PAKISTANI CHICKEN JALFREZI

Indian Cuisine : How To Make Chicken Jalfrezi

Chicken Jalfrezi is a Pakistani or Indian curry, with green peppers and a hot and spicy dry sauce.

SERVING : 2 to 4

Preparation Time : 5 minutes
Cooking Time : 17 minutes

INGREDIENTS
2 Tbsp Olive oil
1 medium Onion
2 Cloves garlic
1 Green chilli
3 cm of fresh root ginger
2 Chicken breasts
2 tsp Mild to medium curry powder or paste
1/4 tsp Salt
1 tsp Tomato puree
120 ml Water
1 Green pepper

1 Teaspoon
1 Tablespoon
1 Chopping board for chicken
1 Chopping board for vegetables
1 Large sharp knife
1 Small sharp knife
1 Metal grater
1 Non-stick frying pan
some plates to hold the ingredients
1 Wooden spoon

PROCESSING METHOD

Prepare
* Finely chop a medium sized onion.
* Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely.
* Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds.
* Chop finely Chilli juices can burn your skin so when you've finished, wash your hands.
* Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices.
* Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate.
* Chop two chicken breasts into small bite-size pieces. Wash your hands after chopping the meat.

Heat the oil
* Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.
* Handy Hint : For a richer curry, use 2 tablespoons, or 30 ml, of butter instead of oil.

Start to fry
* When it's hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.

Add flavour
* Now add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything for about 30 seconds

Add the chicken
* Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it's almost cooked. Stir continuously to stop it sticking.

Add water
* Now add 125 ml or 4 1/2 fl oz of cold water to the pan. Turn the heat down to a lower temperature, and simmer for 5 minutes. It should bubble gently. If you'd prefer a thinner sauce, you can add another 125 ml of water and cook for 3 minutes longer.

Add ginger and pepper
* Finally add the grated ginger and chopped pepper, and cook for another minute.

Check the chicken
* If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should be white all the way through, with no trace of pink. It should also be piping hot all the way through.

Serve

CHINESE CRAB IN BLACK BEAN SAUCE

Chinese : How To Make Crab In Black Bean Sauce

A delicious main course fish dish - Chinese style!

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
4 medium uncooked crabs
3 tbsp dried black beans
1 tbsp peanut oil
1 medium clove of garlic, crushed
1 tsp grated fresh ginger
1/2 tsp sambal olek
1 tbsp soy sauce
1 tsp brown sugar
1 tbsp rice wine vinegar
200 ml chicken stock
2 medium spring onions, sliced diagonally

1 large frying pan with lid
1 kitchen spoon
1 pair of tongs
1 knife
1 chopping board
1 small bowl

PROCESSING METHOD

Prepare the crabs
* Take off one claw and clean it in a bowl of water. Repeat with the other claw.
* Then using a large knife, slide under the skin at the front of the body of the crab and break in half using your hands.
* Clean in the bowl of water and remove the membrane that looks like cling film by gently pulling it away from the shell.
* Next remove the feathers on both sides of the body.
* Chop the body in half using a large knife.
* Repeat this process with all 4 crabs.

Fry the ingredients
* Place a large frying pan on a high heat and allow to warm.
* Add the oil, then the garlic, ginger and sambal olek and stir for one minute.
* Then add the beans, soy sauce, sugar, vinegar and stock and bring to the boil.
* When boiling add the crabs using tongs.
* Cover and cook for 15 minutes, moving the crabs around occasionally.

Assemble and serve
* When cooked, transfer the pan to a chopping board.
* Then taking a large serving bowl, place the crab in the bowl and spoon over the sauce.
* Sprinkle with spring onions and serve.

BRITISH ROAST BEEF

Taste Sensations : How To Make Roast Beef

What is Sunday without a traditional roast beef dinner? This recipe teaches you how to cook the meat to your desired taste and gives you the perfect start to a wholesome meal.

A good tip before you even start cooking is to buy the meat from a reliable butcher. A good cut is the key to a successful roast beef. Choose beef sirloin or round. It's important that the round is rolled properly to avoid having any unwanted fat or gristle.

SERVING : 6 people

Preparation Time : 2 hours
Cooking Time : 1 hour

INGREDIENTS
2 kg beef sirloin
4 tsp wholegrain mustard
2 tsp olive oil
salt
fresh black pepper
A bunch of chopped fresh rosemary

1 sturdy roasting tin and rack
1 medium sized bowl
1 good carving knife
1 meat thermometer

PROCESSING METHOD

Preheat the oven
* Before cooking this dish, you will need to preheat the oven to 245°C or gas mark 9.

