INGREDIENTS

1 cup Supreme Desiccated Coconut
½ cup Supreme Walnuts, finely chopped
½ cup dates, finely chopped
1 cup condensed milk
½ tsp Supreme Cardamom Powder
1 sheet of ready rolled puff pastry
¼ cup apricot jam
Milk/Egg
3 tbsp Supreme Desiccated Coconut
¼ tsp Supreme Green Food Colour
¼ tsp Supreme Orange Food Colour
¼ tsp Supreme Red Food Colour
Water

METHOD

Equally divide 3tbsp desiccated coconut into 3 different bowls. Add ⅓ tsp of water and ¼ tsp of each colour into the divided bowls. Mix well and sprinkle coloured desiccated coconut into an even layer on the microwave proof dish and heat in the microwave until fully dry. Alternatively, you can bake in an oven on low temperature until fully dry. Cool and store in an airtight jar.

In a bowl mix together 1 cup dessicated coconut, walnuts, dates, condensed milk, and cardamom powder and set aside.

Unroll pastry and cut into 2 inch squares. Make thin vertical cuts within each square then add a spoonful of coconut, walnut and date mixture in the middle and spread out into a log. Brush the top and bottom edges of the pastry with water, fold over and press lightly to seal. Place the seal side down on a baking sheet lined with parchment paper. Repeat the same with remaining pastry and coconut mixture. Preheat the oven to 180°c. Brush with egg/ milk and bake in a preheated oven for 15-20 minutes or until puffed and golden. In the meantime, heat apricot jam in the microwave for 30 seconds. As soon as the puffs come out of the oven brush each one with apricot jam and sprinkle over the coloured dessicated coconut. Serve warm or at room temperature.

INGREDIENTS

Tandoori Fillet:
4 cod fillets
4 tbsp of Supreme Tandoori Masala
4 tsp oil

Lime & Coriander Rice:
1 tsp oil
½ cup Supreme Rice
1 cup chicken stock
Handful of chopped coriander
Juice of 1-2 limes
Ingredients for Wilted Spinach:
1 tbsp butter
500g baby spinach
½ tsp Supreme Coarse Black Pepper
Salt to taste

Garnish:
Yogurt sauce
Lemon wedges

METHOD

Rice:
Place a small pot over medium-high heat. Add oil and rice, mix well so each grain of rice is coated in oil. Stir in chicken stock and bring to a boil. Then reduce heat to simmer, cover and cook until rice is tender and has absorbed all the liquid (approximately 20 minutes). Add chopped coriander and desired amount of lime juice, and fluff rice up with a fork.

Fish:
Preheat oven at 200°c. Coat both sides of the cod fillet with 1 tsp oil and 1 tbsp of tandoori masala. Rub in masala well and repeat with remaining cod fillets. Bake in preheated oven for 10-12 minutes.

Spinach:
Heat a large frying pan. once hot, melt butter and add spinach, salt and pepper. Cook and continue to stir until spinach has wilted. Serve fish, rice and spinach together with yogurt sauce and lemon wedges

Ingredients: 

1 ½ cups whole milk

½ cup double cream

½ cup sugar

1 tsp Supreme Green Cardamom Powder

Small pinch of saffron

2 cups double cream

¾ cup icing sugar

250g mascarpone

1 tsp vanilla extract

1 tsp Supreme Green Cardamom Powder

Pinch of salt

1 packet of sponge fingers

100g Supreme Pistachio Kernels, finely chopped

Method: 

Add whole milk, double cream, sugar, green cardamom powder and saffron into a saucepan. Stir well and bring to a gentle simmer over low heat. Once the sugar has melted, remove from heat and set aside.

Add double cream, icing sugar, vanilla extract and salt into a large bowl. Whip together until you have stiff peaks. Now add mascarpone and fold in until combined then set aside.

Dip the sponge fingers in the sweetened milk (for 10 seconds) and lay them in a single layer of a 8×7” or similar size dish. Smooth half of the mascarpone cream over the sponge fingers. Then sprinkle a layer of finely chopped pistachios. Add another layer of dipped sponge fingers then spoon over remaining mascarpone cream on the top. Cover and refrigerate overnight. Sprinkle over a layer of finely chopped pistachios before serving.

INGREDIENTS

For the filling:

2 tbsp oil

1 medium onion, finely chopped

500g mixed mince

1 tbsp Supreme Ginger Garlic Paste

¼ tsp Supreme Turmeric Powder

2 tsp Supreme Chilli Powder

2 tsp Supreme Garam Masala

1 tsp Supreme Cumin Powder

1 tsp Supreme Coriander Powder

⅓ cup chopped coriander

Salt to taste

Paratha:

3 cup Supreme Chakki Atta

⅓ cup oil + extra

1 ½ cup boiling water

1 tsp salt

METHOD

For the filling:

Heat  oil in a frying pan over medium-high. Add onions and saute until soft. Then add the mixed mince and ginger garlic paste and stir well to break the mince. Once the mince is cooked stir in all the spices. Cook for 3-4 minutes then add chopped coriander. Stir then remove from heat and place in a sieve to drain any excess oil.

