CHICKEN/ MURGH HARYALI TIKKA

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Chicken leg Boneless – 850 gms
Paste Mint leaves 100 gms
Corinader Leaves – 250 gms
Boiled Spinach – 50 gms
Green Chilli -10 gms
First Marination
Ginger Garlic paste- 2 tbsp
Lemon Juice – 20 ml
Salt – to taste
Yellow Chilli Powder -1/2 tsp
Refined Oil- 10 ml
Second Marination
Hung Curd – 100 ml
Garam Masala – 30 ml
Mustard Oil – 30 ml
Melted Butter – for basting

Method
Clean, wash and cut each chicken pieces into half and pat dry with a cloth and keep a side.
Paste
Put mint leaves, coriander, spinach, and green chillies, in a processor and make a thick paste. Transfer it to a bowl.
First Marination
Apply half of ginger garlic paste,1 tbsp. lemon juice, salt, yellow chilli powder, and oil and rub well into the chicken pieces. Keep aside for 1 hour
Second Marination
In a bowl whisk hung curd, add green paste, ginger garlic paste, garam masala, remaining lemon juice and mustard oil and mixed well.
Cooking
1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.
2. Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3. Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
4. When cooked transfer the chicken on the serving dish.
5. Serve hot garnish with chat masala, accompanied with salads and mint chutney

CHICKEN/ HARYALI CHOOZA KEBAB

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Chicken leg – 16 nos
Mint leaves – 100 gms
Fresh Coriander leaves – 250 gms
Boiled Spinach – 50 gms
Green Chilli – 10 nos
Black Salt – to taste
Ginger garlic paste – 2 tbsp
Lemon juice -, 10 ml
Salt – to taste
Hung Curd – 100 ml
Garam Masala – ½ tsp
Mustard Oil – 30 ml
Melted Butter – for basting

Method
Clean, wash and make incisions on chicken legs with the help of sharp knife. At least three on each side
In a processor/blender put mint leaves, coriander leaves, spinach, green chillies and black salt and make a fine paste, and transfer it to a bowl.
First Marination
Apply 1 tbsp ginger garlic paste half lemon juice and salt to the chicken legs and leave aside for 2 hours.
Second Marination
Second Marination
In a bowl, whisk hung curd and adds the remaining ingredients in the order listed and mixed well.
After Squeezing excess moisture put chicken pieces into the marinade. Rub well and keep aside for 3 hours

Cooking
1.Take a skewer and skew the marinated chicken legs, keep a tray underneath to collect drippings.
2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
4.When cooked transfer the chicken on the serving dish.
5.Serve hot garnish with chat masala, accompanied with salads and mint chutney

SANGAM SEEKH KEBAB

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Chicken mince- 350 gms
Mutton Mince- 350 gms
Grated Cheese – 20 gms
Ginger Garlic paste – 1 tbsp
Chopped Ginger - 1 tbsp
Chopped Garlic -1 tbsp
Fried Curry Leaves – a few
Kashmiri Red Chilli Powder – 1 tbsp
Shehenshahi Masala- 1 tsp (Chef Special)
Egg Yolk – 1 no
Lemon Juice – 1 tsp
Turmeric Powder- ½ tsp
Saffron - a pinch
Kewra water – 1 tbsp
Choppe spring onions- 1 tbsp
Chopped Coriander – 1 tbsp
Melted Butter – for basting

Method
In a bowl put chicken mince and mutton mince and add grated cheese, ginger garlic paste, chopped ginger and garlic, fried curry leaves, kashmiri red chilli powder, shehenshahi masala, egg yolk , lemon juice, mixed well.
Divide this mince into 2 equal portions
Keep one part aside. To the other half add the remaining ingredients and mixed well.
Adjust the seasoning in both the mixture and divide both the mixture into 16 equal portions and make balls.

Cooking
1.Take a skewer using a wet palm; spread this mixture along the length of the skewer in a cylinder shape and an inch apart to make each kebab 4 inches long.
2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
4.When cooked transfer the chicken on the serving dish.
5.Serve hot garnish with chat masala, accompanied with salads and mint chutney

KAKORI KEBAB

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENTS
Mutton Mince – 800 gms
Ginger Gaelic Paste -1 tsp
Cashewnut Paste – 3 tbsp
Salt – to taste
Garam Masala – 1 tbsp
Yellow Chilli powder –1 tbsp
Ghee – 20 gms
Melted Butter – for basting 30 ml

Method
In a bowl take mutton mince; add ginger garlic paste and all the ingredients as listed in the ingredients.
Divide the mixture into 16 equal parts and make balls
Take a skewer and using a moist hand apply each ball on the skewer in a cylindrical shape along the skewer. Grill over charcoal grill at a moderate temperature for 4 to 6 minutes.
Baste with melted butter and further roast for 5 to 6 minutes
Serve hot along with choice of chutney and salad.

