Mango Bell Pepper Salad 10 Servings:
Ingredients:
10 portions of mesclun/spring mix salad
10 pieces of garlic toast
500 gm of mango cubed, fresh
1 red pepper, cubed
1 yellow pepper, cubed
1 orange pepper, cubed
1 cooking onion (Medium), cubed
1/4th cup of olive oil
1 tea spoon of (Fresh) garlic, minced
1/4th tea spoon of rosemary flakes
1 tea spoon of balsamic vinegar
2 tea spoon of (Chopped) cilantro/coriander
1/4th tea spoon of steak spice
* salt-pepper
Method:
First, marinate the mango with everything else and bake then @ 325 Degree F for 15 min. Cool it down. Now, put some mesclun on the serving plates and top with the marinated mango! Serve with a slice of garlic toast on the side. Amazing flavour and it's good for health!
Tuesday, 11 June 2013
Wednesday, 1 May 2013
Sicilian Stuffed Pork Shoulder
Sicilian Stuffed Pork Shoulder 10 Portions:
Ingredients:
10 servings of mashed potatoes
10 servings of season's vegetables (Steamed & Sauteed with butter, salt-pepper)
10 (Fresh) basil sprig (Garnish)
2 pork shoulders
1 tea spoon of smoked paprika
1 tea spoon of oregano flakes
1 tea spoon of rosemary flakes
salt-pepper
(For Stuffing)
Ingredients:
1/2 cup of pecan (Lightly Roasted & Crushed)
1/2 cup of pesto sauce (See the recipe below)
1/2 cup of bacon, chopped
1 tea spoon of onion, minced
2 egg yolks, beaten
1/4th cup of apricots, chopped
1 tea spoon of olive oil
Method:
Now, in a bowl mix all of the above ingredients gently. Your stuffing is ready!
Method:
NB: To avoid hassle you can buy ready made pesto sauce from any store! And, if you really do want to make it from scratch, then follow the recipe below:
1 cup of fresh basil leaves, 1/2 cup of walnuts, 1/4th cup of fresh garlic, 1/4th cup of Parmesan cheese <Grated>, 1/2 cup of olive oil & salt-pepper. Mix everything in a food processor and your pesto sauce is ready!
First, with a knife cut those pork shoulders half way (Lengthwise). Now, stuff them with the stuffing you just made from scratch. Then, with a twig tie them up so that they won't open while you are roasting them! Now, sprinkle those spices ( )on top of the 2 pork shoulders. Place them on a greased baking tray, next to each other. Now, bake them @ 325 Degrees F for 45 min. Then change the temperature to 350 Degrees F and continue roasting for the next 15 min. It should be cooked by then, and the internal temperature MUST reach to 165 Degrees F, if not then continue cooking for the next 10 min. Take it out of the oven and let it sit for 5-7 min. Now, slice them and serve with some mashed potatoes & vegetables. Garnish with basil leaves. Beautiful colour and excellent taste and flavour!
Ingredients:
10 servings of mashed potatoes
10 servings of season's vegetables (Steamed & Sauteed with butter, salt-pepper)
10 (Fresh) basil sprig (Garnish)
2 pork shoulders
1 tea spoon of smoked paprika
1 tea spoon of oregano flakes
1 tea spoon of rosemary flakes
salt-pepper
(For Stuffing)
Ingredients:
1/2 cup of pecan (Lightly Roasted & Crushed)
1/2 cup of pesto sauce (See the recipe below)
1/2 cup of bacon, chopped
1 tea spoon of onion, minced
2 egg yolks, beaten
1/4th cup of apricots, chopped
1 tea spoon of olive oil
Method:
Now, in a bowl mix all of the above ingredients gently. Your stuffing is ready!
Method:
NB: To avoid hassle you can buy ready made pesto sauce from any store! And, if you really do want to make it from scratch, then follow the recipe below:
1 cup of fresh basil leaves, 1/2 cup of walnuts, 1/4th cup of fresh garlic, 1/4th cup of Parmesan cheese <Grated>, 1/2 cup of olive oil & salt-pepper. Mix everything in a food processor and your pesto sauce is ready!
First, with a knife cut those pork shoulders half way (Lengthwise). Now, stuff them with the stuffing you just made from scratch. Then, with a twig tie them up so that they won't open while you are roasting them! Now, sprinkle those spices ( )on top of the 2 pork shoulders. Place them on a greased baking tray, next to each other. Now, bake them @ 325 Degrees F for 45 min. Then change the temperature to 350 Degrees F and continue roasting for the next 15 min. It should be cooked by then, and the internal temperature MUST reach to 165 Degrees F, if not then continue cooking for the next 10 min. Take it out of the oven and let it sit for 5-7 min. Now, slice them and serve with some mashed potatoes & vegetables. Garnish with basil leaves. Beautiful colour and excellent taste and flavour!
