Northern Ireland is in a serious food boom with the NI year of food and drink well under way. This boom is driven by a fantastic range of local producers, award winning chefs and promoted widely by Food NI. Our country has some of the best produce in the world with more and more artisan producers popping up every month. One such producer is Passion Preserved a progressive company based in Ballinderry who, as the name suggests, produce a range of excellent preserves and chutneys. Now when you think preserves and chutneys you automatically think cheese and crackers but their range of products can offer so much more and with little imagination. This recipe came about on a miserable Wednesday night in June when I wanted something quick and easy but as ever smacked you in the face with flavour. That smack in the face in question came from Kasundi which is a hot Indian style pickle from the aforementioned Passion Preserved. It's a fairly intense pickle packed with mustard seeds and cumin and if you love Indian flavours this is your thing.
- 3 Chicken breasts
- Asparagus tips 200g
- Tender stem Broccoli
- 1 Pepper
- 2 Red Onions
- Baby Potatoes 600g
- Kasundi 4 heaped teaspoons
- Mango Chutney 3 heaped teaspoons
- Olive oil 2 tablespoons
- Sea salt 1 tablespoons
- Black pepper 1 teaspoons
This is a fairly simple one in that all is needed to to chop everything up, place in a roasting dish and wait! There are a couple of tips however that will make the difference.
First put your oven on full wack to 220c, with a large oven proof dish to heat, then start by cutting the potatoes into similar sized shapes to ensure they cook evenly. Cut the smaller ones in half and the larger ones into thirds. Power boil for 10 minutes and drain well. Chop the asparagus, broccoli, pepper and onions and the chicken into strips. You want the veg to be fairly chunky as they will be cooking at a high temp for around 40 minutes. Once the oven has come up to temp and the dish is piping hot remove and throw in all the ingredients. The Kasundi is fairly pungent stuff so if you are wimp on the spice front just use less. The mango chutney helps balance out the dish and provides sweetness while also encouraging the ingredients to crisp and colour. Put in the oven and leave it to do its thing.
After 15 minutes remove and give it a mix, you will notice the edges of the dish starting to blacken so the idea is to move the outside ingredients to the inside and vise versa. Put back in the oven for a further 15 minutes.
At this stage I noticed there was still a small amount of liquid at the bottom of the pan, you want the ingredients to go crispy which requires all the liquid to evaporate so it was back in for a further 7-8 minutes.
The dish doesn't really need anything else (apart from the mandatory garnish of parsley!) but it would work well with a dollop of Raita on the side.