100 gms Black Fungus (if dried, then immerse them in warm water and after 5 minutes drain them)
1/2 Bell Pepper or Capsicum (Green, Yellow, Red)
3 Asparagus
1 Spring Onion cut diagonally
75 gms ginger chopped
6 flakes garlic chopped
1 Bunch Coriander Leaves or Cilantro Chopped
Sauce:
1 Cup Chicken or Veg stock
1 Tsp Sesame seeds
1 tsp Hot chilli sauce (Siracha or any brand)
1tsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Corn Starch
2 Tblsp Butter
6 tablespoon Seasame Oil
Method:
Clean and wash the Shrimp, leaving the tail on. Slightly Butterfly to Shrimp, so that they flare up when cooked.
Wipe the mushroom with wet paper towel. Then cut them into strips.
Cut the Capsicum into strips
Cut the Asparagus into small pieces about 1.5 inch
Make a sauce by adding to the stock, 1 tsp Sesame seeds, 1 tsp Siracha Sauce, 1 tsp Soy sauce, 1 tsp Oyster Sauce, 2/3 of chopped ginger and 1 tsp corn starch. Keep it aside.
Place a pan on stove and add 2 tblsp of butter and 3 tbsp of Sesame oil. When hot add the chopped garlic and 1/3 of the chopped ginger. Fry for few seconds add the prawns (pat dried previously) fry for three to four minutes till the prawns obtain a pink colour. Remove the fried prawns. Now add the Oyster mushrooms and 1 tblsp Sesame oil and fry for another 3 minutes. Remove and now fry the black fungus (fry for 3 minutes) and remove.
Add 1 tblsp sesame oil and fry the Asparagus for 3 minutes and remove. Now add 1 tblsp sesame oil and fry the bell peppers or Capsicum for 3 minutes. Add to it the fried shrimp, Asparagus and sauce mixture. Mix well and add the spring onions and fried mushrooms. Mix well and stir fry for another two minutes and sprinkle the chopped cilantro. Mix once and remove.
1 Cups of Jackfruit Seeds (remove the white covering, cut into bits and boil in little water for 30 minutes)
3 tablespoon Channa Dhal or Bengal Gram (dry roast until slightly brown). Grind in blender and add two tomatoes and grind it.
3 tablespoons of scraped coconut, dry roast till you get a aroma and then add to blender and grind it.
Heat a pan and add two tbls of oil. Add 1 tsp mustard seeds and 1.5 tsp of cumin seeds or jeera. Add 1 sprig curry leaves, 2 cinnamon sticks, 1 star anise. Fry for a minute and add 1.5 chopped onion. Fry till onions are slightly fried and add two sliced green chillies, 2 tsps ginger garlic paste. Mix it and fry. Add 1/3 tsp red chilli powder, 1 tsp of garam masala powder, 1/2 tsp of turmeric powder, 1/2 tsp salt, add the ground masala. Fry for two minutes and add jackfruit seeds, add little water and tamarind water (half cup hot water with tamarind immersed in it). Cook for a few minutes and take off flame.
Fry bread in clarified butter or ghee. Fry the minced green masala (onion, ginger, garlic, chillies) and add to the fried bread along with chopped Coriander and mint leaves. Also add the boiled gizzard chopped into small bits. The boiled eggs and little gravy with pepper powder, salt, vinegar and spice powder.
Gizzard:
400 gms of chicken gizzard cleaned and boiled in chopped onion, green chilli, garlic, ginger and pepper, turmeric powder, salt and vinegar. Cut into small bits and add to stuffing.
Fry the green masala. Add 1/2 tsp turmeric powder, 1 tsp pepper powder, 1 tsp salt. Mix well add gizzards mix well add 2 tbsp vinegar and 1.5 cup water. Boil till cooked and then cut the gizzards into small pieces.
Boil 4 eggs and cut them into small bits.
400 gms potatoes, peeled and cut into small bits. Apply little salt and shallow fry them in oil or ghee to get a crustiness.
Fry a fistful of raisens and remove
Mix the fried bread, the gizzard mixture, the boiled eggs, the raisens, pepper powder, spice powder, salt, vinegar, mint and coriander leaves and mix well.
4.5 kgs of Pork Loin..ask Butcher to Butterfly and score it. Wash it and wipe it. Marinate the meat and apply salt on the skin. Marinade: 1 tsp turmeric powder 2 tsp pepper powder 1 tsp salt 2 tsp vinegar Make a paste and apply to the inside of the butterflies loin piece. Apply salt to skin…skin is scored by butcher. MY BUTCHER AUSSIE BUTCHER Inside the Butterfly meat add the stuffing. Close it and take it back to butcher to roll it and tie it up. As the piece is quite long, the butcher tied and then cut it in half to make it easier to place in oven. Place a roasting rack in a roasting dish. Apply oil to rack and dish. Place the meat rolls on the rack. Apply more salt on the skin of the meat. Turn it over so that the skin is at the bottom. Pour 750 ml ginger beer into dish. Preheat oven 150 degrees fan bake. Place dish in oven for 3 hours. Make a mixture of below in large tray 2 tsp chilli powder 1 tsp turmeric powder Place the hot meat rolls from oven in tray and roll them in the mixture. Then place them back on roasting rack for a hour standing time. Place it under the grill in oven for 5 minutes with skin on top to get crackling effect. Suckling pig with stuffing is ready.
