Ramadan 2018 in collaboration with Asda

31 May Ramadan 2018 in collaboration with Asda

Iftari platters meant for sharing

I am sure you all are looking for some recipe inspiration on how you can make your Iftari a bit more different and exciting as compared to last year. This year I have teamed up with Asda to create three menus, which cater to every mums needs, whether you are looking for platters for those Iftari gettogethers, a one pot meal filled with wholesomeness or grilled delights.

My first menu – Munchies – in collaboration with Asda is perfect for those looking for recipe ideas for those Iftar evenings with  family and friends. Taking a cue from Iftari classic – I have added a twist to the regular samosas and chaats to come up with three dishes that are sure to make these your Iftari favourites.

Potato and dill chaat with tahini garlic yoghurt and fermented red onions

Serves: 2 – 4

Cooking time: 30 – 40 minutes

Ingredients:

½ red onion, thinly sliced

2 tbsp red wine vinegar

½ tsp sugar

1 pinch salt

150g full fat Greek yoghurt

½ clove Asda Grower’s Selection Garlic

Salt to taste

½ tsp freshly dry roasted cumin seeds, ground by hand

¼ tsp smoked paprika

2 tbsp tahini

1 tbsp chopped dill

2 large Maris Piper potatoes, peeled, cut into ½ inch squares, boiled until cooked

1 tin chickpeas, drained

Handful of sev

Handful of chopped Asda Grower’s Selection Coriander leaves

1 sliced red chilli

Method:

1. Start by fermenting the red onions, in a non-metallic bowl. Add thinly sliced red onions, red wine vinegar, a pinch of salt and sugar and toss. Keep aside but keep mixing every few minutes until the onions turn bright pink.
2. In another bowl, mix all the yoghurt, tahini, paprika, salt, dill, cumin and add half a garlic clove (to add a hint of garlic flavouring, remove later when mixing together).
3. Now, add the boiled potatoes, chickpeas and all the spiced yoghurt together and mix. Top with chopped coriander, crushed sev, red chilli, and fermented red onions. Serve at room temperature.

Mint, pomegranate and feta cheese filo samosas

Serves: 2-4

Cooking time: 30 minutes

Ingredients:

250g feta cheese, crumbled

2 tbsp pomegranate seeds

1 green chilli, chopped finely

1 tsp dry roasted whole cumin seeds

1 tbsp chopped Asda Grower’s Selection Coriander leaves

10 – 12 mint leaves, chopped finely

Sea salt flakes

12 samosa or filo pastry sheets cut into 2-inch wide and 6-inch-long pieces

1 tbsp KTC ghee, softened

¼ cup oil to baste for baking, or frying

Method:

1. Heat the oven to 200 degrees C, if baking.
2. Prepare the mixture by combining all the filling ingredients together in a bowl.
3. Melt the butter. Place a sheet of samosa pastry and using a basting brush, brush the pastry with a small amount of melted butter on both sides. Place 1 tsp of the filling on one side of the pastry and fold to the opposite to make a triangle. Continue by folding to opposite sides until the end – place on a baking paper sheet (which is placed on a baking tray), fold end and ensure that it sticks to close the samosas. Continue until all samosas are folded.
4. Brush oil on the samosas and place the baking tray into the oven and cook for 10-12 minutes until light brown. You can also fry these in a frying pan with oil.

Beetroot scotch pancakes with herbed crème fraiche 

Serves: 4 – 6

Cooking time: 30 minutes

Ingredients:

For the mini scotch pancakes:

1 cooked beetroot

150g full fat Greek yoghurt

2 eggs

½ tsp bicarbonate of soda

140g self-raising flour

For the topping:

1 small tub crème fraiche

1 tbsp dill, chopped

1 tbsp mint leaves, chopped

½ tbsp chervil, tarragon or parsley, chopped

Salt to taste

¼ tsp grated Asda Grower’s Selection Garlic

Juice of a ¼ lime

½ tsp cracked pepper, to garnish

Method:

1. To make the pancake batter, blend the cooked beetroot and Greek yogurt until smooth.
2. Whisk in the eggs, soda and self-raising flour into the yoghurt mix.
3. To cook, drop a teaspoon of the mix into a hot slightly buttered non-stick pan. When bubbles appear on the surface, turn and cook on the other side for about 30-40 seconds. Transfer to a wire rack and let them cook. These can be kept for 1 day in an air-tight container.
4. When ready to serve, mix all the ingredients for the topping and spread on each mini pancake. Top with smoked salmon or roasted vegetables if desired. Sprinkle with freshly cracked pepper.

#RamadanwithAsda #Asda

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