JALPARI HASEENA

To serve: 4 Portions
Cooking Time- 10-15 Minutes

INGREDIENT
Prawns A grade (50-60 gms)- 10 nos
Fish Fillet – (50-60 gms)- 10 nos
Marination of Prawns
Ginger Garlic paste – 30 gms
Red Chilli paste- 40 gms
Salt – to taste
Ajwain – 20 gms
Hung Curd – 400 gms
Cream – 30 ml
Egg – 1 no
Turmeric – 1 tbsp
Garam Masal – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Marination of Fish
Ginger Garlic PASTE – 30 GMS
Salt –to taste
Ajwain - 20 gms
Hung Curd – 60 ml
Egg – 1 no
Ajwain Seeds – 2 tbsp
Grama Masala – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Melted Butter – 30 ml for basting

Method
Deshell and devein prawns tail. Wash, pat dry and keep a side
Flatten fish fillet ¼ inch, trim the sides so that a prawn can be rolled in each fillet.
Marination of Prawns
First Marination
Apply half of the ginger garlic paste and red chilli paste, salt, ajwain to the prawn, rub well and keep for 3 hours
Second Marination
In a bowl whisk hung curd, add the remaining ingredients in the order listed and mixed well.
Squeeze excess moisture from the prawns and dip it in the above Marination. Rub well and keep for 2 hours
Marination Fish
Prepare marination same as for prawns except for red chilli powder and turmeric powder. Arrange fish fillet on a tray. Apply marinade on the fish on both sides. Keep it for 3 hours
Cooking
Take marinated fillet and place marinated prawn tail on it, roll and secure it with a toothpick at the end.
Prepare all the fillets in the same way and keep aside.
Take a skewer and skew marinated fish and prawn roll one inch apart, cover with remaining marinade. Roast it in a tandoor at a moderate temperature for 8-10 minutes.
Remove the hang skewer to let excess moisture drain out completely.
Baste with melted butter and roast again for 2-3 minutes.
Transfer to a palate and serve hot with choice of salad and chutney.

Kulfi Faluda

INGREDIENTS OF MAKING KULFI FALUDA

⅓ cup faluda sev

½ tablespoon sabja seeds (faluda seeds)

4 kulfi

2 tablespoon rose syrup

A few chopped pistachios, almonds or cashews.

INSTRUCTIONS

preparation for kulfi faluda

Soak the sabja seeds in enough water for 30 minutes.
once they swell, strain and keep aside. you can also refrigerate the soaked seeds.

prepare the faluda sev according to package instructions.
if cooking the faluda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.

making kulfi faluda

Add 1 tbsp sabja seeds in a bowl or serving plate.
add 1 to 1.5 tbsp faluda sev.
remove the kulfi from the moulds. slice them into 2 or 4 slices.
place each kulfi with its slices on top of the faluda and sabja seeds.
pour 1/2 tbsp of rose syrup. sprinkle the dry fruits.
serve kulfi faluda immediately.

Chef own plating you can simply add the kulfi on faluda and have it with the dry nuts on the top as a garnished.

Chicken Tagine

Ingredients

1 tsp each ground ginger, ground cumin and turmeric
1/2 tsp each sea salt and ground black pepper
1 1/4 lb boneless, skinless chicken thighs
1 tbsp olive oil
1 yellow onion, halved and thinly sliced
1 large carrot, sliced
1/2 cup low-sodium chicken broth
1 15-oz can unsalted chickpeas, drained and rinsed (or 1 1/2 cups Almost Instant Chickpeas)
1/2 cup jarred, boxed or BPA-free canned unsalted diced tomatoes, with juices
2 tbsp chopped drained oil-packed sun-dried tomatoes
3 dates, pitted and chopped
3 cloves garlic, minced
1/4 - 1/2 tsp red pepper flakes
1 cinnamon stick
2 1/4 cups cooked kamut or whole-wheat couscous

