Empanadas

http://www.foodnetwork.com/recipes/beef-empanadas-recipe.html

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:4 to6 servings
Level:Easy

Ingredients

1 tablespoon extra-virgin olive oil
1/2 pound ground beef steak
1/4 pound fresh chorizo sausage, casing removed
3/4 cup finely chopped onion
2 cloves finely chopped garlic
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package store-bought pie crust or your favorite pie crust recipe
1 egg

Directions

Preheat the oven to 375 degrees F.

In a medium-sized skillet, heat the olive oil over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring constantly so that the ingredients are well blended. Add additional cumin, if desired, and cook for an additional 3 to 4 minutes. Set aside and let the filling cool.

Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve.

Read more at: http://www.foodnetwork.com/recipes/beef-empanadas-recipe.html?oc=linkback

Char Grilled Tikka Masala Salad

http://pataks.co.uk/recipes/char-grilled-tikka-masala-salad.aspx



Ingredients

For the chicken:

3 tbsp Patak's Tikka Masala Paste
150g 0% fat Greek yogurt
350g skinless, boneless chicken breast, diced
2 limes, one cut into 8 wedges
For the salad:

1 red pepper, de-seeded, griddled until charred, then sliced
2 celery sticks, chopped
8 cherry tomatoes, halved or quartered
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
100-150g bag mixed salad leaves

Methods

Mix together the Patak's Tikka Masala Paste and yogurt.  Add 2 tablespoons of water to thin the paste slightly.
Thread the chicken onto four metal skewers, alternating with the lime wedges and brush with the Patak's Tikka Masala Paste mixture.
Halve the remaining lime and drizzle the juice over the skewers.
Pre-heat the grill to a medium setting and place the skewers on a grill rack.
Cook for 20 minutes, turning occasionally until the chicken is cooked through.
Toss the salad ingredients togather in a large bowl and serve with the cooked chicken.

Bombay Potatoes

http://pataks.co.uk/recipes/bombay-potatoes.aspx

Ingredients

600g baby new potatoes, scrubbed and cleaned

1 sachet of  NEW Patak's Bombay Potato Paste or 2 tbsp of Patak's Tikka Masala Paste

1 tbsp Patak's Mango Chutney 

8 shallots, skins removed

6 cloves of garlic, skins left on 

2 tbsp olive oil 

15g butter

few springs of rosemary, reserving some for garnish

good pinch of black pepper

good pinch of sea salt

Methods

Preheat an oven to 200°C/400°F/gas 6.

In a bowl mix together the Patak's Tikka Masala or NEW Bombay Potato Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes.

Lay a large piece of foil flat and pour the contents of the bowl into the middle.

Add a few sprigs of rosemary.

Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel.

Sprinkle over the black pepper and close up the parcel so no steam can escape.

Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy.

Just before serving add a few fresh sprigs of rosemary for colour and sprinkle with sea salt.