Recipes around the world

Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon Msg
melted butter

Method:
Cook the corn in hot salted water with a dash of milk till nice and tender. When it is done dip the corn in butter and sprinkle with the seasoning. The Macaroni Salad that Colonel Sanders used to use is listed below. The recipe is just the basic recipe. However it has been altered many times.

8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise





Method:
First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shred the cabbage. In a bowl combine with a whisk combine the buttermilk, mayonnaise, milk and lemon juice mix till well combined. Then add the seasoning. The last step is to add the sugar add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs.
Do to the waste of chicken in the restaurants the Colonel created a recipe to help use thechicken that was unable to be sold. So he devised the potpie recipe. See chicken could only sit and be sold for 2 hrs after it is fried.

Ingredients
# 800g chicken, cut into bite-sized pieces
# 1 teaspoon turmeric powder
# 1 tablespoon chilli powder
# a pinch of salt
# 100ml cooking oil

Spice Mix
# 3 sprigs curry leaves
# 2 green chillies, sliced
# 2 big onions, sliced
# 5cm cinnamon stick
# 3 cardamons
# 3 cloves
# 1 teaspoon fennel seeds (jintan manis)

Spice paste (finely ground)
# 10 shallots, peeled
# 3 cloves garlic
# 20g ginger
# 4 candlenuts
# 2 stalks fresh red chilly
# 1/2 tablespoon fennel seeds (jintan manis)
# 1/2 tablespoon cumin seeds (jintan putih)
# 40g coriander leaves
# 375ml water
# 125ml yoghurt
# 2 tomatoes, cut into wedges
# Salt to taste


Method
Marinate chicken with turmeric powder, chilli powder and salt. Set aside for at least 1 hour in the fridge.

In a wok, heat oil and saute spice ingredients until onions turn golden brown. Add in the ground spice paste and saute over medium heat stirring continuously until fragrant. Add in the marinated chicken and cook until chicken is tender. Add yoghurt, tomatoes and adjust seasonings to taste. Bring to a boil and take off heat. Serve with briyani rice, steamed white rice or any bread of your choice.

Note: The taste improves if curry is kept overnight (refrigerated); reheat before serving. - DT

Labels: Masala Chicken Yoghurt

INGREDIENTS
20g butter
2 beef bacon rashers, chopped
2 medium (300g) brown onions, chopped
1 stick celery, chopped finely
1kg minced beef
1½ cups (375ml) beef stock
¼ cup (60ml) tomato pastesalt and pepper, to taste
1 tablespoon cornflour
1 tablespoon water
½ cup chopped fresh parsley
1kg desiree or pontiac potatoes, peeled, sliced thinly
1 tablespoon olive oil
½ cup (40g) grated parmesan cheese
Note: can be made a day ahead.

METHOD

• Melt butter in a large pan; cook bacon and onion, stirring, over a low heat for 10 minutes or until onion is soft.
• Add celery; cook, stirring, for two minutes.
• Increase heat; add beef, stirring until browned.
• Stir in stock, paste, salt and pepper; simmer, uncovered, for 15 minutes.
• Blend cornflour with water and stir into mince until it boils and thickens.
• Stir in parsley.
• Preheat oven to moderate (180°C). Overlap 1/3 of the potato slices over the base of an oiled 2.5-litre (10-cup capacity) ovenproof dish; top with half the beef mixture.
• Repeat layering with remaining potato slices and beef mixture, ending with potato slices.
• Brush top with oil and bake, uncovered, in a moderate oven for 1 hour. Sprinkle top with cheese and bake for a further 30 minutes or until potato is tender and top is browned.
  

Labels: Layered potato and mince gratin

Ingredients
Half chicken (cut into pieces)
mixed dry herbs
3 clove of garlic
broccoli
cauliflower
carrot
Tablespoon of flour
1 cup of water
salt
black pepper
olive oil

Method
1. Marinate chicken with dry herbs. Leave aside for 20 minutes.

2. Cut all the vegetables into small pieces.

3. Heat the pan with olive oil and fry the garlic. Add in pieces of chicken. Let it simmer on low heat around 10 minutes or until the chicken pieces are thoroughly cook.

4. Add in the vegetables together. Mix the flour with water and add in to the dish.

5. Add salt and pepper to taste.