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[bestindianrecipe]

Indian Spiced Sausage with Lentil Dhal & Kashmir Potato Salad

This dish balances warming spices and sweet jaggery, a rich, dark, cane sugar, with zesty, fresh ginger to coat and glaze Cauldron Cumberland Sausages. This is served with a spicy dhal and cooling Kashmir potato salad.

Ingredients

1 pack Cauldron Cumberland Sausages 1 tbsp vegetable oil 6 wooden skewers, to serve

Marinade for Indian Spiced Sausages Juice of ½ lime 1 tbsp jaggery or palm sugar (or brown sugar) 2 tbsp ginger juice 1/2 tsp garlic powder ½ tsp hot chilli powder ½ tsp ground cumin ¼ tsp ground cinnamon 1/16 tsp (or a pinch) of ground cloves

Ingredients for the Kashmir Potato Salad 2 tbsp vegetable oil 1 tbsp yellow mustard seeds 200g potato (peeled and cut into 2cm cubes, cooked until soft, drained and cooled) 1 tbsp lemon juice 1 tbsp fresh parsley, chopped Salt and black pepper to taste

Ingredients for the Dhal 1 tbsp vegetable oil ½ onion, diced 2 cloves of garlic, crushed 1 tsp ground turmeric 1 tsp ground cumin 130g split red lentils 350ml vegetable stock 2cm piece root ginger, finely chopped 2 handfuls of spinach leaves, washed and drained

Serves 2-3

Prep Time 30 mins

Cooking Time 25 mins

Method

Prepare the marinade for the sausages by combining all of the ingredients. Add the Cauldron Cumberland Sausages and coat well. Cover and refrigerate for 10 minutes.

To make the dhal, gently fry the onions in the oil for 2-3 minutes, add the garlic and spices and cook for 1-2 more minutes. Add the lentils and vegetable stock. Bring to the boil then simmer for 15-20 minutes adding more liquid if necessary. Stir in the spinach 1-2 minutes before the end of the cooking time. Season to taste.

Preheat the oven to 180C/350F/Gas Mark 4.

Prepare the Kashmir Potato Salad by gently heating the vegetable oil with the mustard seeds over a medium heat for 2-3 minutes. The seeds may pop and crackle. Allow the oil to cool then strain to remove the seeds. Combine the infused oil with the remaining ingredients, mix well to ensure the potatoes are well coated. Cover and refrigerate until needed.

Meanwhile, heat the 1 tbsp of vegetable oil in a pan over a medium heat, add the coated Cauldron Lincolnshire Sausages and cook for 4-5 minutes until any liquid has evaporated. Place a wooden skewer into each sausage, put on a baking sheet and cook for a further 12-15 minutes.

Serve each skewered Indian Spiced Sausage with dhal and a spoon of potato salad.

[bestindianrecipe]

GOULASH STOUP

A TRADITIONAL GOULASH DISH USING DELICIOUS QUORN SWEDISH STYLE BALLS, RED & GREEN PEPPERS, GREEN BEANS, SWEET POTATO, TOMATOES, PAPRIKA & FRESH PARSLEY. TOPPED WITH A DOLLOP OF SOUR CREAM & SERVED WITH A CHUNK OF CRUSTY BREAD.

Ingredients

• 50 Quorn Swedish Style Balls • 2 tbsp vegetable oil • 1 large onion, finely diced • 3 cloves garlic, crushed • 1 small green chilli, deseeded and finely chopped • 400g sweet potato, peeled and diced • 2 medium red peppers, deseeded and diced • 2 medium green peppers, deseeded and diced • 1 tbsp smoked paprika • 2 tbsp tomato puree • 2 x 400g tinned chopped tomatoes • 500ml vegetable stock • 150g green beans, trimmed and cut into three • Seasoning • 200g sour cream • 20g flat leaf parsley, finely chopped

method :

Heat 1 tbsp oil in a large saucepan, add the onion and fry for 5 minutes until the onion is softened. Add the garlic, chilli, sweet potato and peppers and fry gently for a further 5 minutes.

2. Sprinkle over the paprika and cook for a minute then stir in the tomato puree. Pour over the tomatoes and stock, bring to the boil then simmer gently for 20 minutes until the sweet potatoes are tender.