Thursday, 18 April 2013
Middle Eastern Style Beef Pilaf
Middle Eastern Style Beef Pilaf 10 portions:
Ingredients:
1 cup of parsley leaves, chopped (For Garnishes)
5 eggs, medium boiled, peeled, cut in halves
1/2 cup of tomatoes, chopped
2 tea spoons of garlic, chopped
1/2 tea spoon of ginger, minced
1 cup of onions, chopped
1/2 cup of celery, small cubed
3-4 bay leaves
1/2 cup of red pepper, small diced
50 ml of olive oil
250 gm of ground beef
1/2 cup of black olive, sliced
1 tea spoon of rosemary flakes
1 tea spoon of oregano flakes
1/2 tea spoon of smoked paprika
1/2 tea spoon of all spices
3-4 cardamom
1-2 cinnamon sticks
1/2 cup of raisins (soaked in warm water), rinsed
1/2 tea spoon of brown sugar
1/2 tea spoon of cumin, ground
1 kg of rice, Par Boiled, cooked
1/4th cup of (Fresh) lemon/lime juice
salt-pepper
Method:
First, saute the first 7 ingredients ( ) with the oil on a low-medium heat for 4-5 min. Now, add the ground beef in it and cook it for 3-4 more min. Now, add the rest of the ingredients in it except the last 3 items ( ). Gently mix them well and continue cooking for the next 3-5 more min. Make sure that the meat is cooked well and no traces of any pink colour in the meat. Now, take a big mixing bowl, add this mixture with the rice and mix it. Add the lemon juice and mix again. Season with salt-pepper. Garnish each serving of pilaf with boiled egg (1/2) and some chopped parsley. Very flavourful and tasty!
Ingredients:
1 cup of parsley leaves, chopped (For Garnishes)
5 eggs, medium boiled, peeled, cut in halves
1/2 cup of tomatoes, chopped
2 tea spoons of garlic, chopped
1/2 tea spoon of ginger, minced
1 cup of onions, chopped
1/2 cup of celery, small cubed
3-4 bay leaves
1/2 cup of red pepper, small diced
50 ml of olive oil
250 gm of ground beef
1/2 cup of black olive, sliced
1 tea spoon of rosemary flakes
1 tea spoon of oregano flakes
1/2 tea spoon of smoked paprika
1/2 tea spoon of all spices
3-4 cardamom
1-2 cinnamon sticks
1/2 cup of raisins (soaked in warm water), rinsed
1/2 tea spoon of brown sugar
1/2 tea spoon of cumin, ground
1 kg of rice, Par Boiled, cooked
1/4th cup of (Fresh) lemon/lime juice
salt-pepper
Method:
First, saute the first 7 ingredients ( ) with the oil on a low-medium heat for 4-5 min. Now, add the ground beef in it and cook it for 3-4 more min. Now, add the rest of the ingredients in it except the last 3 items ( ). Gently mix them well and continue cooking for the next 3-5 more min. Make sure that the meat is cooked well and no traces of any pink colour in the meat. Now, take a big mixing bowl, add this mixture with the rice and mix it. Add the lemon juice and mix again. Season with salt-pepper. Garnish each serving of pilaf with boiled egg (1/2) and some chopped parsley. Very flavourful and tasty!
Homemade Plami Chicken Balls
Homemade Plami Chicken Balls 10 Servings (3 per person):
Ingredients:
Plum Sauce 10 servings (Warm)
750 gm of chicken breast, skin off, minced
250 gm of chicken leg or, thigh, bone off, skin off, minced
1 cup of mashed potatoes
1/rd cup of (Cooked) rice (Mashed) or, rice flour
1 tea spoon of corn starch
2 eggs, beaten
1/3rd cup of red pepper, chopped
1 tea spoon of baking powder
1 tea spoon of smoked paprika
1 tea spoon of rosemary flakes
1 tea spoon of (Chopped) (Fresh) basil leaves
1/2 tea spoon of (Ground) cumin
2 tea spoons of heavy cream/whipping cream
1 tea spoon of garlic, minced
1 tea spoon of onions, chopped
4 teaspoons of butter
1/2 cup of flour (All purpose - Wheat)
salt-pepper
1 lt of cooking oil (Any kind) {If you want to deep fry the chicken balls}
Method:
First, in a big bowl take all the above ingredients, except the last 2 items ( ) Now, using a serving spoon gently mix those ingredients or, just fold them over repeatedly as we do for making any sort of cake mix. Now, slowly add the flour in it and keep mixing till you see that all the flours are mixed well with the rest of the ingredients. Then, let it sit in the fridge for 30 min. Take a baking tray with a wax paper on it. Now, using a small ice cream scoop (4 oz) portion them and line them up on the baking tray. Bake them @ 325 Degrees F for 5 min. Then, turn them around and continue cooking for the next 10 min @ 350 Degrees F, till you get a nice golden colour and the internal temperature reaches to 165 Degrees F. Serve hot as an excellent starter/appetizer with a side portions of some warm plum sauce.
