Pesto Fish

"This recipe is part of a collection for my father, who is a heart patient and loves interesting food. So,not only is it really healthy, but as its marinated and grilled with pesto sauce, its a treat which ticks all the right boxes..."

Ingredients:

• 6 white fish fillets (around 300 grams)
• 3 tbsp pesto 
• 6 tbsp breadcrumbs
• 1 tbsp lime zest
• 3 tbsp olives (sliced)
• 1 tbsp chilly flakes
• 1 tbsp olive oil
• 1 - 2 tbsp brine from the olives
• Salt and Pepper to taste

Method:

1. Mix all the ingredients excepting the fish and the brine
2. Add as much brine as is required to make a sticky coating
3. Coat the fish on all sides with pesto mixture, cover the fish with cling film and leave it in the fridge for between 1 - 3 hours.
4. Pre-heat the oven at 180 degrees C
5.  Lightly oil a baking tray and layer the fish
6. Bake the fish for 10 - 12 minutes till they are brown and crispy ( in the middle shelf)
7. Eat hot sprinkled with some lime juice

Notes:

• Do leave the fish with the pesto coating for at least 1 hour, as then it absorbs all the flavours.
• I use whole wheat bread crumbs, fresh or dried, either will work well.

Chicken coq au vin

" This favorite, french classic, pronounced as 'chicken cok-a-vaen' , is often asked for, by my family and friends, over the last 20 years. My  spikier version, is an ideal party dish, as it's made 3-4 hours before and the flavours mature and mingle and form the most velvety , bacon-chicken-wine combination ever..."

Ingredients:

•  1 chicken cut into 16 pieces
• 100 grams bacon chunks
• 2 tbsp ( 30 grams) flour
• 2 1/2 tbsp butter
• 250 grams small onions
• 200 grams mushrooms
• 11/4 cup red wine
• 1/4 cup cognac (optional, else use wine only)
• 6 cloves garlic ( crushed)
• 2 bay leaves
• 1 stick cardamom (2 inch)
• 6-8 peppercorns
• 2-3 cloves
• 1 tsp dried thyme ( or 1 tbsp fresh thyme)
• 1 1/2 to 2 1/2 tbsp oil ( olive or vegetable)
• 1 1/2 cup water
• salt & pepper to taste

Method:

1. Wash, dry and season the chicken pieces with salt and pepper, keep on the side. 
2. In a thick wide bottomed pan or flat wok, stir fry the mushroom in 1/2 tbsp butter. Take out, when all liquid has evaporated,  in a big side dish
3. In the same pan, add 1/2 tbsp oil, add the onions and stir fry on high till lightly brown. Again take out in the side dish (same as the mushrooms)
4. In the same pan, add the bacon bits and cook till brown and crispy and has left all its fat.Again take out in the side dish( pile on top of the mushrooms & onions)
5. If the bacon fat is enough, brown the chicken pieces till golden on both sides, in a single layer, in the same fat (if not add 1 tbsp oil). 
6. Add the cognac, let it cook through. Then take out and pile the chicken in the side dish, on all the other ingredients ( scrape out as much from the pan as possible of the bottom bits and keep with the chicken) 
7. In the same pan, add 1 tbsp oil,  and the spices ( bay leaf, cardamom, cloves & peppercorns) and stir fry for 2-3 min, till brown and fragrant.
8. Add the garlic cloves and stir fry till transparent and the raw smell has disappeared.
9. Mix the 2 tbsp flour and 2 tbsp butter
10. Now add the flour and butter mixture to the hot pan and cook till brown, till raw smell has disappeared
11. Blend 1/2 cup of water (little at a time),mixing all the time, till a thick paste is formed ( the roux).
12. Add the wine, thyme and season to taste, bringing the mixture to a boil.
13. Add all the ingredients from the side dish ( mushroom, onion, chicken & bacon), making sure all the juices are added back.
14. Cook through either on stove top for 30 minutes or in a pre-heated oven (150 degrees C) for 30 minutes, till yummy and done.

Note:

• To get the perfect roux ( flour and butter and water paste), mix equal quantities of butter and four. Cook it, till raw smell is removed and mixture is lightly toasted. Add in cool water, little by little, mixing it in at each stage for the perfect paste. In case the roux, is lumpy, just beat with a whisk till smooth or strain it, if beating also does not work.
• The gravy should be smooth and thick enough to coat back of spoon, if not add some cornflour and water to thicken the dish.
• Do cook it 3-4 hrs before serving, to really get the best flavours.

Triple chocolate cookies

" Choco-chip cookies are a favorite in our household, and I guess it's the same in any household with kids. These ones are so simple and so yum, dense and chocolaty and not overwhelmingly sweet, that its difficulty to keep ones hands off them ..."

