CONTINENTAL RECIPES...

I have always wondered when I cook any Continental food, it tastes different and delicious every time! I always, always crave for this cuisine whenever I want to eat special. Continental food has forever been my happy to go appetite. It is mostly the Spanish and French food which plays its wonder card in every meal. People in the European Countries eat smaller portion than us, the lesser-the better kinda! It is believed, Continental Breakfasts are the best, but for me... I can have it all three times a day. The key specialty of this cuisine is, they concentrate more on ingredients like olive oil, wine, herbs and minimal spices. And after a really tiring day, we'd prefer to have something light, and guess what continental food just fits in the place. Here are my top favorite dishes from the continental world.

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This is definitely a great snack, quick and easy to make. Calamari rings are basically squid rings deep fried in tempura batter and served hot and crispy alongside parsley sprig and Thai chilli sauce.

For me, Fried Calamari was always one of those must-order dishes. I don’t eat fried food too often, but fried calamari is one of my favorites. Rings of squid coated in a super crispy, crunchy shell, dipped in a little marinara or aioli…the BEST!

INGREDIENTS FOR 4 SERVINGS -

  • 110 gms - Squid rings

  • 60 gms - Tempura batter

  • 1 - Lemon (half)

  • 1 gm - Parsley sprig

  • 20 gms - Thai chili sauce

  • 20 gms - Refined flour

  • 5 - Garlic pieces

FOR THE GARNISHING -

  • 1 1/2 tbsp. - fresh cream sauce 

  • Few fresh parsley leaves

LET'S MAKE IT - 

  • Dust the squid rings with refined flour.

  • Dip in the tempura batter and deep fry it till golden in colour.

  • Served with lemon half, garlic confit, Thai chili sauce and parsley sprig.

^^ NOTE ^^ ​

    ~ Also I'd recommend if you buy fresh squid and cut it into rings rather than buying the ready to fry packets. Either way works!

INGREDIENTS FOR 4 SERVINGS -

  • 125 gms -  cottage cheese

  • 1/4 tbsp. - salt or to taste

  • Half a slice bread soft portion

  • 1 tbsp. - coriander leaves (chopped)

  • 1 tbsp. - green chillies (chopped)

  • 2 - slices cheese

  • 1 tbsp. - oil

  • 2 - slices tomato

  • 4 to 5 - boiled vegetables or a bowl of rice 

  • Handful fresh parsley leaves

LET'S MAKE IT - 

  • Mash the paneer.

  • Break the bread into small pieces or grate it.

  • Mix well together the paneer, salt, coriander, green chilies and bread.

  • Form into two round 'patties' and pan fry over high heat with the oil till brown on both sides.

  • Place on a baking sheet, cover decoratively with the cheese slices and place the tomato on top and grill till cheese is soft and maybe brown if you so desire. (About 5 minutes)

Paneer Steaks also known as 'Cottage Cheese Steak' is a super light dish that anyone would prefer at any time of the day. This has been my go to snacks every time my mom isn't there to cook for me. Paneer Steaks has always called for a healthy, low carb addition to my meals! Serve with a bowl of  rice and you have got a filling, complete meal!

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This recipe is my total obsession!! This Lemongrass Chicken is my happy mood dish. I mean, just look at the marinade ingredients.  I honestly don’t know if it gets any better and it’s so easy!  Just marinate chicken, cook/grill and eat!  Which makes this Lemongrass Chicken perfect for back-to-work hectic weeknight dinners when you don’t feel like cooking but tastes restaurant delicious. Gotta love the magic of lemongrass too!

INGREDIENTS FOR 4 SERVINGS -

  • 2 tbsp. - olive oil

  • 2 tbsp. - finely chopped lemongrass

  • 1 tbsp. - lemon juice

  • 2 tbsp. - soy sauce

  • 2 tbsp. -  sugar

  • 2 tbsp. - minced garlic

  • 1 tbsp. - fish sauce ( not necessary )

  • 1 1/2 - pounds chicken thighs

LET'S MAKE IT - 

  • Mix olive oil, lemongrass, lemon juice, soya sauce, sugar and garlic together in a mixing bowl until the sugar is dissolved

  • Add chicken and turn to coat in the marinade.

  • Marinate chicken in the refrigerator for 20 minutes to 1 hour.

  • Preheat grill for medium heat and lightly oil the grate.

  • Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.

  • Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. 

  • Sprinkle few fresh parsley leaves and you're good to eat

INGREDIENTS FOR 4 SERVINGS -

  • 1 kg - lamb chops

  • 1 tbsp.  - salt and cracked black pepper

  • 1/3 cup - plus 1 tablespoon olive oil

  • 1 tbsp. -  rosemary (chopped)

  • 6 - cloves garlic,

  • 1 tbsp. - lemon juice

  • 3 tbsp. - Dijon mustard

  • 2 tbsp. - honey

  • 1/3 cup - breadcrumbs

  • 1/3 cup - grated Parmesan

  • 2 tbsp. - chopped fresh parsley

  • 1 tbsp. - thinly sliced fresh chives

LET'S MAKE IT -

  • Sprinkle the lamb with salt, pepper and place in a gallon-size zip-top bag. 

  • Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup.

  • Pour the marinade into the bag with the lamb.

  • Let sit at room temperature for at least 1 hour and up to 3 hours. 

  • Preheat the oven to 400 degrees and roll over the sheet tray with foil. 

  • Combine the mustard and honey together in a small bowl and set aside.

  • Add the Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together.

  • Drizzle with the remaining tablespoon of oil and mix together. 

  • Heat a large heavy skillet over medium-high heat.

  • Add olive oil and once very hot, sear the lamb, 1 chop at a time, fat-side down first, about 3 minutes per side.

  • Remove from the skillet and place fat-side up on the prepared sheet tray. 

  • Brush both chops with the honey mustard and apply each with the herb mixture.

  • Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes.

  • Let rest 15 minutes before carving into chops.

Another super easy recipe, can't resist - but this is my favorite too (whispers). If you love lamb chops, bookmark this recipe. The flavor of these Roasted Lamb Chops is unmatched by any other recipe I’ve tried – each bite just melts in your mouth. Need more convincing? You can have them on the table in less than half an hour with just 5 minutes of prep, so they’re a great weeknight meal. And the recipe can easily be scaled; a perfect date night recipe for two or dinner party recipe for eight!

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This bright, crunchy kidney bean salad is tossed in a zippy lime-jalapeño vinaigrette. Terrific on its own, this salad would be equally good served with chopped lettuce, and garnished with roasted salted chicken pieces or scooped up with tortilla chips. Deliciously healthy kidney beans also marks as an excellent protein source and I'm pretty sure it won't taste as boring as the name! 

INGREDIENTS FOR 4 SERVINGS -

  • 5 to 7 Cups - Kidney beans (cooked)

  • 1 - stalk Spring onions

  • 1 - Yellow and red bell peppers

  • 1/2 Cup - Cottage cheese

  • 3 to 4 - Lychees

  • 1 - Green chilly

  • 1 - Radish

  • 2 tbsp. - Lemon juice

  • 1/2 Cup - Olive oil

  • 10 gms - Ginger (pickled)

  • To taste Salt & pepper

  • 1 - Bunch Coriander leaves

  • 1 tbsp. - Cumin seeds

  • 1/2 - Orange (juiced)

  • A pinch of Orange zest

LET'S MAKE IT -

  • Slice the spring onions on the bias thinly, julienne the bell peppers, pickled ginger and radish.

  • Dice and sauté the cottage cheese.

  • Dice the lychees, green chilies.

  • In a bowl mix all the ingredients except the salt, pepper , olive oil and lemon juice.

  • Mix the olive oil and lemon juice. Pour into the bowl.

  • Season to taste. Garnish with fresh coriander and serve.

INGREDIENTS FOR 4 SERVINGS -

  • 500 gms -  mutton

  • salt as required

  • 4 cup - water

  • 2 to 3 - carrots

  • 1/4 cup - potato

  • 1 1/2 tbsp. - powdered turmeric

  • 1 tbsp. - butter

  • 1 1/2 cup - onion

  • 2 cup - all purpose flour

  • 1 tbsp. - grated nutmeg

  • 2 tbsp. - bean

  • 1/2 tbsp. - red chilli powder

LET'S MAKE IT -

  • Take a chopping board and finely chop onions, carrots, potatoes and beans.

  • Heat butter in a deep pan over medium flame and add onions to it.

  • Fry the onions until they become translucent.

  • Add the meat pieces and stir-fry for 2 minutes.

  • Once the meat is done and becomes opaque, add flour to it.

  • Keep stirring until the pieces are evenly coated.

  • Next, add water to it and allow it to boil for a minute.

  • Bring down the heat and simmer it until the pieces are half done.

  • Now add carrots, potatoes, beans, nutmeg, turmeric powder and stir.

  • Season it with salt to taste and red chilli powder.

  • Simmer it for another 5 minutes. Your Mutton Stew is ready.

You have to try this easy Mutton Stew recipe if you want to have a comfortable dish. This Mutton Stew or Mutton Ishtu is perfect for those who love continental recipes. Made with handy ingredients, this mutton stew recipe will be ready to serve in just half an hour. Not just incredibly tasty, this mutton stew recipe is also rich in healthful properties. It can be served on occasions like potluck, kitty party, dinner or lunch parties and buffet. The rich flavors of this delectable mutton recipe will surely take your taste buds to cloud nine. This scrumptious non-vegetarian recipe can be enjoyed by people of all age groups.  A bowl of this stew is the best thing to curl up with on a winter night, as it will keep you warm. 