Ingredients:
Plum Sauce 10 servings (Warm)
750 gm of chicken breast, skin off, minced
250 gm of chicken leg or, thigh, bone off, skin off, minced
1 cup of mashed potatoes
1/rd cup of (Cooked) rice (Mashed) or, rice flour
1 tea spoon of corn starch
2 eggs, beaten
1/3rd cup of red pepper, chopped
1 tea spoon of baking powder
1 tea spoon of smoked paprika
1 tea spoon of rosemary flakes
1 tea spoon of (Chopped) (Fresh) basil leaves
1/2 tea spoon of (Ground) cumin
2 tea spoons of heavy cream/whipping cream
1 tea spoon of garlic, minced
1 tea spoon of onions, chopped
4 teaspoons of butter
1/2 cup of flour (All purpose - Wheat)
salt-pepper
1 lt of cooking oil (Any kind) {If you want to deep fry the chicken balls}
Method:
First, in a big bowl take all the above ingredients, except the last 2 items ( ) Now, using a serving spoon gently mix those ingredients or, just fold them over repeatedly as we do for making any sort of cake mix. Now, slowly add the flour in it and keep mixing till you see that all the flours are mixed well with the rest of the ingredients. Then, let it sit in the fridge for 30 min. Take a baking tray with a wax paper on it. Now, using a small ice cream scoop (4 oz) portion them and line them up on the baking tray. Bake them @ 325 Degrees F for 5 min. Then, turn them around and continue cooking for the next 10 min @ 350 Degrees F, till you get a nice golden colour and the internal temperature reaches to 165 Degrees F. Serve hot as an excellent starter/appetizer with a side portions of some warm plum sauce.
Saturday, 13 April 2013
Wild Honey-Baked Apple
Wild Honey-Baked Apple 10 portions:
Ingredients:
2 kg of granny smith apples, peeled, cored, wedges
(Soaked in 1 Lt of cold water, mixed with 1 tea spoon of lemon/lime juice
{To avoid dis-colouration})
4 tea spoons of cinnamon powder
1.5 cups of sultana raisin (Soaked in warm water for 15 min), rinsed
2 tea spoons of lemon zest
2 tea spoons of orange zest
1.5 cups of (Wild) Honey
1/2 cup of butter, melted
2 tea spoons of grand marnier
10 Portions of Ice cream
Method:
First, take a greased baking tray. Put all the apples on it. Sprinkle all of the melted butter on the apples. Now, bake them in the convection oven for 15 min. @ 325 Degrees F. Now, with a rubber spatula (Gently) stir them & turn around the baking tray so that the front of the tray goes at the back and vice versa, to get a nice golden/even cooked apples! Take them out. Now, let it sit outside in the room temperature for 20-25 min. to chill it. Now, in a big mixing bowl take the apples and all other ingredients. Using the rubber spatula (Gently) stir everything. Serve it warm or, cold as a dessert, with the side portion of ice cream. Very easy to make and it's a simple but excellent dessert!
Ingredients:
2 kg of granny smith apples, peeled, cored, wedges
(Soaked in 1 Lt of cold water, mixed with 1 tea spoon of lemon/lime juice
{To avoid dis-colouration})
4 tea spoons of cinnamon powder
1.5 cups of sultana raisin (Soaked in warm water for 15 min), rinsed
2 tea spoons of lemon zest
2 tea spoons of orange zest
1.5 cups of (Wild) Honey
1/2 cup of butter, melted
2 tea spoons of grand marnier
10 Portions of Ice cream
Method:
First, take a greased baking tray. Put all the apples on it. Sprinkle all of the melted butter on the apples. Now, bake them in the convection oven for 15 min. @ 325 Degrees F. Now, with a rubber spatula (Gently) stir them & turn around the baking tray so that the front of the tray goes at the back and vice versa, to get a nice golden/even cooked apples! Take them out. Now, let it sit outside in the room temperature for 20-25 min. to chill it. Now, in a big mixing bowl take the apples and all other ingredients. Using the rubber spatula (Gently) stir everything. Serve it warm or, cold as a dessert, with the side portion of ice cream. Very easy to make and it's a simple but excellent dessert!
