Showing posts with label pepper. Show all posts
Showing posts with label pepper. Show all posts
Sunday, April 13, 2014
POTATO CHOPS PEPPER MINCE AND POTATO CUTLETS
POTATO CHOPS (PEPPER MINCE AND POTATO CUTLETS)
Serves 6 Preparation Time 1 hour
Ingredients
½ kg fine beef or lamb / mutton mince
1 medium sized onion chopped finely
2 teaspoons pepper powder
Salt to taste
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes
Boil the potatoes, remove the skin and mash well. Keep aside.
In a pan add the mince, onions, pepper powder and salt with a little oil and simmer on low heat till the mince is dry. Remove from heat and cool for some time.
Form the mashed potatoes into even sized balls. Make a depression in the center and fill with the pepper mince. Flatten each ball to form a round cutlet. Dip in the beaten egg then roll in the breadcrumbs.
Heat oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.
Serve with Grilled Tomatoes or Ketchup
Tuesday, April 1, 2014
SAUSAGES… Appetizer or a Quick and easy Meal BANGALORE PEPPER SAUSAGES
The meaning of the word “Sausage” in the dictionary means “Chopped or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings”.
The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways. The less tender cuts and organ meats are ground, spiced and made into delicious sausages.
There are lots of innovative ways that you could use sausages besides having them with your Toast and Eggs at Breakfast. You could slice / dice fried sausages and serve them on crackers with cheese as an appetizer. Dice them and add in salads, soups, curries, etc. Grill the sausages and eat with a creamy garlic dip. Use them in Casseroles and Bakes with other vegetables and meats or you could just make a very delicious curry dish with them as under.
RECIPE FOR BANGALORE PEPPER SAUSAGES
Ingredients
1 kg Ground pork (add a sufficient amount of small finely cut pieces of Fat to the mince)
2 pieces cinnamon about 1 inch each
4 cloves
1/2 teaspoon nutmeg powder
Salt to taste
2 teaspoons pepper corns
1 teaspoon garlic paste
2 tablespoon chopped coriander leaves (optional)
Sufficient quantity of casing for stuffing the sausages
Roughly powder the cinnamon, cloves and pepper. Mix all the ingredients together well and stuff into the casing. Grill or Fry when required. These sausages should be kept in the refrigerator and used up within 2 weeks as no preservatives have been used.
The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways. The less tender cuts and organ meats are ground, spiced and made into delicious sausages.
There are lots of innovative ways that you could use sausages besides having them with your Toast and Eggs at Breakfast. You could slice / dice fried sausages and serve them on crackers with cheese as an appetizer. Dice them and add in salads, soups, curries, etc. Grill the sausages and eat with a creamy garlic dip. Use them in Casseroles and Bakes with other vegetables and meats or you could just make a very delicious curry dish with them as under.
RECIPE FOR BANGALORE PEPPER SAUSAGES
Ingredients
1 kg Ground pork (add a sufficient amount of small finely cut pieces of Fat to the mince)
2 pieces cinnamon about 1 inch each
4 cloves
1/2 teaspoon nutmeg powder
Salt to taste
2 teaspoons pepper corns
1 teaspoon garlic paste
2 tablespoon chopped coriander leaves (optional)
Sufficient quantity of casing for stuffing the sausages
Roughly powder the cinnamon, cloves and pepper. Mix all the ingredients together well and stuff into the casing. Grill or Fry when required. These sausages should be kept in the refrigerator and used up within 2 weeks as no preservatives have been used.
Monday, March 24, 2014
Three Pepper and Cheese Quesadilla
Ingredients
Flour Tortillas( medium size)-8
Green Bell pepper/ Green Capsicum( chopped)-1/3cup
Red Bell pepper/ Red Capsicum( chopped)-1/3cup
Yellow Bell pepper/ Yellow Capsicum( chopped)-1/3cup
Mexican Cheese Blend( shredded)-2cups
Green chillies( thinly sliced)-3( optional)
Salt to sprinkle
Method
In a non stick pan add 1 tbsp oil and slightly saute green pepper, red pepper, yellow pepper and green chilles for 1 minute. Sprinkle little salt over the bell pepper mixture, set aside and allow to cool. Half cook the tortillas on hot griddle and set aside. Take each tortilla, on half side spread about 2 to 3 tbsps of pepper mixture and top with required cheese( more the cheese, more the taste). Fold the other half of tortilla covering the cheese and pepper mixture. Once again cook the filled tortillas on hot griddle until the cheese completely melts and tortillas are slightly crisp. Serve hot.( You can also fill the tortillas with cooked and shredded chicken).
Monday, March 3, 2014
Chettinad Mushroom Pepper Fry Chettinad Pepper Mushroom
Chettinad Mushroom Pepper Fry
Ingredients
White button mushrooms (chopped) - 1 cup
Maida / All purpose flour -3 tbsp
Chick pea flour / Besan flour - 1 tbsp
Onion large (chopped) - 1 no
Tomato medium (chopped) - 1 no
Garlic cloves (chopped) - 5 nos
Ginger (chopped) - 1" inch
Dry red chillies - 2 nos
Ginger-Garlic paste -1 tsp
Red chilli powder-1 tsp
Pepper powder-1 tsp
Salt to taste
Oil required
Oil required
Dry roast and grind to coarse powder
Black pepper corns - 1 tsp
Sombu / Fennel seeds - 1 tsp
Black pepper corns - 1 tsp
Sombu / Fennel seeds - 1 tsp
Method
Take a bowl mix maida, besan flour, chillipowder, pepper powder, salt and water, make thick batter.
Dip the chopped mushrooms in this batter, deep fry battered mushrooms in hot oil till golden brown and set aside.
Heat 2 tbsp oil in a sauce pan, when oil is hot add onions, red chillies, garlic and ginger.
