Cantonese Roast Duck

Ingredients:
One 4 1/2 lb (2 kg) oven-ready duckling
2 teaspoons salt
4 tablespoons maltose or honey
1 tablespoon rice vinegar
1/2 teaspoon red food coloring (optional0
about 1/2 pint (280 ml) warm water

For the Stuffing:
1 tablespoon oil
1 tablespoon finely chopped spring onion
1 teaspoon finely chopped fresh ginger root
1 tablespoon caster sugar
2 tablespoons Chinese rice wine (or dry sherry)
1 tablespoon yellow bean sauce
1 tablespoon hoisin sauce
2 teaspoons five-spice powder

Method:
Clean the duck well.
Remove the wing tips and the lumps of fat from inside the vent.

Blanch in a pot of boiling water for a few minutes, remove and dry well,
then rub the duck with salt and tie the neck tightly with string.

Make the stuffing by heating the oil in a saucepan, add all the ingredients,
bring to the boil and blend well.

Pour the mixture into the cavity of the duck and sew it up securely.

Dissolve the maltose or honey with vinegar
and red food coloring (if using) in warm water,
brush it all over the duck - give it several coatings.

Hang the duck up (head down) with an S-shaped hook to dry in an airy
and cool place for at least 4 - 5 hours.

To cook:
preheat the oven to 400 degrees F. (200 degrees C./Gas 6).
Hang the duck head down on the top rack,
and place a tray of boiling water at the bottom of the oven.

Reduce the heat to 350 degrees F. (180 degrees C., Gas 4) after 25 minutes or so,
and cook for a further 30 minutes,
basting with the remaining coating mixture once or twice.

To serve:
let the duck cool down a little, then remove the string
and pour out the liquid stuffing to be used as gravy.

Chop the duck into bite-sized pieces, then serve hot or cold with the gravy poured over it.



Courtesy: Chef Rhonda Parkinson,

Wanton Soup

Ingredients:
18 - 24 wanton wrappers

Filling:
1/2 pound boneless lean pork, chopped finely (or chicken/lamb)
1 tablespoon soy sauce
1 tablespoon oyster sauce
a few drops sesame oil
1 teaspoon sherry
1/2 teaspoon sugar
1 green onion, finely minced
1 teaspoon cornstarch
2 dashes of white pepper

Other:
Water for boiling wantons
4 1/2 - 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)

Method:
Combine all the filling ingredients in a bowl, mixing well.
Lay one wanton skin in front of you.

Cover the remaining wanton skins with a damp towel to keep them from drying out.

Filling the wantons:
Moisten all the edges of the wanton wrapper with water.
Place a heaping teaspoon of wanton filling in the center.

Fold the wanton wrapper in half lengthwise, making sure the ends meet.
Press down firmly on the ends to seal.

Use thumbs to push down on the edges of the filling to center it.
Keeping thumbs in place, fold over the wanton wrapper one more time.

Push the corners up and hold in place between your thumb and index finger.
Wet the corners with your fingers.

Bring the two ends together so that they overlap.
Press to seal.

The finished product should resemble a nurse's cap.
Repeat with remaining wantons.

Alternate method:
Place the teaspoon of filling in the middle of the wrapper and twist to seal.
The final result should resemble a money bag or drawstring purse.

Boiling the wantons:
Bring a large pot of water to a boil.
Add the wantons, making sure there is enough room for them to move about freely.

Let the wantons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through.
Remove from the pot with a slotted spoon.

To make the soup:
bring the chicken stock to a boil.
Add the wantons and bring the soup back to a boil.
Add the green onion, remove the pot from the heat and add the sesame oil, stirring.
Ladle into soup bowls, allowing 6 wantons per person.
Serve.



Courtesy: Chef Rhonda Parkinson

Barbecued Pork Fried Rice

Ingredients:
2 large eggs
5 tablespoons peanut oil
4 cups leftover cooked rice (1 or 2 days old)
1 cup chopped green onion (spring onion, scallion)
1/2 cup small frozen peas
1/2 cup diced barbequed pork
2 tablespoons chicken broth
3 tablespoons soy sauce
2 teaspoons sesame oil

Method:
Beat the eggs with a little salt in a small bowl.
Heat 2 tbsp of oil in the wok over medium heat 1 minute.

Pour in the beaten eggs, stir until eggs are cooked dry and separated into small pieces. Remove eggs from the wok and set aside.

