“INSPIRED BY OUR COOKS’ VERY OWN TRAVELS” Welcome to The City Kitchen World Flavours Handbook We are deligh...
Author: Magdalene Berry
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Welcome to The City Kitchen World Flavours Handbook We are delighted to have the opportunity to share our World Flavours Handbook with you, as here at The City Kitchen we believe that good food is one of the greatest pleasures in life. We’re passionate about bold authentic flavours and fresh quality ingredients, so have combined this with the inspiration gained from our travels around the world to create the World Flavours Handbook. With some of our favourite recipes, the Handbook is an insight into a few of the stranger ingredients from around the globe and some interesting top tips and facts. We really hope you enjoy finding out a little more about The City Kitchen range, as we certainly enjoy making it. With very best wishes,

Stu, Mat & Dave


About the range Our City Kitchen meals have been created to bring you a taste explosion, with inspirational flavours from around the world. The City Kitchen uses the freshest of vegetables, tender meat and the most succulent of prawns. We have then mixed and matched them with the finest herbs, spices and bold authentic flavours to capture the heart of each dish’s origin.


did you know... Love Sangria but don’t want the calories that come with the red wine? Try a Virgin Pomegranate Sangria , made with pomegranate juice instead of wine - yum


 oconuts are rich in potassium, which is helpful C when trying to lose weight. Potassium helps turn our bodies into calorie burning machines!

, named after The Scoville Scale st o developed the te Wilbur Scoville wh s/ sure of the hotnes in 1912, is a mea illi t Units) of a ch SHUs (Scoville Hea derived from chilli pepper or anything ple, a Bell pepper peppers. For exam heat, whereas a has no significant s approximately Cayenne pepper ha ed pepper sprays us 40,0 00 SHUs and t contain around in law enforcemen . 2,00 0,00 0 SHUs

It was a US Supr eme Co ruling in urt 1893 th at decid tomatoe e d s should be conside red a ve getable.

Olive trees can live for more than 150 0 years. The oldest olive tree is 500 0 years old and still producing!

 eetroot contai B ns betaine, a su bst ance that relaxe s th e mind, as wel l as tryptophan whi ch is also foun d in chocolate and contributes to a sense of w ell-being.


Ingredients from around the world Kalonji Seeds

(in our Tandoori Chicken Sizzler) Sometimes called black cumin, kalonji seeds are often used as part of the spice mixture ‘panch phoran’ which is popular in Bengali cooking. Its many uses have earned it praise in Arabic, where it is known as the ‘seed of blessing’.


(in our Mexican Chipotle Chicken & Rice) Chipotle or chilpotle, which comes from the Nahuatl word chilpoctli meaning “smoked chilli pepper”, is a smoke-dried jalapeño. It is a chilli used primarily in Mexican and Mexican-inspired cuisines, such as MexicanAmerican and Tex-Mex. The flesh is thick, so the chillis are usually used in a slow-cooked dish rather than raw. It measures between 3,000 – 10,000 SHUs on the Scoville Scale, so it has a good kick.


Ingredients from around the world Tamarind

(in our Malaysian Coconut Beef Curry) An indigenous tree from tropical Africa, the tamarind produces edible, pod-like fruits that are also used in traditional medicines. Tamarind is high in acid, sugar, Vitamin B and calcium.

Lime Leaves

(in our Malaysian Coconut Beef Curry) Sometimes called kaffir lime leaves and used widely in Thai and South East Asian cuisine in the same way bay leaves are used in the West. With a spicy, lemony flavour; lime leaves give a distinctive citrus scent to soups and curries and are available in fresh, dried and frozen forms.



Sicilian Chicken PastA Recipe: Serves 2

Ingredients: 3 tbsp olive oil 3 cloves diced garlic

1 sprig rosemary, leaves stripped and chopped

1 medium diced onion 1 tbsp tomato paste

1 chicken stock cube

2 tbsp sun-dried tomato paste 2 diced chicken breasts

200g dischi volanti pasta

1 glass red wine

Parmigiano Reggiano cheese shavings to garnish

1 tin chopped tomatoes

1 tbsp chopped parsley

2 bay leaves

Salt and pepper to taste

Method: 1. Heat the oil in a large saucepan, add the diced garlic and fry gently for 1 minute without colouring. 2. Add the diced onion and fry for around 5 minutes until the onion begins to colour. 3. Add the diced chicken and fry with the onion and garlic for 2-3 minutes to give a bit of colour. 4. Put in the tomato paste, sun-dried tomato paste and red wine and bring to a simmer before adding in the chopped tomatoes, bay leaf, rosemary, salt, black pepper and chicken stock. Turn the heat to low and allow to simmer gently until the chicken is cooked. 5. Whilst the sauce is cooking, boil the dischi volanti pasta in plenty of salted water. 6. Drain the pasta and toss with the sauce, transfer to a serving dish and scatter liberally with Parmigiano Reggiano and flat leaf parsley. Enjoy!

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