Stir-fry beef with black bean and ginger sauce
Ingredients:
Beef topside strips: 200gms
Onion slivers: 1/4 onion
Carrots julienne: 1/2 carrot
Black bean whole: 1 tablespoon
Soda bi carb: 2 teaspoons
Oil for blanching
Salt and sugar to taste
Steamed rice: 100gms
Corn starch: 1 tablespoon dissolved in water
Capsicum strips red and green: 1/4 capsicum each
Jayhak’s ginger chutney: 50gms
Ginger julienne: 1 tablespoon
Method:
Marinade the beef in soda bi carb for an hour
Wash and blanch the beef in hot oil and keep aside
In a hot wok with oil stir fry the fresh ginger with onion, carrots, capsicum and black bean
Add the beef and ginger chutney
Add some kitchen stock to make a sauce
Thicken with corn starch
Season to taste
Serve with hot steamed rice
Ginger Biriani
Ingredients:
For mincemeat:
Minced meat (preferably lamb): 1/2 kg
Ghee (clarified butter): 2 tablespoons
Ground garlic: 1/2 teaspoon
Yoghurt: 1/4 cup
Jayhak's ginger chutney: 1 tablespoon
Tomatoes: 2 finely chopped
Onions: 1 finely chopped
Spring onions: 2 finely chopped
Salt to taste
For rice:
Basmati rice: 2 cups
Stock: 2 cups
Slat: 1 teaspoon
Lime juice: 1 tablespoon
Finale:
Jayhak's ginger chutney: 1 tablespoon
Ghee (clarified butter): 1 tablespoon
Fresh mint: 1/2 bunch finely chopped
Mix all the three in a small bowl
Method:
Add stock, salt and lime juice to the rice and cook until parboiled (holes appearing on the surface)
Heat ghee add meat and 1/4 cup of water. Cook for 5 minutes
Add all other ingredients and cook over low flame, stirring continuously until meat is done
Grease a deep ovenproof dish (must have a suitable lid) and spread 1/3 of meat in the dish
Then spread a layer of rice using 1/3 of rice
Spread the 1/2 of the finale mix followed by similar two layers of meat, rice and finale mix
(A total of 3 meat and 3 rice layers)
Cover the dish and bake in an oven preheated to 180 degrees centigrade for 30 minutes
Garnish with slice of tomato, hardboiled eggs and chopped fresh coriander
Stuffed Capsicum with Ginger chutney
Ingredients:
Small sized capsicum: 10 number
Lentils: toor dhal - 1/2 cup and chickpea dhal - 1/2 cup
Salt: 1/2 teaspoon
Sunflower oil or ghee: 2 tablespoons
Jayhak's ginger chutney: 2 tablespoons
Curry powder: 1 teaspoon
Method:
Add lentils together and boil with little water in slow heat until done. Alternately you can use pressure cooker
Drain and add ginger chutney, curry power and salt and blend in a blender into a coarse paste
Make a small circular cut near the head of the capsicum
Remove the inside portion of to make it hollow
Stuff the ground paste inside the hollow capsicum
Place the capsicums in a saucepan or on a preheated barbeque plate add oil or ghee and cook on a low heat
Turn the capsicums occasionally to get roasted or brown while cooking
Assad Roast (Goan Pork)
Ingredients:
Pork: 1 kg
Jayhak's ginger chutney: 3 tablespoons
Garlic paste: 1 tablespoon
Freshly grounded pepper: 1 teaspoon
Curry powder: 1 teaspoon
Oil: 2 tablespoons
Fresh coriander: 1/2 bunch finely chopped
Cherry tomatoes, roast potatoes and boiled baby carrots for garnishing
Salt to taste
Method:
Prick the meat with a fork all over and rub little salt
Mix ginger chutney and garlic paste and rub over the meat
Heat the oil in a saucepan and fry the meat till golden brown all over turning a few times
Add one cup of water, curry powder and grounded pepper
Cover and simmer till done
Garnish with coriander, cherry tomatoes, roast potatoes and boiled baby carrots
Pork Bharta (Pork curry)
Ingredients:
Boneless pork: 1 kg
Green chillies: 3 number
Large onions: 2 chopped
Jayhak's ginger chutney: 2 tablespoons
Tomatoes: 2 medium size cut in thin rounds
Chopped coriander leaves: 1 tablespoon
Oil: 1/2 cup
Cinnamon powder: 1/2 teaspoon
Method:
Add 1/2 cup water, green chillies and ginger chutney to the meat
Cook for 20 minutes (in pressure cooker about 15 minutes)
Save stock and blend the meat in a processor
Heat oil in a saucepan and fry onion till they are soft
Add saved stock, cinnamon powder and blended meat
Fry on a slow heat for 15 minutes
Garnish with tomatoes and coriander
Swiss Cheese Fondue with ginger flavour
Ingredients:
Grated Swiss cheese: 1 pound
Jayhak's ginger chutney: 1 tablespoon
Dry white wine: 2 cups
Kirsch, rum or brandy (optional): 2 tablespoons
Grated Parmesan cheese (optional): 1/4 cup
Flour: 2 tablespoons
Bread, cooked meat, vegetables for dippers
Method:
Coat Swiss cheese with flour
Rub inside of fondue pot with ginger chutney
Pour in wine and heat until warm but not boiling
Add Swiss cheese by handfuls, stirring with wooden spoon until melted (appearance of light creamy sauce)
Add Kirsch and Parmesan and cook it until boil once, stirring continuously
Serve with dippers
Swiss chard or Spinach pie
Ingredients:
Swiss chard or spinach: 1 kg
Eggs: 6 number
Onions: 3 sliced, sautéed in 100gms olive oil until soft
Spring onions: 2 bunches chopped
Feta cheese, crumbled: 800gms
Parmesan cheese: 100gms
Jayhak's lime chutney: 3 tablespoons
Butter, melted: 200gms
Olive oil: 200gms
Method:
Mix oil and melted butter together after butter has cooled
Clean and wash Swiss chard or spinach, drain, dry completely
Chop Swiss chard or spinach, green onions, put in large mixing bowl with the sautéed onions
Add crumbled cheese, Parmesan and lime chutney
Add slightly beaten eggs to mixture and mix well
Grease a baking pan (approximately 30 x 45 cm size) with butter and oil mixture
Add 6 pastry sheets on bottom of greased pan, spread each with the oil and butter mixture
Sprinkle with the Swiss chard or spinach mixture alternating the pastry sheets and spinach or Swiss chard mixture
Cover with 6 individually buttered sheets. Pour the remaining butter and oil on top
Bake at 350 degrees for 1 hour
Cool and cut in squares
