--Ingredients--
3 lbs. of Whole Chicken (with skin, legs, thighs, and wings)
1 Egg (beaten)
1 cup of Corn Flakes (crushed)
1/3 cup of All-Purpose White Flour (Maida)
1/2 more cup of All-Purpose White Flour (Maida)
1 1/2 tsp. of Paprika
1 tsp. of Salt
1/4 tsp. of Black Pepper (Pisi Kaali Mirch)
1/2 cup of Butter
2 tbsp. of Water
--Directions--
1) Combine 1/3 cup of flour, paprika, salt, and black pepper in a food storage bag. Put chicken in bag and toss to coat.
2) Whisk together the egg and water. Dip the coated chicken in the egg and water mixture. Combine the corn flakes with the 1/2 cup of flour; roll the chicken in the corn flake mixture.
3) Heat the butter in a skillet over medium heat; add the chicken and brown it well on all sides. Lower the heat, and continue to cook, by turning occasionally, for 35 to 40 minutes, or until the chicken is tender and juices run clear.
--Ingredients--
1 (3 lb.) Chicken (cut into pieces) or 3 lbs. of Chicken Wings
1 medium Onion (finely chopped)
6 cloves of Garlic (Lasan) (minced)
1 tsp. of Salt
1 tsp. of Black Peppers (Kaali Mirch)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
1 cup of Vinegar (Sirka)
Another 1/2 cup of Vinegar (Sirka)
2/3 cup of Honey (Shehed)
1 small can of Frozen Orange Juice (from concentrate)
2 tbsp. of Butter
--Directions--
1) Place chicken in medium size bowl, add 1 cup of vinegar and marinade for atleast 1 hour at room temperature.
2) Meanwhile, melt the butter in a small frying pan and add the onion and garlic, and saute until tender for about 3 minutes. Transfer the onion and garlic to a medium sized saucepan. Place the pan over medium heat, stir in the orange juice, honey and 1/2 cup of vinegar and bring it to a boil. Reduce the heat and simmer stirring occasionally for 10 minutes. Remove from heat and refrigerate to allow the sauce to cool and thicken.
3) Remove the chicken from the vinegar marinade and reserve the marinade. Sprinkle both sides of the chicken with salt, black pepper and red chilli powder.
4) Light a grill. Place the chicken on the grill, skin side up and cook it over medium direct heat for 20 minutes turning and basting frequently with honey, garlic and salt.
Chicken and pineapple salad
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Ingredients :
1 large roast chicken
1 fresh pineaple
1 large Granny Smith apple
250g celeriac
1 lemon
1 tablespoon brown sugar
1 lettuce
For the Sauce :
2 egg yolks
1/2l oil
1 tablespoon mustard
Juice of 1 lemon
100g crème fraîche
Salt, Cayenne pepper
Recipe :
Wash and dry lettuce.
Wash but do not peel the apple, cut into small pieces.
Peel the pineapple and cut it in half.
Peel and grate the celeriac, put in a large bowl with the fruit, sprinkle with lemon juice and dust with sugar.
Mix and leave to settle for 15 minutes.
Take the skin of the chicken and cut flesh into slices.
Make a lemon mayonnaise, salt and add cayenne pepper to taste.
Whip the cream and add to the mayonnaise to make it creamy.
Pour into a sauce boat or jug, chill.
Mix the chicken, fruit and celeriac, line a salad bowl with lettuce leaves, chill for an hour.
Serve with sauce.
Grilled tuna with cherry tomato
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Ingredients :
4 tuna steaks
1kg cherry tomatoes (or very ripe ordinary tomatoes)
4 cloves garlic
Salt
Pepper
Olive oil
Recipe :
Coulis:
Wash and quarter the tomatoes in a dish to retain the juice. Peel the garlic cloves. Heat the olive oil over a medium heat in a pan, without letting it smoke. Add the garlic and tomatoes in their juice. Season. Cook for 20 minutes with the lid off at first, then with the lid on but make sure the tomatoes don't stick together. Once you have a nice thick sauce, remove from the heat and leave to cool. Blend the sauce and pour into a clean pan. You'll reheat it to serve.
Tuna:
Heat a little oil in a pan and cook the steaks on a high heat for a few minutes, turning them (you could also use a grill).
Lower the heat and leave to cook for around 15 minutes.
