beef burger

Ingredients

For the burger 540g/1lb 3oz minced beef chuck steak 25g/1oz chopped coriander 1 onion, chopped 1 tbsp Dijon mustard 1 free-range egg yolk 1 tbsp olive oil salt and freshly ground black pepper To serve 4 slices mature Cheddar 4 tbsp mayonnaise ½ iceberg lettuce, shredded 4 ciabatta rolls 1 red onion, sliced 1 beef tomato, sliced

Method 1. Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties. 2. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once. 3. Top each burger with a slice of cheese towards the end of the cooking time. 4. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides. 4. Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato. 5. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve.

Chicken Manchurian Recipe

Ingredients: 1lb boneless skinless chicken breasts (cut into 1” pieces) 1 ½ tablespoons flour 1 ½ tablespoons corn starch 1 egg salt and pepper (to taste) 1 large onion (sliced) Sauce- ½ cup chicken broth ¼ cup ketchup ¼ cup tomato puree 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon garlic (minced) 1 tablespoon ginger (minced) 2 tablespoons water 1 tablespoon cornstarch fresh cilantro (chopped, for garnish) oil (for frying) Cooking Instructions: Step 1: In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt and pepper. If batter is too thick add a tiny bit of water to thin it out. Dip chicken pieces into batter, coat well and deep fry chicken pieces in batches in your deep fryer at 375 degrees until golden brown. Drain on paper towels and keep warm until needed. Step 2: Add a tiny bit of oil to your wok and stir fry slices onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds. Add chicken broth, ketchup, tomato puree, soy sauce, and sugar. Mix well stirring and bring to a boil. Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into mixture while stirring. Cook until sauce thickens. Step 3: In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro. Serve with white rice.

palak gosht

Ingredients

Lamb cut into 1-inch cubes - 1 lb
Cinnamon sticks - 2 - 2 inch
Onion, finely chopped - 1 large
Ground coriander - 4 tsp
Cumin seeds - 1 tbsp
Ground cumin - 2 tsp
Chili powder - 1 tsp
Turmeric - 1 tsp
Plain yogurt - 1/4 cup
Finely chopped fresh ginger - 1-inch
Garlic cloves, crushed - 3
Fresh spinach leaves, washed - 1 lb
Salt - 1/4 tp
Vegetable oil  - 1/2 Tbsp
Method

• Clean, wash and cut lamb into even sized pieces.
• Boil spinach in salted boiling water for one minute.
• Remove well and grind it along with green chillies to a rough paste.
• Heat up oil in a thick bottomed pan.
• Mix in bay leaves, whole garam masala and cumin seeds.
• When cumin seeds begin to change colour, mix in cut onions.
• Stir fry till onions are translucent.
• Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
• Stir fry on high flame heat up stirring constantly.
• Mix in three cup of water and stir fry covered until lamb is almost done.
• Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.