FISH FILLETS WITH MISO GLAZE

FISH FILLETS WITH MISO GLAZE
INGREDIENTS
1) 2 FISH FILLETS(NOT VERY THICK)(WASHED IN LEMON JUICE AND PIERCED)
2) 4 TABLESPOON SOYA SAUCE
3)4 TABLESPOON COOKING WINE
4)4 TABLESPOON WATER
5) LITTLE MORE THAN A QUARTER CUP MISO PASTE
6)3 TABLESPOON CASTOR SUGAR
7)1/4 CUP SPRING ONIONS CHOPPED

METHOD
1)IN A SAUCEPAN,COMBINE SUGAR,WATER,SOYA,AND COOKING WINE.STIR CONSTANTLY OVER MEDIUM HEAT UNTIL SUGAR IS FULLY DISSOLVED.REMOVE AND MARINATE FISH FILLETS IN THIS WHEN COOL FOR AT LEAST 2 HOURS

2) BRUSH BROILING PAN WITH A LITTLE OIL OR USE A STOVE TOP GRILL OR OVEN(PREHEATED AT 180 DEGREES).REMOVE FISH FROM MARINADE.BRUSH THE FISH WITH A LITTLE MISO FISH

3)BROIL OR GRILL FISH FILLETS WHILE BRUSHING OCCASSIONALLY WITH THE RESERVED MARINADE. FLIP

4)FISH IS COOKED WHEN BROWNED ON TOP.8-10 MINUTES

5)REMOVE FROM GRILL OR OVEN.SERVE WARM TOPPED WITH CHOPPED GREEN ONIONS AND LEFTOVER MARINADE(IF THERE IS ANY) WARMED AND SERVED IN A BOWL ON THE SIDE.

ASIAN GLAZED SEA BASS

Asian glazed Sea Bass

Ingredients
2 x 125 g sea bass fillets
2 tbsp honey
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp mirin
1 fat clove crushed garlic
1 tsp crushed ginger

Mix all the ingredients except the sea bass together in a bowl. Marinade the fish for a minimum of 2 hours.
To cook – preheat the oven to 160 C, place the fish onto the tray and bake until the fish is cooked this will take 8- 10 minutes. Remove and leave to rest.
Meanwhile pour the marinade into a pan and reduce until syrupy, then pour over the fish

VENISON STEAKS WITH A PEPPER SAUCE

Venison steaks with a pepper sauce
• 2 x 225g venison steaks

• 1 tsp olive oil
• 1 crushed clove of garlic
• 1 tbs crushed pepper corns

For the sauce

• 75ml double cream
• 10-20 green peppercorns

Method
1. Crush the cloves, peppercorns and garlic, make a paste and with the olive oil. Season the steaks with the paste, spreading it evenly over both sides of the meat.
2. Put the steaks into the pan and fry for about two minutes on each side, until they are sealed
To make the sauce:
1. Pour double cream into a pan and bring to the boil. Season and then add the peppercorns to taste.
2. Put the steaks back into the pan, letting them heat in the boiling sauce for a few seconds, then remove from the heat and serve.

APPLE AND CINNAMON MUFFINS

Recipe :Apple and Cinnamon Muffins tried and tested by aarti sarin jain
2 apples
250gm Plain Flour (Maida)
2tsp baking powder
2tsp ground cinnamon
125g brown sugar plus 4tsp for sprinkling
125ml honey
60ml runny yogurt ( add milk if the yogurt is too stiff)
125ml vegetable oil
2 eggs
75gm almonds

Method:

• Preheat the oven to 200 degree C
• Peel and cut the apples into small pieces.
• Sieve the flour and baking powder and mix the cinnamon.
• Whisk together the 125gm brown sugar, the honey,yogurt,vegetable oil and the eggs in a another jug.
• Chop the almonds and add to the flour mixture. Put half the almonds in a bowl with the brown sugar and cinnamon; this is the topping.
• Now fold in the wet ingredients into the dry ingredients. Muffin mixture means it will be a bit lumpy.
• Put the muffin mixture into the muffin liners and sprinkle the topping.
• Bake for 20 minutes and then place on wire rack for 5 minutes and place them on a wire rack till cool.

Tip:

• I used only 4tbsp of honey; makes the muffins less sweet but perfect.
• Almonds should always be added according to your instinct. 

CHICKEN FILLETS WITH HOT SALSA AND LOW FAT CHEESE

CHICKEN BREASTS  FILLETS WITH HOT SALSA AND LOW FAT CHEESE

INGREDIENTS
1) 2CHICKEN BREAST FILLETS BEATEN WITH MALLET TILL VERY THIN(HOW I WISH I COULD DO THAT TO ME!!!)
2)GARLIC PASTE 4 TSP
3) LEMON JUICE 1 TABLESPOON
4)ONION PASTE (1/2 ONION)
5)RED CHILLI FLAKES (LESS THAN A QUARTER TSP)
6) SALT AND PEPPER.
7) 1 BOTTL HOT SALSA (AVAILABLE AT MOST SUPERMARKETS)
8) 2 SLICES LOW FAT CHEESE
9) LITTLE WHIPPED SOUR CREAM MADE OUT OF HUNG YOGURT N SOME LEMON JUICE DROPS.
10)CHOPPED CHIVES TO GARNISH

METHOD(PREHEAT OVEN TO GRILL)

