Showing posts with label Non vegetarian dishes. Show all posts
Showing posts with label Non vegetarian dishes. Show all posts

December 28, 2018

CHICKEN CASSEROLE

Ingredients:
Butter - 4 tbsp
Potatoes - 2 (peeled and cubed)
Carrots - 2 (pared and cubed)
Celery stalks - 2 (pared and cubed)
Fresh parsley - 1 tbsp (chopped)
Chicken breasts - 2 (skinned, halved and boned)
Anise - 1/4 tsp
Flour - 3 tbsp
Hot chicken stock - 375 ml
Cooked pearl onions - 1 cup
Salt and pepper


Method:

  • Place butter, potatoes, carrots, celery and parsley in casserole.
    cover and microwave 8 minutes.
  • Add chicken breasts and anise; season generously.
  • Mix in flour until well incorporated. Pour in chicken stock, cover and microwave 6 minutes.
  • Stir in onions and microwave 2 minutes uncovered.


December 15, 2018

DRY PRAWNS PODI (ENDU ROYYALA PODI)

Ingredients:
Dry prawns - 100 gms
Red chillies- 10-15 as per taste
Salt to taste
Garlic cloves - 6
Cumin seeds - 1 tsp

Method:

  • Remove the head and tails of the dry prawns.
  • Dry roast the red chillies and prawns separately.
  • Now grind all the ingredients together to make powder.
  • Serve with rice.


December 07, 2018

CHETTINAD PEPPER CHICKEN

Ingredients:
Chicken  - 1 kg
Onions - 2 (chopped)
Tomatoes - 3 (chopped)
Ginger - 1" piece (grated)
Garlic cloves - 6 (crushed)
Oil - 1/2 cup
Salt to taste
Turmeric - 1 tsp
Coriander leaves

For Spice paste:
Coriander seeds -2 tbsp
Peppercorns - 2 tbsp
Cumin seeds - 1 tbsp
Aniseeds - 1 tbsp
Red chillies - 4

Method:

  • Dry roast the spice ingredients and grind them to make fine paste by adding enough water.
  • Heat the oil in pan; Add chopped onions and fry till they are translucent.
  • Add the chopped tomatoes, ginger garlic paste and cook till tomatoes are soft and oil floats.
  • Add spice paste and continue to cook for a minute,
  • Add the chicken pieces, salt and turmeric and stir fry for 5-6 minutes in medium flame.
  • Add 3 cups of water, cover and cook in low flame till chicken pieces are tender.
  • Lastly add coriander leaves.

October 24, 2018

FRIED RICE

Ingredients:
Cold cooked rice - 500 gms
Shallots - 3 (finely chopped)
Eggs - 3
Oil - 3 tbsp
Prawns - 100 gms (boiled and finely chopped)
Soy sauce - 1 tbsp
Bacon rashers - 3 (finely chopped)
Salt and pepper to taste

Method:

  • Heat wok. add oil and heat then add beaten eggs and stir fry until partly set.
  • Add rice and stir fry then add prawns, bacon and continue stir fry.
  • Lastly add soy sauce, salt and pepper and shallots.
  • A few drops of sesame oil may be added.
  • Eggs may be made into omelette and cut into strips and added separately, if desired.

October 22, 2018

PRAWN AND MANGO COCKTAIL

Ingredients:
Prawns - 225 gms (peeled and cooked)
Large ripe mango- 1
Lime - 1
Sweet red pepper - 1/2
Yellow pepper - 1/2
Green or red chilli- 1 tsp (finely chopped)
Coriander or Parsley leaves - 2 tbsp (chopped)
Virgin olive oil - 2 tbsp
Little gem lettuce - 1

Method:

  • Peel the mango, remove the stone and chop finely. Juice the lime and core and dice the peppers.
  • Put the mango, lime juice, peppers,chopped chilli and coriander,or parsley in a bowl. Then add the prawns and marinate in the refrigerator for 2 hours.
  • Drain the liquid and mix it with the olive oil to make a dressing.
  • Wash, dry and shred the lettuce and spoon on the prawns, mango and peppers.

