In his new book the celebrity Chef Vikas Khanna has put together easy-to-cook recipes using a variety of canned ingredients in ways never seen before.
Everyone Can Cook is an ideal guide for beginners who wish to experiment bravely in the kitchen. AAW brings to you some exclusive recipes from his new book.
Barbecued Canned Ham & Peaches
(Serves 4)
The natural sweetness of fruits when combined with spices and meats is a match made in heaven.
Ingredients
- 2 tins canned ham (thickly sliced)
- 2 tablespoons brown sugar (powdered)
- 4 tablespoons red chilli sauce
- 3 teaspoons lemon juice
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon red chilli powder
- 1½ teaspoons ginger juice
- Salt to taste (if required)
- 4 tablespoons oil
- 1 large can peach slices in syrup (drained well)
Method
- In a mixing bowl, combine sliced ham with brown sugar, chilli sauce, lemon juice, Worcestershire sauce, chilli powder, ginger juice and salt (if required). Mix well taking care not to break the ham. Cover and keep aside to marinate for 15 to 20 minutes.
- Brush a large griddle liberally with oil and heat over medium high flame. Arrange half the marinated ham slices on the griddle and roast, turning regularly to brown evenly on all sides. Drizzle with oil at regular intervals if necessary. When done, remove onto a plate and keep aside. Repeat with remaining ham.
- Reduce the flame to medium low and add marinade and peaches onto the griddle. Toss gently till the peaches are coated with the marinade and just warm.
- Remove and serve the ham with peaches hot.
Smoked Kippers with Scrambled Eggs
(Serves 2 to 3)
A complete breakfast which can keep you running for hours.
Ingredients
- 2 tablespoons butter
- 1 small can smoked kippers
- Black pepper powder to taste
- 1 large onion (finely chopped)
- 1 large green chilli (finely chopped)
- 2 tablespoons fresh coriander (finely chopped)
- 6 pieces canned sundried tomatoes (cut into strips)
- 2 large eggs (lightly beaten)
- ¼ cup cream
- Salt to taste
TO SERVE
4 slices toast
Method
- Heat 1 tablespoon butter in a frying pan over medium flame. Add smoked kippers with a pinch of pepper and pan-fry for a minute. Remove the kippers onto a plate and keep aside.
- Heat the remaining butter in the same frying pan. Add onion and sauté till soft.
- Add green chillies, coriander and sundried tomatoes and cook for a few seconds till the chillies
- are fragrant.
- Stir in eggs and cream and cook till the eggs scramble and just set. Add salt and pepper as required, toss in the kippers and remove from flame.
- Serve hot with toast.
