|
|
 |
|
|
|
|
Home TipsRecipe of the MonthMain Entrée |
|
|
| Let’s cook. Try out some of the easy-to-do and great tasting dishes below with our World Kitchen products.
Share your favourite recipe with us at AsiaConsumer@worldkitchen.com. You may see your recipe published on the website. |
Ingredients
100g Spinach
1 Carrot
10g Sesame
150g Salmon
2-3 Tomatoes
10ml Oil
10g Wasabi
50g Sesame Oil
10ml Vinegar
Salt to taste
Method
| 1. |
Bring water to boil in a Visions® 1.5L Covered Cookpot, add the spinach, cook for a while and bring out to cool. |
| 2. |
Cut the tomatoes and carrots into small cubes and salmon into strips. |
| 3. |
Mix oil, wasabi, sesame oil, vinegar and salt together in a Corelle® 290ml Dessert Bowl , stir well to form a sauce. |
| 4. |
Place the salmon and spinach on a Corelle® Luncheon Plate, sprinkle some sesame and the sauce on top and serve. |
Tip:
• Using the Visions ® cookware to cook the spinach allows you to watch the cooking and ensure that vegetables are not overcooked. |
|
Ingredients
1 Litre of water
100g pearl barley
200g chicken breast, cubed
150g canned lotus seeds, drained
Salt & sugar to taste
Finely chopped spring onion to garnish
1 whole winter melon
Method
| 1. |
Bring water to boil in a 2L Corningware® Casserole, add the barley and simmer for 15 minutes. |
| 2. |
Cut one third of the top of the winter melon to be used as a lid later on. |
| 3. |
Scoop out the pith and the seeds as well as the flesh, leaving about 2.5cm thickness all the way around the inside of the shell. |
| 4. |
Place chicken and lotus seeds in to the simmering barley and continue to cook for about 15 minutes. |
| 5. |
Transfer everything into the melon shell. Be careful as it will be hot. |
| 6. |
Add sugar and salt to taste. |
| 7. |
Cover the melon with the lid. |
| 8. |
Place the melon into a Pyrex® Metalware 34cm Covered Wok with Rack, filled with boiling water. |
| 9. |
Steam for about 30 minutes. |
| 10. |
Remove from wok, garnish with spring onion and serve. |
|
|
Ingredients
1 whole chicken, clean and cut into 4 piece
500g lotus root, skinned and sliced 1/2cm thick
1 white radish - about 200g, skinned and sliced
50g peanuts
10 red dates
1 tablespoon wolfberries
1500ml water
Salt to taste
Method
| 1. |
Boil water in Visions® 1.5L Double Boiler. |
| 2. |
When the water boils, add in the chicken, lotus roots, radish slices, peanuts, red dates and wolfberries. |
| 3. |
Simmer the soup for 45 minutes or till the peanuts reach the desired tenderness. |
| 4. |
Add salt to taste. |
| 5. |
Scope out the excessive oil on the soup surface and serve warm. |
|
|
Ingredients
16oz Silken tofu
6 Dried Shitake Mushrooms, Medium Size
2 tablespoon fresh finely shredded ginger
2 tablespoon rice wine
1¼ tablespoon chicken stock
3 tablespoon Dark Soy Sauce
½ teaspoon Sesame Oil
4 Spring Onions, (mainly white parts), finely shredded
Pinch of White Pepper
Garnish with Coriander, mainly Leaves
Method
| 1. |
Soak shitake mushrooms in hot water for 45minutes. Rinse and drain, then squeeze dry. Remove and discard stems and julienne (slice into thin strips) mushroom caps. |
| 2. |
Carefully cut the tofu into 6 individual pieces or squares. Transfer each piece to CORELLE® Light Oblong 1.9L Dish for steaming. |
| 3. |
Arrange some shredded ginger evenly on top of tofu. Place some sliced shitake on top of tofu. Pour over with a little chicken stock then a little rice wine. |
| 4. |
Use Pyrex Metalware 34cm Covered Wok, insert steaming rack. Add boiling water, keeping the level just below the base of the rack and place Corelle Light dish on the rack for steaming. |
| 5. |
Cover with wok lid, gently steam over low-to-moderate heat for 5 to 6 minutes. |
| 6. |
Carefully remove each serve of tofu dish and pour over a little soy sauce and sesame oil, sprinkle with chilli pepper and spring onion. |
| 7. |
Serve individually, finishing with a pinch of pepper, roe and coriander. |
Tip:
• Using fresh shitakes cuts out the soaking process |
|
Ingredients
2 tbsp oil
2 drumsticks, cut into 25mm. (1”) pieces
1 cup chopped French beans
1 cup cauliflower florets
1 cup potato cubes
1 cup pumpkin cubes
1 cup brinjal cubes
Salt to taste
¼ cup fresh curds (dahi)
To be ground into a smooth paste
1 cup freshly grated coconut
2 green chillies, roughly chopped
1 tsp cumin seeds (jeera), roasted
½ tsp tumeric powder (haldi)
¼ cup water
Method
| 1. |
Heat the oil in a 3L covered casserole, add the drumsticks and ½ cup of water. Cover and cook on a medium flame till the drumsticks are half done. |
| 2. |
Add the remaining vegetables and salt and mix well. Cover and cook on a medium flame till the vegetables are tender. |
| 3. |
Add the prepared paste and 2 cups of water and bring to a boil. |
| 4. |
Add the curds and simmer for another 4 to 5 minutes. |
| 5. |
Serve hot. |
|
|
Ingredients
½ kg mutton pieces
Salt to taste
½ cup toovar (arhar) dal
2 teaspoon yellow moong dal (split yellow gram)
2 teaspoon masoor dal (split red lentils)
2 teaspoon urad dal (split black lentils)
2 teaspoon vaal dal (surti vaal dal)
1 tablespoon oil
¼ cup chopped potatoes
¼ cup chopped brinjal (baingan)
¼ cup chopped bottle gourd (doodhi/lauki)
¼ cup chopped red pumpkin (kaddu)
1 spring onion (including greens), chopped
1 tablespoon finely chopped fenugreek (methi) leaves
1 medium tomato, chopped
1 tablespoon tamarind (imli), soaked in ¼ cup of warm water
To be ground into smooth paste
1 green chilli, roughly chopped
3 whole red chillies, broken into pieces
4 large cloves garlic, roughly chopped
1 stick cinnamon (dalchini)
3 clove (laung/lavang)
1 piece ginger
1 cardamom (elaichi)
1 teaspoon whole coriander (dhania) seeds
3 - 4 peppercorns
½ teaspoon cumin seeds (jeera)
2 tablespoon chopped coriander (dhania)
2 tablespoon water
To be ground into a dry powder
1 cardamon (elaichi)
1 stick cinnamon (dalchini)
1 clove (laung/lavang)
Method
| 1. |
Wash the mutton well, apply the salt and keep aside for about an hour. |
| 2. |
Add ½ cup of water and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. |
| 3. |
Wash the dals and soak for at least 10 -15 minutes. Drain and keep aside. |
| 4. |
Combine the dals, remaining ingredients (except the tamarind water) and 3 cups of water, mix well and pressure cook for 3 whistles. |
| 5. |
Allow the steam to escape before opening the lid. |
| 6. |
Blend the cooked dals and vegetables in a mixer till smooth and keep aside. |
| 7. |
Heat the oil in a 3L covered casserole, add the prepared paste and sauté on a medium flame while stirring continuously for 2 to 3 minutes. |
| 8. |
Add the cooked mutton and sauté on a medium flame while stirring continuously for 5 to 7 minutes. |
| 9. |
Add the cooked dal and vegetable purée, prepared dry powder, tamarind water and salt (as required) and simmer for another 10 to 15 minutes. |
| 10. |
Serve hot. |
|
|
Gajar ka halwa is usually considered an exotic indulgence because of its ingredients and the style of cooking. However, this quickie version that is made in the microwave can pretty well form a part of an everyday meal!
