FUSION Cooking & 150 COCKTAILS Recipes - EMAILED

What is Fusion Cooking?

Fusion Cooking is taking the locally available ingredients & adjust it to their ethnic taste. Fusion cooking is a culinary method that integrates various regional cooking styles in order to create innovative new tastes.

Fusion cooking is the art of mixing ingredients and preparation styles from different countries and cultures into a unique dish of flavour.

Fusion Cooking is about experimentation. Pushing the boundaries of cooking styles by combining ethnic ingredients and techniques. It’s about having fun with your food and the enjoyment you get from the taste !

12-16 Baby corn

100 gm Seedless black grapes

2Apple peeled and chopped finely

1/2 cup Yoghurt

1 tbsp Ginger paste

1 tbsp Garlic paste

1 tsp Green chillies chopped

1/2 cup Mawa grated

2 tbsp Fresh cream

2 tsp Turmeric powder

1 tbsp Dhania powder

1 tsp Jeera powder

1 tbsp Kashmiri red chilli powder

Salt - to taste

1 tbsp Oil

1/2 cup Boiled onion paste

1/2 cup Tomato puree

1 tsp Garam masala powder

Cut baby corn into small pieces. If using fresh baby corn, boil them until soft.Heat oil in a pan, add ginger paste and chopped green chillies, cook on medium heat briefly. Add boiled onion paste. Cook on high heat stirring continuously until oil starts separating. Add grated mawa, cook till mawa is mixed with the onion past thoroughly. Add tomato puree, beaten yoghurt, Kashmiri chilli powder, Dhania powder, Jeera powder and turmeric powder, continue stirring while cooking the masala. Add finely chopped apples and half a cup of water. Cook covered on medium heat, stirring occasionally till apples are mashed thoroughly. Add baby corn and seedless grapes, mix well and add salt. Stir in fresh cream, mix well. Mix in Garam masala powder and serve garnished with black grapes

Apple Crepe with Cinnamon Ice Cream

100g flour

250ml milk

2 eggs

1 egg yolk

A dash of salt

A dash of sugar

Cinnamon Ice Cream:

100ml vanilla ice cream

2g cinnamon powder

Apple filling:

2 green apples

20g custard powder

1 lime, extract juice

1g cinnamon powder

50g sugar

To make the pancake: Whisk the ingredients to form a smooth batter. Make thin pancakes on a non-stick pan.To make the cinnamon ice cream: Let the ice cream softened a little before whisking in the cinnamon powder. Stick the ice cream back in the freezer for a while before serving. To make the apple filling: Peel, core and dice apples. Put in a pot and sauté in its own juice until soft. Add in a bit of water, then lime juice and sugar. Thicken with custard powder diluted in water and add the cinnamon powder. Mix well before removing from heat. To assemble, spoon some apple filling onto a pancake and roll it up. Place on a plate and top with a scoop of the cinnamon ice cream.

Quinoa Applesauce Cake

1 3/4 cup quinoa flour

1 cup currants or other dried fruit

1/2 cup chopped pecans or macnuts

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ground clove

Wet:

1/2 cup safflower oil

1 cup Sucanat

2 cups unsweetened applesauce

Preheat oven to 350

Mix together dry in large mixing bowl

Mix together wet in small mixing bowl

Add wet to dry. Combine well

Spoon batter into 8x8 inch baking pan and bake for 40-45 minutes or until toothpick comes out clean.

Wilted Beet Greens Bruschetta

Beet greens Chopped

3 Tbsp Oil

1 Crushed. Garlic clove

1/2 tsp Crushed. Red pepper flakes

Salt

2 tsp Lemon Juice

1/4 Cup Onion thinly sliced

Asiago Cheese

Baguette sliced

Heat oil, add onions & cook till soft.

Add garlic, pepper flakes & greens.

Cook till greens are thoroughly wilted. Sprinkle Lemon juice.

Place warm greens on top of Baguette slice, top with Asiago cheese.

Baguette

Baguette or French bread sliced

Salt & Pepper as sprinkle.

Oil to coat the slices.

Pre-heat the Oven to 350°F.

Arrange the slices on a cookie sheet.

Brush Oil on both the sides.

Sprinkle salt & Pepper.

Bake it in the oven for 8 - 10 minutes.

Turn them once while baking.

Cool on a wire rack before enjoying them.

Pear & Jalapeno Turkey Burgers

1 pound lean, ground turkey

1/2 cup pureed canned pears

1 jalapeno pepper, seeded and finely chopped

2 tbsp shallots, finely chopped

1 tsp cayenne pepper

1/2 cup plain bread crumbs

Vegetable oil spray

4 Bays English Muffins

Heat grill to medium-hot.

Combine ground turkey, pureed pears, jalapeno and shallots, cayenne pepper and bread crumbs. Shape into 4 round patties. Place patties on a vegetable sprayed grill rack. Cook 18 to 20 minutes, turning once, or until cooked through. During the last few minutes of cooking, split the English Muffins, and place split side down on the outer edges of the grill until lightly toasted. Spread about a tsp of Parmesan-Butter on the split side of grilled muffins. Top four muffins with burgers and cover with Bacon Tomato & Blue Cheese Salsa. Cover with muffin tops.

Bacon Tomato and Blue Cheese Salsa

Parmesan-Butter

4 tbsp butter softened

1-1/2 tbsp grated parmesan cheese

Combine softened butter and parmesan cheese in a small bowl and set aside. Bacon Tomato & Blue Cheese Salsa 4 slices crisply cooked bacon, crumbled 2 medium, ripe, plum tomatoes, coarsely chopped

1/2 cup mayonnaise (or reduced fat mayonnaise)

1 tbsp milk (or reduced fat milk)

1-1/2 ounce crumbled blue cheese

Combine crumbled bacon, tomatoes and mayonnaise in a medium sized bowl.

Stir in milk and blue cheese. Cover and refrigerate until ready to use.

Thai Burritos

4 pieces Large Chicken breast, boned

2 med Onions

2 lg. Green or Red Bell Peppers

2 lg. Carrots

2 pieces. Ginger root, peeled and sliced thin; or 2 tsp ground ginger

2 cups Bean Sprouts

1/2 bunch. Broccoli

2 sm. Zucchini

Flour

6 Tbsp Butter (1 stick)

Salt

Pepper

1/2 tsp Turmeric, ground

1/2 tsp Cumin, ground

1/4 tsp Cayenne, ground

1/4 tsp Cloves, ground

1/2 tsp Cinnamon, ground

1 cup Peanuts, unsalted

2 cups Chicken stock

Flour Tortillas, Burrito size

Rice

Golden Raisins

Shredded coconut

Thai chutney

Preparation:

Remove bone and skin from chicken; cut into thin slices (1/4").

Lightly coat with flour.

Chop vegetables into bite-sized strips or chunks.

In a small bowl, prepare spice blend by combining turmeric, cumin, cayenne, cloves and cinnamon. Make chicken stock, then set aside. Heat 1 Tbsp butter in skillet and cook chicken slices over medium heat for 2 mins. They should be only just cooked. Remove chicken and set aside to cool; sprinkle lightly with salt and pepper. Add remaining butter to skillet and stir in spice blend. Let cook over low heat for one min. Add onions and peanuts and sauté until onion is transparent, about 3 mins. Start boiling water for rice. Add remaining vegetables (except sprouts), and sauté for 1-2 mins. Longer.