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Showing posts from October 3, 2008

Potato Mushroom soup

Potato Mushroom soup
Serving size:4
Ingredients

1/2 kg potatoes peeled and sliced
1/2 kg mushrooms washed and diced
4 cups of water
1tsp of cumin powder
2tsp of flour
2 cups of milk
2tsp of cream
1tsp of chopped dill
salt and pepper to taste

Preparation method:
Boil the potatoes in the water,adding the cumin powder and salt. Lower the flame,make a paste of the flour and milk and slowly add the the potatoes, stirring to avoid formations of lumps. Add the mushrooms,stirring occasionally. Once the mushrooms are well cooked stir in the cream and dill. Serve with pepper and salt.

Potato Cheese Soup

Potato Cheese Soup
Serving Size:4
Ingredients

1/2 kg potatoes peeled and sliced
2 celery stalks finely chopped
1 large onion finely chopped
2tbsp parsley coarsely chopped
4 cups of vegetable stock
3 cups of milk
1 cup of grated cheese(ur choice of cheese)
1tsp garlic powder
2tbsp of butter
salt and pepper to taste

Preparation Method:
Saute the onions in butter, add the celery stalks to it. Boil the potatoes in the vegetable stock with salt and cook til the potatoes are well cooked.add the celery mixture. Once cooled puree the mixture along with parsley in a blender.
Pour the mixture into a pan and heat again. Then add the milk,cheese and garlic powder. Let it simmer for 5 minutes. Sprinkle pepper and serve with hot toast.

Chicken Congee(Porridge)

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Chicken Congee (Porridge)
Serving Size:4
Ingredients

41b chicken breast cut into serving pieces
10 cups of water
3tbsp of Chinese rice wine
3 slice of fresh ginger
salt to taste
1 cup of long grain rice

Preparation Methods:
Boil the chicken breast in a heavy pot. Add wine,ginger and salt for 20 minutes until the chicken just cooked. Take 1 chicken breast to a bowl and shred the chicken. Continue to cook the stock for 2hrs and 40 minutes with the remaining chicken breast. Pour the stock through a large sieve into a bowl and discard the solids. Cook the rice with the stock until the consistence of oatmeal. serve the porridge with shredded chicken .

Grilled Cashew Nut Chicken

Grilled Cashew Nut Chicken
Serving Size:4
Ingredients

4 Chicken legs

Marinate
50g raw cashew nuts
2 shallots finely chopped
2 garlic cloves crushed
2 small chillies chopped
5 cm lemon grass (can be purchased in Asian stores)
1tbsp tamarind paste
2tbsp dark soy sauce
1tbsp Thai fish sauce
2tsp sugar
salt to taste
1tbsp rice or white wine vinegar

Preparation Method:

Slash the chicken legs several times through to the bones. Grind the cashew nuts until fine,add the chopped shallots,garlic,chillies and lemon grass and blend. Add the remaining ingredients and blend again.
Spread the marinate over the chicken legs and leave overnight in the fridge.Grilled the chicken legs at 350°C for 45 min.
Garnish with radish and cucumber and serve on a bed of Chinese leaves.

Baby Potatoes Tikka Masala

Baby Potato Tikka Masala
Serving Size:5
Ingredients


Part I

2 lbs. baby potatoes boil til half cooked Boil the potatoes with the skin on....
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oi
l2 T of finely crushed roasted cashew nuts
Melted margarine (for basting)

Part II.
5 oz. tomato paste5 small tomatoes grind with 2T of cashew nuts
2 lbs. tomatoes, chopped
2t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned
honey to taste

Preparation Method

Whisk all of the ingredients in Part I together in a large bowl. Add the boiled baby potatoes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice.
While doing this, make the sauce in Part II. De seed and chop gr…

Chicken Tikka Masala

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Chicken Tikka Masala
Serving size:4
Ingredients
Part I.
2 lbs chicken (skinless & boneless) 1 cup yogurt 3 t. minced ginger 3t. crushed garlic 1/4 t. crushed peppercorns 1/4 t. cumin powder 1/4 t. poppy seeds 1/4 t. nutmeg 1/4 t. green cardamom powder 1/4 t. chili powder 1/4 t. turmeric 1/4t gram masala 3 T. lemon juice 4 T. vegetable oil 2 T of finely crushed roasted cashew nuts Melted margarine (for basting)
Part II.
5 oz. tomato paste 5 small tomatoes grind with 2T of cashew nuts 2 lbs. tomatoes, chopped 2 t. ginger paste 2 t. garlic paste 2 t. green chilies 1 T. red chili powder 2 t. cloves 8 green cardamoms salt to taste 3 T. butter 2/3 cup cream 1 t. fenugreek 2 t. ginger, julienned honey to taste
Preparation Method:
Whisk all of the ingredients in Part I together in a large bowl. Add the cubed skinless boneless chicken. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 25 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes. While doing t…