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Nazzareno Casha



Introduction Cooking refers specially to the preparation of food following recipes by subjecting edible materials to the action of heat. But cooking involves much more. Cooking of food is a science as well as an art and it depends for its success on known and established principles. In its full sense, cooking means not only the ability to follow recipes, thereby producing a successfully cooked dish, but also the ability to select materials, a knowledge of the ways in which to prepare them, an understanding of their value for the persons for whom they are prepared and ingenuity in serving foods attractively and in making the best use of food that may be left over from the previous meals, so that there will be practically no waste. A factor that should not be disregarded in the problem of food is waste. We should understand the distinction between waste and refuse. These terms are thought by some to mean the same thing and are often confused, but there is a decided difference between them. Waste, as applied to food and cooking, is something that could be used but is not, whereas refuse is something that is rejected because it is unfit for use. For example, the fat of meat, which is often eaten, is waste if it is thrown away, but potato parings, which are not suitable for cooking, are refuse. To be successful, all cooking recipes should be planned with the idea of making them wholesome and appetizing, giving them variety and using the left-over. Food is cooked for both hygienic and aesthetic reasons. It must be made safe and wholesome for health’s sake and must satisfy the appetite, which to a considerable degree is mental and is influenced by the appearance of the food. A menu consists of a certain number of dishes given in the order in which they are to be served. The dishes called for in a menu must be prepared according to a recipe, which is the list of ingredients of a mixture giving the exact proportions to be used, together with proper directions for compounding. It is important that every person who is engaged in the preparation of food be thoroughly familiar with the various terms that are used in cooking.



Contents Breakfast Recipes------------------Page 3 Appetizers----------------------------------Page 17 Soups---------------------------------------Page 37 Pasta Dishes-------------------------------Page Salads---------------------------------------Page 65 Salad Dressings---------------------------Page Simply Recipes---------------------------Page 84 Pizza recipes---------------------------Page Chicken Dishes----------------------------------Page Duck Dishes-------------------------------------Page 123 Beef Dishes-------------------------------------page Veal Dishes--------------------------------------Page Pork Dishes--------------------------------------Page Lamb Dishes-----------------------------------Page Fish Dishes-------------------------------------Page 213 Savoury Dishes--------------------------------Page Potatoes & vegetables Dishes--------------Page Cheeses------------------------------------------Page 279 Dessert-----------------------------------------Page 283 Wine -------------------------------------------Page 298 Bread-------------------------------------------page



45 79 93 103 133 174 190 202 245 255


French Potato Omelette (2 servings) 3 large eggs  1/2 small potato - peeled and diced (1/4 inch cubes)  2 teaspoons butter  1 or 2 teaspoons chopped parsley  1 pinch salt  pepper - to taste In a medium fry pan over medium-high heat, melt the butter and sauté the potatoes until lightly browned. In a medium bowl, beat the eggs. Stir in parsley and salt and pepper. Reduce stove-top heat to medium and pour egg mixture over the potatoes. When the eggs are almost completely set, carefully fold the omelette. If you'd like to Americanize your French omelette, add a slice of American cheese, before folding. Remove pan from heat and allow setting and finishing cooking for one minute. Transfer to a serving platter and garnish with additional parsley.



Cheesy Scrambled Eggs (3 servings)   

6 large eggs 1 cup milk cheese (if processed use 2 to 3 slices; if cheddar simple shred and add to your liking)

Heat a frying pan with a Tablespoon or two of butter. Combine eggs and milk with wire whisk. Once pan is hot (butter is bubbly) add egg mixture. Scramble with spatula and once the mixture is almost totally dry add cheese. Let cheese melt. Serve with grilled bacon and tomato.



Eggs Benedict (4 servings)             

8 large eggs 1 teaspoon distilled white vinegar or fresh lemon juice 8 pieces of bacon 8 sliced toasted bread 2 Tablespoons butter - softened 3 Tablespoons finely chopped chives (optional) For The Hollandaise Sauce: 3 egg yolks 1/4 teaspoon Dijon mustard 1 Tablespoon lemon juice 1/8 teaspoon salt 125g butter 1 dash hot sauce or cayenne pepper (optional)

First, prepare the Hollandaise Sauce: In a blender, pulse the egg yolks, mustard, lemon juice, salt and optional hot sauce together for about 5 seconds. Melt the butter over medium-low heat on the stove top. Or for a quicker method that works just as well, melt the butter in glass measuring cup in the microwave - about 1 minute. Set the blender to its highest speed and slowly stream the melted butter through the removable-stopper hole in the blender's lid.



Keep the sauce warm while you prepare the rest of the dish by placing the the blender jar in a large pan of warm tap water. Preheat the oven to broil. To poach the eggs: Fill a large saucepan 3 or 4 inches deep with water. Bring the water to a boil and immediately reduce heat to a gentle simmer. Add the vinegar or lemon juice (these acidic ingredients should not effect the taste - they are meant to help the egg white congeal so the egg doesn't spread out in the pan). Crack each egg into a shallow bowl and slide each egg from the bowl into the sauce pan. This step will prevent the breakage that could occur if you cracked the egg directly into the water. Cook for 2 1/2 minutes to 3 minutes until the whites are no longer opaque and the yolks are still soft in the centre. Remove the eggs with a slotted spoon and transfer to stacked paper towels to drain. As the eggs are poaching: A) Brown the bacon in a large skillet over medium-high heat. B) Toast the bread slices in hot oven or under a grill, by laying them next to each other on a large baking sheet. This usually takes only few minutes. When toasted to your satisfaction, remove from oven or grill and spread a little butter over each half. To construct each portion of Eggs Benedict: Place two sliced toasted bread on each serving plate. Top each with a slice of bacon and a poached egg. Drizzle each portion evenly with Hollandaise Sauce. If desired, sprinkle each serving with chopped chives. Serve immediately.



Crispy Breakfast Pita Ingredients         

6 6-inch pita breads Extra-virgin olive oil 6 large eggs 3/4 cup (6 ounces) mascarpone cheese Grated zest of 1/2 large lemon Kosher salt and freshly ground black pepper 3 tablespoons fresh lemon juice 3 packed cups (3 ounces) arugula or baby spinach 8 ounces thinly sliced prosciutto

Method Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.



Chef quick easy breakfast Ingredients: 1 tbsp (15 ml) Raspberry Jam 1 Ciabatta bun, sliced in half, or two slices of firm bread 28 g Brie or Camembert cheese 1 tsp (5 ml) Butter

Method 1. Spread jam on each half of the bun. Cover one half with cheese and top with other half. Spread 1 side of bun with butter. 2. Place sandwich on hot Panini grill or in frying pan, butter side down. Carefully spread top side with butter. Press on grill or cook in frying pan (pressing down with a spatula) and flip after 1 minute. Cook until bun is crispy and cheese melts. Served with a glass of fresh squeezed orange juice.



Breakfast Club Sandwich Ingredients: 78 g whole wheat toast 30g Strawberry Jam 75g thinly sliced apple 75g shredded cheddar 2 slices cooked turkey bacon

Method 1. Spread toast with jam. Top one toast with apple, cheddar, turkey bacon, and the remaining toast. Microwave 20 seconds to melt cheese. Serve with fresh fruit.

Note: 1. This sandwich goes perfectly with a cup of Roast Coffee.



Jam Breakfast Wrap

Ingredients: 1 small (34g) whole grain wrap 1 tbsp (15ml) raspberry jam 2 slices 28g each smoked turkey 1 slice 28g cheddar cheese

Method Spread wrap with fruit spread. Top with turkey and cheese. 2. Roll up burrito style. 3. Microwave on high 25 seconds, or until cheese is melted. 4. Cool slightly, slice and serve.

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Cherry Cheese Bagel Ingredients: 1 whole wheat bagel, sliced 2 tbsp (30mL) Cherry Jam 2 tbsp (30mL) shredded cheddar cheese ½ apple, thinly sliced Cinnamon, optional

Method 1. Toast bagel, spread with jam and top with apple slices and cheese. Sprinkle with cinnamon if desired.

