Ingredients: Makes 20 wraps
Spice Paste ingredients:
Ingredients: Makes 2 servings
Ingredients: Makes 6 servings
Serve chilled or at room temperature!
Combine the ingredients below in a mixing bowl and stir together well:
In a heavy saucepan heat the following ingredients just to boiling:
Serves: 4 Time required : 30 minutes
Shake-It-Up Chicken Nuggets
Serves 4; 4 nuggets per serving
Chicken nuggets are usually deep-fried in hot oil to give them a crusty coating. But all that oil makes the nuggets greasy. In our recipe, the chicken is tossed in a bag with seasoned stuffing mix and grated Parmesan cheese. It is then baked in the oven. These "oven-fried" nuggets are crisp and golden. But, they don't have that extra fat you get from deep-frying.
You can make wine tram pineapples. This was recently announced by the Ceylon Institute of Scientific and Industrial Research, Sri Lanka. Ingredients
UTENSILS Glass, ceramic, stainless steel or enamelled containers. A large acid jar is suitable for fermentation. Aluminium or cast iron containers should not be used since the acid in pineapple juice attacks these metals. Others equipment:
Fermentation lock: It is a simple device used on the mouth of the fermentation vessel to prevent the entry of wild yeast spores present in the atmosphere while at the same time allowing the carbon dioxide gas formed during fermentation to escape. A plug of cotton wool can also be used for this purpose.
Disintegrator: A kitchen mincer, liquidiser or other suitable disintegrator is used for pulping the pieces of pineapple.
Peeling and cutting: Pineapples are washed well and peeled. The flesh is cut into pieces leaving out the core.
Juice extraction: The pineapples pieces are crushed in a suitable disintegrator. The juice is extracted by manually squeezing the pulp through a clean cloth. Ten pineapples will give about seven liters of juice.
Fermentation: The fermentation vessels are washed thoroughly and disinfected by rinsing with a 10 per cent solution of sodium metabisulphite by dissolving 10g of sodium metabisulphite in 100ml water. The pineapple juice is then poured into the fermentation vessel and 1/4 teaspoon of sodium metabisulphite is dissolved in this juice to prevent the growth of wild years and bacteria during fermentation. The years is made into paste with a little pineapple juice and this paste is added to the bulk of the juice in the container. The mouth is closed with a fermentation lock or a plug of cotton wool. White sugar is added 24,48 and 72 hours after the introduction of the years. Fermentation is completed in five days. The clear liquid layer which is the crude wine is poured out or siphoned off into another container.
Clarification: Bentonite clay is made into a paste with a little of the crude wine and added to the bulk of the liquid. This is them mixed thoroughly and allowed to settle for 24 hours.
Bottling: The bottles are washed well with water and rinsed with a solution of sodium metabisulphite. The clarified wine is siphoned off into these bottles which are them stoppered with crown corks or cork stoppers.
Maturation: The bottles are stored to allow maturation of the wine and to aid removal of sediment. Rebottling should be done at three-month intervals to remove sediment. Any sediment formed should be removed by decantation of the wine which is then rebottled.
The final product: The wine obtained by this method is pale brown in colour and is very clear. The alcohol content is about 15 per cent and sugar content about 10 per cent.
Classic Beanthread Noodle Soup with Chicken
Ingredients : 110g (4 oz) dried beanthread noodles 15g (1/2 oz) Chinese dried black mushrooms 175g (6 oz) Chinese bok choy or Chinese leaves (Peking cabbage) 110g (4 oz) boneless chicken breasts, skinned 1 tablespoon light soy sauce 1 tablespoon fish sauce or light soy sauce 1.2 litres (2 pints) homemade chicken stock 2 teaspoons sugar 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons coarsely chopped shallots 2 teaspoons sesame oil Garnish : 1 tablespoon groundnut (peanut) oil 3 cloves garlic, finely sliced 3 tablespoons finely chopped spring onions
Fragrant Prawn and Lemongrass Soup
Ingredients: 225g (8 oz) raw prawns 2 stalks fresh lemongrass 1.2 litres (2 pints) homemade fish or chicken stock 1 tablespoon finely chopped fresh ginger 1 or 2 fresh red Thai chillies, seeded and finely sliced 1 teaspoon salt 1/4 teaspoon freshly ground 5 pepper or black pepper 2 tablespoons fish sauce or light soy sauce 2 tablespoons lime juice 2 teaspoons chilli bean sauce (optional) 2 whole spring onions, finely shredded fresh coriander
TACOS Vegetarian Ingredients for the tacos:
Ingredients for filling:
(for tacos) Mix flour, oil, salt and make dough by adding water. Roll out thin round, prick them with the fork and deep fry them. Bend them while frying to give a shape. They should be light in colour.
