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Success in Sidney!

Posted by & filed under article, recipe.

_MG_7667

Chef Heidi Fink portioning out samples of her recipe for Puffed Rice Chiwda.

Thank you to all that could come out to join us in Sidney for our first annual South Island Harvest Event. We really would like to offer a warm THANK YOU to our staff, the staff at the Mary Winspear Theatre and our wonderful customers from across Vancouver Island. We felt very welcomed and we truly appreciate all the hard work and great patronage.

We also would like to thank Caffe Fantastico and Chef Heidi Fink for their huge contribution to our event. The coffee from Caffe Fantastico was second to none! Expert brewing techniques and fresh-roasted goodness really added to the ambience and customer experience. Chef Heidi Fink was at her best as she quickly and efficiently showed our customers and staff how to make simple, delicious recipes in no time flat!

PicMonkey Collage

Emily and Gareth of Caffe Fantastico were lovely enough to help us create a wonderful first annual Harvest Event in Sidney this past weekend.

Chef Heidi was kind enough to let us share her recipe with our customers! This is a great party snack and your guests will be thrilled with the flavours. Don’t like ginger? Go ahead and substitute raisins instead.

[/caption]

Chef Heidi was kind enough to let us share her recipe with our customers! This is a great party snack and your guests will be thrilled with the flavours. Don’t like ginger? Go ahead and substitute raisins instead.

Puffed Rice Chiwda

Makes 4 cups

This addictive Indian-spiced snack mix is easy to make and fun to eat.

  • 3 tbsp. green split peas, soaked for one hour in hot tap water, drained and patted dry
  • 5 tbsp. oil
  • 1½ tsp. minced fresh ginger
  • 3 tbsp. chopped candied ginger
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ¾ tsp. turmeric
  • ¼ tsp. EACH cayenne, black pepper and asafetida
  • 2½ cups puffed rice (found in the cereal aisle)
  • ½ tsp. salt
  • 1 tsp. raw or golden sugar
  • ⅔ cup roasted peanuts or cashews

In a small bowl, mix together the cumin, coriander, turmeric, cayenne, asafetida and black pepper. Have everything measured and ready in a place close to the stove. Heat a large sauté pan over medium-high heat. Add the oil and heat until the oil is hot, but not smoking. Add the drained split peas and fry, stirring occasionally until the peas have stopped “frothing” (making the oil bubble madly), about 2 to 3 minutes. While the peas are cooking, turn the heat down to medium-low.

After the peas are done, add the chopped fresh ginger and stir two or three times. Add the candied ginger and stir once and then add the ground spice mixture. Stir for about three or four seconds and immediately add the puffed rice, stirring until the rice is coated with spices.

Keep cooking for at least five minutes, stirring almost constantly, until the rice is crispy and everything is evenly coated with spices. You may have to turn the heat down to prevent the spices from burning and/or you may have to add more oil to help the rice get crispy. In the last minute of cooking, stir in the nuts, the salt and the sugar. Stir well.  Remove to a bowl and let cool. Eat warm or at room temperature. Store leftovers in an airtight container for up to two weeks.

ChefHeidiFink.com

 

Our incredible staff and Vancouver Island’s version of “Witty the Walnut.”

Our December online Harvest Event has one more week left! So get online and put in your orders quick to stock up on products for the whole family!

DecemberGraphic2

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blog
Success in Sidney!

Posted by & filed under article, recipe.

_MG_7667

Chef Heidi Fink portioning out samples of her recipe for Puffed Rice Chiwda.

Thank you to all that could come out to join us in Sidney for our first annual South Island Harvest Event. We really would like to offer a warm THANK YOU to our staff, the staff at the Mary Winspear Theatre and our wonderful customers from across Vancouver Island. We felt very welcomed and we truly appreciate all the hard work and great patronage.

We also would like to thank Caffe Fantastico and Chef Heidi Fink for their huge contribution to our event. The coffee from Caffe Fantastico was second to none! Expert brewing techniques and fresh-roasted goodness really added to the ambience and customer experience. Chef Heidi Fink was at her best as she quickly and efficiently showed our customers and staff how to make simple, delicious recipes in no time flat!

PicMonkey Collage

Emily and Gareth of Caffe Fantastico were lovely enough to help us create a wonderful first annual Harvest Event in Sidney this past weekend.

Chef Heidi was kind enough to let us share her recipe with our customers! This is a great party snack and your guests will be thrilled with the flavours. Don’t like ginger? Go ahead and substitute raisins instead.

[/caption]

Chef Heidi was kind enough to let us share her recipe with our customers! This is a great party snack and your guests will be thrilled with the flavours. Don’t like ginger? Go ahead and substitute raisins instead.

Puffed Rice Chiwda

Makes 4 cups

This addictive Indian-spiced snack mix is easy to make and fun to eat.

  • 3 tbsp. green split peas, soaked for one hour in hot tap water, drained and patted dry
  • 5 tbsp. oil
  • 1½ tsp. minced fresh ginger
  • 3 tbsp. chopped candied ginger
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ¾ tsp. turmeric
  • ¼ tsp. EACH cayenne, black pepper and asafetida
  • 2½ cups puffed rice (found in the cereal aisle)
  • ½ tsp. salt
  • 1 tsp. raw or golden sugar
  • ⅔ cup roasted peanuts or cashews

In a small bowl, mix together the cumin, coriander, turmeric, cayenne, asafetida and black pepper. Have everything measured and ready in a place close to the stove. Heat a large sauté pan over medium-high heat. Add the oil and heat until the oil is hot, but not smoking. Add the drained split peas and fry, stirring occasionally until the peas have stopped “frothing” (making the oil bubble madly), about 2 to 3 minutes. While the peas are cooking, turn the heat down to medium-low.

After the peas are done, add the chopped fresh ginger and stir two or three times. Add the candied ginger and stir once and then add the ground spice mixture. Stir for about three or four seconds and immediately add the puffed rice, stirring until the rice is coated with spices.

Keep cooking for at least five minutes, stirring almost constantly, until the rice is crispy and everything is evenly coated with spices. You may have to turn the heat down to prevent the spices from burning and/or you may have to add more oil to help the rice get crispy. In the last minute of cooking, stir in the nuts, the salt and the sugar. Stir well.  Remove to a bowl and let cool. Eat warm or at room temperature. Store leftovers in an airtight container for up to two weeks.

ChefHeidiFink.com

 

Our incredible staff and Vancouver Island’s version of “Witty the Walnut.”

Our December online Harvest Event has one more week left! So get online and put in your orders quick to stock up on products for the whole family!

DecemberGraphic2

Tags: , , ,



Leave a reply:

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>