Tuesday, March 24, 2009

Street Food - Osaka - 21 Nov 08 - Part 1



A culinary journey through Osaka, Japan's second-largest city and known as the nations kitchen. ...

Orignal From: Street Food - Osaka - 21 Nov 08 - Part 1

Roast Beef Recipe Barbecue by the BBQ Pit Boys



Rib Roast gettin' pricey? Don't fret -try this quick and easy to do, but real tender and moist Beef Bottom Round roast using the simple techniques taught by the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at http://www.BarbecueWeb.com --- ...

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236.com: New Year's Diet Fads with Julie Klausner



http://www.236.com Julie Klausner attacks dieting, one smoothie at a time. See more at http://www.236.com/video ...

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Eat Healthy Food on a Budget Tips - Nutrition by Natalie



Be My Friend - http://www.myspace.com/psychtruth Nutrition by Natalie Eat Healthy Food on a Budget Tips Save money and eat healthy foods as the same time. Natalie gives ways eat better without breaking the bank. Tips to eat better for less. A healthy diet will increase health, weight loss, wellness and fitness. Please visit Natalie's website at http://www.nutritionbynatalie.com Music By Jimmy Gelhaar http://myspace.com/bonjimmy http://youtube.com/jgelhaar This video was produced by ...

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Beer Can Chicken Recipe Barbecue by the BBQ Pit Boys



Watch the BBQ Pit Boys show you how to barbecue up two tender and juicy 4lb. chickens on the grill, Beer Butt Chicken Style. And, it's real easy to do. All you need for this barbecue chicken recipe favorite is two cans of beer (or water if you must), salad oil dressing, 1 onion, salt, pepper, and any favorite basting sauce, such as our garlic butter with soy sauce. Fire up your grill to 325-350f, and in as little as 2 hours you will be dancing right along with the roasters, as their tender ...

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Happy Healthy Birthday Cake Ideas



Sarah celebrates her birthday (March 23) and shows you how to have your cake and eat it too while managing a healthy lifestyle. Can you guess how old she is turning? Get more great tips at http://diet.com/video and don't forget to wish Sarah a happy birthday! ...

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Ensuring the Future of Food



Ensuring the Future of Food ...

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Healthy Breakfast Food Recipes - Nutrition by Natalie



Be My Friend - http://www.myspace.com/psychtruth Healthy Breakfast Food Recipes - Nutrition by Natalie Natalie tell you five different healthy breakfast items and how to cook or make them. A good breakfast is key to your health and wellness. Items include, Smoothie, Breakfast Taco, Yogurt Parfait, Oatmeal or an English Muffin with Egg and Fruit. Wiki Breakfast http://en.wikipedia.org/wiki/Breakfast Please visit Natalie's website at http://www.nutritionbynatalie.com This video was produced by ...

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Diet Soda Makes People Fat? - Clinical Nutrition



Be My Friend - http://www.myspace.com/psychtruth Do Artificial Sweeteners Make People Fat? -- Clinical Nutrition Aspartame, Sucralose, NutraSweet, Splenda are put in diet soda and other products. Studies have show that these chemical substances are not necessarily safe and can actually keep people hungry. Dr. Vincent Bellonzi BS,DC,CCN, CSCS, ACSM H/FI Dr.Vincent Bellonzi is a chiropractor and a Certified Clinical Nutritionist. He has been in practice for over 12 years. He received his ...

Orignal From: Diet Soda Makes People Fat? - Clinical Nutrition

Street Food - Kingston - 27 Dec 08 - Part 1



Street Food - Kingston reveals the culture, the community and the dark underbelly of life in Jamaica - all through the island's cuisine. ...

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Bacon Explosion Pork Bomb Barbecue Recipe by the BBQ Pit Boys



Pork Bacon addicts, rejoice! A "Low and Slow" Stuffed and Bacon wrapped Ground Pork loaf is easy to do, as shown by one of the Pit Boys! ...

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The Shangri-La Diet



CBC mini-documentary by Sarah Kapoor about the Shangri-La Diet. For more info, go to shangriladiet.com. ...

