coriander powder Archives | National Dish https://www.nationaldish.co.uk/ingredient/coriander-powder Recipes and Restaurant Reviews Fri, 17 Jul 2020 09:51:22 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png coriander powder Archives | National Dish https://www.nationaldish.co.uk/ingredient/coriander-powder 32 32 Indian dry spiced crispy duck breast with char-grilled peach, crusted paneer and hot green salad of spinach, peas, asparagus and beans | National Dish India https://www.nationaldish.co.uk/recipe/indian-crispy-duck-with-paneer-and-warm-green-salad https://www.nationaldish.co.uk/recipe/indian-crispy-duck-with-paneer-and-warm-green-salad#respond Tue, 12 Sep 2017 15:45:32 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2440 There aren’t lots of recipes around for Indian crispy duck. Most of you will know that Indian cuisine isn’t all wet curries, quite the opposite. The country is huge and the cuisine incredibly regional. I am partial to a Dhansak, and when I was in …

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]]> Indian dry spiced crispy duck with paneer and warm green salad of beans spinach asparagus and peas
This is a real head turner, impress your guests with the colour and then the flavour before you remind them it’s super healthy and low carb
India

There aren’t lots of recipes around for Indian crispy duck.

Most of you will know that Indian cuisine isn’t all wet curries, quite the opposite. The country is huge and the cuisine incredibly regional. I am partial to a Dhansak, and when I was in Mumbai I mentioned this, which was greeted with ‘oh, they eat that up near Delhi’. How cool is that, made me love it even more.

Britain has a wonderful love affair with Indian cuisine, with many British favourites actually coming from this very island. This Indian influences dry spiced crispy duck breast and it’s friends, I guess you can say, follows that same tradition.

This is a very healthy Indian dish, Paleo friendly and extraordinarily pretty.

I had some ingredients lying around and went for it – and it went, well.

Indian dry spiced crispy duck breast with char-grilled peach, crusted paneer and hot green salad of spinach, peas and beans
There are a few things going on here, nothing that should bust your ass too much, but have a quick read through so you can get your timings right. The duck will sit in a pan for 10 mins, under a grill for 5 and rest for 5 - so really, apart from prepping and slicing it, there isn't much to do, so you can crack on with other things. The better prep, the quicker everything will be. Put the kettle on, grab a large frying pan (first for the duck quick wipe down and then to warm the salad as the end), a saucepan to do some blanching and a smaller frying pan for the paneer. Also grab a large mixing bowl and a smaller one - for coating the duck and paneer. If you want the griddle effect on the peaches, which also adds flavour, get a heavy griddle pan on a high heat now - needs to be smoking - we don't want to cook the peach, we want to char it very very fast and that means hot hot hot.
Servings2 people
Prep Time25 minutes
Cook Time25 minutes
Ingredients
The quack quack
The paneer
The warm green salad
  • 1handful broad beansyou need to blanch them and peel (don't just take them out of the pods)
  • 5stems asparagusslice them to about an inch and a half, do it on an angle too
  • 1fistful green beansyou'll slice these too, same size as the asparagus
  • 1large handful spinach leavesthis is the 'bed' and goes so well with paneer - like lovers
  • 1handful peasfrozen ones are ace
  • 2green spring onionssliced at an angle for garnish, the white and lots of the green
  • 1red spring onionsslice thinly, at an angle looks nice
  • 2whole peachesI used doughnut peaches, slice then about 1cm, not too thin
Instructions
  1. Let's do the spice mixes first, at the same time. Two bowls, the large one is for the duck. Add the spice list to each bowl respectively and the oil only to the large one, give em both a mix.
  2. Add the boiling water from the kettle to your saucepan on a high heat and blanch the broad beans, green beans, peas and asparagus - 2-3 minutes tops at a rolling boil.
  3. Place your duck in to the large bowl and cover it in the mixture and let it sit there for a few minutes at room temp whilst you sort the paneer. Put your large frying pan on a medium heat. Drain your greens and let them steam.
  4. Get your perfectly sized paneer chunks and coat them in a little vegetable oil and then add it to the spice mixture. Toss them around until they are perfectly coated all over and dry to look at. Set aside.
  5. Place the duck breasts in to the pan skin side down and leave it for 10 minutes. Check it from time to time just in case you have the heat too high - don't let it burn, but it will pick up a very dark colour - that doesn't mean that it's burnt.
  6. Cover the peach slices in oil and a tiny sprinkle of salt and put them neatly on to the griddle pan. Let em go, turn them once, let them go and then turn them back after rotating 90 degrees - then you get a lattice. If you're worried about that, just make them go a lovely colour without burning them all over. Put them aside, they're done. Check the duck and put the grill on.
  7. Get two plates ready and cover them in spinach leaves. Peel your broad beans - if you decide not to, look at yourself in the mirror with disgust. Slice the beans and asparagus.
  8. Duck is probably ready, turn it skin side up and whack it under the grill for 5 minutes - don't burn it - just go easy - medium high heat.
  9. Give the duck pan a wipe, you don't want charred remains on your greens and add all of them to the pan, tiny drizzle of oil in first. All we are doing is warming them all through - that's the green beans, peas, PEELED broad beans and asparagus - sprinkle the pan, from a height with some sea salt flakes, little toss and all that.
  10. In the smaller pan, add a bit of oil to medium high heat and fry the paneer on each side, you're looking for colour only, which will heat it through - keep turning it.
  11. Plate up time - firstly, slice the duck. Then place the greens on to the spinach leaves, place the duck on top, put the paneer and peach around it and then sprinkle the spring onions over the top.
  12. That's it - nothing should be over cooked, the greens will be super green and your duck should be perfectly pink.
  13. Thank you India India

