Stuffed Baked Lamb Scallops

Ingredients:

500 grms boneless lamb fillet
Olive oil, as required
2 1/2 cup breadcrumb from bread with crust
1/2 cup melted butter
Salt & Pepper to taste
10 fresh Spinach leaves
A pinch of ground nutmeg

Method:

Cut the lamb into six portions. With a steak hammer bet each piece and flatten into a thin scallop. Keep aside. Cook Spinach in a large pot of boiling salted water until wilted for about 30 seconds. Drain and cool. Next squeeze the spinach dry, chope finely and place in a bowl. Add nutmeg. If you wish you may add 1/2 cup of mascarpone and half cup cream cheese to it. Season. Heat the oven to 450 degres F. Brush the baking sheet with olive oil. Sprinkle each scallop with salt and pepper.
Mix bread crumb and melted butter. Top each scallop with bread crumb mixture and spinach mixture. Transfer the scallops to a baking sheet. Bake for 12 minutes. Transfer to plates and serve.

Khaw Suey

Ingredients
1/2 kg boneless chicken cut into bite sized pieces
3-4 onions chopped fine
6-7 cloves garlic grated together with
1 1/2" of ginger
3/4 table spoon besan (gram flour)
Coconut Milk
Haldi(turmeric powder) Chilli Powder & Salt

GarnishChopped spring onions
Deep fried sliced onions
Chopped coriander
chopped green chillies
Fried garlic flakes
boiled egg chopped small
maggi noodles (raw) fried
peanuts
soya sauce
lime cut into quarters

Method
Fry onions till soft. Do not brown. Add ginger, garlic paste. Fry till it smells like it is done (!) approx. 3-4 minutes. Add the chicken, turmeric (should look yellow) and chillie powder. Fry till the chicken turns white and is coated well with the spices. Add besan and mix well. Add coconut milk and an equal quantity of water. Also add the salt now. Bring to boil and let it simmer till the gravy thickens. The coconut milk might threaten to froth over but do not panic, wait for it to settle.

Serve in a bowl - first the noodles, top it with the gravy generously till the noodles are well covered and top with the all the garnish.

I discovered that premika has made no mention of the noodles in her recipe and i havent a clue so will have to chase her up to add that bit. Well, I got laughed at plenty but here it is. Jan 11, '06)

Boil water. Enough to cover the noodles. Put in noodles only after water starts boiling for 7 minutes. Add a pinch of salt, a tsp of oil and a garlic pod to the water along with the noodles. Drain and serve. We ate Khao Suey at Amina's last night and it was fabulous. I've updated the "Garnish" section with a few additions.

Chillie Crab Curry in Coconut Milk

Ingredients...

5 tbsp. oil
2 red onions, finely sliced
20 curry leaves
4 green chilies
3 cloves garlic, chopped
1 " ginger, peeled & finely sliced
½ tsp. chili powder
½ tsp. turmeric powder
14 oz crab, cleaned & quartered
11 fluid ounces coconut milk (For coconut milk take 2 cup grated coconut, add 1 1/4 cup of hot water in it. Blend for a few seconds. Take a small piece of clean cloth. Place it over a bowl. Empty the contents of blender onto that cloth. Squeeze out all the liquid, which can be used as a substitute for coconut milk).
1 tsp. lemon juice
salt to taste

Method:-

Heat the oil in a large frying pan and fry the onions for 5 minutes or until they are soft. Add the curry leaves, green chilies, garlic and ginger and cook for 5 minutes over medium heat.

Add chili and turmeric powder to the pan. Pour in 8 fluid ounces water, stirring slowly. Bring the mixture to boil, then lower the heat and simmer for 10 minutes, stirring occasionally.

Add the crab pieces and continue cooking over medium heat for 10 minutes.

Stir in the coconut milk and allow the curry to heat through for 2-3 minutes. Add salt to taste. Remove from the heat and set aside for a few minutes. Pour in fresh lemon juice and serve immediately.

