• St Kitts Bhaji Mix Recipe

    St Kitts Bhaji Mix Recipe

    We don’t have any of our bhaji mix on the shelf at the moment, but we don’t want to leave you without - so by popular request, here’s how you can make it at home!

     

    Bhaji mix ingredients:

    200g gram flour

    1 tsp garam masala

    1 tsp baking powder

    water

     

    Method:

    Mix dry ingredients together and add enough water to make a batter – you want it thicker than for pancakes, but not stiff.

    My favourite bhaji is cauliflower, so I’ll give you the instructions for that. Break cauliflower into florets and put them into boiling water, bring back to the boil then remove from the heat straight away and strain. They will feel like they are too firm, but trust me this will make them perfect. Drop the cauliflower florets into the batter and coat thoroughly. Heat about an inch of oil in a deep frying pan, once it is hot drop the coated cauliflower in and fry, turning regularly, until a golden brown. Drain on kitchen paper and give a sprinkle of salt before serving. Best served hot with a yoghurt dip, or as a side with a curry.

     

    You can also use peas, chopped onions, partially cooked sweet potato… anything you fancy really! They’re also great with salad, if the sun finally comes out and you fancy a quick bite…

     

    Photo credit: mdid via Foter.com / CC BY

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  • St Kitts Bhaji Mix Recipe

    St Kitts Bhaji Mix Recipe

    We don’t have any of our bhaji mix on the shelf at the moment, but we don’t want to leave you without - so by popular request, here’s how you can make it at home!

     

    Bhaji mix ingredients:

    200g gram flour

    1 tsp garam masala

    1 tsp baking powder

    water

     

    Method:

    Mix dry ingredients together and add enough water to make a batter – you want it thicker than for pancakes, but not stiff.

    My favourite bhaji is cauliflower, so I’ll give you the instructions for that. Break cauliflower into florets and put them into boiling water, bring back to the boil then remove from the heat straight away and strain. They will feel like they are too firm, but trust me this will make them perfect. Drop the cauliflower florets into the batter and coat thoroughly. Heat about an inch of oil in a deep frying pan, once it is hot drop the coated cauliflower in and fry, turning regularly, until a golden brown. Drain on kitchen paper and give a sprinkle of salt before serving. Best served hot with a yoghurt dip, or as a side with a curry.

     

    You can also use peas, chopped onions, partially cooked sweet potato… anything you fancy really! They’re also great with salad, if the sun finally comes out and you fancy a quick bite…

     

    Photo credit: mdid via Foter.com / CC BY

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  • Stuffed Mushroom Burger Recipe - Summer in a Bun...

    Stuffed Mushroom Burger Recipe - Summer in a Bun...

    We had an amazing time at our Summer Party this Saturday – great food, great company and incredible music from the very talented ‘Dog With No Name’. We got through a fair bit of Pimms too! As always, a huge thank you to everyone who came! For those that missed it, here is the recipe for our stuffed mushrooms, which we served in burger buns with a bit of roast sweet potato and pepper for flavour contrast.

    Ingredients:

    - 4 Large flat mushrooms

    - 250g Cream cheese

    - couple of slices of bread

    - 100g strong cheddar, grated

    - pinch of dried sage or chives

    - salt and pepper to taste

    Method:

    • Remove and save the mushroom stalks, scoop out the dark gills with a spoon.
    • Put both of these into a food processor with the bread and herbs and pulse for a few seconds, until crumbed. Mix this with the grated cheese.
    • Generously fill the scooped out mushrooms with cream cheese, top with the breadcrumb mixture, pressing into shape as you go.
    • Bake in the oven at about 170C for 20 minutes, until mushroom is soft and top is crispy. Serve with salad; in a bun or pitta bread; or (my favourite) with some crispy roast parsnips.

    If you really want to recreate our evening, you’ll have to check out some of the fab music from Dog With No Name!

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  • Nominate a Community Champion!

    Nominate a Community Champion!

    Do you know someone who needs a treat? Who’s helped you out, personally or professionally? Whether they work in the community, or went above and beyond for a friend, have had a hard time or just work too hard and need a bit of TLC – we’d like to give you the chance to pay it back (or forward!). Nominate your community champion, so they can be in with a chance to be treated to a meal for 2 and a bottle of wine! Every month we’ll reserve a table for our specially chosen community guest – they’ll get a main meal each, puddings and bottle of wine, to help them relax and take the weight off. Because good people deserve good things…

    To nominate someone, send us an email at info@stkittsherbery.co.uk, giving the person’s name and the story of why you’ve nominated them.

