Ingredients:-

•  500gm Fish(any fish)
• 115gm Shrimps
• Anchovy essence (optional few drops if available)
• A pinch of Cayenne powder
•  A pinch of Chilli powder
•  ½ Lime Juice
•  Salt to taste
•  30gm Refined flour
•  150ml Milk
•  30gm Butter
• 1 Egg
• 30 gm Breadcrumbs
•  30 gm Fat to fry

Method:

•  Boil and flake the fish, remove the bones.
•  Clean, boil and chop shrimps.
•  Make a batter with flour, butter and milk.
•  Add fish, shrimp and seasoning.
• Take it on a plate and allow it to cool.
•  Add lime juice.
•  Divide into equal portion.
•  Form into croquette shapes on floured board.
• Coat with egg and toss in breadcrumbs.
•  Deep fry in hot fat.
•  Drain on absorbent paper.
• Serve hot with any tangy sauce.

Many people today look for cooking jobs that can help them to learn more about their culinary skills and a better way to get into it is through The International Culinary School where aspiring chefs test their creative skills in the kitchen. The International Culinary Schools offers Culinary Scholarship competition for both teens and adults that can help them to make the best of their culinary skills. Hence, this is the best opportunity for high school seniors in the United States and Canada to show off their skills in a better way and make some future in the field that they love.

Once the competition is over, The Art Institutes school will name one winner in each category. The winner of the competition will earn tuition scholarships that are worth $4000. The second winner in the high school senior category will win $1000 and the first winner will win $1500. Chef Michael Nenes, Assistant Vice President of Culinary Arts for The International Culinary Schools at The Art Institutes said that all students need equal parts aspiration and education and every year they continue to inspire great talents and commitments who enter culinary competition and who are passionate about their culinary career.

Lets go through some of them.

• Butter the bottom and sides of a pan in which noodles, spaghetti, rice or milk cooked or boiled top prevent them from boiling over and sticking to the pan.
• When cutting cakes or ice cream, dip knife in hot water to make smoother cut.
• If you chill glasses before preparing the ice-cream in, it will stay stiff longer.
• Use scoops and ladles to portion food as it allows uniform servings.
• Before preparing pumkin, yam and other fuzzy vegetables rub hands with little oil as it prevents irritation of hands and roughness.
•  If refrigerated fish has been freezed for long and it has becomes old then remove it and put in vinegar and water mix to remove the smell.
•  Grease measuring cup slightly before measuring molasses, corn syrup etc to ensure that nothing is wasted.
• After cleaning fish just scrub your hands with lemon juice or lemon halves to remove the persistent smell of the hand and fingers.
•  To retain the freshness and whiteness of cauliflower florets soak them for a few seconds in a mix of lemon juice and water.
•  Wrap meat in foil or waxed paper before storing in freezer or refrigerator. Brown paper or wax paper softens and get stuck to the meat especially mince.
•  A tsp of soda bicarb placed in a small crucible in the refridgerator will keep away smell of food from permeating each other.
•  Pressure cooks a lot of tomatoes in lots of water. Once cool blend them in the blender and make puree. Strain, cool and freeze in ice tray and let it settles, once frozen, remove the cubes and store in polybags and keep in the freezer, use whenever required.
•  Add dry rice while grinding sugar as it avoids it from being lumpy.
• Add a few drops of lemon juice and ghee while steaming long rice (Basmati) to keep it whiter and grains unbroken.
•  Green leafy vegetables like fenugreek, spinach, etc can be blanched in boiling water for 2 minutes then hold under cold running water, press out excess water, and store in freezer for about 2 weeks without spoiling.
•  Salads can be made better and crisp if the cut vegetables have been soaked in chilled water for some time.
•  Soups should never be over boiled as they lose their colour and body volume.

Ingredients:-

For the covering:-

•  1.25 kg Flour
•  Salt (a pinch)
•  ¼ tsp Soda bicarbonate(optional)
• ½ tsp Yeast(optional)

For the filling:-

Mix together all the below mentioned ingredients.

