Recipe Book


Embed or link this publication

Popular Pages

p. 1

recipe book


p. 2

paneer peas serves 4 ingredients · · · · · 250g paneer cut into 2.5cm 1 cubes 125g frozen peas 1 pot of meah s rogon curry sauce 2 tbsp vegetable oil 2 tbsp coriander fresh chopped method heat the vegetable oil in a frying pan and when hot add the cubed paneer tossing until lightly toasted on all sides for around 3 minutes remove the paneer and place on clean kitchen tissue to rmove oil clean the frying pan and add the whole pot of meah s rogon curry sauce heat the mix gently when bubbling add the peas and paneer and simmer gently until the peas are done about 5 minutes add the chopped fresh corander leaves at the last minute and stir to mix all ingredients thoroughly serving serve in shallow bowls with naan or chappattis.


p. 3

beef balti serves 4 ingredients · 600g 1 lb 5oz boneless beef sirloin for example sliced thinly · 1 pot of meah s balti curry sauce · 1 large white onion chopped · 2 large red peppers deseeded chopped · 2 garlic cloves crushed · 2 tbsp vegetable oil · coriander leaves for garnish method heat the oil in a frying pan and add the onion and garlic and stir fry until the onion is brown add the chopped red peppers and stir fry for another 2 minutes add the beef and stir until it starts to brown add the whole pot of meah s balti curry sauce to the rest of the ingredients and stir to mix bring the mixture to a boil then reduce the heat and simmer for a further 5 minutes or unti the pepper is tender serving adjust the seasoning before serving use balti dishes or bowls garnish with sprigs of coriander serve with naan or plain basmati rice.


p. 4

lamb dhansak serves 4 ingredients · 700g 1lb 9oz of boned shoulder of lamb trimmed and cut into 5cm 2in cubes · 1 pot of meah s dhansak curry sauce · 1 tbsp chopped fresh coriander · salt method place the lamb in a large saucepan with 1 teaspoon of salt and cover meat with enough water bring to the boil then reduce heat skim any foam off the surface and when no more foam remove and drain the lamb return the lamb to the saucepan and add the whole pot of meah s dhansak curry sauce gently heat the meat sauce mixture and simmer for 30 minutes adjust the seasoning if neccesary serving serve with plain mushroom or vegetable rice garnish with chopped coriander.


p. 5

lamb chops dopiaza grilled meah s dopiaza sauce is fabulous simply poured over grilled lamb chops serves 4 ingredients · 10-12 lamb chops ­ approx 350g · 1 tub of meah s dopiaza sauce method grill the lamb chops 4-5 minutes on each side on moderate heat cook until brown and tender place the chops in a saucepan pour meah s dopiaza sauce over the lamb chops and gently simmer for 5 minutes add a zest of fresh lemon lime juice over the lamb chops before serving serving finish of with a spoonful raita yoghurt,cucumber onion and chopped fresh coriander enjoy.


p. 6

mackerel madras serves 4 ingredients · 4 plain fillets of mackerel you could also use smoked trout or salmon fillets with this recipe · 1 tub of meah s madras sauce method cooking and preparation time 30 minutes heat a tabelspoon of oil in a frying pan over a gentle heat place the fillets skin side down and allow them to warm up in the oil don t let them sizzle or they may stick add the whole pot of madras curry sauce and if needed thin with a little water the consistency straight out of the pot should be good to go really allow this to come up to a simmer for 2 minutes then switch the heat off and cover the pan with a lid and allow the fish to cook in the hot sauce for 7 minutes prepare some basmati rice while things are cooking serving just before serving bring the fish back to serving temperature with a burst of heat plate the dish up and garnish with the fresh leaves of chopped coriander.


p. 7

green korma don t be fooled into thinking korma is always mild this sauce has a fresh herb flavour that gets the taste buds alive without being to hot this sauce is delicious with chicken or quorn as a vegetarian option rizzala serves 4 ingredients 1 pot of meah s korma sauce 4 portions of chicken or quorn 1 handful of fresh chopped coriander 1 tablespoon concentrated mint fresh mint half handful · 2 green chillies finely chopped · chopped cashew nuts to taste optional · lime wedges to serve · · · · method grill or fry chicken in a separate pan pour in korma sauce heat to boiling point add all of the other ingredients stirring thoroughly serving pour the sauce over the chicken or quorn serve with jasmine rice or chapattis if preferred.


p. 8

jazzed up tikka this dish is rich sweet in flavour with a warming wholesome taste it is delicious made with paneer but you could also use chicken serves 4 ingredients · 1 pot of meah s tikka masala · pack of paneer cheese cubed or 4 chicken breasts browned cubed · 3 ­ 4 green chillies left whole · 1 tin of chick peas brown or white · 8 small boiled new potatoes with the skins left on · 8 medium sized okra method i find it is best to cook this dish in a slow cooker or casserole dish in the oven but you could also use a wok place all of the above ingredients into the dish or wok except the okra this dish can be left on low cooked for a few hours if you are using a slow cooker if you casserole it in the oven it may only need 40mins depending on your type of oven in a wok on the cooker top the cooking time can be cut to 30mins 15 minutes before serving add the okra whole it doesn t need to be cooked for long serving serve to the table in the casserole dish with a heap of warm naan breads a selection of chutneys try meah s lime pickle meah s mango chutney.


p. 9

salmon tikka spring summer a time for barbequing eating al fresco this dish has the freshness flavours that just make you want to enjoy it outside impress your friends family with this authentic tasting dish serves 4 ingredients · · · · · · 4 boneless salmon fillets 1 pot of meah s tikka masala pinch of salt teaspoon of olive oil a handful of fresh coriander fresh lime or lemon method place the salmon fillets in a flat dish mix together olive oil salt the juice of half the lemon or lime pour this over the salmon leave for 15mins 20mins pour over the salmon the whole pot of tikka masala cover with cling film place in fridge marinade over night this gives the salmon depth of flavour remove the salmon from the dish letting most of the sauce drain off keep the remaining sauce if you wish to make salmon tikka masala weather permitting cook the salmon on the barbeque or grill till cooked through the sauce has browned serving for salmon tikka serve the hot salmon with a green leaf salad garnish with fresh coriander lime/lemon juice yoghurt mint dressing to make salmon tikka masala prepare the salmon as above then place them into a heatproof baking dish pour the remaining sauce over the salmon bake in the oven till hot.


p. 10

more recipes coming soon



no comments yet