Ingredients
1 tablespoon ghee
2 cups grated carrots
4 tablespoon milk
½ cup sugar
½ cup khoya (mava)
1 teaspoon cardamos (elaichi) powder
1 tablespoon chopped almonds (badam)
1 tablespoon raisins (kismis)
1 tablespoon sliced almonds (badam) for the garnish
Method
| 1. |
Combine the ghee and carrots together in a 2L Corningware casserole, mix well, cover with the lid and microwave in HIGH for 3 mins. |
| 2. |
Add 2 tablespoon milk, mix well and microwave on HIGH for 5 mins. |
| 3. |
Add the sugar, khaya and cardamom powder, remaining 2 tablespoon of milk, almonds and raisins, mix well and cover with the lid and microwave on HIGH for another 3 mins. |
| 4. |
Serve hot, garnished with almonds. |
|
|
A pasta treat that goes well as the perfect recipe for entertaining your guests. Macaroni, a type of pasta that is combined with onions and capsicum, tossed in tomatoes puree and served topped with cheese is sure to win its fans.
Ingredients
4 tablespoon butter
¾ cup onion rings
1½ cups capsicum rings
1 tablespoon crushed/ grated garlic
8 to 9 medium tomatoes, blanched and chopped
2 teaspoon chilli powder
4 cups cooked macaroni
1 large can baked beans
¼ cup tomato ketchup
1 teaspoon sugar
Salt to taste
For the topping
1 cup grated cooking cheese
Method
| 1. |
Heat the butter in a 5L Corningware casserole, add onions and sauté on a medium flame while stirring continuously for 2 to 3 mins. |
| 2. |
Add the capsicum, mix well and sauté on a medium flame for 2 to 3 mins while stirring continuously. |
| 3. |
Remove a few onion and capsicum rings and keep aside for garnishing. |
| 4. |
Add the garlic, tomatoes and chilli powder, mix well and cook on a medium flame for 5 mins while stirring continuously. |
| 5. |
Add the macaroni, beans, tomato ketchup, sugar and salt, toss gently and cover and cook on a slow flame for another 2 to 3 mins. |
| 6. |
Remove from the flame, sprinkle the cheese evenly over it and garnish with sautéed onion and capsicum rings. |
| 7. |
Cover and bake in a preheated oven at 200°C (400°F) for 20 mins or till the cheese melts. |
| 8. |
Serve hot. |
|
|
Chicken chettinad is the popular south Indian dish that is made in all parts including Kerala, Tamil Nadu, and Karnataka. This spicy treat is a blend of the traditional Chettinad masala and chicken pieces.
Ingredients
16 chicken legs
Salt to taste
1 tablespoon poppy seeds (khus-khus)
2 tablespoon broken cashewnuts (kaju)
3 table spoon oil
25mm (1”) piece ginger
6 garlic cloves
1 cup chopped onions
5 medium tomatoes, blanched and grated
½ teaspoon turmeric (haldi) powder
10 curry leaves (kadi patta)
For the chettinad masala powder
1 cup freshly grated coconut
2 teaspoon coriander (dhania) seeds
1 teaspoon cumin seeds (jeera)
2 whole dry kashmiri red chillie, broken into pieces
3 cardamoms (elaichi)
1 teaspoon fennel seeds (saunf)
3 cloves (laung/lavang)
50mm (2”) stick cinnamon (dalchini)
2 tablespoon oil
Method
| 1. |
Wash the chicken legs, apply salt and keep aside. |
| 2. |
Soak the poppy seeds and cashewnuts in hot water for 5 mins. Drain and keep aside. |
| 3. |
Heat 1 tablespoon of oil in a 1L Conringware casserole and fry the Chettinad masala ingredients till you get a pleasant aroma. |
| 4. |
Add the poppy seeds, cashewnuts, ginger, garlic and ¼ cup of water, blend in a mixer to make a fine paste. Keep aside. |
| 5. |
Heat the remaining oil in a 3L Corningware casserole, add the onions and sauté till the onions turn translucent. |
| 6. |
Add the tomatoes, turmeric powder and chilli powder. |
| 7. |
Cook till the tomatoes are well blended with the masala and the oil separates from the gravy. |
| 8. |
Add the ground pastes and curry leaves and sauté for 2 mins. |
| 9. |
Add the chicken legs, salt if required and 3 cups of water, cover and cook till the chicken is tender and the gravy thickens. |
| 10. |
Serve hot. |
|
|
Rice layered with a spicy mutton gravy, this dish raises celebration to levels you’d never have imagined, more so, because it is also easy to cook and serve using Corningware!
Ingredients
For the rice
1 recipe saffron rice
For the mutton curry
1kg mutton pieces with bone
2 cups fresh curds (dahi), whisked
1 cup finely chopped onions
1 cup finely chopped tomatoes
½ teaspoon turmeric powder (haldi)
2 teaspoon chilli powder
2 tablespoon coriander-cumin seed (dhania-jeera) powder
1 teaspoon garam masala
1 cup milk
½ cup finely chopped coriander (dhania)
Salt to taste
Other ingredients
1 tablespoon butter for the greasing
4 tablespoon finely chopped coriander (dhania) for serving
4 tablespoon finely chopped mint (phudina) for serving
1 teaspoon saffron (kesar) dissolved in 4 tablespoon milk for serving
¼ cup fried onions for the garnish
Method
| For the mutton curry |
| 1. |
Clean and wash the mutton well. |
| 2. |
Combine the mutton, curds, onions, tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder, garam masala ,milk, coriander and salt together in a pressure cooker. |
| 3. |
Mix well and keep aside for about a hour to marinate. |
| 4. |
Pressure cook for 2 whistles, allow the steam to escape before opening the lid. Keep aside. |
| How to proceed |
| 1. |
Divide the saffron rice in to two equal portions and keep aside. |
| 2. |
Divide the mutton curry in to two equal portions and keep aside. |
| 3. |
Grease the 5L Corningware casserole. |
| 4. |
Spread one portion of the mutton curry evenly at the bottom and top with a portion of saffron rice and spread it evenly. |
| 5. |
Sprinkle 2 tablespoon of the coriander and 2 tablespoon of mint evenly over it. |
| 6. |
Pour 2 tablespoon saffron and milk mixture evenly over it |
| 7. |
Repeat steps 3 – 6 with remaining ingredients to make one more layer of mutton curry and saffron rice. |
| 8. |
Top with the fried onions. |
| 9. |
Cover and cook on a very low flame for a bout 15 mins. |
|
|
If a dish can be inexplicably simple and exotic at the same time, it is Palak Paneer! Enjoy with hot and crisp naan, for not just great taste but good health too. This vitamin A loaded recipe helps improve vision and boost immunity.
