Indian Bread Pakora, Onion, Spinach Pakora, Chicken

Bread Pakora is a really interesting Indian food that has not really hit the street of the UK.  It consists of a fried or toasted bread sandwich, with a filling of well quite a few different things. 

Actually there are several different filling suggestions. Generally paneer cheese or mashed potatoes and usually with a spicy chutney and a sour or sweet chutney like tamarind chutney .  Don't take my word for it, check this link. or a bread paneer pakora recipe both from Sanjeev Kapoorkhazana who has some brilliant videos on You-tube.

I also served this with onion and spinach pakora, chicken and spiced coriander topping. The best flout to make the pakora's is Gram flour.  Mix the gram flour with your chosen spices, add water and mash together to get the right consistency.  You can always cool them in the fridge to help hold their shape before frying until golden brown.

Red Snapper with Saffron Thai Risotto

Simple red snapper fillet with sweet chilli, coriander, fish sauce, ginger and garlic combined with home made fish stock to infuse the risotto.

Busy day, created fish stock, chicken stock, spicy prawn and squid Singapore noodles for lunch before dinner.

Duck Breast on Mashed Peas with Mint

Pan Fried Duck Breast with mashed peas (boil, then add some chopped mint and a splash of olive oil before putting into a mini-chopper for a few seconds).

Red Mullet with Saffron Risotto, Parsnip Purée, Fennel Sautéed Peppers and Fennel Veloute

First time cooking red mullet and hopefully not the last.

Roast Pigeon, Caremlised Carrots, Mashed Potato and Port Jus

Brown the whole pigeon in a pan on all sides, then put in the oven at 150C for 10-12 minutes. Leave to sit under tin foil for at least ten minutes, before removing the breasts (legs optional) and serve.  The pigeon must be served pink, don't over cook, if its slightly under when you remove the breast, just flash fry it for 30 seconds in the pan.
 

Julienne the carrots, and place in a pan with some butter to saute, then add in a couple of spoons of sugar and cook until caramelised.

For the Jus, soften a shallot before adding in a glass of red wine and/or port and burn off the alcohol.  Put in a bouquet garni (or bay leaf, rosemary, thyme) and some game or chicken stock and a teaspoon of Dijon mustard.  Put on a medium heat until it thickens then strain off shallot and herbs to leave the jus. Season to taste and add sugar if it is a little tart, then reduce to a syrupy glace.
Serve and pour any excess butter from the carrots over the potato.