Food & Exhibitor Vendor List
Beef Rendang
Beef rendang is a wonderfully intense braised dish from Indonesia. There are as many recipes for beef rendang as there are cooks who make it. It's a complexly flavoured dish because of the large amount of spices and herbs. If you have the time, make the rendang a day (or longer) before you intend to serve it - it will taste better after being reheated. It's usually served with rice but it also goes well with Indian bread. Serve it with pickles or a sharply flavoured vegetable dish, to balance the richness of the rendang.
I use beef cheeks for rendang, but you can also use brisket or any well-marbled cut that has a sufficient amount of tendon or connective tissue that benefits from long, slow cooking. Don't use a lean cut or the end results will be throat-chokingly dry and hard. The meat needs about three hours to simmer until it's tender, then about 30 minutes of watching it very closely - stirring almost constantly at the end - to reduce the sauce so that it's very thick. You could make it in less time in a pressure cooker, but you'll need to use less coconut milk, and you might need to adjust the amount of spices.
Purists would say that to get the best flavour, the spices should be pounded in a mortar. They're probably right, but I'm perfectly happy using my high-speed bullet blender that I bought for juicing (although I've never used it for that purpose) - it does an excellent job of making spice pastes.
Rendang usually calls for candlenuts - a nut that's very high in fat, and which is difficult to find unless you go to a good shop specialising in Southeast Asian ingredients. If you can't find them, use macadamia nuts.
There's no substitute for galangal, a rhizome that looks similar to fresh ginger (it's often called Thai ginger), but which has a different flavour. Look for it at the same Southeast Asian shop where you buy the candlenuts. It freezes well, so if you do get some, buy more than you need, then wrap it and store it in the freezer, for future dishes. If you can't find galangal, then use fresh peeled ginger, but know that the rendang will taste very different.
Bake Off Winner Nadiya Hussain Shares Her Eight Favourite Ramadhan Recipes - From Date Swirled Cookies To Beef Rendang
FISH ROUGAILLEWe grew up with Muslim Mauritian neighbours, who spoke French. Their cuisine was entirely different to ours and it intrigued me even as a young child. So I wanted to share a recipe for fish rougaille that I once tried at their house. I think you will love it.
SERVES 6
For the roti
For the rougaille
1 Let's make a start by preparing the roti. Put the plain flour in a bowl with the salt and use your hands to mix through. Drizzle in the oil and again use your hands to combine with the flour.
2 Make a well in the centre and pour in the hot water. Bring the dough together with a palette knife then get your hands in and work it all in further so you have no more dry, floury spots. Put the dough on a work surface and knead until it is smooth and shiny. Place back in the bowl, cover and leave until you are ready to make the roti.
3 Start on the rougaille. Put the oil in a large pan over a medium heat. As soon as the oil is hot, add the garlic and fry until golden. Add the onion with the salt and cook until the onion is soft and brown. Add the cumin and paprika and cook through for a few minutes.
4 Pour in the cold water, apple cider vinegar and passata and cook for 10 minutes until the mixture is drier and less watery. Add the chunks of fish, mix and leave covered to cook through.
5 Now make the roti. Divide the dough into 12 equal pieces by cutting the mound into triangles. Roll out each one on a floured surface into an approximately 20cm round.
6 Brush the surface of the round with oil and sprinkle with flour. Fold two edges over into the centre. Brush the strip with oil and sprinkle with flour. Fold one third into the centre and then the other third. Turn over and what you should be left with is a neat square. Roll that out to about 15cm – it needs to be nice and thin.
7 Pop a nonstick frying pan on the hob and over a medium to hot heat, cook the square for 3-4 minutes on each side, brushing with oil while cooking. Repeat with the rest of the roti to make all 12. Serve the curry with the coriander and the roti.
DATE SWIRLED COOKIES (KLEICHA)Dates are a huge part of Ramadhan. They are a great ingredient to bake and cook with, too. This date and nut paste makes for a sweet and aromatic filling in these swirly biscuits, perfect with a cup of tea for a light treat.
MAKES 24
For the dough
For the filling
To finish
1 Start by making the dough. Put the flour in a bowl with the butter. Rub the butter into the flour until there are no large lumps and the flour looks less fine.
2 Add the ground cinnamon and icing sugar and mix through. Make a well in the centre and add the egg. Bring the dough together gently, being sure not to knead it – just bring it together so you don't have any floury bits left. Shape into a square, wrap in clingfilm and leave to chill in the fridge for at least 30 minutes.
