Feeds – 6
Preparation time – 4-5 hours or overnight
Cooking time– 25 minutes
Paneer –(alternatives – ricotta/cottage cheese/roasted cauliflower)
3 ltrs full fat milk
9 tbsp lemon juice
1 mtr of muslin cloth
Pan fry or roast with;
glug of sesame oil
zest of 1 lime
1/2 tsp ground cumin
Pancake ingredients –
8 large organic, free range eggs –whisked
8 handfuls of spinach
generous pinch of sea salt flakes
several turns of freshly ground black pepper
1 bunch of parsley
generous glug of rapeseed oil
Kale and coriander slaw –
6 large handfuls of kale – stems removed, roughly chopped or torn into bite sized pieces
¼ white cabbage – finely shredded
100g coriander – ends trimmed
4 tbsp crème fraiche
glug of apple cider vinegar
seasoning to taste
zest of ½ lime
Satay sauce ingredients –
1heaped tsp coriander seeds
1heaped tsp cumin seeds
thumb of ginger – peeled, roughly chopped
2 cloves of garlic – peeled
½ banana shallot
1 kaffir lime leaf – stem removed
1 lemongrass stalk – ends removed, crushed, roughly chopped
250ml coconut cream
2 heaped tbsp of good quality smooth peanut butter
good glug of maple syrup
glug of soy sauce or sea salt flakes to season
½ - 2 tsp chilli flakes – to taste
Toasted lemon spiked seed ingredients –
4tbsp mixed seeds
several turns of black freshly ground black pepper
zest of 1 lemon – finely grated
Instructions –
Begin by making your paneer. You can make it a day or even several days in advance if your prefer.
Paneer instructions –
Bring your milk gently to the boil in a saucepan. As soon as it begins to boil, reduce to a simmer and begin to add in the lemon juice a tablespoon at a time while continually stirring. The curd will begin to separate from the whey. Once you can see a distinct separation, set to one side. Place your clean muslin cloth over a sieve with a bowl underneath to collect the whey and pour the curds into the muslin. Once you’ve drained the whey from the curds, rinse with cold water then tie the muslin cloth, draining as much liquid as possible before weighting over a sieve for around an hour or two ahead of refrigerating for another hour or two. Once the paneer has set preheat the oven and place the paneer on an oiled tray. Drizzle the paneer with sesame oil, a little lime zest and bake for 20-25 minutes or until crisp. You can also dice or crumble and lightly pan fry until golden.
Satay Sauce –
Begin by toasting both the coriander and cumin seeds in a dry pan over a medium to high heat. When they start to pop and release a scent, remove from the heat. Combine the toasted seeds with ginger, garlic, shallots, lemongrass, kaffir lime leaf plus 3 tbsp of coconut cream and blitz until you have a fairly smooth paste. Place a non-stick pan over a high heat and cook the paste for 5-6 minutes before adding in the remaining coconut cream and cooking for another 10 minutes. Now reduce the heat to a low simmer and add in the peanut butter, stir until smooth then add in the maple syrup, a glug of soy sauce and chilli flakes. Cook over a low heat for another 15-20 minutes. Serve warm. This can also be made in advance and stored.
Pancakes –
To make the green pancakes first prepare your ingredients as listed.
Place all pancake ingredients in a food processer and blitz until combined into a smooth, vibrant green liquid.
Using a paper towel rub a non-stick frying pan with oil and place over a medium heat. Once hot pour in a large ladle of green egg mixture and allow to cook through for around 40-50 seconds. Set each pancake to one side or place between oiled parchment sheets and keep warm in the oven. Repeat until you have 1 large green pancake per person.
Kale and Coriander slaw –
For the slaw, prepare both the kale and cabbage and combine in a large bowl. Next blitz together the crème fraiche with two thirds of the coriander. Once you have an even consistency add seasoning and vinegar to taste. Finish with lime zest then massage into the kale and cabbage. Allow to rest for 10 minutes before serving. When ready to serve combine the remaining coriander.
Toasted lemon spiked seeds –
Take a dry frying pan and place over a medium heat, Once hot, add the seeds and lightly toast until they begin to pop then add pepper and lemon zest and set to one side to cool before serving.
I love to serve this DIY style where everyone can build their own. If you prefer to plate up for your guests start with the pancake followed by a generous helping of slaw. Crumble over the crispy baked paneer, drizzle over the satay sauce and finish with the zest seeds. Add in fresh slices of chilli or coriander or lime wedges if going all out.
