continues to be a hallmark of Indian cooking, and Mughal culinary traditions have left a lasting impact on the culinary heritage of the Indian subcontinent.

Over the centuries, the dish has evolved and adapted to regional preferences and ingredients, resulting in various regional variations. It’s a cherished dish in North India and is prepared with slight variations in different parts of the country, each reflecting the local culinary influences and ingredients.

To embark on a culinary journey that captures the essence of North Indian cuisine’s rich heritage, allowing you to savor the flavors of an authentic and succulent Lamb Handi, follow this straightforward recipe:
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Tofu curry

CGS Asian cuisine, Indian cuisine 0 Comment

Creamy and rich

Step into the vibrant world of Indian cuisine, where an explosion of flavours awaits in every mouthful of this Tofu Curry. This recipe marries the tender succulence of tofu with the rich tapestry of aromatic spices and a harmonious blend of curry powder. It’s a culinary symphony that balances textures, tastes, and cultures, promising a dining experience that transcends borders and tantalizes the senses.

In this Tofu Curry, the tofu takes centre stage, transformed into crispy, spice-coated nuggets that play in perfect harmony with the sumptuous curry base. It’s a dish that caters not only to vegetarians seeking a hearty, satisfying meal but also to culinary adventurers eager to explore new dimensions of flavour.

From the moment the spices hit the hot pan, releasing their intoxicating aroma, to the finishing touch of creamy garam masala, this recipe invites you to embark on a sensory journey, a culinary pilgrimage to the heart of India. As you savour each bite, the intricate blend of textures and tastes will mesmerize your taste buds, creating a memorable dance of sweet, savoury, and spicy notes.

Whether you’re a seasoned cook or a novice in the kitchen, this Tofu Curry invites you to share in the magic of Indian flavours. It’s a dish that brings people together, transcending cultural boundaries and creating a warm, inviting space at the table. So, join us as we unlock the secrets of this delectable Tofu Curry, and prepare to be transported to a world where every bite is an adventure, and every meal a celebration of the senses.

So lets put on our aprons, take out the spices and Tofu and step into the exotic world of rich and comforting Indian food. Lets make Tofu curry

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How to save Chilli seeds

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Cost effective

Chillies, with their vibrant and diverse array of flavours ranging from the mild sweetness of bell peppers to the scorching intensity of Habaneros, have captivated and tantalized the world’s culinary senses for centuries. Whether you’re a seasoned horticulturist with years of experience or just embarking on the fascinating journey of pepper cultivation, the act of saving chilli seeds emerges as a profoundly eco-friendly and remarkably cost-effective method. It guarantees a steadfast and deeply satisfying harvest of your cherished pepper varieties with each passing growing season.

The practice of saving chilli seeds extends beyond mere horticultural pragmatism. It embodies sustainability at its core, cultivating a legacy that transcends generations. Not only is it a gratifying endeavour, but it also serves as a vital conduit for preserving the distinct and cherished characteristics of your beloved Chilli varieties  Picture, for a moment, the delightful jalapeño that elevated your salsa to perfection or the heirloom chilli whose cultural significance resonated with you. By carefully and thoughtfully saving their seeds, you embark on a culinary journey that ensures the replication of those exceptional flavours, intoxicating aromas, and distinctive heat levels in your future harvests. Beyond the gastronomic realm, this act empowers you to actively participate in the preservation and perpetuation of heirloom and open-pollinated chilli varieties, safeguarding their survival and cultural heritage, a vital link between the past and the future.

In this extensive and informative guide, we are committed to immersing ourselves even further into the intricate art of saving chilli seeds, offering an abundance of detailed insights and invaluable tips that will empower you to cultivate exceptional Chill plants year after year. So, without further ado, let’s grab our secateurs, step into the garden, and commence the thrilling process of hand-picking your favourite chillies Read more

Chettinad Chicken curry recipe

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Bold and robust flavour

The spice profile of Chettinad cuisine is nothing short of remarkable. It’s a carefully orchestrated blend of spices that elevates each dish to a level of culinary artistry. Coriander seeds infuse a warm and citrusy note, fennel seeds impart a subtle sweetness, cumin seeds contribute earthiness, while black peppercorns provide a fiery kick. This spice quartet is complemented by a symphony of aromatic elements, where star anise adds a hint of licorice-like sweetness, green cardamom pods introduce a floral and slightly smoky undertone, cinnamon sticks lend warmth, and cloves bring a pungent and sweet-spicy flavor. The careful balance of these spices ensures that the dishes are not just spicy but also imbued with layers of complexity and depth, making every bite an adventure in taste.

Moreover, Chettinad cuisine’s distinctive character comes from its unabashed embrace of heat. The generous use of dried red chillies in various forms, combined with the peppery bite of black peppercorns, ensures that the dishes are fiery and invigorating. However, this spiciness is not mere heat; it’s a vibrant and vital component of the cuisine’s identity.

Coconut, in its various forms, adds yet another dimension to the richness of Chettinad cuisine. Grated coconut provides a subtle nuttiness and sweetness, while coconut milk imparts a luscious and velvety texture to gravies and curries. Ground coconut masalas, often used in Chettinad cooking, create a creamy base that not only balances the heat but also elevates the overall indulgence of the dishes. This careful incorporation of coconut adds a luxurious and comforting element to our Chettinad chicken curry recipe , will make  it an irresistible indulgence that will be irresistible to your family and friends. They will be begging you to make more. Read more

Preserving Chillies

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Using your harvest

As Chillies ripen swiftly across the United Kingdom, you might soon find yourself facing an abundance of these fiery gems. It’s time to ponder their fate. As the seasons shift and your garden or local market bursts forth with these vibrant, fiery wonders, you may be contemplating how to maximize this bountiful harvest.

The allure of Chillies extends beyond their vibrant colours and spicy charisma; it lies in their transformative power, turning ordinary dishes into extraordinary culinary creations. They are the dynamic ingredient capable of elevating a bland meal to a taste sensation, and a chilly evening into a warm and spicy adventure.

Chillies are more than mere food; they represent a cultural phenomenon that spans the globe, from the fiery curries of India to the zesty salsas of Mexico. Whether you relish their fiery heat, savour the nuanced flavours they impart, or simply admire their vibrant hues, one thing remains undeniable: Chillies are a culinary treasure worth preserving.

In this comprehensive guide, we embark on a journey to unlock the art of preserving Chillies, ensuring that you have this versatile ingredient at your fingertips throughout the year. From drying and freezing to pickling and infusing, we’ve assembled a diverse array of techniques to help you relish the zestful essence of Chillies long after the harvest season has waned.

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The use of Chillies in Hawaii

CGS Polynesian cuisine 0 Comment

Hawaiian Chillies

In the heart of Hawaii, a place known for its breathtaking landscapes and vibrant culture, lies a culinary treasure concealed amid paradise’s beauty: Hawaiian Chillies, locally celebrated as Hawaiian Chile Peppers. These petite yet potent wonders have made an enduring impact on the islands’ cuisine, a testament to the depth of Hawaii’s rich culinary heritage.

The exact beginnings of Chillies in Hawaii are veiled in the mists of time, a culinary mystery that tantalizes the taste buds and the imagination. While precise records remain elusive, a prevailing belief suggests that these fiery Chillies found their way to the islands during the late 18th or early 19th century. It was a time when European explorers and Asian traders and settlers embarked on journeys that would forever transform the Hawaiian culinary landscape.

Chillies, with their roots tracing back to the native soils of the Americas, embarked on a globe-spanning odyssey. Their voyage, propelled by the exchange of goods and cultures among early visitors, brought them to the Pacific archipelago of Hawaii. These peppers, initially native to distant lands, found a new home amidst the azure waters and lush landscapes of the Hawaiian islands.

Hawaii’s evolution into a bustling hub of trade and cultural exchange during the 18th and 19th centuries fostered a culinary tapestry woven with diverse influences. Within this gastronomic mosaic, a multitude of ingredients, including Chillies, found their place in the heart of Hawaiian cuisine. The Chinese and Filipino immigrants, among other cultural contributors, wielded profound influence in shaping the flavours that would define Hawaiian culinary traditions. Their culinary wisdom melded harmoniously with the heat of these imported Chillies, giving rise to a unique fusion of tastes that would captivate palates for generations.

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