Prawn Chilli Masala

Prawn Chilli Masala
Serves : 4

Ingredients:

• 100 gr unsalted butter
• 6 green cadarmoms, split open the top of each pod
• 3 cm cube of root ginger, peeled and finely grated
• 5 cloves garlic, peeled and crushed
• 1 tbsp coriander
• ½ tsp ground turmeric
• 500 gr fresh peeled prawns
• 125 thick set natural yogurt
• 100 ml water
• 1 tsp sugar
• 1 tsp salt or o taste
• 30 gr ground almonds
• 6 whole fresh green chilies
• 2 fresh green chilies, seeded and minced
• ½ garam masala

1. Melt 70 gr butter from the specified amount over gentle heat and add the whole cadarmoms, fry for 30 seconds and add the ginger and garlic. Stir and cook for 1 minute, then add the ground coriander and turmeric. Stir and fry for 30 seconds.

2. Add the prawns, turn the heat up to medium and cook for 6 minutes, stirring frequently.

3. Beat the yogurt until smooth, gradually add the water and beat until well blended. Add this mixture to the prawns, stir in the sugar and the salt, cover the pan and simmer for ±5 minutes.

4. Add the ground almonds and the hole green chilies and cook, uncovered, for ±5 minutes.

5. Meanwhile, fry the onions in the remaining 30 gr butter until they are just soft, but not brown. Add the minced green chilies and the garam masala, stir and fry or a further ±2 minutes. Stir this mixture into the prawns along with any butter left in the pan. Remove the pan from the heat.

6. Put the prawns in a serving dish and garnish with the coriander leaves.

Serve with a mushroom pilau or fried brown rice

Hot And Sour Soup

Hot And Sour Soup
Serve : 4-6

Ingredients:

• 100 gr beef
• 100 gr peeled, uncooked prawns
• 5 dried Chinese mushrooms, soaked in boiling water for 5 minutes and chopped
• 1,5 ltrs water
• 2 ½ pints chicken stock
• 100 gr bamboo shoots, sliced
• 3 spring onions, shredded
• 1 tsp dark soy sauce
• ½ tsp light soy sauce
• 2 tsps chili sauce
• 1 ½ tbsps vinegar
• 1 tbsp sugar
• Salt and pepper
• Dash sesame seed oil and rice wine/sherry
• 1 egg, well beaten
• 2 tbsps water mixed with 1 tbsp corn flour

1. Slice beef into shreds about 5cm long and ±5mm thick

2. Soak the mushrooms in boiling water until softened.

3. Place the beef in a large pot with the prawns and rock.

4. Bring to the boil and then reduce the heat to allow to simmer gently for ±5 minutes.

5. Add all the remaining ingredients except for the egg and corn flour and water mixture.

6. Cook a further 1-2 minutes over low heat.

7. Remove pan from the heat and add the egg gradually, stirring gently until it forms threads in the soup.

8. Mix a spoonful of the hot soup with the corn flour and water mixture and add to the soup, stirring constantly.

9. Bring the soup back to simmering point for 1 minute to chicken the corn flour.

Serve while its hot.

Hot and Sour Soup is very versatile.

Subtitle other ingredients such as chicken, crabmeat, bean sprouts, carrots, spinach or green cabbage.
The soup must be hot enough to cook the egg when it is added, but not so hot that egg sets immediately

Grilled Stuffed Cutlets

Grilled Stuffed Cutlets

Serves : 4-6

Ingredients:

• 8 thick lamb cutlets
• 8 slices beef
• Herb Baste
• 2 cups freshly shelled Lima beans
• Boiling salted water
• 20 gr butter
• Salt and pepper
• Springs of parsley

Stuffing:

• 40 gr butter
• 1 small onion, minced
• 125 gr sausage meat
• Salt and pepper
• ½ tsp thyme
• ? tsp ground bay leaves
• 1 clove garlic, crushed
• 125 gr mushrooms, finely chopped
• 1 egg

1. For the stuffing, melt butter in a pan, add onion and sauté ±3 minutes, and sausage meat and cook over moderate heat for ±5 minutes, stirring, until lightly browned.

