Apple Cinnamon Tart

Ingredients:-                                                Serves 4 person


For Short Pastry
Soft flour           500 gm
Butter               250 gm
Salt                 a large pinch
Water (cold)         5/8 tbsp

For filling
Apple                5 no.
Lemon juice          1 tbsp
Water                as required
Sugar                6 tbsp
Butter               2 tbsp

Garnish
Apple (thinly sliced) 3 no.
Cinnamon powder
Vanilla Ice cream
Apricot jam    

Methods:-
- In a bowl / on a board stir the dry ingredients that is soft flour and salt together.
- Cut the butter with a knife and add or mix it with the flour until the mixture looks like coarse breadcrumbs .
- Add the water a spoonful at a time until the dough holds itself together without being too dry.
- Transfer this to a plastic bag and put it into the freezer for half an hour.
- Now roll out the dough between two sheets of cling film. Transfer to the pie dish, press into the dish and bake it in oven for 10 to 15 minutes on the heat of 200 degree celsius.
- For filling, heat water on a sauce pot and add the cut apples on the pot with lemon juice and 3 tbsp sugar and cook on a slow heat for 15 minutes.
- Now, add the butter and remaining sugar on the pot and cook again for 2 / 3 minutes stirring frequently. Set aside for cooling.
- Sprinkle the cinnamon and icing sugar on the base of the pre-baked pie crust. Pour the apple filling on the baked pie.
- Arrange the apples in a concentric fashion starting out on the edge and moving inwards.
- Sprinkle the top with the remaining cinnamon and sugar.

- Bake the pie for 30 minutes on the heat of 180 degree celsius or until the apples look like they’re done.
- Glaze with some apricot jam + water mixture for a shiny look.
- Serve with Vanilla Ice cream.

Sauteed Duck with Ginger and Pineapple and Noodle

Ingredients:-                                                            Serving 4 pax

Duck breast shredded            175 gm
Ginger Juice                           1 tbsp
Dry Sherry                             1 tbsp
Salt/Pepper/MSG                 tt
Sugar                                    1/4 tsp
Cornflour                              1 tsp
Egg white                              1/2 egg
Oil                                        3 tbsp
Ginger chopped                    1 tsp
Onion sliced                          1 no.
Grlic clove sliced                   2 no.
Red/Green chilli (deseeded and
chopped)                              2 no.
Pickled Ginger sliced           50 gm
Pineapple sliced                  50 gm
Dry sherry                          1 tbsp
Duck stock                        1 tbsp
Sesame oil                          1 tsp
Light soy sauce                   1/2 tsp
Cornflour solution              as required

Garnish: spring onion

Method:-
- Prepare the noodles according to the procedure and set aside for cooling.
- On a wok heat the oil and add the noodles and soy sauce; Stir fry it and set aside.
- Marinate the shredded duck breast by mixing with ginger juice, dry sherry, salt, pepper, MSG, sugar, cornflour, egg white, and one tbsp oil; mix properly set it aside for 30 minutes.
- Heat 2 tbsp oil on a wok and add the chopped ginger, onion and fry it till light brown. Add the sliced pickled ginger, chopped chilli, sliced pineapple and marinated duck breast respectively and saute it.
- Add the dry sherry on the duck and season it with salt, pepper and MSG. Stir it properly.
- Now add the duck stock, sesame oil, light soy sauce and the amount of cornflour solution as you like the thickness of the duck stock. Adjust the heat; stir fry for sometime.
- Plate the noodles on the base and pour the sauteed duck on the top and garnish it with spring onion and serve.

