Home   |  Issues  |  The Daily Star Home | Volume 3, Issue 42, Tuesday June 13, 2006

 

 

Tommy Miah special


Tommy Miah Presents Father's Day Menu

 

Breakfast: French Toast Soufflés
Ingredients
8 slices cubed fresh bread
2 (8 oz) packages cream cheese, cut into cubes
12 eggs
1/3 cup maple syrup
2 cups milk

Method
Place half of the bread cubes in the bottom of a 9X13 baking pan. Cover bread with cream cheese squares.. Top with remaining bread cubes.
In a medium bowl, beat eggs. Combine maple syrup and milk. Pour over bread cubes. Cover with plastic wrap and refrigerate overnight.
When ready to cook, preheat oven to 375 degrees F. Bake for 45 minutes until set. Serve with maple syrup on the side.
Optional: garnish with fresh strawberries

Or try the Indian Railway Breakfast
Ingredients
2 teaspoons freshly chopped coriander
2 teaspoons freshly chopped parsley
1 teaspoon snipped chives
1/2 teaspoon fenugreek
2 fresh green chilli peppers, seeded and finely chopped
4 medium free-range eggs
1 tablespoon ghee
100g mixed crabmeat
Fresh sprigs of coriander
Dusting of paprika to garnish

Method
Combine the coriander, parsley, chives, fenugreek and chilli peppers. Break the eggs into a large bowl and gently whisk them with a fork, mixing in the herbs. Let this mixture stand for 30 minutes.
Place a large heavy based non-stick frying pan over a moderate heat. When the pan is hot put in the ghee and allow it to melt all over the surface of the pan. Give the egg mixture a stir and tip it into the pan swirling it around to cover the whole pan. Once the omelette just begins to set add the crabmeat evenly spread over the omelette.
When it is just firm but not runny, fold each side into the centre and cut in half width wise (it should not be overcooked). Transfer to heated plates, dust with paprika and garnish with coriander and serve with fresh peach chutney.
( see the recipe in the Conserves and Condiments chapter )
Select your favourite 'sitar' track; open a bottle of iced Darjeeling tea. And..... enjoy.

Dinner: Sesame Chicken Wings
Ingredients
20 Chicken wings (about 4 pounds)
2 tsp Margarine or butter - melted
l 1/2 c baking-mix
1/2 c Sesame seeds
2 tsp Paprika
1 1/2 tsp Dry mustard
1/2 ts Salt
2 Eggs
2 tb Milk
1/4 c Margarine or butter - melted

Method
Preheat oven to 425F.
Separate chicken wings at joints; discard tips.
Spread 1 tablespoon margarine in each of 2 13x9x2" pans.
Beat eggs and milk with fork in the first bowl.
Mix, sesame seeds, paprika, mustard and salt in the second bowl.
Soak chicken in egg mixture in first bowl; then coat chicken with sesame seed mixture in the second bowl.
Arrange close together in pans.Drizzle the margarine over chicken. Bake uncovered 35 to 40 minutes or until brown and crisp.

Baked Fresh Salmon or Betki
Ingredients
3 lb Salmon or Betki
1 tsp Salt
1 tsp Pepper, black
1/2 tsp Thyme
3 tbp Butter
1 1/2 c Cream, light
3 Onion; sliced
3 Parsley sprigs
1 Garlic clove; quartered
1 Bay leaf
2 Cucumbers; peeled and cut into strips

Method
Combine salt and pepper, and thyme then rub all over the salmon. Melt butter in baking dish then add salmon and coat with the butter. Add light cream, onion slices, parsley, garlic, and bay leaf. Arrange cucumber strips around the salmon. Bake covered for 40 minutes or until centre bone can be removed easily. Remove and discard bay leaf, onion, parsley and garlic before serving.

Masala Parathas
Ingredients
1 cup wheat flour
1/2 cup rice or all-purpose flour
1 onion
1 carrot
3 to 4 cabbage leaves
Cayenne Pepper
1 jalapeno or serrano pepper
1 potato
4 green chiles
1/2 teaspoon grated fresh ginger
5 tablespoons vegetable oil
1/4 teaspoon turmeric powder salt to taste

Method
Finely chop all the vegetables either in a chopper or by hand in a large plate. You may even grate them if a chopper is not available. Add the flours, 2 tablespoons oil, salt and knead to a very stiff dough. Do not keep the dough for long after kneading, or it will become gooey and soft. This would make it difficult to roll the parathas. Divide into 3 parts. Roll into 5-inch rounds. Shallow fry on a hot griddle (tawa) on both sides until golden brown using the remaining oil.
Eat hot or carry away for later, with sauce, tamarind or onion chutney.

Cilantro or coriander Chutney
Ingredients
1 cup snipped fresh cilantro or coriander
1/4 cup lemon juice
2 tablespoons snipped fresh mint leaves or
1 1/2 teaspoons dried mint leaves
1 teaspoon chopped gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1 green jalapeño pepper, seeded and coarsely chopped
1/2 small onion, cut up

Method
Place all ingredients in blender container or food processor. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth, about 1 minute.

Dessert: Devilish Dad Cake
Ingredients
1/2 cup butter
1 cup sugar
2 eggs
1 cup milk
2 oz. unsweetened chocolate squares, melted
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Method
Preheat the oven to 350 degrees. Grease one 8-inch circular cake pan and one 8-inch square cake pan. Cream together the butter and sugar in a large mixing bowl, then beat in the eggs one at a time.

Add the milk, melted chocolate and vanilla, and mix well. In a separate bowl, sift together the flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture and stir until just combined. Pour the batter into the prepared cake pans and bake for 25 to 35 minutes.

When the cakes have thoroughly cooled, remove from the pans. Cut the round cake in half to form two Ds. Starting at the top midpoint of the square cake, cut an A by making two diagonal slices (thus forming a triangle).

Spell the pieces out on a large platter, tray or cookie sheet covered with tinfoil and frost with a favourite chocolate icing. Use brightly colour decorator's icing or cake decorations to outline D, A and D.

Drink: White Russian
Ingredients
2 c Milk
3 tb Maple syrup
1 ea Scoop vanilla ice cream
Method
Combine the milk, maple syrup and ice cream. Put in blender in blend until frothy.

Photo Courtesy: Rong

Celebrate Father’s Day this year at Rong, with a 10% student discount on men’s wear at all Rong outlets.

FATHER'S Day is a celebration of Dad. It is a day to not only honour your father, but all men who have acted as a father figure in your life - whether as stepfathers, uncles, grandfathers, or "big brothers." It is a time of burnt toast and breakfast in bed, family gatherings, crayon scribbled "I Love You and, of course, that lovely new tie! So buckle up, turn up the radio and get ready for a Father's Day ride with some fun Holiday things for you, your family, and your Dad. Father's Day is celebrated in the UK and US on Sunday, June 18, 2006. This week, we've prepared a menu for the whole day of food and fun for that important man in your life.

 

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