Cotswolds Lifestyle May - Jun 2024

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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 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. 20 | www.minervamagazines.co.uk
FAMILY RUN , INDEPENDENT BUTCHERS IN STOW-ON-THE-WOLD Summer is on it’s way... We also recognise that our customers love a variety of products, including stuffed and marinated meats for their convenience. Good quality meat is essential to having the perfect BBQ packs. This can include our handmade, prime beef burger, pork sausages, marinated chicken, pork steaks, chicken fillets and beef peppered steaks. Whichever you pick will be sure to wow your guests! V M 01451 830630 info@lambournesbutchers.co.uk Lambournes Butchers, Digbeth Street, Stow-on-the-Wold GL54 1BN The Tipi at Tortworth is the place to be Enjoy the Tipi with friends, family or colleagues and try small plates inspired by tapas with a glass of wine or a cocktail set within the gorgeous gardens at Tortworth Court. From summer BBQ’s to live music, escape, immerse, and experience the great outdoors this summer. Open Every Friday and Saturday from 5:30pm-9:30pm Scan to book The Tipi is also available for private hire, for more information email: Tortworth.Conference@devere.com Tortworth Court, Wotton-under-Edge, GL12 8HH www.minervamagazines.co.uk | 21
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Cotswolds Lifestyle May - Jun 2024

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