Sunday, 24 May 2015

Sunday Roast ~Leg of Lamb


Sunday Roast; Leg of lamb and potatoes

This is my mums version of a Sunday Roast. It is just a few ingredients and absolutely perfect. No one has ever left having eaten this and not asked for the recipe! It wholesome hearty comfort food at its best. The potatoes will get nice and golden brown, crispy on the outside and soft on the inside. My favourite part are the onions, I generally add an extra one for myself. The tomatoes add to the gravy and keep the potatoes moist.

Roast leg of  Lamb with tomatoes and potatoes all roasted together.



Sliced meat with an additional gravy which has been thickened

The roast removed from the gravy to carve before serving



3 kg/7lb leg of lamb
In a large roasting pan keep stirring till it turns into a paste
3 tbsp English Mustard powder
7 tbsp  Vinegar
3 tbsp brown sugar
1 tsp salt
Freshly cracked black pepper


Pierce the piece of meat all over and place inside the pan. Turn all around to try and marinade all sides of the Leg of Lamb.

Peel 4 large potatoes and cut them into big chunks of 4 each
Toss them lightly in a tbsp. of oil and sprinkle additional salt over it.

Thickly slice 4 onions
Cut 4 tomatoes into 4 wedges each.
Place all around and pour 4 cups water.

Now in a preheated oven of 400 place the meat in the roasting pan for 45 minutes. Turn, baste and put it back in for another 45 minutes to brown on the other side. Turn again. Add more water if needed at least another 1 cup.
Turn the heat low to 350 degrees, cover tightly with a foil all over, and place back into the oven for another one hour. Check yet again and keep cooking till it is tender enough to easily fall of the bone. Keep it covered so the potatoes and vegetables do not get burnt. The whole process takes approximately 4 hours.
Once done, remove and let it rest for 10 minutes before trying to slice the roast.
The gravy will be thick and golden brown and meat can be sliced and put back into the roasting pan dunked into the gravy or kept aside; as your family prefers.

You can read more about Niloufer's Kitchen on The Huffington Post Blog

For more recipes click and download 
Niloufer's Kitchen: French Bistro




Photo Credit Frayan Mama





Friday, 22 May 2015

Eggplant and Chutney

Eggplant and Chutney
Ravaiya Vengna~Chutney na Vengna

These eggplants are slit and filled with green coconut chutney. They are called Ravaiya/raveya which literally translated means attitude! (Generally the bad kind of attitiude, lol!!)
Whoever named this dish was not in a good mood while creating this delicious dish.

The idea is to serve them ''moist'' at the end of the cooking. Shallow fry them in lightly in oil all over, turning it only once very carefully and then cover the lid and allow to cook through. To make it simpler add 1 cup of coconut water in the pan before steaming them. This is two fold, it will allow for the moisture without the chance of burning and keep the chutney taste intact. Tying a thread around before frying to keep it together is an option.











Eggplant Stuffed with Green Coconut Chutney
Vengna na Ravaiya



Green Coconut Chutney
2 cups fresh or dry grated coconut
10-15 green chillies (or to taste)
1 packed cup coriander leaves
1 small raw green mango, peeled and chopped with seed removed
Juice of ½-1 lemon
2 tbsp jaggery or sugar (or to taste)
¼ tsp salt
10 mint leaves

Grind ingredients very finely to make a smooth chutney.

The chutney should be spicy, sweet, and sour  tweaked to suit your taste. 

Eggplant

8 long, thin Japanese eggplants with stems on, slit lengthwise on one side, leaving stem on
Oil (for shallow frying)

Stuff the eggplants with the chutney and tie them with thin white thread.

Heat the oil in a big fry pan. Fry the eggplants, turning to cook on all sides until they are soft all around.
As an alternative to frying, sprinkle some oil on the stuffed eggplants and bake them in a at 350°F/ 170°C oven for approximately 30 minutes, or until cooked, turning them once halfway through. 

For more delicious Parsi Cuisine recipes click
Niloufer's Kitchen: Quick and Easy  http://www.amazon.com/dp/B00HBSBLI4

Niloufer's Kitchen : Autumn   http://www.amazon.com/dp/B00FCZC36C

Read more about Niloufer's Kitchen on The Huffington Post Blog

Photo Credit Sheriar Hirjikaka

Sunday, 10 May 2015

Asian Beef Salad

 H
  

Asian Beef Salad

I have always enjoyed a tender slice of roast beef. In salads, sandwiches or simply served with roasted potatoes and gravy. This is my version of an Asian roast beef salad with healthy greens. The meat should be slightly warmed or at room temperature. The greens can be chilled or at room temperature as you may prefer. It has so many bold flavours and textures and tends to be a great crowd pleaser and can be prepared in advance.