Clean the wok out, then heat 3 Tbsp oil in wok over medium heat 1 minute.
Add the rice and green onion, stir-fry 5 minutes.

Add the peas and pork, stir-fry for another minute.
Add chicken broth, soy sauce, and stir to mix well.

Stir in the eggs and sesame oil and stir well.

Remove from the wok and serve hot.









Courtesy: Chef Rhonda Parkinson

Honey Garlic Barbecue Spareribs

Ingredients:
3 1/2 pounds Boston pork butt and/or spareribs.

Marinade:
2 tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
3 - 4 garlic cloves, crushed

Other:
1/4 cup liquid honey, or 2 tablespoons honey dissolved in 4 tablespoons water

Method:
If using pork butt, cut into 3/4-inch lengthwise strips, trimming off part of the fat.
For the spareribs, leave in big flat pieces and cut into individual ribs after cooking.

Place the pork butt or spareribs in a shallow dish.
In a small bowl, combine the marinade ingredients.
Add the mixture to the meat and marinate in the refrigerator, covered, for 2 hours.

Turn occasionally to make sure the meat is completely coated.

Preheat the oven to 350 degrees Fahrenheit.
Line 1 or 2 cookie sheets with aluminum foil.

Place a rack on the cookie sheet and place the pork on the rack.
Roast the pork for 30 minutes.

Brush with the honey and water mixture, turn over and brush the other side,
and then roast for another 25 - 30 minutes,
or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit.

Remove and cool briefly before serving.

*If the pork isn't cooking quickly enough, you can broil the meat for about 5 minutes before turning them over.

For a more garlicky flavor, add extra garlic when brushing the pork with honey.

If you need a substitute for honey, try using brown sugar.












Courtesy: Chef Rhonda Parkinson

Moroccan Lamb

Ingredients:
1 whole leg of lamb
3 tbsp oil
4 diced onions
350 ml brown stock
1 tsp ginger powder
1 tsp coriander powder
1 tsp cinnamon powder
2 tsp dried mint
1 1/2 tsp salt
1/2 tsp crushed black peppercorns
1/4 tsp roasted saffron strands
100 gm stoned apricots
2 tbsp raisins
1 tbsp honey
juice 1 orange
dash vinegar

Method:
Trim meat.
Heat oil and seal meat over a fast flame.
Remove from fire.

Lower heat.

Saute onions until brown.
Add stock, spices, mint and seasoning.

Bring to a boil.
Crush saffron and add to pan.
Cover tightly and cook for about 1 hour.
Add dry fruits.

Simmer for a further 15 minutes.
Stir in honey.

Add orange juice and vinegar.
Serve with rice.


Chef Roopa Gulati

Chettinad Egg Curry

Ingredients:
6 eggs - hardboiled
3 tsp coriander powder
1 1/2 tsp chilli powder
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp turmeric
1/2 ginger, 2 tsp garlic paste
2 tbsp oil, 1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
a 2 inch cinnamon stick
3 onions - ground
250 gm tomatoes - peeled,seeded & ground
250 ml water
350 ml coconut milk
1 tbsp lime juice (or tamarind juice)
chopped coriander

Method:
Peel eggs and halve lengthwise.

For the spice paste, grind coriander powder, chilli powder,
1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.

Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds.
Stir in onion.

Cook until golden.

Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.

After 3 minutes, pour in water and simmer for 15 minutes.
Pour in coconut milk. Reheat.

Sharpen with limejuice.

Season.

Add eggs and serve.













courtesy: Anonymous

Stuffed Lauki - Bottle Gourd

Ingredients:
1 medium lauki (Bottle gourd)

Marinade
50 ml lemon juice
1/2 tsp chilli powder
2 tsp garam masala

Filling
2 tbsp oil
1/2 tsp cumin seeds
1 diced onion
150 gm diced tomatoes
3 chopped green chillies
1 tsp ginger paste
2 tsp chopped garlic
1 tbsp chopped coriander
200 gm grated paneer
salt and pepper to taste

Method:
Blanch the lauki in boiling water. 
Peel, deseed and split horizontally

Pour the marinade over the lauki and set aside for an hour

Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling. 
Stir-fry for 5 minutes.

Set the filling inside the lauki and secure with string.

Wrap in a foil and bake in a very hot oven for 15-20 minutes.

Serve hot with mint/coriander chutney.












