Sarah Todd Recipes

Check out some of Sarah's favourite recipes! My Restaurant in India, Mondays at 8:30pm.

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Kheema Lettuce Cups

1 tablespoon of vegetable oil 2 cardaman pods, lightly crushed 4 black peppercorns, lightly crushed 1 teaspoon cumin 2 teaspoon coriander 1 teaspoon salt 1 red onion, finely diced 500 g lamb mince 2 garlic cloves, crushed 2 cm ginger, finely chopped 1 green chili 1tsp turmeric powder 1 teaspoon of red chilli powder, if you like it hot, make it a tablespoon ? 2 tomatoes 2 teaspoon garam masala ½ cup peas ½ bunch of coriander green chutney raita

Add the oil to a saucepan on medium heat, heat for 30 seconds. Add the cardamom pods and peppercorns and cook for 1minute then turn down heat to low. Add the onion and cook until translucent, add a dash of water to stop the onions burning.

In a separate frying pan, on medium heat, dry fry the cumin, coriander until they become aromatic, then add to the onions and stir. Turn the heat to high then add the lamb, garlic, ginger and stir through the spiced onions.

Cook the lamb until browned, the high heat will evaporate the liquid from the meat, which will stop it from stewing, allowing it to brown. This should take approximately 5 minutes. TIP: Hearing it sizzle is a good sign.

Blanching the tomato’s, Boil water in a kettle. Score a cross mark with a sharp knife at the top and bottom of each tomato. In a bowl add the tomato’s and pour over the boiling water until they are covered, leave for 30 seconds. Remove the tomato’s from the water and peel off their skin. Chop the tomatoes and set aside.

Turn the heat to medium/low and add the salt, turmeric, chili, tomatoes and ¼ cup of water, stir through. Simmer for 20 minutes or until the liquid is almost removed

Serve with lettuce cups, green chutney and raita.
Butter Chicken

300 g onion, roughly chopped 300 g tomato, quartered 4 garlic cloves, chopped 3 teaspoon coriander powder 1 teaspoon chilli powder 1 teaspoon salt 1 teaspoon chopped chilli 1 cup cashews 1 tablespoon butter ½ cup milk Bag of 7 cardamom pods 4 cloves 1 stick cinnamon 1 kg chicken thigh 1 onion finely diced 4 cloves of garlic

Tie whole spices in a piece of muslin cloth and drop into a pot and add onion, tomato, garlic, coriander powder, chilli powder, salt, chopped chilli’s, cashews, milk and butter and place in a pot with the lid on and cook for 45 minutes until soft and fragrant. Tip: to quicken the process you could do this step in a pressure cooker and cook for 20 minutes. Once ready, allow to cool slightly and blend in a blender until smooth and creamy. You may need to do this in a couple of batches.

Place into a pot on the stove on medium heat and pour in the mixture and cook for a further 20 minutes.

Place a pan on the heat and add a tablespoon of butter with a drizzle of vegetable oil to prevent burning and add the rest of chopped onions and temper (5 minutes) then the rest of the garlic (2 minutes) and pour straight into the tomato mixture.

Meanwhile heat a grill pan on high heat and add ghee and cook chicken. Once cooked, dice and add through the tomato mixture.

Finish by adding a hot coal in a metal dish and pour over butter to smoke the butter chicken and place lid on and allow to infuse for 10 minutes.

Served with salad and rice.

Radish, finely sliced Cucumber, finely slice Fennel Salt Vinegar Sugar Rice
Butter Chicken Khati Roll

Ghee 400 g white Flour 2 eggs Butter Chicken (to be premade) Green chutney Handful Fresh coriander leaves ½ red onion

Re heat pre made Butter Chicken filling.

Roll and cook flat bread and add scrambled egg.

To make kathi rolls, put one teaspoon of oil on a tawa and lightly heat the rotis. Smear each roti with one tablespoon of green chutney, place six to eight pieces of cooked chicken and sprinkle with remaining green chillies and coriander leaves. Spread a spoonful of onion and carrot mixture on the roti and sprinkle salt.

Roll the roti tightly over the stuffing and serve.
Mini Pavolva

8 egg whites sea salt 400 g caster sugar 1 teaspoon pure vanilla extract 1 teaspoon white vinegar 1 teaspoon cornflour, plus extra for dusting melted butter, for brushing 600 ml cream 1 teaspoon vanilla extract ¼ cup icing sugar To serve: fresh berries, basil, icing sugar, raspberry puree, crushed nuts

Preheat the oven to 150?C. Line a baking tray with baking paper, brush with melted butter and dust with extra cornflour, shaking off the excess.

Place the egg whites in a large bowl with a pinch of sea salt, then using hand-held electric beaters or an electric mixer the egg whites until soft peaks form. With the motor running, gradually add the sugar, a tablespoon at a time, continuing to whip until the sugar has dissolved before adding more; this can take up to 25 minutes. The meringue should be glossy and all the sugar should be dissolved and not grainy. Reduce the speed to low and whisk in the vanilla and vinegar, then add the sifted cornflour and cinnamon and mix through.

Spoon the meringue onto the baking tray into 8 small balls on two trays. Place in the oven and immediately decrease the temperature to 120?C, then bake for 60 minutes. The meringues should be slightly dry and crisp on the outside however the will really firm up once they cool. Leave to cool in the turned off oven with the door ajar overnight
Banoffee Cheescake

3 large ripe bananas ½ tablespoon lemon juice ½ cup brown sugar 2 vanilla pod, seeds scraped 1 cup graham cracker crumbs ¼ cup sugar ½ cup butter, melted 2 package (8 ounces) cream cheese, room temperature

½ cup water 1 1/4 cups, 240g sugar ½ teaspoon salt 1 vanilla pod, reserved from above 1 cup heavy cream

Combine 2 bananas and lemon juice in a small saucepan. Stir in brown sugar and vanila. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved set aside to cool. Once cool, blend until smooth

In a small bowl, combine cracker crumbs, sugar and stir in butter. Bake at 350° for 5-7 minutes, set aside and cool.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gently stir banana mixture into cream cheese mixture. Place in a tray and set in the refrigerator for 2-3 hours.

In a 3-quart stainless steel saucier, combine water, sugar, vanilla pod and salt over medium heat. Stir with a fork until syrup comes to a boil, about 4 minutes, then simmer without stirring until syrup is honey-colored, roughly 6 minutes. Continue cooking until syrup is light to medium amber, a minute more. Immediately add cream and reduce heat to medium-low.

Stirring constantly with a heat-resistant spatula to knock back the foam, simmer until caramel registers 225°F on a digital thermometer, about 3 minutes. Transfer to a heat-resistant container and cool to room temperature. (No need to discard the vanilla bean; it will continue to infuse the caramel over time.) Caramel will be runny while warm, but thicken as it cools, turning just a little chewy when cold. Refrigerate up to 1 month in an airtight container.

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Kheema Lettuce Cups

Butter Chicken

Butter Chicken Khati Roll

Mini Pavolva

Banoffee Cheescake