Ingredients

4 cups slaw; cabbage and carrots
1 cup broccoli florets
½ cup sliced radish

½ cup oil
1 tsp garlic, finely chopped
1 tsp ginger, finely chopped or crushed
Zest of 1 orange
1 tsp brown sugar
1 tsp orange mustard
1 lemon or lime freshly squeezed
A finely chopped red chillie
A pinch of salt
Optionally ½ tsp freshly grated ginger

1 kg/2.2lb Beef tenderloin
¼ cup light Soya sauce
1 tsp fresh grated ginger
1 long fresh red chillie finely chopped
1 tsp brown sugar
 ½ cup Mirin

For later; 1 tsp peanut butter

Step 1…Marinade a steak overnight in Soya sauce, ginger, red chilies, brown sugar, and mirin. Grill or braise it in a hot pan for 3-5 minutes on each side. Let it rest and then thinly slice it. Keep aside.
Step 2…. Dressing prepared sliced beef.
Boil down the juices from the marinade adding a tsp peanut butter to thicken. Cool it and mix it with the sliced beef.

Step 3….. Vinaigrette dressing
In a jar mix the oil, lemon juice, zest of an orange, brown sugar, orange mustard, crushed garlic, finely chopped red pepper a pinch of salt.
Mix well.
To serve, lay out the sliced roast beef in the centre of the platter and spoon the vegetables all around. Drizzle the dressing all over the vegetables only. Leave the remaining vinaigrette to add as necessary.

Tips
If there is no orange mustard available, add 2 tbsp fresh orange juice and use plain mustard to the dressing.

Instead of a fresh red chillie use dry chillie flakes

For more amazing recipes click 
Niloufer`s Kitchen: French Bistro

Tuesday, 28 April 2015

tequila and lime chicken

                                                 Tequila Lime Chicken

It is time to prepare for the outdoor season. Grilling indoors and outdoors are both a treat for the family to get a chance to cook together. This is easy to quickly throw together. Serve it in bite size pieces, slivers for a salad or one can turn it into a special sandwich. It could be a meal in itself with a wonderful corn on the cob and a light salad with a vinaigrette.






Marinade 6 boneless chicken breasts  for 2-6 hours.
Do not marinade for more then 24 hours.

The Marinade
In a bowl mix
1/2 cup Tequila
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
1 tbsp chillie powder
1 tbsp freshly grated garlic
1-2 chopped Jalapeno peppers
1 tsp salt
1 tbsp honey

Heat a grill or bar b q and cook the chicken for about 18 –20 minutes till cooked through.
In a pan boil the marinade until thick and sticky. This should take about 10-12 minutes.
Slice and glaze with the marinade and serve with  a corn salsa salad.

Tips

Use a Vodka if you do not have Tequila. Chili Vodka, a Citrus Vodka like lime, lemon or orange all do well. If you like try Gin. All these have a similar base.

Using honey balances the intense citrus  flavours and gives the glaze to the marinade once boiled. You can substitute it with Maple syrup, golden syrup or simple brown sugar. Corn syrup can also be used.


For more simple recipes follow my face book page or click 
Niloufer's Kitchen : Autumn http://www.amazon.com/dp/B00FCZC36C

Niloufer's Kitchen; Quick and Easy http://www.amazon.com/dp/B00HBSBLI4



You can also read about my work on the Huffington Post Blog.

Friday, 24 April 2015

Keri Kanda /Mango Stew

Keri Kanda

Mango with onions, another family recipe. It is something we grew up eating on a hot summer day. Mangoes were in abundance and generally eaten chilled or then cooked for lunch followed by chilled doodh pak ( a milk pudding) to follow. 
This particular dish was created to use up the softer ripe mangoes left over from a crate of the day before; This was how most families bought their mangoes!! 
It is hard for any of us living in North America to envision a sweltering hot day, with perhaps a slow fan and no air-conditioning and none of the creature comforts of the 21st century that we take for granted. Yet millions of people live without these in the sub-continent everyday till date. Their food is generally bought and cooked on the day off. This dish also provides strength and vitamins that the Mango fruit provides. It is called the King of fruits for a reason. 
This particular dish is definitely an acquired taste but to a person like myself, absolutely delicious.










