Apple Jalebis

RAVINDER'S KITCHEN
Apple Jalebis
into a bowl. Blend together the saffron and
4 apples, peeled, cored and cut into rings
Allow it to rest for around an hour.
¼ teaspoon bicarbonate of soda
1 teaspoon saffron, steeped in warm water
325g yoghurt
Make the syrup by putting water and sugar
in a pan and bringing to the boil. Simmer for
ten minutes until syrupy, take off heat and add
lemon and rosewater
For the syrup:
500g caster sugar
250 ml water
1 tablespoon lemon juice
2 tablespoons rosewater
Heat the oil for deep-frying. Peel and core
apples and cut them into thin rings. Dip apple
golden and crisp. Once cooked, plunge into
the syrup and retrieve. Serve.
Chicken Satay
2 tablespoons groundnut oil
50g palm sugar
1 teaspoon coriander seeds toasted and
pounded
1½ teaspoons fennel toasted and pounded
1 teaspoon turmeric
RAVINDER'S KITCHEN
5 tablespoons coconut milk
3 cloves garlic, chopped
6 stalks lemongrass, chopped, plus 1 stalk, whole
3 large shallots, chopped
a piece ginger, chopped
1 coriander root
the juice of a lime
3¼ lb. skinless chicken thighs, cut into 1”-wide,
¼”-thick slices
Process oil with the sugar, coriander, turmeric,
fennel, salt, garlic, chopped lemongrass, shallots,
in a food processor until smooth. Combine
paste and chicken in a bowl; chill 4 hours.
Thread the chicken onto bamboo skewers
and barbecue or grill till cooked through.
Cointreau Caramel Orange Cake
3 blood oranges
1 ½ teaspoons baking powder
125g caster sugar
2 large eggs
150mls whole milk
75g butter
RAVINDER'S KITCHEN
For the caramel:
150g caster sugar
250mls water
2 tablespoons Cointreau
one.
Preheat the oven to Gas mark 4 / 180 degrees C.
To make the caramel, place the sugar and water in
a heavy bottomed or cast iron pan – I use a 25cm
tarte tatin pan. Swirl the sugar water until it turns
dark amber in colour – do not stir, as this will cause
it to crystallise. Swirl in the Cointreau and take off
the heat. Carefully place the sliced oranges directly
over the caramel, overlapping them slightly.
For the cake batter, cream the butter, caster sugar
and baking powder, a little at a time. Finally stir in the
Pour the batter over the caramel and oranges and
bake for 30 – 35 minutes, until the sponge is springy
and cooked through.
Peanut Butter & Jelly
Madeleines
1 tsp baking powder
a pinch of salt
6 eggs
225g granulated sugar
50g peanut butter
2 tbsp. light brown sugar
170g butter, melted
1 ½ tablespoons honey
RAVINDER'S KITCHEN
a jar of good quality raspberry jam
icing sugar to dust
two additions, folding after each addition. Fold
in the peanut butter, melted butter and honey
and vanilla. Refrigerate for at least a couple of
hours.
Preheat the oven to 180 degrees C/ Gas 4.
Let batter stand at room temperature for ten
minutes. Generously butter 2 madeleines pans
using a pastry brush. Transfer batter into a
pastry bag and snip to create a little opening.
¾ of the way up. Bake on middle rack till
golden brown for around 8 minutes and shake
out of the moulds. Once cool, slice through
over icing sugar.
Tiramisu Ice Cream Cake
250ml strong espresso cooled
185ml Marsala
1 litre vanilla ice cream, softened
1 litre chocolate ice cream, softened
use to line the base and sides of a 22cm base
spring form cake tin. Layer with chocolate ice
cream, smooth top and then add another layer
cream and sprinkle over the cocoa powder
hours till set. Remove from freezer 15 minutes
before serving.
RAVINDER'S KITCHEN