Spicy Balinese Vegetable & Coconut Salad

Spicy Balinese Vegetable & Coconut Salad

Recipe by Courtney Roulston

Dietaries – Vegetarian, vegan, gluten-free
Serves – 4 as a side
Prep Time – 15 mins
Cooking Time – 15 mins

Ingredients

• 2 bunches snake beans

  1 large carrot, peeled, julienned

  3 cups fresh bean sprouts

  1 bunch English spinach, washed, roughly chopped

  3 tbsp coconut oil or Squeaky Gate extra virgin olive oil

  2 cloves garlic, sliced

  2 shallots, peeled, sliced

  2 long red chillies

  1 cup freshly grated coconut

  2 tbsp lime juice

  2 tsp brown sugar

  Sea salt

  Black pepper

  1/4 cup roasted peanuts, roughly chopped

Method

• Bring a wok of salted water to a gentle boil. Blanch the snake beans and carrot for 2 minutes, then remove and refresh in a sieve dunked into a bowl of iced water. Set aside on a clean tea towel to completely drain and dry. Blanch the bean sprouts and spinach for 40 seconds, then refresh, drain, and set aside to dry.

  Heat the oil over medium heat and add the sliced garlic, shallots, and chillies. Cook for 2-3 minutes, or until softened. Place the chilli mixture into a mortar along with the lime juice, brown sugar, and a pinch of salt and pepper. Grind the dressing into a loose paste.

  Place the blanched vegetables into a large mixing bowl along with the freshly grated coconut and pour over the dressing. Toss well so everything is coated evenly in the dressing.

  Transfer the salad to a serving platter and garnish with roasted peanuts. Serve with extra lime wedges.

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Potato Croquettes with Spiced Jalna Yoghurt

Potato Croquettes with Spiced Jalna Yoghurt

Ingredients

• 250 gm potatoes

  500 gm grated zucchini

  1 long red chilli, finely chopped

  4 green shallots, finely chopped

  ½ cup rice flour

  1 tsp sea salt

  Olive oil, for frying

  4 sun-dried tomatoes

  ½ tsp smoked paprika

  A pinch of chilli powder

  1 clove garlic finely chopped.

  ½ cup Jalna Greek yoghurt

  1 pinch sea salt

  1 lemon

Method

• Place potatoes in a small saucepan, cover with water and bring to the boil. Cook for 20 minutes until soft then drain, return to the pan and coarsely mash.

  Meanwhile, place tomatoes in a small bowl and cover with boiling water. Set aside to soften for around 10 min, then drain and finely chop. In a mixing bowl fold in paprika, chilli, garlic and Greek yoghurt, Season to taste.

  Place grated zucchini in a clean tea towel or chux and squeeze over a bowl to remove excess moisture. Transfer zucchini to a large bowl with chilli, cooked potato, green shallot and rice flour. Season to taste and mix well to combine.

  Heat 2cm of oil in a large frying pan over high heat. Shape ¼-cup measures of the potato mixture into mini footballs to make 12 in total. Fry, in batches, until golden and crisp around 6 min. Remove with a slotted spoon and drain.

  Serve croquettes with yoghurt and lemon wedges for squeezing.

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BBQ Zucchini & Eggplant Rice Salad

BBQ Zucchini & Eggplant Rice Salad

Recipe by Courtney Roulston

Dietaries – Gluten-free, meat-free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins

Ingredients

• 1 cup basmati rice

  2 kaffir lime leaves

  3 green zucchinis, halved lengthways

  4 Japanese long eggplants (or 2 small round purple eggplants), cut into quarters

  4 tbsp Squeaky Gate extra virgin olive oil

  2 long red chillies

  2 cloves garlic, skins left on

  Sea salt

  Black pepper

  ½ cup each of mint, coriander, and Thai basil leaves, torn

  1/3 cup shredded coconut

  Dressing

  1 tbsp brown sugar

  2 tbsp fish sauce

  Juice of 1 lemon

Method

• Place the rice into a pot with 2 cups of water and 1 kaffir lime leaf. Bring it to a simmer and cook until the water has been absorbed. Cover with a lid, turn the heat down to very low, and leave it to steam for 10 minutes. Once cooked, remove the lime leaf, fluff the rice with a fork, and set it aside to cool slightly.

