Food Recipes My Type of Food
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8/3/2019 Food Recipes My Type of Food
1/23
Taar GoshtAdded to a sizzling pan of masalas, meat is then meticulously cooked with yogurt and stock.
INGREDIENTS
1 kg mutton cut into pieces -washed and patted dry
1 cup ghee
8 cardamoms
5 cloves
1 tsp cinnamon - broken 2 bay
leaves
1 tbsp ginger paste
1/2 cup yogurt - whisked
1/2 cup onion paste - fried
2 tbsp almond paste
1 tsp chilli powder
5 cups water
1 tsp black pepper powder
1 tsp saffron - crushed and
soaked in 1 tbsp warm milk
1/4 tsp cardamom - powdered
1/4 tsp cinnamon - powdered
1/4 tsp cloves - powdered
1/8 tsp nutmeg - powdered
METHOD:
Heat ghee in a pan and over medium heat and add
cloves,cardamom, cinnamon, bay leaves, stir until the cardamombegins too change colour.
Increase the heat and add the meat and ginger paste and stir fry tillmeat is well cooked.
Lower the heat, cover and cook for about 20 minutes.
Uncover, increase to medium and stir fry till fat separates.
Remove the pan from heat, stir in yoghurt, and stir fry until theliquid evaporates.
Add the fried paste, red chilies, stir until the moisture evaporates,add the stock, bring to a boil, reduce to low heat and simmer untilmeat is cooked.
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8/3/2019 Food Recipes My Type of Food
2/23
Keema Dum
Minced meat marinated and cooked in layers offlavors.
INGREDIENTS
1/2 kg minced meat2 cups onions-sliced thinly1/4 cup ghee1 tsp ginger paste1 tsp garlic paste1/4 cup chopped raw papaya1 tbsp coriander seeds -roasted and powdered
6 cloves-roasted andpowdered6 greencardamoms - roastedand powdered1 tsp cumin seeds - roastedand powdered ]1/2 tsp pieces ofcinnamon -roasted and powderedseeds of1 blackcardamom -roasted and powdered1/2 tsp pieces ofmace -roasted and powdered1/8 tsp grated nutmeg
4 peppercorns - roasted andpowdered2 tbsp mustard oilsalt to taste2 cloves powdered2 tbsp chopped corianderleavesFor smoking1 tsp chilli powder1 piece ofcoal1/2 tsp ghee
METHOD:
Heat 1/4 cup ghee. Fry the onions till brown and crisp; removeand grind to a paste with some water.
Mix the minced meat with the ginger and garlic paste andchopped papaya.
Add the roasted and powdered ingredients and the onionpaste.
Marinate for at least 2 hrs. Heat theoil in a heavy-basedsaucepan with a tight fitting lid.
Add the mincemeat, salt and chilli powder, mix well, cover andcook thoroughly over low heat.
Donot stir while cooking. The fat will separate whencooked.
Before serving, set alight a piece ofcharcoal.
Place it in a small bowl orin an aluminium foil shaped like acup.
Place this in the centre ofthe cooked minced meat, pour the1/2 tsp ghee and the powdered clove overit and coverimmediately.
Leave thus for about 5 minutes, remove the coal and bowl/foil;serve mince garnished with chopped coriander leaves.
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8/3/2019 Food Recipes My Type of Food
3/23
Dabba Gosht
Bread and noodles are surprising ingredients in this tasty dish of meat and
egg
INGREDIENTS
500 gm boneless mutton -
cut into small cubes
2 tbsp ginger, garlic and
chillies paste
1/2 cup coriander leaves -
finely chopped
2 big tomatoes- sliced
2 big sliced bread - soaked in
water for 2-3mins and then
squeezed out
1/2 tsp white pepper
powder
6 eggs
1/2 cup ghee
1/2 cup noodles - boiled
salt to taste
METHOD:
Marinate mutton in ginger, garlic and chillies paste.
After marinating, cook with very little water. When mutton is
cooked, there should be just about 2-3 tbsp of water in it.
When slightly cool, mix in bread, noodles, chopped coriander,pepper and salt.
Heatghee in a pan till smoke appears. Simultaneously take 4
beaten eggs in a baking dish and pour on it 3 ofheatedgheedirectly from gas.
Spread the mutton mix over it evenly.
