Stir fry prawns in pachadi then stir into pasta or rice for a wonderful meal. Make garlic mushrooms, use to make garlic bread.
Roast Chicken with Garlic Pachadi
1 fresh chicken
4 tbsp of garlic pachadi
1 lime jiuce + zest
2 glasses of white wine
Zest the lime and mix with garlic pachadi. Stuff this paste under the skin of the chicken breast and leg.
Pour the wine and lime jiuce over the chicken and put into oven at 190 deg.
(20 min per pound + 20 mins)
Baste chicken for the first 20 mins then leave for the skin to become brown and crisp.
Scallops with spicy coconut cream sauce (serves 6)
3 - 4 Scallops per person.
Large glass of Dry White Wine
75g [3oz] Butter
140ml [6oz] Whipping cream
Juice of 1 lime
4 – 5 teaspoons Garlic Pachadi
Salt and Pepper
Separate the corals and set aside.
Slice the white part across into 2 discs, discarding the black part and the greyish piece of skin around the central cushion.
In a small pan simmer the white scallops in the wine for about 5 mins. Remove and drain. Keep the wine.
In a large frying pan heat the butter,
Add the white scallops and the Garlic Pachadi, stir for a couple of minutes. Add the wine and the coral part of the scallops, pour in the cream.
Push the scallops to one side of the pan so that they don’t over cook, then reduce the wine and cream a little.
Add the lime juice, salt and pepper to taste and serve hot with plain rice.
Prawns with Garlic Pachadi on crackers or toast
1 Pkt of cooked prawns
1-2 tbsp Garlic Pachadi.
1 tbsp of Greek yogurt
Crackers or toast
Mix prawns, pachadi and yogurt together, spread on crackers or toast.
Serve as a snack or as a first course garnished with fresh coriander.
Fish Curry (serves 4)
4 white fish fillets
1 tin of coconut milk
4 tbsp Garlic Pachadi
salt to taste
Heat the coconut milk in a saucepan. Add the Garlic Pachadi and mix well. Add the fish adn simmer gently until cooked.
Garnish with fresh coriander and serve with plain boiled rice.
Terrine of Pork with Garlic Pachadi (Serves 4-6)
450g [1lb] Belly of Pork, finely chopped.
350g [12oz] Minced Pork
8 -10 teaspoons Garlic Pachadi
Large glass of Dry White Wine
2 tablespoons Brandy
6 - 8 rashers unsmoked streaky bacon
Mix together all the ingredients, except bacon, chill for 2 hours. Preheat oven to 150’C/300’F
Butter a medium sized terrine and fill with the mixture, cover with the bacon.
Cover with buttered foil and place in a roasting tin half full with water. Bake for about 1 hour, remove foil, and cook for further ½ hour for bacon to brown.
Remove from oven a place 2lb weight on top and allow to cool for 24 hours.
Serve with crusty bread and green salad.
Mixed Vegetable Curry (Serves 4)
any preferred mix of diced vegetables
1 small tub of Greek yogurt
4-5 tbsp of Garlic Pachadi
1/2 block of creamed coconut
Gently heat the Garlic Pachadi and the yogurt together in a saucepan. Add the creamed coconut. When melted, add the mixed vegetables. Simmer until the vegetables are cooked and serve with naan bread.
1 red or yellow pepper
4-5 tbsp cooked rice
2-3 tbsp Garlic Pachadi
1 small tub sour cream
Cut the pepper in half, remove seeds.
Mix together rice, Garlic Pachadi and
sour cream. Fill the peppers.
Cook in a hot oven until the peppers are soft.
Serve hot as a starter or as a vegetable main course.