Tag Archives: recipe of the week

BBQ Beef Brisket

By Marzia Shamsi

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Just in time for the long weekend ahead, and then the onset on Ramadan soon, followed by Eid, this recipe is a great addition to your menu. It is one of my easiest recipes that can be pre-marinated a day in advance and be ready to go into the oven 2=3 hours before your guest arrive. Enjoy!

Ingredients

  • Beef Brisket    1 1/2 kg
  • Onion       300g
  • Carrot       300g
  • Garlic        4 to 5 Cloves
  • Celery      300g
  • BBQ Sauce  3 to 4 tblsps
  • Salt & Pepper to taste
  • Chicken Stock   1/2 Ltrs

Method:

  • Season the brisket with salt & pepper then coat with flour
  • Pan sear the brisket until its golden brown on all sides. Remove
  • In the same pan, sweat your veggies & add the stock. Add to the brisket
  • Cook in the oven at  250 C for 2 to 3 hrs  basting every 20 minutes with  BBQ Sauce
  • Remove the brisket from the the tray & puree the sauce
  • Let it cool down slice or pull and mix with the sauce

 

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

 

 

Recipe of the Week: Grilled Chicken with Tandoori Cream

By Marzia Shamsi

Grilled Chicken with Tandoori Sauce

We have all had a typical traditional butter chicken at restaurants or made it ourselves at home. Since my daughter loves it and I  have to make it at home quite often and I like to try it out with different variations.

This is my favourite variation: a spicy tangy succulent grilled chicken on a bed of garlic infused rice finished with a beautiful creamy sweet spicy tandoori reduction sauce. Hope you enjoy!

Ingredients

  • (6-ounce) boneless, skinless chicken breasts
  • 2 tablespoons Lemon juice
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons dry mustard powder
  • ¼ teaspoon cayenne
  • 1 ½ tablespoons extra-virgin olive oil, more as needed
  • 4 tablespoons Dijon mustard
  • 2 teaspoon dried mint

Method

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • In a small bowl, combine lemon juice, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter
  • For the sauce, heat oil in a large saucepan over medium. Add ginger and garlic. Stir for 30 sec.
  • Add tomato ketchup and hot pepper. Bring just to a boil, 1 to 3 min.
  • Whisk in cold butter until blended, then whisk in honey, remaining 2 tsp (10 mL) garam masala and cream.
  • Reduce heat to medium-low and simmer until reduced slightly, 3 to 5 min. Sprinkle with pinches of salt. If you like it creamier, add more cream.
  • Serve with your choice of infused rice or naan.

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

 

 

Recipe of the Week: Panna Cotta with Strawberry Coulis

By Marzia Shamsi

panacotta

I made this super easy yet delicious Panna Cotta on my dad’s 50th surprise birthday party and it was a massive hit! Our guests just couldn’t keep themselves from going for seconds and thirds, some of them even requested for take-aways!

Panna Cotta can be made with different variations like lemon, coconut milk, nutmeg, cardamom or saffron. This silky smooth delicious goodness can be a complete showstopper at dinners or parties. Easy to make yet very presentable and colourful. Enjoy!

Ingredients

  • 1 envelope unflavoured halal gelatin (about 1 tablespoon)
  • 2 tablespoons cold water
  • 2 cups heavy cream
  • 1 cup half and half
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons lemon zest

Method

  • In a very small saucepan sprinkle gelatin over water and let stand about a minute to soften.
  • Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
  • In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring continously.
  • Remove pan from heat and stir in gelatin mixture, lemon zest and vanilla. Wait until slightly warm
  • For coulis, set strawberries and sugar (100gms) in a pot and bring to a boil. Puree in a food processor and wait for it to cool down.
  • Add a generous spoon of coulis at the base of your plating dish then divide cream mixture among eight 1/2-cup ramekins or shot glasses.
  • Chill ramekins, covered for at least fourhours or overnight.
  • Serve with fresh fresh berries of your choice or leftover coulis with fresh mint leaves.

 

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

 

Recipe of the Week: Easy Peasy Pepper Steak Pie

By Marzia Shamsi

Pepper steak pie

Lost for idea when you are expecting guests on a short notice or just want to create something fun and interesting for your kids to take for lunch? Worry not, my five steps pepper stake pie is here. A  crispy pie crust with some piping hot delicious steak filling inside opens new dimensions to different flavours to indulge on. I can bet this one shall soon make its way to the top favourites in your house just like mine! Enjoy!