Four-Colour Shiu My (with Hot and Sweet tomato sauce)

For Dough
Flour                     450g
Boiling Water        175 ml
Cold water            150 ml

Filling
Minced buff/beef     350g
Light Soy Sauce      1 tsp
Dry sherry               1 tsp
Cornflour                 1 tsp
Sugar                      1/2 tsp
Water                      2 tbsp
Oil                           1 tbsp
Ginger chopped          1 tsp
Spring onion chopped 1 tsp
Salt/Pepper/MsG         tt

Garnish 
Green peas chopped   2 tbsp
Diced carrot               2 tbsp
Mushroom chopped    2 tbsp
Boiled egg yolk          2 tbsp
(chopped)

For hot and sweet tomato Sauce
Hot Sauce
Tomato Ketchup
Salt

Methods:-
- Take half of the flour to make dough by cold water and half of the flour by hot water. Knead them properly and at last mix them and knead them together to make a one fine dough for shiu my.
- Prepare a wrapper from the dough and set aside.
- For filling bring the minced buff and all the other ingredients listed and mix them properly; set aside. For proper marination you should mix all the ingredients and leave it aside for more than 1 hour.
- For hot and sweet tomato sauce; prepare the hot sauce and add tomato ketchup with a little bit of salt, stir it properly.
- Now, place about a tablespoon of filling on each wrapper, gather up the center and leave the sides open. Garnish the top with some chopped mushroom, egg yolk, pea and diced carrot on the four sides.
-   Steam in a steamer for about 10 - 15 minutes. Serve hot with hot and sweet tomato sauce.

Chicken Manchurian with steam rice and stir fry pak choi/spinach

Ingredients:-

For Chicken manchurian
Minced chicken
Ginger/garlic chopped
salt/pepper/MSG
Cornflour
Egg beaten
Oil for deep fry

For Manchurian sauce
Oil
Garlic chopped
Chicken stock
Salt/Pepper/MSG
Dark soy sauce
Cornflour solution
Chicken cube (optional)
Garnish - Spring onion diamond cut

Methods:-

For chicken manchurian

- Take boneless and skinless chicken and mince it properly.
- Pour it on a bowl and mix it with ginger and garlic, slat/pepper/MSG, beaten egg, and cornflour.
  Flip/ Mix them properly.
- Take some minced chicken say 80 gm and roll them; give them shape of small sausage.
   deep fry till golden brown. Keep aside.
- For the Manchurian sauce, heat oil in a pan. Lightly fry garlic till they just change color.
- Reduce heat, add chicken stock, Dark Soya sauce, salt, MSG, pepper and chicken cube. Cook for 5 minutes.
- Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. And the chicken manchurian is ready to serve.
- For stir fry pak choi, blanch the pak choi/spinach. Set aside for cooling.
- Heat oil on a frying pan and add garlic, ginger. Lightly fry it.
- Add the pak choi/spinach; adjust salt, pepper, msg and add kikoman sauce, fry it for some time.
- Serve chicken manchurian with steamed rice and stir fry pak choi garnished with diamond cut spring onion.

Hot and Sour Soup

Ingredients:-

Hot Sauce                            1 tbsp
Vegetables - Carrot/ Cauliflower (Julien cut)     2 / 1
Egg for drip                           2  no.s (beaten)
Kikoman sauce                     1 1/2 tbsp
Salt/MSG                             tt
Cornflour Solution                 2 tbsp
Onion Chopped                   1/2 no.
Garlic chopped                    1/2 clove
Vinegar                               2 tbsp
Oil                                      1 tbsp
Chicken broth                      4 cups
Chicken cube                      1 no.

Methods:-
- Add oil on a bot and add the onion and garlic; fry it until light brown.
- Bring chicken stock and add on the bot to simmer, add vegetables-carrot,cauliflower, chicken cube, kikoman sauce, hot sauce and simmer for 10 minutes.
- Add vinegar and season it with salt/MSG, simmer 10 min. Mix the cornflour solution as you want according the thick you want your soup.
- Bring back to simmer and pour/drop the eggs in a very thin stream over the surface.
- Let stand for 10 seconds before gently stirring and leave it simmer for sometime.
- Serve with a garnish of diamond cut fresh spring onion.