(for the filling) Mix the salt, pepper, green chillies and chopped onions with the cottage cheese. Put the cottage cheese mixture in the tacos, and place the baked beans on it. Add the chilli sauce, tomato sauce on the top. Cut the tomato and capsicum into fine pieces and add lots of cheese. Add the lettuce and cabbage. Arrange the Tacos in a dish and sprinkle lettuce and cabbage and serve.
Ingredients for tacos:
(for tacos) Mix flour, oil, salt and make dough by adding water. Roll out thin round, prick them with the fork & deep fry them. Bend them while frying to give a shape. They should be light in colour.
(for filling) Mix the salt, pepper, green chillies and chopped onions with the kheema.
Put the kheema mixture in the tacos, and place the baked beans on it. Add the chilli sauce, tomato sauce on the top. Cut the tomato and capsicum into fine pieces and add lots of cheese. Add the lettuce and cabbage. Arrange the Tacos in a dish and sprinkle lettuce and cabbage and serve.
Garnishes for food platters and trays, to be effective, should be simple, few and perfectly fresh and bright in color. While green leafy parsley and fresh lemon wedges are always attractive, you may wish to try some of these tricks of the trade for a more original presentation the next time you entertain.
AVOCADO SCREAM. Cut avocado into half and scoop out the flesh. Mash it with fork and mix it with mayonnaise. Season with salt and pepper, if desired. This dip id also an excellent sandwich spread. Serve with crispy bacon and watercress. TOMATO AND HERB DIP Peel some tomatoes and chop them coarsely. Sprinkle with some basil, mix thoroughly and leave aside for about 20 minutes. Bind with a little sour cream and season with paprika. PARSLEY AND LEMON DIP Chop some parsley leaves finely. Lightly whip sour cream and add parsley and lemon juice. Season with salt and pepper. A must for crackers and chips. ONION AND SARDINE DIP Chop some white onions finely. Drain canned sardines in brine and mash the fish. Mix with the onions and bind with tartar sauce. SAVORY FRUITY DIP Cube tomatoes, avocados, canned pineapples and mix with chopped onion. Add a little cider vinegar and olive oil to the mixture. Season with salt and pepper. CHERRY GREAT Discard stem and stone of fresh cherries. Chop them up coarsely and did with mayonnaise. Sprinkle with chopped mint leaves before serving. SWEET AND SOUR DIP Mix a little tomato sauce with may onnaise. Add chopped onions and soy sauce. This dip goes very well with deep-fried foods like meatballs and spring rolls. MUSTARD CREAM Mix some Dijon mustard with double cream. Add a little lemon juice and season with salt and pepper. Whisk the mixture till light, almost mousse-like. This is great with chicken rolls or fish fingers. ORANGE DIP Mix a little yogurt with sour cream. Add some Cointreau and chopped chive. Season with salt and pepper. Try this dip with salted cheese biscuits. CHEESE AND HERB DIP Cream any low-fat soft cheese with chopped parsley, tarragon and chives. Season with salt and pepper. If it's too thick, you may wish to add a little milk. Serve this with roast or oven as a topping for baked potatoes. It's good for canapes, too PINK SHRIMP CREAM Boil some shelled shrimps quickly, making sure its not over cooked. Drain and mix with crème fraiche. Add chopped dill, salt and pepper. Extremely suitable for carrot sticks.
Grill some meat, Some fruit, and enjoy!
Barbecues - cooking over fire fuelled by charcoal - are quite an ancient method of cooking. In fact, it was the earliest from of cooking, from the time early man discovered the taste of scorched meat. The Americans made barbecues popular; hence the culinary ritual is associated with the wild west.