Reheat the coulis over a high heat.
Season the steaks (lightly, because you've already seasoned the coulis). Serve with coulis on the side.
Ingredients :
100g cooking chocolate
100g white chocolate + a few pieces for decoration
100g butter
3 whole eggs + 3 yolks
75g flour
50g icing sugar
20g silvered almonds
Butter and flour for baking tins (optional)
Recipe :
Beat the eggs with the sugar until the mixture starts to whiten. Melt the chopped-up chocolate in a bain-marie or over a pan with the butter. Add the eggs, then the flour and whip.
Divide the mixture into half and pour half of it into 6 silicon muffin tins or floured and buttered baking tins (approx 7cm in diameter). Cut the white chocolate into pieces and sprinkle over the mixture, then fill the tins with the rest of the mixture, up until 2cm from the top.
Refrigerate for at least 2 hours.
Preheat the oven to 240°C and bake for around 15 minutes. 7 or 8 minutes before they're done, sprinkle the almonds over the top. Be really careful not to overcook them, or the centre won't be runny.
Take out of the oven, leave for 1 minute before turning them out onto dessert plates and serve immediately with grated pieces of white chocolate on top.
Savoy biscuit with strawberry filling
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Ingredients :
For the biscuit:
110g castor sugar
2 flat tbsp icing sugar
50g flour
50g yeast + 1 tsp yeast for tin
6 eggs
1 lemon
10g butter for tin
For the filling:
6 tbsp strawberry syrup
2 tbsp water
200ml vanilla cake cream
500g good strawberries (try and get ones with a really strong flavour)
2 tbsp icing sugar
Recipe :
Pre-heat the oven to 150°C (Gas Mark 2).
To make the biscuit: Wash the lemon and remove zest. Blanch for 5 minutes in boiling water, drain, chop finely and set aside.
Separate the egg whites from the yolks. Mix the yolks with the sugar until you get a white mixture. Add the lemon zest.
Whip the egg whites until firm (until they stand up in peaks). As the mixture starts to get firm, add the icing sugar little by little and carry on whipping until your mixture is firm and shiny.
Mix flour and yeast and sieve. Add half to the egg and sugar mixture, then add half the beaten egg whites. Add the rest of the flour and the rest of the egg whites.
Grease a cake tin (26cm in diameter) with butter sprinkle with yeast. Pour the mixture into the tin, smooth the surface with the back of a spoon and bake on a medium heat for 45 minutes to an hour, until the biscuit is firm, dark golden in colour and can be removed from the tin easily.
Wait a few minutes before removing the biscuit from the tin after you take it out of the oven. Turn onto a cooling tray and leave to cool completely, preferably until the next day.
Prepare the filling: Wash and dry the strawberries using a cloth, slice them vertically and mix gently into the vanilla cream.
Dilute the strawberry syrup with water.
Cut the biscuit in two and soak the cut side of each piece with strawberry syrup.
Spread the strawberry mixture onto the cut side of one piece and place the other on top. Refrigerate for 15 minutes.
Serve chilled, sprinkled with icing sugar.
Advice :
The quality of your biscuit will depend on how well you mix the ingredients! Remember to take your time mixing to aerate the ingredients properly.
Ingredients :
700g Prawns, cooked and peeled
1 lettuce heart, rinsed and torn
2 eggs
1 jar of palm hearts, sliced into rounds
4 tbsp mayonaise
1 tbsp ketchup
Tabasco
Salt
Black pepper
Recipe :
1- Plunge the eggs into a saucepan of cold water. Bring to the boil and cook for three minutes. Cool them under cold running water, peel and slice.
2- In a bowl, mix the mayonaise, ketchup and 2-3 drops of Tabasco. Season to taste.
3- In 4 glasses, share out the lettuce, followed by the palm hearts and prawns.
4- Dress with the sauce and top with the egg.
Recipe :
Ideally, you should make the batter a few hours before you need it, to give the mixture time to settle.
Sieve flour into bowl, add other dry ingredients, mix, then make a well in the middle. Add eggs, then milk little by little and whisk until you have a smooth mixture.
Gently melt butter and add to the mixture.
Leave to rest.
When you are ready to make your pancakes, make sure you have your frying pan very hot. Melt a knob of butter, then add half a ladle of batter, spread over surface of pan and fry for about three minutes, turning half way.
