Prawns on a Stick ...

Prawns marinated and cooked on a wooden Skewer ...

Prompt me for the recipe

Kuku Special ...

Email me for the Receipe

Manchurian Gobi ...

Email for the Receipe

Quinoa with Corn, Spring Onions, and Mint

Quinoa - 1 cup pre-washed
Vegetable stock - 2 cups
Corn - 2 ears of corn, shucked
Lemon Zest - 1 ½ tsps
Lemon Juice - 2 tbsp (fresh)
Olive Oil (extra-virgin) - 2 tbsp
Honey -1 ½ tsps
Salt - 1/4 tsp
Black Pepper - 1/8 tsp
Spring Onions, chopped - 2
Mint fresh – ¼ cup
Paneer – 1 cup diced
Butter – 3 Large tbsp

Method: In a large no stick pan, add Quinoa, and pour in the vegetable stock and bring to a full boil and boil, uncovered, for 5 minutes, stirring occasionally. Remove from the heat and set aside, covered, for 15 minutes.

Meanwhile, in a large quart wide pot, put the corn and add water to cover and bring to a boil and cover. Remove from the heat and let stand, covered, for 5 minutes. Transfer the corn, with tongs, to a cutting board. When cool enough to handle, cut the kernels off the cobs with a large heavy knife. Put the kernels in a bowl and set side.
Stir fry the Paneer until golden brown.

In a large bowl, whisk together the Lemon Zest, Lemon Juice, Olive Oil, Honey, Salt, and Pepper until combined. Add the Quinoa, Paneer and Butter to the dressing and toss until the dressing is absorbed. Gently fold in the Corn, Spring Onions, Mint, and Salt and Pepper to taste.


Chef’s Tip: This dish can be served Hot or cold.
Store it in the fridge if desired to eat on the following day … Cold.

If available, you could use frozen Corn, with loads of Butter. I love it with Mint and Coriander.

X'mas Chicken (Masala) Roast ...

Whole Chicken - 5lbs
Ginger (Fresh) – 3tbsp (Pureed)
Garlic (Fresh) – 1 ½ tbsp (Pureed)
Butter – 5tbsp
Cayenne pepper – ½ tsp
Salt - 1tsp
Lemon Juice– 4tbsp
Rice Vinegar – 1tsp (Optional)
Ajwain seeds – ½ tsp
Olive Oil – ½ cup

Method: Preheat oven to 375. In a large bowl mix all the ingredients and add oil and mix well into a paste. (Except Chicken & Butter)
Rinse chicken under cool water and pat dry. Place on roasting rack in pan. Rub paste in and under the chicken skin and inside the cavity. Bake for 1 hour then (carefully!) flip the chicken over on the rack. Return to the oven for approximately 1 additional hour or until juices run clear and leg moves freely when wiggled. Paste it with Butter and let it rest.

Chef’s Tip: When ready place on a bed of freshly baked Roast Potatoes or Veg of your Taste or cook a sauce.