2. Removed pan from heat, sprinkle with salt, pepper, thyme, ground bay leaves, stir in garlic, mushrooms and egg and mix well.

3. Divide stuffing into 8 portions, spread on the cutlets and wrap with beef slices. Thread two cutlets on each skewer and place on a track ±15 cm from heat and grill for ±25 minutes, turning often and brushing with the baste.

4. Meanwhile, cook beans in a pan of boiling salted water for ±10 minutes and drain, add butter, salt and pepper, serve with the cutlets and garnish with parsley sprigs.

Italian Lamb Kebab

Italian Lamb Kebab

Ingredients:

• 1 kg lean lamb, cubed
• 125 ml olive oil
• 125 ml marsala
• 20 ml lemon juice
• 1 teaspoon oregano
• 5 clove garlic, crushed
• ½ teaspoon ground bay leaves
• 1 green pepper, seeded and cut in chunks
• 4 medium onions, quartered
• Salt & pepper

1. Place the lamb in enamel dish. Combine oil marsala, lemon juice, oregano, garlic, ground bayleaves, salt and pepper in a jar, cover and shake vigorously until blended and creamy, then pour over the lamb, cover and set aside to marinate for 2 hours, basting occasionally.

2. Lift out lamb cubes and drain, reserving marinade, threat on to skewers, alternately with green pepper chunks and onion quarters.

3.Set kebabs on the griller tray 15cm from heat and cook for 20-25 minutes, turning frequently and basting often with the marinade until meat is tender and brown, ready to serve

Blackberry and Cassis Crush

Blackberry and Cassis Crush

Ingredients:

• 200 gr blackberries
• 7 tbsps creme de cassis
• 142 ml double cream
• 500 ml Indulgence Vanilla ice cream, slightly softened
• 2 meringue nests, roughly crushed
• 4 large sundae glasses

Way to make it:

1. Divide the blackberries between the sundae glasses.

2. Pour 1 tbsp of the creme de cassis over each, then crush the berries down slightly. Leave at least for 30 minutes.

3. Whip the creame with 1 more tbsp of the creme de cassis, until the mixture is soft and floppy.

4. Tip the softened ice cream into a bowl and stir in the crushed meringues, then gently fold in the cream.

5. Spoon a quarter of this mixture into each sundae glass, top each with a reserved blackberry and drizzle half a tbsp of the remaining creme de cassis over each one.

Mango Delight

Mango Delight
Serves 4-6

Ingredients:

• 2 fresh ripe mangoes (2x425 gr tins of sliced mangoes)
• 2 tbsps custard powder
• 2 tbsps sugar
• 150 ml milk
• 1 tsp ground cardamom or ground mixed spice
• 150 ml double cream
• 2 tbsps shelled unsalted pistachio nuts, lightly crushed

1. Drain one tin of the mango slices and puree them in electric liquidizer or food processor. Drain the other can and coarsely chop the mango slices. Peel, slice and chop fresh mangoes.

2. Mix custard powder and sugar together, gradually add the milk and blend well. Cook over low heat until the consistency resembles whipped ream.

3. Stir in the ground cardamom or mixed spice and remove from heat.

4. Gradually add the mango pulp to the custard milk, stirring all the time.

5. Whisk the cream until fairly thick, but still pouring consistency. If you buy extra thick double cream, there is no need to whisk it.

