|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
The Commander - In - Chief , Turkish Toasts, Turkey Jhal Frezee, Portuguese Curry, Lemon Cheese Tarts, Garam Masala Powder & Curry Masala Powder
Recipe credit- Pat Chapman , founder of The Curry Club and author of ?? Taste Of Raj ??. These recipes are a wonderful combination of British food and exotic Indian influences , to reflect the taste of the ?? pucca ?? Sahib of the Raj days.  The Commander - In - Chief ( When you don?t want to worry about drinking and driving . Named after a commander who forgot that he was hosting the cocktails ) Serves : 4 Time required : 5 minutes Ingredients 150 ml red or white wine 500 ml sparkling mineral water 100 ml curacao 750 ml sparkling white wine Sugar to taste ( optional ) 500 g crushed ice A few mint leaves ( bruised ) Method Put the wine , mineral water , curacao and the sparkling white wine in a punch bowl and mix well. Add sugar to taste and the crushed ice. Serve garnished with some bruised mint leaves. Cheers !!!!!  Turkish Toasts ( A great way to use up the leftover eggs from a main dish ) Serves : 4 Time required : 5 minutes Ingredients 3 tablespoon (45 g ) finely chopped prawns in brine Method2 tablespoon ( 30 g ) butter 15 g finely chopped parsley 1 teaspoon ( 5 g ) curry masala mix 1/2 teaspoon ( 2 g ) chilli powder 2 tinned anchovy fillets, chopped fine Some left - over cooked egg - yolk and white A few digestive biscuits / wafer biscuits A few springs parsley for garnishing Mix all the ingredients ( except biscuit and parsley ) into a coarse paste , using a little of the oil from the anchovy tin as needed. Place a dollop of the mixture into the centre of a digestive / wafer biscuit. Garnish with a spring of parsley and serve cold.  Malay Curry (For authentic Malay curries, add lemon grass ) Serves : 4 Time required : One hour Ingredients 24 ( 700 g ) large sized prawns 300 ml tinned or fresh coconut milk 2 or 3 stalks of lemon grass 3 cinnamon sticks ( each 6 cm ) 6 cloves 4 tablespoon ( 60 ml ) oil 1 teaspoon ( 5 g ) turmeric powder 6 flakes ( 12 g ) garlic , sliced fine 6 spring onions, chopped 4 red chillies , shredded 10 curry leaves ( optional ) Salt to taste A few fresh basil leaves, chopped for garnishing Method Clean, shelled and devein the prawns. Wash them thoroughly and dry them. Heat the coconut milk, the lemon grass, cinnamon and cloves in a small non - stick saucepan. Bring it to a boil and continue to simmer for 10 minutes on low heat till slightly thickened, stirring occasionally. Heat the oil in a large wok. Add the turmeric powder and fry for just a few seconds, until it turns a little darker. Add a tablespoon of water. When it starts sizzling , add the garlic and stir - fry for half a minute. Add the onions and red chillies and fry well. Add the prawns and keep on stirring until they turn pink. Add the curry leaves and transfer this mixture to the saucepan. Simmer for 10 minutes, stirring occasionally , gradually adding a little water should it thicken too much. Remove and discard the lemon grass. Add salt to taste. Garnish with basil leaves and serve with plain rice.  Turkey Jhal Frezee ( A huge roast turkey or goose is the mainstay of any Christmas party. This stir- fry - ?jhal ? means pungently hot, and ? frezee? means fried- was a standard way of cooking leftovers for Boxing day ) Serves : 4 Time required : 45 minutes Ingredients 700g turkey or chicken breast , cut into bite sized pieces 3 tablespoon ( 45 g ) ghee or oil 2 teaspoon ( 10 g ) cumin seeds 1 tablespoon ( 15 g ) curry masala powder 4 flakes ( 8 g ) garlic, chopped fine 2.5 cm ginger, julienned 3 green chillies , shredded 5 spring onions , chopped 3 tablespoon ( 45 g ) red bell peppers, chopped 8 cherry tomatoes, quartered 3 tablespoon ( 45 ml ) coconut milk powder or thick coconut milk 25 g coriander leaves, chopped Salt to taste A few mint leaves for garnishing Method Heat the ghee or oil in a large pan and season with cumin seeds. Add the curry masala and sprinkle little water and continue stirring for about 30 seconds more. Add the garlic, ginger, green chillies and spring onions , and stir - fry for about four minutes, continuing to add splashes of water. Add the red bell pepper and the meat, and stir until the meat is evenly coloured and sizzling. Add the tomatoes and cook on low heat for about eight minutes, adding water if necessary. Add the coconut milk powder or coconut milk , garam masala powder, coriander leaves and salt to taste. Cook till done. Serve garnished with mint leaves.  