Classic Prawn Cocktail

Classic Prawn Cocktail

The Classic Prawn Cocktail is derived from the 1970’s where it was the most popular Hors D’oeuvre. And still today it is a favourite, as it is very simple Starter to put together but when tasted its really luscious and rich. You have to make to understand how simple but for filling this dish is. Just some fresh Prawns, Little gem lettuces, Cucumber and Marie Rose sauce and your set to GO!

Serves: 4

Duration: 15-25 Minutes

Ingredients:

400g Cooked or Uncooked Shelled Prawns

2 Little Gem Lettuces

2 Iceberg Lettuce Leaves

1 Cucumber

A few sprinkles of Paprika

Marie Rose Sauce

3 tbsp. Mayonnaise

2 tsp. Tomato Ketchup

1 tsp. Habanero Tabasco

¼ tsp. Black pepper

¼ tsp. Salt

Method:

1.    Wash and pat dry the lettuces, then divide and arrange the Gem leaves in four serving glasses. Follow by shredding the iceberg leaves, divide and place them in the bottom of the glasses. Then peel and dice the cucumber and also divide and add on top of the iceberg.

2.    To make the Marie Rose sauce Mix together the Mayonnaise, Tomato ketchup, Tabasco, Salt and Pepper until fully combined.

3.    Now for the prawns, if using cooked prawns just add them to your sauce and mix in. But if you’re using uncooked prawns, make sure they are deveined and if not devein them and cook them by steaming for 4-5 minutes or until pink. Let them cool then mix into your sauce.

4.    Finally, divide your dressed Prawns, place on top of the diced Cucumber and sprinkle over some Paprika. Finito 

Zaal Mass Biran

Zaal Maas Biran, Hot Fried Fish. This dish is cooked with Snappers, but could be cooked using Brim, Mackerel or Sardines etc. The Fish is first rubbed with a selection of spices then deep fried and lastly steamed over an onion and spinach gravy. The crisp fish is so complimented by the moisture of the gravy and the spices refresh your senses as soon as you smell the aroma. Just to complete the meal add Plain Rice and Mishail Bhaji.  And VOILA, an elegant meal to impress anybody or even just your own belly!

Serves: 5

Duration: 45 Minutes

Ingredients:

Fish

5 Snappers

1 ½ tsp. Salt

2 tsp. Chilli Powder

1 tsp. Paprika

½ tsp. Turmeric

2 tbsp. Lemon Juice

Sunflower oil, enough for deep frying plus extra

Onion & Spinach Gravy

200g Baby Leaf Spinach

1 Large Onion

4 Garlic Gloves

Method:

1.    Wash and Pat dry the fish

2.    Heat the oil for deep frying in a wok or a deep frying pan over high

3.    Combine the Salt, Chilli, Paprika, Turmeric, Lemon Juice and two table spoons of sunflower oil to make a rub and rub all over the fish

4.    Once the oil is really hot add as many fish as you can, make sure there’s enough room for the fish to lie flat. Work in batches if you have to. Cook the snapper for five minutes on each side then place on paper towels.

5.    Meanwhile rinse and dry the spinach, slice the onion and crush the garlic.

6.    Once, all the fish is cooked and removed. Add the spinach, onion and garlic to the oil and cook on medium heat for about ten minutes.

7.    Then, place the fish on gravy and let it steam over a low heat for five minutes, covered.

8.    Once cooked, Serve with Plain Rice. And if you want to turn it extra special add some Mishal Bhaji (See Separate Recipe).

Keema Bhuna

Keema Bhuna, Sautéed Mince. Keema Bhuna is a Bengali dish, usually spicy and dry. There are many variations of the dish but some flavours are always present, such as onions, tomatoes, cumin and green chillies. Traditionally, it is served with Chapattis, Plain Rice or Naans, but this dish can even replace your Bolognese and be served with spaghetti. This time I served it with plain rice and a Rosh salad. And did it taste good? As soon as you take a spoonful of the mince and rice, straight away the cumin hits your senses, you taste the browned texture of the mince with the softness of the peas and the heat of the green chillies, the juices from the fried tomatoes and onions with the rice. Followed by a spoonful of Rosh to cool your mouth before another spoonful of the Keema Bhuna.

Serves: 2-3

Duration: 45 minutes

Ingredients:

300g Lamb Mince

1 large Onion

6 cloves Garlic

1 inch piece Ginger

1 large Tomato

6 small Green Chillies

1 cup frozen Green Peas

A bunch of Coriander

1 cup Boiled Water

2 tbsps. Vegetable oil

½ tsp. Salt

½ tsp. Turmeric Powder

1 tsp. Ground Cumin

1 tsp. Ground Coriander

1 tsp. Chilli Powder

2 tsps. Garam Masala

2 tsps. Whole Cumin Seeds

Method:

1.       Start off by dicing the onion very small. Next, heat the oil in a shallow pan over a medium heat, once the oil is hot, add one tsp. of the cumin seeds and let it fry for thirty seconds. Then add the onion and fry for fifteen minutes. Stirring occasionally and making sure the onion doesn’t stick to the pan.

