Indian Inspired Tomatoes – casserole
6 large chicken breasts - chopped into 2 cm approx. cubes
1 large onion - peeled and chopped
1 large carrot - peeled and diced
1 green pepper – cored and sliced
1 tin chopped tomatoes
1 jar of Indian Inspired Tomatoes
Sauté the onion until softened and set to one side. Seal the chicken breast pieces in some oil and then add the onion and other vegetables back into the pan. Add one jar of Indian Inspired Tomatoes and 1 tin of chopped tomatoes. Cook for approximately 20 minutes or until chicken is cooked through then serve with rice or couscous
Kasundi Curry
6 large chicken breasts - chopped into 2 cm approx. cubes
1 large onion - peeled and chopped
1 large carrot - peeled and diced
1 tin of coconut milk/1 tin chopped tomatoes
1-teaspoon cornflour
1 jar of Kasundi
Sauté onion and carrot in a tablespoon of oil - I prefer rapeseed - until onion softens and set to one side
Sauté chicken pieces till coloured and add vegetables back into chicken.
Stir in a teaspoon of cornflour, add some Kasundi (a full jar will do approximately 6 large chicken breasts)
Then add either a tin of coconut milk or a tin of chopped tomatoes depending on whether you want a creamy or tomato based curry. Simmer until the chicken is cooked through.
Don't forget that as Kasundi is a cooked product you can always add more to the curry at the end of you want it hotter!
Some customers have said they blitz the Kasundi first in the blender so that it is smooth before adding to the chicken.
This recipe can be made vegetarian by using some large mushrooms instead of the chicken breasts
Kasundi Salad
2 large carrots
A packet of feta cheese
Wild rocket
Pinenuts/pistachios (optional)
1 jar of Kasundi
Peel and grate two large raw carrots. Stir through some Kasundi (about two dessert spoons) then toss in some crumbled feta cheese. Tear up some wild rocket and stir in. If you like you can add in some pinenuts or pistachio nuts
This makes a lovely quick lunch in the summer or an alternative to coleslaw when served with a variety of salads
Kasundi "Coronation" style chicken
Cooked chicken
Mayonnaise
Sweetcorn (optional)
Red onion (optional)
Take cooked chicken chopped into bite size chunks
Mix Kasundi into a good quality mayonnaise
Add to chicken and stir well
Drained sweetcorn or chopped red onion can be added at this point
Serve as sandwich filler or on the top of a baked potato!
Kasundi Curried parsnip soup
2 large parsnips peeled and sliced
2 large onions peeled and sliced
Gently fry these in a tablespoon of rapeseed oil for about 5 minutes-
Then put the lid on the saucepan and let them sweat for another five minutes till the parsnips are softening
Add half a jar of Kasundi and stir in to vegetables *
At this point you can go for speed if you have both a pressure cooker and a hand held blender. Add one large tin of evaporated milk, an equal quantity of water (using the tin as a measure) put the lid on the pressure cooker and ,bringing it to high pressure, cook it for 10 minutes. Then reduce the steam quickly by running cold water over the pressure cooker in the sink and blitz the soup with a hand held blender. (When you first open the pressure cooker the milk will have split and look curdled but don't worry as the hand blender will mix it all through and it will be silky smooth)
Serve the soup with a sprinkle of freshly ground black pepper and a garnish of some Kasundi
*If you don't have a pressure cooker then I would suggest adding only water (about 500mls) to the saucepan at this point but not the evaporated milk, place a tight lid on, bring to the boil and simmer for about 20 minutes until the vegetables are cooked. Then blitz, stir in the evaporated milk and bring back to the boil before serving.
If you don't have a hand blender you may want to chop the onion and parsnip before cooking
Indian Inspired Tomatoes – salad
Fresh Tomatoes
Buffalo mozzarella or Paneer cheese
Red onion
Cucumber (optional)
Fresh coriander (optional)
1 jar of Indian Inspired Tomatoes
Chop up some fresh vine or cherry tomatoes and place in a bowl.
Add some finely chopped red onion.
