Maldives Signture Scent

Scents of Adventure--Maldives Blog Competition
www.kuoni.co.uk/Maldives 
 This is the link to Kuoni holiday


I have been to The Maldives once many years ago. I always love the smell of the warm sea air and the scent of flowers and ripen exotic fruits.

 The signature scent of Maldives has to be the sizzling fragrant of the cooking ingredients in the island. I think the aroma of a dish is all down to the  freshness of the ingredients. The smell of the hot oil in a wok, frying and sizzling of chopped up garlic, onions, gingers, herbs and chillies always bring back memories. I always imagine lying on the  white sandy beach at Maldives. The warm sea breeze bought on the smell of the marinated spicy beach  BBQ at lunch time. That has got to be the best scent of Maldives.


Spicy Fish Casserole From Maldives:
Make from fresh fish, herbs and spices and fresh coconut cream. Beautiful, taste good and smell good.

Chilli and herbs sizzling in hot oil before adding the other cooking ingredient to make a spicy Fresh fish casserole. Then the fresh coconuts cream added to complete the fragrant  of Maldives. The taste and the colour makes it the best dish in the world. 

Ginger and garlic

 

Winter Warmer Parmesan Chilli Chicken

Serves 4

Preparation time: 25 minutes

Cooking time : 60  minutes


Ingredients:

4 pieces chicken joints (skin removed)

2 tablespoon flour

1 tablespoon roast red paprika

1 teaspoon chilli powder

5 fresh large tomatoes (chopped)

1 tin of tomato soup

2 tablespoon tomato puree

1 handful chopped herbs (basil, thyme, oregano and parsley)


2 clove garlic (chopped)

6 shallots (chopped)

1 cup white wine

100g sliced mushrooms

1 small courgette (diced)

3 tablespoon olive oil

50g grated Parmesan Cheese

Salt and pepper

        1.  Sprinkle the chicken joints with paprika, chilli powder,salt and pepper. Dredge

             with flour.

        2.  Heat the olive oil in a pan. Brown the chicken on both sides. Drain and set aside.

         3. With the remaining oil the pan, sweat the shallots and garlic. Add in mushrooms,

              herbs,  white wine, tomato puree, chopped tomatoes and tomato soup. Simmer

              for 10 minutes.

         4. Transfer the chicken into a casserole dish. Pour over the sauce. Cover and cook

             in an oven  (190C/ 375F/Gas Mark 5) for 45 minutes till the chicken is tender.

         5.  Stir in the diced courgette. Sprinkle with grated Parmesan cheese. Cook in the

              oven uncover  for another 5 minutes till the parmesan cheese melted.

          6.  Season to taste. Garnish with freshly chopped herbs. Serve with freshly cooked

               rice.


This is my favourite winter warmer recipe. I wrote this Blog Post to enter www.coopelectricalshop.co.uk competition to win £750 to spend online at The Co-operative Electrical. One runner up £250 prize to spend on the site.

Casino Royale James Bond party

 James Bond Theme Party

 

Apèritif : Martini shaken not stirred
 

 

 

Menu:

 

Starter:

From Russia with Oeufs
(Poached Wild salmon with wild herbs served with Beluga Caviar and a Hollandaise sauce)

 










Main:
Golden Eye Steak Flamed in Cognac with Crushed Potatoes
(Marinated rib eye steak flamed in Cognac glazed with Balsamic vinegar serve on crushed potatoes and salad rockets)

Dessert:
Spoon Raker Panna Cotta
(Honey Yoghurt Panna Potta served with a sweet raspberry topping and garnished with raspberry)

 

After dinner  entertainment: Casino Roulette and Blackjack

 

Dress code: Black tie and evening dress

 

Italian Meat Balls in Tomato Sauce

(serves 2)

 

1 packet meat balls

2 tablespoon olive oil

1 jar Tomato and Basil sauce

1 small onion (diced)

1 clove garlic (chopped)

½ small red pepper (diced)

½ small green pepper (diced)

1 tomato (diced)

2 tablespoon olive oil

Salt and pepper

a few shavings of parmesan cheese

1 packet fresh spaghetti

 

1.     Heat the olive oil in a frying pan. Fry the meat balls until they are slightly brown on the outside. Pour in the tomato sauce and the diced vegetable. Simmer for 20 minutes till the meatballs are cooked.

2 .    Cook the spaghetti according to the instruction on the packet. Drain.

3.        Place the spaghetti in a warm plate. Spoon the meatballs and the sauce on top of the spaghetti. Garnish with shavings of Parmesan, chopped chives and a sprig of basil.