• 1kg Pork mince or beef mince
•  250 gms Onions (chopped)
•  1 cup Oil
• ½ tsp Ajinomoto
•  3 tbsp Soya sauce
•  Salt to taste
•  1 cup Water
•  1 Egg (optional)

Method:-

•  Sieve together salt, maida and soda bicarbonate (optional).
•  Add warm water to the sieved flour and make soft dough.
•  If using yeast then dissolve it in lukewarm water and add while making dough.
•  Leave the dough to rise for 5-6 hours or maybe overnight.
•  Roll into sausage shape, cut into 1 inch pieces.
•  Roll them into keeping the middle thicker and the edges thinner.
•  Put the prepared pork filling and pleat the edges firmly together, sealing as you proceed.
•  You can also make round dumpling.
•  Steam for 30 minutes if pork and 20 minutes if beef is used.
•  Serve hot with chilli sauce or tomato garlic sauce.

Since Christmas is round the corner, we will make something using the theme as Christmas. Now the Shepherds were the ones who came to visit baby Jesus, so let’s make something for our Shepherds folk. The very simple and favourite among the British and Americans “The Shepherd’s Pie”. This is a humble baked dish with a layers of cooked meat, vegetables and topped it all with mashed potatoes is a delicious complete meal.

Ingredients:-

•  500 gm Mutton or Lamb
• 450 gm Potatoes
•  1 cup mixed vegetables (corn, peas, carrot). Optional
•  30 gm Butter
•  115 gm Onions
•  115 gm Tomatoes
•  10 gm Refined flour
•  150 ml stock
• 75 ml Milk
•  Pepper a pinch
•  Salt to taste

Method:-

• Boil or roast meat well, leave to cool and then mince it.
•  Chop onions.
• Heat butter in a pan and fry the onions till light brown.
•  If using vegetables add them and cook accordingly.
• Add the refined flour and stir well, gradually add the stock and keep stirring until thick.
•  Blanch tomatoes, chop and add to the stock.
• Add the seasoning and meat.
•  Boil and mash potatoes and mix with milk.
•  Grease a pie dish and put the mixed mince in it.
•  Add the boiled potatoes and spread roughly with a fork across the pie.
•  Dab some butter on it.
•  Bake at 190 degree C for almost 20-25 minutes.
•  Serve hot once done. A complete wholesome dish.

Note:

Americans usually make this dish with beef so that again is optional. With or without vegetables this dish is delicious. For better crispy effect we can bake longer for the top layer to brown well.

Italian cusine and what first that goes in our mind are delicious pastas and yummy pizzas. The simplicity of these dishes makes them really popular. The Risotto and Thai curries, spaghetti is all simple food from Italy which is loved by all. Today let’s go the Italian way and make some delicious Italian style prawn.

Ingredients:-

•  250gms prawns
• 2-3tbsp butter
• 3tsp garlic(crushed)
•  Finely chopped fresh parsley or coriander

For the mix:-

•  1 cup tomato puree
•  1 ½ tsp dried basil
•  1 ½ tsp dried thyme
•  1 ½ tsp dried oregano
• 1 ½ tsp pepper
•  ½ tsp sugar
•  2 ½tsp lemon juice
•  Salt to taste

Method:-

•  Clean and devein the prawns, leaving the tail intact and wash well.
•  Heat butter in a pan and add Garlic, fry for almost a minute.
• Now add the prawns and cook on medium heat and fry till the prawns change colour.
•  Add the paste of tomato puree which was mixed with the other ingredients.
• Cook it for about 2 minutes or till done, as prawns should not be cooked for long.
•  Once done turn of the gas and garnish with chopped parsley or coriander.
• Serve it hot with Bruschetta, Crusty bread or garlic bread.

Note:

A light simple prawn dish the Italiano way. Variations can be done and you can add mushrooms or any seafood like squid, clams and invent a new dish, the option is yours.

Rachael Ray and Guy Fieri coach eight multi-talented celebrities on Rachael Vs Guy celebrity Cook-Off. Summer Sander, Lou Diamond Philips, Aaron Carter, Joy Fatone, Taylor Dyne, Coolio, Cheech Marin and Alyssa Campanella are the contestants of this reality show. This reality TV show is based on 6 exciting episode where all the celebrity contestants will compete each other. Rachael and Guy will act as mentors and they will lead their respective teams i.e. Team Rachael and Team Guy. Jane Street Entertainment is the producer of Rachael Vs Guy celebrity Cook-Off.

Rachael Ray said, “Rachael vs. Guy is the most exciting, funny and suspenseful piece of television I have ever made. This show is true Reality television; no staging, no tricks and no do-over. These contestants bonded with each other making the drama of the competition even more thrilling and intense.  I think everyone will be amazed to see our contestants compete at the highest level and perform like master cooks, we honestly couldn’t believe it.”