Tuesday, 9 April 2013
Pineapple Chutney
Pineapple Chutney 10 Portions:
Ingredients:
1 kg of pineapple (Fresh), skin off, eyes & cores off, small cubed
100 gm of sugar
100 ml of honey
100 gm of raisin, soaked, rinsed
3-4 bay leaves
3-4 cinnamon sticks
3-4 cardamom
3-4 cloves
1 lt of water
2 tea spoon of corn starch, mixed with 1/2 cup of cold water (Slurry)
salt
Method:
Ingredients:
1 kg of pineapple (Fresh), skin off, eyes & cores off, small cubed
100 gm of sugar
100 ml of honey
100 gm of raisin, soaked, rinsed
3-4 bay leaves
3-4 cinnamon sticks
3-4 cardamom
3-4 cloves
1 lt of water
2 tea spoon of corn starch, mixed with 1/2 cup of cold water (Slurry)
salt
Method:
Smoked-Blacken Pork Loin
Smoked-Blacken Pork Loin 10 portions:
Ingredients:
10 Servings of mashed potatoes / rice
10 servings of vegetables (Your Choice)
1 cup of parsley leaves, chopped {Garnish}
1 pork loin, fat on {About 2 kg}
2 tea spoons of garlic, minced
2 tea spoons of smoked paprika
2 tea spoons of rosemary flakes
2 tea spoons of oregano flakes
2 tea spoons of black pepper, ground
1/2 cup of red wine
1 cup of olive oil
1/2 cup of wild honey
Method:
First, put the pork loin on a cutting board and using a very sharp knife slit the loin on the fat side, and give it a nice diamond shape (Cut). So, when you cook it, it will give you a beautiful look and the fat will cook perfectly and stay firm! Now, take a big frying pan and sear the meat with the oil on a medium-high heat for 1-2 min (Both sides). Bring it back to the cutting board. Now, sprinkle all the spices on top of the loin and using your hand rub it gently, so that the spice gets covered on each and every part of the loin. Now, take a baking tray and pour the wine in it and put the loin in the tray and roast it in the convection oven for 45 min @ 325 Degrees F. The internal temperature must reach to 165 Degrees F, if not then you have to continue cooking for the next 10 min. or so. Now, pour the honey on top of the cooked loin and rub it gently. Keep it covered with aluminium foil for 5 min in room temperature. Now, thin slice it and serve with your choice of starch & vegetables and garnish with parsley leaves. It has lots of flavour and a beautiful crunchy outside the meat BUT, tender and juicy inside the loin!
Ingredients:
10 Servings of mashed potatoes / rice
10 servings of vegetables (Your Choice)
1 cup of parsley leaves, chopped {Garnish}
1 pork loin, fat on {About 2 kg}
2 tea spoons of garlic, minced
2 tea spoons of smoked paprika
2 tea spoons of rosemary flakes
2 tea spoons of oregano flakes
2 tea spoons of black pepper, ground
1/2 cup of red wine
1 cup of olive oil
1/2 cup of wild honey
Method:
First, put the pork loin on a cutting board and using a very sharp knife slit the loin on the fat side, and give it a nice diamond shape (Cut). So, when you cook it, it will give you a beautiful look and the fat will cook perfectly and stay firm! Now, take a big frying pan and sear the meat with the oil on a medium-high heat for 1-2 min (Both sides). Bring it back to the cutting board. Now, sprinkle all the spices on top of the loin and using your hand rub it gently, so that the spice gets covered on each and every part of the loin. Now, take a baking tray and pour the wine in it and put the loin in the tray and roast it in the convection oven for 45 min @ 325 Degrees F. The internal temperature must reach to 165 Degrees F, if not then you have to continue cooking for the next 10 min. or so. Now, pour the honey on top of the cooked loin and rub it gently. Keep it covered with aluminium foil for 5 min in room temperature. Now, thin slice it and serve with your choice of starch & vegetables and garnish with parsley leaves. It has lots of flavour and a beautiful crunchy outside the meat BUT, tender and juicy inside the loin!
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