Beef Kabab Recipe

 

Pakistani and Indian dishes are spicy and chili in taste. People love to eat these dishes. These dishes give essential elements to the human body like clove which is best in improving eye sight. Beef kabab is famous Indian or Pakistani recipe and people can easily make it in their kitchens. Beef Kabab recipe is given below with ingredients

 

Ingredients:

•  10 g chili powder ( Pisi lal mirch 10 gram).
• 1 onion finely chopped (1 adad kata payaz).
• Salt to taste (Namak husb e zarorat).
• 1 small egg (1 Anda).
• Lemon slice (Lemo ka tukra).
• 1 green chili ( 1 Subz mirch).
• 4-1/2 garlic cloves (4-1/2 lehson k jaway).
• 1 g ginger, peeled ( 1gram chili adrak).
• 2 springs coriander (Hara Dhania 2 ganth).
• 15 g cumin seeds (15 gram zeera).
• 10 pepper corns (10 kali mirch).
• 6 small cardamoms (6 choi allichi).
•  6 cloves (6 longain).

 

Method:

• Grind the green chili, garlic, coriander leaves, cumin , pepper corns and cardamom and add some water to make a paste.
•  In a separate pot, mix the meat and onion together and stir in the spice paste , chili powder and salt.
•  Salt and chilly powder quantity can be adjusted according to your taste.
•  Add the eggs to give the mix a firm consistency.
•  Allow to set for 15 minutes. The mixture on oiled skewers.
•  Place skewers on ovenproof tray and grill or cook over char cool.
•  Delicious beef kaba is ready.
•  Serve with coriander leave, curd and lemon.

 

Hotpot recipes

Hotpot is the perfect dish for hearty appetites on a cold winter day - keep the cooking low and slow to ensure tender lamb.

Ingredients

1. 1.5kg/3lb 5oz neck fillet of lamb, cut into 2.5cm/1in pieces.
2. sea salt and freshly ground black pepper.
3. 1 tbsp vegetable oil.
4. 75g/2¾oz butter.
5. 6 lambs’ kidneys, cored, skinned and chopped.
6. 2 large onions, thickly sliced.
7. 3 cloves garlic, roughly chopped.
8. 2 tbsp flour.
9. 1.25L/2pt 2fl oz beef stock.
10. 2 tbsp Worcestershire sauce.
11. 1 bay leaf.
12. 2 sprigs fresh thyme.
13. 1.5kg/3lb 5oz potatoes, peeled and cut into 5mm/ 1/4in thick slices.
14. 350g/13oz frozen garden peas, cooked according to the packet instructions. 

    Preparation method

  

1. Preheat the oven to 180C/350F/Gas 4. Season the lamb with sea salt and freshly ground black pepper.
2. Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over. You’ll have to do this in batches. 
 
3. Set the lamb aside then quickly sear the lambs’ kidneys in the same pan. Add the onions, adding a little more butter to the pan if necessary, and cook for about 10 minutes until they turn brown at the edges.
4. Stir in the flour and cook for one minute, then add the stock and Worcestershire sauce. Whisk until the flour and liquid are smoothly blended.
5. Season with sea salt and freshly ground black pepper and bring to simmering point. Return the lamb to the pan then add the bay leaf and thyme.
6. Arrange the potato slices on top of the meat, overlapping each other as you go.
 
7. Season the potatoes with sea salt and freshly ground black pepper then dot with a little more butter.
 
8. Cover with a tight fitting lid and place in the oven for 1½ hours.
9. Remove the lid and turn the oven up to 200C/400F/Gas 6. Cook for a further 20-30 minutes until the potatoes are golden brown and crisp.
   
10. Pile the hotpot onto plates, removing the bay leaf and thyme as you serve, and spoon the peas alongside

Spicy chicken thighs with cucumber and cashew salad

Ingredients

For the spicy chicken thighs

• 3 tbsp fish sauce.
• freshly ground black pepper, to taste.
• 3 garlic cloves, peeled, crushed.
• 2 large red chillies, finely chopped.
• 2 tsp sugar.
• 8 chicken thighs, bone and skin removed.
• 2 tbsp vegetable oil.

For the cucumber and cashew salad

• 3 tbsp lime juice.
• 3 tbsp caster sugar.
• 200g/7oz vermicelli rice noodles.
• 2 cucumbers, halved and thinly sliced.
• small handful fresh mint leaves.
• 4 spring onions, sliced finely.
• 2 tbsp cashews, crushed.

