Add the Bombay Sapphire, lemon juice and caster sugar to a short glass / tumbler and stir.
Fill the glass with crushed ice.
Drizzle the berry liqueur over the top and watch it 'marble' through the drink. Top up with more crushed ice and garnish with 1 blackberry and a wedge of fresh lemon.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Fry anchovies till crisp; set aside.
Grind prawn paste with shallots,dried chillies. Slice Bombay onion into rings.
Heat oil and fry the ground ingredients. Add in Bombay onion rings.
Add remaining ingredients.
Cook and stir occasionally till gravy thickens.
Mix with anchovies and serve with steaming NASI LEMAK.
rown sugar. Amounts in the recipe are not exact, use to
Prepare Yogurt Chutney Dipping Sauce (recipe follows).
Preheat oven to
Grease grill and preheat barbecue to medium.
In a small bowl, stir oil with curry and garlic powders, ginger, salt and pepper. Using a brush or your fingers, spread spice mixture on both sides of chicken.
Barbecue chicken with lid down until chicken feels springy when pressed, from 6 to 8 minutes per side. Serve with rice and raita (see recipe ##482134).
Wash, pat dry and apply salt (1 tsp) and turmeric (1 tsp) to the fish pieces and keep aside for 15 minutes.
Meanwhile, heat mustard oil in a flat non-stick girdle or deep pan. When smoking, add dried red chillies, whole spices, cumin seeds. Let splutter. Add sliced onion. Cook for 2 minutes Add ginger-garlic- green chilly paste/ mix. Fry well for 2 minutes in high flame. Add the spice powders and 4 tbspn of water to cook the spices.
Move the spice mix to the side of the pan. Add the fish pieces to the same pan, side by side. Reduce ...
Puree 3 bananas and whisk with lemon juice, mayonnaise, yogurt and tarragon.
Refrigerate at least 2 hours.
Cut chicken or turkey into bite-size pieces.
Add cut green apples and raisins. Add walnuts and mix.
Cut remaining 2 bananas into thick chunks and add the banana puree blend to recipe.
Mix together.
Serve chilled.
eeds and serve hot.
Recipe courtesy of CHAI, CHAAT & CHUTNEY
Take a highball glass and fill it half-way with crushed ice.
Add halved kumquats and stir.
Add gin, lime juice and syrup, stir to combine.
Fill the glass with ice.
Fry the ikan bilis until crisp and put aside.
Grind the prawn paste together with shallots, garlic, deseeded dried chillies.
Slice the bombay onion into rings.
Heat 2 tbsps oil in a pan and fry the ground ingredients until fragrant.
Add in the onion rings.
Add tamatind juice, salt, sugar.
Cook, stirring occasionally until the gravy thickens.
Add in the ikan bilis and mix well.
Serve with steaming hot Nasi Lemak.
Also required: 1 iced large martini glass Pour your Vermouth& Gin into a cruet and place it in the freezer, do not shake or stir just pour them together, I do this early in the day but your cruet must have a stopper in the top- see picture.
When you are ready to serve place 2 ice cubes in the glass and the Olive.
Pour in the martini, and enjoy.
I recommend that your serve an appetizer with the mart mart and don't get greedy- one is really enough.
Repeat for as many servings as you want to make.
horoughly heated.
Serve the Bombay Chicken immediately over brown rice
Chill your martini glass in freezer for 10 minutes or fill with ice cubes and cold water to chill.
Place ice cubes in a metal shaker top with gin and shake very very very well.
Empty water from glass if used.
Pour vermouth into chilled glass and swirl to coat glass then discard vermouth or use for the next glass.
Strain very well shaken gin into glass and garnish with olives.
Sit back and relax.
Sip.
Relax.
Sip.
Repeat.
tove and top the hot bombay toast with the onions.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare