Category Archives: Fine dining

The Flavour of Jams

The-Flavour-of-Jams

Fruits are tasty and nutritious . Fruits can be turned into salads, chutneys, smoothies, juices and jams. Old and young have an appetite for sweets, although it can be harmful to health. When fruits are in abundance, there are many recipes that can be turned out. We buy jams from supermarkets all the time, but have you stopped to think what a saving it would be and not forgetting the nutritious value it would have in turning out jams at home.

Jams are tasty when spread on bread and butter or even biscuits.

Today at Mc Currie we bring you a few recipes for making jams.

 

Apple Jam

Ingredients

450 g green apples (peal of the skin and de-stone them), 450-500g brown sugar, juice of one line, water.

Method

Cut the apples in fine strips. Then boil the cut apples in water until soft. Strain the water and add sugar and lime to the apple pulp and once again keep in on the fire and stir all the time until the mixture thickens. Take off the fire, leave to cool and bottle.

 

Mango Jam

Ingredients

500 g well ripened mangoes, 450 g sugar, 2” piece Mc Currie cinnamon quills, 1 cup water, 1 teaspoon rose essence.

Method

Peal the mangoes and cut into very small pieces. Soak in water for a few minutes, squeeze water out and keep aside. Thereafter, add 1 cup of water, sugar and cinnamon and bring to boil stirring all the time. When the mixture thickens, add rose water and take off the oven. Leave to cool and bottle.

 

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Beef in Soy Sauce

Beef-in-Soy-Sauce

 

Ingredients

400 g beef, 3 tbsp Mc Currie curry powder, 1 tbsp Mc Currie pepper powder, 2 tbsp Mc Currie tamarind pulp, Mc Currie salt to taste, 1 tsp tomato puree, 5 tbsp corn oil, 5 cm Ginger (ground), 8 cloves of garlic (sliced), 8 large onions (sliced), ½ cup thick soy sauce, 2 carrots cut into 3 cm lengths, 8 cups of water, 1 tbsp Mc Currie Spice Vinegar.

Method

Cut the beef into bit-sized pieces, wash and drain well. Mix the beef with the curry powder, pepper, tamarind pulp, salt and tomato puree and let it stand for 30 minutes. Heat oil in pan and fry the ginger, garlic until golden brown. Add in the beef and mix well. Pour in the soy sauce, vinegar and carrots. Add water and let it boil until the beef is tender. Serve hot with plain rice.

Hot Meat Curry ( Beef Curry )

Hot Beef CurryIngredients

500 g beef, 1 tsp sweet cumin seeds, 1 tsp coriander powder, 1 ½ to 3 tsps Mc Currie unroasted chillie powder, 1 – 2 tspn Mc Currie dark roasted curry powder, 1 Mc Currie cloves, ½” Mc Currie Rampe, ¼ to ½ tsp Mc Currie pepper powder, 1 – 1 ½ tsp Mc Currie salt, ½ pint first and second extracts of coconut milk, 1 tsp Mc Currie cumin powder, 5 red onions (sliced), ½ tsp Mc Currie fenugreek seeds, ½ tsp Mc Currie ginger powder, ½ tsp Mc Currie garlic paste, 2 Mc Currie cardamoms, ½” Mc Currie cinnamon quills, 1 tbsp Mc Currie curry leaves, 2-3 dessert spoons oil.

Method

Wash and cube the meat against the grain. Add the powdered ingredients, except oil, liquid, garlic, ginger, onions and curry leaves and mix well. Heat the oil until very hot, add garlic paste, ginger paste, onions, curry leaves and rampe and fry for 1 to 2 minutes. Add the meat with the spices and toss or stir until slightly browned. Add the coconut milk and bring to boil. Immediately, reduce the heat and simmer until tender.

Fine Dining Etiquette – Part 2

Knives and Forks

Cutlery

Have you ever been to a dinner and been confused by the number of spoons and forks beside your plate? We give you today a few rules that may vary from place to place, but what we say here may assist you as a simple guide.

This is the most common of problems faced by people when knives and forks are brought to the table with each course. On a properly set table, usually there are a series of forks  on the left side of your plate, while a series of spoons and knives on the right side of your plate. Remember that a table is always set for right-handed people.  The simple rule of using this cutlery is to work from the outside in. The cutlery farthest from your plate are for the first course. If you feel that you are unsure about what to do, it’s best to wait for your host or hostess.

Always make sure that you take small amounts of food and put  your cutlery down after every mouth. When you put your cutlery down,  always place it on the plate and not on the table and do not rest it half way on the plate and half way on the table. Cross the tips of the two pieces (if there are two) or angle it, if there is one.  This tells the server that you have not finished your meal.  When you are finished, place your knife and fork together in the centre of the plate vertically. The tines of the fork should point up and the blade of the knife should point to the centre towards the fork.

Fine dining

You should always hold both your knife and fork and not cut your food up at the beginning and then use the fork only. The tines of your fork should point down towards your plate. Do not pick up cutlery that your drop on the floor. The server will replace it.

Stay tuned for more updates!

Fine Dining Etiquette

SOUPS AND PUDDINGS

 SOUPS

01Soup spoons come in two shapes; the round spoon and the oval shaped spoon. When eating soup, the bowl should stay on the table. Do not lift the bowl from the table and drink your soup from it. You may tilt one side of the bowl from your side, to fill the last spoon of soup.

Soup is generally served after the second course. To eat soup you should pick the spoon on the right side of the cutlery placed near your soup bowl. When eating soup, you should push your spoon away from you starting at the centre of the bowl to the farthest edge and consume. Bring the spoon to your mouth and drink from the edge. Do not slurp. Keep the handle of the soup spoon  towards you after you finish your soup.

PUDDINGS

Pudding indeed is a yummy and delicious food.

03Pudding should not be confused with a dessert. They are entirely separate courses, though one can take the place of the other. Pudding is a sweet course, whereas a dessert consists of fruit or cheese.

To enjoy this delicious food you need to put your spoon into the pudding and not fill your spoon completely with the pudding. Just a bit of it needs to be taken on to spoon. To eat pudding you are usually given both a fork and a spoon. The pudding spoon is held in the same way as your knife, with the bowl of the spoon facing inwards and (for right handed people) is held in the right hand. The pudding fork is used as a pusher only. You do not put a pudding fork into your mouth. Using the fork, push a small portion of your pudding onto the angled spoon. As you lift the spoon to your mouth, tilt it a little, so the bowl is now facing upwards. When you have finished eating, the same rules apply here for placing your cutlery back on the plate.

05At times the pudding fork and spoon are found above your plate, rather than at the sides, as the other cutlery.

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