4 Recipes That Work Every­time

by Divya Bur­man, a chef and food blog­ger. bl She dishes on the four recipes that al­ways make her par­ties a suc­cess.

Cosmopolitan (India) - - COSMO SPECIAL -

1 RED PEP­PER AND FETA CHEESE DIP

How To: Take 180 gm of red cap­sicum and roast till the colour changes, then scrape out the black burnt parts, re­move seeds and squeeze out water. Put 200 gm of feta cheese, the cap­sicum, half tbsp of chilli pow­der, 1 tbsp of gar­lic paste, 6 tbsp of ex­tra vir­gin olive oil in a blender, and blend to a smooth paste. Sprin­kle with pa­prika and re­frig­er­ate. Serve with crusty bread or cu­cum­ber sticks.

2

SU­PER SALMON PÂTÉ

How To: Blend 250 gm of smoked salmon, 100 gm of un­salted but­ter, 2tbsp of le­mon juice, 1tbsp of whole­grain mus­tard, 2 tbsp of fresh cream, 1/ 4th tbsp of Tabasco or Cap­sico, and 1 tbsp of drained capers. Check for salt; if too salty add more cream and re­frig­er­ate. Serve with crusty bread or cu­cum­ber/ car­rot sticks.

3 MINCED THAI CHICKEN WITH BASIL LEAVES AND CHILLI

How To: In a pes­tle and mor­tar, mash 7- 8 gar­lic beans and 4- 5 de- seeded green and red chill­ies. Heat 2 tbsp oil in a wok, add the chilli- gar­lic paste, and stir- fry one minute on high. Now add half kg minced chicken and cook till white. Add 5 tbsp of oys­ter sauce, 3tbsp of fish sauce, and 1 tbsp of castor su­gar. Stir fry and taste for salt. Now add 4 cups of washed basil leaves and stir- fry for an­other minute. You could serve the prepa­ra­tion in small cab­bage cups.

4 GREEN ASPARAGUS TOSSED IN OLIVE OIL, LE­MON AND SESAME SEEDS

How To: Boil a pot of water and put in half a kg of washed asparagus for six- and- a- half min­utes. Then, drain and wash them in chilled water. This helps re­tain the green colour and stops the asparagus from cook­ing fur­ther. Now heat 3 tbsp of olive oil in a pan and add 1.5 tbsp of finely chopped gar­lic and sauté. Add the asparagus, and stir- fry till warm. Next, add 1tbsp of but­ter and salt and freshly ground pep­per to taste. Stir- fry, then add 1tbsp le­mon juice and turn the gas off. Serve gar­nished with toasted sesame seeds.

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