Take some buffalo mozzarella cheese or paneer cheese if you can get it and chop into small pieces and add to the bowl. Add some peeled, diced cucumber (optional)
Finally stir in a large spoonful of Indian Inspired Tomatoes as a dressing and scatter some finely chopped fresh coriander over the top
Serve as a side salad or as a main for lunch with crusty bread
Pickled Watermelon Rind Gin Cocktail
This is a unique shrub style cocktail. Recipe makes 2 cocktails.
Other ideas - many thanks to Kath from Picnic Deli and the Dufferin Arms in Killyleagh for many of these
Mix a few spoonfuls of Kasundi with some plain flour and a little milk or water to make a thick batter - drop into a deep fat fryer and cook for a few moments - serve with natural yoghurt dip
Blend some Kasundi until smooth, stir in some creme fraiche and serve as a dip with poppadoms or crisps
Indian Inspired Tomatoes with lamb - this could be a warm lamb salad, on lamb chops or on lamb meatballs & served with brown rice & loads of coriander.
Scrambled eggs on toasted bread with Indian Inspired Tomatoes, avocado & wilted spinach
Savoury Watermelon Jam - on a burger with Young Buck cheese (a blue cheese) and a big onion ring!
Or a pancake with Savoury Watermelon Jam, smoked salmon, rocket, beef tomato all under grilled cheese
Spring Herb Jelly work magic on a pot of peas (and or carrots too!) and kids love it. Stir through just after draining any water off. Or if you have steamed baby potatoes try tossing in some jelly just before serving
Spring Herb Jelly makes a great dressing for a pea, cherry tomato & feta salad (toss jelly and tomatoes through while peas are hot) and then add the feta
Spring Herb Jelly is great when baking salmon fillets. Take a handful of long green beans and cook in boiling water for 3 - 4 minutes then drain well. Place a foil sheet on a roasting tray and place the beans and then the fillet on top. Place a good teaspoon of jelly on top and then bake at 200c/400f/Gas 6 for approximately 20 minutes before carefully opening and making sure fish is cooked. Serve with new potatoes or crusty bread
Spiced Apple Jelly is a great addition to roasted foods. Cook good quality cocktail sausages and about 10 minutes before the end of cooking tip out any fat from the tray. Add in a large spoonful of jelly and stir then place back into the oven to cook for the remainder - this will cook into a sticky glaze on the sausages. It is also a lovely addition to roasted vegetables if done the same way - carrots and parsnips or butternut squash are fabulous done like this
Spiced Apple Jelly mix with grainy mustard as a ham glaze. I normally dust my ham with a little sifted cornflour before adding the glaze as this will encourage it to stick
Sunchoke Relish is fabulous added to a baby potato salad. Steam some baby new potatoes in their skins (well scrubbed). Allow to cool. Use half mayonnaise and half Sunchoke Relish and fold in some finely chopped spring onion.
Spread a crusty roll with cream cheese; layer thinly-sliced turkey ham, a dollop of Sunchoke relish, then some rocket.A treat for your lunch box!
A good cracker, a slice of mature cheddar cheese, a spoonful of Sunchoke relish, and a glass of red wine = Unwind.
Mix Sunchoke relish with a tin of drained tuna. Pile it into a sandwich with some finely sliced tomato and crisp lettuce.
Mix Sunchoke relish with equal parts creme fraiche and mayonnaise, a bit of chopped celery, and a splash or two of Worcester sauce - it makes a fabulous tartar sauce for fish & chips.
Sunchoke relish is the perfect contrast to juicy, fatty meats. Try it on a hot dog instead of mustard or alongside great salami and cheese on our charcuterie plate.
We have had customers tell us they use our relishes and chutneys as additions to stir fries, pasta dishes and salads. We'd love to hear what you use our products for so please get in touch and let us know!
