Roast Beef

Roast Beef

(Marinated & roasted beef chunk sliced & served as is or in sandwiches with Mayo or diced up & stir-fried with vegs of your choice

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PrepTime : Serves : Cook Time
30 Min 4-6 45 Min

Ingredients:

1kg beef silver roll
2 large onions chopped
5 large dried red chilies
2 thin cinnamon sticks an inch each
6 cardamoms
1 tsp pepper pwd
2 tbsp garlic ginger paste
1/4 cup olive oil
1/2 tsp peppercorns
1 tsp cumin pwd
2 tsp salt


Cooking Instructions:

Marinate the meat roll in 1 tsp salt salt, pepper pwd & half the g-g paste. Heat oil in a large pressure pan. Fry onions till brown, Add garlic ginger paste & salt - fry well. Add chilies & whole spices & cook for a minute. Add the meat chunk & toss some spices over & around it - gently lfy & turn over after a few minutes & repeat tossing the spices over till the meat changes color evenly from red to ligh brown. Add 1 cup water or enough to just cover the meat chunk & raise heat to max. Close the pressure cooker & cook until the 1st whistle, then simmer for 40 mins. Remove the meat chunk when the pressure is all out of the cooker. Slice the meat into 1cm thick slices or thinner & put them back into the cooker. Cook open on medium heat till the gravy is more or less absorbed or evaporated. Use the slices to make roast-meat sandwiches with mayo &/or ketchup or just serve as a side dish with your meal. Ta-Da!

Alternative: Cube the meat chink & make a stir fry with some fried onions, garlic, diced potatoes, bell-peppers, herbs & tomato/soya sauce to have with pasta or rice! Yum-Mo!

Steamed seafood fillets with white wine sauce

Steamed seafood fillets with white wine sauce

(Soft succluent steamed fish fillets served with a creamy white wine sauce - quick & easy, yet chic n gourmet!)
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PrepTime : Serves : Cook Time
10 Min 6pcs 30 Min

Ingredients:

6 medium size filets - catfish, cod, tilapia or salmon
1 cup chopped fresh parsley
salt
fresh ground pepper
For the white wine sauce:
6 tbsp margerine
1.5 cups sliced mushrooms
1/2 cup finely sliced shallots
1 cup dry white wine
2.5 cups fish or chicken broth
1/2 tsp salt
1/4 tsp freshly ground white pepper
4 tbsp all-purpose flour
2 cups heavy cream
1 tbsp fresh lemon juice


Cooking Instructions:

Smear salt, pepper & parsley over the fish along with some olive oil. Steam on greased steamer trays, covered, for 6-8 minutes or until fish slakes easily when forked. Set aside.
Melt 1tbsp margarine over medium heat & then add the shallots and mushrooms - fry for a minute. Add 1/2 cup broth, salt & pepper. simmer until liquid reduces by half. In another saucepan, melt 3tbsp maragrine over mediumheat & add the flour, stirring with a wire whisk. Add remaining broth, blend well, bring to a boil & then simmer for 10mins. Add to the mushroom mixture, simmer for 10 mins. Add cream & simmer for 15 mins, stirring frequently. Add lemon juice & remaining margarine & turn the heat off. Place steamed fish in your serving dish/ tray & pour the sauce over it. Serve hot!

Smoky Bacon-flavored Jumbo-Prawns

Smoky Bacon-flavored Jumbo-Prawns

(Jumbo prawns wrapped in bacon & grilled to perfection - juicy, soft & succulent.)
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PrepTime : Serves : Cook Time
10 Min 3-4 10-15 Min

Ingredients:

250gm tiger prawns - cleaned, de-veined
salt & lime-juice for marination
thin bacon strips (equal number to the no. of prawns)
1/2 tsp paprika pwd
1/2 tsp turmeric pwd
1/2 tsp red chili pwd
1/2 tsp cumin pwd
1/2 tsp pepper pwd
4 tbsp oyster sauce
1 tsp garlic paste
ghee or clarified butter
2 tbsp bbq sauce


Cooking Instructions:

Marinade the prawns in salt & lime-juice. Heat clarified butter & fry the bacon strips in it. When its almost done, splash bbq sauce into it along with the paprika pwd - toss & open fry for a minute on each side. Wash the prawns, drain & pat them with a paper napkin. Toss them in a mix of the powder spices, salt-to-taste, oyster sauce & garlic paste. Wrap a bacon strip around each prawn & pass a tooth-pick or wooden skewer through it. Grill them until they're done, smear lime-juice on them & serve with some tartar sauce, garlic sauce, lemon wedges & potato chips/ fries.

Tip: I take the bacon off & pass the skewers through the cooked prawns at the end.. Keeps everybody guessing where that amazing smoked-bacon flavor comes from!

Chunky Tuna Biryani

Chunky Tuna Biryani

(A super-quick recipe of tuna chunks in a medium-spicy, aromatic & flavorful biryani)
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PrepTime : Serves : Cook Time
10 Min 3-4 15-20 Min

Ingredients:

2 cans white/light-meat tuna chunks
3 cups rice
2 large onions - finely chopped
1 large ripe tomato
2 tbsp ghee
1 tsp mustard seeds
1-2 green chilies - slit
1 tsp cumin seeds
1/2 tsp peppercorns
1 inch cinnamon
1/2 tsp cloves
1 inch ginger - crushed
4-6 cardamoms
salt to taste
2 lemons
4 sprigs curry leaves
food color (few drops orange & few orange-red) - optional


Cooking Instructions:

Fry onions pink & then add the whole spices, garlic & ginger - fry for 2 mins. Then add the tomato & chilies. Fry till tomatoes are soft. Add tuna chunks with 1/2 cup of brine from the can, 1/2 the curry-leaves & salt to taste. Simmer covered for 3mins. As you enjoy the aroma, wash the rice, add double its quantity of water, salt to taste & bring to a boil. Simmer till its almost done & drain. Heat ghee in a tempering pan & splutter the mustard seeds & curry leaves in it. Add the tuna-masala, a few drops food color & the mustard-curryleaves mix into the rice, cover & toss well. Simmer covered for 1 minute or till rice grains are well cooked. Garnish with the left-over fried onions, some freshly chopped coriander leaves & lemon wedges.