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]]> https://www.nationaldish.co.uk/recipe/indian-crispy-duck-with-paneer-and-warm-green-salad/feed 0 Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico? https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas#respond Thu, 30 Mar 2017 15:32:22 +0000 http://nationaldish.co.uk/?post_type=recipe&p=686 Mexican ribeye beef Fajitas – that’s right RIB EYE steak Photograph: Wayne Morgan – nationaldish.co.uk © 2017   Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure. This quick, easy and …

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]]> What is the national dish of mexico beef ribeye fajitas

Mexican ribeye beef Fajitas – that’s right RIB EYE steak
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Mexico United States of America

Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure.

This quick, easy and flavour packed recipe uses Beef Rib-eye as the main ingredient, and for good reason.

Fajitas | Mexican Beef Ribeye Fajitas with all the treats
This version isn't gluten free or low carb, you could replace the flour tortillas here with corn tortillas, which probably makes the dish more authentic as well as gluten free. Even better, drop the tortillas altogether and use a crispy lettuce leaf, like Romaine/Cos or Little Gem. So don't email me complaining that I've tagged it as GF and Low Carb - only you can make that choice. Me? I had a moment of weakness.
Servings2 people
Prep Time20 minutes
Cook Time20 minutes
Ingredients
It's a Rib-eye, treat it with respect, here's what you need
For the base
Fresh tomato salsa
Fresh guacamole
  • 1large avocadogive it a gentle prod, you need a soft one
  • 1small fresh red chillifinely chopped and de-seeded
  • 1pinch sea salt flakes
  • 1/2fresh limethis is the other half of the one in the base
  • 1pinch garlicuse some of the stuff you chopped earlier
Fresh sour cream
Grate some mature cheddar
It's a wrap
Instructions
Rib-eye Marinade
  1. There are lots of little dishes in this recipe, but they are so quick and simple, you can do it whilst the main event cooks. But first, let's get the rib-eye marinating.
  2. In a bowl, throw all the marinade ingredients. Slice the rib-eye into bite sized strips and add to the bowl.
  3. Get your clean hands in there and coat all the meat. Set aside. You can marinate overnight in the fridge if you like, but for now, 10 to 15 minutes also works.
For the base
  1. Place a pan on a medium high heat, add a splash of olive oil. When hot, add the onions and a pinch of salt - cook until soft. Then add the coriander stalks, chilli, garlic and peppers and cook for a couple of minutes.
  2. Turn the heat down and add all the spices, stir and make sure everything get coated in the spice mix. Then add all the rib-eye, stir it all again. It will now stay on a low heat, slowly cooking - stir it from time to time, don't let it catch.
Tomato salsa
  1. Whilst you have the fajita mix on the hob you do the sides. Chop the tomatoes and add to the bowl you'll serve it in along with the red onion, garlic, salt, chilli and olive oil. Give it a stir with a teaspoon - done!
Guacamole
  1. Half the avo's and remove the stone. With a tablespoon, scoop out the avo from the skin and put into a mixing bowl (or straight on to a chopping board - the pic shows a bowl, but using a chopping board is easier).
  2. Add the chilli and salt and mash it with a fork, if using a chopping board get a potato masher and go at it with that. Once you have a slightly chunky mixture, transfer to a serving bowl. Add a little olive oil and squeeze of fresh lime and mix it all up - done!
Sour cream
  1. Get a serving bowl, pour in the cream. Get the olive oil (extra virgin remember) bottle, put your thumb over the top and sprinkle over the cream in lines - then from a height, sprinkle the sea salt flakes - done!
For the wraps
  1. If using tortillas, flour or corn, follow the instructions. If using lettuce leaves, remove them, wash them and pat them dry, gently, with kitchen towel - done!
Serve it up
  1. The main mix will now be ready, from here on in, your work is done, your guests do the rest. Not forgetting the coriander leaves and cheddar cheese, put it all within arms reach.
  2. Build your own Fajita!
  3. Thank you Mexico (and America actually) Mexico United States of America


