Chai Time

Chai, Chai Tea, Masala Chai, Chai Latte? What is the correct name?

I'm no expert but my understanding is that Chai is a word for tea in numerous languages, derived from Mandarin Chinese. Chai Tea, well, based on the previous, we might as well just say Tea Tea or Chai Chai.

Masala Chai, which is what this post is all about, is literally "mixed-spice tea" and is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices. Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves. Retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. In some places the term "chai," alone, can refer to the beverage.

As for Chai Latte, it's just Masala Chai with some bubbling froth. A lot like the discussion on what we call this very aromatic and pleasant tasting beverage.

Here is a recipe that I recently discovered and take the time out to make at weekends. Once you try it, I'm sure you'll take the time too for this fantastic brew.

INGREDIENTS

1 inch piece fresh ginger, cut into thin rounds
1 cinnamon sticks
1 teaspoons black peppercorns

1 star anise
5 whole cloves
4 green cardamom pods

1 black cardamom pod
2 cups cold water
3 bags of black tea (preferably Darjeeling)
2 cups whole milk (I use Rice Milk)
1/4 cup raw sugar. (suggest using half this amount if you do not like your tea too sweet or omit altogether)

Using a mortar and pestle lightly crush and bruise first 7 ingredients mortar.

Place in a saucepan and add 2 cups water, bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes.

Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. 

Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves.

 Strain and serve hot.

Spicy Friday Night

The end of another working week, Friday night footy and it's time to relax with a beer and some delicious comfort food.
For the past month or so, I have been recording and watching a show hosted by a chef named James Martin. The show, titled James Martin Home Comforts, has me saving links to some of his recipes online for future kitchen experiences. I like his knock about, no nonsense approach and presentation in this series.   
It was his Smokey Chilli Chicken Wings with Spiced Potato Wedges on one episode that inspired tonight's munch out. As his recipe for the wings had garlic in it, I decided to follow another so Jen could also enjoy them.
When searching Chef Google for a recipe and I come across one on the Epicurious webpage, that will, at most times, be the one I go with. It is a fantastic source of great recipes. So, Crispy Baked Chicken Wings it is, with Mr Martins Wedges  

The sauce used was a home-made ranch style sauce that was whipped together using home-made mayo, from leftover egg yolks and leftover buttermilk. The buttermilk was a by product from home-made butter I made during the week. I found myself throwing out a lot of unused ingredients and have recently decided to alter that habit. The butter was made using the leftover thickened cream we had in the Pea and Ham soup earlier this week.

Now for that sauce!

Ingredients

1/4 cup buttermilk
1 1/2 - 2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 tbls fresh chopped dill
1/4 cup finely chopped fresh chives
2 teaspoons fresh lemon juice
Few dashes Tabasco sauce to liking

Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.

Pea and Ham?

It may not look like the traditional home-made pea and ham soup we all grew up with but it definitely has that classic flavour we all remember.

A perfect way to end a very enjoyable and relaxing long weekend

(A James Martin recipe)