Rick Stein’s Food Stories episode 14 – Midlands

In Rick Stein’s Food Stories episode 14 – Midlands, Rick embarks on a culinary journey through the heart of the Midlands, where he uncovers the rich tapestry of Indian cuisine that has become an integral part of the region’s food culture. The episode is a vibrant exploration of flavors, traditions, and the remarkable stories behind some of Leicester’s and Birmingham’s most beloved dishes.

Rick begins his journey in Leicester, guided by the knowledgeable and passionate food writer, Gurdeep Loyal. Leicester, a city with a thriving Indian community, offers a plethora of authentic and diverse Indian culinary experiences. Gurdeep takes Rick on an insider’s tour of the city, starting with an unassuming yet extraordinary food truck, known only to locals. This hidden gem serves up some of the most authentic street food, capturing the essence of Indian flavors right in the heart of England. The experience is a reminder that some of the best culinary treasures are often found in the most unexpected places.

As they explore further, Gurdeep introduces Rick to a unique dining experience – the Indian equivalent of high tea at the Ritz. This is not just any high tea, but a feast that marries the elegance of British tradition with the vibrant, complex flavors of Indian cuisine. From delicate pastries infused with spices to savory bites that offer a burst of flavor, the Indian high tea is a testament to the creativity and adaptability of Indian chefs in the UK, who have seamlessly blended their heritage with British customs.

The journey continues to Birmingham, where Rick meets Michelin-starred chef Aktar Islam, a luminary in the world of Indian cuisine. Aktar’s restaurant is a beacon of excellence, where traditional Indian dishes are elevated to new heights through innovative techniques and presentation. Rick is treated to a tasting menu that showcases the depth and sophistication of Indian flavors, from a delicate fish dish infused with the subtle heat of green chilies to a rich lamb curry that speaks of slow-cooked perfection. Through Aktar’s cooking, viewers are given a glimpse into the future of Indian cuisine in Britain, where tradition meets modernity in the most delicious ways.

But the episode is not just about fine dining; it also delves into the stories of the people who have kept traditional food practices alive. Rick visits a historic mill in the Midlands, which was on the brink of closure until the local community’s demand for chapati flour gave it a new lease on life. The mill, now thriving, is a symbol of how cultural traditions can sustain local businesses and keep heritage alive. The story is a poignant reminder of the importance of preserving the food practices that connect people to their roots.

Rick Stein’s Food Stories episode 14 – Midlands

Throughout the episode, Rick doesn’t just observe; he participates. Inspired by the culinary experiences and stories he encounters, Rick rolls up his sleeves and heads to the kitchen to cook two dishes that have become staples in British households. The first is a British classic with Indian origins – chicken tikka masala. Rick’s version stays true to the dish’s roots, combining tender pieces of marinated chicken with a rich, tomato-based sauce spiced with garam masala, cumin, and coriander. It’s a dish that perfectly embodies the fusion of Indian and British culinary traditions, a comfort food that has been embraced by people across the country.

The second dish Rick prepares is a vegetarian delight called matar kulcha, a popular street food from North India. Matar kulcha is a dish that exemplifies the simplicity and depth of Indian vegetarian cuisine. It features soft, fluffy bread known as kulcha, served with a spiced pea curry (matar) that is both hearty and flavorful. Rick’s version of matar kulcha is a celebration of the humble ingredients that, when combined with the right spices and cooking techniques, create something truly special.

Rick Stein’s Food Stories, Episode 14 – Midlands, is more than just a cooking show; it is a celebration of the rich culinary heritage of the Midlands and the people who continue to preserve and innovate within it. Through his journey, Rick Stein brings to life the flavors, stories, and traditions that make this region a vibrant culinary hub, showcasing the undeniable influence of Indian cuisine on British food culture. This episode is a must-watch for anyone interested in the intersection of food, culture, and history, offering a deliciously insightful look into how the Midlands has become a melting pot of culinary traditions and innovations.

Chicken tikka masala with chapatis and pilau rice

Prepare for a cozy Friday night with a sumptuous tikka masala feast, complete with all the essentials to create a memorable meal. Start with tender, marinated chicken simmered in a rich, spiced tomato sauce, perfectly balanced with creamy coconut or yogurt. Pair this flavorful dish with warm, soft chapatis, ideal for scooping up every last bit of sauce, and fragrant, fluffy rice infused with aromatic spices like cumin and cardamom. This complete meal brings the warmth and comfort of an authentic Indian dinner right to your table, perfect for unwinding and indulging at the end of the week.

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

Method:

• 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 and pilau rice.

• For the chapattis, 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.

Conclusion Rick Stein’s Food Stories episode 14 – Midlands

In conclusion, Episode 14 of Rick Stein’s Food Stories masterfully showcases the rich and diverse culinary landscape of the Midlands, emphasizing the profound influence of Indian cuisine on British food culture. Through his journey from Leicester to Birmingham, Rick Stein highlights how traditional Indian flavors have not only been preserved but also innovatively blended with British culinary traditions. The episode goes beyond mere food exploration; it delves into the stories of the people and the cultural heritage that have shaped these culinary practices, from the humble street food stalls of Leicester to the refined, Michelin-starred dining experiences in Birmingham.

Rick’s interactions with passionate food writer Gurdeep Loyal and acclaimed chef Aktar Islam provide viewers with a deeper understanding of the vibrant food culture in the Midlands, where Indian cuisine has become a staple. The episode also underscores the importance of community in sustaining traditional food practices, as evidenced by the revival of a historic mill through the local demand for chapati flour.

By the end of the episode, viewers are not only treated to the visual delight of exquisite dishes but are also reminded of the significance of preserving and celebrating cultural diversity through food. Rick’s hands-on approach in cooking classic dishes like chicken tikka masala and matar kulcha further connects the audience to the heart of this culinary journey. Overall, this episode is a testament to the Midlands as a melting pot of culinary traditions, offering a delicious narrative that enriches our understanding of the intersection between food, culture, and history.

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