Murgh Makhani

Ingredients

450 gm chicken thighs, skin removed, rinsed under water and patted dry
10 ml lemon juice
¼ tsp sea salt
¼ tsp red chilli powder
½ cup plain Greek yoghurt
¼ tsp Fenugreek seeds, ground
¼ tsp ground turmeric
¾ tsp garam masala
3 Tbsp butter or ghee
1 Tbsp crushed garlic
1 Tbsp grated ginger
500 ml Barker's Professional Butter Chicken Paste

 

Method:

Marinate the chicken in lemon juice, salt and chilli powder for 20 minutes.

Add the yoghurt, fenugreek seeds, turmeric and garam masala for at least 4 hours or overnight.

In a saucepan, heat the butter, add the chicken and cook, stirring frequently to prevent burning until mixture has evaporated away.

Add the garlic and ginger.  Cook for a further 4 minutes.

Add the Barker's Professional Butter Chicken Paste and simmer over low heat until the chicken is tender, about 35-40 minutes.

Serve with Jeera rice.

 

 

Serves 3-4

 

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Butter Chicken Burritos

Ingredients

1 cup Barker's Professional Butter Chicken Paste, warmed
½ cup hummus, warmed
1 cup cooked wild rice, warmed
¼ cup pickled onions, sliced
¼ cup coriander, chopped
¼ cup cows feta, crumbled
4 10-inch tortillas, stored in a warmed tea towel
3 Tbsp melted butter

 

Method:

Preheat plancha or solid top.

In a mixing bowl, roughly fold all of the ingredients except the tortillas.

Spoon the filling in the centre of the tortillas.  Fold in the sides then roll up to capture the filling.

Spoon the butter over the plancha, place the burritos on top and flatten down with a fish slice.

When golden on one side, flip and repeat on the other side.  Serve piping hot.

 

Serves 2

 

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Harissa White Bean Aioli

Harissa White Bean Aioli

Ingredients

250g white beans in brine, drained and rinsed
½ cup Barker’s Professional Harissa Paste
150g potato mash
2 cloves garlic, peeled and minced
165ml unsweetened yoghurt
65ml extra virgin olive oil
To taste sea salt

Method:

In a food processor, place the drained beans and Barker’s Professional Harissa Paste and blitz until smooth.

Add in the potato, garlic and yoghurt - blend until smooth.

With the motor running, slowly add the oil.  Taste and adjust flavour with sea salt.

 

Makes 3 cups

 

Harissa White Bean Aioli

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Baghdad Eggs

Baghdad Eggs

Ingredients

3 Tbsp butter
2 Tbsp Barker’s Professional Harissa Paste
4 free range eggs
8 mint leaves, shredded
2 garlic cloves, peeled and sliced
½ lemon, juiced
seasoning to taste
2 pieces toasted Turkish bread squares

Method:

In a sauté pan over medium heat, add the butter and Barker’s Professional Harissa Paste, and melt until it starts to foam.

Crack the eggs into individual cups before pouring them into the pan along with the mint. Baste the eggs with the flavoured butter until just set. With a fish slice, gently remove the eggs to a kitchen towel-lined tray.

Add the garlic and cook in the butter until golden. Add lemon juice and seasoning.

Place the eggs onto the Turkish bread, spoon over the flavoured aromatic butter and serve.

 

Serves 2

 

Baghdad Eggs

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Moroccan Beef Cheek Tagine

Ingredients

1.5kg beef cheek, large sinew removed
2 tsp table salt
6 cloves garlic, peeled and minced
4 cups beef stock
3 Tbsp maple syrup
½ tsp saffron threads
3 Tbsp Barker’s Professional Chermoula Paste
2 tsp paprika

Method:

Preheat oven to 160°C.

Season the beef cheek with salt on each side.  Using a tagine or Dutch oven, sear the meat for 3 to 4 minutes on each side.

Turn off the heat and add in the garlic, beef stock, maple syrup, Barker's Professional Chermoula Paste, saffron and paprika.

Place the tagine or Dutch oven into the oven and cook for 2.5 to 3 hours.

Remove from the oven and allow to cool slightly.  Serve with couscous and mint yoghurt.

 

Serves 4-5

 

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North African Kingfish Steaks

Ingredients

1 cup Barker's Professional Chermoula Paste
vegetable oil spray
4 kingfish steaks, pat dry
1 lemon, cut in half
4 potatoes, scrubbed and sliced
handful green beans, tip trimmed, blanched and seasoned

Method:

Pour the Barker's Professional Chermoula Paste into a deep pan.

Coat the kingfish steaks in the paste and allow to 'marinate' for 30 minutes.

Drain the kingfish steaks and put to one side.

Coat the potato in the paste.

Spray the barbeque grill and cook the kingfish steak on one side, squeezing the lemon using the tines of a fork over the fish.