Place tomato slices over it, the pour the remaining beaten
eggs, and finish with the leftover hotghee from gas.
Bake it in a pre-heated oven (180 deg Celsius for 20 min) tillegg is well cooked, should be slightly soft, after removing
from oven drain off excessghee.
Serve hot with rotis orparantha or have it by itself.
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8/3/2019 Food Recipes My Type of Food
4/23
ChickenChettinad
A melange of spices makes this fiery chicken dish a Southern favourite
INGREDIENTS
Ingredients:
1 kg chicken2 whole red chillies
5 cloves of garlic
1 tsp aniseed
1 tsp cumin seeds
2 tbsp black
peppercorns
4 cloves
a stick of cinnamon
1 tsp turmeric
2 onions - finelychopped
1 tomato - finely
chopped
4 tbsp oil
salt to taste
METHOD:
Method:
Grind the red chillies, ginger, garlic, aniseed, cumin seeds and
black peppercorns together with some water forming a paste.
Keep aside.
Heat oil in a pan and saut the onions till they turn golden
brown. Add cloves, cinnamon stick, ground masala paste,turmeric, salt, tomato and some water. Stir well.
Add the chicken coating it well with the masala. Finally, add
some water and let it simmer till the gravy thickens and thechicken is tender.
Serve hot.
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8/3/2019 Food Recipes My Type of Food
5/23
Murgh Rizala
A dinner party piece of chicken in yoghurt, coconut, cream and cashewnut
paste, finished with silver leaf
INGREDIENTS
1 kg boneless chicken cubes
300 gm white onions
20 gm ginger
20 gm garlic
12 green cardamoms
5gm white pepper powder
20 gm desiccated coconut
50 gm cashewnuts
250 gm curd
150 gm khoya
150 gm cream
250 gm ghee
2 drops kewra jal
2 drops mitha ittr
2 silver leaves
salt to taste
METHOD:
Wash and clean chicken pieces. Blanch in a pan of boilingwater, remove the scum, drain and keep aside.
Extract the juice of ginger and garlic and keep aside.
Grind separately onions, cashewnuts and coconut to a finepaste.
In a heavy bottomed pan place the chicken, pour enough
water to cover, add salt, green cardamoms and bring to boil,then simmer.
When the chicken is half cooked, add the ground onions and
the ginger-garlic juice. Cook until dry.
Then addghee and the beaten curd, fry till the meat is dry.
Add the nut paste and coconut and fry for 2 to 3 minutes,taking care that the masala does not brown.
Then add white pepper and 1 cup of water, or enough for a
thick gravy. Simmer for a while.
Remove from fire add kewra jal, mitha ittrand mashed khoya.Blend well.
Finally add the cream.
Serve hot garnished with silver leaf.Roomali roti is a good
accompaniment for this dish.
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8/3/2019 Food Recipes My Type of Food
6/23
Murg Korma
Chicken marinated in yoghurt and spices, microwaved and served with
browned onions
INGREDIENTS
1 kg chicken broiler-skinned
and cut into pieces
1 cup onions-grated
1 tbsp oil
1/2 tsp green cardamom-
seeds only
6 cloves
1/2 tsp black cardamom-seeds only
1 tbsp coriander seeds
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp ginger paste
1 tsp garlic paste
1/2 cup yoghurt
1.5 tsp salt
1200 W Microwave
METHOD:
Powder together the green cardamoms, cloves, black
cardamom and the coriander seeds.
Prick the chicken pieces and mix together with the powderedspices, chilli powder, turmeric, ginger-garlic paste, yoghurt
and salt. Marinate this for about an hour.
Mix the onions and the oil in a dish and cook uncovered at HIfor 20 minutes, stirring once or till a dark brown.
Put aside 1 tbsp for garnish and grind the rest to paste. Mix
into the chicken.
Cook covered at HI for 5 minutes turning once.
Lower the power to 70% and cook covered for 12 minutes ortill cooked through. Serve garnished with the browned onions.
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8/3/2019 Food Recipes My Type of Food
7/23
Boneless ChilliChicken
Chicken deep fried in a delectable batter, served hot and crisp.
