1 whole burrata (about 150g) Salt and freshly ground black pepper For the dressing: 2tbsp olive oil 1tbsp red wine vinegar
1–2tbsp smooth peanut butter 100g green beans, trimmed and roughly chopped 400g can extra-rich coconut milk 2–3tbsp soft light brown sugar 2tbsp light soy sauce 2tbsp toasted sesame oil 200g raw king (jumbo) prawns, peeled, deveined and butterflied Salt
FOOD Recipe Satay
FOOD Recipe Burrata
Mehak Kansal’s Goan chicken and prawn satay curry recipe By Ella Walker, PA “This recipe pays homage to the Indian coastline, and Malaysia.This curry is aromatic, sweet, creamy, spicy and moreish,” says food writer and restaurateur Mehak Kansal. “Goan influences can be seen in the spices, and also the richness of the peanut butter, soy sauce and coconut milk.”
Mehak Kansal’s burrata with cumin roasted vegeta- bles recipe By Ella Walker, PA “One of the best things in life is a creamy, wobbly and bursting burrata,” says food writer and Bindas restaurant owner, Mehak Kansal.“Here, it is paired with cumin-spiced vegetables, and served with fresh herbs and a sweet, spicy, juicy dressing.Absolutely heavenly.”
1tbsp maple syrup Pinch of chilli flakes Zest and juice of 1 orange
Method:
Method:
1. Preheat the oven to 170°C (325°F/gas mark 3) and line a baking tray with foil.
1. Heat the oil in a pan over a medium heat.Add the onion, ginger, garlic and chillies, and cook for five to eight minutes until caramelised and soft.Add the chicken and spices, and cook for another eight to 10 minutes. 2. Stir in the peanut butter, green beans, coconut milk, sugar, soy sauce and sesame oil, and season with a generous pinch of salt. Bring to a slow boil, then reduce the heat to low and let it simmer, blipping gently, for eight minutes to reduce. 3. Once the sauce has thickened and reduced, add the prawns and cook for one minute until they are pink and cooked through.
2. In a mixing bowl, combine the courgette, aubergine, pepper, onion, chillies, cumin seeds and garlic. Season with a generous pinch of salt and pepper and drizzle over the oil. Give it all a good mix so the vegetables are well coated in the oils and spices. 3. Spread out the vegetables on the prepared baking tray and roast for 25–30 minutes until the vegetables have blistered and softened but are still a little al dente.Add the thawed peas to the baking tray and set aside so the veg can cool. 4. Once the vegetables have cooled to room temperature, tip them into a mixing bowl and add the spinach, parsley and mint. 5. In a separate bowl, combine all the dressing ingredients and mix very well. Season with salt and pepper, then pour over the fresh herbs and roasted vegetables. Gently mix together, then transfer to a serving dish.
Goan chicken and prawn satay curry
Burrata with cumin roasted vegetables
Ingredients: (Serves 4-6) 1tbsp olive oil or rapeseed oil
Ingredients (Serves 4)
1 courgette, sliced into chunks 1 large aubergine, sliced into chunks 1 red Romano pepper, sliced into chunks 1 red onion, sliced into wedges 1–2 red chillies, sliced
1 large onion, diced 1tbsp ginger purée 1tbsp garlic purée 2–3 red chillies, chopped 500g boneless, skinless chicken breasts, chopped into bite- sized chunks
4.Taste and adjust the sugar, salt and soy sauce as needed until that umami note sings.
1tbsp cumin seeds 2tbsp garlic purée 4tbsp olive oil 65g peas (thawed if using frozen) 100g baby-leaf spinach 100g parsley leaves, roughly chopped (discard the stalks), plus extra to serve (optional) Handful of freshly chopped mint, plus extra to serve (optional)
5. Garnish with chopped coriander and red chilli, and serve.
1tbsp ground cumin 1tsp ground turmeric
6. Place the burrata on top, and garnish with extra herbs if you desire.
Bindas: Comfort Food with an Indian Soul by Mehak Kansal is published in hardback by Murdoch Books, priced £23. Photography by Sam Folan.Available now.
Photo: Goan chicken and prawn satay curry from Bindas
Photo: Goan chicken and prawn satay curry from Bindas
134 | mccarthyholden.co.uk
mccarthyholden.co.uk | 135
Made with FlippingBook Annual report maker