Where to Dine This Summer
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With warmer temperatures and longer days, here are a dozen outdoor dining options to maximize the summer light:
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Taste of London

Submitted by on April 22, 2010 – 4:56 pmNo Comment

uk_london_satayIt’s no longer true, Road Trips Foodies, that there’s no good food in England’s capital. The seventh year of Taste of London proves it! Celebrate British food and drink June 17-20, 2010, in Regent’s Park.

Did you know that London, alone, has at least 40 Malaysian restaurants? A special section — Taste of Malaysia — will showcase that country’s cuisine. Visitors can sample dishes from three Malaysian eateries: Awana, Satay House (see photo, at left) and Tukdin Flavours of Malaysia. There’ll also be cooking demos, a teh tarik (tea) lounge, fresh fruit cocktail bar and live performances. It’s sponsored by Malaysia External Trade Development Corporation.

The Taste Theatre is where London’s culinary greats will show off their skills. Watch some of the capital’s best chefs share their secrets in this intimate and interactive forum.

At the Champagne Masterclass, visitors will take a journey of discovery through a range of hampagnes from the House of Champagne Laurent-Perrier paired with some delicious Daylesford Organic tastings. Wine tastings also are planned at the Taste of London.

If you want to plan ahead, Road Trips Foodies, tickets are available online.

To help you get in the mood, there are even a selection of “taste” recipes online.

Here’s a recipe from Atul Kochhar, chef at Benares on Berkeley Square in the Mayfair district of London. He specializes in Modern Indian cuisine, such as this Chicken Tikka Masala:

Ingredients
35-50g chicken thighs, trimmed of fat

For the marinade
8g chilli powder
20ml yoghurt
3g garam masala
3ml mustard oil
½ tsp lime juice
½ tsp coriander powder
Butter, to taste
5g besan (chickpea flour) roux – cook equal parts butter and flour in a saucepan, stirring until thick and slightly golden

For the sauce
5g red chilli powder
10g coriander powder
½ tsp garam masala
½ tsp tumeric
½g dried fenugreek leaves
1 sprig fresh coriander
1½ onion, diced
Ginger and garlic paste
1 tomato, chopped

Method
Add the chicken pieces to the marinade mix and leave in the fridge to marinade for 3 to 4 hours, then place in an oven dish and cook at 200°C/gas mark 7, for 15mins and set aside.

For the sauce, add 5ml oil to a pan and add the following ground and mixed spices:cinnamon, cardamom, cloves, bay leaf – about 6 grams in total.

Add the onion and half a teaspoon of ginger and garlic paste. Once browned add the tomato and the remaining spices (chilli and coriander powder, garam masala, tumeric and fenugreek).

Cook until you see the fat leaving the sides of the dish, then adding the single cream – about 10ml, season well and then add the chicken to the sauce. Cook until well thick and rich and finish with the chopped fresh coriander.

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