Makes 24 small cookies or 12 large cookies

Ingredients:

• 9 tbsp butter (at room temperature)
• 1/3 cup castor sugar ( or 75 grams)
• 2/3 cup firm-packed brown sugar
• 1 large egg
• 1 2/3 cups flour ( take half regular flour and half whole wheat flour) 
• 2 1/2 tbsp unsweetened coco
• 1/2 tsp baking powder 
• 1/2 tsp baking soda
• Pinch  of salt 
• 2/3 cup bittersweet chocolate chips
• 2/3 cup white chocolate chips
• 2 - 3 nonstick baking sheets

Method:

1. Pre-heat the oven to 180 degrees C ( 350 deg F) 
4. Mix in bowl butter and both the sugars with a wooden spoon or beater until the mixture looks soft and fluffy ( about 10 minutes). 
5. Add the eggs to the mixing bowl and beat the mixture well
6. Shift the flour, cocoa, baking powder, baking soda, and salt into the bowl. Mix on low speed
7. Then add all the chocolate chips to the bowl and mix in with a wooden spoon until everything is thoroughly combined
8. Divide the mixture into 4 quarters, and then each quarter into 3 parts.
9. Dip your hand in cold water, take one part mixture and roll into ball, similarly roll all the others.
10. Put the balls on the baking sheet, making sure there is enough distance between each ( 1 1/2 inches approx) 
11. Bake in the middle shelf for 12-15 minutes, keep an eye and remove once the bottom seems just done, else you will overcook. ( the top will be soft and will harden once cool) 
12. Cool for 5 min, remove from baking sheet and eat hot for the best hot chocolaty cookies ever

Note :

• If you want to make individual cookies, then make 18 or 24. 

Layered salad with yogurt dressing

 "I love this cooling salad in the summer months, its yogurt- garlic dressing flavours the entire bowl. Its perfect for when you have guests, as you can make it 2-3 hours before dinner, and just mix and serve when time comes...

Ingredients:

• 1 slice of bread cut into 1 inch size squares for making croutons
• 1 tbsp olive oil
• Salt to taste
• 1 tsp oregano
• 5 tbsp thick yogurt
• 2 tbsp grated parmesan or pecorino cheese
• 1 tbsp olive oil
• 1 clove of garlic (crushed)
• Lemon juice
• Tobasco 
• Salt
• 1 large or 2 small potatoes
• 50 grams beans (cut into 2 inch pieces)
• 2 handfulls of iceberg lettuce or mixed greens

Method:

1. Croutons - Mix the first 4 ingredients (bread + olive oil + oregano + salt) layer on a baking tray and bake them for 10 minutes, at 200 degrees till they are golden and crispy
2.  Dressing - Mix the next 7 ingredients (yogurt + cheese + oil +garlic + lemon + tobasco + salt) in a transparent glass salad bowl
3. Peel the potato, cut it in thin rounds and boil in salted water
4. Once the potatoes are almost done add the beans and cook for 2-3 minutes till crunchy. Put it under cold water immediately to stop the cooking process
5. Assembling the salad - In the glass bowl, on top of the dressing layer all the potatoes, then the beans.Top with the lettuce or mixed greens
6. Cover the bowl with cling film and chill till it is needed (2-3 hours is fine)
7. At serving time add the croutons and mix the entire salad 

Notes:

• In the dressing, you can use as much tobasco or lemon or garlic as you like
• This salad has to be made ahead so that the dressing ingredients perfume the salad leaves

Molten chocolate cakes

" These are the yummiest cakes ever, my sons favorite. Use good quality chocolate, and avoid over-cooking, to be rewarded by crispy exteriors and meltingly soft centers. Its worth making them, just to see the joy in my kids faces ..."

   

Servings : 12 small cakes, enough for 12 people

Ingredients:

•  200 grams dark cooking chocolate
• 200 grams butter
• 4 eggs
• 125 grams castor sugar
• 60 grams flour

Method:

1. Preheat the oven to 200 degrees C
2. In a double boiler, melt chocolate and butter (for double boiling, put chocolate and butter in a stainless steel bowl placed over a saucepan of shimmering water (a double boiler), making sure that the water does not touch the chocolate bowl. So the chocolate is melted only by the steam).
3. Take it off heat and add sugar to the chocolate/butter mix, in a slow stream, while whisking well, for almost 5 minutes (use a beater if you have)
4. Whisk eggs slightly with a fork.
5. When the chocolate mixture is at room temperature, add the eggs in 4 parts, whisking well after each addition 
6. Fold the flour slowly, a little at a time,till it is incorporated. (to fold add a spoonful of flour at a time,mixing gently with a spatula or a metal spoon in a cut and turn motion, check web for technique)
7. Pour the mixture into single cup-cake molds, till half of the mold is covered 
8. Put the cakes in the oven for 7 - 10 minutes and take it out once the outside is done and the center is still soft and gooey ( when u check the center with toothpick, should be gooey and not dry)
9. Eat immediately for the yummiest molten cake ever .......

