East Meets West

Method

Yorkshire Puddings

1. Mix the McDougalls Premium Yorkshire Batter Mix together with the Indian spices and a pinch of salt, add 490ml water and follow on pack instructions.
2. Heat greased 30 pudding moulds in a hot oven.
3. Add the batter and cook for 15-20 minutes at 220°C,425°F, Gas Mark 7.
4. Allow to cool slightly and remove from the moulds. Set them to one side for when you are ready to plate.

Turkey Keema filling

1. Heat the oil in a pan and fry until the mixture becomes fragrant.
2. Add the mince and fry until it becomes golden brown, making sure no lumps are visible.
3. Add the spices and fry for a further 1 minute.
4. Add the tomatoes and Bisto Bouillon stock then bring back to a simmer and cook for 1 minute.
5. Stir in the yoghurt, salt, and black pepper.
6. Add a splash of water if needed and gently simmer for 30 minutes.
7. Stir in the coriander and serve hot into the Yorkshire puddings you made earlier.

Tandoori Chicken Filling

1. Heat the oil and add the spices, allow to cook for 2-3 minutes then allow to cool.
2. Whisk the spices into the yoghurt once cooled.
3. Add lemon juice, garlic, and salt.
4. Score the chicken thighs and place in the marinade and seal on both sides.
5. Place the chicken on some parchment paper and cook at 170°C.
6. Probe your chicken making sure your core temperature is above 75°C. Once you are satisfied your chicken is cooked remove from the oven and shred. Serve hot into the Yorkshire puddings you made earlier.

Red Lentil and Butternut Squash Dahl

1. Fry the chopped onions in oil for 5 mins.
2. Add the garlic and cook for a further minute.
3. Add the spices and the squash and combine all the ingredients together thoroughly.
4. Add chopped tomatoes, bring to the boil and simmer for 10 minutes.
5. Add the lentil and simmer for a further 20 minutes, until the lentils and squash are tender.
6. Stir in the coriander and serve hot in the Yorkshire puddings you made earlier.

Garnish

Mango Puree
Blend the Sharwood’s Green Label Mango Chutney until smooth, set to one side until required.

Mint Yoghurt
Combine the yoghurt, mint sauce, sugar, salt, and turmeric together and set to one side until plating your dish.

Red Onion Salad
Combine the red onion, tomatoes, and coriander with a pinch of salt and set to one side until needed.

Final information

When all the components of your dish are ready, plate up and serve with the red onion salad you made earlier