Shashlik style spiced paneer

Shashlik is a takeaway and restaurant classic that never fails to please. I have made this recipe easier to file at home by cooking the paneer in a large roasting dish to save time however if you want to thread the paneer and vegetables on skewers then it will work just as well. You can also use chicken for this recipe if you prefer but if you’re not familiar with paneer then now is your chance to try it. Paneer is a firm cottage style cheese which loves spice!

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Ingredients- serves 2-3
1 1/2 tsp of the following spices: Ground cumin, ground coriander, turmeric, mango powder, chilli powder, garam masala, ajwain seeds
1 tbsp garlic ginger puree
2 packs of paneer
100ml natural yogurt
Lemon juice
1 large red and 1 large green bell pepper
2 small red onions
Handful of baby plum tomatoes

1. Plan ahead so you have plenty of time for the marinade to work its magic with the paneer. Start off by cutting the paneer blocks into large, even chunks. Make the spice mix by combining all the spices and stir through the yogurt. Toss the paneer chunks and vegetables in the marinade, cover the bowl and chill for at least 2 hours but overnight if you can.

2. When you’re ready to cook, preheat the oven to 200c/ 170fan. Take a large roasting tray and add the paneer mixture and give a good squeeze of lemon over the top to bring the flavours alive. Cook for around half an hour until the paneer is golden and vegetables are tender. Give the tray a jiggle halfway through cooking. Serve with beads such as paratha or chapatis.

Shashlik style paneer- a simple twist on a classic that’ll wake up your tastebuds!

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Spicy Chinese XO prawns

Chinese XO sauce is made using a blend of dried shrimp, scallop and pork as well as a host of spicy additions. I was bought a jar of it and it kept looking at me saying ‘use me, use me’ in the cupboard so use it I did. XO packs a punch so keep the rest of the ingredients simple as I have in this recipe.

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Ingredients- serves 2
200g raw king prawns- peeled and deveined
1 small red bell pepper and 1 small green bell pepper- cut into chunks
1 garlic clove- finely sliced
2 cm piece of fresh ginger- finely sliced
1/2 red chilli- finely sliced (optional)
1 tbsp dark soy
1 tsp rice wine
1- 1 1/2 tsp XO sauce

1. Start off by making sure all the ingredients are prepped as once you get going this is super quick. Mix the rice wine, soy and XO sauce in a small dish and set aside.

2. Heat a glug of groundnut or vegetable oil over a medium/ high heat in a wok. Throw in the ginger, chilli and garlic and fry off for a minute or so being careful that the garlic does not start to burn. Pop in XO sauce mixture and cook for a further minute before adding the peppers for a further minute. Make sure the peppers are well coated in the sauce and then in go the prawns. Cook until the prawns are cooked through and a gorgeous blush pink. Serve in warmed bowls with rice and get munching! You can also stir through some shredded spring onion at the end if you like which is also delicious.

Spicy XO prawns- why stop there? Try it with chicken, pork or even tofu!