The lovely Swankfood (Paul McCausland) has posted a fabulous recipe using Kasundi in a one pot chicken dish so with his permission I am sharing the link here - https://swankfood.co.uk/2016/06/30/one-dish-kasundi-chicken/
6 large chicken breasts - chopped into 2 cm approx. cubes
1 large onion - peeled and chopped
1 large carrot - peeled and diced
1 green pepper – cored and sliced
1 tin chopped tomatoes
1 jar of Indian Inspired Tomatoes
Sauté the onion until softened and set to one side. Seal the chicken breast pieces in some oil and then add the onion and other vegetables back into the pan. Add one jar of Indian Inspired Tomatoes and 1 tin of chopped tomatoes. Cook for approximately 20 minutes or until chicken is cooked through then serve with rice or couscous
Kasundi Curry
6 large chicken breasts - chopped into 2 cm approx. cubes
1 large onion - peeled and chopped
1 large carrot - peeled and diced
1 tin of coconut milk/1 tin chopped tomatoes
1-teaspoon cornflour
1 jar of Kasundi
Sauté onion and carrot in a tablespoon of oil - I prefer rapeseed - until onion softens and set to one side
Sauté chicken pieces till coloured and add vegetables back into chicken.
Stir in a teaspoon of cornflour, add some Kasundi (a full jar will do approximately 6 large chicken breasts)
Then add either a tin of coconut milk or a tin of chopped tomatoes depending on whether you want a creamy or tomato based curry. Simmer until the chicken is cooked through.
Don't forget that as Kasundi is a cooked product you can always add more to the curry at the end of you want it hotter!
Some customers have said they blitz the Kasundi first in the blender so that it is smooth before adding to the chicken.
This recipe can be made vegetarian by using some large mushrooms instead of the chicken breasts
Kasundi Salad
2 large carrots
A packet of feta cheese
Wild rocket
Pinenuts/pistachios (optional)
1 jar of Kasundi
Peel and grate two large raw carrots. Stir through some Kasundi (about two dessert spoons) then toss in some crumbled feta cheese. Tear up some wild rocket and stir in. If you like you can add in some pinenuts or pistachio nuts
This makes a lovely quick lunch in the summer or an alternative to coleslaw when served with a variety of salads
Kasundi "Coronation" style chicken
Cooked chicken
Mayonnaise
Sweetcorn (optional)
Red onion (optional)
Take cooked chicken chopped into bite size chunks
Mix Kasundi into a good quality mayonnaise
Add to chicken and stir well
Drained sweetcorn or chopped red onion can be added at this point
Serve as sandwich filler or on the top of a baked potato!
Kasundi Curried parsnip soup
2 large parsnips peeled and sliced
2 large onions peeled and sliced
Gently fry these in a tablespoon of rapeseed oil for about 5 minutes-
Then put the lid on the saucepan and let them sweat for another five minutes till the parsnips are softening
Add half a jar of Kasundi and stir in to vegetables *
At this point you can go for speed if you have both a pressure cooker and a hand held blender. Add one large tin of evaporated milk, an equal quantity of water (using the tin as a measure) put the lid on the pressure cooker and ,bringing it to high pressure, cook it for 10 minutes. Then reduce the steam quickly by running cold water over the pressure cooker in the sink and blitz the soup with a hand held blender. (When you first open the pressure cooker the milk will have split and look curdled but don't worry as the hand blender will mix it all through and it will be silky smooth)
Serve the soup with a sprinkle of freshly ground black pepper and a garnish of some Kasundi
*If you don't have a pressure cooker then I would suggest adding only water (about 500mls) to the saucepan at this point but not the evaporated milk, place a tight lid on, bring to the boil and simmer for about 20 minutes until the vegetables are cooked. Then blitz, stir in the evaporated milk and bring back to the boil before serving.
If you don't have a hand blender you may want to chop the onion and parsnip before cooking
Indian Inspired Tomatoes – salad
Fresh Tomatoes
Buffalo mozzarella or Paneer cheese
Red onion
Cucumber (optional)
Fresh coriander (optional)
1 jar of Indian Inspired Tomatoes
Chop up some fresh vine or cherry tomatoes and place in a bowl.
Add some finely chopped red onion.
Take some buffalo mozzarella cheese or paneer cheese if you can get it and chop into small pieces and add to the bowl. Add some peeled, diced cucumber (optional)
Finally stir in a large spoonful of Indian Inspired Tomatoes as a dressing and scatter some finely chopped fresh coriander over the top
Serve as a side salad or as a main for lunch with crusty bread
Pickled Watermelon Rind Gin Cocktail
This is a unique shrub style cocktail. Recipe makes 2 cocktails.
