Balance July 2018 - 49

Q U E E N O F TA R T S

Roll
with it
Stewpendous

GRAPEFRUIT AND CHICKEN
STEW WITH COUSCOUS
Serves 6

SPINACH AND PANEER KATI ROLLS

SPINACH AND PANEER KATI ROLLS
Serves 4
Ingredients
* 3tbsp olive oil
* 226g paneer cheese, cut into 1cm cubes
* 150g spinach leaves
* 150ml water
* 4 cloves of garlic, chopped
* 1tsp cumin seeds
* ½tsp chilli flakes
* ½tsp salt
For the Kati Rolls
* Olive oil, for frying
* 2 eggs
* A pinch of salt
* 4 small tortilla wraps
1. Put a non-stick saucepan on a medium
heat with 2 tablespoons of oil. Fry the
paneer for 5 minutes, stirring occasionally,
to colour the paneer as much as possible.
2. Put the spinach leaves and water into a
blender and whiz to form a smooth paste.
Add a splash of water to blend it smoothly.
3. Take the paneer out of the pan. Add the
remaining tablespoon of oil and the garlic
and cook for 1 minute, until the garlic is
light brown.

4. Add the green mixture, along with
the cumin seeds, chilli flakes and salt,
and cook on a medium heat for 5 minutes,
until some of the water has reduced and
the mixture has thickened.
5. Add the paneer to the pan and mix well,
making sure all the cheese is covered in
green. Pop a lid on the pan and leave on a
low heat while you make the rolls.
6. Put a small frying pan on a high heat
and add a good glug of oil, enough to
cover the base.
7. Break the eggs into a bowl, season with
salt and lightly whisk. Dip a tortilla into
the egg mixture, making sure to cover it
all over. Get it straight into the frying pan
(the oil should be hot enough to really
create a sizzle) and cook for 30 seconds.
Turn over and cook on the other side.
8. To serve, add the paneer mixture to
the centre of a hot crispy tortilla, and
roll up. Not like a professional burrito,
but the way a kid would make a roll
for the first time. If you don't have
cheese falling out of one end, you're
doing it wrong!

BA LA N CE July 2018

Ingredients
* 1kg skinless boneless chicken thighs, diced
* 1tsp ground turmeric
* 4tbsp olive oil, plus a little extra
* 3 cloves of garlic, chopped
* 1 small onion, finely diced
* 1tsp salt
* 2tsp ground cumin
* 1tsp chilli flakes
* 1 large grapefruit, juice and zest
* 500ml hot water
* 2tbsp cornflour mixed with 2 tbsp water
* A large handful of fresh flat-leaf parsley,
finely chopped
For the couscous
* 400g couscous
* 1tsp salt
* 30g unsalted butter
* 550ml boiling water
1. Put the chicken into a bowl. Add ½
tsp of turmeric and mix until covered.
Place a large saucepan on a medium to
high heat and add the oil and fry the
chicken until brown around the edges.
Put back into the bowl and set aside.
2. Add a little oil to the pan, season
and cook the garlic and onion until the
onion is soft. Tip in the cumin, chilli
flakes and remaining ½ tsp of turmeric
and cook for a few minutes.
3. Pour in the grapefruit juice, zest
and browned chicken. Mix through,
then add the hot water. Stir in the
cornflour/water mixture, cover and
cook for 30 minutes.
4. Place the couscous in a bowl and stir
in the salt. Put the butter on top, pour
in the boiling water until it reaches
1cm above the couscous. Cover, then
set aside.
5. When the chicken stew is cooked,
take it off the heat, add the parsley
and serve with the couscous.

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Table of Contents for the Digital Edition of Balance July 2018

Balance July 2018 - 1
Balance July 2018 - 2
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