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Scrambled Egg Bagel Ingredients: 2 beaten Eggs 30g Mozzarella cheese, shredded salt and pepper to taste 1 whole wheat bagel, sliced and toasted 1 tsp Butter sliced tomato and lettuce (optional)

Method 1. Combine beaten eggs, cheese, salt and pepper in a bowl. Cover with plastic wrap leaving a small space open for venting. Microwave on 70% power (medium-high) for 1 minute. Remove and stir. For slightly runnier eggs, microwave for 1 minute longer or for firmer eggs, microwave for 1 minute and 10 seconds longer. 2. Remove eggs and let stand for 30 seconds. 3. Spread toasted bagel with butter and top with eggs. Add tomatoes and lettuce if desired. Serve with fresh roasted black coffee.

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Raspberry Breakfast Braid Makes: 8 to 10 servings

Ingredients: Cake 500g packaged baking mix 85g cream cheese 50g butter or margarine 75 ml milk 125g Raspberry Jam Glaze 125g icing sugar 1/4 tsp almond extract 2-3 tsp milk

Method Cake 1. Preheat oven to 220°C. Grease a baking sheet. 2. In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto lightly floured surface and knead lightly 10 to 12 times. Roll dough into a 12” x 8” (30 cm x 20 cm) rectangle. Turn onto prepared baking sheet. Spread jam lengthwise down centre 1/3 of dough. Make 2” (5 cm) cuts at 1” (2.5 cm) intervals on long sides. Fold strips over filling. 3. Bake in centre of preheated oven 12 to 15 minutes or until lightly browned. Glaze

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4. Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.

Croissants The Croissant is a crescent shaped variety of bread which has been around since the Middle Ages. It is a delicate pastry made of buttery layered dough. Croissants are made by layering yeast dough with butter and rolling and folding the dough several times in order to produce a light, fluffy crust. Sometimes up to 100 layers of dough are used, so making croissants by hand requires immense skill and patience and can take days to complete. Most Croissants are eaten without added butter for breakfast, but they can also be filled with cheeses, meat, spinach or an assortment of other fillings.

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Breakfast - Sample Menu From the Griddle Brioche French toast. with fruit compote, Vermont maple syrup Buttermilk Pancakes with Vermont maple syrup

Egg Dishes House-Made Toast Available Upon Request Eggs Any Style Scrambled Eggs with Chives and Cream Cheese Two Basted Eggs with Corned Beef Hash Two Poached Eggs over Grits with Confit Pork Belly Plain Omelette Egg White Omelette

Omelette Fillings House–Smoked Salmon Sausage or Bacon Goat Cheese, Cheddar, Cream Cheese or Gruyere Mushroom, Tomato or Spinach

Cereals and Breads House-Made Granola and Plain Yogurt. Hot Porridge with Brown Sugar and Cream . House-Made Scones . Toasted House-Made Bagel with Cream Cheese 15 N.Casha

Toasted House-Made Bagel with House-Smoked Salmon . Toast

Side Orders Homemade Plain Yogurt. House - Smoked Salmon. Corned Beef Hash. Smoked Bacon or Sausage. Citrus Cup.

Beverages Coffee. Espresso Cappuccino Latte Assorted Hot Teas. Cranberry, Grapefruit or Orange Juice Skim or Whole Milk

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Crostini, tomato, basil, appetizer Servings: 12 Ingredients: 12 slices French Bread, 1/4-inch thick 2 tablespoon extra-virgin olive oil, divided 1 garlic clove halved 1 large tomato, peeled, seeded, roughly chopped 1 cup chopped fresh basil leaves 2 cloves garlic, minced Salt and pepper, to taste 2 tablespoons Parmesan cheese, coarsely grated Instruction: Brush French bread slices with 1 tablespoon oil, rub with the halved garlic cloves. Broil on one side only until lightly toasted. Mince the halved cloves, add to a bowl with chopped tomato, basil, the 2 minced garlic cloves, the remaining 1 tablespoon extra-virgin olive oil, salt and pepper; mix well. Spread mixture evenly on the toasted side of bread slices, top with grated cheese and serve.

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Mini Quiches with Peas and Ham

Ingredients For the pastry  Flour 250 g, all purpose  Salt 1 pinch  Butter 125 g  Eggs 1 For the filling  Ham 50 g, diced  Onion 1, finely chopped  Peas 150 g  Chive 1 bunch, snipped  Garlic 3 cloves, finely chopped  Eggs 4  Gruyere 200 g, grated  Cream 200 ml, 48% fat  Salt To taste  Pepper To Taste

Method Pastry

Put the flour in a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Break the egg into the middle and knead to a dough with your hands and form into a

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ball. Wrap in cling film and chill for about 30 minutes. Heat the oven to 200째 Grease 4 mini quiche tins. Roll out the pastry on a floured surface and line the tins. Prick the base with a fork and bake for about 10 minutes until golden. Reduce the oven temperature to 180째C (160째 fan) 350째F gas 4. Filling Mix together the cooked and ham, onion, peas, chives and garlic. Whisk the eggs and stir in the cheese and cream. Season to taste with salt and pepper. Spoon the pea and ham mixture into the pastry cases, pour the cheese and cream mixture over and bake for about 35 minutes until the filling is set. Serve with a green salad.

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Ingredients For the pastry       

Yeast 10 g Milk 60 ml, warm Sugar 1 pinch Flour 300 g, all purpose Salt 1 pinch Egg yolk 2 each Butter 200 g

For the filling               

Oil 15 ml Onion 1, finely chopped Garlic 1 clove, finely chopped Red bell pepper 1, finely chopped Jalapeno 30-45 ml, finely chopped Minced steak 400 g Salt To taste Eggs 1, beaten Fresh cream 60 ml Tomato purée 15-30 ml Parsley 1 bunch Chili powder To taste Bread crumbs 15-30g Egg yolk 2 each, beaten Pepper To taste

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Method Pastry Crumble the yeast and mix with the milk and sugar. Put the flour into a bowl and make a well in the centre. Add the egg yolks, butter and yeast mixture and knead to a smooth, heavy dough. Add a little more flour or milk if necessary (the dough should be neither sticky nor crumbly). Shape into a ball, put into the bowl, cover with Clingfilm and chill overnight. Filling Heat the oil and gently cook the onion and garlic until soft. Add the red pepper and jalapenos and cook for 5 minutes. Add the meat and cook, breaking it up with a fork to brown right through. Season with salt and pepper. Mix together the egg, fresh cream, tomato purÊe and chopped parsley and stir into the meat mixture. Add a few breadcrumbs if the mixture is too soft. Season with salt and pepper and add chilli powder to taste. Roll out the dough thinly on a floured surface and cut out 12-15 cm|4"-6" circles with a round cutter. Put a little of the filling in the middle of each circle, fold the pastry over the filling and press the edges together firmly (decorate the edges with the prongs of a fork or roll the edges over to make a decorative twist). Heat the oven to 200°C Grease a baking tray. Whisk the egg yolks with 1-2 tbsp water and brush over the dough. Place on the baking tray and bake for 15-20 minutes, until golden brown. Serve hot or cold.

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Shrimp with Lettuce and Coriander Ingredients For the shrimps         

Sesame oil 30 ml King prawns 500 g, ready to cook Coriander 1 handful chopped leaves Garlic 1 clove, finely chopped Lime juice from 1 lime Salt To taste Pepper To taste, freshly ground Honey 5 ml Crisp lettuce 1

To garnish  Coriander  Lime wedges

Method Heat the sesame oil in a frying pan and fry the prawns on both sides for 2 minutes. Add the coriander and garlic and briefly fry together. Deglaze with lime juice and season with salt and pepper. Stir in the honey. Arrange the lettuce leaves on serving plates and add the prawn mixture. Serve garnished with coriander and lime wedges.

