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This is a very simple recipe which tastes great and smells wonderful while cooking as you get the spicy smell from the tandoori and the sweet smell from the coconut rice. It does not take long to prepare you can either toss chicken in yogurt and tandoori paste and get cooking or if you want to infuse marinate for a few hours. So it is a great after work fast meal or throw it all in zip lock bag in the morning before you leave and just pop it in the oven when you get in.
Ingredients
8-12 Drumsticks (depending on whether you want to serve 2 or 3 per person.)
1/2 Cup tandoori paste
1/2 Cup yogurt
1 3/4 Cups white long grain rice
1 1/4 Cups water
400ml coconut cream
2 Tablespoons fresh coriander, chopped roughly
3 Green onions, sliced thinly
Method
1. Preheat oven to 200c
2. Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
3. Place chicken in a large baking dish, cook uncovered, about 25-30 Min’s or until cooked through, baste occasionally.
4. While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min’s or until rice is tender, stir occasionally to prevent sticking.
5. Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min’s.
To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.
All photos taken by me unless otherwise stated.
This is a super simple meal just throw it all in a roasting pan and roast until done, so it is a wonderful no fuss meal. Depending on how thick you cut the vegetables, if you cut into thicker chunks you will have to par boil or they will not be cooked when the lamb is done. Make sure to keep them in about the 2cm cube size and it can all go in together and will all come out cooked beautifully.
Ingredients
4 x 4 French trimmed lamb cutlet racks
2 Cloves garlic, sliced thinly
2 Medium parsnips (500g), cut into 2cm cubes
2 Medium kumara (500g), cut into 2cm cubes
1/2 Cup fresh parsley, roughly chopped
Mustard Maple Glaze
50g butter
80ml Maple Syrup
2 Tablespoons wholegrain mustard
Method
1. Preheat oven to 200c
Make mustard maple glaze
1. Combine all ingredients in a saucepan, cook, stirring, until slightly thickened
Lamb
1. Make slits in the lamb, press garlic slices into slits, brush glaze over lamb racks. You will use about 2 tablespoons for this.
2. Combine remaining glaze with parsnip and kumara in a bowl.
3. Place vegetables in a baking dish top with lamb racks, roast, uncovered, about 20-25 Min’s or until vegetables are tender and lamb is cooked as desired.
4. Stir parsley into vegetables; serve with lamb.
All photos taken by me unless otherwise stated.