September 28, 2018

MARINATED FISH IN LIME JUICE

Ingredients:
White fish fillets - 700 gms
Onion - 1
Orange - 1
Limes - 4
Oregano - 2 tbsp (fresh & chopped)
Fresh coriander - 2 tbsp (chopped)
Virgin olive oil - 4 tbsp
Castor sugar - 1 tsp
Tabasco - 1 tsp
Salt and freshly ground black pepper
Large lettuce heart - 1
One lime for garnish

Method:

  • Skin the fish and cut into bite size pieces.Chop the onion and place in a bowl with the fish.
  • Squeeze the orange and 4 limes, then pour the juice over the fish and onion.
  • Cover and place in the refrigerator for at least 5 hours, until the fish is opaque.
  • Add the chopped herbs to the fish, along with the olive oil, castor sugar and tabasco.
  • Season to taste and mix thoroughly. Leave for one hour in a cool place, allowing the flavours to infuse.
  • Shred the lettuce and divide between 4 plates. Pile the marinated fish into the centre of the lettuce.
  • Slice the remaining lime into wedges and use for garnish.

September 09, 2018

FRIED FRENCH BEANS AND CAULIFLOWER

Ingredients:
Cauliflower - 300 gms (cut into bite sized pieces
Carrot - 1 (cut into 1/2" thick slices)
Water - 120 ml
Garlic cloves - 4 (chopped)
Oil - 100 ml
French beans - 20 (each sliced into 3 pieces at a slant)
Water - 3 tbsp
Pork fillet - 225 gms (sliced thinly across the grain)
Salt - 1 tsp
Light soy sauce - 1 tsp
Sugar - 1/2 tsp
Prawns - 300 gms (medium, shelled)
Tomatoes - 3-4 (cut each into 6 wedges)
Onions - 2 (quartered)

Method:

  • Heat 2 tbsp oil in a wok and stir fry cauliflower and carrot for one minute. Add 120 ml of water and simmer for about 3 minutes till vegetables are cooked. Remove to a dish.
  • Ad remaining oil to the wok and brown garlic. Add french beans and sprinkle in 3 tbsp water while frying.
  • After 2 minutes, add pork, salt, soy sauce and sugar. Stir fry for 5 minutes before adding prawns, tomatoes and onions.
  • Stir fry for one minute, add cooked cauliflower and carrot, stir well for another minute and serve hot.


September 07, 2018

TROUT WITH MUSHROOMS (TROTA CON FUNGHI)

Ingredients:
Trouts - 4
Flour
Salt and pepper
Butter
Olive oil
Mushrooms - 225 gms (sliced thinly)
Lemon juice - 1 tsp
Spring onions - 3-4 (chopped)

Method:

  • Wash the trout, inside and out, but do not remove the heads and tails. Pat dry, season and coat with flour.
  • Heat about 2 tbsp butter with 2 tbsp olive oil.
  • When it stops foaming, put in the trout and cook for 4-5 minutes each side. Remove and keep warm.
  • Put a little more butter into the pan, add the mushrooms, sprinkle with lemon juice and cook for 3 minutes shaking the pan frequently.
  • Remove the mushrooms to a buttered, fireproof serving dish and arrange the trout on top.
  • Fry the onion and breadcrumbs for a few minutes adding a little more butter if necessary, then sprinkle over the trout.
  • Put into a fairly hot oven 425 F for few minutes to brown on top or finish off under a hot grill.