INGREDIENTS
350 gm boneless chicken-
diced
1 egg-slightly beaten
1/2 cup cornflour
1/2 tsp garlic paste
1/2 tsp ginger paste
oil for deep frying
2 cups onions-chopped
coarsely
2 tbsp green chillies-thickly
sliced or to taste (remove
the seeds if too hot)
1 tbsp soya sauce
2 tbsp vinegar
some greens for garnish
METHOD:
Mix together the chicken, egg, cornflour, garlic and ginger
paste, and enough water so that the chicken pieces are 'coated'with the batter. Leave thus about half an hour.
Heat the oil and deep fry the chicken pieces over high heat to
begin with and then lower the heat till chicken is cookedthrough.
Drain on absorbent paper till required.
Heat 2 tbsp oil in a wok, and stir fry the onions in it over high
heat till they look 'wet'.
Add the green chillies and stir a few times, add the remainingsalt, soya sauce, vinegar, and the chicken.
Mix well, and serve garnished with some greens.
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8/3/2019 Food Recipes My Type of Food
8/23
KadhaiMurg
Diced chicken tossed with an assortment of spices, powders, pastes and
seasoning, well worth the long ingredient list.
INGREDIENTS
1 kg diced chicken8 whole red chillies
1 tbsp coriander seeds
1/2 bowl ofghee
1.5 tbs garlic paste
1 kg tomatoes - chopped
4 chopped green chillies
2.5 tbsp ground ginger
2 tbsp fresh coriander -
chopped
1 tsp green cardamompowder
1/2 tsp brown cardamom
powder
A pinch of black pepper
powder
A pinch of cumin powder
1 tsp fenugreek powder
(kasoori methi)
A pinch of fennel powder
Salt - to taste
METHOD:
Roast the whole red chillies and coriander seeds, thencoarsely grind them.
Heatghee in a pan, saute the garlic lightly.
Add the ground spices and stir.
Now add tomatoes stirring constantly for 2-3 minutes.
Add the green chillies and ginger, simmer for 4-5 minutes.
Then add the chicken, mix well and cook till almost done.
Now sprinkle salt and fresh coriander leaves, stir.
Add the black pepper powder, brown cardamom powder,fenugreek powder, cumin powder, green cardamom powder
and fennel powder.
Stir again and serve
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8/3/2019 Food Recipes My Type of Food
9/23
Chicken ReshmiBiryani
A single pot dish of chicken and rice flavoured with saffron and other spices
INGREDIENTS
1 kg chicken (broiler) - cut
into 8 pieces
1 kg onion - sliced
oil - for frying1 cup hara dhania - finely
chopped
1/2 tsp garlic paste
1/2 tsp ginger paste
1 tbsp dhania powder
1/2 tsp haldipowder
2 tsp chilli powder
1/2 tsp garam masala
1 cup dahi
1 tbsp salt1 tsp kewra essence
Forrice
2 cups basmatior sela rice -
washed and soaked for 30
minutes
2 tbsp oil
6 pepper corns
6 cloves
6 green cardamoms
1/2 tsp saltwater
1/4 tsp saffron - soaked in 2
tbsp warm milk
dough - to seal the pan
METHOD:
Marinate the chicken in ginger and garlic
paste, dhania powder,haldi powder, chilli powder,garammasala powder, yogurt, salt and kewra for 3-4 hours.
Heat oil in a kadahi and fry the onions in it till brown andcrisp.
Drain out the oil from the onions and keep aside.Heat oil again in another pan and add the peppercorns, cloves,
and cardamoms in it.When slightly dark add the rice and turn around to mix well.
Drain the rice and keep aside.Add 2 1/2 cups water and bring to a boil.
Lower the heat and cook for about eight minutes.The rice is almost done but not fully cooked. Keep aside.
Heat 1/2 cup of the remainder of the oil in a kadahi with a lidand add the chicken to it, spreading it to form a layer.
Cover the chicken, make a layer of half each of the rice,onions and coriander leaves.
Repeat the same layers a second time, sprinkle the saffronmixture over it and cover the pan, sealing it with some dough
(grease the edges before applying the dough, so that thedough comes off easily later on).
Let cook on high heat for 10 minutes, then place on
a tawa and leave on low heat to cook for about an hour.
Alternatively, you could cook it in a moderate oven for anhour. Break the seal and serve either in the same pan or
transfer on to a serving dish.
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8/3/2019 Food Recipes My Type of Food
10/23
Chicken Schezwan Rice
Rice with chicken, prawns and an assortment of veggies.
