I can’t believe it’s been an entire year since I first told you about my ambassadorship with Patak’s!! Crazy eh? Here we are with a soon to be one year old and three year old and we’ve had a fantastic journey cooking dishes that have not only tasted divine, but also super easy to make. Don’t you worry, I will continue to share Patak’s recipes with you as we love how easy they make dinner time and entertaining guests. My friends think I’m quite skilled in the kitchen…hush. Don’t tell them my secret okay?
Disclosure: I am part of the Patak’s Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog, as always, are totally mine!
This month instead of experimenting on my own, I actually followed a couple recipes and whipped up a BBQ dinner in under an hour. Don’t be shocked! I really and truly did it…well with a few changes to the original recipe. Patak’s has compiled some of their favourite dishes and here’s a link to their Smoke & Spice cookbook. Download it while it’s still free
Growing up in Pakistan one of my favourite street food was corn. Many a shopping spree would end with a spicy corn on the cob from a street vendor around the corner. The corn there would be roasted and a lime would be run along the sides before having chilli powder and salt sprinkled on it. Fairly simple. Really delicious. So when I saw this Indian Corn on the Cob that featured Patak’s Hot Curry Paste and Greek Yogurt I HAD to have it for dinner. I followed the instructions in the recipe to a T and it was just perfect. I will admit that I was a bit dubious about adding yoghurt and honey but it blended really well and Little Monkey enjoyed it too. The hubs preferred it without the dressing and since he’s the one who BBQ-ed, he mentioned that our condo grill burned the husks so do be a bit careful with that. He grilled without the husks in the end and it still retained the Patak’s Hot Curry Paste.
Little Monkey had requested that I make some of my Patak’s Pulled Beef Sandwiches (or as she likes to call them, “Curry Candy Beefwich” ) but instead I was inspired by the Lamb Curry Kebabs in the Smoke & Spice Cookbook. I only had ground beef on hand and no time to marinate so it all happened very quickly. Having sauteed a finely chopped onion with four tablespoons of Patak’s Mild Curry Paste, I mixed that into 2 pounds of ground beef. Added in two tablespoons of breadcrumbs and an egg, shaped them and popped them in the freezer for 10 mins before tossing on the grill. Baby Boy is not a fan of beef but Little Monkey ate each and every piece of tender goodness.
It was served on mini pitta buns and I drizzled the Mango Chutney and Coconut Cream Dip which Little Monkey helped whip up. I have to admit that I licked the leftover dip clean…like it was dessert. It’s so delicious you have to try that recipe, even if you try nothing else. So addictive and all you have to do is mix in 50ml of Hot Mango Chutney with 400 ml of Coconut Cream. Brilliant idea!
Since we’re soaking in our sudden Indian summer… this was the perfect way to bid adieu to summer and welcome fall. Check out the Smoke & Spice Cookbook if you’re looking for some BBQ recipes to savour the last bit of warm weather.
Which recipe is your favourite? That Mango Lassi Popsicles are next… I followed a similar recipe for a cold mango soup a couple months ago for my wine club and it was a huge hit!