Sichuan Dumpling in Hot & Numbing Sauce


Szechwan Chilly Dumpling

Ingredients for making the Dumplings

  • For the Dumplings
  • 1 pound ground pork shoulder
  • 2 tsp kosher salt
  • 1 tbsp sugar
  • 1 tsp finely ground white pepper
  • 1 1/2 ounces minced scallions or Chinese chives (about 2 scallions)
  • 2 tsp minced fresh garlic (about 2 medium cloves)
  • 2 tsp Shaoxing wine or dry sherry
  • 40 thin square wonton wrappers
  • For the Sauce
  • 4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed
  • 2 tsp Sichuan peppercorns
  • 1/4 cup vegetable or canola oil
  • 1 tbsp roasted sesame oil
  • 3 tbsp Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tbsp balsamic vinegar)
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp minced fresh garlic (about 3 medium cloves)
  • 1 tbsp toasted sesame seeds
  • To Cook and Serve
  • 2 tbsp lightly crushed roasted peanuts (optional)
  • 2 tbsp minced fresh cilantro leaves and fine stems

Method of making the Dumplings

1. For the Dumplings: Combine pork, salt, sugar, white pepper, scallions, garlic, and wine in a medium bowl and knead and turn with clean hands until the mixture is homogeneous and starting to feel tacky/sticky, about 1 minute. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.

2. Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the dumplings filling, a parchment-lined rimmed baking sheet for the finished dumplings, and a stack of dumplings wrappers covered in plastic wrap.

3. To form dumplings hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.

4. Carefully fold one tip of the dumplings wrapper across to meet the opposite tip to form a triangle. Seal edges of the triangle, carefully pushing out all air from within the wrapper as you work. Pull the two corners on the hypotenuse of the newly formed triangle to meet, moistening one with a little water, crossing them and pinching to seal, Transfer finished dumplings to the parchment lined baking sheet.

5. For the Sauce: Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it’s about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.

6. Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame oil and set aside.

7. Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready to use. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).

8. To Cook and Serve: Bring a large pot of water to a boil. Add 12 to 16 dumplings and cook until they are completely cooked through, about 4 minutes. Drain dumplings and transfer to a warm serving platter. Spoon sauce on top. Sprinkle with peanuts and minced cilantro and serve hot. enjoy this magically hot and numbing dumplings full of aromatic and Sichuan flavor.

“Mediterranean Stuffed Wine Leaves”


Stuffed Wine Leaves

Ingredients for making the stuffed wine leaves

  • Stuffing for wine leaves
  • 2 cups vegetable stock or purified water
  • 1 cup brown rice
  • 1 tsp salt or as per taste
  • 1/3 cup grated radish
  • 1/3 cup chopped scallions or green onions
  • 1/2 cup minced celery
  • 3/4 cup chopped fresh mint leaves
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tsp freshly squeezed lemon juice
  • 1/3 cup currants or yellow raisins
  • 1/4 cup pine nuts
  • 1/4 tsp freshly ground black pepper
  • 1 pinch salt (optional)
  • 1 tbsp capers
  • 36 grape leaves
  • 1 bunch chives
  • 1 tsp extra-virgin olive oil
  • 1 tbsp lemon juice

Method of making the wine leaves

1. Bring the stock or water to a boil in a large pot. Add the rice and salt. Reduce heat and simmer, covered with a tight-fitting lid, for 45 minutes. All the water should be absorbed. Fluff the rice with fork.

2. Mix together the rice and all the other filling ingredients in a large bowl, tossing thoroughly with a spoon.

3. Rinse the grape leaves. Spread the grape leaves out and spoon 1 ½ tablespoons of the filling on the end of each leaf, and then roll up, folding the outer edges in.

4. Take three 5-inch-long chives and dip briefly in boiling water to make them more pliable. Tie them around each stuffed grape leaf.

5. Place the leaves in a small casserole dish and drizzle 1 teaspoon olive oil and 1 tablespoon lemon juice over them. Cover with foil and bake for 10 minutes at 350° F. Serve warm or cold as an accompaniment with other main dishes.

Chef’s Nectar, ‘ Quinoa & Avocado Salad”


Quinoa & Avocado Salad

Ingredients for making the Qunioa Salad

  • 250gms butternut squash, chopped into small chunks
  • 2 tbsp Olive oil or rapeseed oil
  • 120gms pack thin-stemmed broccoli, cut into small pieces
  • 250gms pouch cooked quinoa
  • small handful coriander, leaves picked and chopped
  • small handful mint, leaves picked and chopped
  • 4 spring onions, finely sliced on an angle
  • 50gms pomegranate seeds
  • 20gms pistachios, roughly chopped
  • 1 small ripe avocado
  • juice ½ Lemon
  • handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves

For the dressing

  • 1 tbsp tahini sauce
  • ½ small ripe avocado , stoned, peeled and roughly chopped
  • small handful coriander, leaves picked
  • small handful mint, leaves picked
  • zest and juice ½ lemon
  • 2 tsp honey or maple syrup

Method of making the Salad

  1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
  2. Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
  3. Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
  4. Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad.
  5. Garnished with assorted bell peppers and mint sprigs, just for plating made the squash net to make it more appealing.

