Ingredients for Lemon Crust

Lemon Curd Filling

2 large eggs plus 2 egg yolks (or 3 whole eggs)
3/4 cup (150 g/5.3 oz) granulated sugar
1 tbsp lemon zest
1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
2 tbsp heavy cream , optional
1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces

Method of making

To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth.
The whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothed it before using.(IN STEAD OF TAKING THE WHOLE TART YOU CAN TAKE THE INDIVIDUAL TARTS AS WELL AS ILLUSTRATED IN THE PICS ABOVE.)
Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.

“Orange Cup Cake”

Ingredients for making the cup cake

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs, at room temperature
2/3 cup granulated sugar
12 tbsp(1 1/2 sticks) unsalted butter, melted
2 tsp finely grated orange zest
1 tsp vanilla extract
1/2 cup milk

For the frosting

3/4 cup fresh orange juice (from about
2 oranges)
1 8-ounce package cream cheese, at room temperature
10 tbsp unsalted butter, cut into pieces, at room temperature
1 cup confectioners’ sugar
1/2 tsp vanilla extract
2 tsp finely grated orange zest
3 drops yellow food coloring (optional)
1 drop red food coloring (optional)
Store-bought candied orange zest, for topping

Method of making

Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners’ sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest or dry nuts.

Chef Rana’s Traditional Khad Murgh

Khad Murgh

Khad Murgh is a very delightful and aromatic dish-appetizer. This Mughlai dish is mostly prepared in the Northern regions of India. The dish-appetizer is prepared by mainly using chicken and roomali roti along with various exotic spices and herbs. This non-vegetarian recipe, could be an all new and tasteful experience for all those people who like to experiment with their taste-buds. If you haven’t had this appetizer-dish earlier ever, then you should try making it soon and have it. You would definitely love the incredible taste and texture it has. The dish-appetizer has an amazing pungent taste. Also, chicken has various health benefits, it is a rich source of protein. This dish is a versatile combination of taste and health both at once. It is a dish that almost people of all age groups would like to have. You will be unable to decide, that what to call this appetizer-dish? A filled wrap-roll or a chicken loaf. You could prepare this exotic dish as an appetizer in breakfast or as an main course in lunch or dinner. This is a fulfilling and a wholesome meal which will make you feel satiated all day long. It will take good amount of time to prepare this tempting meal, but the wait is simply worth the taste. You would be unable to resist yourself while cooking this aromatic appetizer-dish. The ingredients used in preparation of this appetizer-dish are easily available.People usually spend huge amount of money to eat in restaurants but who knows that we can make these recipes at home very easily. All you need is a little amount of patience and a good recipe to follow. You may also prepare this mouth-watering appetizer-dish while you organize an upcoming kitty party or lunch party. Prepare this delectable dish soon and relish its awesome taste with your loved ones.

Ingredients for making the Khad Murgh

500 gm chicken
2 cinnamon stick
2 clove
12 roomali rotis
150 gm hung curd
45 gm crushed to paste almonds
30 gm ginger paste
1/4 cup lemon juice
2 tsp saffron
1/2 tsp mace powder

2 green cardamom
2 black cardamom
2 bay leaf
2 cup chicken stock
60 gm ghee
45 gm garlic paste
1 tbsp red chilli powder
salt as required
1 tsp powdered green cardamom
1/8 tsp rose water