INGREDIENTS
250 gm long-grain basmati
rice
1 carrot-washed, peeled and
chopped
1/4 cup French beans-
washed and finely chopped
1 medium green capsicum-washed, de-seeded and
finely chopped
3 spring onions-washed and
chopped
1 cup chicken-shredded
1/2 cup small shrimps-
cooked
2 tbsp soya sauce
1 tbsp celery-washed, ends
trimmed and chopped
1/2 tbsp chili sauce
1 tbsp vinegar
1 tbsp Worcestershire sauce
1/2 tbsp ajinomoto (Chinese
salt) - optional
1/4 tsp salt-to taste
1 onion-sliced
3-5 drops oil
1 garlic-chopped
1/2 cup tinned mushrooms-
washed, drained and
chopped orfresh mushrooms
-washed and chopped
(optional)
METHOD:
Put a tsp of oil in a vessel. Fry the onion till transparent.
Add carrots, beans, capsicum, celery, spring onion and
mushrooms, if desired.
Cook for a few minutes until they begin to turn brown.Transfer to another vessel.
Now, fry the chicken and prawns.
Pour a little oil in the vessel. Add chopped garlic.
When it turns brown, remove it and keep aside.
Once the oil is flavoured with garlic, put the rice in the same
vessel of oil. Fry it for 5 minutes.
Add all the vegetables, chicken and prawns.
Cook the rice in the chicken stock.
When the rice is cooked, add all the sauces.
Increase heat and fry for 5 minutes. Stir and serve hot.
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8/3/2019 Food Recipes My Type of Food
11/23
Mutton Yakhni Pulao
Mutton cooked with masalas is stirred in with seasoned rice and topped off
with mutton stock.
INGREDIENTS
For mutton
1 kg mutton - cut into pieces
2 tbsp coriander seeds
1 onion - roughly chopped
2 inch piece of ginger
12 cloves of garlic
2 bay leaves
4-5 green cardamoms
2 cinnamon sticks
6-7 cloves water
Forthepulao
3-4 tbsp olive oil
2 bay leaves
6-7 cloves
4-5 cinnamon sticks
4-5 green cardamom
7-8 onions - thinly sliced
length-wise
2 heaped tbsp ground
ginger
4 heaped tbsp ground garlic
1 grated nutmeg
1 tsp cinnamon powder
2 cups of basmati rice
4 cups of mutton stock
salt - to taste
METHOD:
Formutton Tie up the onion and all the spices into a small
cloth (potli) and cook it with the meat. Add enough water.
Forthepulao Heat the oil in a heavy-bottomed vessel. Add
the whole spices to it.
Once they start spluttering, add the onions. Fry till they turn
golden brown in colour.
Add ginger and garlic and stir for some time.
Add nutmeg and cinnamon powder and mix well.
Mix in the cooked mutton and the rice.
Sprinkle salt over it and continue to stir.
Add the mutton stock and mix well.
Cover it with a heavy lid to prevent the steam from escaping.
Cook on low heat for about 15-20 minutes.
Serve hot with raita or chutney.
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8/3/2019 Food Recipes My Type of Food
12/23
Chicken Pulao
A good way to use up leftover chicken curry - just add rice and make pulao in
minutes
INGREDIENTS
leftover chicken curry
2 cups rice-soaked
1.5 cups water or as
required
METHOD:
Make chicken curry and add to this soaked rice, and enough
water to make up the liquid (including the gravy), coming upto about 2 1/2cms/1" above the chicken and rice mixture.
Cook this as you would cook rice, and serve garnished withcoriander leaves.
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8/3/2019 Food Recipes My Type of Food
13/23
NarkelNaru
Grated coconut cooked in sweetened cream and milk, and shaped into bite
sized balls
INGREDIENTS
1 coconut-grated finely
1 litre milk
250 gm sugar
6 tbsp cream
pinch cardamom powder
water
METHOD:
Boil the milk with the grated coconut till it reaches the point
where the milk dries up completely. Remove from heat.
Heat 6tbsp cream in a bowl. Add 250gms of sugar in a cup ofwater and stir to make syrup.
Add the coconut and keep stirring till it dries up once again.Remove it from heat.
Add the cardamom powder and make small balls. Cool andthen serve.
