Azure - West Sussex Lifestyle May - Jun 2024

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That’s Shallot UK Shallot help us celebrate this unsung hero! Find more recipes at: ukshallot.com SALMON AND SHALLOT TANDOORI SKEWERS These tandoori salmon skewers are the perfect BBQ recipe for summer, or they can also be grilled indoors on a griddle pan if it’s a classic British summer of rain! Serves: 4 Preparation Time: 15 minutes (plus up to 60 minutes marinating time) Cooking Time: 10 minutes For the quick pickled shallots 4 round shallots, peeled and finely sliced 125ml water 125ml white wine vinegar ½ tsp fennel seeds ½ tsp cumin seeds 1 tbsp table salt 2 tbsp golden caster sugar For the skewers 4 skinless salmon fillets (about 125g each) 2 round shallots, finely chopped 1 large garlic clove, grated 2.5cm piece of fresh ginger, grated Juice of 1 lime 100g Greek yoghurt 1 tsp Kashmiri chilli powder 1 tsp ground turmeric 1 tsp ground cumin 2 tsp ground coriander 2 tsp smoked paprika Salt and pepper, to taste Vegetable oil To serve 4 naan breads 4 tbsp raita 2 tbsp coriander leaves 1 long green chilli, finely sliced Lime halves Prepare the quick pickled shallots. Place the sliced shallots in a clean bowl. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved. Pour the hot pickling liquor over the shallots and leave to cool slightly. Cover the bowl and place in the fridge to pickle. To prepare the salmon, cut each fillet into 4 equal-sized chunks. Place the chunks in a bowl with the chopped shallots, garlic, ginger and lime juice and mix well. In another bowl, mix the yoghurt with the spices and some salt and pepper. Add this spiced yoghurt to the salmon and mix well again. Leave to marinate in a cool place for at least 20 minutes, or up to an hour. Once marinated, thread the salmon onto your skewers. Brush the hot barbecue or griddle pan lightly with a little vegetable oil then lay the skewers on it. Cook for 2–3 minutes on each side until golden brown and lightly charred. Meanwhile, warm the naan on a low heat in the oven. Once cooked, transfer the skewers to a warm plate. Spread the naans with a tablespoon each of raita. Top with a salmon skewer. Scatter over the pickled shallots, some coriander and sliced green chilli. Serve with lime halves for squeezing over. 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
p e r f e c t g i f t i n g 1 0 % o f f u s i n g c o d e 1 0 H A U S L I F E f a s h i o n & a c c e s s o r i e s See the full collection at hauslife.co.uk www.minervamagazines.co.uk | 15
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Azure - West Sussex Lifestyle May - Jun 2024

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