2.       Meanwhile, dice the tomato very small, finely chop the green chillies and grate the garlic and ginger.

3.       Once, the onions have cooked; add the garlic, ginger, green chillies and fry for 3 minutes. Then add the tomatoes and fry for a further five minutes.

4.       Now, add the spice. Take the pan of the heat and add the salt, ground cumin, ground coriander, turmeric, garam masala, chilli powder and stir into the mixture. Then, return the pan back to the heat and fry for two minutes continuously stirring.

5.       Next, add the mince and bring the heat to high. Brown the meat for five minutes continuously stirring. Pour in the water and let it simmer over a low heat for ten minutes, covered. Then, add the peas and cook for a further 10 minutes, covered.

6.       Meanwhile, coarsely chop three tbsps. of coriander.

7.       Then, once the mince has cooked. Crush the remaining cumin seeds by rubbing them in between your palms and sprinkle them and the coriander over the mince.

8.       Finally, serve with plain boiled rice, nan or even some spaghetti.

Rosh

Rosh, Diced Mixed Salad. Rosh, means juice in Bengali and thats what this salad is, Juicy. I eat salad with every meal and a lot of the time, salad is the meal on its own. So, my salads need to have the right consistency to whatever I’m eating it with. That’s where this salad comes into to it. It’s so versatile that I haven’t found something this doesn’t taste delicious with. And, the best part about it is that it takes no longer than 10 minutes (even less if your quick) to prepare. Then you’ll taste a burst of flavours erupting in your mouth and the juice alone so lovely leaves you just wanting more.

Eat it with rice dishes, pasta dishes or even on its own. It tastes amazing.

Serves: 4

Duration: Preparation 10 Minutes

Ingredients:

2 Large Vine tomatoes

½ Large Cucumber

1 Large Onion

A bunch of Coriander

3 tbsps. Lemon Juice

1 tsp. Sumac

½ tsp. Salt

Method:

1.       Dice the tomatoes, cucumber and onion into ½ cm squares. Place in a bowl.

2.        Coarsely chop 3 tbsps. Of Coriander and add to the bowl.

3.       Finally, add the Lemon juice, Salt, Sumac to the bowl and toss everything together until thoroughly combined.

Humble Chocolate Fudge Cake

Humble, because of the simplicity of the cake. I made this as a part of a selection of deserts for a party. This is a very Simple but delicious cake. As the cake can be made in advance, it is perfect for a party or as a fabulous ending to your meal. But due my memory, I forgot to serve the cake so I was left with a whole CAKE to myself and I have been nibbling on pieces of it it all round the clock. And, I can’t stop because it’s so delightful. It makes me feel very NAUGHTY, but not GUILTY.

Serves: 10

Duration: Preparation 20mins    Cooking 1 Hour, Plus Cooling

Ingredients:

Cake

100g Margarine, plus extra for greasing

300g Self-Rising Flour

1 tsp. Bicarbonate of Soda

15g Cocoa

225g Caster Sugar

100g Plain Chocolate

250ml Milk

2 Eggs

Chocolate Fudge

200g Plain Chocolate

100g Butter

150ml Crème Fraiche

Method:

1.       Pre-heat the oven to 180C. Grease and line a 20cm round, deep cake tin.

2.       Sift the Flour, Cocoa and Bicarbonate of Soda into a bowl. Then, add the rest of the cake ingredients to the bowl with the milk being last. Beat with an electric mixer until smooth.  Pour into the cake tin and spread making sure there are no air pockets. Place in the middle of the oven and bake for an hour, until the centre is firm.

3.       Once the cake is done, take it out and let it cool for 10 minutes. Then turn out onto a cooling rack and let the cake completely cool down.

4.       Meanwhile, make the Icing by melting the butter and chocolate in a cooking pot on the stove over a low heat. Stir the mixture until smooth then beat in the Crème Fraiche and let it cool for 5 minutes.

5.       Then, assemble the cake. Halve the cake through the middle, then add a quarter of the icing to the inside of one half and sandwich together. Spread the rest of the icing on top and on the side of the cake.

6.       Finally, serve.

NOTES:

·         Store in an Air-tight Container and it will last for three days

·         Serve with a dollop of freshly whipped cream and Strawberries for a special touch

Introduction...

Greetings,

There's already an "About Me" section to the right, so no point introducing myself.

More about this blog.
This blog is about My love for Food, especially the food I love to eat and prepare. I am going to share my love for food with you, through recipes, experiences and discoveries. One of the main reasons I'm embarking on an online blog is to recieve feedback on my recipes, so please do respond back and share any feedback you may have.

With Kind Regards,

Tee