Method of making the Khad Murgh

To prepare this delicious dish, first, take the chicken. Then, clean and remove its neck and skin properly. Now, prick it entirely with the help of a fork and keep aside for a while.
Next, crush the saffron threads with the help of a pestle or the back of a spoon. Then, take a medium sized bowl and pour 30 milliliter of lukewarm water in it. Now, transfer the crushed saffron in this bowl and let it rest in it for next 20 minutes. After that, blend it using a blender to make a smooth paste.
Next, to prepare the marination, take a large sized bowl and add hung curd along with prepared saffron paste(step 2) in it. Then, add ghee, almond paste, garlic paste, ginger paste, red chilli powder, lemon juice, green cardamom powder, mace powder and rose petal water in it. Also, add salt as required and mix well. Now, transfer and rub the pricked chicken(step 1) in this prepared marination and reserve for at least an hour. You should preferably reserve the chicken overnight in refrigerator so that the flavours of the spices get infused properly.
Now, take a large sized pot(kadhai) and place it on high flame. Then, pour the chicken stock in it. Now, neatly transfer and place the marinated chicken(step 3) in this pot. Make sure that you leave space between each of them. Now, add green cardamom, cinnamon, black cardamom, cloves and bay leaves in it. Let the stock boil completely. Once done, turn the flame to low heat and cover the pot with a lid. Let it simmer for next 20 minutes. After that, uncover the pot and stir gently until the stock liquid is completely absorbed. Then, turn of the flame and keep aside for a while.
Then, spread 6 roomali rotis overlapping each other from their sides on a large surface like a table. Make sure that the roomali rotis are fresh, warm and moist so that they easily stick with each other from sides when overlapped. Also, they should form a diameter big enough to wrap the chicken filling in them. Now, place the prepared chicken rogan(step 4) vertically in the center. Then, properly roll and overlap the roti. It should resemble like a filled loaf, wrap or a huge roll. Once done, transfer it to a greased baking tray carefully. Take care that the filling does not come out. You may make use of little amount of maida paste to make the rotis stick easily if required.
Now, preheat the OTG at 120 degree Celsius. Then, place the baking tray in it and bake the filled roti for 15 minutes. Then, divide it in medium sized slices and transfer them on a serving dish. Serve immediately. Similarly, do the same with remaining rotis and filling.

“Heavenly prepration of Dan Dan Noodles”

Ingredients for making the dan- dan noodles

For the Chili Oil

2 tbsp Sichuan pepper
1 no cinnamon stick
2 nos star anise
1 cup oil
1/4 cup crushed red pepper flakes

For the Meat and Sui Mi Ya Cai

3 tsp oil
8 oz. ground pork (225g)
2 tsp sweet bean sauce
2 tsp shaoxing wine
1 tsp dark soy sauce
1/2 tsp five spice powder
1/3 cup sui mui cay

For the sauce:

2 tbsp tahini
3 tbsp soya sauce
2 teaspoons sugar
1/4 tsp five spiced powder
1/2 tsp Sichuan pepper powder(we ground whole Sichuan peppercorns in a mortar and pestle)
1/2 cup of your prepared chili oil (scary, but yes!)
2 cloves minced garlic
¼ cup hot cooking water from the noodles

For the Noodles & veg

450 gms white noodles
1 small bunch leafy greens (spinach, bok choy, or choy sum)
chopped peanuts
chopped scallion will add flavor in it

Method of making

To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 – 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you’ll need, but you’ll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
Divide the sauce among four bowls, followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
Mix everything together and enjoy this heavenly preparation of Sichuan region.

Please Note

Handle these noodles with care as Sichuan pepper is very pungent it will make your tongue num. you can have it with any of the chicken , fish duck, prawns or pork dish along with it.

“Lobster Tail with Bacon Cream Sauce”

Ingredients for making the Lobster Tail

4 6oz (170g) lobster tails
1 tsp salt or to taste
Cracked pepper to taste
4 oz (120g) diced bacon, (trim off excess fat)
2 tbsp unsalted butter, divided
6 cloves garlic crushed
1 cup heavy cream
1/2 cup fresh grated Parmesan cheese
1 small shallot
1 tbsp fresh chopped parsley
2 lemon wedges

