Keralan Shrimp

Kerala Shrimp

Another wonderful recipe from Maria from Cochin, Kerala, South India


1/4 kg small shrimp
1 tsp ground chilies
1/4 tsp turmeric powder
1/2 tsp vinegar

1 tbs cooking oil (grapeseed oil or canola so as to not add flavour)
1 large onion, chopped
a few curry leaves
1/4 tsp. paprika or chili powder (depending on how spicy you like the food)
1 tsp coconut oil (optional)

Clean and marinate shrimp in chilies, turmeric and vinegar at least 1/2 hour before cooking.

Heat oil in pan and sauté onion until golden brown. Remove from oil and set aside. Fry the shrimp in the same oil until crispy. Then add the fried onion, curry leaves and optional paprika or chili powder on low heat. Add the coconut oil for good Keralan flavour. Test for salt and serve with rice, roti or chappati, etc.

Enjoy!

Cooking classes

I had the privilege to teach a class in appetizers to a group of women last night. These are some of what we prepared. (Above photo courtesy of Google images of carpaccio.)

One Bite Pickerel Cheeks on Potato Pancakes

This party appetizer is simple once all the preparations are made. Pickerel Cheeks and Golden Caviar are available at Gimli Fish Market at 596 Dufferin Ave. and 625 Pembina Hwy. in Winnipeg.

3 medium potatoes, peeled and shredded
1 onion, shredded
2 eggs
1/4 cup flour or maztah meal
salt and pepper
freshly grated nutmeg
1/4 tsp paprika (optional)

Pickerel cheeks and vermouth or your favourite clear liquor.
Crème Fraiche
Golden Caviar

Mix potato pancake ingredients together and fry in pancake size in a little olive oil until golden brown on both sides. Remove from heat and using cookie cutters, cut bite sized pieces from the pancake.
Sauté pickerel cheeks and deglaze with vermouth.

Top each latke bite with a pickerel cheek, crème fraiche and golden caviar.

Enjoy!



(image from Google images)

Spanikopita Triangles

Recipe By: Karen
Serving Size: 48
Preparation Time: 2:00

1 pkg filo dough
2 pkgs frozen spinach
1 white onions chopped
3 cloves garlic minced
1/2 c mushroom sliced
1/4 tsp nutmeg
1/4 tsp paprika
3 1/2 tbsps olive oil
1 1/2 c feta cheese crumbled
1 egg
pepper to taste
1/3 c butter

Thaw pastry in package. In advance, prepare filling. Sauté onion and garlic until translucent. Add mushrooms and sauté. Add thawed spinach and spices. Cook on medium-high heat until some of the water has cooked off. Add grated feta. Mix in one beaten egg. Remove from heat and cool.

To prepare pastries: Heat oven to 350F. Dampen tea towel. Cut rolled pastry into four equal parts and lay out on cutting board. Cover with dampened towel. Melt butter and set aside with pastry brush. Fill pastries in desired shapes (triangles, pockets, in muffin or cupcake tins, etc). Brush pastries with melted butter before filo turns papery. Bake until golden, about 15 minutes.

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Per serving: 36 Calories; 3g Fat (77% calories from fat); 1g Protein; 1g Carbohydrate; 10mg Cholesterol; 76mg Sodium




Patliçan Yogürtlü

Recipe By: Karen
Serving Size: 6
Preparation Time: 0:30

1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt

Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.

Mince garlic and stir into yoghurt with salt.

Sauté eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.

Enjoy!
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Per serving: 73 Calories; 4g Fat (50% calories from fat); 3g Protein; 7g Carbohydrate; 7mg Cholesterol; 117mg Sodium


Bison Carpaccio

Recipe By: Karen
Serving Size: 10
Preparation Time: 0:20

8 ozs tenderloin frozen
2 cloves garlic minced
1/3 c pomegranate molasses
1/3 c vinegar (shallot, raspberry, etc)
2/3 c extra virgin olive oil
1/4 tsp truffle oil optional
1/4 tsp truffle salt optional
1 tbsp fig preserve (or pear)

Mix last 7 ingredients together and set aside. Thinly slice tenderloin piece. You can use bison, elk or beef tenderloin. Arrange slices on a platter and drizzle vinaigrette over meat. Garnish with fresh berries or green onions. Serve with baguette slices or water crackers.

Enjoy!
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Per serving: 128 Calories; 14g Fat (99% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Thanks also to Sheila Nash from the MLCC for the following wine parings.

For the Phyllo pastries I'd suggest St Nicolas de Bourguire ( France)
Domaine du Salvard cheverny (Chardonnay/ Sauvignon Blanc from France)
For the Bison dish: Parducci Petite Sirah (USA)
Willow Heights Sur Lie Chardonnay (Canada)
Mini Latkes : Flagstone Noon Gun ( A blend riesling, chardonnay,Pinot blanc, Sauvignon Blanc & semillion from South Africa)
Chat en Ouef Cote du Rhone (blend of Syrah, Grenach from France )
And the Turkish Eggplant
Balthasar ress Riesling ( Germany )
St Hallet Gameskeeper (Aussie)