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Breadsticks - Pizza Ingredients: Dough 314.66 ml warm water 44.37 ml olive oil 946g flour 4g salt 9g oregano 10g yeast Topping 30g dry parmesan cheese 20g garlic powder 3g salt 20g very fine chopped onion 15g oregano 60 ml olive oil

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Method Put the dough ingredients in a mixing machine bowl and make the dough, and set to first rise. When this has finished, roll the dough out into a rectangle which is 1/2-3/4 inch thick. With a cutter, cut the dough into 1x 4 inch strips. Place on baking sheets and allow the bread sticks to rise until doubled. Meanwhile, stir the topping seasonings together with the parmesan cheese. Brush the breadsticks heavily with olive oil. Sprinkle with the topping.. Bake the bread sticks at 180°c for 12 to 15 minutes until golden. Serve warm with Dipping Sauce

Dipping Sauce 284 g tomato sauce 14g Italian seasoning [the store bought jars] 9g oregano 4g garlic powder

Method Simmer the tomato sauce with the seasonings for about 20 minutes. You may alter the amounts of the seasonings to suit your tastes.

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Reno stuffed mushrooms Ingredients: 454 g mushroom 3 slice bacon, chopped fine 118g chopped onion 1 clove garlic, finely chopped 236g shredded mozzarella cheese 118g soft breadcrumbs ¼ teaspoon oregano salt

Method Remove stems from mushrooms and chop fine. Put bacon, stems, onion, and garlic in a frying pan and sauté in small amount butter or olive oil. Cook until onion is soft, and then drain. Stir in remaining ingredients. Stuff mushroom caps with this mixture. Bake on a baking sheet at 180°c for 10 minutes.

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Melt-In-Your-Mouth Meatballs Ingredients: 680.38 g a mixture of ground beef and ground pork will work well 1 large egg, slightly beaten 118g grated parmesan cheese 78 breadcrumbs or use enough to hold the meat together [no dry breadcrumbs] 29g fresh minced garlic (or use 1 teaspoon garlic powder or to taste) 4g salt 4g fresh ground black pepper 78ml milk 2g dried oregano (optional, or to taste) 59g chopped fresh parsley

Method Mix all ingredients together in a large bowl. Shape into small meatballs (at this point you can place on a baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). Drop the meatballs into simmering pasta sauce; do not stir for at least 20 minutes or you will risk breaking the meatballs.

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Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs). After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

**note** you may also bake the meatballs at 180°c for 25 minutes or until cooked through.

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Baked Mussels

Ingredients       

Mussels 1 kg, fresh Parsley 20 g, fresh and chopped Garlic 1 clove, chopped Chili pepper 1/2, deseeded and chopped Bread crumbs 180 g Parmesan 15 ml, freshly grated Extra-virgin olive oil 75 ml

Method Heat the oven to 200°C Scrub the mussels well with a small metal brush and wash under running water. Put into a large pan and cover with water, put a lid on the pan and bring to a boil over high heat. Cook until the mussels open (throw away any that do not open). Drain (keep 250ml of the cooking water and drain to remove any impurities), then remove the empty halves of the shells and place the halves containing the mussels on a baking tray. Wash the parsley, shake dry and chop finely. Heat 45 ml of extra-virgin olive oil in a frying pan and fry the breadcrumbs, stirring, until golden brown. Mix together the parsley, chilli, breadcrumbs, Parmesan cheese, garlic, 30 ml of extra-virgin olive oil and the mussel water until you have a moist mixture that holds together. Then season with salt and pepper. Place a little of the mixture on top of each mussel and press down slightly. Put the baking tray into the preheated oven for about 2 minutes, until the gratin topping is nicely browned. Serve hot.

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Salami and Tomato Folds 170g thinly sliced deli salami, about 3 1/2 inches in diameter (22 slices) Garlic-and-herb cheese 22 grape tomatoes 1. Spread each salami slice with Garlic-Herb Cheese. 2. Fold salami slice in half. Place tomato in centre. Roll salami around tomato, overlapping edges; secure with toothpick. Makes 22 appetizers

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Ingredients       

60g Parma Ham, thinly sliced 60g Salami Napoli, thinly sliced 60gSalami Milano, thinly sliced 60g Mortadella di Bologna, thinly sliced 100 g cured spiced olives 100 g marinated artichokes 100 g Provolone cheese

Method 1. Arrange meat, cheese and vegetables attractively on a large platter. 2. Serve at room temperature with grissini (thin, crispy breadsticks) and baguette slices. Served with a good bottle of wine

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Baked Cheese Olives Ingredients: 120g butter, room temperature or softened 480g shredded sharp cheddar cheese 240g all-purpose flour 1 teaspoon paprika 1/2 teaspoon ground cumin 1/4 teaspoon hot pepper sauce (your favorite) 40 large green olives, with pimento

Method In a medium-size bowl using your mixer (pastry blender or a fork may also be used), cream together the butter and cheese until smooth. Mix in flour, paprika, cumin, and hot sauce. Cover bowl and refrigerate at least one (1) hour. Note can be made ahead a day ahead. Dry the olives on paper towels. With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the centre, work the mixture up around the olive, and then very gently roll it around between your palms. Make sure the cheese mixture completely seals in the olive. Repeat with remaining olives. Place the cheese-wrapped olives on a parchment-lined baking sheet and place in freezer until frozen. Once frozen, you can store in reseal able plastic bags in the freezer until you are read to bake them. Preheat oven to 180°C. If you are planning to bake immediately, place the prepared cheese olives in the freezer for about 15 minutes. Prior to baking, remove olive from the freezer and allow standing at room temperature for approximately 15 minute (while the oven is heating). Place olives on a baking sheet and bake for 15 minutes. Remove from oven and let cool to slightly warm. Serve at room temperature or slightly warm.

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Olive-Caper Tapenade Ingredients: 250g black olives in brine, pitted 80ml extra-virgin olive oil Juice and grated zest of 1/2 lemon 1 large or 2 small cloves garlic, minced Freshly-ground black pepper 1/8 teaspoon salt 1/4 teaspoon red pepper flakes 1 tablespoon chopped fresh basil leaves 2 tablespoons capers, drained and rinsed Salt to taste

Method In a blender or food processor, place olives, olive oil, lemon zest, lemon juice, garlic, and pepper; blend until slightly chunky. Cover and refrigerate to allow flavours to marry for several hours. Return mixture to blender and add red pepper, basil, and capers; blend until mixture is smooth and spread able. Season with additional salt to taste. Refrigerate to store (can be prepared 4 days ahead). Serve at room temperature with fresh crusty bread.

Ideas for Using Tapenade:   

Use as a spread for crackers or baguette bread slices. Use as a sandwich spread. Dollop on top of a baked potato

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Grilled Prosciutto-Wrapped Shrimp Ingredients: 24 jumbo shrimp, uncooked 6 tablespoons extra-virgin olive oil 4 tablespoons chopped fresh rosemary leaves 2 tablespoons sliced garlic cloves 1/2 teaspoons crushed red pepper flakes 2 teaspoons freshly grated lemon zest Salt and pepper 12 slices (about 120g) paper-thin prosciutto, cut in half crosswise Lemon wedges Rosemary sprigs

Method Peel and devein the shrimp, leaving tails on. In a large bowl or large re-sealable plastic bag, combine olive oil, rosemary, garlic, red pepper, lemon zest, salt, and pepper. Add the prepared shrimp and toss to coats. Let marinade for approximately 1 hour (no more). Preheat barbecue grill (oil hot grill to help prevent sticking). When ready to grill, remove the shrimp from the marinade and tightly wrap each with a slice of prosciutto (because the prosciutto is thin, it will stay wrapped). Place shrimp onto hot grill and cook approximately 2 to 3 minutes on one side; turn and cook another 2 to 3 minutes or until shrimp are opaque in centre (cut to test). Remove from grill. To serve, arrange warm shrimp on a large serving platter with lemon wedges and rosemary sprigs. Makes 6 servings.

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Hazelnut Hummus Recipe Ingredients: 240g toasted hazelnuts 400g tinned chickpeas, rinsed and drained 3 tablespoons extra-virgin olive oil 1 clove garlic, chopped 1 tablespoon chopped parsley 2 tablespoons freshly-squeezed lemon juice Coarse salt and freshly ground pepper 1 tablespoon hazelnut oil (optional)

Method To toast the hazelnuts, bake in an 180c° oven until golden under skins (break one to test), 10 to 15 minutes. When cool enough to handle, rub in a kitchen towel to remove as many skins as possible. In a food processor, whirl hazelnuts until smooth. Add chickpeas, olive oil, garlic, parsley, and lemon juice, and whirl again until smooth. Add water, 1 tablespoon at a time, to thin to desired consistency. Add salt and pepper to taste. Drizzle with hazelnut oil, if desired.

