Hunter Beef

This beef recipe makes me feel nostalgic as it was a staple during the winter months while growing up. There was a particular place my father would go to buy it. Moving away from home forced me to develop this recipe to control my cravings. My kids love it in their sandwiches and i love it thinly sliced over my fresh garden salad. This high protein , low carb, low fat snack is not only good for you but easy to make and it keeps well for a long period of time. All you need is a bit of planning for the marination time. But the end result is well worth the time and effort due to its versatility. 

Ingredients

Lean Beef chunk                      2 lbs 

Vinegar                                    1 cup

Water                                      1 cup

Salt                                         2 tsp

Sugar                                      1 tbsp

Black pepper                          2 tsp

Cumin                                     1 tsp

Method

1. Coarsely grind black pepper and cumin.
2. Pour vinegar in a glass bowl, add water and dissolve salt and sugar in it.
3. Add cumin and black pepper.
4. Prick the chunk of meat with a folk all over.
5. Put the meat in vinegar solution making sure it is covered all over. Cover and refrigerate the meat.
6. Now begins the waiting part of it as this meat needs at least 5-6 days of marination. You need to keep it in the coolest part of your refrigerator. Turn it over once a day making sure it is submerged in the solution.
7. After 6 days, put the meat in a pan big enough to hold the meat as well as the solution. Let it come to a boil, then put on simmer for at least one hour. Take the meat out of the pan and turn the heat on high to evaporate the water until you are left with a thick sauce. Rub sauce all over the meat and let cool in the fridge for at least a few hours before slicing.
8. Slice thinly. You can use hunter beef for sandwiches, salads, pasta etc. It keeps well in the refrigerator for 10-15 days.

Brown Butter Steamed Potatoes With Parsley

Potato is such a humble ingredient but one can do wonders with it by adding spices, flavours, herbs etc. They are my go to item when I am looking for a side to meat. This simple dish is a sure hit on the table as I have never had any left overs. It is such an easy recipe with just 6 ingredients which includes salt and pepper :). I like using baby potatoes as they look pretty but feel free to use any waxy potato variety, you can mix red skin and yellow skin for even a prettier look. Here is how the recipe goes:

Ingredients

Potatoes                                    2 lbs

Butter                                        4 tbsp

Salt                                            3/4 tsp

Black Pepper                             1/2 tsp

Parsley                                       1 Cup finely chopped

Chicken Stock/Water                 1/2 cup

Method

1. Heat a heavy bottom pan or a dutch oven. 
2. Add the butter and when it starts browning on the edges, slide the washed potatoes in it.
3. Sprinkle salt and pepper and coat the potatoes well with butter mixture.
4. Put two third of the parsley and add water or chicken stock. 
5. Once it comes to a boil, lower the heat and cover the pot. Let the potatoes steam till they are fork tender and there is no water left. If you can still see some water, increase the heat and dry it out.
6. Sprinkle the remaining parsley to freshen up the flavours and colours and serve hot.

Note:

You may need to adjust the amount of water depending on the size of your potatoes.

Chicken Mandi

Mandi is a rice dish available throughout the Arabian peninsula s well  as some African countries. Mainly
 it belongs from Yaman. It is a dish cooked with rice and any kind of meat fro camel to chicken. Normally its a young animal which is cooked in the clay oven and rice are prepared separately. Its a dish of special occasions like weddings and feasts or celebrations. It is so delicious that i just need an excuse of the weekend to make it :) I won't call it authentic recipe as i have not got it from any Yemeni friend. I had it during one of my visits to UAE and fell in love with that. So i recreated it at home and it turned out amazing and very very close to the original. I am writing the recipe in two steps; one for chicken preparation and second for rice. Here is how the recipe goes.

