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Recipes
Masala Fried Fish, Rice, & Lentils
By Grazor
1. For the dahl: Put the washed lentils into a large non-reactive saucepan, cover with water and leave to soak for...
- 400 g white fish fillets, cut into 8 pieces about 10cm long
- 1/4 tsp turmeric
- 2 onions, finely sliced
- 2 tbsp vegetable oil, plus
- extra for shallow-frying
- 1 tbsp lemon juice
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 tsp ground ginger
- fried poppadoms, to serve
- For the dahl (lentils) and
- vaghaar
- 200 g yellow lentils, washed
- 1 tsp turmeric
- 30 g butter
- 1 tbsp oil
- 1 tsp cumin seeds
- 8-10 cloves garlic, coarsely
- chopped
- 1 green chilli, cut lengthways
- into quarters
- 1 tbsp chopped fresh
- coriander
- For the rice
- 1 litre water
- 2-3 bay leaves
- 2 green cardamom
- 400 g vintage basmati rice
Chicken Tikka Masala (Anjum Anand)
By Grazor
1. For the tikka marinade: mix together all the ingredients for the marinade, season with 1 teaspoon of salt then a...
- For the tikka marinade
- 3-4 tsp lemon juice
- 110 ml Greek yogurt
- 2 fat cloves garlic, grated
- 10 g fresh ginger, peeled weight, grated
- 1/4 - 1/2 tsp red chilli, powder
- 1/2 tsp paprika, for colour
- 1 1/2 tsp cumin, powder
- 1 tbsp vegetable oil
- For the curry
- 6 boneless, skinless
- chicken thighs, slashed with a sharp knife
- 20 g ginger, peeled and roughly chopped
- 8 cloves garlic, peeled and roughly chopped
- 2 tbsp vegetable oil
- 80 g butter
- 2 black cardamom pods
- 4 cloves
- 8 green cardamom, pods
- 2 cm piece cinnamon sticks
- 500 g vine tomatoes, puréed
- 1 tbsp tomato puree
- 2-4 small green chillies, whole but pierced
- 80-100 ml single cream
- 1 tsp sugar, or to taste
- 1/4 tsp red chilli powder, or to taste
- 1 tsp paprika, to taste
- 1 tsp fenugreek leaves,
- crushed between your fingers to powder, if you have them
- 1 tsp garam masala
- To serve
- small handful coriander leaves
- naan bread or plain butter parathas
Carrot Cake
By Grazor
Preheat oven to 350°. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a kni...
- Frosting:
- 10 1/10 ounces all-purpose flour (about 2 1/4 cups)
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups grated carrot
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 6 tablespoons butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup low-fat buttermilk
- Cooking spray
- 6 ounces cream cheese, softened
- 1 ounce fromage blanc
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar
- 1/4 cup chopped pecans, toasted (optional)
Braised Sausages with Balsamic Glazed Grapes and OnSions
By Grazor
1.Prick the sausages a few times with the tines of a fork, doing so will allow them to release some of their juices...
- Method:
- 3 Tbs. olive oil
- 8-12 links sweet Italian sausage, pricked with a fork *
- 1 large sweet onion (or 2 medium sized), thinly sliced (about 3 cups)
- Kosher salt
- 3 Tbs. balsamic vinegar
- 2/3 cup low-salt chicken broth
- 30-40 seedless red grapes, halved
- 2 Tbs. chopped fresh oregano
- * depending on the size of the sausages, allow 1-2 per person, and you can certainly use different types of sausages to suit your taste. We used a combination of sweet Italian, hot Italian, and chicken sausages.
Herb Roasted Spring Lamb Loin ( Sous Vide)
By Grazor
Courtesy of Chef Jason Wilson of Crush, Seattle, WA 1
- 2 pounds (1 kg) spring lamb loin, cleaned of silver skin and fat
- 2 tablespoons (28 g) Kosher salt
- 3 tablespoons (45 ml) extra virgin olive oil
- 3 tablespoons (43 g) unsalted butter
- 3 tablespoons (45 ml) rosemary leaves
- 3 tablespoons (45 ml) marjoram leaves
- 1/4 cup (10 g) Italian (flat leaf) parsley
- 1/4 cup (10 g) mint leaves
- 3 tablespoons (45 ml) chopped chives
- 1 tablespoons (15 ml) ground fennel seed
- 1 tablespoon (15 ml) orange zest, grated
- 1 teaspoon (5 ml) ground cumin
Paella
By Grazor
1. Heat oil in large skillet on medium-high heat on grill or stovetop
- 2 tbsp (25 mL) olive oil
- 8 chicken thighs
- Salt and freshly ground pepper to taste.
