DISHPATCH Goan Spiced Feast Instructions

DISHPATCH Goan Spiced Feast

Specifications

COOKING INSTRUCTIONS

• COOKING TIME: 60
• MINUTES SERVES: 2

IN THE BOX:

• Kadhai paneer
• Coriander
• Marinated poussin
• Vindaloo gravy
• Crispy potatoes
• Green bean poriyal
• Rose bhapa doi
• Crystalized pistachio & rose

Remove everything from the fridge apart from the rose bhava doi and bring it up to room temperature.
Preheat the oven to 220°C/200°C fan/gas mark 7. Before you sit down to enjoy the prawns, follow step 1 of the poussin vindaloo.

KADHAI PANEER

1. Empty the kahau paneer into a small frying pan on a medium heat. Add three tablespoons of water and mix through. Bring to a high heat then cover with a lid and gently simmer for 5 minutes.
2. To serve, divide the kahau paneer along the centre of two plates. Pick the coriander and use half to garnish.

Install

POUSSIN VINDALOO, GREEN BEAN PORIYAL, CRISPY POTATOES

1. Separate the marinated poussin and place skin-side up in an oven dish that fits them snugly side by side. Add the vindaloo gravy and 50ml water to the bottom, then cover with foil and place on the middle oven shelf for 20 minutes.
2. Increase the oven temp to 240°C/220°C fan/gas mark 8 and remove the foil from the poussin. Cook for a further 20–25 minutes until the skin is crisp.
3.  Place the crispy potatoes onto a separate baking tray, and place in the oven for 15–20 minutes.
4. When the poussin and potatoes are almost ready, heat a small frying pan and when hot, add the green bean poral and toss to warm through for 2–3 minutes.
5.  Remove the potatoes from the oven and season with table salt, then transfer to a platter. Pour the vindaloo gravy on the base of a shallow dish and top with the poussin. Finish with the remaining coriander and serve alongside the green bean poral in the centre of the table to share.

ROSE BHAPA DOI

1. When you’re ready to eat dessert, remove the lids from the rose bhava doe and gently run a knife around the edge. Turn onto two plates giving the pots a gentle squeeze to release – it might take a couple of minutes for the puddings to loosen.
2. Sprinkle the crystalized pistachio & rose over the top and enjoy.

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ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.

STORAGE & USE-BY DATE

• Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.
• Use by: Day Month Year

RECYCLING
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INGREDIENTS & ALLERGENS

Kadhai paneer: paneer (milk, milk protein, citric acid (E330)), white onion, tomato, rapeseed oil, pepper, green chilli, ginger (sulphites), garlic, salt, lemon juice, coriander seeds, cumin seeds, turmeric, garam masala (coriander, cinnamon, cloves, star anise, cumin, chilli, fennel, black pepper, bay leaves, sunflower oil, nutmeg, cardamom), fennel seeds, black peppercorns, dried chilli, cinnamon sticks, green cardamom, cloves. Coriander. Marinated poussin: poussin, Dijon mustard (water, mustard seeds, alcohol vinegar, salt, preservative (sodium metabisulphite)), rapeseed oil, garlic, red wine vinegar (sulphites), ground coriander, salt, chilli powder, turmeric, pepper, cinnamon, mustard powder, cumin, fenugreek seeds, ginger, cloves. Vindaloo gravy: chopped tomatoes, onion, chicken carcass, chicken wings, rapeseed oil, green chilli, garlic, ginger (sulphites), rice vinegar (spirit vinegar (water, rice extract, alcohol, sake cake extract, spirit vinegar, salt), carrot, salt, coriander, leeks, chilli, turmeric, black pepper, cinnamon, mustard powder, celery, cumin, parsley, thyme, black pepper. Crispy potatoes: potato, rapeseed oil, salt. Green bean poral: green beans, coconut, coconut oil, white lentils, brown mustard seeds, asafoetida powder (rice flour, stabiliser-gum, asafoetida, turmeric), curry leaf, dried chilli. Rose bhava doi: yoghurt (skimmed milk, skimmed milk solids, cream (milk), bacterial starter culture), condensed milk (whole milk, sugar, milk fat, milk solids), cream (milk), rose water, corn flour. Crystalized pistachio & rose: pistachios (tree nuts), sugar, water, dried rose petals.