New Fast Food

Ingredients

For Filling

• 250 gms meat, minecd
• Half head white cabbage, halved, cut into thin strips
• 1 small onion, finely chopped
• Pepper, freshly ground, Soya sauce

For Batter

• 125 ml egg white
• 400 ml water
• 300 gms flour
• Salt, to taste

For Coating

• 4 egg yolks
• 4 tbsp corn flour

Spring rolls Preparation:

1. Batter: Combine the egg white, water, flour & a pinch of salt. If the batter is too thick, add water.
2. Spread an even layer of a little batter into a heated, oiled pan.
3. Fry until the pancake’s surface begins to dry. Don’t turn over.
4. Remove from the pan.
5. Filling: Quickly cook the cabbage in lightly salted water.
6. Drain, plunge in cold water & drain again.
7. Fry the onion gently in oil, adding the minced meat & cabbage.
8. Season with salt, pepper & soya sauce. Leave to cool.
9. Coating: Mix the egg yolks with the corn flour.
10. Spread the filling on the uncooked
    side of the pancakes.
11. Fold in the ends slightly and then brush with the egg mixture.
12. Roll up & set aside for 10 minutes before deep frying.
13. (Drain the rolls well on kitchen paper.)
14. Serve with soya sauce.

Ingredients

• 50 gms flaked tuna
• Mayonnaise, as desired
• Salt & pepper, to taste
• 1 lemon Juice
• 1 tbsp chopped parsley
• Finely-grated Cheddar cheese and coriander chutney, as desired
• 4 slices brown bread

Tuna sandwich Preparation:

1. Mix tuna, mayonnaise, salt, pepper, lemon juice, parsley and Cheddar cheese.
2. Spread chutney on bread slices and to pit with the tuna mixture.
3. Pan-fry sandwiches in butter until golden brown on the outer side or make toasted sandwiches in a sandwich maker.
4. Cut it into half and serve immediately.

Ingredients

• 400 gms —- spicy beef sausages
• 2 tsp —- oil
• 2 —- medium-sized onions, chopped
• 1 clove —- garlic, chopped
• 1-2 tsp —- cumin powder
• ½ tsp —- chopped coriander
• 2 tsp —- dried crushed chillies
• 1.5 cup —- cheddar cheese, greted
• Parathas, to roll & serve
• Salt & pepper to taste

Meat rolls with cheese Preparation:

1. Squeeze sausage meat our of the casings.
2. Heat oil in a frying pan.
3. Add sausage meat & fry over medium heat, stirring to break up the meat.
4. Add onion, garlic, fresh chillies & cumin & fry till meat is cooked (about 10 minutes).
5. Mix in half the coriander & season to taste with salt & pepper.
6. Mix together remaining coriander, dried chilles & grated cheese.
7. Spoon into a greased casserole dish & sprinkle with the cheese mixture.
8. Make in a preheated oven for 10-15 minutes, until cheese has just melted.
9. Spoon into warm parathas, roll & serve.

Ingredients:-

• 100gm —- pizza crusts
• 40 gm —- spinach, sautéed
• 40 gm —- mushrooms, sautéed
• 30 gm —- eggplant sautéed
• 30 gm —- fresh parmesan
• 10 gm —- extra-virgin olive oil
• Salt & pepper, to taste

Food preparation:

1. Mark a pizza crust into four.
2. Spoon spinach, mushroom, egg plant & asparagus to each quarter.
3. Sprinkle parmesan, salt & pepper on tip.
4. Cover with another crust & press it together to seal.
5. Brush olive oil on top & bake it on a preheated oven for 7 minutes at 160 degrees or till golden brown.

Ingredients:-

• 750 gm fresh almond fillet, skin & bones removed
• 3 tbsp finely minced fresh ginger
• 2 tbsp minced orange or lemon zest
• 1 tbsp chili sauce
• Salt & black pepper, to taste
• 1 cup dry bread crumbs
• Oil, for brushing grill
• 4 burger buns
• 1 slightly firm papaya, peeled, seeded, sliced 1/3 inch think
• Lettuce, as desired
• Mayonnaise, as desired
• (Optional: one lime, cut into 4 wedges)

Salmon burger preparation:

1. Heat grill to medium. Cut salmon into 1 inch cubes.
2. Place in food processor fitted with metal blade.
3. Pulse to mince (do not over process or salmon become paste).
4. In a mixing bowl, combine salmon, ginger, zest, chili sauce. Using hands gently mix until evenly blended.
5. Form into 4 equal-sized balls. Flatten gently.
6. Season with salt & pepper. Lightly coat both sides with bread crumbs. Brush grate with oil.
7. Cook burgers on both sides until cooked in centre (it should feel firm when pressed with finger or check by cutting into one to check for consistent cooked color).
8. Or, cook in cast-iron skillet.
9. Toast buns.
10. Serve burgers on buns.
11. If desired squeeze lime juice on each burger.
12. Serve papaya slice, mayonnaise & lettuce on the side for optional burger garnish.