Despite the excited anticipation whenever barbecues are discussed, most cooks prepare their fare with little flair. What's offered for grilling is often rather predictable. Aren't there always chicken wings and sausages?
It is sad that the barbecue usually involves a narrow selection of meats, few vegetables and hardly any fruit. Yet almost anything can be charcoal-grilled except perhaps veal, delicate fish and leafy vegetable. If you think that some food may not take well to the fire, wrap them in aluminium foil and cast them the fire.
There are as many pieces of barbecue equipment as there are esculent meats. The most elementary comprise a hearth, in which you place the charcoal, and a grid, on which you lay the meats. Fancier versions include the rather large garden cooker that comes with an electric spit (in place of the hearth), removable hood and even a drip pan. But if you want yours really simple, just use any metal bin for a hearth and wire mesh for the gird.
But the trick to a successful barbecue is not to grill your meats in a roaring fire. Cooking should really only begin when the charcoal becomes a bed of glowing embers.
Although barbecues are basically casual affair (staged by the beach, in the garden, on the patio), they need not be plain. You can lay out plates, bowls and other eating implements as attractively as you like. Try using a basket of fruit, which you can eat later, as centerpiece.
To make eating easier and the cooking faster, serve your meat in small pieces. A whole chicken thigh not only looks unattractive but is messy to eat. More elegant and infinitely simpler to cook are cubes of meat. And for attractiveness.
Seafood taste superb when barbecued and the best thing is that they don't need any marinate. Fish, prawns and even crabs are naturally sweet when roasted. You don't even need to eat them with barbecues sauce. For prawns, skewer them right through the tail so as to stretch the body for faster cooking. A nice touch would be to sprinkle the prawns with a little curry powder before barbecuing them.
BIG, BIG BOWL OF GREENS
For a refreshing touch, and to balance the meal, a salad is ideal. Also, if you arrange your vegetables attractively, the salad bowl becomes the centerpiece of your table décor.
Use several types of lettuce; top the leaves with tomatoes, mushroom, celery and avocado. Do not bother with heavy cream dressings. A little Balsamic vinegar and some good olive oil are all you need for a tasty dressing.
Instead of sausages, which contain so much sodium and preservatives, make meat patties instead. Used very lean ground pork or beef. Add chopped onions and a pinch of oregano and marinate with a dash of soy sauce and lots of pepper.
Shape the minced meat into burgers. Pat them flat before placing the meat onto the grid. Serve your burgers with tomato sauce and spicy whole-grain mustard.
FRUIT FOR LAST
For dessert, don't bother with cakes. By the end of the meal, when the embers are fading, nobody can have heavy desserts anyway. Try making fruit kebabs. They're unusual.
Firm fruit are better for grilling than soft, pulpy ones. Try bananas, strawberries and rock melons. Cut the fruit into bite-size pieces, skewer them and brush lightly with honey. Barbecue the fruit kebabs near the embers till they're slightly burned. If you like your dessert a little more elaborate, spoon vanilla ice cream over your fruit kebabs.
OUT ON A STICK
Some meats taste batter when they’re marinated and chicken is definitely one. Peel away the skin, cut the chicken (thigh rather than breast) and marinate it with soy sauce and lost of pepper. For a gourmet touch, and a dash of Japanese mirin (sweet sake for cooking).
Pierce your chicken cubes with a stay stick together with other vegetables like tomatoes, spring onions and mushrooms. Brush the kebabs with a little oil before putting them to the grill.
If you want to make kebabs with shellfish and are afraid they may break when grilled, try wrapping the meat with rashers of lean bacon. This will keep the meat intact.
HOMEMADE BARBECUE SAUCE
The Americas ( many more in Español )
Western/Central Asia (Middle East) Afghanistan, Armenia, Azerbaijan, Georgia, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Palestine, Saudi Arabia, Turkey, Uzbekistan, Yemen
India/South Asia India, Nepal, Pakistan, Sri Lanka (plus 'westernised' curries)
Contributed by Vegetarians and Vegans from around the world
No Oil Mango Pickle
Roast & Grind:
Green Chilli Pickle
Gobhi Gajar Ka Achaar