Tangy Fiery Wings
2 portions
Ingredients:
• Chicken wings: 4
• Lime juice to marinate
• Salt as required
• White pepper as required
• Garlic paste: 1tbsp
• Cornflour to coat
• Egg: 1
• Refined oil to deep-fry
• Olive oil: 15ml
• Finely chopped garlic: 2tbsp
• Finely chopped onion: 3tbsp
• Chilli flakes: 2tsp
• Orange juice: 25ml
• Spring onion to sprinkle
Method:
• Cut the wings into half, clean and marinate with salt and lime juice for 20 minutes.
• Wash, marinate the wings with the other ingredients and deep fry till golden.
• Now toss the wings by heating olive oil, adding finely chopped garlic, finely chopped onion, orange juice, chilli flakes and seasoning.
• Butter can be added as an option at the end and sprinkle some freshly chopped spring onions.
Citrus Prawn Cocktail
2 portions
Ingredients:
• Tiger prawns (shelled and cleaned): 10
• Mayonnaise as required
• Worcestershire sauce: 1tsp
• Orange crush: 2tbsp
• White pepper to season
• Orange rind
• Parsley to finish
Method:
• Wash and boil the prawns.
• Cut the prawns in 2 or 3 pieces each as desired.
• Prepare the sauce by mixing the mentioned ingredients with mayonnaise.
• Add the prawns with the sauce and put in serving glasses. Add grated orange rind.
• Garnish with a boiled prawn with a tail and parsley.
Mixed Meat Orange Salsa Canapes
2 portions
Ingredients:
• Salted biscuits: 8
• Ham: 1 slice
• Salami: 1 slice
• Boiled chicken: little
• Olive oil: 10ml
• Finely chopped garlic: 2tsp
• Finely chopped onion: 2tbsp
• Finely chopped green chillies: 2tsp
• Finely chopped coriander: 2tbsp
• Orange: 1/2
• Rock salt to taste
Method:
• Finely dice the meats.
• Prepare orange salsa by taking out the juice sacs of the orange and mixing the other ingredients.
• Mix the finely diced minced meats and orange salsa.
• Prepare canapes by placing the mixture on round salted biscuits.
Barbecued Chicken Skewers
2 portions
Ingredients:
• Boneless chicken: 250g
• Lemon juice to marinate
• Salt to taste
• White pepper to taste
• Mustard powder: 2tsp
• White wine: A little
• Finely chopped garlic: 2tsp
• Butter to drizzle
For the sauce:
• Orange crush: 2tbsp
• Olive oil: A little
• Finely chopped garlic: 1tsp
• Finely chopped green chillies: 2tsp
• Tomato ketchup: A little
Method:
• Cut into long thick strips, clean and marinate the chicken first with lemon juice and salt for 20 minutes.
• Wash the chicken and marinate for at least half an hour and skew in wooden skewers.
• Grill on pan, microwave oven or open barbecue with butter drizzle.
• Prepare a sharp tangy sauce and pour over the grilled chicken skewers on finish .
• Serve hot.
Fish Steak in Peppery Orange Reduction
2 portions
Ingredients:
• Boal fish (helicopter catfish): 4 thick round pieces of around 200g each
First marination:
• Water as required
• Salt
• Juice of 1 lemon
Second marination:
• Mustard powder: 2tsp
• Finely chopped garlic: 2tbsp
• Finely chopped celery: 2tsp
• Finely chopped parsley stem: 1tsp
• Seasoning to taste
• White wine: 50ml
• Butter and olive oil to grill
Sauce:
• Olive oil: 15ml
• Finely chopped garlic: 2tsp
• Finely chopped onion: 2tbsp
• Crushed pepper as required
• Orange juice: 60ml
• Cornflour to thicken
• Seasoning to taste
• Butter to finish
• Finely chopped parsley to garnish
Method:
• Marinate the fish with first marination ingredients for 20 minutes.
• Wash the fish and put it for second marination for at least 20 minutes.
• Grill till well done.
• Prepare the reduction, thickening to be done near to the end.
• Pour over the steak and garnish, serve with desired accompaniments.
Debjeet Majumdar is a chef and culinary consultant.
