| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Other |
| Preparation | Moderate |
| Calories | 639 |
| Fat | 30g |
| Saturates | 9.1g |
| Protein | 30.8g |
| Carbs | 58.9g |
| Sugars | 5.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a medium-high heat, around 180°C.
Grate the cucumber and squeeze out excess moisture. Crush the garlic clove. Finely chop the mint leaves. In a bowl, combine the yoghurt, cucumber, garlic, chopped mint and salt. Mix well and refrigerate until ready to serve.
Slice the mushrooms, approx. ½cm thick. Place a large cast-iron pan on the grill. Add the oil to the pan. Once hot, add in the mushrooms and seasoning. Cook for approx. 5 minutes or until cooked and lightly golden. Remove from the heat and set aside.
Brush the chicken sausages with the tandoori paste. Place on the grill for approx. 10-15 minutes, or until cooked through and golden. Remove from the heat.
Place a 20cm x 30cm oven tray on the grill to heat. Add in the sunflower oil and close the lid (this should only be on the grill for 5 minutes or until the oil is hot. Be careful not to overheat the oil).
While the oil is heating up, in a mixing bowl, whisk together the flour, eggs, milk, thyme leaves, salt and pepper until smooth and well combined. Pour the batter into the heated tray, then top with the sausages and mushrooms. Return the tray to the grill for approx. 25-30 minutes, or until the batter is golden brown and puffed up.
Remove from the oven and allow to cool slightly.
Serve with the cucumber raita.