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8/3/2019 Food Recipes My Type of Food
14/23
Malpoa
Semolina batter flavoured with cardamom, fried and served with sugar syrup
INGREDIENTS
100 gm semolina
300 gm flour
Oil for frying
4 large black cardamom
seeds
1/2 kg sugar
pinch of sodium bi-
carbonate .
METHOD:
Forthe Syrup, in about 2 litres of water add a kg of sugar.
Boil the two together and cool and leave aside.The Malpoa will be finally added to this mixture.
Mix together the flour and the semolina by adding enough
water to make a thick batter and keep it aside for 5-6 hours, asthe semolina has to melt.
Add the cardamom seeds, a pinch of salt and sugar and
sodium bi carbonates and stir well.
Heat oil in a small pan. Deep-fry a spoonful of batter at a timeinto the mildly simmering oil.
The batter will spread to make malpoas.
Soak the malpoas in the syrup that has already been prepared.Cool it.
Remove from the syrup and serve.
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8/3/2019 Food Recipes My Type of Food
15/23
Chicken Kobiraji
Chicken fried in egg and breadcrumbs, from the streets of Kolkata
INGREDIENTS
500 gm boneless pieces of
chicken breasts-beaten flat
4 green chillies
100 gm onions
8 eggs
10 cloves garlic
250 gm breadcrumbs
25 gm ginger
8 tbsp oil
1 lemon
1/2 cup coriander-chopped
1/4 cup mint-chopped
100 gm besan
METHOD:
Wash the chicken properly.
Marinate the chicken with lemon juice, onion, garlic, ginger,
green chilli paste and with finely chopped mint and corianderand salt to taste.
Mix the gram flour and little salt. Now put the fillets the
mixture and, after taking out, sprinkle breadcrumbs on thefillets.
Beat the eggs with little salt.
Heat the oil in the pan.
Coat the fillets with beaten egg and bread crumbs.
Put the fillets in the pan to deep fry till brown on both sides.
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8/3/2019 Food Recipes My Type of Food
16/23
MuttonBiryani
Masala coated mutton mixed in with zesty rice, served hot.
INGREDIENTS
5 tbsp of oil
700 gm mutton
1 tsp roughly ground garlic
1/2 bowl water
1 tsp salt or to taste
3-4 cloves
2-3 whole green cardamom
2-3 cinnamon sticks
2 tsp curd
1 tsp garam masala
boiled rice
Optional: food colour and
saffron
METHOD:
Heat oil in a pan, add the garlic and stir.
Add the mutton and water and stir again.
Now add the salt, cloves, cardamom, cinnamon curd
andgaram masala.
Stir well, cover and cook for about one hour.
Then add the rice, if needed add some more water.
Add the colour and saffron, cover the dish and seal the sideswith dough.
Cook till well done and serve.
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8/3/2019 Food Recipes My Type of Food
17/23
Mutton Korma
Mutton stirred in with curd, water, spices, garlic-ginger, cloves, cardamom
and cinnamon sticks.
INGREDIENTS
1/2 bowl of oil
1 finely sliced onion
700 gm mutton
3-4 tsp curd
1 bowl of water
1 tbsp salt or to taste
2 tsp coriander powder
1 tsp red chilli powder
1 tsp roughly ground
garlic
1 tsp roughly ground
ginger
3-4 cloves
2-3 whole greencardamom
2-3 cinnamon sticks
2 tsp fried onions
METHOD:
Heat the oil in a deep dish, add the finely sliced onions and
lightly fry it.
Add the mutton, curd, salt, water, coriander powder, red chillipowder and stir for a few minutes.
Now add the garlic, ginger, cloves, green cardamom and the
cinnamon sticks and mix well.
Cover it and cook on a slow fire for about 30 mins, then addthe fried onions and stir again.
Cover and cook for an hour or till done.
Garnish with thin deep fried onion rings and serve hot.
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8/3/2019 Food Recipes My Type of Food
18/23
ChickenMomosFreshly made dough filled with chicken or veggie mix, steamed.