September 06, 2018

CLAM CHOWDER

Ingredients:
Clams - 440 gms can (undrained)
Bacon rashers - 2 (chopped)
Onion - 1 (chopped)
Potatoes - 3 large (peeled and diced)
(about 3 cups)
Salt and white pepper
Fish stock or water - 1 1/2 cups
Light whipping cream - 1/2 cup
Milk - 1/2 cup

Method:

  • Remove clams from liquid; reserving 1 1/2 cups liquid. Chop into small chunks.
  • Fry bacon in saucepan over low heat until crisp.
  • Add onion and saute over medium heat until soft.
  • Add potatoes and toss through.
  • Add salt and pepper, reserved liquid, and stock. Simmer 15 minutes until potatoes are tender.
  • Add clams, cream and milk, and gently heat through. 
  • Let stand if possible.
  • Reheat if necessary and serve warm.

September 05, 2018

ROMAN PEAS

Ingredients:
Olive oil - 2 tbsp
Onion - 1 (finely chopped)
Bacon rashers - 6 (finely chopped)
Frozen peas - 450 gms
Salt and pepper to taste
Pinch of sugar

Method:

  • Heat the oil in a saucepan and gently brown the onion.
  • Add the bacon and cook over medium heat for 10 minutes, stirring occasionally.
  • Add the peas, salt, pepper and sugar.
  • Cover and cook over low heat for 10-15 minutes.
  • Serve immediately.

September 04, 2018

MUTTON RENDANG

Ingredients:
Mutton - 1 1/4 kg
Water - 2 L
Coconuts - 1 1/4 (grated)
Tamarind - 1 tsp
Water - 250 ml
Turmeric leaves - 2 (torn into big pieces)
Lime leaves - 4 (shredded)
Sugar - 2 tsp
Salt - 1 tsp

Rempah:
Dried chillies - 30
Red chillies - 10
Shallots -25
Garlic cloves - 5
Turmeric - 2 tsp
Green root ginger - 0 slices
Ginger -8 slies
Lemon grass - 3 stalks

Method:
  • Cut mutton into bite-size pieces.
  •  Add 250 ml warm water to coconut. Squeeze and strain for thick coconut milk.
  • Add another 1.75 ml water to the residue and squeeze and strain to obtain thin coconut milk.
  • Soak tamarind in 250 ml of water. Squeeze and extract juice.
  • Simmer thin coconut milk with mutton and rempah in an uncovered wok.
  • Add turmeric and lime leaves. Add water if necessary during cooking to prevent meat drying out.
  • Stir constantly till half the liquid has evaporated.
  • When meat is tender, add thick coconut milk, tamarind juice, sugar, and salt.
  • Simmer till meat is very soft and gravy has thickened



August 20, 2018

SUSHI IN MICROWAVE

Ingredients:
Rice - 2 cups
Water - 2 1/2 cups
White or rice vinegar - 1/4 cup
Sugar - 1/4 cup
Nori sea vegetable - 3 sheets
Fresh tuna - 300 gms (thinly sliced) 
Red pepper - 1 (cut into thin strips)
Cucumber - 1 (cut into thin strips)

Method:

  • Wash rice until water runs clear. Place in a microwave safe dish with water and cook uncovered on High (100%) power for 10-12 minutes.
  • Combine vinegar and sugar and stir through rice using a fork.
  • Place a sheet of nori on a layer of plastic wrap. Spread with rice leaving 3 cm top and bottom. Place a strip of tuna (use fresh tuna slice or cooked slice as per your choice), cucumber and red pepper horizontally across the centre of the rice.
  • Roll up and cut into 4 cm pieces.
  • Repeat with remaining sheets of nori.

SMOKED CHICKEN

Ingredients:
Chicken  - 1
Salt - 2 tsp
Sherry - 2 tsp
Dried tangerine peel - 1 piece
Star anise - 2
Brown sugar - 3 tbsp

Method:

  • Rub chicken inside and out with salt and sherry, stand for 10 minutes.
  • Chinese steam for 10 minutes in a heatproof basin in a lidded container of boiling water coming half way up basin.
  • Crush together the peel, star anise and brown sugar.
  • Line the bottom of a large pot with foil and spread the brown sugar mixture on it.
  • Stand the chicken on a small rack in the pot and cover with a tight fitting lid.
  • Place over medium heat and when smoke starts to come out of the pot, turn heat low and allow the chicken to smoke for 40-45 minutes until it is all brown.
  • May be served sliced hot or cold. If served cold de-bone and slice the chicken and sandwich a slice of pineapple between each piece.