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  • Anglesey Eggs

    Anglesey Eggs

    As always, we had a fantastic time at our monthly evening meal! Thank you to everyone who came, we love the community spirit and it’s great fun hosting you all. For those of you who missed it, we had a Welsh theme as a belated St David’s Day celebration, and Susan whipped up her own version of Anglesey Eggs (spoiler alert, they were delicious!). Here’s her recipe so you can give it a go at home…

     

    Anglesey Eggs

     For 4 people

    500g potatoes, peeled and chopped

    50g butter

    4 leeks, sliced

    50g butter

    50g flour

    ½ litre milk

    mustard powder to taste

    bay leaf

    150g mature cheddar grated

    extra cheese to top, grated

    8 hard boiled eggs

     

    - Boil and mash the potatoes.

    - Fry the leeks in the butter until tender and then mix into the mashed potatoes.

    - Put the potatoes in the bottom of an oven proof dish.

    - Quarter the boiled eggs and spread over the top of the mash.

    - Melt the butter in a pan, add the flour and mustard and cook until frothy.

    - Remove from heat and whisk in the milk a little at a time, add the bay leaf.

    - Return to the heat and stir until it thickens.

    - Remove from heat and stir in the grated cheese.

    - Pour the sauce over the eggs and potato, sprinkle the remaining cheese over the top and put in a hot oven until the sauce is bubbly and brown.

     

    It’s great served with herby bread (we used this Welsh recipe) and maybe even a crunchy salad. Enjoy!

     

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  • Taste of Summer!

    Taste of Summer!

    We love a glass of pimms - it makes it feel like summer no matter what the weather! Here's our twist on the fabulous classic... We've made a special basket of plants, just for this purpose (not that we drink a lot *cough*)

    Ingredients:

    1 part Pimms No. 1

    3 parts Sparkling Sicilian Lemonade

    Fresh Apple Mint Leaves

    Fresh Lemon Verbena Leaves

    Fresh (Wild) Strawberry Halves

    Fresh Cucumber Slices

    Lemon Slices

    Ice

    Just pop your ice in a jug and pour over the Pimms. Add your fruit and leaves to taste and top up with lemonade. Find yourself a pretty straw and a nice spot in the garden and enjoy!

    If you're just not a fan of pimms (sacrilegious though it is) here's a few more summer drink recipes - so you can get your practice in while it's still spring!

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  • Susan's Lentil Dahl Recipe

    Susan's Lentil Dahl Recipe

    So we had to cancel last week’s meal (booo…) due to illness, but to try and make up for it, we thought we’d give you our recipe so you can try it at home. To me, this meal is Indian comfort food at its best – a real winter warmer, or just as fabulous cold the next day. I recommend eating whilst in your pyjamas!

    If Indian food is your thing, take a look at Manjulas Kitchen, for some fabulous recipes (and great watching!).

     Susan’s Lentil Dahl

    1 onion finely chopped

    1 carrot cut into thin slices

    2 large potatoes cut into small cubes

    couple of large handfuls of red lentils

    ½ block of creamed coconut (not milk and not a carton)

    1 tsp black or brown mustard seed

    1 tsp ground coriander

    1 tsp ground cumin

    1 tsp turmeric

    ½ tsp black pepper

    1 tsp ground cardamom

    1 inch piece of fresh ginger - peeled and finely grated

    1 clove garlic crushed (totally optional, I don’t use this at all, but if you like garlic knock yourself out!)

    ghee or oil – about two tablespoons

    handful of fresh coriander leaves - chopped

     

    Heat the oil or ghee in a large saucepan, when hot drop in the mustard seeds and leave until they start to pop, add the onion and cook until it starts to brown. Add the coriander, cumin, turmeric, pepper, cardamom, fresh ginger and the garlic if using. Cook the spices for a moment or two before adding in the carrots, potatoes and lentils and cook for a few seconds. Add enough water to completely cover everything and bring to the boil. Reduce heat to a simmer and cook until everything is soft, adding boiling water if it needs it. When it is cooked there should still be a good amount of liquid in the pot, now add the block of coconut and stir until it’s is completely dissolved, cook on for a minute or two until it thickens. Remove from heat and stir in the most of the fresh coriander, reserving a little for garnishing. Serve with yoghurt, mango chutney and a chapatti.

