Salad And Soup
Here are two easy ways to make recipes for home chefs.
Grilled Prawns
Ingredients
- 5 pieces per portion tiger prawns
- 3 gm cumin
- 1 gm cinnamon
- 40 ml olive oil
- 2 gm red chilli powder
- 1 tsp tahina paste
- 20 ml hung curd
- Salt to taste
- Pepper to taste
- 1 tsp garlic paste
- 10 gm mint
- 5 gm parsley
- 20 gm parsley
- 2 ml lemon juice
- 10 ml olive oil
- 5 gm broken wheat (soaked in warm water)
- 2 tomatoes finely chopped
- 2 onions finely chopped
- Salt to taste
- Mix all the ingredients together, except the curd and marinate for about two hours.
- For the second marination add the curd and leave to set for another two hours. You can either grill the prawns or pan sear them, depending on what equipments you have, but the cooking time is the same.
- Fine chop the parsley, tomatoes and onions and keep them in separate bowls.
- When ready to serve, mix the above ingredients, add lemon juice, olive oil and the broken wheat. Season with salt and pepper and use as a base for the prawns.
Ingredients
- 1 kg sliced button mushroom
- 50 gm Porcini mushroom
- 100 gm soaked onion
- 50 gm finely chopped garlic
- 10 gm finely chopped thyme
- 25 gm potatoes
- 75 gm butter
- 200 gm mushroom base
- 250 ml chicken stock
- 40 gm butter
- 3 tbsp cream
- Salt and pepper to taste
- 4 drops truffle oil
- Take a pan, add extra virgin olive oil and heat.
- Make sure the pan is really hot and on high flame sauté the mushroom and potatoes together. Saute for 5-6 minutes till water is reduced Add onion.
- Add the diced butter and then add garlic and porcini mushrooms. Add the seasonings and chopped thyme. Add 2 litre of chicken stock. Bring to a boil, reduce flame to low heat and cook for an hour. Cool the entire mixture before blitzing.
- Heat the base with the stock and season.
- Finish with butter and truffle oil. Pour over the soup.
