SMOKED SALMON OMELETTE WITH TOMATO SALAD

Ingredients-

Smoked salmon
Spring onions
Eggs
Salt
Pepper
Grated parmesan
Cherry tomato
Sun-dried tomatoes
Iceberg
Arugula
Capers
Vinaigrette

Method-

* Beat the eggs with salt and pepper.(add less salt as the salmon is salty)
* Chop the spring onions and the smoked salmon.
* Cut the cherry tomatoes into half and jullienne the sun-dried tomatoes.
* In a non-stick pan heat olive oil.
* Saute the spring onions for 1-2 min.
* Add the smoked salmon and saute for 1 min.
* Then add the beaten eggs and stir well.
* As the omelette begins to set at the bottom, add some grated parmesan on top.
* Place the pan under a salamander till the eggs begin to set.
* Slide on a warm plate.
* Toss the cherry tomatoes, lettuce, capers and the vinaigrette.
* Pile the salad on top of the omelette cut into wedges.

GRILLED TUNA WITH SHRIMPS AND MINESTRONE OF GARDEN VEGETABLES

For the minestrone of garden vegetables-
25 gm asparagus, chopped
25 gm peas
25 gm green beans, chopped
25 gm carrot, chopped
15 ml olive oil
1 tbsp shallot, chopped
1/2 garlic clove, chopped
1/2 tsp thyme
100 gms shrimps
25 gm sun-dried tomatoes
25 gm cooked pasta
200 ml water
50 gm butter
1 tbsp parmesan cheese
2 basil leaves, shredded

For the tuna-
1 tsp olive oil
1 fillet tuna
1 squezze lemon juice

Method-

* Blanch the asparagus, beans, peas, carrots and green beans in boiling water for 2 minutes and refresh in iced water.
* Heat the olive oil in a pan and gently cook the shallot, garlic and thyme for 1 minute.
* Add the shrimps followed by the blanched vegetables, tomatoes and pasta.
* Cook for 1 minute.
* Add the water and cover the pan with a lid.
* When the shrimps are cooked, add the butter, Parmesan and basil.
* Marinate the tuna with live oil and the salt.
* Heat the grill and grill the tuna on one side for 2 minutes.
* Turn over and cook until the fish is cooked.
* Add a squeeze of lemon juice at the end.
* To serve- spoon the minestrone into a bowl and place the tuna on top.

PAN-FRIED POMFFRET WITH PEAS AND MORREL

Ingredients-

100 gms baby potatoes
2 pomfret fillets
15 gm fresh peas
15 gm morrels, soaked
2 tbsp butter
2 garlic cloves, crushed
15 ml Olive oil
Salt
Pepper
Parmesan shavings
1/2 bunch mint
1 tsp fresh thyme
For the butter sauce-
100 ml cooking liquid from the potatoes
50 gms butter, chilled and cut into cubes
1/2 tsp lemon juice
1/2 tsp chopped parsley

Method-

* Boil the potatoes with one garlic clove and the mint.
* Drain the potatoes and toss with 1 tbsp butter and half of the thyme.
* In a pan, put the butter and one garlic clove.
* Toss the peas and the morrel with the thyme.
* Season and keep hot.
* Season the fish with salt, pepper and lemon juice.
* Put olive oil in the pan and put the fish skin side down.
* Cook and turn once.
* In a plate put the potatoes and the morels on top.
* Put the fish on top.
* Drizzle with the sauce on top of the fish.
* For the butter sauce, heat 100ml of the reserved cooking liquid in a saucepan. Once boiling, whisk in the cubes of chilled butter 1 or 2 at a time, adding a squeeze of lemon juice and the chopped parsley.