FISH SAUCE OR GRAVY

Ingredients:
Butter - 2 tbsp
Flour - 2 tbsp
Milk - 1 1/2 cups (scalded)
Basic fish stock - 1/2 cup
Lemon juice - 2 tbsp
Egg yolk - 1

Method:

  • Melt butter; gradually add flour and heated milk.
  • Add fish stock and lemon juice just before removing from heat.
  • Just before serving, beat sauce into egg yolk.
  • One tablespoon catsup can be added, if desired.
  • Bottled clam broth can be used as a substitute for fish stock in most dishes.

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

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.

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.

July 29, 2018

SWEET AND SOUR SHRIMP

Ingredients:
Brown sugar - 1/4 cup
Cornstarch - 1 1/2 tbsp
Salt - 1/2 tsp
Vinegar - 1/4 cup
Soy sauce - 1 tbsp
Ground ginger - 1/2 tsp
Pineapple chunks - 1 can (500 gms)
Green pepper - 1 (diced)
Onion - 1 (sliced in rings)
Shrimp - 500 gms (cleaned, shelled and cooked)
Hot cooked rice - 4 cups

Method:

  • In a large skillet put sugar, cornstarch, salt, vinegar, soy sauce, ginger, and liquid from canned pineapple.
  • Stir until it thickens.
  • Add pineapple,pepper and onion; cook for 3 minutes.
  • Lastly add cooked  shrimp. Continue to stir until hot.
  • Serve on bed of rice.

July 26, 2018

PEETHALA PULUSU

Ingredients:
Large crabs - 2 (cut into 12 pieces)
Tamarind - 50 gms
Onions - 2
Green chillies - 6
Chilli powder - 2 tbsp
Salt to taste
Turmeric - 1/2 tsp
Spring onions - small bunch
Coriander leaves - small bunch
Ginger - small piece
Garlic - small pod
Cumin seeds - 1/2 tsp
Oil - 2 1/2 tbsp

Method:

  • Clean the crabs and cut into pieces. Marinate pieces with salt, turmeric and chilli powder.
  • Soak tamarind and extract juice from it.
  • Grind ginger, garlic and cumin seeds to make paste.
  • Finely chop onions, green chillies and spring onions.
  • Heat oil in pan, add chopped onion, green chillies and spring onions and fry until onions are soft.
  • Then add ginger garlic paste and stir fry for 2 minutes.
  • Add crab pieces and mix gently. 
  • Add tamarind juice and cook in low flame till the gravy is thick.
  • Lastly add chopped coriander leaves.

July 25, 2018

PORK STEW (CASOEULA)

Ingredients:
Butter - 2 tbsp
Onion - 1 (chopped)
Bacon - 100 gms (chopped)
carrots - 225 gms
Celery stalks - 1-2 (chopped)
Lean pork - 750 gms
Cotechino (or other Italian
Salame)                      -  225 gms
Piece of pork or bacon rind
Bay leaf - 1
Salt and pepper to taste
Flour - 1 tbsp
White wine - 225 ml
Firm white cabbage - 1

Method:

  • Heat the butter in a large heavy pan,put in the onion, bacon, carrots and celery and cook until the onion is soft and brown.
  • Add the pork and cotechino,cut into pieces and the bacon rind.
  • Add the bay leaf and a little salt and pepper and sprinkle with the flour.
  • Stir in the wine and a little water if there is not enough liquid to barely cover the contents of the pan.
  • Cover,and simmer gently for one hour.
  • Wash the cabbage, cut it into four pieces and cook in salted, boiling water for 10 minutes.
  • Drain,when the meat has cooked for one hour,put in the cabbage and cook a further 30 minutes.
  • Before serving,remove the bay leaf and piece of bacon rind and correct the seasoning.
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