Ingredients
1 tablespoon oil
1 tablespoon butter
1 teaspoon ginger-garlic paste
3 tablespoon finely chopped tomatoes
1¼ cups spinach (palak) puree, refer Handy Tip
1¼ cups paneer (cottage cheese) cubes
Salt to taste
½ teaspoon dried fenugreek leaves (kasuri methi)
¼ teaspoon sugar
A pinch garam masala
2 tablespoon fresh cream
For the white gravy (make approx ¾ cup)
1 cup sliced onions
10 cashewnuts (kaju)
4 green chillis, roughly chopped
Method
| For the white gravy |
| 1. |
Combine all the ingredients with ¾ cup of water together in a 1L Corningware casserole and simmer for about 10 to 12 mins. |
| 2. |
Cool and blend in a mixer till smooth. Keep aside. |
| How to proceed |
| 1. |
Heat the oil and butter in the 1.5L Corningware casserole, add the ginger-garlic paste and tomatoes, mix well and sauté on a medium flame for 5 to 7 mins, while stirring continuously. |
| 2. |
Add the prepared white gravy, mix well and sauté on a medium flame for 5 mins, while stirring continuously. |
| 3. |
Remove from the flame; add the spinach puree, paneer, salt, dried fenugreek leaves, suger and garam masala, cream and mix well. Corningware is very handy for this, as it retains the heat even after the gas is switched off, so the puree ad the spices blend well even though you add them in the end. |
| 4. |
Serve hot. |
Handy Tip: To make ¼ cup of spinach puree, boil a vessel full of water, add 6 cups of washed spinach leaves and cook for 2-3 mins. Drain and immerse immediately in ice-cold water for 5 mins. Drain and blend in a mixer to make a smooth puree. |
|
The very word 'Nawabi' in the name of a dish conjures up the image of a royal delicacy. True enough! Paneer and vegetables stirred with a blend of exotic elements like cashewnuts, khoya and well-chosen condiments, can it get any richer!
Ingredients
4 tablespoon ghee
3 cloves (laung/lavang)
3 green cardamoms (elaichi)
1/3 cup finely chopped onions
¾ cup milk
Salt to taste
½ teaspoon freshly ground pepper
1 cup paneer (cottage cheese) cubes
2 cup boiled mixed vegetables (cauliflower, fresh beans, carrot, greenpeas etc.)
To be ground into a smooth paste (makes approx 1 cup)
1 cup khoya (mava)
1/3 cup cashewnuts (kaju)
4 green chillies, roughly chopped
2 teaspoon chopped ginger
3 cardamoms (elaichi)
3 tablespoon water
For the garnish
2 teaspoon ginger juliennes
Method
| 1. |
Heat the ghee in a 3L Corningware casserole, add the cloves, cardamoms and onions and sauté on a medium flame till the onions turn translucent, stirring continuously. |
| 2. |
Add the prepared paste, mix well and sauté on a slow flame for 5 mins while stirring continuously. |
| 3. |
Add the milk, salt, pepper and ½ cup of water. Mix well and simmer on a slow flame for 5 mins. |
| 4. |
Add the paneer, mixed vegetables and kitchen king masala, mix gently and simmer for another 5 mins. |
| 5. |
Serve hot, garnished with ginger juliennes. |
Handy Tip: Kitchen King masala is a blend of condiments and spices, easily available in the market under brand names. It not only perks up the flavour but also add a tinge of ectravagance to this dish. |
|
Exotic, creamy, sinfully tasty the name says it all! Those who are calorie-conscious can relish smaller portions of the ‘original’ subzi once in a while, or alternatively make a guilt-free version using low-fat cream and curds.
Ingredients
1½ cups cauliflower florets
½ cup green peas
2 tablespoon ghee
½ cup sliced onions
2 cardamoms (elaichi)
2 cloves (laung/lavang)
1 bayleaf (tej patta)
½ cup fresh tomato puree
Salt to taste
½ cup fresh curds (dahi), beaten
½ teaspoon sugar
2 tablespoon fresh cream
To be ground into a smooth paste (make approx. ¾ cup)
2 cardamoms (elaichi)
3 cloves (laung/lavang)
2 teaspoon coriander (dhania) seeds
½ teaspoon cumin seeds (jeera)
1 bayleaf (te patta)
4 cloves garlic
25mm (1”) piece ginger
12mm (½”) stick cinnamon (dalchini)
1 medium onion, peeled and roughly chopped
3 tablespoon broken cashewnuts (kaju)
½ teaspoon turmeric powder (haldi)
½ teaspoon chilli powder
¼ cup water
For the garnish
2 tablespoon finely chopped coriander (dhania)
Method
| 1. |
Boil enough water in a 2L Corningware casserole, add the cauliflower and green peas and cook on a medium flame for 8 to 10 mins. Drain, refresh using ice-cold water and keep aside. |
| 2. |
Heat the ghee in the 2L Corningware casserole, add the onions, cardamoms, cloves and bayleaves, mix well and sauté on a medium flame while stirring continuously till they turn golden brown in colour. |
| 3. |
Add the prepared pastes, mix well and sauté on a slow flame for 2 to 3 more mins. |
| 4. |
Add the tomatos puree and salt, mix well and cook while stirring continuously on a slow flame for 2 to 3 mins. |
| 5. |
Add the curds, cauliflower and peas, mix gently and simmer for another 5 to 7 mins. |
| 6. |
Remove from the flame, add the sugar and cream and mix gently. |
| 7. |
Serve hot, garnished with coriander. |
|
|
Ingredients
8 to 10 dried apricots (kuumani/jardalu) – soaked deseeded and chopped
3 tablespoon ghee
¼ cup cashewnuts (Kaju), halved
2 tablespoon sliced almonds (badam)
2 tablespoon raisins (kismiss)
½ teaspoon caraway seeds (shahjeera)
25mm (1”) stick cinnamon (dalchini)
2 cloves (laung/lavang)
2 cardamoms (elaichi)
¼ cup boiled green peas
2 teaspoon ginger-green chilli paste
1 teaspoon garam masala (optional)
Salt to taste
For the saffron rice
2½ cups long-grained rice (Basmati)
Salt to taste
A few strands saffron (kesar), dissolved in 1 tablespoon milk
For the garnish
2 tablespoon chopped coriander (dhania)
Method
| For the saffron rice |
| 1. |
Wash and soak the rice for 10 mins, drain. |
| 2. |
Boil approx 8 cups of water in a 5L Corningware casserole, add the rice and salt and cook on a medium flame till the rice is 80% done. Each grain of rice should be separate. |
| 3. |
Drain and discard the water and cool. |
| 4. |
Add the saffron and milk mixture and toss gently. Keep aside. |
| How to proceed |
| 1. |
Heat 1 tablespoon of ghee in a 5L Corningware casserole, add the cashewnuts and sauté on a slow flame for 4 to 5 mins. |
| 2. |
Add the almonds and sauté on a slow flame for 2 to 3 mins. |
| 3. |
Add the raisins and apricots and sauté on a sloa flame for another 2 mins. Remove all the dry fruits and keep aside. |
| 4. |
Add the remaining 2 tablespoon ghee to the same Corningware casserole; add the caraway seeds. Cinnamon, cloves and cardamoms and sauté on a medium flame till the seeds crackle. |
| 5. |
Add the green peas, ginger-green chilli paste, saffron rice, garam masala and salt (if required) and toss gently. Cover and cook on a slow flame for 5 mins. |
| 6. |
Add the cashewnuts, almonds, raisins and apricots, mix gently and cover and cook on a slow flame for another 2 mins. |
| 7. |
Serve hot and garnish with coriander. |
|
|
This traditional spicy rice dish from Karnataka (South India) is almost addictive served piping hot topped with lots of ghee accompanied by fried papad and cool raita, it is almost impossible to say no to!
