Foods

   You will need .....

250gms flat noodles, 10gms thick onion julienne , 10gms carrot , 10gms capsicum, 10gns zucchini, 10gms cabbage, 10gms bean sprouts, 5gms chopped ginger, 5gms chopped onion, 5gms chopped garlic , 5gms chilli paste, 10gms tomato ketchup , 1tsp soya sauce, 1tsp madras curry powder, 2tbsp jaggery, 1tbsp tamarind pulp, 1 tsp crushed peanut, 100gms boiled chicken juliennes, 30ml Oil. 

Method:- 

• Boil the noodles and keep aside
• boil the chicken and cut into juliennes
• Heat oil in a wok (chinese fry pan ) add chopped garlic , ginger and onion cock for 10 seconds 
• Add chilli paste, tomato ketchup. Madras curry powder , jaggery , tomato pulp , soya sauce, salt aromate power, chicken and vegetable juliennes.
• Add 100ml vegetables stock.
• Adjust seasoning make into a medium gravy consistency .
• Finally add noodles cook for 10 seconds.
• Serve hot toped with crushed peanut and spring onion .

     You will need ....

 200gms boiled noodles , 20gms hot curry power , 2 dry kasmiri chillis , 30gms cashewnuts,         20gms chopped garlic , 20gms chopped ginger , 20gms chopped onion , 30ml chilli oil , 20gms     chilli paste, 1tps sugar , 20gms beansprout, 20gms julienne carrot , 20gms cabbage ,                 20gms onion , 20gms capsicum.

METHOD 

• Heat chilli oil in a wok 
• Add garlic , ginger , onion , cook for 10seconds .
• Add all the vegetables, soya sauce and all the other ingredients one by one 
• Adjust seasoning and serve hot .
• To re-heat cooked noodles , place several portions in a metal colander and immerse in pot of boiling water for a minute . 
• Drain and serve as desired .

    

     Chilli garlic Noodles :-

      You Will Need ....

      250gms boiled , 50gms juliennes (cut into long thin strips ) of onion and capsicum, 50gms                50gms julienne carrots , 10gmschilli paste , 30gms chopped garlic, 1tsp light soya , 1tsp                    aromate powder , salt to taste , 10ml oil , 2 eggs. 

    

       Method :- 

• Boil the noodles and keep aside     
• Prepare a fried egg  omelette cut into juliennes and keep aside 
• In a wok , add a teaspoon of heat oil , add chopped garlic and saute it for 20 seconds .
• Add onion , capsicum cook for 30 seconds on a high flame.
• Add noodles , chilli paste , light soya sauce and aromate powder .
• Add fried egg juliennes 
• Adjust seasoning and serve hot .

   

    STIR - FRIED NOODLES 

    INGREDIENTS - 

    200gms flat rice noodles , 20gms broccoli, 20gms chinese cabbage, 20gms pok choy, 20gms              three colour  (yellow , green and red capsicum ) bell peppers, 10gms onion , 10gms carrots

    , 10gms snow peas , 20gms zucchini, 10gms chopped ginger, 10gms aromate powder , salt to             taste , 20ml oil .

     METHOD :- 

 

• Dice all the vegetables and blanch them .
• Head oil in a wok ,
• Always heat enough water and wait till boils , before adding the noodles .
• The noodles should be completely immersed in the water.
• It's best to add salt to noodles cooking in water shortly before it comes to a boil .
• Add chopped ginger , add all the vegetables , 100ml stock .
• Add aromate powder, salt and boiled rice stick noodles .
• Adjust seasoning cook for 10 seconds .
• Serve hot.             

     

    

    

      You will need ( for almode crust )

       150gm butter , 60gm Castor sugar , 150gm flour, 80gm almond powder, 1 egg yolk .

       METHOD :- 

• Mix all the ingredient , it comes like short crust , spread on the tray evenly , pre-bake and     keep on side .

          

       You will need  (For chocolate plum fudge )

       75gm butter chocolate, 300gm sweet chocolate , 3 eggs, 75gms butter, 50gm corn syrup, 50gm          corn flour, 50gms almond powder , 75gm castor sugar , 10gm coffee powder, 450gms plum             (soaked dry fruits )

 

       METHOD :- 

• Melt both the chocolate, and sugar over double boiler .
• Mix corn syrup , corn flour , almond powder and coffee powder ( diluted in little water ) and egg in the chocolate lastly add plum fruits.
• Spread evenly on pre-baked almond crust and bake at 350 degree f for 25mins cool it cut in desire shape and serve with bailey's mousse .