Prepare the meat
* Clean any fat or sinew. Then, leave the beef to reach room temperature for at least two hours prior to cooking.
* Mix the mustard, olive oil, and herbs in a bowl. Then smear it all over the surface of the meat until evenly covered.
* Season the beef with salt and freshly ground black pepper.

Place the beef in the oven
* Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.

Test to see if your beef is ready
* For a rare roast, after 15 mins take the temperature of the meat. It should be around 54°C.
* For medium rare take the temperature after 20 mins, it should be around 60°C.
* For medium, wait 30 mins and test for 65°C.
* For well done, 40 mins and 75°C.

Let the meat sit
* Take the beef out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time! This is to allow the juices to seep back into the meat and make it that bit more succulent.

Carve and serve the roast beef
* The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.

Complete your roast dinner
* To complete your traditional roast, we suggest you add the following: Yorkshire pudding is a typical companion to roast beef; roast potatoes; a variety of vegetables such as steamed carrots, roast parsnips or whichever take your fancy, and of course, gravy.

BRITISH LANCASHIRE HOTPOT

British Food: How To Make Lancashire Hotpot

A traditional meat and vegetable stew originating from the North West of England. It requires almost no effort to make, is filling and delicious. Just how Betty would make it! Savour our Lancashire Hotpot recipe today.

SERVINGS : 4

Preparation Time : 20 minutes
Cooking Time : 2 hours

INGREDIENTS
1 kg lamb roughly chopped
600 g potatoes, sliced
700 ml beef stock
2 onions, sliced
3 carrots, sliced
3 turnips, sliced
50 g melted butter
1 casserole dish
1 pastry brush

PROCESSING METHOD

Preheat the oven
* Set the oven to 190°C ( 375°F / gas mark 5 ).

Make the casserole
* Layer the bottom of the casserole dish with some of the lamb. Follow with a layer of turnip, a layer of carrots, onions and a layer of potatoes.
* Season with salt and pepper.
* Repeat exactly as before, making sure that there are enough potatoes left for the final layer.
* Season once more with salt and pepper.
* Pour the stock over and finally, brush the potatoes with melted butter. It is now ready to bake.

Stew the casserole
* Place the casserole dish into the centre of the oven and stew for 1.5 hours.

Baste
* After this time, open the oven door and baste the top of the potatoes with melted butter.
* Remove the lid and place the dish back into the oven for another 1/2 an hour brown the potatoes.
* Remove when the potatoes are golden.

Serve
* Your hotpot is now ready to serve, and can be eaten straight from the dish. It's hearty and filling and makes a meal in itself.

ITALIAN PUTTANESCA SAUCE

Italian Food : How To Make Puttanesca Sauce

A delicious tomato and olive Italian sauce served with pasta of your choice. Has to be experienced to fully appreciate.

SERVING : 2

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
4 tbsp olive oil
6 garlic cloves, minced
quarter tsp chilli flakes
1 tin of chopped tomatoes
1 1/2 tbsp black olives, chopped
1 tbsp small capers
2 tbsp basil, chopped
250 g fresh pasta, for example Pappardelle
30 g parmesan, grated
salt
pepper

2 saucepans
1 wooden spoon
1 colander

PROCESSING METHOD

Preheat the water
* Bring a pan of water to the boil and once boiling season with salt and then transfer onto the back burner.

Make the sauce
* Place a second saucepan under a medium high heat and add the olive oil and garlic. Stir in and quickly sweat it for a few seconds
* Add the tomatoes and stir them in well with your wooden spoon.
* Let it all cook for a few minutes whilst occasionally stirring.
* Add the pepper flakes, capers and black olives. Season with a little salt and pepper, mix it again and allow it to cook for a few minutes before turning off the heat.

Cook the pasta
* Bring the pan of water back to the boil and once boiling, add the pasta. Fresh pasta should take about two to four minutes (check the instructions on the package).
* After roughly two minutes, place a colander into the sink and allow to drain for a few minutes.

Mix the pasta into the sauce
* Add the cooked pasta into the sauce and mix well.
* Then add the basil and parmesan and combine well.

Serve
* With any tomato based dish it, is nice to drizzle over some olive oil; place a generous helping of the pasta into a serving bowl, drizzle with olive oil.
* Garnish with a sprig of basil.