 

 

Roast Turkey Steak With Cheese & Craker Crust and Beetroot Gravy

Roast Turkey Steak With Cheese & Craker Crust and Beetroot Gravy

I have created this turkey recipe. It is absolutely delicious. The turkey is top with a cheese and cracker crumbs crust and roast in the oven till the crispy. It is serve on a bed of spinach with sweet baby beetroot turkey gravy.

Serves 2

2 pieces turkey steak (about 150g each piece)

1 small red chilli ( chopped)

1 tablespoon lemon juice

1 tablespoon chilli oil

1 tablespoon olive oil

1 clove garlic (chopped)

1 small onion  (chopped)

100g grated cheese

8 Ritz Cheese crackers

A few sprigs of rosemary

100g cooked baby beetroots

½ small red pepper ( chopped)

100ml rich turkey stock

A handful of  spinach leaves

Salt and pepper

Method:

1. Mix lemon juice, olive oil, garlic, onion, chilli, salt and pepper in a large bowl. Add turkey steak and marinate for1 hour.

 

2. Transfer the marinated turkey steaks onto a plate.

3.  Place the Ritz crackers in a plastic bag. Use a rolling pin and break the crackers into fine crumbs. Add in finely grated cheese.

4.  Place the turkey steaks on a baking tray. Press the cheese crust on top. Drizzle with olive oil. Add a sprig of rosemary on top.

5.  Roast the turkey steak on the centre of the oven at gas mark 5/ 190C for 30 minutes until the turkey s cooked and the crust is golden brown.

6. Cut one beetroot into fine strips. Set aside for garnish. Place the beetroot and red pepper in a processor. Add in turkey stock. Pulsate for 30 seconds. Pass the sauce through a sieve. Heat the sauce in a pan.

7. Cook spinach in a pan of salty water for 1 minute. Drain.

8. Put a few spoonful of beetroot gravy on a warm plate. Arrange the cooked spinach in the centre. Place the cheese crust turkey onto of the spinach. Drizzle with beetroot gravy. Garnish with a sprig of rosemary and beetroot strips.

 

 

 

 

 

 

 

 

 

 

 

 

Creamy Trout, Butternut squash and Asparagus Risotto

Creamy Trout, Butternut squash and Asparagus Risotto

This delicious healthy and nutritious risotto is made with smoked trout, butternut squash and other vegetables, herbs and a creamy white wine sauce with a sprinkle of Parmesan cheese

(Serves 4)

300g Arborio rice

200g smoked trout fillet (cut into cubes)

60g butter

1 tablespoon olive oil

1 clove garlic (chopped)

1 leek stem (sliced)

150g butternut squash (diced)

1 teaspoon chopped of fresh thyme

1 tablespoon chopped chives

1 glass Italian white wine

1 litre chicken stock ( Stock cube)

1 tablespoon cream

150g of asparagus tips

70g grated Parmesan

Salt and pepper

70g grated Parmesan

1. Melt 40g butter and oil in a pan. Fry leek, garlic and butternut squash for 1 minute without browning.

2. Sizzle in the wine and thyme. Add in the rice and the chicken stock.

3. Bring to the boil. Simmer for about 30 minutes. Stir occasionally.

4. Gently stir in the trout, the asparagusand the cream. Add a little more stock if necessary. Cover and simmer very gently for 3 minutes. Stir every minute till the rice is soft and creamy and the fish is cooked.

5. Season with salt and pepper. Stir in the rest of the butter and half the chopped chives.

6. Serve hot. Sprinkle with Parmesan and chopped chives.

 

This is a very easy recipe to make for the whole family. It is delicious and nutritious and bursting with flavour. It is a favourite for the family.

Tomato Parmesan Chicken

Serves 4

Preparation time: 20minutes

Cooking time : 60 minutes in a slow cooker

4 pieces chicken joints (skin removed)

1 Tin tomato soup

2 tablespoon tomato puree

1 handful chopped herbs (basil, thyme, oregano and parsley)

2 clove garlic (chopped)

1 teaspoon brown sugar

1 onion (chopped)

1 cup white wine

100g sliced mushrooms

1 small courgette (diced)

2 tablespoon parmesan cheese

3 tablespoon olive oil

2 tablespoon flour

Salt and pepper

1. Sprinkle the chicken joints with salt and pepper. Dredge with flour.
2. Heat the olive oil in a pan. Brown the chicken on both sides. Drain and set aside.
3. With the remaining oil the pan, sweat the onion and garlic. Add in mushrooms, herbs, white wine, tomato puree, tomato soup. 
4. Transfer the chicken into a slow cooker. Pour over the sauce. Cover and cooked at heat setting (No 1 ) for 1 hour.
5. Stir in the diced courgette and grated Parmesan.
6.  Cover and cook for another 5 minutes.
7. Season to taste. Garnish with freshly chopped herbs and fresh garlic buttered toast.