6. Stir the cream into the mango mixture and gently mix in the chopped mangoes.

7. Transfer the mango mixture into a serving bowl and top with the crushed pistachio nuts. Serve hot or cold.

Spicy Lamb Chops

Spicy Lamb Chops

Ingredients:

• 8 best neck lamb chops
• Flour
• 50 ml olive oil
• 2 medium onions, sliced
• 25 gr butter
• 75 ml tomato sauce
• 2 teaspoon Worcestershire sauce
• 125 ml vegetable stock
• 125 white wine
• Dash of seasoned pepper
• Juice of 1 lemon, salt, pepper
• Finally chopped parsley

1. Toss chops in flour, seasoned with salt and pepper. Heat oil in a pan add onion and sauté until transparent, then remove to a shallow ovenproof casserole.

2. To pan juices, add butter and heat, add chops and lightly brown on each side, then remove to the casserole. Stir tomato and worcestershire sauces, lemon juice and seasoned pepper into the pan and heat, stir in stock and wine, bring to the boil, then pour mixture over the chops.

3. Cover and cook in a moderately slow oven for ±1 hour until meat is tender.

Serve sprinkled with parsley.

Chili Beef Stew

Chili Beef Stew
Serve : 6-8

Ingredients:

• 900 gr beef chuck, cut into 2.5cm/pieces
• 1 large red onion, coarsely chopped
• 4 cloves garlic, crushed
• 2 red peppers, seeded and cut into 2.5cm /pieces
• 2 red chilies, seeded and finally chopped
• 3 tbsps mild chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 850 pints stock/water
• 225 gr canned tomatoes, pureed
• 2 tbsps tomato puree
• 250 gr canned red kidney beans, drained
• 6 ripe tomatoes, peeled, seeded and diced
• Pinch salt
• Olive oil

1. Pour about 75 ml olive oil into a large saucepan or flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes/batch.

2. Set aside the meat on a plate or in the lid of the casserole. Lower the heat and cook the onion, garlic, red peppers and chilies ±5 minutes. Add the chili powder, cumin and paprika and cook for 1-minute further. Pour on the liquid and add the canned tomatoes, tomato puree and the meat.

3. Cook slowly ±2 hours. Add the bean ±45 minutes before the end of cooking time.

4. When the meat is completely tender, add salt to taste and serve garnished with the diced tomatoes.

Kofta (Meat Ball) Curry

Kofta (Meat Ball) Curry
Serves 4

For the koftas :

• 500 gr lean minced lamb
• 2 cloves garlic, peeled and chopped
• 2 cm cube of root ginger, peeled and coarsely chopped
• 1 small onion, coarsely chopped
• 60 ml water
• 1 fresh green chili, seeded and chopped
• 2 tbsps chopped coriander leaves
• 1 tbsp fresh mint leaves, chopped
• 1 tsp salt or to taste

For the gravy:

• 5 tbsps cooking oil
• 2 medium-sized onions, finely chopped
• 3 cm cube off root ginger, peeled and grated
• 2 cloves garlic, peeled and crushed
• 2 tsps ground coriander
• 1½ tsps ground cumin
• ½ tsp ground turmeric
• ½ tsp chili powder
• 1 small tin of tomatoes
• 150 ml warm water
• ½ tsp salt or to taste
• 2 black cardamom pods, opened
• 4 whole cloves
• 5 cm piece of cinnamon stick, broken up
• 2 bay leaves crumpled
• 2 tbsps thick set natural yogurt
• 2 tbsps grounds almonds
• 1 tbsp chopped coriander leaves

1. Put half the mince, all the garlic, ginger, onion and the water into a saucepan and place cover medium heat. Stir until the mince is heated through.

2. Cover and simmer until all liquid evaporates (±35 minutes) then cook uncovered if necessary, to dry out excess liquid.

3. Combine the cooked mince with the rest of the ingredients, including the raw mince.

4. Put the mixture into a food processor or liquidizer and blend until smooth. Chill the mixture for 30 minutes.

5. Dividedthe mixture into approximately 20 balls.

6. Rotate each ball between your plams to make neat round koftas.

7. Heat the oil over medium heat and fry the onions until they are just soft.

8. Add the ginger and garlic and fry for 1 minute.

9. Add the coriander, cumin, turmeric and chilli powder and stir quickly.

10. Add one tomato at a time, along with a little juice to the spice mixture, stirring until mixture begins to look dry.

11. Now add the water, salt, cardamom, cloves, cinnamon and the bay leaves.

12. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes.

