WINTER WARMERS A COLLECTION OF FLAVOURFUL RECIPES FOR WINTER USING OUR CRAFTED SPICE BLENDS

Transcription

1 WINTER WARMERS A COLLECTION OF FLAVOURFUL RECIPES FOR WINTER USING OUR CRAFTED SPICE BLENDS

2 RECIPES 3 SLOW COOKED ROGAN JOSH 4 LAMB MEATBALL ROGAN JOSH 5 LENTIL AND CAULIFLOWER DAHL 6 EGGPLANT ROGAN JOSH 7 CHICKPEA TIKKA MASALA 8 CHICKEN TIKKA MASALA 9 LAMB TIKKA SHEPHERD'S PIE 10 OVEN BAKED ROAST VEGGIE KORMA 11 CHICKEN AND SPINACH KORMA 12 ROASTED KORMA CAULIFLOWER 13 ROASTED PUMPKIN AND LENTIL KORMA 14 SLOW COOKED LAMB AND APRICOT KORMA 15 TIKKA MASALA SPICE CREATIONS

3 5.5 HOURS 2 tbsp. olive oil 500g lamb, diced into 2cm pieces 1 large onion, chopped 2 garlic cloves, finely chopped 4cm of ginger, finely chopped 3 tbsp. Patak s Rogan Josh Curry Paste 400g can diced tomatoes 250ml vegetable stock 100g (1/2 cup) baby spinach Coriander or cilantro leaves Steamed rice, lime and natural yoghurt to serve SLOW COOKED ROGAN JOSH 1 Heat the oil in a large frying pan over medium heat. 2 Add onion, garlic and ginger and cook until soft (about 5 minutes). Add the Patak's Rogan Josh Curry Paste and stir until aromatic. 3 Add the diced lamb to the pan and cook until browned. 4 Place lamb mixture into slow cooker (ideally 5 litres) and add tomatoes and stock. 5 Cook on low for 5-51/2 hours or until lamb is tender. 6 Stir in spinach leaves and cook uncovered until sauce thickens (if required). 7 Top with coriander or cilantro leaves. Recipe 3

4 55 MINUTES 2 tbsp. olive oil 500g lamb mince Small bunch of coriander, chopped 1 egg, lightly beaten 100g (1/2 cup) fresh breadcrumbs 1 large onion, chopped 2 garlic cloves, finely chopped 1 jar Patak s Rogan Josh Curry Sauce 400g can diced tomatoes 250ml vegetable stock Steamed rice and natural yoghurt to serve. LAMB MEATBALL ROGAN JOSH 1 Combine lamb mince, breadcrumbs, coriander and egg in a small bowl. Season with salt and pepper. Roll mixture into small balls and place on plate. 2 Place covered plate in fridge for 30 minutes. 3 Heat the oil in a large frying pan over medium heat. Cook meatballs turning occasionally until browned, then transfer to a plate and cover to keep warm. 4 Add the onion and garlic to the pan and cook until soft (about 5 minutes). Add the meatballs, Patak's Rogan Josh Curry Sauce, tomatoes and stock to pan. Bring to the boil and reduce to simmer. 5 Serve with steamed rice and natural yoghurt. Recipe 4

5 45 MINUTES 1 tbsp. olive oil 1 large onion, chopped 2 garlic cloves, finely chopped 3 tbsp. Patak s Rogan Josh Curry Paste 200g (2 cups) red dried lentils 750ml (3 cups) vegetable stock 2 tbsp. tomato paste 1 large cauliflower, broken into florets Roughly chopped coriander or cilantro leaves to garnish 100g (1 cup) natural yoghurt LENTIL AND CAULIFLOWER DAHL 1 Heat the oil in a large saucepan. Add the onion and garlic and cook until soft (about 5 minutes). Add the Patak's Rogan Josh Curry Paste and lentils and stir well to coat. 2 Add the vegetable stock and tomato paste. Bring to the boil then reduce to simmer. Cook for a further 20 minutes. 3 Add cauliflower and cook for 10 minutes or until the cauliflower is tender. If mixture is too dry add a little water. 4 Garnish with coriander and serve with yoghurt, naan or rice. Serve with naan or rice. Recipe 5

6 35 MINUTES 2 tbsp. olive oil 1 large red onion, chopped 2 garlic cloves, crushed 1 eggplant, diced 2 large potatoes, diced 1 jar Patak s Rogan Josh Curry Sauce 150ml vegetable stock or water 400g can diced tomatoes Coriander and lime to garnish Serve with rice or naan with a side of natural yoghurt. EGGPLANT ROGAN JOSH 1 Heat the oil in a large saucepan. Sauté onion and garlic. Cook until soft (about 5 minutes). 2 Add diced eggplant and potatoes and stir for 1 minute. Stir in Patak s Rogan Josh Curry Sauce, diced tomatoes and stock or water and cook for 20 minutes until vegetables are tender. 3 Top with coriander and fresh lime. Recipe 6