Preparation method

1. For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.
2. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.
3. For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.
4. In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened.
5. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.
6. Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.)
7. To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside.

Beefburger recipes with homemade tomato ketchup, fries and corn on the cob

Ingredients

For the beefburgers

• 1 tbsp olive oil.
• 2 shallots, 1 finely chopped, 1 sliced into rings.
• 700g/1lb 9oz good-quality beef mince.
• 2 tbsp chopped flatleaf parsley.
• 4 burger buns.
• 1 round lettuce, leaves separated.
• 2 vine tomatoes, thickly sliced.
• 1 buffalo mozzarella, cut into 4 thick slices.

For the homemade tomato ketchup

• 75ml/3fl oz red wine vinegar.
• ½ tsp ground coriander.
• ½ tsp ground cinnamon.
• 25g/1oz light soft brown sugar.
• 1 fresh bay leaf.
• 1 x 400g/14oz can chopped tinned tomatoes.
• 1 tsp salt.
• 1 tsp English mustard powder.
• 1 garlic clove, crushed.
• Tabasco sauce, to taste.
• 2 tsp tomato purée.
• 1 tbsp cornflour, mixed to a paste with 1 tbsp water.

For the corn on the cob

• 2 corn on the cob, cut in half horizontally.
• 50g/2oz butter.

 

For the onion rings and chips

• vegetable oil, for frying.
• 1 shallot, sliced.
• 3 tbsp plain flour.
• 1 free-range egg, lightly beaten.
• 50g/2oz breadcrumbs.
• 2 large chipping potatoes, cut into fine matchsticks.

Preparation method

1. For the homemade tomato ketchup, heat the vinegar, spices and sugar in a heavy-based saucepan until simmering.
2. Add the remaining ingredients, except the corn flour, bring to the boil and stir to prevent the mixture from sticking to the side of the pan. Once the mixture has reached boiling point, reduce the temperature to a simmer and cook for a further 6-8 minutes, stirring occasionally.
3. Blend the mixture in a blender until smooth, then push the ketchup through a sieve into a bowl.
4. If the mixture is a little thin, whisk the corn flour mixture into the ketchup and heat until the mixture has thickened. Season with salt and freshly ground black pepper.
5. Cook the corn on the cob in a pan of boiling water for 6-8 minutes.
6. Drain and return to the pan with the butter then season with salt and freshly ground black pepper. Keep warm.
7. For the beefburgers, heat the oil in a frying pan, then fry the shallot for 2-3 minutes, or until softened. Remove the pan from the heat and set aside to cool slightly.
8. Place the beef mince, cooked shallot and flatleaf parsley, in a large bowl and mix until well combined. Season to taste with salt and freshly ground black pepper. Divide the mixture into four and shape into burgers.
9. Reheat the frying pan used to cook the shallots until hot, and fry the burgers for 4-6 minutes on each side, or until just cooked through. Remove from the pan and set to rest in a warm place for 2-3 minutes.
10. For the onion rings and chips, heat the vegetable oil in a deep-fat fryer to 190C/375F.
11. Sprinkle the flour and breadcrumbs onto separate plates. Whisk the egg in a bowl.
12. Dredge the shallot rings in the flour, dip into the egg and coat in the breadcrumbs.
13. Deep-fry the onion rings for 1-2 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.
14. Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.
15. Meanwhile, toast the burger buns, cut side-down, in a hot frying pan for one minute, or until hot.
16. To serve, place the bottom of the buns onto serving plates, then top with some lettuce and tomato, a burger, a slice of mozzarella and some shallot rings. Cover with the top of the burger bun and pile some fries alongside. Serve with a piece of corn on the cob and a dollop of ketchup.

CHICKEN TORTILLA PIZZA

CHICKEN TORTILLA PIZZA

Ingredients

• 1 whole wheat flour tortilla.
• ¼ cup part skim mozzarella cheese.
• 1/3 cooked, shredded chicken.
• ¼ cup pizza sauce.
• ¼ cooked green pepper.

Preparation method

• Preheat oven to broil.
• Poke tortilla with a fork several times on both sides. 
• Lightly spray tortilla on both sides with olive oil cooking spray or an olive oil spritzer.
• Place on cookie sheet and put under broiler until the tortilla just starts to brown.
• Flip the tortilla and crisp the other side. Remove from oven.
• Add sauce, cheese, chicken, and vegetables. Return to broiler and cook just until the cheese begins to melt.