INGREDIENTS
Forthedough
120 gm refined flour
1/4 tsp baking powder
1/2 tsp salt water - for
kneading
Forthe ChickenFilling
1 cup chicken - minced
1/2 cup onions - finely
chopped
1/4 tsp black pepper
powder
1 tbs oil
1/2 tsp garlic paste
1/2 tsp soya sauce
Salt - to taste
1/4 tsp vinegar
Forthe VegetarianFilling
1 cup cabbage and carrots -
grated
2 tbsp onions - chopped fine1/2 tsp garlic - chopped fine
1 tbsp oil
1/4 tsp vinegar
1/2 tsp soya sauce
Salt - to taste
Pepper - to taste
1 tbsp cornflour
For Chilli Sauce
25gm garlic - peeled
6 gm whole red chillies3 tbsp vinegar
1 tbsp oil
Salt - to taste
Sugar - to taste
METHOD:
For Chilli Sauce Cut the red chillies and soak them in waterfor about two hours. Cut up into small pieces and soak in the
vinegar for one to two hours. Put all the ingredients in a mixieand grind to a smooth paste.
ForMomos In a bowl mix all the ingredients of the chicken
or vegetable filling, according to your choice. Keep aside.
Knead the refined flour, baking powder and salt together intofirm dough. Cover and keep aside for 30 minutes.
Roll the dough into very thin 4-5 inch rounds.
Take each round piece and place some filling in the center.
Bring the edges together and twist to seal it.
Steam in a steamer for about 10 minutes and serve hot with
chilly sauce.
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8/3/2019 Food Recipes My Type of Food
19/23
Dahi Keema Samosa
Samosa filled with keema and masala mixture.
INGREDIENTS
50 gm onion
5 gm whole garam
masalas
250 gm keema
1 tbsp hung curd
10 gm ginger-garlic paste
250 gm refined flour
1 tbsp garam masalas-for
taste
4-5 gm chopped ginger
15-20 gm dry fruits
METHOD:
Heat the oil, add the wholegaram masala, sliced onions and
saute until they turn a golden brown.
Add the ginger-garlic paste. Add the red chilli powder, salt,turmeric, coriander powder, curd to the keema and mix well.
Add the marinated keema to the oil and cook well. Add thechopped ginger to the keema. Add the dry fruits.
Forthesamosa
Add salt to refined flour along with oil to make a stiff dough.
Portion into small balls. Roll into pancakes. Add the keema topancake and shape (crescent shaped).
Fry till cooked.
Forthedip
Mix the hung curd, castor sugar, salt, cardamom powder, rose
water and mix well.
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8/3/2019 Food Recipes My Type of Food
20/23
Grilled Cheese Sandwich
Easy, quick and yum, no wonder this recipe refuses to die down.
INGREDIENTS
4 bread slices
1 tsp salt or to taste
1/8 tsp kali mirch powder
1/2cup cheese-grated
chopped green chillies to
taste
1 tbsp chopped coriander
leaves
1 tbsp butter
METHOD:
Mix cheese, salt, kali mirch, coriander and green chillies.
Butter the bread slices.
Place half each of the cheese mixture over two slices, on the
unbuttered side.
Cover both with the other slices, buttered side on top.
Grill and serve.
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8/3/2019 Food Recipes My Type of Food
21/23
CheeseBalls
Mix, mash, fry and you're done. The end result is delicious crisp balls, oh so
yum.
INGREDIENTS
1 cup cheese-grated
2 eggs
1/4cup maida
1 tsp salt
1/4 tsp chilli powder
1/2 tsp baking powder
oil for frying
METHOD:
Mix all the ingredients except the oil, and beat to a fluffy
batter.
Rest in a cool place about 15 minutes.
Heat the oil and deep fry spoonfuls of the batter to a goldencolor, first at high then medium.
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8/3/2019 Food Recipes My Type of Food
22/23
Grilled Chicken
Doused with flavours, grilled chicken is served with red wine and shallot
sauce.
INGREDIENTS
220 gm chicken breast with
skin
2 gm crushed black pepper
4 gm salt
15 gm grated onion
3 gm mustard paste
30 ml olive oil
7 pieces black olive, stoned
and chopped
Sauce
20 gm butter
30 gm shallot grated
salt and black pepper toseason
60 ml red wine
METHOD:
In a bowl, mix olive, grated onion, ginger, pepper and salt.
Whip into a thick mixture. Pour over chicken and allow it tostand for 1-2 hours. Grill.
Forthesauce, heat the butter in a pan, add shallots and stir-
fry for 1-2 minutes. Add red wine and cook over slow heatuntil the wine is reduced to half. Season with salt and pepper.
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8/3/2019 Food Recipes My Type of Food
23/23