Aubergine with Tomato Pachadi
Fennel seed infused oil
[or use crushed fennel seeds and olive oil]
Halve the Aubergine lengthwise, cut into the flesh in a criss-cross pattern and drizzle with the oil. Place in oven [180 deg C]
for 6-8 mins. Top with Tomato Pachadi, return to oven for 2 mins. Serve with Greek style yoghurt.
Tamarind Chicken & Mint Salad
200g Cooked Chicken Breast – sliced
200g White Cabbage – shredded
1 Medium Carrot – grated
1/2 Onion – finely sliced
1 Large Bunch of Mint
1 1/2 tbsp veg Oil
1 tbsp Sugar
1 1/2 tbsp Thai Fish Sauce
1 1/2 tbsp Tamarind Pachadi
Combine the Oil, Sugar, Onion, Fish Sauce and Tamarind Pachadi
Add a little water if you think it is too thick.
Leave for 1/2 hour.
In a large bowl mix Cabbage, Carrot, Mint and Chicken.
Pour over Tamarind dressing and mix well.
Serve on a large platter with more Mint.
Chicken or Pork with Garlic and Orange
Sent in By Jacqui Jenkins
1 tsp Sesame Oil
1 Pork Chop or Chicken Breast
1 large tsp Garlic Pachadi
50 ml Orange Juice
1 tbsp Creme Fraiche
In a hot pan add oil and seal Chop/Chicken
Add Garlic Pachadi and Orange Juice
Reduce heat and simmer until sauce has reduced to half.
Take off heat, when it has stopped bubbling add Creme Fraiche.
Hot Duck Salad with Ginger Pachadi
1 Duck Breast
1 Packet Salad Leaves
Juice and Zest of both 1/2 Lime and 1/2 Orange
1 tsp Ginger Pachadi
1tsp Roasted Sesame Seeds
Grill or Fry Duck Breast until pink and juicy, let it rest.
Mix together the juice & zest of lime and orange with the Ginger Pachadi and a few drops of Sesame oil. Add any juices from the Duck.
Carve the Duck in slices and mix with the dressing.
Serve on the bed of salad leaves.
We are always looking for new recipes that use our products, if you have some then please let us know and if we use them on our website we will include a free jar of any item with your next order.