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

June 30, 2018


Lamb - 400 gms (cubed)
Large onion - 1
Garlic cloves - 2
Ginger-1 tsp (finely chopped)
Ripe tomatoes-2 (peeled and chopped)
green pepper - 1 (deseeded and chopped)
Natural yogurt-3 pots
bay leaves - 2
Coriander powder - 1/2 tsp
Oil  -3 tbsp
Coriander leaves 


  • Heat oil in a saucepan and fry the onion, tomatoes, garlic, ginger, bay leaf until onions are soft.
  • Add lamb pieces, coriander powder and pinch of sugar and salt.
  • Fry for a few minutes until lamb pieces are light brown.
  • Then add the yogurt and simmer over a very low heat for about 25 minutes, stirring occasionally. 
  • Garnish with coriander leaves.

June 29, 2018


Eggs  -6
Chicken stock - 120 ml
dry sherry - 1 tsp
Soy sauce - 1 tbsp
Peanut oil - 1/2 tbsp
crab - 125 gms (chopped)
Salt and pepper


  • Beat the eggs and add all the other ingredients.
  • Pour into an oiled pudding basin and cover with greaseproof paper and then a layer of aluminium foil. tie down securely.
  • Place in a steamer over gently simmering water for 30-40 minutes or until set (when cooked, the tip of a knife inserted in the eggs will come out clean.

June 27, 2018


Broccoli - 375 gm (cooked or frozen)
Peanut oil - 2 tbsp
Sugar - 1 tsp
Pinch of salt
Ginger - 1/2 tsp (finely chopped)
Garlic clove - 1 (crushed)
Soy sauce - 2 tbsp
Sherry - 1 tbsp
Cornflour - 1 tsp
Pork - 125 gm (cooked and thinly sliced)


  • Cut the broccoli into 11/2 inch lengths. 
  • Heat the saucepan, add the broccoli and fry for 2-3 minutes. 
  • Add the sugar, salt, ginger and garlic, cover the pan and cook slowly for 4-5 minutes.
  • Mix the soy sauce, sherry and cornflour with 3 tbsp water.
  • Stir this in to the saucepan, cover again and cook for a further 3-4 minutes. Add the pork and reheat.


Corn on the cob - 8 (corn removed from cob and set aside)
Lamb - 200 gms (minced)
Onion - 1 (finely chopped)
Red pepper -1 (finely chopped)
Tomatoes - 2 (peeled)
Sugar - 1tsp
Paprika - 1 tsp
Lard - 2 tbsp
Vegetable stock - 2 cups
Salt to taste


  • Melt the lard in a frying pan and add the finely chopped onion, tomatoes and pepper.
  • Now add the lamb and cook until browned then add the sweet corn, sugar and 2 cups of vegetable stock.
  • leave to cook until the sweetcorn  is tender.
  • Now blend the mixture into a chunky but well mixed paste.
  • Spoon onto the corn leaves and wrap into small parcels.Simmer for about 15 minutes in a saucepan.Serve hot.

June 26, 2018


Link sausage - 1/2 pound
Chicken - 2-3 pounds (cut into pieces)
Onion - 1 (minced)
Tomatoes - 2 cups (drained)
Water - 1/2 cup


  • Brown the sausage in cooker; pour off excess fat. Set sausages aside.
  • Brown the chicken in 2 tablespoons of sausage fat.
  • Add onions, tomatoes, water, and sausage.
  • Close cover securely and put pressure and cook for 10 minutes.
  • Allow the pressure to drop normally.
  • Enjoy the delicious combination of chicken and sausage.

June 22, 2018


Chicken fillets - 4
Light soy sauce - 1 tbsp
Sugar - 1 tsp
Sake - 2 tsp
Egg - 1
Dark soy sauce - 1 tbsp
Sake - 1 tbsp (extra)
Iced water - 1 cup
Wheat flour - 1 cup (sifted)


  • Wash the chicken and pat dry with absorbent paper.
  • Cut into bite-sized pieces. Place in a bowl and sprinkle on light soy sauce, sugar and 2 tsp sake.
  • Mix well and marinate for 10-20 minutes.
  • Mix egg in a bowl with the dark soy sauce, one tbsp sake and water. Mix lightly.
  • Drain the chicken and pat dry. Dust with flour.
  • Heat the oil in a heavy based deep fryer. Add sifted flour to egg mixture all at once.
  • Mix lightly until barely combined. Dip the chicken in the batter and fry a few pieces at a time.
  • Drain on absorbent paper and serve immediately.

