Spice up your life ! - Indian Summer Recipes from Patak's (part 1)

If you fancy putting some zinga-zing-aaah into your summer menu, you might like to try out some of these new recipe ideas from Patak's (whose products I will be reviewing shortly). There are quite a lot so I'll split them up into a couple of posts. Enjoy !

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Baked Chicken with Yogurt Sauce

Ingredients

 8 chicken thighs, skins removed

4 tbsp thick plain yogurt

3 tbsp Patak's Madras Paste

1 medium onion, cut into thick slices

4 tbsp water

1 tbsp fresh coriander, for garnish

Method

1. Wash the chicken and drain. In a casserole dish, mix together the yogurt, water and Patak's Madras Paste. Add the chicken and ensure it is coated well. Sprinkle over the sliced onions and cover the dish with foil.

2. Bake for 1 1/2 hours in a moderate oven 200°C / 400°F/gas 6.

3. Check that the chicken is cooked through before garnishing with fresh coriander and serving with rice and Patak's Naan Breads.

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Balti Crab Cakes 

Ingredients

For the Crab Cakes

2-3 tbsp Patak's Balti Paste

1 x 410g can chickpeas, drained thoroughly

375g tinned white crab meat, drained thoroughly, or use fresh crab if you prefer.

3 spring onions, finely chopped

grated rind of 2 lemons

3 tbsp chopped fresh coriander leaves

1-2 red chillies, deseeded and finely chopped

1 tbsp beaten egg

For the Rice

 500g Basmati Rice

 175g dried apricots

 1 small bunch fresh coriander, chopped

 1 green chilli, deseeded and sliced

 lime wedges to garnish

Method

1. Put the chickpeas in a food processor and blend until smooth.

2. Transfer the chickpeas to a bowl and add the crab, spring onions, Patak's Balti Paste, lemon rind, coriander, chilli and egg.

3. Mix well, season and shape into 12 fish cakes.

4. Grill for 10 - 15 minutes, turning once, until golden.

5. Meanwhile, cook the rice according to the cooking instructions. Stir in the apricots, coriander and chilli. Serve with the crab cakes & lime wedges as garnish.

 

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BBQd Fish Kebabs

Ingredients

400g cod or haddock chunks

For the marinade

3 tablespoons thick yogurt

1 teaspoon garlic purée

½ -1 teaspoon ginger purée

juice of 1/2 lime

1 teaspoon honey

2 tablespoons Patak's Mild Curry Paste

Method

1. In a large bowl mix together the yogurt, garlic purée, ginger purée, honey, lime juice and Patak's Mild Curry Paste.

2. Add the fish to the marinade, cover and refrigerate for at least 30 minutes. (if you have time).

3. Skewer the pieces of fish and cook over hot coals or under a hot grill turning frequently until tender

 

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Channa Dhal

 Ingredients

250g dried split chickpeas or yellow split peas / lentils, soaked overnight in cold water

800ml water

2 tbsp vegetable oil or ghee

1 tsp cumin seeds

few curry leaves

1 tsp mustard seeds

pinch asafoetida (hing)

salt, to taste

1 tsp sugar

2 tbsp fresh coriander, chopped

juice of 1/2 lemon

1 tbsp Patak's Madras Paste

2 tomatoes, chopped

Method

1. Drain the chickpeas and put in a pan with the water. Bring to the boil and cook on a moderate heat for approximately 35 minutes or until they are well cooked and have gone mushy.

2. In a separate pan heat the oil, add the cumin seeds, mustard seeds, curry leaves and asafoetida (if using) and cook for approximately 1 minute taking care not to burn the mixture.

3. Add the Patak's Madras Paste and cook for a further 1 minute.

4. Add the tomatoes and allow to cook for 2 minutes.

5. Remove the pan from the heat and add all the mixture to the cooked chickpeas. Check the seasoning, and adjust the salt and add the sugar. Squeeze in the lemon juice and stir through the chopped fresh coriander. Serve with chapattis and rice.

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Chettinad Chicken Bites with Red Pepper Salsa

Ingredients

For the Chettinad Chicken Bites

550g skinless chicken breasts, cut into mini fillets

1 tbsp low fat thick yogurt

¾ tbsp Patak's Madras Curry Paste

For the Red Pepper Salsa

½ tsp black pepper, coarsely ground

10 curry leaves, fresh or frozen (optional)

1 tbsp desiccated coconut

¼ tsp mustard seeds

75g red pepper, sliced

1 tbsp fresh ginger, sliced

50g red onion, sliced

juice of half a lemon

fresh mint, to garnish

salt, to taste

Method

1. In a bowl marinate the chicken with the Patak’s Madras Curry Paste and yogurt. Cover and refrigerate for 2 hours, or overnight if possible.

2. Remove the chicken from the marinade. In a pan spray some oil and cook the marinated chicken on a medium flame for 7 minutes, turning occasionally to prevent the chicken from burning. Alternatively cook the chicken on a hot griddle or barbecue.

3. Remove from the pan and wipe clean. Spray with some more oil to stir-fry the rest of the ingredients.

4. First add the mustard seeds, once they start popping add the red onions and the red pepper.

5. After 1 minute add the desiccated coconut, black pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.

6. Stir-fry for 2 minutes. Check the seasoning and add salt if required.

7. Squeeze in the lemon juice before removing from the heat and garnishing with some fresh chopped mint.

8. Divide the chicken between serving plates and spoon on some of the salsa.

9. Delicious served with Patak's Raita.

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Halloumi Stuffed Red Peppers

Ingredients

4 large red peppers

3 tbsp oil

290g fresh finely sliced mushrooms

1garlic clove crushed

150g cooked Basmati rice (approx 70g raw Basmati rice)

½ block (125g) Halloumi cheese

4 tbsp (90g or 1/3 jar) Patak’s Jalfrezi Paste

70g grated Mozzarella

Method

1. Preheat oven to 180°c/375°f/gas mark 5.

2. Cut the peppers in half length ways through the stalk, remove seeds, place cut side up on a foil lined baking tray. Place in the oven for 20 - 25 minutes.

3. Slice the halloumi block into 4 or 5 slices lengthways, then cut each slice in half length ways then cut into small 10 -20 mm cubes.

4. Combine the halloumi with Patak’s Jalfrezi Paste and leave to one side.

5. Heat the oil in a frying pan, add the mushrooms and fry for 5 minutes.

6. Add the garlic to the pan and fry for a further 3-5 minutes.

7. Add the halloumi and Jalfrezi paste, fry for a few minutes, until the halloumi is lightly browned. Remove from the heat.

8. Add the cooked rice, mix well.

9. Fill the peppers and sprinkle with the grated mozzarella, place in the oven for 15 minutes.

 

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for more information and recipe ideas : http://www.pataks.co.uk/recipes/

Other blogposts you may be interested in :

Host the perfect dinner party with Patak's !

ENJOY AN INDIAN INFUSED SUMMER WITH PATAK’S DELICIOUS RANGE OF PASTES

Patak's Oven Bake Biryani