3 Meanwhile, make the filling by putting the pitted dates in a bowl and adding the hazelnuts. Submerge with boiling water and leave to soak for 10 minutes. Drain completely, reserving any water, and blend to a smooth paste. Add a few tablespoons of the reserved water if necessary.
4 Preheat the oven to 200C/ 180C fan/gas 6 and line a baking tray with some baking paper.
5 Dust the worktop with some icing sugar, unwrap the dough and roll out to a 24cm square. Brush the date paste all over in an even layer. Roll up and freeze for 30 minutes. After freezing, slice into 1cm swirly biscuits. Lay them out on the prepared baking tray and bake for 15-20 minutes until golden.
6 Take out, brush generously with the golden syrup and then wait until just cool enough to eat, but still lovely and warm.
CHICKPEA STEW (LABLEBI)I love chickpeas, especially after a whole day of fasting. They're wholesome and filling and this is such a delicious way to enjoy them. The lablebi is sweetly spiced with caraway and thyme and served with a poached egg and crunchy baguette: a perfect one-bowl meal.
SERVES 6
For the lablebi
To serve
1 Pour the oil into a large pan over a medium heat. As soon as it is hot, add the thyme and leave to one side. Add the dried red chillies and allow to toast and blacken very slightly then take the pan off the heat and carefully remove the chillies. Sprinkle with a pinch of salt to keep them crisp and set them aside.
2 With the pan back on a low to medium heat, gently toast the bay leaves, cinnamon stick and caraway seeds. Add the minced garlic and toast until golden brown. Add the onions with 1 tablespoon of salt and cook until they are tender and golden.
3 Add three tins of the drained chickpeas to the pan and mix through. Completely crush the chickpeas from the fourth tin. Add to the pan with the water and bring to a boil. Reduce to a simmer over a medium heat. You will know it is ready when the whole chickpeas are surrounded by a thick (not watery) sauce.
4 While that cooks away, get all the toppings ready to serve with the lablebi.
5 Dish out the hot lablebi. Remove the bay leaves and cinnamon stick. Serve with a poached egg, tuna, a spoonful of harissa, a lemon wedge, black olives and a sprinkling of parsley. Top with the toasted chillies. Warm up the baguettes and serve them alongside.
SPINACH CHICKEN WITH CRISPY RICE (KHORESH ALOO ESFENAJ WITH TAHDIG)Iran is comprised of many ethnic groups and so the cuisine, Persian at heart, is made up of thousands of dishes that are influenced by neighbouring countries such as ones in Asia, as well as Greece, Russia and Turkey. This stew is easily one of the most delicious I've ever eaten. The prunes add a layer of sweetness that makes it a truly special dish.
SERVES 6
For the crispy rice (tahdig)
For the stew (khoresh aloo esfenaj)
1 Start by making the tahdig, as this will need to stand, cooking, for a while. Wash the basmati rice until the water runs clear. Put the rice in a larger than normal pan with the cinnamon stick and salt. Fill the pan with plenty of cold water so the rice has lots of room to move around.
2 Bring to the boil and cook for 6 minutes. Drain the rice immediately and rinse under cold water until it has cooled down completely.
3 Find a nonstick pan that will fit all that rice, right to the top. Put the pan on the hob over a high heat and add the salted butter. As soon as it is hot and melted completely, add all the cooled rice. Don't pack it in tightly, just fill the pan. Leave the rice on a high heat for 2 minutes, then reduce the heat completely. Lay a tea towel over the top of the pan, pop the lid on and leave to steam for 45 minutes.
4 While the crispy rice (tahdig) steams, let's make the stew (khoresh aloo esfenaj). Heat the oil in a medium pan and when it is hot, add the garlic and fry until golden brown. Add the sliced onions along with the salt and cook until the onions are soft and golden.
5 Add the turmeric, cinnamon, black pepper and lemon juice and cook the spices for a few minutes before adding the water, then the chicken. Coat the chicken in the spices. Add the prunes and spinach, pop the lid on and cook over a medium heat for 30-40 minutes.
6 Once the rice is ready, take off the lid and the tea towel and place a serving dish on top. Carefully tip it over and lift off the pan to reveal the perfectly cooked rice and the crunchy rice top. Serve with the chicken.
BEEF RENDANG WITH RICEThis beef rendang is spiced, tangy and rich in every way. Serve with rice and a frilly egg: this is everything and more.
