Paprika Spiced Eggs

Servings: 6-10

Ingredients:

• Eggs - 12, hard boiled, shelled
• Onion - 1 med, thinly sliced, lengthwise
• Fresh Paprika / Red capsicum- 1 lrg, seeded & thinly sliced lengthwise
• Paprika powder - 1 tsp
• Chili powder - 1/2 tsp
• Cumin powder - 1/4 tsp
  
• Salt - 1 tsp
• Sugar - 1/2 tsp

Methods:

• 1. Once the eggs are cooled and shelled, with a knife make some shallow scars on the surface all around the egg. This will allow the spices to stick by creating a ruff surface.
• 2. On a plate sprinkle 1/2 tsp of the paprika powder and 1/2 tsp salt. roll the eggs on the mixture to coat all around evenly.
• 3. In a pan heat 3 tbsp of oil, and saute the eggs for about 3-4 min till all are browned and crispy all over
• 4. Remove the eggs and rest it on a plate. Add the onions and the red peppers to the pan. If required add a bit more oil, however you should not need to.
  
• 5. In half a cup of water mix the remaining paprika powder, salt, sugar, cumin and chili powder. Add the mixture to the onions and peppers. Saute till the water evaporates.
• 6. Return the eggs back to pan, stir to combine everything and coat the eggs with the onion mixture all over. Saute for 2-3 min. Serve warm.
  

Mustard Chili Salmon

Servings: 4

Ingredients:

• Salmon Fillet - 4 (2.5 inch wide slices)
  
• Onion - 1 lrg, thinly sliced lengthwise
  
• Jalapeno- 1 lrg, thinly sliced
• Dijon Mustard Sauce - 2 tbsp
• Ketchup - 1 tbsp
• Whole Mustard seeds- 1.5 tsp, coarsely crushed
  
• Cumin powder - 1 tsp
• Coriander powder - 1/2 tsp
• Salt - 1/2 tsp or to taste (remember the mustard sauce tends to be a little salty)

Methods:

• 1. Wash and pat dry the salmon fillets with a paper towel. In a bowl mix the mustard sauce, ketchup, cumin, coriander powder, salt and 1 tsp of the crushed mustard seeds.
  
• 2. Marinate the salmon pieces in the spice mixture for about 30 min to 1 hour.
• 3. In a non stick pan, heat 3 tbsp of oil. When the the oil is smoking hot, pan fry the fillets for about 2-3 min on each side, till they get a nice and crispy coating.
• 4. Remove and let it rest on a plate.
• 5. Add the chopped onions to the pan, and saute till they turn translucent. Add 1/2 cup of hot water, chilies, and the remaining 1/2 tsp of the crushed mustard seeds. Stir to combine.
• 6. Return the salmon fillet back into the pan with their juices. Gently flip so that the fillets are evenly coated with the onions and chilies.
• 7. Simmer on low heat till the added water evaporated to leave a glossy sticky consistency.
• 8. Serve on a bed of white rice or some roasted vegetables.

Beef Stew with Panch Foron

Panch Foron is a mix of five different whole spices. It comprises of Cumin (jeera), Nigella (kalojeera), Mustard seeds (shorshe dana), Ajwain/caraway seeds (radhuni), and Fanugreek (methi). Usually panch foron is used for adding a distinct aroma and taste to vegetable dishes and pickles (mango pickle etc). Some also use it in fish. I have tried my version of beef stew with panch foron and the result was brilliant. Panch foron comes as a mix, and you can find it in any Indian/Bengali or authentic food stores.

Servings: 4-6

Ingredients:

• Beef - 3 lb (1.5 kg), cut into small stew pieces
• Onion - 1 lrg, thinly sliced
• Salt- 1/2 tsp
• Potatoes - 2 lrg, cubed (optional)
• Cinnamon stick - 1.5 inch
• Whole Cardamon - 4-5 pcs
• Whole Cloves - 4-5 pcs
• Bay leaf - 1, med
• 
  
• For the Marinade:
• Panch Foron - 2 tsp
• Salt - 1.5 tsp
  
• Chili powder - 1.5 tsp
• Cumin Powder - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Whole pepper corns - 1 tsp
• Plain Yogurt - 1/2 cup

Methods:

