Wednesday, December 31, 2014
Saturday, December 27, 2014
|Baked Fish Fillet|
500 gms boneless fish fillet; rind and juice of 1 lemon or large lime; 1 tsp fresh pepper powder; 1 tsp crushed garlic; salt to taste; 2 tbsp grated mozzarella cheese for garnish and a few coriander leaves to taste.
Wash, drain and cube the fish. Pat dry with kitchen towels. Marinade overnight in the lemon juice, rind, salt, pepper and garlic mixture in the refrigerator. Next day bring to room temperature and bake at 220 C in a preheated oven for 10 minutes. Take it out of the oven and sprinkle the cheese all over. It will melt within a minute. Scatter the coriander leaves on top and serve hot as a main course or with crispy garlic bread. This dish has a lot of soupy gravy that is very gratifying.
Wednesday, December 24, 2014
|Chicken Ghee Roast|
I always plan my Christmas Menu in advance and have lots of food and everybody's favourites are included in the list. This year I chose to make Chicken Ghee Roast, a traditional Mangalorean delicacy which is indeed a magical recipe- simple and absolutely delicious. Chicken Ghee Roast is a favourite in my home town and can be made with any recipe as long as it is cooked in ghee. I can almost smell it now and I am drooling as I contemplate this special dish.
1 large chicken ( about 2 kgs), remove skin, joint, wash & drain;
Masala : 1 tbsp masala powder of your choice; 2 tbsp curds; 1 tbsp ginger -garlic paste; salt to taste and 3 tbsp ghee for frying.
Marinade the chicken overnight in the above masala (except the ghee) the refrigerator. Next day, bring to room temperature and cook for 5 minutes in a covered non stick pan without water. There is enough water in the chicken to allow it to cook. Remove the cover and let the water evaporate on a medium flame. Add the ghee, gently stirring so all the pieces are coated and the gravy begins to thicken. When the chicken is thick and brown throw in some chopped spring onions. Remove from fire and cover and keep. Serve with all the accompaniments as below.
Salads are a blessing to busy housewifes and a quick way to get a lot of vegetables and they always feature heavily at all my parties and feasts. This year I have made Christmas Candle Salad, called so because the finished dish resembles a candle of sorts. I have also made Pineapple Pachdi to go with the Yellow Raisin Rice and two varieties of Seven Layered Salad and of course the inevitable cucumber with strawberries and pineapple. Enjoy your meal with any of the delicious Christmas Goodies like Christmas Cake, Kalkals or Masala Nuts. A Magical Christmas Menu Indeed.
|Seven Layered Salad|
| Yellow Raisin Rice|
This is another aromatic preparation reserved for festive occasions. It is very popular and goes well with any kind of meat especially chicken. As kids we loved to pick out the raisins and leave the rice. It is one of my favourites and I was pleasantly surprised to see it featured on so many menus when we came to Malaysia many years ago.
1 cup rice, washed and drained; 1 tbsp ghee; 2 tbsp raisins, washed and dried; 1/2 tsp turmeric powder; 1 tbsp ginger-garlic paste; 1 medium onion sliced fine;1 stick cinnamon and a few cloves; salt to taste and 2 cups hot water.
Heat the ghee in the non stick pan and fry the spices, onions and ginger-garlic paste to a golden brown on a medium flame. Add the rice and gently stir fry until all the grains are coated. Transfer to rice cooker, add salt to taste and hot water and cook until done. Serve with all the above dishes.
Enjoy A Magical Christmas Menu and may each and everyone be blessed!
Dessert: Macaroons, Cake or kalkals. Take your pick
Wind up your meal with Cashew nuts & Hazelnut Liqueur
Tuesday, December 23, 2014
Friday, December 19, 2014
|Gluten Free Christmas Cake|
I found this recipe while searching for a cake to bake for someone who has to have a gluten free diet. Sourced from http://www.geniusglutenfree.com/en_GB/why-genius
As usual I have played around with the recipe and used the ingredients in my kitchen. Baking is all about being creative and the end result is what matters. It tastes good and smells good and I hope you enjoy it too. Merry Christmas.
450 gms mixed fruit ( I used a combination of mixed fruits that I had soaked last year in whisky)
For flour use the following: 30 gms rice flour; 15 gms cornflour; 15 gms almond meal; 1 tsp cinnamon powder.
80 gms almond nibs; 125 gms soft brown sugar; 125 gms salted butter; rind of 1 lemon; juice of 1 lemon ( I added this because none of us like treacle).
Preheat oven to 150 C. Grease and line a 9” square pan (bottom and all round. Cut an extra square for the top later on.
If you do not have pre soaked fruits, soak the above fruits overnight in 2 tbsp of alcohol. Next day add in the lemon rind and juice and almonds. Mix well and keep aside.
Beat the butter and sugar with a wooden spoon together until pale and fluffy. Add in the eggs one by one. If the mixture curdles add a tsp of the flour. Gently fold in the rest of the flour maintaining a flowing consistency with a little water if required (the mixture should not be too stiff).
Add the fruits and stir to combine. Do not mix it vigourously as the cake will be very heavy due to loss of air.
Secure a layer of brown paper around the outside of the tin with string, extending 5cm above the tin.
Cover the top of the cake with the extra square and make a hole in the centre to allow the steam to escape.
Bake for 3 ½ - 4 hours. Do not open the oven door until the cake has been cooking for 3 hours or it may collapse.
Read a book or exercise or watch your favourite programme on tv while the cake bakes. It is a very slow process believe me. You could even take a nap!
Remove the greaseproof paper, cover and allow the cake to brown for the last half an hour. The cake is cooked when the cake is evenly browned on top, feels firm in the centre and a skewer, inserted into the middle of the cake, comes out clean.
Turn the cake out of the tin and allow to cool in its lining paper on a wire rack. Store in an air tight container.
NB: I used foil pans to bake this cake and it has turned out too good to be true.