Nutritional Info - 1 pizza

• 300 calories.
• 7.6 g fat.
• 3.5 g saturated fat.
• 571 mg sodium.
• 4.5 g fiber.
• 29 g protein.

Time Savers

Use the meat from a store-bought rotisserie chicken instead of cooking your own.

Make all the ingredients on the weekend and just assemble and cook the pizzas at dinnertime.

Roast chicken

Roast chicken and sage and onion stuffing and gooseberry sauce

Ingredients

For the chicken and stuffing

• 4 onions, peeled, quartered
• 8 fresh sage leaves
• 125g/4½oz fresh breadcrumbs
• 40g/1½oz butter, plus extra for brushing
• 1 free-range egg yolk
• pinch freshly grated nutmeg
• salt and freshly ground black pepper
• 100ml/3½fl oz water
• 2 x 1kg/2lb 2oz free-range chickens

For the gooseberry sauce

• 4 tbsp caster sugar
• 100ml/3½fl oz water
• 1 lemon, zest only
• 250g/9oz gooseberries, topped and tailed
• 300ml/10½fl oz white wine
• 300ml/10½fl oz chicken juices, (reserved from cooking the roast chicken), or chicken stock
• 25g/1oz unsalted butter

Preparation method

1. For the chicken and stuffing, preheat the oven to 180C/350F/Gas 4.
2. Cook the onions in a pan of boiling water for four minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into the bowl of a food processor. Add the breadcrumbs, butter, egg yolk, nutmeg, salt and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste).
3. Stuff the chickens with equal quantities of the stuffing mixture. Rub the extra butter over the outside of the chickens, then season, to taste, with salt and freshly ground black pepper.
4. Place the chickens into a roasting tin, breast-sides up, and add just enough water to cover the bottom of the roasting tin. Cover the roasting tin with aluminium foil.
5. Cook the chickens in the oven for 1½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce. Return the chicken to the oven uncovered for the final 20 minutes, until the chicken is cooked through and the skin is golden-brown and crisp. (To check if the chicken is cooked, the juices should run clear when the chicken is pierced between the leg and the body).
   
6. For the gooseberry sauce, place the sugar and water into a non-reactive pan and heat until the sugar has dissolved. Stir in the lemon zest and bring to the boil, cooking for 2-3 minutes until reduced slightly.
7. Add the gooseberries to the pan, reduce the heat and and gently poach for 4-5 minutes, or until the gooseberries are tender. Remove from the heat and allow the gooseberries to cool in the syrup.
8. When cool, strain the gooseberries through a sieve and reserve the syrup. Push the gooseberries through a sieve into a separate bowl. Discard the skins and solids left behind in the sieve.
9. In a clean pan, bring the white wine to the boil with a little salt and freshly ground black pepper. Cook for 4-5 minutes, or until the liquid has reduced by half in volume.
10. Add the chicken juices (or stock) and continue boiling until the liquid has again reduced by half in volume. Remove the pan from the heat and whisk in the butter until the sauce is smooth and glossy. Stir in the gooseberry purée and season, to taste, with a little of the reserved syrup, the salt and freshly ground black pepper.

Smoked grey mullet

Ingredients

For the smoked mullet

• 4-6 fillets grey mullet
• handful sea salt
• oak smoking chips

For the salad

• 1 red onion, thinly sliced
• 2 carrots, grated
• 2 bulbs fennel, thinly sliced
• 1 tbsp wholegrain mustard
• 1 lemon, juice and zest
• 100g/3½oz mayonnaise
• 1 tbsp chopped fresh parsley

To serve

• buttered brown bread

Preparation method

1. Pat the mullet fillets dry with kitchen paper and place onto a plate. Sprinkle with the sea salt and set aside for 5-10 minutes. Rinse the fish clean under a running tap and pat dry.
2. Place the smoking chips into a large lidded wok set over a low to medium heat (you will need to choose a pan that fits a smoking basket or metal colander inside). Heat the smoking chips until they begin to smoke. Put the fillets into a colander or smoking basket and suspend it over the smoking chips in the pan. Cover with a lid and smoke the fish for 6-8 minutes.
3. Meanw hile, for the salad, place the onion, carrots and fennel in a large bowl and mix together with the mustard, lemons juice and zest, mayonnaise and parsley until well combined.
4. Remove the fish from the smoker and serve with the salad.

preparation time

Less than 30 mins

cooking time

Less than 10 mins