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Recipes

KADHAI JHINGA

INGREDIENTS OF KADHAI JHINGA
4 tbsp vegetable oil
1 tsp crushed garlic
4 tsp coriander seeds, pounded in a mortar
3 dried, hot, red chilies, roughly crushed
6 large tomatoes, roughly chopped
1 tsp hot chili powder
2 tsp fenugreek leaf powder
1 tsp finely chopped fresh ginger
2 green bell pepper, cut into julienne
20 large raw shrimp, peeled and deveined (p176)
1 1⁄2 tsp garam masala
2 tbsp finely chopped cilantro

PREPARATIONS OF KADHAI JHINGA
Heat 3 tbsp of the oil in a wok or heavybased pan. Add the garlic, 3 tsp of the
pounded coriander seeds, and the crushed
chilies. Stir, then cook until the spices crackle
and the garlic turns golden brown, 1–2 minutes.

Add the tomatoes and a pinch of salt, cover
with a lid, and cook until the tomatoes are
soft, 8–10 minutes. Remove the lid, add the chili
powder, fenugreek, and remaining coriander,
and cook until the fat separates from the sauce,
3–5 minutes longer.

Heat the remaining oil in another pan. Add
the ginger and bell pepper, and sauté for
1 minute. Add the shrimp and stir until
almost cooked, 3–4 minutes.

Add the sauce to the shrimp and cook
until they turn pink, 2–3 minutes longer.
Sprinkle with the garam masala and cilantro.
Serve the dish in the wok or pan, with an
Indian bread like chapatti, roti, or naan

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Recipes

TANDOORI MURG

INGREDIENTS OF  TANDOORI MURG
1 chicken, about 2 1⁄4lb (1kg)
For the first marinade
2 tsp salt
1 tbsp ginger-garlic paste
(see opposite)
1 tsp hot chili powder
2 tbsp lemon juice
For the second marinade
1 cup thick plain yogurt
1 tsp garam masala
7 tbsp vegetable oil
1⁄2 tsp ground cinnamon
1⁄2 tsp hot chili powder or paprika
1 tsp salt
few drops of red food coloring
(optional)
For serving
2 tbsp butter
2 tbsp vegetable oil
1 tbsp lime juice
1 tsp chat masala (mixed spices)

PREPARATIONS OF TANDOORI MURG
Skin the chicken and, with a
sharp knife, cut into four pieces
(two breasts and two legs). Pull the
legs through the ball and socket
joint, leaving some meat attached
to the end of the bone for less
shrinkage. Marinate the chicken
pieces (see opposite).

Preheat the oven to 400°F
(200°C) or prepare a charcoal
fire. Bake the chicken (on a baking
sheet) or grill for 10 minutes. Baste
with half of the butter and oil, and
cook for 15 minutes longer.

Remove the chicken from the
oven or grill and baste with the
remaining butter and oil. Sprinkle
with the lime juice and chat masala.
Serve hot, with a leafy salad and
mint chutney.

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Recipes

SALT DOUGH

INGREDIENTS OF SALT DOUGH
Enough to cover a 5 1⁄2lb (2.5kg) cut of meat
1 cup fine table salt
3 cups coarse sea or kosher salt
7 cups all-purpose flour
2 egg whites
2 1⁄2 cups lukewarm water
large handful of mixed thyme, rosemary, lavender
flowers, and sage, chopped

PREPARATIONS OF SALT DOUGH
Put all the ingredients in a bowl and work
to a dough with your hands.

Turn the dough onto a floured surface and
knead for a few minutes until smooth. Wrap
and let rest in the refrigerator for at least 2 hours
(or overnight) before use.

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Recipes

Cilantro-Marinated Chicken Kabobs

INGREDIENTS OF Cilantro-Marinated Chicken Kabobs
4 skinless, boneless chicken breast halves
1⁄2 cup thick plain yogurt
2 scant tsp salt
juice of 1 lime
1 tbsp chopped cilantro plus extra for garnish
2 tsp freshly ground black pepper
1 tsp crushed coriander seeds
few drops of olive oil

PREPARATIONS OF Cilantro-Marinated Chicken Kabobs
Cut the chicken breasts into strips that are
3⁄4in (2cm) wide. Mix the yogurt with the salt,
lime, cilantro, and spices. Coat the chicken in
this mixture and let marinate for 4 hours.
(The longer the chicken is left in the marinade,
the more effect it will have. Four
hours is ideal if you still want some vestige of
chicken taste coming through the spices.)

