For several years I was a restaurateur and caterer. Here are a few of my recipes.

 

1. Onion Bhajis

1 Large sliced onion

200g chick pea flour

2 tbs rice flour or (1 tbs Flour and 1 tbs Cornflour)

½ tsp baking Powder

1 tsp cumin

1 tsp coriander

½ tsp chilli Powder

½ tsp tumeric

2 tsp salt

Water to mix

Deep fry being careful not to overcrowd or they will stick together. Cook until nice and crisp.

 

2. Prawn Koliwada 

400  gram(s) prawns shelled and deveined
2  teaspoons red chilli powder
1  tsp garlic paste
1  tsp ginger paste
½ tsp tyme
1  tsp garam masala 
1  tbs lemon juice
1  tbs plain flour
salt to taste and a pinch of Indian-red colour
Deep Fry

 

3. Seekh Kababs

250g Sausage meat

200g finely chopped left-over cold meats or 250g uncooked any mince

2 slices multigrain bread soaked in milk

1 tsp mushroom stock

2 tsp mild curry

1 tsp green herbs stock

1 tsp onion stock

¾ tsp garam masla

2 beef oxo cubes

2 tsp beef stock

2 tsp chicken stock

½ tsp Tumeric

½ tsp garlic

½ tsp salt

¼ tsp black pepper

Add breadcrumbs to firm the mixture

Form into cocktail sausage shape, roll in breadcrumbs and insert stick

Deep fry briefly to seal breadcrumbs, and cook for about 10 mins in hot oven

 

4. Tandori Chicken

Chicken Legs   Thigh Meat   Breast Meat

Remove skin from the legs, and cut the other chicken pieces into ½ palm sizes

Make cuts into the legs and the meats so that the marinates can get access

Marinate for 20 minutes in lemon juice and salt

Make a paste marinate from-

2 tbs Live Yogurt

2 tbs Tomato Sauce

2 tsp Tandori Paste

½ tsp Indian Red Powder

½ tsp Salt

 A little oil

Thin with a little red wine

Brush on marinade paste and leave for at least 4 hours. I personally don’t like it too thick.

Bake in 180C oven, large legs 45min, small legs 30mins, breast and thigh meat about 20mins.

 

5. Tandori Lamb Cutlets

2 lamb racks cut into individual cutlets (about 14)

Marinate for 20 minutes in lemon juice and salt

Make a paste marinate from-

2 tbs Live Yogurt

2 tbs Tomato Sauce

2 tsp Tandoriof  Paste

½ tsp Indian Red Powder

1 tsp Cumin

1 tsp Coriander

½ tsp garlic

½ tsp Chilli Powder

½ tsp Salt

Thin with a little red wine

Brush on marinade paste and leave for at least 4 hours, better longer or even overnight

Bake in hot oven 220C for 20 minutes. If paste still not completely dry, finish both sides briefly in a hot pan so they are nice and crisp.

 

6. Adraki Chops

2 Lamb racks cut into individual cutlets marinated in-

1tbsp vegetable oil

3cm piece fresh ginger, grated

½ tsp each turmeric and garam masala

1 tsp toasted cumin seeds (do these bulk in a hot pan and just crush them as required)

1 tsp toasted coriander seeds (as above)

2 tbsp natural yogurt

¼ tsp chili powder

Juice of ½lemon

15min in hot oven

 

7. Reshmi Kebabs

2 Pounds skinless, boneless chicken breast halves - cut into 1-1/2 inch pieces
6 Almonds
8 Cloves garlic
6 Jalapeno peppers, seeded and chopped
1 Inch piece fresh ginger root, peeled
1 Lemon, juiced
1/2 Cup heavy cream
1 Cup chopped fresh cilantro
2 tbsp Butter
Salt to taste

 

Marinate

Soak almonds in water for about 15 to 20 minutes and drain.

Put the almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor and blend it till smooth.

Add the salt to it and blend in the lemon juice and cream.

Place the chicken in a non-metallic bowl and add the marinate and soak overnight or 24 hours.

Either marinate with the chicken on the sticks or place on the sticks later.

 

Brush marinated chicken with butter and cook slowly in pan.