      You will need (For chocolate bailey's mousse )

    

      200gm sweet chocolate , 400ml rich cream , 3 nos, eggg yolk , 120ml bailey's cream , 2tsp                gelatin powder .

      METHOD :- 

• Soak gelatin in water to get soft . Melt chocolate , mix in egg yolk , bailey's cream and melted gelatin . Whip rich cream still stiff and fold in chocolate and let to set in the fridge   
• Serve plum fudge with scoop of bailey's mousse.                                                                                

      

      

     RHUBARB CHEESECAKE WITH CHOCOLATE AND RED WINE SAUCE 

      You will need (for cake base )

• 
  

      250gms flour ,75gm caster sugar , 100gm+25gms butter , water to bind .

     METHOD :- 

• Mix together flour , sugar and first path of butter .
• Add water to bind and make like a short crust dough and make like a short crust dough and spread on baking tray and bake for 20mins
• Remove from the oven and cool down , ground in the robocop by adding second part of butter and spread on the cake mould and bake until it gets colour , and let it cool .

      You will need (for rhubard compote )

     Rhubarb 1kg, Grain sugar 350gms   

     METHOD :- 

• Cook rhubarb and sugar in a slow flame till the rhubarb and sugar in a slow flame till the rhubarb get ciiked and tender (make sure the rhubarb ) and keep in side to get cool .

      You will need ( White chocolate )

       200gm white chocolate , 100ml milk chocolate , add hot milk and mix together .

      You will need ( Red wine sauce )

       bottle shiraz red wine , 200gm grain sugar boil and reduce the wine and sugar together till it 

       reaches a syrupy consistence .

       You will need (Cheese cake ) 

      

       Cream cheese (Philadelphia) 850gm fresh cream 300ml , egg 4 pcs , com flour 2 table sp ,               caster  sugar 150gm , lime juice few drops .

       METHOD :- 

• Cream the cheese in a bowl with sugar and corn flour until it smooth with out any lumps .
• Add egg one by one by one in the cheese and the fresh cream and mix very well and few drops of lime juice .
• On the prepared cake base sprinkle few cooked rhubard band pour the cheese mixture and bake at low temperature 325 degree F for 20 to 25mins , the centre well be slightly move like a hell remove from the oven and cool down and set in the fridge.
• Cut in desire shape , top with rhubard , top with rhubarb compote and white chocolate and red wine sauce.

         

          TURUSH -E- PANEER 

          Ingredients - 

          200gms Cottage cheese block thinly silced , 20gms Dried plums , finely chopped , 1 pc                       Orange, peeled , segmented and flaked , 20gms sultanas , finely chopped , 2 pc- spring 

           onion , finely chopped , 20gm cheese , grated , 1pc Green chilli , chopped , 2 pc spring 

           onion , finely chopped , 1/2tsp Royal cumin, 50ml Refined oil , 50gms Fried onion paste                   2 tbsp Ginger garlic paste , 500gms Tamato puree , 1tsp Garam masala , 1tsp Cardamom                and mace powder , 1tsp Red chilli powder , 100gms Dried plums , stoned Salt to taste .

          METHOD :- 

• Mix dried plums m dried plums , flaked oranges , sultanas , grated cheese , chilies , spring onion , and royal cumin 
• Place this stuffing onto the cottage cheese slices and roll each slice individually , keep aside.
• In a saucepot , heat oil and add fried onion and ginger garlic pastes and saute for a few minutes . Add the garam masala , cardamom , mace and red chilly powders and stir for a few seconds .
• Add the tomato puree and dried plums and allow simmering until thick and viscous and oil comes to the top .
• Season with salt and simmer on a slow flame .
• Steam the stuffed cottage cheese rolls in the oven for one minute and place them in a serving dish , pour the tomato and plum sauce on the cottage cheese rolls and serve garmished with slivers of ginger and fresh coriander sprigs .

