Seer fish and spinach en croute

Seer Fish and Spinach En Croute

FOR THE SPINACH STUFFING: 
BUTTER                                             20GM

CHOPPED SHALLOTS                      10GM
GARLIC CLOVES, MINCED              4GM
FRESH SPINACH, CHOPPED         200GM
WHITE WINE                                    10ML
CHOPPED FRESH PARSLEY             2GM
CHOPPED FRESH THYME                 2GM
SALT AND PEPPER, TO TASTE         3GM
FLOUR                                                 5GM

CREAM                                                15ML

• In a heavy sauté pan, melt the butter and sauté the shallots for 3 to 4 minutes. Add the garlic and sauté until lightly browned.
• Add blanched spinach and sauté for 10 minutes, stirring frequently, then reduce the heat and simmer until all the moisture has evaporated. Deglaze the pan with the white wine.
• Add the parsley, thyme, salt, and pepper and continue to simmer for 1 to 2 minutes. Add the flour and then cream stir until incorporated. Adjust the seasonings. Allow to reduce, stirring frequently, until thickened enough to be used as a filling.

FISH SUPREME 1NO MARINATE AND SEARED

• Preheat the oven to 350°F.
• Lay out a sheet of puff pastry on a lightly greased baking sheet. Spread the spinach on top, leaving the edges clean. Then roll up and transfer to a lightly greased baking sheet, seam side down.
• Spread the melted butter over the top. Bake for 15 to 20 minutes, until lightly browned.

QUICK PUFF PASTRY

Quick Puff Pastry Dough

Ingredients

• 250g strong plain flour

• 1 tsp  salt

• 250g chilled Butter/ Puff Margarine at room temperature

• 150ml cold water

• Method

1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

Vegetable Lasagna

Vegetable lasagna

PORTION 2

INGREDIENTS	QUANTITY
FRESH LASAGNA SHEET	5NO
FOR TOMATO SAUCE
RIPE TOMATOES	250 GM
ONION	50GM
GARLIC	10GM
OREGANO	2GM
BASIL	2GM
FOR WHITE SAUCE
WHITE ROUX	25GM
MILK	200ML
NUTMEG	1GM
ONION CLOUTE	1NO
FOR TOPPING
GRATED PARMESAN CHEESE	20GM
ZHUCCHINI	100GM
BELL PEPPERS	100GM

Method: 

1. Cook the lasagna noodles in a large pot of boiling water for 5 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

3. Prepare white sauce and add cheese in it.

4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, white sauce, and Parmesan cheese. Repeat layering, and top with remaining mozzarella cheese.

5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Ratatouille

Layered ratatouille

Portion -2

INGREDIENTS	QUANTITY
ONION
GARLIC
TOMATO
TOMATO PUREE
OREGANO
ROSEMARY
BASIL
SALT
ZUCCHINI
EGGPLANT
BELLPEPPERS

METHOD:

Preheat oven to 375 degrees F/ 190 degrees C.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside.

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Cannelloni

Cannelloni

Portion 1

Ingredients	Quantity
Spinach	100gm
Tomato	80gm
Tomato puree	50ml
garlic	5gm
cheese	10gm
Basil	4gm
oregano	2gm
oil	15ml
Salt and pepper	4gm
Parmesan cheese	10gm
For cannelloni
Flour	100 gm
Egg	1 no
water	100 ml
For white sauce
Flour	20gm
Butter	20gm
Milk	200ml
Nutmeg	A pinch
Onion cloute	1 no

Method:

1. Mix flour egg and water for pancake batter. Season and make thin cannelloni pancakes (crepes).

2. Take a saucepan, put it on a high heat and add butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.

3. After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too. Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.

4. By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the handful of the Parmesan, and then use a spoon to place the mixture into the cannelloni (pancake) sheet. Roll it carefully

5. Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top. Make the white sauce, Cover the cannelloni with white sauce and bake for about 20 to 25 minutes until golden and bubbling.

CABBAGE AND CARROT THORAN

Cabbage and Carrot Thoran Recipe is a simple Kerala cuisine preparation commonly done in all houses and served as an accompaniment for rice.

Ingredients

0.6kg     Carrot

1kg        Cabbage

0.5kg     Coconut

0.05kg   Turmeric

0.02kg   Green chilli

0.01kg   Mustard seeds

0.01kg   Red chilli

0.01kg   Curry leaves

0.1lt       Coconut oil

0.3kg     Shallots

0.01kg   Salt

Method:-

Blanch the chopped carrots.

Crackle the mustard seeds in coconut oil and then add whole red chillies, curry leaves, shallots and chopped green chillies.

Add the cabbage, turmeric powder and salt.

While cabbage is almost done, add the carrots and finish with grated coconut.

 

DAL AMTI

DAL AMTI is a traditional Maharashtrian spicy dal .
It is tangy, spicy and sour !!! And is a anyday delicacy for the Maharashtrians !!!!

DAL (AMTI)

PORTION: 50

Sl.no.	Ingredients	Qty	Units
1	MOONG DAL	1.5	kg
2	TOMATOES	500	gm
3	MUSTARD SEEDS	25	gm
4	TURMERIC POWDER	5	gm
5	HING	5	gm
6	GREEN CHILLI	60	gm
7	JEERA	50	gm
8	CORIANDER LEAVES	10	gm
9	WATER	4	lt
10	OIL	250	ml
11	SALT	50	gm

➢ 

Method:

➢ . Wash the dal and cook till soft. Take handi and heat oil add mustard seed

➢ when they crackle add slit green chillies, curry leaves and chopped tomatoes

➢ . When the tomatoes are tender add turmeric powder and

➢ Add cooked dal, bring to boil, add salt and hing water.

➢ Check the seasonings. Serve hot with rice.

Garnish: chopped coriander leaves