Recipes

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Vegetable Pulao

how-to-make-Vegetable-Pulao

Method:

1) Boil the vegetables in salted water until almost cooked.
2) Drain and keep to one side.
3) Boil rice with the cinnamon stick, garlic cloves and some salt until almost done.
4) Drain and keep to one side.
5) Heat the ghee or margarine and gently fry the onions and cardamoms for a minute.
6) Add the vegetables and the rest of the ingredients (except the rice) and mix well.
7) Stir fry for about 5 minutes.
8) Next, add rice and continue to stir for a further 2 to 3 minutes at a moderate-heat.
9) Serve with lemon juice and salad.
10) Garnish with chopped coriander and mint leaves.

To accompany this dish you can serve Dodo Chilli dipping sauce as accompanying condiment.

Ingredients:

  • 2 medium-sized potatoes (peeled and diced).
  • 125g carrots (peeled and diced).
  • 125g green beans (cut into 2cm lengths).
  • 125g broad beans.
  • 250g Basmati rice.
  • 1 small cinnamon stick (about 4 cm long).
  • 2 cloves garlic.
  • 4 tablespoons ghee or margarine.
  • 2 big onions, (sliced).
  • 2 cardamoms.
  • 1 teaspoon powdered cumin.
  • ¼ teaspoon powdered cinnamon.
  • 2 chopped tomatoes.
  • Salt & pepper.
  • Chopped coriander and mint leaves (for garnish).

 

Serves 4

Variation:
Chicken, meat or fish can be used as an alternative to this dish, simply cut into small pieces and fry your chosen meat until cooked.

 

Seafood with Smoked Salmon

Seafood with Smoked Salmon dish

Method:

1) Clean the scallops and place in a pan with water, add the chopped shallots, and season with salt & pepper.
2) Bring to the boil and reduce the heat and simmer for 1 minute.
3) Strain the scallops into a glass bowl and keep the stock to one side.
4) Remove and discard the shallots.
5) Gently stir fry the prawns for a couple of minutes in some olive oil.
6) Gently add the oysters and season with salt & pepper.
7) Cook gently for a couple of minutes, drain and add to the scallops.

 

Sauce (Prepare the sauce first).

1) Measure 1 ½ cups of stock.
2) Heat the butter gently in a pan, add the flour and stir over a gentle heat for 1 minute until a roux forms.
3) Gradually add the stock, stirring continuously.
4) Once all the stock has been added, add the white wine and lemon juice.
5) Stir over a heat until the sauce comes to the boil, reduce the heat and allow to thicken.
6) Place roughly chopped salmon into a blender or food processor, add the cream and blend until smooth.
7) Add the salmon mixture to the sauce and mix well.
8) Pass sauce through a sieve for a smoother sauce.
9) Season with salt & pepper.
10) Spoon the hot sauce over the scallops, prawns and oysters.
11) Sprinkle with chopped chives to garnish.

To accompany this dish you can serve Dodo Chilli dipping sauce as accompanying condiment.

Ingredients:

  • 205g scallops
  • 250g shelled frozen prawns
  • 8 fresh oysters (tinned oysters, smoked or un-smoked can used as an alternative which have been removed from their shells).
  • 2 shallots
  • 2 slices of smoked salmon
  • Salt, pepper
  • 2 cups water
  • 30g butter
  • 2 tablespoons plain flour
  • 2 slices smoked salmon
  • ¼ cup cream
  • 2 tablespoons dry white wine
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped chives

 

Serves 4

 

 

Seafood Pasta

recipe of seafood pasta using Dodo Chilli Sauce

Method:

1) 1) Clean the squid and cut into 1 cm rings.
2) Cut the scallops in half.
3) Shell and de-vein the prawns and then cut them in half lengthwise.
4) Boil water and wine in a pan and add the squid and scallops, remove from the heat, stand for 1 minute; drain and reserve liquid for sauce.
5) Finely chop the spinach and shallots.
6) Cook the pasta in boiling salted water for between 10 and 15 minutes or as per the cooking instructions on the packet, and drain.
7) Add all of the seafood, spinach and shallots to the pasta and mix well.
8) Pour sauce over the dish, stir through lightly and serve.

Lemon-Wine Sauce:

1) Melt the butter in a pan and add the white wine and boil rapidly until reduced to ¼ cup.
2) Add 1 cup of the liquid stock and boil until reduced to ¾ cup.
3) Add the lemon juice and cream.
4) Blend the cornflour with small amount of water to make a paste and then add to thicken the sauce.
5) Season with salt & pepper.
6) Add a sprinkling of chopped chives before serving.

To accompany this dish you can serve Dodo Chilli dipping sauce as accompanying condiment.