    We recommend serving with onion (or cauliflower if you’re feeling adventurous) bhajis – check out our easy bhaji mix here.

    Photo credit: srqpix via Foter.com / CC BY

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  • Updates and News!

    Updates and News!

    It’s been a busy month for us, so we thought we’d give you a bit of an update. Our most exciting news first, we’re working on a new scent - I can’t give away too much yet but our latest fragrance has been created for men and is both crisp and spicy and oh so delicious! We can’t wait to have it on the shelves, so watch this space…

    In other news, we’ve got our Indian meal coming up this Friday. It’s a fabulous plate of home made lentil Dahl, and it’s one of Susan’s specialities! If you haven’t booked yet, there’s still time – book here.

    16barsbox

    We’ve also been revamping our chocolate range. Gayle’s been hard at work in the kitchen and we’ll soon have some brand new additions to the range. For those that may have missed it, her last creation was this fantastic mini-bars box in our World Flavours. Get in quick before we eat them all!

    The plants are coming along nicely (they’ve even survived the brief flurry of snow) and the workshop’s been busy making more soap than anyone could possibly need…

    In the happiest news so far, we’ve actually been keeping on top of the blog! Fingers crossed we might manage to keep our new year’s resolution, and get to talk to all of you a lot more.

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  • Recipe - Gremolata

    Recipe - Gremolata

    Herbs are often in short supply in the garden at this time of year; however there always seems to be plenty of parsley around! We think that gremolata is a fantastic way to make use of this herb. This super easy and extremely versatile recipe will use up all of that extra parsley you have hanging around, as well as give you a lovely garlic-y hit - always a necessity over winter!

    finish-gremolata

    Gremolata

    Ingredients:

    2 cups (500mls) parsley

    4 tbsp (60mls) finely grated lemon rind

    2 tbsp (30mls) garlic

    Chop the parsley and garlic until very fine, if you have a Vitamix this will do the job for you, then mix together with the finely grated lemon rind. This spread can be used in all sorts of ways too; freeze in an ice cube tray and then use to season stews and soups, mix with cream cheese for a delicious cracker spread, use as a garnish or mix with breadcrumbs for stuffing or coating. A personal favourite of ours is mashing with butter, smearing on bread and then toasting in the oven for quick and delicious garlic bread. In a sealed container, kept in the fridge, this spread should last a while so you can have the chance to try it all sorts of ways!  In fact here is a great variation using walnuts.

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  • Mock Duck in Spicy Plum Sauce Recipe

    Mock Duck in Spicy Plum Sauce Recipe

    To start with, I just want to thank everyone who came to our Chinese New Year meal. It was a fantastic evening, where we all ate far too much… It’s a long way to come for some of you though, so to make sure no one is left out we thought we’d share our fabulous recipe!

    For those that haven’t heard of it before, Mock Duck is the meatiest vegetarian meat alternative around. Made from wheat gluten, this has a taste and texture almost identical to real duck – and it makes fantastic duck pancakes. You can pick a tin up from your local health food shop or chinese supermarket, or even make your own. We combined it with our very own Spicy Plum Sauce, as an alternative to the traditional hoisin sauce. We also served it with oven baked noodles, just to make sure we got our dose of veg!

    mock.duck.pancakes

    Mock duck in spicy plum sauce

    Ingredients:

    1 tin mock duck

    1 bottle St Kitts Herbery Spicy Plum Sauce

     

    Method:

    Drain the mock duck and rinse under cold water. Cut into thin strips, place in an ovenproof dish and cover with the Spicy Plum Sauce. Cover with foil and cook in oven at 180C for about 20 minutes, until hot and sauce is sticky.

     

    Oven baked noodles

    Ingredients:

    1 pack fresh noodles

    1 carrot – cut into very thin strips

    1 small can water chestnuts drained

    1 small can bamboo shoots drained

    2 or 3 mushrooms sliced

    handful of mange tout cut into thin strips

    1 pak choi finely sliced

    small bag of beansprouts

    4 tablespoons of mirin

    4 tablespoons of rice vinegar

    tamari soy sauce to taste

    good dash of dark sesame oil

     

    Method:

    Put all veg in a baking tray with the noodles, splash lightly with the sesame oil and toss until it is all coated. Sprinkle the mirin and rice vinegar over the top, cover with foil and bake in the oven on 180C for about 20 minutes until hot. Toss the noodles mix with the soy sauce and serve with the mock duck.

    If you fancy the pancakes too then see the recipe here.

     

     

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