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#Mint chutney for tikka full

The recipes make you want to fill a long table full of food and invite everyone you know over just to feed them. This new book of Sally Wise's is full of recipes using local produce found in the Derwent Valley, Tasmania where Sally lives. Supposedly it's to kill any un-hatched eggs and I'm keen to give anything a go.īut enough on my cupboard dramas and more on this cookbook you say? I agree. I am still not game enough to put it in my cupboard and have stored it in my freezer just as google instructed me to. After putting what was left after my cull back inside the cupboards I was only too happy to never go back in there again in fear of seeing another critter but then Sally Wise's new cookbook ' A Kitchen in the Valley' turned up on my doorstep and I took the dive and bought flour. Everything else that was sealed properly got a wipe down with hot soapy water and vinegar and sat on the kitchen counters for two days while I aired my newly washed and vinegar-ed cupboards out. Everything that was open, in a plastic container (yes they penetrated my containers) or in a paper bag was crawling with them which meant it all went in the bin, no discussion. there are many or should I say thousands of the little critters, everywhere. Photography by Dan Jones.After my sighting of the weevils a few weeks back I was only too pleased to be rid of them, until I realised.that when there is one. This recipe is from Ainsley's Good Mood Food by Ainsley Harriott (Ebury Press, £20).

Serve the kebabs sprinkled with chaat masala (if using).

If cooking on the barbecue or in a chargrill pan, cook on a lightly oiled grill/griddle for 8–10 minutes, turning and basting occasionally. You can char further under a hot grill if you like. Bake in the hot oven for 12–15 minutes or until golden, turning once.

Drizzle or spray the skewers with a little oil and place on a wire rack above a baking tray.

Skewer the paneer, peppers and onions onto 8 skewers, alternating as you go.

Preheat the oven to 220☌/200☌ fan/425☏/gas mark 7 (or preheat the barbecue to medium-high).

Put into a small bowl and chill until needed.

Add the chillies, ginger, lemon juice, sugar, salt and yoghurt and pulse until you get a green sauce.

To make the chutney, put the coriander and mint in a food processor with 1 tablespoon of water and blitz until well chopped.

Leave to marinate for at least 30 minutes, or longer if you have the time. Add the paneer, peppers and onion pieces to the paste and toss to coat.

Separate the red onion chunks into individual leaves.

Add the yoghurt and a good squeeze of lemon juice and mix well to form a wet paste consistency.

In a bowl, whisk together the oil, tikka masala paste, chilli powder, turmeric, garlic, ginger, cooled gram flour and ½ teaspoon salt.

In a dry frying pan over a medium heat, toast the gram flour until lightly toasted and golden.

1 x 2cm/0.5inch piece of fresh root ginger, peeled and chopped.

1 –2 green chillies, de-seeded and chopped.

1 bunch of coriander (cilantro), leaves picked (about 20g/1oz).

2 red peppers, de-seeded and cut into 3cm/1inch chunksįor the coriander (cilantro) and mint chutney.

1 x 500g/18oz block paneer, cut into 3cm/1inch pieces.1 red onion, peeled and cut into 3cm/1inch chunks.1 x 3cm/1inch piece of fresh root ginger, peeled and grated.