In a large bowl, add Chakki Atta, salt and oil. Mix together to create crumbs. Now add boiling water and mix together to form a ball. Knead the dough until smooth. Cover with a towel and set aside for 10 minutes. Heat a tawa or non-stick frying pan over medium heat.

Divide the dough into 16 balls. Flour the dough balls & roll into 6 inch circles. Place ½  cup of keema filling across 1 sheet of dough then place another rolled sheet dough on top. Lightly dust with more flour and gently roll to fuse the paratha together. Gently transfer paratha onto a hot tawa or frying pan and cook both sides, drizzling some oil or ghee on each side, until golden brown spots appear. Serve immediately with Supreme pickles.

Ingredients:

Filling:

40g butter

1 tbsp Supreme Garlic Paste

1 tbsp green chilli paste

1 tbsp Supreme Coarse Black Pepper

Salt to taste

500g potatoes, peeled, cut into small cubes and boiled until tender

500g chicken breast, cut into small pieces

1 medium onion, peeled and finely chopped

1 red pepper, finely chopped

1 small tin sweetcorn, drained

1 310g Piccalilli jar, blended until smooth

½ cup ketchup

⅓ cup coriander, finely chopped

50-60 8 inch spring roll sheets

Supreme breadcrumbs

Flour paste:

Mix together:

1 cup flour

1 cup water

Method: 

Filling:

Heat a pan over medium-high heat. And butter and once melted add the chicken, salt, pepper, green chillies and garlic paste. Stir well and cook until all water evaporates and chicken is cooked through. Add onions, peppers, sweetcorn and potatoes. Stir well and until the onions and peppers start to soften. Now, stir in the blended piccilly and ketchup. Turn the heat down and cook for 5 minutes. Remove from heat and set aside to cool. Once the mixture has fully cooled, stir the chopped coriander.

To fill: lay the spring roll sheet and place 1 heaped tsp of the mixture near the bottom of the sheet. Brush corners with flour paste, then fold in ⅓ of the sheet (on both sides) over the mixture so that they completely overlap and then fold tightly towards the top and seal end with flour paste. Repeat with remaining spring roll sheets and filling.

Pour some breadcrumbs into a dish. Then dip the ends of the pillows in the flour paste then in the breadcrumbs and coat well.

At this point you can freeze the piccalilli pillows.

To cook: deep fry in hot oil until golden brown and cooked through.

Ingredients:

600g chicken breast, cut into small pieces

1 tbsp oil

1 tsp sumac

1 tsp Supreme Cumin Powder

1 tsp Supreme Coriander Powder

½ tsp Supreme Coarse Black Pepper

¼ tsp Supreme Green Cardamom Powder

¼ tsp Supreme Cinnamon Powder

¼ tsp Supreme Nutmeg Powder

1 tsp Supreme Chilli Powder

¼ tsp Supreme Clove Powder

¼ all spice

Salt to taste

70g pine nuts

⅓ cup oil

600g red onion, peeled & finely chopped

2 tbsp Sumac

1 tsp Supreme Cumin powder

¼ cup parsley, finely chopped

70 8.5 inch spring roll sheets

Flour paste:

Mix together:

½ cup plain flour

½ cup water

Method: 

Add 1 tbsp oil to a pot over medium-high heat. Add chicken and salt, mix well and cook until all water has evaporated and chicken is cooked through. Add cumin powder, coriander powder, coarse black pepper, green cardamom powder, cinnamon powder, nutmeg powder, chilli powder, clove powder and allspice. Mix well and cook for a few minutes. Remove from heat and set aside. Heat ⅓ cup oil in another pan over medium heat. Once heated add the pine nuts and fry until golden. Scoop out the pine nuts using a slotted spoon and drain on kitchen paper. In the same pan add in the chopped red onions and salt. Stir well and saute until soft. Add sumac and cumin. Mix well then add in the cooked chicken and pine nuts. Mix well and cook for a few minutes then remove from heat and set aside to cool. Once the mixture is fully cooled, mix in the chopped parsley.

To fill: lay the spring roll sheet on a clean surface and place 1 heaped tbsp of mixture near the bottom of the sheet. Brush edges with flour paste, then fold in the sheet on either side so that they overlap and roll tightly towards the top and seal end with flour paste. Repeat with remaining spring roll sheets and filling.At this point you can freeze the spring rolls.

To cook: deep fry in hot oil until golden brown and cooked through.