A world of fuss-free flavour. Food lovers are serious about bringing authentic, delicious dishes straight to their kitchens. Where passion is about food and doesn’t compromise on what goes inside.
Try out these delicious Indian Summer recipes.
Crunchy Rendang Vegetable Lettuce Wraps
Serves 8-10
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients
1 pack The Spice Tailor Indonesian Rendang
1 head romaine lettuce or 1/2 iceberg lettuce, leaves left whole
120g shiitake mushrooms, sliced
100g firm tofu, chopped
100g water chestnuts, chopped
100g carrots, finely diced or grated
75g sweetcorn nibs
50g green beans, cut into 1/2 cm lengths
1-2 tbsp veg oil
Salt or soya sauce to taste
Method
- Cook the Rendang spices and sauces as per the instruction on the pack until you reach a dry consistency.
- Meanwhile, heat the oil in a wok or large frying pan and gently brown the tofu for 1 minute. Add the mushrooms and cook until browned. Add a small splash of soya sauce and simmer for another minute.
- Add the rest of the vegetables and stir-fry for 2-3 minutes.
- Remove the chilli and other whole spices from the Rendang sauce and stir into the vegetables.
- Spoon into the lettuce leaves and serve garnished with some julienned carrot.
Fiery Maple Glazed BBQ Chicken
Serves 5-6 serves
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
1 pack of The Spice Tailor Fiery Goan Curry
1 teaspoons vegetable oil
2 tablespoons maple syrup – or brown sugar
6 small chicken thighs or fillets, skinned
Seasoning
Method
- Preheat your oven grill to 250 C – or heat up your BBQ.
- Heat the oil in a small saucepan. Add the spices from the spice sachet, including the extra chilli for optional added heat, turn the heat down and cook for 10 seconds. Add both sauces from the packet and the maple syrup and cook until it has reduced to a thicker, “brushable” paste, around 5-6 minutes. Once it has cooked down, it should weigh 200g.
- If cooking indoors, heat an oven-safe griddle pan until hot. Pat the thighs with a kitchen roll to dry them off and season on both sides. Place the chicken on the griddle and cook until golden on the bottom, around 2-3 minutes. Turn and cook the underside until golden as well.
- Take off the heat, brush the top generously with the paste, place under the grill and cook for 2 minutes. Carefully turn over and brush the top side generously with the sauce and grill for another 2-3 minutes – or until the chicken is done to an internal temperature of 165-175°F.
- Take out and let rest for 5 minutes. I often brush them with the remaining paste, so there is a thicker coating.
- Serve with coleslaw.
