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Sweet, spongy rasgulla recipe

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  Sweet, spongy rasgulla recipe INGREDIENTS Milk 1 L Lemon juice 3 - 4 Tbsp Cornflour 1 tsp Sugar 300 g Cardamom 4 600 ml 1. Bring the milk to the boil then take off the heat. Stir in the lemon juice and mix until the liquid begins to curdle. 2. Pour into a colander lined with a muslin cloth and rinse well with cold water to remove the citric acid. Squeeze well, using the cloth, and then drain in the sieve for around 20 minutes, weighing down with a saucepan, for example, to squeeze the liquid out. 

 3. Give the curds one last squeeze then transfer to a bowl. Add the cornflour and knead for around 10 minutes until the texture turns from grainy to smooth. This should take from 3 to 5 minutes depending on the chenna. 4. Shape the chenna into 12 small, smooth balls 

 . Cover and set aside. 5. Boil the sugar with the cardamom and water in a pressure cooker without the lid on. When the sugar is dissolved completely and the water reaches a boil, remove the cardamom po
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Traditional Halloween Barmbrack

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  Traditional Halloween Barmbrack INGREDIENTS Raisins 500gr All purpose flour 500 gr Unsalted butter 75 gr Salt 0.5 tsp Nutmeg 1 tsp Sugar 5 gr Yeast Eggs 2 Buttermilk 150 ml Method 1 - Soak the fruit in the tea for at least 2 hours. 2 - Place the flour in a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Stir in the salt, nutmeg, sugar and yeast. 3 - Make a well in the centre of the dry ingredients, add half the beaten egg and gradually add 150ml milk, adding a little more if needed, until a slightly sticky dough is made. Turn out onto a floured surface, adding more flour if it sticks, and knead for 8–10 minutes, until the dough is elastic and smooth. 4 - Add the fruit and tea and knead well until combined, sprinkling in some more flour if the dough is too wet to knead. It should be smooth but still a little sticky. 5 - Place in a clean, lightly oiled bowl, cover and leave in a warm place until double
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MSG Martini

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  MSG Martini Ingredients Pinch of MSG powder (about 1/16 teaspoon) 1 tablespoon water 2 tablespoons (1 ounce) Castelvetrano olive brine, plus 3 pitted olives, for garnish 5 tablespoons (2 1/2 ounces) gin (such as Botanist) or vodka (such as Grey Goose) 1 tablespoon (1/2 ounce) Shaoxing wine Directions Stir together MSG powder and water until well dissolved. Transfer mixture to a dasher bottle. MSG solution can be stored at room temperature for up to 1 month. Stir together olive brine and 1 dash of MSG solution in a mixing glass. Add gin and Shaoxing wine. Fill the glass with ice and stir until well chilled. Strain into a chilled large martini or coupe glass. Garnish with olives. Reserve remaining MSG solution for additional cocktails.  
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Coquilles Saint-Jacques

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  Coquilles Saint-Jacques   Ingredients 2 tablespoons unsalted butter ½ cup diced shallots ½ pound white button mushrooms, sliced salt and freshly ground black pepper to taste 1 cup white wine 1 pound sea scallops ½ cup heavy whipping cream 1 egg yolk 2 teaspoons minced fresh tarragon 1 teaspoon lemon zest 1 pinch cayenne pepper, or to taste 4 large oven-safe scallop shells ¼ cup shredded Gruyere cheese 1 pinch paprika 8 fresh tarragon leaves Directions Gather all ingredients. Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture unti
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Grilled Fish Steaks

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  Grilled Fish Steaks Ingredients 6 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh parsley 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 2 (6 ounce) fillets halibut Directions Combine olive oil, lemon juice, parsley, garlic, basil, salt, and pepper together in a stainless steel or glass bowl. Place the halibut fillets in a shallow glass dish or a resealable plastic bag; pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally. Preheat an outdoor grill for high heat and lightly oil the grate. Set grate 4 inches from the heat. Remove halibut fillets from marinade and drain off any excess. Cook on the preheated grill until fish flakes easily with a fork, about 5 minutes per side.    
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Barbecue glazed meatloaf

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  Barbecue glazed meatloaf Ingredients (13) 1kg beef mince 1 medium brown onion, finely chopped 1 1/2 cups fresh breadcrumbs 1 egg, lightly beaten 2 garlic cloves, crushed 1 medium zucchini, grated 1 small carrot, peeled, grated 1 tbsp Worcestershire sauce 2 tbsp tomato paste 2 tbsp chopped fresh flat-leaf parsley leaves 1/4 cup barbecue sauce Steamed green beans, to serve Gravy (optional), to serve Method Step 1 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 11cm x 21cm loaf pan. Step 2 Combine 1kg beef mince, 1 medium brown onion, finely chopped, 1 1/2 cups fresh breadcrumbs, 1 egg, lightly beaten, 2 garlic cloves, crushed, 1 medium zucchini, grated, 1 small carrot, peeled, grated, 1 tbsp Worcestershire sauce, 2 tbsp tomato paste and 2 tbsp chopped fresh flat-leaf parsley leaves in a large bowl. Season with salt and pepper. Press mixture into the prepared pan. Smooth surface. Step 3 Bake for 1 hour to 1 hour 10 minutes, or until mea
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Bacon-wrapped chicken meatloaf with sweet potato salad

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  Bacon-wrapped chicken meatloaf with sweet potato salad Ingredients (16) 1 tbsp extra virgin olive oil 2 brown onions, thinly sliced 400g chicken mince 3 garlic cloves, crushed 1/3 cup barbecue sauce 1 egg white, lightly beaten 2/3 cup fresh breadcrumbs 1 tbsp fresh thyme leaves 8 streaky bacon rashers 1/3 cup mango chutney Sweet potato salad 700g orange sweet potato, cut into wedges 1/4 cup extra virgin olive oil 1 tsp wholegrain mustard 1 tbsp white wine vinegar 1/2 cup roughly chopped fresh flat-leaf parsley leaves 60g mixed salad leaves Method Step 1 Preheat oven to 200C/180C fan-forced. Step 2 Heat 1 tbsp extra virgin olive oil in a medium frying pan over medium heat. Add the 2 brown onions, thinly sliced. Cook, stirring, for 10 minutes or until golden and caramelised. Set aside to cool. Step 3 caramelised. Set aside to cool. 3 Place the cooled onion, 400g chicken mince, 3 garlic cloves, crushed, 1/3 cup barbecue sauce, 1 egg whit
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