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LIVE DEMO, WED, APRIL 15th: TOFU NOODLE SIR-FRY
Yield: 4 Servings
INGREDIENTS
A. 1 pkg Firm tofu, diced in 1 cm cubes
20 ml Soya sauce
10 ml Sesame oil
B. 10 ml Vegetable oil
C. 100 ml Frozen peas
50 ml Green onion, finely sliced
30 ml Ginger, grated
2 cloves Garlic, minced
15 ml Soya sauce
D. 250 ml Vegetable stock
E. 1 pkg Cantonese-style steamed chow mein noodles
F. 15 ml Sesame oil
50 ml Cashews, roasted, chopped
METHOD OF PREPARATION :
Dry tofu with paper towel and toss with remaining A ingredients. Set aside.
In wok, heat B and stir-fry tofu until light golden and crisp (about 5 minutes). Transfer to plate.
Add C to wok; stir-fry for 2 minutes.
Stir in D and bring to a boil: boil for 2 minutes.
Meanwhile, cook noodles according to package directions. Drain and add to wok along with tofu; stir-fry to coat and warm through, about 2 minutes.
Stir in sesame oil in F and garnish with cashews.
LIVE DEMO, WED, APRIL 22nd: FRENCH CREPES WITH BECHAMEL
CRÊPES
Yield: 12-15 (15 cm)
A. 200 ml All-purpose flour
Pinch salt
B. 2 Large eggs
100 ml Milk
C. 35 ml Oil or melted butter
D. 230 ml Milk
METHOD:
Combine A until thoroughly blended and form a well.
Beat B together and add to the well (A). Gently combine the egg mixture with the flour to form a soft batter.
Add C and combine.
Add D until correct consistency (note: you may need a little more or a little less milk).
Let the mixture stand in refrigerator for one hour to allow time for the flour to absorb the liquid.
Heat well-oiled omelette or crepe pan. Pour approximately 45 ml batter into heated pan. Rotate pan to spread batter evenly over the bottom.
Cook crêpe for one or two minutes, until underside begins to brown and top has lost its gloss.
Crêpe may then be turned and cooked for a few seconds on the other side. However, this is not necessary for crepes that are to be filled because the filling is placed on the un-browned side.
If crêpes are to be stored, pile with sheets of waxed paper between each crêpe. Re-oil pan before cooking next crêpe.
CRÊPES WHOLE WHEAT
Yield: 12 - 15 (15 cm)
A. 2 Eggs
30 ml Oil
325 ml Milk
B. 60 g All-purpose flour
60 g Whole wheat flour
Pinch of salt
METHOD:
Same as above.
LIVE DEMO, WED, APRIL 29th: BUTTER CHICKEN WITH BASMATI & NAAN
BUTTER CHICKEN/PANEER
200 ml diced chicken or cubed paneer
15 ml butter or margarine
10 ml oil
1 bay leaf
125 ml diced or minced onions (1/4 onion)
25 ml crushed garlic (5 cloves)
25 ml minced ginger (3 cm cube)
5-10 ml diced hot peppers (optional)
50 ml pureed/crushed tomatoes
50 ml diced tomatoes
25 ml tomato paste
30 ml water
125 ml whipping cream (can be any dairy product or coconut milk)
2 ml paprika
2 ml turmeric or curry powder
5 ml garam masala (this can be substituted)
10 ml tandoori paste (this can be substituted)
Pinch of salt
Pinch of brown sugar
2-5 ml hot sauce (added at the end if necessary)
Fresh cilantro leaves to garnish (optional)
Heat butter and oil in a skillet. Add bay leaf. After a few seconds, add onions and sauté until soft. Add ginger and garlic and continue to sauté, making sure that the onions, garlic or ginger doesn’t burn. Add hot peppers if desired.
Add diced chicken or paneer and cook until paneer or chicken is browned. Add spices – paprika, garam masala, curry – tomato paste and tandoori paste.
Add canned tomato (puree and diced) and water, reduce until mixture is thick. Gradually add whipping cream. Simmer until chicken is cooked and butter sauce is thickened. Add brown sugar and salt to taste (use only if necessary). Garnish with cilantro.
Garam Masala typically contains: cumin, coriander, cardamom, cinnamon, nutmeg, cloves, bay leaves, fennel, peppercorns, chilis,
Easy Naan Bread
250 ml flour
100 ml warm water
1 ml salt
2 ml sugar
5 ml yeast
Activate yeast by combining sugar, yeast and warm water in a measuring cup. Let stand for 5 minutes until frothy.
Sift flour and salt into large bowl. Add water/yeast. Toss with fork. Gather into a ball and knead for 2 minutes.
Wrap loosely in plastic, label and refrigerate until tomorrow.
Next day
Preheat oven to 425 F.
Cut into 2 or 4 pieces. Roll into circle.
Place on greased cookie sheet and bake for 5-10 minutes until golden brown and blistered.
Butter surface while hot and serve with butter chicken.