  Meanwhile, heat a grill plate over medium heat. Toss the zucchini, eggplant, chillies, and garlic with half of the oil and season with salt. Grill the vegetables for 10 minutes, turning occasionally, until the zucchinis are charred and the chilli and garlic are tender. Remove them and set aside on a tray.

  Finely chop the charred chilli and mash the garlic into a paste. Mix in the sugar, fish sauce, lemon juice, and remaining oil to create a fragrant dressing.

  Chop the zucchini and eggplant into rough chunks.

  Spread the rice onto a serving platter and top it with the grilled vegetables, torn herbs, and toasted coconut. Finely slice the remaining kaffir lime leaf, then sprinkle it over the salad and drizzle with the dressing. Serve warm.

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Chengdu Spiced Lamb Ribs

Chengdu Spiced Lamb Ribs

Recipe by Louis Tikaram

Ingredients

• 1 kg lamb ribs

  3 tsp crushed Sichuan peppercorns

  1 tsp crushed coriander seeds

  ½ cup small dried chili

  1 tsp crushed fennel seeds

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tbsp Chinkiang vinegar

  1 tbsp light soy sauce

  1 tsp brown sugar

  1 tsp sea salt flakes

  Garnish

  2 green onions, julienned

  ¼ cup picked coriander leaves

  1 lime

Method

• Cut the lamb ribs so that they fit in a large pot of seasoned water. Simmer until tender for around 40 minutes. Cool slightly, then cut into individual ribs.

  When ready to serve, pound the spices and salt with a mortar and pestle, then set aside.

  Heat the oil in a wok until smoking, then add the ribs and cook until golden (2-3 minutes). Drain off the excess oil. Add the spices and chili, and toss to combine until fragrant. Then add the vinegar, soy sauce, and sugar, and toss to coat the ribs well.

  Garnish with spring onion, picked coriander leaves, and lime wedges.

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Apricot, Rosemary and Almond Stuffed Leg of Lamb

Apricot, Rosemary and Almond Stuffed Leg of Lamb

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 45 min - 1 hour

Ingredients

1 Coles Bone-in Lamb Leg Roast, butterflied
1 brown onion, caramelised (fried in a pan until golden and soft)
1 cup dried apricots, finely chopped
1 cup roasted almonds, roughly chopped
5 sprigs rosemary, leaves stripped and chopped
½ cup breadcrumbs
4 tbs butter, softened
Salt and pepper, to taste
Olive oil, for drizzling

Extra equipment: Butcher’s string

Method

In a bowl, combine the caramelised onion, dried apricots, roasted almonds, rosemary, breadcrumbs, softened butter, salt, and pepper. Mix everything thoroughly until it forms a cohesive stuffing mixture.

Lay the butterflied lamb leg flat on a clean surface or chopping board. Spread the stuffing mixture evenly across the centre of the meat, pressing gently to help it stay in place.

Carefully roll the lamb leg back into its original shape, encasing the stuffing. Use butcher's string to tie the roast at regular intervals, securing the stuffing in the centre and holding the shape firmly.

Season the surface of the lamb generously with salt and drizzle with olive oil. Place the stuffed lamb into a roasting tray, ensuring the seam side is down.

Preheat the oven to 160°C (fan-forced). Roast the lamb for 45 minutes to 1 hour, or until the internal temperature reaches 60°C for medium. If you prefer the lamb more well-done, roast it until the temperature is higher, according to your preference.

Once cooked, remove the lamb from the oven and cover it loosely with foil. Let the lamb rest for at least 10-15 minutes to allow the juices to redistribute throughout the meat.

After resting, carefully remove the butcher’s string. Carve the lamb into thick slices, ensuring each slice contains some of the delicious stuffing.

Serve warm with your favourite sides and a sauce, such as mint sauce or a light jus.

Enjoy this festive centrepiece with family and friends.

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Lamb Schnitzel with Coriander Sauce

Lamb Schnitzel with Coriander Sauce

Recipe by Michael Weldon

Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins

Ingredients

• 2 x Coles lamb leg steaks, pounded flat with a meat mallet

  1 cup flour

  2 eggs

  1 cup panko breadcrumbs

  4 sprigs of thyme, leaves picked

  1 tsp cumin powder

  Sea salt

  Squeaky Gate extra virgin olive oil

  Coriander Sauce

  1 bunch coriander

  1 garlic clove

  1 green chili

  ½ cup Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tsp caster sugar

Method

• Set up a crumbing station with seasoned flour, whisked eggs, and a mixture of breadcrumbs, thyme, cumin powder, and sea salt.

