 |
METHOD
Pre-soak the wooden kebabs skewer in cold water for 30 minutes to stop burning under the grill.
Put the onions, garlic and spices in the food processor and whiz to form a paste.
Add the lamb mince and herbs and pulse until well mixed. Season with salt & pepper.
Divide the mixture into portions, then wet shape the kebabs in sausage shapes.
Rinse the vine leaves on a kitchen paper. Wrap each in vine leaves and skewer lengthways.
Through the middle, brush generously with olive oil and place side across the grill.
Grill the kebabs under medium height heat for 15 minutes or until cooked.
|
| INGREDIENTS | |
| Garlic Chopped | 12gm |
| Onions Chopped | 110gm |
| Ground Coriander | 2gm |
| Ground Cumin | 2gm |
| Sweet Paprika | 2gm |
| Ground Ginger | 2gm |
| Lamb Mince | 1 kg |
| Chopped Mint | 8gm |
| Chopped Coriander | 8gm |
| Olive Oil | 10 ml |
| Salt & Pepper | As per taste |
|
 |
METHOD
Combine all the ingredients together in the blender and process until smooth.
SALAD
Mixed Leaves - 300gm
Cherry Tomatoes - 100gm
Asparagus - 100gm
Cucumber - 100gm
Radish - 50gm
Coriander - 20gm
Beef Fillet - 220gm
Raw Mango - 100gm
Basil Leaves - 10gm
|
| DRESSING | |
| Orange Juice | 250ml |
| Kecap Manis | 250ml |
| Peanut Butter | 700gm |
| Sambal Oelek | 125ml |
| Sesame Oil | 120ml |
| Cider Vinegar | 335ml |
| Garlic Cloves | 30gm |
| Ginger Fresh | 30gm |
| Sunflower Oil | 150ml |
| Lime Juice | 200ml |
| Salt & Pepper | As per taste |
|
 |
METHOD
Thread the tofu (bean curd) cubes, (bell) peppers, mushrooms and courgettes (zucchini) on to bamboo satay sticks. Arrange them in a shallow dish.
Mix together the lemon rind and juice, oil parsley and sugar. Season well with salt and pepper. Pour over the kebabs, and brush them with the mixture. Leave for 10 minutes.
To make the sauce, scatter the cashew nuts on to a baking sheet and toast them until lightly browned.
Melt the butter in a saucepan and cook the garlic and shallot gently until softened. Transfer to a blender or food processor and add the nuts, coriander, cumin, sugar, coconut and yogurt. Blend until combined, about 15 seconds. Alternatively, chop the nuts very finely and mix with the remaining ingredients.
Place the kebabs under a preheated grill (broiler) and cook, turning and basting with the lemon juice mixture, until lightly browned. Garnish with sprigs of parsley, and serve with the cashew nut sauce.
|
| INGREDIENTS | |
| Smoked Tofu (Bean Curd) Cut Into Cubes | 300 Gm |
| Large Red & Large Yellow Bell Pepper | 120 Gm (Deseeded & cut in small squares) |
| Button Mushrooms, Wiped | 175 Gm |
| Small Courgettes (Zucchini) | 250 Gm (Sliced & Finely Grated) |
| Lemon Juice | 1 |
| Olive Oil | 45 Ml |
| Chopped Fresh Parsley | 15 Ml |
| Caster (Superfine Sugar) | 2 Gm |
| Salt & Pepper | As per Taste |
|
 |
METHOD
1. Place the tortilla on a flat surface.
2. Spread the fig compote all over the tortilla towards the edges.
3. Place the chicken,
4. caramelized onions,
5. Mozzarella cheese,
6. Fresh thyme and salt & pepper.
7. Fold the quesadilla and grill the both the sides until the cheese melts.
FIG COMPOTE
White Vinegar - 200Ml
Cinnamon Sticks - 2gm
Ginger - 3gm
Water - 200ml
Cloves - 1gm
Red Chilli Chopped - 2gm
Sugar - 145gm
Dried Figs - 500gm
Salt - 2gm
1. Place everything in the pan and boil gently, uncovered for 5 minutes or until thick.
2. Pour while still hot into a kilner jar, leave to cool and then refrigerate.
|
| INGREDIENTS | |
| Flour Tortilla 8 Inch | 1 |
| Spiced Tomato Jam | 20gm |
| Caramelized Onion | 100gm |
| Cooked Chicken Breast | 120gm |
| Mozzarella Cheese | 70gm |
| Dry Thyme | 1gm |
|
 |
METHOD
Cut the pumpkins into 8 pieces remove the seeds and fibres and brush the flesh with oil.
Season with salt and pepper and roast in the oven until the pumpkins are tender.
Melt the butter in the sauce pan and onion, garlic and spices and cook until the Onions are soft and spices are fragrant. Cook for 20 minutes and stir from time to time.
Add the stock and milk to the onion and slowly bring to a simmering point.
Remove the flesh from the pumpkins and add it to the soup.
Simmer the soup for 20 minutes. Leave the soup to cool.
Add the parmesan and puree the soup into batches.
Sieve the soup and adjust the seasoning
|
| INGREDIENTS | |
| Whole Pumpkin | 2kg |
| Sunflower Oil | 20ml |
| Butter | 50gm |
| Onion | 200gm |
| Garlic Cloves | 3gm |
| Cinnamon Powder | 2gm |
| Nutmeg Powder | 1gm |
| Vegetable Stock | 1.5 ltr |
| Milk | 350ml |
| Black Pepper | 3gm |
| Grated Parmesan | 150gm |
|
