Peruvian Onion Salsa

Ingredients: (Peruvian Onion Salsa)

1 medium red or yellow onion, halved and thinly sliced into half moons
1 to 2 hot yellow Peruvian peppers (ajíes amarillos) or jalapeños (seeded and minced)
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh cilantro or parsley leaves
Juice of 1 fresh lemon
1/4 teaspoon each salt and fresh ground black pepper

Instructions: (Peruvian Onion Salsa)

Combine onion, peppers, garlic, cilantro, lemon juice, salt and black pepper in small bowl. Cover; refrigerate for up to one day.

Roasted Vegetables with Creamy White Wine Sauce

Ingredients: (Roasted Vegetables with Creamy White Wine Sauce)

8 cups (about 2 lb. total) zucchini and/or yellow summer squash, cut into 1/2-inch slices
2 medium red bell peppers, cored, seeded and cut into 1/4-inch slices
1 small red onion, cut into 1/4-inch slices
2 tablespoons olive oil
1/2 teaspoon ground black pepper, divided
1/2 teaspoon dried thyme, divided
1 cup Evaporated Lowfat 2% Milk
1/4 cup white wine or chicken broth
2 teaspoons cornstarch
1/8 teaspoon salt (optional)
1/8 teaspoon onion powder
1 1/2 cups (6 oz.) shredded Swiss cheese, divided

 

Instructions: (Roasted Vegetables with Creamy White Wine Sauce)

PREHEAT oven to 400° F. Line baking sheet with foil.
PLACE zucchini, bell peppers and onion in single layer on prepared baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon black pepper and 1/4 teaspoon thyme; toss lightly to coat.
BAKE for 20 to 25 minutes or until vegetables are just tender. Transfer to 2-quart serving dish.
MEANWHILE, HEAT evaporated milk, wine, cornstarch, remaining 1/4 teaspoon black pepper and remaining 1/4 teaspoon thyme, salt and onion powder in small saucepan over medium-high heat. Bring just to a boil; reduce heat to medium. Cook, stirring constantly, for 2 to 3 minutes or until slightly thickened. Stir in cheese, 1/2 cup at a time, allowing each addition to be melted before.

Vegan dim sum buns


Ingredients: (Vegan dim sum buns)

 

2 cloves of garlic, peeled

1 thumb-sized piece of fresh ginger, peeled

½ bunch of fresh coriander

groundnut oil

450 g mixed mushrooms, such as shitake and chestnut

2 tablespoons rice wine vinegar

2 tablespoons sweet chilli sauce

2 tablespoons low-salt soy sauce

4 spring onions

1 fresh red chilli

1 tablespoon sesame oil

1 x 400 g tin of light coconut milk

500 g self-raising flour, or 2 filled coconut milk tins of flour, plus extra for dusting

sea salt

2 tablespoons sesame seeds

hoisin sauce, to serve


Instructions: (Vegan dim sum buns)

 

 

To make the filling, finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.

Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.

Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside.

Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.

Equally divide the mushroom mixture between each of the 12 dough circles (you’ll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.??

Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.

Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

Anda Kaleji

Ingredients:(Anda Kaleji)

500 ml oil
1 Tbsp ginger paste
One and a half tbsp garlic paste
3 onions, chopped
1/2 kg tomatoes, chopped
1 Tbsp ginger, chopped
2 cloves garlic
1 Tbsp red chilli powder
1 Tbsp turmeric powder
1 Tbsp coriander powder
1 Tbsp cumin seeds
1/2  Tbsp garam masala
1 Tbsp chilli, crushed
1 tbsp black pepper
Salt to taste
1 Tbsp green chilli, chopped
1 kg kaleji
6 eggs
Few sprigs coriander leaves (for garnish)

Directions:(Anda Kaleji)

Take a big degchi. Put oil and let it heat. Add ginger paste and garlic paste. Add onion, tomatoes, ginger, garlic, spices and green chillies. Cook together. Then add kaleji and cook for 25 minutes. Add raw egg to the cooked kaleji and mix till done. Garnish with coriander leaves. Suggestion: Serve with sulemani parantha or khameeri naan.

Mutton Taka Tak Lahori Style

Ingredients: (Mutton Taka Tak Lahori Style)

 

250 gm mutton mince (keema)

6 mutton kidneys (gurda)

4 mutton sweet breads (kapoora)

2 mutton brains

1 Tbsp ginger, chopped

1 Tbsp garlic, chopped

2 Tbsp red chilli, crushed

1 Tbsp turmeric powder

Salt to taste

1 Tbsp coriander seeds

1 Tbsp cumin seeds

500 gm onion, chopped

800 gm tomato, chopped

2 Tbsp ginger paste

2 Tbsp garlic paste

1 Tbsp carom seeds

1 Tbsp garam masala powder

For Garnish:

1 Tbsp ginger, julienned

1 Tbsp green coriander, chopped

2-3 green chillies

For Mint Chutney:

1 bunch mint

1 cup yogurt

2-3 green chillies, chopped

Salt

Instructions: (Mutton Taka Tak Lahori Style)

 

 

For Mutton Taka Tak:

Chop the mutton mince. Clean the gurda and kapura. Clean and blanch the mutton brain.

Saute some chopped ginger and garlic. Then add red chilli powder, turmeric powder, salt, coriander seeds and cumin seeds. Stir fry for a while.

