Banoffie Pie

For the caramel (To save time, use bought dulce de leche instead of making your own caramel)

• 100g/3½oz unsalted butter
• 100g/3½oz caster sugar
• 400g/14fl oz can condensed milk

For the banoffee pie

• 150g/5 oz digestive biscuits, crushed
• 230g/8oz pecans, halved
• 75g/3oz butter, melted
• 3 large bananas, chopped
• 250ml/10½oz double cream, whipped until soft peaks form when the whisk is removed
• cocoa powder, for dusting

1. For the caramel, place the butter and sugar into a non-stick pan over a low heat, stirring until the butter melts and the sugar dissolves.
2. Add the condensed milk and slowly bring to the boil, stirring continuously, to make the caramel. As soon as the mixture thickens and begins to smell of caramel, remove from the heat and allow to cool.
3. Meanwhile, for the banoffee pie, place the crushed biscuits and 115g/4oz of the pecans into a bowl. Add the butter and mix well.
4. Transfer the mixture to a 25cm/10in cake tin. Press in to pack the mixture evenly into the base.
5. Add the chopped bananas to the caramel mixture and mix well, then spread the mixture over the biscuit base.
6. Transfer to the refrigerator to cool for 30 minutes.
7. Remove from the fridge and spread the whipped cream evenly over the top of the banoffee layer.
8. Place the remaining pecans over the top in a circular arrangement and dust with cocoa powder.
9. For the caramel sauce, place the butter, sugar and coconut milk into a heavy-based pan over a medium heat. Bring to the boil and cook for 3-4 minutes, until it forms a thick, light golden-brown sauce.
10. To serve, cut out slices of the banoffee pie, place onto plates and pour over the caramel sauce.

Thai Grilled Fish

Ingredients

1.5 lbs red snapper or tilapia
1/4 cup chopped fresh cilantro leaves
1 TB olive oil
1 TB fish sauce
2 tsp soy sauce
2 limes, juiced
2 tsp crushed garlic
1/2 tsp crushed red pepper flakes

Sauce
3 TB lime juice
2 TB fish sauce
2 TB sugar
1 tsp crushed garlic
1 tsp minced jalapeno
1 TB chopped fresh cilantro leaves


Instructions

1. Remove any bones from the fish.

2. In a resealable plastic bag, combing cilantro leaves, olive oil, fish sauce, soy sauce, lime juice, garlic, and red pepper flakes. Swish it around so it mixes, and place the fish in. Let marinate in the fridge for 30-60 minutes.

3. Meanwhile, make the sauce by combining the lime juice, fish sauce, sugar, garlic, jalapeno, and cilantro in a small mixing bowl. Stir together until combined.

4. Preheat an outdoor gas grill to high heat. Lay down a piece of foil to cook your fish on.

5. Remove fish from bag and discard marinade. Cook fish for 3-5 minutes per side until it flakes easily from a fork. 

6. Serve hot with sauce drizzled over. 

Mutton Rogan Josh

Ingredients: Mutton: 500 gm Onions (very thinly sliced): 500 gm Saffron: Pinch (optional) Salt: To Taste Hing: Pinch Oil or Ghee: 2Tablespoons To mix and make a paste with water Fennel Seed Powder: 1/4Tablespoons Ginger Powder: 1/2Tablespoons Kashmiri or Deghi Red Chilly Powder: 1 1/2Tablespoons (I prefer Deghi, also this amount makes a pretty spicy sauce. If you want you can reduce the amount and add a drop of red color if you want.) To grind in a spice grinder Cumin Seeds: 1/4Teaspoons Mace (Javitri): 2Numbers Green Cardamom: 6Numbers Cinnamon Sticks (small): 4Pieces Black Cardamom: 4Numbers Directions: Take a bowl add hing, Kashmir chilly powder, ginger powder, fennel seed powder, water, mix it well. In a coffee grinder or spice grinder coarsely grind cinnamon sticks, green cardamom, mace, cumin seeds. Heat ghee in a pan add black cardamom, and then add the onion. Fry the onions until lightly brown and sweetly caramelized. Next add the meat pieces, and sear until the meat is brown in colour. Then add mixture of Kashmir chilly, saffron, water, salt, mix this well, put the lid on let it cook until about half to three-fourth done (about 45 minutes). Then add the ground masala powder, mix it well and let it cook for about 30 mins or more until done. Rogan josh is usually cooked until the meat is very tender that melts in the mouth (vs. chewy like in some other dishes).