Preheat the broiler or prepare a charcoal grill.
Thread the chicken strips onto pairs of
skewers, spacing them out evenly, and putting
about four strips of chicken on each pair.

Sprinkle a few drops of olive oil on the kabobs,
then broil or grill them until they are done,
about 7 minutes on each side.

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Recipes

Caramelized boiled bacon

INGREDIENTS OF Caramelized boiled bacon
3 carrots
2 large onions
2 celery stalks
1 large leek
12 black peppercorns, lightly crushed
2 bay leaves
small bunch of fresh thyme
6 1⁄2lb (3kg) piece of slab bacon
For the spice mixture
5 tsp ground cinnamon
2 tsp ground star anise
5 tsp ground coriander seed
For the sweet and sour caramel
1⁄2 cup port wine
2 cup clear honey
1⁄2 cup rice vinegar

PREPARATIONS OF Caramelized boiled bacon

Cut the carrots, onions, celery, and leek into a
large mirepoix. Put into a very large pot
with the peppercorns, bay leaves, and thyme.
Add the bacon and fill the pot almost to the
top with cold water. Bring to a boil, then
reduce the heat and simmer, uncovered, until
the bacon is tender when pierced with a
skewer, about 2 hours. During simmering,
skim off all the scum and replenish the water
to keep the bacon submerged.

Remove the bacon, place on a tray, and place
another tray on top. Put weights (such as
cans of food) on the top tray to press the
bacon down. Leave until cold, then refrigerate
overnight.

 

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Recipes

TERRINE OF FOIE GRAS

INGREDIENTS OF TERRINE OF FOIE GRAS
2 duck foie gras, about 3lb (1.35kg) in total, chilled
freshly grated nutmeg
2⁄3 cup port wine
1⁄4 cup Armagnac

PREPARATIONS OF TERRINE OF FOIE GRAS
Pick off the outer membrane, then, using a
large knife, cut the foie gras horizontally into
three slices. This shortens the time needed for
them to soften and lets you see the nerves and
veins that need to be removed.

Bring the foie gras to room temperature.
Using a skewer or your fingertips, carefully
remove the nerves and veins—a messy job, but
fairly straightforward. Careful preparation here
will give you a smooth-textured terrine.

Season the foie gras with nutmeg, salt, and
pepper, then arrange in layers in a 10in
(25cm) terrine mold or loaf pan (the depth is
not crucial). Pour port and Armagnac over each
layer. Use the outer liver slices for the top and
bottom layers, since these will be smoother. Cover
with plastic wrap. Refrigerate for 5–6 hours.

Preheat the oven to 300°F (150°C). Set the
terrine mold in a roasting pan half-filled
with warm water and place in the middle of the
oven. Cook for 20 minutes. The terrine will not
then look cooked, but will be.

Remove from the oven. Lay a foil-wrapped
piece of cardboard, cut to fit, across the top
of the foie gras, then place three cans of food
(1 3⁄4oz/50g each) on top to press the terrine
together. Let the terrine cool, then remove the
cans of food and cardboard lid

Categories
Recipes

TUNNEL-BONED LAMB IN A SALT CRUST

INGREDIENTS OF TUNNEL-BONED LAMB IN A SALT CRUST
5 1⁄2lb (2.5kg) leg of lamb, tunnelboned (p284) and trimmed of
excess fat
1 large bunch of rosemary
2 tbsp olive oil
1 tbsp butter
2 egg
1 egg yolk
2 quantity of salt dough (p285)
For the crumb coating
1 tbsp olive oil
1 onion, finely chopped
4 slices of white bread, crusts cut off
4 sprigs of rosemary
3 sprigs of tarragon
3 sprigs of flat-leaf parsley

PREPARATIONS OF TUNNEL-BONED LAMB IN A SALT CRUST
Pack the tunnel in the lamb
with rosemary sprigs and
season the outside. Heat the oil and
butter in a roasting pan over a high
heat. Add the lamb and sear until
golden brown on all sides, basting
the meat with the hot fat as you
turn it. Remove the lamb from the
pan and let cool.

To make the crumb coating,
heat the oil in a frying pan
and gently cook the onion until
translucent. Put the bread into a
food processor with the herbs and
onion, and process to make fine
crumbs. Preheat the oven to
400°F (200°C), and line a shallow
baking pan with parchment paper.

