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Monday, December 26, 2016

The Pickled Paneer

Hope you had a lovely Christmas at home! A few more days till the madness of New Year's Eve. Need a meat and sugar detox breather while staying festive? Enter paneer.

Achari paneer tikka

Best done on a BBQ grill, although pan-seared or oven-baked works too. Marinate three cups of cubed paneer with two tablespoons of yogurt, a spoon each of ginger and garlic paste, salt, turmeric, a spoon of cumin powder, crushed dried red chillies, some paanch phodon (seed combination of saunf, kalongi, jeera, methi and mustard), a small spoon of amchur powder, a pinch of garam masala, and a tiny drizzle of mustard oil. Marinate for a good two hours at least.

Skewer up with onions and capsicum, and grill to perfection :) Remember to take off the heat before they blacken and turn into rubber. Serve with naan and mint chutney!

Monday, December 19, 2016

The Lamb Burger

Start the last week before Christmas with a giant lamb burger topped with homemade green capsicum pesto, sun-dried tomatoes and crispy onions on a whole wheat bun!

For the pesto, roast one diced green capsicum in the oven till it starts to char. Peel and add to the blender with a half cup of cashews, three tablespoons of parmesan, a spoon of smoked paprika, 3-4 garlic pods, salt, oregano and a drizzle of olive oil. Blend till ooth and set aside.

For the lamb, mix a half kg of lamb mince with a half cup of breadcrumbs, a tablespoon of yogurt, a big handful of parsley, garlic, salt, a spoon of cumin powder, a spoon of paprika, and some oregano. Mix with your hands and make patties. Heat up a grill pan and cook the patties 12 minutes on one side and 8 mintures on the other.

For the onions, slice an onion very thinly and dip into a bowl of egg wash and a little dry flour before deep-frying till golden.

Plate up with sun-dried tomatoes and a toasted whole wheat bun!

Monday, December 12, 2016

The Snickerdoodle

Such a simple cinnamon cookie, and cookie shops just won't quit making them thin and crispy! Here's an easy recipe for soft chewy snickerdoodles, just in time for Santa's visit.

Mix the following in a large bowl: 3 cups flour, one egg, a teaspoon and a half of vinegar, three spoons of ground cinnamon, two spoons of vanilla essence, a cup of melted butter, a little more than a cup of sugar, a spoon of baking soda and a tiny pinch of salt. I mixed all of it with my hand. Preheat oven to 190C. Roll cookie dough into 22-24 balls. Pour out some cinnamon sugar in a small bowl. Roll each ball in the cinnamon sugar. Bake on a cookie sheet for 10 minutes. When you take them out of the oven, they'll be soft. Use the back of a glass to flatten them a little, and then let them cool.

Leave some out for Santa!

Monday, December 5, 2016

The Braised Duck

Getting a call at work from my husband who suddenly wants duck for dinner is totally normal in my house. I'm game, so I pick up three large whole duck breasts at the local Asian meat shop and go home to make this:

Braised duck with roasted potatoes

Fry duck breasts skin down for 15 minutes on low heat and 5 min on the other side. Keep all the duck fat. Use a spoon of duck fat, add a spoonful of ginger-garlic paste, a third of a cup of red wine, some thyme, a spoon of soya sauce, a spoon of rice vinegar and one of sugar, a drizzle of Caribbean jerk sauce, a cup of water and a little paprika. Cook for a couple of minutes. Pour over the duck, cover with foil and roast at 180C for 45 min.

Meanwhile parboil two diced potatoes and then fry in the leftover duck fat. Season with sea salt, pepper, oregano and paprika. Set aside.

After the 45 min of roasting, take out all the liquid from the duck container into a sauce pan. Return duck to oven and roast at 200C for another 10 minutes. Heat the liquid and add another drizzle of jerk sauce, a half cup of water and some flour to thicken into gravy. Get the duck out and serve it with a drizzle of gravy, roasted potatoes and baby rocket! Fancyyyyy.