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Heat the mustard oil in a medium saut pan and add the poppy seeds and cook until brown. Add the garlic and red onion and cook, stirring frequently until the onion is translucent. Add the garam masala powder, and mix well. Add the tomatoes, the tomato paste, curry leaves/coriander leaves and cook 10 to 15 minutes, stirring frequently, until all of the moisture from the tomatoes has evaporated. Slice the Baguette and char grill on one side, with a drizzle of mustard oil. Place a spoonful of tomato chutney and a filet of sardine on the other side (not grilled) of the baguette, and bake in a pre heated oven for 5 minutes. Serve the Sardine on toast hot, garnished with curry leaf and a slice of lemon.
1 kg Fish(Cod/Hake/Pollock) cut into one inch dices 3 Tbsps ginger paste 3 Tbsps garlic paste
1 tsp turmeric powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp carom seeds (Ajwain) 1 tsp chilli powder Salt 500g Chickpea Flour 250ml Sparkling water Vegetable Oil for frying Tomato Ketchup Tamarind paste 2 Limes Chaat Masala For the Batter: In a mixing bowl whisk in the spices, with the chickpea flour. Slowly add in some sparkling water to form a thick paste. Gently dip the fish into this paste, making sure to coat each piece well and allow to marinate for 1 hour. Warm some tomato ketchup and dissolve the tamarind paste in it. Deep fry the marinated fish in batches and drain off the excess oil. Serve hot, sprinkled with chat masala ,tangy tomato ketchup dip, and lime wedges.
lick of egg wash. Sprinkle each Hake puff with some curry powder and kalonji seeds. Bake the puffs, in a pre heated oven for 20 minutes. Serve the curry puffs, hot, with generous helping of saffron aioli and oven roasted cherry tomatoes.
250g salmon fillet, boned, skinned 250g smoked salmon Bunch Coriander leaves 125ml Crme Fraiche 1 Tbsp Creamed Horseradish 1/2 tsp Cumin powder 250ml Milk 2 Tbsp Olive oil Naan Bread sliced
Poach half of the fresh salmon, in milk infused with coriander stalks. Roast the rest of the fresh salmon with Olive oil. Drain the cooked salmon and flake in a mixing bowl. Flake the smoked salmon into the bowl combine with crme Fraiche freshly chopped coriander leaves cumin powder and creamed horseradish. Serve chilled as a sandwich filling, or set in ramekins as a mousse, garnished with lemon and slices of Naan bread.
2 fillets (about 600g) Firm white fish/trout /salmon trimmings 200g smoked Haddock 750ml whole milk 2 Spring Onions roughly chopped 1 celery stalk, roughly chopped Fennel bulb chopped 1 bay leaf A few peppercorns
1 tablespoon vegetable oil 1 large onion, finely chopped 1 tablespoon curry paste 1 tablespoon chopped coriander 1 Tbsp Clotted cream A little beaten egg for glazing Sea salt and freshly ground black pepper
Method
Put the fish fillets in a pan and add the milk, vegetables, bay leaf and peppercorns. Place over a low heat. As soon as the milk comes to a simmer, switch off the heat and cover the pan. The fish will carry on cooking in the hot milk. After about 5 minutes, it should be just cooked through; if not, leave it in the hot milk for a little longer, then drain in a sieve placed over a bowl, reserving the milk. Discard the vegetables, bay leaf and peppercorns. Now make a bchamel sauce: melt the butter in a saucepan, add the fl our and stir well to make a roux. Cook gently for a couple of minutes, stirring every few seconds, then gently whisk in a third of the fishy milk. Add another third of the milk, whisking all the time, and then the final third, so that you end up with a smooth, creamy sauce. Season with salt and pepper, turn the heat down low and cook very gently for 2 minutes. Peel the skin off the fi sh, check for any bones and gently break the flesh into chunks. Heat the oil in a saucepan, add the onion and cook gently for about minutes, until translucent and soft. Stir in the curry powder or paste and cook for another 5 minutes or so. Add the curryflavoured onion to the bchamel, then stir in the flaked fish, the prawns, if using, and the coriander. Taste the sauce and add more salt, pepper or curry powder/paste if you think it needs it.
Roll out the pastry on a lightly floured work surface and cut it to fit the top of the dish. Put the filling into the dish. Dampen the rim of the dish, lift the pastry over the filling and press down the pastry edges to seal. Brush with a little beaten egg and place in an oven preheated to 200C/Gas Mark 6. Bake for about 30 minutes, until the pastry is golden and puffed and the fi shy sauce is bubbling underneath.
stick Cinnamon 10tsp Cumin seeds 10tsp Fenugreek seeds 10tsp Fennel seeds 25g Ghee 4 Cans Coconut Milk 6 Whole red chilli 8 Plum tomatoes quartered 4 Red onions finely sliced
Melt the ghee in a vessel. Add the spices and stir over a low flame for 5 seconds. Add the ginger, garlic and onion and cook for a few minutes. Add the tomatoes and cook until the tomatoes have broken down. Toss in the mussels and coconut milk. Allow it to simmer for 8 minutes until the mussels are cooked. Serve hot with lots of lime and boiled rice.
Ready steady Scallops (15 different ways) Ingredients: Chorizo sausage/Black Pudding/Fennel/Frozen peas, Red Onion, spring Onion, bacon, tomatoes, salad leaves, Walnuts,cauliflower,mushy peas, sliced pancetta