Roll the lamb in the crumbs, pressing them on firmly.
Make an egg wash by beating together the egg and egg yolk.
Wrap the lamb in the salt dough (p285), then seal and glaze the
dough with the egg wash.

Bake the lamb for 50 minutes for rare meat, or 1 hour for
medium-rare to medium. Let rest in a warm place for 20
minutes before cutting open the crust (see opposite).

Categories
Recipes

VEAL KIDNEY IN A CREAMY THREE-MUSTARD SAUCE

INGREDIENTS OF VEAL KIDNEY
olive oil for frying
1 whole veal kidney encased in suet, prepared
for frying (see opposite)
2 shallots, chopped
1 tsp butter
2 tbsp brandy
1⁄4 cup dry white wine
1 cup heavy cream
2 tsp grain mustard
1 tsp Dijon mustard
1 tsp tarragon mustard
chopped flat-leaf parsley for garnish

PREPARATIONS OF VEAL KIDNEY
Lightly coat the bottom of a heavy frying
pan with olive oil and place over mediumhigh heat. When the oil is just smoking, add the
kidney pieces. Season lightly and sauté until
seared all over, 3–4 minutes. The kidney pieces
should still be pink inside. Tip them into a
colander to drain.

In the same pan, sweat the shallots in the
butter over a low heat for about 5 minutes,
without coloring. Increase the heat, add the
brandy, and reduce by half, then add the wine
and reduce by half again. Pour in the cream and
let it bubble until reduced. Remove from the heat
and whisk in the mustards. Return the kidney
to reheat gently in the sauce. Serve immediately

Categories
Recipes

BEEF STROGANOFF

INGREDIENTS OF BEEF STROGANOFF
1 tbsp olive oil
3 1⁄2 tbsp unsalted butter
2 large onions, thinly sliced
3 1⁄2 cups thinly sliced small button mushrooms
2 1⁄4lb (1kg) beef tenderloin (see below)
2 tbsp chopped parsley
1⁄2 cup heavy cream

PREPARATIONS OF BEEF STROGANOFF
Heat the oil and half of the butter in a large frying pan over mediumhigh heat and fry the onions until translucent. Add the mushrooms
and fry until they begin to soften, 2–3 minutes. Remove the onions and
mushrooms from the pan with a slotted spoon.

Add the rest of the butter to the pan and heat until beginning
to foam. Add the steak and sauté quickly over a high heat until
browned on all sides, 3–4 minutes.

Return the onions and mushrooms to the pan, and stir and shake to
mix with the meat. Sprinkle with the parsley, then pour in the cream
and cook for 1 minute longer. Season well before serving

Categories
Recipes

BEEF WELLINGTONS

INGREDIENTS OF BEEF WELLINGTONS
4 tbsp olive oil
4 filet mignons, 5oz (150g) each
1 onion, finely diced
4 small garlic cloves, crushed
leaves from 4 sprigs of thyme
1 bay leaf
2 cups finely diced button mushrooms
4oz (115g) chanterelles, finely diced
(about 1 1⁄3 cups)
2 tbsp heavy cream
4 chive crêpes (see below)
8 slices of prosciutto
2 1⁄4lb (1kg) puff pastry, thawed if frozen
(see opposite)
4 egg yolks, beaten

PREPARATIONS OF BEEF WELLINGTONS
Heat a little of the olive oil in a heavy frying
pan over a medium-high heat until very hot.
Season the steaks well on all sides with sea salt
and freshly ground black pepper

Sear the steaks for 30 seconds on each side
(top, bottom, and edges). Remove and let
cool. Heat the remaining oil in the pan and add
the onion, garlic, thyme, and bay leaf. Color
gently for 3–4 minutes. Stir in the mushrooms
and let them soften, then stir in the cream and
reduce a little. Transfer to a bowl and let cool

Lay one crêpe on a board and arrange
2 overlapping slices of prosciutto on top.
Spread one-fourth of the mushroom mixture
over the prosciutto, then place a steak in the
middle. Bring the prosciutto and crêpe together
to meet in the middle over the steak and gather
the edges together. Snip off the excess crêpe
edges with kitchen scissors.

Put each wrapped steak in the middle of
three layered rectangles of plastic wrap.
Bring up the opposite corners of the wrap to
meet in the middle, then gather and twist them
tightly, as close to the wrapped steak as possible.
Chill the Wellingtons in the refrigerator for
1 hour to set the shape