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Paneer with wine jelly and fresh peaches

Afrim Pristine shows us his top tricks for pan-searing paneer, a cheese commonly used in Indian cuisine, by preparing it with a peach and white wine balsamic dressing served with a crusty baguette and wine jelly. 

SERVES
2
 TO
4

Ingredients

Pan Seared Paneer

  • 1 piece paneer, diced

Peach White Wine Balsamic Dressing

  • 2 fresh peaches, sliced
  • 30ml white balsamic vinegar
  • Small handful fresh mint, chopped
  • Small handful fresh tarragon, chopped
  • Salt and pepper to season

To Serve

  • 2-4 slices crusty baguette
  • 1-2 dollops wine jelly for each baguette

Directions

Pan Searing the Paneer

  1. In a small pan on med/high heat, pan sear diced paneer for about 2 minutes or until golden brown. Set aside.

For the Peach White Wine Balsamic Dressing

  1. In a mixing bowl, add sliced peaches, white balsamic vinegar, mint, tarragon, salt and pepper. Gently stir and incorporate all ingredients.

To Serve 

  1. On a large dinner plate, place seared paneer and scatter onto a plate.
  2. Place peaches onto the plate and a dollop or two of wine jelly and add baguette slices as well. Enjoy!

 


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