Festive Chicken Roast

Festive Chicken Roast <12 People>:

Ingredients:
4 Whole Chicken, skin on
1 bunch of fresh rosemary
1 bunch of fresh thyme
1 cup of garlic, peeled, smashed
1 cup of onions, peeled, wedges
1 cup of olive oil
1 tea spoon of smoked paprika
1 tea spoon of ginger roots, minced
* salt / pepper
1/2 cup of white wine

Method:
Marinate the chicken with olive oil, s.paprika, ginger, wine and salt/pepper. Leave it in the fridge for 1 night. Next day, stuff the chicken with rosemary, thyme and garlic. On a baking tray place the chicken facing down. Roast the chicken in the convection oven @ 325 Degrees F for 1 hour. Flip it oven and continue cooking for 1.5 hours or as required. Check the internal temperature and it must be 165 degrees F or higher.

Serve hot with your choice of rice, mashed potatoes or any other starch!

Chinese Cabbage Soup

Chinese Cabbage Soup: <10 people>

Ingredients:
2 cups of bok choy, chunks
2 cups of chinese cabbage, chunks
11 cups of chicken broth, home made
2 tea spoons of ginger roots, minced
1 cup of oyster mushrooms, chunks
1 tea spoon of soy sauce
1 tea spoon of sesame oil
1 tea spoon of butter
1/4th cup of rice wine vinegar
* salt/pepper
1 tea spoon of butter
1 tea spoon of fresh lemon / lime juice

Method:
Saute those 3 vegetables with sesame oil & butter for about 2 min on a medium heat. Add the broth & ginger to it. Cook for about about 5-6 min. and once it's boiling add the rest of the ingredients. Continue boiling for 1 more min. Now, add the lemon juice and season it with salt/pepper.

Serve hot. Very delicious and healthy!

Sole Papier

Sole Papier:

Ingredients:
10 servings of rice/mashed potatoes

10 sole fillets
10 servings of alfredo sauce, home made
10 wedges of lemon
*salt-pepper
1 cup of un salted butter, partially melted
1/2 cup of dill leaves, fresh, chopped

Method:
On a pre greased baking tray put those sole fillets. Add the butter on top of those sole fillets. Sprinkle some salt-pepper. Bake them @ 325 Degrees for 5-7 min. Sprinkle those dill on the fish. Serve hot with some rice/mashed potatoes and lemon! Simple dish and tasty.

Shrimp Malaikari

Shrimp Malaikari         (10 Servings)

Ingredients:
10 servings of rice, cooked or, 10 servings of Indian Naan bread


1 kg. of shrimp, peeled, De-veined, UN-cooked
1 Lt. of 10 % cream
100 ml. of coconut milk
2 tea spoons of butter
2 tea spoons of canola oil
1/2 cup of corn starch slurry
1/2 cup of coconut, dry/fresh, shredded
2-3 bay leaves
2-3 cardamom, smashed
2-3 cloves
1/5th tea spoon of red chili flakes
2 tea spoons of ginger, paste
2 tea spoons of garlic paste
1 tea spoon of onion paste
1 tea spoon of brown/white sugar
1/2 tea spoon of turmeric, ground/powder
1/2 tea spoon of cumin, ground
1 tea spoon of ketch up or tomato sauce
*salt-pepper

Method:
In a fry pan saute the shrimp for 2-3 min. with the butter on a low-medium heat. In another pan saute the garlic, ginger, onion, chili flakes and the bay leaves with the canola oil for 2-3 min. on a low-medium heat. Add the tomato sauce/ketch up, cream, coconut milk, shredded coconut, cardamom, cloves, turmeric & cumin. Stir it gently. Continue cooking on a low heat for 6-7 min. Continue stirring in between. Now, continue cooking on a medium heat for 3-4 more min. or till you see it's boiling. Add the corn starch and whisk it well to avoid any lumps which might develop at the bottom of the pot. Add the sugar and stir it well. Season with salt-pepper. Serve hot with the starch. It got lots of flavors and very rich. White wine (semi dry/sweet) goes well with it, if you want to enjoy a glass of wine with it!

Cream of Potato & Leeks

Cream of Potato & Leeks <For 10 Servings>

Ingredients:
1 lt. of milk, 2%
500 ml. of water, cold or vegetable stock
250 ml. of 18 % cream
1 cup of leeks, chopped
1 cup of cooking onions, chopped
2 cups of potatoes, cubed
3-4 garlic cloves, chopped
2-3 bay leaves
75 gm. of corn starch slurry
50 ml. of white wine
2 tea spoons of white or rice wine vinegar
2 tea spoons of butter
2 tea spoons of canola oil
* salt-pepper

Method:
In a cooking pot, saute the leeks, onions, bay leaves, garlic, potatoes with the butter and the oil for 3-4 min. on a low-medium heat. Add the water, vinegar & the wine and cook for 3-4 more min. Now, add the  milk and continue cooking for the next 5 min. Then add the cream and cook for 4-5 more min. or till you see that it's boiling. Now, add the corn starch slurry and whisk it well to avoid the lump which might develop at the bottom of the pot! Season with salt-pepper. Serve hot. It's a very refreshing winter soup. It got loads of flavor.

Mexican Corn-Bean salad

Mexican Corn-Bean salad <10 Portions>

Ingredients:
1 cup of canned black beans, washed, rinsed
1 cup of corn, off the cob, washed, rinsed
1/2 cup of red peppers, chopped
1/2 cup of yellow/orange peppers, chopped
1/2 cup coriander/cilantro, chopped
1/2 cup salsa, chunky
1/5th cup olive oil
3 tea spoons of Tex Mex, spice
* salt-pepper
2 tea spoons garlic, minced
1 tea spoon Parmesan cheese, grated
1/2 cup green onions, chopped
1 tea spoon fresh lemon/lime juice

Method:
In a big bowl mix everything using a whisk. Season with salt-pepper. Serve chilled. Very easy to make and very refreshing, especially during the summer months!

Maple Haven Tapioca

Maple Haven Tapioca <10 PORTIONS>

Ingredients:
10 cups of tapioca, cooked, soft, chilled
5 cups of coconut milk
500 ml. of maple syrup
5 cups of fresh mango, ripened, cubed

Method:
Take 10 serving dessert bowls. Split the tapioca equally. Split the mangoes the same way. Pour the coconut milk and the maple syrup on top the same way. Serve chilled. Very refreshing and healthy. Great flavour!