Arun Kapil and Canice Sharkey host spice pop-up at Isaacs Restaurant, Cork
This autumn, to celebrate ‘Taste Cork’ week Arun Kapil, founder of award-winning spice company, Green Saffron and Chef Patron, Canice Sharkey will host an exclusive spice pop-up at the Cork city institution, Isaacs Restaurant. Arun has created a beautiful 5 course menu for the one-off event to be held on Tuesday 11th October 2016 at 8pm.
An abundant feast will be order of the eve, a celebration of Canice’s passion for the finest Irish ingredients livened with Arun’s unique take on flavours and inimitable use of fresh spice, sourced by his cousin and team Green Saffron from family farms throughout India.
To begin, DIY canapés of Gol guppa, puri shells, chickpea, potato, lemon, coriander, Grey Goose and tamarind ‘water’. To follow, Irish salmon Tataki, smoked aubergine caviar, ginger, mint & coriander. Next a 1950’s ‘Maxim’s inspired dish of Mussel gratin “Billy Bi”, butternut, celeriac & celery, Mouclade spices. Next dining tables will become laden with family style sharing dishes bearing, Rajput ‘split & grilled’ red leg partridge, almond, asafoetida pilau, damson & bramble ‘lunji’, onion & parsnip Pakoras. To finish, generous bowls of Chocolate ‘orange spice’ Mousse and crème fraiche.
Throughout the evening Arun will share his unparalleled knowledge of spice and recall tales of his time at the esteemed Ballymaloe Cooking School. The dining room will be transformed into a veritable ‘spice den’ for the occasion, piled with aromatic spices and autumn blooms.
‘I’ve been around spices all my life – I love them, and what’s more, I love the opportunity to share them with chefs and food heroes. I adore Isaacs and Canice is a wonderful chef with an unyielding appetite for discovery. I can’t wait to cook alongside him in such an iconic Cork setting’. ‘This collaboration has been a long time coming’ adds, Canice. ‘I’ve been the grateful recipient of Arun’s spices for months now…he’ll turn up with a bounty of spices and say ‘try this’, ‘now try it with this’ and I’m blown away at the combinations he comes up with! We’re delighted to welcome him, and his encyclopaedic spice knowledge to Isaacs kitchen’.
Spice Pop-up at Isaacs Restaurant, hosted by Arun Kapil and Canice Sharkey
Tuesday 11th October, 7:30pm seats for 8pm
Priced at €35, including aperitif on arrival.
Please book your seat via Reservations at Isaacs Restaurant: +353 (0)21 450 3805, email@example.com
48 MacCurtain Street
For more information please contact Arun Kapil at Green Saffron:
Tel: +353 (0)21 463 7960
‘Au tour des épices’
Time for a treat if you’re in Paris over the next couple of weeks; I’m thrilled to be taking over the Balcon Bar at the Alcazar restaurant, 18 Rue Mazarine, St Germain, 6th. Been writing recipes the past 3 months, working in the Paris kitchen for the last week or so and now it's ready! Runs Tuesdays to Saturdays for May. I’m there next week, all week. I really do appreciate the love on this, my convoluted spice odyssey....
Really hope to see you there, or that you get chance to check it out.
Green Saffron products are available in Monoprix stores nationwide and will be in Carrefour hypermarkets from July 1st 2016.
This is my menu. It's 'local market' based, so depending on what's available and at its best will dictate what gets on that day.
Gol Gappa, ‘farcie’ pommes de terre et pois chiches épicée, tamarin, vodka
Pani puri shells, spiced chick pea & potato, tamarind water, vodka
Hummus chana masala, papads
Chana masala houmous, papads
Milivat, mélange aperitif – lentilles frits, noix, fruits sec, grains fenouil
Milavat, fried lentils, saffron honey, spiced salted cashews, sultanas & fennel fruits
Corbeille de pains croustillants, chutney et raita
Papad basket, chutneys & raita
Pommes frites maison, sel curcuma
French fries, turmeric salt
Tartare des asperges blanches, paneer (fromage Indienne), epices et herbes douches
White asparagus tartare, spices, paneer, soft herbs
Fish & chips ‘pate à frire Pakora’, tamatar, citron vert
‘Pakora’ Fish & chips, ‘tamatar', lime, house french fries
Croustillante de crevettes épicées, szechuan mayo
Pop corn Cajun shrimp, hot pepper mayonnaise
Foie gras maison, chutney rhubarbe et feuille de rose, pain grillée
Duck liver terrine, rhubarb, apple & rose petal chutney, toast
Carpaccio de boeuf ‘saisie’, roquette, raifort, vinaigrette au tamarin petit / grand
Beef carpaccio, curly endive, wild rocket & raw vegetable salad, spiced horseradish dressing
Tataki de saumon ‘label rouge’, fondant d’aubergines fumé, gingembre
seared salmon tatiki, fondant of smoked aubergine, ginger mint & coriander
Foie gras poêlé, pain d’épices, salade d’agrumes et menthe fraiche, jus ‘garam masala’
Pan fried duck liver, gingerbread, citrus & mint salad, garam masala jus,
‘Mouclade’ lotte et crevettes, riz basmati AAA millésimée, noix de coco brûlée
Monkfish & prawn curry, AAA vintage basmati pilaf, burnt coconut
Canard de Challons ‘Vindaloo’, sel noir, mangue, cumin et chili, banane givré, riz basmati AAA millésimée
Duck breast ‘Vindaloo’, chaat masala, AAA basmati rice, frozen banana curd
Cassolette de primeurs, morilles fumé, asperges, champignons de paris, safran, cardamome
Ragout of wild mushrooms, young vegetables, smoked morels, saffron & green cardamom
Carpaccio de boeuf ‘saisie’, roquette, raifort, vinaigrette au tamarin
Beef carpaccio, curly endive, wild rocket & raw vegetable salad, spiced horseradish dressing
Ravioles de champignons sauvages, brousse, mousserons, petits pois et asperges, cardamome et feuilles de rose
Wild mushroom ravioli, sheeps curd, fairy ring mushrooms, peas & asparagus, cardamom, rose leaf
Petit pot au chocolat ‘Aeval’
Truffes halwa pistache
To celebrate National Curry Week we've put together a special offering for you on our website: You can order our NCW goody bag containing 7 of our retail spice blends for just 10 euros!
