Beef & potato pot roast

Beef & potato pot roast

Preparation Time

20 minutes

Cooking Time

200 minutes

Ingredients (serves 6)

• Olive oil spray
• 1.5kg-piece beef bolar blade
• 800g Kipfler potatoes (see note), peeled
• 35g butter
• 2 brown onions, halved, thinly sliced
• 1 baby fennel bulb, trimmed, thinly sliced
• 2 bacon rashers, rind removed, coarsely chopped
• 1 tbs plain flour
• 125ml (1/2 cup) red wine
• 125ml (1/2 cup) beef stock
• 90g (1/3 cup) cranberry sauce
• 2 tbs Worcestershire sauce
• Steamed broccolini, to serve
  
  Method
  1. Heat a frying pan over medium-high heat. Spray with oil. Cook beef for 2-3 minutes each side or until well browned. Transfer to a 5L (20-cup) capacity slow cooker. Add potato.
  2. Heat butter in pan over medium heat until foaming. Cook onion, fennel and bacon, stirring occasionally, for 5 minutes or until golden. Add the flour and cook, stirring, for 1 minute. Add wine, stock, cranberry sauce and Worcestershire sauce. Stir until the mixture comes to the boil. Cook, stirring, for 1-2 minutes or until thick. Pour over beef. Cover and cook on high for 3 hours or until tender.
  3. Slice the beef. Divide beef and vegetables among serving plates. Drizzle with sauce. Serve with broccolini.

Lazy day chocolate cake

Preparation Time

20 minutes

Cooking Time

40 minutes

Equipment

You'll need 2 x 20cm springform pans.

Ingredients (serves 6)

• 120g unsalted butter, chopped
• 220g (1 cup firmly packed) brown sugar
• 2 eggs
• 240g (1 cup) sour cream, at room temperature
• 1 tsp vanilla extract
• 225g (1 1/2 cups) plain flour
• 75g (3/4 cup) Dutch cocoa (see top tips)
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
  

  Method

  1. To make ganache, place chocolate in a large heatproof bowl. Place cream in a saucepan and bring to a simmer over medium heat. Pour cream over chocolate and stir until melted and combined. Divide ganache between 2 bowls. Cover with plastic wrap. Refrigerate 1 bowl. Stand second bowl at room temperature.
  2. Preheat oven to 160°C. To make cake, grease pans and line with baking paper. Place butter and sugar in a saucepan. Cook, stirring, over medium heat for 3 minutes or until sugar dissolves and butter is melted. Remove from heat and whisk in eggs, sour cream and vanilla. Sift over flour with cocoa, baking powder and bicarbonate of soda, then whisk until smooth. Divide batter between pans.
  3. Bake, swapping pans halfway, for 35 minutes or until a skewer inserted into centres comes out clean. Cool cakes in pans for 5 minutes. Turn out onto a wire rack to cool completely.
  4. Remove ganache from fridge, stir until smooth, then spread over top of 1 cake. Top with second cake, then gently press together. Pour over room temperature ganache to serve.

GRANDE SALADE VARIEE

GRANDE SALADE VARIEE

 


GRANDE SALADE VARIEE

Ingrédients :

 
carottes
pomme de terre
2 betteraves ou de chou rouge
1 mortadilla ou du fromage râpé3 cuillères à soupe d’huile d’olive
Jus d’un citron
Poivremaïs
concombre
Vinaigrette
  Préparation :

Épluchez, lavez et râpez les carottes, concombres, betteraves et coupé finement puis disposez-les dans un plat et arrosez-les de vinaigrette.

Egg Manchurian Recipe

Ingredients for Egg Manchurian:

• 4 Egg hard boiled
• 8 pieces Bread slice
• 1/2 tsp Pepper powder
• 2tbsp Corn flour
• 2-3tbsp Bread crumb
• Salt (as per taste)
• Oil (for deep frying)
• 3-4 cloves Minced Garlic
• 1/2tsp Soya sauce
• 2tbsp Manchurian sauce
• 2-3 Green chilli slit optional
• 1tbsp Hot and sour tomato sauce optional

How to Make Egg Manchurian:

• Hard boil the eggs, remove skin and slice them lengthwise into two pieces.
• Add salt and little pepper powder to it, keep them aside.
• Now in a small bowl add corn flour, salt and pepper powder and mix with little water.
• Soak bread slices in water for 2-3 minutes and set aside after squeezing.
• Now place egg pieces in bread slice and roll them into a ball.
• Roll those eggs into breadcrumb, deep into the corn flour mixture and deep fry one by one in hot oil.
• Fry them till both sides are golden brown. You can serve them as snacks if you want.
• Now in another pan add 1tbsp oil, once oil become hot add chopped garlic and saute them for a while.
• Add soya sauce, manchurian sauce, hot and sour tomato sauce and mix them well. Add little water and salt if needed and adjust your gravy as you want.
• Once the gravy started boiling put those fried eggs to it and boil for 2-3 minutes.

Now serve hot egg manchurian with rice, chapatti, naan or paratha as you wish. Hope you like this egg Manchurian. Do not forget to leave me two lines. I am looking forward to hear from you.

