Reza is best known as the flamboyant and highly entertaining TV chef, with an encyclopedic knowledge of Indian food. He has received high praise for his last three Food Network series Reza’s African Kitchen and Reza, Spice Prince of India and Reza, Spice Prince of Thailand/Spice Prince of Vietnam.
He has made recent appearances on BBC’s The One Show as guest chef and judge for the UK Food and Farming Awards and guest chefs for ITV’s This Morning. The British Curry Awards awarded Reza the special recognition award 2015 for his contribution to the UK curry industry. Reza’s Indian Spice was published with Quadrille to much acclaim, winning 2nd prize in the Gourmand World Cookbook awards (Indian section) and Editor’s Pick in The Bookseller. Drawing from his encyclopaedic knowledge of Indian food, Reza combines Indian and Western flavours to stunning effect, delivered in his informal, humorous style. Reza cut his televisual teeth on Flavours of India in 1993/4 but he really came into his own as co-presenter with Sanjeev Bhaskar on Delhi Belly in 2001 for UKTV. The much talked-about series is still being repeated on air to this day and has lost none of its popularity. In 2002 Channel 4 came looking for the next big star for their hugely popular series A Place in France and found it in Reza Mahammad. This resulted in the completion of the next two series,A Place in France II and III. Reza’s relationship with UKTV resumed with Coconut Coast in 2003 and was followed by United States of Reza in 2004. Reza has a wealth of experience on the food festival circuit, headlining most recently at The Good Food and Wine Shows Durban, Cape Town, Jo’burg, Kuwait Food Festival, The Taste of Dubai, Taste of Abu Dhabi, Leicester Food Festival, Russia Food Festival as well as BBC Good Food Shows. He is scheduled to make appearances at the Fantastic British Food Festivals this year.
Below you will find all the ingredients needed to follow Reza at home for his delicious recipe for ‘Ricotta pancakes with spiced red and golden plums’
Follow along with Reza in this exclusive video
Ingredients Serves 4
250g ricotta cheese 2 eggs separated plus I whole egg 25g unsalted butter melted plus more for frying 40g sugar ½ tsp vanilla paste/extract finely grated zest of 2 oranges 50g plain flour
For the spiced plum compote
250ml water 225g caster sugar ( add 25g more if the plums are not too ripe and sharp) 3 star anise Juice of 2 oranges ½ tbsp finely grated ginger ¼ tsp salt 200g ripe red plums cut into halves remove the stone then cut into wedges 200g ripe golden plums do the same as the red plums A squeeze of lemon juice optional (if the plums are very sweet)
Reza has a highly regarded cookery school in South West France, Chez Cartier, where he teaches and hosts international clients, showcasing his vast repertoire of cuisines and flavours.
We have had a big response to our recipe for Cottage Pie with a twist of Marmite https://www.glotime.tv/hearty-cottage-pie-twist-love-hate/ and we were asked if we had anymore Marmite enriched recipes to try. Well here we go with a very quick and simple recipe for Marmite Cheesy Pin Wheels, They can be prepared really quickly for last minute guests or as a treat to be shared with a glass of wine or prosseco. They are also easy for the kids to make for party snacks or picnics.
Ingredients
Packet Ready Made Rolled Puff Pastry
Marmite
Grated Mature Cheddar Cheese
1 egg whisked for glazing
Instructions
Preheat oven to 180°C
Un-roll pastry. Spread Marmite evenly over pastry. Tip: Heat the marmite in the microwave to make it easier to spread but work quickly as it cools fast.
Sprinkle the cheese evenly over the Marmite leave a small gap at the far end to seal.
Roll up from the long side tightly, sealing the end with a dab of water. Cut into 1cm slices.
Form into wheels and lay on a lightly greased baking sheet Brush with egg mix and bake for about 20 minutes until puffed and golden. Serve hot or cold.
Variations
Try a Pizza version by spreading Tomato paste onto the pastry, sprinkle dried Oregano onto the paste, Top with grated Cheese, and roll into wheels as above.
This recipe for savoury Parmigiano-Reggiano and pancetta pastry scrolls combines the rich umami flavour of Parmigiano-Reggiano cheese with the smoky taste of cured pancetta and sweetness of sweated onions rounded off with aromatic fresh thyme.
What an utterly delectable pastry that you can grab for breakfast, lunch or snack.
Clean and dry work surface for preparing the dough
Large, flat baking tray, lined with non-stick baking paper
Two small bowls or other containers, one to store the egg white, the other for keeping the egg yolk
Pastry brush
Method:
Finely slice the onion and the pancetta. Melt a knob of butter in a frying pan and, on low heat, lightly sweat the onion and pancetta pieces until the onion turns opaque in colour. Add a sprinkle of salt and a generous dash of black pepper. Take the pan off the heat and add fresh thyme to it (remove the greens from 3-4 twigs).
Roll out the flaky pastry on a clean, dry work surface. The prepared dough won’t need any further flattening. Evenly distribute the onion and pancetta mixture on the dough and make sure to reach to the edges. Sprinkle 5 tbsp. of Parmigiano-Reggiano on the dough.
Roll up the dough from the shorter side, which will produce approx. 10-11 pieces with a diameter of 7cm when baked. Carefully cut the dough with a large kitchen knife into pieces of 3cm thickness.
Lay out the dough scrolls on a flat baking tray lined with non-stick baking paper. Leave a few centimetres space between each scroll to avoid them sticking together once they expand in the oven. Sprinkle the remaining grated parmesan on the scrolls.
Bake in a pre-heated oven, middle rack at 160°C (fan) or top rack on Gas mark 5 for 20-25 minutes altogether.
Ten minutes into the baking process, glaze the half-baked pastries with egg yolk using a pastry brush.
Remove pastries from the oven once they are golden brown. Serve immediately.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
June 11, 2023 1864 Richard Strauss 1919 Richard Todd 1939 Sir Jackie Stewart 1910 Jacques Cousteau 1934 Gene Wilder 1950 Gemma Craven 1914 Jackie Mann CBE, DFMl 1936 John Stride 1959 Hugh Laurie
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