O F reeze a b a k in g sh eet. In s e rt lo llip o p
stick s in to sm all sc o o p s o f ice cream , a n d
p lace o n fro z e n sh eet. F ree ze o v ern ig h t. D ip
in to c h o c o la te sauce. Im m e d ia te ly sp rin k le
w ith to a s te d co c o n u t. R e tu rn to fre e z e r u n til
serv in g tim e.
executive pastry chef,
Tru restaurant, Chicago
Toss later with
onion, basil, olive oil,
red wine vinegar.
Scott Peacock, our contributing
American Classics chef.
Serve grilled lamb loin and arugula
salad for a punch of flavours: remove
zest and juice from 1
set aside. In
a bowl combine 340 gm grilled and sliced
bulb, 1 bunch trimmed and
1 pint halved
sliced, grilled, and slightly
red onion, l/2
cheese, lemon juice,
olive oil, salt,
Top with lemon zest and
Art Smith, celebrity chef,
award-winning cookbook author.
Try pigs-in-a-blanket. Cut a spicy
sausage, such as
size pieces. Wrap in strips of frozen
thawed, and cut into %-inch-wide
strips. Bake in a preheated 220°C oven
12 to 14 minutes until golden. Serve
with a dip of
mayonnaise, Dijon mustard,
Doug Sohn, chef/owner, Hot Doug’s,
the Sausage Superstore, Chicago, US.
Tiy this salty-sweet brush-on sauce
for pork chops, ribs, and chicken.
canola oil, l/4
(fermented soya bean paste),
soya sauce, y4
red chilli paste
until smooth. Use
cup of the mixture for each
half kilo of chicken, pork chops, and/or
steak. Brush on before grilling, and again
winner and executive
Girl & the Goat,
Surprise your guests. Grill a pizza
instead of baking it. Set up grill
for indirect grilling; preheat. Brush one
oiled side onto the grill, then brush top
side with oil. Use tongs to turn it when
grill marks appear, checking every 30
seconds. Crack 4
onto crust. Cover
and grill 5 to 6 minutes. Sprinkle with 1
and 14 cup grated
Cover; grill 1 to 2 minutes,
or until cheese melts. Top with cooked
Ina Pinkney, chef/owner Ina’s restaurant,
Cool off with this Western take
on a desi mango drink called Lassi
Come Home. In a blender, whirl together
2 cups chilled
Pour into glasses.
Isabella Gerasole, teen cook and co-author,
The Spatulatta Cookbook, spatulatta.com.
Round off your meal with this
spicy chocolate dessert. In a
microwave-safe bowl combine 2 cups
semi sweet chocolate chips,
chilli powder, y2
Cook on high for 1 minute; stir.
Cook for another minute, and stir until
smooth. Immediately pour over toasted
marshmallows and unsalted crackers,
and enjoy this melting dessert.
Dan Smith, co-author with Steve
Talk with Your Mouth Full, u
W elcom e to India’s first ever W eb er E xperience
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S h o w c a se s th e co m p lete ran g e of W eber
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Grilling sp ecialists to help you c h o o se th e right grill
G reat place for b a rb eq u e fa n s to learn m ore ab o u t
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Interactive grill d em o s and co o k o u t se ssio n s.
For more details contact: Call: 080-4240/6666 or 1.800.102.3102 | Email: [email protected]