         

            KACCHI GOSHT BIRYANI 

            You will need -

            1kg lamb , 500gm basmati rice , 2gms cardamom powder , 100ml vegetable oil , 100ml                    cream , 5gm mace powder , 30gm chopped ginger , half a bunch chopped mint leaves ,                    few sprigs chopped coriander  , 5 nos. slit green chilli , 10gm red chilli powder , 5gm  

            garam masala powder, 100gm brown onions , 1gm saffron , 10gms yellow chilli powder , 

            100gm Curd, salt ( As per taste ).

            METTHOD :-

 

•   Mix all the ingredients together except rice, cream and saffron to prepare marinade . Wash mutton pieces nicely . Marinate the mutton for half hour .
• Half cook rice and layer it with the marinated mutton . Mix cream , water and saffron  and sprinkle on top . Seal the lagan with pastry and cook on slow fire for 45mins .  

         

          

 

  

         You will need - 

          160gms polenta , 400gms American sweet corn , 200gm fresh mushrooms , 500gm     

          aubergine (brinjal ), 2 bunches spinach , 200gm tomato , 100gm celery ,100ml balsamic                  vinegar  , 100ml sugar cane vinegar , 50gm sugar grain , 100gm butter , 10gm tarragon ,                   20gm basil , 80ml  fresh cream , 10gm oregano , 10gm garlic , 120ml extra virgin olive                     oil , 40gm onion , 50gm red pepper salt and pepper to taste , 90ml white wine.

          METHOD :- 

     

•  Slice the aubergine lengthwise in thin strips  and keep in salted water for at least 20to 30 minutes . Remove from salted water , rinse with cold water and pat dry. Marinate the aubergine with finely chopped garlic , oil , basil chiffonade , oregano , salt and pepper . Slowly sear the aubergine in a sauté pan in little olive oil till golden keep aside . Clean and cut the mushrooms in small quarters. Boil the corm till tender. Cut the celery and red peppers into small even dices. Reduce the sugarcane vinegar in a sauce pan on a very slow flame with sugar till you get a syrupy consistency . just before serving , sear the pre-cut peppers , celery , corn and mushrooms in a sauté pan and add it to the reduced sugarcane vinegar . Cook it for two to three minutes and keep aside . 
• In a heavy bottom pan , sauté chopped onion and garlic . Add the white wine and cook till the wine is almost reduced . And in vegetable stock with tarragon and oregano and bring it to a boil . Season with salt and pepper . Slowly add the polenta and cook it stirring all the time till it becomes thick , (whisk continuously while adding polenta to avoid lumps .)  Grease lightly a baking tray with butter and spread the polenta over. Level the polenta to get even thickness and cool it down . Cut thick batons of polenta and grill the batons on the grill just before service . Blanch and peel the tomatoes . Cut into half . Take off the seeds Coarsely puree the tomatoes in a blender . In a heavy bottom pan , sauté  chopped onion and garlic till golden . Add in the tomatoes and simmer for at least 30minutes . Add the basil leaves .
• Season with sugar , salt and pepper . Finish with a dash of cream . Wash and clean the spinach leaves . Sauté the spinach with garlic . Add the creamy tomato sauce and cook till almost dry . Stuff the aubergine slices with creamed spinach and roll like a roulade . Reduce the balsamic vinegar on a slow flame and combine the reduced fresh cream slowly into it to make a balsamic cream sauce.

          

   

          

             

           You will need ....

           4 nos. duck breast , 300ml sugar cane juice , 1kg passion fruit , 400gm potatoes , 

           200gm onions , 200gm chorizo sausage , 200gm green apple , 20gm thyme , 120gm butter , 

           100ml Balsamic vinegar , 100gm hoisin sauce , 20gm ginger , 20gm garlic, 100ml sunflower 

           oil , 10gm cinnamon sticks , 20gm chives , 10gm parsely , 5gm nutmeg , salt & pepper to                 taste , 30gm honey , 100ml white wine . 

