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New Recipes

1 Rinse lean lamb; Discard the bones; Cut off the fat; Cut into strips; Marinate in seasoning (1) for 45 minutes 2 Peel, rinse and mince ginger.


Mulligatawny Shorba

Ingredients :

1.5L chicken stock, 300g chicken legs, 100g cream, 50g butter, 50g carrot, 50g cauliflower, 50g celery, 50g cabbage, 50g onion, 10g coriander, 3.5t salt.

SEASONINGS:
(1) 5 bay leaves, 6-cm-long cinnamon stick, 10g white pepper corns, 50g plain flour.
(2) 10g curry powder.

Preparation :

1. Thaw chicken legs; Blanch in boiling water for 20 seconds; Remove and immediately rinse in running water till cool; Discard the bones; Slice; Marinate in some salt for 30 minutes.
2. Peel, rinse and dice a carrot.
3. Rinse cauliflower; Soak in water with some salt for 15 minutes; Remove and rinse; Cut into florets.
4. Vein celery; Rinse; Dice.
5. Tear cabbage into pieces; Soak in water for 15 minutes; Remove and rinse; Chop.
6. Peel, rinse and dice onions.
7. Rinse and chop coriander finely.
8. Heat a heavy-based saucepan over a high heat; Add 25g butter and heat over a low heat; Add seasoning (1); Stir-fry over a low heat till golden brown; Add seasoning (2); Stir-fry over a low heat for 1 minute; Add 1.5L chicken stock; Mix well; Bring to the boil over a low heat; Cook over a low heat for 10 minutes; Turn off the heat; Strain through a sieve for the liquid.
9. Heat a wok over a high heat; Add the remaining butter and heat over a low heat; Add the carrot, cauliflower and onion; Stir-fry over a high heat for 3 minutes; Add the chicken;
Stir-fry over a high heat for 2 minutes; Add the celery and cabbage; Stir-fry over a high heat briefly; Add the liquid from the step 8; Bring to the boil over a high heat; Season with some salt and 100g cream; Mix well; Turn off the heat; Arrange in a serving bowl; Garnish with the coriander; Ready to serve.