Festive Recipe Book
Dhruv’s Paneer Arancinis Ingredients:
Directions:
For the Aranchinis
For the Arancinis
• 1 pouch Tilda British Curry Rice
1. Heat oil in a large frying pan and add the shallots, garlic, ginger and chillies fry gently until softened
• 1 tbsp oil • 1 shallot, finely chopped • ½ red chilli, finely chopped • A thumb of ginger • 1 clove garlic • Handful coriander, chopped • A few kalonji seeds • 2 tbsps. Desiccated coconut • 2 tsps mango chutney • 3 tbsps plain flour • 4 tbsps breadcrumbs • 25g paneer, cut into 1cm cubes • 1 tsp mild chilli powder • 1 egg beaten • Salt and pepper • Oil for frying For the Raita • 125ml Greek yoghurt • ¼ cucumber, finely chopped • A few mint leaves • Pinch cayenne • Pinch cumin • Pinch salt
2. Empty half of the curry rice into a large mixing bowl. With the other half either blitz in a food processor or mash with a fork until smooth. Add to the other rice 3. Add the coriander, kalonji seeds, coconut and mango chutney and mix together well. Season with salt and pepper 4. Cover with cling film and chill in the fridge for 20 minutes 5. Toss the paneer cubes in the chilli powder and some salt 6. Remove rice mixture form the fridge and form into balls about the size of a walnut. Press a paneer cube into the centre of each ball and squeeze firmly back into a ball shape 7. Coat each ball in flour, egg and then roll in breadcrumbs. 8. Heat oil in a small pan until 180°c and fry the arancinis until golden brown about 1 minute. Drain on kitchen paper and serve with the Raita. Coat each ball in flour, egg and then roll in breadcrumbs For the Raita 9. Mix all ingredients together and season to taste
Chunky Turkey and Vegetable Soup This soup is quick, easy, nutritious and delicious. Just what you need after the busy festive period. Directions:
Ingredients:
• 1 pouch Tilda Steamed Wholegrain Basmati • 300g leftover turkey
2. In a stockpot, cook the turkey with the olive oil and garlic over medium-high heat, stirring frequently until browned through. Add in the carrots, celery, bell pepper and seasonings and stir together for 5 minutes.
• 2 cloves garlic, minced • 2 carrots, diced • 1 stalk celery, diced • 1 bell pepper (any color), diced • ½ teaspoon each of dried basil, thyme, and black pepper
3. Add in the rest of the ingredients, including the cooked brown rice. Simmer mixture for 10-15 minutes, or until veggies have reached desired tenderness, kale has wilted, and soup is warmed through.
• 500ml package chicken broth • ½ bunch fresh kale, chopped (leaves only, remove stems)
Serves 4 Total time 25 mins
recipe courtesy of www.fannetasticfood.com
• 1 tablespoon olive oil
• 1 can diced tomatoes
1. Cook brown rice per package instructions. Set aside.
Jasmine and Soy Turkey The taste of the East on a cold winter day. Ingredients:
• 250g Tilda Fragrant Jasmine Rice • 500g diced turkey • 1 tbsp sunflower oil • 1 small red pepper, sliced
Directions:
1. Cook rice according to covered pan method on pack. 2. Fry red pepper, ginger and onions. Cook for 5 minutes.
• 4 spring onions, thinly sliced
3. Add the mangetout, soy sauce and sherry. Cook for 2 minutes then add in the leftover turkey. Mix in stock and cook to thicken.
• 50g mangetout, sliced diagonally
4. Check seasoning and spoon on top of rice.
• 2 tbsp light soy sauce
5. Garnish with herbs and serve hot.
• 1 tablespoon grated fresh ginger
• 2 tbsp dry sherry • 150ml stock blended with 1 teaspoon cornflour • Sea salt and pepper • Fresh coriander or parsley
Serves 4 Prep time 15 mins Cook time 25 mins
Warming Jambalaya served with green salad
A great and tasty way to use up the leftover turkey. Ingredients:
Directions:
For the rice
For the rice stage
• 200g Tilda Pure Basmati Rice
1. Rinse the rice three times in cold water and drain well.
• 650ml chicken stock (made with 1½ stock cubes) • 2 tbsp tomato purée • 1 tbsp Worcestershire sauce • ½ tsp Tabasco sauce • 1 tsp each dried thyme and oregano • 2 bay leaves
2. Place the chicken stock in a large saucepan, bring to the boil and add the remaining rice ingredients. 3. Add the rice, cover, and cook over a very low heat for 20 minutes, stirring occasionally until the stock is absorbed and the rice is cooked. Remove the bay leaves.