- 1/2 cup Grapefruit Juice
- 1/4 cup Orange Juice
- 1/2 lime, juiced
- 1/2 lime, in 1/4″ thick slices
- 1 teaspoon Watermelon Rind Pickle syrup
- 2 or three mint leaves
- 2 or 3 pieces of Watermelon rind pickle
- 1 to 2 shots of gin
- Mix your juices and gin in a cocktail shaker or simply add with ice to your glass. Stir in the Watermelon pickle syrup
- Place some watermelon rind pickle, lime slices and mint on a drink skewer.
- Stir the pickle skewer into your cocktail Add a splash of soda water to your drink if it is too strong or acidic.
Other ideas - many thanks to Kath from Picnic Deli and the Dufferin Arms in Killyleagh for many of these
Mix a few spoonfuls of Kasundi with some plain flour and a little milk or water to make a thick batter - drop into a deep fat fryer and cook for a few moments - serve with natural yoghurt dip
Blend some Kasundi until smooth, stir in some creme fraiche and serve as a dip with poppadoms or crisps
Indian Inspired Tomatoes with lamb - this could be a warm lamb salad, on lamb chops or on lamb meatballs & served with brown rice & loads of coriander.
Scrambled eggs on toasted bread with Indian Inspired Tomatoes, avocado & wilted spinach
Savoury Watermelon Jam - on a burger with Young Buck cheese (a blue cheese) and a big onion ring!
Or a pancake with Savoury Watermelon Jam, smoked salmon, rocket, beef tomato all under grilled cheese
Spring Herb Jelly work magic on a pot of peas (and or carrots too!) and kids love it. Stir through just after draining any water off. Or if you have steamed baby potatoes try tossing in some jelly just before serving
Spring Herb Jelly makes a great dressing for a pea, cherry tomato & feta salad (toss jelly and tomatoes through while peas are hot) and then add the feta
Spring Herb Jelly is great when baking salmon fillets. Take a handful of long green beans and cook in boiling water for 3 - 4 minutes then drain well. Place a foil sheet on a roasting tray and place the beans and then the fillet on top. Place a good teaspoon of jelly on top and then bake at 200c/400f/Gas 6 for approximately 20 minutes before carefully opening and making sure fish is cooked. Serve with new potatoes or crusty bread
Spiced Apple Jelly is a great addition to roasted foods. Cook good quality cocktail sausages and about 10 minutes before the end of cooking tip out any fat from the tray. Add in a large spoonful of jelly and stir then place back into the oven to cook for the remainder - this will cook into a sticky glaze on the sausages. It is also a lovely addition to roasted vegetables if done the same way - carrots and parsnips or butternut squash are fabulous done like this
Spiced Apple Jelly mix with grainy mustard as a ham glaze. I normally dust my ham with a little sifted cornflour before adding the glaze as this will encourage it to stick
Sunchoke Relish is fabulous added to a baby potato salad. Steam some baby new potatoes in their skins (well scrubbed). Allow to cool. Use half mayonnaise and half Sunchoke Relish and fold in some finely chopped spring onion.
Spread a crusty roll with cream cheese; layer thinly-sliced turkey ham, a dollop of Sunchoke relish, then some rocket.A treat for your lunch box!
A good cracker, a slice of mature cheddar cheese, a spoonful of Sunchoke relish, and a glass of red wine = Unwind.
Mix Sunchoke relish with a tin of drained tuna. Pile it into a sandwich with some finely sliced tomato and crisp lettuce.
Mix Sunchoke relish with equal parts creme fraiche and mayonnaise, a bit of chopped celery, and a splash or two of Worcester sauce - it makes a fabulous tartar sauce for fish & chips.
Sunchoke relish is the perfect contrast to juicy, fatty meats. Try it on a hot dog instead of mustard or alongside great salami and cheese on our charcuterie plate.
We have had customers tell us they use our relishes and chutneys as additions to stir fries, pasta dishes and salads. We'd love to hear what you use our products for so please get in touch and let us know!
The lovely Swankfood (Paul McCausland) has posted a fabulous recipe using Kasundi in a one pot chicken dish so with his permission I am sharing the link here - https://swankfood.co.uk/2016/06/30/one-dish-kasundi-chicken/