Ingredients
¾ cup toovar (arhar) dal
2 teaspoon oil
½ teaspoon turmeric powder (haldi)
Salt to taste
¾ cup long grained rice (Basmati)
¼ cup chopped French beans
¼ cup chopped carrots
½ cup chopped potatoes
½ cup chopped capsicum
5 to 7 curry leaves (kadi patta)
2 tablespoon tamarind (imli) pulp
1 tablespoon ghee for serving
For the masala
1 tablespoon oil
1 tablespoon chana dal (split Bengal gram)
1 tablespoon urad dal (split black gram)
12mm stick (½”) cinnamon (dalchini)
¼ cup grated dry coconut (kopra)
5 whole dry red Kashmiri chillies
2 tablespoon coriander (dhania) seeds
Method
| For the masala |
| 1. |
Heat the oil in a 1L Corningware casserole, add all the ingredients for the masala and roast them on a slow flame for 4 to 5 mins till they turn golden brown in colour, whiles stirring continuously. |
| 2. |
Cool and blend in a mixer to fine powder. Keep aside. |
| How to proceed |
| 1. |
Combine the toovar dal, oil, tumeric powder, salt and 6 cups of water in a 5L Corningware casserole, mix well and cover and cook on a medium flame for 10 to 12 mins. |
| 5. |
Add the rice, French beans, carrots, potatoes and capsicum, mix well, cover and cook on a medium flame for 10 to 12 mins or till the rice and dal are cooked. |
| 6. |
Add the prepared masala, curry leaves and tamarind pulp, mix gently and cover and cook on a slow flame for another 5 mins. |
| 7. |
Add the ghee and serve hot. |
|
|
A perfect example of the creative blending of dals, spices and tamarind that characterizes South Indian cooking, this hot and sour treat is best served with coconut chutney and fried pappads.
Ingredients
1¼ cups long grained rice (Basmati)
Salt to tastes
1 tablespoon oil
½ cup raw peanuts
½ teaspoon chana dal (split Bengal gram)
½ teaspoon urad dal (spilt black gram)
8 to 10 curry leaves (kadi patta)
A pinch asafetida (hing)
2 pinches turmeric powder (haldi)
½ cup tamarind (imli) pulp, refer handy tip
For the masala (make approx. 4 tablespoon)
1½ teaspoon chana dal (split Bengal gram)
1½ teaspoon urad dal (split black gram)
1½ teaspoon coriander (dhania) seeds
3 to 4 whole dry Kashmiri red chillies, broken into pieces
2 teaspoon sesame seeds (til)
Method
| For the masala |
| 1. |
Combine all the ingredients for the masala and dry roast them in a 1L Corningware casserole on a slow flame for 5 to 7 mins while stirring continuously till they turn golden brown in colour. |
| 2. |
Cool and blend in a mixer to fine powder. Keep aside. |
| How to proceed |
| 1. |
Clean, wash and soak the rice for about 10 mins. Drain and keep aside. |
| 2. |
Cook the rice in a vesselful of salted water in a 5L Corningware casserole. |
| 3. |
When done, drain and keep the rice aside. |
| 4. |
Heat the oil in the same 5L Corningware casserole, add the peanuts and sauté on a slow flame till they turn light pink in colour, while stirring continuously. |
| 5. |
Add the chana dal, urad dal, curry leaves, asafetida and turmeric powder, mix well and sauté on a slow flame for a minute while stirring continuously. |
| 6. |
Add the tamarind pulp, mix well and cook on a slow flame till it thickens, while stirring continuously. |
| 7. |
Add the cooked rice, prepared masala, salt and toss gently. Cover and cook on a slow flame for another minute. Serve hot. |
|
|
Bringon the puris; the chole won’t wait long! A blend of chick peas and an interesting assortment of spices make this a delectable treat, befitting the monarchs!
Ingredients
1 cup kabuli chana (chick peas)
1 tbsp chana dal (split Bengal gram
A pinch of soda bi-carb
2 big cardamoms (moti elaichi)
25mm. (1”) stick cinnamon (dalchini)
Salt to taste
4 tsbp oil
1 cup chopped onions
1 ½ tsp pomegranate seeds (anar dana) powder
1 cup chopped tomatoes
1 tbsp finely chopped green chilies
2 tsp coriander (dhania) powder
1 tsp garam masala
1 tsp chana masala or chole masala
* 25mm. (1”) piece ginger, cut into thin strips
* 1 tbsp finely chopped coriander (dhania)
* For the garnish
Method
| 1. |
Clean, wash and soak the kabuli chana and chana dal overnight. |
| 2. |
Drain, wash again, add 4 cups of water soda bi-carb, cardamom, cinnamon and salt, mix well and cook in a Corningware 2L covered casserole on a medium flame for 20 mins. |
| 3. |
Stir, cover and cook on a slow flame for another 15 ins. Then, strain and keep the kabuli chana and liquid aside separately. |
| 4. |
Meanwhile, heat the oil in another Corningware 2L covered casserole, add the onions and sauté on a medium flame till they turn translucent. |
| 5. |
Add the pomegranate seeds powder and sauté on a slow flame till the onions turn dark brown, while stirring continuously. |
| 6. |
Add the tomatoes, ginger and green chilies and continues stirring on a medium flame for 3 to 4 mins. |
| 7. |
Add the coriander powder, chili powder and garam masala; mix well and sauté till the tomatoes are cooked and the mixture leaves oil. |
| 8. |
Add the chana masala, the reserved liquid and a little salt if required and mix gently. |
| 9. |
Simmer for another 10 mins till some of the liquid dries up. |
| 10. |
Serve hot, garnished with ginger and coriander. |
|
|
Tendli bhaat, a lovely blend of rice and tendli simmered with spices, is one the most relished rice dishes from the Masarashtrian repertoire.