For the meat and vegetable stage
For the meat
• 2 tbsp vegetable oil
4. Heat the oil in a large non-stick frying pan over a high heat. Add the onion and stir-fry for 3-4 minutes, then turn down the heat to low and add the peppers, celery, spring onions and garlic and stir-fry gently for 4-5 minutes.
• 450g left over turkey cut into strips • 3 tsp Cajun spice mix/seasoning • 1 onion, finely chopped • 1 each red and green pepper, diced • 2 stalks celery, finely sliced • 2 spring onions, roughly sliced • 2 garlic cloves, peeled and crushed • 3 ripe tomatoes, roughly chopped • Salt and freshly ground black pepper • 4 tbsp fresh flat leaf parsley, chopped • Green salad to serve
5. Add the turkey and Cajun spice mix and stir-fry for 4-5 minutes. 6. Add the tomatoes and parsley to the meat and vegetables in the pan. Stir to combine, then mix gently into the cooked rice. Season to taste and serve immediately with a crisp, green salad.
Serves 8 Prep time 15 mins Cook time 25 mins
Mushroom, Turkey and Rice Casserole A hearty casserole, perfect for a Boxing Day dinner treat. Ingredients:
• 2 pouches Tilda Wholegrain Basmati • 2 tbsp olive oil • 500 g sliced fresh white mushrooms • 150g sliced celery • 100g sliced green onion • 2 cloves garlic, finely chopped • 1 tsp each of dried thyme leaves, sage leaves and salt • ½ tsp pepper • 500g left over cooked turkey breast • 150 ml chicken stock
Directions:
1. Heat the olive oil over a large pan on medium heat. 2. Add mushrooms, celery, onions and garlic, and sauté for 3 minutes 3. Stir in thyme, sage, salt and pepper. Sauté for 2 minutes and add chicken stock. Remove from heat and set aside. 4. In a large casserole dish combine turkey, rice and pecans, and stir in mushroom mixture. Bake in 180 degree oven for 25 minutes or until heated through. Garnish with parsley if desired and serve.
• 2 tbsp chopped parsley (optional)
Serves 8
Prep time 20 mins Cook time 35 mins
recipe courtesy of www.mushrooms.ca
• 80g coarsely chopped pecans
Boxing Day Curry Boxing day curry is a tradition in many homes. Here is Tilda’s take on a flavourful curry. Ingredients:
• 2 tsp sunflower oil • 1 tsp cumin seeds • ½ tsp mustard seeds • 1 large onion, finely chopped • 2 cloves garlic, crushed • 1cm ginger, peeled and grated • 1 green chilli or ½ tsp chilli powder • (3 tsp medium curry paste) or 1 tsp garam masala • 1 tsp ground coriander • ½ tsp tumeric • 1 tsp cardamom pods seasoning • 1 tbsp, tomato purée • 250g leftover turkey cut into bite-sized pieces
Directions:
1. Dry fry the cumin and mustard seeds until they start to pop. Remove from heat and grind in pestle and mortar. 2. Fry the onion, garlic, ginger and chilli until it softens and turns brown. 3. Add the dry spices (or curry powder) to the cumin and mustard and mix in the tomato purée to make a paste. Add this to the pan and continue to fry for 1-2 mins. 4. Pour in the water and simmer on a medium heat for a further 20-25 mins and add the leftover turkey. 5. Add the green pepper and continue to cook for 5 mins. 6. Serve with basmati rice and garnish with fresh coriander and a squeeze of lemon juice.
• 150 ml water • ½ green pepper, diced • Fresh coriander • 1 tsp lemon juice
Serves 2-3 Prep time 10 mins Cook time 40 mins
Spicy Cauliflower With Coconut Rice The most delicious way to use up your leftovers. Ingredients:
• 240g Tilda Pure Basmati rice • 400ml can coconut milk • 300ml vegetable stock • 1 cauliflower, cut into small florets approx. • 370g 1 tbsp oil • 1 onion, sliced (170g) • ½-1 tsp red chilli flakes • 1 tbsp medium curry powders • 2 tsp black mustard seeds • 150g frozen peas • 50ml water • 50g toasted flaked almonds (optional)
Directions:
1. Boil the rice in a large saucepan with the coconut milk and stock for 15-20 minutes, uncovered, stirring occasionally. 2. Meanwhile, in another pan cook the cauliflower in boiling water for 5 minutes, drain. 3. Heat the oil in a frying pan and fry 1 tsp mustard seeds, until they pop, add the onion and chilli flakes and continue to fry for 3-4 minutes. Add the curry powder, cauliflower, peas and 50ml water and fry for 2-3 minutes. Season to taste. 4. Stir the almonds, sultanas, coriander and remaining mustard seeds into the rice, and serve with the spicy cauliflower.
