Serve: for 4 people
Preparation time: 45 minutes
Cooking time: 60 minutes
Deep fry the salmon and set aside.
Sauté the onions in hot oil and add to it the garlic and ginger paste, then tomatoes and all spices.
Add the fried salmon steaks; add water to cover the salmon and leave to cook for 125 minutes.
Lay the salmon in an oven tray, add small bits of butter on top and roast it in the oven for 8 minutes in 180 temperature.
Add bell peppers and parsley to the water we added to the salmon. Add rice on top of that. Make sure the rice is covered by about 2cm of water, if not add fresh water to the pot. Allow to boil around 15 minutes until the rice starts to rise then cover the pot and left to simmer. It is recommended to use a heat diffusing simmer plate.
When the rice is ready, present it on a plate with the Salmon pieces on top.
Rub the fish spices on the prawns, both the diced and whole ones.
In a hot pan, put in the garlic & ginger paste and the hot sauce, then add in the whole prawns and fry on both sides. Use a low temperature to fry. When it is done set them aside.
In a wok, put in the olive oil, garlic & ginger paste, add the diced prawns and mushroom and stir.
Boil the pasta, strain, then add to the wok. Add in 2 tbsp butter.
To present, place the pasta on a plate, the whole prawns on top then sprinkle with parmesan cheese.
Cut the pound cake into slices and arrange them into a Pyrex dish.
Blend all ingredients until fluffy then pour over the cake slices. Decorate with Mango slices then place in the freezer to set for 30 minutes minimum.
Slice the strawberries and line them up on the jar wall.
Pour in the yoghurt then some muesli and honey. Garnish with whole nuts and berries on top
Deep fry the chicken pieces and keep aside
Boil the rice in salted water half way and stop before it gets ready. Which about 15 minutes
In a pot, Sauté the onions and add the garlic & ginger paste. Add the vegetables and then the spices and keep stirring.
Add the chicken pieces on top then the tomatoes and parsley. Pour in the half boiled rice on top and pour the rose water on top.
Cover the pot and leave to simmer on a heat diffuser for half an hour on low heat.
London broil recipes were very popular in the 1950s, '60s, and '70s because they were a way to take a less-expensive, tougher cut of meat and make it delicious. This marinated London broil is a great substitute for steak.
1. Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.
2. Preheat broiler.
3. Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.