Chef Roopa Gulati

Pepper Dip with Crudites

Ingredients:
3 red peppers
3 tsp lemon juice
2 tbsp fresh parsley
1 tbsp olive oil
salt - to taste
carrots
cucumber
radish

Method:
First, cut and de-seed the red peppers.
Bake them in the oven on a low temperature for 20-25 minutes and remove the skin.

Then grind all the ingredients together to make the dip.

Serve with carrots, cucumber and radishes or any other crudities.













Chef Ritu Dalmia

Spanish Paella

Ingredients: 
8 chicken legs
3 chorizo sausages-cut into 1 inch pieces
4 tbsp olive oil
3/4 cup chopped onion
1 clove garlic-chopped
1 1/2 cups medium grain rice
1 tsp salt
1/2 tsp white pepper
1 tsp saffron threads
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)

1 pound shelled and cleaned shrimp marinated in:
1 clove garlic-chopped
1 onion-chopped
1 tbsp parsley-chopped
1/2 cup oil
1/2 cup white wine

1/2 pound fresh mussels and/or clams
2 cans artichoke hearts-drained
1 jar whole pimentos-drained
1/2 cup fresh or frozen peas-cooked and drained
8 lobster claws or crab claws
2 lemons-quartered

Method:
In a large pan, brown the chicken legs and sausages in the olive oil.
Add chopped onions and garlic, brown.
Remove meat mixture from pan and reserve.

Add rice to pan and cook until slightly golden and transparent.
Add salt and pepper.

Bring stock to a boil.
Dissolve saffron in the boiling stock.

Cover rice with the stock and put the meat mixture back in the pan.

Cover and cook slowly until the liquid is absorbed (about 30 minutes).

Marinate shrimp for at least one hour.
Remove from marinade before adding to paella pan after the liquid has absorbed into the rice.

Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster.

Cover and let the garnish ingredients steam for 20 minutes over a low fire
(so the rice on the bottom does not burn).

Serve with lemon sections
















Courtesy: Chef Niru Gupta

Chinese Curry Chicken

Ingredients:
3/4 - 1 pound chicken breasts, boneless, skinless,
cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry paste
(traditional Indian yellow curry paste is best or 1 1/2 - 2 tablespoons curry powder)
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Ground coriander, optional

Method:
Heat a wok or deep-sided frying pan over medium-high heat.
Add 2 tablespoons oil to the heated wok.

When the oil is hot, add the onion. 
Stir-fry until the onion is softened and translucent. 

Add the curry paste and stir-fry until fragrant.
(If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add the carrots and potatoes.
Stir for a minute and add the chicken broth, sugar, salt, and pepper.

Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.
Taste the curried chicken and adjust the seasoning if desired.

Sprinkle the ground coriander over top.
Serve.

 

Courtesy: Chef Rhonda Parkinson

BARBEQUE SAUSAGES

Ingredients:
1 pack of cocktail sausages
1-2 tbs of barbeque sauce
2-3 tsp of lime juice
salt and pepper to taste

Method:
Heat oil and cook sausages on slow fire for 4-5 mins.
Sprinkle salt and pepper.

Glaze the sausages with the barbeque sauce and mix well.

Add the lime juice, toss and serve.













Courtesy: Chef Aditya Bal, 

Chinese Almond Cookies

Ingredients:
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
1/2 cup shortening
3/4 cup white sugar (can add up to 2 more tablespoons, if desired)
1 egg
2 1/2 teaspoons almond extract
1/4 pound whole, blanched almonds (one for each cookie)
1 egg, lightly beaten

Method:
Preheat oven to 325 degrees Fahrenheit (162.5 degrees Celsius).
In a large bowl, sift the flour, baking powder, baking soda, and salt.

In a medium bowl, use an electric mixer to beat the butter or margarine, 
shortening, and sugar.
Add the egg and almond extract and beat until well blended.

Add to the flour mixture and mix well.
Note: The dough will be crumbly at this point,
but don't worry - that is what it's supposed to be like.

Use your fingers to form the mixture into a dough,
and then form the dough into 2 rolls or logs that are 10 to 12 inches long.

Wrap and refrigerate for 2 hours
(this will make it easier to shape the dough into circles).

Take a log and lightly score the dough at 3/4 inch intervals so that you have 15 pieces and cut the dough.
Roll each piece into a ball and place on a lightly greased cookie tray, 
approximately 1 1/2 inches apart.

Place an almond in the center of each cookie and press down lightly.
Repeat with the remaining dough.

Brush each cookie lightly with beaten egg before baking.
Bake for 15 minutes to 18 minutes, until golden brown.

