Chick Pea Tzaziki

Chick Pea Tzaziki  10 portions

Ingredients:
750 gm. of chick peas (Canned & drained)
100 gm. of sour cream
100 gm of plain yogurt
3-4 tea spoon of fresh lemon/lime juice
salt-pepper
50 ml. of honey
1 cup of shredded cucumber
1 tea spoon of onion (chopped)
1/3 tea spoon of ground cumin
1/3 tea spoon of ground nutmeg

Method:
Mix everything with a serving spoon in a bowl, and serve as a side dish/condiments with any main course or serve it in a big bowl as a refreshing summer salad!

Stuffed Eggplant

Stuffed Eggplant (10 Portions)

Ingredients:
5 italian eggplant <medium size>
1 cup of chopped onions
1 tea spoon of garlic
1 cup of shredded coconut
2 tea spoon of mustard paste
1 cup of olive oil
salt-pepper
1 tea spoon of cumin seed
1/3rd tea spoon of chilli flakes
1 tea spoon of sugar
1 tea spoon of ginger paste
2 tea spoon of basil leaves <chopped><fresh>

Method:
Cut those egg plant (diagonally/lengthwise). Make a pocket with a paring/sharp knife. Brush some oil both inside and outside. Put them away. In a frying/saute pan, cook the onion, ginger & garlic with some oil. Add everything else and continue cooking, for the next 3-4 min. in low heat. Now fill up the egg plant with this stuffing. Bake them @ 325 degrees F for about 10 min. Turn them over to have an even cooking on both sides and continue cooking for the next 5-7 min. or till you see it's soft and cooked. Serve it with some garlic bread. It's an excellent healthy/tasty vegetarean item!

Cream of Butternut Squash

Cream of Butternut Squash  <10 PORTIONS>

Ingredients:

500 Gm. of Butternut squash <Cubes>

2 tea spoon of (Fresh) garlic paste

3-4 bay leaves

¼ cup of celery...Cubes

¼ cup of onions…Cubes

¼ cup of carrots…Cubes

1/3 cup of olive oil/butter

5 tea spoon of corn starch…mixed with some cold water

500 ml. of heavy cream/light cream

1 lt. of water/vegetable stock (Preferably)

1 tea spoon of brown/white sugar

1 tea spoon of ground cumin

Salt & pepper

½ cup of chopped parsley

Method:

Sweat those 3 vegetables with oil/butter, on a low heat along with the squash for about 10 min. Then add the garlic and cook it for 2-3 min. add the water/stock, bay leaves, sugar & cumin. Simmer for about 20 min. Then discard those bay leaves. Puree it using a food processor or blender. Strain it with a sieve or Chinois. Add the cream in it and cook it on a low heat for 5-7 more min. Once it starts bubbling add the corn starch slurry to make it thick. Season it with salt & pepper. Serve hot with a sprinkle of fresh chopped parsley! 

Grilled Vegetable Lasagne

Grilled Vegetable Lasagne

Ingredients:  

12/10 inches baking tray/hotel tray (Greased)

10-15 pieces of lasagne pasta (cooked- al dente)

1 kg. of tomato sauce (Follow the recipe below)

100 gm. of Jucchini, carrot, onion, red pepper, yellow pepper, parsnip, egg plants (Each)(Small cubes)

{In a big bowl, add ½ cup of olive oil, pinch of salt-pepper & a pinch of oregano leaves-Dried, then add the vegetables, & mix them well and bake it @ 325 Degrees, for 7-8 min, in the oven} Cool it down.

500 gm. of shredded mozzarella cheese

100 gm. of parmesan cheese (Grated)

½ cup of heavy cream

Method:

·         Tomato sauce:

1kg. of canned tomato sauce (any kind), 1 tea spoon of rosemary, oregano, garlic powder/paste, 3-4 bay leaves, 1 tea spoon of sugar, ¼ tea spoon of chilli powder, 1 cup of water, ½ cup of (fresh) basil leaves < chopped>, ½ tea spoon of salt & 1/3 tea spoon of black pepper.

Cook it on a very low heat for about 15 min. Add the cream and whisk it well. Cool it down on ice bath. Discard those bay leaves.

