As Pebble Soup attracts more and more interest, I get to pick and choose foodie events which I think will make a good read. Clawson Panneer Exclusive Paneer lunch was one of them. Hadn't I been suffering from mild Dyscalculia I would have got to the Good House Keeping Institute on time. As it were it took me a while and a phone call to realise that 27 was really 72 and when I eventually push the door, there was no mistake, the smell of spices, the smiles and the mounting anticipation were all signs that something special was about to happen.
Clawson has teemed up with one of Britain's most interesting Indian chef, the very engaging Anjum Anand. Most of her recipes are very tasty, easy enough to rustle up at home after a day's work, she always gives plenty of ingredients alternatives which indicates that she is a cook as well as a chef.
have a look at the video and see if you can spot me
Paneer is ever so versatile as Anjum demonstrated in the course of the lunch by cooking paneer with noodles, in Fajitas, grilled as in tandoori, tikka masala, spinach curry and wait for it.............
a Layered Berry and Paneer Cheesecake.
- Clawson produces Paneer in England, the process is straight forward, Paneer is an unaged, acid-set, non melting chees made by curdling heated milk with lemon juice or another food acid, the making of paneer does not involve rennet making it good for vegetarians.
- Paneer means cheese in Indian.
- it is a good source of calcium and very rich in protein.
- One of the few types of cheese originated from the subcontinent.
- Personnally, I would have thought that Paneer was one of this ingredient that people look at but don't buy, well, I was wrong as the press pack told me that 2 packs of paneer are sold every minute totting this up to 1,000,000 kilos and yes! that is the correct number of 0.
Let's not forget the recipes
ANJUM ANAND’S THAI NOODLE, CLAWSON PANEER AND VEGETABLE CURRY
This unique dish is a quick nutritious, filling and really satisfying one pot meal. You can use lots of vegetables in this recipe. Anjum suggests aubergines, broccoli, peas or even mango and lychees if you like fruitiness in your curries - but you can use whatever you have at home.
Anjum gives her top tip for making this curry: “The staple food in this dish is Clawson Paneer cheese, but if you buy a good quality red curry paste and coconut milk, the rest is easy. You can also make the curry without the noodles and serve with Jasmine rice.”
3 tbs. vegetable oil
1 medium onion, finely chopped
1 packet Clawson Paneer cheese, boiled for 20 minutes and cut into 1½cm cubes
3 tbs. red Thai curry paste
400ml creamy coconut milk
8 baby tomatoes, halved
2¼ tsp. sugar or to taste
3 fresh or dried Kaffir lime leaves
1½-13/4 tsp. lime/lemon juice or to taste
Good handful mange tout, washed
150g rice or egg-noodles, cooked according to packet instructions
1-2 tbs. coconut cream (optional for added richness)
Handful of fresh coriander or Thai Holy Basil leaves
Heat the oil in a large non-stick saucepan. Add the onion and sauté until golden. Add the red Thai paste and stir-fry for 1 minute. Add the paneer, coconut milk, tomatoes, sugar and lime leaves. Bring to a boil and simmer for 5 minutes.
Boil your noodles according to the packet instructions or until just done (I use the same water as the paneer). Drain and reserve 100ml of the water.
Add the noodles to your pot along with your beans, lemon juice, basil or coriander and the coconut cream, if using. Add most of the reserved water and simmer for another minute.
Taste and adjust seasoning, sugar and lemon juice to taste, add a little more water if you like the curry thinner, and serve with some extra lime/lemon wedges of the side.
To find all of Anjum's recipes click here