Aubergine with Tomato Pachadi


1 Aubergine

Fennel seed infused oil

[or use crushed fennel seeds and olive oil]

Tomato Pachadi


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

Sesame Oil

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.