1) MAKE SURE YOU BEAT THE CHICKEN FILLETS WITH A MALLET TILL VERY THIN(ABOUT 1/4 -1/2 INCH)
2)PIERCE WELL WITH KNIFE
3) MAKE A GOOD MIXTURE OUT OF GARLIC PASTE,LEMON JUICE,ONION PASTE,SALT PEPPER AND CHILLI FLAKES
4) ADD CHICKEN FILLETS TO THIS MIX AND MARINATE 5-6 HOURS ATLEAST
5) NOW. TAKE OUT CHICKEN FILLET AND PUT IN A NON STICK PAN.COVER AND LET IT COOK WELL AND FLIP.CHICKEN IS COOKED WHEN A KNIFE GOES IN AND SLIPS OUT EASILY.
6) TOP THE CHICKEN WITH WARM SALSA AND PLACE A SLICE OF CHEESE ON TOP.GRILL IN OVEN TILL CHEESE HAS A NICE BROWN LOOK.SERVE  TOPPED WITH CREAM AND GARNISHED WITH CHIVE

THAI SOYABEAN WITH CABBAGE CUPS

THAI SOYABEAN WITH CABBAGE CUPS

INGREDIENTS
. 1 CUP SOYABEAN
.3/4TH CUP CHOPPED ONIONS
.2 TSP CHOPPED GARLIC
.2 TSP CHOPPED GREEN CHILLIES
.2 TABLESPOONS TOMATO SAUCE
.3 TABLESPOONS CORIANDER CHOPPED
.2.5 TABLESPOON SOYA SAUCE
.1 TABLESPOON THAI RED CURRY PASTE
.1/2 CUP BEAN SPROUTS AND PEANUTS (OPTIONAL)
..JUICE OF 3/4 TH LEMON
.SPRING ONION AND CORIANDER CHOPPED TO GARNISH ALONG WITH CHILLI FLAKES

METHOD

. SOAK SOYA BEAN IN WATER FOR ATLEAST HALF HOUR
.WASH 3-4 TIMES
.NOW SQUEEZE THEM AND TAKE ALL WATER OUT
.IN A WOK,HEAT 1 TABLESPOON OIL.
.SAUTE THE CHOPPED ONION
.NOW ADD CHOPPED GARLIC AND GREEN CHILLIES.SAUTE
.TOSS IN SOYABEAN
.SAUTE TILL WATER DRIES
.ADD THE TOMATO SAUCE,SOY SAUCE,THAI RED CURRY PASTE AND F NOT VEGETARIAN ,PUT IN 1/2 CHICKEN STOCK CUBE CRUMBLED.
.ADD LITTLE CRUSHED BLACK PEPPER AND SAUTE. NOW ADD SPRING ONIONS AND SAUTE TILL CRISP
.ADD CORIANDER SPRING ONIONS,CHILLI FLAKES AND FEW TOASTED PEANUTS .TASTE FOR SALT AND SQUEEZE LEMON JUICE.SERVE WITH CUPS MADE OUT OF A SMALL CABBAGE..........ENJOY

DUM COTTAGE CHEESE/PANEER WITH BLK PEPPER/KALI MIRCH (CUISINE.INDIAN) (TRIED AND TESTED)

DUM PANEER/COTTAGE CHEESE WITH KALI MIRCH/PEPPER

INGREDIENTS
.OIL 1 TSP
.4 CLOVES,4 GREEN CARDAMOM AND 1 INCH PC CINNAMON
.1 ONION FRIED TILL BROWN AND BLENDED WITH LITTLE WATER TO MAKE PASTE
. PASTE OF 1 TSP GINGER AND 1 TSP GARLIC WITH 4 GREEN CHILLIES
. 3 TABLESPOONS DAHI/YOGURT
.1 TSP DHANIYA/CORIANDER POWDER
.1 TSP PEPPER POWDER
.3/4 TSP CUMIN POWDER
.1 TSP SALT
.2 TABLESPOON CREAM
.1/4 TSP RANG MIRCH/PAPRIKA
.1/4 TSP HALDI.TURMERIC
.1/4 TSP GARAM MASALA(AVAILABLE IN ASIAN SUPERMARKETS)
.CORIANDER AND MINT FRESH AND CHOPPED FOR GARNISH
METHOD
. HEAT OIL AND ADD THE CLOVES CARDAMOMS AND CINNAMON TILL ITS NICE AND FRAGRANT
NOW ADD ONION PASTE AND COOK WELL(BHOONO)
.ADD GINGER GARLIC AND GREEN CHILLI PASTE AND BHOONO
.ADD YOGURT/DAHI
.COOK AND ADD CORIANDER PWDR,CUMIN PWDR,PEPPER PWDR ,HALDI AND RANG MORCH/RED CHILLI.ADD SALT
.COOK AND ADD COTTAGE CHEESE CUBES AND CREAM AS WELL AS 1/2 CUP WATER
.SEAL THE PAN WITH FOIL AND PUT A LID ON TOP
.REDUCE FLAME TO LOW AND LET IT SIMMER FOR 15 MINS. NOW OPEN IT AND COOK FURTHER IF YOUD LIKE TO DRY IT UP.CHECK FOR SALT ADDING MORE IF NEEDED SERVE GARNISHED WITH CORIANDER AND MINT LEAVES.............ENJOY!!!!!!!!! COOKING IS THERAPY!!!!!!!!