13. Beat the yogurt with a fork until smooth, add the ground almonds and beat again-stir gently into the curry. Cover and simmer until the koftas are firm.

14. Stir the curry gently, cover again, and simmer for ±15 minutes, stirring occasionally to ensure that the thickened gravy does not stick to the pan.

15. Stir in the coriander leaves and remove from heat


Koftas are very popular throughout, they are made using fine lean mince which is blended with herbs and spices

Chicken in Hot Pepper Sauce

Chicken in Hot Pepper Sauce

Serves 4

Ingredients:

• 1 chicken
• 2 tbsps olive oil
• 1 tsp chopped garlic
• 1 green pepper, seeded and cut into thin strips
• 1 red pepper, seeded and cut into thin strips
• 1 tsp wine vinegar
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp chili sauce
• 340 ml chicken stock
• Salt and pepper.

1. Bone the chicken. To bone the legs, cut down along the bone all sides, drawing out the bone with an even movement. Cut all the chicken meat into thin strips.

2. Heat the oil in a wok and stir-fry the garlic, chicken and the green and red peppers.

3. Pour off any excess olive oil and deglaze the wok with the vinegar. Stir in the soy sauce, tasting after each addition. Season with a little salt and pepper to taste.

4. Cook until the sauce has reduced slightly. Serve piping hot.

Chicken Korma

Chicken Korma

Ingredients:

• 1.5 kg chicken joints, skin removed
• 3 cm cube of root ginger, finely grated
• 125 gr thick set natural yogurt
• 1 small onion, coarsely chopped
• 4 dried red chilies
• 5 cloves garlic, peeled and coarsely chopped
• 500 gr onions, finely sliced
• 1 tbsp ground coriander
• ½ tsp powdered black pepper
• 1 tsp garam masala
• 1 tsp ground turmeric
• 250 ml warm water (reduce quantity if using boneless chicken)
• 100 gr creamed coconut, ct into small pieces
• 1¼ tsps salt or to taste
• 2 heaped tbsps ground almonds
• Juice of ½ a lemon

1. Cut each chicken joint into half, separating leg from thigh and cutting each breast into two.

2. Mix with ginger and yogurt, cover and leave to marinate in a cool place for 5 hours or in the refrigerator overnight.

3. Place the chopped onion, red chilies and garlic in a liquidizer or food processor and liquidize to a smooth paste. You may need to add a little water if u are using a liquidizer.

4. Heat the 5 tbsps oil over medium heat and fry the sliced onions till they are golden brown. Remove the pan from the heat and using a slotted spoon, transfer the onions to another dish. Leave any remaining oil in the pan.

5. Place the pan in which the onions have been fried, over medium heat and add the other 2 tbsps cooking oil.

6. When hot, add the ground coriander, powdered pepper, garam masala and turmeric, stir rapidly (take the pan off the heat if the oil is too hot) and add the chicken along with the marinade. Adjust the heat to medium-high and fry the chicken for ±10 minutes, stirring frequently.

7. Add the liquidized spices and continue to fry for 6 minutes on low heat.

8. Add the water and the coconut and bring to the boil. Stir until coconut is dissolved. Add fried onion slices and salt.

9. Reduce heat to low, cover the pan and simmer until the chicken is tender (± 30 minutes). Sprinkle the ground almonds and mix well. Remove from the heat and add the lemon juice.