Preparation for making Tagine

1. In a small bowl, stir together ginger, cumin, turmeric, salt and black pepper. Sprinkle over chicken. On the Instant Pot, press Sauté and set to More/High. Add oil and heat. Add chicken and cook, turning once, until browned, about 3 minutes per side. Transfer to a plate; set aside.
2. Reduce Sauté heat to Less/ Low. Add onion and carrot and sauté for 3 minutes. Press Cancel. Stir in broth, scraping up browned bits from bottom of pot. Add chicken, chickpeas, diced tomatoes, sun-dried tomatoes, dates, garlic, pepper flakes and cinnamon stick. Lock lid and set release valve to Sealing. Press Pressure and set to More/High; adjust cooking time to 15 minutes.
3. When cooking is done, let pressure naturally release for 10 minutes (don’t move the vent), then carefully set release valve to Venting. When metal pin in lid falls and all pressure is released, unlock lid. Discard cinnamon stick and spoon chicken mixture onto plates. Serve with cooked kamut.

Tip: Chef prefer this dish garnished with fresh cilantro and served with lemon wedges.

Paneer Dahi seekh Kebab

Ingredients for Paneer Dahi seekh Kebab

200 gms Paneer Grated

1 cup Hung Curd

1 cup Bread Crumbs

2 teaspoon roasted Besan/Gram Flour

1 teaspoon Chaat Masala

½ teaspoon Kasuri Methi

Salt

1 teaspoon Kebab Masala

1 tablespoon wet Tandoori Masala paste

1 teaspoon Ginger Paste

Fresh Coriander

2-3 tablespoon Oil

1 teaspoon Black Pepper

Making of Paneer Dahi Seekh

Take a clean mixing bowl and put a cheese cloth on top. Now, add yogurt/curd on it using a spoon.
When you have added all the curd, allow it to rest that way for a while until all the water is strained out of the curd. Keep this hung curd aside.

After that take a mixing bowl and add grated paneer, fresh breadcrumbs, besan, yogurt in it.

When you have included the main ingredients it is time to add the masalas- start with adding half a teaspoon of kasuri methi, a teaspoon of kabab masala, a teaspoon black pepper powder and a teaspoon of chaat masala. You can also add some garam masala or turmeric powder if you wish.
After that add a tablespoon of tandoori masala paste for the spice and a teaspoon of ginger paste.

Add some freshly chopped coriander leaves and mix the
ingredients.
Before mixing the ingredients, grease your palm with some oil and then mix all the ingredients.
Keep pressing the batter with your finger for a smooth texture.
Take small portion of kabab mixture and roll it in logs, now gently skew this paneer kabab mixture on to a skewer or seekh as it is known in hindi, and put the kabab inside the skewer.
Gently push them with your fingers so that they don’t break.
Heat some oil in a grill pan and when it start to heat, place the seekh kebab in the grill pan.
Keep rotating the kababs and cook them from all the sides. Remove from grill when cooked and serve with green chutney.

Chicken Seekh Kebab

Ingredients of Chicken Seekh Kebabs

1 Cup Meat (minced)
1/2 tsp Chilli flakes
1 tsp Ginger & garlic paste
2 tsp Lemon juice
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Garam masala
3 tsp Onion paste
1 tsp Bread crumbs
1 Egg (yolk and white separated)
tsp Olive oil
To taste Salt

How to Make Chicken Seekh Kebabs

1. In a food processor, grind meat, chilli flakes, ginger & garlic paste, lemon juice, coriander powder, cumin powder, garam masala and salt to a smooth paste.
2. To this mix, add onion paste, bread crumbs, egg yolk and white of the egg, oil and grind again. Set aside in a fridge for one hour.
3. Grease the skewers then divide the mixture into equal portions and spread each portion onto a skewer creating a uniformly flattened shape around each skewer.
4. Grill the kebabs on an outdoor barbeque grill or an indoor grill pan until done. Garnish with lemon or lime wedges and serve with delicious fresh green coriander or mint chutney.

Hari Subz Seekh

Ingredients

2 Tbsp Gram Flour/besan

1 Cup Cabbage grated

1 Cup Carrot grated

1 Cup Broccoli grated

1/4 Cup Beetroot grated

1/4 cup Peas shelled boiled)

100 Gram Paneer grated

150 Gram Potatoes boiled mashed

2-3 green chillies chopped

leaves Mint and coriander chopped

Salt to taste

1 tsp Red chilli powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp chaat masala powder

1 tbsp. Oil

Method of making mixed vegetable seekh kebab

Heat a pan and dry roast the besan/gram flour for 4-5 minutes on medium low heat and keep it aside.
Now in the same pan saute grated cabbage, broccoli, carrots and take them out in a bowl.
Allow the vegetable mixture to cool down and add grated beetroot, boiled peas, grated paneer, boiled and mashed potatoes along with roasted beasn/gram flour and all spice powders.

