Continental – Food Blog by Richard Harris Soans

Lamb Chops Easy & Simple

Richard Harris Soans — Tue, 20 Jul 2021 16:28:26 +0000

Main Description.

Traditional lamb chops come from the rib, loin, sirloin and shoulder of the animal. Shoulder chops (also called blade and arm chops) require a shorter amount of cooking time than other cuts, making them an economical and flavorful choice for quick and easy meals.

After trying multiple recipes, thelittlechefinme has realized, its better not to complicate the lamb & its better to keep it simple & easy, as lamb has its own Juicy Flavours, which should always be retained.

Ingredients

400 Gms Lamb Chops per piece 100 gms ( I have used Australian lamb here)
1 whole Freshly Garlic Cloves Pod Minced
2 Table spoons Freshly Crushed Black Peppers
Salt to taste
2 Tbsp Olive Oil

Serves

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Instruction

01
Always Marinate the Lamb with first salt to taste, brush a little bit of olive oil, Crushed Black Peppers, Freshly Ground Garlic Minced, apply on both the sides & Marinate for 15 Mins.
02
In a Heated Heavy bottom Grill Or Pan, add the olive oil, once the oil is heated, Place the Lamb Chops, and fry it for 3 to 4 Mins, Each side.
03
Cook the Lamb for a total of 10 to 15 mins max & make sure to cook the side fat as well, for well done.
04
keep adding the crushed Black Peppers, over the lamb as most of the Black Peppers gets brushed away while frying.

Tips

Frying on a Pan with Grill Marks will give a good Grill Texture.
Use all the Ingredients Fresh
Do not Hesitate to put Salt & Peppers as it gets brushed away on the pan.

Seared Sea Scallops & Mushrooms with butter Garlic Sauce

Richard Harris Soans — Fri, 04 Jun 2021 18:15:36 +0000

Main Description.

Scallops are shellfish that are highly prized for their delicate texture and taste.

these species are found 200 meters below the ocean, When cooked properly, like a quick sear in a hot pan, they are deliciously sweet and tender, needing very little fat or added flavor, Whether large sea scallops or small bay scallops, just a few scallops on a plate turn dinnertime into quite a delicacy.

Ingredients

250 GMs Fresh Sea Scallops
1/2 Teaspoon crushed Black or white pepper powder
1/2 lime juice
1 Tablespoon salted butter
1/4 Teaspoon any herbs like thyme
1 Pinch of red Chilli flakes (optional)
1 Teaspoon minced Garlic
2 Tablespoon Olive oil
Salt to taste

Serves

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Instruction

01
In a preheated Frying pan add the Olive oil and open fry the Scallops 5 to 6 mins till they get seared marks
02
Remove the scallops from the pan and keep it aside, in the same pan, add butter and chopped garlic and saute it for 2 mins,
03
Add the scallops back to the pan, add the crushed peppers and salt to taste, add lime juice mix well.
04
Finally add the herbs and the chilli flakes, and saute max one minute, and you are ready to seve.

Tips

Always use a Preheated heav bottom pan for searing and frying ..
Sea Scallops have their own natural taste so keep the dish simple.

Blue Mussels White Sauce Recipe

Richard Harris Soans — Sun, 04 Apr 2021 08:02:48 +0000

Ingredients

500 GMs Blue Mussels
6 Garlic Cloves Finely Chopped
1 Tablespoon Olive oil
2 Cups of Coconut milk
1/2Teaspoon White or Black Pepper powder
Dry Herbs (pinch) Parsley/Oregano/Thyme

Serves

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Instructions

01
In a cooking Vessel add olive oil, as soon as its hot add chopped Garlic, sauté it for a minute, do not brown it, add coconut milk, allow it to boil, add Mussels, Salt to taste, black or white crushed peppers.
02
Cook maximum 10 mins to 15 mins, do not over cook as mussels will be rubbery. Finally add the dry Herbs.

Cream of Chicken Soup

Richard Harris Soans — Fri, 02 Apr 2021 12:38:50 +0000

Main Description.

Generally, when you go through the Ingredients of other Creamy soups it is mostly prepared by using cream, light cream, half and half or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed, But this Recipe will surprise you, with no external cream this soup turns out as good as other Creamy soups but healthier version.

Ingredients

300GMs boneless Chicken breasts
2 tablespoon butter or Olive Oil for Healthier option (reduce accordingly)
1 tablespoon chopped Garlic
1/2 Medium roughly chopped onions
2 tablespoon chopped celery sticks
1 tablespoon all purpose flour
Salt to taste
1/4 teaspoon black crushed pepper
Sprinkle little dried thyme
Sprinkle Little Coriander for Garnishing

Serves

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Instructions

01
In a heated wok, add butter or olive oil, allow it to melt, add chopped garlic, onions, celery, and stir well for 2 to 3 mins, don’t brown it.
02
Add the chicken pieces, add all purpose flour, mix well, add water until the chicken is fully covered, add dried thyme, you can use chicken stock as well (optional) Cover and cook for 10 to 15 mins, allow it to cool down.
03
Add the boiled chicken in the grinder, add little soup which was cooked with the chicken, approximately half cup and grind it to a paste and strain it in a strainer if required and make sure all the paste is well strained and bring it back to the wok and the remaining stock and cook, until the soup is boiled, adjust consistency accordingly, add peppers and coriander for garnishing

Tips

Diet Soup
If you do not have boneless breasts, take half 500 gms whole chicken with bones, boil it and shred it after cooling down, and follow the cooking instructions, the results will be the same.
If you are on diet….
Butter can be replaced with olive oil.

