Most of us head off somewhere for the New Year. People like to head to the hills, others like to head to the beach, some of us head home and others dress up and slink into hotels and restaurants. Almost everybody has some sort of celebration in their minds, and celebration means food.
With people getting more and more health conscious, we suggest, this New Year, indulge in some healthy dinner recipes.
This is an original Chinese recipe from Changshu, which is a city in Jiangsu province in …yes you guessed it…. China. There is a back story to this. Once upon a time there was a…. yes you guessed it…. a beggar. He was always very hungry. One fine day he found a chicken, he ran off to the hills with it. It is quite possible that it was New Years Eve that day. But he had nothing to cook the chicken with. So he did his own thing.
This brings us to our own thing, the recipe – Basically you pluck the whole chicken clean and also clean out all the innards. Then you marinate it in salt/pepper/soy-sauce/etc for a couple of hours. Then stuff the chicken with potatoes/mushroom/carrots/pork or whatever you fancy. Wrap the entire bird tightly in aluminium wrap and then wrap the entire package in ATTA.
Then just toss it into the jolly bon fire. After a couple of hours…..TADA….Beggars Chicken. Healthy and tasty. Do try it!
Himalayan Trout in Garlic Butter
Those of us with time and energy in hand will eventually head up to the middle Himalayas for the New Year party. One can enjoy great views, wonderful vistas, lovely people and awesome food which because of the influx of tourists from all over the world has made the options for food here a global affair. One of the spin offs of the great migration of tourists to the middle Himalayas has been the explosion of “cottages”. These are B&B places actually, basically large 4/5 room homes that are rented or leased. But that’s a different story. So you are in Manali and its New Years Eve. What do you do? Well, you have a meal with barbecued Himalayan Trout in Garlic butter and yes there is a back story to this too.
The Brown Trout is actually from Europe and was introduced to India in Kashmir in the 1860’s and then in the Beas valley in the 1920’s, basically wherever the British army went, because the officers needed to sport. An important note if you ever catch one alive don’t stick your finger into the mouth of a brown trout. They’ve got teeth and they will bite. (To be said like Steve Irwin)
Trout is mostly farmed in Kashmir and Himachal Pradesh.
This brings us to our own thing, obviously the other of the two New Year recipes. Basically you fillet the whole fish and clean out all the innards. Then you marinate it in salt/pepper/garlic/butter for a couple of hours. Then stuff the fish with a small amount of mushroom/carrots or whatever you fancy. Wrap the entire fish tightly in aluminium wrap and then just toss it into the jolly bon fire. See what I did here.
After ten minutes stop ….TADA …. Trout in garlic butter.
Happy Travelling this #NewYear and may you always be blessed with great cooking and healthy recipes that taste heaven!