Spicy Pork Vindaloo

Ingredients:- 750 grms meat (pork / beef / chicken) ginger-50g, garlic-50g, chillies-50g, tumeric-1 teaspoon, mustard oil-250g, black mustard seeds- 1 teaspoonful, coriander seeds - 1 desert spoon, cumin seeds - 1 tablespoon (roasted). 1/2 cup vinegar, a teaspoon of sugar, 1 inch tamarind. Salt to taste

Method:- Pound all masalas coarsely (do not grind into paste) . Cut meat into 1/2 inch cube. Add all masalas to meat along with oil and vinegar. Soak for at least 5 hours put up in a pressure cooker and pressure cook for 15 / 20 minutes till tender. Release pressure and serve with rice or rotis.

CORN & DRIED APRICOT PATTIES

Ingredients

500 gm cottage cheese, grated
200 gms sweet corn kernels after squeezing excess water
150 gms dried apricots, chopped
2 tsp kasoori methi
100 grms rice flour
1 tbs yellow chilly powder
1 tsp jeera powder
1 tsp chopped coriander
Salt to taste
Lemon wedges Mint chutney

Method

Mix all the ingredients to make the dough, ensuring that the rice flour goes in last.
Shape the mixture into heart-shaped patties. Dust with rice flour to smoothen edges. Shallow fry them in medium hot oil till brown and crisp. Serve hot with lemon wedges and mint chutney.

Poached Prawns in Lemon Chiffon Sauce

Ingredients:

5 Medium sized prawns shelled and de-veined
1 stick lemon grass
Lemon zest of 1 lime
3 teaspoon lemon juice
1 tablespoon fresh cream
1 tablespoon white wine (optional)
Salt to taste
1/2 teaspoon chopped onions
1/2 teaspoon butter
A few crisp argula or iceberg lettuce leaves

Method:

Saute onions in butter till they are glossy. Add white wine, lemon zest and lemon grass. Add one cup water. Simmer for 10 minutes. Add prawns and salt to boiling lemon flavoured stock, reduce flame and simmer for 2 to 3 minutes till prawns are just done. Remove prawns to a platter and keep aside. Redue the cooking liquid til it is of syrupy consistency. Add cream. Strain, put the prawns back into the reduced stock, simmer for half a minute,then add lemon juice. check and orrect he seasoning. Arrange the prawns around argula / crips lettuce leaves, pur sauce on top of the prawns and serve immediately.

Lamb Shanks, Mushrooms and Dried Cranberries

INGREDIENTS:• Lamb Shanks:
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 lamb shanks, about 1 pound each, trimmed of fat
• 2 to 3 tablespoons vegetable oil
• 1-1/2 cups dry red wine
• 1-1/2 cups beef broth
• 1-1/2 cups cranberry juice cocktail
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• .
• Sauce for Reheating Lamb:
• 3 tablespoons flour mixed with 5 tablespoons red wine
• 2 tablespoons chopped fresh rosemary
• 1 bag (12 ounces) frozen pearl onions, not defrosted
• 12 to 16 ounces portobello mushrooms, cut into 1-1/2- x 3/4-inch strips
• 3/4 cup dried cranberries

• For Serving:
• 1 package (12 ounces) extra-wide egg noodles, cooked according to package
directions.
• Sprigs of fresh rosemary, for garnish (optional)

Method:

Preheat oven to 350 F.

To Prepare Lamb:
In a large plastic bag, mix flour, salt, and pepper.
Add lamb, 1 or 2 pieces at a time, shake to coat, and pat off excess. n a large, wide, non-aluminum saucepan or Dutch oven, heat 2 tablespoons oil over high heat. Brown lamb in batches, turning to brown all sides. If drippings begin to burn, reduce heat. If necessary, add more oil. Remove lamb to plate and pour off fat. Stir wine, broth, and cranberry juice into pan. Bring to a boil, scraping up any brown bits. Stir in garlic and rosemary. Return lamb to pan and bring to a boil.

Cover and bake for 1 hour. Rearrange lamb shanks, putting the top ones on the bottom, and bake for an additional 1-1/4 to 1-1/2 hours, or until very tender when pierced with a fork. Remove lamb and immediately cover with wax paper and foil. Refrigerate sauce separately until fat rises to the top and solidifies. (lamb and sauce may be refrigerated up to 2 days.