3. Meanwhile add the remaining oil to a frying pan and cook the Quorn Swedish Style Balls for 4-5 minutes until browned on all sides.

4. Add the Quorn Swedish Style Balls and green beans to the pan and simmer for 10 minutes until cooked through. Check the seasoning and add salt and black pepper if required.

5. Transfer the stoup to warm serving bowls and top with a dollop of sour cream and a sprinkling of parsley. Serve with warm crusty bread.

tips:

Any selection of vegetables can be used in the Goulash, try using carrot batons, butternut squash and broccoli as alternatives.

[bestindianrecipe]

Indian Spiced Sausage with Lentil Dhal & Kashmir Potato Salad

This dish balances warming spices and sweet jaggery, a rich, dark, cane sugar, with zesty, fresh ginger to coat and glaze Cauldron Cumberland Sausages. This is served with a spicy dhal and cooling Kashmir potato salad.

Ingredients

1 pack Cauldron Cumberland Sausages 1 tbsp vegetable oil 6 wooden skewers, to serve

Marinade for Indian Spiced Sausages Juice of ½ lime 1 tbsp jaggery or palm sugar (or brown sugar) 2 tbsp ginger juice 1/2 tsp garlic powder ½ tsp hot chilli powder ½ tsp ground cumin ¼ tsp ground cinnamon 1/16 tsp (or a pinch) of ground cloves

Ingredients for the Kashmir Potato Salad 2 tbsp vegetable oil 1 tbsp yellow mustard seeds 200g potato (peeled and cut into 2cm cubes, cooked until soft, drained and cooled) 1 tbsp lemon juice 1 tbsp fresh parsley, chopped Salt and black pepper to taste

Ingredients for the Dhal 1 tbsp vegetable oil ½ onion, diced 2 cloves of garlic, crushed 1 tsp ground turmeric 1 tsp ground cumin 130g split red lentils 350ml vegetable stock 2cm piece root ginger, finely chopped 2 handfuls of spinach leaves, washed and drained

Serves 2-3

Prep Time 30 mins

Cooking Time 25 mins

Method

Prepare the marinade for the sausages by combining all of the ingredients. Add the Cauldron Cumberland Sausages and coat well. Cover and refrigerate for 10 minutes.

To make the dhal, gently fry the onions in the oil for 2-3 minutes, add the garlic and spices and cook for 1-2 more minutes. Add the lentils and vegetable stock. Bring to the boil then simmer for 15-20 minutes adding more liquid if necessary. Stir in the spinach 1-2 minutes before the end of the cooking time. Season to taste.

Preheat the oven to 180C/350F/Gas Mark 4.

Prepare the Kashmir Potato Salad by gently heating the vegetable oil with the mustard seeds over a medium heat for 2-3 minutes. The seeds may pop and crackle. Allow the oil to cool then strain to remove the seeds. Combine the infused oil with the remaining ingredients, mix well to ensure the potatoes are well coated. Cover and refrigerate until needed.

Meanwhile, heat the 1 tbsp of vegetable oil in a pan over a medium heat, add the coated Cauldron Lincolnshire Sausages and cook for 4-5 minutes until any liquid has evaporated. Place a wooden skewer into each sausage, put on a baking sheet and cook for a further 12-15 minutes.

Serve each skewered Indian Spiced Sausage with dhal and a spoon of potato salad.

[bestindianrecipe]

Aduki Bean Melt & Spinach Poriyal

Ingredients

1 pack Cauldron Aduki Bean Melts Ingredients for the Poriyal 2 tbsp vegetable oil 1 tsp black mustard seeds 1 red onion, diced 3 cloves of garlic, crushed ¼ tsp ground turmeric ½ tsp mild chilli powder 1 red chilli, deseeded and diced 3 tbsp urad dal (lentils) cooked 250g spinach 50g fresh coconut, cut into small pieces 2 tbsp dessicated coconut 1 small bunch of coriander, leaves and stalks chopped Seasoning to taste Ingredients for the Raita 4 tbsp non dairy yoghurt Squeeze of lemon 1 tbsp fresh mint, chopped 1 red chilli finely chopped or ½ tsp chilli puree Salt and black pepper to taste Ingredients for the Onion Salad 1 small onion, diced 2 tomatoes, diced Squeeze of lemon Small bunch of mint, leaves chopped Small bunch of coriander, leaves and stalks chopped Salt and black pepper to taste