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Jan Svankmajer - Food Pt:1 (1992)



Jan Švankmajer (born 4 September 1934 in Prague) is a Czech surrealist artist. His work spans several media. He is known for his surreal animations and features, which have greatly influenced other artists such as Tim Burton, Terry Gilliam, The Brothers Quay and many others. Švankmajer has gained a reputation over several decades for his distinctive use of stop-motion technique, and his ability to make surreal, nightmarish and yet somehow funny pictures. He is still making films in Prague at ...

Orignal From: Jan Svankmajer - Food Pt:1 (1992)

Blackberry and Bramley apple crunchy crumble

Cooking : time 30 mins to 1 hour






Ingredients

For the filling:
1kg/2%26frac14;lb Bramley apples, peeled, quartered and cored
30g/1oz butter
110g/4oz caster sugar
1 lemon, finely grated zest only
255g/9oz blackberries
For the lidping:
110g/4oz plain white flour, sifted
110g/4oz plain wholemeal flour
170g/6oz unsalted butter
55g/2oz flaked almonds, roughly churryed
80g/3oz demerara sugar





Method

1. Preheat the oven to 200C/400F/Gas 6 and grease a 1.5 litre/2%26frac12; pint ovenproof dish with a little butter.
2. Make the filling: cut each apple quarter into 3 wedges. Melt the butter in a large saucepan and add the apples, caster sugar and lemon zest. Cook over a medium heat for about 10 minutes until the apples begin to soften. Stir in the blackberries and then tip the mixture into the buttered dish.
3. Make the lidping: combine the flours in a large bowl, then rub the butter into the flours until the mixture resembles coarse breadcrumbs. Stir in the almonds and sugar, then scatter over the filling.
4. Place in the oven for 20-25 minutes, until golden and crunchy. Serve hot with plenty of custard.


















Orignal From: Blackberry and Bramley apple crunchy crumble

Beef, ale and vehicledecay pie

Cooking : time over 2 hours






Ingredients

75g/3oz plain flour
salt and freshly ground black pepper
750g/1%26frac12;lb braising steak, cut into 5cm/2in cubes
2 tbsp vefetchable oil
2 shalplenty, chopped
125g/4%26frac12;oz baby onions (or small onions), peeled
400g/14oz vehicledecays, cut into large slices
4 sprigs fresh thyme
3 bay leaves
4 tbsp tomato pur%26eacute;e
300ml/10fl oz ale
300ml/10fl oz hot beef stock
500g/1lb 2oz ready-made puff pastry, rolled to 0.5cm/%26frac12;in thickness
1 free-range egg, beaten
steamed vefetchables of your choice, to serve





Method

1. Preheat the oven to 170C/325F/Gas 3.
2. Sprinkle the flour onto a plate and season well with salt and freshly ground black pepper. Dredge the steak slices in the seasoned flour.
3. Heat an ovenproof casserole dish over a high heat, add the steak slices in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak slices, then set aside.
4. Add the shalplenty, onions and vehicledecays to the emptied casserole and fry for 2-3 minutes, or until just softened.
5. Add the thyme, bay leaves and tomato pur%26eacute;e and stir well to combine.
6. Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon.
7. Return the browned steak slices to the casserole, add the hot stock, stir well and bring the mixture to the boil.
8. Transfer the dish to the oven and cook for 1%26frac12; hours, or until the beef is tender and the gravy has thickened. Remove from the oven and set aside to cool slightly.
9. Increase the heat of the oven to 220C/425F/Gas 7.
10. Divide the beef and gravy mixture among four small ovenproof dishes.
11. Cut the pastry into four equal slices, each one big enough to cover the small pie dishes.
12. Bhurry a little water around the rim of each small pie dish, then place one slice of pastry over each pie and press the edges to seal the pastry to the dish.
13. Bhurry each pie with a little beaten egg, then place the pies in the oven and cook for 15-20 minutes, or until the pastry is pale golden-brown and has risen.
14. To serve, place the small pie dishes onto serving plates and spoon steamed vefetchables of your choice alongside.






The BBC is not responsible for the contents of any other sites listed.