SERVES 6
For the paste
For the meat
For the rice
To serve
1 Start by making the paste. Put the lemongrass, chopped onions, garlic, ginger, red chillies, coriander seeds, turmeric, ground cinnamon, lime leaves, dark soy and salt in a blender. Pour in the oil and blend it all to a really smooth paste.
2 Put a medium nonstick pan on the hob over a medium to high heat. Pour in the contents of the blender and cook for 10 minutes or until the mixture is darker and starts to come away from the sides.
3 As soon as it does, add the diced beef and cook in the fragrant mixture until the meat is browned all over and cooked all the way through. Add the tamarind, mix through and pour in the coconut milk. Bring the whole thing to a boil then leave to simmer.
4 Meanwhile, make the rice by washing the uncooked grains under running cold water until it runs clear. As soon as it does, drain the rice and add to a pan. Pour in the cold water and bring the rice to a boil, stirring occasionally to stop it sticking to the base of the pan. Once it has boiled and there is no water left, lower the heat completely, put the lid on and leave to steam for 15 minutes.
5 Now check on the beef. The whole mix should no longer be watery – it should be thicker and the sauce should cling to the meat.
6 Pour some oil into a nonstick frying pan and fry each egg, one at a time, until frilly around the edge and runny and warm in the centre. Serve with the rice, the rendang and a sprinkling of coconut flakes and coriander.
UMM ALIThis is very similar to the traditional bread-and-butter pudding but made with croissants. You can use any stale bread, but I love the buttery nature of the croissant. Simply spiced, bursting with raisins, this dessert is perfect for making in advance and enjoying in the middle of the table with family.
SERVES 6
For the rose honey
1 Start by greasing a 31cm x 20cm roasting dish with some soft butter. Set that aside.
2 Pour the whole milk, along with the half tin of condensed milk, into a jug. Sprinkle in the ground cardamom, ground cinnamon and vanilla extract. Whisk it all together and set aside.
3 Take the large croissants, rip into pieces and get them into the buttered roasting dish. Pour in the milk mixture and leave the whole thing to soak for 30 minutes.
4 Preheat the oven to 190C/170C fan/gas 5. Before baking, sprinkle over the raisins, desiccated coconut and almond flakes. Bake for 25 minutes, till the top is golden brown. Take out and leave to cool for 15 minutes before eating.
5 Make the rose honey by putting the dried rose buds in a mortar and pestle with the salt and crush the petals to a fine powder. Add the honey and the rose to a small bowl and mix well.
6 Serve a portion of the pudding drizzled all over in the honey, pour on some double cream and enjoy.
KUFTA BIN BATINIALIf you love aubergines, you will love this recipe. Grilled aubergine slices, filled with delicious mince and baked to perfection.
SERVES 6
For the aubergines
For the sauce
For the kofta
To serve
1 Start by preparing the aubergines by cutting them into half centimetre slices across their length, so they are paddle shapes rather than rounds.
2 Preheat the oven to 220C/200C fan/gas 7. Have a roasting dish at the ready to assemble the dish.
3 Lay the aubergine slices on a flat sheet, drizzle over some oil and sprinkle over some salt. Bake for 20 minutes or until they are soft enough to roll. Take out and leave to cool.
4 Make the sauce by putting the oil in a pan with the garlic and cooking until the garlic is golden. Add the red pepper and chilli, along with the salt, and cook till the pepper is tender. Pour in the tinned chopped tomatoes and cook till the mixture just starts to thicken and is less watery. Take off the heat.
5 For the kofta mix, put the mince into a bowl with the minced garlic, onion, salt, ground cumin, nutmeg, black pepper and cinnamon. Get your hands in and make sure all the dry spices have combined into the mince. Now add the eggs, parsley and breadcrumbs and give everything a thorough mix.
6 Take your cooled aubergine flats, add the mince to the thickest part and roll to envelop the mince. Repeat with all the aubergine slices and lay them in the roasting dish. Once they are all packed in, spread over the tomato sauce and bake in the oven for 40 minutes.
7 Take out and leave to cool for 10 minutes before eating. Sprinkle over some parsley to serve.
Now buy the bookThese recipes are taken from Rooza: a Journey Through Islamic Cuisine Inspired by Ramadhan and Eid by Nadiya Hussain, with photographs by Chris Terry (Michael Joseph, £25). To order a copy for £21.25 until 16 March, go to mailshop.Co.Uk/books or call 020 3176 2937. Free UK delivery on orders over £25
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