On this page, we have included some of our favourite dishes. If you enjoyed cooking these, let us know. We intend to publish other dishes on this page in future. You may have a favourite dish you would like to share with others, why not be brave and charitable?
Trout in Mustard Sauce | |
* 2 Fresh trout (500gms) * Mustard sauce: -Liquidised onion paste (100gms) -Root ginger paste (20gms) -Green Chilli1 (slit in middle) -Mustard powder 3 full tsp -Grain mustard -1tsp -Turmeric ½ tsp * ½ tsp turmeric * ½ tsp salt * 4tbsp (3+1) oil
* Wash and cut fish in three pieces, mix turmeric and salt with a little water and rub the same on fish, leave for 10mins. * Heat 3 tbsp oil in frying pan, when the oil is ready, fry fish pieces 2-3mins each side, keep warm. * Prepare the sauce using the residue in the pan. Add 1tbsp oil and fry green chillis. When green chillis turning white, add onion paste, ginger, garlic and turmeric - keep stirring until this is well blended. Add mustard powder (mixed in water). Mix well and simmer for 5mins. Add grain mustard, mix well. Add fish pieces and simmer 5mins with a cover on. Sprinkle with chopped coriander leaves. * Serves 3 and cost is £3.50 * Serve with rice and boiled vegetables. |  |
Celeb Chicken in Rich Wine Sauce | |
* 4 Chicken thighs (500gms) * ½ cup white wine * 50 gms unsalted butter * 1 tsp tomato puree * Garlic -1 clove (sliced) * ½ tsp black zeera seeds * Salt/black pepper (1/2 tsp) * Brown Sauce: - 2 tsp plain flour - 2 tsp butter - ½ chicken cube, pepper
* Prepare brown sauce, keep warm (see sauces page if you need help) * Cut chicken pieces in half. Melt butter (with a drop of oil), add black pepper and fry them - 5mins each side, take out and keep warm. Use the residue in the pan to prepare wine sauce. Add chopped garlic and fry them until light brown, add wine. Now turn the heat on to evaporate water in wine quickly. When steam has stopped coming out, add brown sauce, mix well. Add tomato puree and zeera seeds. Simmer for 5mins. Add chicken pieces in sauce, turn them over with a fork. Simmer for 5mins or chicken is cooked. * Serves 2-3 and cost is £2.50 * Serve with French bread and boiled vegetables. |  |
Lamb Aubianna | |
* Lamb neck fillet (500gms) * Aubergine (500gms) * ½ Lemon * Onion (100gms) * 1 tbsp oil * Tomato (75gms) * Garlic (2 cloves) * Oil/butter * white wine ½ cup * Root ginger paste (20gms) * Cayenne pepper ½ tsp * Salt
* Cut each fillet 4-5 pieces and marinate in lemon juice and oil for 20mins. * Cut aubergine in small cubes. Cut onion and tomato in small cubes. Have other ingredients ready. * Heat oil in a frying pan and add chopped garlic (1 clove) fry lamb pieces - 3mins each side. Arrange them in a casserole dish and keep warm in oven. * Fry chopped aubergine in the residue (after frying meat) for 3mins. Add few drops of oil if required. When ready, spread them over meat. * Heat oil in a pan, sweat chopped onion, add tomato, garlic, cayenne pepper and ginger paste. Fry them to blend. Add wine, nutmeg and salt. Simmer mixture for 3-4mins. Pour mixture on meat and cook in oven at 200c temperature for 45mins with tinfoil cover on dish. * Serves 3 and cost is £6.00 * Serve with rice, pasta or bread and boiled vegetables. |  |