SHEPHERD’S PIE

A Collection of Anglo-Indian Roasts Casseroles and Bakes

SHEPHERD’S PIE

Serves: 6

Preparation Time: 1 hour

Ingredients

500 grams minced meat

2 large onions chopped

2 carrots peeled and sliced

1 cup shredded cabbage

3 large potatoes boiled and mashed

1 soup cube either chicken or beef

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 teaspoon dried mint powder or herb powder

2 tablespoons grated cheddar cheese

Salt to taste

 Method

1.Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces.

2. Add the crumbled soup cube, salt, pepper, and mint / herb powder and mix well. Cover and simmer on low heat for 5 more minutes.

3.Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens.

4.Season the mashed potato with a little butter, salt and milk. (The mixture should not be too soft).

5. Transfer the cooked meat mixture to a big ovenproof dish. Spread the mashed potato on top evenly using a fork.

6. Sprinkle grated cheese on the potato layer.

7. Bake in a moderate oven (3500) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with buttered toast and steamed veggies

EGG PLANT / BRINJAL BAKE

½ -kg mutton mince or beef mince
4-big seedless Brinjals
4-tablespoons oil
1 -big onion sliced finely
1-tomato chopped finely
4-tablespoons oil
1-tablespoon flour
1-teaspoon salt
1-teaspoon pepper powder
4-green chilies chopped finely
2-pods of garlic chopped finely
2-eggs beaten well
4-tablespoons breadcrumbs or semolina

Method

Wash the Brinjals and put them whole into boiling water with ½ teaspoon salt and cook for about 5 minutes till they are half cooked. Cut the brinjals into halves lengthwise dividing even the stalks. Scoop out the insides and keep aside. Heat 2-tablespoons oil in a pan and add the onions, mince, tomato, salt, pepper, green chilies, garlic and cook on low heat till the mince is cooked and all the water is absorbed. Add the cooked insides of the brinjals and mix well. Keep aside to cool for some time. When slightly cold, fill this cooked mince in the scooped out brinjal halves and press well. Coat with the beaten egg and sprinkle the breadcrumbs or semolina on the top. Brush the sides with oil and place in a baking tray. Drizzle the remaining oil all over the stuffed brinjals and bake in a hot oven for about 10 minutes till brown on top. Serve hot with bread and chips.
(The stuffed bringals could also be shallow fried like cutlets instead of baking)

CHILLIE FISH NUGGETS

500 grams fleshy fish fillets
2 teaspoons cumin powder
2 teaspoons chillie powder
1 teaspoon pepper powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon coriander powder
Salt to taste
2 teaspoons vinegar
¼ teaspoon orange food colour (Optional)
oil for frying

Wash the fish and marinate it with all the above ingredients. Heat oil in a pan till smoky and fry the fish tikkas till golden brown on both sides. Squeeze lemon juice on the Tikkas when done. Drain and serve hot with mint chutney and onion rings.

ANGLO-INDIAN COOKERY BOOKS

ANGLO-INDIAN COOKERY BOOKS

1.THE BEST OF ANGLO-INDIAN CUISINE – A LEGACY is a unique collection of easy- to- follow Recipes of traditional as well as every day Anglo-Indian dishes, ranging from soups, fries, curries, rice dishes, Christmas treats etc., picking up plenty of hybrids along the way, including popular favourites like the different types of Pepper water, Ball Curry, Coconut Rice, Devil chutney etc A few home brewed wines are also included to round off the extensive flavours and tastes.

2.FLAVOURS OF THE PAST features recipes of popular and well-loved dishes of Colonial times, such as Grandma’s Country Captain Chicken, Railway Mutton Curry, Madras Pork Curry. Dak Bungalow Curry, Stuffed Snake Coy Curry, Guava Cheese, Peanut Fudge, etc, which are sure to bring back nostalgic memories.

