Curried Rice Salad
Ingredients
4 cups well cooked brown rice
1 cup finely chopped fresh dates
1 cup grated carrot
¾ cup chopped shallots
½ cup roasted, coarsely chopped cashews
2/3 cup coriander leaves
2/3 cup torn mint leaves
Dressing
1/3 cup goat yoghurt
2 teaspoons Burtons Lane Curry Paste
3 teaspoons grated ginger
2 tablespoons lemon juice
Method
Combine all salad ingredient in a large bowl and mix to combine.
Combine all dressing ingredients into a 300ml salsa jar put lid on and shake well.
Stir dressing through salad.
Serve garnished with extra cashews.
Recipe Credit: Emma Rogerslee — @theirishmanswife
Burtons Lane Chicken Kebab Salad with Kussaundi Mayonnaise
Serves 4
Kebab Ingredients
3 tbsp Burtons Lane curry paste
2 tbsp Greek yoghurt
1 tsp lemon juice
8 chicken tenderloins
8 skewers (12cm long)
Salad Ingredients
1 cup cooked cous cous, cooled
A handful of English spinach
A selection of grilled vegetables – I use pumpkin, zucchini, and capsicum
cherry tomatoes
¼ Spanish onion, finely spiced
Danish fetta
1 tbsp chopped flat leaf parsley
Kussaundi Mayonnaise
3 tbsp whole egg mayonnaise
1 tbsp Burtons Lane Tomato Kussaundi
Method
1. Combine the Curry Paste, Greek yoghurt and lemon juice in a small bowl. Thread the tenderloins onto the skewers and brush the curry paste blend all over them. Leave to marinate for 1 hour.
2. While the chicken is marinating, prepare the salad. In a shallow bowl, on one side spread the base with the cous cous. On the other side spread the base with English spinach. Layer the grilled vegetables, cherry tomatoes, Spanish onion and fetta on top of the spinach. Pop aside until the kebabs are cooked.
3. To make the Kussaundi Mayonnaise, combine the egg mayonnaise and tomato Kussaundi in a small bowl. Give a quick mix to combine and set aside.
4. On a BBQ or grill pan cook the kebabs for 5 minutes on each side or until cooked through.
5. Top the cous cous with the cooked kebabs and drizzle with the Kussaundi Mayonnaise. Sprinkle the whole salad with chopped parsley.
Notes: Always soak wooden skewers for an hour prior to using on a grill to avoid the skewers burning.
Recipe Credit: Emma Rogerslee — @theirishmanswife
Curried Lentil & Lime Soup
Serves 4
Ingredients
2 tablespoons olive oil
1 medium brown onion diced
2 cloves of garlic crushed
2 cm piece fresh ginger grated
2 tablespoons Burtons Lane Curry Paste
1 cup red lentils washed
2 cups vegetable stock
2 cups water approximately
400g can diced tomatoes
Juice of one lime
Method
Heat oil in a large saucepan, add onion, garlic and ginger, cook stirring occasionally until onion softens. Add curry paste and stir until fragrant. About 2 minutes.
Add lentils, stock, water and tomatoes. Bring to the boil and then simmer uncovered until the lentils are cooked. About 20 minutes.
Add lime juice and then serve, with your favourite naan bread and/or pappadums.
Recipe Credit: Georgi Redfern — @georgiandhercamera
Burtons Lane Chicken and Vegetable Curry Pie
Serves 6
Ingredients
2 tbsp extra virgin olive oil
1 brown onion, finely sliced
2 garlic cloves, crushed
2cm ginger, finely grated
½ cup Burtons Lane curry paste
700g chicken thigh fillets, each roughly chopped into 6 chunks
400ml can coconut cream
2tbsp tomato paste
300g sweet potato, roughly chopped in a 1cm dice
300g potato, roughly chopped in a 1cm dice
2 carrots, roughly chopped in a 1cm dice
1½ cup frozen peas, defrosted
¼ cup sour cream
1 sheet puff pastry
1 egg, lightly beaten
Method
1. Preheat the oven to 160 C.
2. In a large pot, sauté the olive oil and onions on a low heat for 5 minutes until softened. Add the garlic and ginger and stir through. Cook for 30 seconds until fragrant.
3. Add the curry paste to the pot, again stir through, and cook for 30 seconds until fragrant.
4. Pop all the chicken thigh pieces into the pan and give everything a good stir. Seal the chicken by cooking the chicken while stirring for 3-5 minutes.
5. Once the chicken had been sealed (not cooked through though), add the coconut milk, tomato paste, potato, sweet potato and carrot. Give it all a really good stir to thoroughly combine. Increase the heat a little and bring the pot to a simmer.
