Thai Chicken Curry

Ingredients

2 large chicken breasts, thinly sliced
2 small to medium carrots
1 large bell pepper (any color), sliced
1 medium onion, halved and sliced
approximately 450ml. fresh chicken stock or coconut milk

For Curry Paste:

1 stalk fresh lemongrass, smashed and thinly sliced
2-3 cloves fresh garlic, thinly sliced (to taste)
1 tablespoon fresh ginger, thinly sliced
1 red and 1 green long chillies, thinly sliced with seeds
1 teaspoon coriander root or handful of coriander leaf
1 small teaspoon lime or lemon zest
1 tablespoon palm sugar
2-3 tablespoons fish sauce
good pinch of rock salt

Directions:

First prepare curry paste. Place all ingredients except fish sauce in a mortar and pestle then pound until you have a smooth paste. Add 2 tbs. fish sauce, mix well and taste. You should have an even balance of hot, sweet, sour and salty. Adjust seasonings until this is achieved. Set aside.

Into a very hot wok, place a little peanut oil and swirl to coat sides. When wok is smoking, add vegetables and stir-fry until just wilting, without allowing to gain any color.

Add curry paste and quickly stir fry for approximately 30 seconds, then add stock or coconut milk (coconut cream may also be used). Bring to boil, add chicken and reduce to a simmer.

Allow to cook for approximately 7-8 minutes if chicken is thinly sliced, or a little longer if it is a bit chunky.

Serve with steamed jasmine rice or steamed long grain rice in which a few pieces of lime or lemon peel have been embedded.

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Brunch Scramble

Ingredients

• 1 medium red onion, chopped
• 1 medium green pepper, chopped
• 1 (4.5 ounce) jar sliced mushrooms, drained
• 3 tablespoons butter or margarine
• 12 eggs
• 3/4 cup half-and-half cream
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 1/2 cups shredded Cheddar cheese
• 1 tablespoon minced chives

Directions

In a skillet, saute the onion, green pepper and mushrooms in butter until crisp-tender. In a mixing bowl, beat the eggs, cream, salt and pepper; add to skillet. Cook over medium heat until eggs are almost set, stirring occasionally. sprinkle with cheese and chives. Cover and cook until eggs are completely set and cheese is melted.

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Tuna Pot Pie

Ingredients:

• 1/4 cup butter
• 1/2 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
• 1/4 teaspoon paprika
• dash dried thyme, crumbled
• 2 cups milk
• 1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
• 2 cups frozen mixed vegetables, thawed
• 2 teaspoons Worcestershire sauce
• 1 cup shredded Cheddar cheese
• pastry for single 9-inch pie

Preparation:

In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish. Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.

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Prawns in Garlic Sauce

Ingredients

250 gm big prawns, shelled
1 egg white
1 tsp cornflour
1 tbsp brandy
10 flakes garlic
4 green onions, thinly sliced
1/3 tsp ajino motto
1 tsp soya sauce
2 tbsp tomato sauce
2 tsp cornflour mixed with ½ cup water
Salt and pepper to taste

Method

1. Grind garlic to a paste and mix with 1 cup water.
2. Strain through a fine sieve.
3. Mix egg white, cornflour and brandy.
4. Dip the prawns in the mixture and deep fry to a golden color.
5. Drain. Heat 2 tbsp oil and fry onions for 1 minute, add prawns along with the remaining ingredients and cook till thick.
6. Serve hot.

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Dilled Salmon Cakes

Sauce:

1/2 cup sour cream
1/3 cup seeded, chopped tomato
1/3 cup seeded, chopped cucumber
1 tablespoon finely chopped onion
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed

Preparation

Salmon Cakes:

1 (14.75-ounce) can pink salmon, drained, skin and bones removed
3/4 cup quick oats
1/3 cup milk
2 large egg whites, lightly beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
1/4 teaspoon salt

1. For Sauce: Combine all ingredients for sauce in small bowl; mix well. Cover and chill while making salmon cakes.
2. For Salmon Cakes: Combine all ingredients for salmon cakes in medium bowl; mix well. Let stand 5 minutes.
3. Shape into 6 oval patties about 1-inch thick.
4. Lightly spray non-stick skillet with non-stick cooking spray.
5. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown and heated through.
6. Serve with sauce.

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Baja-Battered Fish

Ingredients

• 3/4 cup beer, preferably lager or pilsner
• 1/2 cup all-purpose flour
• 1/4 cup whole-wheat pastry flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground pepper
• 1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
• 3 tablespoons canola oil, divided

Preparation

1. Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.

