WESTERN COOKERY

1. Prepare the asparagus if fresh, and chop fine or chop the canned asparagus.
2. Melt the butter and add the onions and sauté over high heat, till a little soft.
3. Add half the asparagus and sauté over low heat for half a minute.

4. Add the flour and turn around till the mixture leaves the sides of the pan.

5. Add the stock gradually, stirring all the time, so that no lumps are formed. Add the milk and bring to a boil. Cool and blend in a blender.
6. Place the soup black over heat and bring to a boil. Add the rest of the asparagus, salt, black pepper, and simmer for about 5 minutes.
7. Serve hot garnished with the cream.

1. From the batter ingredients, mix together the flour, salt and oil. Add the water gradually, mix into a batter and keep aside.

2. Make the cheese sauce with the sauce ingredients.
3. Wash and wipe the fish dry. Dust lightly with flour. patting off any excess flour.
4. Heat oil for frying, and while it is heating, whip egg-white stiff and fold into the batter.

5. When oil is ready, dip the fish into the batter. shake off the excess and fry to a very light golden on both sides. Place it on   an absorbent paper to drain off the excess fat.

6. Immediately before serving, fry the fish once again it hot oil, drain and arrange in a serving dish. Pour some of the hot cheese sauce over it ( serving the rest of it on the side ) and garnish with the greens.

Note : For vegetarians, substitute slices of Paneer (750 g, kcal: 4365) or Tofu (500 g, 2485) for fish only eliminate the procedure of marinating.

1. Peel and grate potatoes thickly. Place these in a bowl of water to which the salt has been added. Leave for half an hour..
2. Drain potatoes in a colander and wipe dry with a clean towel.
3. Heat 1/2 the oil in the frying pan, till a shred of potato when thrown in comes up at once. Add the baking powder, then pile the potatoes into it, and pat to level off.
4. Lower the heat and let the potatoes cook on one side (about 5 minutes), or until they come off clean.
5. Put a plate over the frying pan, and turn the pan upside-down to transfer the potato into it, fried side up.
6. Increase the heat and add the rest of the oil and heat again.
7. Slip the potato 'cake' into the pan, uncooked side down.
8. Lower the heat again for the potatoes to cook through. Will take another 5 minutes, approximately.
9. To serve, you can either cut the potato 'cake' into wedge or break it up roughly.

1. Break the lettuce into small pieces.
2. Mix the mayonnaise, ketchup, pepper, salt and vinegar and blend well.
3. Mix all the vegetables together and refrigerate.
4. When ready to serve, mix the sauce, vegetables and the nuts and serve.

1. Make short crust pastry with the pastry ingredients, following the recipe for Short Crust Pastry.

2. Line the tin with pastry, prick in a few places and leave refrigerated for 10-15 minutes, Bake in a pre-heated oven ( at 400 F-200C) for about 15 minutes.

3. Place lemon rind and juice in a bowl with cornflour. Add 2 tbsp. of the water and blend smooth. Boil remaining water and pour the cornflour mixture into it. Cook mixture till it comes to a boil. stirring all the time to avoid scorching. Lower the heat and simmer for a minute or so till thick.
4. Remove from heat and add the egg yolks and sugar and mix well. Leave cool.
5. Remove the pastry shell from the tin and place directly on to a baking sheet.
6. Spoon the lemon curd into the baked pastry shell.
7. Whisk egg whites until soft peaks form. Add half the sugar and whisk again till peaks form again.
8. Add the rest of the sugar into the egg whites and beat again till soft peaks form. This is the meringue mixture.
9. Spoon the meringue immediately on to the top of the pie, or pipe it on, being careful to cover the lemon curd completely.
10. Bake in the pre-heated oven (at 350 F-180 C) for about 15 minutes or streaky brown and serve.

Oven Temp: 400°F - 200°C  |  350°F - 180°C