Madhouse Family Reviews: Spice up your life again ! - Indian Summer Recipes from Patak's (part 2)

Monday, 30 May 2011

Spice up your life again ! - Indian Summer Recipes from Patak's (part 2)

As promised, here's the second and final part of the selection of summery recipes from Patak's. Yum, I fancy a cheesy Naan now !

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Lemon Rice

Ingredients

1 tbsp vegetable oil

1 tbsp black mustard seeds

3 tbsp Patak's Biryani Paste

225g basmati rice

600ml water 1 tsp lemon juice grated rind of 1 lemon 1 tbsp fresh coriander, chopped

Method

1. Wash the rice in several changes of water and leave to soak in cold water for half an hour.

2. Heat the oil in a pan and fry the mustard seeds until they pop.

3. Add the Patak's Biryani Paste and the drained rice. Stir together for 1 minute then add the water, lemon juice and lemon rind.

4. Cover and simmer for 15 - 20 minutes until all the water is absorbed.

5. Stir through the fresh coriander before serving.

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Pan fried Duck breast with cloves and cinnamon

Duck tastes great with aromatic spices. This dish originates from Northern India and uses Patak’s iconic Rogan Josh Curry paste

(Serves 2)

Ingredients

2 duck breasts, skin scored in a crisscross pattern without permeating the meat

1½ tablespoons Patak’s Rogan Josh Curry Paste

300 ml chicken stock, homemade or shop bought

1 tablespoon butter

salt, to taste

Method

1. In a pan heat the chicken stock with the Patak’s Rogan Josh Paste. Reduce to two thirds.

2. Season the duck breasts with salt.

3. Heat a frying pan on high heat until smoking.

4. Place the duck breasts skin side down in the pan and do not move them for a few minutes.

5. Remove the fat that has rendered out of the breasts.

6. Cook the duck breasts skin side down for 7-8 minutes removing the fat that collects in the pan.

7. Reduce the heat to medium and turn the duck over so it is skin side up. The skin should be crispy and dark golden brown.

8. Add the butter and 3-4 tablespoons of the reduced Rogan Josh gravy.

9. Keep spooning over this jus in the pan whilst the duck is cooking.

10. Cook for 4-5 minutes.

11. Remove from the heat and allow to rest for a few minutes.

12. To serve, slice the duck and serve with the remaining juices from the pan with extra gravy on the side.

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South Indian Lamb Couscous

Serves: 4 people

Preparation time: 10 mins

Cooking Time: 45 mins

Difficulty: Moderate

Ingredients

For the Lamb

2 - 3 tbsp Patak's Madras Paste

1 onion, finely chopped

450g lean diced lamb

200g canned tomatoes, drained

50ml water

handful of fresh coriander leaves, chopped

For the Couscous

75g couscous

100ml boiling water

1 tbsp black mustard seeds

5 sprays of one cal oil

2 red peppers, deseeded and cut into chunks

6 baby courgettes, sliced in half lengthways

sea salt and black pepper

Method

1. Dry fry the onion for three minutes in a large wok or non-stick frying pan, adding a splash of water to prevent the onion from burning. Stir in the Patak's Madras Paste and allow it to sizzle for one minute.

2. Stir in the lamb and toss well to coat. Add the tomatoes and water, stir and cover with a lid and simmer over a low heat for 30 minutes.

3. Meanwhile, place the couscous in a bowl. Season and pour over 100ml boiling water. Stir once and cover with a clean tea towel. Leave to stand for 15 minutes and then fluff up with a fork.

4. Heat a non-stick pan or ridged griddle pan and spray with the oil. Add the peppers and courgettes and sear until they have browned. Add the mustard seeds and toss until they start to jump and pop. Fold into the couscous.

5. Drain off and reserve any excess sauce from the lamb. Fold the meat into the cousous mixture, add the coriander and serve the dish drizzled with the excess sauce.

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Spicy Meat Balls In A Yoghurt Sauce

Ingredients

450g finely minced lamb

1 tsp ground paprika

1/4 tsp chilli powder

1 tsp fennel seeds, crushed

1/2 tsp ground coriander

1 tsp ground black pepper

Salt to taste

1/4 tsp ground cardamom

2cm piece of fresh ginger, finely grated

120g plain natural yoghurt

Plain flour, for dusting

1 tbsp ghee or veg oil

1 tbsp Patak's Rogan Josh Paste

200ml whipping cream

Large pinch of unrefined sugar

1 tsp garam masala

Method

1. Put the mince in a large bowl. Add the paprika, chilli powder, fennel seeds, coriander, pepper, cardamom, ginger and salt. Add 1 tbsp yogurt, then use your hands to mix together. Shape into 16-18 balls or koftas, using a little flour to prevent sticking.

2. Heat the ghee or oil in a frying pan and fry the maetballs, in batches if necessary, for 10-15 mins, until cooked. Set aside on kitchen paper.

3. Add the Patak's Rogan Josh Paste to the pan and cook for 1 minute. Stir in the cream, sugar and a little salt. Return the meatballs to the pan and heat through. Stir in the remaining yogurt and sprinkle with garam masala.

4. Transfer to bowls and serve with chapattis or biryani rice.

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Steamed Fish Parcels

Ingredients

4 Salmon steaks, estimate 150g (5 oz) per person

2 tablespoons thick natural yoghurt (greek yoghurt)

2 tablespoons Patak’s Korma Paste

1 tablespoon fresh coriander

1 teaspoon honey

juice of 1 lemon, cut into 4 wedges

good pinch of black pepper

fresh chopped coriander, to garnish

Method

1. In a bowl mix together the yoghurt, coriander, honey and Patak’s Korma Paste. Season with black pepper to taste. Rub the marinade over the fish and leave to marinade for 30 minutes, if you have time.

2. Cut 4 pieces of foil into squares, about 20 cm x 20 cm (8 inches x 8 inches). Remove the salmon fillets from the marinade and lay one fillet in the centre of the foil square.

3. Carefully wrap and seal the parcels so no marinade can escape. Repeat until all the parcels are complete. Place in a preheated oven (200°C / 400°F / gas 6) for 20 minutes or cook to your liking. It tastes best when the salmon is just cooked through in the middle.

4. Serve garnished with a wedge of lemon, and sprinkled with fresh coriander.

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Tandoori Chicken

Ingredients

For The Marinated Chicken

1 Whole Chicken (Around 1500g)

140g Tandoori Paste

140g Natural Yoghurt

2 Tbsp Vegetable Oil

For The Vegetables

1 Red Pepper (Deseeded and diced roughly around 3 cm)

1 Green Pepper (Deseeded and diced roughly around 3 cm)

1 Yellow Pepper (Deseeded and diced roughly around 3 cm)

1 Courgette (Diced roughly around 3cm)

2 Medium Red Onions (Peeled and cut into wedges)

350g Butternut Squash (Deseeded and diced roughly around 3 cm)

45g Honey

35g Patak’s Tandoori Paste

35g Yoghurt

Salt

Cracked Black Pepper

For the Yoghurt

300g Natural yoghurt

5g Fresh mint (Finely chopped)

30g Honey

Freshly Chopped coriander

Method

For The Marinated Chicken

1. Mix together the tandoori paste and yoghurt.

2. With a small sharp knife carefully make small incisions (around 1 cm) all around the chicken flesh; this will help the marinade penetrate the meat.

3. Coat the chicken in the marinade ensuring it’s completely covered.

4. Cover with cling film and place in the refrigerator for at least 2 hours.

For The Vegetables

1. In a large bowl mix together the yoghurt, honey and Tandoori paste.

2. Add the vegetables and mix around ensuring they are all evenly coated.

3. Cover with cling film and place in the refrigerator for at least 2 hours.

Cooking the Dish

1. Preheat the oven to around 180⁰C (Gas Mark 4)

2. Place the chicken on a roasting tray and pour over the Vegetable oil.

3. Cover with foil and place into the oven for 30 minutes.

4. Remove the foil and slide a large Carving fork into the chicken and lift it out of the roasting tray.

5. Place the vegetables on to the roasting tray and place the chicken back on top of the vegetables.

6. Place back into the oven un covered for a further 40 minutes.

7. Remove the chicken and leave on a wire rack to rest.

8. Drain any excess juice from the vegetables, turn the oven up to 220⁰C (Gas Mark 7) and place the vegetables back in the oven for a further 15minutes.

9. Divide the chicken into 4 portions, serve with mint yoghurt and garnish with coriander.

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