Make a tight dough with this mix.

Divide it into 7-8 portions and roll out into shapes of cylinder like seekh kabab (see video)
Heat up a grill pan or regular nonstick pan spread the oil with the help of brush or spoon and cook the kababs while rolling from all the sides and when outer skin starts to crisp up the kababs are ready to serve.
Serve these veg kebabs hot with sides of onion rings, lemon wedge, mint and some green or sweet mango chutney

Bhutta Seekh Kebab

What all required for Bhutta Seekh

Baby corn cobs, slit into 2 lengthways - 8
Paneer - 250gms
Green chillies, chopped - 5 to 6
Ginger-garlic paste - 1 teaspoon
Chopped fresh coriander - 3 teaspoon
Ginger, chopped - 1inch
Kashmiri chilli powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Chaat masala - 2 teaspoon
Tandoori masala - 1 teaspoon
Bread slices, soaked and crumbled - 4
Salt to taste
Butter -for basting 30 gms

Method:
Blanch the baby corn cobs in 2 cups of water. Drain and cool.
1. Place the paneer in a deep bowl and mash it well. Add the green chillies, ginger-garlic paste, fresh coriander, ginger, chilli powder, garam masala powder, chaat masala, tandoori masala, bread and salt. Knead well to make a smooth dough.
Divide the dough into 16 portions. Shape into elongated 1 1/2inch-thick kababs. Insert a halved baby corn cob into each kabab in such a way that 2inches of the cob sticks out.
2. Heat a tawa. Place the kababs on it, drizzle a little oil all around and shallow fry till golden brown. Turn the kababs over frequently so that they brown evenly. Serve hot with ketchup.

Chole Bhatura with pindi Chole

Chole Bhatura

Ingredients

2 cups maida / all-purpose flour / plain flour

1 tbsp rava / semolina

1 tsp sugar

salt to taste

½ tsp baking powder

¼ tsp baking soda / cooking soda

2 tsp oil

1 cup curd / yogurt

ingredients:

½ cup maida / all-purpose flour / plain flour, for dusting

oil for deep frying

Ingredients for chole

full recipe of chole

Instructions

Bhatura dough recipe:

in a large mixing bowl take maida.
to that add rava, sugar and salt.
also add baking powder and baking soda and mix well.
furthermore, add oil and rub with the flour.
also add curd and start to knead dough.
knead and punch the dough well for at least 5 minutes.
further, grease the dough with oil.
cover with moist cloth and rest for at least 2 hours.
further, roll and get to a long shape. pinch the dough into medium sized balls.
then make balls between your palms.
finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick.

frying bhatura recipe:
firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one bhatura.
and, press with the spoon to puff up.
also once they begin to puff, splash oil over the bhatura till they puff completely.
flip over and fry the bhatura till golden brown all over.
then drain the this into tissue paper to remove excess oil. fry all batura same way.
finally, serve bhatura with chole curry and latcha onions, lemon and pickled green chillies, traditionally Punjabi way..

SURKH LAL MURGH TIKKA

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken Leg (Boneless) – 800 gms
Hung Curd – 300 gms
Ginger Garlic Paste – 1 tbsp
Green Chilly Paste – 1 tbsp
Red Chilly Powder – 2 tsp
Red Chilly Paste – 2 tbsp
Kebab Chini Powder – ¼ tsp
Chaat Masala Powder – 1 tbsp
Salt – To taste
Corn Flour – 2 tbsp
Lemon Juice- 1 tbsp
Refined Oil -80 ml

Method
1. Clean, wash and cut chicken leg into four pieces each, pat dry with clean cloth and keeps aside.

Marination
2.In a bowl whisk hang curd and add the remaining ingredients in the order listed. Red chilly can be used as per the personal preferences.
3. Add Chicken pieces in this mixture and rub well, keep a side for 3 hours.
Cooking
4. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.
5. Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
6. Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
7.When cooked transfer the chicken on the serving dish.
8. Serve hot garnish with chaat masala, accompanied with salads and mint chutney

CHICKEN/MURGH JEERA TIKKA

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken Leg (Boneless) – 850 gms
Hung Curd – 200 gms
Ginger Garlic Paste- 2 tbsp
Brown Onion Paste – 1 tbsp
Roasted Cumin Powder- 4 tbsp
Kashmiri red Chilli Powder – 2 tsp
Black Salt- 1 tsp
Refined Oil – 80 ml
Salt to taste
Minced Butter for basting
Method
Clean, wash and cut each chicken leg into 4 pieces into pieces, pat dry and keep aside.