6. Pop on the lid and put the curry into the preheated oven for 40 minutes.
7. Remove from the oven and increase the oven temperature to 190 degrees add the peas and sour cream. Stir thoroughly.
8. Transfer the curry to a pie dish. Top the curry with the sheet of puff pastry, pinch the edges of the pastry to the pie dish and ensure there is a pie vent to release any pressure in the pie.
9. Pop the pie into the oven and bake for 30 minutes or until the pastry is golden.
Notes: This recipe was made in a 24cm cast iron French oven. Serve alongside mashed potato or homemade potato chips and a green salad
Recipe Credit: Emma Rogerslee — @theirishmanswife
Potato & Chickpea Curry
Ingredients
2-3 tablespoons of oil
1 x 400g cans of chickpeas drained
4-5 potatoes diced
2 tablespoons Burtons Lane Curry Paste
1 brown onions diced
1x 270ml tin coconut milk
2 massel stock cubes (I use chicken)
Water
1 cup Frozen peas
Method
Heat oil over medium heat in large saucepan.
Add onions and fry until clear.
Add the Curry Paste and fry for a further 1-2 mins
Add chickpeas and stir through.
Add potatoes, stock cubes and coconut milk.
Add enough water to barely cover.
Bring to the boil, then simmer until potatoes are tender.
I like to add the frozen peas at the end and let it sit for 5-10 mins until they’re just cooked.
Serve over basmati rice
Recipe Credit: Georgi Redfern — @georgiandhercamera
JOHANNAH'S LAMB CURRY
Ingredients
500g lamb, diced
1 onion, diced
2 cloves garlic, crushed
2 tablespoons of Burtons Lane Curry Paste
1 tin chopped tomatoes
1 tin coconut milk
500ml stock
Handful of sultanas
500g roast sweet potatoes
1/2 teaspoon chilli powder
Method
In a large fry pan on medium heat brown the lamb add onion and garlic and sauté. Add 2 tablespoons of Curry Paste and fry for a minute or two.
Transfer to a large baking dish and add tomatoes, coconut milk, stock and sultanas.
Cover and cook slowly in the oven for 2-3 hours at 180C, checking occasionally. For the last half an hour leave the lid off to allow to thicken.
Add the sweet potatoes and chilli powder (optional). Serve on basmati rice and/or with lots of steamed green vegetables.
CURRIED CARROT & CASHEW SOUP
Ingredients
1 cup raw cashew nuts
1-2 tablespoons of olive oil
1 large brown onion, finely chopped
2 tablespoons Burtons Lane Curry Paste
5 large carrots (approx. 500grams) sliced
1 litre vegetable stock
Method
Preheat oven to 175C, toast the cashew nuts until golden. About 5 minutes. Allow to cool. Heat olive oil in a large saucepan, add the onion and sauté on medium heat until soft. Stir through the Curry Paste and fry for another
2 minutes. Add the carrots and stock. Bring to the boil and then simmer for 15-20 minutes or until carrots are cooked.
Place cashews in food processor and process until finely ground. Add the carrot and onion mixture and blend until smooth. Adding extra water to reach desired consistency. (Alternatively add cashew nuts to the saucepan and blend with a stick blender) Return to saucepan and reheat before serving.
Serve with basil pesto and or garlic dip.
ROAST VEGETABLES
Ingredients
Selection of veggies e.g. potato, pumpkin, sweet potato, carrot and beetroot
2 teaspoons of Burtons Lane Curry Paste
Olive oil
Salt and pepper
Method
Peel and cut vegetables to desired size. Place in a bowl and drizzle with olive oil. Add Curry Paste, salt and pepper. Mix until all veggies are evenly covered.
Place on baking tray and bake in oven at 180C for approximately 45 mins or until tender.
Serve as a side dish, or place some baby spinach in a bowl, add veggies and sprinkle with walnuts for a yummy lunch.
ROAST PUMPKIN, FETA & WALNUT DIP
Ingredients
400g pumpkin diced
1/2 brown onion cut into wedges
3 Tbs Olive Oil
1 Tbs Burtons Lane Curry Paste
100g Danish Feta
1/2 cup walnuts
Method
Place pumpkin and onion in a bowl and drizzle with olive oil. Stir through the curry paste until pumpkin is covered.
Bake in oven at 180C until tender (approx 40 minutes). Remove from oven and allow to cool.
Place in food processor along with feta & walnuts and blend. Add water until desired consistency is reached.
Eat with veggie sticks or your favourite biscuits