On the tray, pour some of the tomato sauce (Rose). Then, make a layer of the pasta at the bottom. Sprinkle some of the cheese (both kinds), add some vegetables. Add another layer of pasta, but this time do it across, so that it holds it well and stay together. And continue the same process for 2 more layers. And at the end, on top of the lasagne sprinkle the rest of the 2 kinds of cheese. Bake it @ 325 for 15 min. and serve hot with some garlic bread on the side!

Soft Beef Burritos

Soft Beef Burritos <10 portions>

Ingredients:

1kg of Ground Beef/Minced Beef

50 ml. of Olive Oil

1/4 cup of Garlic <Chopped>

1 tea spoon of Oregano

1 tea spoon of Ground Cumin

1/2 tea of Brown Sugar

1/4 tea spoon of Chilli Powder

5 Cups of Cooked / Canned Beans (Rinsed well)

2 cups of Chopped / Fine Shredded Ice Berg Lettuce

2 cups Salsa & 2 cups of Sour cream

10 Tortilla Bread/wraps

1 cup of shredded mozzarella cheese/marble cheese

1 tea spoon of nutmeg (Ground)

¼ cup of ketch up

1/2 cup of onion (Very Fine Cut -Brunoise)

¼ cup of celery (Very Fine Cut -Brunoise

¼ cup of carrots (Very Fine Cut –Brunoise

Salt & Pepper

Method:

Sweat those 3 vegetables with olive oil. Then add the ground beef, garlic, cumin, chilli powder, sugar, beans & nutmeg. Cook it till you see the beef is cooked well. Strain the extra water off the beef. Add the ketch up and mix it well. Season it with salt-pepper. Distribute the mixture in 10 tortillas. Add some lettuce & cheese. Roll it up and stick a tooth pick on it to hold it tight. Cut it in half, Serve with some salsa & sour cream, on the side!

Chicken Vindaloo

Chicken Vindaloo:   10 Portions

Ingredients:   

1kg & 100 gm. Of chicken breast (Cubes)

5 tea spoon of hot chilli powder/paste

4-5 bay leaves

250 gm. of natural/plain yogurt

500 gm. of potatoes (cubes- deep fried)

2tea spoon of turmeric powder

2tea spoon of cumin powder

1/2 tea spoon of coriander powder

½ cup of onion, ginger, garlic paste (each)

¼ cup of lemon juice

½ cup of onion (chopped)

1 tea spoon of Garam Masala (ground/powder)

500 ml. Oil

1 tea spoon of turmeric powder

500 gm. of rice (cooked)

500 ml. of chicken stock/water

1 cup of coriander leaves (chopped)

1/3 cup of ketch up

1 tomato (cubes-ripe)

Method: Sweat the chopped onion with some oil, till they are golden in colour.  Add the chicken and stir it for 2-3 min. Add all other ingredients, except the yogurt, potato, lemon juice, Garam Masala, rice & stock/water. Then cook on a medium heat for about 3-4 min. Then add the stock/water, and simmer for 5-7 min. Then add the rest. Season with salt & pepper. Serve with rice and yogurt on the side!

Monk Fish with Mango-Fig-Apricot Salsa

Monk Fish with Mango-Fig-Apricot Salsa:  (10 Portion)

Ingredients: 

10 fillet of Monk fish (5 oz. each), drenched in flour

20 (Thin) slices of prosciutto

50 gm. Of butter (Melted)

100 gm. Of olive oil

Salt-pepper

500 gm. of (cooked) rice

Mango-Fig-Apricot Salsa (see recipe…)

Method:

On a skillet/fry pan, sear the fillets with oil, until it’s just cooked, and wrap it up (Immediately) with 2 slices of prosciutto.

Serve with 2-3 tea spoon of the salsa on the side along with some rice. Garnish the plate as you want.

Mango-Fig-Apricot Salsa

Ingredients:

200 gm. Of mango (Small cubes-ripe)

100 gm. Of dried apricots (cubes)

100 gm. Of dried figs (cubes)

½ cup of fresh coriander leaves (chopped)

1 tea spoon of steak spice

1 tea spoon of ketch up

1 tea spoon of honey

1 tea spoon of olive oil

¼ cup of jalapeño pepper (chopped)

1/3 cup of red pepper (small cubes)

¼ tea spoon of ground cumin

Method:

Mix everything in a bowl & the salsa is ready to be served!