Portuguese Curry ( Anyone who has not heard of vindaloo must have come from another planet. It?s the archetypal landmark of Goan food. Although it is made here with pork, duck works equally well. ) Serves : 4 Time required : One hour 15 minutes plus marinating time Ingredients 675 g leg of pork, off the bone without fat 3 tablespoon (45 ml) ghee or oil 6 flakes( 12g) garlic, chopped 225 g onions, chopped fine 2 tablespoon ( 30 ml) lemon juice 1 tablespoon (15g ) garam masala powder 15g coriander leaves, chopped 4 fresh cayenne chillies, chopped fine For the marinade : 200 ml red wine 2 tablespoon ( 30 ml ) red wine vinegar 6 flakes ( 12 g ) garlic, crushed 3 tablespoon ( 45 g ) finely chopped red chillies 1 teaspoon ( 5 g ) coriander powder 1/2 teaspoon (2 g ) cumin powder 1 teaspoon ( 5 g ) salt For the seasoning : 3 bay leaves 10 cloves 6 cardamoms 5 cm cinnamon 1 teaspoon (5 g )cumin seeds Method Cut the meat into four cm cubes. In a large non- metallic bowl , mix the meat and marinade. Cover and refrigerate for at least two days. Heat the ghee or oil in a kadai or wok. Stir - fry the garlic and the spices for a minute. Add the onions and continue to stir - fry for about eight minutes. Combine the fried ingredients and the pork along with the marinade in a 2.75 litre casserol and place in an oven preheated to 190 * C or 375 * F or Gas mark 5. Add a little water after 20 minutes if required. Repeat 20 to 25 minutes later, adding the remaining ingredients. Cook for a further 20 to 25 minutes or until the pork is completely tender.  Lemon Cheese Tarts ( A great any time snack ) Serves : 4 Time required : 25 minutes plus cooking and baking time Ingredients For tart : 150 g shortcrust pastry or 150 g flour 100 g butter 2 tablespoon ( 30 g ) castor sugar Cold water for mixing 16 teaspoon ( 80 ml ) lemon cheese or curd For lemon cheese ( It?s lemon curd by another name ): Makes about 500 g Time required : 15 minutes Ingredients 6 egg yolks 3 egg whites 110 g butter 450 g castor sugar Juice of three lemons Method For lemon cheese ( lemon curd ) : Beat the egg whites till they stand in peaks. Add the yolks and beat well. Melt the butter and sugar over a low heat. When they are well melted , using a whisk, add the eggs and whisk until it starts to thicken. Add the lemon juice. Mix well. Remove from heat and allow to cool. For tart : Sieve the flour into a cool bowl. Cut the butter into little knobs, add it to the flour. Rub both together with your fingertips. Add the castor sugar , mixing with a spoon. Add cold water a little at a time, mixing it until it starts to combine. Using your fingers as little as possible ( to keep it as cool as possible ), make it into a cohesive ball of pastry. Cool the pastry as much as you can by covering it and putting into the fridge for a couple of hours or so. Roll out the pastry on a floured surface until it is about five mm thick. Cut into discs with a pastry cutter. Place them into a tart tin. Prick the top of the pastry to allow the air to escape. Put the tart tin into the oven preheated to 190 * C or 375 8 F or Gas mark 5, and bake for 12 to 15 minutes, or until the pastry is golden. Dollop on the lemon curd. Serve hot with cream or cold . Garam Masala Powder ( Dry roasted aromatic whole spices powdered and added to a dish for aromatic flavor ) Makes : 420 g Ingredients 140 g coriander seeds 110 g cumin seeds 50 g black peppercorns 30 g cinnamon 30 g black cardamoms 15 g mace 20 ( 10 g ) bay leaves 15 g dry ginger powder Method Mix together all the ingredients , except the dry ginger powder. Heat a wok or kadai. Add the mixed spices and stir continuously for a minute or two. Remove from heat. When cool, grind to a fine powder. Add ginger powder and mix well. Store in an airtight container in a dark place. Curry Masala Powder ( Grind the curry masala ingredients with vinegar instead of water , so the curry paste will stay fresh for a longer time ) Makes 250 g Ingredients 4 tablespoon ( 60 g ) coriander seeds 2 tablespoon ( 30 g ) cumin seeds 4 teaspoon ( 20 g ) fenugreek seeds 5 teaspoon ( 25 g ) gram flour 5 teaspoon ( 25 g ) garlic powder 4 teaspoon ( 20 g ) paprika 4 teaspoon ( 20 g ) garam masala powder 1 teaspoon ( 5 g ) curry leaf powder 1 teaspoon ( 5 g ) asafoetida 1 teaspoon ( 5 g ) ginger powder 1 teaspoon ( 5 g ) chilli powder 1 teaspoon ( 5 g ) mustard powder 1 teaspoon ( 5 g ) black pepper powder Method Heat a wok or tawa and roast the coriander seeds, cumin seeds and fenugreek seeds together, stirring continuously for a minute or so till well roasted. Remove from heat. When cool , grind to a fine powder. Mix with the remaining ingredients and store in an airtight jar, in a dark place. 
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers