The Concoction

Ingredients

1. White Wine called Vino Pipeño  (pip-AIN-yo) wikipedia!
2. Large Glass Pitcher
3. Pineapple Ice-cream (I prefer Haagan Daas )

I’m not sure if you could find that kind of wine because it’s not white wine but a special one called “pipeño”. Here’s an explanation of what it is: http://es.wikipedia.org/wiki/Vino_pipe%C3%B1o
Then you add pineapple ice cream and grenadine, rum or fernet.

More after the jump.

REPOSTED from http://indianfoodrocks.blogspot.com

1 tray thin sliced chicken
OR
2 chicken breasts
1/4 cup plain yogurt
5-6 finger hot peppers
OR
3 Thai green chillies
8-10 fresh mint leaves
2 cloves of fresh garlic
1/2 inch by 1/2 inch piece of fresh ginger
1 tbsp fresh lemon juice
1-2 tbsp jeera or cumin seeds
freshly ground black pepper
salt to taste
Oil for shallow frying

1. Put garlic, ginger, hot peppers, lemon juice, mint leaves, yogurt and salt to taste in the blender and blend into a chutney. This is your marinade. Taste it and adjust the tang and salt to suit your taste. Be prepared for a jolt of heat when you do this. It is quite concentrated!! Do this before you proceed to the next step. You don’t want to take a chance with E.coli!
2. Put the chicken in a shallow pan and pour this mixture over it. If you are using chicken breasts, take a steak knife and make random cuts in the meat so that the marinade can permeate into the meat as much as possible.
3. Allow the chicken to marinate for about half hour or so, preferably in the refrigerator. In the meanwhile, you could cook something else to go with this. Vegetable Pulao, maybe? Or just put your feet up and gain control of the TV remote!

4. Pour oil in a flat large saucepan, just enough to coat the bottom. Heat the oil and when warm (not smoking) sprinkle the jeera (cumin seeds) all over.
5. Gently put the chicken into the oil and pour the marinade over it. You could cover the pan as the chicken cooks. It’s up to you. I like to have the flavors waft into every corner of my home!!

6. Sprinkle the chicken slices with freshly ground pepper so that they are nicely coated with it.

7. Turn the chicken over to the other side, do the fresh ground pepper thing and cook until almost done.

8. Then turn the heat up and dry up all the extra sauce. You need to keep turning the chicken over to ensure that it does not burn and to prevent the sauce from sticking to the bottom of the pan. As the sauce dries up, keep pasting it onto the chicken using the turner. It splutters all over the stove but, believe me, the mess is worth it as the chicken is delicious!!

9. Once there is next to no sauce in the pan, drain the chicken of excess oil by placing it on paper towels, making sure to take as much of the dried out sauce as you can. Enjoy the tangy sauce draped all over the chicken and the zesty crunch of the jeera with every bite!!

Bon Apetit my fellow readers, and once again check out http://indianfoodrocks.blogspot.com whenever you get the chance

Today the 23rd of May 2008 i perfected it. So with all that excitement. I got straight to the computer and blogged it. So that hopefully by tomorrow or even today, you will all be enjoying this recipe.

This recipe is a version of one of the most popular chicken dishes available in Indian restaurants, commonly referred to as Makahanwala Chicken or Butter Chicken. However it has been difficult to replicate the traditional style of cooking the prawns in the butter chicken sauce and so a little bit of marination needs to go on and more garlic needs to be added to balance the palate.

Serves:
4-6

Preparation Time:
25 minutes plus time to marinade.

Cooking Time:
20 minutes.
Ingredients:

10 Cloves Garlic (grounded fine to paste)
4 Thai Red Chilis2 tbsp-olive oil
1kg large prawns or 500g shelled shrimps
1 tablespoon vinegar
1 tablespoon tomato paste
Kosher Salt or sea salt to taste
1 tablespoon ‘Rajah’ Brand Tandoori Powder (if you dont have access to Rajah, then you can use any other brand however it might make a difference in taste)Half medium onion chopped very finely.
2 tablespoon turmeric powder2 teaspoon cumin powder
1 teaspoon cumin-coriander powder
1 teaspoon cayenne pepper
1/2 Cup chopped cilantro
4 tablespoons yoghurt
4 tablespoons heavy whipping cream
1 teaspoon sugar.

direcciones…

1. Shell and de-vein prawns. Wash and marinate with salt, vinegar, turmeric and half of the garlic paste.
2. Heat oil. Add remainder garlic paste, onions, and finely chopped chilis and cook till garlic smells cooked
3. Add tomato paste and simmer for 5 more minutes. I personally use a wok so that i have enough room
4. Now add the prawns, tandoori masala, cumin and coriander powder, cayenne pepper and cover for about 15 minutes so that prawns soak in all the spices and masala. Opening to stir every few minutes.
4. Once prawns look a bit done, you will know this because they have released a considerable amount of water and so you will need to put it on high heat to burn off some water.

5. Add the yogurt and stir some more on high and burn off most of the water to get a consistent paste. This will probably take 10 mins or more to burn
6. Once the all the liquid looks gone, and the bottom starts to stick, stir around a few times and add the heavy whipping cream and .Stir it in till you get a consistent creamy looking gravy. Add more cream if need be. The prawns should be medium dry, so it should have some gravy but not much.
7. Garnish with finely chopped cilantro and decorate with spring onion flowers.

Serving ideas: Serve with Garlic Naan bread or Garlic loaf (New York style). Some people have even eaten it with Jeera Rice.

There you go, you have just made the world premier of Garlic Butter Prawns (tandoori bbq style). I said it right here this is my recipe, and hopefully i’ll get Famous with it , not that i want to but hey its a bonus innit?

Ciao and happy foodin’

The procedures are simple and pretty straight forward, you would make a paste, marinate the meat and then grill it. Simple huh? i thought so.

To make the paste you would need

Blend it up:
½ cup red and green thai or fingerling whole chillies
8 cloves of garlic and small amount of ginger 1tbsp
¼ cup white vinegar ( i have used malt vinegar if you are trying the fresh Fish)

Ingredients :

1kg T-bone steak/Chops/Fish
1 tsp Salt or to taste
2 tbsp garlic, ginger and chilli paste
2 tbsp red fine chillies
2 tbsp steak and chops spice (you can find this in the grocery store)
2 tbsp cayenne pepper
¼ cup olive oil
3 tbsp white vinegar
1 tsp lemon pepper
4 tbsp lemon juice
3 tbsp tomato ketchup (Heinz organic will do)

Method :

Marinate Meat and set aside for about 30 minutes to marinate. I normally put it in a Ziploc freezer bag and swirl it around to really get it nice and soaked up, this also speeds up the marination process.

Go light up your grill and get the fire going. Pour a glass of wine while doing that

Once the fire is up and running spread the meat on the grill, if cooking the fish you want to make sure you put some aluminum foil and then put the fish on it.

Cook the meat to your preference, i normally go with well done, but thats me.

Serve on plate with various sides, i normally have home made coleslaw or potato salad, and maybe a bread roll.

Enjoy your first recipe of the ‘Braai Culture’

Note: I have softened the blow and toned down the spices, however for an extra kick I use double the amount of chillis and powder.

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I like the way he does it although what i do is add some mozzarella cheese or even cheddar to complete the equation and fold it in right before you take it off the stove.
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Heres one more for the road.

Fast Food Ramsey Style (15min)

This recipe reminds me of IFRs Maple Glazed Salmon with Black Pepper and Ginger, however when I made it, I had used butterfly chicken breasts instead of the salmon. Mmm mmm mmm good

Alrighty then merry breakfasting and happy fast foodin!

Ciao

Braai’ed (BBQ’d) Eggplant Dip