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Foodie - Lets take it outside!

Foodie - Lets take it outside!

Author: Kasia Yoko
Date: 2016-11-18
One of my favourite stoves to cook on is the Moroccan Tagine Oven, which I brought at Piggly Wiggly in the midlands. I take it with me everywhere and every meal is a true celebration. Last week was my birthday celebration and we camped in my secret spot. It was a terrible time for a camping trip as it rained and was generally miserable, however I made the most of it by cooking up a storm and feasting on delights. One of the dishes my family loves, and I am yet to meet anyone who does not like this dish, is Paneer Makhani. This is my camping version.

For this recipe you do not need a tagine oven, you can use a heavy cast iron pot that can go in the fire.

You will need:

250 grams Paneer cubes

4 TBSP Butter Chicken Masala

2 TBSP Ghee or butter

2 TBSP Oil

3 large cloves of garlinc

2 tsp of fresh grated ginger

2 large onions

1 punnet cherry tomatoes or 1 can chopped tomatoes

1 can coconut milk

2 cups fresh coriander - chopped

1 TBSP sugar

1 tsp salt

Directions:

Heat the oil and ghee, add the masala and wait until it produces a fragrant aroma. Add finely chopped garlic, ginger and onion and sweat until the onion is golden brown, to this add chopped tomatoes and cover for 20min. When the tomatoes are fully cooked add the coconut milk and continue to cook for additional 30min. When the sauce becomes luxuriously thick add the paneer and cook for another 10 min. Finish off with the fresh coriander. Do not forget to take before serving. Serve with rice or/and naan bread

Recipe for the Paneer:

Paneer is real easy to make but it requires real patience. For my paneer I boil 5lt of milk and wait until it cools to about 50 degrees Celsius or until you can hold your pinky in the hot milk and count to ten. When cooled add spirit vinegar, little bit at a time until the milk solids separate from the whey. Place the liquid in a colander lined with a dish cloth and let the whey drain, when most of the liquid is drained away, fold the remaining paneer into a neat square cover in a straining cloth and place something heavy on top. Your panner should be ready in couple of hours. I leave it overnight. You can also cheat and buy the paneer (or curd) already made