  Dust the lamb leg steaks in flour, coat them in whisked eggs, and then press them into the breadcrumb mixture to ensure a good coating.

  Heat 2-3 cm of oil in a saucepan or wok until it reaches the appropriate frying temperature. Add the schnitzels to the pan and fry them until golden on one side, then flip them and continue cooking until fully cooked.

  In a blender or food processor, blend together the coriander sauce ingredients coriander, garlic clove, green chili, olive oil, lemon juice, and caster sugar until smooth. Season the sauce to taste.

  Serve the lamb schnitzels with a side salad and drizzle the coriander sauce over them.

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Chicken Karahi Roll

Chicken Karahi Roll

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins

Ingredients

• 3 tbsp Patak's Tikka Masala paste

  2 chicken breasts, thinly sliced

  1 red onion, sliced

  1 green pepper, sliced

  1 yellow pepper, sliced

  1 red pepper, sliced

  Omelette

  4 eggs

  3 tsp Patak's Tikka Masala paste

  2 sprigs of curry leaves

  Coriander and Mint Sauce

  ½ bunch of coriander

  ½ bunch of mint

  1 lime, juice

  1 green chilli, chopped

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tsp sugar

  Pinch of sea salt

  Serve with 4 frozen paratha or roti

Method

• Marinate the chicken in 3 tablespoons of Patak's Tikka Masala paste.

  Heat a grill or pan until smoking. Cook the chicken on the BBQ or in the pan until cooked through. Remove, season, and let it rest. Cook the sliced capsicum and onion on the BBQ or in a pan until slightly softened. Mix them with the cooked chicken.

  Heat a non-stick frypan over medium heat. Whisk together the eggs, 1 tablespoon of Patak's Tikka Masala paste, and season with salt. Pour the mixture into the frypan and cook until the omelette is set. Remove from the pan and slice into strips.

  In a jug, combine the coriander and mint sauce ingredients. Use a stick blender to blend until smooth and well combined. Taste and season with salt and lime juice if needed.

  Cook the Paratha or roti in a frypan following the packet instructions.

  To assemble the rolls, spread the bread with the coriander and mint sauce. Top with the chicken and capsicum mixture, then add the strips of omelette. Season with salt, garnish with coriander, and roll it up in foil.

  Enjoy your Chicken Karahi Rolls!

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Miso Glazed Salmon with Dill & Aonori Crumbs

Miso Glazed Salmon with Dill & Aonori Crumbs

Recipe by Robbie Oijvall

Ingredients

• Miso Glaze

  250 g white miso

  75 ml cooking sake

  75 ml mirin

  150 g brown sugar

  Dill & Aonori Panko Crumbs

  100g panko breadcrumbs

  Pinch of dried dill

  Pinch of aonori (Seaweed powder)

  Pinch of salt

  Garnish

  Shiso

Method

• Put the sake and mirin in a pot and simmer to burn off the alcohol and reduce by 1/3. Then add the brown sugar and miso. Stir on low heat until the sugar dissolves and the sauce thickens.

  Brush the salmon pieces with some of the miso glaze and let them marinate while toasting the breadcrumbs with the seaweed powder and dried dill until fragrant. Season with a pinch of salt.

  Skewer the salmon and place it on a hot BBQ. Cook for about 1 minute on each side, brushing the salmon with the miso glaze until it becomes nice and caramelized.

  Serve with a wedge of lime, dill, and shiso.

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Tomato Tartare

Tomato Tartare

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 5 mins

Ingredients

• 2 large truss tomatoes, peeled and diced

  1 punnet of cherry tomatoes, diced

  1 tub semi sun-dried tomatoes, diced

  ¼ cup green olives, diced

  2 tbsp baby capers

  1 shallot, finely diced

  Squeaky Gate extra virgin olive oil

  Pinch of sea salt

  Pinch of black pepper

  1 block of silken tofu

  1 tbsp Coles soy sauce

  1 tsp Maggi sauce

  2 sheets of nori, toasted over a flame

  ¼ cup toasted breadcrumbs

Method

• Lay the tofu in a tray and press with a plate and a can from the pantry to squeeze out excess moisture.

  Once pressed, place the tofu in a bowl and blend it with the soy sauce, Maggi sauce, and sesame oil. Keep the mixture chilled in a tub.

