Recipes

Crispy Kale Pie With Goat’s Cheese, Leeks And Dill

By Chef Deniz Tarakcioglu

January 14th, 2021

Ingredients:

• For the filling;
• 400 g.of goat’s cheese cheese, whipped
• 3 bunches of black kale, sliced thin
• 3 cloves of garlic, minced
• 1 leek, sliced thin and rinsed
• 2 white onion, sliced thin
• 4 sprigs of thyme
• 2 eggs
• 100 g.or a handful of fresh dill, chopped
• 50 mL lemon juice
• Chili flakes to taste
• To assemble the pie;
• 1 pack of phyllo dough
• 1/2 lbs butter

Instructions:

• Sauté leeks, garlic, thyme, kale, onions until everything is soft and all the excess moisture is evaporated. Season with chili flakes and spread on a sheet pan and chill. Once cold, mix in the eggs and cheese.
• For the pie, heat your oven to 375F and melt the butter. On a sheet pan that is large enough, start layering phyllo dough with each sheet brushed with butter. Once half pack is layered spread the filling evenly and continue on layering the rest of the phyllo sheets.
• Bake in the oven until crispy, golden brown and hot in the center, approximately 17-20 minutes.
• Cool slightly and cut into square

Raita are yogurt salads, which are served with Indian meals as a cooling balance to the other spicier dishes. They can be made using many vegetable combinations, but this is my favourite. - Angie.

Tomato Cucumber Raita

By Angie Quaale

Ingredients:

• 2 cups plain whole Yogurt
• 2 medium Tomatoes in small cubes (1/2 inch)
• 1/2 English Cucumber peeled and chopped into small cubes
• 2 Green Onions, finely chopped
• 1 tsp Lemon or Lime Juice
• 2 tsp Chaat Masala (spice blend)
• Salt to taste
• 8 sprigs Coriander (chop 6 and reserve 2 for garnish)

Instructions:

• Put Lemon, Salt, and Chaat Masala in a bow and toss the vegetables until coated.
• Pour in the yogurt and stir together.
• Top with cilantro sprigs and serve.
• This raita is also delicious substituting Chaat Masala with Garam Masala. We recommend choosing Monsoon Coast spices for this recipe!

Tomato Butter Curry With Marinated Chicken

By Chef Deniz Tarakcioglu

January 7th, 2021

Ingredients:

• For Curry Base
• 2 onions, sliced thin
• 5 cloves of garlic, minced
• 50 mL ginger, minced
• 30 mL coriander seeds
• 60 mL garam masala
• 1 bunch cilantro, chopped
• 2 serrano chilies, sliced
• 15 mL ground turmeric
• 20 mL chili powder
• 10 mL mustard seeds
• 200 mL butter
• 100 mL canned tomatoes, crushed
• 250 mL chopped roma tomatoes
• 100 mL heavy cream
• 1 lime, juiced
• For Marinated Chicken
• 4 chicken legs and thighs
• 10 mL garlic, puréed
• 10 mL ginger, puréed
• 30 mL sweet chili powder
• 15 mL turmeric powder
• 50 mL vegetable oil

Instructions:

• Method for the Curry Base
• Melt half the butter in a medium sized pot. Fry ginger, garlic, coriander seeds, cilantro, mustard seeds, chilies until very fragrant.
• Add onions, turmeric, chili powder, garam masala and cook until soft for 10 minutes.
• Add canned tomatoes and fresh tomatoes, cook for 2 minutes.
• Add cream and lime juice and cook until thick and reduced. Correct seasoning, and whisk the rest of the butter in until emulsified.
• Method for the Chicken:
• Season the chicken with salt liberally.
• Transfer all the ingredients in a large bowl and mix until combined. You can marinade the chicken up to 24 hours.
• Heat your oven to 400F.
• In a large skillet heat up 3 tblsp oil, sear the chicken until nicely browned and transfer in the oven, cook until the internal temperature reaches to 165F.
• Keep warm.

Garlic Naan

By Chef Deniz Tarakcioglu

January 7th, 2021

Ingredients:

• 500 mL flour
• 5 mL yeast
• 10 mL sugar
• 200 mL water
• 50 mL yoghurt
• 30 mL Well Seasoned Olive Oil
• 10 mL salt
• 5 mL baking powder
• 60 mL butter melted
• 5 cloves of garlic, puréed

Instructions:

• Mix everything in a bowl into a soft dough. Knead until it is shiny and elastic. Rest covered until doubled in size.
• Punch down the dough, divide into 6 balls.
• Roll tight and cover. Rest at room temperature until doubled in size again.
• Heat up a heavy pan, lightly brush with oil.
• Stretch out the dough balls into 6-8’’ rounds. Cook 1 minute per side on the hot surface.
• Combine garlic and butter. Brush with garlic butter as soon as it comes out of the grill, or pan. keep stacked and covered with a clean towel.

Basmati Rice with Peas

By Chef Deniz Tarakcioglu

January 7th, 2021

Ingredients:

• 250 mL basmati rice
• 50 mL frozen peas
• 5 sprigs of cilantro
• 2 slices of ginger

Instructions:

• Combine rice, ginger, pinch of salt and cilantro in a small pot, add 175 mL cold water.
• Bring up to a simmer, cover and cook in on low heat for 10 minutes.
• Turn off the heat, add peas and rest for 7 minutes.
• Fluff with a fork.

Who cares that it's raining - it's meatloaf night! Visit us in store and pick up some mango chutney and whip up something easy and comforting for dinner This recipe is great as a back to work/back to school leftover too.

Minute Mango Meatloaf

By Angie Quaale

Ingredients:

• 2 lbs ground Meat (Beef, Chicken, Turkey, Pork, or Your Combination)
• 1 tsp fresh Ginger
• 2 cloves Garlic
• 2 tsp Curry Powder
• 1 chopped Onion
• 1 beaten Egg
• Salt
• 1/3 cup Bread (or cracker crumbs)
• 1 jar Mango Chutney
• Cilantro

Instructions:

• Heat oven to 350 degrees.
• In a mixing bowl, combine the ground meat, chopped onion, ginger, crumbs, garlic, curry powder, salt, egg and 3-4 tbsp of Mango Chutney. Use hands to mix ingredient together.
• Place 1/2 of the meat mixture in a cake or loaf pan.
• Scoop and smear a layer of Mango Chutney on top.
• Top off the rest of the meat mixture into the pan.
• Bake for 45-60 minutes until cooked thoroughly.
• Once baked, allow 10 minutes rest before garnishing with fresh Cilantro and another dollop of Mango Chutney. Serve with basmati rice (or garlic mashed potatoes) and steamed green beans.