Recipe Regan Mian Noodles

Sno            Ingredients                             Quantity

1.                  Fresh boiled noodles               150 gms

2.                  Vinegar                                   1 tea spoon

3.                  Soya sauce                              1 tea spoon

4.                  Hot Oil                                    1 tea spoon

5.                  Sesame paste                           1 table spoon

6.                  Mono Sodium Glutamate       ½ tea spoon

7.                  Boiled cow peas                      1 table spoon

8.                  Chopped garlic                        1 table spoon

9.                  Chopped spring onions           1 table spoon

10.              Stock                                       a little

11.              Salt                                          to taste

Methods

1.      In a serving bowl place freshly boiled noodles.

2.      Sprinkle vinegar, soya sauce, hot oil, sesame paste.

3.      Add mono sodium glutamate (MSG) and salt, add small amount of flavored stock and gently mix.

4.      Top the noodles with boiled cow peas, chopped garlic and spring onions.

5.      Serve hot. 

Hot Oil in the recipe is actually vegetable oil flavored with red chilies, ginger and star anise etc

Recipe Tang Yuan

Sno            Ingredients                             Quantity

1.                  Glutinous rice flour                 2 cups

2.                  Boiling water                          1.5 cups

3.                  Vegetable oil                           30 ml

4.                  Sugar                                       250 grams

5.                  Food colors                             any two to three different colors

6.                  Ginger                                     50 grams

7.                  Osmanthus leaves                   1 table spoon

8.                  Screw pine leaves                    2 numbers

9.                  Coconut Milk                          200 ml ( Optional )

Methods

1.      Mix rice flour with boiling water and mix thoroughly, add oil and knead to make a dough.

2.      Place the dough in fridge to cool.

3.      Boil 250 ml of water with 250 grams of sugar, add crushed ginger, osmanthus leaves and screw pine leaves, simmer over low flame to form syrup.

4.      Devide the dough in to four equal parts, add one food color in 1 part of the dough, leaving one dough as white.

5.      Make small balls ( 1 centimeter in diameter) of the entire dough.

6.      Boil water and cook the ball in it, till the balls start to float on the top of boiling water (it take around 10 – 15 minutes).

7.      Remove the balls and place in cold water.

8.      Drain the water and place the balls in syrup.

9.      Syrup can also be flavored with coconut milk.

 

Recipe Mint Sauce (Sauce Menth)

Sno            Ingredients                                         Quantity

1.                  Mint Leaves                                        1 Cup

2.                  Vinegar                                               2 Table Spoon

3.                  Caster Sugar                                        2 Table Spoon

4.                  Salt                                                      a Pinch

5.                  Hot Water                                           Little

Methods

1.      Finely chop mint leaves

2.      In a bowl mix all the ingredients together and adjust consistency using hot water

3.      Blend it and let it cool, use as desired.

Recipe Gigot d'agneau Roti

Sno            Ingredients                                         Quantity

1.                  Leg of Lamb                                       1 Number

2.                  Garlic                                                  2-3 Cloves

3.                  Olive oil                                              50 ml

4.                  Rosemary Chopped                            2 Table Spoons

5.                  Thyme Chopped                                 2 Table Spoons

6.                  Salt & Pepper                                      to taste

 Methods

1.      Prepare the leg of lamb (Clean and thaw the leg of lamb if using frozen)

2.      Make slant gashes on leg of lamb. (Around 3-4 on each side)

3.      Peel garlic and slightly crush it.

4.      In a bowl mix olive oil with garlic, chopped rosemary, chopped thyme, salt and pepper.

5.      Coat the leg with the olive oil mixture and leave it for around 2 hrs.

6.      In a thick bottom pan or baking sheet heat a small amount of olive oil and cook leg for 1 to 2 minute on each side.

7.      Roast the leg for 1 hour for 250 Degree Celsius & then reduce the temperature to 200 Degree Celsius, cook till done ( to check the doneness, insert a small knife at the thickest part, if clear liquid oozes out ensure it is done, if you require your meat to be under done then the liquid will be light pinkish, if you require your meat to be well done then the knife will come out dry and outer color will be light golden to brown. 

Recipe Spaghetti Napolitano

Sno                            Ingredients                Quantity

1.                            Spaghetti                    250 grams

2.                            Olive Oil                      30 ml

3.                            Tomato                       1 kg

4.                            Onions                        25 grams

5.                            Garlic                          10 grams

6.                            Celery                         5 grams

7.                            Thyme and oregano   a thick pinch of each

8.                            Basil leaves                few

9.                            Sugar                          a pinch

10.                        Mozzarella Cheese    100 grams

Methods

1.    Boil around 2 liters of water in a stock pot, add a pinch of Salt and oil, and cook spaghetti in water till al dente stage (firm and cooked, chewy texture).

2.    When cooked, drain, don’t refresh ( do not put in a cold water or water bath) 

3.    Finely chop onions, garlic & celery.

4.    Blanch tomatoes, remove seeds and skin, and prepare tomato puree.

5.    Heat oil in pan, sauté onions, garlic and celery, add tomato puree and cook for around 15 minutes.

6.    Add seasoning, thyme and oregano.

7.    Mix in the cooked spaghetti and cook for another 5 minutes.

8.    If required add sugar to adjust taste of sour tomatoes.

9.    Sprinkle grated cheese, olive oil and chopped basil leaves, serve hot.                                            

Recipe Poisson Meuniere

Sno                 Ingredients                            Quantity

1.    Fish Fillet                                          800 grams

2.    Lime                                                  4 numbers

3.    Butter & Oil                                        to fry                                      

4.    Refined Flour                                    100 grams

5.    Parsley                                              1 bunch

6.    Salt and Pepper                                 to taste

Methods

1.    Prepare fish fillets.

2.    Coat the fish fillets with seasoned flour.

3.    Shallow fry fish in mixture of oil and butter on a medium heat till golden brown.

4.    Serve with parsley butter (finely chop parsley and blend in the butter) and lemon wedges.

Recipe Chicken Fricassee

Sno                 Ingredients                Quantity

1                      Chicken                     1 kgs

2                      butter                         30 gms

3                      onions                       60 gms

4                      Flour                          60 gms

5                      chicken stock             500 ml

6                      bay leaf                     1         

7                      celery                        1 inch piece

8                      parsley stems            2         

9                      thyme                        a pinch

10                    egg yolks                   1

11                    Heavy cream             80 ml

12                    lemon juice                5 ml

13                    salt and pepper         to taste

14                    nutmeg                      a pinch

Methods

1)    Cut the chicken in to 8 pieces and season with salt and white pepper

2)    Melt butter in a brazier or stock pot over moderate heat.

3)    Add chicken and onions cut in to brunnoise and sauté it lightly till the chicken is seared on all sides. ( no coloring )

4)    Add flour and stir, cook for two minutes.

5)    Gradually add enough stock to cover the chicken and bring to simmer.

6)    Add the herbs tied in a cheese cloth

7)    Cover and place in a slow oven 150 degree Celsius, cook till tender.

8)    Remove chicken and de grease (remove excess fat) the sauce, reduce it over high heat and strain.

9)    Combine the egg yolks and cream and temper with a little hot sauce, add the liaison in to sauce and simmer.

10) Season to taste and add lemon and nutmeg.

11) Serve garnished with parsley.