Preparation
2 pounds prawns or shrimps
1¼ pints chicken stock
1½ oz butter,
1 onion, sliced, 1 carrot, sliced
1 stalk celery, sliced
2 tablespoons rice,
1 bay leaf
3-4 sprigs of parsley (or 1 tablespoon dried parsley)
a squeeze of lemon juice
1/8 teaspoon or large pinch ground mace
½ pint double cream
3 tablespoon brandy or sherry |
Shrimp
Bisque
A rich party soup with flavour of
shrimps or prawns, heightened by the addition of sherry
or brandy (Serves 4-6, hot
- Remove the shells
from the shrimps, and wash in cold water.
Reserve ¼ pound shrimp for garnish.
Put the shells into a pan with the stock,
and simmer gently for 20 minutes.
- Melt the butter, and
cook the onion, carrot and celery for 4-5
minutes to soften. Add the rice, the shrimps,
roughly chopped, the herbs, lemon juice and
seasoning. Cook together for a minute. Then
strain over the stock. Bring to the boil,
and simmer for 20 minutes.
- Remove the bay leaf,
put the soup into electric blender and blend
until smooth or put through a moulie or sieve.
- Return soup to pan,
add the reserved ¼ pound of shrimp.
Reheat and adjust seasoning. Add the heated
cream, and just before serving, add the brandy
or sherry.
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Mango
Mutton
Ingredients
:
| Lamb (Bineless) |
800 gma |
| Finely Chopped |
1 Cup |
| Cloves |
4-5 Nos |
| Red Chili Powder |
1 Table Spoon |
| Coriander Powder |
1 Table Spoon |
| Turmeric Powder |
1 Tea Spoon |
| Salt |
As per taste |
| Chopped Raw Mandoes |
1/2 Cup (diced) |
| Oil |
4 Table Spoon |
| Cinnamon |
1 N0. (1 inch) |
| Ginger Paste |
1 Table Spoon |
| Curd (Yghurt) |
3/4 Cup |
| Dried Mango Powder |
1 Tea Spoon |
| Mustard Seeds |
1 Tea Spoon |
| Curry Leaves |
a few drops
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Method
1-Clean, wash
and cut Lamb into 1 inch big pices. Marinade with
yogurt, Dry mango powder and turmeric powder.
2-Heat oil in
a thick bottomed pan. Add mustard seeds, curry leaves,
cloves and cinnamon.
3-Let mustard seeds crackle,
then add chopped onions. Cook till onions are translucent.
4-Add marinated Lamb picies
and Ginger Paste. Cook on a high flame, stirring
constantly.
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5-Add corinader powder, red
chili powder and raw mango pieces. Stir and cook for
half a minute.
6-Add 2 cups of water and let
it simmer till Lamb pieces are tender.
7-Season with salt and again
cook on a slow flame till gravy thickens.
8-Serve hot with bread of your
choice.
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