CRISPY FISH DEEP FRY Recipe

                             

CRISPY FISH DEEP FRY

      Ingredients:

•       Fish 500g (boneless) 
•       Maida flour 1 cup
•       Pepper 1tsp
•       Yeast
•       Chilly powder
•       Salt
•       Oil
•       Corn flour
•       Jeera powder

     For Marinate:

•       Lemon
•       Pepper
•       Salt
•       Flour 1 tbsp

      Preparation:     

•      First marinate fish with lemon, salt and pepper.
•      Spray little bit of flour so that it holds batter good.
•      In big pan, add oil, dip fish and deep fry.
•      Serve hot.

     tip: same method can be used for preparing baby corn fry.    

ENJOY THE RECIPE!!! HAPPY COOKING....            

BATTER FISH Recipe

BATTER FISH

 

 Ingredients:

• Handful parsley 500 grams, any white firm flesh fish fillet (River sole or Sea bass)
• 1 Tbsp white flour (Maida)
• Finely chopped
• Oil for deep frying

For the batter:

• 1 tsp baking powder
• 1 cup white flour (Maida)
• 1 egg (Optional)
• 1 cup soda water
• Salt and pepper to season

Method:

• Clean the fish under running water, pat dry and roll it in flour and parsley,
• Keep aside For the batter , in a clean bowl whisk together soda water, baking powder, egg, flour and the seasoning into smooth consistency.
• Heat the oil in wok/deep pan, Now dip each piece of fish in batter, coating them well and gently place them into hot oil.Fry on medium heat till golden.
• Serve with a wedge of lemon, Chips with salt and vinegar.

ENJOY THE RECIPE!!! HAPPY COOKING....

MARINATED LAMB CUTLETS WITH CREAMY BACON CARBONARA Recipe

MARINATED LAMB CUTLETS WITH CREAMY BACON CARBONARA

Ingredients:

• 12 lamb cutlets, well trimmed 
• 1 tbs balsamic vinegar 
• 1 tbs olive oil 
• 1 tps Dijon mustard 
• ½ tps dried oregano 
• 1 cup water 
• 3/4 cup reduced fat milk 
• 1 tps Flora Salt Reduced spread 
• 1 x 85g packet Continental® Creamy Bacon Carbonara Pasta & Sauce 
• 200g Snow peas 

Directions:

• Marinate lamb in combined vinegar, oil, mustard and oregano for at least 30 minutes. 
• Bring milk, water, Flora Salt Reduced spread and Pasta & Sauce pack contents to the boil, while stirring. 
• Simmer uncovered for 10 minutes, stirring regularly until sauce thickens and pasta is cooked. Let stand 2 minutes before serving 
• Steam snow peas until cooked. 
• Pan fry or barbecue the lamb cutlets for 3 minutes each side, or slightly longer if thick. 
• To serve this lamb cutlets recipe, combine Marinated Lamb, Creamy Bacon Carbonara Pasta & Sauce and snow peas.

ENJOY THE RECIPE!!! HAPPY COOKING....

ORIENTAL RICE WITH GREEN AND STICKY PORN Recipe

ORIENTAL RICE WITH GREEN AND STICKY PORN

Ingredients:

• 4 lean pork cutlets, visible fat trimmed
• ¼ cup salt reduced tomato sauce
• ¼ cup salt reduced soy sauce
• ¼ cup honey
• 1 x 180g Value pack, Continental® Oriental Rice
• 1 2/3 cups (415ml) hot water
• 2 teaspoons Flora® Salt Reduced spread
• 1 bunch baby bok choy or pak choy, halved

Directions:

• Marinate the chops in the tomato sauce, soy and honey for 20 minutes.
• Preheat a barbecue or grill pan to moderately hot, be sure it is not too hot. Add the chops and cook for 5 minutes each side, brushing a little of the remaining marinade over the chops as they cook. The chops will caramelise and become quite brown. Remove and allow cutlets to rest for 5 minutes before serving.
• Prepare the Oriental Rice following packet instructions using the water and spread.
• Blanch or steam the bok choy until tender.
• Serve Oriental Rice topped with a pork cutlet and bok choy on the side.

ENJOY THE RECIPE!!! HAPPY COOKING....

PAPRIKA CHICKEN Recipe

PAPRIKA CHICKEN 

Ingredients:

• 1 whole chicken (with skin)
• 1/2 cup sour cream
• 1/4th cup butter
• 1 tsp paprika
• 3-4 Tbsp lemon juice
• Salt, to taste

Directions:

1. In a bowl mix butter, paprika, salt and a little lemon juice.
2. Rub it over and under the chicken skin. Leave it for about an hour in a roasting tin.
3. Bake the chicken at 220 degrees C for 1 hour.
4. Baste it from time to time with its juices.
5. Remove the chicken from the tin. Mix the residue juices in the roasting tin with the sour cream.
6. Pour over the chicken. Serve it hot.

ENJOY!!! HAPPY COOKING....