Wednesday, 4 January 2012

Recipe of the Moment:
Chilli, Cumin and Coriander Paneer

Over 98% of British Households buy and consume cheese on a regular basis. We devour around 700,000 tonnes each year, produce 700 named cheeses, and gorge on Cheddar more than any other variety.
But how many of us are still yet to sample the glory that is Paneer?

‘Paneer’ you say, ‘what on earth is that?’

Well imaginary voice, I’m glad you asked. Do let me enlighten you.

Most commonly used in South Asian cuisine, Paneer is an unaged, non-melting curd cheese, made by curdling milk with lemon juice or any other food acid.  (Thanks Wiki). Because of the way it is made, Paneer is often referred to as ‘Indian Cottage Cheese,’ (though actually tastes nothing like) and thanks to the aforementioned non-meltiness, (a technical term) is used as a meat alternative within curries, kebabs, and salads.

(There… consider yourself enlightened.)

As a curry fan, I have to admit, I ADORE Paneer.

Not only is it tasty and versatile, it is also an excellent source of protein, providing vegetarian dishes with the nutrients and texture meat typically provides.  Nonetheless, as with all cheese, Paneer is not particularly low in fats or calories; a notion I find rather upsetting considering the quantities I wish to eat it in.

In light of this overzealous penchant, over the past few weeks, the Scoffing Cow laboratory has been deeply engrossed in this very cheese, and the low fat manufacture of which.

My goal; to make a reduced calorie version of my much revered Paneer, which does not compromise on taste, or require ‘unhealthy’ cooking methods to ensure palatability.

The result; Chilli, Cumin and Coriander Paneer, made with just 1% fat, and containing less than 100 calories per serving.

So how about it Scoffettes, why not brie adventurous and give it a go… it really is the cheese knees.