Goat Milk

Celebrate Eid al-Fitr, the festival that marks the end of the holy month of Ramadan, with a fabulous feast.

Everything you need to make a Friday-night tikka masala feast, complete with warm chapatis and aromatic rice.

 

Preparation time over 2 hours Cooking time 30 mins to 1 hour Serves 4

 

Ingredients:

For the chapatis

• 250g/9oz chapati flour (or half wholemeal, half plain flour), plus extra for dusting
• ½ tsp salt
• 2 tbsp melted ghee, butter or vegetable oil, plus extra for brushing

For the chicken

• 750g/1lb 10oz chicken breasts, boneless, skin removed
• 25g/1oz ghee or clarified butter, melted
• 1½ tbsp lemon juice
• small handful fresh coriander leaves, roughly chopped

For the marinade

• 2 tsp cumin seeds
• 1½ tsp coriander seeds
• 12 green cardamom pods, seeds removed and crushed
• 1 large lemon, juice only
• 2 tsp mild paprika
• 1 tsp Kashmiri chilli powder
• 1 tsp turmeric
• 1 tsp salt
• 150ml/¼ pt plain yoghurt
• 25g/1oz fresh root ginger, grated
• 2 garlic cloves, grated

For the rice

• 315g/11oz basmati rice
• 1 tsp vegetable oil
• 2 cloves
• 3cm cinnamon stick
• 1 green cardamom pod, crushed
• ¼ tsp salt

For the sauce

• 1 tsp freshly toasted cumin seeds, ground
• 1½ tsp freshly toasted coriander seeds, ground
• 3 tbsp ghee, clarified butter or vegetable oil
• 1 large onion, finely sliced
• 2 garlic cloves, grated
• 25g/1oz fresh root ginger, peeled and grated
• ½ tsp Kashmiri chilli powder
• 1 tsp garam masala
• ½ tsp mild paprika
• 225g/8oz chopped tomatoes, tinned or fresh
• 1 tbsp tomato purée
• 1 tbsp ground almonds
• ½ tsp salt
• 1 tsp sugar
• 120ml/4fl oz double cream
• 3 green chillies, slit open

 

Directions:

• For the chapatis, first combine the flour and salt in a mixing bowl. Add the melted ghee or oil and 120ml/4fl oz of the water. Mix together, adding a little more water if needed, until you have a soft but not sticky dough. Knead in the bowl for a minute or two, then cover and leave to rest for 15 minutes.
• Divide the dough into eight pieces. On a lightly floured surface, roll each piece into a ball, then use a lightly floured rolling pin to roll each piece out into a circle about 13cm in diameter.
• Heat a heavy-based frying pan or griddle over a medium heat. When hot, place one of the circles of dough in the pan and cook for 1–2 minutes, or until bubbles appear on the surface and the bread puffs up. Flip the bread over, press down with a spatula so that it cooks evenly, then cook for a further minute or until golden-brown.
• Remove from the pan and place on a warm plate covered with a tea towel to keep warm while you cook the rest. Brush with a little melted ghee, butter or vegetable oil if you like, or leave plain. Serve warm.
• To make the marinade, start by toasting the cumin seeds in a dry frying pan for up to a minute or until fragrant, then grind them in a pestle and mortar or spice grinder. Repeat with the coriander seeds and set aside. (You can toast the cumin and coriander for the sauce at this time as well.)
• Put a teaspoon of the toasted and ground cumin seeds in a bowl with the remaining ingredients for the marinade. Cut the chicken into 3cm/1in chunks and add to the bowl. Mix well, then set aside to marinate for about 30 minutes.
• Rinse the rice well in a colander, then leave to soak in a bowl of cold water for 30 minutes.
• Meanwhile, make the sauce. Heat the ghee in a frying pan, add the onion and fry until soft and golden. Add the garlic and ginger and cook for a few minutes.
• Stir in the spices and cook for 1–2 minutes. Add the tomatoes, tomato purée, ground almonds, salt and 300ml water, then bring to the boil and simmer for 10 minutes. Add any remaining marinade, the sugar, double cream and green chillies to the sauce and simmer gently for 10 minutes until thickened a little.
• Once the rice has soaked for 30 minutes, heat the oil in a saucepan and fry the spices for 30 seconds until they smell aromatic.
• Drain the rice, add it to the pan with the salt and stir gently. Add 350ml/12fl oz water and bring to the boil, then cook on a very low heat with the lid on for 10–12 minutes until all the water has been absorbed.
• Line your grill pan with foil and preheat the grill to high.
• Take the chicken pieces out of the marinade and brush them with the melted ghee or clarified butter. Cook under the grill (or on a barbecue) for 5–6 minutes on each side until lightly charred in places and cooked through.
• Add the cooked chicken pieces to the sauce and cook for a few minutes, then stir in the lemon juice and coriander. Serve with the chapatis.