These blends aren't usually available from us online, and we know some of you have missed them. They're only here for 1 week (12th to 18th October), so take advantage while you can!
The blends include Madras, Tikka, Bombay Aloo, Tandoori, Red Lentil Dahl, Medium Curry and Mild Curry.
Click here to find them.
Happy Curry Week!
Don't worry if you missed Arun's latest appearance on The Today Show. (He joined Maura & Daithi and showing them how to make a great meal for a family of four for under a tenner.) We've got his delicious recipe that he'll be demonstrating on the show right here: Tandoori 'Split & Roast' Chicken with Buttered Cabbage & Sweet Potato Fries.
Back to School, what a time to be alive! Here’s our amazing competition to celebrate that Back to School time of year. We’re giving away a Green Saffron hamper packed full of spicy lovelies whether you go to school or not...
Entry couldn’t be more simple, here’s what your hamper will contain:
- 8 spice sachets (including Rogan Josh, Bombay Aloo, Korma, Murgh Tandoori, Red Lentil Dahl, Madras, Tikka)
- 6 jars of sauce (Jalfrezi, Tikka, Korma, The Hot Hot Hot One, The Medium Tomatoey One, The Mild Creamy One)
- 1 jar of Mango Chutney
- 1kg of our exceptional Aged Basmati Rice – this is the one people all over the world chase us for…
- A Green Saffron Jute bag and
- A Green Saffron tea towel!
To give yourself a chance, all you have to do is one of like us on Facebook, follow us on Twitter, follow Arun’s Instagram, or all three – you have 3 chances of winning! Already like us on Facebook? Don’t worry, you can still follow us on Twitter and Instagram and have 2 chances of winning! #mathsClick the social media links below to get yourself selected:
Summer is well and truly here, the sun is out (occasionally), we’ll be reaching for that ice cream or glass of iced water to cool us down. We probably won’t be reaching for a bowl of spicy hot curry, although maybe we should!
Chillies came to us in Europe from South America before heading off to India and beyond where their popularity really took hold. When you think about ‘hot’ food in the chilli sense, you think of places like India, Thailand, the West Indies, and South America. They all have one thing in common – a climate several shades warmer than our own.
There are many reasons to love chilli and one especially big reason to love it if you live somewhere hot: eating it cools actually you down, and it cools you down more effectively than eating an ice cream! It may seem counter-intuitive at first glance but there’s merit in the madness.
Ice cream provides brief respite from the heat as you feel it cool your mouth and throat. It soon reaches your stomach and your body starts to feel its internal temperature dropping. To compensate for this, your body starts to raise your temperature leaving you feeling hotter than before you’d eaten the ice cream. Less than ideal!
Chilli works in the opposite way, it raises your body’s internal temperature. Your body then reacts by trying to cool you down. Your circulation increases, you start to sweat, and your sweat evaporates, leaving you cooler than before. Much better!
Hot and spicy food doesn’t just have to be curry, you can add a little chilli to almost any dish you can think of. And chillies aren’t only about adding heat to your food - our amazing Kashmiri Chilli Flakes are all about adding flavour, perfume and vibrant colour to a dish just as much as cooling you down!
Tell us your favourite types of chilli, how you use them and in what dishes and we’ll send a bag of Kashmiri chilli flakes to the most interesting one!
If you missed Arun’s appearance on UK Ch4’s Sunday Brunch, it’s definitely worth watching if you can. Arun discussed his exciting modern take on fresh spices before presenters Tim Lovejoy and Simon Rimmer tried three of his dishes: Eggs Akoori, Roast Pork Vindaloo, followed by a Spiced Summer Pudding. It all went down brilliantly with the Roast Pork leaving them absolutely blown away.
You can catch it on the Ch4 player by clicking here. Choose S4 Ep22 – the one with Taoi Cruz, Katherine Ryan and Peter Jones. (Arun's on at about 55 minutes in)
If you have Sky you can also watch it on their On Demand service. (Arun's on at about 58 minutes in this version)
We’ve added Arun’s Roast Pork Vindaloo recipe to the website here so you can see for yourself how to recreate it. All three of the recipes and many, many more feature in Arun’s critically acclaimed first book Fresh Spice, available in all good book shops and online here.
If you want so grab yourself a pack of Vindaloo spices, you’ll find them here.
There's another fantastic hamper of Green Saffron goodies on offer. This time it's through the rather wonderful French Foodie in Dublin blog.
To be in with a chance of winning, simply click here to visit her competition page.
There's loads of good stuff on Ketty's blog, so it's definitely worth taking a nice leisurely look around whilst you're there.
Congratulations to Suey68 - your tasty prize will be with you shortly!
Items 1 to 10 of 14 total