Saute for 2 mins and add ginger-garlic paste, when the raw smell leaves add tomatoes and saute well.
Add pepper powder, chilli powder, salt and ground masala powder.
Add 1 tbsp water and allow masala to cook for few minutes.
Finally add the fried mushrooms and cook untill dry.
Dip the chopped mushrooms in this batter, deep fry battered mushrooms in hot oil till golden brown and set aside.
Heat 2 tbsp oil in a sauce pan, when oil is hot add onions, red chillies, garlic and ginger.
Saute for 2 mins and add ginger-garlic paste, when the raw smell leaves add tomatoes and saute well.
Add pepper powder, chilli powder, salt and ground masala powder.
Add 1 tbsp water and allow masala to cook for few minutes.
Finally add the fried mushrooms and cook untill dry.
Wednesday, February 26, 2014
Lemon Sweet Pepper Marinaded Chicken
I can highly recommend trying one of the Bart Smokehouse Barbeque Rubs, there are five marinade rubs which reflect the diverse flavours of barbecue traditions from around the world:
• Smokey Chipotle Marinade Rub: a classic Tex/Mex chipotle chilli gives a smokey flavour
• Mediterranean Marinade Rub: traditional Mediterranean herbs basil, oregano, parsley and rosemary – blended with tomato and a fresh lemon finish
• Lemon & Sweet Pepper Marinade Rub: inspired by Australia, red and green peppers give this rub a great colour and the lemon oil provides an intense taste
• New York Steak Marinade Rub: A classic deli blend of mustard, garlic and pepper
• Tandoori Marinade Rub: tamarind as a main ingredient adds depth of flavour which blends with chilli to create a traditional indian flavour
Plus, as marinades can be messy to apply, the rubs come with a special “marinade bag” to make the whole process cleaner, easier, quicker. No sticky fingers, no washing hands every five minutes. Just delicious authentic flavour.
Simply place the meat or fish in the bag with your chosen Bart® marinade, hold the bag closed and shake gently to spread the ingredients around. For depth of flavour, leave in the fridge for an hour or more before grilling. And, just in case it’s raining, the bag can also be used in the oven for slow cooking, retaining the moisture. As I dont do barbeques, I chose the alternative slow cooking.
Simply place the meat or fish in the bag with your chosen Bart® marinade, hold the bag closed and shake gently to spread the ingredients around. For depth of flavour, leave in the fridge for an hour or more before grilling. And, just in case it’s raining, the bag can also be used in the oven for slow cooking, retaining the moisture. As I dont do barbeques, I chose the alternative slow cooking.
I loved the fact that all you need to do is rub the spice mix on your meat, although I brushed my chicken with olive oil first, the pop it the roasting bag which is provided in the box and leave it to marinade. You can then either remove the meat from the bag and barbeque or cook as you would normally roast your meat or you can do what I did, and roast it in the bag.
It was so simple, the roasting tin didnt need soaking and scrubbing and I used my Oxo Good Grips Gravy Separator to separate the fat from the juices then turned them into delicious gravy. The chicken was cooked with the Lemon and Sweet Pepper Rub and had a lovely light lemony flavour. The roasting bag made sure the meat was kept moist and it was very tender. The left over meat was also really good with salad the next day.
See another review and recipe with Lemon and Sweet Pepper Marinade at Lavender and Lovage
I also tried the Smoky Chipotle Rub on some lamb steaks.
The full range is available at Ocado from the end of June and a selection of the rubs will be instore at all Waitrose branches from 2nd June. They will also be available through independents, and delicatessens around the country. Or buy online at www.bart-ingredients.co.uk
I was provided with the Barbeque Rubs, I was not paid for this review and all opinions are my own.
Tuesday, February 18, 2014
Creamy Orzo with Mushrooms Asparagus Red Pepper
So if you follow "My Kitchen Cafe", you know that Melanie just posted this recipe on Monday. But if you dont, I am happy to introduce this delicious dish to you. So, as luck would have it, I was planning our meals for the week on Monday before I went to the grocery store and saw this and really wanted to try it. I made it that very day and it was delicious! Red peppers were super expensive so I only put one in instead of two (I splurged buying the one) and I also added asparagus because its delicious, its in season, and it was super cheap; but other than that I followed the recipe and it was sooo good. (Oh and in my haste I accidentally bought Neufchatel cheese instead of cream cheese, but it tasted great and was 1/3 the fat, so that turned out to be a good thing).
I will definitely be making this again. Soon. It was easy and came together in 30 minutes. Perfect. I hope you enjoy it!
Creamy Orzo with Mushrooms, Asparagus, & Red Pepper
1 lb. orzo pasta
1 cup reserved pasta water
1 T. olive oil
2 medium chicken breasts (1-1.5 lbs.), cut into chunks
8 ounces white button mushrooms, sliced
1 large red bell pepper, cut into 1/2" pieces
1/2 lb. asparagus, cut into 1" pieces
1 teaspoon dried thyme
3 cloves garlic, finely minced
8 ounces cream cheese, softened (can use 1/3 less fat cream cheese or Neufchatel)
1/2 teaspoon salt
1/2 teaspoon pepper
½ cup freshly grated Parmesan cheese
3 tablespoons chopped fresh flat leaf parsley
juice of 1 lemon (dont skip this! soo good)
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water and then drain the orzo and set aside.
While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not quite all the way cooked through), add the peppers, mushrooms, asparagus and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.
In the skillet over medium heat, add the softened cream cheese (I didnt soften; no big deal) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the orzo, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.
It will be very creamy, so I found it best to serve this in bowls. Serves 4-6 (depending on what else you are serving and how hungry you are). :)
Source: My Kitchen Cafe
Subscribe to:
Posts (Atom)