Pan Seared Salmon with wilted Spinach & mushroom in Bearnaise Sauce


Pan Seared Salmon with Wilted Mushrooms & Spinach

Ingredients for making the Pan Seared Salmon

  • 1 clove garlic
  • ½ cup flat leaf parsley, finely chopped
  • 1 lemon, zested
  • Salt
  • Ground black pepper
  • 2 tbs olive oil
  • 4 thick salmon fillets, skin on, de-boned

Ingredients for Bearnaise Sauce

  • 1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
  • 3 tablespoons minced shallots
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 2 large egg yolks
  • 1 tablespoon (or more) fresh lemon juice
  • 1 tablespoon finely chopped fresh tarragon

Making of Bearnaise Sauce

  1. Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
  2. Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
  3. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice,

Potato mash

  • 200g peeled potatoes
  • ½ cup cup sour cream
  • 75g butter
  • Sea salt
  • 50g baby spinach leaves, picked
  • 30 gms button mushrooms

Method of making the Salmon

  • In a heavy bottomed pan drizzle olive oil along with fresh herbs and seared the salmon fillet until it becomes crisp and get into the flavor. Line a baking tray with baking paper and place on the fish, using a spoon, Drizzle with the remaining oil and bake for 10-15 minutes or until the crust is golden and the fish cooked.
  • For the mash, place the potatoes in a saucepan of salted water and bring to the boil, reduce to a simmer and cook until tender, drain. Mash the potatoes in the saucepan over a low heat, add the sour cream and butter and season with salt and pepper. Set aside. Heat an oiled saucepan over a medium heat, add the spinach & mushrooms toss to wilt with olive oil and season with salt and pepper.
  • To serve, place a ring mould on a serving plate, spoon in the mash then carefully remove the mould. Top with the wilted spinach, then salmon and drizzle over the bearnaise sauce.

Please note

Please have a look on the bearnaise recipes, you can prepare the sauce in advance and use as required. enjoy this fabulous dish with your love ones.

Chef’s Nectar, ” Grilled Chicken with sherry shallots”


Grilled Chicken with sherry glazed shallots
Ingredients for making the Grilled Chicken with sherry shallots
  • 1 tbsp olive oil
  • 1 to 2 shallots, thinly sliced to yield a heaping 1/4 cup
  • kosher salt and pepper to taste
  • 1 pcs chicken breast
  • 2 to 3 Roma tomatoes, diced to yield 1 cup
  • 1 tbsp Dijon mustard
  • 2/3 cup Sherry, such as Harvey’s Bristol Cream, or white wine
  • 1/3 cup sherry vinegar
  • 20 gms assorted bell peppers
  • 100 gms beet mash (optional)
  • 2 cups water
Method of making the grilled chicken with sherry shallots
  1. Preheat the oven to 400° F. In a large skillet over high heat, heat the oil until it shimmers. Add the shallots and immediately reduce the heat to medium. Add a pinch of salt, and sauté until the shallots are soft and translucent, about 5 minutes.
  2. Meanwhile, place the chicken in a large bowl. Pat dry. Season all over with salt and pepper.
  3. Add the tomatoes to the pan and cook for 1 minute. Add the mustard and cook for 30 seconds, stirring to incorporate it. Add the sherry, sherry vinegar, and water and bring to a simmer. Transfer the chicken pieces to the pan skin side up. Transfer pan to the oven and roast for 40 to 50 minutes or until the skin is evenly golden brown.
  4. Remove pan from the oven, and transfer chicken to a plate to rest. Pour juices from the pan into a large bowl or large liquid measure. Let liquids sit for a minute or two until the fat rises to the surface. Use a spoon or ladle to remove fat. Taste juices. Adjust with salt or pepper. Return juices and chicken to the pan. Bring to a gentle simmer. Serve chicken with plenty of juices pooling all around.
  5. served hot glazed with sherry shallots and veggies of your choice along with any kind of potato mash.