3.ANGLO-INDIAN DELICACIES is a collection of Recipes of popular vintage and contemporary Cuisine of Colonial India. Old favourites such as Pork Bhooni, Devil Pork Curry, Calcutta Cutlets, Fish Kedegeree, Double Onions Meat Curry, Camp Soup, Bengal Lancers Shrimp Curry, Boiled Mutton chops, etc have been given a new lease of life. The recipes are simple and extremely easy to follow. The very names of the dishes will surely bring back nostalgic memories of by gone days to many. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection

4.THE ANGLO-INDIAN FESTIVE HAMPER is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.

5. A COLLECTION OF ANGLO-INDIAN ROASTS, CASSEROLES AND BAKES is a practical and easy guide to delectable cooking. The clear step-by-step instructions describe the preparation of a variety of easy to prepare Anglo-Indian Roasts, Casseroles and Bakes such as Shepherd’s Pie, Washerman’s Pie, Roast Chicken, Macaroni and Mince, etc. A few Vegetarian Bakes and casserole dishes are also featured.

6. THE ANGLO-INDIAN SNACK BOX , is a collection of simple and easy to follow recipes of tasty snacks, short eats, nibbles and finger food. The repertoire covers a variety of vegetarian as well as non- vegetarian snacks which includes savouries, sandwiches, wraps, rolls, pastries, sweets etc and can easily be prepared from ingredients commonly available at home.

Price per book : India : Rs 130.00, UK GBP 5.00, USA $10.00, Canada $10.00, Australia $10.00, UAE Rs 300.00

For Copies contact : Bridget Kumar Phone: (Bangalore) +919845571254 / (0091)8025504137 / Email: bidkumar@gmail.com

BAKED BONELESS CHICKEN

300 grams boneless chicken cut into 1 inch pieces
2 teaspoons chilly powder
1 teaspoon cumin powder
½ teaspoon all spice powder or garam masala
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon tumeric powder
2 tablespoons curd or yogurt
1 teaspoon vinegar
2 tablespoons butter
Wash the chicken and leave aside. Mix the curds, chilly powder, cumin powder, garam masala powder, ginger garlic paste, salt and tumeric powder together. Marinate the boneless chicken with this mixture and leave aside for 20 minutes.Transfer to a buttered baking dish and dot all over with the butter. Bake in a moderate oven for 40 to 45 minutes.
Serve as a starter or as a side dish.

GRILLED POMFRET / CODFISH

3 Medium sized pomfrets or cod fish                            

2 teaspoons white pepper powder

1 teaspoon Worcestershire sauce                                   

1 tablespoon vinegar

2 Tablespoons oil                                                           

Salt to taste

Clean the fish well, slit sideways and remove the insides. Then wash well. Mix the pepper salt, Worcestershire sauce and vinegar together and apply this paste all over and inside the fish. Leave aside for 15 minutes. Grease a Baking tray and lay the marinated fish on it. Drizzle the oil all over the fish. Grill in a moderate oven for 15 minutes

POTLUCK CASSEROLE

Serves; 6

Preparation and cooking time 2 hours 15 minutes

1 kg mutton or lamb from the breast portion cut into medium pieces

4  potatoes cut into chinks

4 onions sliced finely

4 carrots peeled and cut into big pieces

3 stalks celery washed and cut into chunks

2 soup cubes of any flavour

2 teaspoons pepper powder

1 teaspoon chilly powder

1 teaspoon chopped mint

2 tablespoons oil

Salt to taste

Place a layer of potatoes in a large buttered baking dish. Arrange the meat, onions, carrots, and the remaining potatoes in layers. Dissolve the soup cubes in 2 cups of boiling water. Add the chilly powder, salt and pepper to it then pour over the meat and vegetables. Drizzle oil all over the dish and pour in 2 cups of water. Sprinkle the chopped mint and a few pieces of celery on top. Cover the dish with a lid or with aluminum foil and cook in a slow oven (3000) for about 2 hours till the meat is soft and most of the water has dried up. Decorate the top with remaining chopped celery. This dish should be moist. Serve with rice or Bread.

 

 

 

COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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