Grilled Rainbow Trout Kashmiri

Ingredients
Fresh rainbow trout 2 Kg, Juice of 1/2 lemon, 2 Tblsp, Olive oil 6 Tblsp, Salt and Black pepper as required, Paprika 2 Tblsp, 6 Clove Garlic finely minced, Fresh thyme leaves 1 Tblsp, Lemon 2 Pcs cut into wedges.
Preparation
Prepare in Charcoals, preferably use mesquite/ Barbeque. Arrange trout fillet on a sheet of foil. Drizzle with lemon and olive oil. Sprinkle with salt, pepper, paprika, garlic and thyme. Grill over hot coals about 8 minutes or until fish flakes easily when pricked with a fork. Serve with plenty of fresh lemon and lime wedges.

Heavenly Barbeque Shrimps

Ingredients (6 Portion)

Jumbo Shrimps 2 kg, Barbeque Sauce 8 to 10 Tblsp, 8 Garlic Clove paste, Bamboo skewers.

Preparation

Marinate first 3 ingredients for 3 hrs. Soak bamboo skewers in water for 15 minutes, remove and keep aside. Heat the ‘Barbeque Grill’ and grill the shrimps until pink in colour and done. Serve separate barbeque sauce with choice of salad.

Shrimps with Garlic & Cream Sauce

Ingredients
2 to 3 KG jumbo shelled shrimps divined, 3 Tbsp white wine, Butter 50 gm, 2 large Garlic clove minced, 1 cup of fresh cream, Paprika few to sprinkle, Salt & Pepper to taste, fresh chives to sprinkle.

Preparation

In skillet, heat the butter cook garlic minced in low heat until it is lightly brown .Add shrimps, White wine, Salt & Pepper unless shrimps its turns pink in colour .Add fresh cream, Paprika, stir well and remove from heat. At last sprinkle fresh chives on top and serve with rice

Baked Chicken with Sesame Seeds

Ingredients (6 Portions)

Sesame seeds 30 Grms, Honey 95 Grms, Chicken stock 90 ml, Dijon mustard 90 ml, Lemon juice 1 Tbsp, Green onions chopped 1 ½ Tbsp, Boneless skinless chicken breast halves 850 Grms.
Preparation
Marinade the chicken over night with the honey, Dijon mustard, green onion and lemon juice. Preheat oven to 200° C, Toast sesame seeds in a heavy non-stick skillet over medium high heat, shaking pan often, until lightly golden color. Transfer to a stainless tray and stir until for a while. Place chicken breasts in a baking pan. Sprinkle with the pine seeds in one side. Bake the chicken 15 to 20 minutes, or until a meat thermometer registers 75c° & the chicken is cooked throughout. Serve hot immediately with spice peanut sauce. Serve with steam Rice

Halloween Soup

Ingredients (Portion 10 to 12)

Lean bacon ¼ kg, Lean ground beef ½ kg , Onions 1 ½ cups , Spaghetti 100 Grms , Tomatoes 4 Pcs, Chunky cut cabbage and roughly cut leak 100 Grms each, Kidney Beans 100 Grms, Fresh Mushrooms 100 Grms, Garlic 1 Tbsp, Celery 1 Tbsp, Original Worcestershire sauce 1 Tbsp, Ketchup 2-3 Tbsp, Beef broth as required, 4 cups water (add more if needed), Salt and Pepper to taste.

Preparation
Brown the Lean bacon in large stockpot. Drain off most of the fat. Add beef and onions, cook until onions becomes brown. Add remaining ingredients; simmer 30 minutes, or until flavors blend properly. Taste to correct seasoning

Winter Vegetables Soup

Ingredients (8 Portion)

Medium Savoy cabbage, quartered and cored 1 Pcs, Corn oil 2 Tbsp, Carrots finely sliced 4 Pcs, Celery stalks, finely sliced 2 Pcs, Parsnips diced 2 Pcs, Chicken stock 1.5 Litres, Potatoes medium size cut diced 3 Pcs, Courgettes sliced 2 Pcs, Red pepper seeded and diced 1 Small, Cauliflower florets 1(15g), Tomatoes seeded and diced 2 Pcs, Fresh thyme leaves or dried thyme ½ Tsp, Chopped fresh parsley 2 Tbsp, Salt and freshly ground black pepper as needed.

Preparation
Sliced the cabbage quarters into thin strips across the leaves. Heat the oil in a large saucepan. Add the cabbage, carrots, celery and parsnips and cook for 10-15 minutes over medium heat, stirring frequently. Stir the stock into the vegetables and bring to the boil, skimming off any foam that rises to the surface. Add the potatoes, courgettes, pepper, cauliflower and tomatoes with the herbs. Put salt and pepper to taste. Bring back to the boil. Reduce the heat to low, cover the pan and simmer for 15-20 minutes until the vegetables are tender. Serve hot.

Golden Fried Chicken

Ingredients
Chicken 1 kg cut into strip, and coat with, Soya Sauce 4 Tblsp, Lemon Juice 3 Tblsp, Egg 4 Pcs, Salt and Black Pepper as Needed. Flour 3 Tbsp, Corn Starch 5 Tbsp.

Preparation
Mix Gently in Bowl, Fry them in hot oil till golden Colour, Add oil in hot pan put chopped garlic 2 tbsp with 6 Tbsp of chilli tomato sauce, Striped Chicken and 2 Tblsp of soy sauce. Garnish with roughly chopped spring onion.

Beef Stew

Ingredient
Stewing Beef 400 Gm (1lb), Oil 25 Gm(1Oz), Onion 75gm(3 Oz), Carrot 75gm (3 Oz), Turnip 75gm (3 Oz), Garden Peas 25 Gm(I Oz), French Beans 75gm (3Oz), White Flour 25 Gm (I Oz), Tomato Puree One Tblsp, Bouquet Garni as Needed, Clove Of Garlic 2 Pcs, Salt as Needed, Black Pepper Crushed 1 Tsp
Preparation

Remove excess fat from meat and cut into 1inches cube. Put oil in cooking pot add crushed garlic then beef , make it brown and add all vegetable. Add flour in it and stir gently. Add tomato puree , stir it ,add enough stock or water,bring to the boil and skim. Add salt, pepper ,bouquet garni and cover with lid.simmer gently and cook for 45 mins.Correct the sauce and add chopped parsley while serving.

Beef Potato and Carrot Soup

Ingredients

Butter 2 Tsp, White flour 2 Tsp, Green Onion fine chopped as garnish, Diced Celery 1 Stalk, Diced Potatoes 400 g, Diced Carrots 400 g, Beer ½cup, Sugar ½tsp, Chicken stock & water as needed, Fresh cream 2tbsp, Salt and crushed ground black pepper to taste. Bay leaves as required

Grilled Fish Douglas

Ingredients(4 portions)

Hamour Fish 1 Kg, Salt as needed,Lemon Juice 4 Tblsp,White Pepper 1/4 Tsp, Fresh Asparagus.

Preparation

Cut fish into rectangular four pieces, and marinate it with the above ingredients and keep in the refregerator for one hour and grill it.

For Sauce

Red Bell Pepper 5 Pcs, Garlic Clove crushed 3 Pcs, Passata(SeivedTomato) 6 Tblsp, Onion Chopped Half (Medium size)

To make a sauce blanched Red bell pepper and de skinned it and blend it . In hot pan add oil with Garlic and Onion saute it, add Passata and blend red bell pepper, salt to taste. Spread Fresh Asparagus on bed of plate served Grilled fish with Sauce.