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Brilliant barbeques
CHALAPATI RAO
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Chill out in your backyard with your guests as you try these skewered delights
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SIMPLY SUCCULENT Grills are `in' for healthy living
Barbecues are a traditional way of cooking food outdoors, and while they can be simple and easy, they have also developed into a more formal way of presenting food. Marinades can transform a plain steak into something special and with today's awareness of eating healthily; seafood is enjoying a new lease of life on the barbecue. Yet what could be more relaxing, or enjoyable, than entertaining guests who come and chat to the cook over the coals?
Spicy skewered meatballs
Ingredients
Minced Lamb: 500 gms
Onion, finely chopped: 1
Egg, lightly beaten: 1
Fresh breadcrumbs: 1 cup
Tomato sauce: 2 tbsp
Sweet chilli sauce: 2 tbsp
Cumin, ground : 1 tsp
Fresh parsley, chopped : 1 tbsp
Method
Place lamb, onion, egg, breadcrumbs, tomato sauce, chilli sauce, cumin and parsley in a bowl and mix well to combine. Roll mixture into small balls. Place two meatballs on each skewer and barbecue or grill, turning frequently for 10 minutes or until cooked. Serve with a spicy dipping sauce.
Chive and pecan cheese rounds
Ingredients
Ricotta cheese: 155 gms
Vintage cheddar, finely grated: 155 gms
Black pepper, freshly ground : 1/2 tsp
Chives, chopped : 1 tbsp
Chilli powder: 1/2 tsp
Pecan nuts, finely chopped : 3/4 cup
Method
Place ricotta, cheddar, pepper, chives and chilli powder in a small bowl. Mix well to combine. Cover mixture with plastic wrap and refrigerate until firm. Shape into two small rounds and roll in pecan nuts. Serve with small rounds of crusty bread.
Serves two to four
Coconut curry puffs
Ingredients
Vegetable oil: 2 tsp
Onion, chopped : 1
Garlic, crushed: 2 cloves
Minced beef: 500 gms
Curry paste: 1 tbsp
Coriander, chopped : 1 tbsp
Red chilli, chopped: 1
Potato, grated: 1
Coconut milk: 250 ml
Puff pastry: 1 kg
Egg, lightly beaten: 1
Oil for frying: 500 ml
Method
Heat oil in a large fry pan, add onion, garlic and beef, and sauté until brown. Add curry paste, coriander, chilli, potato and coconut milk. 2. Simmer for 8 minutes or until mixture is thick. Allow to cool. Cut pastry into 6 cm (2 1/2 inches) rounds. Place a spoonful of filling onto each round. Brush edges of pastry with egg and press to seal. Deep fry in hot oil until golden.
Peppered chicken pate
Ingredients
Chicken livers, trimmed: 500 gms
Onion, chopped: 1
Garlic, crushed: 2 cloves
Unsalted butter: 250 gms
Fresh sage, chopped : 1 tbsp
Fresh basil, chopped : 2 tbsp
Black pepper, freshly ground : 2 tsp
Fresh bay leaves: 2 tbsp
Clarified butter, melted: 90 gms
Method
Roughly chop livers and add to a hot pan with onion, garlic and 60 g (2 oz) of the butter.
Sauté this mixture until livers are lightly cooked and onion is soft. Place liver mixture, herbs (except for bay leaves), remaining butter, pepper and brandy into a food processor or blender and process until smooth. Pour mixture into a terrine or serving dish and chill until slightly set. Arrange bay leaves on top of pate. Pour over clarified butter and chill until set. Serves six to eight.
(The chef is from ITC Hotel Kakatiya Sheraton and Towers)
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