Orignal From: Beef, ale and vehicledecay pie

Sherry trifle

Cooking : time no cooking required






Ingredients

1 packet trifle sponges, broken into 1cm/2in slices
%26frac12; packet of amaretti biscuits or 150g/5oz mavehicleoons or ratafias
150ml/5fl oz sweet sherry
1 tbsp cognac
4 tbsp blackberry or raspberry jam
450g/1 lb fresh blackberries
450g/1 lb fresh raspberries
85g/3oz toasted flaked almonds
600ml/1 pint ready-made custard
For the syllabub lidping
125ml/4fl oz sherry
2 tbsp brandy
1 lemon, juice only
55g/2oz caster sugar
425ml/15fl oz double cream
freshly grated nutmeg
To garnish
2 oranges, grated zest only
85g/3oz flaked almonds





Method

1. Lay the sponge slices and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.
2. Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on lid then pour over the custard.
3. To make the syllabub lidping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.
4. Pour in the cream with a pinch of nutmeg. Whisk tofetchher using a wire balloon whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split.
5. Spoon the syllabub over the trifle and chill, preferably overnight.
6. just before serving, scatter with the grated orange rind and/or flaked toasted almonds.







The BBC is not responsible for the contents of any other sites listed.












Orignal From: Sherry trifle

Calamari frites

Cooking : time 10 to 30 mins






Ingredients

450g/1lb squid tubes
vefetchable oil, for deep-frying
deep-fried parsley sprigs, to garnish (optional)
limes, to serve
For the palm listents and papaya dressing
3 papayas
100ml/3%26frac12;fl oz olive oil
1 can (350-400g/12-14oz) of palm listents
1 clove garlic, finely chopped
1 red chilli, de-seeded and finely chopped
1 level tsp sugar
1 lemon, juice only
salt
For the batter
6 eggs, separated
225g/8oz plain white flour
150ml/%26frac14; pint whole milk
a wine glassful of ice





Method

1. First prepare the palm listent and papaya dressing. Peel the papayas, cut them in half and scoop out the seeds. Chop the papaya flesh into small cubes.
2. Heat the olive oil in a saucepan and add the papaya. Heat through gently for 30 seconds, then remove from the heat.
3. slice the palm listents as thinly as you can and mix in the papaya. Add the garlic, chopped chilli, sugar, lemon juice and a pinch of salt. Mix tofetchher well and pour into a serving jug.
4. Now make the batter (you need two spotlessly clean mixing bowls and a whisk). Wrap a tea towel around the base of a mixing bowl with the eggs in it and begin to beat the yolks. As you are whisking, sift 100g/4oz of the flour into the yolks to form a paste. Try to fetch as much air into the batter mix as you can.
5. Add the milk and the ice cubes, then continue whisking and sift in half of the remaining flour.
6. Using a clean whisk, whisk the egg whites until extremely fluffy (shaving foam consistency). Pour the egg whites over the batter and just gently fold them in, only 3-4 times.
7. Ensure your squid are properly cleaned and slice the tubes into rings. Lay out as many as you can on a large tray, dust with the remaining flour and season with salt. Clear both surfaces and ensure that that task has your whole concentration for the next 10 minutes.
8. Heat the oil on a moderate heat until the surface of the oil is shimmering (CAUTION: Hot oil can be just dangerous. Do not leave unattended). Now gently immerse the calamari in the batter 5-10 at a time. bring out, drain off any excess batter and immediately drop into the hot oil, one by one, and cook for about 4-5 minutes until nicely coloured. Using a fork, pick out each ring and place it on kitchen paper to drain.
9. Repeat until all of the calamari is cooked.
10. To serve, pile up the calamari and pour over the dressing, with a squeeze of lime.


