  In a large mixing bowl, combine the diced truss tomatoes, cherry tomatoes, semi sun-dried tomatoes, olives, capers, and shallot. Season with olive oil, salt, and pepper.

  To serve, spread the tofu on the base of a bowl, then top it with the tomato mixture to fully cover the tofu. Garnish with the toasted nori, crushed into small pieces, and the toasted breadcrumbs.

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Beef Stroganoff with Yoghurt

Beef Stroganoff with Yoghurt

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 15 mins

Ingredients

• 1 Coles Finest scotch fillet, sliced thinly

  1 onion, sliced thinly

  250 g button mushrooms, sliced thinly

  2 tbsp Coles flour

  1 cup Jalna Greek yogurt

  500ml Coles beef stock

  1 tsp Worcestershire sauce

  2 tbsp Coles Dijon mustard

  Coles black pepper

  Sea salt

Garnish

• Parsley

• Chives

Serve with pasta

Method

• In a large saucepan over medium-high heat, brown the beef slices quickly. Add the onion, brown it, and let it soften. Add the mushrooms and cook until they soften slightly. Mix in the flour and coat the stroganoff mixture.

  Add the yogurt and beef stock to the saucepan and stir them through. Reduce the heat slightly to allow the sauce to thicken.

  Add the mustard, Worcestershire sauce, salt, and black pepper. Continue cooking the sauce until it coats the beef in a rich, thick gravy. Remove from heat and add the chopped parsley and chives.

  Serve the beef stroganoff over pasta for a healthier and tastier version of a classic, thanks to the addition of yogurt.

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Quick Street Beef Tacos

Quick Street Beef Tacos

Ingredients

• 1 small red onion finely diced.

  Juice 2 limes

  Pinch salt

  2 cobs sweetcorn

  1 flank steak

  1 tbsp olive oil

  1 ripe avocado, diced

  4-5 radishes, finely sliced

  Small bunch coriander, leaves chopped.

  1 pack small tortillas

  1 bottle of your Favorite hot sauce

Method

• Toss the onion with the lime juice, season with a little salt and set aside.

  Peel and grill the corn over the BBQ until charred then cut off the kernels and tip into a bowl and set aside to cool.

  Brush the steak with a little oil and season well. Cook for 3 minutes on one side, then flip and cook for another 3 minutes for medium-rare. Transfer to a plate and set aside to rest.

  Toss the cooled corn with the quick-pickled onion/lime juice, then add the avocado, radishes and coriander leaves to make a salsa.

  Slice the rested steak against the grain and serve with the salsa & some hot sauce.

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Chinese Braised Spicy Eggplant

Chinese Braised Spicy Eggplant

Recipe by Louis Tikaram

Ingredients:

2 Long Eggplants

1 teaspoon salt

3 cloves garlic, sliced

2 red chillis, seeds removed and sliced

3 tablespoon olive oil

1/2 cup cornstarch

4 green onions chopped

To make the Sauce

2 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon oyster sauce

2 tablespoons of water

2 teaspoon cornstarch

METHOD

Cut the eggplants into large, long chunks, thumb size.

Place in a larger bowl then add 1 teaspoon salt and cover with water.

Soak the eggplant for around 10 minutes to reduce the bitterness and help the cooking process.

Drain completely then dust all over in cornstarch.

Heat a large fry pan and add the oil over a medium heat then add the eggplant. Continue frying for 5 to 6 minutes until the eggplant becomes golden, add the garlic, cook for another minute then add the red chilli.

Flip the eggplant and cook the other side to really caramelize and create a beautiful crust.

In a small mixing bowl combine all the sauce ingredients and whisk well to combine then add straight to the fry pan.

Let the sauce sizzle and reduce then toss and stir the eggplant so it is completely covered, cook for another 2 minutes then transfer to a serving plate and garnish with chopped green onion.

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Kaffir Lime Snapper Fish Cakes with Minty Lime

Kaffir Lime Snapper Fish Cakes with Minty Lime

Recipe by Tian Evans from Sage Events

Ingredients

Snapper

Coriander

Kafir Lime leaves

Chilli

Spring onions

Green beans

Coconut sugar

Rice flour

Juice of half a lime

Fish Sauce

One egg

Jalna Yoghurt

Mint

METHOD

In a mixing bowl, combine the snapper, coriander, kaffir lime leaves, fresh chilli, spring onions, green beans (sliced into small circles), coconut sugar, rice flour, juice of half a lime, fish sauce, and the egg to help bind the ingredients together.