Ingredients
3 tbsp oil
3 medium onions thinly sliced
1 ½  tsp ground ginger
1 ½ tsp ground garlic
1 tsp red chillie powder
½ tsp turmeric
1 stick cinnamon
12 green whole cardamoms
2 slit whole green chillies
4 large mangoes, peeled and cut in thick slices
1 flat tsp salt
1 ½ tbsp vinegar
1 ½ tbsp sugar or to taste
Fry in the 3 tbsp oil, the sliced onions till golden brown. Add in the ginger, garlic, red chillie powder, turmeric, cinnamon, cardamom, green chillies and fry for a minute. Now add the mangoes and salt and mix well.
Cover and cook on a medium flame till the mangoes are done but not all mashed up. Then add the vinegar and sugar 1 tbsp. at a time, tasting it till just right.
Serve with chappati.

Tips
Use sweet and sour mangoes for best results.
If you wish to make keri kanda ma gos (meat in mangoes) add 300 gms/3/4 lb of lamb/mutton/goat with the  above spices and 1 cup of water, cooking until the meat is tender.  Later add in the mangoes and cook another 30 minutes. Adding the vinegar and sugar at the very end to finish it off. 

For more recipes from the Parsi Cuisine click
Niloufer's Kitchen: Quick and Easy
and
Niloufer's Kitchen: Autumn

Read about Niloufer's Kitchen on The Huffington Post Blog.


Picture Credit Smita Byramji Mama

Tuesday, 21 April 2015

Tangerine Mandarin Souffle

                                 Mandarin Tangerine Souffle

Growing up we enjoyed this light and airy souffle which was a treat on a hot day. Best served chilled the flavour of this souffle is vibrant yet dependent on the taste of the fresh orange. Kinoo, Narangi, Mandarins, blood oranges, anything in season that is bold with strong orange flavours will give it a fresh taste.
Using canned or prepacked orange juice does no justice to this amazing family recipe.

Make it in a large serving bowl or individually in crystal glasses, ramekins, dessert bowls or even shot glasses it is a wonderful palate cleanser after a summer Bar-b-q.






Step 1
Mix together in a pan

4 egg yolks well beaten
1 cup sugar
1 cup  freshly squeezed orange juice
juice of ½ a juicy lemon
½ juicy lime
¼ tsp salt
Cook until mixture thickens and coats the back of the spoon, on a low fire, constantly stirring to ensure it does not stick.

Remove from the fire and while still hot
Blossom the gelatine,
by adding 1 tbsp of gelatine in 1/4 cup room temperature water; wait until it swells, about 3-5 minutes.
Now add this to the warm egg yolk mixture and stir until all of it is dissolved into it.
Beat this with an electric  beater till smooth and cool until it is ''just setting'' it must still be very wobbly but not runny.

Step 2

In another bowl whip
1 cup cream soft but not stiff

Step 3

In another clean bowl whip together
4 egg whites stiff  but not dry

First add the cream and the orange mixture with a large metal spoon.

Now fold 1/3 rd of the egg whites into the orange mixture. And then the rest of the egg whites very lightly and gently until just mixed.
Pour into a serving dish.


Tips
Optionally add 1 tbsp of lemoncillo to the mixture for more flavour.

Fold it in gently and place in a 4 to 6 cup serving bowl or individual ramekin dishes.immediately as it will start setting. Cover this with a plastic  cling film or a lid and place it in the refrigerator. Keeping the empty dish or small dishes chilled will keep the souffle from separating or melting  specially if your kitchen is very hot.

A Mandarin is also called Mandarin'e'.

Chill and serve cold with fresh tangerines.



For more amazing recipes click and download
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C

Read about the Huffington Post article by Niloufer's Kitchen. 
Click now The French In My Food

Sunday, 19 April 2015

Goat cheese Tart


Goat Cheese and Mushroom Tart


This is a delicate sunday brunch dish which I enjoyed last weekend at a local vineyard and have made my version of it. Getting a big thumbs up from my family at home I hope you all enjoy it just as much. It can be made into one large one to share, many smaller ones or even use served filled in vol au vents if you are fearful of  working with a  puff pastry sheet. The choice is yours. 






















