Asda collaboration – Final menu: Grilled Ramadan favourites
Grilled Delights – Healthy, barbeque or grilled dishes
Now in the third week of Ramadan, I am sure you all know of my exciting collaboration with Asda, where I have created three bespoke menus , and you must be curious to know what I have in store for my last menu. We have covered the platters and the one pot wonders but here is something for all the health-conscious out there who are looking for something quick, which can just be put into the oven. Whether you are looking for something vegetarian, chicken based or fish – I have a recipe to suit your needs and remember all the recipes are made from ingredients available at Asda.
Sindhi style fish with pomegranate chutney
Serves: 4
Cooking time: 25-40 minutes
Ingredients:
For the fish:
1 tbsp coriander (cilantro) seeds
2 tsp fennel seeds
½ tsp ajwain (carom seeds)
1 bay leaf
½ tsp cumin seeds
1cm/½-inch cinnamon stick
1 tsp salt
2 Asda Grower’s Selection Garlic cloves
2 red chillies, deseeded
1 tsp ground turmeric
1 tsp chilli powder
juice of 1 lime
2 tbsp rice flour
2 tbsp water
1 mackerel, gutted
50ml/2 fl oz/scant ¼ cup vegetable oil, for frying
For the pomegranate and raspberry chutney:
1 punnet of raspberries
½ pomegranate, deseeded
½ tsp freshly ground
black peppercorns
½ tsp chaat masala
½ tsp dry-roasted cumin seeds
juice of ½ lime
Method:
- To prepare the fish: Grind the coriander seeds, fennel seeds, bay leaf, cumin seeds and cinnamon together in a spice grinder until finely ground. Add about 2 teaspoons of this spice blend to a mortar and pestle with the salt, garlic, red chillies, turmeric and chilli powder and grind into a fine paste while adding lime juice to moisten. Add oil and mix.
- Add the rice flour and the water and mix together into a thick paste. Add to the spice paste.
- Rub the cleaned fish all over with the spice paste, until evenly coated. Place in a baking dish.
- Heat the grill until hot, place the fish under the grill for 7-10 minutes (depending on the size of fish) and cook each side until done.
- While the fish is cooking make the chutney. Put the raspberries and pomegranate into a bowl and crush them using the back of a fork until mushy and the juice from the pomegranate mixes with the crushed raspberries. Add the spices, salt, and lime juice, and stir.
- When serving, drizzle the chutney over the fish and serve hot, with fresh coriander to top if desired.
Paneer Kashmiri chilli tikkas
Serves: 4
Cooking time: 45-50 minutes
Ingredients:
200g Greek yogurt (full fat)
1 tsp grated Asda Grower’s Selection ginger and Asda Grower’s Selection garlic each
1 tsp Kashmiri red chilli powder
¼ tsp ajwain (carom seeds)
¼ tsp turmeric
½ tsp Chaat masala
¼ tsp garam masala
1 tbsp tomato puree
Juice of half a lemon
Salt to taste
200 grams firm paneer, cut into bitesize chunks
1-2 Romano peppers, cut into to small squares
4 shallots, peeled, cut into twos
1 tbsp KTC Vegetable Oil
Half a lemon
1 tsp Chaat masala
Method:
- Make the marinade by combining the first ten ingredients in a bowl and add the paneer chunks to it. Then add the vegetables to this.
- In the meantime, soak bamboo skewers in water so they don’t burn.
- After marinating for 30 minutes, alternate a piece of shallot, with paneer and then the peppers. Fill as many skewers as possible.
- Brush the tikkas with oil and grill on an oiled griddle pan, barbeque or cook under a grill, until they are brown and soft for about 10-12 minutes (keep turning to ensure even cooking).
- To serve, garnish with a squeeze of lemon and sprinkling of Chaat masala
Saffron rosemary malai chicken tikkas
Serves: 4
Cooking time: 70-75 minutes
Ingredients:
4 chicken breasts cut into bite-size pieces
150g Greek yoghurt, full fat
1 tbsp double cream
1-2 pinches of saffron soaked in hot milk for 15 minutes
2 large sprigs of rosemary, chopped
Salt to taste
1 tbsp dry roasted ground coriander
1 ½ tsp dry roasted ground cumin
¼ tsp garam masala
1 -2 tsp red chilli flakes
Salt to taste
1-2 tbsp KTC Vegetable Oil
Method:
- Mix all the spices with the hung yoghurt and marinate the mini fillets and keep for about 30 minutes to 6 hours depending on how much time you have.
- Put the chicken on the skewers (if using bamboo, ensure you soak them in advance) and cook on a hot griddle or barbeque for 7-10 minutes, rotating to ensure even cooking.
- Serve hot with a beetroot, cucumber and/or red onion salad and a chutney.
#RamadanwithAsda #Asda
T’s & C’s: selected stores, Subject to availability