Chef’s Nectar, ” Focaccia Bread”


Focaccia Bread

Ingredients of making the focaccia Bread

  • 6¼ cups bread flour (30 oz. or 850g)
  • 2¼ tsp. active dry yeast (from one ¼-oz. packet)
  • Pinch of sugar
  • 2 Tbsp. Diamond Crystal or 1 Tbsp. kosher salt
  • 5 Tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling
  • Flaky sea salt
  • 100 gms red yellow bell peppers
  • 1 tsp dry herbs
  • 100 gms mozzarella cheese
  • 10 gms jalapeno peppers
  • 10 gms black and green olives

Method of making the Focaccia Bread

  • Combine flour and 2½ cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down sides and hook as needed to incorporate any dry flour, until a shaggy dough forms. Remove dough hook and cover bowl with plastic. Let sit while you prepare the yeast (you can leave the dough in this state up to 2 hours).
  • Stir yeast, sugar, and ½ cup warm water with a fork in a small bowl to dissolve. Let sit until yeast is foamy, about 5 minutes.
  • Pour yeast mixture into stand mixer bowl and mix on low speed until dough absorbs all additional water, about 1 minute (pulse mixer on and off a couple of times at very beginning to prevent liquid from splashing over the sides). Add kosher salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky (it will look more like a thick batter and will stick to sides of bowl), about 5 minutes.
  • Pour 3 Tbsp. oil into a large (preferably glass) bowl and swirl to coat sides. Scrape in dough with a large spatula or flexible bench scraper. Cover and place in a warm spot until dough is doubled in volume, 2–3 hours. If using a glass bowl, it’s helpful to mark the position of the dough at the beginning so you can accurately assess the rise (a dry-erase marker or piece of tape works).
  • Drizzle 2 Tbsp. oil over a 18×13″ sheet pan and use fingertips to rub all over bottom and sides. Using large spatula or flexible bench scraper, fold dough inside bowl a couple of times to deflate, then scrape onto prepared baking sheet. Using oiled hands, lift up dough and fold over onto itself in half, then rotate baking sheet 90° and fold in half again. Cover dough with a piece of well-oiled plastic and let rest 10 minutes to let gluten relax.
  • Uncover and go back in with oiled hands, gently stretching dough (to avoid tearing) across length and width of baking sheet in an even layer, working all the way to edges and into corners. If dough starts to spring back, let sit 5–10 minutes and start again. Cover again with same piece of oiled plastic and chill at least 8 hours and up to 24.
  • Let sheet pan sit in a warm spot until dough is puffed and bubbly and nearly doubled in height, 45–65 minutes (if you’re using a standard half sheet pan, it will have risen to the very top of the sides). Meanwhile, place a rack in center of oven; preheat to 450°.
  • Remove plastic and drizzle dough generously with more oil. Oil hands again and press fingertips firmly into dough, pushing down all the way to bottom of pan to dimple all over. Sprinkle generously with sea salt.
  • Bake focaccia until surface is deep golden brown all over, 25–35 minutes.
  • Then add all the above listed ingredients bell peppers and herbs to make it more rich and flavorful, bake it for another 5 to 10 minutes until all the ingredients and cheese merge into it.
  • Let cool in pan for 10 minutes. Slide a thin metal spatula underneath focaccia to loosen from sheet pan (it may stick in a couple of places, so use some elbow grease to get underneath) and transfer to a wire rack. Let cool completely before cutting as desired.

Chef’s Nectar, “Curried Prawns Laksa”


Pawns Curried Laksa

Ingredients for making the curried Laksa

  • 1 tbsp sesame oil
  • 1 red chilli, finely sliced
  • 2 ½ tbsp Thai red curry paste
  • 1 vegetable stock cube (Knorr)
  • 400ml can coconut milk or maggi coconut milk powder
  • 2 tsp fermented fish sauce
  • 100g rice noodles
  • 2 lemon , juice of 1, the other halved
  • 150g cooked king prawns
  • ½ small pack coriander, roughly chopped
  • bread croutons of one slice optional

Method of making the Curried Laksa

  1. Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. add in the coconut milk and bring to the boil.
  2. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
  3. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over, and decorate it with lemon wedge and mint leaves.
  4. one of my personnel favorite, its a complete meal in its own, enjoy it with your family and friends, a meal full of energy and proteins.

Please Note

When you are adding the fish sauce then be careful while adding the seasoning, basically fish sauce is the only seasoning for curried Laksa.

Chef’s Nectar, “Prawns fried Rice”


Prawns Fried Rice

Ingredients for making the Prawns Fried Rice

  • Basmati Rice – 2 cups
  • Oil – 2 tbsp
  • Garlic – 5 cloves finely chopped
  • Ginger – 1 tbsp finely chopped
  • Green Chilli – 1 finely chopped
  • Onion – 1 medium size chopped
  • Capsicum / Green Bell Pepper – 1/2 chopped
  • Soy Sauce – 1 tsp or to taste
  • light soy- 1 tsp
  • Vinegar or Lemon Juice – 1 tsp or to taste
  • Salt to taste
  • Sugar – 1 tsp
  • Black Pepper Powder – 1 tsp or to taste
  • Spring Onion – a handful finely chopped
  • For the marination of Prawns
  • Prawns – 12 medium size ones
  • Salt to taste
  • Chilli Powder – 1 tsp
  • Vinegar or Lemon Juice – 1 tsp or to taste
  • Soy Sauce – 1 tsp or to taste

