Food and Wine Fair


Chicken Madras

(Tamil Style)

Serves 4-6 People


55g or 2oz ghee, clarified butter or 3 good tblsp veg oil

500g or 1lb onions

2tspn sugar

6 fat clovers garlic, crushed

60g or 2 fat inches ginger, grated

1 ptk Greeen Saffron Madras Spice Mix

1kg or 2 lbs chichen thigh meat, cut into good chunks

1 tin tomatoes, chopped

1 tin coconut milk

2 tspn heaped of Green Saffron garam masala spice mix(optional but recommended)

A good handful fresh coriander finely chopped stalks and all

Juice of ½ fresh lime


How to make your meal:

1 Melt the ghee in a large casserole dish or heavy bottomed saucepan, then add the onions, sugar and fry on a medium heat until they’re a good golden brown colour

2. Add the garlic, ginger and Green Saffron Madras Sauce Mix. Stir around for a couple of minutes to evenly coat all ingredients

3 add the tomatoes and coconut milk to the pan and cook for 5 minutes.

4. Turn up the heat, add the chopped chicken and stir around briefly to coat all ingredients

5 Then turn the heat down to a simmer and allow to gently bubble for about 20 to 25 minutes or until the chicken is cooked and the sauce has reduced to the thickness you want.

6 Turn off the heat, squeeze in the lime juice, throw in the fresh coriander, the Green Saffron Garam Masala, stir around to combine all the flavours and serve…simple!


Mustard, Lemon spiced Rice

Serves 4 hungry people


2 cups, 480g Green Saffron Indian Aged Basmati Rice washed thoroughly in cold water and drained

4 cups cold water, 960ml

1 tsp turmeric powder

4 tablespoons rapeseed or sunflower oil

1 tblspn generous black mustard seeds

1 tsp finely chopped red chilli

Small handful curry leaves, dried or fresh(optional if you can find them)

A pinch of salt

Juice of 4 lemons

How to cook beautifully fluffy rice:

  1. Tip the washed, drained rice into a thick bottomed large saucepan or casserole
  2. Then pour the cold water(or cold stock) into the pan, add the turmeric, give it a quick but gentle stir, place on the hob and bring to a rapid boil
  3. As son as water boils turn down the heat to a gentle simmer and half cover the pan with a lid.
  4. When all the water has gone your basmati rice is cooked!
  5. Take off the lid, fluff gently with a fork and set aside.
  6. Next in a thick bottomed sauté or fry pan, heat the oil on a medium heat, add the mustard seeds and fry gently for only 30 seconds.
  7. Straight away, add the curry leaves. Toss around to combine all the seeds oil and leaves together
  8. Add roughly  half the lemon juice, swirl the pan around then take off the heat and pour over the cooked rice
  9. Very gently stir in the spicy lemony juice through the rice. Add the remaining lemon juice, the chopped chilli and stir again to combine all the flavours, set aside or serve straight away.


Smoked Banana Riata


200ml or 6 fl oz natural, plain organic yogurt

100ml crème fraiche

1 banana diced

2 tblsp freshly chopped mint

Lime Zest, a little. Just a rub or two on a microplane

1 tblsp of ghee or sunflower oil

6 cloves

How to make Riata


  1. Combine the first five ingredients in a mixing bowl and set aside in your fridge
  2. In a small saucepan heat the ghee(or oil) on high heat to smoking point
  3. Remove pan from the heart, add the cloves and let them crackle, smoke and splutter for a moment, then pour spices and ghee into the yogurt mixture
  4. Pop in your fridge for a least 15 minutes before serving