Tuna,Haloumi and Bean Salad

• 
  420g can butter beans, rinsed, drained
• 185g can tuna chunks in spring water, drained, coarsely broken
• 120g pkt Garden Salad mix
• 80g (1/2 cup) pitted kalamata olives
• 2 tomatoes, cut into wedges
• 1 Lebanese cucumber, trimmed, thinly sliced
• 1/2 red capsicum, seeded, coarsely chopped
• 1/2 small red onion, thinly sliced
• 60ml (1/4 cup) bought French dressing 
• Olive oil spray
• 120g haloumi, cut into small pieces

1. 
   

• Combine the beans, tuna, salad mix, olives, tomato, cucumber, capsicum and onion in a large bowl. Add the dressing and toss to coat.

• Spray a large non-stick frying pan lightly with oil. Heat over medium heat. Cook the haloumi, turning, for 1-2 minutes or until golden.
• Divide the salad among serving plates and top with the haloumi.
• Use a gluten-free dressing to make this gluten free.Storage tip: Store uncooked haloumi, covered with water, in an airtight container for up to 2 weeks. With a twist: Italian tuna salad: Replace the haloumi with cherry bocconcini. Omit step 1. Replace the French dressing with balsamic dressing. Lamb and haloumi salad: Omit the tuna. Cook 2 lamb eye of loin (backstraps) in a frying pan over medium-high heat for 3 minutes each side. Thinly slice. Serve with the salad.For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Butter Chicken

Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad. This is my recipe for Butter Chicken and it is the real deal! It has been tried and tested numerous times and is loved by everybody that has eaten it. I hope you will like it too.

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your taste)
• 6 cloves
• 8-10 peppercorns
• 1" stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 400g/ 14 oz of chopped tomatoes, ground into a smooth paste in a food processor
• 1/2 litre chicken stock
• 2 tbsps kasuri methi (dried fenugreek leaves)
• 3 tbsps unmelted, soft butter
• Salt to taste
• Coriander leaves to garnish

Preparation:

• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with Naan and Kaali Daal.
• For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!

Apple Pie

Ingredients

For the pastry

• 2 cups all-purpose flour
• 1 pinch of salt
• 5 oz soft unsalted butter
• 1 iced water

For the filling

• 5 apples
• ½ cup soft unsalted butter
• 3 tablespoons all-purpose flour
• ½ cup superfine sugar
• ½ cup soft light brown sugar
• 1 pinch of salt
• ¼ cup water
• cinnamon (to taste)

For the glaze

• milk
• superfine sugar

Method

1. Heat the oven to 425 degrees F (220 degrees C, gas stove mark 7).
2. Make the pastry... cut the butter into small squares, and refrigerate. Measure the flour and salt into a large bowl. Add the butter, and using a pastry cutter, blend in the butter until it resembles wet sand. Bring together, using a few tablespoons of ice water at a time, until almost totally cohesive, then work it for a bit to make it a nice dough.
3. Cut in half, and form each half into a disc. Wrap in plastic wrap (clingfilm) and refrigerate till needed.
4. Peel, core, and quarter the apples. Then cut each apple quarter in half lengthways, then each of those pieces in half horizontally (to give you 16 chunks per apple). You don't have to be this precise... this is just how I find it easy to do
5. Cover the apples directly with plastic wrap (clingfilm) to prevent browning. Place in the fridge.
6. Melt butter in a 2-quart (about 2 litre) sauce pan. Stir in flour to form a paste. Add sugar, brown sugar, salt, and water; bring to a bubbly simmer. Reduce temperature, and simmer 5 minutes, stirring a lot.
7. Meanwhile, roll out your pastry and place the bottom crust in your pan. Fill with apples, mounded slightly. Sprinkle over your desired amount of cinnamon (I like a lot).
8. When the sauce is done, slowly and evenly pour it over the apples.
9. Place the top crust on, seal edges (I put a little water between the two crusts, to help them adhere), roll the excess under, and flute edges. Cut four steam slits in the top to look like a cross but don't connect at the middle. Paint the crust with the milk, and generously sprinkle over the sugar.
10. Bake 15 minutes at 425 degrees F (220 degrees C, gas stove mark 7). Reduce the temperature to 350 degrees F (175 degrees C, gas stove mark 4), and continue baking for 35 to 45 minutes. Enjoy! FOR ANY SUGGESTIONS PLEASE DO COMMENT BELOW.

"This is the classic Long Island Iced Tea, containing just a hint of citrus. It is best made with top shelf liquors. Watch out, it is very strong, but tastes very good, so you may not realize all the alcohol you're consuming."

Ingredients 

Original recipe makes 1 serving

• 1 (1.5 fluid ounce) jiggervodka
• 1 (1.5 fluid ounce) jigger gin
• 1 (1.5 fluid ounce) jigger rum
• 1 (1.5 fluid ounce) jigger triple sec liqueur

• 1 teaspoon tequila
• 2 teaspoons orange juice
• 2 fluid ounces cola-flavored carbonated beverage
• 1 wedge lemon

1 In a cocktail mixer full of ice, combine vodka, gin, rum, triple sec and tequila. Add orange juice and cola. Shake vigorously until frothy. Strain into a Collins glass filled with ice, and garnish with wedge of lemon.

Enjoy your Drink..:)

Smoked Chicken

Hey guys..:-) Today I have got something very juicy and tasty for our chicken lovers and it is also a fun recipe for those who love cooking outdoors...
We are no strangers to the smoker and slow & low BBQ. But for all the hours spent with the mesquite smoldering and cherry branches smoking, all the pounds of brisket and pork butt delightfully slow cooked, until recently we’ve never smoked a whole chicken. Roast chickens make a near weekly appearance for us. As we get older, the lighter meat of chicken feels better to eat, is quite tasty, and sits in the belly much less heavy than pork or beef (although they are still quite delicious). Yet we just didn’t think about smoking a chicken in the smoker. However that thought did creep into our minds recently as we had the BBQ craving kick in, and we are forever changed.

One word, “Aammazzing!” This is something which will now be making a frequent appearance on our summertime tables. Chicken is perfect to pick up a perfect amount of smokiness, the meat stayed moist, and it was simple as can be. You’ll want to keep the smoker temperatures between 250°F-300°F, add in some fruit or nut wood branches or chips (cherry wood, apple, apricot, pecan, almond, etc…) couple times during the cooking to give a nice smoke flavor, and if you have the foresight, brine the chicken before hand for at least a couple hours, although overnight is usually best.

Oh, and if you want to go over the top, use a good lump charcoal, we usually use a mesquite lump charcoal and have always been happy with the flavors. We smoke in a grill which has a side smoker box. When filling the box with charcoal, we will pile the lit charcoal next to the side vent door (furthest from the grill), then stack the unlit charcoal going towards the grill (not on top of the already lit charcoal). This will allow the charcoal to slowly burn its way towards the grill and not all burn at once.

Time factor for this smoked chicken recipe will vary depending on how big your whole chicken is and the temperatures you keep your smoker at, so it is best to check done-ness by measure the internal temperature of the chicken, at least until you are familiar enough with the process to do it by feel and sight. At the thickest part of the breast is should be around 165-170°F. Usually that will take around 3 1/2 hours for the average chicken.

Enjoy! The chicken goes great with a good barbecue sauce too but mayonese can also be great...

Comment below recipes you want me to tell about and you can also send your famous recipe at jahuja06@gmail.com if you want to make your recipe even more popular and want me to share your very own recipe here..:-)