Marination
1.In a bowl whisk hung curd add ginger, garlic paste, brown onion paste, Shahi Jeera, and the remaining ingredients in order listed, adjust seasoning.
2.Put Chicken pieces in this mixture and rub well, keep a side.

Cooking
1.Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.
2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
4.Transfer the chicken on the serving dish.
5.Serve hot garnish with chaat masala, salads and mint chutney

Hara Kebab

Ingredients

250 gm spinach
100 gm peas
5 gm chopped green chilli
5 gm cumin powder
5 gm powdered green cardamom
salt as required
150 gm potato
100 gm gram flour (besan)
10 gm chopped ginger
5 gm mace powder
20 gm cashews
150 gm ghee

Method of making

1. Blanched the spinach in salted water. Drain and keep them in cold water. Finely chopped the spinach and keep aside.

2. Boil the potato, green peas and mash properly. Take a small pan and roast gram flour till golden brown.

3. Then mix all the kebab ingredients and make smooth dough.

4. Shape into cutlet patties and top with cashew nut halves. Then shallow fried the kebab in golden brown both side.

5. Served hot with the chutney and salad of your choice.

Aloo Tikki

Ingredients

4 potatoes (peeled), boiled
1/2 tsp coriander seeds
1/2 tsp pepper
1/2 tsp cumin
1/2 cup peas, boiled
to taste sea salt
2 tsp ginger paste
100 ml refined oil
1 onion, julienne
1 green chilli, chopped
1 bunch fresh coriander, small
1/2 tsp red chili powder
How to Make Aloo Tikki

1. Dry roast coriander seeds, pepper and cumin in a pan. Powder the dry roasted spices into mortar and pestle.
2. In a bowl mash four potatoes. In another bowl mash half a cup of peas. Combine these two together and mix well.
3. Add 2 tsp ginger paste.
In a pan, saute one onion (julienne) with refined oil and add them into aloo tikki mixture.

4. Add little salt, roasted masala spice, green chilly, fresh coriander and red chilli powder into aloo tikki mixture. Mix well. Add 1/2 tsp oil for some moisture.

5. Take a portion of aloo tikki mixture and make a ball out of it and gently flatten them into a round shape. Keep them in a fridge for 30 minutes.

6. Sprinkle some flour onto them.

7. In a pan, shallow fry the aloo tikki with refined oil.

decorate the dish as per your liking and enjoy it with the choice of salad and chutney.

Aloo Nazakat

Ingredients

4 Potatoes big
1/3 cup Bengal Gram Dal
2 Papad medium size
2 tbsp. Ginger Garlic Paste + 2 tsp
2 cup Plain Yogurt whisked
1 cup Paneer grated
1 1/4 tbsp. Chat Masala Powder
3 Green Chillies chopped
1 tsp Black Salt
2 tsp Garam Masala Powder
2 tsp Red Chilli Powder
5 gms Coriander Leaves
3 to 4 tbsp. Mustard Oil
Salt as per taste
Oil as required for frying

How to make Aloo Nazakat

Peel the potatoes and cut them in half.
Heat a pan of water over medium flame and bring to a boil.
Add the potatoes and simmer until tender.
Gently scoop out the insides leaving a shell all around.
Keep the scooped out flesh aside.
Heat a nonstick pan over medium flame.
Dry roast the dal until golden.
Remove, cool and grind to a fine powder.
Heat oil in a deep frying pan.
Fry the potato shells until the outer is golden brown.
Remove and drain excess oil.
Fry the papads in the same oil and drain excess oil.
Keep them aside until required.
Heat 2 tblsp oil in a nonstick pan.
Add the 2 tblsp ginger garlic paste and stir-fry for 30 seconds.
Add the reserved potato flesh and little salt.
Cook for 5 minutes.
Whisk the yogurt in a bowl.
Add a little salt, 2 tsp ginger garlic paste, black salt, garam masala powder, red chilli powder, few coriander leaves and dry roasted dal.
Mix well.
Add mustard oil and mix again. Keep aside.
Add paneer to a bowl along with chaat masala powder, coriander leaves, green chillies, salt and potato mixture.
Crush the papads and mix well.
Fill the potato shells with the paneer-potato mixture
Gently drop them in the yogurt mixture and mix gently.
Keep aside for 60 to 90 minutes.
Then transfer them to a greased baking tray lined with parchment paper.
Bake in a preheated oven at 350F/180C for 20 to 25 minutes.
Serve as it is as a snack or serve with naan.