 

 

‘As long as you follow the method for frying, these will be sure to crisp up perfectly’

These samosas made with 3 types of cheese are the perfect starter or snack for Ramadan. With a crispy outside and a moreish cheesy middle, this recipe will be a family favourite.

 

This recipe requires 30 mins Preparation time, 15 mins Cooking time. Serves Makes 12

 

Ingredients:

• 10 large filo sheets, cut into 8cm x 30cm strips
• vegetable oil, for frying

 

For the filling

• 100g feta, crumbled
• 125g mozzarella ball, grated
• 60g Manchego, grated
• 20g pack fresh thyme, leaves picked and finely chopped
• 2 jalapeños, finely chopped

 

Directions:

• Add the filling ingredients to a large mixing bowl and mix well.
• Take one filo sheet, place 1 tbsp of the filling at the bottom.
• To fold, take the right bottom corner and pull over to the left to create an equilateral triangle, then take the bottom left corner and bring to the right top, making sure to keep the filling tightly wrapped in the pastry. Repeat these steps until you get to the end of the pastry and then dab the pastry with some water to seal.
• Wrap in the second filo pastry to give a double layer, then repeat until all the filling is used up.
• To cook the samosas, add enough oil in the large nonstick frying pan that it reaches halfway up the samosas; about 2cm. If the samosas are completely covered in oil like deep drying, then the samosas could burst.
• Place the samosas in room temperature oil, then begin to heat up to a high heat. Cook on each side for 2 mins until golden.
• Serve immediately. If you don’t want to cook all of them, store the uncooked samosas in the freezer for up to 2 weeks.

 

 

Looking for the ultimate creamy and fruity dessert?

This Seviyan kheer fruit custard recipe is the perfect sweet treat to serve this Ramadan. With chunks of mango, sweet grapes and crumbled biscuits, this pudding is an absolute winner.

 

This recipe requires 30 mins Preparation & Cooking time, plus 4 hrs Cooling time. Serves 6

 

Ingredients:

• 875 ml- 1 liter goat milk
• 1 tbsp ghee#ad
• 75g vermicelli pasta
• ½ tsp ground cardamom
• ¼ tsp saffron
• 100g granulated sugar (or to taste)
• 1 tbsp whole almonds, roughly chopped
• 1 tbsp cashews, roughly chopped
• 1 tbsp raisins
• 2 tbsp custard powder
• 15 digestive biscuits, finely crushed
• 80g pack pomegranate seeds?
• 300g mango, diced
• 150g red grapes, quartered
• 60g pistachios, roughly chopped
• raspberries, to serve (optional)

 

Directions:

• Melt the ghee in a heavy saucepan over a medium heat. Add the vermicelli and cook for 2-3 mins, stirring often, until golden brown.
• Add the cardamom, saffron and 750ml milk; stir and bring to the boil. Bubble over a medium-low heat for 8-10 mins until the vermicelli nests are cooked through, stirring often to prevent the milk from catching. Stir in the granulated sugar and cook for 2-3 mins until dissolved, then add the nuts and raisins.
• Whisk the custard powder with 125ml milk in a small bowl until smooth. Pour into the pan, whisking constantly, and cook for 3-4 mins until it starts to thicken. Add a little more milk if it seems too thick – it should be creamy and just thick enough to coat the back of a spoon.
• Remove from the heat and transfer to a large bowl. Leave to cool to room temperature, then cover and transfer to the fridge for at least 4 hrs.
• Divide the crushed biscuits between 6 x 250ml tall glasses. Top with the pomegranate seeds, mango and grapes, and pour over the chilled custard. Top with pistachios and raspberries (if using) to serve.