Chicken Tikka

Chicken Tikka

Ingredients:

• 450 gr boneless, skinned chicken breast
• 1 tsp salt
• ½ tsp tandoori colour a few drops of red food colouring mixed with 1 tbsp tomato puree
• 2 cloves garlic, peeled and coarsely chopped
• 3 cm cube of root ginger, peeled and coarsely chopped
• 2 tsps ground coriander
• ½ tsp ground all spice or garam masala
• ¼ of a whole nutmeg, finely grated
• ½ tsp ground turmeric
• 125 gr thick set natural yogurt
• 4 tbsps corn or vegetables oil
• ½ tsp chilli powder
• Juice of ½ lemon

1. Cut the chicken into 2.5cm in cubes. Sprinkle with ½ tsp salt from the specified amount, and the lemon juice-mix thoroughly, cover and keep aside for 30 minutes.

2. Put the rest of the ingredients into an electric food processor or liquidizer and blend until smooth.

3. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is let.

4. Coat the chicken thoroughly with the sieved marinade, cover the container and leave to marinate for ±8 hours or overnight in the refrigerator.

5. Pre heat the oven to 230ºC

6. Line a roasting tin with aluminium foil ( this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out ).

7. Thread the chicken onto skewers, leaving1cm gap between each piece ( this is necessary for the heat to reach all sides of chicken ).

8. Place the skewers in the prepared roasting tin and brush with some of the remaining marinade.

9. cook in the centre of the oven for ±8 minutes.

10. Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade.

11. Return the tin to the oven and cook for a further ±8 minutes.

12. Shake off any excess liquid from the chicken.

13. Place the skewers on a serving dish. You may take the tikka off he skewers if you wish, but allow the meat to cool slightly before removing from the skewers.

Chicken Tikka is one of the most popular chicken dishes cooked in the Tandoor, the Indian clay oven.

Broccoli Salad Lime Mayonnaise

Broccoli Salad Lime Mayonnaise

Ingredients:

• 3 large heads broccoli, cut into florets

Dressing:

• 45 ml wine vinegar
• ½ glove garlic, peeled and crushed
• Salt and freshly ground black pepper
• 250 ml olive oil
• 1 tbsp
• Finely chopped fresh parsley

Lime Mayonnaise:

• 500 ml mayonnaise
• 500 ml light sour cream
• 85 ml freshly squeezed lime juice
• 1 tbsp finely grated lime peel
• 3 tbsp grated horseradish root
• 1 tbsp Dijon mustard

1. Place florets in a steamer. Steam over boiling water until just tender (approximately 3 minutes). If you have only a small steamer this can be done in batches.

2. When cooked, plunge instantly into ice water, taking care not to break the florets. Cool. Cover with plastic wrap. Refrigerate overnight.

3. To prepare Dressing: combine vinegar, garlic, salt and pepper. Gradually whisk in oil and parsley. Sprinkle over broccoli florets just before serving.

4. To Prepare Lime Mayonnaise: Whisk ingredients together in a bowl. This dressing can be prepared in advance and stored in the refrigerator.
Serve separately.

Citrus and Mango Salad with Cream

Citrus and Mango Salad with Cream

Ingredients:

• 1 head of lettuce, leaves washed and dried
• 3 stalks celery, cut into 8 cm pieces
• 450 gr can mango slices, drained
• 3 oranges, peeled and segmented
• 1 cucumber, scored and thinly sliced

Cream Dressing:

• 75 ml mayonnaise
• 125 ml cream
• Salt and freshly ground black pepper
• 3 tbsp chopped parsley
• 5 ml (1 tbsp) dijon mustard
• 15 ml (1 tbsp)orange juice
• 10 ml (1 tsp) lemon juice

1. Arrange lettuce leaves on a serving plate.

2. Make celery curls by slicing the celery lengthwise leaving one and uncut. Drop celery into ice water until it curls.

3. Arrange mango slices, orange segments, celery curls and cucumber on lettuce leaves. Garnish with green onions. Refrigerate until ready to serve.

Dressing : Combine all ingredients. Let stand for 20 minutes before using. Serve separately.

