Sid Khullar - Chef at Large

The sauce of choice when dressing green salads.
You’ll need:

Pinch of salt
1 tbsp Vinegar
3 tablespoons oil [try olive]
pinch of pepper

Method:

Put salt into bowl
Put in vinegar and mix till it disolves
Add oil and pepper.
mix well.

Optionally, the vinegar could be substituted with lemon or orange juice depending on your salad. If you do so, the ratio of the [...]

metric
imperial
American

Liquid Measures
 
 

150ml
1/4 pint
2/3 cup

300ml
1/2 pint
1 1/4 cups

450ml
3/4 pint
2 cups

600ml
1 pint
2 1/2 cups

1 litre
1 3/4 pints
4 1/4 cups

Weights
 
 

25g
1 oz
 

50g
2 oz
 

100g
4 oz
 

225g
8 oz
 

350g
12 oz
 

450g
1 lb
 

1kg
2 1/4 lb
 

Never know when this may come handy.
- Sid

This is a British snack, which is best served hot. Try it with beer.

250g Slices of processed cheese [use pre-sliced if you like]
1 tbsp English mustard
Pinch Freshly ground black pepper
3/4 cup chicken or vegetable stock
4 slices of bread

Method:

Place the slices of cheese in a sauce pan
Add the stock and the mustard
Heat gently, till the mixture [...]

Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
Uses of blanching:

Peeling: Blanching loosens the [...]

Naheed and I popped over for a quick lunch to the Oriental Octopus, Sector 16, NOIDA. Its in the Savoy Suites, which is connected to McDonalds (structurally).
We started with a Tom Kha soup, which was subtly flavored with ginger, lemon grass and green chilli. Nice. Next in line were dim sums, stuffed with black mushrooms [...]

In cooking, stewing means preparing vegetables or meat by simmering in liquid. Unlike braising, the ingredients are generally diced.
A stew may be either simmered in a pot on the stove top or cooked in a covered casserole in the oven. Stewing is suitable for the least tender cuts of meat that become tender and juicy [...]

This is an adaptation of Toffee Apples. You’ll need

3 medium size Apples, Peeled, cored, chopped into 1 inch pieces
1 egg + 1 cup of plain flour + 1/2 cup cold water, beaten into a smooth batter
300gms bar of cooking chocolate
Oil for frying

Phase 1: The apples

Heat the oil
Dip the pieces of apple in the batter
Fry [...]

Searing (or pan searing) is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, [...]

This is a simple recipe that needs to be done in parts. You’ll need:
Marinade:

2 tbsp Light Soya Sauce
1 tsp honey
Onion Salt
1 tsp ginger paste

Rest:

500gms Pork Undercut
Carrots and beans chopped into bite sized pieces
2 tbsp Hoisin Sauce
Spring Onions
Smashed garlic
Japanese Rice Vinegar
1 tbsp sesame oil

Method:

Chill the meat so it is stiff. Then slice thinly (about 5mm). Wash [...]

This is a simple recipe for soft cheese. Soft cheeses include full fat and low fat soft fresh cheeses. You’ll need:

Portions of fresh, chopped Chervil, Parsley, Chives and Tarragon
Soft cheese
Salt
Pepper
Paprika

Mix all the above ingredients and chill. This can be served on its own, with fresh bread or as a topping for baked jacketed potatoes.
In [...]