Author Archives: staff

INGREDIENTS:

Tomato                  200 gm
Garlic                     10 gm
Parsley                   10 gm
Coriander             10 gm
Olive oil                 10 ml
Cheese spread      100 gm
Salt and pepper   To taste
Bread loaf             1 no

 

 

 

PROCEDURE:
1. Toast the bread slices by rubbing garlic on them.
2. Peel the tomatoes, remove the seeds and brunoise them.
3. Chop garlic and freshly blend pepper powder, chop parsley and coriander.
4. Mix the tomatoes, garlic, parsley, coriander, salt, pepper and olive oil, together gently not to mash tomatoes.
5. Spread soft cheese on the bread, and fine spoon of tomato mixture on top.
6. Garnish with feta cheese or grated cheese.

Ingredients:
Chicken            1 kg
Olive oil           20 ml
Oil                    100 ml
Almond           30 gm
Garlic               50 gm
Pepper corns  20 gm
Parsley            10 gm
Cinnamon      10 gm
Carrot             50 gm
Celery             50 gm
Leek                50 gm
Spring onion 50 gm
Cloves             10 gm
Fennel            10 gm
Lemons          2 gm
Egg                  2 gm

PROCEDURE:
1. Marinate chicken or 10 minutes
2. Over a medium heat toss almonds until golden brown in oil.
3. Add garlic and cook along with almonds till golden brown. An drain on a paper towel.
4. Blend almonds, garlic, pepper corns and 5gm parsley to a paste.
5. Reheat oil to medium high and brown chicken on all sides 5 to 8 minutes, and then cool it down.
6. Heat 2 tbsp oil to medium and add onion and Cinnamon stick, cook slowly till onions are soft or 10 min.
7. Return chicken to pan, add wine and stock, simmer in on medium high heat.
8. Add almonds paste, cloves, cover and reduce heat to low and simmer.
9. Cook until chicken is tender or 30 min. At the end of 30 min stir in lemon slices and cook for another 10 minutes. Once chicken is tender correct the seasoning and rest chicken on side.
10. Mash poked egg yolks and whisk in cooking liquid to make a thickening agent.
11. Add it back on cooking liquid and boil it to reduce to half.
12. Return chicken pieces and coat with sauce an reheat.
13. Serve with sauce on top, garnish with chopped egg white, slivered almonds and parsley.

Ingredients 

Butter                50 gm

Onion                25 gm

Lamb mince     100 gm

Flour                 150 gm

Milk                   1 lit

Salt                    10 gm

Nutmeg             5 gm

Pepper               10 gm

Egg                     1 gm

Oil                      1 lit

 

 

PROCEDURE:

1. Heat butter over medium heat, add onion and sauté till translucent.
2. Add 100 gm of flour and cook to blond roux.
3. Add milk gradually and stir continuously to make thick béchamel.
4. Add sautéed beef into béchamel and nutmeg, cook for 5 minutes. The mixture should be thick enough to mould by hand. If it is sticky cook for little longer.
5. Spread the mixture on sheet and cool it down.
6. Make required shape from the mixture, with a tablespoon of mixture.
7. Roll each fritter in flour, egg and bread crumbs.
8. Refrigerate for 30 mins before frying.
9. Heat oil to 190 c and deep fry fritters in small batches. Fry until golden colour for about a minute.
10. Transfer then onto a paper towel to drain oil.

Ingredients:

Pears                      6 no
Sugar                     200 gm
Butter                    20 gm
Cream                    120 ml
Whipping cream  100 ml
Coffee                      10 gm
Vanilla extract       5 ml

 

 

 

PROCEDURE:

1. Preheat oven to 210 c.
2. Peel and split pears lengthwise an remove core, seeds.
3. Place them flat side down in a gratin dish, do not over lap. Sprinkle sugar on top and butter.
4. Bake for 35 min or until tender and sugar to caramelised.
5. Add cream, Coffee and cook for 10 min; basting every 5 min.
6. Once cream is reduced and got ivory colour. Take out of oven and cool to lukewarm.
7. Whip cream until hard peak with vanilla extract.
8. Serve with whipped ream on top.

