TASTY TANDOORI FIVE TANDOORI RECIPES THAT WILL SPICE UP YOUR SUMMER

Transcription

1 TASTY FIVE RECIPES THAT WILL SPICE UP YOUR SUMMER

2 RECIPES 3 SUMMER SALAD 4 CHICKEN WINGS 5 CRUSTED SALMON 6 GRILLED VEGETABLE PIZZA 7 PRAWN SKEWERS

3 30 MINUTES Chicken & Marinade 2 chicken breasts 3 tbsp. Patak's Tandoori Paste 130g (1/2 cup) of plain yoghurt Handful of chopped coriander leaves Salad 1 bag mixed salad leaves 1 cucumber, sliced 1 red onion, cut in wedges 1 mango, scored & cubed Handful of blanched green beans 1 toasted naan bread, cut into small squares Fresh coriander and mint leaves Salt & pepper to taste Slices of warm Naan or roti bread to serve on the side Dressing 260g (1 cup) Greek yoghurt 1 clove of garlic 2 tsp. honey Pepper SUMMER SALAD 1 Mix Patak's Tandoori Paste, yoghurt and coriander leaves to make marinade. 2 Coat chicken with marinade and leave for 1 hour or overnight. 3 Whilst chicken is marinating, place dressing ingredients in a food processor, blend together and set aside. 4 Preheat BBQ or grill pan to a high heat and drizzle with oil. Place 1 piece of naan bread and lightly toast either side. Remove, cool and cut into squares. 5 When ready to cook, heat grill pan to a high heat, drizzle with oil and add chicken. Cook for approximately 7 minutes or until cooked through. 6 Whilst chicken is cooking, sprinkle all salad ingredients and toasted naan squares over the platter, except for fresh coriander and mint leaves. 7 Once chicken is cooked, allow to cool for approximately 5 minutes, then slice and place across the top of the salad. Drizzle with dressing and sprinkle with remaining coriander and mint leaves before serving with warm naan or roti on the side. 3

4 30 MINUTES CHICKEN WINGS Chicken Wings 5 tbsp. Patak's Tandoori Paste 260g (1 cup) plain yoghurt 2 tbsp. fresh coriander, chopped 1.5kg chicken wings Raita 260g (1 cup) plain yoghurt 1 Lebanese cucumbers, deseeded, finely chopped 1 tbsp. mint leaves, finely shredded Pinch of salt flakes Chicken Wings 1 Combine Patak's Tandoori Paste, yoghurt and coriander in a large bowl. Add wings. Toss to coat. 2 Preheat your BBQ or grill plate. 3 Cook the chicken wings on a medium heat. Turning often for approximately minutes or until chicken wings are cooked through. Raita 1 Place yoghurt, cucumber, mint and salt in a bowl. 2 Stir to combine. 3 Set aside and refrigerate until needed. 4

5 30 MINUTES CRUSTED SALMON 11/2 tbsp. Patak's Tandoori Paste 50g (1 cup) breadcrumbs 30g (1/3 cup) of oats 2 tbsp. of fresh parsley, chopped 1/2 tsp. fresh lemon zest 4 salmon fillets Juice of 1 lime 1 In a bowl, mix together the Patak's Tandoori Paste, breadcrumbs, oats, parsley and lemon zest, then set aside. 2 If cooking on a BBQ, grease four pieces of foil (20cm x 20cm) and lay a salmon fillet in the centre of each one. 3 Gently add a layer of crumbed mixture on top of each salmon fillet. 4 Fold up the edges of the foil and cook on the BBQ for 20 minutes. 5 Once the tandoori salmon is cooked, squeeze over the lime juice. 6 Serve with a crunchy salad and garnish with lime wedges. 5

6 45 MINUTES Dough 250g (2 cups) pizza (00) flour 1¼ tsp. instant dry yeast 1/2 tsp. salt flakes 125mL (1/2 cup) cold water 2 tbsp. olive oil Topping 4 tbsp. Patak's Tandoori Paste 65g (¼ cup) plain yoghurt 2 zucchini, sliced & grilled 1 red onion, wedged 1 bunch asparagus 1 small jar roasted capsicum, drained & cut 300g fresh mozzarella, sliced 100g fetta cheese Short on time? Try using Bazaar's gourmet pizza bases for a quick and easy option. GRILLED VEGETABLE PIZZA Dough 1 Sift flour into a large mixing bowl. 2 Make a well in the centre and add the remaining dough ingredients. 3 Whisk them together gently with a spoon or a fork, gradually incorporating the flour. 4 Using clean hands, bring the mixture together to form a dough. Transfer to floured worktop. Knead firmly for 5 minutes. 5 Place the dough back in the bowl, cover with a clean, damp tea-towel and leave in a warm place to rise for 1 hour or until doubled in size. 6 Cut dough into two pieces. 7 Roll out pizza dough on a floured surface. Topping 1 Slice zucchini then lightly grill on pre-heated BBQ before setting aside. 2 Mix the Patak's Tandoori Paste together with the yoghurt. 3 Spread a generous layer of the tandoori mix all over the surface. 4 Next lay slices of mozzarella, grilled zucchini, onion, halved asparagus & drained and cut capsicum. 5 Place the tandoori vegetable pizza on BBQ or in oven and cook for approximately minutes. 6

7 5 MINUTES PRAWN SKEWERS 32 raw king prawns, peeled 8 wooden skewers Pinch of sea salt Marinade 2 tbsp. Patak's Tandoori Paste 130g (1/2 cup) Greek yoghurt Juice of 1 lime Eggplant Pickle Dressing 250g (1 cup) Greek yoghurt 2 tbsp. Patak's Eggplant Pickle 1 clove of garlic Twist of black peppercorns 1 Soak skewers in warm water. 2 Mix Patak's Tandoori Paste with lime juice and yoghurt. 3 Thread 4 prawns onto each skewer. 4 Coat skewers in marinade, cover and set aside. 5 Preheat BBQ to mid-high heat. 6 Grill each skewer for 2-3 minutes on each side, until cooked through. 7 Baste with extra marinade and season with sea salt. 8 To make eggplant pickle dressing, place all ingredients into a food processor and blend until smooth. 9 Serve with eggplant pickle dressing and lime wedges. 7