           METHOD :- 

• Debone the whole duck into leg & breast pieces and trim the excess fat from the breast part , clean and keep the wing bone attached to the breast . Then marinate the duck breast with hoisin sauce, balsamic vinegar , ginger garlic paste , thyme , sunflower oil , salt and pepper .
• Reduce the sugar cane juice on a slow fire in a sauce pan with cinnamon stick until syrupy . Add in the passion fruit pulp and simmer for 5 to 10 minutes .  Adjust the sweetness with honey , Season with salt and pepper . Peel and cut the potatoes in a small of the size of potatoes and just before service sear the chorizo in a sauté pan and keep them in the strainer to remove excess oil . 
• Heat the butter in a heavy in a heavy bottom sauce pan . Sauté the sliced onions till translucent . Add in the diced potatoes and thyme sprig . Sauté for 7 to 10 minutes on a low flame covering the potatoes soft Add in little vegetable stock and cook till the potatoes are tender the water dries out . Finish with diced chorize , chopped parsley and chives . Season with salt and pepper. Dice the green apple and sauté in butter .
• Add in white wine and sugar . Simmer the apples on a slow flame to a marmalade consistency. Use stock if needed . Season with nutmeg , salt and pepper .
• Slowly sear the duck breast ( skin side down ) in little oil till the skin is crisp . Frequently breast the duck breast with rendered fat . Cook the duck breast till medium rare and rest it on a sizzle tray for two to three minutes before slicing .

         PRESENTATION :- 

• Place the chorizo and the potatoes off centre to the plate .
• Slice the duck breast into three and rest over the potatoes .
• pour the sauce around the duck breast . Garnish with apple chutney and thyme sprig .

       

      VEGETABLE Q

      You will need - 

      1/2 cup of cut vegetables like sliced carrots , diced red , green and yellow peppers , spring                onions , 1/2 cup of blanched broccoli and cabbage , some button mushrooms or shitake                    mushroom, 1/2 cup paneer pieces , salt and pepper to taste , 1tbsp cornflower mixed with                some water . 

      METHOD :-

• Stir  fry carrots and the different peppers . Add the blanched broccoli , cabbage , mushrooms  and paneer and cook for a few minutes , to taste . Add enough vegetable stock to coat the veggies . Add cornflower slurry to thicken the sauce. Remove from flame and serve.

          

         

  

           

         SOYA CHILLI CHICKEN 

         INGREDIENTS :- 

          3-4nos, garlic ,  2-3 ground green chili , 4-5tbsp soya sauce , 1tbsp corn flour , some lettuce ,             1/2  cup shredded carrots , 1/2 cup of chicken pieces, 2-3tbsp vegetable oil .

           METHOD :- 

•  Heat the oil and sauté the chicken pieces till they are half - cooked , Add garlic , chilli , soya sauce and stir fry . Make a cornflower slurry with the cornflower and some water . Add lettuce at the very end to the stir fry along with the slurry .

        

         

 

 

       NEW ZEALAND LAMP CHOPS

       You will need ....

       150gms lamp chops , 100gms mash potato , 10gms  olives , 10gms feta , 5gms rosemary,                   20ml olive oil , 30gms carrot , 30gms fry beans , 120ml orange juice, 2gms parsley .

       METHOD - 

• Marinate the lamb chops with rosemary, garlic , salt , pepper and olive oil for at least an hour , grilled , place them in a pre-heated oven and cook till required . Heat a pan and make a potato mash adding feta and olives . Clean and cut beans and carrots and grill them. Place cooked lamb chops over a bed of mash , accompanied with the grilled veggies. Heat another pan and reduce the orange juice to half . Add parsley and drizzle it on to the lamb chops. Garnish with rosemary before serving .

          (Before using wood chips on the grill , soak them in water for 30minutes or more. To smoke              on a charcoal grill , simply add a handful of the chips in with the coals. )

        

        BONOBO CHICKEN

         You will need - 

    250gms chicken breast , 25ml olive oil , 3gms salt , 2gms pepper , 5gms basil, 5gms oregano, 5gms thyme , 10gms garlic , 100gms potatoes, 100gms mushroom , 5gms parsley,     10gms dijon mustard , 10gms butter ,  10ml balsamic vinegar .

           METHOD - 

•  Marinate chicken breast with salt, pepper , thyme , olive oil , oregano and garlic and grill it. Boil and mash the potatoes. In a pan , heat butter and add mash with Dijon mustard .      Serve the grilled chicken over nit mash . 
• Cut mushrooms in half and sauté them with thyme . Make a chicken juc using red wine and balsamic vinegar .  Check the consistency of the sauce and pour over the chicken . Serve hot with thyme , mushroom and port reduction . 

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