INGREDIENTS:
Beef mince             250gm
Spaghetti                300gm
Olive oil                  30ml
Onions                    100gm
Carrots                    50gm
Celery                      50gm
Tomatoes                200gm
Garlic                       25gm
Bayleaves                10gm
Peppercorns           5gm
Basil                         5gm
Oregano                  3gm
Red wine                 15ml
Parmesan cheese    25gm
Salt                            To taste
Pepper                      To taste

PROCEDURE:

1. Blanch the spaghetti in salted water and set aside.
2. Heat oil in a vessel add chopped garlic & finely chopped mire-poix. Saute for a while.
3. Add the red wine, peppercorns, bayleaves.
4. Add the beef mince and sauté for a while.
5. Add concasse of tomatoes & the herbs.
6. Cook on a low flame for atleast an hour.
7. Season, and scoop over blanched spaghetti ganished with grated parmesan cheese.

INGREDIENTS
Olive oil                   100ml
Macaroni pasta      50gm
Garlic                       50gm
Parmesan cheese   100gm
Basil                         50gm
Pine nuts                 20gm
Salt                           To taste
Pepper                     To taste

 

 

 

PROCEDURE:
1. Blanch the pasta in salted water .toss in olive oil & allow to cool.
2. Blend the basil leaves together with parmesan cheese,garlic, pine nuts & olive oil.
3. Heat olive oil in a pan add chopped garlic,basil pesto and cook for a while.
4. Add the blanched pasta and toss.
5. Adjust the seasoning.
6. Garnish with grated parmesan cheese.

INGREDIENTS
Chicken breast     4nos
Salt                         To taste
Pepper                   To taste
Oil                           15ml
Mixed herbs          5gm

PROCEDURE:
1. Marinate the chicken breast with salt,pepper & mixed herbs.
2. Lightly Oil the griller and cook it on both the sides until tender.

 

 

GARLIC MASH
INGREDIENTS:

Potatoes              200gm
Garlic                   20gm
Butter                  50gm
Fresh cream       20ml
Salt                      To taste
Pepper                To taste
Water As required

PROCEDURE:

1. Boil the potatoes until soft in salted water.
2. Peel & mash the potatoes.
3. Add the softened butter ,cream, fried garlic .
4. Season well & serve hot

Ingredients:
Chicken                  200 gms
Chicken sausage   100 gms
Cabbage                  100 gms
Oil                            15 ml
Onions                    190 gms
Carrot                      100gms
Bacon                      50 gms
Olives                      20 gms
Gerkhins                20gms
Capers                    5 gms
Tomato paste        10 gms
Roman tomatoes  100gms
Salt                          to taste
Pepper powder     10 gms
Sour cream            10 ml
Parsley                   10 gms
Celery                     50 gms
White wine            30 ml

Procedure:
1. Heat oil and add onions and carrots and sauté until translucent.
2. Add sausage, chicken, pickles and tomato paste. Bring to a boil, reduce heat and simmer 2 minutes.
3. Add capers, olives stewed tomatoes and bring to a boil. Add wine and simmer gently for 20 minutes.
4. Adjust seasonings and garnish with sour cream and lemon. Serve hot with multigrain bread.

Ingredients:
Oranges                           2 nos
Chicken breast               2 nos
Parsley fresh                  10 gms
Arborio rice                   100 gms
Cashew nuts                  50 gms
Oil                                    100 ml
Vinegar                           30 ml
Salt                                  to taste
Black pepper powder  20 gms
Green lettuce                50 gms

Procedure:
1. Grate oranges and keep aside.
2. Use orange skin for cooking rice.
3. Dry roast cashew nuts for garnish.
4. Prepare vinaigrette dressing and add orange juice and well season it.
5. Grill chicken breast and cut into cubes.
6. Peel and cut oranges into cubes.
7. Combine chicken, orange cubes, cooked rice in dressing and serve on a bed of lettuce.
8. Garnish with fresh parsley and roasted cashew nuts and serve chilled.

Ingredients:
Eggs                       8 nos
Potatoes                500gms
Oil                          50 ml
Onions                  100gms
Salt                        to taste
Pepper powder   10 gms
Chorizo sausage    100 gms
Green peas
Olive oil
Butter
Oil for frying

Procedure:
1. Blanch green peas and blend it to puree and strain. whisk in olive oil, garlic and season sell.
2. Heat oil sauté garlic, onions, and chorizo sausage.
3. Whisk in eggs and deep fried potatoes and add the chorizo mixture.
4. Take omelette pan and heat oil and add the egg mixture cook it till eggs are half done.
5. Flip it with the help of plate and cook on the other side.
6. Again flip back to the plate and cover with foil and bake it in the oven for 10 mins and serve hot with green pea sauce.