Curried

Curried - this cookbook is inspired by the author’s memories of the slow-cooked Cape Malay curries of her childhood in the Bo-Kaap, Cape Town.
Isaacs, Cariema
21070
978-1-43-231093-6
sofort lieferbar
neu
29,95 € *

Title: Curried
Authors: Cariema Isaacs
Publisher: Penguin Random House South Africa
Imprint: Penguin Books
Cape Town, South Africa 2021
ISBN 9781432310936 / ISBN 978-1-43-231093-6

EU-Import: Namibiana Buchdepot
Softcover, 22 x 26 cm, 208 pages, throughout colour photographs

About: Curried

Acclaimed food writer and chef Cariema Isaacs offers a joyful homage to one of the world's most beloved and versatile dishes: the curry. Inspired by memories of the slow-cooked Cape Malay curries of her childhood in South Africa as well as the fast-paced landscape of the Middle East where she lives today, Curried embodies a culinary curiosity and global consciousness for the times. Mindful of both environmental responsibility and afford ability, Cariema celebrates the nourishing comfort of pulses and legumes in a multitude of wholesome and delicious vegetarian curries for everyday cooking and any budget. Her repertoire of firm favourites from around the globe includes meat and seafood-based gems for special occasions and are accompanied by a delectable selection of desserts, condiments, rice and breads. With Cariema's love of writing manifest on every page, the breathtaking array of carefully-crafted and beautifully-photographed recipes promises many hours of reading, cooking and eating pleasure.

Cariema Isaacs is a South African food writer, chef and entrepreneur based in Dubai, where she attained her culinary diploma at the International Centre for Culinary Arts. A marketing graduate, Cariema currently works for a multinational company in the Middle East. She maintains that it's the ever-changing landscape of the oil industry and corporate world that fuels her culinary creativity and her love for writing. An active food blogger on social media, she has also published two cookbooks. Her first cookbook, published in 2016, was a heartfelt tribute to her father inspired by her recollections of growing up in Bo-Kaap, the Cape Malay Quarter of Cape Town, South Africa. Cooking for my father In My Cape Malay Kitchen was followed by Spice Odyssey, which was nominated for the Gourmand Culinary Awards 2020 in the category of spices. Cariema lives in Dubai with her two sons and husband Turhaan Samodien, a budding photographer. Curried is their first collaboration together.

Content: Curried

Dedication
Introduction
Curry-cupboard Caboodle
Summer
Autumn
Winter
Spring
Breads, Rice and Condiments
Desserts and Drinks
Glossary
Bibliography
Acknowledgements
Recipe Index

Recipe from Curried: Amina’s Wonder Spice Tandoori-Glazed Salmon

This marinade is ideal for fish and chicken grilled in the oven or on an open fire. I’ve also used the marinade for tuna steaks and tuna kebabs.

6 salmon fillets, skin on
1 lemon, thinly sliced

FOR THE TANDOORI GLAZE

3 Tbsp (45 ml) Amina’s Tandoori Marinade
3 Tbsp (45 ml) honey
2 cloves garlic, peeled and finely minced
2 Tbsp (30 ml) olive oil
2 tsp (10 ml) roasted masala
1 thumb-size piece fresh ginger, peeled and thinly sliced
Salt to taste

PREPARING THE TANDOORI GLAZE

Place all the ingredients into a small bowl.
Give this a good mix and set aside.

PREPARING THE FISH

Preheat the oven to 220 °C. Line a baking tray with baking paper.

Place the salmon fillets on the baking tray, skin-side down. Use a pastry brush to coat the flesh of the fish with the tandoori glaze.

Reduce the heat of the oven to 180 °C and place the fish on the middle shelf of the oven. Grill the fish for 8–10 minutes.

Serve with slices of lemon, a green salad and naan bread. Serves: 6

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