Our Recipes

BBQ Paneer & Vegetable Skewers

Ingredients

  • ½ Red Onion - quartered

  • 2 Peppers (any colour) – seeds & membrane removed – cut into chunks

  • 1 courgette – cut into 8 slices

  • 8 small mushrooms – stalks cut off

  • 200g Moodew Paneer cut into small blocks

  • 50ml oil

  • 1 clove of garlic – crushed

  • Juice of ½ lemon

  • 1 tsp dried oregano

  • Salt & Pepper

  • 8 skewers


Method

Preheat your BBQ grill. If you are using wooden skewers, soak these in water to stop burning.

Prepare vegetables. Thread the vegetables and chunks of paneer onto the skewers. 

Place the oil, garlic, oregano and lemon juice in a small bowl and whisk together. Brush onto the prepared skewers and generously season with salt & pepper.

Place skewers on the preheated grill and cook, turning occasionally until nicely coloured and vegetables are cooked through. 

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Quick Coconut Paneer Curry

Ingredients

  • 2 heaped tsp curry powder

  • Salt & pepper

  • 1 medium onion diced

  • 1 clove of garlic - crushed

  • 2 Tbsp canola oil

  • 1 can coconut milk

  • 2 Tbsp tomato paste

  • 3 Cups of baby spinach 

  • 1 cup of chopped tomato 

  • 500g Moodew paneer, cut into cubes about 1cm square 

  • Lemon

  • 1/4 cup fresh coriander leaves



Method

In a bowl, coat paneer with 1 tbsp oil, and then sprinkle over curry powder and season well with salt & pepper. Shake or stir to coat the paneer. Set aside for a few minutes whilst you make the sauce.

Heat the rest of the oil in a frypan, fry the onion and garlic until onion is soft and transparent. Add tomato paste and cook for a couple of minutes whilst stirring. 

Add the paneer and cook for a 2 minutes, stirring to stop it sticking. Add in the coconut milk and tomato and bring to the boil, turn heat down and simmer until sauce starts to thicken.

Add in spinach and coriander leaves and turn off the heat, allowing the spinach to wilt with the heat. Finish with a squeeze of lemon.

Serve with steamed basmati rice. 

Makes 4 serves.

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Paneer chips with Sweet Chilli Mayo

  • 200g Moodew Paneer

    1 Cup Plain Flour

  • 2 Eggs

  • 1 Cup Panko Breadcrumbs

  • Pinch of cayenne Pepper

  • Salt & Pepper

  • Oil for frying 

  • Sweet Chill Mayo Sauce

Sweet Chill Mayo Sauce

  • 2 Egg Yolks

  • 2 Tsp Vinegar

  • 1 Cup of Oil (use a neutral flavour oil like canola)

  • 1/3 Cup Sweet Chilli Sauce


Method

Place the egg yolks and vinegar in a food processor, using the cutting blade attachment, turn onto high speed and slowly add the oil in a slow steady stream until thick. Season to taste with salt and pepper and add the sweet chilli sauce. Add a little cold water to thin the mayo to a nice dipping consistency. Keep the mayonnaise in the fridge whilst you make your fingers.

Cut paneer into fingers 5cm long by 1cm. 

Arrange the ingredients you’ll need for the crumb coating, place the flour on a large plate. Crack the eggs into a bowl and use a fork to lightly whisk. Place the breadcrumbs on a separate plate and season both the flour and bread crumbs with salt and pepper and a pinch of cayenne.

Start by coating the paneer fingers in flour and then the egg and finally into the panko breadcrumbs. Set aside on a clean plate or tray and continue to crumb the rest of the fingers. Chill in the fridge for 20 minutes.

Heat deep fryer to 180C or use a deep saucepan on the stove with a thermometer suitable for deep frying. 

Drop your fingers into the hot oil and fry until golden and crispy. This will only take a couple of minutes. Drain on paper towel or a clean tea towel. Season with extra salt if needed.

Serve whilst hot with your sweet chilli mayonnaise dipping sauce.

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Paneer & Grilled Mushroom Burgers

Ingredients

  • 4 Burger Buns or Rolls of choice

  • 4-8 Large Flat Mushrooms (depending on size)

  • Moodew Paneer – 4 Burger sized slices about 8cm square and 1cm thick

  • Leafy Greens

  • Salt & Pepper

  • 1 Tbsp Oil

  • 1 Clove of Garlic – crushed

  • Caramelised Onions

Caramelised Onions

  • 2 Brown onions – sliced

  • 2 Tbsp Brown Sugar

  • 2 Tbsp Balsamic Vinegar

  • 1 tsp Oil

Method

Heat oil in a saucepan over a low heat and add the onion, stir occasionally whilst cooking over a low heat until soft and translucent. This will take about 15 minutes or so.. Add sugar and balsamic vinegar and continue to cook over a low heat until thick and sticky. Season to taste with salt and pepper. Set aside to cool slightly.

The rest of your ingredients can be prepared whilst the onions are cooking.

Heat a pan or griddle pan over medium high heat. 

Mix the oil with garlic, and brush the garlic oil over the paneer and mushrooms. Season with salt & black pepper. 

Cook the paneer and mushrooms on the grill until the mushroom is cooked through and the paneer has nice colour on both sides.

The buns can be toasted if you like, or heated in the oven until warmed through. 

Layer the greens, then the paneer, mushrooms and finally the caramelised onions onto the buns.

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