Wednesday, February 22, 2017
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Pumpkin and Sweet Potato Soup

Pumpkin and Sweet Potato Soup by Chef Ashish Rai

Ingredients 60ml olive oil 1 large onion, finely chopped 1 tablespoon grated ginger 500g Red pumpkin, peeled, deseeded, coarsely chopped 250g sweet potato, peeled, coarsely chopped 1 tablespoon ground cumin 5 cups Vegetable stock 2 pieces Lebanese bread 1/3 cup chopped fresh coriander 1 long fresh red chilli, halved, deseeded, finely chopped 2 tablespoons shredded coconut Method Notes Step 1: Heat half the oil

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laksa

Seafood Laksa Recipe

Ingredients for Seafood laksa 2 tablespoons coriander seeds 1 teaspoon black peppercorns 1 teaspoon cumin seeds 1 teaspoon fennel seeds 4 cloves 1/4 teaspoon ground turmeric 5 to 8 dried red chilli, stemmed 2 lemongrass stalks 3 tablespoons vegetable oil 1 cup shrimps, deveined 1 cup fish, chopped 1 cup clams, cleaned 1 teaspoon shrimp paste 3 large shallots, thinly sliced 500ml coconut milk 400ml. seafood

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Hot-Veg-Broth

Hot Veg Broth Recipe by Chef Ashish Rai, Barbeque Nation Hospitality

Ingredients for Hot Veg Broth Extra Virgin olive oil 2 tbsp Onion 2 nos Garlic 6 pods Leaks 2 springs Celery 2 springs Turnips 2 nos Carrot 2nos Fennel Leaves 2 springs Parsley Stems 1 bunch Green chilli (slit) 4 nos Water 5 large cups Ingredients for the Soup Extra Verging oil 1 tbsp Garlic Chopped 10 pods Onion Chopped 1 small Carrot Chopped 1 nos Turnip Chopped 1 nos Fresh Thyme leaves Few springs Salt To taste Freshly Crushed Black Pepper To taste Lemon juice Optional Preparation Method      Heat Oil in

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