Cool and store in a sealed container.










Courtesy: Chef Rhonda Parkinson

Mango Pudding

Ingredients:
2 envelopes (1 tablespoon) unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedges, optional
fresh mango slices for garnish, optional

Method:
Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes.

Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours.

To serve, dip jelly mould briefly in hot water then turn pudding out onto platter.
Squeeze on some lime juice, garnish with mango slices if desired and serve. 
(Best eaten within a day).











Courtesy: Chef Rhonda Parkinson and Stephen Wong, 

MUSHROOM PANEER TOAST

Ingredients:
2 tbsp olive oil
4 cloves
6-7 black peppers
1/2 tsp cumin seeds
1/2 tsp of aniseed (saunf)
1/2 an inch of cinnamon stick
1/2 tsp of turmeric powder
1 tsp of ginger, finely chopped
1 medium onion, finely chopped
2 green chillies, finely chopped
2 medium tomatoes, finely chopped
7-8 mushroom, finely chopped
250 gms cottage cheese (paneer)
half a loaf of bread
salt to taste

Method:
Grind or pound the black peppers, cumin seeds, aniseed and cloves together.

Heat the oil in a pan and sauté the ginger and onion for 2 mins.
Mix in the ground masala, turmeric and salt.

Add the tomatoes and green chillies and cook for five mins.

Crumble the paneer into the pan. Add the mushroom and mix well.

Lightly toast the bread slices and make sandwiches with the paneer.
Slice in half and serve.












Courtesy: Chef Aditya Bal, 

Cantonese Roast Chicken

Ingredients:
1 roasting chicken, 3 to 3 1/2 pounds

Marinade:
2 scallions (spring onions, green onions)
1 cup dark soy sauce
2 tablespoons crushed rock sugar, if available, or 2 tablespoons granulated sugar
1 teaspoon five-spice powder
2 - 3 slices ginger

Method:
Clean the chicken and pat dry with paper towels.
Chop the scallions into thirds, lightly smashing the white sections.

For the marinade, combine the dark soy sauce, rock sugar or granulated sugar,
five-spice powder, ginger and the chopped scallions.

Place the chicken in a large bag and add half the marinade.
Reserve the remaining half of the marinade to baste the chicken during cooking.

Marinate the chicken in the refrigerator for at least 4 hours
(preferably all night) turning the bag occasionally so that all the chicken is coated in the marinade.

Preheat the oven to 450 degrees Fahrenheit 
(232 degrees Celsius, gas mark 8).

Place the chicken on a rack in a roasting pan.
Roast for 15 minutes.

Reduce the heat to 375 degrees Fahrenheit 
(190 degrees Celsius, gas mark 5).
Roast the chicken, basting frequently with the reserved marinade, for another hour or until it is cooked.
(To check for doneness, pierce the chicken in the thickest part of the thigh.
The juices should run clear.

If using a meat thermometer, the temperature should read 170 degrees Fahrenheit 
(76 degrees Celsius) in the thickest part of the thigh.

Let the roasted chicken sit for 15 minutes before serving.

 

Courtesy: Chef Rhonda Parkinson, 

Pepper Steak

Ingredients:
1 1 /4 - 1/2 pounds sirloin steak
1 cup sliced mushrooms
2 bell peppers
1 medium onion, chopped
1 garlic clove, smashed, peeled and chopped in half
1 14-ounce can baby corn
1/4 cup light soy sauce
3/4 cup beef broth
1 tablespoon cornstarch
1 1/2 tablespoons water
2 tablespoons oil or margarine for frying
2 teaspoons sugar
1 cup stewed tomatoes
Salt and pepper to taste

Method:
Partially freeze the steak for 15 minutes (this makes it easier to cut).
Cut the steak into thin strips.

Wipe the mushrooms with a damp cloth and cut into slices to make 1 cup.
Remove the stems and seeds from the bell peppers, and cut into thin strips.

Peel and chop the onion and garlic clove.
Drain the can of baby corn.

Combine the soy sauce with the beef broth. 
Set aside.
Combine the cornstarch with the water.

Set aside.

In a large skillet or Dutch oven, heat 2 tablespoons oil or margarine on medium high heat.
Brown the meat, turning over once.

Turn the heat down to medium.

Push the meat to the side and add the onion and garlic to the frying pan.
Add the mushrooms and the baby corn. 
Cook for 5 minutes.

