Tag Archives: spinach salad with chilli and agave pistachio.

Spicy paneer wontons in a gentle spinach soup

23 Jan

spicy paneer wontons in a gentle spinach soup

I am pretty sure that I wasn’t well acquainted with paneer when I was a child, as my earliest memories of it must be from my pre- teens. I recall that one of my dad’s friends had landed a business deal delivering this marvellous new product that was increasingly popular, so popular in fact that it was flying off the shelves. It may have had something to do with the popularised chilli paneer dish? Packaged paneer ready in the fridge. I was new and it was exciting.

So he handed my dad some freebies and naturally I ensured that they landed in my lap and thus started an era of paneer experimentation. It had fast become the favourite food of every other Asian person in my network. Paneer is an unsalted, full fat Indian cheese that may be crumbly when fresh and spongy or even chewy when pressed and ready-made for sale. I think that a lot of tired taste buds weere wakened when paneer came into fashion with is almighty, loud and punchy flavours. Plenty spice, liberal use of garlic and ginger, copious soy sauce and ketchup made for lively and lasting tastes.

I love that paneer is a wonderful sponge for juices and flavours; it is clean and will mop up full flavours generously.  I experimented many times over the years, scrambled paneer in a bhurji is one of my favourites and this has become the stuffing for my wontons today.  I love thick and creamy shahi paneer dishes, kofta (balls with veg and simmered in thick gravy), I love paneer in cashew nut gravy and who can deny the simple, clean and guilty pleasure of ras malai?

A few people wrote to me this week asking about palak paneer (curry of paneer cubes simmered in smooth spinach) and it got me thinking…so I made this and I am very excited about. It’s pretty special. The spinach soup is light and easy, but incredibly addictive and soothing. Not a bad thing to find spinach addictive! The paneer is punch and full, has bite and parcelled into slippery smooth wontons. Can it get any better?

As a tip, make sure the paneer is pretty warm all the way through, cold paneer is chewy but when warm, this recipe really comes to life and it’ll be juicy and tender. Perfect.

Ingredients to serve 4 (makes 16 wontons)

For the wontons;

150g paneer, grated

¼ tsp. garam masala

1 tsp. mixed cumin and coriander powder

¼ tsp. turmeric

¾ tsp. cumin seeds

1 tsp. tomato puree

1 clove of garlic, finely chopped or minced

1-2 spring onions, finely chopped

1 tbsp. sesame oil

½ tbsp. soy sauce

16 wonton wrappers

Salt to taste

½ tsp. chilli powder

For the soup

1 tbsp. vegetable oil

200g finely chopped (or in the food processor) spinach

800ml vegetable stock

One medium onion, thinly sliced

4-5 curry leaves

One chilli, finely chopped

1 tbsp. corn flour mixed with water

1 tbsp. rice wine vinegar

1 tsp. minced ginger

1 clove garlic, minced

Method

  1. To make the soup, heat the oil in a deep pan and then add the chilli, onion, curry leaves, garlic and ginger sauté until the onions have softened.
  2. Add the spinach and mix thoroughly, before adding the vegetable stock and the rice wine vinegar.
  3. Bring the soup to a simmer before adding the corn flour and water paste to thicken the soup. Simmer the soup for 5-7 minutes.
  4. To make the stuffing, heat the oil in a pan and add the onion and garlic and sauté for a couple of minutes introducing the grated paneer.
  5. Stir in the turmeric, chilli, and coriander and cumin powder and mix thoroughly.
  6. Stir in the tomato puree and soy sauce and then cook the curry for 4-5 minutes.
  7. To make the wontons, place a teaspoon of paneer mixture in the middle of a wonton and then create little drawstring purses and seal them with a little water.
  8. Steam the wontons for 8-10 minutes before removing them from the steamer.
  9. Ladle the soup into bowls and then place 4 wontons into the bowl and serve immediately.

 

 

 

 

 

I’m linking this to Anneli and Louisa for four seasons because its comforting an

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Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

8 Jan

Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

I feel too young for aches and pains and body complaints. My knee is creaky and my back is full of rocks; it is muscular tension. Sniffles and coughs, fatigue and sleep deprivation. It’s all self induced.

My uncle was, and still is, one of the patriarchs of our family. A strong and disciplined man, he is giving and loving and he was always firm and fair. Growing up, when he would visited us and was offered tea by my folks, he would always reply that he would drink it only if I made it. He was one of those that limited his food intake and I actually never saw him indulge.

He’s now deteriorated in his golden years and knowing this has provoked much thought on how I should be grateful and look after this one and only body I have. It is true that some things we simply can not control or avoid and chips taste very good. It is true that making time for exercise is tough and that eating well is sometimes expensive. But, life is short.

My blueberry basil, papaya and spinach salad with chilli and agave pistachio is good for the body, the eyes, the taste buds and is very easy to put together. Blueberries are often talked of a superfood and I eat them like sweeties. Spinach is fabulous and best raw I reckon and let’s talk about papaya. I ate loads of the stuff after giving birth to my boy, it’s said that it has healing properties. This fresh and easy salad will liven up any table at this time of heat and will encourage picking on fruit, not crisps.

Blueberry and basil, papaya, spinach salad with a chilli and agave pistachio nut topping

For the full recipe, head on over to great British chefs

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