Season the mixture with salt and pepper.

Heat a pan over medium heat and add coconut oil. Roll the mixture into balls and place them into the pan. Fry for 1–2 minutes on each side, or until golden brown.

Remove from the pan and place on a platter lined with paper towel. Season with a little more salt.

In a separate mixing bowl, add the Jalna yoghurt and mix with the mint.

To serve, add the yoghurt mixture to the fish cakes. Serve with pickles soaked in apple cider vinegar if desired or enjoy as is.

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Chicken Waldorf Yoghurt Sandwich

Chicken Waldorf Yoghurt Sandwich

Recipe by Magdalena Roze

Serves: 4

Ingredients:

2 cups (approx. 300g) cooked chicken breast, finely chopped or shredded

3/4 cup (180g) Jalna Greek or Biodynamic yoghurt

2 teaspoons Dijon mustard

Juice of 1/2 lemon, plus extra to taste

Pinch of sea salt and freshly cracked black pepper

1 small apple (about 60g), diced

1 celery stalk, finely chopped

30g seedless red grapes, halved

20g walnuts, roughly chopped

1 shallot, finely sliced

2 tablespoons finely chopped parsley

1 teaspoon finely chopped dill

METHOD

In a mixing bowl, whisk together the yoghurt, Dijon mustard, lemon juice, salt and pepper.

Fold through the chopped chicken until coated.

Add the apple (tossed in a little extra lemon juice if prepping ahead), celery, grapes, shallot, walnuts, parsley and dill. Gently mix until everything is combined.

Taste and adjust seasoning to your liking. Chill for 30 minutes before serving to let the flavours develop.

Note: The easiest way to cook chicken breast and keep it moist is to bring a saucepan of water to the boil. Once boiling, put the chicken breasts in, turn off the heat, cover, and let them steep in the water for 18-20 minutes. Remove from the water, rest and shred.

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Vietnamese Prawn Skewers

Vietnamese Prawn Skewers

Recipe by Louis Tikaram

Ingredients

8 medium green prawns, peeled & deveined

1/4 cup fish sauce

1 lemongrass stalk, very finely chopped

1 lemon1 (juiced) 

1 long red chilli, seeds removed and chopped

2 garlic cloves, crushed and chopped

2 teaspoon sugar

½ cup Vietnamese mint or Thai basil leaves, chopped

METHOD  

In a medium mixing bowl combine fish sauce, lemongrass, chilli, lemon juice, sugar, chopped herbs and garlic, whisk till sugar is dissolved then add the prawns, toss to coat.

Thread each prawn lengthways onto a skewer.

Heat a grill plate or barbecue to a medium heat. Cook prawns, turning, for 2 to 3 minutes while spooning the left-over marinade onto the prawns while cooking, continue to turn and baste until browned and just cooked through.

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Watermelon, Feta and Herb Salad

Watermelon, Feta and Herb Salad

Recipe by Magdalena Roze

Serves 4

Ingredients

600 g seedless watermelon, cut into 2 cm cubes

200 g feta cheese, cut into small cubes

2 medium cucumbers, roughly chopped

½ small red onion, thinly sliced

Small handful fresh basil leaves

Small handful fresh mint leaves

3 tablespoons Squeaky Gate Extra Virgin Olive oil

Juice of 1 lime

Sea salt and freshly ground black pepper, to taste

METHOD  

Place the watermelon, feta, cucumber, and red onion into a large serving bowl.

Add the basil and mint leaves.

Drizzle with olive oil and lime juice, then season with salt and pepper.

Toss everything together gently so the feta does not break apart too much.

Serve immediately while fresh and chilled.

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Harissa, Cumin Marinated Lamb Backstrap

Harissa, Cumin Marinated Lamb Backstrap

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 20

Ingredients

4 x lamb leg steaks

Harissa and Cumin marinade

1 tablespoon harissa

1 tablespoon cumin

1 teaspoon coriander powder

1 teaspoon smoked paprika

Sea salt

Black pepper

Olive oil

Serve with

Sumac onions

2 shallots, sliced thinly

1 teaspoon sumac

1 lemon

Olive oil

White beans

METHOD

In a bowl combine the marinade ingredients coat the lamb, leave for a few hours. 

