Malvern Living May - Jun 2024

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combine. Mix through the chicken, cover and leave in the fridge to marinate for at least 2 hours. Meanwhile, make the cashew paste. Soak the cashews in 100ml of warm water for half an hour. Put the cashews and their liquid in a blender with the ginger and chillies, blitzing to a smooth paste. Heat the 2 teaspoons of vegetable oil in a large, lidded saucepan on a medium heat. Add the cloves and cinnamon and let sizzle for a couple of minutes until fragrant. Add the shallots and cook, stirring often, until golden – around 6 minutes. Add the chicken and fry for 8 minutes until seared all over. Lower the heat, add the sugar, a pinch of salt and 100ml of water. Cover and simmer for 20 minutes, stirring halfway through. Stir in the cashew paste, simmer for a further 5 minutes, add the cardamom, and take the pot off the heat. Allow the curry to rest whilst making the temper – heat the 1 tbsp oil in a small frying pan on a medium heat. Add the shallots and cook for five minutes until starting to turn golden. Add the cashews and fry for a further 2 minutes. Add the mustard seeds and curry leaves, cook for 30 seconds. Pour the temper over the curry and serve with rice or chapati. BEEF AND SHALLOT EMPANADAS The filling of these empanadas is a classic combination of Spanish flavours – beef, shallot, sultanas and olives. Deep fried until crispy, then finished with a salsa verde inspired shallot green sauce. Serves: 6-8 Preparation Time: 25 minutes (plus resting time) Cooking Time: 30 minutes For the dough 450g plain flour 1 tbsp salt 60g unsalted butter 1 egg 6 tbsp water 1 tbsp vinegar For the filling 2 eggs, hard-boiled 1 tbsp of olive oil 4 echalion shallots, peeled and chopped 1 garlic clove 1 tbsp dried oregano 500g beef mince 1 tbsp raisin 1 tbsp pitted green olives, roughly chopped ½ a 400ml tin of chopped tomatoes Vegetable oil for frying For the green sauce 1 small bunch of tarragon 2 large bunches of flat-leaf parsley 2 round shallots, peeled 3 tsp Dijon mustard 40g small capers, drained, rinsed and roughly chopped 200ml extra virgin olive oil 2 tbsp sherry vinegar Start with the dough - mix the flour, salt, and butter in a bowl by hand until it comes together as a homogeneous dough. In a separate large bowl, beat the egg, water, and vinegar, and add the mix to the flour dough. By hand, knead the mixture on a clean surface covered with a little bit of flour until it comes together as a rustic dough, and set aside, covered, in the fridge for one hour. To make the filling – peel and cut the hard-boiled eggs into thin slices. Heat the oil in a large pan on a medium heat - cook the echalion shallots until golden brown, then add the garlic and oregano, and stir for two minutes. Add the beef mince and cook for 10 minutes until browned. Add the raisins, olives, hard-boiled eggs, and chopped tomatoes. Meanwhile, make the green sauce by blitzing all the ingredients to a chunky texture in a blender. Heat 6cm vegetable oil in a large, deep-frying pan on a medium heat. Take the dough and roll out with a rolling pin to form a rectangular sheet around 2cm in thickness. Then, using a small bowl or cup, cut out circles around 12cm in diameter. Take a circle of dough and fill it with 2 tablespoons of the beef filling. Then, fold the dough over and mark the edges with a fork to close the empanadas. 22 | www.minervamagazines.co.uk
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Malvern Living May - Jun 2024

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