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.

CITRUS SCALLOP PASTA

Ingredients-

2 1/2 tbsp olive oil
200 gms scallops
2 tbsp flour
1 cup white wine
1 tbsp chopped onion
1 tbsp chopped green bell pepper
1 1/2 tbsp chopped fresh dill
4 cherry tomatoes, quartered
2 tbsp lemon juice
1 tbsp lemon zest
2 tbsp butter
100 gms pasta, boiled
Salt to taste
Pepper to taste

Method-

* Heat the olive oil in a pan.
* Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown.
* Remove the scallops from the pan, and drain excess oil.
* Stir in the white wine, deglazing the pan.
* Mix the onion, green bell pepper, and dill into the pan.
* Cook and stir for about 2 minutes.
* Mix in the tomatoes, lemon juice, and lemon zest.
* Continue cooking for about 1 minute, then mix in the butter until melted.
* Season the sauce.
* Cook and stir until the liquid has reduced by the desired amount.
* Add the pasta and toss well in the sauce.
* Return the scallops to the pan, and cook just until heated through.

ASPARAGUS AND COTTAGE CHEESE RAVIOLI

Ingredients-

1/2 tsp garlic, chopped

1 small onion, chopped

1 tbsp olive oil

1 cup asparagus, chopped

1/2 cup grated cottage cheese

1/2 cup cheddar cheese, grated

Zest of 1 lemon

1/2 tsp salt

1/2 tsp pepper

200 gms pasta dough, rolled thin and cut into 2 inch X 2 inch squares

Method-

* Heat oil in a pan.

* Saute garlic and onion.

* Add the asparagus and cottage cheese.

* Saute well and reduce all liquid.

* Season the mixture.

* Add cheese and take it off fire. Mix well.

* Place 1 tsp filling on center of pasta squares and top with another, sealing the edges by rubbing with a little water.

* Push all air bubbles out of ravioli before sealing.

* Boil for 1-2 minutes in salted water, drain, and serve with your favorite sauce.

ADOBO SAUCE

Ingredients-

40 ml lemon juice
5 cloves garlic
1 tbsp cilantro
1 tsp salt
1 tsp cumin pwd
½ tsp crushed black pepper

Method-

* Mix all together.
* Blend well to remove coarseness.
* Store in a container and let the flavours mix together before use.

CHILLI CILANTRO HUMMUS

Ingredients-

250 gms chickpeas, soaked and drained
4 fresh red chilies
1 tbsp adobo sauce
1 clove garlic
1/2 cup olive oil
1/4 tsp cumin
1 tbsp cilantro, chopped

Method-

* Puree red chillies and adobo sauce in a food processor until well minced.
* Add chickpeas, and garlic, and process until smooth.
* Slowly drizzle in olive oil until well mixed.
* Add cumin and pulse a few times.
* Add cilantro and pulse twice more.
* Allow to chill in the refrigerator for an hour or so for flavors to bloom.
* Serve with pita chips, tortilla chips, or wrapped in a tortilla with fresh veggies and sprouts.

SUN-DRIED TOMATO PESTO

Ingredients-

100 gms sun-dried tomatoes
1/2 cup pine nuts
1/2 cup parmesan cheese
1 cup olive oil
3-6 cloves garlic
1/2 tsp salt
1 tsp pepper, crushed

Method-

* Put all the ingredients in a blender except the olive oil.
* Blend till desired coarseness.
* Mix in the olive oil and blend again.
* Store in an air-tight jar with lid.