 

8. Chicken Pakoras

1 Tsp coriander                                    3 Tsp chicken stock

1 Tsp garamasala                                 pepper/salt

1 Tsp ginger paste                               Yellow colouring

Lemon juice                                           Half Tsp mild curry

4 Tbsp flour                                          Half tsp baking soda

Half large chicken breast chopped into small pieces (lightly cooked meat)

Mix into thick paste and spoon half dessert spoon size chunks into hot fryer until they puff up and are crisp and golden.

 

9. Chicken Samozas  Makes 16 Cocktail units or 8 normal units, so divide your pastry mix accordingly.

Pastry Mix: 1 cup flour, 1 cup chickpea flour, 4tbs oil, 4 tbs water, ¼ tsp salt. Mix well and make into ball, cover with glad wrap and let rest for about an hour. Roll out into a thin sheet and apportion into squares.

Filling Ingredients:

340 grams of potato chopped into small pieces

60 grams chicken breast chopped into small pieces

⅔ cup peas

Boil together until potato is starting to mush.

Drain, and when cool add the Spice Ingredients. 

Spice Ingredients:

2tsp chicken stock, 1 chicken oxo, 2 tsp cumin, 1tsp garam masala , 1 tsp brown sugar, 1¼tsp coriander, ¼ tsp curry powder, ¼ tsp cayenne pepper, ¼ tsp salt.

Place some filling on the cut square of pastry and fold over with tucks to make a triangle. Pan fry immediately in oil for a few minutes, turning over to ensure each side is nicely coloured. Keep in fridge or freezer until required then heat and serve with a plum sauce seasoned with a little tamarind paste and sweetened to taste.

               

10. Samoza Pie

(To make larger pies multiply the ingredients. Increase the cayenne to vary the heat)

        Ingredients

340 grams of potato chopped into small pieces

⅔ cup peas

(if using chicken add 60 grams chicken breast chopped into small pieces) 

Boil together until potato is starting to mush.

Drain, and when cool add the Spice Ingredients. 

(if using beef mince add the cooked mince just prior to adding the spices)

        Spice Ingredients

        2tsp chicken or beef stock, 1 chicken or beef oxo, 2 tsp cumin, 1tsp garam masala , 1 tsp brown sugar, 1¼tsp coriander, ¼ tsp curry powder, ¼ tsp cayenne pepper, ¼ tsp salt. 

        Place the mixture into a baking dish and flatten out. To make the bread top, remover the crusts from some multigrain sliced bread, lay them out to completely cover the mixture and then spoon over with beaten egg until the bread is soaked and pressed out smooth and almost seamless. Sprinkle with paprika.

 

11. Chicken Izgara (Turkish)

Palm sized pieces of skinned chicken breast.

Brush on and marinate for at least 2 hours.

Marinate:

1 dessert spoon cumin (whole seeds toasted until popped then ground if possible)

1 dessert spoon smoked paprika

1 dessert spoon lemon juice

1 dessert spoon sour cream

1 dessert spoon crushed onion

1 teaspoon crushed garlic

Freshly ground black peppers

Salt

Enough red wine to ensure that you have a light paste

 

Grill for about 15 minutes. Serve with mixed veges and cannelloni beans in a rice risotto, with a few skinless peanuts added prior to the serve, and some nice fruit relish, accompanied with some flat bread.

 

12. Harissa Shish Kebabs (Turkish)

Allow 200g per adult of either beef, lamb, or chicken

Cut into large cubes and skewer onto sticks

Cook for 3 to 4 minutes each side on a BBQ, or grill.

Serve hot with the Harissa sauce, accompanied with a light salad, and Cous cous.

 

Harissa Sauce

 tbs tomato paste

1 tbs lemon juice

1 tbs olive oil

1 tbs chopped parsley

1 tbs chopped coriander

1 beef or chicken oxo

½ tsp garlic paste

¼ tsp cumin

¼ tsp coriander

¼ tsp mint

¼ tsp chilli powder (or to suit)

¼ tsp salt

 

13. Satay Kebabs

      Skewer chicken strips onto a skewer

      Dip in batter and pre deep fry.

      Brief deep fry prior to serving

 

      Batter

      ½ cup cornflour

 ½ cup flour 

1 dsp coconut powder

¼ cup of chopped whole peanuts

Salt

Light brown colouring (very little yellow and Indian Red)

Mixto right consistency with water. 