Add the soy sauce and beef broth. 
Stir in the sugar.
Bring to a boil, then reduce the heat, cover and simmer until the meat is tender 
(25 - 30 minutes).

Add the peppers and stewed tomatoes.
Cover and cook for another 5 - 10 minutes.

Bring to a boil, and stir in the cornstarch and water mixture.
Cook, stirring constantly, for 4 - 5 minutes, until the food is thick and bubbling.

Taste and add salt and pepper if desired.
Serve over cooked rice.


 
Courtesy: Chef Rhonda Parkinson, 

GARLIC BUTTER PRAWNS

Ingredients:
10-12 tiger prawns
2 cubes of butter
1 tsp oil
1 tsp garlic, minced
1/2 a lemon
1/2 tsp dry red chilli, chopped
1/2 tsp parsley, finely chopped
salt and pepper to taste

Method:
Heat the butter and oil, add the prawns and toss.
Sprinkle the salt and pepper and squeeze the lemon juice over the prawns.

Add the red chillies and parsley.
Mix well and cook for about a minute.
Serve hot.












Courtesy: Chef Aditya Bal, 

CALAMARI FRY

Ingredients:
Oil for deep frying
300 gm squid (calamari), cleaned
1 bowl of refined flour (maida)
Salt and pepper for tasting
Lemon wedges for garnishing

Method:
Cut the squid in rings.
Season the flour with salt and pepper.

Add the squid to the flour and mix well.
Strain to remove the excess flour.

Heat the oil and fry the squid for about 30 secs till golden brown.

Serve hot with some lemon wedges.












Courtesy: Chef Aditya Bal,

FRIED NOODLE (SINGAPORE STYLE)

Ingredients:
1 kg fresh noodles
500 gm boiled pork
500 gm raw prawns small
250 gm fresh bean sprouts
1 tbsp bean sauce
1/2 cup water or stock
1 tsp salt
1/2 cup oil
3 stalks celery

For Garnish:
4 egg
8 spring onions
3 fresh red chillies
few stalks fresh coriander leaves
10 cloves garlic
pepper and salt to taste.

Method:
If using fresh rice noodles, cut into 5 mm strips and pour boiling water to soften and separate the layers.
Drain in a colander.

Slice the pork finely, and then cut into narrow strips.
Shell and devein the prawns.

Cut into pieces, wash bean sprouts, rinsing away any skin,
then pinch off straggly tails, Crush garlic, rinse salted beans and mash with a fork or chop finely.

Bean sauce can be used straight from the jar.

At serving time heat a wok, pour in oil and when oil is heated,
stir fry the garlic on low heat until just starting to change color.

Add beans or bean sauce and stir fry for 30 seconds.

Turn heat to high, add Pork and fry for one minute.

Add prawns and continue to stir fry for 2 minutes.

Add water or stock, bring to the boil and add salt.

Cook quickly uncovered for 1 minute, then add celery and bean sprouts and toss for a minute.

Add the noodles and keep tossing until all the ingredients are thoroughly mixed and noodles heated through.

Dish on to a large flat platter and sprinkle the top of the noodles with all of the prepared garnishes.

Serve immediately.

For Garnish:
Beat eggs and season with pepper and salt.
Heat a frying pan and grease lightly with oil.

Fry the mixture, a little at a time, into thin round omelets.

Do not fold but turn them on to a plate as they are cooked.

When cool, roll up and cut into thin strips.

Cut spring onions, including green leaves, into 5 cm (2inch) length.

Seed the chilies, and then slice finely. Wash the fresh coriander and then chop leaves and stalks.

Finely chop or pound garlic, rinse in cold water,
squeeze dry in kitchen paper and fry over low heat until pale golden.

Drain and crumble into small pieces.













Courtesy: Chef Nikhil,

Shrimp Toast

Ingredients:
5 slices white bread
1/2 pound raw, peeled deveined shrimp*
2 teaspoons lard
4 water chestnuts, finely chopped
1/2 tomato, finely chopped
2 green onions, finely chopped
1 teaspoon grated ginger
1 teaspoon Chinese rice wine, dry sherry, or white rice vinegar
1 large egg, lightly beaten
Salt and pepper, to taste
2 teaspoons cornstarch
4 cups oil for deep-frying, or as needed

Method:
Preheat the oven to 225 degrees Fahrenheit (107.2 degrees Celsius).
If the shrimp are frozen, cover them in a bowl of cold water for 30 minutes or until thawed.
Drain the shrimp and pat dry with paper towels.
Remove the tails from the shrimp if needed.