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Golden Fried Prawns

Ingredients

Prawn-king size 8 nos. (Shrimp)
Ajinomoto(optional) ¼ tsp.
Cornflour 100 gms.
White flour(maida) 50 gms.
Egg whites 2 nos.
Red wine or sherry 2 tsp.
Baking powder ½ tsp.
White pepper ¼ tsp.
Oil 2 tsp.
Oil for frying

Salt and pepper to taste
Water(approximately) ½ cup

Method

1.Clean, peel and devein the prawns keeping the tail intact.
2.In a bowl mix salt, black pepper and wine and marinate the prawns in this mixture for 20 minutes.

3.Take a bowl and add cornflour, white flour, eggwhites, ajinomoto, baking powder, white pepper, water and oil and whip till the mixture thickens and is smooth coating consistency.

4.Dip each prawn in this mixture and fry till golden brown.

5.Garnish with spring onions.

6.Serve hot with a sweet and sour sauce.

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CHICKEN SOUP WITH TINY MEATBALLS

Ingredients

2 lb. stewing chicken
4 c. water
2 1/2 tsp. basil
1/2 lb. sm. onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves

Method

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

Ingredients for Meatballs

1 c. finely minced beef
1 egg
1 slice crumbly white bread
1/2 tsp. salt
Freshly ground black pepper

Method

Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

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GOLDEN CHICKEN NUGGETS

Ingredients

4 whole chicken breasts, skinned & deboned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered thyme)
1 tsp. basil
1/2 c. butter, melted

Method

Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

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Curried Chicken Balls

Ingredients

1/2 pounds cream cheese softened
2 tablespoons mayonnaise
1 cup chicken breast cooked and chopped
1 cup pecans chopped
1 tablespoon chutney
1/2 teaspoon salt
1/4 teaspoon garlic salt
dash onion salt
dash white pepper
2 teaspoons curry powder
1/2 cup coconut grated

Method

Combine cheese and mayonnaise.
Add all other ingredients except coconut.
Chill mixture until firm.
Roll into appetizer size balls and roll each ball in coconut.
Cover and chill at least 2 hours.

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TERIYAKI CHICKEN WINGS

Ingredients

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

Preparation

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.

Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

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Keema Matar

Ingredients

250 GMS. Meat

1/2 cup Frozen Peas

1 Chopped Onion

1 Chopped Tomato

1/4 tsp. Ginger Powder

1/2 tsp. Turmeric

6-8 Cloves Crushed Garlic

1 Black Cardamom

1/2 tsp. Garam Masala

4 Cloves

4 tbs. Oil

2 Green chilies

Salt & Chili Powder according to taste

Method

1.Heat Oil and fry onions. When onions turn gold, add garlic, cardamom, cloves and green chilies.
2.When garlic starts to smell, mix tomatoes, ginger, turmeric, salt and chili powder.
3.Fry for couple of minutes and then add minced meat and frozen peas. Mix well and cook on medium heat, stirring occasionally.
4.Cook till absolutely tender. Keep it moist.
5.Sprinkle with garam masala and coriander leaves.

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Swordfish Steaks With A Lemon Marinade

Ingredients:

* 6 swordfish steaks about 1 inch thick
* 1/2 cup vegetable oil
* 1/4 cup lemon juice
* 2 teaspoon salt
* 1/2 teaspoon Worcestershire sauce
* 1/8 teaspoon ground black pepper
* dash Tabasco sauce
* 1/4 teaspoon sweet paprika

Preparation:

Rinse swordfish steaks well under cold water; pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; stir well. Brush fish with the mixture then sprinkle with about half of the paprika. Set remaining lemon juice mixture and paprika aside.

Place fish in a on well greased grill over medium coals or greased grilling basket. Grill over medium coals for about 8 minutes on each side or until fish flakes easily with a fork. Baste with lemon juice mixture several times and sprinkle with remaining paprika.

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Honey-Sesame Grilled Chicken Wings

Ingredients

• 1/2 cup soy sauce
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon Asian chili paste
• 2 pounds chicken wings, tips removed, cut apart at joint
• 1/2 cup honey
• 1 1/2 teaspoons hoisin sauce
• 2 tablespoons toasted sesame seeds
• 1 green onion, trimmed and chopped

Preparation

1. In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.

2. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

3. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

4. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

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Garlic Fish Curry

Ingredients:

1 lb. fish, cut into pieces
4 tbsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil

Method:

Heat oil in a non-stick frying pan and fry the garlic for a minute. Add fish, turmeric and chilli
powders and salt together with a cup of lukewarm water and cook on medium low heat for half an hour. The result will be a thick gravy covering the fish. Garnish with cilantro/coriander leaves.