Advice :
Your first pancake will be a test of the batter: if it comes out a little dry, add a little butter or milk to the mixture and try again. If it is too greasy or moist, sieve in more flour, then whisk briefly to get rid of any lumps.
Eat with a topping of your choice - a classic squirt of lemon juice and a sprinkle of sugar, golden syrup or even jam or honey!
Chicken tagine with lemons and olives
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Ingredients :
2kg chicken legs
4 onions
4 cloves garlic
4 large tomatoes
1 piece fresh ginger
Juice of 1 lemon
4 handfuld green olives, fresh if possible
6 lemons, preserved in salt
1 bunch fresh coriander, chopped
1 30cm tagine dish, or similar
For the marinade:
1 glass olive oil
1 tablespoon turmeric
1 tablespoon paprika
Salt
1 dash cayenne pepper
4 saffron stamens
Blak pepper
Recipe :
The night before:
Mix marinade with olive oil, paprika, turmeric, cayenne pepper, salt and black pepper.
Marinate meat overnight.
The next day, remove chicken and saute in marinade until golden. remove and put to one side.
Peel and chop onions, then saute in same pan. Add crushed garlic and chopped tomatoes, stirring frequently. Add ginger and saffron, then leave to simmer for 10 minutes over a low heat.
Pour into tagine or covered oven dish, add chicken pieces and drizzle with lemon juice.
Cover and cook for 20 minutes at a low heat, then add coriander, olives and preserved lemons, cut into quarters.
Cook until olives and lemons heated through, then serve with couscous.
Ingredients :
100g green beans, chopped
2 carrots, sliced
1 courgette, sliced
1 small leek, thinly sliced
1 stick celery
2 tomatoes
3 cloves garlic
100g macaroni
1 bouquet garni, or pinch mixed herbs
5 or 6 leaves of fresh basil
3 tabelspoons pesto
40g grated parmesan
Salt & pepper
Recipe :
Put all vegetables and herbs, minus the basil, in a large saucepan. Add 2 litres water and bring to boil.
Season.
Cover and cook for 20 minutes.
Add pasta and cook for a further 10 minutes.
Add basil, pesto and grated cheese, serve.
--Ingredients--
2 cups of Corn (cooked)
Juice from 1/2 of a Lemon (Nimbu)
2 Cinnamon Sticks (Dal Cheeni)
2 Cloves
2 Small Cardamoms (Choti Ilaichi)
Salt (to taste)
4 tbsp. of Milk
2 tbsp. of Cooking Oil
For Paste:
1 Onion
5 Green Chillies (or to taste)
1 tbsp. of Fresh Coconut (grated)
7 cloves of Garlic (Lasan)
1 (1" piece) of Ginger (Adrak)
4 tsp. of Poppy Seeds (Khashkhash) (optional)
1 bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania)
--Directions--
1) Grind all of the paste ingredients together into a fine thick paste.
2) In a large pan or pot heat the oil and fry the paste for about 2 minutes. To this add the cinnamon sticks, cloves and cardamoms and fry for another 2 minutes. Then add the lemon juice, and mix well. Then add the corn, milk and salt. Mix well and cook for about 10-15 minutes and serve.
--Ingredients--
225 grams (8 oz.) of Courgettes (Turai) (sliced into 5 mm rounds)
400 grams of Tomatoes (canned & chopped)
1 Green Chilli (chopped)
1 sprig of Fresh Coriander/Cilantro Leaves (chopped)
1/2 tsp. of Red Chilli Powder
1 tsp. of Grounded Coriander (Pisa Dhania)
1/4 tsp. of Turmeric Powder (Haldi)
1 tsp. of Cumin Seeds
Salt (to taste)
1 1/2 tbsp. of Cooking Oil
--Directions--
1) Heat the oil in a pot and add the cumin seeds. When they start to crackle, add the courgette slices. Stir and sprinkle with the chilli, coriander and turmeric powder(s). Mix well and add the tomatoes. Sprinkle with salt, the green chilli and fresh coriander.
2) Cover and cook for about 10-12 mins or until done.