Method of making

Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
Using sharp kitchen shears, cut the top shell down the center of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
Season lobster tails generously with salt and pepper. and keep aside.
Heat oil in a large skillet or pan over medium-high heat. Fry bacon until crispy. Transfer bacon onto a paper towel lined plate to drain excess oil. Keep bacon grease in the pan.
Sear lobster tails in the bacon grease, flesh side down in the pan, for 2 minutes until edges are crisp and golden.
Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) — be careful not to overcook!(TIP: If shells have not completely changed color, simply use tongs to rotate the lobster in the hot pan juices until shells have changed color.)
Transfer lobster tails to a plate and tent VERY loosely with foil to keep warm.
Melt butter in the pan while scraping up any browned bits; sauté shallots and garlic until transparent and fragrant (about 1 minute).
Reduce heat to low. Pour in cream; add Parmesan cheese and bring the sauce to a gentle simmer for 1 minute. Season with a little salt and pepper to your taste and let cook until the Parmesan cheese has melted and the sauce has thickened slightly.Taste test sauce and adjust salt and pepper, if needed.
Take pan off the heat; add lobster tails back in the pan with lemon slices and drizzle with sauce. Top with parsley and serve hot

Please Note

This dish will be Served well over pasta, rice, steamed veg, mashed potatoes, mashed cauliflower, cauliflower rice or zucchini noodles. as per your liking and preference enjoy this fabulous dish with your friends. cheers !!

Chef’s Nectar, “Singapore Chilly Crab”

Ingredients for making the chilly crab

1 whole crab (about 300 gms)
2 tbsp flavorless oil
3 garlic cloves, very finely chopped
1 tbsp ginger very finely chopped
3 red chillies, 2 very finely chopped, 1 sliced
4 tbsp tomato ketchup
2 tbsp soy sauce
handful coriander leaves, roughly chopped
2 spring onions, sliced
fried rice/steamed rice or steamed bun to have along with crabs

Method of making the Crab

The crab must be prepared before stir-frying, This involves removing the claws, the main shell, then cut the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli.
Serve hot with rice or bao buns, enjoy this delicious delicacy with lovely friends.

Please note

Have the crab cracker to break the crab shell, or break it with spoon before serving to get the actual juice meat from its claws.

“Habanero Grilled Chicken on a bed of Spaghetti”

Ingredients for making the chicken

Nutrition

200 chicken Breast
4 cups cooked spaghetti
1 (12 ounce) canned chopped tomatoes
2 tsp Olive oil
1 clove garlic, crushed
¹⁄₂ small chopped onion
1Chopped habanero chopped pepper (or less if you find it too hot)
1 tsp fresh thyme
1 juice of lime
salt and pepper to taste

Method of making

Heat 1 tsp of oil. Rub chicken with lime juice, salt and pepper and cook until skin is brown. Remove chicken from pan.
Add remaining oil to the same pan and cook onions, garlic, thyme and chile for 2 minutes.
Add tomatoes and simmer for 2 minutes.
Add chicken breasts and simmer until chicken is thoroughly cooked. If sauce gets too thick, add a little water.
Adjust salt to taste. Serve whole chicken breast with sauce on a bed of cooked spaghetti in the sauce of your choice.

Please Note

Its up to you if you want to give any other mild flavor to the spaghetti, arrange the spaghetti in a plate and put the grilled chicken breast on the top,served hot .

Chef’s Nectar, ” Chicken Corden Bleu”

Classic Chicken Cordon Bleu is breaded stuffed cheese with bacon and then fried. Then will bake into a beautiful, golden, and crispy piece of meat that’s perfectly swirled on the inside. It left us mesmerized.