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Duck with Raspberry Sauce

Ingredients

1/2 c. Wine, dry red

1/4 c. Vegetable oil

4 Duck-breasts, skin/deboned

1/4 c. Water

1 Tsp. Lime juice

1/2 Tsp. Salt

1/4 Tsp. Caraway seeds, crushed

Directions

Directions: Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, 1/2 Tsp. pepper, caraway seeds and steak sauce in a small sauce pan. Cook over low heat until thoroughly hot. Place duck breasts in shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-1/2 hours, turning occasionally. Combine wine, 1/4 cup soy sauce, vegetable oil and 1/4 Tsp. ground pepper, stirring well. Place duck on broiler and broil 5 min. Remove from heat, keep aside for 15-20 min. Slice thin and serve with sauce.

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Crispy Oriental Chicken Wings Recipe

Ingredients:-

Chicken wings, disjointed (1 1/2 lbs.)
Corn flakes (2 c finely crushed)
Egg (1 med.)
Soy sauce (1/2 c.)
Onion, finely diced (1 med.)
Garlic powder (2 tbsp.)
Ginger powder (1/4 tsp.)

Method Of Preparation:-

Firstly beat the egg in the bowl and mix soy sauce, ginger powder, garlic powder and egg. Set them aside and on a wax paper, mix the crushed corn flakes and diced onions. Now dip the each wing in the soy sauce and then roll them on onion and corn flakes mixture. Now take a glass baking dish and cover and cook the wings on the high for 20 minutes or until cooked.

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Roast Lemon Chicken And Potato Wedges

Ingredients

• 6 boneless chicken breasts, with skins
• 1 small red onion, cut into 8 wedges
• 500g floury potatoes, scrubbed and cut into wedges
• 1 large lemon
• 6 cloves garlic
• 2 tsp clear honey
• 1½ tbsp olive oil
• Salt and pepper
• 1 tsp fresh thyme
• 6 sprigs fresh rosemary

Method

1. Using a non-stick frying pan, dry fry the chicken breasts, skin side down for 2-3 minutes until browned. Place in a large roasting tin with the onion and potato wedges.
2. Remove the zest from the lemon and cut in half. Cut one half into wedges and add to the pan with 4 whole cloves of garlic. Squeeze the juice from the other half of lemon and mix with the zest, honey, oil and remaining crushed garlic. Pour over the chicken, season well and add the herbs.
3. Bake (Oven Temperature: 200 C, Gas Mark 6) for 1 hour or until the potato wedges are tender and the chicken is cooked throughout. Serve immediately from the roasting tin.

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SALMON PIE

Ingredients:

2 eggs or egg substitute
1/2 c. milk
1 tbsp. butter, melted
1/4 c. chopped onion
2 tbsp. parsley
3/4 tsp. basil
1/4 tsp. salt
1 tsp. lemon-pepper
1/2 tsp. dill
2 c. salmon or tuna
1 c. pie pastry

Method

Roll out pastry into 8 inch pie plate. Saute onion and butter until limp. In mixing bowl beat eggs and milk; add butter saute and spices. Add tuna or salmon. Turn into pie pastry. Bake at 425 degrees for 25 minutes.

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Meat Kofta Curry

Ingredients:

For the meat balls:

1/2 kg Minced Lamb
1 tsp ginger garlic paste.
1 tbsp coriander leaves (chopped fine)
1/2 tsp mint leaves (chopped fine)
1 egg
1/2 tsp garam masala.
1/2 tsp ground black pepper

For the curry:

2 onions (grated)
2 tej pattas
1 tsp ginger garlic paste
2 tomatoes (pureed)
Salt to taste, Haldi (turmeric), and red chilli powder.

Method:

Mix the mince with the mentioned ingredients, roll into balls and keep aside.
Take two tablespoons of oil and heat it in a pan. Fry the grated onions till light brown.
Add tej pattas, ginger garlic paste, tomato puree, haldi, salt and red chilli powder and fry this well.
Add two glasses of water to the pan and bring to a boil. Immediately, put in the koftas and turn the flame low. Cover and allow to cook until done.
Add a pinch of garam masala when the dish is almost ready, and take off the fire when done.

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