Salmon with Asian sauce and rice

This is a dish that is literally prepared and served in 30 minutes. You can make this for a quick lunch or a weeknight entertaining dinner. This is healthy, super quick, delicious and low on utensil usage too!

Ingredients:
For Salmon:
Salmon fillet
Some oil
Salt and pepper

For Asian Sauce:
3-4 dashes of Fish Sauce
1/2 tbsp Oyster Sauce
6-7 tsp of  Soy Sauce
1 tbsp Peanut Butter
1/2 tbsp Maple Syrup
1/4 cup Sake (optional)
1/2 cup Vegetable Broth or Water
1 inch piece of Ginger
3-4 tsp Chinese Spicy Chilly Crisp Sauce

Leafy Vegetable Salad:
Two Scallions
Some coriander
Some Romaine Lettuce

Rice

Method:
1. Heat some oil on a non-stick pan. Once the oil is heated put the salmon fillet on the pan, skin side down.
Sprinkle some salt and pepper on the salmon and cover the pan with a lid.
Cook salmon on low-to-medium flame with the lid on for 15 minutes.

2. On the side, put some rice for cooking.


3. While the salmon is cooking, prepare the sauce in a bowl. Mix soy sauce, fish sauce, oyster sauce, sake, vegetable broth, chilly crisps, peanut butter, grated ginger, salt and pepper.

4. Thinly slice two scallions. Chop coriander and some romaine lettuce. Mix these vegetables and keep on side.

5. After 15 minutes, remove the salmon from the pan and wrap in an aluminum foil. Seal this wrap with another aluminum foil to make a double insulation around the salmon. Set aside on a wooden chopping board for 10 minutes.


6. While salmon is resting, put the prepared sauce in the same pan with the salmon juices. Boil the sauce for 5-6 minutes or until it thickens.

7. In the end assemble the dish by placing some rice at the bottom of the plate, top with the flaked salmon and vegetable salad. Dress up the dish with the Asian sauce.

Entertain!

Or take a carry out for lunch!

Chickpea pastry with Cashews and Dates

This is a really quick and simple dish that is easily put together with little effort!
High on protein and flavour yet feels like indulgence :)

Ingredients:
1/2 sheet of phyllo pastry dough, thawed according to the package instructions
1 can of Garbanzo Beans or chickpeas, drained and washed
5-6 Dates, chunky chops
6-7 Cashews, chunky chops
1 medium onion, finely chopped
4 tsp cumin powder
4 tsp coriander powder
2 tsp red chilly powder
2 tsp black pepper powder
Salt to taste
Oil or Ghee for sauté

Method:
1. In a non-stick pan, take some oil or ghee and sauté finely chopped onion until it starts turning translucent, about 4-5 minutes on low flame.
2. Add cumin powder, coriander powder, chilly powder, black pepper powder and salt. Sauté for another minute to cook the spices.
3. Now add the chopped dates, cashews and beans to the pan and cook for about 4-5 minutes.
4. While the beans are cooking, roll the dough to a thin flat bread shape and place it on the baking sheet.

5. Arrange the beans mixture on top of the pastry sheet and bake at 375F for about 20-25 minutes until the pastry is cooked.

Cut into four parts with a pizza cutter and enjoy savoury Chickpea pastry!

Tip: You can also use the chickpea filling as a side dish with lamb, veggies and roti.

Coconut Ice cream

Want to beat the heat by making an ice cream in 10 minutes??

Here is how you do it.

Ingredients:
1 cup whipping cream
1 cup coconut milk
1/2 cup granulated sugar
2 tbsp grated fresh coconut

Method:
1. In a big bowl, mix coconut milk, cream and sugar. Whip this mixture lightly for 2-4 minutes on low speed until the size doubles. Make sure the mixture is smooth and the cream doesn't thicken too much.
2. Add the grated coconut and fold it gently in the whipped mixture.
3. Set this batter to set in the fridge for 2 hours at least, overnight is better.

Beat the heat and get a refreshing kick from the tropics!

Lamb chops with Grilled Pear Salad

Another super easy and quick lamb chops recipe.

Ingredients:
Lamb Chops
Salt
Black Pepper Powder
Dried Oregano
Fresh Thyme
Fresh Parsley
Fresh minced garlic
Fennel Powder
Groundnut oil
Baby kale(any salad leaf of your choice)
Pear
EVOO
Balsamic Vinegar

Method:
1. Marinate the lamb chops with fresh minced garlic, fresh parsley, fresh thyme, salt, pepper, fennel powder, oregano and some oil for minimum of 15 minutes.
2. On a hot grill, cook the chops for 4-5 minutes each side.
3. While the lamb is cooking, prepare salad dressing by mixing some balsamic vinegar, oil, salt and pepper.
4. For the 2 minutes, put pear quarters to grill on both the sides.
5. Assemble the dinner by dressing the salad leaves, arranging the grilled pear in a ring and topping with juicy lamb chops.

How to prepare lamb chops and have fancy dinner ready in under 30 minutes...

Indian Masala Lamb Chops

Try these quick and easy succulent Lamb Chops with bold Indian Spices. It's easy to prepare, quick to cook and provides for elegant plating for weeknight parties.

Ingredients:
Lamb Chops
Turmeric
Red Chilly Powder
Black Pepper Powder
Coriander Powder
Dried Oregano
Minced Garlic
Minced Ginger
Groundnut oil
Salt
Greek Yogurt
Lime Pickle
Scallions
Fresh coriander
Cooked Basmati Rice

Method:
1. Mix all the ingredients in a ziplock bag to make a paste.
2. Marinate the lamb chops in the paste for  minimum of 15 minutes.
3. On a hot grill/pan, cook the lamb chops for 4-5 minutes each side.
4. To make the yogurt sauce, mix  Greek yogurt, lime pickle, scallions and fresh chopped coriander,
5. Serve with hot rice and yogurt sauce.

How to marinate lamb chops?? It's super easy...

Tarragon Chicken

Tarragon chicken - is it than intense, laborious French tarragon Chicken.. No! Does it have the same flavour?? Absolutely yes... In less than half the cooking and cleaning time it would take me otherwise, I came up with this classy dish for quick, weeknight entertainment and dinners.

Ingredients:
Chicken Breast
Fresh Tarragon
Dried Tarragon
Some Butter
Some regular oil
Salt
Black Pepper Powder
Some Vodka
Chicken or Vegetable Broth/Warm Water
An egg
Some plain white flour
Couple of cloves of minced garlic
Some cream
Some Dijon Mustard
Crushed red pepper(optional)

Method:
1. Cut the chicken breast in half and pound it into thin cutlets. This ensures cooking time speeds up.
2. In a deep dish, mix an egg with some salt, dried thyme, black pepper powder and crushed red pepper.
3. In another deep dish, mix some flour with salt and pepper.

4. Now dunk the chicken cutlet in the flour, then egg and then flour again, shown in the video.
5. Then shallow fry it in a pan, with some oil and butter - about 3-5 minutes each side.
6. After the chicken cutlets are cooked, use the same pan and add some minced garlic, fresh chopped tarragon, dried tarragon, pepper and salt. Saute for a few seconds.
7. Deglaze the pan with some chicken/vegetable broth or water. Add some dijon mustard and vodka to the pan. Let the mixture come to a bubble. Please refer to the video for the sauce technique.
8. Once the mixture has reduced to half, turn off the gas and add some cream.
9. Serve sliced chicken breast cutlets and spoon over the sauce in a big platter.

Dunking Chicken Cutlets in egg and flour

Tarragon Cream Sauce

Enjoy this classy dish with a side of salad and roasted veggies!