Green Peppercorn Steak, VIETNAMESE CHICKEN SALAD | Masala Mornings | Shireen Anwar | 28 July 26

Subscribe to Masala TV Recipes here:    / @masalatvrecipes   Watch Masala Mornings with Chef Shireen Anwar featuring special guest Chef Ubaid Ruffin on Masala TV (28 July 2026). In this exciting episode, Chef Ubaid Ruffin prepares three mouthwatering international-inspired recipes that are perfect for lunch, dinner, and entertaining guests. Learn how to make a tender Green Peppercorn Steak, a fresh and healthy Vietnamese Chicken Salad, and a delicious Cajun Spice Sandwich packed with bold flavors and vibrant ingredients. These easy-to-follow recipes combine restaurant-style presentation with simple cooking techniques, making them ideal for home cooks and food lovers alike. SHOW DETAILS Show: Masala Mornings Host: Shireen Anwar Guest Chef: Chef Ubaid Ruffin Date: 28 July 2026 Channel: Masala TV RECIPES FEATURED Cajun Spicy Sandwich Ingredients Bread slices 3 pieces Lettuce leaves 30 grams Tomato 40 grams (4 slices) Cucumber 30 grams (3 slices) Grilled chicken 150 grams (1 piece) Cajun spice 20 grams Turkey bacon 1 slice Buffalo cheese 30 grams For Caesar Mayo Mayonnaise 500 grams Capers 30 grams Parmesan cheese 50 grams Red wine vinegar 20 grams Salt 5 grams Black pepper powder 5 grams Method Spread the Caesar mayo evenly on the bread slices. Arrange the lettuce leaves, tomato slices, and cucumber slices on the bread. Coat the grilled chicken with 20 grams of Cajun spice and place it over the vegetables. Top the chicken with one slice of turkey bacon and the buffalo cheese. Toast or grill the sandwich until the cheese has completely melted. Serve hot. Green Peppercorn Steak Ingredients Steak Marinade Beef Undercut 250 grams Salt 1 pinch Black Pepper Powder 1 pinch Fresh Rosemary 0.5 grams Garlic (peeled) 2 grams Olive Oil 15 grams Green Peppercorn Sauce (1 Serving) Butter 10 grams Olive Oil 5 grams Red Onion (finely chopped) 15 grams Garlic 3 grams Green Peppercorns 8 grams Beef Stock 50 ml Fresh Cream 40 ml Dijon Mustard 3 grams Worcestershire Sauce 3 ml Salt as required White Pepper Powder 0.5 grams Side Dishes Creamy Mashed Potatoes 150 grams Butter Sautéed Vegetables 80–100 grams Green Peppercorn Sauce 70–80 grams Method Steak Clean and pat the beef undercut dry. Season with salt, black pepper, fresh rosemary, and garlic. Drizzle with olive oil and coat the steak evenly. Marinate in the refrigerator for at least 30 minutes for the best flavor. Grill or pan-sear the steak until cooked to your preferred doneness. Green Peppercorn Sauce Heat the butter and olive oil in a pan. Add the finely chopped red onion and sauté until soft. Add the garlic and cook until fragrant. Stir in the green peppercorns and sauté for 1 minute. Pour in the beef stock and simmer for a few minutes over low heat. Add the fresh cream, Dijon mustard, and Worcestershire sauce, then mix well. Season with salt and white pepper powder. Cook over low heat until the sauce thickens. To Serve Place 150 grams of creamy mashed potatoes on one side of the serving plate. Arrange 80–100 grams of butter sautéed vegetables on the other side. Place the grilled steak in the center. Spoon 70–80 grams of Green Peppercorn Sauce over the steak. Garnish with fresh rosemary or parsley and serve immediately while hot. VIETNAMESE CHICKEN SALAD Ingredients Vietnamese Dressing Fish Sauce 75 grams Fresh Lemon Juice 45 grams Olive Oil 220 grams Dijon Mustard 15 grams Caster Sugar 38 grams Garlic (finely chopped) 18 grams Fresh Ginger (finely chopped) 18 grams Red Thai Chili (finely chopped) 10 grams Apple Cider Vinegar 30 grams For Salad Grilled Chicken Breast 150 grams Cabbage (finely shredded) 70 grams Carrot (julienned) 25 grams Cucumber (julienned) 15 grams Rocket Leaves 20 grams Fresh Mint 6 grams Fresh Basil 6 grams Pickled Onions 5 grams Vietnamese Dressing 35 grams For Topping: Breadcrumbs 8 grams Roasted Peanuts (chopped) 10 grams Method Vietnamese DressingAdd all the dressing ingredients to a bowl. Whisk well until the dressing is smooth and fully combined. Set aside. Salad In a large bowl, combine the shredded cabbage, carrot, cucumber, rocket leaves, fresh mint, and fresh basil. Add 35 grams of the Vietnamese Dressing and toss until all the vegetables are evenly coated. Transfer the salad to a serving plate. Arrange the sliced grilled chicken breast on top. Garnish with pickled onions, breadcrumbs, and chopped roasted peanuts. Serve immediately. #ShireenAnwar #ChefUbaidRuffin #MasalaMornings #MasalaTV #GreenPeppercornSteak #VietnameseChickenSalad #CajunSpiceSandwich #FusionRecipes #HomeCooking #MasalaTVRecipes Subscribe To the Masala TV Recipes YouTube Channel! https://bit.ly/MasalaTV Also, follow us on other social platforms. Facebook:   / masalatv   Instagram:   / masalarecipes   TikTok:   / masalatvofficial   Twitter:   / recipesmasalatv