Christmas recipe: Indian platter

SID SAHRAWAT
Last updated 11:22 13/12/2013
Indian Platter

TRADITIONAL FARE: Indian-spiced pork and duck platter - a great alternative to a turkey lunch.

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Multi-award winning chef Sid Sahrawat of SIDART Restaurant in Three Lamps, Ponsonby is renowned for his innovative and inspirational cooking.

"The talented cook shares his favourite Christmas recipe, a delicious platter of Indian-spiced pork and duck which incorporates flavoursome spices and herbs inspired by his Indian heritage.

As a couple that has migrated here from India, my wife Chand and I have created our own Christmas traditions that we are now passing on to our daughter, Zoya.

On Christmas day we usually have anyone who is without family to come to our house to celebrate. It is a casual long lunch with the bbq involved if it is nice and sunny.

As a nod to our Indian heritage we like to use some indian spices and marry them with modern cooking techniques.

The Indian spiced pork and duck platter is one such dish. It's meant for sharing, it's rich and although it uses pork and duck that are unusual in Indian cooking it is strongly influenced by the use of the spices and herbs.

Pickled onions are a staple condiment at Indian restaurants in India; they add zing and texture to this platter."

INDIAN SPICED CHRISTMAS DUCK AND PORK PLATTER

NEED TO KNOW

Main ingredient Duck
Type of dish Asian
Course Lunch
Cooking time 2+
Serves/makes 4-6 as a platter
Special options Dairy-free

For the duck
4 duck breasts
Tandoori powder (available at all good grocery stores and Indian grocers)
Salt
For the pork belly
1 kg pork belly, boneless, skin on
Tandoori powder
3 tbsp extra virgin olive oil
Salt
For the spiced spinach puree
250gms baby spinach
50gms mint
50gms basil
1 tsp cumin seeds
2 tbsp extra virgin olive oil
For the pickled onions
8 pickling onions
1/2 cup malt vinegar
1 tsp fennel seeds
4 cloves garlic, crushed
2 star anise
1 cup water
For the curry emulsion
100 mls extra virgin olive oil
2 tbsp curry powder
Juice of ½ lemon
For the garnish
150gms fresh dates
4 baby radishes, sliced thinly

100gms fresh baby herbs such as coriander, garlic, chives and mint

1. For the duck: Trim the duck of any excess fat. Score the skin side in criss-cross and rub with tandoori spice, season with salt and set aside for 3-4 hours in the fridge

2. For the pork belly: Pre-heat oven to 220c. With a sharp knife score the pork skin. Mix the tandoori spice with the oil and then rub the tandoori spice around the whole belly (can be left overnight in the fridge for better flavour). Cook the belly in a roasting tray skin side up for about 20 minutes until the skin goes golden brown. Turn the oven down to 180 and cook for a further hour or until the meat is fork tender

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3. For the spiced spinach puree: Pick the mint and basil leaves and add to the spinach. In a saucepan, heat the olive oil and crackle the cumin seeds. Add all the leaves and wilt them on a high heat (about 1 minute). Remove the leaves from pan reserving all the liquid. Blitz the leaves in a food processor, adding any reserved liquid if required. Season to taste

4. For the onions: Drizzle some oil on the onions and cook in a roasting dish in oven for 10 minutes or until soft. Cut the onions in half and remove each layer. In a saucepan bring all remaining ingredients to a boil then pour over the onion layers. Set aside to cool.

5. For the curry emulsion: In a saucepan bring the curry powder and olive oil to boil, whisking continuously. Set aside. Once cool, skim off the oil from the top, discarding any solids. Squeeze in half a lemon and mix

6. For the duck: Add the duck skin side down to a cold pan and bring to high heat. Once the fat starts to render lower to medium heat. Once skin is crisp (5 minutes) turn over and cook the other side for 2 minutes. Turn off heat and rest for 10-15 minutes.

7. To assemble: Cut the pork into two-inch squares. Slice the duck breast into thin slices. Arrange onto a large platter. Spoon the spinach puree around the meat. Add the pickled onions. Heat the dates briefly and arrange on the platter. Distribute the baby herbs and radishes evenly and drizzle over the curry emulsion.

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