Nadiya’s British Food Adventure episode 2 – Nadiya Hussain embarks on a culinary journey to the picturesque Peak District, exploring its rich food heritage. Her quest begins in the charming village of Bakewell, where she puts a creative twist on a local favorite – the Bakewell tart. Nadiya’s unique rendition includes a delightful mix of cherries, almonds, and a hint of nutmeg, paying homage to the traditional cherry Bakewell.
The adventure then leads her to Ian Barrett and his mother Eileen, custodians of a cherished family recipe for Derbyshire oatcakes, a pancake-like regional specialty. Having been made by the family for over six decades, these oatcakes are a testament to the area’s culinary history. Nadiya rolls up her sleeves and joins Ian on the production line, discovering the complexities of crafting these oatcakes – a process that proves to be more challenging than anticipated. Ian, one of the few remaining makers of this 400-year-old delicacy, shares his concern about the potential loss of this culinary tradition.
In a delightful twist, Nadiya showcases the versatility of the Derbyshire oatcake, transforming it into an innovative casing for her potato and dill samosa, much to the astonishment of Ian and Eileen.
Venturing slightly beyond the Peak District, Nadiya’s next stop is the village of Hale, near Greater Manchester. Here, she meets Jules Goddard, an artisan picklemaker whose craft is inspired by her family’s legacy. Together, they create a unique cucumber pickle infused with Indian spices. Nadiya then brings this fusion to Altrincham Market, pairing it with a tandoori cod burger at Jules’ stall. The reaction of the local market-goers to this innovative combination is eagerly anticipated.
The episode concludes in Nadiya’s kitchen, where she prepares a dish celebrating the Peak District’s famed lamb. Surrounded by the rolling hills of the national park, local farmers have perfected sheep rearing over centuries. Nadiya’s creation, sumac lamb chops accompanied by caramelised onion and crushed potatoes, is a tribute to this heritage. She joyfully serves this mouthwatering dish to her sister and her children, rounding off a journey that blends tradition with innovation, and showcases the diverse flavors of British cuisine.
Nadiya’s British Food Adventure episode 2
Tandoori cod burger
Nadiya Hussain, celebrated for her innovative culinary creations, introduces a mouth-watering fusion of flavors with her Tandoori Fish Burger. This delightful dish is a true symphony of tastes, expertly blending the rich, aromatic spices of traditional Indian cuisine with the contemporary appeal of a classic burger.
At the heart of this culinary masterpiece lies a succulent fish fillet, meticulously marinated in a homemade masala mix. The masala, a carefully curated blend of spices, imparts a deep, tantalizing flavor to the fish, creating an irresistible tandoori sensation. The fish is then perfectly grilled, achieving a balance of a crispy exterior and a tender, juicy interior, which ensures every bite is packed with flavor.
Complementing the spicy kick of the tandoori fish is a zingy onion and cucumber salad. This refreshing accompaniment is more than just a side; it’s a vibrant medley of textures and tastes. The crisp, cool cucumber slices and the sharp tang of the onions offer a refreshing contrast to the warm spices, adding a burst of freshness to each mouthful.
This exquisite combination of the tandoori fish and the salad finds its home between soft, buttery slices of brioche bread. The brioche, with its light sweetness and rich texture, is the perfect canvas for the bold flavors of the burger. Its delicate, pillowy layers are a welcoming contrast to the robust ingredients, making for a harmonious blend of textures and tastes.
Nadiya’s Tandoori Fish Burger is more than just a dish; it’s an experience. It’s a journey through a spectrum of flavors, from the fiery depths of the tandoori masala to the subtle, soothing notes of the brioche, culminating in a dish that is both comfortingly familiar and excitingly novel. This burger is not just a meal; it’s a celebration of culinary diversity, showcasing Nadiya’s flair for bringing together the best of different culinary worlds in one extraordinary creation.
Ingredients:
- 4 tbsp olive oil
- 1½ tbsp tandoori masala
- 3 tbsp Greek yoghurt
- 2 x 100g/3½oz pieces skinless cod fillet
- ¼ red onion, thinly sliced
- 5 fresh mint leaves, thinly sliced
- 100g/3½oz pickled cucumber, drained
- 4 slices brioche
- salt and freshly ground black pepper
Method:
- Put 2 tablespoons of the oil, the tandoori masala, 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well.
- Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot, turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side, then take off the heat and set aside, covered with kitchen foil.
- Put the red onion and mint in another bowl with the pickled cucumbers, mix and season with salt and pepper.
- Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion, mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy!
Cherry, almond and nutmeg tarts
This delightful recipe presents a sophisticated twist on the classic pop tart, elevating it from a childhood treat to a refined, grown-up indulgence. Each tart is meticulously crafted, offering a balance of sweet flavors that are both comforting and elegantly simple to create.
At the heart of this reimagined treat lies a delicate, buttery pastry, encasing a rich, sumptuous filling. The filling, a harmonious blend of high-quality ingredients, provides a depth of flavor that is both familiar and unexpectedly nuanced. The sweetness of the filling is carefully calibrated, ensuring it is indulgent without being overwhelming, making each tart a perfect accompaniment to a morning coffee or a sophisticated dessert at a dinner party.
