Roasted Halibut with Turned Vegetable and Cider Beurre Blanc

Ingredients

• 4 pc
  halibut fillet (120 -150g each)
• 50ml
  olive oil

Beurre Blanc

• 100g
  shallot, peeled and chopped
• 125g
  butter
• 300ml
  apple cider
• 50ml
  apple cider vinegar
• 50ml
  cream
• 20g
  tarragon, freshly chopped
• salt and pepper to taste

Garnishes

• 300g
  baby carrot
• 10 nos.
  asparagus
• 500g
  potato

Method

1. To make the beurre blanc, chop shallots and sauté with 25g of butter, add apple cider vinegar, apple cider and cream. Reduce to ½ of volume, strain and return to a pot.
2. Turn the baby carrot, asparagus and potato.
3. In a pot of boiling water blanch the carrots for 10 minutes or until soft. Remove from water. In the same water, blanch the potatoes for 15 minutes or until soft in simmering water.
4. Preheat oven to 180C. In a non-stick pan, pan-fry the Norwegian halibut until golden brown, flip and bake in the oven for 7 minutes.
5. To finish, trim the fish and place on the plate. Bring the sauce to a boil and add the remaining cubes of cold butter. Using a whisk, whisk slowly until the butter is fully incorporated into the sauce, then remove the sauce from the heat, add tarragon and keep warm. Garnish the plate with the turned vegetables and drizzle the sauce around.

How to make Mint-Chocolate Brownies

 

 

 

 

 

 

Ingredients

• 1 cups (2 sticks) butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 11/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
• Shaved Creme de Menthe thins (recommended: Andes)
• Chocolate frosting

Frosting:

• 1/2 cup (1 stick) butter, melted
• 1/3 cup cocoa
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

THE GOLKONDA HOTEL CHRISTMAS CARNIVAL

Christmas Carnival on 24th - 25th December 2012
2 days of absolute fun
X-Mas Eve - Turkey-dinner 24th December at MELANGE - Timings : 8pm to 11pm
X-Mas Carnival - 25th December at Medows Lawns - Timings : 10am to 5pm - Price 100Rs/- only per person
Food courts to ensure you have a wide range to choose from!
Bowling alley, hoopla, bouncy, caricature, balloon twister, dance, kids DJ and clowns to ensure your kids have a great time too!
Interactive DJ to keep you enthralled
our special way to show you we care - A return gift!
x-mas 25th December at MELANGE - Timings : 1pm to 4:30pm

Hyderabadi Kacchey Gosht Ki Dum Biryani

Recipe of the week : How to make Hyderabadi Kacchey Gosht Ki Dum Biryani

















Serves (06-08) portions

Ingredient:  Quantities
1.Mutton Biryani Cut   1kg
2.Basmati rice   600g
3.Shahi Jeera   20g
4.Clove  2gm
5.Cinnamon  2gm
6.Green cardamom  2 gm
7.Bay leaf  2gm
8.Brown onion slices  150gm
9.Ginger and garlic paste  100gm
10.Salt  to taste
11.Curd  200gm
12.Ghee  100gm
13.Red chili powder  20gm
14.Lemon Juice   20 g
15.Ginger julienne  10g
16.Green chili  20g
17.Mint leaves  15g
18.Saffron  1g
19.Kewra water  2g
20.Rose water  2g
21.Milk   300ml

22.Raw Papaya Paste  150 gm
23.Coriander leaves  100 gm
24.Coriander Powder  30gm
25.Turmeric Powder  10gm

  Method:
1.Marinate the Mutton with whole spices, add ginger garlic paste raw papaya paste,and salt.
2.Allow the meat to penetrate the spices into the meat fibers for about 60-75 minutes
3. Add the curd, and melted ghee into the marinated mutton.
4.Wash and soak rice for 45 minutes.
5. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
6. Add the salt and only par boil rice and remove.
7. Transfer the marinated Mutton handi on the flame on a Flat Griddle and then add the par-boiled   basmati rice into the handi in layers .
8. Add the mix of Ghee,Saffron and milk on top layer of rice so that it reaches the bottom of the handi.
9. Seal the Handi with a dough lid and place on a high flame to cook the meat and sealing the juices  and simmering the flame  and providing the heat from top as well as bottom-Dum Cooking Method
10. Garnish with golden brown onions, chopped coriander and mint leaves .
11.Serve accompaniment Salan , raita along with Sliced Onion and roasted papads