Notes:

• Incase you want to eat the cakes later half cook the cakes initially and then put them back in the oven just before serving
• You could use coffee or Kahlua liqueur for added flavor 
• Folding, basically implies, as little mixing as possible, to ensure the lightest batter possible
• Over cooking is a big possibility, so take out when center is really really gooey and you think its undercooked. If you wait for cake center to feel cooked, then the center will not be gooey, still tasty though)

Steamed fish

" A subtle steam fish recipe, which I make, whenever I am sure that my fish is really really fresh. Its light and the juices are so yummy that we have to portion them out equally to avoid any friction. Best eaten with steamed or boiled rice accompanied with stir fried vegetables"

Ingredients:

• 1/2 kg fish whole (or Fillets)
• 1 tsp sesame oil
• 2 tbsp light soya sauce
• 1 spring onion (Green and white)
• 1 1/2 inc piece of ginger
• 2 red chillies
• 2 tbsp soya sauce (Dark or light)
• 2 tbsp rice wine

Method: 

1. If you are using whole fish, scour the fish on 1 side making 3 diagonal cuts and a pocket on the other side
2.  Make a marinade of salt, sesame oil and the 2 tbsp of light soya sauce and marinate the fish for 30 minutes
3. Finely shread the spring onion,ginger and the red chilly
4. In the plate which you are going to use for steaming, layer some of the spring onion,ginger and red chilly mixture, place the marinated fish over it
5. Divide the remaining spring onion,ginger and red chilly mixture, stuffing some in the pockets and the balance on top of the fish
6. Mix together the 2 tbsp soya sauce and 2 tbsp rice wine with the left over marinade and pour over the fish
7. Steam the fish on medium heat preferably in a bamboo steamer, for 7-10 minutes till done

Notes:

• Use any small sized fish, so that the fish is flavoured well ( grouper, red snapper, pomfret all work well)
• Make this fish recipe only if you have fresh fish
• You could use 2 bamboo steamers, one on top of the other, if the fish quantity does not fit in one layer. Do switch the steamers, upper one down and vice-versa half way through cooking time

Kaffir lime pannacotta

 "  A very popular dessert, gets rave reviews whenever made. I love its  freshness, and the kaffir lime leaf flavour is subtle, irresistible and yummy. De-moulding it can be a challenge, so suggest setting it in pretty little dessert glasses or bowls, to be eaten directly. Do make a few extra as they are never enough ..."

 Servings - 6

Ingredients:

• 200 ml full fat milk
• 200 ml cream
• 200 ml coconut milk
• 100 grams caster sugar
• 2 tsp gelatin powder
• 10 kaffir lime leaves (shredded by hand)
• 1/2 lime juice ( juice  of 1/2 a lime or lemon)
• 1 lime zest

Method: 

1. Keep ready, 6 dessert glasses or bowls (for individual serving), or 1 big bowl 
2. Combine the milk, cream and the coconut milk.Add the lemon zest, sugar and leaves and bring the mixture to a boil on a low flame
3. Remove it from heat, cover and let it seep for 1 hour
4.  Sieve mixture, removing the leaves
5. Prepare gelatin as per instructions ( see note for how to prepare powdered gelatin)
6.  Mix the gelatin in the milk mixture well (If you are using powdered gelatin, make sure the mixture is at the same temperature as the gelatin and mix a little at a time)
7. Cool the pannacotta mixture to room temperature
8. Add the lime juice, mix and pour it in the dessert glasses/bowls. Cover, with cling film and refrigerate them over night
9. At serving time, decorate the pannacotta with a few fresh orange segments and enjoy

Notes: 

• This recipe, can also be made without coconut milk. Just increase the quantity of milk and cream by 100 ml each
• Make sure that you seep for 1 hour for maximum flavour  
•  If you are using gelatin powder,the safest way to ensure the gelatin powder sets well, is to first soak the gelatin in 4 tbsp of cold water for 5 minutes.Then over a double boiler melt the gelatin till it is translucent and then use once its at the same temperature as the mixture
• You could also set the pannacotta in moulds, and de-mould on a serving plate.
•  To de-mould the pannacotta's, dip the molds in hot water for 2 seconds. Loosen edges with knife and turn over on the serving plate