NISHA PARMER - Ve-Du-Ya Chicken Tikka Kebabs
masterchef finalist
Food-lover Nisha Parmar rose to culinary fame on BBC’s MasterChef in 2018, where she was celebrated for her inventive flavours and travel-inspired Asian cuisine.
After leaving her 17 year banking career, Nisha is now a Private Chef and has become one of the most popular names in celebrity private dining.
We love working with Nisha, and she has helped us by dreaming up endless recipe ideas for our new products. We can't wait to see her creative summer dish at our Open Kitchen!
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INGREDIENTS
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1 TBSP Garlic and ginger paste
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2 TBSP Greek Yogurt
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2 Heaped tsps Veduya
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½ tsp Turmeric
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1 TBSP Coriander and Cumin powder
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½ TSP Garam masala
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½ TSP Salt
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Juice of ½ Lemon
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1 tsp Olive oil
METHOD
- Step 1: Mix together all the ingredients in a bowl for the marinade. Add your chicken thighs, mix well and leave to marinade for at least 1 hour.
- Step 2: Thread onto metal skewers and place over a BBQ or in a hot oven for 35 mins until charred. Baste with melted butter.
GREEN TAHINI
INGREDIENTS
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60g Belazu Tahini
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1 Crushed Garlic clove
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30g Coriander
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2 TBSP Lemon Juice
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Salt
method
- Step 1: Blitz all the above together for a green chutney
pINK PICKLED ONIONS
pINK PICKLED ONIONS
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1 1 Large red onion - thinly sliced
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1 3 TBSPS any Belazu varietal vinegar
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1 tbsp water
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Pinch of salt and sugar
pINK PICKLED ONIONS
- Step 1: In a bowl or jam jar, Soak the sliced onions in Belazu vinegar, water with a pinch of salt and sugar for at least 1 hour.
- Step 2: Serve with chopped salad of crunchy little gem, rocket, tomatoes and cucumber, with shop bought paratha or naan