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Spinach Cheese Squares Ingredients: 500g cottage cheese 2 large eggs 4 egg whites 60g chopped green onions 60g shredded sharp cheddar cheese 3 tablespoons butter, melted 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/2 teaspoon minced garlic 1/4 teaspoon freshly-ground black pepper 1/8 teaspoon red pepper flakes 560g frozen spinach, thawed and squeezed dry 30g freshly-grated Parmesan cheese

Method Preheat oven to180c°. Lightly spray a 9-inch square baking pan with non-stick cooking spray.

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In a large bowl, mix together the cottage cheese, eggs, egg whites, and green onions until well combined. Mix in cheddar cheese, melted butter, flour, salt, garlic, black pepper, and red pepper flakes until thoroughly mixed. Fold in the drained spinach. Pour cheese/spinach mixture into the prepared baking pan. Sprinkle the top with the Parmesan cheese. Bake approximately 45 to 55 minutes or until the top is golden. Remove from oven and let cool to room temperature. Cut into small squares. Serve either at room temperature or warm. This can be made ahead of time, refrigerated or frozen, and reheated in oven before serving.

Appetizers are finger foods usually served prior to a meal, or in between mealtimes, and are also called hors d’oeuvres, antipasti, or starters. They may range from the very simple to the very complex, depending on the occasion and the time devoted to making them. Appetizers are a common accompaniment to aperitifs, cocktails served prior to a meal. At dinners, banquets and the like, appetizers may be served prior to a meal. This is especially common at weddings, when it takes time for the wedding party and guests to get to a reception after the marriage has taken place. Hors d’oeuvres may also be served at long parties that occur after a regular meal time. A mid-afternoon party where there is no intent to serve dinner, or an evening party that occurs after dinner, may also feature them so that guests can have the opportunity to snack. They’re an especially good idea when guests are consuming alcohol, since they help to cut down on alcohol absorption. Additionally, many Restaurants feature a range of finger foods that are ordered just prior to a meal as a first course. 37 N.Casha

Carrot and Ginger Soup with Lemon Ingredients             

700g carrots, peeled and chopped 2 medium onions, peeled and roughly chopped 1 clove garlic, peeled and crushed 3 tbsp extra virgin olive oil 1 tsp powdered ginger 1 tsp medium curry powder 1.6 litres chicken or vegetable stock Sea salt and black pepper Rind of 1 lemon, finely shredded 200g fresh cream Grated rind of 1 lemon 2 tsp fresh parsley, chopped 2 tsp chives, chopped

Method       

Heat the olive oil in a saucepan and add the onions and carrots, cook for several minutes, stirring from time to time. Do not brown the vegetables. Then add the garlic, ginger and curry powder and cook for a further minute. Add the stock and lemon strips to the pan, half cover the pan with its lid, and simmer gently for 20 minutes until the carrots are tender. Cool slightly, then liquidize the soup until smooth. Taste and season with sea salt and black pepper. Reheat to serve. To make the cream, stir all the ingredients together gently, or the fresh cream will go runny, and then spoon a dollop into the middle of each bowl of soup, garnish with chives or parsley if you wish. Serve with wholemeal crusty bread.

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Roasted tomato soup with toast stars


       

60ml olive oil 1 onion, finely chopped 1kg vine-ripened tomatoes, roughly chopped 3 garlic cloves 1 tsp caster sugar 600ml vegetable stock 100g alphabet or other tiny pasta 2 slices toast


1. Step 1 Preheat the oven to 200°C. 2. Step 2 Heat oil in a shallow ovenproof casserole; add onion and cook over low heat, stirring occasionally, for about 10 minutes or until softened. Add tomatoes, garlic, and sugar, and season well with salt and pepper. Roast uncovered in oven for 20 minutes, then allow mixture to cool. Puree in a blender, adding a little of the stock if the mixture is too thick. Return to pan and add remaining stock. Bring to the boil, add pasta and simmer for 10 minutes. Taste and adjust seasoning if necessary. Cut stars from toast slices with a star cutter, and serve with soup.

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Vegetable and barley soup

Ingredients         

1 tablespoon olive oil 1 medium brown onion, chopped 1 large carrot, peeled, halved lengthways, chopped 4 middle bacon rashers, trimmed, chopped 2 celery stalks, leaves reserved, stalks chopped 400g can whole peeled tomatoes 1 large zucchini, halved lengthways, chopped 1 tablespoon chicken stock powder 1/2 cup pearl barley, rinsed

Method 1. Step 1 Heat the oil in a large saucepan over medium heat. Add onion, carrot, bacon and celery stalk. Cook for 10 minutes or until onion has softened. Add tomato, zucchini, stock powder and 6 cups cold water. Bring to the boil. Add barley. Reduce heat to low. Simmer, partially covered, for 40 minutes or until barley is tender. Chop reserved celery leaves. Stir into soup. Serve.

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Vegetable, bacon and Risoni soup


           

1 tablespoon olive oil 1 brown onion, finely chopped 125g fat-free bacon, chopped 2 garlic cloves, crushed 2 carrots, peeled, chopped 1 parsnip, peeled, chopped 1 celery stick, chopped 2 small zucchini, chopped 6 cups reduced-salt beef stock 400g can diced roma tomatoes 65g dried risoni pasta 60g parsley leaves, roughly chopped

Method Heat the oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook; stir for 5 minutes or until soft. Add carrot, parsnip, celery and zucchini. Cook stir, for 5 minutes. Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 45 minutes or until vegetables is soft. Stir in the pasta risoni. Cook for 12 to 15 minutes or until risoni is tender. Adjust season with salt and pepper. Stir through parsley. Ladle soup into bowls. Serve.

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Broccoli soup with scallops


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150ml olive oil 2 onions, finely chopped 2 cloves garlic, finely chopped 200g potatoes, cut into 3cm pieces 1kg broccoli, trimmed into 3cm florets 125ml fresh cream 60g coarsely chopped flat-leaf parsley 18 scallops, without roe Flat-leaf parsley leaves, to serve

Method Heat 2 tablespoons of oil in a heavy-based saucepan over low-medium heat and cook onions, garlic and 2 tsp salt for 5 minutes. Add potatoes and 1 litre water and bring to the boil. Add broccoli and simmer for 10 minutes or until just tender. Cool slightly then blend, in 3 batches, in a food processor until smooth. Return soup to pan. Stir in cream and season to taste with pepper. When ready to serve, gently reheat over medium heat. Meanwhile, process the parsley and 100ml oil in a food processor until smooth, then strain through a fine sieve. Heat remaining oil in a frying pan over high heat and cook scallops for 30 seconds each side or until just tender. Serve soup topped with scallops and parsley leaves, drizzled with parsley oil.

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Bacon, leek and potato soup


            

1kg bacon bones 1 brown onion, chopped 2 carrots, chopped 2 celery sticks, chopped 3 litres water 2 tbs olive oil 1 leek, thinly sliced 2 garlic cloves, crushed 1kg potatoes, cubed 750ml water, extra 185ml fresh cream Chopped fresh chives, to serve Freshly ground pepper

Method Place bacon bones, onion, carrots, celery and water in a large saucepan. Cover and bring to the boil. Simmer partially covered, for 1 1/2-2 hours or until the meat falls off the bones. Remove meat and set aside. Strain the stock, discarding vegetables. Shred the meat when cool. Heat the oil in a large saucepan over medium heat. Add leek and garlic. Cook, stir for 8-10 minutes. Stir in potatoes, water and 3 cups of stock. Simmer, partially covered, for 15-20 minutes. Stir in cream and simmer, uncovered, for 10 minutes. Slightly mash the potatoes. Add the shredded meat and stir over low heat until heated through. Serve topped with chives and pepper.

