AVOCADO SOUP

THIS SUMMERY SOUP IS VERY QUICK AND EASY TO PREPARE AND CAN BE SERVED HOT OR CHILLED.

INGREDIENTS

2 Large ripe avocados

4 Cups chicken stock

1 Cup single cream

Salt and freshly ground white pepper

1 tbsp finely chopped coriander,

to garnish ( optional)

1.Cut the avocados in half length ways,remove the stones and mash the flesh in the stones and mash the flesh in the shell ( see Cook's Tip).put the mashed flesh into a strainer and,with a wooden flesh into a strainer and,with a wooden spoon,press it through the strainer into a warm soup bowl.

2.Heat the chicken stock with the cream in a saucepan.when the mixture is hot,but not boiling,whisk it into the pureed avocado.

3.Season to taste with salt and pepper.serve immediately,sprinkled with the coriander,if used.the soup may be served chilled,if you prefer.

COOK'S TIP ; MASH THE AVOCADOS IN THE SHELLS BY HOLDING EACH HALF IN THE PALM OF ONE HAND AND MASHING THE FLESH WITH A FORK.THIS STOPS THE AVOCADO SLITHERING ABOUT.

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5:32 AM

FLAN

ALTHOUGH IT ORIGINATED IN SPAIN,THIS DESSERT HAS BEEN ADOPTED BY FRENCH CUISINE AS CREME CARAMEL AND IS NOW SERVED THROUGHOUT THE 

WORLD.

INGREDIENTS

250 g sugar

 4 tbsp water

 10 ml vanilla essence

400 ml milk

250 ml  whipping cream

5 large eggs

2 egg yolks

1.put 175 g sugar in a small, heavy saucepan with the water. Bring to the boil over a high heat, swirling the pan to dissolve the sugar. Boil, without stirring. for 4-5 minutes, until the syrup turns a dark caramel color.

2. Immediately  pour the caramel into 4 cup souffle dish.Quickly swirl the dish to coat the base and sides with the caramel then place the dish in a roasting tin.

3.Preheat the oven to 160°.with a small sharp knife,split the vanilla pod length ways, if using and  scrape the black seeds into a medium saucepan. Add the milk and cream and bring just to the boil over medium heat stirring frequently. Remove the pan from the heat, cover and set aside for 15- 20 minutes. Alternatively, mix the vanilla essence with the milk and cream and heat.

4. In a bowl,whisk the eggs and egg yolks with the remaining sugar for 2-3 minutes, until smooth and creamy Whisk in the hot milk and carefully strain the mixture into the caramel- lined dish. cover with foil.

5.Pour enough boiling  water into the roasting tin to come halfway up the sides of the dish. Bake custard for  40 45 minutes. until a knife inserted about 5 cm/2 in from the edge comes out clean.remove from the roasting tin,cool,then chill overnight. 

6.To turn out, run a sharp knife around  the edge of the dish. Cover the dish with a serving plate and invert Gently life one edge the dish,allowing the caramel to run over the sides, then gently life the dish. 

COOK'S TIP : Cooking the flan in a roasting tin of water,or bain - marie,enables the custard to be cooked gently without curdling

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6:21 AM

BRAISED WHOLE FISH IN CHILLI & GARLIC SAUCE

THIS IS A CLASSIC SICHUAN RECIPE.IN RESTAURANTS,THE FISH 'S HEAD AND TAIL ARE USUALLY DISCARDED BEFORE COOKING,IN OTHER DISHES.

INGREDIENTS

1 carp, bream, sea bass. trout. grouper-

or grey mullet. weighing about-

675 g 1% h, gutted

1 tbsp light soy sauce

1 tbsp Chinese rice wine or dry sherry

vegetable oil. for frying

FOR THE SAUCE

2 garlic cloves, finely chopped

2-3 spring onions. finely chopped-

with the white and green parts separated,

plus extra slices. to gamih

1 tsp finely chopped fresh root ginger

2 tbsp chilli bean sauce

1 tbsp tomato puree

2 tsp light brown sugar

1 tbsp rice vinegar

about 120 ml  Basic stock

1 tbsp cornflour paste

few drops sesame oil.

METHOD

1.Rinse and dry the fish well. Using a sharp knife, score both sides of the fish as far down as the bone with diagonal cuts about 2.5 cm/1 in apart.Rub the whole fish with soy sauce and wine or sherry on both sides,then leave to marinate for 10 minutes.

2.Heat the oil for deep frying in a wok. Deep fry the fish for about 3-4 minutes on both sides,or until

golden brown.

3.Pour off the excess oil, leaving about 1 tbsp in the wok.Push the fish to one side of the wok and add the garlic, the white part of the spring onions, ginger, chili bean sauce, tomato puree, light brown sugar.rice vinegar and stock.

4.Bring to the boil and braise the fish in the sauce for 4.5 minutes,turning it over once.

5.Add the remaining spring onions to the pan and thicken the sauce with the cornflour paste. Remove

from the pan and serve sprinkled with the sesame oil and extra spring onion.

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4:27 AM

MEXICAN - STYLE CORN SOUP

THIS IS A SIMPLE - TO -MAKE YET VERY FLAVOURSOME SOUP.IT IS SOMETIME MADE WITH SOURED CREAM AND CREAM CHEESE. POBLANO  CHILLIES MAY BE ADDED.

