Chilli Paneer seems to be a very fashionable dish at the moment and I have seen very many recipes floating about the internet. It's a dish I relish, so tasty, fresh and moorish and with our masala blend for vegetable dishes it takes neither time nor effort!
Ingredients (serves 4 as a starter)
Cooking oil
1 Pack of Paneer (can be bought from any supermarket or indian grocery shop)
1 Medium onion thinly sliced
2 Fresh tomatoes
2 Tablespoons freshly chopped coriander
2 Spring onions finely chopped
20g Pot Shot Masala Blend for vegetables
Method
1.In a frying pan heat a splash oil and lightly fry the paneer until golden. Remove to a bowl and cover with hot water from the kettle (this keeps the paneer soft and moist)
2. In the same frying pan heat a splash of oil and saute the onions until lighty golden.
3. Add a good handful of the chopped tomatoes (leaving some to stir through at the end of cooking) and the masala blend. Stir together and cook for a couple of mins.
4. Drain the paneer before adding to the pan. Mix throughly with the masala base. Cook for 6-8 minutes on a medium heat.
5. Stir through the remaining tomatoes and a handful of coriander. Then garnish with the remaining coriander and spring onions before serving.
Enjoy!
Tip: Delicious served with natural yogurt and salad in a wrap.
Tuesday, 9 August 2011
Monday, 9 May 2011
Spice Fusions Spaghetti Bolognese
At university, I used to make the same dish over and over again whenever I was 'entertaining' or missing Mum's cooking. Spaghetti bolognese. It's so easy, because with the Masala Blend mix there is no long list of ingredients and minimal washing up! 'Back in the Day' Mum used to mix me a masala blend which is now the Spice Fusions Masala Blend for Meat. This took the hassle out of making a tasty meal and I used to freeze the leftovers. And, if there's one tip I can give you, nothing tastes better than a dish where the spices have been left to infuse!
Ingredients (Serves 4)
1 Tablespoon cooking oil
1 Finely chopped medium onion
400g Tin chopped tomatoes.
2 x 20g Masala Blend for Meat
500g Minced meat. I use turkey mince.
For washing up: 1 frying pan, 1 wooden spoon, 1 knife and a chopping board.
Method
1. In the frying pan heat the oil and saute the onions until soft.
2. Add the mince and the Masala Blend for Meat. With your wooden spoon, mix the mince with the masala blend and cook the mince until brown and all the excess water has evaporated.
3. Add the tin of chopped tomatoes and cook for a further 10 minutes.
4. Serve with Spaghetti and spinkle with cheese.
Serving tip: This is a great dish for the kids and if you want to make it milder without compromising on taste then use the Masala Blend for Vegetables which has a lighter, fresher flavour.
Freezing tip: Allow your mince to cool and transfer to a freezer safe container. Follow the manufacturer's freezing/defrosting guidlines. When you heat the bolognese please ensure it's piping hot throughout before serving.
Ingredients (Serves 4)
1 Tablespoon cooking oil
1 Finely chopped medium onion
400g Tin chopped tomatoes.
2 x 20g Masala Blend for Meat
500g Minced meat. I use turkey mince.
For washing up: 1 frying pan, 1 wooden spoon, 1 knife and a chopping board.
Method
1. In the frying pan heat the oil and saute the onions until soft.
2. Add the mince and the Masala Blend for Meat. With your wooden spoon, mix the mince with the masala blend and cook the mince until brown and all the excess water has evaporated.
3. Add the tin of chopped tomatoes and cook for a further 10 minutes.
4. Serve with Spaghetti and spinkle with cheese.
Serving tip: This is a great dish for the kids and if you want to make it milder without compromising on taste then use the Masala Blend for Vegetables which has a lighter, fresher flavour.
Freezing tip: Allow your mince to cool and transfer to a freezer safe container. Follow the manufacturer's freezing/defrosting guidlines. When you heat the bolognese please ensure it's piping hot throughout before serving.