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Beefy Vegetable Soup Ingredients                   

240g dry large lima beans 15 ml vegetable oil 907g bone-in beef shank cross cuts, each 1 1/2 inches thick 2 medium onions, chopped 3 cloves garlic, finely chopped 1g ground cloves 4 large carrots, peeled and cut into 1/2-inch pieces 1/2 small head green cabbage cored and cut into 1/2-inch pieces 2 stalks celery, chopped 1080 ml water 500ml beef broth 10 ml salt 2g dried thyme 2g coarsely ground black pepper 454 grams all-purpose potatoes, peeled and cut into 3/4-inch pieces 395g diced tomatoes 240g frozen whole-kernel corn 240g frozen peas 60gfresh parsley, chopped

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Directions 1. In large bowl, place beans and enough water to cover by 2 inches. Soak overnight. Drain and rinse beans. 2. In pot, heat oil over medium-high heat until hot. Add beef, in batches, and cook until well browned, transferring meat to bowl as it is browned. Reduce heat to medium; add onions and cook, stirring, until tender, about 5 minutes. Stir in garlic and cloves; cook 30 seconds. Return beef to saucepot; add carrots, cabbage, celery, water, broth, salt, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer until beef is tender, about 1 hour. 3. Meanwhile, in saucepan, combine beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until beans are just tender, about 30 minutes; drain. Add potatoes and beans to pot; heat to boiling. Reduce heat; cover and simmer 5 minutes. Stir in tomatoes with their juice; cover and simmer until potatoes are tender, about 10 minutes longer. 4. With slotted spoon, transfer beef to cutting board. Cut beef into 1â „2-inch pieces; discard bones and gristle. Return beef to saucepot; add frozen corn and peas. Heat through. Ladle into bowls and sprinkle with parsley to serve.

This beef vegetable soup is the ultimate comfort food to help keep you warm on a chilly winter night.

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Creamed Spinach and Tortellini Casserole

Ingredients: 250g package Refrigerated Three Cheese Tortellini, prepared according to package directions, kept hot 250g package Creamed Spinach, defrosted according to package directions 80g shredded mozzarella cheese 350g sliced fresh white mushrooms 1 small tomato, sliced 30g grated Parmesan cheese

Method PREHEAT oven to 180° c. Grease rt baking dish. COMBINE pasta, creamed spinach, mozzarella cheese, and mushrooms in medium bowl. Transfer mixture in prepared baking dish. Top with tomato slices and Parmesan

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cheese. BAKE for 20 to 25 minutes or until bubbly and cheese is golden brown.

Baked Chicken Parmesan with Linguine

Ingredients: 100g seasoned fine dry bread crumbs 80g Shredded Parmesan Cheese 4 [55g total]) boneless, skinless chicken breast halves 2 large eggs, beaten 2 teaspoons extra virgin olive oil 60g shredded mozzarella cheese 1 package 250g Linguine 850ml Marinara Sauce Fresh basil sprigs (optional)

Method: PREHEAT oven to 180° c. Lightly grease 8-inch-square baking dish. COMBINE bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, and then cover with bread crumb mixture. Arrange chicken in prepared baking dish. Drizzle with oil. BAKE for 25 to 30 minutes or until chicken is tender and no longer pink in centre. Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is

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melted. PREPARE pasta according to package directions; boil the sauce. Toss pasta with sauce; divide among plates. Top with chicken. Garnish with basil.

Spaghetti alla Carbonara Reno style Ingredients       

Spaghetti: 450g Pancetta: 225g Egg: 5 Pecorino or Parmigiano-Reggiano cheese, grated: 360g Olive, extra-virgin: 3-4 tablespoons Pepper, freshly ground: ½ tablespoon Salt

Method 1. 2. 3. 4.

Dice the pancetta into small pieces (1 inch [2.5cm] will do). Bring a big pot of water to a boil and add salt when it begins to simmer. Cook the spaghetti until it is al dente and drain it, reserving 118 ml of water. As spaghetti is cooking, heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned. 5. In a bowl, slowly whisk about 118ml of the pasta water into the egg yolks, using a fork. Add the Parmesan cheese and pepper. Mix with a fork.

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6. Transfer the spaghetti immediately to the skillet with the pancetta. Toss it and turn off the heat. Add the egg mixture to the skillet with the pasta and toss all the ingredients to coat the pasta. Taste the pasta and add salt and black pepper, if necessary.

Cannelloni With Béchamel Sauce Ingredients: For the Béchamel Sauce: 50 grams oz butter 50 grams plain flour 500 ml whole milk Pinch of freshly grated nutmeg (optional) Salt and pepper For the Fresh Pasta Dough: 200 grams plain flour, 2 eggs, lightly beaten Salt For the Cannelloni Filling: 1 slice cooked ham, chopped 200 grams roast veal, chopped 300 grams spinach 25 grams butter, plus extra for greasing 2 tablespoons Parmigiano cheese, freshly grated 1 egg, lightly beaten Salt and pepper


Prepare the Béchamel Sauce: Melt the butter in a saucepan over a medium heat. Whisk in the flour. Pour in all the milk, whisking constantly until it starts to boil. Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes. Béchamel sauce should not taste like flour. Remove the saucepan from the heat. Taste and add more salt if necessary and season with pepper and/or nutmeg. If the sauce is too thick, add a little more milk. If too runny, return to the heat and add 2 slices of butter mixed with an equal quantity of plain flour. Note: For a richer béchamel sauce, replace half the milk with the same amount

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of double cream; for a lighter béchamel sauce, add half milk and half water. Prepare the Fresh Pasta Dough: Sift the flour and a pinch of salt into a mound on a work surface. Make a well in the centre and add the eggs. Using your fingers, gradually mix the flour, then knead for about 10 minutes (If the mixture is too firm, add a little water; if it is a bit soft, add a little extra flour. Shape the dough into a ball and let it rest for about 15-20 minutes. Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut into large rectangles. Prepare the Cannelloni: Preheat the oven to 200° c Grease an ovenproof dish with butter. Cook the spinach, in just the water clinging to the leaves after washing, for about 5 minutes. Drain well and pass through a vegetable mill. Mix together with the roast veal, ham, Parmigiano cheese and egg and season to taste. Cook the pasta rectangles, a few at a time, in a large pan of salted, boiling water for about 5-7 minutes. Drain on a small damp towel. Put some of the spinach mixture and a little béchamel sauce on each rectangle and roll up from one long side. Arrange the cannelloni in a single layer in the prepared dish. Pour the remaining béchamel sauce over them and dot with the butter. Bake for 20 minutes, then leave to rest for 5 minutes before serving.

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Angel-Hair Pasta with Fresh Tomato Sauce Ingredients: 1 small garlic clove 1.5g tomatoes 125g chopped fresh basil 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon sugar (optional) 1/2 teaspoon black pepper 500g dried Capellini pasta (angel-hair pasta)


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Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Toss together chopped tomatoes, garlic paste, lemon juice, salt, sugar (optional), and pepper. Cook for 10 minutes. Set a side. While tomatoes stand, cook pasta in a pot of boiling salted water, uncovered, until 'al dente', about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil. Make 6 first-course servings.

Baked Penne with Bolognese Sauce Ingredients: For the Bolognese Sauce:

40 grams butter 2 tablespoons extra virgin olive oil 1 carrot, chopped 1 celery stick, chopped 1 onion, chopped 250 grams ground beef 1 tablespoon concentrated tomato puree Salt and pepper

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For the White Sauce:

250ml milk 3 tablespoons unsalted butter 2 tablespoons all-purpose flour Pinch of salt For the Pasta:

500g Penne pasta 150g freshly grated Parmigiano-Reggiano cheese 1 tablespoon butter

Method Prepare the Bolognese Sauce:

Heat the butter and olive oil in a small sauce pan and add the carrot, onion, celery, and ground beef. Season with salt and pepper to taste. Mix well and cook over a low heat for just a few minutes until the vegetables have softened and the beef starts to cook and turn brown. Mix in the tomato puree with a little bit of water to dilute it and add to the sauce pan. Cover and cook over a very low heat for 1 and 1/2 hours, adding a little hot water if the sauce appears to be turning dries. Prepare the White Sauce:

Bring milk almost to a boil; set aside. Melt butter in a medium saucepan. When butter foams, stir in flour. Let mixture bubble gently over low heat 1 to 2 minutes, stirring constantly. Do not let mixture brown. Whisk in milk all at once. Whisk until smooth. Season with salt. Simmer 3 to 5 minutes, whisking constantly until sauce has a medium-thick consistency. Reduce or increase cooking time for a thinner or thicker sauce. Prepare the Pasta:

Preheat oven to 180° c. Than generously butter bottom and sides of a baking dish. 53 N.Casha

Bring a large pot of salted water to a boil. Add pasta and cook uncovered over high heat until pasta is cooked only halfway through and has a firm consistency. Drain pasta and place in a large bowl. Add meat sauce, white sauce and about half of Parmigiano cheese. Mix until pasta and sauces are well combined. Put pasta in prepared baking dish, sprinkle top with remaining Parmigiano cheese and dot with butter. Place dish in middle rack of oven and bake until top has a nice golden colour. Remove dish from oven and let it settle a few minutes. Makes 6 servings.

