Food World

INGREDIENTS  sunflower oil, for cooking chutney, of your choice to serve FOR THE BATTER 250 g split yellow lentils (moong dal) 600 ml water 1 inch fresh gingerroot, peeled and roughly chopped 1 small green chili pepper handful coriander leaves 1 teaspoon salt 50 g semolina FOR THE TOPPING 1 large onion, finely chopped 1⁄4 teaspoon salt 1 green chili pepper, finely chopped DIRECTIONS To make the batter: Soak the lentils in 250ml (9fl oz) of the measured water for about ?1 hour, until they absorb it all. Transfer the lentils to a blender and add the ginger, chilli, and coriander and blend until smooth. Tip the paste into a bowl and stir in the salt, semolina and the remaining 350ml (12fl oz) measured water, mixing well. Combine all the topping ingredients in a bowl. To cook the chilla: Heat a frying pan and, once it is very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13–15-cm (5–6-inch) circle. Top with 1 tablespo...

Ingredients Honey ¼ cup Dijon mustard 2 tsp Fresh rosemary 2 tbsp Black pepper powder 2 tbsp Garlic paste 1 tsp Papaya paste 4 tbsp Lamb leg 2 kg Salt 1 tsp or to taste Cooking Directions In a bowl combine all ingredients and apply on lamb leg. Leave for marination for overnight. Preheat oven at 250 C. Place lamb leg on baking tray and bake for 25 minutes then reduce heat to 200 C and bake for 60 more minutes or until tender. Garnish with lemon wedges and serve. Alternate cooking: If you don't have oven then add 1 glass water in a pan and place lamb leg in it. First cook on high heat for 5 minutes then reduce heat to low; cover and cook until tender and all juices clear. Add more water if required. Turn lamb leg in intervals.

Ingredients Sausages 4 Oil 2 tbsp Hot dog buns 4 For Tzatziki: Hung Curd, ½ kg Garlic crushed 3 – 4 cloves Salt ¼ tsp Olive oil 2 tbsp Dill 2 tbsp (chopped) Mint leaves few Cucumbers (chopped and deseeded) 2 Olives(sliced) 2 – 3 Cooking Directions Heat oil and sauté the sausages and remove on absorbent paper to drain excess oil. For Tzatziki Sauce: Mix the hung curd, crushed garlic cloves, ¼ tsp salt, 2 tbsp olive oil, dill, chopped mint leaves, cucumbers and Olives, sliced. Refrigerate and cool. Assembling: Put 2 tbsp of tzatziki sauce in each hot dog bun and top with a sausage and serve immediately.

Ingredients Beef 500 gm (lean cut strips) Sesame oil 3 tbsp BBQ sauce 1 cup Red capsicum 1 (thinly sliced) How to make Marinade beef with bbq sauce for 4 hours or overnight in the refrigerator. Heat oil in a pan add marinade beef and cook for 4 minutes on medium temperature then reduce heat. Cook until meat tender. Now add capsicum, cover and simmer for 5 minutes. Serve immediately.

INGREDIENTS  1 lb mushroom (wild mushrooms, or a combination of cultivated mushrooms including portobellas, cremini, oyster, shi) 1 tablespoon butter 2 tablespoons olive oil (or more as needed) kosher salt, to taste fresh ground black pepper, to taste 1⁄4 cup finely chopped shallots or 1⁄4 cup red onions or 1⁄4 cup white onion 2 teaspoons fresh thyme, chopped or 1⁄4 teaspoon dried thyme leaves 1⁄2 cup creme fraiche (I used recipe #171932) or 1⁄2 cup sour cream (I used Creme Fraiche) 1 tablespoon Italian parsley, chopped 12 -18 slices baguette, cut 1/2 inch on diagonal 1 1⁄2 tablespoons olive oil 1⁄4 cup parmigiano-reggiano cheese, grated DIRECTIONS Wipe any dirt from the mushrooms with a damp cloth or paper towel. Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes. Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat. Add the mushrooms and a pinch of salt and cook, stirrin...

INGREDIENTS  6 ounces beer 5 eggs 1 cup milk 2 1⁄2 cups flour 8 ounces coconut 1⁄2 teaspoon salt 1 -2 teaspoon sugar 1⁄2 teaspoon baking powder 15 -20 large shrimp, peeled and deveined oil (for frying) DIRECTIONS Mix beer, egg, milk, flour, salt, and baking powder. Dredge shrimp in batter mixture then redip a second time. Roll in coconut then let rest about 10 minutes. Heat oil and deep fry until golden.