Healthy Recipes For New Year

[minisoji]

Beetroot Sandwich



Ingredients

* 1 French Bread (halved)
* 250 gm Beetroot (cooked, peeled and sliced)
* 150 gm Mushrooms (sauted &sliced)
* 100 gm Cheese (sliced)
* 1 Apple (sliced)
* 2 tbsp: Olive Oil / Butter (melted)
* 1 tsp Garlic (Chopped)
* 1 tbsp Olive Oil
* 1 tbsp Basil Leaves
* 1 tbsp Olive Oil
* Pepper (to season)
* A handful of Young Beetroot Leaves
* A dash Of Red Wine/ Vinegar
* Lemon Juice
* A dash of Olive Oil, for finish

Method

* Mix oil with garlic and brush it over the bread.
* Sprinkle pepper over the bread.
* Place the bread under a grill.
* Set the slices of beetroot aside.
* Toss basil leaves in a pan, along with wine, lemon juice and oil. Place the pan on moderate heat and allow them to wilt.
* Toss apple slices and basil in hot oil and season them.
* Now, arrange all the ingredients on the bread in the order you like.
* Sprinkle olive oil on the top of the sandwich and serve it immediately.

Crab Stuffed Mushrooms Recipe


Ingredients

For Stuffing

* 450 gm Crab Claw Meat (canned pasteurized, picked over for shells)
* 1 cup Seasoned Dry Stuffing Mix ( pounded into coarse crumbs)
* 1/2 cup Sweet Onion (minced)
* 2 tbsp Fresh Parsley (minced)
* 1 tsp Garlic Powder
* 1/2 tsp Dry Mustard Powder
* 1/2 tsp Kosher Salt
* Ground Pepper (according to taste)
* Juice of 1 fresh lemon
* 1 tbsp Worcestershire Sauce
* 1/2 cup Mayonnaise
* 1/4 cup Heavy Cream
* 1 cup Italian Cheese (shredded)
* 1/4 cup Parmesan Cheese (grated)

Other Ingredients

* 1/2 cup Italian Cheese (shredded)
* 1/4 cup Parmesan Cheese (grated)
* 8 Mushroom Caps (cleaned and stems removed)
* Olive oil
* Sweet Paprika
* 1/4 cup White Wine

Method

* Combine all the ingredients of the stuffing in a large bowl. Stir the ingredients, until they are combined well.
* Cover the mixture and refrigerate for 4 hours. You can also leave it in the fridge overnight.
* Rub some olive oil on the top of the mushroom caps.
* Arrange the mushroom in a shallow pan, bottom-side up.
* Fill the crab mixture in the mushroom caps.
* Use the ½ cup shredded cheese and ¼ cup parmesan cheese to top the stuffing. Sprinkle white paprika over it.
* Pour white wine on the side of the baking pan.
* Bake the stuffed mushrooms in the oven, pre-heated at a temperature of 400 degree C. Bake for 20-25 minutes, until the top begins to display a golden color.

[minisoji]

Duck with Red Cabbage & Madeira Gravy



Ingredients

For the Duck

* 300 g can Goose Fat
* 2 large (or 4 small) Duck Legs
* 300 ml of Groundnut Oil
* 25 g Sea Salt Flakes
* 3 to 4 Fresh Bay Leaves

For the Cabbage

* 400g Red Cabbages ( finely shredded)
* 4 to 5 Juniper Berries ( finely chopped)
* 3 Shallots ( peeled and halved)
* Orange Juice ( one small orange)
* 2 tbsp Red Wine Vinegar
* 25 g large Raisins
* 2 tbsp Redcurrants Jelly

For the Madieira

* 2 tbsp Madeira
* 1 to 2 tsp Plain Flour
* 250 g Fresh Chicken Stock
* Butter (to taste)
* 2 Shallots (finely chopped)

Procedure

* Around 24 hours prior to serving the dish, mix together pepper, salt and herbs (except thyme) in a bowl. Then, add the duck legs and marinate with the salt. Allow this to remain overnight in the fridge.

* The next day, wipe the salt mixture from the legs and arrange them in a single layer in the base of a pan. To this, add bay leaves and pour in the goose fat. You can also add groundnut oil. For the next 2½ hours, cook the legs over low heat.

* After this, transfer the legs to another bowl and strain in the fat. The duck can now be chilled and refrigerated.

* For the Madeira gravy, melt the butter in a pan and add in the shallots. Cook for 7 to 8 minutes, or until they have achieved a slight brown color.

* To this, add flour and stock and keep on whisking, until the gravy becomes slightly thick. Add Madeira wine and cook for 2 more minutes. Once done, strain into a bowl, using a sieve.

* The cabbage can be prepared by scooping two tbsp of the goose fat, while preparing the duck. Put this in a pan and add the berries and shallots. Cook this on a high flame, until the cabbage becomes smooth and tender.

* Next, pour in the vinegar, orange juice, raisins and jelly and cook for 15 minutes more. Remove the pan from the heat and allow it to chill for 2 days.

* On the party day, remove the excess fat from the duck legs and roast for around 10 to 15 minutes.

* To this, add the creamy wild mushroom potatoes and cook for 30 more minutes. Reheat the gravy and cabbage and serve hot with the prepared duck.