FOOD WITH MIGUEL MAESTRE

Size: px

Start display at page:

Download "FOOD WITH MIGUEL MAESTRE"

Marvin Green
5 years ago
Views:

FOOD WITH MIGUEL MAESTRE INDIAN FEAST It s an Indian feast tonight when

join the fun. But our spicy Spaniard won t turn up with his arms swinging.

1 FOOD WITH MIGUEL MAESTRE INDIAN FEAST It s an Indian feast tonight when Miguel meets up with chef Raj from Melbourne s famous Indian restaurant Bhoj to talk spice and all things nice! Raj has his whole family headed home for feast and has invited Miguel to join the fun. But our spicy Spaniard won t turn up with his arms swinging. He s decided to make an Indian classic under Raj s watchful eye. Will Miguel s Butter Chicken impress Raj and his family?

ABOUT BHOJ DOCKLANDS ABOUT: Take a breathtaking waterfront location at Docklands Melbourne, throw in the mix an exceptional and highly acclaimed Indian Cusine, at ridiculously modest prices, and you

2 ABOUT BHOJ DOCKLANDS ABOUT: Take a breathtaking waterfront location at Docklands Melbourne, throw in the mix an exceptional and highly acclaimed Indian Cusine, at ridiculously modest prices, and you ll begin to see why Bhoj Docklands is a mecca for the lovers of fine food. This restaurant is positioned right in the heart of the New Quay Promenade boasting uninterrupted views of the Melbourne city skyline, Victoria Harbour, Telstra Dome and the Bolte Bridge. Best Indian Restaurant 2004 & 2005 The Age Good Food Guide MOST POPULAR DISHES: Vegetable Bhajia with pakodi chat Lamb Do Piaza Jhinga Mirchi Masala OPENING HOURS: Open: 7 days a week Lunch: 12 3pm Dinner: pm CONTACT: Address: Phone: Fax: Web: 54 Promenade, New Quay, Docklands, VIC, 3008 (Melways map 2E reference E3)

3 RECIPES Butter Chicken Ingredients: 1 kg boneless chicken - skin removed Juice of 1 lime 1 tsp red chilli powder (adjust to suit your taste) 6 cloves 8-10 peppercorns 1" stick of cinnamon 8-10 almonds Seeds from 3-4 pods of cardamom 1 cup fresh yoghurt (must not be sour) 3 tbsp vegetable/canola/sunflower cooking oil 2 onions chopped 2 tsp garlic minced 1 tsp ginger minced 2 tsp coriander powder 1 tsp cumin powder 1/4 tsp turmeric powder 400g of chopped tomatoes, ground into a smooth paste in a food processor 1/2 litre chicken stock 2 tbsp kasuri methi (dried fenugreek leaves) 3 tbsp unmelted, soft butter Salt to taste Coriander leaves to garnish Process: Mix the chicken, lime juice, salt and red chilli powder in a large airtight container and allow to marinate for 1 hour. Heat a flat pan and gently roast the cloves, peppercorns, cinnamon and almonds (stirring frequently) until they toast slightly. Allow the mixture to cool and add the cardamom seeds. Then grind the mixture into a coarse powder in a clean, dry coffee grinder. Mix the yoghurt, the whole spice powder (from the previous step), coriander, cumin and turmeric powders together, and add them to the chicken. Allow the chicken to marinate for another hour in the airtight container. Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry until they reach pale golden brown in colour and then add the ginger and garlic. Continue to fry the mix for a minute. Add only the chicken from the chicken-spice mix and fry until it becomes browned on the outside. Then add the tomato purée, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.

4 Continue to cook until the chicken is tender and the gravy is reduced to approximately half of its original volume. Melt the butter in another small pan and then pour it over the chicken. Garnish with coriander leaves and serve with Naan bread and Kaali Daal. Spinach Paneer Preparation Time: 20 minutes Cooking Time: 15 minutes Makes 4 servings INGREDIENTS: 1 Large bunch English Spinach 150 grams Cottage Cheese (Paneer) cut ½ inch square 2 tbsp oil ½ cup finely chopped or ground onions 4 cloves garlic, grated or paste 25 mm (1 ) piece ginger, grated or paste 8-10 ginger juliennes for garnish ½ cup fresh tomato pulp ½ tbsp cumin seeds ½ tbsp cumin powder ½ tbsp chilli powder ½ tbsp turmeric powder (Haldi) Pinch of Asafetida ( optional ) Salt to taste 1 tbsp dry Fenugreek leaves powder (Kasoori Methi) METHOD: 1. Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes, transfer leaves in chilled water. Squeeze out excess water. 2. Grind Spinach into a fine paste. 3. Heat the oil in a deep pan, fry Paneer for 2 minutes turning only once and remove on paper towel. 4. Heat same pan and oil, add cumin seeds, while cracking add Asafetida, mix and add garlic paste, sauté and mix the onions and cook on a medium flame till turn light brown. 5. Add the ginger paste, chilli powder, turmeric powder, cumin powder and sauté on a medium heat for 1 minute. 6. Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously. 7. Add the spinach puree, mix well and cook on a medium flame for 3 minutes.

5 8. Add the salt and Paneer, mix gently and cook on medium flame for another 2 minutes, mix in Fenugreek leaves powder. 9. Serve Hot. HANDY TIP: Finish with 1tbsp cream, optional. Can replace Paneer with Tofu or Ricotta cheese. WEBLINKS

nepali Plain Rice (Bhat) (for four people)

nepali Plain Rice (Bhat) (for four people) (for four people) Plain Rice (Bhat) 2 cups rice (Basmati or Long grain preferred) 4 cups (1 lt) water 1 tsp butter (optional) Wash rice and soak for 5 minutes. Boil the rice over medium heat for about