TANDOORI CHICKEN
WITH MANGO SALSA
SERVES 4
You will need 8 metal skewers for
this recipe
1tspchickpeaflour(besan)
1 tsp each ground coriander,
ground cumin and garam masala
3 tsp ground turmeric
(^1) / 2 tsp ground cardamom
(^1) / 2 tsp fenugreek leaves (kasoori methi
- from Indian grocers, optional)
Juiceof2lemons
150gGreekyoghurt,plusextratoserve
5cmpiece (25g) ginger, finely chopped
6garliccloves,crushed
1kgchicken thigh fillets, trimmed
2tbsextravirginoliveoil
Mango chutney, to serve
ORANGE THYME DRESSING
Juiceof2oranges
1 tsp caster sugar
Juiceof1lemon
(^1) / 4 bunch thyme, leaves picked
(^1) / 4 cup (60ml) extra virgin olive oil
MANGO SALSA
1mango,peeled,thinlysliced
2cmpiece (10g) ginger, finely chopped
(^1) / 2 bunch coriander, stems finely
chopped, leaves picked, plus extra
leaves to serve
3 long green shallots, shredded
1 baby fennel, shaved
(we used a mandoline)
To make the tandoori chicken, combine
chickpea flour, spices, fenugreek leaves, if
using,lemonjuice,yoghurt,ginger,garlic
andchickeninanon-reactivebowl.Cover,
then chill for 2 hours or overnight. Remove
frommarinadeandthreadontoskewers.
Heat a chargrill pan or barbecue to
medium-highheat.Brushchickenwithoil
andgrill,turninghalfway,for15minutesor
untilcookedthrough.Transferskewers to
aplateandcovertokeepwarm.
Meanwhile,for the dressing, place
orangejuiceandsugarinasmallsaucepan
over medium-high heat. Bring to a simmer
and cook, swirling the pan occasionally, for
5minutesoruntilreducedbyhalf.Remove
from heat, add lemon juice, thyme and oil,
and whisk to combine.
Forthe salsa, combine all ingredients
in a bowl and toss with half the dressing.
Tr ans ferskewerstoaservingplatter,
drizzlewithsomeofremainingdressing
and scatter with extra coriander leaves.
Serve with salsa and mango chutney.
SEAREDKINGPRAWNS
WITH FRESH LIME PICKLE
SERVES 2
150g Greek yoghur t,
plusextra1cup(380g)
Juiceof 1^1 / 2 limes
Juiceof^1 / 2 lemon
3 garlic cloves, crushed
1tbsmangopowder(optional)
1 tbs pomegranate molasses
1 tspeachchaatmasala(fromIndian
food shops) and sweet paprika
(^1) / 3 cup (80ml) extra virgin olive oil
8 large green prawns, halved lengthways
1 carrot, coarsely grated
1 Lebanese cucumber, coarsely grated
Corianderleaves, mint leaves and
warmed roti, to serve
FRESH LIME PICKLE
1tspbrownmustardseeds
(^1) / 2 cup (125ml) rice wine vinegar
(^1) / 2 cup(110g)castersugar
(^1) / 2 tsp chaat masala
3 limes, peeled, chopped
(^1) / 4 fresh coconut, flesh coarsely grated
Combineyoghurt,juiceof1lime,lemon
juice, garlic, mango powder, if using,
pomegranate molasses, chaat masala,
paprikaand2tbsoilinabowl.Addprawns,
toss to coat, cover and chill for 45 minutes
tomarinate.
Meanwhile,forthefreshlimepickle,
combine mustard seeds, vinegar, sugar and
chaatmasalainasaucepanoverlowheat.
Cook,stirring constantly, until sugar
dissolves. Remove from heat and add lime.
Stand and cool to room temperature.
Tomake the raita, combine extra
yoghurt,carrot,cucumberandremaining
lime juice in a bowl and season to taste.
Heat remaining 2 tbs oil in large frypan
over medium heat. In 2 batches, add
prawnsandcookfor1^1 / 2 minutes, then
turnandcookforafurther1minute or
until just cooked through.
Drainlimepickle,transfertoaserving
bowland stir through coconut.
Placeprawnsonaservingplatter,
scatter with coriander and mint, and serve
with lime pickle, raita and roti alongside.
SWEET CORN SALAD WITH
SWEET & SOUR VINAIGRETTE
SERVES 4-6 AS A SIDE
4 corn cobs, silks removed
2 tbs extra virgin olive oil
(^1) / 4 rockmelon, peeled, thinly sliced
1 Lebanese cucumber, chopped
(^1) / 2 redonion,thinlysliced
250gcherry tomatoes, halved
(^1) / 2 bunch coriander, sprigs picked
(^1) / 2 bunch mint, leaves picked
3 long green shallots, thinly sliced
SWEET & SOUR VINAIGRETTE
1 tbs tamarind paste
Juiceof 2 limes
Juice of^1 / 2 orange
2 tbs extra virgin olive oil
1tbsbrownsugar
(^1) / 2 tsp smoked paprika
For the dressing, place tamarind paste
inabowlandcoverwith^1 / 4 cup (60ml)
boiling water. Stand for 5 minutes,
then strain through a fine sieve into
abowl.Addlimeandorangejuice,
oil, sugar and paprika, and whisk
until well combined.
Heata chargrill pan or barbecue
to high heat. Brush
corn with oil and grill,
turning occasionally,
for10minutesoruntil
charred. Set aside to
cool, then slice kernels
from cob. Place on a
large serving platter
with remaining
ingredients and
drizzle with tamarind
dressing to serve.