Ingredients
1 cup long grained rice (Basmati)
1 tbsp ghee
½ tsp mustard seeds (rai/sarson)
½ tsp cumin seeds (jeera)
3 cardamoms (elaichi)
12 mm. (1/2”) piece cinnamon (dalchini)
5 cloves (laung/lavang)
¼ tsp fenugreek seeds (methi)
2 green chillies, slit
5 curry leaves (kadi patta)
¼ tsp asafetida (hing)
1 ½ cups tendli, sliced horizontally
½ tsp turmeric powder (haldi)
½ tsp chili powder
Salt to taste
¼ cup freshly grated coconut
*2 cloves, roasted
*12mm. (1/2”) piece cinnamon (dalchini)
*1 tsp coriander seeds (dhania), roasted
*1 tsp cumin seeds (jeera), roasted
*1 tsp caraway seeds (shah jeera)
*½ cup grated dry coconut (kopera)
* 2 tbsp sesame seeds (til)
** ¼ cup freshly grated coconut
** 2 tbsp fried cashewnuts (kaju)
** 2 tbsp finely chopped coriander (dhania)
* To be ground into a spice powder
** For the garnish
Method
| 1. |
Clean, wash and soak the rice for about 10 mins. Drain and keep aside. |
| 2. |
Heat the ghee in a Corningware 5L covered casserole, add the mustard seeds, cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chilies, curry leaves and asafetida and sauté till the seeds crackles. |
| 3. |
Add the tendli and rice, mix well and sauté for 5 to 7 mins. |
| 4. |
Add the tumeric powder, chili powder, half of the prepared spice powder and salt, mix well and sauté for 2 to 3 mins. |
| 5. |
Add 2 ½ cups of hot water, mix well and cock on slow flame till the rice is cooked. |
| 6. |
Add the coconut and the remaining half of the spice powder, cover and cook for about 2 mins on slow flame. |
| 7. |
Serve hot, garnished with the coconut, cashewnuts and coriander. |
|
|
|
A royal dish of Nawabi origin! Thick green chilies immersed in spicy and sour gravy, this recipe would be a perfect pick to show off your culinary skills.
Ingredients
500 grams thick green chilies
5 tablespoon oil
1 teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds (rai/sarson)
¼ teaspoon fenugreek seeds (methi)
¼ teaspoon onion seeds (kalonji)
6 curry leaves (kadi patta)
¼ teaspoon tumeric powder (haldi)
2 tablespoon coriander-cumin (dhania-jeera) seed powder
2 teaspoon chili powder
1 tablespoon tamarind (imli) pulp
2 tablespoon chopped coriander (dhania)
Salt to taste
To be ground into a smooth paste (make approx. 1 cup)
8 cloves garlic, roughly chopped
12mm piece ginger
2 onions, peeled and rough chopped
3 tomatoes, roughly chopped
¼ cup freshly grated coconut
To be ground into a fine powder (make approx. 1 cup)
5tablespoon roasted peanuts
5 tablespoon sesame seeds (til)
2 tablespoon cumin seeds (jeera)
Method
| 1. |
Wash and slit the green chilies, remove the seeds and keep aside. |
| 2. |
Heat 2 tablespoon of oil in a 2L CORNINGWARE covered casserole, add the green chilies and sauté on a medium flame for 5 to 7 mins. While stirring continuously. Remove and keep aside. |
| 3. |
In the same covered casserole, add the remaining 3 tablespoon of oil and add cumin seeds, mustard seeds, fenugreek seeds, onion seeds and curry leaves. |
| 4. |
When the seeds crackle, heat the prepared paste and sauté on a medium flame for 2 to 3 mins. While stirring continuously. |
| 5. |
Add the turmeric powder and coriander cumin seed powder, chili powder and prepared and cook on a slow flame for 5 to 7 mins. |
| 6. |
Add 1 ½ cups of water and tamarind water, mix well and cook on a medium flame till the mixture thickens. |
| 7. |
Add the chilies, coriander and salt, mix well and simmer for another 2 to 3 mins. Serve hot. |
|
|
This luscious delicacy, straight from the kitchens of northern India, is best relished with steaming hot jeera rice and a raita.
Ingredients
¾ cup whole urad (whole black lentils)
2 tablespoon rajma (kidney beans)
Salt to taste
3 tablespoon butter
1 tablespoon cumin seeds (jeera)
25mm stick cinnamon (dalchini)
2 cloves (laung/lavang)
2 cardamoms (elaichi)
½ cup finely chopped onions
½ tablespoon ginger-garlic paste
½ tablespoon chili powder
¼ tablesppon turmeric poweder (haldi)
¾ cup blanched and grated tomatoes
3 tablespoon fresh cyrds (dahi)
½ cup fresh cream
2 tablespoon finely chopped coriander (dhania)
1 tablespoon butter for the garnish
Method
| 1. |
Clean, wash and soak the whole urad and rajma overnight. |
| 2. |
Drain, combine it with 2½ cups of water and salt together in a Corningware 3L covered casserole, mix well and cook on a high flame for 10 mins. |
| 3. |
Reduce the flame, cover and cook for 40 mins. |
| 4. |
Add ½ cup of water (if required) and whisk well till the dal is almost mashed. Keep aside. |
| 5. |
Heat the butter in another Corningware 3L covered casserole, add the cumin seeds and sauté on a medium flame till the seeds crackle. |
| 6. |
Add the cinnamon, cloves, cardamoms, onions and ginger-garlic paste, mix well and sauté on a medium flame till the onions turn golden brown in colour, while stirring continuously. |
| 7. |
Add the chili powder, turmeric powder and tomatoes, mix well and cook on a medium flame till the mixture leaves oil, while stirring continuously. |
| 8. |
Add the cooked dal, ¼ cup of water and salt if required. Cover and simmer for 10-15 minutes. |
| 9. |
Remove from the flame, add the curds and cream and mix well. |
| 10. |
Serve hot garnished with coriander and butter. |
|
|
|
Pulao is a very versatile dish while it blends with almost any menu, it can also be had as a meal by itself! Enjoy this traditional rice delicacy with curds or raita.