--Ingredients--
3 cups of Basmati Rice (better if soaked for atleast half an hour)
Vegetables (of your preferance - chopped in 1" pieces)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
A bunch of Fresh Mint Leaves (Podina)
2 medium to large Onions (thinly sliced)
5 Green Chillies (more or less may be used depending on spice preferance)
2 tsp. of Tomato Ketchup
1 cup of Thick Curd
1 tsp. of Red Chilli Powder (or to taste)
2 tsp. of Garlic Paste (Pisa Lasan)
2 tsp. of Ginger Paste (Pisi Adrak)
4-5 Cloves
1 Cinnamon Stick (Dal Cheeni)
4 Bay Leaves
5 Small Cardamoms (Choti Ilaichi)
1 cup of Coconut Milk
5 strands of Saffron (Zafran)
Fried Cashewnuts (optional)
Salt (to taste)
4 tbsp. of Ghee or Oil
--Directions--
1) Take the fresh coriander, fresh mint and green chillies and grind it in a grinder to a paste. Heat the ghee or oil in a pressure cooker. Add all whole spices and mix. Then add the sliced onions. When the onions turn slightly golden brown, add the ginger paste and garlic paste and saute well. Then add the vegetables and stir for about 5 minutes.
2) Then add the paste of fresh coriander, fresh mint and green chilles. Stir for about 3 minutes. Add the coconut milk and water (the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice). Then add the tomato ketchup and curd and mix. Add the red chilli powder and salt and mix well.
3) Reduce the flame to medium. When the mixture starts boiling add the soaked rice and pressure cook until 2 whistles. Finally add the saffron strands and fried cashew nuts before serving.
--Ingredients--
4 cups of Cooked Long-Grain Rice
2 large Eggs
1 large Red Bell Pepper (chopped)
1 large Onion (chopped)
1 (8 oz.) package of Fresh Mushrooms (sliced)
1/4 cup of Sherry Wine (not cooking sherry) (optional)
1 tbsp. of Garlic (Lasan) (minced)
3 tbsp. of Soy Sauce
3/4 cup of Green Onions (chopped)
1 cup of Green Peas (frozen)
1 (8 oz.) can of Water Chestnuts (chopped or sliced - and drained)
1 tbsp. of Peanut Oil or Vegetable Oil
1 1/2 tbsp. of Dark Sesame Oil
--Directions--
1) Spray extra-deep 12-inch, nonstick skillet with vegetable oil spray and put it over medium heat. Beat eggs lightly, pour into skillet and cook without stirring (as you would an omelet) until they are almost dry. While eggs cook, peel and coarsely chop onion and set aside. Begin to seed and chop bell pepper into bite-size pieces. When eggs are ready, remove them to plate and set aside. Heat the peanut oil in same skillet over medium-high heat. Add onion and cook, stirring from time to time, two minutes. Finish chopping pepper and add to skillet. Add mushrooms and garlic and cook two more minutes.
2) Add sherry (if using), soy sauce and rice. Continue to cook, stirring from time to time. Meanwhile, slice green onions, using the white and enough of green tops to make ¾-cup. Add them to skillet and stir well.
3) Drain water chestnuts and add them to skillet. Add the peas and sesame oil. Cut egg into thin strips, add to pan and stir. Stir-fry for 1 minute more to heat water chestnuts and peas and to mix in sesame-oil. Serve at once, passing extra soy sauce at the table, if desired.
--Ingredients--
3 cups of Basmati Rice (uncooked) (washed)
3 Chicken Bouillon (cubes)
1 Onion (finely chopped)
1/2 head (about 12 cloves) of Garlic (Lasan) (finely chopped)
1/2 cup of Pine Nuts
1/2 cup of Butter
5 1/2 cups of Water
--Directions--
1) Saute the onion, garlic and pine nuts in the butter. Once this mixture is browned add the water and bouillon cubes. Once the water comes to a boil, add the rice, turn the heat to low and let cook for about 10-15 minutes. Let the rice sit for 15 minutes once you've turned off the heat, gently stir the rice in the pot.
2) Cook the chicken the way you prefer, i prefer to put it in a baking pan and sprinkle with seasonings and bake until it's done, then broil so the skin is crisp.
