INDIAN-SPICED SQUAB
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h45m
Yield Four servings.
Number Of Ingredients 10
Steps:
- Combine the spices and the yogurt in a small bowl. Stuff the cavity of each squab with 1 piece of onion, 2 pieces of lime and 4 sprigs of cilantro. Dry the outside of the squab and rub the skin all over with the yogurt mixture. Marinate at room temperature for 1 hour.
- Preheat the oven to 425 degrees. Place the squab in a roasting pan and tie the legs together to close the cavities. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 25 to 30 minutes. Let stand for 10 minutes. Remove the string and place 1 squab on each of 4 plates. Serve with Basmati rice.
Nutrition Facts : @context http, Calories 891, UnsaturatedFat 38 grams, Carbohydrate 2 grams, Fat 71 grams, Fiber 1 gram, Protein 56 grams, SaturatedFat 25 grams, Sodium 724 milligrams, Sugar 1 gram, TransFat 0 grams
INDIAN SPICED GREENS
This recipe suits any greens you have to hand - from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used
Provided by Barney Desmazery
Categories Buffet, Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.
- Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.
Nutrition Facts : Calories 117 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium
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