Ingredients:-

• 1 kg firm fresh mushroom stems removed
• Quarter cup unsalted butter
• Quarter cup olive oil
• 1 yellow onion, chopped
• 4 cloves garlic minced
• Half cup chopped fresh parsley
• Quarter cup chopped fresh basil leaves
• Half tsp fresh ground black pepper
• 250 gm soft cheese
• 1 cup dry bread crumbs oil, for brushing grate
• 4 burger buns
• Sliced ripened tomatoes
• Lettuce, ketchup & mayonnaise, as desired

Food preparation:

1. Cut off tough mushrooms stems (discards or save for making stock).
2. Slice mushroom quarter inch thick.
3. Place 12 inch deep skillet over medium heat.
4. Add butter & oil when hot, add onion, and cook until onion lightly browns (about 15 minutes).
5. Add mushrooms & garlic, cook stirring frequently until mushrooms loose all moisture, become densely textured & shriveled, transfer to bowl and cool to room temperature.
6. Add parsley, basil, pepper & cheese using hands mix thoroughly form into four equal balls, and then flatten with your palms.
7. Lightly coat both sides with bread crumbs.
8. Heat barbeque to medium.
9. Brush grate with oil. Cook burgers on both sides until thoroughly heated and started to brown. Or cook in cast-iron skillet. Toast buns, if using.
10. Served accompanied by sliced tomatoes, lettuce, mayonnaise & ketchup.

Ingredients:-

For herb butter

• 4 cloves Roasted garlic, pealed, mashed
• 1 tsp Chopped ajwain
• 4 tbsp Softened unsalted butter

For burger

• 2 tbsp Olive oil, for grate or skillet
• 1 kg Ground beef round
• Coarse salt & Freshly ground black pepper: a pinch each

Food preparation:

1. Cut pointed end off whole head garlic.
2. Place cut size up in a cup piece of heavy aluminum foil.
3. Top with about 3 tbsp olive oil, roast in 191 degree C oven for 30 minutes, when cool, remove cloves ( save remaining cloves for other use, refrigerate air tight or freeze for longer storage).
4. Combine garlic herbs and butter and refrigerate for 30 minutes.
5. Wipe down grate or skillet with oil before heating over medium/ high heat.
6. In medium bowl combine ground beef, salt and pepper with hands and form into 8 patties.
7. Create small crater in centre of 4 patties, leaving about quarter inch border place generous tbsp of butter mixture in centre of each crater.
8. Top with second patties and pinch seems to seal. Make sure stuffing is completely covered.
9. Cook burgers for 5 minutes each side on grill, or over 5 minutes per side in skillet.
10. Turn carefully so they don’t break.
11. If desire serve on toasted with buttered buns.

• 1 kg —— chicken legs, boneless
• 220 ml —— yogurt
• 40 ml —— lemon juice
• 20 gms each —— fried onion, garam masala, crushed adrak/lahsan.
• 12 gm each —— chilli, sabit dhania & zeera powder
• 08 gm each —— fresh dhanya, dried methi & ilaichi
• 100 ml —— fresh cream
• 20 ml —— red orange food coloring

For the pancakes:

• 125 gms —— flour; 1 tbsp milk; 2 eggs, beaten & 2 tsp sunflower oil

• 8 slices ——– Brown Bread 
• 1/2 cup ——– Cucumber, grated 
• 1/2 cup ——– Onions, chopped 
• 1/2 cup ——– Cabbage, shredded
• 1 cup ——– Paneer ( Cheese ), grated
• 2 tsp ——– Black pepper 
• Salt ——– to taste 
• 1tbsp ——– Butter

• 2 ——- Bread Slices
• 1 ——- Capsicum (sliced)
• 1 ——- Small Tomato (sliced)
• 2 ——- Mushrooms (sliced)
• 1 ——- Onions (sliced)
• 1 tbsp ——- Butter
• 2 tbsp ——- Mozzarella Cheese (grated)
• 1 pinch ——- Salt
• 1 pinch ——- Sugar
• 1 tbsp ——- Pizza Sauce
• Tomato ketchup for serving