Trim the crusts from the bread.
Cut each slice of bread diagonally to form 4 triangles or cut each slice into 4 equal squares.

Place the bread on a 9 X 13 non-stick baking sheet.
Bake at 225 degrees for 30 minutes or until the bread is completely dry.
(Drying the bread before cooking ensures that oil won’t seep into the bread).

While the bread is drying, prepare the other ingredients.
In a food processor with a knife blade attached, finely chop the shrimp with the lard.

Add the water chestnut, then add the tomato, green onion and ginger.
Add the rice wine or vinegar, beaten egg, salt, pepper and cornstarch.

Process until the mixture has almost a paste like texture.
Carefully spread approximately 2 teaspoons of the shrimp paste over the top of each piece of toast.

To deep-fry the shrimp toast: 
Heat oil in a wok or other deep-frying utensil to 350 degrees Fahrenheit (approximately 175 degrees Celsius).

(To test the oil, drop a small piece of dried bread into the oil – it should rise up and start bubbling).

Carefully add 1 or 2 pieces of shrimp toast into the oil, shrimp side down.

The bread should float on top of the oil and begin bubbling immediately.

Cook for about 1 1/2 minutes, then turn over and cook for about 15 more seconds.

Remove the shrimp toast with a slotted toast and drain on paper towels.

To bake the shrimp toast:
(not really suitable as an appetizer but okay for the family on nights you don't feel like deep-frying):

Increase the oven heat to 375 degrees Fahrenheit (190.5 degrees Celsius).

Bake the shrimp toast for 15 minutes, or until the shrimp is cooked.

Serve the shrimp toast warm.










Courtesy: Rhonda Parkinson

Chili Con Carne

Ingredients:
4 dried red chilies
4 tbsp olive oil
500 gm minced lamb
1 large onion, finely chopped
4-6 cloves garlic, finely chopped
2 tbsp ground coriander
2 tbsp ground cumin
½ tsp salt
1 tin kidney beans, drained and rinsed
4 tbsp tomato puree
1 tin-chopped tomato or 4 fresh tomatoes, finely chopped
500 ml chicken stock

Method:
Soak the dried chilies in 100 ml of hot water for about 20 minutes and reserve the water.
Then chop the chilies finely.

Heat the oil in a large pan and fry the onions and garlic until softened.

Add the spices, salt, chilies and tomato puree to the onions and fry together for 2-3 minutes. 
Add the mince and fry until the mixture is well browned.

This should take about 10-15 minutes.

Tip in the beans and mix thoroughly.

Add the tomatoes, chicken stock and reserved chili water, 
stir well and simmer for 5-7 minutes.

When it’s reached the consistency you prefer, 
remove from the heat and serve with rice and a little soured cream dip.











Courtesy: Chef Manju Malhi,

Baked Chicken Wings in Hoisin Sauce

Ingredients:
15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion (green onion, spring onion), finely minced
1 slice fresh ginger, minced

Method:
Marinate chicken wings for 15 minutes in a mixture of honey,
hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees.
Place chicken wings on a baking sheet and bake for 30 minutes,
brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes.
Turn wings every two minutes to avoid burning.

To serve:
Transfer chicken wings to a serving platter and serve hot or at room temperature.














Courtesy: Chef Rhonda Parkinson and Diana My-Tran,

Mushroom Cutlets

Ingredients:
400 gm mushrooms - wiped clean and chopped
1 cup sliced onions
2 tbsp oil
1 tsp cumin seeds
2 tsp ginger - chopped fine
1 cup potatoes - boiled and mashed
2 tsp coriander powder
2 tsp amchoor (dried mango powder)
1 1/2 tsp salt
2 tsp green chillies - chopped fine
2 eggs - slightly beaten
1/2 cup refined flour
dried bread crumbs to coat the cutlets
oil

Method:
Heat 2 tbsp of oil and add cumin and ginger.
Stir-fry till well mixed and add mushrooms and stir over high heat to dry off the excess moisture.

Add the coriander, amchoor, salt and chillies,
turn around a few times and shut off the heat.

When cool mix in the potato.
Form into round or oval cutlets.

Dust the cutlets with refined flour, then dip into the beaten egg.
Now coat with the crumbs.
Repeat by dipping the crumbed cutlets into egg and crumbs once more.

Deep-fry the cutlets to a golden color and serve.












Courtesy: Chef Niru Gupta,