Triple Method Cooking Recipes

  Roti Prata Khubz is an exquisite culinary bridge connecting Southeast Asian street food heritage with Middle Eastern baking traditions. Singaporean Roti Prata is universally celebrated for its multi-layered, butter-rich dough stretched thin, coiled, and pan-fried until golden and shatteringly crisp. Meanwhile, traditional Qatari Khubz (or Khubz Arabi ) is known for its wide, thin, perfectly uniform profile often baked at high temperatures to achieve a delicate balance of softness and structure. By fusing the buttery, laminated lacing of a classic Singaporean prata with the wide, thin, expansive format of a Middle Eastern flatbread, Roti Prata Khubz creates a delightful hybrid: a giant, tissue-thin, golden-brown disc that is buttery and flaky on the edges while remaining tender enough to scoop up rich gravies, stews, or honey. Ingredients For the Dough: All-Purpose Flour (Maida) / Bread Flour blend: 400g (a 50/50 mix provides both stretch and structure) Warm Water: ~200ml ...

  This hearty, plant-based Lentil-Walnut "Bolognese" over Spiralled Butternut Squash delivers a fibre-rich, low-glycemic twist on a traditional Italian classic. Walnuts and lentils provide a meaty texture packed with healthy fats and plant protein , while spiralled butternut squash offers a nutrient-dense, vitamin-rich alternative to standard pasta. Ingredients For the Sauce: 1 cup cooked brown or green lentils 1/2 cup raw walnuts, finely chopped 1 tbsp olive oil 1 medium yellow onion, finely diced 2 cloves garlic, minced 1 cup crushed tomatoes (no added sugar) 2 tbsp tomato paste 1 tsp dried oregano 1 tsp dried basil Salt and black pepper to taste For the Base: 4 cups spiralled butternut squash noodles 1 tsp olive oil (for sautéing) Instructions and Method Toast the Walnuts: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped walnuts and sauté for 2–3 minutes until lightly toasted and fragrant. Sauté Aromatics: Add the diced onion ...

  Tandoori Lamb Cutlet Skewers with Kumara and Mint Raita is a vibrant fusion dish that bridges traditional Indian tandoori flavours with beloved New Zealand root vegetables. Tender lamb cutlets are coated in a spiced, aromatic yogurt marinade, threaded onto skewers, and charred to smoky perfection. They are paired alongside naturally sweet roasted kumara chunks, offering a comforting earthiness that balances the bold, warming spices of the tandoori paste . Finished with a cooling, herbaceous mint raita , this dish delivers an exciting harmony of textures, heat, and freshness. Ingredients For the Lamb & Marinade: Lamb Cutlets: 6–8 prime lamb cutlets (trimmed of excess fat) Greek Yogurt: ½ cup plain, full-fat Greek yogurt Lemon Juice: 2 tablespoons fresh lemon juice Garlic: 3 cloves, finely minced Ginger: 1 tablespoon freshly grated ginger Tandoori Spices : 1 ½ teaspoons ground cumin 1 ½ teaspoons ground coriander 1 teaspoon garam masala 1 teaspoon smoked paprika (or Kash...

  This elegant Walnut-Crusted Trout with Sautéed Broccolini delivers a heart-healthy, low-carbohydrate meal rich in omega-3 fatty acids, protein, and essential micronutrients. Ingredients For the Trout: 2 trout fillets (skin-on) 1/2 cup finely chopped raw walnuts 1 tbsp Dijon mustard 1 tbsp extra-virgin olive oil 1 clove garlic, minced 1 tsp fresh lemon zest Salt and black pepper to taste For the Broccolini Side: 1 bunch broccolini, trimmed 1 tbsp extra-virgin olive oil 2 cloves garlic, thinly sliced A splash of water or low-sodium vegetable broth Salt and red pepper flakes to taste Lemon wedges for serving Instructions and Method Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the trout fillets skin-side down on the sheet. Prepare the Crust: In a small bowl, combine the finely chopped walnuts, minced garlic, lemon zest, olive oil, a pinch of salt, and pepper until it forms a cohesive, textured paste. Coat and Bake: Brush...