Guava Glazed Pork Ribs, Cassava Puree and Salsa Verde - Chef Recipe by Roy McVeigh
“Here we have taken Brazilian ingredients of guava, cassava, chipotle and yellow chillies to make th...
1 packet The Spice Tailor Classic Butter Chicken
2-3 Tbs vegetable oil
1 packet of paneer, cut into 2-3cm pieces
2 medium Aubergine cut in half lengthways
1 medium onion, finely chopped
2 medium red chillies, finely chopped
1 Tbs. finely chopped ginger
80 g baby spinach
Salt and pepper to taste
Preheat the oven to 180C.
Slash crosswise into the flesh and scoop out leaving a 3/4cm border. Season and drizzle some oil into it and bake until soft but not collapsing, around 10-12m. (Double check)!
Meanwhile, heat the oil in a large non-stick saucepan. Add the onion and Aubergine, chilli, ginger and a good pinch of salt until soft and golden. Add the paneer and sauté for a few minutes. Add the herbs from the sauce and the sauces themselves. Bring to a boil, add the spinach and fold through. Taste off the heat and adjust seasoning. Spoon into the Aubergine boats and cook for another 5-7m. Serve.
Credits: The Spice Tailor
Photo Credits: The Spice Tailor