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You can get a curry for just £1 this week thanks to chef Miguel Barclay

You could be eating this for a £1 (Picture: Elmlea)
Its National Curry Week but we Brits dont need a..

You could be eating this for a £1 (Picture: Elmlea)

Its National Curry Week but we Brits dont need a whole holiday to indulge in some delicious Asian cuisines.

And the only thing better than a mouth-watering, fresh meal is a super cheap one.

So chef Miguel Barclay, author of One Pound Meals has come up with some easy recipes to help you commemorate the special week, and you know, save some money.

While it might be tempting to saunter down to your local Indian, Miguels recipes are more economical and ethical as they make use of leftovers in the kitchen.

But if you dont like making your own dish then you can always pop down to Shoreditch in London where the chef will be serving the stuff, for just £1.

Miguel is working in partnership with pouring cream brand Elmlea to raise money for Fareshare – a charity against hunger and food waste.

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So if youre around the capital on 9 October, you could be treated to a £1 chicken tikka masala, a korma or Thai green curry.

Cheap as chips (no chips available though).

Chef Miguel Barclay posing with the food he cooked
Chef Miguel has partnered up with pouring cream brand Elmlea to celebrate National Curry Week (Picture: Elmlea)

We caught up with Miguel who told Metro.co.uk how he came up with the concept of meals for a quid.

He explained: Initially it was a game I used to play, I used to pretend I was working, but really I had a spreadsheet open and I was planning what I could make that evening for one pound. I used to pick up the ingredients on the way home and cook it that night.

With the earth creating catastrophic amounts of waste, Miguel also noted that its imperative were more mindful of how much we throw away, starting with food.

If you throw away half a packet of something then it technically cost you double. Thats how I think about it. For example, its all very nice to pick up a huge pack of peppers for a cheaper price but the price per pepper is actually really expensive if you end up throwing half of them away.

But of course, its not always possible to eat everything thats slightly gone off.

Miguel explained that its about using your initiative.

Im confident in the kitchen so primarily I use my senses: What does it look like? What does it smell like? There are more dangerous items like chicken that you shouldnt take any risks with, but with other items such as vegetables its pretty easy to tell.

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Weve got recipes below if you fancy trying your own hand at making the stuff.

Vegetarian Thai green curry recipe

Serves 4

Thai green curry
You can whip up this Thai green curry (Picture: Elmlea)

Ingredients

  • 20g butter
  • 1tbsp vegetable oil
  • 1 onion, finely sliced
  • 3cm thumb sized piece ginger, finely grated
  • 3 large garlic cloves, finely crushed
  • 8 cardamom pods, seeds crushed
  • 1tbsp mild curry powder
  • 1tsp ground turmeric
  • 4 skinless, boneless chicken breasts, cut into 3cm chunks
  • 1 chicken stock cube, dissolved in 300ml boiling water
  • 3tbsp ground almond
  • 300g Jasmine rice, to serve
  • 100ml Elmlea double
  • Pinch caster sugar
  • Handful fresh coriander, roughly chopped

Method

  1. Heat the butter and oil in a large saucepan over a medium heat, add the onion and fry for 10mins until starting to soften. Add ginger, garlic, cardamom, curry powder, turmeric and chicken to the pan and fry for 5mins until the chicken is sealed.
  2. Add the stock and ground almond, bring to the boil and simmer for 15mins until the chicken is cooked throughout.
  3. Meanwhile, cook the rice according to packet instructions.
  4. Remove the lid and stir the Elmlea double through the chicken and simmer for 5mins until thickened.
  5. Season to taste with a pinch of sugar and salt and serve with rice and a sprinkle of coriander.

Miguel Barclay's Elmlea chicken tikka masala recipe

Serves one (multiply for more)

Ingredients

  • 1 chicken Thigh (de-boned and de-skinned)
  • 3 tsp Tandoori Curry Powder
  • 1 medium White Onion
  • 1 garlic Clove
  • handful Fresh coriander
  • 1 pot Elmlea Double
  • 1 tsp Flaked Almonds
  • 200g tomato Passata
  • Pinch turmeric
  • sunflower Oil
  • ½ mug Basmati rice

