Leonie's Entree, Series 3 Come Dine with Me Australia.
In a pot, heat the sesame oil over medium heat.
Once the oil is hot, add the onion, garlic and ginger.
Stir until the onions are translucent.
Keep stirring constantly while you add the vegetable stock, lentils, spices and salt.
Bring to a low boil, then turn down the heat to low, cover and let it simmer for about 20 minutes, or until lentils are soft.
Stir in the tomato paste until well combined.
Cook several minutes more, or until the soup is a desired temperature and consistency, adding more water to the dahl if required.
Garlic and Cheese Naan:
Pre heat oven to 180 degrees.
Grease a baking tray, and place in the oven.
Mix all the "dough" ingredients together and add warm water slowly until it makes a nice soft dough ball.
Turn out onto a floured surface and knead about 5 mins.
Flour the ball of dough and set aside in a warm place for a few mins, (up to an hr).
Cut the dough into 8 pieces and hand press each into a roundish shape.
Spread a tablespoon of garlic onto one piece, sprinkle some parsley over and 1 cup of cheese.
Top with a second disc and join around the edges by pinching the dough together.
Heat 1 tsp butter in a frying pan (medium heat, not too hot).
Add one naan only into the pan at a time, cook on either side for around 3-5 mins each till golden brown patches appear.
Place in the oven on an oiled tray.
Cook in oven for approximately 5-10 minutes.
Remove from oven and wrap in foil to steam it, as it make the naan soft.
Serve hot with butter.
Tandoori Chicken Skewers:
Rub salt and lemon into the chicken pieces, and set aside for ½ hr.
Place coriander leaves, green chillies, garlic, ginger & yoghurt into the blender until the consistency is smooth.
Add the rest of the ingredients and repeat.
Pour the Tandoori marinade all over the chicken pieces, seal the container, and marinate over night in the refrigerator.
Take each individual chicken piece and thread it onto the skewers.
Grill for approximately 12-15 minutes (depending on the size of the cubes).
Turn over each skewer half way through, at 6 minutes.
Cut the onions into halves, then into slices.
Place around 30ml of olive oil into the wok or frypan, and gently cook the onions until they start to turn soft. Keep stirring the onions so that they don’t overcook.
When the onions are cooked, sprinkle in the chilli powder, coriander, cumin, ginger & turmeric, then turn off the heat.
In another bowl add buckwheat flour, coriander, cumin & salt and mix well.
Now add bowl 1 (onion mix) to bowl 2 (buckwheat mix) and combine well.
Once the flour mixture has coated all the onions, mix tomato puree with around 20ml of water and pour this into the onion mixture as well.
Add a little more water if it’s too dry. The mixture should be wet and firm, but not too watery or sloppy in texture.
Oil a baking tray, and place approximately 2 tablespoons of the mixture on the tray (per onion bhaji), flatten with the back of a wet spoon.
Place in the oven for 10 minutes at 180 degrees.
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