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BELVEDERE COLLEGE SJ VIRTUAL FOOD DEMO 2021 RECIPES

 

PART ONE: ARSHAD FROM TAZA

Arshad hails from the metropolis of Karachi. Ever since he was a child, from his mother’s kitchen to the buzzing markets, he has loved cooking and always wanted to be a chef.  He started his training as a 19-year-old in The Sheraton Hotel in Karachi. In his spare time, he learned butchery skills and travelled up and down Pakistan learning local and regional cuisine. He moved to Ireland in 2002 and worked as head chef of Kinara restaurant until 2018.

Arshad always wanted to open his own restaurant and his dream came true in March 2019 when the doors of Taza opened.  Taza’s reputation has gone from strength to strength since opening winning many awards and receiving superb write-ups in the Irish Times.  Within 6 months of opening, Taza was the number one restaurant on Tripadvisor in Dublin for Indian and Pakistani cuisine.

Marinated Grilled Prawns

Ingredients

  • King Prawns ½ kg

  • 1 Teaspoon of Salt

  • 1 Teaspoon of Chilli Powder

  • 1 Teaspoon of Ground Turmeric

  • 1 Teaspoon of Ground Cumin

  • 1 Teaspoon of Ground Coriander

  • 2 Teaspoons of Paprika

  • Juice of 1 lemon

  • 4 Tablespoons of Ginger & Garlic Paste

  • 5 Tablespoon of Oil (vegetable or sunflower)

Method

  1. Mix all ingredients together and massage into the prawns

  2. Leave to marinate for 2-3 hours

  3. Grill for 3-4 mins on each side

Serve with mayonnaise and lemon wedges

Tandoori Whole Chicken

Ingredients:

  • 1 Whole Chicken 1200-1400g

  • 2 Teaspoons of Salt

  • 2 Teaspoons of Chilli powder

  • 1 Teaspoon of Ground Turmeric

  • 1 Teaspoon of Ground Cumin

  • 1 Teaspoon of Ground Coriander

  • 2 Teaspoons of Paprika

  • 100g of Natural Yoghurt

  • Juice of 1 lemon

  • 5 Tablespoons of Ginger & Garlic Paste (see next recipe)

  • 5 Tablespoons of Oil (vegetable or sunflower)

Method:

  1. Score the breast and legs of the chicken

  2. Mix all other ingredients together and rub into the chicken

  3. Leave to marinate for 4+ hours or preferably overnight

  4. Preheat oven to 170 degrees

  5. Cook the chicken in the oven uncovered for 45mins


After this place under a hot grill for 10mins

(cooking times may vary according to your appliance however the scoring will reduce the time required)

Farah’s Chicken Curry  (Chicken on the bone)

Ingredients (4-6 people)

  • 1 whole Tandoori Chicken cut into pieces

  • 2 Teaspoons of Chilli Powder

  • 2 Teaspoons of Ground Turmerc

  • 2 Teaspoons of Ground Cumin

  • 2 Teaspoons of Ground Coriander

  • 2 Teaspoons of Paprika

  • 4 Tablespoons of Homemade Ginger & Garlic Paste – see below

  • 100g of Natural Yoghurt

  • 4 Tablespoons of Oil (sunflower or vegetable)

  • Homemade Tomato Sauce – see below

  • Homemade Onion Sauce – see below

    With this recipe you could also use chicken pieces (breast) marinated and oven cooked.

Tomato Sauce
300g Fresh Tomatoes, ½ Litre of Water, 100ml Oil (sunflower or vegetable)
Put all ingredients into a pot, bring to the boil and let simmer for 40mins, then blend.

Onion Sauce
300g Fresh Onions, 1 Litre of Water,100ml Oil (sunflower or vegetable)
Put all ingredients into a pot, bring to the boil and let simmer for 40mins, then blend.

Ginger and Garlic Paste
100g Ginger, 100g Garlic, 100mls Oil (sunflower or vegetable)
Blend all ingredients together

NOTE: The tomato sauce, onion sauce and the ginger and garlic paste can all be made in advance and frozen if needed.

Method

  1. Make the tomato sauce, the onion sauce and the ginger & garlic paste

  2. Heat a large pot, add the oil and when heated add the ginger and garlic paste

  3. Slowly add all the spices and stir for a few minutes

  4. Add the tomato and onion sauce and cook for 5-6 minutes

  5. Add yoghurt and cook for 4-5 minutes

  6. Add the cooked chicken and heat slowly for 5 minutes

Serve with rice.

 

PART TWO: CATHERINE ALLEN

Catherine Allen is a Ballymaloe-trained chef who runs her food business, 'Elbows off the Table', which encompasses private catering, freezer meals, cookery classes and corporate demonstrations. In her spare time she loves working as a food tour guide in Dublin where she introduces tourists and locals alike to the vibrant Irish food scene. Work aside, she is also a passionate home chef who loves cooking for her family and friends, happiest working in her kitchen with some of the wonderful ingredients that Ireland has to offer. She lives by the motto, 'Cooking well does not mean cooking fancy' - some of the best and most memorable meals are those where everyone is gathered around the table together tucking into wholesome, homemade, nourishing food. She shares delicious recipes and kitchen tips on her Instagram page @_elbowsoffthetable_.

