Review – Patak Chicken Tikka Masala

img_3744

In a hurry?  No time to cook from scratch? Need a quick and tasty dinner cooked straight from the freezer?  Yes, sometimes we all do!

Although I’m not normally one to buy ready meals, sometimes we all have to make sure dinner is on the table quickly if we’re in a rush, and the other night was no exception. As I was late in from work, and rushing to get out the door again, it called for me to have a ‘quick on draw’ dinner.  Luckily, Patak’s had sent me one of their new range of frozen Chicken Tikka Masala ready meals to review so I could get this out of the freezer, into the microwave and on the table in a matter of only 10 minutes, which was hardly time to get changed and ready to go out again!

Patak's Chicken Tikka Masala ready meal

The packaging says it’s medium strength, however I personally think it was quite mild. The chicken was lean and stayed succulent in a generous portion of sauce and the pilau rice stayed in individual grains and not a gloopy lump of stodge. The smell was so tantalising that my husband appeared and miraculously managed to have a fork in his hand to dig in and share my dinner; the cheeky boy!

Patak's Chicken Tikka Masala ready meal

As the mother of a son at Uni, I think this would also make a perfect freezer filler for him during study time when the books are calling and there is less time for him to cook his own curry from scratch.

At 550 Calories per pack, it’s possibly a little higher than I would normally eat, however the saturated fat at 3.4g made it a less of a guilt and more of a pleasure and much more of reasonable calorific intake than a take away curry would.  I’d certainly buy a couple of these as quick stand by dinners for my freezer.

Patak's Chicken Tikka Masala ready meal

Thanks to Patak’s PR company for arranging to send me a sample to review.

 

Veggie Pasta Pie

Continuing the pasta and vegetarian theme of recipes.  This is a mixture of pasta, vegetables and a creamy, cheese flavoured béchamel sauce.  Simply delicious!

30ml Rapeseed oil
1 large onion, sliced
1 each, red, green and yellow pepper, sliced
2 medium courgettes, sliced
225g Mushrooms, sliced
400g can Chopped tomatoes
15ml Tomato Puree
Salt & Pepper to taste
275g Pasta shapes
25g Plain flour
25g Butter
300ml Milk
115g Cheddar cheese, grated
50g Fresh Parmesan cheese, grated
Parsley to garnish
1. Preheat your oven to 190°C.
2. Heat your oil and fry the onion for about 5 minutes until soft.
3. Add the peppers, courgettes and mushrooms, then fry for about 8-10 minutes.
4. Add the chopped tomatoes and tomato puree, bring to the boil and simmer (uncovered) for 15-20 minutes until the vegetables are tender and the sauce has thickened.
5. Season to taste.
6. Meanwhile cook your pasta in boiling water for 8-10 minutes until al dente (just firm).
7. Drain your pasta and rinse well under cold water to cool.
8. Place your flour, butter and milk into a saucepan and heat gently, whisking constantly until you have a smooth, thick sauce.
9. Add your pasta and half of your grated Cheddar cheese to the sauce and stir until the cheese has melted.
10. Spoon the vegetable mixture into a shallow, ovenproof, dish and top with the pasta and cheese sauce.
11. Sprinkle with the remaining Cheddar cheese and the Parmesan.
12. Bake in the oven for 25-30 minutes until the top is golden.
13. Serve garnished with chopped parsley.