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Chop Chop with Chef Nazim

Updated: Friday, March 14 2014, 09:22 AM CDT

It's time for "Chop Chop" with Chef Nazim Khan, CEC, executive chef at Doubletree by Hilton who joins us in the kitchen and answers your cooking questions!

Recipes--

Leek and Oatmeal Soup with Corned Beef

Ingredient’s
Butter ……………………………………… 4 oz
Raw oats………………………………… 5 oz
Vegetable/chicken stock……………….1 qt
Leeks, cleaned and sliced thin ccross their width………………. 12 oz
Heavy cream………………………. 1 cup
Chopped corned beef ………… 1 cup
Parsley minced……………………..1/4 cup

Procedure

1.Toast the oats with 2 oz butter until golden brown

Sautéed leeks with butter 2 oz butter then add the stock

Bring the liquid to boil add heavy cream , chopped corned beef and the oats

Simmer for 2 minutes then add parsley

Serve hot and enjoy.


Rhubarb crumble

Ingredient’s for Rhubarb filling

Rhubarb fresh or frozen (cut ½ inch segment)……… 2 lb
Sugar…………………………………… 1 lb
Corn starch………………………… 2 oz

 

Ingredients for crumble topping

A.P. flour………………………1 lb
Unsalted butter………….. 8 oz
Rolled oats………………… 6 oz
Brown sugar……………….. 8 oz

 

Procedure

1. Mixed Rhubarb ,sugar and corn starch very well
2. Mixed all the ingredients for crumble topping. Do not mix them in the mixer. Lightly hand mixes them in the bowl.
3. Now brush butter in the baking dish then pour the rhubarb.
4. On top of the mix put the crumble mix.
5. In 350 degree oven bake it until tops get golden brown.
6. You can served with ice-cream or whipped cream



Chop Chop with Chef Nazim


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