    Gracias (and thank you)

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]]> https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas/feed 0 How do you make Nepalese Lamb Pakku? | What is the national dish of Nepal? https://www.nationaldish.co.uk/recipe/nepalese-lamb-pakku-nepal-national-dish-of-nepal https://www.nationaldish.co.uk/recipe/nepalese-lamb-pakku-nepal-national-dish-of-nepal#comments Mon, 20 Mar 2017 22:31:25 +0000 http://nationaldish.co.uk/?post_type=recipe&p=476 I’ve done this to accompany a Dal Bhat, a match made in heaven, or as near to it as you can get in the Himalayas. In Nepal they would use mutton or goat rather than lamb, but it makes for a close substitute in the …

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]]> What is the national dish of nepal? Paleo lamb Pakku is one of them
Nepalese Lamb Pakku – not the national dish, but ace none the less
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Nepal

I’ve done this to accompany a Dal Bhat, a match made in heaven, or as near to it as you can get in the Himalayas.

In Nepal they would use mutton or goat rather than lamb, but it makes for a close substitute in the UK. Not that mutton is that hard to get, if you really want it, lamb is plenty good enough.

It starts with marinating and as always, the longer the better, but even if you can only manage an hour, take it, it’s totally worth it. How do you make Nepalese Lamb Pakku?

How do you make Nepalese Lamb Pakku | Nepali style slow cooked lamb, mutton or goat
Whilst this is a slow cook dish it is low maintinence. Don't get me wrong, it's not a 10 hour roast job, it's about 60 minutes cooking time (plus marinating) - but slow is the key. The good thing is, you barely touch it as it cooks, leaving you plenty of head space to cook it some friends. It's not a complicated dish, but much like climbing Nepals highest mountain - good preparation is the key to achieving something amazing.
Servings2 people
Prep Time20 minutes
Cook Time60 minutes
Ingredients
Main bits
Spices and stuff
Instructions
  1. Get a good size mixing bowl ready, it's about to take more flavour that it may have in a long time.
  2. On a chopping board, and please be careful, get the lamb and chop it up in to bite size pieces, some on the bone and some not and place in the bowl. Keeping the lamb on the bone helps with the cooking process and also gives it a feeling of authenticity. Use kitchen shears (meat scissors) if you have them.
  3. Next, take all of your spices and a dash of oil and throw the lot in to the bowl, get your clean hands in there and mix it all thoroughly - coating all the meat. The smell alone at this point should have you wetting yourself, let alone the colour.
  4. Cover and place in the fridge. If you can only manage an hour it's still worth it - it's like Everest Base Camp. Stretch that to three or four hours then we're talking Everest Camp Three and way more depth. If however you can do 12 hours plus (overnight would be smart) then we're basically at The Hillary Step about to summit the highest point on earth.
  5. When you're sure that you are as prepared as you can be, get a large saucepan with a lid (not frying pan) on to a low heat and add the lamb.
  6. Over the next 30 minutes slow cook it and stir only three times, all you need do is prevent it from catching. What started as a rather dry looking dish will suddenly start to release fats and water, sitting the lamb in a shallow but bubbling sauce.
  7. Now remove the lid, again stirring only to keep it from catching on the bottom, cook for another 30 minutes and evaporate as much as the liquid as possible.
  8. When done you should have a slightly glistening, deeply coloured and wonderful smelling Nepali Lamb Pakku.
  9. Remove the cinnamon, bay leaves, cardamon pods and cloves (if you can find them - don't bust a gut, just get rid of the obvious stuff) and in a bowl or very white plate, make a nice little mountain of lamb.
  10. This is an easy dish with lots of passive time to create some other dishes to go with it - your mates will think you've actually climbed Everest...maybe.
  11. Thank you Nepal Nepal


    धन्यवाद

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