7 30 MINUTES CHICKPEA TIKKA MASALA 2 tbsp. olive oil 1 large onion, chopped 2 garlic cloves, finely chopped 1 tsp. ginger, finely chopped 140g Patak s Tikka Masala Curry Paste 400g (2 cups) chickpeas, drained and rinsed 400g (2 cups) tinned diced tomatoes 150ml (2/3 cup) of cream 1 tsp. sugar Coriander and lime to garnish (optional) 1 Heat the oil in a large saucepan. Add onion and garlic. Cook until soft (about 5 minutes). 2 Add Patak's Tikka Masala Curry Paste, ginger and chickpeas and stir to combine. 3 Add the tomatoes and bring to the boil. Reduce to simmer and cook for a further 10 minutes. Add water if required. 4 Once chickpeas have softened, add cream and sugar. Cook for 2 minutes. 5 Serve with rice or naan and garnish with coriander of cilantro. Recipe 7

8 30 MINUTES CHICKEN TIKKA MASALA 2 tbsp. olive oil 1 large onion, chopped 2 garlic cloves, finely chopped 1 jar Patak's Tikka Masala Spice Creations 400g chicken, diced 400g tinned diced tomatoes Coriander and lime to garnish (optional) 1 Heat the oil in a large saucepan. Add onion and garlic. Cook until soft (about 5 minutes). 2 Add the spices of Patak's Tikka Masala Spice Creations and cook until aromatic. Add the chicken and cook until browned. 3 Add the tomatoes and bring to the boil. Then reduce to simmer and cook for a further minutes. Add water if required. 4 Serve with rice or naan and garnish with coriander of cilantro Recipe 8

9 90 MINUTES LAMB TIKKA SHEPHERD'S PIE 1 jar Patak s Tikka Masala Curry Sauce 2 tbsp olive oil 500g minced lamb 1 large onion 2 large carrots 4 sticks celery (about ¼ bunch) 500g potato 500g frozen peas 1/2 bunch mint 4 tbsp. unsalted butter salt and pepper spray oil salad greens 1 Preheat oven to 190 C. For the crust, wrap each potato in foil and bake for 40 minutes or until soft in the center. 2 For the filling, place half the oil in a large pot on high heat. Add the lamb and cook until browned - making sure not to stir too much so it caramelises. Once lamb is browned, remove using a slotted spoon, and keep the oil in the pot. 3 Finely chop onion, carrots and celery, and place into the same pot. Reducing heat to medium, stir occasionally for 10 minutes or until the vegetables are lightly caramelised. Return the lamb to the pot, and stir in Patak s Tikka Masala Curry Sauce. 4 To finish the crust, peel the cooked potatoes, add the frozen peas and mash. Chop the mint, stir into the mix with butter and seasoning. 5 Place meat mix into the base of a deep baking dish. Spoon the crust mix onto the top, spread it out, then pierce it using a fork. Coat the top of the crust evenly with oil. 6 Bake at 190 C for 30 minutes, or until golden. Serve hot with a salad. Recipe 9

10 45 MINUTES MILD 1 bunch Dutch carrots 1 red onion 8 Brussels sprouts 1 small zucchini, thickly sliced 1 tbsp. olive oil pinch of salt ¼ cup cashew nuts 1/2 cup Patak s Korma Curry Paste 270ml can coconut milk 2 dried apricots, diced 1/2 cup frozen or fresh peas 1 bay leaf sesame seeds, coriander leaves and sliced red chilli, to garnish OVEN BAKED ROAST VEGGIE KORMA 1 Preheat oven to 190 C. 2 Prepare Dutch carrots by trimming the tops and scrubbing the carrots in cold water. Peel and halve the red onion. Cut each half in quarters. Score a little x with a sharp knife on the tip of each Brussels sprout. Place carrots, onion, brussel sprouts and zucchini rounds in a 24cm round, shallow oven dish. Drizzle veggies with olive oil and sprinkle a pinch of salt. 3 Roast in the preheated oven for 25 minutes. Recipe 4 Soak cashew nuts in boiling water for 10 minutes. Drain. Add cashew nuts, Patak s Korma Curry Paste and coconut milk to the jug of a blender and blend until smooth. 5 Pour sauce over the roast veggies. Scatter with apricot and peas. Add the bay leaf. 6 Reduce oven temperature to 180 C. Bake in the oven for approximately 20 minutes or until curry is bubbling away at the edges. 7 Remove from the oven and garnish with coriander and chilli. Scatter sesame seeds and serve hot with quinoa or basmati rice and salad. 10