June 20, 2018


Finely ground lamb - 750 gms
Thyme leaves - 1/2 tsp
Salt - 1 tsp
Pepper - 1/2 tsp
Garlic - 2 tbsp (finely minced)
Onion - 1/3 cup (minced)
Eggs - 2 (lightly beaten)
Fresh parsley - 1 cup
Olive oil - 1/4 cup


  • Combine all ingredients except olive oil in a medium sized bowl. Work together well.
  • Shape meat mixture into 24 elongated egg shapes, each containing 2 tbsp of meat.
  • Thread kebabs lengthwise onto slender greased skewers.
  • Refrigerate until ready to grill.
  • Baste with olive oil and grill 12-15 minutes for medium to well done.


Conchiglie - 450 gms
Mayonnaise - 350 ml 
Fresh tarragon -  60 ml or dried - 3 tbsp
Fresh parsley - 1 tbsp (finely chopped)
Cayenne pepper 
Fresh lemon juice
Cooked shell fish flesh: Shrimp, lobster, 
crab or a combination - 1 kg (cut into bite size pieces)
Mild red radishes - 2 (sliced)
Green pepper - 1/2 (julienned)
Salt and freshly ground black pepper


  • Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again.
  • Place in a large bowl and stir in 1 1/2 - 2 1/2 tbsp mayonnaise. Cool to room temperature, stirring occasionally to prevent sticking.
  • If using dried tarragon, simmer it in 1/4 cup ,ilk for 3-4 minutes; drain.
  • Combine tarragon, parsley, cayenne,lemon juice and remaining mayonnaise and mix well.
  • Add shellfish to pasta with most of the radishes and green pepper and the salt and pepper.
  • Stir in the tarragon mayonnaise and toss gently to coat.
  • Cover and chill before serving, adding more mayonnaise if the mixture is a little dry.
  • Decorate with remaining radish and green pepper slices.

June 19, 2018


Chicken pieces with bone - 12 
Seasoned flour - 2 tbsp
Olive oil - 3 tbsp
Onion - 1 (finely chopped)
Garlic clove - 1 (crushed)
Tomatoes - 2 (peeled and chopped)
Green capsicum - 1 (seeded and cut into strips)
Mixed dried herbs - 1 tsp
Fresh parsley - 1 tbsp (chopped)
Dry red wine - 500 l
Mushrooms - 125 gms (sliced)


  • Coat chicken in seasoned flour. 
  • Heat oil in large sauce pan, add onion and garlic and cook until soft and golden.
  • Add chicken and brown all over. Cover and cook over low heat for 10 minutes.
  • Add tomatoes, capsicum, herbs and wine.
  • Cover and simmer for 45 minutes.
  • Add mushrooms and cook further 10 minutes until chicken is tender.
  • Serve hot with pasta and peas or squash.

June 18, 2018


Salad oil - 3 tbsp
Lean pork - 1/2 cup (finely chopped)
Large garlic clove - 1 (minced)
Salt - 1 tsp
Sugar - 1 tsp
Curry powder - 4 tsp
Onion - 1 (peeled and thinly sliced)
Large green pepper - 1 (cut in 3/4" squares)
Dungeness crabs- 2 (cleaned, cracked, and with crab butter saved)
Regular strength chicken broth - 1 1/4 cups
Cherry tomatoes - 12 - 15 (cut in halves)
Cornstarch - 3 tsp mixed with 2 tbsp water
Egg - 1 (slightly beaten)


  • Heat the oil in a large, heavy frying pan or wok.
  • Add the pork and cook, stirring,over high heat until browned.
  • Combine the garlic, salt, sugar, and curry powder, stir into the pork and oil.
  • Add the sliced onion and green pepper squares, and cook, stirring, for 2 minutes.
  • Add the crab pieces, crab butter, and broth, cover and cook over high heat for 3 minutes.
  • Add the tomatoes, then stir in the cornstarch water paste.
  • Cook, stirring, for about one minute.
  • Add the slightly beaten egg, and continue to stir just until the egg sets.
  • Serve immediately.


