Chicken salad - Cook with Chef Duminda

Cookery Demonstration for People's Bank

Liyatabera SiRASA TV - with CHEF DUMINDA 26.06.2011 - Part 02

Liyatabera SIRASA TV - with CHEF DUMINDA 26.06.2011

DUMINDA-2011-06-03--STV RASATA RASAK

Braised Quail with Mushroom

Ingredients

2  tbs               olive oil
2 no                 quail
1                      small onion, peeled and finely chopped
2 tbs                All purpose flour
200 ml             chicken stock
1                      large carrot, peeled and diced
1 cup               button or oyster  mushrooms, finely chopped
1 tsp                lemon juice
35 g                 chopped fresh parsley
Freshly ground black pepper and salt

method

Preheat to 180°C (350°F)

1. Heat the oil in a large, flameproof casserole and cook the quail in it over a high heat for about 5 minutes, turning them to brown all over. Remove from casserole and set aside.

2. Fry the onion Stir in the flour and then the stock, carrot. Bring to the boil, stirring continuously.

3. Add the mushrooms, lemon juice and 1 tablespoon of the parsley, and season with pepper.

4. Return the quail to the casserole, bring to the boil, cover and cook in the heated oven for about 15 minutes , or until the quail are tender. Sprinkle with the remaining parsley.


Sauteed beans  sprouts and potato slices blend well with the quail. Leave the diners to remove the skin from their quail and remind them to watch out for the small bones.

Shrimp fritters

Ingredients

100 g            raw shrimps, shelled

50 g             small onion, chopped finely

25 g               clove garlic, crushed

11/2 tsp         fresh ginger, grated finely

1,1/2 tsp        fresh cilantro leaves, chopped finely

2  tsp            ground cumin

1 tsp              garam masala

1/4 tsp          ground pepper

4 tsp             chick pea flour

2 tsp             plain flour

1/2 tsp          salt

Oil for deep frying

Method:

Wash the shrimps and devein.

 Drain thoroughly and chop the shrimps very finely.

Mix the shrimps with onion, garlic crushed with salt, ginger, cilantro, pepper, cumin and garam masala in a bowl.

 Use a sheet of clean paper to mix the chick pea flour and plain flour.

 Form a small balls of the shrimp mixture and roll in the mixed flour.

 Heat a wok with oil and when a faith haze appears over the surface, drop the shrimp balls into the oil, a few at a time. Fry over moderate heat until golden brown all over.

Aloo Palak ( Indian Potato and spinach curry)

Ingredients:

• 500 g     Spinach
• 4           cloves garlic
• 25 g      fresh ginger
• 100 g    onion , chopped
• 2           green chilli , chopped with seeds
• 300 g     potatoes , peeled and cubed
• 2 tsp      tumaric
• 5 tsp     ghee
• 1 tsp     cumming seed
• 1 tsp     gram masala
• 1 tsp     ground corriander
• 3 tsp     fresh cream (optional)
• salt

Method

1.      In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.

2.     Remove from the pan and blend to a fine puree and keep aside.

3.      In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.

4.      Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.

5.      Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.

6. Simmer for few minutes till the potatoes absorb the flavor.

7.  Add fresh cream if desired