[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="yes" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" border_size="" border_color="" border_style="solid" margin_top="0" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" background_blend_mode="none" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0"][fusion_builder_row][fusion_builder_column type="1_1" layout="1_4" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" box_shadow="no" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" first="true" last="false"][fusion_imageframe image_id="" max_width="" style_type="" blur="" stylecolor="" hover_type="none" bordersize="" bordercolor="" borderradius="" align="none" lightbox="no" gallery_id="" lightbox_image="" lightbox_image_id="" alt="" link="" linktarget="_self" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" dynamic_params="eyJlbGVtZW50X2NvbnRlbnQiOnsiZGF0YSI6InBvc3RfZmVhdHVyZWRfaW1hZ2UifX0=" /][fusion_separator style_type="none" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="20" bottom_margin="" border_size="" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Chermoula is a common marinade used across Morocco to season and spice an array of dishes, from meats to tagines. The aromatic blend of spices and citrus lends itself many varieties of preparations, but using as a marinade for lamb or chicken is my favourite. Just add water It's also great to start any sauce based dish with. Just fry up some onion and chermoula and add water - you'll have a flavourful sauce with any meat, fish or vegetable. I've even brushed a little of this mix over bread and toasted it for a simple, tasty Moroccan inspired snack! It's a great marinade or sauce starter to have in your back pocket for when you want big flavour with little effort. [/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="10" bottom_margin="10" border_size="8" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] How to make my Moroccan Chermoula Marinade [/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="10" bottom_margin="10" border_size="8" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Chermoula Chermoula is a common marinade used across Morocco to season and spice an array of dishes, from meats to tagines. 2 garlic cloves (chopped) 2 tsp ground cumin 1 lemon (juice of) 1 tsp sweet paprika 1 small bunch of cilantro (coriander) (chopped) 2 tbsp extra virgin olive oil Salt & pepper Blend to a smooth paste all the ingredients either in a pestle & mortar if you're up for the slog, or with a hand blender/food processor. Rub over the meat/fish/veggies and leave to do it's magic, covered in the fridge for anywhere between 30 minutes to overnight. [/fusion_text][fusion_code][/fusion_code][fusion_separator style_type="none" sep_color="" border_size="" icon="" icon_circle="" icon_circle_color="" alignment="center" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" top_margin="20" /][fusion_global id="10151"][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_global id="9285"]

[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="yes" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" border_size="" border_color="" border_style="solid" margin_top="0" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" background_blend_mode="none" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0"][fusion_builder_row][fusion_builder_column type="1_1" layout="1_4" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" box_shadow="no" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" first="true" last="false"][fusion_imageframe image_id="" max_width="" style_type="" blur="" stylecolor="" hover_type="none" bordersize="" bordercolor="" borderradius="" align="none" lightbox="no" gallery_id="" lightbox_image="" lightbox_image_id="" alt="" link="" linktarget="_self" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" dynamic_params="eyJlbGVtZW50X2NvbnRlbnQiOnsiZGF0YSI6InBvc3RfZmVhdHVyZWRfaW1hZ2UifX0=" /][fusion_separator style_type="none" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="20" bottom_margin="" border_size="" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Zogghiu is a gratefully received alternative to pesto. I've got to say, I'm actually not much of a fan of traditional basil pesto. I think it's a bit intense and, dare I say, quite medicinal. I've found that basil pesto also repeats on me for the entire day (TMI Lee). Sicily on a plate The wonderfully named Zogghiu, a Sicilian fresh herb & garlic pesto, is a much less of an in-your-face affair - it's primary herbal inspiration comes from mint and parsley. The freshness that comes from the mint and the earthy, grassy flavour of parsley are in perfect balance with the salty sourness of the other ingredients. Because it's lighter, it pairs excellently with fish and seafood - it won't take over the show like basil can - instead the flavours create a perfect harmony and balance with the delicate seafood flavours. It's pretty versatile too. I've also been known to dress salads with it, drizzle it over steaming boiled potatoes and even poured over chicken, steak or lamb like an Italian Chimichurri sauce. It's one of those dressings you can whip up in 5 minutes, much to the appreciation of everyone involved. [/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="10" bottom_margin="10" border_size="8" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] How to make my Zogghiu [/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="10" bottom_margin="10" border_size="8" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Zogghiu 20 g fresh, flat leaf parsley (chopped) 20 g fresh mint leaves (chopped) 2 garlic cloves (chopped) 1 cup extra virgin olive oil 2 tsp white wine vinegar 1 tbsp capers (rinsed & chopped) Pepper Using a stick blender, blend the parsley, mont and garlic into a thick paste, steadily pour in olive oil as you go until you reach a salad cream consistency. Stir in the white wine vinegar and the chopped capers. Add a little pepper and taste. You may want to add a little salt too if the capers aren't fully doing their job. Serve drizzled over simply cooked seafood. Or alternatively over vegetables, meats and poultry. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_global id="9285"]