 

Ingredients:

  • 375g pasta
  • 125g squid
  • 250g scallops
  • 6 fresh oysters (tinned oysters, smoked or un-smoked can used as an alternative which have been removed from their shells).
  • 250g cooked prawns
  • 1 cup of water
  • ½ cup dry white wine
  • 4 spinach leaves
  • 2 shallots

 

Lemon-White Sauce

 

  • 60g butter
  • 1 ½ cups dry white wine
  • 1 tablespoon lemon juice
  • ½ cup cream
  • 2 teaspoons corn flour
  • 1 tablespoons wafer
  • Salt, pepper
  • 1 tablespoon chopped chives

 

Serves 6

 

 

Family Style Pasta Sauce

A picture of family style pasta

Method:

1) Heat oil gently in a pan and add the chopped onions cooking them until they are golden brown.
2) Add the finely chopped garlic and cook for 1 minute and remove from pan.
3) Add the mince and cook over a high heat until browned well in colour.
4) Add the sliced carrots, celery and chopped peppers.
5) Cook and cover for 10 minutes or until the vegetables are just tender.
6) Add the un-drained tins of the chopped tomatoes.
7) Return the onion and garlic to pan.
8) Add the tomato paste, wine, water and the crumbled stock cube.
9) Bring to the boil and then reduce the heat and simmer covered with a lid for 30 minutes.
10) Cook pasta in boiling salted water for between 10 and 15 minutes and drain.
11) Serve the pasta tossed with meat mixture.

To accompany this dish you can add some Dodo Chilli cooking sauce to really spice things up.

 

Ingredients:

  • 500g pasta
  • 500g mince
  • 2 tablespoons of olive oil
  • 2 chopped onions
  • 2 finely chopped cloves of garlic
  • 2 peeled and sliced carrots
  • 1 stick of chopped celery (de-string)
  • 1 green chopped pepper
  • 1 red pepper
  • 2 x 400g cans of chopped tomatoes
  • ¼ cup of tomato paste
  • ½ cup of dry white wine
  • 1 beef stock cube
  • 1 cup water

 

Serves 6

 

Hot Potato Salad

recipe of hot potato salad

Method:

1) Place the new potatoes in a pan of cold water and bring to the boil.
2) Once the potatoes have boiled, reduce the heat and simmer for 15-20 minutes until they are cooked.
3) Drain and either leave whole or slice thickly.
4) Combine the rest of the ingredients into another pan and then add the potatoes and heat gently for 5 minutes.

Serves 4 to 6

French dressing
1) A combination of oil and vinegar or lemon juice, seasoned with salt and pepper.
2) The correct proportion for French dressing is three parts oil to one part vinegar or lemon juice, but many people find this gives a too oily a dressing and prefer to use less oil.

Mayonnaise
An emulsion of egg yolk, oil, vinegar and lemon juice.
2 egg yolks.
½ teaspoon of salt.
½ teaspoon of dry mustard.
1 ½ teaspoons of vinegar.
1 cup of olive oil.
½ teaspoon of lemon juice.

1) Rinse the bowl with hot water and dry well.
2) Put in the egg yolks, salt, mustard and 1 teaspoon vinegar.
3) Beat vigorously with a whisk or at low speed on a electric mixer or in a food processor.
4) Add the oil, drop by drop, whisking continuously until a little more than ¼ cup of oil has been added.
5) Add ½ teaspoon vinegar, then very slowly pour in the remaining oil in a thin stream, whisking continually.
6) Then add the lemon juice to whiten and flavor.

Makes about 1 cup of mayonnaise.

Note
If the oil is added too quickly, it will separate from the egg yolks. If this occurs, place another egg yolk in a clean dry bowl, slowly add the curdled mixture, drop by drop, whisking continuously until all the mixture has been added, then continue with the recipe.

To accompany this dish you can serve Dodo Chilli dipping sauce as accompanying condiment.

 

Ingredients:

  • 450g of new potatoes
  • 4 tablespoons of chopped parsley
  • 2 tablespoons of chopped mint
  • 1 tablespoon of chopped chives
  • 2 teaspoons of canned green peppercorns
  • 1/3 cup mayonnaise (see preparation below)
  • 2 tablespoons French dressing (see preparation below)
  • ½ cup of cream

Mayonnaise

An emulsion of egg yolk, oil, vinegar and lemon juice

  • 2 egg yolks
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • 1 ½ teaspoons vinegar
  • 1 cup oil
  • ½ teaspoon lemon juice

 

Serves 4-6

Note:If the oil is added too quickly, it will separate from the egg yolks. If this occurs, place another egg yolk in a clean dry bowl, slowly add the curdled mixture, drop by drop, whisking continuously until all the mixture has been added, then continue with the recipe.