Ingredients

Rice

Basmati Rice                    2 cups
Onion                               1 small finely chopped
Tomato                            1 large grated
Garlic                               3 cloves grated
Salt                                  1.5 tsp
Sugar                               1 tbsp
Oil                                   1/4 cup
Cinnamon                        2 inch pc
Star Anise                        1 flower
Green cardamom              4-6
Saffron                             1 pinch soaked in 1/4 cup hot water
Chicken Stock                  3 1/2 cups

Method

Wash and soak the rice in room temperature water for 1 hour.
Heat the oil in a pan and add onion. Fry till they start browning at the the edges.
Add green cardamom, cinnamon stick, star anise, chopped tomato and grated garlic and cook till tomato disappears and it all becomes a homogenize mix.
Pour the stock in and add salt and sugar.
Once it all comes to a boil, drain the water fro the rice and add it to the stock. Let it boil and then lower the heat to medium and cover. When all the water is evaporated, sprinkle the saffron water on top of the rice and cover and steam on the lowest setting of your stove until you see the steam escaping from the lid.
Open the lid and fluff the rice using a fork.

Chicken

Chicken                            2-3 lbs whole skin on
Butter                               2 tbsp melted
Saffron                              1 generous pinch
Salt                                   1 1/2 tsp
Black pepper powder        1 tsp
Garam Masala                   1 tbsp
Turmeric                            1/2 tsp
Lemon                                1
Garlic                                 1 head slit in half

Method

Add all the spices and lemon juice to hot butter. Reserve the lemon rinds.
Wash chicken and pat dry with a paper towel.
Coat the chicken with butter mix and rub it all over including the cavity.
Put the lemon rinds and garlic inside the stomach cavity and let it marinate for at least 1 hour or upto 24 hours in the refrigerator.
Preheat the oven at 425 degrees.
Put chicken in a baking tray breast side down. Cover loosely with aluminium foil.
Bake for 40 minutes. Take out the chicken and flip it over. Bake for another 20-30 minutes until juice run clear. If the skin is still not brown put it under the broiler while keeping a close eye on it.

Note:

Traditional way of serving mandi is to spread an inch thick layer of rice on a big round platter. Put the meat in the center.
I like to garnish mine with some raisins but its totally optional.

Fish and Chips

Ingredients

Fish Fillets                3 lbs
Mustard                   1 tbsp
Salt                          1 1/2 tsp or to taste
Black pepper           1/2 tsp
Egg                          1
Water                      1/4 cup
Flour                       1/4 cup
Garlic powder          1/2 tsp
Lemon Juice            1 tbsp
Oil                           for frying

Method

1. Sprinkle garlic powder and lemon juice on the fish and mix. Let marinate for half an hour.
2. Beat the egg and add mustard, salt and black pepper, mix well.
3. Add cold water to the egg followed by the flour.
4. Pour this over the fish and let stand in the fridge for 30 mins.
5. Heat 1 1/2 inch of oil in a wok or frying pan to medium high.
6. Fry the pieces until evenly golden brown on both sides.
7. Serve hot.

Carrot Fudge - Gajar Kalakand

Kalakand is a rich dessert. Milk is cooked down on a low flame for hours to attain fudge like texture. This recipe just takes half an hour to be ready with amazing results. Instead of reducing the milk, I have used milk powder which cuts the cooking time magically and the taste does not suffer at all. With a handful of ingredients and a tiny bit of time you have a festive dessert which will impress one and all.

Ingredients

Carrots                            2 lbs grated
Clarified butter                 1/4 cup
Green cardamom             3 crushed
Sugar                               1 1/2 cup
Milk Powder                    1 1/2 - 2 cups
Almonds                           8-10 optional
Raisins                              8-10 optional

Method

1. Heat clarified butter in a wok on medium high. 
2. Add crushed cardamoms and stir for 10 seconds till fragrant.
3. Add the grated carrots and lower the heat to medium. Fry carrots till they are soft and 1/3 in the volume.
4. Do not leave unattended, you need to stir off and on or carrots will burn.
5. Add 1 cup of sugar and stir well. in a few minutes you will see carrots will start becoming shiny and translucent. Keep frying until all the moisture has evaporated. 
6. Sprinkle 1/4 cup of milk powder and keep frying until all is well incorporated. Keep adding more until all is being used. you need to keep cooking until it all becomes like one dough ball. Test for the sugar. If you need more add the remaining half cup and keep cooking until the dough consistency is achieved.
7. Using a sheet pan lined with parchment, spread the carrot mix and flatten it with a spatula.
8. Let it cool down for 25-30 minutes and then cut into desired shape. Garnish with almonds or raisins.
9. Serve at room temperature.

