Love is like a red red rose petal garam masala….would Burns approve?

 

cranahan

“O my Luve’s like a red, red rose,

That’s newly sprung in June:

O my Luve’s like the melodie,

That’s sweetly play’d in tune……”

 

One of the only subjects I revelled in at A level’s was literature and out of the 15 poetry books we had to absorb, Burns was the only one I had time for. One of the long forgotten poems, I was recently reminded of, sat well in my life now – for me it celebrates love and my adoration for roses. And here is my little offering for Burn’s Night – a Cranachan style dessert using goat’s milk yoghurt instead of the cream, but not compromising on the addition of another Burn’s favourite – whisky…

“…….As fair art thou, my bonie lass,

So deep in luve am I;

And I will luve thee still, my dear,

Till a’ the seas gang dry.

Till a’ the seas gang dry , my dear,

And the rocks melt wi’ the sun;

And I will luve thee still, my dear,

While the sands o’ life shall run.

And fare-thee-weel, my only Luve !

And fare-thee-weel, a while!

And I will come again, my Luve,

Tho’ ’twere ten thousand mile!”

Robert Burns 

Pakistani Sajji-style Roast Chicken with Masala Monsoon Jasmine Garam Masala

Sajji is one of the most popular dishes of Baluchistan, Pakistan. Traditionally, either a whole chicken or a whole leg of lamb is filled with bejewelled rice and slow roasted on a spit fire….the experience is as priceless as the flavour. The Baluchi’s love their meat, they celebrate the experience of cooking on a large coal spit roast and the family gathers together to rejoice in this simple culinary tradition.

Almost always eaten with soft large wholewheat breads and some accompanying vegetable and pickle – once ready the chicken is usually cut into quarters and topped with spicy Chaat masala and lemon juice. The marinate itself is simple, just salt and pepper – it’s the smoky essence of the coal infused flavour and the Chaat masala that brings the meat to life.

Here I have recreated this inspiration from a traditional Sajji recipe – using our Jasmine Garam Masala and coal smoked for that delectable smoky aroma – our recipe will be released soon, just before our spices are.. So keep an eye out!

Pakistani Sajji-style Roast Chicken with Masala Monsoon Jasmine Garam Masala

jasminechicken

 

Sajji is one of the most popular dishes of Baluchistan, Pakistan. Traditionally, either a whole chicken or a whole leg of lamb is filled with bejewelled rice and slow roasted on a spit fire….the experience is as priceless as the flavour. The Baluchi’s love their meat, they celebrate the experience of cooking on a large coal spit roast and the family gathers together to rejoice in this simple culinary tradition. Almost always eaten with soft large wholewheat breads and some accompanying vegetable and pickle – once ready the chicken is usually cut into quarters and topped with spicy Chaat masala and lemon juice. The marinate itself is simple, just salt and pepper – it’s the smoky essence of the coal infused flavour and the Chaat masala that brings the meat to life.

Here we have recreated this inspiration from a  traditional Sajji recipe –  using our Jasmine Garam Masala and coal smoked for that delectable smoky aroma  – our recipe will be released soon, just before our spices are.. So keep an eye out!

Sajji1_Asad

 

IMG_5425-1

Jasmine Petal Garam Masala

A sweet spicy blend of spices and Jasmine buds to invoke memories of the safety and peaceful comfort of a grandmother’s garden in Pakistan, the essence of love together with the headiness of spice – use with vegetables, poultry, seafood, fruit

Marigold Petal Garam Masala

An earthy blend of spices and the Marigold flower, celebrating Pakistani’s melting pot of ethnicity – a flower the represents the multi-cutural make up of Pakistan – use with seafood, poultry, cheese, vegetables, fruit

Rose Petal Garam Masala

An aromatic blend of spices and the Desi Gulab (Rose of the Land) celebrates Pakistani festivities, weddings, times of rejoicing – use on red meats, vegetables, cheese