                     

14. Lemon Chicken  (as one dish on a Chinese buffet)

      1  large skinless chicken breast

      Marinate for 20 minutes in yellow tinted lemon juice and salt

Steam cook chicken breast (takes about 15min in a steamer)

When cold, egg and breadcrumb and deep fry to cook/seal the breadcrumbs.

Just prior to serving, pace the breast in the oven to heat through.

Serve sliced on buffet plate, well drizzled with lemon sauce.

 

Lemon Sauce

Lemon juice

 ½ tsp fresh or ginger paste

yellow colouring, and sugar to taste.

Thicken with cornflour.

 

 

15. Kerry’s Country Chicken

KCC mixture(make up a multiple quantity to keep on hand :

3 chicken oxos

2 dessert spoons Masterfoods Morrocan

2 dessert spoons Chicken stock

1 dessert spoon brown sugar

1 dessert spoon salt

1 dessert spoon mushroom stock

1 teaspoon  Onion Stock

1 teaspoon Masterfoods Cajin

½ teaspoon ground black pepper

½ teaspoon chilli powder

Batter

Mix just under ½ cup flour and just over ½ cup cornflour with water. Add and mix in 2½ dessert spoons KCC mixture.(The mixture is better with the cornflour being a little more dominant.)

Now

Use Chicken wings - legs - pieces of thigh or breast meat. Legs and thigh meat are best for a meal. Wings and  ½ wings for finger food

Marinate in very salty water for at least 2 hours (not essential)

Steam cook (bone meat takes a little longer)  Some legs split but they still batter up well.  10-15 minutes for thigh meat and legs about 20 minutes. Test with pricker to ensure juices run clear.

When cold, dust in flour and dip in batter. Deep fry just until the batter is cooked.

These may be refried to heat through just prior to serving.

Serve with shoestring fries, ramekins of potato and gravy, coleslaw and bread rolls. A tasty finger licking meal.

 

16. Meatball Bolognaise                          

Easily serves 4 adults

Meatballs

400g beef mince

200g sausage meat

2 slices bread soaked in milk

1 egg

1 tbs breadcrumbs

1 tsp onion stock

1 tsp mushroom stock

1 tsp green herbs stock

2 beef oxo cubes

2 tsp beef stock

2 tsp chicken stock

1 tsp salt

Mix together, roll into balls and brown in pan.

 

Bolognaise

2 coarsely chopped sautéed onions (or sliced)

I 450g can chopped tomatoes

1 small unit of tomato paste

1 tsp garlic paste

1 tsp mushroom stock

1 tsp toasted ground cumin seeds

I dsp oregano

1 dsp mixed herbs

1 dsp beef stock

2 beef oxos

2 tbls tomato sauce

½ cup grated parmesan cheese

Cup mixed vegs

Ground black peppers

Salt

 

Bring to a simmer in pan and either transfer to a crockpot to simmer slowly, or continue to simmer and cook in the pan. If using a crockpot, add the meatballs well prior to serving. Serve with spaghetti.

 

17. Beef Croquettes

Simmer 400g beef mince & add-

1 tsp mushroom stock

1 tsp green herbs stock

1 tsp onion stock

2 beef oxo cubes

2 tsp beef stock

2 tsp chicken stock

½ tsp salt

¼ tsp black pepper

Mix with roux mixture-

 

Shape as either elongated croquettes or balls

Flour, roll in beaten egg and breadcrumbs, then repeat the egg and breadcrumbs

Deep fry or pan fry.

 

18. Sausage Rolls

500g sausage meat

2 slices bread soaked in milk

1 tsp beef stock

1 beef oxo

1 tsp chicken stock

1 tsp green herbs stock

1 tsp mushroom stock

½ tsp onion salt

½ tsp salt

Mix and roll within puff pastry

Cook in hot oven 220c until slightly coloured

 

19. Meat Loaf

400g beef mince

400g sausage meat

2 slices bread soaked in milk

2 chopped and sautéed onions

1 egg

1 tbs breadcrumbs

½ tsp onion stock

1 tsp mushroom stock

1 tsp green herbs stock

1 tsp ground toasted cumin seeds

2 beef oxo cubes

2 tsp beef stock

2 tsp chicken stock

(I tbs peanut butter if topping with peanuts)

1 tsp salt

Ground black peppers as required

Top with bread crumbs and grated cheese, or coarsely chopped peanuts.

Mix well and put in greased loaf tin. Bake 160C for about 1 hour.

 

 

 

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