1 tbsp olive oil
1 lb/500 gms mixed mushrooms+ 6 mushrooms to decorate
200 gms crumbled goat cheese
6 green spring onions, very finely chopped
6 tbsp cream
3 tbsp sherry
1/2 tsp salt
pinch of brown sugar
freshly cracked mixed pepper corns
6 eggs + oil to fry in
watercress/basil or fresh herb to top
One sheet puff pastry rolled out cut into 6 squares ( approx 11x9/27X23 or larger)

In a bowl heat the oil and cook the mushrooms, add the sherry and the salt, sugar and pepper.
Allow all the liquid to evaporate completely.
Remove from fire and add the green spring onions, saute for another minutes and then add the cream and goat cheese. Cover and keep aside.
This will melt the crumbled goat cheese and keep it warm. 
Take each piece of pastry and fold in the edges very slightly to make it have edges. 
Brush each one with either egg white or milk or cream.
Preheat the oven to 400 F/190 C degrees. Bake the puff pastry for 15 minutes until golden and cooked through.
Divide all the mushroom mixture on the 6 puff pastry. Top with a fry egg and water cress and serve immediately.
This cannot be reheated.

Tips
Use a mix of wild mushrooms, Keep about 6 whole mushrooms aside slice them large to decorate and saute them separately in another pan if you prefer.
You can use one small leek instead of the green onions if you prefer.
Keep the eggs at room temperature for best results. If you do not like fried eggs, try them poached or make soft boiled eggs and slice them They should NOT be hard but soft moist centers oozing with yummy egg yolk done just right to perfection!




For more delicious recipes click
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C

For more recipes with mushrooms on my blog click
Melange of Mushroom and Spinach topped with eggs
Mushroom Cobblers
Mushroom Filo Cups
Mushroom Crepes
Mushrooms

I have just been accepted in the Huffington Post Bloggers Club. You can read all about it and chat with me through that page as well. Simply click The French In My Food.

Thursday, 16 April 2015

Pavlova

Pavlova


Created as a masterpiece to honour the great ballerina Anna Pavelova this lushy dessert is served on a perfect meringue which has a crunchy shell yet a sticky gooey center filled with lavish smotherings of sherry custard cream topped with fresh fruits. Generally served in the summer time there is much discussion on the bragging rights.
Anna Pavlova was born in Russia and died in the Netherlands at the young age of 50. She is the first ballerina to start her own ballet troop that toured the world. Legend has it that the pavlova was created during her tour of New Zealand in the 1920's. It is now an equally popular dish in Russia, New Zealand and Australia and often served on festive occasions.



Step 1 is the Meringue Shell

Step 2 is filling the shell with Crème pâtissière 

The final product topped with fresh fruit of  your choice.

The Meringue Shell
3 large egg whites
1/4 tsp cream of tartar
1 cup fine sugar

Pre heat the oven to 275F/135C. Beat the egg whites and  cream of tartar until it is frothy and comes together and then start adding the sugar very slowly 1 tbsp at a time until soft peaks are formed  and it turns glossy.
Spread out on a 9 inch/23 cms buttered paper placed on a tray or in a buttered oven proof pie dish. Using the back of the spoon smooth it out making a dip in the center as in the picture below. Be very gentle. If you wish to make the edges fancy, place  one third of the meringue in a large piping bag and finish it with edges. Bake for an hour until a light pinkish hue appears. Turn the oven off and allow it to cool inside the oven. This is the ''drying'' process of the meringue.


Creme Patisserie
2 cups cream
3 tbsp flour
1/2 tsp salt
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1 tbsp sherry
In a pan mix the sugar flour salt and cream. Whisk to cook over a low flame. Bring to a boil for a minute or two.
In another bowl mix 2 egg yolks vanilla and sherry, mix it well. Now add 1 tbsp of the hot mixture to the egg and beat it well. This will temper the eggs so they don't curdle. Now through a sieve push the egg mix into the cream mix and keep mixing. Bring it back to the stove for a minute to allow the eggs to cook through. Keep stirring to keep it smooth. Put a piece of cling film over the custard so it does not form a skin over it.

Fruits
you will need two cups of prepared fruit for this recipe.
Choose firm fleshed fruits that do not disintegrate quickly. Prepare them by peeling and dicing. Toss in a bowl. Cover tightly and keep refrigerated for up to 24 hours. Add a touch of lime or lemon juice, a pinch of salt and a dash of sugar to bring out all the flavours. 

Tips

An electric hand beater is perfect for this. 
The pie dish is what you will serve it in. It cannot be removed  on a platter once baked.
The egg whites must be at room temperature.
3/4 tsp of lemon juice is a good substitute for cream of tartar.
Do not over beat and dry out the egg whites, the test to see the soft peaks is to remove the beater from the bowl and if the little peak of meringue on the edge of your beater is glossy and stays pointed it is done.
You can make small individual ones if you prefer, reduce the baking time to 45 minutes. This quantity will make 12 small meringue shells.