Gravy: Heat oil and fry a large sliced onion. Add 1 spoon standard flour or maida fry and then add the dropping from roasting dish. Mix well and when it becomes thicker put it off. Gravy.
Slice the roast pig into thin slices and serve with stuffing, mustard sauce, gravy.
Heat a vessel and add oil. When hot add onion and fry till slightly brown. Add curry leaves and after 15 seconds add the ground masala. Add masala water and cook for 5 minutes. Add the salted crabs, mix well and cook for 10 minutes. Check for salt and vinegar. Add if required and then remove from flame after 3 minutes.
1 Big Chicken (1.5 kgs) – cut into medium pieces, wash and marinate with 1 tsp salt, 1 tsp Turmeric Powder and ½ tsp Pepper Powder. Keep overnight or 6 hours.
15 Red Chillies
1 Pod Garlic
2 inch piece Ginger
2 Heaped Tsp Cummin Seeds
1 Tsp Pepper
1 Heaped Tsp Kuskus
3 med pieces Cinnamon
10 cloves
Soak the above in half cup of vinegar overnight or 6 hours.
Grind the above mixture with 2 onions, a tsp of turmeric powderand 3 big tomatoes. Retain the masala water.
Other ingredients:
3 Onions sliced
1 chopped tomato
4 green chillies (split into two)
A handful of raisins
Half cup tomato Ketchup
A bunch of coriander leaves (chopped)
Salt to taste
Method:
Heat some oil in a vessel and saute the chicken pieces for sometime to remove the rawness. Remove and keep aside the chicken pieces.
Add more oil if required, a couple of tablespoons. Fry the sliced onions. Do not brown them. Add the ground masala and fry for about half hour. Add the masala water and more water if required. Add the chopped tomato and fry till you have a thick gravy. Add the chicken pieces and also the raisins and green chillies. Add a cup of water and allow the chicken to cook till done. Add 1 to 1.5 tsp salt as required.
Add tomato ketchup and coriander leaves and remove from stove. Serve hot
2 Kilos of Beetroot Pulp (after extracting for wine) or 2.5 Kgs of Beetroot (cut, peeled and grated).
650 gms of Sugar
2 Cups of Milk
8 spoons of Ghee or clarified Butter
Few almonds (cut into thin slices)
Few Cashewnuts
Cardamom Powder
Method:
In a deep pan, add 2 spoons ghee and fry the cashew nuts lightly and remove. Then repeat the process with Almonds. Add the Beetroot pulp or grated beetroot. Add 2 more spoons ghee and cook till the rawness of the beetroot goes. Already boiled beetroot for wine will progress to next stage faster. When the beetroot has lost its rawness add the milk and on slow fire allow to cook. Keep stirring so it does not stick to bottom. After the milk has evaporated and beetroot has become soft add sugar and mix. The sugar will dissolve and you will get some more liquid. Add 4 spoons of ghee and cardamom powder and mix and fry well till the mixture comes together. Add the fried cashew nuts and almonds. Mix and remove.
Earthern Jar or Plastic Bucket with airtight lid (20 litres capacity)
2 Lemons (peel or grate the skin), Juice of lemon
25 gms of ginger (sliced fine), 16 cloves
Muslin cloth or thin cotton cloth for straining the wine.
Method:
Cut the top and bottom part of the beetroot. Wash and peel the beetroots. Grate the beetroots using a hand grater or electric grater. In a big vessel (can use two vessels), add the grated beetroot, ginger, lemon peel, water and boil. Simmer and cook till the beetroot is cooked (becomes light in colour).
Strain through Muslin or thin cotton cloth. Add sugar, lime juice and cloves. Stir and allow to cool. Reserve the pulp to make beetroot halwa. Transfer the beetroot Juice/Water mixture to the Jar or Plastic Bucket. Add the yeast (in a small bowl of luke warm water, add the yeast and a spoon of sugar, when it rises add). Stir well and then close the lid. Close with airtight lid and keep for 21 days. The quantity should not be more than 75% of the container.
After 2 days open, strain and keep for another 20 days. After 20 days, strain the mixture and then bottle it. Leave a gap of 2 inches from the cap of the bottle, to allow for any further fermentation process. If you want you can pour the beetroot wine back into the jar or plastic container for another week, before you bottle it.
Enjoy. You should get around 9 to 10 bottles of Beetroot Wine.
Cooking With Dexter 