Fish and Fruit Salad

Fish and Fruit Salad

Ingredients:

• 450 gr white fish fillets
• 60 ml lemon juice
• 6 guavas, pitted and diced
• 3 slices fresh pineapple, diced
• 3 bananas, sliced
• 1 large firm ripe mango, peeled, pitted and diced
• 1 spanish onion, thinly sliced
• 1 red chili pepper, seeded and finely chopped
• 185 ml canned coconut milk
• Red pepper or snipped chives to garnish

1. Cut fish into narrow strips. Marinade in lemon juice for ±6 hours. Drain.

2. Arrange the fish and prepared fruit in a salad bowl. Garnish with the onion and chili pepper. Pour on coconut milk. Chill thoroughly.

3. Garnish with strips of red pepper or chives. Coconut milk may be served separately if preferred.

Mango Shrimp Salad

Mango Shrimp Salad

Ingredients:

• 15 shrimp, shelled and divined
• 2 mangoes, peeled
• 110 gr snow peas
• 4 green onions, chopped
• 250 gr pecans
• Salt and freshly ground pepper
• 45 ml vinaigrette or French dressing

1. Halve shrimp if large. Cut large slice from each side of the mango pit, then cut off the remaining flesh. Cut the large mango slices into strips.

2. Blanch snow peas in boiling water or 1 minute. Drain. Cool under cold running water. If preferred, snow peas can be served raw in the salad.

3. Combine shrimp, mango, snow peas, green onions, pecans and seasonings. Pour dressing over. Toss well before serving.

Salad with Walnut Mayonnaise

Salad with Walnut Mayonnaise

Ingredients:

• 3 tomatoes, diced
• 2 apples, diced
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 60 ml mayonnaise
• 1 tbsp sugar
• 1 tbsp cream cheese
• 1 tbsp chopped walnuts
• Lettuce leaves to serve

1. Combine tomatoes, apples, oranges, and grape fruit in bowl.

2. Blend or process mayonnaise, sugar, cream cheese and walnuts together. Pour over the salad ingredients. Toss well. Cover and chill thoroughly before serving.
Serve on a bed of lettuce. Mayonnaise may be served separately

Smoke Beef with Papaya

Smoke Beef with Papaya

Ingredients:

• 1 medium-size papaya
• 15 slices smoke beef
• Lime wedges and watercress sprigs, to garnish

Cranberry Mayonnaise:

• 125 ml mayonnaise
• 60 ml cranberry sauce

1. Peel, halve and remove seeds from papaya. Cut each half lengthwise into thirds.

2. Arrange 3 smoke beef on each portion of papaya. Serve on individual plates, garnished with lime wedges, watercress sprigs and Cranberry Mayonnaise.

To prepare Cranberry Mayonnaise:
Blend ingredients together well.

Spiced Fruit Salad

Spiced Fruit Salad

Serves 6-8

Ingredients:

= 425 gr tin pineapple chunks
= 425 gr tin papaya chunks
= 425 gr tin mango slices, cut into chunks
= 425 gr tin guava half, cut into chunks
= 2 cinnamon sticks, each 7,5 cm long
= 2 black cardamoms
= 5 whole cloves
= 7 black peppercorns

1. Drain all the fruits and reserve the syrup. Mix all the syrup together, reserve 570 ml and drain off remainder.

2. Put the syrup into a saucepan and add the spices, bring to the boil, cover the pan and let it simmer for 20 minutes.

3. Uncover and reduce the syrup to half its original volume by boiling for 5 minutes. Remove from heat and allow the syrup to cool.

4. Keep the pan covered until the syrup cools.

5. Reserve a few pieces of papaya and guava and all the mangoes. Arrange the remaining fruits in a serving bowl.

6. Arrange the mangoes on top, then put in the reserved papaya and guava.

7. Strain the spiced syrup and pour over the fruits. Cover with cling film and chill.