CITRUS SALAD WITH POMEGRANATE TREACLE

Ingredients-

Orange
Grape fruit
Sweetlime
Pomegranate
Olive oil
Lemon juice
Iceberg lettuce
Fresh dill

Method-

* Take out segments of all the citrus fruits.
* Take out the pomegranate kernels and reserve half.
* Take the rest of the pomegranate seeds and put it in ablender and make a pulp.
* Put the pulp in a pan and reduce it to a syrupy consistency over low heat.
* Mix the fruit and the lettuce in a bowl.
* Drizzle with olive oil and the lemon juie.
* Arrange the salad on plates, spoon the syrup on top.
* Garnish with fresh dill sprigs.

MINTY MASHED POTATOES

Ingredients-

3 medium sized potatoes, peeled and roughly cut
Few stalks of mint leaves
8-10 Spring onion greens
1 tbsp butter or cream
Juice of 1 small lemon
Salt
Black pepper, freshly crushed

Method-

* Boil the potatoes with the mint stalks till done.
* Drain and put back in pan.
* Crush lightly and add the butter or cream
* Add the spring onion.
* Add the lemon juice and season with salt and pepper.
* Serve on side with meats and fish.

INDIAN SEAFOOD CEVICHE

Ingredients-

Fresh prawns
Spring onion greens
White onion
Cilantro
Fresh red chilli
Lemon juice
Grapefruit juice
Salt

Method-

* Peel the prawns and chop them roughly.
* Finely chop the spring onion.
* Finely mince the onion.
* Deseed the chilli and finely chop it.
* Finely chop the cilantro.
* Take out the juice of the lemon and the grape fruit.
* Mix all the ingredients with the prawns and let it sit for about 2 hrs in a cold place, not in the refrigerator.
* Check for seasoning and put in a bowl.
* Serve with roasted papad or wafers(optional)

** P.S.-In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat.

SPRING ONION & TAMARIND CHUTNEY OR RELISH

Ingredients-

Spring onion bulbs
Spring onion greens
Ginger
Green chillies
Tamarind pulp
Rock salt


Method-

* Blend all together.
* Check seasoning and serve with snacks and sandwiches.

FRUITY TOMATO SALSA

Ingredients-
4 ripe tomatoes
1 cup sugar
1 tbsp honey
1 green cardamom
1/2 tsp rose essence
2 cups chopped mixed fruits and nuts (banana, grapes, strawberry, almonds, raisins, etc)

Method-
*Boil water in a pan and add the tomatoes and boil them till their skin peels off.
*Make a puree.
*Put it in a saucepan, and add the sugar, honey, cardamon and also the raisins, if using.
*Heat it till it thickens. Take it off the fire and add the rose essence.
*Cool it down and add the fruits and nuts.
*Mix well and serve.

WARM TUNA SALAD

Warm tuna salad
140 calories per serving

Ingredients—

50 Gms Chinese cabbage, shredded
3 tbsp Chinese rice wine
2 tbsp Thai fish sauce
1 tbsp Ginger, finely shredded
1 clove Garlic
½ Red chili, finely chopped
2 tbsp Demerara sugar
2 tbsp Lemon juice
400 Gms Fresh tuna steak
1 tbsp Sunflower oil
100 Gms Cherry tomatoes

Method—

1. Place the small pile of the Chinese cabbage on a serving plate.
2. Place the rice wine, fish sauce, ginger, garlic, chili, brown sugar and 1 tbsp lemon juice in a jar with a tight lid and shake well to mix.
3. Cut the tuna into strips and sprinkle with the remaining lemon juice.
4. Brush a non stick pan with the sunflower oil and heat until very hot.
5. Arrange the tuna strips in the pan and cook until just firm and light golden, turning them over once.
6. Remove from the pan and reserve.
7. Add the tomatoes to the pan and cook over a high heat until lightly browned.
8. Spoon the tuna and tomatoes over the Chinese cabbage and spoon the dressing over the top.
9. Serve warm.

SCALLION CREPES

Ingredients-

1 ¼ cup maida
4 eggs
1 cup milk
1 ¼ cup cold water
3 tbsp melted butter
½ tsp salt
1 cup chopped spring onion


Method-

· Mix first 6 ingredients with the help of a whisk.
· Add the spring onions.
· And make pancakes.
· Can be made small and topped or made big and filled.