Thursday, 5 May 2011
Vegetarian Sausage & Bean Casserole
I was set a task one Friday evening a few weeks ago. It had been a long week at work and after the gym I went for a wander around the supermarket - it was my turn to sort out dinner. I thought about making something with sausages, only my brother was home for the weekend and he's a vegetarian, he doesn't even eat eggs, so Quorn sausages were out of the question. Unperturbed, I diligently serched the frozen isles and found the completely vegetarian sausages - dinner sorted: sausages, baked beans and mash! But, that week I had just collected the fresh batches of masala for tasting and I wanted to try...
I decided to make a vegetarian sausage and bean casserole - it was FABULOUS! The recipe is below, and of course you can make it using whatever sausages you like. If you use meat sausages you might want to use the Masala Blend for meat instead, the spicier flavour profile will complement the stronger flavour of the meat beautifully.
Spice Fusions Vegetarian Sausage & Bean Casserole
Ingrdients (Serves 4)
8 Vegetarian sausages
1 Medium onion finely sliced
1 Tin of Baked Beans
400ml Hot water
2 x 20g Pot Shots Masala Blend for Vegetables
You will also need: a casserole dish and a measuring jug
Method
1. Cook the sausages according to the instructions on the packet. (If you did not use the oven to cook your sausages then preheat the oven at 180 degrees C, gas mark 4).
2. In a measuring jug, measure out 400ml hot water, add the tin of baked beans and the Masala Blend. Stir together.
3. Spread half the onion on the bottom of your casserole dish. Add the cooked sausages and the spread the rest of the onion evenly over the sausages. Pour the beans and masala casserole mix over the saugaes and onions.
4. Place the casserole dish in the middle of the oven and cook at 200 degrees C, gas mark 6, for 30 minutes.
I served the casserole with fine green beans and a carrot and swede mash.
Try it and let me know what you think. I guarantee even the meat eaters amongst you will love this dish!
I decided to make a vegetarian sausage and bean casserole - it was FABULOUS! The recipe is below, and of course you can make it using whatever sausages you like. If you use meat sausages you might want to use the Masala Blend for meat instead, the spicier flavour profile will complement the stronger flavour of the meat beautifully.
Spice Fusions Vegetarian Sausage & Bean Casserole
Ingrdients (Serves 4)
8 Vegetarian sausages
1 Medium onion finely sliced
1 Tin of Baked Beans
400ml Hot water
2 x 20g Pot Shots Masala Blend for Vegetables
You will also need: a casserole dish and a measuring jug
Method
1. Cook the sausages according to the instructions on the packet. (If you did not use the oven to cook your sausages then preheat the oven at 180 degrees C, gas mark 4).
2. In a measuring jug, measure out 400ml hot water, add the tin of baked beans and the Masala Blend. Stir together.
3. Spread half the onion on the bottom of your casserole dish. Add the cooked sausages and the spread the rest of the onion evenly over the sausages. Pour the beans and masala casserole mix over the saugaes and onions.
4. Place the casserole dish in the middle of the oven and cook at 200 degrees C, gas mark 6, for 30 minutes.
I served the casserole with fine green beans and a carrot and swede mash.
Try it and let me know what you think. I guarantee even the meat eaters amongst you will love this dish!
Thursday, 21 April 2011
The trickery of it all!
At home we always try the Masala Blends as they are produced to make sure they work and taste as they should. So the other week I visisted the factory to get my hands on some of the freshly produced stuff to try.
Last Wednesday day my cousin, a student at the local university, came round for dinner. Mum cooked chicken curry, as she would we he comes for dinner, but told no one, including me, that she had used the new lot of Spice Fusions Masala Blend. The pot was polished off and there were faces of utter disbelief all round when Mum revealed it was Spice Fusions! It really was that good! Taste test: DONE.
Funnily enough, I did comment that she had managed to cook the chicken quite quickly. I just thought she'd employed lightening speed in preparing the spices and the fresh ingredients, turns out all she had to do was dice the chicken, finely chop an onion and a couple of fresh tomatoes and throw in 2 Pot Shots of the Masala Blend for meat. Not bad after a tough day at work.
It really is that simple and delicious!
