Vodka and Vanilla Blancmange with Warm Raspberries
Ingredients 1 bourbon vanilla pod, split 600 ml milk 4 tbsp cornflour 3 pared strips lemon zest 3 tbsp caster sugar 1 splashes vodka, to taste 600 g fresh raspberries Method 1. Scrape the seeds from the vanilla pod and add to the milk along with the pod. 2. Blend the cornflour to a smooth paste with a splash of the milk.
3. Pour the rest of the vanilla milk into a saucepan, add the lemon zest and slowly bring to the boil. Pick out the zest and vanilla pod then mix in the cornflour paste. Cook, stirring continuously, for 3-4 minutes. 4. As the mixture thickens, add the sugar and cook for a further 2 minutes. Add a little vodka, to taste, and remove from the heat. 5. Pour into either one 750ml mould or four individual moulds and leave to set in the fridge overnight. 6. When you're ready to serve, heat a quarter of the raspberries in a pan, this should take less than a minute, then crush with a fork. Tip in the rest of the berries and heat through to make a chunky sauce. 7. Turn out the blancmange and serve with the warm raspberries on the side
Cook the Tenderloin Tips 1. In a large 12-inch saucepan, heat 3 tablespoons olive oil and 1 tablespoon minced garlic. Simmer on low heat for 1 minute. Be careful not to burn the garlic! 2. Add the tenderloin tips and cup soy sauce. Cook on medium heat uncovered until the tips are no longer pink (about 10 minutes), stirring occasionally. 3. Add the chopped onion, carrot, and celery to the tips. Also add cup balsamic vinegar, teaspoon rosemary, cup beef stock, 1 bay leaf, teaspoon ground black pepper, and 1 teaspoon Kitchen Bouquet. Stir well and simmer uncovered on medium heat until the vegetables are tender (about 10 minutes). This will also allow the sauce to thicken. 4. In a measuring cup, mix 1 tablespoon all-purpose white flour with cup white wine. Mix well until all the lumps are gone. SLOWLY add this to the tips, stirring while adding. Simmer uncovered on low heat for 5 minutes then turn off the stove and allow to cool for a few minutes before serving.
Lamb Chops cooked with Whole Spices Recipe
Ingredients: Lamb Chops - 8 pieces, on 2 bones Aniseed - 1 tsp Black Cardamoms - 1/2 tsp Black Pepper - 1 tsp Chaat Masala - 1 tsp Cloves - 2/3 tsp Garlic Paste - 2 tsp Ginger Paste - 2 tsp Gram Flour - 2 tsp Lemon Juice - 1 tbsp Mustard Oil - 3 1/2 tbsp Mustard Seeds - 1 tsp Onion Seeds - 1 tsp Raw Papaya - a small piece Red Chilli Powder - 3 tsp Salt to Taste Yogurt - 1/4 cup, whisked Method: 1. Flatten the chops with a steak hammer. 2. Rub the chops with the papaya, ginger garlic paste and salt. Keep aside. 3. Roast the gram flour in a pan till light brown and sprinkle over the lamb chops. 4. Add the remaining ingredients to the yogurt and mix well to a fine batter. 5. Do not add chaat masala or lemon juice. 6. Marinate the chops in this marinade for 2 hours. 7. Preheat the oven to 175C/350F. 8. Skewer the chops. 9. Roast in a hot tandoor or oven until cooked. 10. Remove the chops from the skewers. 11. Sprinkle with chaat masala and lemon juice. 12. Serve hot.
FLOATING RASMALAI
Preparation Time :30 Mins Cooking Time :10 Mins Serves : 8 Ingredients NESTL Milk 500ml + 1 cup (150ml) NESTL MILKMAID Sweetened Condensed Milk tin (200g) NESTL EVERYDAY Dairy Whitener 5 tbsps (30g) Custard Powder 4 tsps Sugar 6 tsps (36g) Cream 1 cup (150ml) Vanilla Essence tsp Dry Fruits (raisins, almonds, cashewnuts, walnuts, pistas, chopped) 1 cup (100g) Bread slices 8 Garnish: Silver leaf 2 Method 1. Mix custard powder with cup of NESTL Milk from 500ml milk to make a smooth paste. 2. Boil the remaining milk from 500ml with sugar. Add the custard powder paste and cook again for 2-3 minutes, stirring continuously till it thickens. Remove from fire and cool. 3. Whisk the cream for 4 - 5 minutes. Add cream and NESTL MILKMAID to the cooled custard mixture. Churn the mixture for a minute by hand mixer. Pour into a serving dish and keep it in the freezer form 15-20 minutes. 4. Take NESTL EVERYDAY Dairy Whitener in a bowl , add chopped dry fruits and 1 tbsp of milk from 1 cup. Mix it well. (It will be a semi thick mixture.) 5. With a round biscuit cutter, cut circles out of each bread slice. Mix tsp vanilla essence in the remaining cup of milk. Dip each bread circle in the milk and keep it in a plate. 6. Take out the custard mixture from freezer. Put the EVERYDAY mixture on each bread piece. Carefully place the bread pieces on the custard mixture. 7. Top with silver leaf. 8. Refrigerate it, serve cool.
Prep Time: 15 Mins Cook Time: 32 Mins Ready In: 47 Mins Asian Lettuce Wraps (4 Servings)
4 cups water 2 cups uncooked white rice 1 tablespoon vegetable oil 1 pound ground pork 1 bunch green onions, thinly sliced 1/2 teaspoon minced garlic 1 (14 ounce) package firm tofu, drained and cubed 2 carrots, shredded 3 tablespoons hoisin sauce 2 tablespoons soy sauce 1 teaspoon sesame oil 1/4 teaspoon hot chile paste 1 head iceberg lettuce leaves, separated
Directions
1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm. 2. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste. 3. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
Try different versions by alternating optional ingredients, such as peanuts, peppers, shrimp, steamed rice noodles, diced teriyaki chicken, scrambled egg, or bean sprouts. Optional additional stir fry ingredients These may be used in place of or in addition to the tofu: chopped peanuts, peppers, shrimp, rice noodles, diced chicken, scrambled egg or bean sprouts.
Korean BBQ Beef/Bulgogi (4 Servings) Ready In: 30 Mins
1 pound beef top sirloin, thinly sliced 6 cloves garlic, minced 1/2 pear - peeled, cored, and minced 2 green onions, thinly sliced 4 tablespoons soy sauce 2 tablespoons white sugar or brown sugar 1 tablespoon sesame oil 1 tablespoon rice wine (soju) or red wine vinegar 1 tablespoon sesame seeds 1 teaspoon minced fresh ginger freshly ground black pepper to taste (optional)
Directions
1. In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours. 2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
