TREAT YOUR DAD’S TASTE BUDS THIS FATHER’S DAY
THIS YUMMY CURRY THAT CAN BE COOKED IN A HURRY IS THE IDEAL FATHER’S DAY GIFT Scrap the socks and aftershave - 30 minutes and some store cupboard staples are all you need to impress your Dad this Father’s Day. Merchant Gourmet's recipe for Creamy Chicken and Black Beluga® Lentil Curry is packed full of flavour and it couldn’t be easier to make. What’s more, because you’ve cooked the entire dish from scratch, you’ll get major brownie points for minimal effort! These Ready to Eat Black Beluga® Lentils are a great source of protein and they couldn’t be simpler to use. They’re ready to eat straight from the pouch and, with their rich flavour and satisfying texture, you can transform everyday meals in minutes and with ease. So, forget your reservation at the restaurant and stop struggling with ideas for novelty gifts. This tasty treat is guaranteed to please, it only takes half an hour to make and you don’t need to venture any further than your kitchen! Plus (for those who need a helping hand in the cooking department) this recipe is also available to view as a cook-along video, featuring Alex Mackay, at www.merchant–gourmet.com along with hundreds of other meal ideas. So why not try this tasty dish? Not only will your Dad be impressed with your culinary talents, but, with a meal this good, you’ll find the whole family comes together to enjoy his special day! Clive Moxham, Sales & Marketing Director for Merchant Gourmet, said: “Cooking for your Father is a great way to show how much he means to you. This is a day when Dads should be relaxing and what better way to help him indulge than cooking this delicious homemade curry while he sits back on the sofa.” Recipe: Creamy Chicken and Black Beluga® Lentil Curry – created by Alex Mackay for Merchant Gourmet Cooking & preparation time: 25-30 minutes Serves: 4 (Generously) Complimentary lager: optional Ingredients: Spices: 1/2 teaspoons cumin, 1/4 teaspoon allspice, 1 teaspoon turmeric, 1 teaspoon ground cardamom, 1/4 teaspoon dried chilli 2 tablespoons vegetable oil 4 small skinless chicken breasts, 160g each 2 onions, peeled and chopped 2 tablespoons grated ginger (approximately 1.5cm piece) 3 cloves of garlic, peeled and chopped 1 heaped tablespoon tomato puree 400ml chicken stock 150ml whipping cream 50g ground almonds 2 packs of Merchant Gourmet Ready to Eat Black Beluga® Lentils salt For the relish 8 tablespoons plain yogurt 1 large red apple 20 large leaves of mint zest and juice of 1 large lemon How to cook it: Preheat your oven to 200c/Fan 180c/Gas 6 Mix the spices together, separate into one third and two thirds. Set the two thirds aside Place the chicken breasts shiny side up with the fatter end facing away from you on the baking tray. Brush with 1 tablespoon of oil, season with salt then rub the one third of the spice mixture over the top Put the tray in the oven with the fatter end of the breasts towards the back and cook for 14 minutes. Turn the oven off, open the door and leave it slightly ajar while the chicken rests for at least 5 minutes and as much as 10 minutes To make the curry sauce, put 1 tablespoon of vegetable oil into a large shallow saucepan, add the onions, garlic and ginger then cover and soften over medium heat for 6 minutes Add the tomato puree and the two thirds of the spice mixture Turn the heat to high and then fry for 2 minutes Add the almonds, chicken stock and cream, bring to boil, turn the heat down then simmer for 5 minutes Add the lentils, simmer for 2 minutes then season to taste with salt Cut the apple in half, remove the core then chop into small chunks, mix with the lemon zest, lemon juice and the mint Slice the chicken breasts (optional), put them onto the lentils then spoon the apple relish and yogurt over the top Ready to Eat Black Beluga® Lentils are currently available from Sainsbury’s, Waitrose, Ocado and www.merchant-gourmet.com from £1.79. Ends. 1st June 2010
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