Rozbisaffran Recipes

ROB ROY

Steps:

• Add the Scotch, vermouth and bitters to a mixing glass, add large ice, stir thoroughly, single-strain into a coupe glass, garnish with 3 high-end maraschino cherries and serve.

ROZ BEL LABAN (RICE PUDDING)

Steps:

• Rinse rice and place in a saucepan with water.
• Cover and simmer over medium fire for 15-20 minutes.
• Add milk, stirring constantly.
• When it begins to thick, add sugar and orange blossom water.
• Continue stirring constantly until rice is soft or well done.
• Remove from fire and pour into platter spreading it thinly or in individual bowls.
• Cool and serveor cool and serve.

ROGAN JOSH

Steps:

• Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
• Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side.
• Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour.
• Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
• Put in the ginger garlic paste and stir for 30 seconds.
• Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
• Add the fried meat cubes and juices.
• Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
• Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.
• Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if you're cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).
• Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.
• All the fat that collects in the pot may be spooned off the top.
• Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.

BEEF ROGAN JOSH

Steps:

• Add the garam masala, chilli powder, turmeric, paprika, allspice, cumin, cinnamon stick and pepper to a large dry heavy based saucepan and heat over a high heat until very aromatic.
• Add the butter and oil and heat until smoking, followed by the onions and stir fry for about 5 minutes until soft. Add the garlic and ginger, frying for a further minute before adding the beef. Brown off the beef then add the tomato quarters and lime juice and cook for a further five minutes.
• Next add the tinned tomatoes and the beef stock, bring to the boil, reduce the heat and simmer, uncovered, for about an hour and 20 minutes, until the beef is really tender and the sauce is lovely and thick. Add the coriander 10 minutes before the cooking is finished, allow to stand for at least 10 minutes then serve with pilau rice and naan bread.

COPYCAT RED ROBIN BANZAI BURGER RECIPE

Steps:

• Form ground beef into 4 equal sized patties.
• Pour one cup of teriyaki sauce in a container and let hamburger patties marinate for at least thirty minutes.
• Pour the second cup of teriyaki sauce in a bowl and let pineapple rings marinate for at least thirty minutes.
• Remove hamburger patties from teriyaki sauce and grill on high heat until you reach desired doneness.
• Melt cheese on top of hamburgers while still on the grill.
• Grill pineapple rings on medium heat for one minute on each side.
• Spread 1/2 Tablespoon of mayonnaise on each half of each hamburger bun.
• Place tomato slices on the bottom buns and top with hamburger patties.
• On top of each hamburger patty, place pineapple rings and shredded lettuce.
• Top with top half of hamburger buns.
• Serve with extra teriyaki sauce.