Ingredients
¼ cups long grained rice (Basmati)
2 tablespoon oil
¼ cup sliced onions
1 tablespoon ghee
½ cup chopped onions
1½ cups boiled green peas
1 tablespoon ginger-green chili paste
2 tablespoon finely chopped green chilies
Salt to taste
½ cup finely chopped coriander (dhania)
¼ cup chopped fresh mint (phudina)
Method
| 1. |
Clean, wash and soak the rice for 10 minutes. Drain and keep aside. |
| 2. |
Heat the oil in a Corningware 2L covered, add the onions and sauté on a medium flame while stirring continuously till they turn golden brown in colour. Keep aside for garnish. |
| 3. |
Heat the ghee in the same Corningware 2L covered casserole; add the onions and sauté on a medium flame for 5 mins. |
| 4. |
Add the rice and peas and sauté for 3-4 mins. |
| 5. |
Add 2½ cups of hot water, ginger-green chili paste, green chilies and salt, mix well and cover and cook on a slow flame till the rice is almost done. |
| 6. |
Add the coriander and mint and mix gently. |
| 7. |
Cover and cook on a slow flame for another 2 to 3 minutes or till the rice is cooked. |
| 8. |
Serve hot garnished with browned onions. |
|
|
Serves 4
Ingredients
4 medium carrots, finely chopped
4 medium potatoes, boiled and mashed
2 medium size onions, finely chopped
400g prawns, de-shelled and minced
2 teaspoons dried coriander
4 tablespoons olive oil
1 egg, beaten
1 cup flour
1 cup breadcrumbs
Sauce
1 teaspoon sesame oil
1 tablespoon plum sauce
3 teaspoons roasted sesame seed
1 piece garlic, crushed
3 tablespoons freshly squeezed orange juice
Method
| 1. |
In a Pyrex mixing bowl, placed the mashed potatoes, chopped carrots, onions, dried coriander and minced prawns. Mix well. |
| 2. |
Shape the mixture into round patties, about the size of your palm. Coat each patty with the flour, dip into the egg mixture, and coat evenly with breadcrumbs. Repeat the same for the rest of the mixture - make about 8 patties. |
| 3. |
In a Pyrex Metalware non-stick pan on medium heat, add the olive oil and sauté the patties until golden brown. Remove from pan and place 2 prawn cakes on Corelle serving plates. |
| 4. |
For the sauce, place the sesame oil in the pan and sauté the garlic until fragrant. Then add in the plum sauce, the roasted sesame seeds, the orange juice and a pinch of pepper (to taste). Stir well and let it simmer until sauce thickens and caramelized. |
|
|
|
Serves 4
Ingredients
3 pieces duck drumsticks
2 big onions, cut into chunks
2 cloves garlic, crushed
2 carrots, skinned and cut into big cubes
3 potatoes, skinned and cut into big cubes
1 teaspoon dark soya sauce
2 tablespoons oyster sauce
1 teaspoon black pepper
¼ cup red wine
1 stick cinnamon
2 tablespoons orange marmalade
2 cups water
Method
| 1. |
Remove the fats under the skin of each duck drumstick and marinate with a little dark soya sauce & set aside. In a hot skillet on high heat, sear the duck drumsticks until lightly browned, remove and place into a casserole. |
| 2. |
In a same skillet with the duck oil, sauté the garlic, onions & cinnamon until fragrant, then add in the carrots, potatoes. Stir well till cooked. Add into the Corninware casserole with the cooked duck drumsticks. |
| 3. |
Add the 2 cups of water, red wine, orange marmalade & pepper into the casserole. Mix evenly with the duck, carrots and potatoes. |
| 4. |
Cover the casserole and place into the oven. Cook using the conventional function at 200°C on the lowest grid tray for 40 minutes, until the duck is soft on the inside and crispy on the outside. (Preheating is recommended) |
| 5. |
Remove any visible oil from the dish before serving. |
|
|
|
Serves 4
Ingredients
500g big prawns, de-veined in the middle but do not remove the shells
1 large onion, cut
2 cloves garlic, thinly sliced
10g dried red chilies, soaked in water
1 green peppercorn, cut into squares
1 red peppercorn, cut into squares
1 tablespoon black pepper paste
1 tablespoon oyster sauce
1 teaspoon dark soya sauce
1 tablespoon lime marmalade
1 tablespoon olive oil
½ tablespoon butter
Method
| 1. |
In a Pyrex Metalware pan, heat the olive oil and butter. Sauté the onions, dried chilies and garlic for 2 minutes. Add in the red and green peppercorn squares and continue to sauté for another 3 minutes over high heat. |
| 2. |
Add in the prawns, oyster sauce, black pepper paste, dark soya sauce & lime marmalade. Stir fry for another 10 minutes until the sauce is infused into the prawns. |
| 3. |
Remove from pan and place onto a Corelle serving plate; may be served with freshly steamed rice. |
|
|
Ingredients
Chicken/Prawn garnish:
2 tablespoons oil
4 cloves garlic, finely chopped
100g chicken, cut into 0.5 cm cubes
100g shelled prawns, cut into 1 cm lengths
1 tablespoon fish sauce
¼ teaspoon ground white pepper
1 teaspoon sugar
Dressing:
2 cloves garlic, finely chopped
2 tablespoons finely chopped palm sugar
1 bird chilli, finely sliced (optional)
2 tablespoons lime juice
2 tablespoons Thai fish sauce
100g dry rice noodles (meehoon or preferably, kway teow), soaked in cold water for 10 minutes
30 baby French beans, lightly blanched
5 four-angled beans, thinly sliced
1 red chilli, seeded and shredded
4 – 5 shallots, thinly sliced
1 cup (raw) bean sprouts, with roots plucked
½ cup finely shredded carrot
½ cup plucked mint leaves
¼ cup coriander leaves, coarsely chopped
¼ cup coarsely chopped peanuts
Method
| 1. |
To cook chicken and prawns, heat oil in a wok and fry garlic till golden brown. Add chicken and prawns; stir frying over high heat for 2 minutes. Season with fish sauce, pepper and sugar, cook one more minute and take pan off the heat. Combine dressing ingredients together in a large mixing bowl, stirring until sugar dissolves. Set aside. |
| 2. |
Blanch noodles in a pan of boiling water until tender to the bite – but be careful not to over-cook. Drain, place in the dressing and toss quickly, adding the cooked chicken/prawn mixture at the same time. |
| 3. |
When noodles cool down, add all remaining ingredients (French beans, four-angled beans, chilli, shallots, bean sprouts, carrot and herbs. Toss to mix gently. |
| 4. |
Transfer to a serving platter and scatter with chopped nuts. Serve immediately. |
|
|
Ingredients
Chilli paste:
5 dried chillies, snipped into 1 cm lengths (soaked in warm water till softened)
3 large red chillies (60g), seeded and sliced
1 cm turmeric root (kunyit)
5 shallots (50g), sliced
1 clove garlic (5g)
0.5 cm (5g) galangal
2 candlenuts (buah keras)
1 stalk lemon grass, sliced (15g)
100 ml water
3 tablespoons oil
2 teaspoon sugar
½ teaspoon salt
1 teaspoon lime juice
400g boned fish fillets (Red Snapper, Sea Bass or Lemon Sole)
4 kaffir lime leaves, finely shredded
½ cup thick coconut milk (optional)
20 “wild betel” leaves (daun kaduk)
10 squares banana leaves (25 cm x 25 cm) *
Toothpicks to secure the parcels
2 tablespoon oil
* Soften leaves by dipping in boiling water or running quickly over a gas flame to make them more pliable.
