Rasmalai ... by food.chat
1 quart whole milk (for chenna)
lemon juice
1 cup heavy whipping cream
2 cups whole milk
1 cup sugar
5 tablespoons sugar
3 cups drinking water
1 tablespoon cardamom powder
5 almonds, diced very thinly
6 saffron strands
Sour the whole milk with lemon juice.
Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
After 1/2 hour take out the weight and knead the chenna very properly.
Make small balls of the size of dime.
TO MAKE SUGAR SYRUP.
In a sauce pan boil 3 cups of water and sugar together.
when it starts to boil, drop in the chenna balls.
On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
Now take out the chenna balls from the sugar syrup.
While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat. Afterward, turn off the heat.
Place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
Serve cold.
Squash Risotto ... by rcoen
2 cups of acorn squash 'balls' (use a melon baller or parisienne scoop)
2 ounces of extra virgin olive oil
1/2 cup of chopped onion
2 cloves of minced garlic
1/2 cup of good white wine
2-3 cups of rich chicken broth
1 Tablespoon of minced rosemary
1/2 cup of freshly grated Parmesan cheese
1/2 cup of toasted sunflower seeds
Salt and pepper
Heat a thick bottomed pot large enough to accommodate almost all of the squash in a single layer. Heat the pot until it is very hot than in quick succession add the olive oil and acorn squash. Stir the squash quickly as it caramelizes and the outside of the balls begin to darken. When they are well toasted reduce the heat to medium and add the onions. Stir for a few minutes as the onion also caramelizes a bit. Add the garlic and stir until it is fully aromatic, a minute more.
Add the white wine and stir as it reduces coating the squash. Reduce the heat to low. Add half of the chicken broth and rosemary and continue stirring as the squash cooks. If needed add more of the chicken broth until the squash is just cooked. Adjust the heat as needed trying to evaporate the liquid and glaze and cook the squash simultaneously.
When the squash is tender (not mushy), add the Parmesan cheese, sunflower seeds, and season to taste with the salt and pepper.
Serve the risotto immediately or hold for 5 minutes before serving.
Yield: 4 servings
Tomato Bredie ... by philpot
1 kilogram beef or mutton shoulder
2 tablespoons oil
1 tablespoon butter
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 onions -- chopped
6 ripe red tomatoes
1 70 gram can tomato paste
1 teaspoon sugar
1/4 teaspoon chili powder
1/2 teaspoon paprika
3 cloves crushed garlic
1 teaspoon mixed herbs
1 1/2 cups water
1 chicken stock cube
3 potatoes -- diced
1 tablespoon potato flour
Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter discolors.
Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.
Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.
Add the prepared meat. Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering for another 1/2 hour.
Thicken the gravy with a little potato flour mixed with water.
The bredie improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.
Reheat and serve with fluffy steamed rice to which a handful of chopped parsley has been added.
Plantain and Tamarind Soup ... by food.chat
2 tbsp sesame oil
2 tsp cumin
1/2 - 1 tsp chilli flakes
1 large diced onion
2 tsp garlic
2 - 4 very ripe plantain, cut into pieces
1 pint chicken stock
2 50g packs of Grace's coconut milk mixed with 1/2 pint water
1 can tamarind juice
Cilantro to taste
Salt and pepper to taste
Heat the sesame oil in a saucepan and, when hot, add the cumin and chilli flakes and let them sizzle for about 20 seconds to release their flavours.
Lower the heat and add the diced onion, and the garlic (being careful not to let the garlic burn and become bitter).
Once the onions soften, add the sliced plantain and let it cook for a couple of minutes.
Next add the chicken stock, tamarind juice, and coconut milk (1 1/2 to 2 pints in total of liquid).
Bring the saucepan to the boil, and then reduce the heat and let it simmer until the plantain is very soft.
Take the saucepan off the heat, and blend the mixture. You may want to add more liquid if the soup is too thick (this isn't an exact science, and depends on the size of plantain available!).
Return the saucepan to the heat, add plenty of chopped fresh cilantro (coriander to you Brits!), and salt and pepper to taste!
Serve with crusty bread, mix with good friends and conversation, and enjoy!
Notes:
For a vegetarian version use vegetable stock instead of chicken stock or, if none is available, use extra onion, celery, and some mushroom soy sauce (you may want to omit extra salt if you use soy sauce).
Recipe idea kindly passed on by Brian Holland at Belize Minerals Ltd, inspired by the Sugar Club cookbook!
Enjoy experimenting with the quantities of plantain, tamarind and coconut for your own special blend! More cumin for that East Indian flavour, more coconut for a milder, more creamy soup, or more tamarind with its sharp flavour to cut through the sweetness of the plantain!
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