Flip the kingfish to cook the other side.

Stack a pile of potatoes next to the kingfish steak, spoon over a bundle of beans and any warmed chermoula paste left from cooking.

 

Serves 4

 

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Malay Chilli Beef

Ingredients

350g beef sirloin, silverskin removed and cut into thin strips
1 tsp cornflour
¼ tsp milled white pepper
2 tsp vegetable oil
1 tsp soy sauce
1 garlic clove, peeled and minced
1 shallot, peeled and sliced thinly
1 Tbsp Barker's Professional Thai Chilli Paste
1 red capsicum, deseeded and sliced thinly
1 Tbsp lime juice
1 Tbsp fish sauce
2 tsp palm sugar
15g Thai basil leaves

Method:

Toss the beef with the cornflour, pepper, oil and soy sauce.  Cover for 10 minutes at room temperature.

Heat some vegetable in a wok or skillet over medium-high heat.

Add the beef and stir-fry until it is brown.  Remove the beef from the pan and set aside.  Wash and thoroughly dry the wok or skillet.

Heat more oil in the wok or skillet over medium-high heat.  Add the garlic, shallots and Barker's Professional Thai Chilli Paste and stir-fry until fragrant, about 1 minute.

Add the red capsicum and stir-fry a further 1 minute.

Add the beef, lime juice, fish sauce and palm sugar.  Stir-fry for 1 to 2 minutes or until the beef is cooked through.  Add the basil leaves and stir-fry until wilted.  Serve with jasmine rice.

 

Serves 2-3

 

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Chilli Roast Chicken Sliders

Ingredients

1 chicken, pat dried and wishbone removed
1 cup Barker's Professional Thai Chilli Paste
8 Brussel sprouts, washed and shredded
¼ pineapple, peeled, cored and sliced thinly
handful coriander leaves
30g toasted peanuts, crushed
¼ cup plain mayonnaise
8 slider buns, halved and toasted

 

Method:

Preheat oven to 185°C.

In a mixing bowl, toss the chicken in the Barker's Professional Thai Chilli Paste.

Place on a cooling rack suspended over a tinfoil-lined baking pan.  Roast for 55 to 65 minutes or until the juices run clear between the leg and breast.  Once cooked, pour some of the roasting juices into a mixing bowl.

In the mixing bowl, toss the Brussel sprouts, pineapple, coriander, peanuts and mayonnaise with the juices.

Shred the chicken, chopping the loose skin and mix with the ingredients in the bowl.

Sandwich this filling between the slider halves.

 

Serves 4

 

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Tandoori Pork Belly

Ingredients

1.5 kg pork boneless belly, skin removed
2 long, red chillies, chopped
50 g grated ginger
2 cinnamon quills, toasted
3 Tbsp Barker's Professional Tandoori Paste
1 orange, peeled and juiced
1 lemon, peeled and juiced
handful thyme
handful parsley
2 ltrs heated chicken stock

 

Method:

One day prior, in a pre-heated 160°C oven, place in a roasting pan the pork belly, chillies, ginger, cinnamon, Barker's Professional Tandoori Paste, orange, lemon, herbs and chicken stock.

Bring to the boil, then cover with baking paper and tinfoil.  Simmer for two hours.

Remove the pork, place onto a tray and press down with weights overnight in the refrigerator.  Pass the liquor and keep for re-heating the pork the next day.

Portion the pork belly.  In a preheated 180°C oven, place the portions in a roasting dish and pour in the liquor to come half way up the sides.

Roast for 20 minutes or until the liquid has been nearly absorbed.

 

Serves 8-10 entrees

 

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Stir-Fry Tandoori Eggplant

Ingredients

3 eggplants, diced
2 Tbsp cornflour
150 ml vegetable oil
2 cloves garlic, peeled and thinly sliced
2 shallots, peeled and thinly sliced
2 long, red chillies, seeds scraped clean and flesh chopped
50 gm palm sugar, chopped
60 ml Thai fish sauce
1 lemon, kneaded and juiced
3 Tbsp Barker's Professional Tandoori Paste

 

Method:

Dust the eggplant in cornflour and set aside.

Heat oil in a wok and once at correct frying temperature fry the garlic, stirring it until golden.  Transfer to a paper towel to drain.  Repeat the process with the shallots.

Remove half the oil from the wok and reserve.

Add half the eggplant and stir-fry until the oil is absorbed and the eggplant is golden.  Set aside and repeat the process with the reserved oil and remaining eggplant.

Stir-fry the chilli until it starts to change colour and becomes tender.  Add the palm sugar, fish sauce, lemon juice and Barker's Professional Tandoori Paste.

Bring to a simmer, stirring to dissolve the sugar.

Return the eggplant back to the wok, toss and transfer to a platter.

Scatter with fried aromatics and coriander, lime cheeks and steamed rice.

 

 

Serves 4

 

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