Root vegetable sala

Root vegetable salad.....5 servings:


Ingredients:
500 gm red beets, peeled, cubed, boiled and rinsed
400 gm carrots, peeled, cubed, boiled and rinsed
400 gm fennel <Bulbs>, julienne cut <Un cooked>
2 tea spoons ginger, shredded
1/2 cup olive oil
1 tea spoon thyme leaves, chopped
2 tea spoons orange juice, freshly squeezed
2 tea spoons lemon/lime juice, freshly squeezed
1 tea spoon Tabasco sauce
3-4 tea spoons Worcestershire sauce
1/2 tea spoons cumin powder
1/2 cup coriander/cilantro leaves, washed & chopped
* salt-pepper

5 cups baby spinach or arugula

Method:
In a bowl mix everything. Season and taste for salt-pepper. Serve chilled with the salad at the bottom and the mixed Root vegetable salad on top. Very simple, easy to make, very healthy and refreshing summer salad!

East Indian Eggplant Fry

East Indian Eggplant Fry....10 servings:

Ingredients:
2 tea spoons black cumin seeds
4 tea spoons white poppy seeds
1 tea spoon turmeric powder
2 tea spoons garlic powder or paste
* salt-pepper
1/4 cup rice flour
1/2 cup chick pea flour
1 tea spoon all purpose flour
1/2 tea spoon baking powder
1/4 tea spoon cumin powder

2 eggplants, round thick cut
250 ml canola or sun flower oil

Condiments: 
. Mayonnaise
. Ketchup
. Onion Salad <Your choice>


Method:
In a bowl mix all the blue colour coded ingredients, and whisk it well till you see and get a nice batter consistency. Now, coat those egg plant (not too heavily) with the batter. Make sure the oil is readily hot ahead of time... then deep fry them on a low-medium heat or till they are cooked inside and give a golden colour! Serve hot with some assorted condiments. Very traditional, yummy and lot of good flavours!

Mushroom Bruschetta

Mushroom Bruschetta....5 servings:

Ingredients:
5 slices rye bread <1 for each person> or 10 slices french baguette <2 for each person>
1 cup garlic butter
2.5 cups mushroom <Sauteed>
2.5 cups shredded mozzarella cheese & Monterey Jack <Mixed>
1/2 cup sun dried tomato, julienne
1/4 cup black olives, sliced

(Garnish): 1/2 cup chopped green onions & coriander/cilantro leaves <Mixed>


Method:
First, apply the garlic butter as a spread on the bread. Now, in a bowl add the sauteed mushroom, olives, sun dried tomatoes. and mix it well. Now apply this mixture on the bread. Top it up with the cheese mixture and bake it in the oven for 4-5 minutes @ 350 degrees F or till the cheese melts and gives you a nice golden colour! Garnish it with the green olives and coriander. Serve hot! Excellent yummy appetizer!

Chicken Crumble

Chicken Crumble.........10 servings:

Ingredients:

1.5 kg lean ground chicken
3-4 tea spoons mayonnaise
2 tea spoons ginger paste
3 tea spoons garlic paste
3 tea spoon onion paste
3 tea spoons celery, chopped
2-3 bay leaves
1 tea spoon smoked paprika
2 tea spoons ketch up or tomato sauce
1 Jalapeno pepper, chopped
1/2 tea spoon cinnamon, ground
1/2 tea spoon cardamon, ground
5 tea spoons olive oil
1 cup butter, softened
1 tea spoon thyme, chopped <Fresh>
2 whole eggs, beaten
* salt-pepper

Garnish:
1 cup bread crumbs
1/2 cup Thai sweet chili sauce (...or you can use any sort of sweet-sour/hot sauce)
1/2 tea spoon oregano




Method:
In a big bowl using hands mix all the ingredients well, make sure they all are well blended. Place them in a pre greased Casserole Pan <Glass or oven proofed deep pan>. Bake at 350 degrees F for about 15 minutes, then turn it around and continue cooking at 325 degrees F this time for about 10 more minutes. Using a cooking/meat thermometer check if the temperatures reached to 165 degrees F right in the centre/middle.

In a separate bowl mix all the 3 garnish ingredients.

Now, sprinkle all the garnish crumble on top of the pan and cook it again at 300 degrees F just for 5 minutes. Serve hot with your choice of starch or salads!

Hot summer refreshing drinks

Summer refreshing drink....10 servings:

Ingredients
1 lt. cold water
1 cup lemon juice, freshly squeezed
1 cup orange juice, freshly squeezed
1 cup fresh/can apple cider
1/2 tea spoon cinnamon powder
1/2 cup wild or un processed honey
1/4 tea spoon salt
1 cup mango juice, un sweetened
1/2 cup water melon juice, freshly squeezed

Garnish: 
(Optional)
1/2 cup raspberries
1/2 cup blue berries
10 mint leaves

Method:
In a big bowl/bucket mix all the ingredients with a wire whisk. If needed add some ice cubes. Serve chilled and garnish with the raspberries, blue berries and the Mint! Very easy to make a great choice of hot summer drink.

Healthy Summer Smoothie

Healthy Summer  Smoothie......10 servings:

Ingredients:
1/2 cup aloe vera
2 cups natural/plain yogurt
1/2 cup wild honey
1 cup blue berries
1 cup rasp berries
1/4 cup chia seeds
1 cup coconut milk
1 cup almond milk
2 tea spoons fresh lemon or lime juice
1/2 cup coriander/cilantro leaves
1/2 cup ripped mango chunks
1/2 avocado (Optional)
1/2 banana

Method:
In a blender pulse them first and blend it well  till yo get a nice and colourful smoothie consistency! It's very refreshing and easy to make healthy summer smoothie

Duck & Pork Terrine

Duck and Pork Terrine......25 servings:

Ingredients:
2 duck breasts, skin removed
100 gm un cooked bacon, cubed
750 gm pork shoulder, cubed
2 sliced bread, crust removed, cubed
100 ml milk
1/4 cup cooking onions/shallots, chopped
150 gm chicken/duck liver, chopped
3-4 tea spoon garlic, chopped
1 tea spoon black peppers, chopped
1/2 tea spoon coriander, ground
1/2 tea spoon cloves, ground
1 tea spoon cinnamon, ground
1/4 cup brandy or cognac
3-4 asparagus, partially cooked
1/2 cup orange peel, thinly sliced
1/2 tea spoon dried fennel seeds, roasted, ground
1 egg, beaten
2 tea spoons ginger juice
1/4 cup pistachios
1/4 cup dried cranberries

Method:
Turn your oven on at 325 degrees F. Now on a greased baking tray cook those duck, pork and bacon halfway for about 20 minutes, separately. Chill them well. In a food processor or blender coarsely chop/pulse those meat. In a big bowl tear up the breads and soak with the milk for about 3-4 minutes. Add rest of the ingredients there and mix them well using hands. Transfer the mixture into a terrine pan/loaf pan. Now put hot water in a 4 inches hotel tray. Then put the Terrine/loaf pan into that hot water tray. Make sure water doesn't go inside the terrine/loaf pan. Carefully put the whole arrangement into the oven to cook for about 25 minutes at 325 degrees F. Let it chill outside. Then refrigerate them and slice them and serve with your choice of condiments. Suggestions: Cranberry chutney, grainy mustard, caramelised onions, Cornishos and etc.

NB: Before it goes inside the oven to get cooked, my suggestion would be to wrap the uncooked terrine block with saran wrap, to hold the moisture, but it's totally up to the cook!

Cheers