Then add onion and tomato, ginger paste, garlic paste and carom seeds. Cook on high flame.

Then add all the meats and lower the heat and cook till meat is tender. Finish with garam masala powder.

Garnish with ginger juliennes, chopped green coriander and green chillies.

For Mint Chutney:

Blend all the ingredients together. Serve with mutton taka tak.

Moroccan Lamb


Ingredients: (Moroccan Lamb)

 

1 whole leg of lamb

3 Tbsp oil

4 diced onions

350 ml brown stock

1 tsp ginger powder

1 tsp coriander powder

1 tsp cinnamon powder

2 tsp dried mint

1 1/2 tsp salt

1/2 tsp crushed black peppercorns

1/4 tsp roasted saffron strands

100 gm stoned apricots

2 tbsp raisins

1 Tbsp honey

Juice of 1 orange

Vinegar, a dash

Instructions: (Moroccan Lamb)

 

 

Trim meat. Heat oil and seal meat over a fast flame.

Remove from fire. Lower heat.

Saute onions until brown.

Add stock, spices, mint and seasoning.

Bring to a boil.

Crush saffron and add to pan. Cover tightly and cook for about 1 hour.

Add dried fruit. Simmer for a further 15 minutes.

Stir in honey. Add orange juice and vinegar.

Serve with rice.

Badaam Pasanda

Ingredients:(Badaam Pasanda)

1/2 kg thin lamb thigh meat
1/2 cup clarified butter
1/2 cup yogurt
3 Tbsp red chilli powder
Salt to taste
1 Tbsp garam masala
1 Tbsp black pepper
1 Tbsp cumin seeds
7 pieces of cardamoms
4 Tbsp garlic paste
4 Tbsp powder of sauteed onions
7-8 boiled and peeled almonds

Directions:(Badaam Pasanda)

 

Make deep incisions in the thin pieces of lamb thigh meat.
Heat pan, then add lamb thigh meat, clarified butter, curd, red chilli powder, salt, garam masala, black pepper, cumin seeds, cardamoms, garlic paste and powder of sauteed onions to the pan.
Mix it well.
Cover the pan and cook for half an hour.
Badam pasandais ready to eat.
Garnish with boiled and peeled almonds.
Serve hot with tandoori roti.

QUICK CREAMY HADDOCK

Ingredients: (QUICK CREAMY HADDOCK)

 

4 large tomatoes
600 g undyed smoked haddock fillets, skinned and pin-boned
1 handful basil, roughly torn
100 ml single cream
100 g half-fat creme fraiche
50 g parmesan, grated
50 g gruyère cheese, grated

Directions: (QUICK CREAMY HADDOCK)

 

Preheat the oven to 200C/180C fan/gas 6.
To skin the tomatoes, put them in a heatproof bowl and cover with boiling water from the kettle. Leave for a minute or so, then drain and rub off the skin with a clean tea towel. Halve the tomatoes and discard the seeds, then roughly chop the flesh and set aside.
Cut the haddock into bite-sized pieces and spread out in a ceramic ovenproof dish. Scatter over the chopped tomatoes and basil. Grind over little black pepper and pour in the cream and crème fraîche. Scatter over the parmesan and gruyère.
Bake for 30-35 minutes, or until the fish mixture is cooked through and the cheese topping is golden brown.
Serve with garden peas and mashed potato that you have mixed with a little lemon juice and zest and snipped chives

FRENCH STYLE STUFFED CHICKEN

Ingredients: (FRENCH STYLE STUFFED CHICKEN)

 

1 large chicken, boned
250 g minced pork
2 chorizo sausages, chopped
100 g green olives, pitted
1 tsp smoked paprika
1 handful parsley, roughly chopped
1 handful basil, roughly chopped
1 garlic clove, roughly chopped

Directions: (FRENCH STYLE STUFFED CHICKEN)

 

Pre-heat the oven to 160C/140C fan/gas 3. Generously season the inside of the chicken with salt and pepper. Set aside.
In a large bowl, combine pork mince, chorizo, olives, paprika, parsley, basil and garlic.
Arrange the stuffing length ways along the inside of the chicken.
Roll the chicken around the stuffing. Fasten with a skewer and tie with butchers twine.
Roast in the oven for about an 1 hour or until core temperature of chicken reaches 72C. Rest for 10-15mins before carving.

HEARTY MINESTRONE SOUP WITH TORTELLINI

Ingredients: (HEARTY MINESTRONE SOUP WITH TORTELLINI)

2 Tbsp. olive oil
1 medium onion, finely chopped
1 cup carrot
1 medium zucchini
8 cups water
2 tubs Homestyle Stock – Vegetable
1 can (14.5 oz.) diced tomatoes, undrained
1 can (16 oz.) cannellini beans [or white kidney beans], rinsed and drained
6 ounces uncooked tortellini(about 2 cups)
1/4 cup grated Parmesan cheese
2 Tbsp. fresh basil leaves

Directions: (HEARTY MINESTRONE SOUP WITH TORTELLINI)

Heat olive oil in 8-quart saucepot over medium heat and cook onion, carrots and zucchini, stirring occasionally, until vegetables are tender, about 10 minutes.
Stir in water, Homestyle Stock – Vegetable, tomatoes and beans. Bring to a boil over high heat. Stir in tortellini and cook, stirring occasionally, until tender, about 10 minutes. Stir in cheese and basil.