Beef burgers

Chef's Serving suggestion:

4 hamburger buns, halved
1 large beef tomato, sliced into 4 thick slices
2 sweet green gherkins, sliced lengthways
4 teaspoons of low-fat mayonnaise

Ingredients
1 teaspoon of olive oil
1 small onion, diced
1 clove of garlic, crushed
400 g of lean minced beef
1 tablespoon of fresh or dried sage, chopped
1 large egg, beaten
Black pepper to taste

Method
1. Cook the onion and garlic on medium heat for a few minutes in a frying
pan with some oil until soft – around 2 minutes on a medium heat.
2. Place the mixture in a large bowl and leave it for a short while to cool.
3. Add the mince and egg to the bowl. Mix well and season with pepper.
4. Shape the mixture into 4 thick burgers – use some flour on your
hands to prevent the meat sticking. Place on a covered plate or in a
sealable container.
5. Keep cool in the fridge until ready to cook.
6. Cook the burgers in a hot frying pan with some olive oil for at least
10–12 minutes each side.
7. Before serving, ensure that the burgers are cooked thoroughly. Cut into
them with a clean knife and check that they are piping hot all the way
through, there is no pink meat remaining and that the juices run clear.
8. When cooked, serve the burger immediately in the bun and
dress as desired.

Grilled pork chops

with apple sauce

Ingredients
4 lean pork chops
4 medium potatoes
360 g of green beans or French beans
4 dessertspoons of apple sauce
Salt and pepper to taste

Method

1. Preheat the grill for 10 minutes.
2. Wash the potatoes and put in a saucepan of water.
3. Boil the potatoes in their skins until tender, remember
larger potatoes take longer to cook.
4. Wash the beans and put in another saucepan of water.
5. Boil the beans until tender but still slightly crunchy.
6. Drain the potatoes and beans once cooked.
7. Trim off any excess fat from the pork chops.
8. Cook on a hot grill for about 5 minutes each side.
9. Check that the juices run clear and there is no pink meat.
10. Season with salt and pepper to taste.
11. Serve with the apple sauce.

Chicken soup

Ingredients

1 teaspoon of vegetable oil
275 ml of low-fat milk
1 low-salt chicken stock cube dissolved in 575 ml of boiling water
pinch of salt if desired
pepper
1 finely chopped onion
2 medium size potatoes, cubed

Method

1. Heat the oil in a saucepan.
2. Add the finely chopped onion and fry for 1 minute.
3. Gradually stir in the stock and the milk with the salt and pepper.
4. To thicken, add the potatoes.
5. Bring to the boil and simmer for 15 minutes, keep stirring
until thickened.

Scrambled eggs

Serve with toast of your choice

Ingredients
3 eggs
10 ml of vegetable oil
pinch of salt if desired
pepper
40 ml of low-fat milk

Method

1. Break the eggs into a shallow bowl and beat well with a fork.
2. Heat the oil in a saucepan then add the milk, pepper and salt.
3. Add the beaten eggs and stir over a moderate heat until mixture
is thick and creamy.
4. Do not cook for too long or it will curdle.
5. Serve on hot toast.

Omelette

Serve with toast of your choice

Ingredients
4 eggs
1 dash of vegetable oil
pinch of salt if desired
pepper
1 small onion, finely chopped
20 ml of water or low-fat milk

Method

1. Heat the oil in a frying pan and fry the onion gently until it is cooked.
2. Beat the eggs into a bowl, add the water or milk, salt and pepper and
pour into the pan over the onion.
3. Spread the mixture around the frying pan and cook until the eggs are
set and come away from the edge of the frying pan.
4. Turn the omelette carefully to cook on the other side.

Poached eggs
Serve with toast and beans
Ingredients
3 eggs
10 ml of vinegar
pinch of salt if desired
pepper
250 ml water

Method
1. Put the water into a saucepan or frying pan, add the salt, pepper and
vinegar. Bring to the boil.
2. Break the eggs into the boiling salted water. Simmer gently until the
eggs are set (this takes about 2–3 minutes).
3. Serve with toast and beans.