February 22nd, 2007 by alice
Tags: Chicken, Chilli, Chinese
INGREDIENTS
- 2kgboneless chicken, cut into small cube-sized pieces
- 3eggs, beaten
- 3tablespoonssoya sauce
- 1/2tablespoonbaking soda
- 3tablespoonscornflour
- 600glow-fat plain yogurt
- 3tablespoonsginger-garlic paste
- 1tablespoonsalt
- 1tablespoonred chili powder
- 1tablespoonlemon juice
- 5-6green chilies
- 5-6 freshcurry leaves
- 1tablespoonoil
- oil, to deep fry
DIRECTIONS
- Clean the chicken well and cut into cubes.
- Marinate it in a bowl alongwith soya sauce, baking soda, cornflour, salt, chilli powder and lemon juice.
- Add eggs and mix well.
- Allow to marinate for 2-3 hours.
- Heat oil in a wok.
- Fry the marinated chicken cubes in it.
- Drain excess oil on clean kitchen paper napkins.
- In a pan, heat 1 tbsp.
- of oil on medium flame.
- Add curry leaves and green chillies.
- Stir-fry for a minute.
- Add ginger-garlic paste and saute for 5 minutes on medium flame.
- Stir in the yoghurt.
- Add the fried chicken and mix well.
- Cook on slow flame for 15 minutes.
- Serve hot.
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February 22nd, 2007 by alice
Tags: Mushroom, Tarts
INGREDIENTS
-
PASTRY
- 2cupsall-purpose flour
- 1/2teaspoonsalt
- 1cup coldbutter, diced
- 1cupcream cheese, diced
-
FILLING
- 2tablespoonsbutter
- 8ouncesfresh mushrooms, chopped
- 8ounceswild mushrooms, chopped
- 2clovesgarlic, minced
- 1cupwhipping cream
- 1tablespoonlemon juice
- 1/4cup choppedgreen onions
- 1/4cup choppedparsley
- salt & freshly ground black pepper
DIRECTIONS
- PASTRY: Place flour& salt in food processor and scatter butter& cheese over top; pulse together with on-off motion.
- Remove from processor, form into a ball& chill for 30 minutes.
- Pinch 1 inch balls from the pastry& pat (NOT rolled as this pastry is very rich) into small tart or muffin tins- or foil tart tins.
- Chill until needed.
- Preheat oven to 400F.
- Heat butter in skillet; add mushrooms& saute for 5 minutes or until juices disappear.
- Add garlic& cream& bring to a boil; add lemon juice, green onion, parsley& seasonings.
- Spoon into pastry cases.
- Bake for 15- 20 minutes or until pastry is edged with gold& mushroom filling is hot.
- Turn out of tins& cool for 10 minutes.
- These may be frozen on cookie sheets, placed in freezer containers& reheated from frozen state at 350F for 15 minutes or until filling is hot.
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February 22nd, 2007 by alice
Tags: Cabbage, Red, Salad, Warm
INGREDIENTS
- 1mediumred cabbage, washed and finely shredded
- 1mediumonion, peeled,washed and thinly sliced
- 4-5clovesgarlic, peeled and crushed
- 1largeapple, washed and thinly sliced
- 10-12raisins, washed and patted dry
- 6-7black peppercorns, crushed
- 1tablespoonbutter
- salt
- 1/2tablespoonsugar
- 1tablespoonlemon juiceor red wine vinegar
DIRECTIONS
- Heat butter in a pan on medium flame.
- Add onion and saute for 1 minute.
- Add red cabbage and salt.
- Mix well.
- Add garlic, mix well and add apple slices.
- Saute for a minute.
- Sprinkle sugar and raisins.
- When apples soften, add red vinegar or lemon juice.
- Add freshly crushed pepper and mix well.
- Serve hot and crunchy!
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February 22nd, 2007 by alice
Tags: Bbq, Dressing, Honey, Mustard, Quail
INGREDIENTS
- 8quail, split and backbone removed
- 2literschicken stock
- 8fresh thyme sprigs
- 8rosemary sprigs
- 2limes, zest of
- olive oil
- sea salt
- fresh ground black pepper
-
DRESSING
- 6tablespoonshoney
- 1tablespoonsoy sauce
- 1tablespoongrainy mustard
- 1tablespoonDijon mustard
- 1tablespoonsesame oil
DIRECTIONS
- Bring the chicken stock to the boil.
- Clean the quail, and pat dry.
- Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
- Drain and dry the quail and stuff with the herbs and lime zest.
- Brush with oil and season well.
- Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
- Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
- DRESSING: Whisk all the ingredients together.
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February 22nd, 2007 by alice
Tags: Beans, Black, Spiced
INGREDIENTS
- 3 (16 can)cansblack beans, 2 cans drained and rinsed,1 can undrained
- 4slicesbacon, chopped
- 4clovesgarlic, minced
- 1/2smallonion, chopped
- 1/2smallred bell pepper, chopped
- 3jalapenos or serrano peppers, chopped
- 1stalkcelery, finely chopped
- 1bay leaf
- 1tablespooncajun seasoning
- 1/2teaspooncurry powder
- 1/2cup freshbrewed coffee
- 1/2lime, juice of
- 2teaspoonsdark rum
- salt and pepper
- 1/2cup choppedcilantro (optional)
DIRECTIONS
- Sautee the bacon until almost crispy, don’t drain Add vegetables, spice blend, garlic and bay leaf Stir and simmer until veggies are tender Add the beans, coffee, rum, curry, lime juice.
- Simmer until hot Add salt and pepper to taste.
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