An Indian Feast was created for a night of winetasting with friends consisting of: Mango-red pepper chutney, curried turkey meatballs, butternut squash curry, chai tea foam and plumped raisins. It came together terrifically - it can work made all together or pick and choose portions of the dinner to create a different experience!
Mango Red Pepper Chutney
Best made a few days ahead of time to let the flavors mingle. Make some extra as it has a tremendous variety of uses throughout the week!
Mango Red Pepper Chutney
The red pepper adds excellent flavor and texture to the sweetness of the mango/golden raisins and the acidity of the vinegar. Texture is perfect after a day or two in the fridge!
Butternut Squash Curry
1 medium onion, diced
5 garlic cloves, minced
2 serranos, seeds removed
1/3 c dry white wine
1 small piece of ginger, peeled
2 tbl cumin
3 tbl curry powder
2 tbl coriander seeds
2 tbl tumeric
1 lime
1 lb butternut squash, peeled and cubed
1 15 oz can pureed tomatoes
1 can light coconut milk
1 c spicy red wine (Grenache, carmenere, Pinot)
- Roast squash, serranos, and onions in a 350 degF oven for 15-20 mins
- Puree onions, garlic, serranos, white wine, ginger in the food processor until smooth
- Toast cumin, curry powder, coriander seeds, zest of the lime in a skillet for 5 mins until the flavors and aromas begin to let loose
- Add puree mixture and squash and cook uncovered for 10-15 mins
- Add lime juice and red wine and cook for 5 more mins over med-high heat
- Coconut milk and tomatoes and another 2 tbl curry powder and tumeric
- Bring the mixture to a boil, reduce to a simmer and cook for 45-60 mins or until the flavors have developed. Season with salt and pepper to taste
Plumped Raisins
1 large piece ginger, peeled and chopped fine
1.5 c white wine (a little fruitiness here works well - Roussane, Riesling, Gewurtz)
1 c Orange Juice
1 c Golden Raisins
Mint leaves, torn to release flavor
Mix all ingredients together. Refrigerate in an airtight container for up to a week
Curried Turkey Meatballs
1 medium onion
4 garlic cloves
1 medium piece of ginger, peeled
2 tsp coriander
2 tsp cumin
2 tsp curry powder
1 tsp tumeric
2 lb ground turkey (or chicken)
1 egg
1/3 c panko bread crumbs
1 tsp salt
1 tsp pepper
1 14 oz can light coconut milk
- Preheat oven to 425 degF
- Puree first 7 ingredients in a food processor
- Combine puree with turkey, egg, bread crumbs and S&P, mix well
- Combine coconut milk with 2 cups of the curry (above) and cook in a sauce pan over medium heat until reduced by 1/3
- Form turkey mixture into balls of any size, place on a cookie sheet and spray with EVOO or Canola oil spray
- Cook for 25-35 mins rotating every 10 mins and brushing with the sauce (note: cooking time will vary depending on the size of the meatballs. They should be firm to the touch when finished)
Chai Tea Foam
2/3 c strong brewed chai tea
2/3 c light coconut milk
2 g Soy Lecitin
- Combine all ingredients in a bowl (square bottomed container work the best)
- Using hand blender, incorporate air bubbles into the solution to produce a good quantity of foam
- Spoon the foam out (Note: the remaining liquid mixture can be blended again to produce more foam)
Congrats! Now that the prep work is done, here's how I served the meal/feast:
1. Chutney out
2. Made whole wheat fusili, topped with the butternut squash curry
3. Turkey meatballs topped with a little of the curry-coconut milk sauce and the chai tea foam
4. Plumped raisins out to be used throughout the meal!
Wines: 2011 Buoncristiani Sauvignon Blanc, 2011 Two Shepherd's Grenache Blanc, Municipal Winemakers Grenache
Curried Turkey Meatballs topped with Chai Tea Foam and Fusili with Butternut Squash Curry
