Скачать или смотреть Tacos & Chocolate beetroot cake | Food Diaries | Chef Zarnak Sidhwa | 25 Sep 25 | Masala TV

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Tacos & Chocolate Beetroot Cake | Food Diaries | Chef Zarnak Sidhwa | 25 Sep 25 | Masala TV

🌮🍫 Chef Zarnak Sidhwa brings you the perfect mix of savory and sweet in today’s Food Diaries!

✨ On the Menu:
🌮 Tacos – crispy shells filled with juicy, seasoned goodness, served with fresh toppings.
🍫 Chocolate Beetroot Cake – a moist, rich, and healthy twist on classic chocolate cake with earthy beetroot.

A flavorful street-style delight paired with a wholesome dessert — perfect for family meals or get-togethers!

👩‍🍳 Chef: Zarnak Sidhwa
📺 Show: Food Diaries
📅 On Air: 25 Sep 2025

Tacos
Ingredients for CHICKEN:
500 gm chicken breast or thighs, cubed
1 tbsp extra-virgin olive oil
1 tsp garlic powder
½ tsp paprika
1 tsp salt
¼ tsp black pepper
STICKY LIME HONEY GLAZE:
¼ cup honey
Zest and juice of 1 lemon
1 tbsp soya sauce
1 tbsp unsalted butter
1 garlic clove, grated
½ tsp red chilli flakes
TO SERVE:
8 small tortillas, warmed
Pickled red onion
¼ bunch coriander, chopped
50 gm Greek feta cheese, crumbled
Lemon wedges

Method
Toss the chicken with the olive oil, garlic powder, paprika, salt and pepper until well coated. Heat a pan. Add the chicken and cook until golden and cooked through. Remove from the pan and set aside on a plate. To the same pan, add the honey, lemon zest and juice, soya sauce, butter, grated garlic and chilli flakes. Stir for 1–2 minutes until bubbling and slightly thickened. Return the cooked chicken to the pan and toss it through the glaze for 1–2 minutes until sticky and glossy. Fill the warm tortillas with sticky chicken, pickled red onion, coriander, feta cheese and serve with a squeeze of lemon.

Chocolate beetroot cake
Ing:
300 gm beetroot
100 gm dark chocolate
250 gm caster sugar
250 ml oil
3 eggs
1 tsp vanilla essence
150 gm flour
50 gm ground almonds
30 gm cocoa powder
1 tsp baking soda
pinch of sea salt
Ganache:
1 cup cream
150 gm dark chocolate

Method:
Peel, chop, and boil the beetroot. Drain and blitz the beetroot to a puree. Beat the sugar, oil, eggs, and vanilla essence until pale. Add the melted chocolate and beetroot puree and mix. Add the rest of the ingredients and mix until it is all well combined. Now transfer this to a greased and lined tin and bake at 180 degrees C for 40 minutes until a skewer inserted comes out clean. For the ganache, melt the chocolate and cream. Once the cake is baked and slightly cool, pour the hot ganache on top and serve it warm straight away.


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