Mango Mousse

Incredibly mouth watering fusion dessert, very easy to make.

1. Double Cream (heavy cream) 2 cups.
2. Mango puree 1 cup
3. 4 eggs
4. Sugar 1/2 cup
5. Vegetable gelatin powder 1 tsp

Method:

• Whip double cream and 1/2 cup sugar into soft peak consistency.
• Separate egg whites and whip with 1/4 cup sugar into soft peak consistency
• Add whipped egg white into whipped cream and gently fold
• Add 1/2 cup of Mango puree and fold
• Pour the mix into a serving dish and give it a shake to bring out any trapped air bubbles. 

Mango Gel topping

• Dilute the Gelatin in 1/2 cup cold water
• Add to 1/2 cup of Mango puree
• Add 1/4 cup sugar
• Mix it all up
• Bring to boil in a small saucepan stirring continuously.
• Turn off the heat and let it cool for 10 minutes.
• Pour over the Mango Mousse to cover the top fully
• Let it cool and chill in the fridge to set overnight. It's best to make a day before your party.  

Roast Duck

Roast Duck (2.5 kg)
Recipe by Monira Chowdhury

Marinade

1. Orange marmalade 300 g (3/4 jar)
2. Sweet chilli sauce 300 g
3. Chilli sauce 150 g
4. Salt 1 heaped teaspoon (tsp)
5. Fresh Orange zest 1 orange
6. 1 zested orange quartered
7. Honey 1.5 tablespoon (tbsp)

Method:

• Mix marinade ingredients and coat duck (with skin on) including cavity, insert quartered orange plus any giblets into cavity, rest at least 3-4 hours (preferably overnight);

• Roast marinated duck in pre-heated oven 200c for 2 hours (40 minutes per kg + 20 mins), covered in foil approximately 45 mins and uncovered 1 hour 15 mins (covered in foil no more than 1/3 cooking time);

• Rest cooked duck for 15-20 minutes before curving

Gravy

Take cooked juices from roasting tray (drain excess oil) and reduce consistency, add 1 tbsp gravy granules to thicken as required;

Roast Parsnips

Recipe by Monira Chowdhury

Parsnips (1kg)

Marinade

1. Honey 2tbsp (heaped)
2. Salt 1 tsp (heaped)
3. Smoked Paprika 2tsp

• Mix marinade & glaze cut up parsnips (halves or quarters),
• Roast in pre-heated oven 200c approx 50-60 mins, 

Roast Leg of Lamb

Recipe by Monira Chowdhury

Lamb leg (2.5 kg)

Marinade:

1. Blended onion 2.5 heaped tbsp (approx 1 heaped table spoon per kg)
2. Garlic & ginger paste 2.5 heaped tbs (approx 1 heaped per kg)
3. Salt 2.5 tsp (1 teaspoon per kg)
4. Pepper 2.5 tsp (1 tsp per kg)
5. Whole grain mustard 2.5 heaped tbsp (1 tbsp per kg)
6. Mint sauce 2.5 heaped tbsp (1 per kg )
7. Mint jelly 2.5 heaped tbsp (1 per kg)
8. Honey 2.5 heaped tbsp (1 per kg)

• Mix together the marinade,
• Cut slots or spear leg with fork
• Coat lamb leg and leave at least 3-4 hours (preferably overnight);

Roasting 

• For well done meat (40 mins per kg + 20 mins)
• Roast in pre-heated oven 200c covered in foil for 30 mins,
• Reduce heat to 180c, take off foil & roast another 1.5 hours (90 mins),
• Take out the roast and rest for at least 15-20 mins before carving, 
• For gravy add juices from roasting tray (if necessary discard any excess oil) into prepared gravy (From Gravy granules & stock);

[For medium (or medium rare) roast oven cooking time 30 mins per kg + 20 mins]

Gravy

Take cooked juices from roasting tray (drain excess oil) and reduce consistency, add 1 tbsp gravy granules to thicken as required. 

Golden Roast Potatoes

Roast Potatoes are a must have in a Roast Dinner. It should be golden, crispy outside and soft inside.