INGREDIENTS

2 tbsp corn oil

1 onion,finely chopped

1 red pepper, seeded and chopped

450 g sweetcorn kernels,thawed if frozen

3 cup chicken stock

250 ml  single cream

salt and freshly ground black pepper

½ red pepper, seeded and cut in small dice,to garnish

small dice, to garnish

METHOD

1. Heat the oil in  a frying pan and saute the onion and red pepper for about 5 minutes, until soft

2.Add the sweetcorn and saute for 2 minutes.Carefully tip the contents of the pan into a food processor or  blender. Process until smooth,scraping down the sides and adding a little of the stock, if necessary.

3. Put the mixture into a saucepan and stir in the stock. Season to taste with salt and pepper,bring to a simmer and cook for 5 minutes.

4.Gently Stir in the cream. Serve the soup hot or chilled. sprinkled with the diced red pepper.if serving hot,reheat gently after adding the cream. but do not allow the soup to boil.

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2:58 AM

TANDOORI CHICKEN

THE CHICKEN IS MARINATED THE NIGHT BEFORE.SO ALL YOU HAVE TO DO ON THE DAY IS TO COOK IT IN A VERY HOT OVEN.

INGREDIENTS

1 x 1.75 kg chicken. cut into 8 pieces

juice of 1 large

150 ml natural yogurt

3 garlic cloves. crushed

2 tbsp olive oil

1 tsp ground turmeric

 2 tsp  ground paprika

1 tsp grated fresh root ginger

 2 tsp garam masala

1 tsp salt

a few drops of red food coloring (optional) 

salad leaves and lemon  wedges, to garnish

METHOD

1.Remove the skin from the chicken pieces and cut two slits in each piece. Arrange the chicken in a single layer in an ovenproof dish and pour over the lemon juice .turning the chicken to coat well.

2.Mix together the remaining ingredients and pour the sauce over the chicken pieces,turning them to coat thoroughly. cover with clear film and chill in the fridge overnight.

3.Preheat the oven to 220°c /425°F/ gas 7.remove the chicken from the marinade and arrange in a single layer on a shallow baking tray.bake for 15 minutes, turn over  and cook for a  further 15 minutes,or until tender.

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9:32 AM

                                                CHICKEN IN GREEN  ALMOND SAUCE

TO ADD MORE COLOR,CUT OUT THE RIBS FROM 2-3 OUTER LEAVES OF A COS LETTUCE,CHOP THE LEAVES AND ADD TO THE FOOD PROCESSOR.

INGREDIENT

15 kg/3-3 ½ chicken cut into,

serving pieces

2 cups chicken stock

1 onion, chopped

1 garlic clove, chopped

115 g fresh coriander,

coarsely chopped

1 green pepper,

seeded and chopped

1 jalapeno chilli, seeded and chopped

275 g can tomatillos,

(Mexican green tomatoes)

1 cup ground almonds

2 tbsp corn oil

salt

fresh coriander, to garnish, 

rice, to serve.

METHOD

1.Put the chicken pieces into a flameproof casserole or shallow pan. Pour in the stock, bring to a simmer, cover and cook for 45 minutes, until tender. Drain the stock into a measuring jug and set aside.

2.Put the onion, garlic,coriander,green pepper. chilli, tomatillos with  their juice and the almonds in a food processor. Puree fairly coarsely.

3.Heat the oil in  a frying pan, add the almond mixture and cook over a  low heat. stirring with a wooden spoon, for 3-4 minutes,Scrape into the casserole or pan with the chicken.

4.Make the stock up to 2 cups with water,if necessary. Stir it into the casserole or pan. Mix gently and simmer just long enough to blend the flavors and heat the chicken through. add salt to taste. Serve at once, garnished  with coriander and accompanied by rice.

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4:54 AM

AL KABSA -TRADITIONAL SAUDI RICE AND CHICKEN 

AL KABSA WITH A FRESH MIXED CUCUMBER,CARROTS,LETTUCE,AND TOMATO 

SALAD SERVE.PREFERABLY WITH A LITTLE LIME VINAIGRETTE.

SAME FRESH PITA BREAD ON THE SIDE WOULD BE RICE ALSO.SAUDIS LIKE THEIR KABSA WITH A HAT SAUCE CALLED "SHATTAH" ENJOY !.

                                                                                           INGREDIENTS
                                                                   

KABSA SPICE MIX :

1/2 teaspoon saffron

1/4 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground white,

pepper

1/2 teaspoon dried whole lime,

powder

1/4 cup butter

1 onion, finely chopped

6 cloves garlic, minced

1 (3 pound) whole chicken cut,

into 8 pieces

1 4 cup tomato puree

1 (14.5 ounce) can diced,

tomatoes, undrained

3 carrots, peeled and grated

2 whole cloves

1 pinch ground nutmeg

1 pinch ground cumin

1 pinch ground coriander

salt and freshly ground black,

pepper to taste

3 1/4 cups hot water

1 cube chicken bouillon

2  1/4 cups unrinsed basmati rice

1/4 cup raisins

1/4 cup toasted silvered

METHOD


1. Mix together the saffron, cardamom, cinnamon, all spice, white pepper, and lime powder in a small bowl, and set the spice mix aside.

2. Melt the butter in a large stock pot or dutch oven over medium heat. Stir in the garlic and onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat lightly browned, about 10 minutes. Mix in the puree.

3. Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin. coriander. salt,black pepper,and the kabsa spice mix. Cook for about 3 minutes: pour in the water, and add the chicken bouillon cube.

4. Bring the sauce to a boil,. then reduce the heat to simmer and cover the pot. simmer until chicken is no longer pink and the juices run clear,about 30 minutes..

5. Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes add the raisins and a little more hot water, if necessary, Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.

6. Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish,

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4:52 AM