Method of making the prawns

  • Boil the Basmati Rice, but don’t add spices and keep aside.
  • Marination of prawns- Marinate the prawns with the marinated ingredients.
  • Heat oil in a wok or frying pan. Add the prawns and cook them for 3 to 4 mins till it is curled and cooked. Remove the prawns and set aside.
  • In the pan, add onions, garlic, ginger, green chillies and capsicum. Saute for a min. Now add in soy sauce, vinegar, salt, sugar and pepper. Add in the cooked prawns and toss well. 
  • Add the rice tossed well for at least 3 to 4 minutes, combined all the ingredients,garnished with chopped spring onions, served hot with any sauce or main dish of your choice.

Please Notes

Cooking Rice is a key for a perfect fried rice. Cook rice till it becomes fluffy. and carefully strained and let it cool.

“Eggplant Caponata with garlic crostini”


Eggplant Caponat with garlic Crostini

Ingredients for making the Eggplant Caponata

  • One 1 1/2-pound eggplant
  • Kosher salt
  • 3 tbsp extra-virgin olive oil
  • 1 small red onion, sliced
  • 1 tbsp drained capers
  • 1 tbsp chopped kalamata olives
  • 1 tbsp aged balsamic vinegar
  • 1/2 cup tomato sauce or puree
  • Freshly ground pepper
  • 40 thin toasted slices of baguette, for serving
  • 1 tbsp chopped basil

Method of making the Eggplant Caponata

  • Quarter the eggplant lengthwise. Scoop out the very seedy parts and discard. Cut the remaining eggplant into 1/2-inch dice. In a colander set in the sink, lightly salt the eggplant cubes and toss well. Top with a sturdy plate weighed down with a heavy can and let drain for 1 hour. Rinse the eggplant cubes and pat dry.
  • In a large skillet, heat 1 tablespoon of the oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until tender, about 5 minutes. Transfer the eggplant to a bowl.   
  • Add the onion and the remaining 2 tablespoons of oil to the skillet and cook over moderately low heat until the onion is tender, about 6 minutes. Return the eggplant to the skillet. Stir in the capers, olives and balsamic vinegar and cook until the vinegar has evaporated. Add the tomato sauce and cook over low heat, stirring, until thickened, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool.   
  • Shortly before serving, spread the caponata on the baguette toasts and garnish with the basil.
Chef Avtar Singh Rana

“Salmon Carpaccio with Parmesan and dill”


Salmon Carpaccio

Ingredients

For the Parmesan and dill crackers

  • 250 g all-purpose flour
  • 2 tsp salt
  • 4 tbsp water
  • 4 tbsp extra virgin olive oil
  • 30 g Parmesan cheese
  • 1 tsp dehydrated dill

For the dressing

  • 1 tsp Dijon mustard
  • Juice from 1/2 a lemon
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to taste

For the salmon carpaccio

  • 150 g salmon skinless
  • 2 radishes
  • ¼ red onion
  • 1 tbsp capers
  • Zest from 1/2 a lemon
  • Baby arugula

Method of making the Salmon Carpaccio

For the Parmesan and dill crackers optional

  1. Place in a bowl the salt, dill, flour and mix.
  2. Add the water, olive oil and Parmesan cheese and mix until you have a uniform mix. Wrap in cling film and let the dough rest in the fridge for half an hour.
  3. Roll out 1/4 of the dough slightly with a rolling pin and then start to pass it through the pasta machine starting with the thickest setting until it reaches 1mm thick.
  4. Cut the rolled out dough in whichever shape you like. Place the crackers on a tray lined with baking paper. Repeat with the rest of the dough. Use a fork to poke holes into the crackers. Cook the crackers in a preheated oven at 1880C / 350F for 8-10min. We only want a light golden colour.

For the dressing

  1. Whisk together the mustard, salt, pepper and lemon juice.
  2. Add the olive oil little by little while whisking. Taste and correct the level of salt if necessary.
  3. If the dressing splits give it a final whisk before serving.

For the salmon carpaccio

  1. Freeze the salmon overnight. Remove it from the freezer 20min before cutting.
  2. Use a sharp knife to cut thin pieces of salmon and start laying them out on a plate. The fact that it’s frozen helps us make thinner slices. They will unfreeze really fast once they’re on the plate.
  3. Cut the radishes and onion really thin or use a mandoline.
  4. Sprinkle the capers on the carpaccio and lemon zest.
  5. Add the dressing to the carpaccio and serve.
Avtar Singh Rana