Spanish caramel custard

Spanish caramel custard

Ingredients:

2 1/2 cups whole milk
1/2 orange with 2 long, thin pieces of rind removed
1/2 teaspoon vanilla extract
1 cup sugar
Butter for greasing the dish
3 large eggs, plus two egg yolks
4 tablespoons of water

 

Preparation:

step 1
Pour the milk into a pan along with orange rind and vanilla extract. Bring to a boil, then remove from heat and stir in half the sugar; set aside for at least 30 minutes to infuse.

step 2
Meanwhile stir the remaining sugar along with water in another saucepan over medium high heat. Once the sugar has melted, let it boil without stirring till it becomes deep golden brown. Immediately remove the pan from heat and squeeze in a few drops of orange juice. Pour into a lightly buttered 1 litre/5-cup soufflé dish and swirl to cover the base; set aside.

step 3
Return the pan of infused milk to the heat and warm it. While it is getting warm, beat the whole eggs and egg yolks together in a heatproof bowl. Pour the warm milk into the eggs, whisking constantly. Strain into the soufflé dish.

step 4
To serve, run a metal spatula round the soufflé, then invert onto a serving plate, shaking firmly to release. 

Meen varathathu - kerala style fried fish

Meen varathathu - kerala style fried fish

Ingredients:

500 grams sardines/mathi
3-4 tablespoons red chili powder (or according to your tolerance level)
1/2 teaspoon turmeric powder
1 teaspoon pepper corns
5 shallots
1 teaspoon each of chopped ginger and garlic
Salt to taste
A sprig of curry leaves
Coconut oil, to shallow fry

 

Preparation:

step 1
Wash the sardines well. To clean, remove the scales by moving your knife from tail to head of the fish repeately. Cut off the fins and tail and make a slit along the side of the fish. Remove the gills and guts. If you wish to, you could cut off the head as well. Wash repeatedly in salted water, changing the water after each wash.

step 2
Make 3-4 shallow slits on both sides of the fish.

step 3
Grind together all the remaining ingredients except oil to a smooth paste. Apply all over the fish, and let it rest for half an hour in the refrigerator.

step 4
Heat oil in a wok or frying pan over a medium flame. Place the fish in the hot oil without overcrowding the pan. After one side is done, flip over the fish and fry the other side. I like my fish to be almost crisp, whereas my dad likes it to be just cooked. Your frying time depends on how you want the fish to be.

step 5
Once done, remove from oil and drain excess oil on an absorbent paper. Enjoy your mathi varathathu with kuthari choru or brown rice. 

Antipasto lasagne stack

Antipasto lasagne stack

Ingredients:

4 fresh lasagne sheets
320g purchased chargrilled capsicum, cut into thick strips
12 slices prosciutto, halved lengthways,
1/2 bunch watercress, sprigs picked
400g fresh ricotta
110ml Neil Perry balsamic dressing

 

Preparation:

step 1
Cut 4 fresh lasagne sheets into thirds crossways. Cook in a large saucepan of boiling water for 2-3 minutes or until al dente. Drain well and set aside.

step 2
Use 320g purchased chargrilled capsicum, cut into thick strips and 12 slices prosciutto, halved lengthways, 1/2 bunch watercress, sprigs picked, 400g fresh ricotta, and 110ml Neil Perry balsamic dressing.

step 3
Place a lasagne sheet on each serving plate. Spread over some ricotta. Top with half of each of the watercress, capsicum and prosciutto. Drizzle with dressing. Repeat, finishing with a layer of pasta.