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FOOD EXPLORERS Celebrating local food in Holborn

Favourite Recipes from our Community


Holborn Community Association's Food Explorers took place over 6 weeks in the autumn 2019. We invited local foodies to share their favourite recipes with a very welcoming group from the community.


"It was beautiful and wonderful and should be continued! Ruma cooked her Grandma’s recipes and it was

delicious. I had never tried that kind of food before from Bangladesh” TILAPIA FISH KABOB


Tilapia Fish Kabob

Chef Ruma is originally from Bangladesh. She shared her Grandma’s delicious recipe of Tilapia fish kabob. This dish is Ruma's family's most favourite festive dish.


Ingredients 4 medium Tilapia fillets 2 medium potatoes 1 tsp crushed ginger 1 tsp crushed garlic 1 tsp ground cumin 1 tsp ground coriander 2 tsp Salt

½ cup chopped fresh coriander 3-4 tbsp oil For the batter: ½ cup gram flour pinch of salt and pepper 1¼ cups water

Recipe Place the fish fillets in a pot with 2 cups of water and bring to a boil, cook until the fish is cooked. Once done drain out the liquid and transfer into a bowl. Mash it with a fork. Boil the potatoes until cooked.Peel & mash the potatoes, mix it with the fish. In a pan heat 1 tbsp of oil and add the chopped onions, saute for about a minute add the ginger and garlic. Saute for a minute and add the spices along with salt. Cook for another 2 minutes. Turn off the heat and pour it into the potato & fish mixture. Mix well and make round shaped patties. Dip it in the batter and fry. Heat 3 tbsp of oil and shallow fry the kabobs until golden on both sides.


"Oh gosh it’s so nice! It tastes exactly like how my mother used to make it back home"

VIETNAMESE DOUGHNUTS


Vietnamese Doughnuts

tilapia fish kabob & suji ki barfi

Chef Jade is in her 70's, she told us she doesn’t cook much anymore as she lives on her own but she was excited to share and cook with others her favourite national dish, Vietnamese Doughnuts.


Ingredients 1kg self raising flour 300g sugar 2 teaspoon salt 500 ml warm water

4 tsp Chinese 5 spice powder Cooking oil (suitable for deep frying)

Recipe Combine the self raising flour, sugar, salt, and Chinese 5 spice powder in a large bowl. Add the water gradually into it, mixing with a fork or chopsticks. Add more water if the mixture seems dry. Knead the dough mixture with hands, dusting the dough with a little flour if it's sticky. Once the dough is smooth, shape it into a roll about 23cm long , using your hands. With a sharp knife, slice the roll into 8 equal sized pieces (each piece is about 30g). Roll each of the dough pieces into a small ball and then, with a rolling pin, roll gently each ball into a small, round, flat pancake. Fry the doughnuts until golden brown and cooked through. About 2 minutes per side, careful not to let them burn. Let drain on a paper bag (or paper towels) to soak up the excess grease.


"It is so full of flavour and so many

ingredients, it is more complex than just being spicy" KARACHI LAMB BIRYANI


Karachi Lamb BiryaniÂ

tilapia fish kabob & suji ki barfi

Chefs Mewish & Yasmeen shared their traditional biryani recipe from Pakistan. We learnt how to do the perfect layering and how to garnish the dish with nuts and spices for that special touch.


Ingredients 1 cup grated onion 1 tsp ginger & garlic paste 3 tbsp ghee 1 kg lamb cut into cubes 5 ml yoghurt 150 ml water 1/2 tsp peppercorns 1/4 tsp green cardamom 1/4 tsp black cardamom

1 tsp cumin 1 tsp coriander seeds Pinch of grated nutmeg 1/4 tsp chilli powder Handful of mint leaves 3 cups rice 1/4th cup dry fruits (cashews, raisins, almonds) Fried onions (sliced onions deep fried till golden brown)

Recipe In a pan fry the meat to seal in the juices. Remove from the pan. Add the onion mixture and cook until brown. Return the meat to the pan. Gradually pour in the yoghurt and water.Season and add ground spices with mint leaves and chilli.Cover tightly and cook until the meat is tender. In a separate pan half boil the basmati rice for 5 minutes. Once ready , drain the rice Spoon meat mix and sauce over bottom of the pan. Add the half cooked rice. Layer the mixture again. Spoon on butter and finish with fried onions and dried fruit.Seal tightly and cook for 30 minutes on a slow heat before serving.