Cook the Lamb on a griddle pan until done to your liking. Rest then slice.

In a bowl combine the shallots, sumac, lemon, olive oil and a pinch of salt.

Serve the lamb on top of crushed white beans. Garnish with the sumac onions.

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Honey Mustard Sprout Slaw

Honey Mustard Sprout Slaw

Recipe by Courtney Roulston

Dietaries: Gluten free, vegetarian

Serves: 4 as a side

Prep Time: 15 minutes

Cooking Time:

Ingredients

500g brussels sprouts, washed

1 cup flat leaf parsley, washed, roughly chopped

1 cup round mint, leaves picked

½ red onion, thinly sliced

1 large red apple, thinly sliced

½ cup whole roast almonds, roughly chopped, plus extra to garnish

Dressing:

1 heaped tablespoon wholegrain mustard

Juice and zest of 1 lemon

1 tablespoon honey

Sea salt and pepper to taste

3 tablespoons extra virgin olive oil

METHOD  

Thinly shave the brussels sprouts, discarding the thick stem, and place them into a large mixing bowl.

Add the parsley, mint, onion, apple and almond into the bowl.

Whisk together the dressing ingredients until emulsified.

Pour the dressing over the salad then toss well to coat. Place onto a serving platter then garnish with extra almonds before serving

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Sichuan Braised Pork Ribs

Sichuan Braised Pork Ribs

Ingredients

500 grams Pork Ribs cut and separated into individual ribs

3 tablespoon Ayam soy sauce

2 tablespoon Ayam dark soy sauce for colour

2 tablespoon Ayam oyster sauce

3 tablespoon Coles honey

8 cloves garlic whole

4 green onions cut into 5cm lengths

1 teaspoon red Sichuan peppercorn

500ml Water (just enough to cover the ribs)

1 bunch coriander

1 red chilli (deseeded & sliced)

METHOD  

Place the sliced ribs into a pot of cold water.

Bring to a boil over medium-high heat. Boil for 3–5 minutes, until impurities rise to the top.

Drain and rinse ribs under cold running water.

In a clean pot, add the blanched ribs. 

Add soy sauce, dark soy sauce, oyster sauce, and honey. Add whole garlic cloves, green onion, Sichuan peppercorns, and enough water to mostly cover the ribs. 

Bring to a simmer over medium heat.

Once simmering, reduce to low heat, cover, and cook gently for about 1 hour. 

Stir once or twice during cooking to prevent sticking.

Plate and spoon some of the rich braising sauce over the top.

Garnish with coriander & chilli.

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Almond & Chicken Korma

Almond & Chicken Korma

Recipe by Poh Ling Yeow

Feeds 4–6 - gluten-free

This recipe was given to me by local South Aussie chef, Ragini Dey, a Northern Indian korma she shared with me to showcase a subtle use of spices. The result is foolproof, beautifully aromatic and a definite crowd pleaser.

INGREDIENTS
4 medium brown onions, peeled and quartered
1¼ cups water
¾ cup (105 g) raw almonds
4 large green chillies, quartered
2–3 garlic cloves, peeled
3 cm piece of ginger, peeled and sliced
1½ tablespoon vegetable oil or ghee
1 tablespoon ground coriander
1 teaspoon ground white pepper
6 large chicken thighs, each cut into 4 pieces
¼ cup yoghurt
1½ cup pouring cream
1½ teaspoon garam masala
1½ teaspoon salt or to taste

GARNISH
Few sprigs of fresh coriander
2 tablespoon roasted almonds, chopped

TO SERVE
Steamed rice

METHOD

Place the onions and water in a saucepan, cover and simmer until tender. Drain and reserve a quarter of the water. Cool the cooked onions and puree with a stick blender.

Combine the almonds, green chillies, garlic and ginger in a food processor and blitz to a course paste.

Heat the oil or ghee in a heavy-based non-stick frypan over medium heat. Add the onion puree and cook for four minutes continuously without browning. Stir in the almond, green chilli, garlic and ginger paste and cook for about a minute, or until fragrant.

Add the chicken with the reserved onion cooking liquid and simmer for 15–20 minutes or until the chicken is tender. Stir in the yoghurt, cream and garam masala. Garnish with fresh coriander and serve immediately with steamed basmati or jasmine rice.

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