Ingredients

  • 20 ml Olive Oil
  • 2 to 3 Onions (finely chopped)
  • 5 to 6 cloves of Garlic  (finely chopped)
  • 2 1/2 Cups Beef Stock
  • 50 g Flour
  • 800 g Beef rump, cubed
  • 1 Roll puff pastry, thawed
  • 15 ml Black pepper
  • 1 Egg, lightly beaten

Method

  • Roll  beef cubes in  pepper and dust in flour.
  • In a pan heat oil and brown the cubes.Remove from pan & reserve.
  • On medium heat in the same pan add  chopped onions & garlic until soft.
  • Add your meat, pepper & stock bring to boil. Simmer until soft and gravy comes to a thick consistency.
  • Place in an ovenproof dish or 4 individual ramekins. Roll out the pastry and place over the mixture to create the top of the pie. Brush with beaten egg. Bake  in a preheated between 180c- 200°C oven for 15-20 minutes or until golden brown.
  • Serve with mashed potato and vegetables or enjoy just the way it is.

 

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Recipe of the Week: Thai Red Curry

By Marzia Shamsi

Healthy Thai Red curry

We relish Thai food in my household and this recipe is easy to make, making for a super popular weekend supper. The best thing about Thai cuisine is that we can play around with ingredients without losing  authenticity. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

An online research reveals seven dishes from Thailand   listed in the world’s 50 most delicious foods rankings. That doesn’t surprise me, seeing the diversity in different spices, curry pastes and a long list of different variations of noodles and rice. My version of this red curry recipe allows you to use any vegetables of your choice and people allergic to shell fish can replace it with boneless chicken or fish.

I hope you’ll enjoy this recipe as much as I do.

Ingredients:

  • 1tbsp  sesame or canola oil
  • 1 can  coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon  brown sugar
  • 2 cloves of finely chopped garlic
  • 1 pound  large shrimp, peeled and de-veined
  • 1 cup  assorted vegetables of your choice; I have used bok choy and zucchini.
  • 1/4 cup   fresh Thai basil
  • 2 tablespoons premium fish sauce
  • Cooked wild rice or jasmine rice
  • Fresh red chillies, thinly sliced

Method:

  • Sauté garlic in oil then add coconut milk and let simmer on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low then simmer five minutes.
  • Stir in shrimp and vegetables. Cook three to five minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
  • Serve with cooked wild or jasmine rice, if desired. Garnish with additional basil and red chilli  to give it that spicy kick.
Nutrion Information Per Serving:  309 Calories
Fat 33g,
Protein 21g,
Carbohydrates 10g,
Cholesterol 168mg,
Sodium 1095mg,
Fiber 1g

 

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Recipe of the Week: Roast Beef Tenderloin

By Marzia Shamsi

roast beef tenderloin

This is one of the most easiest sunday roast recipe that one could ever wish for. Beef tenderloin is one of the finest cuts of the beef that cooks easily and holds on to the juice and flavour of the dish intact during the roasting process.

Ingredients

  • 3 pounds beef  tenderloin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper, dijon mustard & sprigs of fresh thyme.

Preparation

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, dijon mustard and pepper.Make slight incisions on the top of the meat to place the thyme leave looking like a bouquet. Add seasonings to taste.

Roast in oven for 60 minutes (20 minutes per pound).

Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes before serving.

Enjoy

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Asian Style Beef Stew

By Marzia Shamsi

Asian Style beef stew

This quick, yet healthy and delicious Asian beef stew is great, not just for casual entertaining, it also pleases little hungry tummies! I can also assure you that this stew is going to be a wonderful ride of vibrant flavours, a recipe everyone should have in their meal plans.

Ingredients: 

  • 1 pound flank steak
  • 3 to 4 cloves of garlic, finely chopped
  • 7 tablespoons water
  • 4 tablespoons vegetable oil
  • 8 tablespoons soy sauce
  • 6 tablespoons cornstarch  plus 1 cup canned low-salt chicken broth
  • 2 tablespoons oyster sauce
  • 4 teaspoons oriental sesame oil
  • 1/2 teaspoon sugar
  • 6 quarter-size slices peeled fresh ginger, minced
  • 2 pounds bok choy
  • 1 pound mushrooms assorted (enoki, shiitake, champagne)
  • 1 pound bell peppers

Method:

  • Cut steak into 2-inch-wide pieces, then slice thinly.
  • Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.
  • Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, vinegar, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.
  • Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat, and add garlic. Next, add the meat with marinade and stir-fry until no longer pink, about two minutes. Transfer to platter.
  • Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds.
  • Add bokchoy and stir-fry one minute.
  • Add one cup broth. Cover, reduce heat and simmer 2 1/2 minutes.
  • Transfer bokchoy to bowl.
  • Add a tablespoon vegetable oil to wok. Add mushrooms and cook for two minutes.
  • Return steak and bokchoy to wok.
  • Stir in the sauce, add to wok and stir until sauce thickens, about 30 seconds.
  • Transfer mixture to platter. Serve immediately with steamed rice or stir fried noodles.