Let’s bake a vegetable pie with a difference as we don’t use any dough as base but the vegetable itself. Trust me it’s gonna be different and delicious.

Ingredients:-

• Cabbage(medium) 1
•  Mushrooms 100gm
• Spring onions 50gm
• Eggs 3
• Fat 30gm
•  Milk 50 ml
•  Grated cheese 30gm
•  Bread crumbs 30gm
• Butter 15 gm
• Salt and pepper as per taste

Method:-

1. Separate leaves from cabbage and boil in salted water for a short time. Remove and drain when done.
2.  Set aside the large leaves and chop the remaining cabbage.
3. Chop mushrooms and spring onions with tender leaves.
4. Prepare scrambled eggs with egg and milk, seasoning it to taste.
5. In a little fat, sauté onions and mushrooms.
6. In a greased baking dish, spread a layer of cabbage leaves. Over this, put a layer of scrambled eggs. Cover with a layer of mushrooms and onions.
7. Continue till all the vegetables are used up. Cover with grated cheese and breadcrumbs. Dot some butter on top.
8. Bake at 175 degree C(350 degree F) for about 30 minutes, or until the top is golden brown
9. Serve with gravy.

Ingredients for Gravy:-

•  Butter 30gm
•  Milk 1cup
•  Refined flour 60gm
• Vegetable stock 1/2cup
•  Onions 1
•  Marmite or other Yeast extract 2tsp
• Bay leaf 1
• Salt to taste

Method:-

1.  Melt the fat.
2.  Add chopped onions and fry till golden brown.
3. Add the flour and blend till for 5 to 7 min till it becomes brown. Keep stirring all the time.
4. Remove the pan from fire and cool. Add stock and milk stirring well to form a smooth mixture.
5.  Mix in marmite dissolved in a little stock. And add salt.
6.  Return to fire and simmer till gravy is of the required consistency (thinner than sauce) and well cooked.

This will be an interesting competition where ten renowned chefs battle for ultimate culinary title. The program will be available on prime time from October 30 at 9 pm ET and PT and this time the program will be hosted by Alton Brown. The program will showcase some real competition between top ten chefs in the United States. This season will have top chefs like Anne Burrell, Michael Chiarello, Elizabeth Falkner, Alex Guarnaschelli, Chuck Hughes, Robert Irvine, Beau Macmillan, Spike Mendelsohn, Marcus Samuelsson, and Geoffrey Zakarian who have already created a reputation for themselves in the earlier culinary shows.

All the shows will be shot in Los Angeles and New York and it will be tougher as the chefs will have to go through some great mental pressure and handle themselves under serious physical challenges. Bob Tuschman, General Manager and Senior Vice President Programming and Production for Food Network claims that this season will be very interesting to watch out for because all the top chefs have made names for themselves in the past and their reputation is at stake in this show. He also added that to make the show more interesting the challenges have been complicated as well.

Cooking Tips

• Preferably always try to use the French knife and board for chopping.
• Use specially designed knives for every job-slicing, dicing, peeling, boning etc.
•  A pair of scissors should always be for kitchen use as it comes handy in cutting food such as meat, or vegetables for salads.
• Preparing Lettuce for salad cups, the core can be removed by firmly hitting the stem end of head flat against the counter top. Run it through lukewarm water to loosen and separate the leaves. Chill until ready to use.
• To remove the tomato skin, dip them in boiling water until skip rips off. Cool immediately by running under cold water… Refrigerate them until ready to use.
• Along with egg an egg slicer can be of great use to cut cooked carrots a, potatoes, bananas and other soft food.
• Spinach should be washed thoroughly in several batches of water to remove mud and grit. Before cooking Spinach or any leafy vegetable, soak them in water with little sugar. It helps in increasing the flavor.
• Coffee should be fresh, so ensure to buy quantity that will last for not more than a week or else it might harden.
• Cheese can be prevented from shrinking and drying if they are not grated long before. Grate them just when needed and keep it back in refrigerator till use.
• Never add salt to large quantities of milk or cream sauce until the end or else it might curdle.
• Rub hands with little oil before preparing pumpkin and other fuzzy vegetables. It will prevent from roughness and irritation of hands.
• After using electric meat grinder, put several slices of bread through the grinder. It helps in cleaning the grinder.
• Soak dishes containing starch and sugar in cold water, greasy ones in hot soapy water, Saves cleaning time and water to some extent.