Page 33

Stir it up magazine March 2015

SIGNATURE DISH by Suzi Perry My signature dish >> Best known for her Formula 1 and MotorGP presentation on BBC and as co-presenter of Channel 5’s The Gadget Show, Suzi has also presented for BBC News 24 and BBC World News, written a regular column for the Motoring Section of The Daily Telegraph and has made guest appearances on Saturday Kitchen with James Martin and on Ready Steady Cook. Suzi Perry adores cooking just as much as the thrill of cars and motorbikes. “When I’m at home, the whole process of planning, shopping for the ingredients, and then cooking is a joy – it’s just so relaxing,” enjoyable as the opportunity company of good friends...” she says. “I also grow some of my ingredients, such as chillies. I love hot chillies and use them in Chicken Jalfrezi, which is my favourite dish – the mouth-watering heat and spice combination always gives me a real kick.” With home being an idyllic spot in the South of France, Suzi’s Jalfrezi may be accompanied by the traditional pilau rice, poppadums, cucumber and mint dip and mango chutney, but it’ll be helped down with the help of a deep red Cabernet or Malbec. Suzi’s love of foreign tastes goes beyond Indian food – she’s travelled extensively for work and studied at university in Japan. “The cuisine is mostly healthy and really lends itself to sharing with friends. It’s easy to prepare, too, and the ingredients are readily available in the local French markets, so I’m lucky there. I love Yakatori Chicken and beer on Friday nights!” At home, the cooking usually falls to Suzi and pitches herself as a ‘freestyle’ cook. “I’m quite random and am always tearing recipes out of magazines. Music plays a big part in the kitchen, “There’s nothing quite so to just sit and enjoy the too. At the moment I like cooking to George Ezra, Jamie N Commons and Alison Moyet.” It might surprise some to know that the face of the Gadget Show only lays claim to a kettle, juicer, mixer and coffee machine. “I think most kitchen gadgets are gimmicky and create unnecessary washing up! I love my juicer though, and blend a lot of fruit and vegetables, many of which we grow in our garden. My kettle is definitely used more than any other gadget.” Most of Suzi’s cooking is done in France, as she’s usually working when she’s away from home. ‘We have a very large table outside so spend many lovely nights sitting with friends and family in the fresh air into the wee small hours, around the barbecue. There’s nothing quite so enjoyable as the opportunity to just sit and enjoy the company of good friends with lovely wine and food in front of you.” Suzi’s Chicken Jalfrezi >> Serves 4 ½ tsp ground turmeric 1 tsp ground cumin 2 tsp ground coriander 1 hot chilli, diced 150g chopped tomatoes 150 ml warm water 1 large garlic clove, finely chopped 1 small red pepper, deseeded, and cut into 2.5cm pieces 1 green pepper, deseeded, and cut into 2.5cm pieces 1 tsp garam masala Fresh coriander for sprinkling on final dish Method 1. Cut chicken into 2.5 cm cubes and put in a non-metallic bowl. Add lemon juice and half the salt and rub well into the chicken. Cover and leave to marinade in the fridge for 20 minutes. Heat 3 tablespoons of oil in a heavy based pan over a medium heat. 2. Add the onion and cook, stirring frequently for about 8 minutes until lightly browned. ...helped down with the help of a deep red Cabernet or Malbec Ingredients 1½lbs boneless chicken breast or thigh Juice of a lemon 1 tsp of pink Himalayan salt 4 tbsp of olive oil 1 finely chopped onion 2 tsp garlic puree 2 tsp ginger puree Add the garlic and ginger purees and cook for 3 minutes. 3. Add turmeric, cumin, coriander and chilli and cook, stirring for about a minute. 4. Add tomatoes and cook for a further 2-3 minutes, stirring frequently until the oil separates from the spice paste. 5. Add marinated chicken, increase the heat slightly and cook stirring until it changes colour. 6. Add the warm water and bring to the boil – reduce heat, cover and simmer for 25 minutes. 7. Heat the remaining 1 tablespoon of oil in a small frying pan over low heat and add the garlic and cook, stirring frequently until browned. Add the red and green peppers, increase the heat to medium and stir fry for 2 minutes. 8. Then stir in the garam masala. Fold the pepper mixture into the curry – taste and add remaining salt if required. Remove from the heat and sprinkle over fresh coriander. Suzi is a Patron for Promise Dreams – a charity which helps to make dreams come true for seriously and terminally ill children. Visit www.promisedreams.co.uk. She is also an Ambassador for UK Youth, Water Aid and Marie Curie. Follow Suzi @suziperry and www.suziperry.com MARCH 2015 33


Stir it up magazine March 2015
To see the actual publication please follow the link above