What sets these tarts apart is the subtle hint of spice that lingers with each bite. This touch of spice is not merely an afterthought but a thoughtful addition that transforms the traditional pop tart into something more intriguing. It teases the palate, adding a warm complexity that contrasts beautifully with the sweetness of the filling and the flakiness of the pastry.
The ease of preparation is another delightful aspect of this recipe. It’s designed to be accessible, allowing even those with a modest baking experience to achieve impressive results. The process is straightforward, yet the outcome is anything but ordinary.
Whether you’re reliving cherished childhood memories or simply enjoying a sophisticated treat, these tarts are sure to impress. They are perfect for sharing with friends over a casual brunch or savoring alone as a special treat. This recipe is more than just a dessert; it’s an invitation to revisit a classic with a newfound appreciation for its potential for elegance and complexity.
Ingredients
For the tarts
- icing sugar, for dusting (approx. 20g/¾oz)
- 500g/1lb 2oz shortcrust pastry
- 150g/5½oz cherry jam
- ½ tsp ground nutmeg
- 1 free-range egg, lightly beaten
For the almond icing
- 100g/3½oz icing sugar, sifted
- ¼ tsp almond extract
- 20g/¾oz toasted flaked almonds
Method:
- Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper.
- Dust a work surface with icing sugar and roll out the pastry to a 30x35cm/12x14in rectangle. Place the pastry on one of the prepared baking trays and cut right down the middle lengthways, giving you two long equal rectangles. Now make three cuts widthways to give you eight equal rectangles. Place in the fridge.
- Put the jam in a bowl, add the nutmeg and mix. Add 1 teaspoon of jam to one side of each pastry piece, avoiding the edges. Brush the edges with the beaten egg and fold over the other half of the pastry. Press down the edges with a blunt knife to seal. This is crucial unless you enjoy flowing molten lava jam!
- Do the same with the remaining seven pastries and place on the other prepared baking tray. Brush the tops with the egg and place in the fridge for 20 minutes.
- Bake the pastries on the middle shelf of the oven for 20–25 minutes. Place on a wire rack to cool.
- For the almond icing, put the icing sugar, 1½ tablespoons of water and the almond extract in a bowl and mix to a smooth paste. Cover the tops of the cooled pastries with the icing and sprinkle with the almonds.
Sumac lamb chops with crushed caramelised onion potatoes
Transform your next barbecue into a gourmet feast with these succulent lamb chops, masterfully grilled to perfection. This dish is a celebration of simplicity and flavor, where the natural quality of the lamb shines through, enhanced by the distinctive touch of sumac.
As the lamb sizzles on the grill, the sumac works its magic, infusing the meat with its signature earthy and tangy nuances. This Middle Eastern spice is not just a seasoning; it’s the star of the dish, creating a symphony of flavors that dance on the palate. Each chop is grilled with care, ensuring the outside is beautifully charred while the inside remains tender and juicy, offering a texture that is both satisfying and delectable.
But the culinary delight doesn’t stop there. Accompanying these exquisite chops are potatoes, crushed to the perfect consistency, then caramelized to draw out their natural sweetness. This side dish is a sublime balance of textures and flavors, its sweetness complementing the tangy zest of the sumac-laced lamb. The caramelization process intensifies the potatoes’ flavor, turning them into a melt-in-your-mouth experience that pairs impeccably with the robustness of the lamb.
This pairing is not just a meal; it’s a culinary journey. The combination of the smoky, tangy lamb chops and the sweet, creamy potatoes creates a harmony of flavors that elevates the humble barbecue to a dining experience. Whether you’re hosting a casual backyard gathering or a more formal outdoor event, these lamb chops and caramelized potatoes will captivate your guests and leave them savoring every bite.
In summary, this recipe takes the traditional barbecue fare to new heights, blending the rustic charm of grilled lamb with the sophisticated flair of sumac and the indulgent sweetness of caramelized potatoes. It’s a celebration of flavors and textures that come together to create a dish that is as delightful to the palate as it is to the senses.
Ingredients:
For the crushed potatoes
- 1kg/2lb 4oz potatoes, cut into 2cm/1in cubes
- 4 tbsp olive oil
- 2 large onions, thinly sliced (approx. 400g/14oz)
- ¼ tsp fine salt
- 1 tsp light brown sugar
For the lamb chops
- 8 large lamb chops
- 5 tbsp olive oil
- 1 tsp salt
- 2–3 tbsp sumac
Method:
- Boil the potatoes in lightly salted water for 1–2 minutes, or until tender. Drain and set aside.
- For the lamb chops, bash the meat with a mallet or rolling pin to thin it out. Put the chops on a plate, drizzle with the oil and season well with salt.
- Fry the chops over a high heat for 3 minutes on each side. Place them on a baking tray and sprinkle both sides with the sumac. Cover with kitchen foil and keep them warm.
- To make the potatoes, wipe any burnt bits from the pan, then add the oil and place over a medium heat. Add the onions, salt and sugar and cook for 15 minutes, or until golden, caramelised and soft.
- Crush the potatoes lightly using the back of a fork and add to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp. Serve with the chops.