Method

  1. Rub the chicken thigh (deboned and de-skinned) with 1tsp of tandoori curry powder (red in colour), sunflower oil, salt & pepper and leave to marinade for between 30 minutes & 3 hours.
  2. Pan fry the chicken over a medium heat for about 5 minutes on each side until cooked in the middle and slightly charred. Remove from pan and rest for a few minutes then chop into 1 inch cubes.
  3. Make the sauce by pan frying and seasoning very thinly sliced white onion in a splash of sunflower oil. Handy tip: use a mandolin on the thinnest setting for a fine slice.
  4. After a couple of minutes sweating in the pan, add thinly sliced garlic and continue to fry for a minute or two until it starts to brown.
  5. Add the curry powder and fry for 30 seconds before adding 200g tomato passata and a splash of water. Leave to simmer for a few minutes.
  6. Add the ground almonds and check seasoning. Simmer for five more minutes before stirring in a splash of Elmlea Double.
  7. To combine all ingredients, add the chicken and transfer to a bowl, before finishing with a splash more Elmlea Double and a sprinkle of sliced almonds.
  8. While the curry sauce is cooking, prepare the basmati rice by adding 1/2 mug of rice to 1mug of water, a pinch of salt and a pinch of turmeric to a saucepan and boiling with the lid on for about 10 minutes until all tRead More – Source
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30 Best Oreo Flavors, Ranked and Tested

We write about Oreos a lot here. Like, a lot a lot. But can you blame us? The classic cookie has been around longer than any of us have (since 1912!), and there are so many Oreo recipes and desserts out there that frankly, we’re surprised that we as a society haven’t caused a nationwide shortage. There are few things in the world more simple and versatile as an Oreo cookie and milk (yes, that includes all of the 85-plus flavors in the brand’s history), and it’s safe to say we’re just a little bit obsessed. Case in point, this giant Oreo cake, these Oreo truffles, this Oreo popcorn, and this Oreo cookie skillet. You get the idea.

It was only a matter of time before we turned around and said, “Have we ever tried them all in one sitting?” We hadn’t. So we did.

Of course, there were hiccups. Although so many Oreo flavors have emerged over the course of the cookie brand’s 110-year lifespan, some flavors are hard to find on shelves. Some seem to be discontinued. Others are only available overseas. Green tea Oreos, for instance, are only available in Japan. (But whyyyy?) That said, our editors are nothing if not intrepid, tracking down a whopping 30 Oreo varieties for an in-depth taste test.

Without further ado, here’s our worst-to-best ranking of every Oreo flavor we could get our hands on. Let us know if we missed any favorites!

 

Read from: https://www.delish.com/food-news/g26783387/best-oreo-flavors/

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How to convert a mushroom hater

As with any difficult relationship, Ollie, it can take work, but there is hope. “When you say, ‘I don’t like mushrooms’, it’s like saying you don’t like wine,” says self-confessed fungus obsessive Will Murray. “There are so many varieties out there, and they all behave in different ways.” The chef and co-founder of Fallow in London, who even grows his own at the restaurant, adds: “If, for example, you brine and deep-fry grey oyster mushrooms, they take on the texture of fried chicken.”

Perhaps a simpler strategy in the fight against squishy, spongy mushrooms, however, is to fry them on a high heat. “You need to be in danger of setting off the smoke alarm, or you’re not doing it properly,” Murray says. Then, as in life, it pays to be patient – and use more butter than seems reasonable. “Mushrooms hold a lot of liquid, so you need to fry them for quite a while to get them crisp,” says Helen Graham, head chef of veg-led Bubala in London. “If you don’t take them to the colour you want before adding other stuff to the pan, the mushrooms will never catch up.”

You could also try replicating Bubala’s charred oyster mushroom skewers. “We marinate the mushrooms in soy sauce, agave, coriander seeds, garlic and vegetable oil, then thread on to skewers and grill,” Graham says. “The agave helps to caramelise them, and obviously the oil helps to give crispiness and a really nice texture.”

Alternatively, pop a portobello in a bun. “I grew up in the Middle East, where it’s always barbecue weather,” says Noor Murad, who heads up the Ottolenghi Test Kitchen. “I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought].” Melt a square of cheese on top, if you fancy, and serve with slaw.

It’s also worth considering how you prep the mushrooms. “You want to keep their meaty integrity, so you can really get your teeth into them, which means don’t chop them too small,” Murad explains. That said, a duxelles [finely chopped mushrooms cooked in butter with onions or shallots and herbs] might be a good gateway. “If she doesn’t enjoy the texture of mushrooms, make a very finely chopped duxelles,” Murray says. “The mushrooms dissolve into the sauce and add a rich undercurrent of earthy umami.” Spread on toast, add to omelettes or mashed potato, or go all out with a wellington.