Bucatini all'Amatriciana Ingredients: 2 tbs of extra virgin olive oil 200g pancetta, chopped 1 small yellow onion, chopped 2 cloves garlic, chopped 800g of can tomatoes Salt and pepper to taste 500g of bucatini pasta 2 basil leaves washed, patted dry and torn into small pieces.

Method Heat olive oil in large saucepan over medium heat.

Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and sautĂŠ until translucent, about 5 minutes. Add the garlic and sautĂŠ until golden about 1 minute longer.

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Crush tomatoes and add with juices to pan. Add salt and pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until 'al dente'. Drain the pasta, then add the pasta and the basil to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately. Serves 4.

Cheese Ravioli with Basil and Tomato Ingredients: 400 grams plain flour, plus extra for dusting 100 ml extra virgin olive oil 250 grams fresh ricotta cheese 1 fresh marjoram sprig, chopped 1 egg, separated 1 garlic clove, finely chopped 500 grams cherry tomatoes, quartered 150 ml passata (cooked tomato concentrate or paste) 10 fresh basil leaves Salt

Method: 55 N.Casha

Mix the flour with half the olive oil to a dough and leave to rest in a cool place. Prepare the Filling: Mix together the Ricotta cheese, marjoram, egg yolk and a pinch of salt. Lightly beat the egg white. Prepare the Ravioli: Roll out the half the dough on a lightly floured surface and brush with beaten egg white to seal. Spoon the cheese mixture into a piping bag fitted with a 1 cm (1/2 inch) plain nozzle and pipe small mounds of filling at regular intervals on the dough. Roll out the remaining dough, brush with egg white and place on top of the first sheet. Press around the mounds of filling and cut out the ravioli using a small round cutter. Heat the remaining olive oil in a frying pan, add the garlic and cook for 1-2 minutes, then add the tomatoes and passata and season with salt if necessary. Add the basil, stir and turn off the heat. Cook the ravioli in a large pan of salted, boiling water for about 2 minutes, then drain well and tip into a serving dish. Pour the sauce over them and serve. Serves 4.

Ravioli Pasta Dough Ingredients 500g all-purpose flour or “00” flour, or a combination 4 large eggs 1 tsp. extra-virgin olive oil 1/2 tsp. coarse salt

Method Dump the flour in a pile on a work surface. Make a deep, wide well in the centre and pour in the eggs, olive oil, and salt. Begin mixing the eggs with a fork, staying in the centre and being careful that the eggs don’t breach the wall. Little by little, mix in flour from the sides until the dough starts to move as a unit and is too stiff to mix with a fork. Continue mixing by hand, incorporating more flour to stiffen the dough. When it doesn’t easily absorb more flour (one signal is floury, dried bits of dough flaking off the mass), set the dough aside; scrape up all the remaining flour and pass it through a sieve to sift out any dried-up bits. Discard the bits and keep the cup or two of sifted flour on the work surface to use during kneading if necessary. 56 N.Casha

A deep, wide well of flour makes a tidy mixing bowl. Wash and dry your hands. Knead the dough on the lightly floured surface until it’s a smooth, homogenous ball of dough, firm but resilient, neither too dry nor too soft, about 5 minutes; it should no longer stick to the surface. Poke it and it should spring right back; press your finger into the centre and it should feel just a bit tacky. If it’s very sticky, knead in more flour.

When the dough is sufficiently kneaded, a finger dent will bounce back. Wrap the dough loosely in plastic and refrigerate for at least 1 hour, or up to 8 hours.

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Eggplant Lasagne with Pesto Ingredients: For the BĂŠchamel Sauce:

1 garlic clove, minced 3 tablespoons unsalted butter 5 tablespoons all-purpose flour 1.250ml whole milk 1 bay leaf 1 teaspoon salt 1/8 teaspoon white pepper For the Pesto and Ricotta Mixture:

150g hazelnuts , toasted and loose skins rubbed off in a kitchen towel 800g fresh flat-leaf parsley leaves 85g finely grated Parmigiano-Reggiano cheese 200ml extra virgin olive oil 2 garlic cloves, finely chopped 2 teaspoons salt 1 and 1/4 teaspoons black pepper 1 large egg 425g whole-milk ricotta For the Lasagne:

2 kg medium eggplants cut crosswise into 1/3-inch thick slices 6 tablespoons extra virgin olive oil 1 teaspoon salt 3/4 teaspoon black pepper 1 pkt 180g oven-ready or "no boil" lasagne sheets

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40g finely grated Parmigiano-Reggiano cheese

Method: Prepare the Béchamel Sauce:

Cook garlic in butter in a heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes. Whisk in salt and white pepper, then remove from heat and discard bay leaf. Cover surface of sauce with wax paper until ready to use. Prepare the Pesto and Ricotta Mixture:

Coarsely chop 100g hazelnuts and reserve for sprinkling over lasagne. Puree parsley, Parmigiano-Reggiano cheese, 2/3 olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, and remaining hazelnuts in a food processor until pesto is smooth, about 1 minute. Whisk egg in a bowl, and then stir in ricotta, ¾ parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well. Stir together 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over lasagne. Prepare the Eggplant for Lasagne:

Put oven racks in upper and lower thirds of oven and preheat oven to 180° c Oil 2 large baking sheets. Brush eggplant with olive oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper. Bake eggplant, switching position of sheets halfway through baking and turning slices over once, until tender, 20 to 25 minutes total. Prepare the Lasagne:

Put oven rack in middle position and reduce oven temperature to 160° c Lightly oil a 13 by 9 by 2-inch glass or ceramic baking dish Spread 1 250ml béchamel in baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 250g ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. 60 N.Casha

Spread with 250ml béchamel and cover with remaining 3 pasta sheets. Spread remaining ricotta mixture over pasta, then spread with remaining béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle Parmigiano-Reggiano cheese over eggplant and scatter with reserved chopped hazelnuts. Tightly cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving. Serve lasagne drizzled with pesto. Makes 8 servings. Notes: Lasagne can be assembled 2 hours ahead and chilled, covered. Bring to room temperature before baking. Lasagne can be baked 1 day ahead and cooled completely, then chilled, covered. Let stand at room temperature 1 hour, then heat in a preheated 180° c oven, covered, until hot, 30 to 40 minutes.