Method
| 1. |
Rinse and drain dried chillies, leaving most of the seeds behind. Place in an electric blender together with the fresh chillies, turmeric, shallots, garlic, galangal, candlenuts and lemon grass. Add water and blend to a fine paste. |
| 2. |
Heat oil and add ground paste, cooking over medium heat until most of the liquid evaporates and oil surfaces. Season to taste with sugar, salt and lime juice. Take off heat and transfer paste to a small bowl and allow cooling completely. |
| 3. |
Place a banana leaf square, shiny side down. Place 2 betel leaves in the centre and spread a small spoonful of the chilli paste over them. Place a piece of fish over the chilli and spread another small spoonful of chilli paste over the fish. Sprinkle a pinch of shredded kaffir lime leaves and if liked, drizzle over a teaspoonful of coconut milk. Fold the banana leaves over and secure parcel with a toothpick. |
| 4. |
Arrange parcels in a shallow Pyrex baking dish, drizzle with a little oil and bake in a preheated oven (200 C) for 8 – 10 minutes. |
|
|
(For 3-4 servings)
12 Shrimps
4 shiitake mushrooms or buttercup mushrooms
1/2 eggplant
1/2 sweet potato
4 baby corns
1 onion
1/2 parsnip
30-50g plain flour
Method
| 1. |
Shell the shrimps and cut off stems of shiitake mushrooms. |
| 2. |
Wash all vegetables thoroughly. Trim both ends of eggplant and slice into rounds. Scrape off the skin of sweet potato and slice into rounds. Leave whole of baby corns after washing. |
| 3. |
Onion: Peel the skin and trim both ends before slicing into rounds. |
| 4. |
Parsnip: Wash thoroughly and scrape off the skin. Cut in half and cut into cubes 5mm thick. |
| 5. |
Mix egg, flour and water in a medium bowl. |
| 6. |
Heat the vegetable oil either in a heavy sauce pan or deep fryer at about 170°C. |
| 7. |
Fry the vegetables first as follows: Sprinkle some of the 30-50g of flour over the vegetables which you are going to cook and then dip each item in batter and shake off any excess. Fry until the food is cooked. |
| 8. |
To fry shrimp: Heat the oil to a slightly higher temperature, around 180°C. Dip into the batter up to the tail then, still holding the tail, slip each shrimp gently into the oil and let go. When they rise to the surface turn over and cook the other side. |
| 9. |
Serve tempura on a CORELLE square plate with grated radish and ginger mixed in a separate dish. This should be added to taste in the dipping sauce which is served at room temperature. |
Tip: Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil. If you are frying seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables and seafood at 170°C. |
|
(For 6 servings)
1kg lean pork cut in small cubes
1 to 2 tablespoons butter or vegetable oil
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried parsley flakes
1 bay leaf
1 pinch thyme
1 dozen baby carrots, or 4 to 6 small carrots, sliced
3 large potatoes cut in 1-inch cubes
8 ounces small white boiling onions, fresh peeled or frozen
Method
| 1. |
Brown pork in a skillet in butter or oil in a CORNINGWARE Casserole. |
| 2. |
Add water to cover and add seasonings. |
| 3. |
Simmer, covered, about 2 hours. |
| 4. |
Add vegetables and simmer until vegetables are tender, about 30 minutes longer. |
| 5. |
Serve in the CORNINGWARE. |
Tips: To reduce the fat content of the stew, you may make the soup the day before, chill and scrape off the fat that rises to the top. Alternatively, you can also use an unprinted paper towel to soak up oil from the surface.
For soup that is slightly salty, you may add a peeled potato to the soup and simmer for about 15 minutes to absorb salt. When ready to serve, remove the potato. |
|
(For 8 servings)
3 cloves garlic, crushed
3 small onions, minced
1 slice fresh ginger root
5 tablespoons curry powder
5 tablespoons water
2 tablespoons olive oil
1 cup yogurt
1 cup coconut milk
1 cup milk
1 cup water
2 large potatoes, cubed
1 (2.75kg) whole chicken, cut into 8 pieces
Salt to taste
Method
| 1. |
In a PYREX mixing bowl, grind together garlic, onion and ginger. In a separate PYREX mixing bowl, mix together curry powder and 5 tablespoons water. |
| 2. |
Heat oil in a large CORNINGWARE casserole over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant. |
| 3. |
Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes. |
| 4. |
Season with salt to taste and simmer for another 2 minutes; the curry is ready! |
|
|
(For 2-3 Servings)
1 1/2 cup rice
3 cups coconut milk
2 pandan leaves
1/2 teaspoon salt
1/2 tablespoon oil
1/2 - 1 tablespoon sugar
1/4 cup water
1 cucumber peeled and cut thinly
Fried egg
Fried fish
Fried Ikan Bilis
Fried peanut
Sambal
6 shallots
1 big onion dice
2 garlic cloves
3 dried chili soak and dice
Method
| 1. |
Wash the rice and mix in the coconut milk, pandan leaves, salt, oil into rice cooker and cook the rice as per normal. |
| 2. |
Blend the sambal ingredients together in a blender. Remove the paste and fry it with sugar and ¼ cup of water. |
| 3. |
Cut the cucumber into slices. Fry the ikan bilis until crispy. Fry the peanut until brown in color. Fry the egg. Fry the fish. |
| 4. |
Serve in PYREX Storage Deluxe rectangular dish. |
|
|
(For 4 servings)
600gm vongole/clam fresh, soak in salted water overnight to remove sand
300ml olive oil
5 garlic, whole, crushed
100ml of water
10gm of parsley, chopped
Salt and pepper to taste
400gm linguine pasta, cooked
100gm assorted colourful vegetables (for colour)
Method
| 1. |
Rinse vongole in cold water and strain. |
| 2. |
Heat 100ml olive oil in a CORNINGWARE 2.25L casserole and stir fry the crushed garlic. |
| 3. |
When garlic turns lightly brown and fragrant, add in vongole and cover with its glass cover. |
| 4. |
Add in water and cook for 2 minutes. |
| 5. |
Remove the glass cover and add in remaining olive oil. |
| 6. |
Mix well and add in linguine, vegetables and chopped parsley. |
| 7. |
Toss well and season to taste. |
| 8. |
Serve in CORNINGWARE 2.25L casserole. |
|
|
(For 4 servings)
400gm assorted seafood, cleaned, gutted, shelled if necessary
200ml olive oil
3 garlic, crushed
½ onion, chopped
1 pinch of saffron
1pc of bay leaf
200gm of rice, preferably short grain
150ml of white wine
100ml of seafood stock
Salt and pepper to taste
4 tomato, wedged
1 green capsicum, cut into stripes
Method
| 1. |
Heat 100ml of olive oil in CORNINGWARE 3L casserole. |
| 2. |
When garlic and onion turn lightly brown and fragrant, add in bay leaf and saffron. |
| 3. |
Add in seafood and rice and mix well. Cover with its glass cover. |
| 4. |
Cook for 2 minutes and add in white wine and stock. |
| 5. |
Bring to a boil and mix well. |
| 6. |
Season lightly, cover with the glass cover and bake in preheated oven 160 ºC for 15minutes. |
| 7. |
Add in tomato and capsicum and continue to bake for another 5 minutes or until cooked. |
| 8. |
Remove from oven and lightly fluff paella and add in remaining olive oil. |
| 9. |
Serve in CORNINGWARE 3L casserole. |
|
|