Method Preheat the oven to 200C. Cook the Cauldron Aduki Bean Melts as per pack instructions. Meanwhile, heat the oil in a pan and fry the mustard seeds for 1-2 minutes until they start to pop. Add the onion, garlic, turmeric and chilli powder and cook on a medium heat for 10 minutes until the onion has softened. Stir in the red chilli, urad dal (lentils) and then add the spinach in small batches and wilt, adding a spoonful of water with each addition if the spinach appears dry. Add the coconut (chunks and dessicated) and coriander then season to taste. Combine the ingredients to make the raita and the onion salad. To assemble serve a portion of spinach poriyal on each plate topped with the Cauldron Adulki Bean Melts and a spoonful of raita and onion salad.

Serves 2 Prep Time 20 mins Cooking Time 25 min

[bestindianrecipe]

Tofu Saag Jalfrezi

Ingredients

1/2 pack Cauldron Original Tofu, drained and pressed for 20 minutes, cut into 1/2cm x 3cm x 3cm pieces 1 yellow pepper, cut into large dice 1 orange pepper, cut into large dice Ingredients for the Tofu Marinade 1 tbsp lemon juice ¼ tsp sugar 1/2 tsp garam masala 1 tsp smoked paprika 1/4 tsp celery salt Ingredients for the Saag Jalfrezi 2 tbsp vegetable oil 1 large onion, grated 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 2 tsp garam masala 2 cloves garlic, crushed 3 cm piece root ginger, grated 1 green chilli, finely diced 500ml vegetable stock 200ml tomato pasata 2 handfuls of spinach, washed and drained 1 bunch fresh coriander, finely chopped

Method Combine the ingredients for the marinade in a bowl and coat the tofu well. Cover and refrigerate for 10-15 minutes. Heat the vegetable oil in a pan and fry the onion for 2-3 minutes. Add the spices and continue to cook over a low heat for 5-6 minutes, stirring often. Add a little water if necessary. Sir in the garlic, ginger, chilli, vegetable stock and tomato pasata. Bring to the boil then rapid simmer for 25-30 minutes. Add more liquid if necessary. Stir in the spinach and coriander 1-2 minutes before the end of the cooking time. Meanwhile, preheat the chargrill over a high setting and cook the tofu and diced peppers for 2-3 minutes on each side then add them to the jalfrezi. Enjoy with chapatis and basmati rice.

Serves 2-3 Prep Time 30 mins Cooking Time 30 mins

[bestindianrecipe]

Koftas in Mumbai Street Food Style Burger

A taste straight from the chaotic streets of Mumbai! Cauldron Koftas gently sandwiched between fiery red and fresh, zingy green sauce, all in a brioche bun (or Vegan alternative).

Ingredients

1 pack Cauldron Indian Koftas 3 brioche burger buns (or Vegan alternative) 1 tbsp vegetable oil

Ingredients for the Green Sauce Small bunch of fresh parsley Larger bunch of fresh coriander 2 green chillies Juice of ½ lemon 2 cm piece root ginger, peeled ¼ tsp garam masala 1 tbsp vegetable oil 2 tbsp water ½ tsp salt

Ingredients for the Red Sauce 12 small red chillies 8 cloves of garlic ½ tsp salt 3 tbsp water

Ingredients for the Yogurt Dip 150ml Greek style yogurt 1/3 cucumber, cut into ½ cm dice Small bunch of mint, finely chopped Salt and black pepper to taste

Serves 3

Prep Time 10 mins

Cooking Time 10 mins

Method

Preheat the oven to 180C/350F/Gas mark 4.

To prepare the green sauce, blitz all ingredients in a food processor. Set aside. Repeat for the red sauce, adding enough water to make a spreadable puree. Set aside.

Take 2 Cauldron Koftas and squash into a burger shaped round. Repeat the process, place the rounds on a baking sheet and cook for 10-12 minutes until heated through.

Meanwhile, prepare the yogurt dip by combining all of the ingredients and seasoning to taste.

Slice the brioche buns in half, toast lightly and coat the bottom halves with the green sauce and the top halves with the red sauce. Place a Kofta burger in each and enjoy with the cooling yogurt dip!