Rangoon Racquet Club

recipes

"Be creative, take chances.
Don't be afraid of making mistakes for it is from this we learn"

David Le Duc
Creator and Founder
The Rangoon Racquet Club Restaurant, Sydney, Australia

The Rangoon Racquet Club sauces and pastes are made from the finest "A" grade spices and coconut creams from India and the East, they have no added preservatives, MSG, flavour enhancers and are completely gluten free. All other ingredients including jars, lids, printing and packaging are Australian produced, all product is manufactured in Australia. Owned by an Englishman who for the past 30 years has lived in Australia.

When you think of The Rangoon Racquet Club sauces make sure you "think outside the box". Our sauces are not just for curries, you can use them in much of your everyday cooking such as marinades, casseroles, stews, pies, pizza, lasagna, and sauce flavourings. Refrigerate after opening use only clean, dry spoons to avoid cross-contamination. Screw lid on tightly after use and keep in the fridge upside down. If these procedures are followed the product will keep for up to 3 weeks.

Most important… do not use olive oil for it has an odour of it's own and upsets the delicate flavours of the sauces. Use canola, vegetable, peanut oil or ghee.

Recipe suggestions for all our sauces and pastes are written on the jar, but here are some alternatives. The following recipes are for 6-8 people.

Fry Pans ...... not very authentic but non stick ones are good
Utensils ...... non stick to go with the pan
Spatula ...... non stick or wooden

Cooking Tips
For a really quick meal always use stir fry meats of your choice. For a really quick vegetarian meal cut any vegetables of your choice into bite size pieces. Place in a plastic shopping bag and add cold water, prick bottom of the bag with a sharp object, allow water to drain, squeeze air from the bag, twist the bag opening to seal and tuck under once bag has been placed on glass microwave carousel, and micro wave on high or on vegetable menu for a couple of minutes. Place vegetables in non stick pan with a Rangoon racquet club sauce of your choice and follow the instructions on the back.

Meats
Slow cooking
There is no need to buy the most expensive cuts of meat when cooking curries. Those who want to take time with their curries use some of the following cuts.
1. Mutton or Hogget
2. Blade
3. Chuck
4. Gravy Steak

Garnishes
Always keep in your pantry a packet of flaked almonds for toasting and a bag of fried shallots, and on the day you are going to have your curry buy a fresh bunch of coriander for chopping and a small bottle of cream as all are wonderful garnishes
Oils......canola, peanut, corn and vegetable.

Added Creams and yoghurts
You can use any of the following to suit your palate or your diet
1. Double cream
2. Light cream
3. Low fat cream
4. Sour cream
5. Mascarpone
6. Greek yoghurt
7. Light yoghurt
8. No fat yoghurt

Cooking for the week
You can have meals for the week with the rangoon racquet club sauces. Once cooked allow to go completely cold, then place into an airtight container and store in the refrigerator for up to five days. Do not under any circumstances place a lid on the container whilst the food is still warm, by doing so this creates condensation within the box which will fall on top of the curry and contaminate it. For all water contains bacteria. Please allow to go stone cold before sealing with a lid.

Reduction
Whether you are making curries using your own spice mixes, making a curry from a recipe book or out of a jar such as the rangoon racquet club's premium curry sauces, the most important thing to remember is the reduction of the sauce. If the sauce is not reduced properly you will not be able to obtain the full flavours of the ingredients and your dish will not wake fully and will remain half asleep on the plate.

Follow the rangoon racquet club cooking instructions on the jar. After adding the sauce and any cream, yoghurt or stock, reduce the sauce until the bubbles are not so jumpy. The surface of the sauce will shine as the oils begin to split and rise to the surface. Continue to reduce for a few minutes until the sauce resembles the consistency of double cream.

If you find that you have been distracted and your sauce has caught a little on the bottom of the pan don’t panic for all is not lost, just add a little more of what you added to the sauce and reduce it continually agitating the bottom of the pan with a non-stick or wooden spatula until it glides freely over the bottom. As if you were deglazing a meat plan.

Tandoori Chicken

For 8 people

Ingredients
8 chicken drumsticks
8 chicken thighs on the bone
jar of rangoon racquet club red tandoori paste
2 heaped tablespoon of natural yoghurt
Juice of 1 lemon and 1 lemon for wedges
a splash of canola oil
1 tablespoon of freshly chopped coriander
1 tablespoon of toasted almond flakes

Method (marinade)

In a bowl, mix tandoori paste, yoghurt and lemon juice and oil until combined.
Add chicken, cover bowl and marinade overnight or for a minimum of 6 hours.
Preheat oven to highest temperature
Place chicken in a baking dish
Place baking dish on top shelf in the oven and bake until signs of charcoaling appears (black flecks)
Remove from oven and put to one side.