You could also, of course, do away with cooking them altogether. “Raw mushrooms aren’t slimy,” says Murray, who suggests thinly slicing chestnuts or portobellos, dressing them with sherry vinegar (“or even a little sherry”), dijon mustard, olive oil, fresh herbs and minced garlic, then adding to salads. Dried mushrooms, meanwhile, have “second chance” written all over them. “They’re amazing, especially in the base of soups and stews,” Murad says. “You don’t get the texture, but you’ll get that umaminess – maybe that’s a good way to get Ollie’s partner to like mushrooms.” Graham agrees. She adds shiitake (“porcini would be equally delicious”) and kombu to stock, reduces down “with something tangy like pomegranate molasses”, then uses it as a sauce for cabbage. Happily, it’s good with other veg, too, so there’s shroom to manoeuvre. *groans*

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Preventing food fraud: Europe’s battle against the spice pirates

Spices are among the oldest food products in the world and still enjoy great popularity today. But h..

Spices are among the oldest food products in the world and still enjoy great popularity today. But how can we be sure of their quality and authenticity? With serious money to be made, counterfeiters are often attempting to fradulently pass off inferior products as the genuine article.

To find out more about how fraud in this arena can be identified and stopped, we went to Belgium to meet a spice trader – and also to see scientists working at the Joint Research Centre’s Fraud Detection Unit.

Spice expert

Herbs and spices are the daily business of Alexandre Veuve; he is the manager of the prestigious spice specialist and gourmet grocery store Le Tour Du Monde En Epices in Waterloo, south of Brussels.

As an expert in the sector, he always guarantees that the products he sells are of the highest quality:

However, he knows only too well that fraud is a common risk in this market:

“There is generally fraud on quite expensive spices, for example saffron. This is a spice that is worth as much as gold, so obviously there are a lot of scams involving it.

“Powders are also the target of fraud because they can be more easily falsified.

“That’s why we make our own powders; we buy the spices whole and then we create them ourselves.”

“There is ofen fraud on quite expensive spices – for example, saffron. This is a spice that is worth as much as gold, so obviously there are a lot of scams involving it.”Euronews

Europe’s food fraud unit

One of the facilities of the European Commission’s Joint Research Centre in Geel in Belgium hosts the European Food Fraud Detection and Prevention Unit. Here, teams of scientists analyse samples of spices imported to Europe using state-of-the-art technologies, in some cases using methods similar to those used for police investigations.

One of the most powerful tools at their disposal is DNA analysis. The genetic map of the spice can indicate whether or not there are foreign biological elements present.

The most common types of fraud are the use of less expensive plants, or the addition of dyes to make the spice appear more attractive or authentic.

Antoon Lievens, a Molecular Biologist at the Unit, says saffron is a good example of where fraud is regularly attempted:

“We’ve found one or two samples that were not saffron at all and the sequencing analysis has shown that it was safflower that has been sold as saffron.

“Another exemple is curcuma (turmeric). We’ve found a sample that was not curcuma, but actually paprika powder that had been dyed or coloured to look like curcuma.”

Analysis via spectroscopy

The detection of fraud is based on a set of investigative protocols, each of which unveils a part of the puzzle. Spectroscopy is one powerful method; it doesn’t require special sample preparation and allows a rapid result through the examination of the samples molecules by a laser beam.

Jone Omar, an Analytical Chemist at the Fraud Detection and Prevention Unit, says this is a foolproof method:

“Spectroscopy is basically based on a ray of light touching the sample, which makes the molecules vibrate and we then obtain a light spectrum readout of the vibration of those molecules.

“So when we focus on a pure food, we have a pure spectrum for it.

“When we spot an adulteration, the spectrum of the vibration of the molecule bands is different.”

This x-ray fluorescence technique, which is also used for non-invasive analysis of artworks to establish authenticity or otherwise, reveals whether or not inorganic materials – such as sand or clay – are present in the plant sample.

Chemical tests such as liquid chromatography and tandem mass spectrometry allow, through the separation of the molecules, the establishment of whether or not there are traces of external dyes present.

These same techniques are also used to create chemical fingerprints of spices, which can then provide even more in-depth information about the nature of the sample.

If the adulteration is confirmed, certain measures can then be taken.

Franz Ulberth, Head of the Fraud Detection and Prevention Unit, explains:

“One of the further measures could be that you send inspectors to check the company, to look into the books, to (examine) transportation papers, establishing a chain of traceability, to trace it back to the origin.”

The spice production and distribution supply chain is spread between different countries and this makes controls more complicated.

In a growing market of global scale, the use of these techniques is key to certifying the quality of the product.

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The post Preventing food fraud: Europe's battle against the spice pirates first appeared on NewswireNow – A Press Release Publishing Service.

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