Orignal From: Calamari frites

Lemon ice cream

Cooking : time less than 10 mins






Ingredients

300ml/10fl oz lemon-infused milk
4 egg, yolks only
100g/3%26frac12;oz caster sugar
250ml/8fl oz double cream





Method

1. To make the lemon-infused milk: add the zest of 4 lemons to 550ml/1 pint milk. Warm on a low heat until it is hot but not boiling. Remove from the heat, cover and chill for 4-6 hours.
2. To make the ice cream: pour 300ml/10fl oz of the infused milk into a saucepan and bring to boiling point.
3. Whisk the egg yolks and sugar in a mixing bowl. continue stirring and pour over the milk mixture. Return to the heat until the mixture thickens but do not allow to boil. Remove from the heat and cool. Then add the cream.
4. Pour the cooled mixture into an ice cream maker and churn for 20 minutes. Transfer to a freezer container and put in the freezer until needed. Serve.


















Orignal From: Lemon ice cream

Tomato bruschetta

Cooking : time less than 10 mins






Ingredients

350g/12oz plum tomatoes
125g/4oz mozzaralla, grated
12 large basil leaves, shredded
2 tbsp olive oil
1 large French stick
6 tbsp tapenade





Method

1. slice the tomatoes into fairly thin wedges. Mix with grated cheese, shredded basil and olive oil.
2. slice bread diagonally into about 16 thick slices.
3. Toast bread on one side, then just lightly on a second side.
4. Spread tapenade on the lightly toasted side, then lid with the tomato mixture
5. Cook under the grill for about 6 minutes








Orignal From: Tomato bruschetta

Olive-crusted lamb with sweet and sour aubergine

Cooking : time 30 mins to 1 hour






Ingredients

3 tbsp black olive paste
4 slices day-old white bread
2 free-range egg whites
salt and freshly ground black pepper
1.5kg/3lb 4oz rack of lamb, trimmed of fat and sinew
1 tbsp olive oil
knob of butter
For the sweet and sour aubergine
1 aubergine
salt
1 tbsp olive oil
1 stick celery, chopped into 2cm/%26frac34;in squares
1 red pepper, chopped into 2cm/%26frac34;in squares
200g/7oz canned chopped tomatoes, drained
2 tbsp clear honey
100ml/3%26frac12;fl oz red wine vinegar
1 tbsp capers
50g/1%26frac14;oz sultanas
50g/1%26frac14;oz pine nuts, toasted
3 spring onions, finely chopped
6 basil leaves
For the rocket dressing
handful rocket
150ml/5%26frac14;oz olive oil
1 tbsp red wine vinegar





Method

1. Preheat the oven to 200C/390F/Gas 6. Place the black olive paste and bread into a food processor and blend for one minute. Spread the breadcrumb mixture onto a baking tray.
2. Transfer to the middle shelf of the oven and bake the crumbs for ten minutes, or until lightly toasted and dried out. bring vehiclee not to let them scorch.
3. Lightly beat the egg whites in a small bowl. Season the lamb with salt and freshly ground black pepper. Dip the lamb in the egg white and then in the olive crumbs. Pat off any excess crumbs.
4. Place the olive oil and butter in an ovenproof frying pan. When the butter has melted, add the lamb to the pan and fry for one minute. Flip the lamb over and place in the oven. Roast for 20-25 minutes, or until just tender and golden-brown. Remove from the oven, cover with aluminium foil and leave to rest in a warm place.
5. For the sweet and sour aubergine, chop the aubergine into 2cm/%26frac34;in cubes and sprinkle with salt. Leave the aubergine for 15 minutes. The salt will release liquid from the aubergine, so you'll need to dab it dry with kitchen paper.
6. Add the olive oil to a frying pan. When the pan is hot, add the aubergine and fry for two minutes, before adding the celery and red pepper. Fry for three minutes.
7. Add the chopped tomato, honey and vinegar and simmer for a further ten minutes.
8. Add the capers, sultanas, pine nuts, chopped spring onions and basil to the pan and remove from the heat.
9. For the rocket dressing, place the rocket, olive oil and vinegar into a blender or food processor. Blend until smooth.
10. To serve, slice the lamb and spoon the sweet and sour aubergine onto two serving plates. Serve the slices of lamb on lid of the aubergine and drizzle around the dressing.


