Green Peas Soup

Richard Harris Soans — Fri, 02 Apr 2021 12:08:40 +0000

Main Description.

Most of us don’t like eating peas like me I believe, but on the other hand I love soups and once I was introduced to this soup in the middle of the ocean (offshore) and I immediately loved it and went on the Internet to see the ingredients and instructions, with very less information and cooking instructions about this humble soup, I decided to give it a shot and the results did satisfy me and my family’s taste buds.

It’s a Great Humble yet Super delicious soup, worth a try.

Ingredients

200 gms Green Peas
1 small size onion chopped
10 coriander sprig chopped
10 Mint Leaves
2 cup coconut milk
1 Tablespoon chopped garlic
1 tablespoon of coconut oil
1/2 teaspoon Black Crushed Pepper (please adjust the heat accordingly)
1 Chicken Cube or Vegetable cube (optional)

Serves

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Instructions

01
In a heated wok, add coconut oil, add chopped garlic, sauté for a minute add onions and fry it until golden brown.
02
Add the frozen or fresh green peas, mint, coriander, and add water or (vegetable stock) optional or (chicken stock) and allow it to boil for 10 mins, add salt and crushed peppers, switch off the flame and allow it to cool down.
03
Add the mixture in a blender and blend it to a smooth paste, strain it in the strainer.
04
Bring back the paste in a pan, add little water for consistency, later add coconut milk and bring it to boil, adjust the salt and the soup consistency accordingly.

Tips

Add and subtract the ingredients accordingly, it’s just a humble soup.

King Crab

Richard Harris Soans — Fri, 02 Apr 2021 11:34:01 +0000

Main Description.

These Gorgeous Crabs had a cross at their backs, some say it has some story connected with St. Peter Francis.

These Crabs were super fresh so I decided to retain its flavours by just making an easy white sauce, and with the right ambience it can give you a nice restaurant-like taste and experience.

King Crab cooked in Butter, Garlic, Coriander, pepper, some Herbs and white wine !!!

Ingredients

1 kg King crabs
1 Full Garlic pod Minced finely
1/2 Cup Chopped coriander
50 gms Butter u could reduce it accordingly
1/2 Teaspoon crushed black pepper
1/2 Teaspoon any herbs like thyme,oregano, parsley.
Pinch of chili flakes (optional)
2 cup white wine or just water is fine or chicken or veg stock, your choice
Salt to taste

Serves

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Instructions

01
In a heated wok, add butter and allow it to melt.
02
Add minced garlic, fry it for a minute.
03
Add salt, pepper, herbs, add the crabs and the wine.
04
Make sure the crab is submerged in wine, cook it for 5 mins on high heat.
05
Add the chopped coriander and close the lid and cook it on medium heat for another 15 mins.

Lamb Shank

Richard Harris Soans — Fri, 12 Mar 2021 06:30:11 +0000

Main Description.

Lamb shanks are an inexpensive cut of meat that needs to be slow cooked. Slow cooking turns this tough cut of lamb into the most tender, succulent, fall off the bone meat, while creating a luxurious depth of flavor in this delicious gravy.

Ingredients

Marination
Lamb Shank approx 400 gms 1 Piece
1 Tablespoon mustard or olive oil
4 Cloves of garlic paste
1 Teaspoon salt
1/4 cup of Worcestershire sauce
1 Tablespoon Paprika powder
Spices & oil
1 Bay leaf
1 Cinnamon stick
1/2 Teaspoon Cumin seeds
2 Medium onions
1 Pod Garlic cloves
1 Teaspoon Black crushed pepper
1 Teaspoon Mixed herbs
2 Chicken cubes stock mixed with 2 bowls of hot water

Serves

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Instructions

01
In a deep Wok add 2 tablespoon Oil, add the Shank and braise it for 3 mins till it gets brown, and remove it and keep the Shank aside.
02
In the same wok, add the above ingredients, and fry it for one min max so that the oil gets infused & flavorful.
03
Add onions roughly cut large pieces and cook till golden brown.
04
Add Garlic Cloves Roughly chopped and pepper
05
Add Herbs, rosemary, thyme, oregano.
06
Add 2 Chicken cubes stock mixed with 2 bowls of hot water, allow it to boil and add the shank.
07
Cook for 2 hrs. on slow to medium heat and keep flipping the shanks, salt to taste as Chicken stock has salt.

Peanut Butter Chicken

Richard Harris Soans — Thu, 11 Mar 2021 20:46:16 +0000

Main Description.

I discovered this dish when I was on a diet and I had found this love towards eating peanut butter for breakfast in order to shred some kilograms, I’m sure we all go through this diet process in life after being a too much of a foodie, like they say everything in excess is harmful for our beautiful health.

Ingredients

500 GMs Chicken Boneless thighs
2 Tablespoon peanut butter
1 cup Coconut milk
1 tablespoon garlic chopped
1 teaspoon ginger chopped
2 teaspoon Garam masala
1 green chili chopped
2 Tablespoon Tomato paste
1 tablespoon peanuts crushed for garnishing
Chopped coriander for Garnishing
Salt to taste

Serves

People

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Instructions

01
Heat half of the oil mentioned, in a deep frying pan over a medium heat for up to 5 to 6 mins. Brown the chicken in batches, setting aside once golden browned.
02
Same pan, add the other half oil and fry the garlic, ginger, chili, Garam masala fry for one more minute.
03
Stir in the peanut butter, coconut milk and tomato paste and bring it to a simmer. Return the chicken to the pan and chopped coriander cook for 15 mins until the sauce thickens
04
Serve with remaining coriander and roasted peanuts for garnishing.