August 19, 2018

HERB AND CHEESE OMELETTE

Ingredients:
Butter - 2 tbsp
Small pickle - 1 (cut into pieces)
Chives - 5 blades (cut into pieces)
Fresh dill weed - 2 tbsp
Eggs - 6 (lightly beaten)
Savory - 1 tsp
Cheese - 150 gm (grated)
Salt and pepper to taste 
Tomato - 1 (peeled and cut into wedges)

Method:

  • Melt butter in a large skillet.
  • Chop pickle, chives, and the dill with metal blade in processor bowl.
  • Pour eggs into skillet; add chopped ingredients, herbs, cheese, salt, and pepper.
  • Cook over low heat without stirring. When bottom of mixture sets, lift edges and allow uncooked mixture to run underneath.
  • When omelette is completely set, fold and roll out of pan.
  • Garnish with tomato wedges and finely sliced chives.

August 16, 2018

HONEY AND GINGER PRAWNS

Ingredients:
Carrot - 1
Bamboo shoots - 50 gms
Spring onions - 4
Clear honey - 1 tbsp
Tomato ketchup- 1 tbsp
Soy sauce - 1 tsp
Fresh root ginger - 1" piece (grated)
Garlic clove - 1 (crushed)
Lime juice - 1 tbsp
Prawns - 175 gms (cleaned)
Little gem lettuce leaves - 2 heads
Coriander leaves - 2 tbsp (finely chopped)
Salt and freshly ground pepper

To garnish:
Fresh coriander sprigs

Method:

  • Cut the carrot into matchstick size pieces, roughly chop the bamboo shoots and finely slice the spring onions.
  • Combine the bamboo shoots with the carrot and spring onions.
  • In a wok or large frying pan gently heat the honey, tomato ketchup, soy sauce, ginger, garlic and lime juice with 3 tbsp of water. Bring to the boil.
  • Add the carrot mixture and stir fry for 2-3 minutes until the vegetables are hot.
  • Add the prawns and continue to stir fry for 2 minutes.
  • Remove the wok or frying pan from the heat and reserve until cooled slightly.
  • Divide the little gem lettuce into leaves and rinse lightly.
  • Stir the chopped coriander into the prawn mixture and season to taste with salt and pepper.
  • Spoon into lettuce leaves and serve immediately garnished with sprigs of fresh coriander and lime slices.


August 12, 2018

CHURMA

Ingredients:
Wheat flour - 2 cups
Ghee - 1/2 cup
Sugar/ jaggery - 1 cup
Dry fruits - 1 cup
Cardamom powder - 1 tsp
Ghee for frying

Method:

  • Add ghee to sifted flour and bind it into a dough.
  • Make small balls with the dough and flatten them into round circles.
  • Fry them in hot oil or bake them in the oven by applying a little ghee on the top.
  • cool and crumble them so that the mixture resembles fine bread crumbs.
  • Add grated jaggery or unrefined sugar and cardamom powder.
  • Fry dry fruits in little ghee. Chop and mix in the mixture.
  • Pour some hot ghee on top and serve hot churma.

RISOTTO WITH HAM AND PEAS (RISOTTO CON PROSCIUTTO E PISELLI)

Ingredients:
Butter - 50 gms
Onion- 1 (peeled and chopped)
Italian rice- 300 gms
Dry white wine -6 tbsp
Chicken stock - 5 cups
Pinch of saffron'
Small red pepper - 1 (seeded and chopped)
Cooked green peas - 2 cups
Cooked ham - 100 gms (diced)
Salt and pepper
Parmesan cheese

Method:

  • Heat half the butter in a pan, add the onion and cook until it is soft and beginning to brown.
  • Add rice, stir until it is translucent, then add the wine and cook until it has almost evaporated.
  • Add half the hot stock, saffron and red pepper and cook, uncovered, until most of the stock has evaporated, then add remaining stock and continue to cook until the rice is almost ready.
  • Stir frequently while the risotto is cooking.
  • Add ham and peas, season to taste and leave just long enough for the peas to heat through.
  • Add remaining butter and serve with a bowl of grated Parmesan cheese.

CHINESE PICKLED CUCUMBER

Ingredients:
Cucumber - 1
Vinegar - 2 tbsp
Brown sugar - 1 tbsp
Ground ginger - 1 tsp
Sesame oil - 1 tsp (optional)

Method:

  • Peel the cucumber and cut into thin slices.
  • Put the vinegar, sugar and ginger in a small pan, bring to the boil, pour over the cucumber slices and leave until cold.
  • Stir in sesame oil, if using, at the last minute.

August 03, 2018

CHICKEN BASQUAISE

Ingredients:
chicken  - 1.5 kg
Plain flour - 2 tbsp
Salt and freshly ground black pepper
Olive oil - 3 tbsp
Large onion - 1 (sliced)
Red peppers - 2 (cut into thick strips)
Garlic cloves - 2 (crushed)
Spicy chorizo sausage - 150 gms (cut into 1/2" pieces)
Long grain white rice - 200 gms
Chicken stock - 450 ml
Dried chillies - 1 tsp (crushed)
Dried thyme - 1/2 tsp
Tomato puree- 1 tbsp
Spanish air dried ham - 125 gms (diced)
Black olives - 12
Parsley - 2 tbsp (chopped)

Method:

  • Dry the chicken pieces well with absorbent kitchen paper. Put the flour in a polythene bag, season with salt and pepper and add the chicken pieces.
  • Twist the bag to seal, then shake to coat the chicken pieces thoroughly.
  • Heat 2 tbsp of the oil in a large heavy based saucepan over a medium high heat. Add the chicken pieces and cook for about 15 minutes, turning on all sides, until well browned. Using a slotted spoon, transfer to a plate.
  • Add the remaining olive oil to the saucepan, then add the onion and peppers.
  • Reduce the heat to medium and cook, stirring frequently, until starting to colour and soften.
  • Stir in the garlic and chorizo and continue to cook for a further 3 minutes.
  • Add the rice and cook for about 2 minutes, stirring to coat and with the oil, until the rice is translucent and golden.
  • Stir in the stock, crushed chillies, thyme, tomato puree and salt and pepper and bring to the boil.
  • Return the chicken to the saucepan, pressing gently into the rice.
  • Cover and cook over a very low heat for about 45 minutes until the chicken and rice are cooked and tender.
  • Gently stir in the ham, black olives and half the parsley.
  • Cover and heat for a further 5 minutes.
  • Sprinkle with the remaining parsley and serve immediately.

CHILLI PICKLE

Ingredients:
Thick and long green chillies - 1 kg
Salt -125 gms
Yellow mustard - 250 gms
Lemon juice  - 80 gms
Castor oil-  1 tsp
Turmeric powder - 1 tbsp

Method:
  • Slit each chilli in the middle halfway through. 
  • Stuff with salt and set aside for 2 days. 
  • Remove from salt and set aside for a few hours to dry.
  • Pound mustard and mix with the rest of the ingredients and stuff into each chilli.
  • Transfer to airtight container and use it after 4 days.

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HERB AND CHEESE OMELETTE

Ingredients: Butter - 2 tbsp Small pickle - 1 (cut into pieces) Chives - 5 blades (cut into pieces) Fresh dill weed - 2 tbsp Eggs - 6 ...