• 50g sultanas • 20g pack coriander, chopped
Serves 4
Prep time 15 mins Cook time 20 mins
Basmati Festive Cake A delicious and decorative festive cake. A a delicious treat on those cold nights spent in front of the fire. Ingredients:
• 250g Tilda Easy Cook Basmati Rice • 1.2 litres / 2 pints milk • 4-6 tbsp sugar • 75g raisins • 2 tbsp chopped orange peel • 2 tbsp rum or brandy • 300ml whipping cream or fromage frais • ½ tsp ground cinnamon • 4 eggs, separated For the topping • 225g cream, curd or low-fat soft cheese • 450ml soured cream or fromage frais • 1 lemon, grated rind • 1 tsp vanilla essence • Caster sugar, to taste • A selection of fruits, e.g. red berries, strawberries, star fruit to decorate • A few holly leaves to decorate
Directions:
1. Boil the rice for 3 minutes in water, then drain. Return to the saucepan with the milk and 4 tablespoons of sugar. Bring to the boil and simmer gently, uncovered, for 30-40 minutes stirring occasionally until the milk is almost absorbed. Remove and allow to cool, stirring occasionally to prevent skin forming. 2. Heat the raisins and pour in the rum or brandy reserve. 3. Stir the cream/fromage frais into the rice along with the cinnamon, raisins and peel. Beat the egg yolks and add extra sugar to taste if preferred. 4. Preheat the oven to 170 degrees. Grease and line the base of a deep 23cm round cake tin with greaseproof paper. Whisk the egg whites until they form soft peaks and fold into the rice mixture. Spoon into the tin and bake for approximately 1 hour until golden brown. The top should be slightly wobbly like a soufflé. 5. Remove the cake from the tin onto a large serving plate and refrigerate for at least 6 hours. 6. Whisk the cream, curd or low-fat cheese together with the soured cream or fromage frais until smooth and thick. Fold in the lemon rind, vanilla essence and caster sugar. Cover the top and sides of the cake with the cheese mixture. Decorate with the berry fruits, star fruit slices and holly leaves.
Rice Kheer A beautifully delicate dessert. Ingredients:
Directions:
• 1 litre (1¾pt) full-cream milk
2. Heat half the milk with the saron, add the rice and stir until it reaches boiling point.
• 90g (3oz) Tilda Pure Basmati rice (‘brokens’ are available in Asian supermarkets) • 8-10 threads saron • 120g (4oz) golden caster sugar • 1 pinch ground cardamom • 5-7 almonds, blanched and chopped • 5-7 pistachios, choppe
1. Wash the rice; soak in plenty of water for 20 minutes, then drain and set aside.
3. Reduce the heat, and simmer until the rice is just tender. 4. Add the remaining milk, sugar, cardamom, pistachios, and almonds. 5. Bring back to the boil, stirring gently, but continuously. 6. Reduce heat; simmer for 2-3 minutes and serve hot
Serves 4-6 Prep time 30 mins Cook time 10 mins
Rice and Mincemeat Filo Tarts This is a great and tasty alternative to the original mince pie. Ingredients:
Directions:
• ¼ tsp ground cinnamon
2. Cook the rice gently with the spices and 250ml water, covered for 10-12 minutes or until tender. Cool slightly. Mix in the mincemeat.
• 125g Tilda Pure Basmati rice • 4 cardamom pods, crushed • 250ml water • 225g mincemeat • 270g ready-prepared filo pastry • 50g butter, melted • 2 tsp icing sugar
1. Preheat the oven to 200 degrees.
3. Cut all the filo sheets into 4 squares. 4. Place 1 square on the work surface and brush with melted butter. Place another square on top at an angle and brush with butter. Repeat with another 2 squares. 5. Press into a deep muffin tray. Repeat to make 12 pastry shells.
Makes 12 Prep time 20 mins Cook time 10 mins
6. Spoon the rice mixture into the middle of each shell. 7. Bake for 8-10 minutes or until golden. Dust with icing sugar before serving.