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Wednesday, 17 July 2013 06:28

Roast Tiger Prawn

   

Roast Tiger Prawn

Ingredients

  • 6 - Large Tiger Prawns
  • to fry - Aroma Chef Aroma Pure Sesame Oil / Industrial
  • splash - Lee Kum Kee LKK Premium Light Soy Sauce TT
  • 150g - Charentais melon, diced or watermelon
  • 1 - Small spring onion, cut diagonally
  • 1/2 - Segmented red grapefruit
  • 1 tspn - Chopped coriander
  • 1/2 tspn - Chopped mint
  • 2 - Small lemon lime leaves, finely chopped
  • 1/4 tspn - Grated ginger
  • 75g - Bean sprouts
  • 2 tbspns - Pomegranate seeds (optional)
  • - DRESSING
  • 1 tbspn - Chopped lemon grass
  • 1 tbspn - Chopped galangal
  • 1 - Clove of garlic
  • - small handfull of fresh coriander, including stalks
  • - Squeeze of lime
  • 1/2 - Chilli, deseeded
  • 5 tbspns - Orange juice
  • - Salt & pepper

 

Directions

The Angela Malik School of Food and Wine, with a focus on quality teaching in an inspiring environment Angela aims to fill her zeal for food into her students and classes. For more information and to book a place in one of her classes visit www.angelamalik.co.uk

Method

1. Peel and de-vein the prawns, leaving the tails on.

2. Heat the wok and add the sesame oil. Once the oil starts to smoke throw in the prawns. Toss and add the soya sauce. Prawns should cook within 3-4 minutes. Empty sauce and prawns onto a plate and set aside.

3. Assemble all the other salad ingredients into a bowl and prepare the dressing.

4. For the dressing, place all the ingredients into a blender. Whiz and chill.

5. When you are ready to serve, mix the prawns with their juices into the fruit and pour over the dressing.

Wednesday, 17 July 2013 06:20

Spicy Coconut Beef

   

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Spicy Coconut Beef

Ingredients

  • 200g - Beef (topside or skirt cut into 1 inch chunks)
  • 2 - Shallots (sliced)
  • 2tbsp - Ginger (chopped fine)
  • 2 - Garlic cloves (crushed and finally chopped)
  • 2 - Lemongrass stalks
  • 2 - Chillies (chopped)
  • 1/2 cup - Chaokoh Chaokoh Coconut Milk
  • 3 - Limeleaves
  • 3tbsp - Dessicated coconut
  • 1tbsp - Red Drago Red Drago Palm Sugar
  • 1tbsp - Squid Squid Brand Fish Sauce (glass bottle)
  • - Groundnut oil for frying

 

Created by Max Piao for the Chang Beer Good Food Guide, these dishes, though firmly rooted in the Thai culinary tradition, are modern and uncomplicated.

For a complete list of recipes visit www.changbeer.com

METHOD: Brown off beef in heavy saucepan. Add shallots, ginger, lemongrass, chilis & garlic, fry for a few minutes before adding spices, coconut milk, ?sh sauce & tamarind water.
Cook uncovered on a medium heat for 1/2 hour before adding remaining ingredients and simmering on a low heat for a further 1 1/2 hours stirring often until the beef is tender and sauce has reduced to a dry consistency.

Wednesday, 17 July 2013 06:18

Tamarind Infused Tiger Prawn Curry

   

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Tamarind Infused Tiger Prawn Curry

Ingredients

  • 6-8 - Tiger prawns cleaned
  • 200g - Chopped onions
  • 1 tbspn - Khanum Khanum Minced Ginger Paste
  • 1 tbspn - Khanum Khanum Minced Garlic Paste
  • 85ml - Water
  • 1 tspn - Khanum Khanum Seedless Tamarind
  • 85ml - Chaokoh Chaokoh Coconut Milk
  • 1/2 - Deseeded chilli
  • 1/2 tspn - Turmeric
  • 8 - Curry leaves
  • 1 tspn - Khanum Khanum Ground Coriander (Dhaniya)
  • 1/4 tspn - Ground cinnamon
  • 1/2 tspn - Salt

 

Directions

Win a cookery class or 1 of 3 Khanum Hampers. See the Services page of our website for more information.

