Recipe Swedish Meat Balls

Sno                Ingredients               Quantity

1                      Onions                        50gms

2                      Oil                              10 ml

3                      Bread crumbs            50 grams

4                      Milk                            100ml

5                      Beaten eggs              2no

6                      Ground Meat             600 grams

7                      Nutmeg                     a pinch

8                      All spice                    a pinch

9                      salt and pepper         to taste.

10                    Brown Sauce             350 ml

11                    light Cream               100 ml

Methods

1)    Finely chop onions and sauté in oil till tender and soft, no browning should be done.

2)    Mix bread crumbs, milk and beaten eggs and leave if for at least 15 minutes.

3)    Mix the sautéed onions, bread crumbs mixture, ground meat, spices and salt.

4)    Make small balls of around 60 grams each and place over a baking sheet.

5)    Cook the balls in over at 200 degree celsius for around 10 minutes.

6)    Remove meat balls and place in a pan, add brown sauce and cream over top and cook at around 150 degree Celsius for 30 to 45 minutes.

7)    Skim excess fat and serve hot with the sauce.              

SALAD NICOISE

SALAD NICOISE


1 French Beans 200 gms
2 Potatoes 200 gms
3 Oil 25 ml
4 Vinegar 50ml
5 Mustard Powder A pinch
6 Anchovy/ Sardines 4 nos
7 Tomatoes 50gms
8 Olives 4-5

Method

1 String beans and cut in to batons.
2 Peel potatoes and cut in to batons.
3 Cut tomatoes in quarters,remove seeds and pips.
4 Cook beans and potatoes in salted water separately, drain but do not refresh.
5 Fillet the fish and cut in to fingers.
6 Mix Oil, vinegar,salt,pepper and mustard and prepare dressing.
7 Mix french beans and potatoes and dress it.
8 Serve chilled garnished with tomatoes, fillet of fish and slice olives.

BEATRICE SALAD

BEATRICE SALAD

1 Chicken 220gms
2 Potatoes 75gms
3 Mayonnaise 100ml
4 Cream 75ml
5 Lemon Juice 10ml
6 Salt and Pepper To Taste
7 Lettuce 1 Bunch

Method

1 Clean and cook chicken in salted water.
2 Cut in to thick long strips.
3 Peel and cut potatoes in long strips.
4 Dress the chicken and potatoes with seasoned mixture of mayonnaise, Lemon juice and cream.
5 Serve chilled on a bed of finely sliced lettuce or in a salad bowl lined with lettuce leave

CHICKEN MARSEILLAISE

CHICKEN MARSEILLAISE

1 Chicken Legs 4
2 Garlic 15gms
3 Butter 50gms
4 Tomato Puree 120ml
5 Salt and Pepper To taste
6 Potatoes 250gms
7 Zucchini/ Marrow 250gms
8 Parsley For Garnishing


Method

1 clean and season chicken.
2 Saute in Butter.
3 In the same pan add chopped garlic and saute, add tomato puree and cook for 10-15 minutes, add seasoning.
4 Add chicken and cook for 5 minutes on a slow fire.
5 Cut the potatoes in fingers and deep fry in hot oil.
6 Cut the Zucchini/Marrow in to thick dices.
7 Cook the vegetable in salted water and then saute in butter.
8 Arrange chicken garnished with chopped parsley, in dinner plate at center with potato fingers and sauted vegetables at side

CREME MALKOFF

CREME MALKOFF

1 Tomatoes 500gms
2 Potatoes 150gms
3 Onion 60gms
4 Butter 60gms
5 Rice 60gms
6 Bayleaf 1
7 Parsley Few sprigs
8 Pepper corn 10
9 Salt and Pepper To Taste
10 Cream 100ml
11 Vegetable Stock 1250ml


Method

1 Roughly chop tomatoes, potatoes, finely chop onions.
2 Saute chopped onion for five minutes and then add tomatoes and potatoes cook further for 10 minutes on a slow fire.
3 Add stock and seasoning along with Bayleaf, parsley, Pepper corn and rice.
4 Simmer for 45 minutes.
5 Pass through soup strainer adjust consistency and serve garnished with cream.

HAWAIN CHICKEN SALAD

HAWAIN CHICKEN SALAD

1 Chicken 100gms
2 Pineapple 50gms
3 Mayonnaise sauce 30ml
4 Cream 30ml
5 Tomato Sauce 10ml
6 Lemon Juice 10ml
7 Salt and Pepper To taste
8 Lemons for garnishing
9 Melon Half


Method

1 Cook the chicken in salted water and cut in to thick fingers.
2 Cut pineapples in to small dices.
3 Mix mayonnaise, salt and pepper, cream, lemon juice,tomato sauce.
4 Mix all the ingredients together and arrange in emptied half melon.
5 serve chilled garnished with slices of lemon.

VEGETABLE RISOTTO

VEGETABLE RISOTTO


1 Risotto Rice 750gms
2 Onion 50gms
3 Saffron 1/2gms
4 Vegetable Stock 1litre
5 Butter 1.5 litre
6 Capsicum 50gms
7 Pimentos 50gms
8 Tomatoes 90gms
9 Oregano A pinch
10 Salt and Pepper To taste


Methods

1 finely chop onions and cut capsicum and pimentos in to thin juliennes.
2 Remove seeds and peeps from tomatoes and cut in to thin strips.
3 Pick,wash and drain rice.
4 Melt butter and sweat chopped onions for a five minutes.
5 Add rice and cook for another 5 minutes.
6 Add 500ml of stock and cook on a slow fire.
7 Add the juliennes of capsicum and pimentos and 500ml stock cook on a slow fire, when water is completely absorbed add rest of the stock along with saffron, sauted tomatoes and cook on a slow fire covered with a lid.
8 when done served garnished with chopped basil.