Ingredients

1 tbsp olive oil

small bunch thyme

2 bay leaves

1 onion

, chopped

1 fat garlic clove, chopped

1 celeriac

 (about 1kg), peeled and chopped

1 potato

 (about 200g), chopped

1l veg stock (check the label to ensure it’s vegan – we used Marigold)

100ml soya cream

50g blanched hazelnuts

, toasted and roughly chopped

1 tbsp truffle oil, plus an extra drizzle to serve

Method

In a substantial pan, warm the oil over a low warmth. Tie the thyme sprigs and narrows leaves together with a bit of string and add them to the dish with the onion and a squeeze of salt. Cook for around 10 mins until mellowed yet not shaded.

Mix in the garlic and cook for 1 min all the more, at that point tip in the celeriac and potato. Give everything a decent mix and season with a major squeeze of salt and white pepper. Pour in the stock, convey to the bubble, at that point stew for around 30 mins until the point when the vegetables are totally delicate.

Dispose of the herbs, at that point blend through the cream, expel from the warmth and rush until totally smooth. Blend through 1/2 tbsp truffle oil at once and taste for flavoring – the quality of the oil will shift, so it's smarter to begin with less oil and include a little at any given moment.

To serve, warm the soup until steaming, at that point scoop into dishes and best with the hazelnuts, some dark pepper and an additional sprinkle of truffle oil.

Ingredients

·         Chicken 500 grams

·         Yogurt 250 grams

·         Ginger garlic paste 2 tbsp

·         Green chilies 4-5

·         Crushed coriander seeds 1 tbsp

·         Crushed cumin seeds 1 tbsp

·         Crushed black pepper 1 tsp

·         Cream ½ cup

·         Oil 1 cup

·         Salt to taste

·         Ginger 1 medium piece

·         Fresh coriander ½ bunch

Cooking Directions

Warmth oil in container and sear the chicken till marginally dark colored. At that point include ginger garlic glue, cook for a moment.

Include pulverized cumin seeds, pounded coriander seeds, squashed dark pepper, yogurt, and 1-1/some water; cook on high fire until chicken delicate.

Include green chilies and cream cook blend it well and expel from warm.

Embellishment with ginger and cleaved coriander and serve it.

Ingredients

·         For Dough

·         All purpose flour 1/2 kg

·         baking powder 1 tsp

·         Vinegar 3-4 drops

·         Salt to taste

·         For Filling

·         Chicken mince 1/2 kg

·         Ginger garlic paste 1 tbsp

·         Onion 3-4 (sliced)

·         Oyster sauce 1 tbsp

·         Soya sauce 1 tbsp

·         Crushed black pepper 1/2 tsp

·         Corn flour 1-2 tbsp

·         Sesame seeds oil 2-3 drops

·         Oil 2-3 tbsp

·         Salt to taste

Cooking Directions

For Dough: Take a blending dish include universally handy flour, heating powder, salt, vinegar and ply delicate batter with tepid water.

Cover the mixture with plastic stick and abandon it for 1-2 hours.

For Filling: Heat oil in cooking skillet, broil onion until the point when delicate at that point include ginger garlic glue; sear until the point that fragrance rise.

Presently blend in chicken mince when it changes the shading include squashed dark pepper, clam sauce, sesame seeds oil, salt, shellfish sauce and soya sauce. Cook until mince delicate.

Blend corn flour in 4 tbsp water and include chicken. Cook until the point when sauce is thicken.

Expel mince in a bowl and cool.

Take off batter and cut into round piece around 4 inches breadth. Place filling fit as a fiddle into bun. Place on steamer plate.

Take a steamer half load with water and place bun plate on steamer.

Steam it for 20-25 minutes. Take out and serve.

Ingredients

·         Wings with skin 12 pcs

·         Ginger paste 1 tbsp

·         Garlic paste 1 tbsp

·         Crushed red chili 1-2 tbsp

·         Corn flour 1\2 cup

·         Egg 1

·         Salt to taste

·         For Sauce

·         Mayonnaise 1 cup

·         Crushed garlic 4 cloves

·         Salt to taste

·         Black olives 2- 3

Cooking Directions

 

1.       Marinate wings with ginger garlic glue, pulverized red stew, corn flour, egg and salt; leave for 30 minutes.

 

2.       Heat oil in a wok and broil wings until delicate and fresh.

 

3.       For Sauce: Take a dish and place mayonnese in it at that point include garlic, salt and dark olives in it blend it for some time kill the fire.

 

4.       Pour sauce over wings and serve.

Ingredients

·         Chicken breast 4

·         All purpose flour ½ cup

·         Salt to taste

·         Black pepper powder as required

·         Butter 3 tbsp

·         Olive oil 3 tbsp

·         Chicken broth ¾ cup

·         Lemon juice 3 tbsp

·         Lemon zest ½ tsp

·         Butter 2 tbsp

·         Chopped Italian parsley 3 tbsp

Cooking Directions

1.     Flat chicken breast with hammer to ½ inch thick.

2.     Season with salt and black pepper powder. Coat with all purpose flour and shake off excess flour.

3.     Melt butter with olive oil on medium heat. When it starts sizzle, add chicken breast pieces and cook for 3 minutes. Don’t move. After three minutes turn and side and cook for more three minutes (cook chicken in badges if pan is not large).

4.     Remove chicken in plate.

5.     In same pan add chicken broth, lemon juice and lemon zest. When start cooking return chicken in broth and simmer on low heat until chicken completely cooked. Remove chicken in platter.

6.     Melt the butter in pan, stir in parsley, salt and black pepper powder.

7.     Pour sauce over chicken and serve.