Serving suggestions

Serve with a nice fresh crisp salad and squeeze lemon juice over tandoori chicken.

Tandoori Wraps

Serve with salad, sliced tomatoes, cucumber raita as follows:

250g tub of greek style yoghurt
teaspoon of caster sugar
squeeze of lemon
peeled and chopped cucumber
chopped mint leaves
quarter teaspoon of toasted cumin seeds
mix all ingredients together

Place salad and tomatoes in wraps, add tandoori chicken pieces,
squeeze fresh lemon on tandoori chicken, add a dollop of raita, roll up and enjoy.

Butter Chicken

For 8 people.

Ingredients
1.5kg chicken thigh fillets
1 jar of rangoon racquet club butter sauce
150ml cream
bunch of fresh coriander
toasted almonds
fried schallots

Method

Cut chicken thighs into four pieces.
Prepare the thighs as per the Tandoori Chicken recipe above.
Bake in hot oven as Tandoori Chicken, allow to cool.
Place a teaspoon of canola oil into non stick pan.
Add chicken together with a jar of rangoon racquet club butter sauce.
Add cream and reduce to the thickness of double cream.

Serving suggestions

Sprinkle with freshly chopped coriander, toasted almonds and fried schallots.

Indian Koftas

For 8 people.

Ingredients
1kg lamb mince
1 full tablespoon garam masala
1 cup of chopped fresh mint leaves
1/2 cup of chopped fresh coriander
1 teaspoon of red paprika powder
1 teaspoon of tumeric powder
1 1/2 tablespoons of crushed garlic
1/2 tablespoon of ginger paste
2 tablespoons of yoghurt
1 large finely chopped onion
a pinch of crushed dried chilli (optional)
salt and pepper to taste

Method

place all ingredients in a mixing bowl and combine
wet hands and roll into walnut size balls
refrigerate for 30 minutes
add a tad of oil to a non stick fry pan and brown koftas
add 1 jar of either of the following sauces; rogan josh or methi gosht
add 1 cup of chicken or vegie stock
cover pan with lid and simmer for 15 mins
remove lid and reduce sauce to the consistency of double cream

Serving suggestions
serve with basmati rice or naan bread

Salmon Cutlets

Serves 8 people

Ingredients
8 salmon cutlets (skin and pin bones removed)
1 jar of rangoon racquet club panch masala sauce
200ml thickened cream, or single cream, or light cream
1 tablespoon of honey
2 teaspoons of oil or ghee
2 tablespoons of toasted flaked almonds
2 tablespoons of freshly chopped coriander

Method

In a bowl, place panch masala sauce, honey and mix well
add salmon cutlets and coat with sauce
cover and refrigerate for at least 30 minutes
place oil or ghee in non-stick frypan
place frypan on stovetop and turn to high
place salmon in frypan and sear on both sides
remove salmon from pan and keep warm
lower heat, add remaining marinade together with cream and
reduce to the consistency of double cream
garnish with cream, toasted almonds, toasted onions and freshly chopped coriander

Serving suggestions
Serve with rice, cous cous, salad or vegies of your choice

Basic Indian Pizza

Serves 8 people

Ingredients
8 thin pizza bases or naan breads or turkish pide bread
canola oil spray
1 jar of either royal dhanya, methi, tandoori paste or panch masala
dried italian herbs
a strong grated traditional cheese such as cheddar (not mozarella)

Method

spray pizza base of your choice with canola oil
sparingly spread pizza base with any of the suggested sauces
sprinkle with dried italian herbs
sprinkle with strong traditional grated cheese
place in a moderate oven until cheese has caught a little and melted

You can use this as a base, adding your own toppings.

Curried Eggs

Serves 8 people

Ingredients
allow two eggs per person
200gm of yoghurt or 200ml of cream
chopped fresh coriander
caramelised onions
toasted almonds
1 jar of either royal dhanya, methi, panch masala or korma
basmati rice to serve

Method

boil eggs until hard
peel under running cold water
place peeled eggs in frypan, add any of the suggested sauces
add 200gm of yoghurt or 200ml of cream
reduce to the consistency of double cream
sprinkle with chopped coriander, toasted almonds and caramelised onions