--Ingredients--
225 grams of Chick Peas, (soaked overnight and drained)
1 liter of Water
1/2 level tsp. of Bicarbonate of Soda
1/4 cup of Oil
2 medium Onions, (skinned & finely chopped)
1 inch piece of Fresh Ginger, (peeled & finely Chopped)
1 level tsp. of Red Chilli Powder
1/2 level tsp. of Ground Turmeric (haldi)
1/2 level tsp. of Ground Corriander
1/2 level tsp. of Salt
1 level tsp. of Garam Masala
2/3 tbsp. of Fresh Corriander Leaves, (finely chopped)
--Directions--
Chikkar Cholay
1) Put the chick peas in a large heavy-based saucepan, add the water and the bicarbonate of soda and bring to a boil. Stir any froth that may form back into the chick peas. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.) Once the chick peas have become tender keep them in the boiled water. It will be used at a later stage.
2) Heat the oil in a large frying pan. Add the finely chopped onions, ginger and green chillis. Stirring frequently, fry the mixture for 10-15 minutes until well browned. Add the chilli powder, turmeric, ground coriander, salt and 3-4 tablespoons water . Stir fry for another few minutes.
3) Pour the cooked chick peas and liquid into the onion mixture. Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 20-25 minutes or until the chick peas have absorbed the sauce. Mash a few of the chick peas with the back of a wooden spoon against the side of the pan to thicken the sauce.
4) Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves and serve hot with chapati or naan.
--Ingredients--
1 lb (1/2 kg) of Shrimps (Prawns) (shelled & de-veined)
1 cup of Basmati Rice (long grain)(soaked in water for 20 minutes)
2 medium Onions (chopped)
1/2 lb. of Peas
1-inch piece of Ginger (grated)
2 cloves of Garlic (Lasan) (crushed)
2 Green Chillies
2-3 cups of Coconut (Khopra) (grated) (optional)
2 tsp. of Garam Masala
1 tbsp. of Lime Juice
1 tbsp. of Cashew Nuts (Kaajoo) (optional)
1 tbsp. of Raisins (Kishmish) (optional)
2 Bay Leaves (Tezz Patta)
1/4 cup of Ghee or Oil
Salt (to taste)
--Directions--
1) Preheat the oven to 300°F. Grind the ginger, garlic, green chilies, garam masala , cashew nuts & coconut to make a paste.
2) Heat 3 tablespoons of oil or ghee in a pan and add half of the onions and fry until golden brown. Add the ground paste and stir fry for about 5 minutes.
3) Add the shrimp and 1/2 tsp salt. Mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat. Remove from heat and set aside.
4) Take another pan and heat 2 tablespoons of oil or ghee and fry the bay leaves & the rest of the onions and fry until the onions are golden brown. Add the rice and stir fry until the rice becomes translucent (about 10 minutes).
5) Add the peas, 1/2 tsp salt and 2 cup of water. Cover the pan and cook over low heat for 15 minutes or until the rice is almost done.
6) Mix the rice and shrimp together and transfer it to a casserole. Cover with aluminum foil and bake for 10-15 minutes at 300°F.
7) Sprinkle with lime juice and garnish with fried cashews and raisins.
--Ingredients--
1 cup of Toor Dal
1 tbsp. of Mint Leaves (Podina) (finely chopped)
1 tbsp. of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
1 stalk of Curry Leaves (Karhi Patta)
1 tbsp. of Broken Jaggery
3 Green Chillies
1 (1"-piece) of Ginger (Adrak)
1 tsp. of Red Chilli Powder
1/4 tsp. of Turmeric Powder (Haldi)
½ tsp. of Coriander Powder (Pisa Dhania)
1/4 tsp. of Garam Masala Powder
2 pinches of Asafoetida (Heeng)
½ tsp. of Cumin Seeds (Zeera)
Salt (to taste)
2 tbsp. of Ghee or Cooking Oil
3 tbsp. of Tamarind Water
5 cups of Rice Starch Water or Plain Water
--Directions--
Sweet & Sour Dal
1) Wash and pressure cook the dal in two cups of water. Cool, remove, drain and set aside the top water of dal. Remove two tbsp. of thick dal and set aside. Beat the remaining dal with a hand whipper, by adding the water that was kept aside.
2) Crush the green chilli and ginger together. Make a paste out of all of the dry powders in 1/4 cup of water. And set aside.
3) Heat the ghee or cooking oil in a saucepan and add the seeds. Add ginger, garlic and stir. Add asafoetida, mint leaves, masala paste and stir for a minute. Add the jaggery, tamarind water and stir. Allow to cook for about 2-3 minutes. Add the beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness (add more if needed). Garnish with chopped coriander leaves.
