SPICY CHICKEN CURRY WITH GARAM MASALA, COCONUT + SPINACH &GRILLED MISO-RUBBED MACKEREL PAIRED WITH [YELLOW TAIL] SAUVIGNON BLANC

 Recipe No.1

SPICY CHICKEN CURRY WITH GARAM MASALA, COCONUT + SPINACH

Sooo apparently it’s I’m past due to the party as ordinary BUT right here’s a lighter tackle one in all my favorite consolation meals for a touch Friday night inspo! It’s got LEMON GRASS, GARAM MASALA, COCONUT MILK and SPINACH in the sauce (that is virtually vegan) so it’s fragrant, delicious and quite good for you too! ? ——

INGREDIENTS (serves 2 with leftovers):

For the *vegan* curry paste:

1 purple chilli

1 lemon grass

three garlic bulbs

2 shallots

25g coriander (huge handful, inc. Stalks)

25g of ginger (round thumb size)

175g cherry tomatoes (around 16)

1 tbs garam masala

pinch sea salt

pinch black pepper

1 tbs more virgin olive oil (a touch glug)

•

Plus:

x4 diced bird thighs (you may alternative this with for paneer for a veggie model or cauliflower for vegan)

1 can coconut milk

three large cubes frozen spinach

Squeeze lemon

Extra chilli + coriander to garnish

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METHOD

1 – Prepare the chicken thighs (pores and skin, debone and chop into chunks). Set aside.

2 – Make the paste via throwing the ingredients into a bullet fashion blender and blitz till easy (you can want to do it in batches, depending on how large your blender is!). Taste and regulate the seasoning (e.G. Is your chilli hot enough?).

3 – Place the chicken in the pan you plan on cooking with and cover with the paste. Then pour 1/3 can of coconut milk into the blender and in short blitz to get the final of the paste out. Stir into the bird. Pop a lid on and set aside to marinade for round 1 hour (minimal) – this is glaringly with the warmth off!

4 – Once marinated, cook the chook in the paste on a excessive heat for around 10mins, then flip the heat all the way down to low and permit it simmer with the lid 1/2 on for round 30mins. Stir once in a while.

5 – Add in the rest of the coconut milk (as a whole lot as you want for favored sauce thickness) plus the frozen spinach, and cook dinner thru for a in addition 5-10mins. Season to flavor and serve with sparkling naan bread or rice (or each!) plus a squeeze of lemon.

~ real.Foodie

Recipe No.2

GRILLED MISO-RUBBED MACKEREL PAIRED WITH [YELLOW TAIL] SAUVIGNON BLANC

I’ve had the pleasure of growing a recipe designed to pair fantastically with the zingy passionfruit & grapefruit flavours discovered in [yellow tail] Sauvignon Blanc; those aim to convey happiness to the dinner desk and I wish pairing it with my umami-packed recipe will achieve this too! For me, this is light and deliciously comforting all on the identical time – ideal for date night, or dinner with friends ? ——

INGREDIENTS

(serves 2-3)

2-3 smoked mackerel fillets

300g basmati & wild rice

300g green beans

2 tbsp miso paste

2 tsp mild soy sauce (plus greater for seasoning)

2 spring onions, sliced into rounds

1 tbsp black/white sesame seeds (plus greater for serving)

1 tbsp sesame oil (plus more for serving)

10-15 peppercorns (coarsely ground)

15g coriander, kind of chopped (plus more for serving)

Pinch sea salt

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METHOD

1 – Mix the miso paste + soy sauce collectively till combined

2 – Lightly rating the flesh of every smoked mackerel fillet, before spreading the miso-soy paste generously over the fleshy aspect of each fillet

3 – Carefully paintings the paste into the mackerel, then liberally press in the coarsely ground black peppercorns. Add some greater dashes of soy sauce over the top & a finely sliced spring onion. Cover with grasp movie for 30mins to lightly marinade

4 – After about 15mins, cook dinner rice in line with packet instructions (this need to take approximately 20mins), flip off the warmth & maintain the lid directly to steam/live heat

5 – Place the miso-covered mackerel fillets below the grill, fleshy side up & grill for about eight-10mins, until the paste is effervescent and deep in coloration

6 – Meanwhile, location the inexperienced beans in a frying pan & cover with boiling water. Cook to al dente (approximately 5mins). Drain & go back to the pan with the heat off. Toss in 1/2 the sesame oil & the sesame seeds

7 – To serve, fluff up the rice & stir through the coriander. Season to taste with both a pinch of sea salt or soy sauce & the relaxation of the sesame oil. 

~real.Foodie for yellowtailuk