(For 4 servings)
260g Prawns cleaned, trimmed
300g Assorted vegetables, cut, trimmed
Tomato sauce
20g Garlic, chopped
100g Onion, chopped
5g Thyme, chopped
1pc Bay leaf
200g Roma tomato, remove skin and seed, diced
400g Local tomato, remove skin and seed, diced
100ml Vegetable stock
5g Lemon zest, grated
Salt and freshly crushed black pepper to taste
100ml Olive oil
Method
| 1. |
Lightly blanch prawns in salted boiling salted water for 1 minute. Remove and keep aside. |
| 2. |
Blanch all vegetables in boiling salted water until half cooked. |
| 3. |
In a CORNINGWARE casserole, heat 50ml of olive oil until hot. Reduce to low heat, add garlic, onion, 2.5g of thyme and bay leave until aroma. |
| 4. |
Add in Roma and local tomato and stir well. Cook for 5 to 10 minutes, keep tomato chunky. |
| 5. |
Add in vegetable stock and season lightly. Simmer until half amount of stock left. |
| 6. |
Remove from stove and arrange prawns and vegetables onto tomato sauce. |
| 7. |
Sprinkle with the remaining chopped thyme, grated lemon zest and olive oil. |
| 8. |
Sprinkle more salt and crushed black pepper. |
| 9. |
Cover with its glass cover and keep for 1 minute before serve. |
| 10. |
Bring over to dining table, open the glass cover and stir before serving. |
Tip: Finish with some lemon zest and thyme before serve will produce an unforgettable refreshing citrus and herb aroma. |
|
(For 4 servings)
1 x 1.5kg chicken, cut into pieces or 1.5kg of chicken pieces
Juice of ½ lemon
Zest of ½ lemon
70g dried prunes
70g dried apricots
70g dried figs
2 medium onions, finely chopped
3 tablespoons clear honey
1 garlic clove, finely chopped
Salt and freshly ground pepper
1½ teaspoons of ground turmeric & cumin
Olive oil
1 cinnamon stick
500ml chicken stock
20g almonds, toasted
Method
| 1. |
Coat the chicken pieces with the lemon juice and lemon zest, then season with salt and pepper. Place into the PYREX dish in one layer. |
| 2. |
Pour 2 tablespoons of olive oil over the chicken and leave to marinate for about 1 hour in a cool place. Heat the marinade oil (and more if required) in a frying pan and fry the chicken pieces, onion and garlic until golden. |
| 3. |
Place in a large PYREX casserole dish. Add the cinnamon stick and chicken stock to the dish and place in a 180°C preheated oven for 45 minutes or until chicken is tender. |
| 4. |
Remove from oven and add the apricots, prunes and figs, then return to the oven for a further 15 minutes. Remove chicken and fruits from dish placing the remaining sauce into a pan for reduction. |
| 5. |
Return chicken and dried fruit to the sauce and reheat together. |
| 6. |
Garnish with flaked almonds, and serve with couscous. |
|
|
(For 4 servings)
4 x 150g lamb chump chops
4 slices black pudding or 4 lambs kidneys (optional)
1 large onion sliced
2 sprigs of thyme
6 large peeled potatoes
2 celery sticks peeled and sliced
100ml white wine (optional)
900ml beef stock
Salt, pepper, oil, and butter
Method
| 1. |
Season the lamb chops and seal them in a hot pan. |
| 2. |
Remove them and set aside, next do the same with the black pudding. |
| 3. |
Sweat the onions and celery in the same pan adding more butter if required, remove the onion mix and leave to one side. |
| 4. |
Deglaze the pan with white wine, add the thyme and stock. Cook and season the sauce to required taste. |
| 5. |
Slice the potatoes and in the PYREX casserole dish start to assemble by placing in a layer of potatoes, season with milled pepper. Next add a layer of the onion mix followed by the chops, potatoes, onions, black pudding, onions and then a very neat final layer of potatoes. |
| 6. |
Pour over the gravy and brush the top layer with some melted butter. Place into a pre-heated oven at 40°Â°C and cook for 45-60 minutes. |
| 7. |
Serve as required. |
Tips: There are many recipes for this dish using neck of lamb to leg of lamb, beef and all sorts of vegetables. Some even use oysters. None are right or wrong. |
|
(For 4 - 6 servings)
1 X 6/7 rack of pork with bones (approximately 2.5kg)
100g carrot, roughly chopped
100g onion, roughly chopped
2 sticks celery, roughly chopped
1 Bramley apple, roughly chopped
1 clove garlic, cut in half
20g fresh marjoram
a sprig of thyme
salt & pepper
100ml double cream
30g butter
50ml olive oil
25ml calvados or brandy
40ml dry cider r
Method
| Pork |
| 1. |
Score the pork skin with a sharp knife. Rub with sea salt and leave to one side to dry for approximately 30 minutes. |
| 2. |
Roughly chop the vegetables and apples into evenly sized pieces, and place into the bottom of the PYREX dish. |
| 3. |
Add the herbs, garlic, butter and oil. Place into preheated oven to melt the butter and oil and soften the vegetables (approximately 5 minutes). |
| 4. |
Place the rack of pork on top of the vegetables and roast in oven per the normal manner for approximately 1 1/2 -2 hours at 180°C. Basting the pork every 20 minutes with the juices in the bottom of the pan. |
| |
| Sauce |
| 1. |
When the pork has cooked, remove the meat from the dish {leaving to rest). Tip the remaining contents of the PYREX dish into a CORNINGWARE saucepan and over a high heat add the calvados/brandy and cider. |
| 2. |
Bring to the boil, then add the double cream, and slowly reduce until required consistency is achieved. Strain through sieve. |
| 3. |
Serve pork with caramelised roasted root vegetables and sauce. |
|
|
(For 1 - 2 servings)
100g skinless haddock fillet (naturally smoked, if possible)
50g boiled new potatoes or tinned potatoes
175g ready made cheese sauce
25g grated cheese (optional)
25ml fish stock/water to add
Method
| 1. |
Slice the potatoes and place into the bottom of the PYREX dish. |
| 2. |
Place the haddock fillet on top of the potatoes, and season. |
| 3. |
Pour over the fish stock/water, and cover with lid. Place in microwave and cook on a medium high heat for 3-4 minutes. |
| 4. |
Pour the ready made sauce over the haddock, sprinkle with the grated cheese (if using). |
| 5. |
Place under grill until golden brown. |
|
|
(For 1 serving)
1 X 100g fillet of cod (skinless and boneless)
4 slices aubergine, pan-fried
4 slices courgette, pan-fried
4 slices tomato, pan-fried
25g dried breadcrumbs
5g (1 teaspoon) of dried mixed herbs
Salt & pepper
½ teaspoon grain mustard
Olive oil
100ml white wine
Method
| 1. |
Season the aubergine, courgette and tomato with milled pepper and salt. |
| 2. |
Arrange vegetables evenly in the bottom of a PYREX dish. |
| 3. |
Season the cod with salt, and place on top of the vegetables. Drizzle a little olive oil and the white wine over the cod. |
| 4. |
Cover with lid and place into the microwave on a low setting for 4-5 minutes or until the fish is just cooked. |
| 5. |
Mix 30g of dried breadcrumbs and 5g of dried mixed herbs together with a little salt. |
| 6. |
Spread grain mustard over the top of the cod, then sprinkle the herb crumbs over the cod. |
| 7. |
Place under grill until golden brown. |
|
|
|
|
|