Summer Berry Meringue (Pavlova)

This is my sister Munira's recipe

4 egg whites

200g of castor sugar

250ml carton double cream; whipped

500g berries , raspberries, red currents, blackberries, strawberries

1. Heat the oven to 160^oC or gas mark 4.
2.  Line a baking tray with parchment paper.
3. Whisk the eggs until stiff, add sugar slowly; a table spoon at a time.
4. Place on the  baking tray, making a big circle (20cm)
5. Place in the oven, turn down the temperature to 120^oC / gas mark 1, bake for an hour.
6. Let it cool complete, lift and place on a serving dish
7. Fill the centre with the whipped cream
8. Top with the berries.

Indonesian Beef Rendang

I first tasted this dish in Kuala Lampur then in Jakarta, where I realised that is originated from the Minangkabau, Western Sumatra.

Ingredients

1 400gm can coconut milk

1 kg / 2 lb stewing beef (I used leg); cut into 1 inch cubes

1 stalk lemon grass; split into two

6 Shallots; cut into halves

4 cloves garlic

1 inch ginger; chopped

1 inch fresh turmeric root; chopped

4 red chillies;  chopped

1 inch galangal; chopped

6 fresh or dried kaffir leaves

2 tablespoons desiccated coconut; toasted in a dry pan until brown

5 small potatoes; peeled, cut into halves and sauted

10 chestnut mushrooms; cut into halves and sauted until dry

Method

1.    Place 4 tablespoon of coconut milk in a pan, add beef and lemon grass to it. Stir and cook for 5 minutes

2.    Chop finely all the rest of the ingredients except for the desiccated coconut in a food processer.

3.    Add this to the meat and coconut milk, stir fry for a few minutes.

4.    Add rest of the coconut milk and simmer or about 2 hours.

5.    Grind the toasted desiccated coconut and add to the stew.

6.    Add sauted potatoes and or mushrooms, simmer for ½ hour or until the potatoes are cooked.

7.    Serve with rice.

Mothers's Day Menu

I am back in Chachi's Kitchen with a camera.  Busy day ahead,the theme is Indonesian,  I will be blogging the recipes as soon as I can.

Starters
Seafood Satay
Oyster Mushroom Satay with Peanut Sauce

Main Course
Beef Rendang with Coconut and chives Rice

Salads
Cucumber Salad
Carrot, Bean Sprout and Ginger Salad
Thai Basil and Tomato Salad

Dessert
Red Currentt Meringue

Carrot and Chickpea Salad

Ingredient

3 cups grated carrots

1 400gm can of chickpeas; drained and washed

1 clove garlic;

1 cup cup fresh coriander;

1 lemon; juiced

1 teaspoon cumin; roasted and freshly ground

1 teaspoon paprika

1/2 teaspoon ground black pepper

1/3 cup olive oil

Place the carrots and chickpeas in a bowl

Place the rest of the ingredients in a liquidiser and grind

mix

Healthy Waldorf Salad

3 Apples; cut into bite-size pieces

3 sticks celery; sliced finely

1 cup red/black grapes; cut into two

1 cup walnut pieces

1 lemon; grate the jest and juice it.

1 cup low fat Greek-style yogurt

2 tablespoons low fat mayonaise

1 tablespoon dijon mustard

1/2 teaspoon black pepper

1 tablespoon fresh tarragon; chopped fine

1. Place lemon juice in a bowl, add the chopped apples and mix.

2. Add the celery, grapes and walnut

3. Mix the yogurt, mustard, mayonaise pepper, lemon jest and tarragon, add to the chopped salad and mix

4. Place in the fridge for a couple of hours before serving

Roast Beef with Mustard Crust

My cousin, Karim Virjee introduced me to this recipe.

Ingredients

1.12 kg / 2lb 8oz rolled and tied sirloin joint

2 tablespoon ground mustard

1 tablespoon black pepper

1/2 lemon; juiced

5-6 cloves of garlic; minced

water

2 teaspoons corn flour

Method

Preheat the oven to 220 C, 425 F or gas mark 7.

1. Make a paste of mustard, pepper, garlic, salt and lemon juice; add a little water if necessary.

2. Wash the joint, and dry with kitchen paper.

3. Apply paste to the joint and place on a rack in a roasting tin with some water.  So that the juices from the beef will fall into it (to be used to make gravy)

4. Place in the oven for 30 minutes, then reduced temperature to 160 C (325 F gas mark 3),  and continue to roast for:

• Rare: 20 minutes per Kg, Medium: 30 minutes per Kg and Well Done 40 minutes per Kg.

5. Remove from oven and rest for 30 minutes before carving.

6 Make gravy by bringing to boil the juices from the roasting tin, add corn flour mixed in 1 tablespoon of water and simmer for 1 minute.

We cooked to Medium and it was delicious.  

Healthy Lamb and Vegetable Biryani

Ingredients

8 oz or 250gm boneless lamb; well trimmed of all the fat, and cubed into 1.5 inch pieces
3 cloves garlic; crushed

2 inch piece of ginger; crushed

1 tablespoon yogurt

1/4 teaspoon saffron

1 tablespoon oil

whole garam masala comprising of: 

(1 teaspoon cumin seeds, 3 peppercorns, 3 cloves, 1 cinnamon, 2 whole cardamom) 

1 large onion; finely chopped

3 large tomatoes; peeled and crushed with
1-2 green chillies
1/2 teaspoon turmeric powders
1 1/2 teaspoon coriander and cumin powders
1/2 cup chopped methi / fenugreek leaves
3 cups mixed vegetables; cut into 2 inch chunks
(I used courgette, aubergine, potatoes and peas)
1/2 teaspoon garam masala powder
1 cup basmati rice; washed and soaked in some water
3 cups of water
1/4 teaspoon saffron; soaked in 1 tablespoon of warm water

Method

1. Marinate the meat in the yogurt, saffron, garlic and ginger pastes leave for at least 2 hours
2. Heat the oil in a large saucepan, add the whole garam masala, as soon as they start popping, add the onions and fry until brown.
3. Add the marinated lamb and stir until all the surfaces are sealed
4. Add the tomatoes and green chillies and bring to boil, simmer for 15 minutes
5. Add the turmeric, coriander and cumin powders, cook for a few minutes
6. Add all the vegetables and cook for a further 10 minutes.
7. Add the garam masala powder and mix well
8. In a separate saucepan, bring the rice to boil with 3 cups of water for 5 minutes.
9. Drain and place on top of the meat and vegetable mixture.
10. Sprinkle the saffron and water mixture
11. Place in the oven at 160 degrees centigrade for 40 minutes

serve with a tomato and cucumber salad
Serves 4