Last Wednesday day my cousin, a student at the local university, came round for dinner. Mum cooked chicken curry, as she would we he comes for dinner, but told no one, including me, that she had used the new lot of Spice Fusions Masala Blend. The pot was polished off and there were faces of utter disbelief all round when Mum revealed it was Spice Fusions! It really was that good! Taste test: DONE.
Funnily enough, I did comment that she had managed to cook the chicken quite quickly. I just thought she'd employed lightening speed in preparing the spices and the fresh ingredients, turns out all she had to do was dice the chicken, finely chop an onion and a couple of fresh tomatoes and throw in 2 Pot Shots of the Masala Blend for meat. Not bad after a tough day at work.
It really is that simple and delicious!
Friday, 8 April 2011
BBQ Seafood Skewers
With the sun shining there's nothing better to do on an evening then getting in the garden, having a barbeque and relaxing with a beer, or a glass of wine. And whats more, with Spice Fusions Masala Blends you can create simple marinades in minutes to add a fresh and spicy twist to your evening!
At home we love cooking marinated fish on the barbeque, hence why I'm starting with the receipe for seafood skewers, but, by following the reciepe below and using the Masala Blends for meat and vegetables instead, you can also create marinades to spice up your meat and vegetables (Inch sliced marinated aubergines are another favourite and a speciality of my mum's!)
Spicy seafood skewers with vegetables marinated with a fusion of the Masala Blend for Seafood, yogurt, tomato puree and coriander. Can be oven cooked, grilled or barbequed.
Ingredients
A splash of cooking oil
2 x 20g Pot Shots Masala Blend for Seafood
2 Tablespoons yogurt
1 Teaspoon tomato puree
1 Tablespoon finely chopped coriander
500g White fish. Cut the fish into 2 inch cubes. You can also use a mix of Seafood including prawns and salmon or whatever you prefer.
A selection of chunky cut vegetables of your choice for example courgettes, peppers, cherry tomatoes, onions, aubergine.
8 Skewers (soak them in water for 1/2 hour before using as this will help to stop them burning)
Method
1. In a large bowl mix together the oil, Masala Blend, yogurt, tomato puree and coriander.
2. Add the fish and coat thorougly in the marinade. You can cover and leave this to marinade in fridge for upto 4 hours of overnight.
3. Take your skewers and thread on the fish alternatively with the vegetables.
4. If you are oven cooking these then preheat your oven to 180 degrees C/gas mark 4 and cook for about 15 minutes. Please ensure that all food is piping hot throughout before serving.
Serving Tip: These skewers are great served with a yogurt and mint dip or just plain old tomato ketchup!
At home we love cooking marinated fish on the barbeque, hence why I'm starting with the receipe for seafood skewers, but, by following the reciepe below and using the Masala Blends for meat and vegetables instead, you can also create marinades to spice up your meat and vegetables (Inch sliced marinated aubergines are another favourite and a speciality of my mum's!)
Spicy seafood skewers with vegetables marinated with a fusion of the Masala Blend for Seafood, yogurt, tomato puree and coriander. Can be oven cooked, grilled or barbequed.
Ingredients
A splash of cooking oil
2 x 20g Pot Shots Masala Blend for Seafood
2 Tablespoons yogurt
1 Teaspoon tomato puree
1 Tablespoon finely chopped coriander
500g White fish. Cut the fish into 2 inch cubes. You can also use a mix of Seafood including prawns and salmon or whatever you prefer.
A selection of chunky cut vegetables of your choice for example courgettes, peppers, cherry tomatoes, onions, aubergine.
8 Skewers (soak them in water for 1/2 hour before using as this will help to stop them burning)
Method
1. In a large bowl mix together the oil, Masala Blend, yogurt, tomato puree and coriander.
2. Add the fish and coat thorougly in the marinade. You can cover and leave this to marinade in fridge for upto 4 hours of overnight.
3. Take your skewers and thread on the fish alternatively with the vegetables.
4. If you are oven cooking these then preheat your oven to 180 degrees C/gas mark 4 and cook for about 15 minutes. Please ensure that all food is piping hot throughout before serving.
Serving Tip: These skewers are great served with a yogurt and mint dip or just plain old tomato ketchup!
Subscribe to:
Posts (Atom)