Ingredients for the Chicken

4 chicken breasts
8 slices Swiss cheese
8 slices deli ham
1 cup all-purpose flour
2 nos large eggs, beaten
2 cups panko bread crumbs
Kosher salt to taste
Freshly ground black pepper
4 tbsp melted butter
1 tsp dried oregano
For the sauce
4 tbsp butter
1/4 cup all-purpose flour
2 cups milk
2 tbsp Dijon mustard
2 tbsp freshly grated Parmesan cheese

Method for making the chicken

Preheat oven to 400° and line a large baking sheet with parchment paper. Place a chicken breast between two pieces of plastic wrap on a cutting board and flatten to a ¼” thickness with a meat mallet or rolling pin. Top chicken with 2 slices of cheese, then 2 slices of ham. Starting at the top of the breast, roll up tightly and secure with toothpicks. Repeat with remaining chicken breasts.
Place flour, eggs, and panko in three shallow bowls. Season flour with salt and pepper. Add melted butter and oregano to panko and mix until incorporated.
Working with one at a time, roll chicken first in flour, then eggs, then panko mixture, pressing to coat. Place on prepared baking sheet. Bake until golden and cooked through, 30 minutes.
Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add flour and stir until golden, 2 minutes. Slowly whisk in milk, then add mustard. Let simmer until thickened, 5 minutes. Add Parmesan and stir until melted. Season with salt and pepper.
Remove toothpicks from chicken and serve hot garnished with your choice of salad and sauce.

Please Note

One of the classic dish, you can give any shape as per your preferences, love to have it with extra bowl of cheese.

Chef’s Nectar,”Black Grapes Tarts”

Ingredients for the black grapes tarts

4 cups California seedless grapes
3 tbsp each sugar and cornstarch
1/2 tsp each ground cardamom and ginger
1/4 tsp salt
1 ready-to-use refrigerated pie crust dough(Make individual mini tarts or use the pie crust)
1/4 cup each chopped walnuts and packed brown sugar
2 tbsp butter
2 tbsp milk

Method of making

Combine grapes, sugar, cornstarch, spices and salt; mix well.
Place dough on baking sheet.
Mound grape mixture in center of pastry, leaving a 3-inch border.
Lift edges of dough up and over edge of grapes, leaving grapes showing in the center; fold edges of pastry to contain grapes.
Combine walnuts, brown sugar and butter; mix well.
Sprinkle over grapes. Brush pastry with milk. Bake at 375 F for 30 to 35 minutes or until pastry browns and the filling bubbles. Let stand 15 minutes before cutting.

Please Note

In the above recipe i have taken individual tart shells and stuffed with grapes and walnuts, its up to you how you want to do the decoration, or want to present the recipe.

“BBQ Seafood Platter”

Ingredients for the platter

1 cup extra virgin olive oil
2 garlic cloves, finely chopped
2 tbsp chopped basil
Zest and juice of 2 lemons
4 blue swimmer crabs, halved, claws cracked
4 lobster tails or small whole lobsters, halved, cleaned
24 scampi, peeled (tails intact), de veined
32 green prawns, peeled (tails intact), de veined
350g clams (vongole)
12 scallops in the half shell
2 tbsp chopped flat-leaf parsley

Avocado cream

2 ripe avocados, peeled, stoned, roughly chopped
1/2 cup thickened cream
1 garlic clove, chopped
1 tsp Lemon Juice

Seafood sauce

200ml whole-egg mayonnaise
1 small lime, zest grated, juiced
1 tbsp sweet chilli sauce
1 tbsp Tomato Sauce

Method for making

Combine the oil, garlic, basil, lemon juice and zest in a bowl, then season. Brush the marinade over the seafood.
Heat a barbecue hotplate to medium-high. Cook the crab and lobster for 2 minutes, then add the scampi and cook for a further 2 minutes. Add the prawns and clams, and cook for 3-4 minutes, then add the scallops. When the clams open and the prawns and scallops are opaque, transfer all seafood to a platter. Serve with parsley, avocado and seafood sauces.
To make the avocado cream: Pulse ingredients in a food processor until smooth. Season to taste with sea salt and freshly ground black pepper. How to prepare avocados How to cut an avocado
To make the seafood sauce: Whisk the ingredients together. Season with salt and pepper.

Please Note

Seafood platter is not for the dainty. Make sure you have finger bowls spread over the table and plenty of napkins. Invest in a seafood cracker (it can double as a nut cracker) so you can get to every sweet and juicy morsel.