• 1. Wash and drain the beef. In a bowl mix in all the ingredients for the marinade and marinate the beef overnight in the refrigerator.
• 2. On the day of cooking, let the beef come to room temperature for about 1/2 hour before cooking. In a non stick pot (I prefer a dutch oven) heat 2 tbsp of oil.
• 3. Add the bay leaf, cardamons, cloves, cinnamon, pepper corns. Be careful, as they will start to pop as they infuse the oil. Add the onions and 1/2 tsp salt. Saute till the onions are nicely golden.
• 4. Add the beef along with the marinade to the pot. Stir to combine, and 1/2 cup of hot water.
• 5. Simmer on low-med heat for about 1.5- 2 hours, stirring occasionally for the flavours to blend. Add 1/2 - 1 cup of hot water every 15 min, to make sure there is enough juice for the beef to be cooked without burning.*
• 6. Nearly at the end of the cooking time, check a piece of meat to make sure it is tender to pull, then add the cubed potatoes. Simmer till the potatoes are cooked through. You might need to add a bit more water when you add the potatoes, so that they will absorb all the flavours from the gravy.
• 7. Serve with a side of garden salad and rice or flat bread.

Hints:
*Do not be lazy and add a whole quart of water all at once. By adding small amount of water frequently will allow the beef stew to develop a strong and gourmet flavour which you will not achieve if you drown the beet with a lot of water at the very start.
** Some people like adding beef stock to their stew. However, my version does not require that, as it already possesses an infusion of great flavours.

Flame Grilled Beef Burgers

Servings: 4- 8

Ingredients:

• Ground Hamburger meat/ Beef (73/27)* - 2 lb (1 Kg)
• Onion - 1/2 med, chopped finely
• Italian/ flat leaf Parsley - 2 tbsp, finely chopped
• Pitted Olive - 1/2 cup, chopped finely
• Garlic paste - 2 tsp
• Soy Sauce - 4 tbsp
• Worcestershire Sauce - 2 tbsp
• Chili Powder - 2 tsp
• Black Pepper - 1 tsp
• Ground Cumin - 1 tsp
• Ground Coriander - 1.5 tsp
• Salt - 1 tsp

Methods:

• 1. In a bowl mix in all the ingredients with the ground beef. Make sure you mix everything evenly but without over working the meat. Set to rest for about 1/2 hour, sealed, in the refrigerator.
• 2. Prepare your BBQ and have fire going on a steady rate.
• 
  
• 3. Take the meat out of the fridge, divide into 8 equal portions and form them into round balls.
• 4. Place them on a foil and press with your palm to create the patties. Cut the foil around the patties, so that you can easily place them ont0 the BBQ without a fuss.

• 5. Cook for 4-5 min on each wide, or depending on how you like them. I like mine well done.

• 6. Serve on a bread roll with any salad of your choice as a sandwich. You can also serve the beef patties, as a main dish with a drizzle of Honey BBQ Sauce and with the salad as a side.

Hints:
* 73/27 means that the ground meat consists of 73 percent meat and 27 percent fat content. You can also use a more leaner version or ground sirloin. However, I prefer the fat content when barbecuing, since the fat usually melts and drains off while cooking on the fire.

Barramundi with 3 Pepper Sauce

Servings: 4

Ingredients:

• Barramundi Fish fillet- 1 lb (450 gm)
• Red Onion- 1 sml, thinly sliced
• Red bell pepper/capsicum- 1/2 sml, thinly sliced
• Green bell pepper/capsicum- 1/2 sml, thinly sliced
• Yellow bell pepper/capsicum- 1/2 sml, thinly sliced
• Turmeric powder - 1/2 tsp
• Coriander Powder- 1 tsp
• Chili Powder - 1 tsp
• Garlic Powder - 1 tsp, alternatively use garlic paste
• Salt - 1 tsp
• Ketchup - 3 tbsp
• Black pepper - 1/4 tsp

Methods:

• 1. Wash and cut the fish fillets into 2.5 inch wide pieces. In a bowl mix in the salt, turmeric, coriander, chili and the garlic powder. Coat the fillets evenly with the spice mixture. Let it marinade for 15 - 30 min.
• 2. In a non-stick pan, heat 4 tbsp of oil and fry the fillets, in batches, for 3-4 min on each side or until it develops a crispy coating. Remove from the pan and let it rest on the serving plate.
• 3. Add 2 tbsp of oil to the pan and heat. Add the onions and saute till they turn translucent.
• 4. Add the bell peppers, 1/2 tsp salt and black pepper and saute for 2-3 min.
• 5. Mix in the ketchup in a cup of hot water and pour on top of the peppers. Stir to combine. Simmer for 4-5 min on med heat, till it reaches a shiny thick consistency.
• 6. Remove from heat and pour over the fish fillets and serve with rice.