The Angela Malik School of Food and Wine, with a focus on quality teaching in an inspiring environment Angela aims to fill her zeal for food into her students and classes. For more information and to book a place in one of her classes visit www.angelamalik.co.uk

Try with leftover turkey for a delicious and quick aromatic curry.

Method

1. Dissolve the tamarind paste in hot water. Add a little salt and let the prawns soak.
2. Heat the oil in a wok or frying pan. Fry the onion until brown. Add the ginger and garlic and fry for 2 minutes. Add the turmeric and stir fry for 1 minute. Add the curry leaves, chillies, coriander and cinnamon and stir over a medium heat for 1 – 2 minutes. Add half the coconut milk, stir for 3-4 minutes.
3. Add the marinated prawns and ¼ of the tamarind water (discard the rest) and bring to the boil.
4. Add remaining coconut milk. Bring just to the boil, then lower the heat and simmer for 5 minutes until prawns cooked.

Wednesday, 17 July 2013 06:14

Goan Fish Curry

   

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Goan Fish Curry

Ingredients

  • 500g - white fish like Cod or juicy raw prawns.
  • 1/2 unit - lime juice
  • 1/4 tsp - salt
  • 1 tbsp - SOP SOP Sunflower Oil (pb)
  • 1 tsp - black mustard seeds
  • 15 to 20 - fresh curry leaves
  • 2 - onions, finely sliced
  • 2 - tomatoes chopped into small cubes.
  • - PASTE INGREDIENTS
  • 2 tsp - raw cumin seeds
  • 2 tsp - raw coriander seeds
  • 4 - plump garlic cloves, whole
  • 1 tsp - turmeric powder
  • 2 - 4 - dried red chillies
  • 1 large handful - fresh coriander, roughly chopped and washed
  • 200g - Khanum Khanum Pure Creamed Coconut
  • 2 tsp - tamarind concentrate paste
  • 1 tsp - salt
  • 1 tsp - jaggery or sugar

 

Directions

About this Recipe:
Oh my! This has got to be one of my favourite fish dishes we teach at Ren's Kitchen. It is very popular with our students and is best served with steaming hot basmati rice. You can make the sauce up in advance and either freeze it or keep it in the fridge for a few days, the dish is meant to be very hot, very sour and sweet but you can tone down the tamarind, chillies and Jaggery to your taste. You have to have fresh curry leaves for this, If you cant find them then contact me and I will post you some. And if you don't like fish you can cook bite-sized cubes of shoulder of lamb for and hour in the sauce.

Method:
Cut the fish into bite size pieces, place in a bowl with the lime and salt,thoroughly mix and leave to marinate for 15 minutes. Heat the oil in a pan that has a lid, add a couple of mustard seeds to see if they pop, if they do so immediately add the rest and close the lid, if they don't then wait until the oil get hotter. The mustard seeds will pop like popcorn and will release a nutty aroma, once all is quiet in the pan throw in the curry leaves, onions and tomato. Turn down the heat and let them sauté and soften whilst you make the paste. Making the paste for the first time might seem a bit of a palaver but all worth it I promise!

Empty all the paste ingredients into either a hand blender or liquidiser add half a pint of water and whiz up until you have a gritty green looking soup. Add this paste to the onions and tomato's; turn up the heat until the sauce comes to a boil. If you are in a hurry and want to eat this immediately you can add the fish at this stage, if your not then let the sauce cook for 15 minutes on a low simmer. Stir in the fish of your choice, a
white chunky fish or prawns are ideal or if you are feeling adventurous add some of both. Let the fish cook for 10-15 minutes with the lid off as this helps with evaporation during cooking. Garnish with coriander and serve with piping hot basmati rice.

Enjoy Ren xxx
By Renuka

For more information on Ren's cooking classes and to book your spot contact Renuka:
Tel. +44 (0)7880 548 227
Email. This email address is being protected from spambots. You need JavaScript enabled to view it.
www.renskitchen.com

Wednesday, 17 July 2013 05:51

Bhuna Gosht

   

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Bhuna Gosht

Ingredients

  • 750g - Lamb shoulder (diced & bones included)
  • 2 - Medium onions (finely sliced)
  • 2tsp - Coriander powder
  • 1tsp - Khanum Khanum Chilli Powder
  • 1tsp - Tumeric powder
  • 1tsp - Khanum Khanum Garam Masala
  • 4 - Garlic cloves (crushed and finally chopped)
  • 1tbsp - Khanum Khanum Minced Ginger Paste
  • 4tbps - SOP SOP Vegetable Oil (tin)
  • - Salt to taste

 

Directions

Perfect with a bit of naan. This recipe comes courtesy of Mallika from Quick Indian Cooking, the original can be found at www.quickindiancooking.com

In a large pot, heat the oil over a high flame. When it starts sizzling, throw in the onions and fry for five minutes until they turn soft and pale golden in colour.

