Ingredients: 4 tbsp sweet chilli sauce juice 1 lime 4 x 140g/5oz skinless salmon fillet, cut into large chunks oil, for drizzling Instructions: Combine the sweet chilli sauce and lime juice in a bowl. Pour half the mixture into a bowl for serving. Thread the salmon onto 4 skewers and brush with the remaining chilli sauce. Marinate for 20 mins. Heat a griddle pan … Continue reading Thai Salmon Kebabs
Ingredients: 2 ounces Irish whiskey 1 ounce sweet vermouth 2 dashes orange bitters Instructions: Pour all ingredients into a mixing glass and fill with cracked ice. Stir well for 30 seconds and strain into a chilled cocktail glass. Garnish with a piece of orange or lemon peel, or nothing at all. Continue reading The Emerald
BY NONI CHRISTOPOULOS Serves approximately 4 Ingredients: 1 cup whole-wheat flour 1 cup all-purpose flour 4 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar 1 1/2 cups unsweetened almond milk (or any other variety of milk) 2 large eggs 2 teaspoons vanilla extract 1/2 cup plain Greek yogurt Maple syrup, for serving Fresh berries or fruit of your choice Method: In a large … Continue reading Fluffy Greek Yoghurt Pancakes
Ingredients 1-1/2 oz. Vodka 1 oz. St Germain chilled champagne edible flower to garnish Directions Pre-chill a champagne glass by placing it into the freezer for 5 minutes. Place all of the ingredients, except for the champagne and garnish, into a cocktail shaker filled with ice. Vigorously shake the mixture for 35 seconds and then strain into the chilled cocktail glass. Top the drink … Continue reading The Epiphany
Ingredients: (Serves: 12) 4 cloves garlic, sliced fresh rosemary sprigs salt and freshly ground black pepper to taste 1 (2 to 3kg) whole leg of lamb Instructions: Cut slits in the top of the leg of lamb every few inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of … Continue reading Garlic & Rosemary Roast Leg of Lamb
Ingredients: For the filling: 450g of apples 2 tablespoons of caster sugar 1 teaspoon of cinnamon (optional) For the crumble: 175g plain flour 75g cold butter 75g caster sugar Instructions: Preheat your oven to 200°C/180°C fan/gas 6. Peel and core the apples. Cut into thick slices and toss them in a bowl with the sugar, and cinnamon if using. Place them in a shallow … Continue reading Perfect Apple Crumble Recipe
BY RUCHIRA GHOSH Ingredients: Dessicated fresh coconut 500 gms, Sugar 250 gms, Black cardamom powder ½ tsp. N.B. In case fresh dessicated coconut is not available, you can use dried & packed coconut powder available in most supermarkets and grocery stores. Method: Take a wide, deep pan /wok. Over a low flame, sauté the coconut until the oil begins to leave the sides. In case … Continue reading Sugary Coconut Balls
Ingredients: 2 green mangoes, finely shredded 100g Asian salad leaves 1 cup mint leaves 1/2 cup Vietnamese mint leaves 1/2 cup coriander leaves 1 cup Thai basil leaves 1/3 cup (50g) plain flour 2 teaspoons dried chilli flakes 200g fresh whitebait Peanut or sunflower oil, to deep-fry Dressing 1/4 cup (60ml) fish sauce 1/4 cup (60ml) rice vinegar 2 tablespoons grated palm sugar 1 long … Continue reading Whitebait Thai Salad
Ingredients: 2.5 fl. oz. of White Rum 0.5 fl. oz. of Vanilla Liqueur 0.5 fl. oz. of Vanilla Sugar Syrup 1.0 fl. oz. of Lime Juice Ice Suggested Garnish: A Wedge of Lime Instructions: Combine all ingredients in a cocktail shaker with the ice, shake, strain into a martini glass, then garnish. Continue reading Madagascar Sour
Ingredients: 3 tablespoons plus 2 teaspoons olive oil 16 sea scallops (about 1½ pounds), patted dry kosher salt and black pepper 1 bulb fennel, thinly sliced, plus 2 tablespoons fronds 1 small onion, thinly sliced 1 8-ounce bottle clam juice ½ cup dry white wine 1 pint grape tomatoes 8 slices baguette, toasted 1 clove garlic, peeled Instructions: Heat 3 tablespoons of the oil … Continue reading Scallops with Fennel & Cherry Tomatoes