[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="yes" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" border_size="" border_color="" border_style="solid" margin_top="0" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" background_blend_mode="none" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0"][fusion_builder_row][fusion_builder_column type="1_1" layout="1_4" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" box_shadow="no" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" first="true" last="false"][fusion_imageframe image_id="" max_width="" style_type="" blur="" stylecolor="" hover_type="none" bordersize="" bordercolor="" borderradius="" align="none" lightbox="no" gallery_id="" lightbox_image="" lightbox_image_id="" alt="" link="" linktarget="_self" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" dynamic_params="eyJlbGVtZW50X2NvbnRlbnQiOnsiZGF0YSI6InBvc3RfZmVhdHVyZWRfaW1hZ2UifX0=" /][fusion_separator style_type="none" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="20" bottom_margin="" border_size="" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] An Indian Mint Chutney is my favourite of all the Indian accompaniments. If your mouth is ablaze with a spicy curry or kebab, then this is the perfect way to keep the fire burning. This chutney is intensely fresh and packs a little punch itself. A little bit goes a long way and it's especially great with meats fresh from the Tandoor oven - on a charred chicken or lamb kebab, or just smeared on a buttery Naan. There's nothing tricky about preparing it either and it'll add a level of authenticity to your dishes that will impress any dinner guest. This recipe will achieve a good spice hit but, if you want it more spicy, add more chillies or leave in the seeds. If you want it less spicy - take some out. Magic! [/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="10" bottom_margin="10" border_size="8" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] How to make my Indian Mint Chutney [/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="10" bottom_margin="10" border_size="8" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Indian Mint Chutney An Indian Mint Chutney is my favourite of all the Indian accompaniments. If your mouth is ablaze with a spicy curry or kebab, then this is the perfect way to keep the fire burning. 1 cup fresh mint leaves (chopped) 1/4 cup fresh coriander (chopped) 4 green chillies (seeded and chopped) 2 garlic cloves (peeled and chopped) 1/2 lemon (juice of) Salt With a hand blender or in a food processor, blend all the ingredients into a smooth paste. Adjust the seasonings to your taste. That's it! Serve as an accompaniment to grilled meats, kebabs or dryish Indian curries. Be sure to have a yoghurt raita to serve alongside too. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_global id="9285"]

