Seekh Kebab with Mint Yoghurt and Roti
Prep Time: 1 hr + refrigeration
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Cook Time: 30 mins
Serves 12.
Ingredients
Diced red onion, sliced red chilli, chopped mint and pomegranate arils, to garnish
Seekh Kebab
2 tbs besan flour
1 tbs cornflour
3 tsp ground coriander
3 tsp ground cumin
1-2 tsp red chilli powder
1 tsp ground black pepper
1 tsp saunth powder (or ground ginger)
2 tsp amchur (dried mango powder) (optional)
250g beef mince
60ml thickened cream
3 tbs ground cashew nuts
3 tsp ginger paste
3 tsp garlic paste
2 tsp vegetable oil
1 small brown onion, finely chopped
1 tsp finely grated jaggery
1 egg yolk
Roti
1¾ cups (280g) plain flour
200ml warm water
60g ghee, melted
Mint Yoghurt
¼ cup coriander leaves
¼ cup mint leaves
1 small green chilli, chopped
2 tbs water
250g plain yoghurt
Juice of ½ lemon
1/4 tsp ground cumin
1/4 tsp garam masala
1/4 tsp grated jaggery or brown sugar
Method
1. To make the kebabs, combine the flours, spices and mango powder in a bowl. Add the mince and use your hands to combine.
2. Combine the remaining ingredients in a bowl and add to mince mixture. Mix to combine.
3. Line a small tray with baking paper. Using wet hands, roll 2 teaspoons of mixture into oval shapes. Place kebabs on prepared tray and refrigerate, covered for 1 hour to firm up and for flavours to develop.
4. To make mint yoghurt, place coriander leaves, mint leaves, chilli and water in a small processor. Process to form a puree, scraping down sides as necessary.
5. Place yoghurt in a bowl and stir in remaining ingredients. Stir in herb mixture. Refrigerate until required.
6. To make mini roti, place the flour in a large bowl and make a well in the centre. Add the water and use your hands to bring the mixture together until a soft dough forms. Turn onto a floured surface and gently knead for 3 mins or until smooth. Place in a clean bowl and cover with plastic wrap or a damp cloth. Set aside for 30 mins to rest.
7. Roll out dough on a lightly floured surface until about 2mm thick. Cut out rounds the same size as your kebabs.
8. Heat a large heavy-based frying pan over medium-high heat. Brush roti with ghee and cook in batches until bubbles appear. Turn and cook for 30 secs or until brown spots start to appear underneath and roti puffs up. Lightly press down to release steam.
9. To assemble, place rotis on serving platter and spread with a little mint yoghurt. Top with a kebab and garnish with onion, chilli, mint and pomegranate.
Chilli Masala Crab with Rice, Cumber & Onion Salad
Prep Time: 30 mins
Cook Time: 25 mins
Serves 6.
Ingredients
Steamed basmati rice, to serve
Coriander leaves and sliced red chilli, to garnish
Chilli Masala Crab
100ml vegetable oil
1 tsp mustard seeds
¼ tsp fenugreek seeds
2 brown onions, sliced
10 small green chillies, halved lengthways
2 tomatoes, diced
1 tbs ginger paste
1 tbs garlic paste
5 sprigs curry leaves
6 tbs garam masala
1 tbs ground turmeric
1 tbs red chilli powder
2 tsp kashmiri chilli powder
1 tsp ground cumin
¼ tsp ground black pepper
500ml coconut cream (we like the Kara brand)
125ml tamarind puree
1 ball jaggery, grated
6 blue swimmer crabs, cleaned, halved
Cucumber & Onion Salad
3 Lebanese cucumbers, seeded, cut into 2cm dice
1 large red onion, cut into 1cm dice
Method
1. To prepare crab, heat oil in a large stock pot over medium heat. Add mustard and fenugreek seeds. Cook until sizzling. Add onions and green chillies. Cook, stirring, until translucent. Stir in diced tomatoes, ginger and garlic pastes and curry leaves. Cook, stirring, for 2 minutes.
2. Stir in spices and cook for 1 minute. Stir in coconut cream, tamarind puree and jaggery. Bring to a boil. Reduce heat to low and add crab pieces. Toss to coat in sauce. Cook for 4-5 minutes or until crab starts to turn orange. Remove from heat and stand, covered, for 10 minutes to finish cooking with residual heat.
3. To make cucumber and onion salad, combine ingredients in a bowl. Season.
4. Serve chilli masala crab with cucumber and onion salad and steamed rice. Garnish with coriander and chilli.
Rosewater and Cardamom Panna Cotta with Pistachio Crumble
Prep Time: 40 mins + setting
Cook Time: 15 mins
Serves 4.
Ingredients
Dried rose petals, to decorate
Raspberries, to serve
Rosewater & Cardamom Panna Cotta
60ml water
1 ¼ tsp powdered gelatine
500ml thickened cream
50g caster sugar
2 tbs cardamom pods, bruised
2 tbs rosewater
Pistachio Crumble
75g shelled pistachios
30g cold butter, chopped
50g caster sugar
40g plain flour
Method
1. To make panna cotta, place the water in a cup and sprinkle over gelatine. Stir lightly to combine. Set aside for 10 minutes to bloom.
2. Place cream, sugar and cardamom pods in a medium saucepan over medium heat. Cook, stirring, until mixture is hot and sugar has dissolved. Remove from heat and stir in rosewater. Add gelatine mixture and stir until melted and combined.
3. Strain mixture through a fine sieve or muslin into a large jug. Pour into four dariole moulds.
4. Cool to room temperature. Refrigerate for several hours or until set.
5. Preheat oven to 180C. Line an oven tray with baking paper.
6. To make pistachio crumble, first peel the pistachios. Bring a medium saucepan of water to the boil. Add pistachios and cook for 1 minute. Drain through a sieve. Place in a clean tea towel and rub lightly to remove skins.
7. Place skinless pistachios in a small processor and process to form coarse crumbs. Transfer to a bowl. Add butter, sugar and flour and rub together with your fingertips to form a coarse crumble. Spread onto prepared tray in a single layer.
8. Bake for 10 minutes or until golden and crisp. Cool completely.
9. Invert panna cottas onto serving plates. Sprinkle with pistachio crumble and decorate with rose petals. Serve with raspberries.
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