Red Cooked Beef

Ingredients:

>2 lbs (1kg) round beef
>1Table Spoon oil
>1-1/4 cups soy sauce
>2 Table Spoon Chinese wine or dry sherry
>1 clove garlic
>2 Table Spoon ginger, grated1 star anise
>2 Table Spoon brown sugar
>Water

Preparation

Brown meat in oil to seal
Place meat in a saucepan; add remaining ingredients and enough water to cover.
Bring to a boil; simmer very slowly for about 1-1/2 hours until the meat is tender. Allow the meat to cool in the liquid.
Remove meat, cover with a plate, weight down and chill. Reserve strained liquid for future use to enrich stocks.
Carve into very thin slices and serve as part of an hour’s d’oeuver with Chinese sauces and dips.

Chicken and Potato Curry

Ingredients

3 Table Spoon Curry powder
1/2 Table Spoon Curry Paste
2 Table Spoon Ground Cumin
4 Table Spoon tomato puree
2 Table Spoon dry white Wine
250mls chicken stock
2 Table Spoon Mango Chutney
1 clove garlic crushed
2 onions cut into eighths
10 new baby potatoes halved
1 Table Spoon finely chopped fresh coriander
2 chicken breast fillets cut into 2cm cubes
440g canned tomatoes untrained and mashed


Chicken and Potato Curry Method

Steam potatoes until just tender then set aside to cool. In a large saucepan place the onions, garlic, curry paste and 1 tablespoon of juice from the tomatoes and cook for 2 minutes or until onion is soft. In a bowl combine the tomatoes, stock, wine, chutney, curry powder, cumin and tomato puree then stir into the onion mixture and cook over medium heat for 3 minutes. Add the chicken and potatoes and cook over low heat for 5 minutes or until chicken is tender. Serve the Chicken and Potato Curry over a bed of rice and sprinkled with coriander.

Pan-Sauted Salmon with Spinach

Ingredients:

2 7-oz. skinless salmon fillets
Butter 2 Table spoon
Shallots 3
Fresh tarragon 1 1/2 Table spoon
3 oz. baby spinach leaves
White wine 1/3 cup
Milk 1/4 cup
Salt and pepper to taste

Preparation:

Season salmon with salt and pepper to taste.

In a skillet, heat 1 Tbsp butter over medium-high heat. Add salmon. Cook until opaque in the middle. Remove from heat.

Slice shallots. Mince tarragon.

Melt 1/2 Tbsp butter in skillet. Add half of the shallots and 3/4 Tbsp tarragon. Saute briefly. Increase heat to high, add half of spinach, and toss 30 seconds. Add remaining spinach, toss. Cook until just wilted. Make a bed of spinach on the serving platter. Lay the salmon on top of the spinach. Keep warm while finishing the sauce.

Melt 1/2 Tbsp butter in skillet over medium high heat. Add remaining shallots and tarragon. Saute until slightly softened. Add wine and milk. Bring to a boil.

Simmer until thickened. Correct seasonings with salt and pepper. Pour over salmon and spinach.

Pan-Roasted Potatoes

Ingredients

1 Table spoon olive oil
1 (20-ounce) package refrigerated new potato wedges (such as Simply Potatoes)
1 Tea spoon Greek seasoning
1/4 Teaspoon freshly ground black pepper

Preparation

Put oil in a large skillet over medium-high heat. Add potato, and cook 10 to 12 minutes or until golden brown, stirring frequently. Remove from heat, and sprinkle with seasoning and pepper

SALMON KALIA IN PANCH

Ingredients

6 (6-ounce) salmon fillets (about 1 inch thick)
1 Teaspoon salt, divided
3/4 Teaspoon ground turmeric
1 Tablespoon vegetable oil, divided
2 Teaspoons Panch Phoron Blend
4 Cups thinly sliced onion (about 1 large)
8 Ounces peeled Yukon gold potato, cut into 1/4-inch strips
1 Pound tomatoes
2 Cups (1/2-inch) cubed zucchini
1 Cup water
2 Teaspoons paprika
1 Teaspoon minced peeled fresh ginger
3 Garlic cloves, minced
2 Tablespoons plain low-fat yogurt
5 Serrano chiles, halved and seeded
1 Medium tomato, cut into 1/2-inch thick wedges (about 8 ounces)
1 Teaspoon Garam Masala
3 Tablespoons chopped fresh cilantro

Preparation

Rub salmon fillets with 1/2 teaspoon salt and turmeric; cover and refrigerate 5 minutes. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fillets; cook 1 minute on each side. Remove fillets; cover and set aside. (Fish need not be fully cooked.)

Combine 2 teaspoons oil and Panch Phoron Blend in pan; cover and cook for 30 seconds, shaking pan constantly. Add onion and potato; stir-fry for 6 minutes or until vegetables begin to brown, stirring frequently.

Place 1 pound tomatoes in a food processor; process until pureed. Add 1/2 teaspoon salt, tomato puree, zucchini, and the next 4 ingredients (zucchini through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in yogurt until well blended.

Return the fillets to the pan, carefully nestling them into the vegetable mixture. Arrange the chilies and tomato wedges on top of the vegetable mixture; cover and cook 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with Garam Masala and cilantro.

Beef

Ingredients

1 (3 1/2 pound) chuck roast, boneless
Salt and ground black pepper
4 oz pancetta, cut into 1/4-inch cubes
2 medium onions, chopped medium (about 2 cups)
2 medium carrots, chopped medium (about 1 cup)
2 ribs celery, chopped medium (1 cup)
1 Tbsp tomato paste
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon sugar
1 Tbsp all-purpose flour
1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)
1 can (14 1/2 ounces) diced tomatoes , drained
1 sprig fresh thyme leaves , plus 1 teaspoon minced leaves
1 sprig fresh rosemary
10 sprigs fresh parsley leaves

Method

# Prepare the roast by cutting it in two along a major seam. Use a knife to remove large pieces of fat from each piece, leaving thin layer of fat on meat. Put the two halves back together and tie with kitchen twine to keep it from falling apart.

# Adjust oven rack to middle position; pre-heat oven to 300°F. Pat beef dry with paper towels. Sprinkle generously with salt and pepper. Place pancetta in 8-quart heavy-bottomed Dutch oven. Cook pancetta over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat from the pan. Place pan over medium-high heat. Heat until the fat begins to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside.

#Reduce heat to medium; add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until a fork easily slips in and out of meat, about 3 hours.

#Remove from oven and transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3 1/2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce. Reduce sauce further until you have 1 1/2 cups. Discard solids in strainer. Season sauce to taste with salt and pepper.

#Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately.

Fluffy Omelet

Ingredients

Egg 6 pieces
Water or milk 4 Table Spoon
Butter 2 Table Spoon
Salt ½ Table Spoon
Pepper 1/8 Table Spoon

How to make Fluffy Omlet

letBeat yolks add liquid and seasonings. Fold in stiffly beaten whites. Melt butter in heavy pan and add egg mixture. Cook omelet until it sets then put in 400 degree oven until it is fluffy. Place on hot plates and serve at once.