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Lemon Butter Fish is an exquisite Continental recipe, which will not only satiate your hunger pangs, but at the same time its heavenly taste will add on to your meal experience. Made with fish fillets topped with a buttery sauce, this exotic dish is a flavorsome delight and can be enjoyed for lunch as well as for dinner. You can serve this easy recipe with mashed potatoes. The best thing about this mouth-watering dish is the rich and zesty sauce that elevates its taste and makes you crave for more. Go ahead and try this lip-smacking delight right away!

INGREDIENTS FOR 4 SERVINGS -

  • 2 - fish fillets

  • 30 gms - salted butter

  • Powdered black pepper as required

  • 2 tbsp. - rosemary leaves

  • 20 gms - all purpose flour

  • 1 - lemon

  • salt as required

LET'S MAKE IT -

  • To prepare this main dish recipe, firstly, make sure that the fish fillets are dry.

  • If not, use absorbent paper to remove the moistness from the fillets.

  • Now, in a bowl, combine flour along with fish fillets.

  • Coat the fillets with a very thin layer of flour.

  • Now, place a pan over medium flame and melt half of the salted butter in it.

  • When the butter has melted, place the coated fillets in the pan and sprinkle some salt along with black pepper powder over it.

  • Let both the sides cook until it turns golden brown and the crust becomes crispy.

  • Once done, take these fillets off the flame and place them on a plate.

  • Place the same pan over medium flame.

  • Add the remaining butter in it and let it melt.

  • Once the butter has melted, squeeze a lemon in it and mix the juice with the melted butter.

  • Now, add the rosemary leaves in it and mix well.

  • Once the sauce has thickened, take it off the flame and pour this over the fillets in the plate.

  • Serve this hot with some steamed beans or mashed potatoes to enjoy!

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INGREDIENTS FOR 4 SERVINGS -

  • 1 tbsp. - vegetable oil

  • 5 - chicken breasts

  • 1 - large onion

  • 2 - garlic cloves

  • 1 - small bowl of mushrooms

  • Unsalted butter

  • Pinch dried mixed herbs

  • 250 ml - white wine

  • 250 ml - fresh cream

LET'S MAKE IT -

  • Trim the chicken pieces of excess fat.

  • Sprinkle them lightly with salt.

  • Let sit at room temp while you peel the garlic.

  • Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. 

  • Heat 1 Tbsp. olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high heat.

  • Working in batches, brown the chicken pieces on all sides, about 2 to 3 minutes per side.

  • Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs.

  • Remove from pan when browned.

  • Add the garlic and sauté until golden brown, about 4 minutes.

  • Add the wine and the sprigs of thyme.

  • Bring to a boil.

  • Add the chicken pieces, skin-side-up.

  • Reduce the heat to medium low. 

  • Cover the pan and simmer until the chicken is cooked through, about 20-25 minutes.

  • Chicken is done when a meat thermometer inserted into thickest part reads 160-165°F.

  • Season to taste with salt and pepper.

  • Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.

As I told before Continental food has my heart so does this White Wine Chicken, a famed French cuisine. This classic recipe is my favorite one-pan recipes to make when I’m craving a comforting, flavorful dish. The meal is so easy to whip up and can be ready in under an hour. Not to lie but this dish has always worked wonders on me and my tum-tum. The taste may not be same every time but guess what that's the play, it tastes delicious every time. I would recommend you to surely and surely make this for yourself or for your parents' anniversary, I bet they'd love it! 

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Pot Beef is super tender delicious meal of beef, braised and pressure cooked in a rich gravy.

Its a savory comfort meal full of  fall-apart tender beef chunks and veggies. The dish takes an hour or more! And the meat comes out amazingly flavorful and melt-in-your-mouth tender!

INGREDIENTS FOR 4 SERVINGS -

  • 1/2 cup-  beef broth

  • 1/3 cup - soy sauce

  • 1/3 cup - brown sugar, packed

  • 4 - cloves garlic, minced

  • 1 tbsp. - sesame oil

  • 1 tbsp. - rice wine vinegar

  • 1 tbsp. - freshly grated ginger

  • 1 tbsp. - Sriracha, or more, to taste

  • 1/2 tbsp. - onion powder

  • 1/2 tbsp. - white pepper

  • 3 pounds - boneless beef chuck roast, cut into 1-inch cubes

  • 3 tbsp. - cornstarch

  • 1 tbsp. - sesame seeds

  • 2 - green onions, thinly sliced

LET'S MAKE IT -

  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

  • Place chuck roast into a pan.

  • Stir in beef broth mixture until well combined.

  • Select manual setting; adjust pressure to high, and set time for 15 minutes.

  • When finished cooking, quick-release pressure according to manufacturer’s directions.

  • In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.

  • Select high sauté setting.

  • Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes..

  • Serve immediately, garnished with green onions and sesame seeds, if desired.