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  • Saag Punjabi
Award Winning Saag Punjabi Recipe for National Spinach Day 2015

Today is National Spinach Day, so what better way to celebrate it than with our Head Chef’s award winning Saag Punjabi recipe? Rashpal’s Saag Punjabi won the 2012 Birmingham Airport Hello Curry Competition and represented our great city across the globe as Birmingham’s signature curry dish. That’s two great reasons to try this recipe yourself!

Saag Punjabi – Serves 4

Ingredients
2 bunches of mustard leaves
1 bunch of spinach
500g of sprouts
Half a bunch of methi leaves
Half a bunch of fresh coriander
100g fresh garlic
50g fresh ginger
250g butter
400g cornflour
2 large cooking onions
Salt & chilli to taste
Cream to finish

Method
Wash all leaves (spinach, fresh sprouts, methi, coriander) and fresh garlic and ginger.

Chop all of the above finely

Put in a pan on a slow heat for at least 3 hours

When turned into a puree, add salt and chilli to taste. Then add the cornflour

In a separate pan you will make tharka (250g of butter in a pan on slow heat. Chop the onions very finely.

When butter is melted add onions and cook until golden brown – usually 15-20 mins)
Add ginger and garlic (chopped very finely) wait until golden brown

You will then need to add contents of second pan into first pan of puree mixture and mix well together

Serve in a dish. Finely chop ginger and spring onion for garnish and serve with Chapatti or Makhi di Roti.

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Cocktail Recipe – Indian Summer Smash

To celebrate the heatwave that has swept over the UK recently, we’ve got the perfect, refreshing cocktail to impress your friends and guests at your summer barbeques and dinner parties; the Indian Summer Smash!

The Indian Summer Smash was created by Caroline Weyant at the Prescription Cocktail Club, located in the heart of the French capital’s Latin Quarter. The guys in Paris suggest serving it in a rock glass, but you can use a tiki vessel to liven up this brandy drink.

Ingredients
40ml Grosperrin VSOP Cognac
2 dashes Angostura Bitters
4 tsp Lemon juice
3 tsp Sugar syrup
8-10 bay leaves torn
1 piece pineapple
Ice cubes
Crushed ice

Method
Shake all the ingredients with the ice and strain into a glass over crushed ice. Garnish in a tiki style with a fresh lime half.

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Recipe – Lamb Rogan Josh

Have you ever longed to savour your dish while devouring a Five Rivers A La Carte Lamb Rogan Josh? Well now you can – our award winning head chef is letting you in on his much loved Lamb Rogan Josh recipe. Enjoy!

Ingredients
500 gram Lamb Pieces
400 gram Chopped Tomatoes
100 gram Chopped Onions
1 table spoon Fresh Garlic Paste
1 table spoon Fresh Ginger Paste
1 Table spoon Tomato Paste
4 table spoon Vegetable Oil
4 Bay Leaves
1 small Cinnamon Sticks
4 small Green Cardamom
1 piece Star Aniseed
5 gram Whole White Cumin Seeds
1 tea spoon Garam Masala
1 ½ tea spoon Turmeric Powder
½ tea spoon Cumin Seed Powder
1/2/ tea spoon Coriander Powder
Salt & Chilli as required

Method
First add vegetable oil into a pan. When the oil is warm add; white cumin seeds, cinnamon sticks, green cardamoms, bay leaves & star aniseed.

Next add the chopped onions, cook onions until golden brown.

After that add the garlic and ginger paste. Once the mixture is brown add the Lamb pieces, cook this for up to 25-30 minutes.

Add salt and turmeric powder (mix well) leave for 5 minutes.

Next add the chopped tomatoes and cook for a further 20 minutes. Then add tomato paste. Also add 1 tea cup of water.

Finally add; garam masala, cumin seed powder, coriander powder. Let this simmer for 15-20 minutes.

Garnish with fine chopped coriander and fine long slices of ginger.

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  • L-R Tommy Sandhu (BBC Presenter), Cllr. Chris Towe, Rashpal Sunner (Five Rivers Executive Head Chef), Ninder Johal (Chair of the Black Country Business Association) - Copy
Five Rivers A La Carte wins Regeneration Award at the 2014 Black Country Asian Business Awards

We are delighted to announce that Friday 13th June was not so unlucky for Five Rivers A La Carte, as we were awarded a Regeneration Award for helping to bring financial prosperity to our local area in the 2014 Black Country Asian Business Awards!

The Black Country Asian Business Association (BCABA) Business Awards programme recognises the achievements of individuals and companies within their communities from across the Black Country. The glamorous award ceremony was held at the Wolverhampton Racecourse and was hosted by BBC Presenter, Tommy Sandhu. We received the Regeneration Award after our £1.5 million investment in the Five Rivers A La Carte restaurant, pitched at the premium end of the market. It was recognised that the investment attracted visitors into the Walsall area and that The Five Rivers Group had the potential to grow rapidly in the hospitality market. Our Executive Head Chef, Rashpal Sunner, was presented with the award by Tommy Sandhu.

Chair of the Black Country Business Association, Ninder Johal said: “Whilst the Black Country is known for its manufacturing prowess, there is also a considerable visitor economy offering. The latter requires investment from all incumbents and Five Rivers is one such example. The Black Country is blessed with many great restaurants but the judges felt that Five Rivers A La Carte was an outstanding nomination which the Black Country can be proud of. With a spend of over £1.5 million, the end result has been absolutely fantastic and an example of what the Black Country can offer.”

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  • Mojito 3
Cocktail of the Month – Mojito

We have another classic for our cocktail of the month, too! Our mixologist, Heather McKenzie talks us through her recipe for the perfect, refreshing summer cocktail; a Mojito!

First, a little history: The Mojito dates back to the early 16th century and was formally known as the El Draque. Since then the Cubans have claimed the drink’s invention, naming it allegedly after they successfully scared Drake off during one of his swashbuckling forays as a privateer, while others say it didn’t really emerge until rum became a mainstay in the Caribbean, specifically white rum after 1860.

Ingredients
Fresh mint leaves
1 tsp sugar syrup
60ml White rum
4tsp Lime juice
Crushed ice
Soda water to top

Method
Muddle the mint leaves and sugar syrup in a glass, add the rum and lime juice and fill with crushed ice. Stir and top with soda water. Top with more ice if necessary and garnish with a sprig of mint.

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