11 60 MINUTES MILD CHICKEN AND SPINACH KORMA 4-5 chicken drumsticks 1 tbsp. vegetable oil 1 jar Patak s Korma Curry Sauce 3 cups of baby spinach, loosely packed Water (optional) 1 Heat the oil over medium heat in a heavy bottomed casserole pot with a lid. Add the chicken drumsticks to the pot and brown the drumsticks. 2 Pour the Patak's Korma Curry Sauce into the pot and bring to a simmer, reduce the heat to low and cook the chicken drumsticks for 25 minutes, stirring regularly, with the lid on but slightly ajar. If the sauce seems to be thickening too much, add ¼ cup of water. 3 At the end of the 25 minutes, remove the pot off the heat and stir through the baby spinach to allow it to wilt in the curry sauce before placing the lid firmly back on the pot. The residual heat in the pot will continue to gently cook the chicken. After at least 20 minutes, remove the lid and check the chicken is cooked through before serving the curry with rice or naan bread. Recipe 11

12 30 MINUTES MILD ROASTED KORMA CAULIFLOWER 1 head of cauliflower, cut into large florets 1 red onion, sliced into thin wedges 1/3 cup Patak s Korma Curry Paste ¼ cup water 1/2 cup coriander leaves ¼ cup slivered almonds, lightly toasted 1 Preheat oven to 200 C. 2 On a large baking tray, spread out the cauliflower florets and onion wedges. 3 In a small bowl, mix together the Patak's Korma Curry Paste and water, drizzle this mixture over the cauliflower and toss everything together to ensure an even coating of the cauliflower. 4 Place the baking tray in the oven and roast the cauliflower for 20 minutes or until the cauliflower starts to soften and the edges are slightly charred. 5 Scatter the almonds and coriander leaves over the cauliflower and serve as part of a multi-dish meal. Recipe 12

13 60 MINUTES MILD ROASTED PUMPKIN AND LENTIL KORMA 500g pumpkin, skin removed, roughly chopped into 3cm chunks 1/2 red onion, finely diced 1 can (400g) brown lentils, drained 2/3 cup frozen green peas, defrosted 1 jar Patak s Korma Spice Creations 2 tbsp. vegetable oil Salt Pepper Coriander leaves to garnish 1 Preheat oven to 190 C. 2 Scatter pumpkin on a baking tray that has been lined with foil. Drizzle 1 tablespoon of oil over the pumpkin and toss to coat. Sprinkle half of the spice mix from the Patak s Korma Spice Creations on to the pumpkin and toss to coat evenly. 3 Bake in the oven for 30 minutes or till the pumpkin just starts to brown and is tender. 4 Heat 1 tablespoon of oil in a large saucepan and sauté the onion over lowmedium heat until they re translucent and softened. Recipe 5 Add the rest of the spice mix to the onion and cook for a minute or two till fragrant. Add the pumpkin and lentils to the pot and pour in the remaining sauce from Korma Spice Creations. 6 Let the curry come to a simmer, reduce the heat to low and cook for 10 minutes. Add the peas and cook for a further 5 minutes. Season with salt and pepper. 7 Garnish with a few coriander leaves and serve with naan bread and plain natural yoghurt. 13

14 7.5 HOURS MILD SLOW COOKED LAMB AND APRICOT KORMA 500g diced lamb 1 onion, finely sliced 1 clove of garlic, finely diced 10 dried apricots 1 can (400g) diced tomatoes 2/3 cup water + extra ¼ cup 1/3 cup Patak s Korma Curry Paste 3 tbsp. vegetable oil 1 Heat 11/2 tablespoon of oil in a frying pan over medium heat and brown the lamb in two batches. Add the lamb to the slow cooker. 2 In the same frying pan, heat another 11/2 tablespoons of oil and add the onion and garlic. Cook till the onion becomes translucent before adding the Patak's Korma Curry Paste. Cook the paste for a minute or two until it becomes fragrant. 3 Add ¼ cup of water and cook until the mixture slightly thickens. Pour the onion mixture into the slow cooker and add the diced tomatoes, dried apricots and 2/3 cup of water. Recipe 4 Turn the slow cooker to low and cook the lamb for 7 hours or until the meat is tender. 5 Serve the Lamb and Apricot Korma Curry with rice and yoghurt (optional). 14

15 30 MINUTES TIKKA MASALA SPICE CREATIONS 3 medium sized chicken breasts, diced into 2-3cm cubes 1 tbsp. vegetable oil 1 jar Patak s Tikka Masala Spice Creations Coriander leaves to serve 1 Stir fry 3 diced chicken breasts in oil for 5 minutes over medium high heat, until sealed. 2 Sprinkle over the contents of the spice cap and continue to stir-fry for 1-2 minutes. 3 Add the sauce and simmer until the chicken is cooked (15 minutes). 4 To serve the Tikka Masala, scatter over coriander leaves and enjoy with naan. 15