PASTA - ITALY’S GIFT TO THE WORLD Although researchers claim pasta to be a Chinese invention that was brought to Italy by Marco Polo after his famous trip to the Middle Kingdom in the 13th century, there is no doubt that Italian cooks changed it to what we know as the nourishing and versatile food that we know. Pasta consists of flour, water, salt and sometimes egg (for egg noodles). Over the centuries Italians invented a myriad of shapes and sauces to enhance the basically bland taste of pasta. Pasta in Italy is always served in small portions (90 grams uncooked) after the first appetizer. Only recently, North American restaurateurs have started serving Research pasta as a main course, after discovering that expensive proteins like seafood, meat sauce, and blending them with bulky pasta can stretch bacon. This basic food has now become so famous that there are several manufacturers outside of Italy, namely in France, Germany, the U S A, Argentina and Spain just to name a few, but connoisseurs agree that Italian dry pasta manufactures’ products are superior in taste. They use hard durum flour from Canada. De Ceccho, Barilla, Del Verde are highly recommended brands. In Canada Primo, Italpasta, and Catelli are famous and represent good value. Pasta is a relatively simple product and can be produced at home by anyone with time on his/her hands and skill to accomplish the task. The difficulty of pasta production is its simplicity and purity. There are only a few ingredients and everything must be in perfectly

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proportions for satisfactory results. Most people buy dry or frozen and stuffed pasta. Frozen stuffed pasta may end being a disappointing choice. Generally, stay away from these type of pasta. Italy being densely populated country must import food, mainly flour and other staples. It is ironic that Canada exports high quality during wheat to Italy and imports Italian pasta. Pasta has evolved into an extraordinary number of varieties ands shapes. The names of some shapes vary according to area of origin. Here are pasta categories and their specific shapes: • Long pasta (pasta lungi): cappelli d’angelo (angle’s hair), spaghetti, spaghetti, linguine, bucatini, fusilli lungi. All suitable for tomato sauces, herb based sauces, carbonara and Bologna sauce. Ribbons (fettuce): tagliatelle, pappardelle, fettuccine, tonarelli, tagliolini, paglia e fieno. Suitable for Alfredo and liver based sauces. • Tubes (tubi); penne, garganelli, elicoidali, cavatappi. Suitable for: all’arrabbiata, prosciutti and asparagus based sauces. Maccheroni rigati, maccheroni, rigatoni, gigantoni are suitable for sauces with sausages and ricotta, ragu, vegetables and pepperoni • Special shapes (forme speciali) conchiglie, farfalle, gnocchi, fusilli, strozzaproti, gemelli, casareccia, lumache, orechiete, radiatori are suitable for cream sauces enriched with salmon, or chicken, or meat. • Pasta for soups (pasta per minestre): quadrucci, orzi, risoni, alfabetini, farfarelline, maltagliatti, conchigliette, lumachine, anelli rigati, tubetti. • Stuffed pasta (pasta ripiena): tortelloni, pansoti, tortellini, cannelloni, ravioli, raviolini, lasagne • Coloured pasta: (Pastas are coloured using tomatoes and red beet for red; spinach and basil for green; brown mushrooms for brown; saffron for yellow; squid ink for black. Always cook pasta in plenty of water (four quarts) for one lb of pasta. First, bring the water to a boil then add the salt. Cook pasta al dente (to the bite) following instructions on the package. Basic pasta sauces are: pesto di basilico Genovese, butter, tomato and basil, all’arrabbiata, puttanesca, primavera, ragu, Bolognese, all’ Alfredo, carbonara, vongole. Flat pastas are meant for cream sauces, whereas tomato based sauces cling batter to round pastas. Pasta is very versatile, basic food that can be flavoured according to your imagination and mood. A good cook can always whip up delectable pasta with a few well-chosen ingredients, including pasta for dessert flavoured with cream and vanilla or even a chocolate sauce.

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Fettuccine with Tuna, Capers, and Olives Ingredients: Coarse salt 500g dried fettuccine pasta 80ml extra virgin olive oil 2 teaspoons minced garlic 6 anchovy fillets, rinsed, dried, and minced 350g canned tomato polpa 1 tablespoon capers, rinsed and chopped 80g olives, pitted and chopped 390g quality tuna preserved in olive oil freshly ground black pepper 2 tablespoons chopped flat-leaf parsley


Bring a pot of salted water to a boil. Add the pasta and cook just until 'al dente', about 7 minutes. Meanwhile, heat the olive oil in a wide, deep sautĂŠ pan set over medium heat. Add the garlic and cook until golden-brown, about 2 minutes. Add the anchovies and cook for 2 minutes more. Stir in the tomato puree and capers. Reserve 80ml of the cooking liquid, and then strain the pasta. Stir the olives and tuna into the sauce, and then gradually stir in the reserved pasta water until the sauce attains a pleasing consistency. Add the hot pasta and toss. Season with pepper and toss again. Makes 4 servings.

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Linguine with SautĂŠed Cherry Tomatoes and Pancetta Ingredients: 400g linguine pasta 80ml extra virgin olive oil 6 garlic cloves, chopped 120g sliced pancetta, chopped 1/4 teaspoon dried crushed red pepper 680g cherry tomatoes 250g grated Pecorino Romano or Parmigiano cheese, divided 125g chopped fresh basil, divided

Method Cook linguine in pot of boiling salted water until 'al dente'. Drain pasta, reserving 240ml liquid. Return pasta to pot. Meanwhile, heat olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sautĂŠ until pancetta is crisp, about 4 minutes. Add tomatoes; sautĂŠ until soft, about 4 minutes. Transfer tomato mixture to pot with pasta. Add 3/4 cheese and 1/3 basil. Toss over medium heat until cheese melts, and sauce coats pasta, if needed adding cooking liquid if dry. Adjust season with salt and pepper. Sprinkle with basil. Makes 4 servings.

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Orecchiette with Sausage and Red Pepper Sauce Ingredients: 650g sweet Italian sausage 1 tablespoon extra virgin olive oil 2 red bell peppers, chopped coarse 3 large cloves garlic, chopped fine 800g can whole tomatoes including juice 650g dried Orecchiette pasta

Method Remove sausage meat from casings. In a large heavy skillet heat olive oil over moderately high heat until hot but not smoking and cook sausage, stirring to break up lumps, until golden. Transfer sausage with a slotted spoon to a plate and pour off all but about 3 tablespoons of fat from skillet. Add bell peppers and garlic to skillet with salt and pepper to taste and cook over moderate heat, stirring, until bell peppers are softened, about 5 minutes. In a blender or food processor coarsely puree tomatoes with juice and stir into bell pepper mixture with sausage. Simmer sauce, covered, stirring occasionally, 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 1 day or frozen 1 month. In an pot of salted water to a boil. Cook Orecchiette until 'al dente’ and drain in a colander. In a large heated bowl immediately toss pasta with sauce. Serves course.

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6 as a main

Pasta Shells Stuffed with Spinach and Cheese Ingredients: 283g frozen chopped spinach, thawed 425g ricotta cheese 110g grated Parmigiano cheese 2 tablespoons fennel seeds 2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled 3 garlic cloves, minced Salt and pepper 800ml tomato sauce 32 jumbo pasta shells, freshly cooked Additional grated Parmigiano cheese

Method Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta cheese, 120g Parmigiano cheese, fennel, basil and garlic to bowl. Season the mixture with salt and pepper; blend. Preheat oven to 180° c. Spoon 150ml marinara sauce evenly over bottom of 9 x 13 x 2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon the remaining sauce over shells. Sprinkle with remaining Parmigiano cheese. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmigiano cheese separately. Serves

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Horseradish Potato Salad Ingredients 2kg large potatoes, halved 240g mayonnaise 1 lemon, juiced 2 tablespoons horseradish cream 200g snow peas, trimmed, shredded lengthways 60g roughly chopped fresh dill

Method Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until potatoes just cooked when tested with a skewer. Drain and set aside to cool slightly. Slice potatoes and place in a large bowl. Whisk together mayonnaise, lemon juice and horseradish cream. Than adjust season with salt and pepper. Add snow peas and horseradish mixture to warm potatoes. Sprinkle with dill and season with salt and pepper. Serve.

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Classic Caesar Salad Ingredients:         

2 head Romaine, washed, dried, and outer leaves discarded 200ml garlic flavoured olive oil 1/2 tsp salt 1/2 tsp freshly ground pepper 1 large lemon, halved 6-8 drops Worcestershire Sauce 2 hard boiled eggs shredded 60g Parmesan Cheese shavings 240g garlic croutons

Method Wash, dry and discard the lettuce. Cook the eggs by placing them in boiling water for 10-12 minutes. Remove them from the water immediately and set aside. (Some chefs say to put them under cold water to stop the cooking process.) That's it. Place Romaine in a large salad bowl and assemble all the ingredients on a tray tableside. Pour about 100ml of the garlic flavoured olive oil over the Romaine. Toss gently using a rolling motion. Add salt and pepper and toss lightly. Squeeze lemon juice over the salad and add the Worcestershire sauce. Add the shredded hard boiled eggs and mix the salad. Add the remaining olive oil. Add the cheese and toss again until the leaves are well coated. Add the croutons last and toss slightly. Arrange individual leaves on a dinner plate, stem side out, the easier to eat with the fingers as Caesar Cardini intended. Serve immediately.