[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="yes" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" border_size="" border_color="" border_style="solid" margin_top="0" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" background_blend_mode="none" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0"][fusion_builder_row][fusion_builder_column type="1_1" layout="1_4" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" box_shadow="no" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" first="true" last="false"][fusion_imageframe image_id="" max_width="" style_type="" blur="" stylecolor="" hover_type="none" bordersize="" bordercolor="" borderradius="" align="none" lightbox="no" gallery_id="" lightbox_image="" lightbox_image_id="" alt="" link="" linktarget="_self" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" dynamic_params="eyJlbGVtZW50X2NvbnRlbnQiOnsiZGF0YSI6InBvc3RfZmVhdHVyZWRfaW1hZ2UifX0=" /][fusion_separator style_type="none" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="20" bottom_margin="" border_size="" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Alioli, or as I like to call it 'no friends mayonnaise' is a delicious, garlic-forward condiment that can wreak havoc on your breath. I take my chances every time and throw caution to the wind - I can't help myself. It's just so delicious. Homemade Alioli versus Shop Bought? There is no contest! Homemade is best! There's a world of difference between making your own alioli and buying some from a shop. In fact, let's make that a galaxy of difference. Once you see how easy it is to make from scratch and how much more delicious it is you'll never buy it again. I promise! Incidentally - for the Murder she Wrote's out there, You're right! Alioli and Aioli and they're one and the same. Alioli is Spanish, Aioli is French. Case solved! [/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="10" bottom_margin="10" border_size="8" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] How to make my Alioli [/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="10" bottom_margin="10" border_size="8" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Alioli Alioli, or as I like to call it 'no friends mayonnaise' is a delicious, garlic-forward condiment that can wreak havoc on your breath. 2 garlic cloves 1/2 tsp salt 1 egg yolk 1 tbsp white wine vinegar 1/2 cup grape seed oil 1/2 cup mild olive oil Crush the garlic with salt in a pestle & mortar or with the side of your kitchen knife into a paste. Combine with the egg yolk Whisk in 2 tablespoons of the olive oil and beat until the liquid emusifies and thickens. Beat in a further 2 spoons of oil and repeat. You can now pour in a thin stream of oil as you whisk to ensure the mixture doesn't separate. The mix should be thick like mayonnaise, because that's what Alioli is! Stir in the wine vinegar and you're done! Serving suggestions: If I need to tell you how to eat mayonnaise, you really shouldn't be on this website. Or doing anything else for that matter. But if you DO yearn for some suggestions, then try spreading it on a slice of Spanish potato tortilla or adding a dollop to a paella. You'll be glad you did. [/fusion_text][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] [fusion_alert type="custom" accent_color="#808080" background_color="#ffffff" border_size="2" icon="fa-seedling fas" text_align="" text_transform="none" dismissable="no" box_shadow="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""] Variations & suggestions: I like to add a teaspoon of smoked paprika to create a delicious smoked Alioli. Add a few crushed anchovies to add some umami. Add a teaspoon of dijon mustard for a deeper, richer taste. [/fusion_alert] [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_global id="9285"]

[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="yes" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" border_size="" border_color="" border_style="solid" margin_top="0" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center" linear_angle="180" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" background_blend_mode="none" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0"][fusion_builder_row][fusion_builder_column type="1_1" layout="1_4" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" box_shadow="no" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" first="true" last="false"][fusion_imageframe image_id="" max_width="" style_type="" blur="" stylecolor="" hover_type="none" bordersize="" bordercolor="" borderradius="" align="none" lightbox="no" gallery_id="" lightbox_image="" lightbox_image_id="" alt="" link="" linktarget="_self" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" dynamic_params="eyJlbGVtZW50X2NvbnRlbnQiOnsiZGF0YSI6InBvc3RfZmVhdHVyZWRfaW1hZ2UifX0=" /][fusion_separator style_type="none" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="20" bottom_margin="" border_size="" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] A Raita is quite the godsend on occasions. Sometimes I get a little heavy handed with the spice in my Indian curries and end up with in inferno burning in my mouth. The super cool Raita Here's a tip! No amount of water is going to help with that situation. You need dairy! Unless you're an American adult-baby who has a glass of milk with dinner you should always serve a yoghurt Raita to accompany the spice. It's no happy accident that the two work in complete harmony together. Indians figured it our centuries ago. Spice = HOT , Raita = COOL And it's not just science at play - raita also tastes fabulous. The magic of cucumber (also a cooling agent) and yoghurt is something quite wonderous. Just spoon it over the offending Indian food and it'll knock some of the spice off and taste great along the way. [/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="10" bottom_margin="10" border_size="8" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] How to make my Raita [/fusion_text][fusion_separator style_type="single solid" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" sep_color="" top_margin="10" bottom_margin="10" border_size="8" icon="" icon_circle="" icon_circle_color="" width="" alignment="center" /][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Raita 450 g cucumber (coarsley grated) 1 tsp salt 310 ml Greek style yoghurt (plain) 1/2 tbsp vegetable oil 1 tsp black mustard seeds 1/2 tsp cumin seeds Put the cucumber and salt in a sieve for 20 minutes to extract the excess water. Put into a clean tea towel and give a firm squeeze to get out much of the water. Place in a bowl with the yoghurt and a little more salt. In a small pan, heat the oil over a medium/high heat. When hot, add the mustard seeds, and shake the pan a few times. When the seeds start to pop and attack you from the pan, remove from the heat. Cover and let them cool slightly before you pour over the yoghurt and stir in. Sprinkle with cumin and serve. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_global id="9285"]

Everyday Recipes

Chermoula

Zogghiu

Indian Mint Chutney

Alioli

Raita