Tuesday, August 30, 2016

Condiment | Eggless & Vegan Lemon Curd

I love lemon curd. I love the tartness. I love the fragrance. I especially love the fatal punch it can give any dessert. But what I don't love is its eggy-ness.

I mean, suppose your eggs are old and you decide to make lemon curd, then you're just done for. While the citrus can mask all the smells, it's the after taste that is difficult to overturn. Just imagine, you want to eat that yummy lemon tart but the taste that's left in your mouth is nothing but "anda". The thought is making me go ewwww.

Now imagine if your eggs aren't cooked through while you're making the curd. Then you're left with that intense raw egg smell that could possibly remind you of an old sock or even worse a wet one. Point is, it can be pretty darn gross.

Which is why an eggless lemon curd is the need of the hour. It is that one recipe that can change the way you look at a lemon tart. It is that one recipe that you have been looking for all your life. I honestly discovered it when I was looking for a vegan recipe and found it here and then it was as if I couldn't stop dreaming about it.

The first time I made this lemon curd, I felt it had a slightly bitter after taste, so I decided to tweak it a bit and figure out the best way to get that wholesome and refreshing lemon punch. I used 5 basic ingredients - coconut cream, lemon zest, lemon juice, sugar, salt and corn flour and some water. The end result was delectable.

I tried to make this with whole milk, but I didn't particularly care for it. The coconut cream however is inspired. The coconut takes on lemon flavours beautifully and you can't even tell what the base it unless well, someone tells you the same. The coconut cream also thickens like a dream, which makes it the perfect base of the lemon curd, which in turn also makes it vegan, so you can just about imagine the win-win here.

I did use a drop of yellow colour because I felt that otherwise it was looking way too pale. Just a drop of the Wilton yellow gel did the trick for me.

I used this lemon curd as a topping for my lemon pannacotta, which I will share in the next post. But till then, try this lemon curd to know how awesome it is.

Eggless and Vegan Lemon Curd
Adapted from the Minimalist Baker

Serves 10

1 can coconut cream
zest of 4 lemons
1/2 cup lemon juice
1/4 cup water
1/3 cup sugar
4 tsp corn flour
a pinch of salt
1 drop of yellow colour

1. In a saucepan add all the coconut cream, sugar, salt and lemon zest together. Stir and let the sugar dissolve completely.
2. In a bowl mix together the water and the corn flour with 1/4 cup of the lemon juice. Mix well.
3. Add this into the saucepan and keep stirring, making sure you do NOT bring it to a boil.
4. The mixture will take about 10 minutes to thicken keep stirring.
5. Once thick, turn off the heat and add the remaining lemon juice as well as the yellow colour. Pour into a jar and let it cool.
6. Let it sit overnight and then use.

Tuesday, August 23, 2016

Baking | Mediterranean Yogurt, Raisin and Sumac Roast Chicken

So I wrote an interesting piece for the Delhi Secret Supper Club a couple of weeks ago. It was all about ordering off a meat delivery service called LionFresh and you can read all about that here

Because I ordered a few different kinds of meat, I decided to go crazy with the kinds of ingredients I was using, only because well, I could. I did the pork with coca cola, the mutton in a Pakistani style stew but it was the chicken that really had me looking forward. This was because, I'd been truly looking forward to eating a succulent roast that was a breeze to make. Also you could see this was a chicken that hadn't been pumped with hormones, which I have to say, is such a blessing these days.

This chicken is all that and more. The marination barely takes any time to put together. And the next morning, preferably over a weekend, you let it bake for 2 odd hours until its juicy and perfect. The thing to remember though is to let it rest for atleast an hour before you actually attack it. Serve with some roasted veggies and some fresh bread and you will be in heaven. 

I used a lot of things that were just lying in my pantry, so feel free to experiment and pick out the spices the spices that work for you, but I can assure you that garlic and lemon are the just classic and amazing.

So without more ado, here's a recipe for my favourite roast chicken

Mediterranean Yogurt, Raisin and Sumac Roast Chicken
Serves 3

For the Marinade
1 cup of yogurt
1/2 cup water
1 tsp salt
2 garlic cloves, crushed
1 pinch of saffron
1 tsp sugar
1 tsp sumac

For the stuffing
1 preserved lemon
1 regular lemon
2 cloves of garlic
1 onion sliced
50 grams raisins

For the vegetables
1 potato, thickly sliced
1 onion, thickly sliced
2 tsp raisins
1 preserved lemon chopped.

Final basting
2 tsp olive oil
1 tsp honey
1 tsp sumac

1. Mix all the things for the marination into a bowl and then marinate the chicken, breast-side down overnight.
2. Arrange the onions and potatoes into an oven proof dish. Add in the raisins and the chopped preserved lemons. Pour 1/2 cup of marinade over it and set aside.
3. Stuff the chicken with the said ingredients and truss and tie the chicken 
4. Place it on top of the vegetables. Mix all the things together for the final basting and rub the chicken with it.

5. Bake in a preheated oven for 2 hours, covering the top of the bird for the first one hour. Let it rest for 30 minutes before eating.