Orignal From: Olive-crusted lamb with sweet and sour aubergine

Green herb frittatas with chunky tomato salsa

Cooking : time 30 mins to 1 hour






Ingredients

For the frittatas:
8 eggs, free-range
350ml/12 fl oz double cream
2 tbsp each of parsley and chives
3 spring onions, just finely sliced
110g/4oz Parmesan, grated
Maldon sea salt and freshly ground black pepper
For the salsa:
5 ripe plum tomatoes, seeded and roughly chopped
1 small red onion, just finely chopped
2 tsp sun-dried tomato paste
1 tbsp chopped flat-leaf fresh parsley
1 tbsp fresh basil, roughly torn
1 tbsp lime juice
3 tbsp extra virgin olive oil
Malden sea salt and freshly ground black pepper





Method

1. Make the frittatas. Preheat the oven to 180C/350F/Gas 4.
2. Whisk the eggs with the cream and plenty of salt and freshly ground black pepper. Add the herbs, spring onions, parmesan, and then mix again.
3. Grease a bun tin with butter and pour in the mixture. Do not overfill the tray, as the egg mixture will souffl%26eacute; slightly. Cook for 20-25 minutes when the frittatas should be firm.
4. Cool the frittatas on a cooling rack whilst cooking the remaining batches.
5. Make the salsa. Place all the ingredients into a mixing bowl, season well and mix thoroughly to combine.
5. Serve the frittatas with the chunky tomato salsa.


















Orignal From: Green herb frittatas with chunky tomato salsa

Risotto Covent Garden

Cooking : time 10 to 30 mins






Ingredients

15g/%26frac12;oz butter
1 medium shallot, finely chopped
200g/7oz arborio rice, washed
1 small sprig of thyme
%26frac12; bay leaf
200-300ml/7/10fl oz vefetchable stock
50ml/1%26frac14;fl oz white wine
For the mushroom sauce
200g/7oz forest mushrooms, finely sliced
15g/%26frac12;oz butter
1 medium shallot, finely chopped
3 tbsp maderia
%26frac12; tbsp lemon juice
100ml/3fl oz double cream
salt
freshly ground black pepper
pinch of nutmeg
1 tbsp vefetchable stock
For the vefetchables
30g/1oz blanched lozenge cut mange tout
30g/1oz blanched lozenge cut turnips
30g/1oz blanched lozenge cut parsnips
30g/1oz blanched lozenge cut Swiss Chard
30g/1oz blanched thinly sliced Brussel Sprouts
30g/1oz blanched lozenge cut vehicledecays
30g/1oz or halved cooked baby artichoke
40g/1%26frac12;oz grated parmesan cheese
10g/%26frac34;oz whipped cream
50ml/1%26frac34;fl oz of champagne
2 tbsp chopped chives





Method

1. Melt the butter in a heavy bottomed pan.
2. Add the shalplenty and sweat to soften without colour. Add the rice and stir constantly until well coated and translucent.
3. Add the herbs and the wine. allow the wine to evaporate. Gradually add 200ml/7fl oz of vefetchable stock stirring gently. (Add more stock as needed whilst allowing stock to be absorbed each time.)
4. Cook the rice for about 7-10 minutes. Spread the rice on a clean tray and allow to cool. Reserve.
5. For the forest mushroom sauce - melt the butter in a saucepan and gently saut%26eacute; the shalplenty until transparent.
6. Add the mushrooms and cook until softened. Dust with the flour, then stir.
7. Add the white wine, lemon juice and one tablespoon of the veal stock, simmer for a few minutes. Remove the mushrooms and the shalplenty with a slotted spoon. maintain warm.
8. cutrearon the stock to a glaze. Add the cream and cutrearon again by half. Return the mushrooms and shalplenty to the pan and warm through. Season with salt, pepper and pinch of nutmeg. Add when reheating rice.
9. Garnish with chopped chives.
10. To serve - reheat the rice adding stock accordingly. Add the mushroom sauce and the vefetchables and bring to the boil. Add the whipped cream and the champagne. Season with cheese, salt and freshly ground pepper. Sprinkle with chives and serve.