Ingredients:

1. Maris Piper (ideally) potatoes 2 kg
2. Salt 2 tsp
3. Black pepper 1/2 tsp
4. Turmeric powder 1 tsp
5. Chilli flakes 1 tsp
6. Olive Oil 1/4 cup

Method:

• Foil a large baking tray and put it in the oven, set the temperature to 200 c
• Peel, wash and cut the potatoes into bite size pieces. 
• Place in cold water just enough to cover the potatoes
• Add 1 tsp of Turmeric powder and 1 tsp of salt in the water
• Bring to boil and then simmer for 8 minutes
• Drain 
• Place the potatoes on the hot tray
• Add 1 tsp salt, 1/2 tsp pepper and 1 tsp chilli flakes
• Drizzle with olive oil and coat the potatoes 
• Spread them out, they should be separate, not touching each other. 
• Put the tray in the oven for 40-50 minutes. 

Bring out and serve. 

   

Party Kachchi Biryani

Party Kachchi Biryani in 10 litre Rice-Cooker 

Serves 40-50

You can cook without the rice cooker in a large pot, the traditional way. In that case use medium heat for first 30 minutes then put on simmer for two and half hours. 

The advantage of using the rice cooker is that, the temperature is controlled automatically and you get consistent result every time and you don't have to be on standby, you don't even have to be in the house. Rice cooker will keep it warm for hours until you are ready to serve.

Main Ingredients: 

Lamb 12 kg
Potato 2kg (Maris Piper potatoes are best, they do not breakdown easily)

Rice 4 kg (Extra long grain Basmati is best)

MEAT: marinade meat for minimum 2 hours in:
Shaan Pilao Biriyani Masala 12 Pack
Ginger paste 2 cups
Garlic paste 2 cups
Ghee 2 cups
Oil 2 cups
Yogurt 2 cups
Sugar 1 cup
Lemon Juice 2 cups

RICE: Wash rice thoroughly, then soak in cold water for 30 minutes > then drain.  

POTATOES: Peel and cut in desired size. 

LAYER:

Place the marinated meat at the bottom of the ricecooker pot and layer the following accordingly:

Potatoes
Green chillis 24
Fried Onion 2 cups
Golden Sultanas (Raisins or Kismis) 2 cups
Dhone pata (Corriander leaves) 1 bunch
Pudina Pata (Mint leaves) 1 bunch
Soaked and drained rice
Rose water 500ml

Pour Milk & Water mix (50:50) until water is just at the same level of the rice.
Close the lid > Turn on the Rice cooker > Leave it untouched for 3 hours.
Open the lid > Drizzle 1 cup of ghee over the rice.

Garnish with some fried onion (beresta) and dhonepata.  

Done!

Important:
Before layering, loosen up the marinated meat. After adding the water make some wholes with a large spoon around and one in the middle for water to reach the bottom. This will prevent the meat to overheat resulting rice cooker to turn off prematurely.

Keep an eye on the rice cooker for about 30 minutes. After ten minutes you will hear a bubbling sound, then you will see steam coming out, then after about 30-45 minutes the the ricecooker will switch from COOK to WARM mode automatically and the steam will cease. Do not touch it, leave it at warm mode, it's still cooking!

Moroccan Lamb Tagine

Tagine is the Moroccan national dish and popular worldwide. It can be of chicken, meat, fish and vegetable. It is cooked in a clay pot with a conical lid called Tagine itself. If you have it, use it, if you don't, just use oven proof dish. For 3 kg meat you will need 2 standard size dish.  

• Lamb                              3 kg (12 servings)
• Black pepper                   3 tsp
• Olive oil                           1/2 cup
• Chopped onion                  3
• Garlic Ginger paste           3 tbsp
• Curry powder                     3 tsp
• Ras Al Hanut                     3 tsp
• Cinnamon powder             3 tsp
• Paprika                              3 tsp
• Saffron                               3 pinch
• Honey                               1/2 cup
• Lemon                               1 juce & rind
• Olives                                3 cups
• Vegetable stock cubes      6 
• Raisins soaked                  1 cup
• Potato and carrots             1/2 kg
• Salt to taste                       3 tsp to start
• Parsley/Mint                      Garnish
• (Optional:Red chilli flakes or Cayenne pepper )

Mix everything > place the mix in a ovenproof dish > cover with aluminium foil and place in the middle of preheated oven 200 degree centigrade for 2 hours.