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Peter Surber
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Pawan Sehrawat left a comment for Peter Surber
"hello chef , How is going work"
Sep 17, 2009
Pawan Sehrawat left a comment for Peter Surber
"hello chef , how are you . also feeling good with your"
Sep 12, 2009
Peter Surber and ChefJamesFosterColson are now friends
Sep 11, 2009
Peter Surber left a comment for Songporn Pirabun
"Hi Songporn, I love Asian food, please send me some recepts, i do a lot with Indonesian food"
Sep 9, 2009
Peter Surber is now friends with rajesh kumar, Martin Sperber and Songporn Pirabun
Sep 9, 2009
Peter Surber commented on ChefCommons Chief Chef's group 'Restaurant Owners'
"Hi Pawan, nice to meet you on restaurant owners. I will come bock to you, later."
Sep 9, 2009
Peter Surber joined ChefCommons Chief Chef's group
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Restaurant Owners

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Sep 6, 2009
Goonjan Nan left a comment for Peter Surber
"Thanks Peter, for your comments on my profile. I would love to help you out with asian recipes - just keep following my blog: http://select-recipes.blogspot.com/ You will have more than you can choose. Regards, Goonjan"
Aug 24, 2009
Peter Surber left a comment for Abdul Rehman Qureshi
"Hi Abdul, Thanks a lot, I will try it this week."
Aug 24, 2009
Abdul Rehman Qureshi left a comment for Peter Surber
"Marinated lamb chops on bed of pineapple rice with vindaloo sauce All DiscussionsMy DiscussionsAdd a DiscussionWe're sorry, but this discussion has just been closed to further replies. .. Marinated lamb chops on bed of pineapple rice with…"
Aug 23, 2009
Sheri Wetherell and Peter Surber are now friends
Aug 23, 2009
Peter Surber commented on Abdul Rehman Qureshi's photo
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Marinated lamb chops on bed of pineapple rice with vindaloo sauce

"It's look beautiful, please send me the recept I like to try out."
Aug 23, 2009
Peter Surber left a comment for Goonjan Nan
"Hi Coonnjan, nice to hear from you, I'm Dutch but a big lover off the azian kitchen Can you help me with simple mind recepts that I can use in my little restaurant. We have a lot off Azian guest en it's nice when I can surprice theme with…"
Aug 23, 2009
Goonjan Nan left a comment for Peter Surber
"Hi, How are things going with you these days? Don't forget to add me as your friend! If I am already one of your friends don’t be such a stranger! Pay a visit to my profile page in your spare time Best Regards, Goonjan Nan "
Aug 22, 2009
Peter Surber is now a member of ChefCommons Food and Cooking Network
Jul 16, 2009

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Ama-Cradle Country Lodge Restaurant
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http://www.ama-cradle.co.za
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Comment Wall (5 comments)

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At 8:26am on September 17, 2009, Pawan Sehrawat said…
hello chef ,
How is going work
At 3:36am on September 12, 2009, Pawan Sehrawat said…
hello chef ,
how are you . also feeling good with your
At 10:31am on August 24, 2009, Goonjan Nan said…
Thanks Peter, for your comments on my profile. I would love to help you out with asian recipes - just keep following my blog:
http://select-recipes.blogspot.com/
You will have more than you can choose.
Regards,
Goonjan
At 2:41pm on August 23, 2009, Abdul Rehman Qureshi said…
Marinated lamb chops on bed of pineapple rice with vindaloo sauce
All DiscussionsMy DiscussionsAdd a DiscussionWe're sorry, but this discussion has just been closed to further replies.
..
Marinated lamb chops on bed of pineapple rice with vindaloo saucePosted by Abdul Rehman Qureshi on August 10, 2009 at 9:45pm in Knowledge related
View Discussions
.Admin Options.Edit DiscussionClose Discussion Add Tags Cancel
Delete Discussion..Ingredients
For lamb chops
Lamb chops : 200 gms
Lemon juice : 2 tbsp
Grated lemon zest : 1 tsp
Garlic clove, crushed : 2 pcs
Parsley, finely chopped : 2 tbsp
Salted capers, rinsed : 2 tbsp
Sea salt and pepper : to taste
Extra-virgin olive oil : 4 tbsp
Dry red wine : 180ml
Sprigs of sage : 1tsp
For pine apple rice
Cooked rice : 100 gms
fresh pineapple diced : 1tbsp
olive oil : 2 tbsp
cloves garlic, minced : 1 pcs
onions, chopped : 1tbsp
curry powder : ½ tsp
Green pepper diced : 1tsp
Red bell pepper diced : 1tsp
Tomato, diced : 1tsp
Yellow raisins : 1tsp
Sugar : ½ tsp
soy sauce : 1 tsp
white pepper : 1/3 tsp
For Vindaloo Sauce
Cumin seed : 1 tsp
Black pepper : 1 tsp
Green cardamom : 2 pcs
Cinnamon stick : 1 pcs
Black pepper ; ½ tsp
Fenugreek seed : ½ tsp
White wine vinegar : 3 tbsp
Salt : ½ tsp
Cayenne pepper : 3tsp
Brown sugar, light : 1tsp
Vegetable oil : 2 tbsp
Yellow onions : 1 large
Ginger, fresh : 2gms
Garlic cloves : 3 gms
Coriander seeds, ground : 1 tsp
Turmeric, ground : ½ tsp
Tomato puree : 25 ml
Tomato paste : 15 gm

Method
Add Crushed garlic sage, and other ingredients marinate lamb chops. Mix, cover and refrigerate for 3-4 hours or, better still, overnight.
Heat a cast-iron grill or barbecue and lightly oil and brush with olive oil. Grill on one side until well colored, turn to cook the other side, removing each from the grill as soon as it is cooked to your liking.
For pine apple rice
Place the rice in a large bowl and toss it gently to separate the grains. Set aside. With the sharp point of knife, mark a rectangular outline on the pineapple and cut into the pineapple along these lines. Remove the rectangular section and hollow out the fruit in the center, creating a bowl but not cutting through. Dice of the pineapple. set aside. Heat the oil in a wok over medium heat, turning to grease the sides. Add the garlic and stir-fry until fragrant, about 1 minute, then add the onions and curry powder. When fragrant, Add the rice, diced pineapple, bell pepper, tomato and raisins. Mix well and stir-fry for about 3 minutes. Season with the sugar, soy sauce and pepper. Stir-fry for another minute until well mixed before removing from heat.
For Vindaloo Sauce
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add water to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste. Put the ginger and garlic in a blender. Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly. Add the vindaloo paste, tomato paste and puree Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer.
Assembly
To serve, warm the pineapple rice until desired consistency is reached, arrange on the centre of a large dinner plate. Place the lamb rack gently on the pineapple rice. Place vindaloo sauce around pineapple rice Garnish with fried sticky rice noodle.
At 11:40am on August 22, 2009, Goonjan Nan said…
Hi,
How are things going with you these days?
Don't forget to add me as your friend! If I am already one of your friends don’t be such a stranger! Pay a visit to my profile page in your spare time
Best Regards,
Goonjan Nan
 
 
 

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