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A la carte delights
HERE ARE two interesting recipes from a chef who has served aboard the world famous ocean liner QEII. Try them out.
Merry Bites
This is a dry preparation. It can be served as a cocktail, a teatime snack or as a starter.
To prepare 5 portions
Ingredients:
Smoked beef (Sun dried beef strips)- 500 gms, (available at most supermarkets)
Fresh coconut pieces- 50 gms
Chilly powder- 20 gms
Onions- 75 gms
Shallots (small onions)- 50 gms
Crushed pepper- 10 gms
Turmeric powder- 5 gms
Coconut oil- 200 gms
Coriander powder- 10 gms
Aniseed- 5 gms
Green chillies-25 gms
Curry leaves-1sprig
Salt to taste
Pre preparation:
Heat the smoked beef in direct contact with fire or soak in water for 30 minutes. Beat the beef with a wooden hammer till the fibre separates. Slice onions, shallots, and slit green chillies and cut coconut into small pieces.
Method:
Heat coconut oil in a kadai and fry the beef till crisp. Keep aside. Fry the green chillies and coconut in the same oil. Sauté the onions and shallots in the same kadai till brown. Add chilly powder, coriander, turmeric, aniseed, curry leaves and sauté further. To it add beef, fried green chillies, coconut, crushed pepper and toss well. Add salt to taste and remove from fire. Serve with fried curry leaves and a sprig of fresh curry leaves as garnish
Syrian Christian Duck Stew:
This is a unique Syrian Christian dish. It is served on special occasions like Christmas and New Year. It goes well with kallappam /thattu dosa /appam /rice etc.
To prepare 5 portions.
Ingredients:
Duck, dressed without skin- 1.5 kg
Coconut- 2
Ginger-20 gms
Garlic - 20 gms
Shallots (chopped)-20
Curry leaves-2 sprigs
Jeera powder-5 gms
Coriander powder-30 gms
Turmeric powder-5 gms
Chilly powder-15 gms
Green chilly-15 gms
Mustard-5 gms
Potatoes-200 gms
Coconut oil-100 gms
Garam masala-10 gms
Salt to taste
Pre- preparation: Clean the duck and cut into pieces. Marinate the duck with half the chilly powder, coriander powder, garam masala, turmeric and salt. Make a paste of ginger and garlic, silt green chillies and cut potatoes into cubes. Make three extracts of coconut.
Method:
Heat coconut oil, crackle mustard and sauté ginger, garlic and shallots. Add curry leaves, green chillies and the remaining chilly powder, turmeric, coriander, salt and garam masala and sauté. Add marinated duck and last extract of coconut milk. Bring to boil and cook for 5 minutes. Now, add potatoes and salt. Stir and cook for a few minutes, when it is more than half done add the second extract of coconut and finally pour the first extract of coconut milk when finally done. Remove from fire and serve hot.
MERIL ANTONY
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