- 5 to 6 cups (1.25 to 1.5 L) chicken stock
- ½ tsp (2 mL) saffron threads
- 1 Spanish onion, chopped
- 1 tbsp (15 mL) chopped garlic
- 6 oz (175 g) Spanish chorizo smoked sausage, diced
- 12 oz (375 g) shrimp, shelled
- 1 tbsp (15 mL) hot, smoked Spanish paprika
- 1 tbsp (15 mL) fresh thyme, or 1 tsp (5 mL) dried
- 1 cup (250 mL) finely chopped tomatoes, fresh or canned
- 2 cups (500 mL) short grain rice, Valencia or arborio
- 12 mussels
- ½ cup (125 mL) peas, fresh or frozen, defrosted
- ½ cup (125 mL) pimentos, or roasted red peppers, cut in strips
- ¼ cup (50 mL) chopped parsley
- Lemon wedges
Yummy Scrummy Carrot cake
By Grazor
Cuts into 15 slices Preparation and cooking times Preparation time Prep 1 hr - 1 hr 15 mins Including 40-45 minu...
- 175 * 175g light muscovado sugar
- 175 * 175ml sunflower oil
- 3 * 3 large eggs , lightly beaten
- 140 * 140g grated carrots (about 3 medium)
- 100 * 100g raisins
- * grated zest of 1 large orange
- 175 * 175g self-raising flour
- 1 * 1 tsp bicarbonate of soda
- 1 * 1 tsp ground cinnamon
- * ½ tsp grated nutmeg (freshly grated will give you the best flavour)
- FOR THE FROSTING
- 175 * 175g icing sugar
- 1 * 1½-2 tbsp orange juice
Our Chocolate Brownie
By Grazor
Heat oven to 350 degrees F
- 1 cup unsalted butter
- 2 cups sugar (preferably brown)
- 2 teaspoons vanilla
- 4 eggs, slightly beaten
- 1 cup all-purpose flour or unbleached flour
- 1/2 cup unsweetened cocoa - (optional)
- 1/2 teaspoon salt
- ½ teaspoon baking powder
- 8 ounces (8 squares) semi-sweet chocolate (coarsely chopped)
- 1 cup pecans or almonds roasted & chopped - (optional) (roast in oven for 7 mins at 350F)
Fragrant duck with cucumber and radish salad
By Grazor
Chinese twice-cooked duck made into an easy supper for two? Ching He-Huang proves it's perfectly possible
- 2 duck legs, preferably free range, skin on
- 75 g cornflour
- groundnut oil, for deep-frying
- 1 pinch dried red chilli flakes
- For the marinade
- 2 tbsp shaosing rice wine, or dry sherry
- 2 tbsp clear honey
- 1 tbsp chilli sauce
- 1 tbsp light soy sauce
- 2 cloves garlic, crushed or minced
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- For the salad
- 100 g radishes, finely diced
- 1/2 cucumber, seeds removed, finely diced
- 1 medium red chilli, seeds removed, finely chopped
- 1 tbsp clear rice vinegar
- 1 tsp caster sugar
- 1/2 tsp shaosing rice wine, or dry sherry
- 1 small handful coriander leaves, finely chopped, plus extra whole leaves to garnish
New Potato Cups with Lobster, Sour Cream and Caviar By Cameron Mitchell
By Grazor
1. Boil the new potatoes in lightly salted water until they are just cooked through (test by piercing with a fork)
- Ingredients:
- 12 new potatoes, ping pong ball-sized
- 5 oz sour cream
- 1 oz black caviar, sevruga or lumpfish - depending on budget
- 3 oz sliced lobster meat, or surimi - depending on budget
- 6 fresh chives, to garnish