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
½ tsp vanilla paste/extract
finely grated zest of 2 oranges
50g plain flour
For the spiced plum compote
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.
Enjoy these simple shortbread biscuits dipped in a lovely chocolate coating. Easy to make and will keep for a week in an airtight container Delightful with your favourite hot drink on your own or with a loved one.
Makes 18 shortbread biscuits
Total time required Total time: 55 mins Preparation time: 35 mins Cooking time: 20 mins Other time: 30 minutes chilling time.
Ingredients 125g salted butter 50g caster sugar 180g plain flour 100g dark chocolate, broken into chunks
Preheat the oven to 180ºC/160ºC fan/Gas 4
Put the butter and sugar into a bowl and beat until creamed together Add half the flour and mix well. Add the remaining flour and, using your hand, bring the mixture together and knead lightly until a smooth dough is formed.
On a floured board roll the mixture into a 20cm square. cut it into fingers using a knife or cutter, re-roll any trimmings.
Place on a baking tray and prick with a fork.
Bake for 15-20 minutes until very lightly browned. Cool biscuits on a wire rack.
Put the chocolate into a small bowl over a pan of gently simmering water. When the chocolate has melted, remove from the heat, or melt in the microwave stirring occasionally.
Dip each shortbread finger into the chocolate, shake off the drips and place on baking paper. leave to set.
Extra Twists :
Whilst the chocolate is still warm sprinkle grated orange zest or chopped macadamia nuts.
These oven-roasted sweet potato wedges served with a generous amount of fresh, home-made basil mayonnaise are the perfect comfort food. It is creaminess topped with more creaminess – and truly bursting with flavor! The tangy basil as well as the umami parmigiano reggiano adds extra character to the savoury condiment, making it even more delectable. Making a home-made mayonnaise seems a daunting task, but is actually very simple and quick to whip up. This silky basil and parmesan mayonnaise is an irresistible dip and can be combined with a wide variety of dishes. Why not use it as a sandwich spread or, instead of tartar sauce, to complement a fish course?
Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise
1. Prepare the sweet potato wedges. Scrub the sweet potatoes under running water, then remove any spots or dry edges from the skin. Cut them into chunks and place the wedges on a non-stick baking tray, rub the potato pieces with olive oil and sprinkle sea salt on top. Bake in the oven, middle rack, fan 180-200°C or gas mark 5, for about 45 minutes until soft.
2. Please note: Before preparing the mayonnaise, make sure that all the ingredients you´ll need have room temperature.
3. Take a mixing bowl, add the egg yolks to it along with mustard, lemon juice and a dash of salt and pepper. With a hand mixer, combine all ingredients well.
4. Take a herb chopper (small blender) and combine fresh basil, grated parmigiano reggiano and 50 ml extra virgin olive oil. Alternatively, use a stick blender and combine the ingredients in a high rimmed bowl. Blend the ingredients well. Set aside.
5. Take the hand mixer and whisk the egg-mustard mixture on middle speed while very slowly pouring the remaining 200 ml of extra virgin olive oil to the bowl. Make sure not to rush the procedure as the egg may curdle otherwise. With a steady speed, the mixture should become thick and smooth. Once the oil is used up, carefully add the basil and parmesan oil. Combine well.
6. Serve the mayonnaise immediately. If the sweet potato wedges are not ready once the mayonnaise is prepared, store it in a sterilized glass jar or a vacuum seal plastic tub in the fridge. Because the mayonnaise is made with raw eggs, it should not stay uncovered and outside the fridge for too long. It can go off very easily, so make sure to keep it cool and finish it off within 3 days.