A mango Pavlova is also delicious with a few blueberries tossed in it for colour. Peaches are delightful too. Adding a teaspoon of Sherry or Limoncello is also an option to consider specially if you think your fruits are not as delicious as they look.

Your meringue will depend a lot on your weather. If it is damp and rainy it is very hard to get a crisp dry meringue. 

Click Creme Patisserie  for other optional recipes on Niloufer's Kitchen using this custard.

For more delicious recipes download 
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C

I have just been accepted in the Huffington Post Bloggers Club. You can read all about it and chat with me through that page as well. Simply click The French In My Food.




Monday, 13 April 2015

Granola and Beet Salad


Granola and Beet Salad

Eating healthy? Our vitamin and mineral balance is the root to good health. Hair, nails, skin and eyes all have a story to tell! They are shiny and thick when we are well and give away the tell tale signs when there is an off balance in our body.

Introducing a section of healthy foods to the blog. Initiated with the idea of being able to put together something tasty with a ingredients in minutes. You can snack on it  or eat it as a meal. Watch for the 








For 2 persons

1/2 cup granola
1/2 cup mixed lettuce leaves
6 slices of beetroot
1 tbsp  balsamic vinaigrette
2  discs goat cheese
salt pepper sumac

Sprinkle the granola at the base of the plate. Place the lettuce leaves, topped with the golden beets  and the goat cheese on top. Sprinkle with freshly cracked mixed pepper corns and a pinch of sumac. Drizzle with the vinaigrette and serve.

Tips
For an additional touch you can caramelise the top of your goat cheese with a blow torch.
Add some dry fruit of choice to your granola like cranberry, fig or barberry( Zereshk).
You can choose to use a fruity balsamic vinaigrette  like a fig or raspberry flavour. 



For good ideas and more recipes click and download
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C



Thursday, 9 April 2015

Ribbon Rice

                         Ribbon Rice

It seems only those originating from Karachi and fond of Parsi Cuisine are familiar with this dish. It would be very interesting to learn if anyone of you from any other part of the world have ever eaten this? The closest to this is found In the Indian subcontinent where it is referred to as Rainbow Rice; a combination of a variety of rice like tomato rice, saffron rice, Khichri  and plain boiled rice served with layers of kheema or prawn patia.

Metropole Hotel in Karachi used to regularly offer this dish on their wedding and navjote menus. Perhaps even their signature dish once upon a time! In our home it was always prepared for a birthday. It has 3 steps to completion but is not as complicated as it reads. Grinding the chutney and prawn masala ahead of time can help on the day off. Ribbon rice is also often referred to as prawn and green chutney palau.










Step 1
Prawn curry

Grind together till fine

9  large dry red chillies
12 cloves of garlic
1 1/2 tsp of jeera
1 generously full cup dessicated or freshly grated coconut
1/3rd cup vinegar
1/4 tsp turmeric
1 tsp salt

In a pan heat 2 tbsp oil. Add and cook the spices/ground masala for 15 minutes on a very low flame and then add to it 3/4kg/1 1/2 lb of prawns.
Cook  till done about 7 minutes.

Step 2
Green chutney

Grind together till fine

1 cup generously full dessicated or freshly scraped coconut
12 green chillies
1 large bunch of fresh coriander
1 tbsp jaggery
1/2 tsp salt
1/3 cup  fresh lemon juice
or
optionally, 1 raw mango, peeled and chopped.

Step 3
Rice

Boil  1 ½ cups plain rice with salt and water until almost cooked. ( Depending on the method you use to cook the rice; Either drain off water or the water should be evaporated at this stage.) 

Mix in it 1 cup yogurt that has been well stirred with a pinch of salt and  sugar
Cover the pot tightly and simmer for 20 minutes.

Assemble in a 10 inch spring form pan, lightly greased with oil.
Layer with rice, then chutney then rice then prawns then rice again and press down hard to get it firmly together.

Open up spring form and decorate the platter with green and red chillies coriander and a few prawns. Some hard boiled eggs.

Tips
The green chutney should be khati-tikhi-mithi as in sour-spicy-sweet. The perfect balance is possible with the help of green chillies, jaggery and lemon juice. Everyones palates differ so taste your chutney as you go along for your idea of perfection. Jaggery and brown or white sugar will give u the same end result. Fresh lemon or lime juice and a raw green mango have the khata or sour effect. Green chillies cannot be substituted but the numbers can be added or subtracted according to your own personal spice meter!


For other wonderful Parsi Cuisine recipes click
Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4

Photo credit Sheriar Hirjikaka

Comments from a Reader
April 12, 2015
Nurelle M
Here is my delicious Ribbon Rice!