Indian cuisine made easy

2011-04-01 14:12

Farrah Francis gets a taste of Indian cuisine at the Jenny Morris School of Cooking and learns to make tandoori chicken kebabs.

When I think about Gordon Ramsay, the “F” word is the first thing that comes to mind.

But his new BBC Lifestyle series, Gordon’s Great Escapes, sees him take on a gastronomic journey through India – across its magnificent terrain with its vast traditions spanning decades.

Ramsay is on a quest to understand real Indian food that hasn’t been watered down or modified for the quick and easy route – like microwave meals from the grocery store.

Much like Jenny Morris from the School of Cooking in Cape Town, who adopts a similar approach to food. Morris ensures that core ingredients are fresh, unique and by the book, proving that cooking from scratch doesn’t have to be the laborious task it is made out to be.

I recently visited her studio to try my hand at cooking some of Ramsay’s Indian recipes from a book of the same name as the show.

The best part? Morris’ attitude. She is encouraging, friendly, and throws all those preconceived notions of cooking being hard work out the window.

Gordon’s gastronomic quest reveals a variety of India’s culinary traditions.Morris ensures that the art of cooking Indian food is maintained in her kitchen by ensuring that budding cooks really get stuck into it, use lots of coriander and eat with their hands.

» 4 chicken breasts, cut into strips
» ½ lemon
» 1 tsp salt
» 1 tbsp melted ghee
» lemon wedges for serving

For the tandoori masala paste:
» 1 tbsp garlic-and-ginger paste
» 1 tbsp ground paprika
» 1 tsp ground cinnamon
» 1 tsp ground cumin
» ½ tsp ground coriander
» ¼ tsp chilli powder, ideally Kashmiri chilli powder
» pinch of ground cloves
» ¼ tsp edible, red, food colouring
» A few drops of yellow food colouring
» ¾ cup plain yoghurt (serves 4)

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