January and February Loyalty Card Offer

In January and February we will be offering double points when you dine with us at any time. Come in, warm up and try something new in 2012!

How does the loyalty card work? Each time you dine at Chantek, just show your card and we will give you 'reward points' to spend in the future when you visit Chantek.In January and February we are offering double reward points for each visit. (Valid every day in January and February 2012).

If you have not yet joined join now and get £5 to spend at Chantek when you join.

 

Loyalty Card Offer: Win a champagne meal for two

We are offering the chance to win a champagne 3 course meal for two, to any of our customers who join our loyalty card scheme. Its free and every time you dine you will receive reward points to spend in the future at Chantek. We are close to reaching 1000 members, when we do, we will make the draw! Anyone who has recently joined the loyalty scheme is welcomed and will also be entered.

Not joined yet? join now

 

Ingredient of the month: Kaffir lime leaves

If there was a competition for best aromatic addition to a kitchen, then kaffir lime leaves would be top of the league. Showing off a knobby skin, the fruit it is not to be confused with key limes which are yellow or regular Mexican or Indian limes. The leaves are widely used in South East Asian cuisine and as such are popular at Chantek.

The kaffir lime tree is native to Indochina and Malaysia. Across Thailand and Laos it is a key ingredient for the broth of hot and sour tom yum soup and in the foothills of Chiang-mai it is found flavouring a roast duck red curry. In the south of Thailand the leaves come into their own, in the subtle liquorice flavoured panang curry, (prawn panang is my favourite version). We recommend trying these at Chantek, where we use only fresh not dried lime leaves - you will notice the difference!

 

 

In Indonesia, looking off a balcony at night, you will be serenaded by all manner of night time noises, I suggest joining in with a big 'jerek purut'! You will not only blend in but have the added bonus of practicing the local word for lime leaves. Balinese food is hard to find outside of home cooking, so try this at home, add lime leaves to steamed fish in banana leaves with galangal and fresh turmeric if available.

As if the above wasn't enough, Kaffir limes have the rare distinction of gracing the big screen in the 2006 Indonesian horror film - ' The Ghost of Jerek Purut ' ! Watching this film with a batch of lime leaf infused tequila (right) might just be an experience to remember!

The leaves should be used whole when simmering in soups and curries, and may be shredded for use in fish cakes or stir fries. The zest of the kaffir lime adds citrus elements when making a Thai or Lao curry paste. Strips of lime leaf make a good marinade too. Try Chantek's signature dish 'crispy fish with 3 spices' we marinade a whole sea bass with lemon grass, kaffir lime leafs, chillie and garlic, before char-grilling.

Tip - frozen leaves keep very well, buy frozen and store until needed.

Tip - Kaffir lime leaves can also be added to jasmine rice when cooking to add flavour and for an Asian bouquet garni - make up with kaffir lime leaves, lemongrass and ginger and use to flavour stock.

To make a cocktail with a difference try Kaffir lime leaf with Tequila. There are two possibilities. Either buy the best tequila you can ( its well worth it), infuse deeply with whole lime leaves and serve with a little bit of honey to taste.

Alternatively add kaffir lime leaves to sugar overnight and use the sugar to make a syrup the next day and add to your tequila cocktail. Recommended at any time in 2012!

January Recipe: Lentil and Coconut Soup

Ingredients (Serves 5) - Click here to see more recipies
3 onions, chopped
1 fresh red chillie, seeded and finely sliced
2 garlic cloves, chopped
300g or large cup of red lentils, rinsed and drained
1 teaspoon ground coriander or garam masala
1 teaspoon paprika
400 ml / 14 fl oz coconut milk
1 litre of water
6 - 8 whole Kaffir lime leaves or 1 lemon grass stalk, (outer layers removed & inside finely sliced)
2 tablespoon vegetable oil
Juice of 1 lime
Handfull chopped spring onions
Bunch of fresh coriander chopped
Salt and ground black pepper

Instructions
Stir fry the onions in the oil until nearly brown. Add the garlic, lime leaves and spices and cook for a further 2 minutes, stirring and taking care not to burn. Add the lentils, coconut milk and water.

Heat the oil in a large pan and add the onions, chili, garlic and lemon grass. Cook for 5 minutes or until the onions have softened but not browned, stirring occasionally. Add the lentils and spices. Pour in the coconut milk and water, and stir. Bring to the boil for 5 minutes and stir, then reduce the heat and simmer for 35 minutes or until the lentils are soft and mushy. To serve add the lime juice, spring onions and fresh coriander.

Tip - Garnish with a drizzle of coconut milk and some dried grilled onions

January Contest: Guess where & win a bottle of Bonarda wine

Question: where is this?
Hint: One of the world’s most famous ice fairs, held in a city where Asia rubs shoulders with Europe.
Answer here!

December's winner: Sian Denny | Answer: Hong Kong