Roast Mutton with Green Masala 



For the Green masala marinade

3 tablespoons                     Pistachios

6 nos.                                   Green Chillies (roughly chopped)

6 – 8 cloves                          Garlic (roughly chopped)

1″ piece                                Ginger (roughly chopped)

2 cups                                   Fresh Coriander (roughly chopped)

1 medium                             Onion (roughly chopped)

1 tablespoon                        Dried Oregano

To taste                                 Salt

2 tablespoons                      Vegetable Oil

¼ cup                                    Red wine


For the Mutton

500 gm                                     Leg of Mutton

1 cup                                          Mutton stock



  1. In a blender, combine all the ingredients required for the green masala marinade with wine and grind to a smooth paste.
  2. Make slashes in the mutton leg and rub in the prepared marinade. Cover with foil and keep aside to marinate for 1 hour.
  3. Preheat oven to 225 C.
  4. Line a baking tray with foil and place the marinated mutton (with marinade) on it. Sprinkle over with half the stock, cover with another piece of foil and roast in the oven for 30 to 40 minutes. Midway through cooking, sprinkle over with remaining stock and return to oven till meat is tender.
  5. Serve hot with salad and bread.



Mixed Berry Compote & Custard Sauce in Chocolate Cups


Week 11 - Mixed Berry Compote & Custard Sauce in Chocolate Cups

Mixed Berry Compote & Custard Sauce in Chocolate Cups



For Chocolate Cups

1 cup                   Dark Chocolate Chips

For Mixed Berry Compote

1 cup                   Mixed Berries

1/2 cup               Sugar

For Custard Sauce

3 nos.                  Eggs (separated)

½ cup                 Sugar

2 cups                 Whole Milk

a few drops        Vanilla essence

a few sprigs       Fresh Mint (for garnish)


Special Equipment Requirement:

-15 Muffin Paper Cases

-1 Thick pastry brush



  1. For chocolate cups, melt chocolate chips in a bowl over a double boiler. Using a pastry brush, coat the inside of a mini muffin cases with melted chocolate and refrigerate to set.
  1. To make compote, combine berries with sugar and 2 to 3 tablespoons water in a heavy pan. Cook over medium heat, stirring constantly till berries are lightly mashed and mixture is like a thick syrup. Remove from flame and cool to room temperature. (The mixture will thicken on cooling.)
  2. To make custard sauce, whisk egg yolks with sugar till mixture is smooth and frothy. Stir in milk and place mixture on a double boile. Cook, stirring constantly till mixture thickens and begins lightly coating the back of a wooden spoon. Remove from double boiler, mix in vanilla essence and cool to room temperature.
  3. When chocolate has set, demould cups by peeling off muffin cases.
  4. To serve, spoon mixed berry compote in half the cup and fill remaining cup with custard sauce. Garnish with mint and serve.




Brinjal with Green Masala


Week 6 - Brinjal with Green Masala

Brinjal with Green Masala



For the Stuffing

1 cup                                   Finely grated dry coconut

1 teaspoon                         Red Chilli powder

3 – 4 cloves                       Garlic

To taste                              Salt

1 teaspoon                         Sesame seeds

10 – 12 nos.                       Baby Brinjals (slit crosswise & soaked in cold water)

For the Curry

6 nos.                                 Green Chillies (roughly chopped)

6 – 8 cloves                        Garlic (roughly chopped)

1″ piece                              Ginger (roughly chopped)

2 cups                                Fresh Coriander (roughly chopped)

1 cup                                   Fresh Mint (roughly chopped)

1 medium                          Onion (roughly chopped)

2 teaspoons                       Vegetable Oil

1 teaspoon                         Mustard seeds

2 medium                          Green Chillies (slit lengthwise)

To taste                              Salt

To taste                              Black Pepper powder

1 nos.                                  Lime



  1. For the stuffing, combine the coconut, chilli powder, garlic, salt and sesame seeds in a blender with 2 tablespoons water in a grinder or food processor. Grind to a fine paste.
  2. Drain the brinjals, and stuff the prepared paste into the slits. Keep aside.
  3. In a blender or food processor, combine chillies with garlic, ginger, coriander, mint, onion and ¼ cup water and grind to a smooth paste.
  4. Heat oil in a large frying pan over medium heat, add mustard seeds and green chillies. When mustard crackles, add ground green masala paste and sauté for 3 to 4 minutes.
  5. Add stuffed brinjals with any moisture that may have accumulated and sauté for another 2 to 3 minutes. Stir in 1 cup water or stock and cook till brinjals are tender and curry thickens.
  6. Add salt and pepper and cook for one more minute. Remove from flame, squeeze in lime and serve hot with rice or bread.

Spiced Chocolate Truffles

Week 19 Spiced Chocolate Truffles

Spiced Chocolate Truffles



500 g dark cooking chocolate, chopped into small cubes
200 ml fresh cream
10 – 12 pink peppercorns, freshly ground
½ teaspoon red chilli flakes
½ cup cocoa powder or icing sugar (or ¼ cup of each)


1. Place chocolate in a bowl and microwave for periods of 30 seconds, stirring till ¾ of the chocolate has melted.
2. Add cream, ground pepper and chilli to melted chocolate and allow the mixture to cool to room temperature.
3. When mixture has cooled and thickened to the consistency of soft dough (refrigerate for 10 minutes if required), divide into lime-sized portions and roll each portion into a ball or truffles.
4. Evenly spoon cocoa (or icing sugar) into a plate and roll the prepared truffles in it to cover. Serve.


Accordion Satin Potatoes

Week 17 Accordion Satin Potatoes

Accordion Satin Potatoes


¼ cup butter, melted
1 sprig fresh lemon basil or fresh mint, shredded
freshly ground black pepper to taste
salt to taste
4 large potatoes, cut accordion-style
1 cup vegetable stock


1. Combine melted butter with shredded lemon basil or mint, black pepper and salt. Stir well, cover and set aside for 10 minutes.
2. Preheat oven to 120°C.
3. Arrange potatoes on a greased baking dish and drizzle over liberally with butter mixture. Place in the preheated oven and bake for 5 to 7 minutes.
4. When potatoes are half done, sprinkle over with stock, cover with foil and return to oven for 10 minutes or till potatoes are baked through but not mashy.
5. Serve hot with soup and salad.