Lamb Kofta with Tzatziki

Koftas Ingredients (Makes about 12)

  • 500g lean lamb mince

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 2 scallions, finely chopped

  • 1/2 tsp crushed red chilli flakes

  • 1 tablespoon mint leaves, chopped

  • 1 tablespoon coriander leaves, chopped

  • 30g breadcrumbs

  • 1 egg

  • Salt and freshly milled black pepper

  • 1 tablespoon rapeseed or olive oil

Method

  1. Place all the ingredients, except the oil, in a large bowl and mix well. With damp hands shape them into small meatballs, about 2-3cm in diameter. Place them on a tray in the fridge to rest for about 30 mins.

  2. When ready to cook, heat the oil in a large frying pan over a medium-high heat. Cook the koftas in batches, turning occasionally, for 6-8 minutes or until golden and cooked through.

Serve as a canapé with a skewer and dipping sauce like Tzatziki (see below) in a bowl to the side.

Otherwise serve family style with hummus, pittas, crunchy salad, and tabbouleh for a middle eastern feast.

Tzatziki Dip

Ingredients

  • 250g Natural yoghurt

  • Half a large cucumber

  • Small bunch dill or mint

  • 1 tablespoon olive oil

  • 1 large garlic clove (or two small)

  • 1 tablespoon of lemon juice/white wine vinegar

  • Salt & pepper

Method

  1. Slice the cucumber length ways and scoop out the seeds with a teaspoon. Discard the seeds. (Optional)

  2. Grate the unpeeled cucumber, sprinkle a little salt and leave to drain in a sieve over a bowl for at least 30 minutes – 1 hour. If you are tight on time instead you can just give the grated cucumber a good squeeze by hand to remove excess water.

  3. Add crushed garlic, salt and pepper, chopped herbs, lemon juice and olive oil to the yoghurt and stir in the cucumber.

Serve with the lamb koftas and it also goes well with grilled meats, at a bbq, over potatoes, or with a salad.

Gem Lettuce Cups with Red Wine Poached Pears, Crozier Blue Cheese and Walnuts

First make the Red Wine Poached Pears. These are a great recipe and handy to have in the fridge and can be used in both savoury and sweet dishes. Today we are using them in our canapé as well as with our chocolate brownie dessert. They keep in the fridge for a few days in their syrup so a great make-ahead recipe.

Red Wine Poached Pears

Ingredients

  • 1 vanilla pod

  • 1 bottle red wine

  • 225g caster sugar

  • 1 cinnamon stick, halved

  • fresh thyme sprig, plus sprigs to serve

  • 6 pears, peeled, but kept whole with stalk intact

Method

  1. Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.

  2. Poach the pears, covered, about 20-40 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick.

  3. Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy.

  4. At this point they can be added to whichever dish you prefer, canapé, dessert. You can even add to your evening turkey sandwich with stuffing and a nice Irish cheddar cheese.

For the Gem Cups;

Separate the head of gem lettuce leaves and choose the ones for your canapés. Add sliced pear, crumble the blue cheese and add chopped walnuts. For a richer flavour you could toast the walnuts on a dry hot pan for a couple of minutes before chopping.

Pour over a little of the pear syrup and serve.

Add a few to the plate and turn this canapé into a lovely Christmas starter.

Beetroot Horseradish Cream Cups with Smoked Salmon & Dill

A super easy but impressive looking (and delicious!) canapé to serve to your guests. Replace salmon with goats cheese to make this vegetarian. This recipe works well on any savoury base such as a cracker, crostini, bilini or cucumber boats.

Ingredients

  • 250 g pack cooked beetroot, drained and chopped

  • 2 tbsp. crème fraîche

  • 1 tsp. hot horseradish sauce

  • 1tbsp lemon juice

  • 24 mini croustade cases

  • Chopped Dill (Fresh or Dry) to garnish

Method

  1. Whizz the beetroot in a food processor with the crème fraîche, horseradish, lemon juice and some seasoning until smooth. Transfer to a piping or plastic sandwich bag.

  2. To assemble, pipe the beetroot mixture into the croustade cases / onto your savoury base just before serving. Top with some chopped smoked salmon and dill.  

 

Again, you can use this recipe to serve up a lovely starter by adding some toasted sourdough and extra smoked salmon.

Rich Chocolate Brownie (with Marscapone whipped cream or the Red Wine Poached Pears)

Great served as a cake dredged in icing sugar or it can be sliced and served into individual squares

Brownie

Ingredients

  • 6 oz butter

  • 7.5oz dark chocolate (we use approx. 65% callebaut chocolate)

  • 7.5oz caster sugar

  • 4 eggs

  • 3 oz ground almond

 Method

  1. Preheat oven to 160c.

  2. Line an 8″ square tin with parchment paper.

  3. Melt the butter, dark chocolate and caster sugar together slowly over a bain-marie.

  4. Stir in beaten eggs (tempering first to avoid them curdling).

  5. Fold in the almond flour, carefully mixing everything together.

  6. Bake for 30-35 minutes.

  7. Cool in the tin.

Marscapone Whipped Cream

 Ingredients

  • 250g mascarpone

  • 100ml double cream

  • 4 tbsp icing sugar, sifted.

  • 3 tbsp coffee liqueur (eg Tia Maria/Kahlua)

 

Whip until it forms soft peaks.

 

Add your red wine poached pears and a dollop of creme fraiche or the mascarpone for a show-stopper dessert.

A great make-ahead dessert as all elements can be made in advance at least one day ahead.