This is a kid of a pleasant fusion recipe i want to make and have made before using prawns..
Crabmeat or chopped prawn – 425 g approximately
wonton wrappers- 1 small packet
egg 1/2 to seal edges of pastry above
onion – 50 g/ 1/2 a medium brown / yellow onion
mustard seeds-1/4 tsp
curry leaves- 1/2 sprig stripped and shredded
ricotta or cream cheese- 30-40 g to bind the meat and keep moist
Basil and coriander – to embellish , chop and make your crab even more sexy
,Heat oil, add mustard seeds and crackle them, then add chopped onion and saute with the curry leaves
Add your crabmeat or chopped prawns and take off the heat..
Add in ricotta and herbs and mix well.
The next bit is tricky but with practice easy to do.Take each wonton sheet/ wrapper and brush with beaten egg. Put a small piece of filling in the centre and fold into a trinagular shape and seal the edges. Then turn the two edges of the triangle to the back and stick to each other to form the classical tortellini shape.
Poach in boiling salted water and serve as is or with a moilee sauce
This version of meat comes from a transmogrified version of a Barbacoa, but flavoured with traditional south Indian spice mix where they would shudder at the mere thought of the holy cow tainting the spices .Never mind the fact that the neighbouring state Kerala has plenty of Beef Pepper fry .
But never mind we must go boldly where no man has gone before . We will then take it further and serve this rich spice laden stupedous concoction and put it in a bao or a sourdough bun or even a dosa .Our recipe serves 4 hungry people or more if you only serve it as finger food
Beef rump or similar-600 g For the marinade Yoghurt- 2 TB/55 gms approximately Turmeric – 1/4 tsp , 2 gms Ginger and Garlic paste- 2 t /10 gms Salt- 1 For the gravy Oil- 1T /20 gm Curry leaves- 1 sprig/ 1 gms green chilli- 2 ea/ 5 gms Onions brown peeled and chopped-250 gms Tomato crushed/ Tomato passata – 75 gms coriander powder- 1 t/ 5gm cumin powder- 1/2 t / 2 gm chipotle chilli – 5 gms- coconut cream- 100 ml For the dry spice mix Cardamom green- 3 ea Cloves- 2 cinnamon stick – 1 small Bayleaf- 1/2- The indian bayleaf is actually a cassia cinnamon leaf called tej patta, if you dont have that then use bay, dessicated coconut- 1T/ 15 gms peppercorns- 8-10 star anise/anasi poo- 1/2 fennel seeds- 1/2 t Dagadphool/Kalpasi- 1-2 gms this gives it a unique aroma Toast all in the microwave and then grind to a coarse mix Method. Marinate beef, ideally overnight, if pressed for time then atleast a few hours. for the gravy, heat oil add curry leaves , and green chilli and then the chopped onions, sand saute till brown add the powder spices and tomato and cook till the oil starts to separate from the mix.
We used to make this dark chocolate souffle in my hotel in Dubai and serve it in our Latin American restaurant Pachanga, and 5 years and several menu changes later this was one item which had stood the test f time. Never fails to please or your money back!!
Pre-heat oven to 200 C.
Grease ramekins with some melted butter and line with sugar, just enough to coat the bottom and sides of the ramekins.
Separate egg yolks and whites.
Melt chocolate and butter over a double boiler
Whisk egg yolks and sugar till well combined and fluffly.
Sieve cornflour and cocoa powder together
Add cornflour and cocoa mix to chocolate mix.
Whisk egg whites with 30 gm sugar till stiff .
Mix egg yolk mix and chocolate mix.
Fold in egg whites, a little at a time, to ensure we do not lose too much volume.
Fill into the ramekins approximately ¾ th full.
Bake at 200 C for 8-10 minutes, for soufflé with a soft centre. For a fully cooked and drier product can be cooked for upto 12 minutes.
Dust with icing sugar and serve with vanilla ice cream.
Note- these soufflés can be kept in the refrigerator and cooked to order and will stay without losing significant volume for upto 1 day.