Another light, easily made dish. Stir fry, serve.
Paneer is a fresh cheese from South Asia, particularly the Indian subcontinent. It is unaged, acid-set, non-melting farmer or curd cheese, made by curdling heated milk with lemon juice, vinegar or any other food acids.
- paneer, cubed
- a bit of oil
- whole jeera (cumin)
- pinch of sugar
- green capsicum, cubed
- 1 big onion, cubed
- Heat oil in a wok, add the cumin/jeera and when it sputters, add the capsicum and onion and stir fry till just about done.
- Add the paneer, sugar and salt and give it a bit of a toss till flavours are blended.
Great with chappattis or rice.
Pix borrowed off the net.
The fruit is everywhere, warm, orange, gold, offering all kinds of suggestions.
Sauces. Appetizers. On the side.
Three recipes I haven’t yet tried. Sound delicious though.
As an accompaniment, from Alon Shaya, Executive Chef and Owner of Shaya in New Orleans.
- Stir together :
- 1 1/2 tbsp cider vinegar
- 1 tbsp tahini
- 1 tbsp orange juice
2. Whisk in
- 1/4 cup olive oil
- 1 tbsp water
3. Set aside.
4. Chop into 2 cm pieces :
5. Toss with the prepared dressing (above). Sprinkle with 2 tbsp sesame seeds and serve with grilled fish.
As a sauce, from Eric Banh, Executive Chef @ Ba Bar in Seattle.
- 2 cups diced, fresh apricots
- 1 cup white wine
- 1 tbsp turmeric
- Cook the above over medium heat for about 10 minutes, till the alcohol evaporates and the sauce thickens.
- Transfer to a blender and puree till smooth.
- Drizzle over roasted vegetables, grilled bread or baked chicken.
As an appetizer, from Jason Hotchkiss, Director of Culinary Operations @ the Patio Group on Goldfinch in San Diego.
- 6 fresh apricots, halved
- olive oil
- salt and pepper
- crumbled feta cheese
- shredded basil
- chopped cucumber
- a squeeze of lemon juice
- Drizzle the cut sides of the apricots with olive oil, season with salt and pepper.
- Grill over high heat, flesh side down for about 2 minutes or until charred.
- Cool. Cut into wedges. Arrange, top with the feta, basil, cucumber and lemon juice.
None of this is mine, neither the recipes not the photographs. All borrowed – with thanks – from print and the internet !