PATAKS GARLIC RELISH RECIPES

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GARLIC RELISH RECIPE - FOOD.COM



Garlic Relish Recipe - Food.com image

Make and share this Garlic Relish recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 7

100 g whole wheat breadcrumbs
150 ml hot water
1 large onion, sliced fine
50 g butter
25 g fresh yeast
3 crushed garlic cloves, crushed
1 tablespoon fresh thyme

Steps:

  • Soak the breadcrumbs in the water.
  • Melt the butter and sauté the onion until transparent. Add the bread and liquid and stir until no free liquid remains.
  • Take off the heat and crumble in the yeast and add the other ingredients.
  • Beat well and press into a serving dish. Cover and cool before serving.

Nutrition Facts : Calories 80.8, FatContent 6.9, SaturatedFatContent 4.3, CholesterolContent 17.8, SodiumContent 63.7, CarbohydrateContent 4.4, FiberContent 1.2, SugarContent 1.1, ProteinContent 1.2

BOXING DAY STIR FRY | PATAK'S INDIAN CURRY PRODUCTS AND ...



Boxing Day Stir Fry | Patak's Indian curry products and ... image

A delicious quick, simple stir-fry, perfect for a lazy Boxing Day dinner. Made using Christmas leftovers, this dish is sure to get you through the holiday recovery!

Provided by Patak's

Total Time 15 minutes

Yield 2

Number Of Ingredients 16

2 tbsp coconut oil
200g leftover cooked Brussels sprouts, halved
400g leftover roast turkey, shredded
½ tsp turmeric
2 tsp fresh ginger, chopped
1 garlic clove, crushed
1 tsp mustard seeds
1 x Patak’s Korma Paste Pot
100ml water
Juice of ½ a lemon
10 curry leaves
2 spring onions, chopped
Salt and black pepper
2 tbsp fresh coriander, choppedTo serve:Basmati rice
1 pomegranate, seeds removed
Fresh coriander, chopped

Steps:

  • 1. Heat the coconut oil in a wok over a medium-high heat. Add the Brussels sprouts, turkey and turmeric and stir-fry for 3-4 minutes. Add the fresh ginger, garlic, mustard seeds Patak’s Korma Paste Pot and cook for 1-2 minutes.
  • 2. Then add the water and lemon juice, stirring to combine with the curry paste.
  • 3. Allow to bubble for 2-3 minutes. Add the curry leaves and spring onions and season to taste. Stir to combine everything together well.
  • 4. Drain the rice well, then divide between serving bowls.
  • 5. Spoon the korma stir-fry over basmati rice. Top with the pomegranate seeds and scatter with fresh coriander to serve.

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