Long grain rice - 75 gms
Eggs - 2
Juice of one lemon
Salt and pepper to taste
Good flavoured chicken stock - 5 cups
Lemon slices - 6


  • Bring chicken stock to the boil, stir in the rice and simmer about 15 -20 minutes until rice is tender.
  • Beat eggs and lemon juice together in a bowl until well blended.
  • Gradually stir a little (about 2 tbsps) of the boiling stock into the egg and lemon mixture.
  • Then add 2 cups stock and stir until it is slightly thickened.
  • Whisk combined mixture back into remaining stock and heat through.
  • Do not boil or the soup will curdle.
  • Season to taste with salt and pepper.
  • Serve soup hot with lemon slices and torn pita bread.

June 15, 2018


Bermuda onions- 1 tbsp
Diced green bell peppers- 1 tbsp
Butter- 1 tbsp
Smoked salmon- 1 1/2 ounces
Eggs- 3
Pumpernickel bread- 2 slices


  • Saute onions and pepper in butter about 5 minutes, until onions are golden brown and peppers cooked.
  • Add diced salmon and beaten eggs and fry lightly to make an omelet.
  • Place omelet on bread and eat as an open-faced sandwich.
  • Decorate the plate with lettuce, tomato slices, pickle, olives, and onions and serve.

June 14, 2018


Potatoes - 700 gms (cut into 3 cm cubes)
Smoked mackerel - 200 gms
Small onion -1 (thinly sliced)
Butter - 25 gms
Dill - 2 tbsp (chopped)
Double cream - 150 ml
Fish stock - 100 ml
Creamed horseradish - 2 tbsp


  • Turn the oven to fan 180C/conventional 200C.
  • Cook the potatoes and onion in boiling salted water for 6-7 minutes until almost tender. Drain well.
  • Grease a 20 * 20 cm baking dish with a little of the butter, then arrange the potatoes and onion inside.
  • Break the fish into chunky pieces, discarding any skin and bones.
  • Tuck the pieces in and around the potatoes and onion, then scatter over the dill.
  • Whisk the cream, stock and horseradish together and season. Pour over the potatoes.
  • Dot the remaining butter over the top, then bake for 20 -25 minutes until golden.
  • Serve with green salad.

June 12, 2018


Kheema - 250 gms
Cabbage - 250 gms (chopped)
Onions - 2
green chilies - 2
Ginger - small piece
Garlic cloves - 4
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 2 tsp
Coriander seeds  - 2 tsp
cumin seeds - 1 tsp
Poppy seeds- 2 tsp
Cloves - 4
Cinnamon sticks -4
cashew nuts - 1 tbsp
Oil - 50 gms


  • Grind ginger, garlic, coriander,cumin,poppy seeds to make fine paste
  • In a pressure cooker, put kheema, chopped onion, green chillies,and ground paste and glass of water. 
  • Close the lid and cook upto 3 whistles or until done.
  • Once the lid open,add cabbage, salt, turmeric and chilli powder and cook again till water completely absorbs.
  • Heat the oil, add cloves,cinnamon, cashew nuts and fry till light brown.
  • Add cooked cabbage and kheema and fry in medium flame for few minutes.


Butter - 2 tbsp
Cherry tomatoes - 12
Cucumber - 1/4 (diced small)
Green onions - 4 (1" sticks)
Eggs - 8 (beaten and seasoned)
Salami slices-6 (cut into strips)
Salt and pepper


  • Heat butter in nonstick pan. When hot, add vegetables and cook 3-4 minutes over medium high heat.
  • Season well and stir once.
  • Reduce heat to medium and pour in eggs. Mix rapidly and continue cooking 1-2 minutes while stirring.
  • Add salami strips, mix and serve immediately.
  • Accompany with bacon if desired.