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

Recipe of the Week: Eton Mess

By Marzia Shamsi

Classic Eton mess is a quick, crowd-pleasing dessert when made with store bought meringue. It’s also a great way to use up broken homemade meringue (my personal preference). Classically Eton mess is made with whipped cream, meringue and strawberries, but you can add replace them with seasonal fruits too, or try it with raspberries, bananas and pineapples. Here’s how to make it.

Ingredients

  • 500g strawberries, hulls removed
  • 400ml/14fl oz. double cream
  • 3 x 7.5cm/3 in ready-made meringue nests, crushed
  • sprigs of fresh mint, to garnish

Preparation 

  1. Purée half the strawberries in a blender and chop the rest, reserving four for garnish.
  2. Layer the martini glass first with crushed meringue then whipped cream and fruits and repeat. Top off with sliced strawberries.
  3. Enjoy!

 

About the Author: 

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.

My Honey & Mustard Roasted Chicken

By Marzia Shamsi

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Ingredients

6 pcs fresh chicken thighs

2 tablespoon olive oil

half a teaspoon of garlic paste

Half a lemon

1 teaspoon pepper

4 tablespoons of  honey,

1 tablespoon dijon mustard.

Directions:

Preheat roaster oven to 350°F.

Rinse chicken with cold water and pat dry.

Sprinkle with salt and pepper.

In a small bowl combine all ingredients.

Brush chicken with half of mixture.

Place on rack and put into the oven. Cook until you see meat turn a golden brown colour.

Brush with remaining glaze.

Continue to cook another 10 minutes.

Voila! it is ready to be served.

Experiment with accompaniments, this can be be served with salads, different kinds of infused rice. It is also a wholesome meal on its own.

 

About the Author:

Marzia Shamsi is a single mother of two lovely kids. Brought up in the UAE, she is a Canadian resident originally from India. Maria is a professional chef out of house but at home her first and the last name is Mom. A newbie blogger, Marzia loves sharing her thoughts and knowledge through  personal experiences and dreams to own her own restaurant soon.

Warm Spinach & Bell Pepper Salad (Serves 8)

By Marzia Shamsi

My Work

This is a super healthy and delicious salad, which can be served in many different ways.  You can even add onion, mushrooms, tomatoes and other favorite veggies of your choice. Beef bacon, turkey ham or smoked chicken salami are other nice additions.

Ingredients

Beef strips                        5 to 6

Baby Spinach               1kg

Red Pepper                  1

Green Pepper              1

Yellow Pepper             1

Corn oil                        1tbsp (just a drizzle)

Lemon Juice              1tsp

Dijon Mustard          1/2 tsp (Very little)

Salt & pepper

 

Mise En Place

1-Wash the spinach removing the stem, dry them on a kitchen towel or a vegetable spinner.

2-Cut the Bell Peppers into julienne (thinly sliced) removing seeds.

3-Cut the beef  strips into lardon (very small thinly sliced pieces) and saute in a pan until golden. Add bell peppers and saute for 2 minutes more.

4-Remove from the heat and toss the spinach into the mix. In a small bowl add juice of a lemon,Dijon mustard, salt, pepper and mix well.

5- Add the mixture to the salad, toss it all together & serve hot.

 

Calories 153
Calories from Fat 23%
Total Fat 2.6g 4%
Saturated Fat 0.4g 2%
Trans Fat 0.0gms
Cholesterol 24mg 6%
Sodium  31mg  1%
Potassium 190mg 5%
Total Carbohydrates  4.5g 2%
Dietary Fiber 0.9g
Proteins 9.3gms

Read more:  Calories in Spinach Salad | Nutrition and Health Facts http://www.caloriecount.com/spinach-salad-recipe-r758#ixzz3rrcn35Az

About the Author:

Marzia Shamsi is a single mother of two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home my first and the last name is Mom. An amateur blogger just started off very recently. Love sharing my thoughts & knowledge through my personal real life experiences. Dream is to own a restaurant soon.