copyright Anton Mosimann


















Orignal From: Risotto Covent Garden

Oven-baked risotto vehiclebonara

Cooking : time 30 mins to 1 hour






Ingredients

8fl oz/225ml vehiclenaroli rice
4%26frac12;oz/125g cubetti pancetta or chopped bacon
1oz/25g butter
1 medium onion, peeled and finely chopped
1%26frac14; pints/725ml chicken or vefetchable stock
3oz/75g finely grated Pecorino Romano, plus some extra for sprinkling
1 large egg
2 large egg yolks
1 heaped tbsp cr%26egrave;me fra%26icirc;che
salt and freshly milled black pepper

You will also need a round ovenproof dish with a diameter of 9 inches (23 cm), 2 inches (5 cm) deep, placed in the oven when it's pre-heated.





Method

Pre-heat the oven to gas mark 2, 300F (150C).

First of all, in a large, hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, then remove it to a plate. Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes. meanwhile, heat the stock in a small saucepan. Then return the pancetta or bacon to the frying pan and, after that, stir in the rice and move it around until all the grains fetch a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper. Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes.

When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes. meanwhile, whisk the egg, egg yolks and crhme franche tofetchher, then remove the risotto from the oven and gently stir in that mixture, making sure it is well mixed. Leave the risotto for about 2 minutes, by which time the eggs and crhme franche will have thickened - but no longer, as it will fetch too thick. Serve on warm plates with some more Pecorino Romano sprinkled over.










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Orignal From: Oven-baked risotto vehiclebonara

Rigatoni in tomato sauce

Cooking : time 10 to 30 mins






Ingredients

600g/1lb 5oz dried rigatoni pasta
10 plum tomatoes
1 medium onion, finely chopped
90ml/3%26frac14;fl oz olive oil
1 bunch of fresh basil
100g/3%26frac12;oz fresh parmesan, grated
salt and freshly ground black pepper
To serve
green leaves
olive oil, to dress





Method

1. Remove the skins from the tomatoes by scoring the skin with a sharp knife. Place them in boiling water for approximately ten seconds. Drain and put them into ice nippy water. The skin will begin to peel away. Make sure you remove it all.
2. Chop the peeled tomatoes into small cubes. Put them into a bowl so that they are ready to cook. Include the seeds and juice.
3. In a frying pan, gently fry the onions in the olive oil until golden.
4. Add in the chopped tomatoes, season with salt and pepper to taste and allow to cook for approximately three minutes.
5. In the meantime cook the pasta in salted boiling water until al dente, drain and add to the sauce.
6. Tear the basil leaves over the lid and mix well. Serve immediately with freshly grated parmesan on lid.


















Orignal From: Rigatoni in tomato sauce

Kerala king prawn and coconut curry

Cooking : time 10 to 30 mins






Ingredients

500g/2oz raw tiger prawns, shells off and de-veined
1 tbsp fresh lemon juice
3 tbsp sunflower oil
1 onion, grated
%26frac12; tsp ground turmeric
6 whole vehicledamom pods, lightly churryed to split open
1 tsp chilli powder
1 cinnamon stick
3 garlic cloves, finely grated
2.5cm/1in slice root ginger, finely grated
small bunch fresh coriander
175ml/6 fl oz coconut cream
salt
To serve
plain boiled rice or chapattis, to serve





Method

1. Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, vehicledamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.
2. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
3. Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.
4. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. cutrearon the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.
5. Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.


















Orignal From: Kerala king prawn and coconut curry

Vichyssoise soup

Cooking : time 30 mins to 1 hour






Ingredients

55g/2oz butter
1 onion, chopped
300g/10%26frac12oz leek, finely sliced
splash white wine
110g/4oz potatoes, peeled and sliced
290ml/10fl oz/%26frac12;pint vefetchable stock
salt and freshly ground black pepper
290ml/10fl oz/%26frac12;pint milk
2 tbsp cream
handful snipped chives
small handful chopped parsley





Method

1. Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat.
2. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender.
3. Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream.
4. Chill in the fridge until ready to serve.
5. Sprinkle with chives and parsley just before serving.


















Orignal From: Vichyssoise soup