Category: REDUK

script data-testid=”page-schema” type=”application/ld+json”> { “@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Banana Cake With Miso Butterscotch And Ovaltine Kulfi (From Jikoni: Proudly Inauthentic Recipes From An Immigrant Kitchen)”, “description”: “This is a dish we have never taken off the menu at Jikoni, and for good reason. Certain die-hard fans call the restaurant ahead to make sure we reserve them a piece for when they come in. It has all the gooey appeal of a sticky toffee pud but is far less dense, and then there is the dizzyingly luxurious miso butterscotch that has a compelling sweet/salty note. To top it off, there’s a deeply nostalgic Ovaltine ice cream that’s a cinch to make. All in all, this dessert ticks all the boxes, and the gratifying ‘oohs’ and ‘aahs’ we hear when it hits the table say the proof is in the pudding.”, “author”: { “@type”: “Person”, “name”: “” }, “cookTime”: “”, “prepTime”: “”, “totalTime”: “”, “recipeYield”: “12”, “recipeCategory”: “”, “recipeCuisine”: “”, “image”: [ “https://admin.canvasflow.io/usercontent/946683/7150E2B5-2529-4F08-BC16F3465984D103.png” ], “nutrition”: { “@type”: “NutritionInformation”, “calories”: “” }, “recipeIngredient”: [ { “@type”: “ItemList”, “name”: “Ingredients”, “itemListElement”: [ “1 tbsp black tea leaves”, “200ml boiling water”, “200g pitted dates”, “110g unsalted butter”, “350g dark muscovado sugar”, “1tbsp treacle”, “1tbsp date syrup”, “400g self-raising flour”, “4 eggs”, “1tsp vanilla extract”, “1tbsp bicarbonate of soda”, “200g peeled bananas”, “For the kulfi”, “50g Ovaltine”, “450g condensed milk”, “300ml double cream” ] }, { “@type”: “ItemList”, “name”: “For the butterscotch”, “itemListElement”: [ “500ml double cream”, “175g demerara sugar”, “175g unsalted butter”, “1 tbsp golden syrup”, “60g white miso” ] } ], “recipeInstructions”: [ { “@type”: “HowToStep”, “text”: “The kulfi will take at least 6 hours to set, so make it ahead of time. In a large bowl, mix the Ovaltine into the condensed milk until there are no lumps. In a separate bowl, whip the cream to soft peaks, then fold it into the condensed milk mixture. Pour the kulfi into a tub and freeze until set. It really is that simple!” }, { “@type”: “HowToStep”, “text”: “Preheat the oven to 190°C (170°C fan) mark 5. Line a 24cm square cake tin with baking parchment.” }, { “@type”: “HowToStep”, “text”: “Put the tea leaves in a heatproof jug, pour over the boiling water and allow to infuse for 1min. Strain the tea, discarding the tea leaves, then soak the dates in the hot tea for 10min.” }, { “@type”: “HowToStep”, “text”: “In a large bowl, beat the butter and sugar until smooth. Stir in the treacle and date syrup, followed by the flour, and mix well. Mix in the eggs one at a time.” }, { “@type”: “HowToStep”, “text”: “Tip the soaked dates and tea into a blender or food processor, along with the vanilla extract, and blitz to a puree. Add the bicarbonate of soda and pulse briefly, then add to the bowl and mix thoroughly.” }, { “@type”: “HowToStep”, “text”: “Wipe out the blender, add the bananas and blend until smooth, then add to the cake batter and stir in well. Pour into the tin and bake for 1hr or until a skewer inserted in the centre of the cake comes out clean.” }, { “@type”: “HowToStep”, “text”: “Meanwhile, to make the butterscotch, put the cream in a saucepan over low heat. Add the sugar, butter and golden syrup and whisk until the sugar has dissolved and the butter has melted. Finally, whisk in the miso, then remove from the heat.” }, { “@type”: “HowToStep”, “text”: “Turn the cake out on to a wire rack and leave to cool a little.” }, { “@type”: “HowToStep”, “text”: “To serve, cut into 12 portions, then serve warm with the hot miso butterscotch and the Ovaltine kulfi.” } ] }

script data-testid=”page-schema” type=”application/ld+json”> { “@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Fragrant Chicken Curry With Star Anise And Lace Pancakes (From Cook In Boots)”, “description”: “This is inspired by a Malaysian chicken curry and is served with my take on roti jala – lacy pancakes that are as fun to make as they are to eat, and are perfect for mopping up the rich coconut curry sauce that has a wonderful aniseed note from star anise – one of my favourite spices. What I really love about it is that it can be made in advance, and tastes even better the next day.”, “author”: { “@type”: “Person”, “name”: “” }, “cookTime”: “”, “prepTime”: “”, “totalTime”: “”, “recipeYield”: “6”, “recipeCategory”: “”, “recipeCuisine”: “”, “image”: [ “https://admin.canvasflow.io/usercontent/946683/576C049E-3AE1-46B4-926DCAF87C170E3F.png” ], “nutrition”: { “@type”: “NutritionInformation”, “calories”: “” }, “recipeIngredient”: [ { “@type”: “ItemList”, “name”: “For the curry”, “itemListElement”: [ “1 heaped tbsp ghee or 3tbsp vegetable oil”, “2 large red onions, sliced into fine crescents”, “1tsp cumin seeds”, “6 garlic cloves, roughly chopped”, “2 red chillies, deseeded if preferred, roughly chopped”, “7.5cm (3in) piece fresh root ginger, peeled and roughly chopped”, “Sea salt”, “1 curl of cinnamon”, “1 stalk curry leaves”, “3tbsp mild or medium Madras curry powder”, “2 star anise”, “1 × 400g tin chopped tomatoes”, “1 × 400ml tin coconut milk”, “400ml water”, “3 small to medium potatoes, cut into quarters”, “8 chicken thighs, skinned”, “Juice of 1 lime” ] }, { “@type”: “ItemList”, “name”: “For the lace pancakes (makes about 12)”, “itemListElement”: [ “250g plain flour”, “1tsp sea salt”, “½tsp turmeric”, “2 large eggs, beaten”, “250ml full-fat or semi-skimmed milk”, “250ml evaporated milk” ] } ], “recipeInstructions”: [ { “@type”: “HowToSection”, “name”: “To make the curry:”, “itemListElement”: [ { “@type”: “HowToStep”, “text”: “Heat a large pan and melt the ghee/heat the oil.” }, { “@type”: “HowToStep”, “text”: “Add the onions and cumin seeds and fry until the onions are golden brown.” }, { “@type”: “HowToStep”, “text”: “Meanwhile, blitz the garlic, chillies and ginger in a food processor to a fine paste.” }, { “@type”: “HowToStep”, “text”: “Add the paste to the onions with a little sea salt, the cinnamon, curry leaves, curry powder and star anise. Fry until fragrant, about 3min.” }, { “@type”: “HowToStep”, “text”: “Stir in the chopped tomatoes and cook for 3-4min. Pour in the coconut milk and water. Bring to the boil, then simmer for 3min.” }, { “@type”: “HowToStep”, “text”: “Add the potatoes and chicken. Bring back to the boil, then reduce the heat, cover and simmer gently for about 25min, or until the chicken is cooked through.” }, { “@type”: “HowToStep”, “text”: “Remove from the heat and stir through the lime juice before serving.” } ] }, { “@type”: “HowToSection”, “name”: “To make the lace pancakes:”, “itemListElement”: [ { “@type”: “HowToStep”, “text”: “Sift the flour, salt and turmeric into a large mixing bowl.” }, { “@type”: “HowToStep”, “text”: “In another bowl, whisk together the eggs, milk and evaporated milk.” }, { “@type”: “HowToStep”, “text”: “Gradually whisk the wet ingredients into the dry ingredients until you have a smooth, velvety batter.” }, { “@type”: “HowToStep”, “text”: “Lightly oil and heat a non-stick frying pan.” }, { “@type”: “HowToStep”, “text”: “Transfer the batter to a plastic squeeze bottle (such as a ketchup bottle with a narrow nozzle).” }, { “@type”: “HowToStep”, “text”: “Squeeze the batter in a lacy web pattern over the base of the pan. Cook for about 2min, until golden brown. These pancakes are cooked on one side only; the top should be just set.” }, { “@type”: “HowToStep”, “text”: “Fold into quarters or roll up like a spring roll.” }, { “@type”: “HowToStep”, “text”: “Repeat with the remaining batter and serve alongside the curry.” } ] } ] }