Large chicken fillets - 4
Light soy sauce - 1/2 cup
Sake - 1/2 cup
Fresh ginger root - 5 cm
Garlic clove - 1 crushed
Clear honey - 2 tbsp
Salt and pepper
Celery sticks - 2
Shallots - 8


  • Mix the soy sauce, sake, peeled and grated ginger, crushed garlic and salt and pepper to taste.
  • Soften the honey in a saucepan.
  • Coat the chicken with the honey making sure that all the meat is coated.
  • Place in a shallow flameproof dish. Pour the marinade over the chicken.
  • Cover and marinade for 2-3 hours.
  • Preheat a moderate oven. Place the dish of chicken and marinade in the oven and cook for 30 minutes or until cooked and tender, basting with the sauce occasionally.
  • Lift the chicken from the dish and place in a warmed serving dish.
  • Pour the sauce into a separate warm, dipping bowl.
  • Serve the chicken immediately garnished with slivers of celerry and whole trimmed shallots.

May 25, 2018


Burghul - 30 gms
Chicken mince - 500 gms
Spring onions - 2 (thinly sliced)
Continental parsley - 4 sprigs (chopped)
Grated rind of one lemon
Cheddar cheese - 60 gms (grated)
Egg - 1 (beaten)
White pepper - 1/4 tsp
Sesame seeds and extra burghul for coating
Olive oil for frying


  • Soak burghul in 250 ml of cold water for 30 minutes. Drain well and squeeze dry with the fingertips.
  • Mix burghul with chicken mince, spring onion, parsley, lemon rind, cheese, egg and pepper.
  • Shape into 24 small balls with clean wet hands.
  • Roll balls in an equal mixture of sesame seeds and burghul until coated.
  • Heat sufficient oil to cover the bottom of a large heavy frying pan and gently fry chicken balls until golden brown on all sides and cooked through in centre. 
  • Serve warm or cold with a tzadziki dipping sauce.

May 22, 2018


Cooked potatoes - 300 gms (sliced)
Neck or shoulder of lamb - 500 gms (minced and cooked)
Tomatoes - 4 (skinned and sliced)
Parsley - little (chopped)
White sauce - 300 ml
Cheese - 100 gms (grated)
Watercress to garnish


  • Arrange half the potatoes in layers in greased ovenproof dish.
  • Put the meat, sliced tomatoes and parsley on top of the potatoes.
  • Cover with the remaining potatoes.
  • Make the white sauce and stir in most of the cheese and pour over potatoes.
  • Sprinkle with remaining cheese. Cook for 25 minutes in a moderately hot oven, 400 F.
  • Garnish with watercress.

May 06, 2018


Fresh bread crumbs-50 gms
Milk- 90 ml
Salt - 1/2 tsp
pepper - 1/2 tsp
Lean minced beef-700 gms
Small onions - 2 (finely chopped)
Vegetable oil  - 1 tbsp
Cider vinegar- 115 ml
Chilli powder - 1 1/2 tsp
dried oregano - pinch
Worcestershire sauce - 4 tbsp
Tomatoes-4 (peeled and chopped)


  • In a large bowl, combine bread crumbs, milk, salt and pepper. Add the beef and half the chopped onions. Mix well and shape the mixture into 6 burgers, each about 3/4 " thick.
  • Heat the oil in a large, heavy frying pan over moderate heat for about one minute.
  • Add the burgers and cook for 2 minutes on each side. Meanwhile in a small bowl, combine the remaining onions, the vinegar, chilli powder, oregano, Worcestershire sauce and tomatoes.
  • Pour the mixture over the burgers and cook for 5-8 minutes or until the sauce is thickened.
  • Serve.

May 02, 2018


Chicken breasts - 4 (skinned)
Grated rind and juice of one lemon
Salt and pepper
Butter - 25 gms
Oil - 1 tbsp
Single cream - 2 tbsp


  • Make a shallow cut down the centre of each chicken breast and press in the lemon rind and salt and pepper to taste.
  • Melt the butter with the oil in a frying pan.
  • Add the chicken breasts and brown on all sides.
  • Sprinkle over the lemon juice, then cover and cook gently for 25-30 minutes or until the chicken is tender and cooked through.
  • Transfer the chicken to a warmed serving dish.
  • Stir the cream into the cooking liquid, taste and adjust the seasoning and pour over the chicken., pub-6783067284749878, DIRECT, f08c47fec0942fa0