BY RUCHIRA GHOSH Ingredients: 1 medium sized cauliflower 100 gms shelled peas. 1 large potato diced Bay leaf 1 or 2 green cardamom 3 cloves 3 cinnamon sticks 1 or 2 small cooking oil 3/4 tbsps cumin seeds ½ tsp turmeric one pinch, salt to taste Fresh Parsley /cilantro 1 tsp Method: To ensure fine cooking, steam all the vegetables for minute or two Take … Continue reading Stir Fried Cauliflower
Ingredients: 2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1″ cubes 2 1/2 teaspoons mild curry powder 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional) 1/2 medium onion, chopped 1 (14-ounce) can coconut milk (preferably full-fat) 1 (2 1/2″) piece ginger, peeled 4 … Continue reading Chicken Coconut Curry
BY RUCHIRA GHOSH This is a no-frills-no-fuss dish, with all the ingredients available aplenty throughout the year. Doesn’t take long to cook either. Read on… Ingredients: A large/ medium sized cabbage, julienned, 2-3 medium sized potatoes (peeled & diced), 250mg green peas (shelled), Indian bay leaves 1 or 2 , green cardamom 2/3, cloves 1 or 2, cinnamon sticks ½ or 1. Cumin seeds ½ … Continue reading Stir Fried Cabbage
INGREDIENTS: 2 Tbsp olive oil 1 cup chopped onion 5 cups chicken stock, plus 1 cup water 1/2 cup orzo or rice 1 pound skinless chicken breast, diced Salt 3 Tbsp lemon juice 3 eggs Fresh parsley for garnish INSTRUCTIONS: Heat the olive oil in a medium pot and saute the onions over medium-high heat until they are soft and translucent, 4-5 minutes. While … Continue reading Avgolemono Soup
Ingredients 300ml milk 110g plain flour 2 eggs vegetable oil Instructions Put the flour in a bowl Mix in the eggs and half the milk, then add the remaining milk and beat until smooth Put the batter mixture in the fridge for 20-30 minutes Preheat the oven to 220’C/Gas mark 7 Place a large drop of oil (about 1/2 a teaspoon) into each section of … Continue reading Failsafe Yorkshire Puds
Ingredients: 35ml gin 20ml lemon juice 1tsp sugar syrup 15ml blackberry liqueur Garnish – slice of lemon and a blackberry Method: Put some crushed ice in an old-fashioned tumbler glass. Simply add all of the ingredients into the glass. Shake or stir if needed. Continue reading British Bramble Cocktail
Ingredients for the Blueberry Trifle: 17 oz angel food cake, cut into 1″ cubes (I used 1 1/2 blocks) 1 lb fresh strawberries, hulled and sliced 1 lb fresh blueberries Lemon Syrup: 1/4 cup water 2 Tbsp sugar 2 Tbsp lemon juice (from 1/2 medium lemon) Frosting Ingredients: 2 packages (8 oz each) cream cheese, softened at room temp 3/4 cup granulated sugar 2 cups … Continue reading Strawberry Blueberry Trifle
Ingredients: 2 tablespoons whisky juice of two fresh lemons club soda honey simple syrup sweetened lime juice Instructions: In a medium size glass combine 2 tablespoons whisky, juice of two fresh lemons, ice then fill the rest of the glass with club soda. Add honey simple syrup to taste. If you’re not a big fan of honey use regular simple syrup. Add a splash … Continue reading Honey Whisky Lemonade
Ingredients: –2 raspberries -2 blackberries -1 strawberry -3/5 mint leaves -1 orange Slice -1 lime Slice -2 cucumber Slices -50ml Pimm’s Instructions: Put a scoop of ice into a highball and fill with the fruits. Add the Pimm’s and top with garnish with mint. It is usually taken with English-style lemonade, which is, clear and carbonated; although Ginger ale is a common substitute for … Continue reading Pimm’s No.1 Cup
Ingredients 4 c. lemonade 4 c. tonic 1 c. Blue Curacao 1 c. Midori 1/2 c. vodka 4 glow sticks Instructions To four glasses, add crushed ice. Add in 1 cup tonic, 1/4 cup Blue Curacao, 1/4 cup Midori, and 1 ounce vodka. Stir with a glow sticks to combine. (If you prefer a lot of ice, stir together mixture first, then pour over … Continue reading Firefly Summer Lemonade
