Ingredients
Daloon Mini Vegetable Spring Rolls
Daloon Onion Bhajis
Daloon Vegetable Samosas
Daloon Vegetable Gyozas
Daloon Chicken Gyozas
Country Range Madras Plain Poppadoms
Mission Foods Mini Naan Breads
Edamame Bean Mix
Frozen soy beans
Country Range Chilli Flakes
Chopped coriander
Madras Fish Curry
100g red onions
200g sweet potatoes
200g Country Range Madras Curry Sauce
350g Country Range Fish Pie Mix
25g chopped coriander
Vegetarian Tikka Masala Curry
100g tomatoes
100g onions diced
200g chick peas
1 small head cauliflower
25g Potatoes
200g Country Range Tikka Masala Curry Sauce
Asian Slaw
Equal parts:
Spring onion
White cabbage
Carrot
Red onion
Chopped coriander
Asian Slaw Dressing
Equal parts:
Country Range Dark Soy Sauce
Juice of 1 lime
Pomace oil
Sesame oil
A sprinkle of chilli flakes
Dips
Country Range Soy Sauce
Country Range Mango Chutney
Method
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For the Asian Slaw: First of all make the dressing my blending together the soy sauce, lime juice, pomace oil, sesame oil and a sprinkle of chilli flakes. Grate white cabbage, carrot, red onion and spring onion and add chopped corinador. Mix together and add the dressing.
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For the Madras Fish Curry: Add the onions, sweet potatoes and chopped coriander into a pan and simmer for 10 minutes. Add the curry sauce and the fish and cook through until tender.
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For the Vegetarian Curry: Add the tomatoes, onions, chick peas, potatoes, cauliflower together with the curry sauce and a teaspoon of tumeric together into a pan. Bring all to a simmer until tender.
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Fry the spring rolls, onion bhajis, gyozas and samosas according to the packaging.
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Add enough cooked Tilda Basmati & Wild Rice for the number of customers sharing and a spoonful of coconut cream. before serving.
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Add all of the curries, rice and dips into complementary bowls and dishes. Finally, add your poppadoms, naan breads, spring rolls, gyozas, samosas and onion bhajis on to various platters and plates and serve.