"I have tried a few Malaysian recipes and not overly happy with the

results, I am definitely going to give this a try!"

MALAYSIAN COCONUT CREAM CURRY


Malaysian Coconut Cream Curry

tilapia fish kabob & suji ki barfi

Chef KC cooked her traditional recipe of Malaysian vegetable and coconut cream curry with sticky rice with us. KC also shared her secret tips such as adding the coconut cream at the very end to maximise the flavours.


Ingredients Packet of vegetarian mutton(optional) 200 g potatoes 200g carrots 1 aubergine 200g okra

1 can of chickpeas 1 can of coconut cream Babas curry powder or something similar A few curry leaves

Recipe Peel and cut potatoes and carrots into chunks. Wash and cut aubergine into chunks. Wash okra and just cut the top off slightly. Put some oil in a pan with medium heat. Add curry powder and stir constantly, you may need to add some water so it does not burn. Add potatoes, mix well with the curry paste and curry leaves. Add carrots and mutton pieces, continue to stir and add water to fill up just over the mixture. Bring it to boil until the potatoes are almost cooked, then add the aubergine till almost cooked. Add chickpeas and lastly quickly add the okra( be careful they turn yellow when over cooked). Lastly add the coconut cream. Add salt or vegetable stock to taste. Bring it to boil once and turn off the heat.


"It takes some practice to get the shape just right!"

CHICKEN & BEEF DUMPLINGS


Chicken & Beef Dumplings

tilapia fish kabob & suji ki barfi

Chef Luo taught us how to make traditional chicken & beef dumplings. We learnt how to shape the dumpling in the traditional way.


Ingredients 110g minced chicken or beef 150g chopped spinach 1 tsp finely chopped ginger ½ tbsp shaoxing rice wine ½ tbsp dark soy sauce ½ tsp salt & black pepper 1½ tbsp spring onions cold chicken stock or water 1 tsp sesame oil & sugar

For the dough 140g strong plain flour, 125ml water For the dipping sauce  3 tbsp soy sauce1 tbsp rice vinegar & chilli oil To cook 1tbsp groundnut oil, 75ml water

Recipe Mix flour and water. Knead it until smooth. Make small balls and roll them into a round, flat, pancake. Place filling and moisten the edges with water. Fold the dough in half and pinch together.Pleat around the edge. The dumpling should look like a small Cornish pasty with a flat base and rounded top. To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the  dumplings flat-side down into the pan. Reduce the heat and cook for about two minutes until the bottom of the dumplings are lightly browned. Combine all the dipping sauce ingredients together in a small bowl.


"I have been so scared of frying for quite a few years now but you have

made it look so simple and safe, I feel confident to try your Pakora recipe at home"

ONION PAKORAS


Onion Pakoras

tilapia fish kabob & suji ki barfi

Our penultimate Food Explorer saw chef San from Thenga Cafe make Indian Pakoras at Millman Street. It was Louise's birthday that evening so we threw her a pakora party! She had an extra-large pakora to celebrate.


Ingredients 60g gram flour 1 tsp lemon juice ½ tsp turmeric 1 tsp cumin seeds 2 onions sliced Green & red chilli to taste

1 tsp garlic & ginger paste 60g gram flour 1 tsp lemon juice 1 chopped cabbage 500ml of vegetable oil, for frying

Recipe In a mixing bowl, mix together the sliced onions & cabbage, green chilli, garlic, ginger and cumin seeds. Add the chilli powder, turmeric powder, gram flour, chopped coriander and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape. Heat the oil. Check the temperature by dropping in a small spoonful of the mixture - it should sizzle and float. With moistened hands, drop tablespoon-sized portions of the mixture into the hot oil. Stir gently and fry until golden brown.


Thenga Cafe Celebration

We celebrated our successful end of project at Thenga Cafe at 120 Cromer Street. "Lovely to see so many friends came along and thank you so much for the lovely meal".


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Food Explorers - celebrating local food in Holborn  

Holborn Community Association's Food Explorers took place over 6 weeks in autumn 2019. We invited local foodies to share their favourite r...

Food Explorers - celebrating local food in Holborn  

Holborn Community Association's Food Explorers took place over 6 weeks in autumn 2019. We invited local foodies to share their favourite r...

Profile for hcaadmin
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