Note:

Carrots have different sweetness depending on the season, that is why it is better to add in steps.

Beef with Berbre

Every culture and country has a spice blend which is used frequently in their every day cooking. Let it 5 spice powder from China, Garam Masala powder from Pakistan, Curry Powder from India, Ras el Hanout from the Arabian peninsua, Xawassh from Somalia. Berbre is an Ethiopian spice blend which uses a number of spices to get the final mix. It is used in Ethiopian cooking like we Pakistanis use garam masala in our our food. Famours curries from Ethiopia are called "Wat". Cooking a 'wat' is tie consuming as you need to caramalize onions in most cases on a low flame. Here is how I incorporated Berbre with a str fried version of beef and served with rice. 

Ingredients

Lean Beef                                    2 lbs bite size pieces
Vinegar                                        1/2 cup
Turmeric                                      1/2 tsp
Berbere                                       1-2 tbsp (its hot so adjust according to your taste)
Salt                                              2/3 tsp
Ghee                                            4 tbsp
Bell pepper cubes                        1/2 cup (I used red)
Onion sliced                                 1/2 cup

Method

1. Put turmeric and vinegar in a bowl and add beef pieces to it, let it rest for 2-3 hours as vinegar will tenderize the beef. Drain well and keep aside.
2. Heat ghee in a broad pan and add meat in single layer, do not stir the meat until u see it browning from the bottom. Once the bottom is browned turn over and brown from the other side. Keep browning the meat in batches until all is done. 
3. Add berbere and salt to it and mix well in the pan and cook for another 3-4 mins.
4. Add onion and bell pepper and turn the heat off. Cover the pot for 3-4 mins n serve with rice, pasta or bread:)

Berbre Mix

Coriander seeds                 2 tsp
Black peppercorns             1⁄2 tsp

Allspice                              1/4 tsp

Green cardamom                4-6 

Cloves                                4-6
Red Chili powder                1 tsp
Paprika                               2 tsp

Nutmeg                               1 cracked
Ginger powder                    1/4 tsp
Cinnamon powder               1/4tsp

Method

1. Roast all the spices except red chili and paprika powder till fragrant.
2. Using a coffee grinder, make a powder. 
3. Add paprika and red chili powder and mix well. Keep in an air tight container.

Home Made Yogurt

Yogurt is one the healthiest foods rich in calcium and probiotics. I grew up in a a area where buffalo milk is a common choice over cow's milk. Buffalo milk is high in fat content so the yogurt is rich, creamy and thick. I remember my mother making yogurt every night for the coming morning. I use yogurt in many different ways in my kitchen. It is served as a dip, used in marinating meats, cooking curries, as a drink or even as any time snack. Once you try home made yogurt, I gaurentee you will never go back to store bought again.
Here is how I make yogurt at home. Its very easy and does not need any tricks as many people think. All you need is milk and starter yogurt. Starter yogurt needs to be a active bacterial culture and can be bought from any store.

Ingredients

Milk 1 litre
Yogurt 4 tbsp (preferably live culture)

Method

1. Put the milk in a pot and bring it to a boil. Keep stirring off and on to prevent it from scorching at the bottom.
2. Once it comes to a full boil, pour it in a any ceramic or glass container. Cover and let it cool down where you can touch it comfortably.
3. Beat yogurt till a bit creamy and stir in the milk.
4. Cover and keep on a warm place. In warm climates it would set between 3-4 hours but in colder areas it might take around twelve hours.

Note:

In winters my mother used to cover it in towel/blanket to keep the temperature on warmer side, I normally put it the microwave or oven at night and it is set in the morning.
You can serve this yogurt with fruit or granola as a breakfast.
You can add sugar/ honey or pureed fruit in the milk to get sweet fruity yogurt.