 

Spicy Lamb Chops Recipe

Ingredients for Lamb Chop:

• 4 pieces lamb loin chops
• 1/2 teaspoons coriander seeds
• 1/2 teaspoons fennel seeds
• 1 ½ tsp tomato paste
• 2tsp plain yogurt
• 1/2tsp hot and sweet ketchup
• 2 tsp finely grated ginger
• 2 tsp minced garlic
• 1 ½ tsp hot sauce (or as per your taste I like hard sauce so used here 1 n ½ tsp but you can use as per your taste)
• 1 ½ tsp light brown sugar
• Salt(as per taste)
• ¼ tsp Black pepper
• ½ tsp apple cider vinegar
• 2 tsp vegetable oil

Recipe for Lamb Chop:

• In a pan toast the coriander and fennel seeds in a medium flame. Shake them continuously so that it does not burn. Turn off the flame once you smell the lovely aroma from these seeds and it turns slightly brown. Now take them out and let them cool.
• Now make a fine powder of this seeds.
• In a mixing bowl mix all the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, Hot n sweet ketchup, brown sugar, salt, black pepper, apple cider vinegar, and oil. Now marinade these lamb chops for 30 minutes. You can leave it overnight or 2-3 hours as you wish but it will give you the great taste in all ways.
• Now preheat the oven to 475 degrees F. Add those marinated lamb chops in a baking sheet/dish, bake these for 20 minutes. After 20 minutes reduce the heat to 300 degree F and again bake it for 10-15 minutes.
• Now remove this from the oven and allow it to cool for about 5 minutes before serving.

Now your lamb chops are ready to serve hot with your favorite sauce or salad. I love to eat this with creamy green peas sauce and crispy potatoes. My husband likes the green peas sauce a lot. Hope you enjoy my version of lamb chops. Please do not forget to add your comments here.

Indian Chicken Korma Recipe

Ingredients for Chicken Korma:

• 1lb Chicken(You can use boneless)
• 2 cups yogurt/coconut milk/cream
• 1 tsp cumin seed
• Whole garam masala(2 cloves, 1 bay leave, medium cinnamon stick, 2 cardamoms, 3-4 black peppercorns)
• 1 tbsp Ginger garlic paste
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam Masala
• 1 tbsp Red Chilli powder/paprika
• 1 tbsp Vegetable Oil
• 1 tbsp Kasoori Methi
• 1/4 cup fried Onion
• Salt(as per taste)

Recipe for Shahi Chicken Korma:

• Cut the chicken into small cubes as shown in the picture, wash them really well and put them in to a mixing bowl.
• Add yogurt, shahi jeera, whole garam masala, ginger garlic paste, coriander powder, cumin powder, red chilli powder and mix well.
• Now take a pan, add oil. When oil becomes hot add this chicken and cook for three to four minutes.
• Now reduce the heat to medium and again cook it for 15 minutes.
• Now time to add fried onion and water to the chicken, mix well and cook for another 10 minutes.
• Finally mash the kasturi methi with your palm and add to the chicken. Cook it for 5-6 minutes more. Adjust your gravy by adding water.

Now your delicious chicken korma is ready to serve hot with fried rice, roti, naan or poori. I and my husband love to eat this with plain basmati rice, we don’t forget about our favorite cucumber salad though. If you know any better version of chicken korma please share your recipe with us and connect with me by commenting here.
Note: You can use mutton/lamb/beef instead of chicken, if you are a vegetarian then you can use your choice of vegetables with paneer.

 

Goan Fish Curry Recipe

Ingredients for Fish Curry:

• Fish(you can use any fish, I have used Catfish 1lb cut into small pieces as shown in picture)
• Cumin seeds(5tsp)
• Mustard seeds(2 1/2tsp)
• Garlic (5-6pods)
• Turmeric powder(2tsp)
• Salt(as per taste)
• Red chilli powder(2tsp)
• Mustard oil(2-4tsp)
• Onion(1small finely chopped)
• Yogurt(2-3tsp thick)
• Green chilli(3-4 optional)

Recipe of Yogurt Fish Curry:

• Clean the fish well, make sure to drain all the water. Add 1tsp turmeric powder and salt to taste, mix it well.
• In a pan add oil and fry this fish for a while till both side of the fish turns slightly brown. Do not fry too much.
• Now remove those fried fishes from pan and drain the excess oil.
• Add chopped onion to the oil and fry till it turns slightly brown.
• In the meantime grind cumin, mustard and garlic together and make a fine paste. 
• Now add this paste to fried onion and fry 2-3 minutes (Remember do not fry this paste too much as mustard paste gives a bitter taste when it is over fried). Add turmeric, chilli powder and green chilli to this paste and mix it well.
• Add two cups of hot water to this mixture, add fried fish to the gravy. Let it boil for five to seven minutes.
• Now add little water to this thick yogurt and make it little thin before adding to the gravy. Mix it well and let it boil for another three-four minutes.
• Add salt as per your taste and you can manage the thickness of the curry as per your requirement.

Now your yogurt fish is ready to serve with rice or roti. I love to eat this with rice and cucumber salad. Enjoy your fish and do not forget to leave me comment about this recipe and if you have any new fish recipe ideas feel free to share here.