CHARMOULAH DRESSING

Ingredients-

Oil -50 ml
Honey - 20 ml
Chopped mint leaves-2tbsp
Chopped coriander-2 tbsp
Salt to taste
Crushed pepper-1 tsp
Paprika powder-1 tbsp
Chopped onion-3 tbsp
Crushed coriander seeds-1 tbsp
White wine vinegar-20 ml

Method-

* Mix all the ingredients.
* Can be used as a marinate for fish and then grill the fish. Or can also be used as a dressing for salads.

* The picture is of charmoulah fish with golden top caponata pie,

tomato chilli salsa and buttered garden vegetables.

SUN-DRIED TOMATO SPREAD

Ingredients-

1 cup sundried tomatoes, either oil packed or dried
2 cloves garlic
1 tbsp capers, drained
1 1/2 tsp italian seasoning
2 tbsp olive oil
1 tbsp red wine vinegar

Method-

* If tomatoes are dried, soak in boiling hot water for 30 minutes and drain well.
* If oil-packed, drain well.
* Place into food processor and process until coarsely chopped.
* Remove from processor and place into a bowl.
* Add garlic to food processor, and chop well.
* Add capers, and chop again.
* Return the tomatoes to the processor as well as all remaining ingredients.
* Process until texture is slightly rough, but well mixed.
* Chill for 15 minutes before serving. Enjoy!
NOTE-
Can be spread on anything and had as a snack, on toast, crackers, or can even be spread on bread and had as a sandwich.

BACON WRAPPED GARLIC PRAWNS

Ingredients-

1/2 cup olive oil
1/4 tbsp lime juice
1 clove garlic, chopped
Salt to taste
Pepper to taste
10 medium prawns, cooked, shelled and deveined
5 slices bacon, cut in half
10 black olives, pitted
1 lemon, cut into wedges (optional)


Method-


* Whisk together the oil, lime juice, garlic, salt and pepper in a mixing bowl.
* Toss the prawns in the marinade, then refrigerate for 30 minutes to 1 hour.
* Preheat a grill for medium-high heat.
* Remove the prawns from the marinade, and shake off excess.
* Wrap each prawn around an olive, then wrap half a bacon slice around the prawn.
* Secure with a toothpick. Repeat with remaining prawn.
* Cook on preheated grill until the bacon is crisp, and the prawn is hot, 6 to 10 minutes.
* Garnish with lime wedges to serve.

CEASER DRESSING

Ingredients-

1/2 cup freshly grated Parmesan
1/4 cup plus 2 tbsp olive oil
1/4 cup plus 2 tbsp vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves
1 tsp Worcestershire sauce
Salt to taste
Freshly ground black pepper to taste

Method-

* Combine all ingredients in blender or processor.
* Blend until smooth.
* Season to taste with salt and pepper.
* Makes 1 cup.

COFFEE GRANITA

Ingredients-

2 cups lukewarm espresso or strong black coffee
1/2 cup sugar
2 tbsp coffee flavored liqueur(optional)
1 teaspoon orange or lemon zest

Method-

* Combine all ingredients and stir until sugar melts.
* Pour mixture into a metal dish and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the dish)
* Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan.
* Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours.
* Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving.
* When served, the granita should look like a fluffy pile of dry brown crystals.
* Scoop into goblets and top with barely sweetened whipped cream or sweet condensed milk.
* Add additional citrus zest if desired.

WALNUT AND HERB CRUST

Ingredients-

30 gms whole wheat bread crumbs
30 gms parsley, chopped
30 gms walnut
2 garlic cloves, crushed
zest of 1 lemon
2 tbsp walnut oil
Salt to taste
Pepper to taste

Method-

* Mix all the ingredients together.
* You can coat either lamb, chicken or fish.
NOTE- Can be grilled or shallow fried.

SALMON WITH TAMARIND

Ingredients-

2 salmon fillets
1 tbsp fresh cilantro
1 tbsp tamarind paste
2 tsp water
pinch of sea salt
1/2 tsp cumin seed
1/2 tsp coriander seed
1/8 tsp red chilli pwd


Method-

* In a food processor, blend cilantro, tamarind and water until cilantro is well chopped.
* In a small skillet over high heat, toast cumin and coriander seed until fragrant.
* In a mortar and pestle, grind until fine.
* Add to processor, along with salt and chilli pwd and pulse until mixed.
* Pour marinade over salmon and marinate for at least 30 minutes.
* Preheat griller, and place fillets on the griller.
* Grill until done, about 4-5 minutes each side.
* Serve and enjoy!
NOTE- Can be served with rice or with vegetables.

GINGER ASPARAGUS

Ingredients-

1 bunch asparagus, cut into 2 inch peices
1 tbsp soya sauce
2 tbsp oyster sauce
1 tsp ginger, chopped
1/2 tsp olive oil

Method-

* Heat a non-stick pan with olive oil.
* Saute the ginger.
* Add the asparagus and toss well.
* Add soya and oyster sauce.
* Mix well.
* Check seasoning.
* Serve as a side dish with any roast meat.

MUSHROOM AND ASPARAGUS BISQUE

Ingredients-

1 cup rice, half cooked(about 70% cooked)and blended
1/2 cup dried mushrooms
1 cup water
1 tbsp olive oil
1 cup onion, chopped
2 cloves garlic, chopped
200 gms asparagus, cut into 1/2" pieces
4 cups vegetable stock
Salt to taste
Pepper to taste
3/4 tsp dried thyme leaves, crumbled
1/2 cup cream
2 tbsp cornstarch
Zest of 1 lemon

Method-

* Place dried mushrooms in 1 cup of boiling water. (I used a combination of porcini, straw, and shiitake mushrooms)
* Allow to soak for 20 minutes. Strain, reserving the water, and chop mushrooms.
* Set aside, along with soaking water.
* In large saucepan, heat olive oil over medium high heat.
* Add onion and garlic, and saute for 2 minutes.
* Add asparagus and saute an additional 3 minutes.
* Add mushrooms and saute.
* Add rice and thyme, and stir well.
* Add reserved mushroom water and vegetable stock, and season with salt and pepper.
* Bring to a boil over high heat.
* Cook till the rice is cooked.
* In small bowl, whisk cornstarch into cream, and pour into pan.
* Bring back to a boil and boil for 3-5 minutes, until thickened.
* Remove from heat and stir in lemon zest.
* Serve and enjoy!

PASTA WITH PRAWN AND ASPARAGUS IN WINE BASIL SAUCE

Ingredients-

2 tbsp olive oil
2 cloves garlic, chopped
1 fresh red chilli, chopped
1/2 c white wine
1 tbsp butter
200 gms large prawns, peeled, deveined, with tails intact
15 asparagus stalks, cut into 1 1/2 inch pieces
1 tbsp lemon juice
2 cups fresh basil, thinly sliced
Rice or pasta

Method-

* Heat olive oil over medium high heat.
* Add garlic and chilli, saute for 1 minute.
* Add wine and butter, bring to a boil and simmer for 2-3 minutes.
* Add shrimp and asparagus, and saute until done, about 3 minutes.
* Add lemon juice and basil and toss until basil is wilted.
* Serve over pasta or rice.