The Ambrette's Dev Biswal To Show Case Own-Brand Premier Marinades At Local Food Festivals
The
Ambrette's Dev Biswal to show case own-brand Premier marinades at local food
festivals.
Visitors to
Kent's food festivals this Autumn will have the opportunity to learn how TV
chef Dev Biswal, patron of The Ambrette restaurants, creates his unique dishes,
when he gives live cooking demos in Canterbury and Broadstairs.
Dev, whose
third restaurant has been fully booked most days since it opened in Canterbury
at the end of July, will be taking a stand for the first time at the Canterbury
Food and Drink Festival, 26th to 28th September 2014. He will also be putting
in his regular appearance at the Broadstairs Food Festival from 3rd to 5th
October.
Visitors will
also have the opportunity to buy Dev's own brand 'Biswal's Premier' marinades
used in his restaurant kitchens in Canterbury, Margate and Rye. There are three
marinades in the range – for chicken, lamb and fish.
The marinades
have been introduced in response to customers asking the secret to The
Ambrette's distinctive style and flavours, so they can try them at home. Unlike
many Indian restaurants, The Ambrette does not serve curry. The dishes are only
lightly spiced to enhance the natural flavours of the food.
Biswal is
critical of “the fast-food mentality” of some Indian chefs “stuck in a 1940s
time bubble”, who prepare a single base sauce into which herbs and spices are
added only at the last moment to order, and then fry meat in a sauce without
giving the ingredients time to absorb their distinct flavours.
Marinating
fish and meat is a typically eastern concept in home cooking. Conversely,
Biswal also employs western and modern cooking styles, such as and poaching and
sous vide techniques, in some of his cooking to create unique dishes.
“Marinating
is not just about adding flavour,” explains Biswal, “The natural acids in fruit
juices or vinegar, break down meat fibres to give a wonderful tender texture.”
According to
Biswal, lamb should be marinated for at least 4 hours, whereas fish should
marinade for the maximum of an hour. The 250ml jars contain instructions to
apply at room temperature and leave to stand in the fridge.
Biswal's
Premier Marinade for Lamb contains a unique blend of mustard oil, ginger, garlic,
pickle, salt, garam masala, red chilli, turmeric, fenugreek, pineapple and
coriander
The Premier
Marinade for Chicken is a blend of fresh coriander, fresh mint, fresh ginger,
fresh garlic, mustard oil, green chilli, roasted gram flour, salt, garam masala,
turmeric, black salt and soft cheese. It is also ideal for use with pheasant or
left over Christmas turkey.
The Premier
Marinade for Fish, which can be used for white varieties or oily species such
as mackerel or salmon, is comprised of a secret recipe of mustard oil,
turmeric, coriander seeds, onion seeds, fennel seeds, cardamom seeds,
fenugreek, lemon juice, salt, sugar, black pepper, asafoetida and curry leaves.
The 250ml
jars, hexagonally-shaped for efficient storage, cost £3.95 and are sufficient
for 4 servings and keep for 2-4 weeks once opened. Biswal's Premier Marinades
are available direct from www.biswalfoods.com for delivery nationwide plus
local farm shops and specialist retailers.
The Ambrette
Canterbury, 14-15 Beer Cart Lane, Canterbury, Kent CT1 2NY
T: 01227 200
777
The Ambrette,
44 King Street, Margate Old Town, Kent CT9 1QE
T: 01843 231
504
The Ambrette
@ Rye, 24 High Street, Rye, East Sussex TN31 7JF
T: 01797 222
043
Tw:
@the_ambrette
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