Bajoques Farcides

Santiago Frances Ferrandiz MBA’22

Spain

Ingredients:

4 big Red peppers (1 pepper per person) 250 grams of Rice 1 Spanish onion 500gr of Red tomatoes 200 gr of Lean pork 250 gr Pork belly 2 cloves of Garlic

15-20 Saffron stamens

25 milliliters of Olive oil

1 teaspoon of Salt

Instructions:

1. Cut the onion as small as possible. 2. Cut the meat into small cubes.

3. Grate the tomatoes and put them in a bowl. 4. Cut the garlic into slices. 5. Cut the upper part of the peppers, reserving the top part to cover them when we fill them with rice. Remove the seeds from the lid and the inside of the pepper. 6. Take a frying pan, add the oil (add more if you see it’s necessary) fry the onion over medium heat, and when 10 minutes have passed, add the meat.

Once the meat has been cooked, when it starts to brown, add the tomato, together with the garlic and saffron, after 3 minutes frying altogether, add the rice. Leave the mixture cooking for 3 minutes and then turn off the heat.

7. Take the red peppers and fill them with the previous mixture until they are about halfway through the pepper, about 60%. While we fill them, we will leave them vertically. Once they are filled, wrap them in oven paper and then in aluminum foil. Once wrapped, we will leave them on a baking tray. 8. Preheat the oven 15 minutes 200 degrees Celsius.

Put the peppers in the oven at 200º and leave them for 45 minutes, after this time lower the oven to 150 degrees Celsius and leave them another 45 minutes. After that time, we can take out the peppers, remove the aluminum foil and the oven paper, and serve a pepper per person.

SPECIAL NOTE: This recipe is originally from my hometown in Spain.

BUTTER CHICKEN

Aakriti Narang, MBA’21 Michael Tomy Kallivayalil, MBA‘21

India

Ingredients:

2 pounds - boneless chicken thighs 4 tablespoons butter 1 onion diced

1 tablespoon ginger grated 5 cloves garlic minced

1 teaspoon cumin 1 teaspoon garam masala 1 teaspoon coriander powder 1 teaspoon chili powder

½ teaspoon turmeric 2 teaspoon fenugreek leaves 1 cinnamon stick

¾ Salt teaspoon or to taste ¼ cup chicken broth / Water for (veg) 16 ounces crushed tomatoes

1 teaspoon sugar 1 cup heavy cream 4 tablespoon yoghurt Coriander leaves for garnishing

1 Lime

NOTE: Chicken can be replaced with cottage cheese or mixed vegetables as perdietary preferences.

Instructions:

STEAMED RICE:

Prep: 1. Wash the rice in water and drain.

2. Boil water - 1.5 times the quantity of the rice you wish to prepare.

E.g.: 1 cup rice = 1.5 cups water Cook: 1. Add the washed rice to the required quantity of boiling water

2. Add a pinch of salt 3. Cook for 11-14 minutes on medium heat.

4. Remove from heat and use a large fork to fluff up the rice.