Our tested Slow-Cooked Paneer Tabbouleh: elegant, generous, and balanced with white wine and shallot. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the white wine and shallot elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dijon mustard and the rest of the white wine and shallot flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
Our tested Grilled Paneer Hotpot: elegant, generous, and balanced with dijon and tarragon....
French
Members
Our tested Stir-Fried Squash Crumble: buttery, generous, and balanced with white wine and...
French
Members
This French Bisque leans on dijon and tarragon to do the heavy lifting. We stir-fry the...
French
Members
This French Broth leans on white wine and shallot to do the heavy lifting. We glaze the Cod for...