New Forest Living May - Jun 2024

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CHAAT MASALA POTATOES AND SHALLOTS Sweet and crunchy, raw echalions shallots marry perfectly with crispy new potatoes, cold yoghurt and a zingy dressing in this fresh Indianinspired salad. Serves: 4 Preparation Time: 10 minutes Cooking Time: 35 minutes For the potatoes 750g baby new potatoes, cut lengthways into 1cm thick slices 2 tbsp olive oil 1 tsp chaat masala ½ tsp ground turmeric Salt and pepper, to taste 250g thick Greek yoghurt 1 echalion, thinly sliced on a mandolin or by hand 1 green chilli, thinly sliced 1½ tsp coriander seeds, toasted 1½ tsp nigella seeds, toasted For the coriander chutney 30g fresh coriander, reserving a few for garnish 1 green chilli, deseeded and roughly chopped 1 tbsp lime juice 4 tbsp olive oil Salt To serve 1½ tbsp shop-bought tamarind paste 1½ tsp caster sugar ¼ tsp chaat masala Preheat the oven to 200°C fan. Put a large pan of salted water on to boil. Once boiling add the potatoes and cook for 4-5 minutes until cooked through. Drain the potatoes. Add the potatoes to a large baking tray – drizzle with the 2 tbsp oil, and top with the chaat masala, turmeric and seasoning. Toss to mix thoroughly. Roast in the oven, stirring once or twice, for 35 minutes, or until deeply golden. Meanwhile, make the coriander chutney. Put all the ingredients into a food processor or blender and blitz until smooth. Set aside. To make the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water until the sugar is dissolved. Set aside. Spread the yoghurt on a large serving platter. Top with half the coriander chutney, swirling it through without completely incorporating. Drizzle with half of the tamarind dressing, and top with the potatoes, shallot and chilli. Drizzle over the remaining coriander chutney and tamarind dressing, then sprinkle over the toasted seeds and reserved coriander leaves and serve. CHICKEN, SHALLOT AND CASHEW CURRY This warming, fragrant chicken curry is the perfect dish to cook over the weekend when you have a little bit more time. Serve with rice, chapatis and pickles for a delicious feast. Serves: 4 Preparation Time: 15 minutes (plus 2 hours marinating time and 30 minutes soaking) Cooking Time: 45 minutes For the chicken 2 tbsp Greek yoghurt 2 tsp turmeric Salt and pepper, to taste 800g skinless bone-in chicken thighs and drumsticks 2 tsp vegetable oil 6 cloves 1 cinnamon stick 120g round shallots, peeled and finely chopped 1 tsp sugar 100ml warm water ½ tsp ground cardamom For the cashew paste: 75g cashew nuts 5cm piece of ginger, peeled and roughly chopped 2 green chillies For the temper: 1 tbsp vegetable oil 2 round shallots, peeled and thinly sliced 30g cashew nuts 1 tsp mustard seeds 10 curry leaves Put the yoghurt, turmeric and salt and pepper in a bowl and stir to 22 | www.minervamagazines.co.uk
CELEBRATE IN STYLE With a relaxed and friendly atmosphere, award-winning food and warm service, Rhinefield House is the perfect choice to celebrate your next special occasion with family and friends. Whether it is an anniversary or birthday, an engagement party or christening, we would be delighted to be a part of your next celebration and bring your bespoke and memorable event to life. RHINEFIELD HOUSE HOTEL HOTELS BUILT FOR PLEASURE Rhinefield House Hotel Rhinefield Road, Brockenhurst, Hampshire SO42 7QB 01590 622 922 | handpickedhotels.co.uk/rhinefieldhouse
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New Forest Living May - Jun 2024

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