Method: Firstly, the roasted beef has to be prepared. Marinate the beef tenderloin in mustard, L.P. sauce, salt and pepper for 15-20 minutes. After marination, put the beef into the oven until the colour of the beef turns light brown. For those of you who don't have an oven, place the beef into a non-stick fry pan and roll it over quite a few times under low temperatures. Again, wait until the beef is well done. After preparing the roasted beef, let it cool off and then slice into small pieces.
Put the sliced beef along with the capsicum, onions, tomatoes, green
chilli and mollasses into a mixing bowl and toss the salad. Make sure
it mixes and then add the lemon juice, sweet chilli sauce and the fish
sauce. Stir again.
Method: Firstly, the beef has to be prepared. Marinate the beef tenderloin in mustard, salt and pepper for 15 minutes. After marination, put the beef into the oven until the colour of the beef turns light brown. For those of you who don't have an oven, place the beef into a non-stick fry pan and roll it over quite a few times under low temperatures. Again, wait until the beef is well done. After preparing the roasted beef, let it cool off. Slice the beef after cooling.
Secondly, the gravy for the dish has to be prepared. Making the brown gravy may seem a complicated process, but it can be simplified. In one bowl, put in some onions, carrots, celery, chicken bones, salt, pepper and water. Heat it for 2-3 hours until the water goes brown, after that let the mixture stand and remove the sauce from the deposits. Take a different pan and put the flour and butter into it. Simmer the mixture and make a satay on the pan. After doing so add this satay to the brown sauce prepared previously and mix it in a bowl. Add a bit of brown colouring if necessary. The brown gravy is prepared.
Preparing the baked potato is the simplest procedure. Just wrap the potato in aluminium foil and put into the oven. For better tastes you may add some butter.
Now put the roasted beef on a plate and decorate using the small onions, broccoli, baked potato and tun carrot. This garnishing is one of the most important parts of the dish. After garnishing, add the brown gravy and your Beef Nevernaise is done.
beef Velle Hellene
Firstly, the beef has to be prepared. Marinate the beef tenderloin in
half tbsp. mustard, 1 tbsp. Green papaya paste, salt and pepper for
20 minutes. After marination, put the beef into the oven until the colour
of the beef turns light brown. For those of you who don't have an oven,
place the beef into a non-stick fry pan and roll it over quite a few
times under low temperatures. Again, wait until the beef is well done.
After preparing the roasted beef, slice and place it on a plate.
The only other addition to the dish is the demi-mustard sauce. Follow the instructions given in the above recipe for the brown gravy. After preparing the brown gravy add 1 tbsp of mustard sauce to it and mix it.
Finally, add the grilled tomatoes and onions to the plate containing the roasted beef. Add the carrots and potatoes for garnishing. To wrap it all up, add the demi-mustard sauce. Always remember that you can decorate the dish at your own will to make it look more appealing.
are provided by Tommy Miah.
Method: Combine ingredients and stir well. Cover and cook at low setting until meat is very tender - about 2 hours. Serve with basmati rice and vegetable jal frezi. Serves 4
Method: Wash the meat and prick it all over with a skewer or fork. Chop the onion, garlic, ginger and tomatoes. Crush the cloves and cardamoms. Place the meat in a pan and pour the thin coconut milk over the top of it. Add the onion, garlic, ginger, tomato, cloves, cardamom, cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder, coriander powder, chile powder, paprika powder and vinegar. Mix spices into meat and milk and bring to the boil. Simmer gently until the meat is tender, approximately 1 hour. Then pour in the Coconut milk, thick and cook for a further 1 5 minutes. Pour the gravy into a bowl. Add the oil to the pan and fry the meat until browned. Pour the gravy back into the pan, bring back to the boil, thendiscard the cinnamon stick. Remove the meat to a carving board, cut into slices and serve with the gravy.
Cut stalks from okra. Heat 3 tablespoons oil in a large saucepan. Add
okra, saute 6 minutes. Drain sauteed okra on paper towels. Discard oil,
wipe pan with paper towelsHeat 2 more tablespoons oil in saucepan.Add
onion and tomatoes, saute until heated through. Add minced beef - cook,
stirring occasionally until browned. Add stock- bring to a boil. Add
garlic and salt. Simmer until most of liquid has evaporated. Preheat
oven to 350F. Brush a large baking pan with oil. Stir yogurt, sour cream
and white pepper into beef mixture. Spoon half of the beef mixture over
bottom of oiled pan. Cover with okra, then with remaining beef mixture.
Method: Heat the cooking oil in a large heavy-based pan. Add the lamb in batches and cook over high heat until browned. Drain on paper towels. Add the chili powder, lemon grass and ginger to the pan and cook for 1 minute. Return the meat to the pan with the sweet potato, sugar, lime juice and water. Bring to the boil, reduce heat and simmer, covered for 1 hour. Remove the lid and simmer uncovered for 30 minutes or until the meat is tender.
are provided by Sanjeev Kapoor.
Kasturi Raan (Baby Lamb Kabab Boneless)
Baby Lam- 600 Grams
1. Trim, wash baby lamb. Put it dry. Dry roast all masala and crush
to a coarse powder.
Kakori Kabab (Mutton Shikh Kabab with Green peas)
Meat) fine mince- 600 grm
mutton mince and press between the palms of your hands to remove excess
Vegetable Seekh Kabah (Veg. Kabab)
Carrot, cabbage, cauliflower, spinach, green chilly, green peas, green
pepper (capsicum), boiled potatoes, (each 2 pieces)
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