Now add in the ginger and garlic and fry for about two minutes until they turn a golden colour too.

Then mix in the lamb and all the spices, apart from the garam masala. Mix the ingredients well together until the meat is sealed and brown all over.

Now add in just enough water to come half way up the sides of the meat, cover and cook on a medium flame. You need to keep stirring from time to time and add hot water only when the curry in the pot dries up.

This is what bhuna means - to stir until the masalas caramelise and the meat cooks. This whole process will take 45 minutes to an hour depending on the quality of the lamb.

When the curry is thick and dry, and the lambs falls apart easily when cut with a fork, mix in the coriander, salt and serve.

Wednesday, 17 July 2013 05:43

Chang Chicken

   

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Chang Chicken

Ingredients

  • 300g - Chicken (finely diced)
  • 100ml - Chang Chang Beer (5% ALC)
  • 100g - Cashew nuts
  • 100g - Fresh pineapple (finely cubed)
  • 3 - Shallots (finally diced)
  • 4 - Garlic cloves (crushed and finally chopped)
  • 1 - Lemongrass stalk (bruised & chopped)
  • 6-8 - Chillies
  • 2tbsp - Squid Squid Brand Fish Sauce (glass bottle)
  • 1tsp - Red Drago Red Drago Palm Sugar
  • - Oil for frying
  • - Coriander & mint
  • - Fresh limes (cut into quarters)
  • - Iceberg lettuce (individual leaves removed)

 

Directions

Created by Max Piao for the Chang Beer Good Food Guide, these dishes, though firmly rooted in the Thai culinary tradition, are modern and uncomplicated.

For a complete list of recipes visit www.changbeer.com

METHOD: Heat up some oil in a hot wok. Add shallots, chillies, lemongrass & garlic. Fry for a minute or two. Add diced chicken. Stir-fry for a further 3-4 minutes. Pour in Chang Beer, ?sh sauce & palm sugar. Cook till liquid has almost completely reduced. Add pineapple till hot. Take off heat & toss the cashew nuts through the mixture.

TO SERVE: Spoon mixture onto centre of lettuce leaf, garnish with coriander & mint leaves.
Finally squeeze a little lime juice over everything & wrap to make a parcel.

Wednesday, 17 July 2013 04:41

Kadai Chicken

   

Kadai Chicken

Ingredients

  • 1 - Whole cumin
  • 1tsp - Khanum Khanum Minced Garlic Paste
  • 1 - Large onion
  • 2 - Tomatoes
  • 1tsp - Khanum Khanum Minced Ginger Paste
  • 400g - Chicken thigh, skinless and boneless
  • 1tbsp - Coriander seeds
  • 1 - Dry red chilli
  • 1tbsp - Khanum Khanum Garam Masala
  • Handfull - Fresh coriander
  • - Salt to taste
  • 2tbsp - SOP SOP Vegetable Oil (Tin)

 

Directions

Kadai Chicken (pronounced Ker-Hai), a blindingly simple stir fry.

This recipe comes courtesy of Mallika from Quick Indian Cooking, the original can be found at www.quickindiancooking.com

Chop the onion and tomatoes into little pieces and cut the chicken into bite-sized chunks.

In a wok, bring the oil to heat over a high flame. When it starts sizzling, throw in the chopped onion and stir on a high heat for two minutes until it turns soft and golden brown.

In the meantime, powder the whole cumin, coriander and chilli in a small coffee grinder to make your own curry powder. Or just use a ready curry powder.

Now add in the ginger and garlic paste and stir for another minute. Then mix in the curry powder and fry for a minute quickly adding the chopped tomatoes before they start sticking to the bottom of the wok.

Keep stirring for another two minutes until they disintegrate and then stir in the chicken. Let the chicken cook, stirring from time to time for five minutes. Then lower the flame, mix in the garam masala and cover for another two minutes to finish off and add salt.

Sprinkle with the fresh coriander and eat with some toasted wholemeal pitta bread.