 

Chicken with Mushrooms

chicken with mushrooms

Method:

1) Cut the chicken into 1 cm strips.
2) Combine with the oyster sauce, soy sauce, cornflour, sugar and sesame oil, mix well and leave to stand for 20 minutes.
3) Cut the onion into thin wedges.
4) Cut the shallots into 2.5cm lengths.
5) Heat 1 tablespoon of the olive oil in a pan and add the onion, cook until transparent.
6) Slice and add the mushrooms and salt and toss over a high heat 1 minute and remove from the pan.
7) Add the remaining 2 tablespoons of olive oil to pan.
8) When the oil is hot, add the chicken and cook on a high heat until golden brown, stirring occasionally.
9) Stir in the mushroom mixture and shallots.
10) For an added zest of colour, add some chopped spring onions for vibrancy.

Serves 4

To accompany this dish you can serve Dodo Chilli dipping sauce as accompanying condiment.

Ingredients:

  • 4 chicken breast fillets
  • 2 teaspoons of oyster sauce
  • 2 teaspoons of soy sauce
  • 2 teaspoons of corn flour
  • ½ teaspoon of sugar
  • ½ teaspoon of sesame oil
  • 3 shallots
  • Salt
  • 3 tablespoons of oil
  • 1 onion
  • 125g of button mushrooms
  • 3 spring onions

 

Serves 4

 

Mozzarella Veal With Fresh Tomato Sauce

Mozzarella Veal With Fresh Tomato Sauce recipe

Method:

1) Pound the veal steaks thinly, trim to even-sized oval shapes.
2) Top 4 steaks with a slice of cheese to come to within 1cm of edge of veal all round.
3) Top with remaining veal steaks, pressing edges firmly together.
4) Heat butter and olive oil in a pan, cook steaks slowly until golden brown and tender, remove from heat and cover.
5) Melt extra butter into a pan and add chopped onion and crushed garlic, cook until onion is transparent.
6) Add chopped tomatoes and tomato paste.
7) Add sugar, crumbled stock cube, water and bring to boil, reduce heat and simmer for 15 minutes.
8) Mix in a blender or food processer until smooth.
9) Add mint and spoon over meal.

Serves 4

To accompany this dish you can serve Dodo Chilli dipping sauce as accompanying condiment.

Ingredients:

  • 8 small veal steaks
  • 4 slices mozzarella cheese
  • 30g of butter
  • 2 tablespoons of olive oil
  • 30g butter, (additional)
  • 1 onion
  • 1 clove of garlic
  • 400g of tinned chopped tomatoes
  • 1 tablespoon of tomato paste
  • ½ teaspoon of sugar
  • 1 chicken stock tube
  • ¾ cup of water
  • 2 tablespoons of chopped mint

 

Serves 4

 

Beef with Peppers and Pineapple

Beef with Peppers and Pineapple dish

Method:

1) Remove any fat from meat.
2) Cut the meat into 3mm thick slices, place into a bowl with the soy sauce, sugar, cornflour and water; mix well and stand for 30 minutes.
3) Drain the pineapple and cut into 2.5cm cubes.
4) Cut the shallots into 4cm lengths.
5) Chop or grate the ginger into tiny small pieces.
6) Finely chop the garlic into small pieces.
7) Heat some oil in a pan and add the pineapple, peppers and stir fry over a medium heat for 2 minutes and remove from pan.
8) Brush the beef with a little olive.
9) Heat 2 tablespoons of olive oil in a pan.
10) Add the garlic, ginger and cook until the garlic turns golden brown.
11) Add the beef and spread out in pan; when brown on one side turn to brown on the other side.
12) Cook quickly until the meat just changes color; over-cooking will toughen the meat.
13) Remove from pan.

Sauce
1) Combine all of the sauce ingredients into a pan.
2) When the sauce boils and thickens, add the beef and vegetables and toss for 1 minute over high heat and serve.

Serves 6

To accompany this dish you can serve Dodo Chilli dipping sauce as accompanying condiment.

Ingredients:

  • 500g fillet steak, in one piece
  • 450g of canned sliced pineapple
  • 1 green pepper
  • 1 red pepper
  • 3 cloves of garlic
  • 1cm piece of green ginger
  • 3 shallots
  • 2 tablespoons of soy sauce
  • 1 teaspoon of sugar
  • 2 teaspoons of corn flour
  • 2 tablespoons of water
  • 1 ½ tablespoons of olive oil
  • Olive oil for frying

Sauce:

  • 1 tablespoon of oyster sauce
  • 2 teaspoons of soy sauce
  • 1 teaspoon of sugar
  • ½ teaspoon of sesame oil
  • 1 teaspoon of cornflour
  • ¼ cup water

 

Serves 6