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Arugula Salad with Pancetta, Olives, and Parmigiano Ingredients: 6 thin slices pancetta 1 and 1/2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 800g (loosely packed) arugula 85g Kalamata olives, pitted, halved Parmigiano cheese shavings

METHOD Arrange pancetta in single layer in medium non-stick skillet. Cook pancetta over medium heat, until browned and crispy (do not turn), about 7-8 minutes. Transfer to paper towels to drain. Whisk olive oil and lemon juice in small bowl. Season the dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing.

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Bufala Mozzarella and Tomato Salad Ingredients: 4 balls bufala mozzarella 6 assorted heirloom tomatoes 2 bunches baby Arugula 42mlwhite balsamic vinegar 85ml extra virgin olive oil Sea salt Freshly cracked black pepper

Method Take the mozzarella and cut them into fourths. Cut the tomatoes into both large oblique chunks and thin circles. Starting with the thin circles of tomatoes sliced lay four slices flat in the centre of each plate, overlapping the them a bit. Take a small handful of the baby arugula and throw it down on top of these, followed by each 1/4 piece of mozzarella, which will go in the centre of each tomato slice, wedge side up. Next, take the large, oblique chunks of tomatoes and place them in the centre, tiered over each other, alternating colours and throwing in a few pieces of baby arugula here and there for colour. Drizzle some white balsamic vinegar over the tomatoes and mozzarella as well as some of the olive oil. Top off with sea salt and freshly cracked black pepper to taste.

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Calamari Salad Ingredients: 1.5ltrs vegetable broth 950g calamari (squid), cleaned 1 garlic clove, peeled and halved 350g diced, tender white celery stalks 15g chopped fresh flat-leaf parsley Salt to taste 80mlextra-virgin olive oil 3 to 4 tablespoons lemon juice

Method Prepare vegetable broth. Strain it and set aside until ready to use. When you are ready to poach calamari, bring vegetable broth back to a full boil. Add calamari, turn heat off and let them sit in the hot broth about 2 minutes. Drain calamari and place in a bowl of ice water to stop cooking. Drain again, pat dry with paper towels. Cut sacs into 1/2-inch rings, and tentacles in half lengthwise. Rub garlic all around inside of a salad bowl and add calamari. Cover bowl with plastic wrap and chill in refrigerator for about 1 hour. Remove calamari from refrigerator. Add celery and parsley, season with salt and toss with olive oil and lemon juice. Leave salad at room temperature for about 30 minutes, taste, adjust seasonings and serve. Makes 4 servings.

71 N.Casha

Rice and Shrimp Salad Ingredients: 200 grams cooked, peeled shrimp 350 grams long-grain rice 8 fresh torn basil leaves 3 tablespoons chopped fresh flat-leaf parsley 3 tablespoons extra virgin olive oil Juice of 1 lemon, strained Butter, for greasing Salt and pepper

Method Cook the rice in plenty of salted, boiling water for about 20 minutes until tender. Drain, rinse under cold running water and drain again. Pour into a bowl. Whisk together the olive oil and lemon juice in a large bottle and season with salt and pepper. Add the shrimp, parsley and basil to the rice. Pour the dressing on top and toss gently. Grease a dome shaped mould with butter and spoon in the rice mixture, pressing it down well. Turn out on to a serving dish and store in a cool place (not the refrigerator) until ready to serve.

72 N.Casha

Chef Reno Cauliflower Salad

Ingredients: 1 head cauliflower, cut into florets 2 tablespoons plus 1/2 teaspoon salt 3 tablespoons red wine vinegar 80ml extra virgin olive oil Freshly ground black pepper 120g pitted black olives, minced 50g capers, drained 50g gherkins (sour baby pickles), minced 1 tablespoon minced Italian parsley 4 anchovies, chopped 2 hard-boiled eggs, shelled and minced

Method Bring water to a boil. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tendercrisp, about 3 minutes, then drain and shock in ice water; drain again. Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature. Sprinkle with the hard-boiled eggs and enjoy. Serves 6.

73 N.Casha

Pasta Salad Ingredients: 250g Penne or Farfalle pasta 120g spicy green olives 240g diced fresh tomatoes 120g jar seasoned peppers in oil, diced (reserve some oil for dressing) 200g marinated artichoke hearts, drained coarsely chopped 120g jar marinated eggplant, drained 160ml cup extra virgin olive oil 70ml balsamic vinegar 5g of dried basil, oregano or other favourite herbs Sea salt and ground pepper to taste

Method: Cook pasta for 2 minutes less than directed on the package so that it will not get too soft as it sits in the dressing; rinse immediately under cold running water. Add the remaining ingredients, plus salt and pepper to taste; mix well. Chill until served. Stir again before serving. Serves 4. Note: Other possible additions: chunky tuna, grated Parmigiano or Romano cheese, crumbled feta cheese, cooked shrimp, slivered sun-dried tomatoes, broccoli florets or other vegetable favourites, slivered prosciutto, or roasted red peppers.

74 N.Casha

Salmon Salad with Tomatoes and Chickpeas Ingredients: 6 tablespoons extra virgin olive oil, divided 170g salmon fillets (about 2 pounds) 420g chickpeas from two (15-ounce) cans, drained, rinsed 350g cups chopped tomatoes 80g small black olives 2 tablespoons chopped fresh Italian parsley 2 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 1 tablespoon salt-packed capers, rinsed, or drained capers in brine 1 tablespoon grated orange peel 1 teaspoon grated lemon peel 2 tablespoons fresh basil leaves, torn if large

Method : Heat 1 tablespoon olive oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly. Heat remaining 4 tablespoons olive oil in large skillet over medium-high heat. Add chickpeas and all remaining ingredients except basil. Stir until warm. Adjust season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1 to 1 and 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve. Serves 6.

75 N.Casha

Chef Reno Coleslaw Salad Ingredients: 1.892g finely diced cabbage (about 1 head) 59.14g diced carrot 29.58g minced onions 78g granulated sugar 2g salt 1g pepper 60ml milk 118g mayonnaise 59ml buttermilk 22ml white vinegar 37 ml lemon juice

Method Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) Pour cabbage and carrot mixture into large bowl and stir in minced onions. You have to use regular blade on food processor. Than process remaining ingredients until smooth. Pour over vegetable mixture and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving.

76 N.Casha

Cucumber-Tomato Salad Ingredients: 1 large cucumber, cubed 1 -2 medium tomatos, cubed 1/2 small onion, chopped fresh basil, chopped garlic salt pepper

Method: Add cucumber, tomato and onion to a bowl with a cover. (Preferably Tupperware or something similar.) Add garlic salt, pepper and basil to taste. Seal bowl and shake. Refrigerate for at least 1 hour. The Best Pasta Salad

77 N.Casha

Rotini Pasta Salad Ingredients       

500g rotini 500g fresh cherry tomatoes 120g black olives 4/5 leaves fresh basil 250g mozzarella di bufala 3 tbsp extra virgin olive oil salt to taste

Directions Cook the pasta al dente. Meanwhile, in a large bowl halve the cherry tomatoes, and add the olives, chopped basil and mozzarella di bufala in pieces. When the pasta is ready, drain, rinse it with cold water and add it to the large bowl. Add the extra virgin olive oil and mix it.

78 N.Casha

Spinach, Apple and Pecan Salad Ingredients: 45 ml olive oil 22 ml cider vinegar 15 ml prepared mustard (I prefer Dijon) 14g sugar 2.5g salt 1g fresh ground black pepper 1 golden delicious apple, halved, cored, thinly sliced 59g red onion, cut in thin strips 340g fresh spinach, washed, stems removed, leaves torn 118gtoasted pecans

Method In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick. Add apple and onion. Toss until apples and onions are covered with dressing. Place spinach on top, then pecans. Just before serving, toss.

79 N.Casha

White Bean & Tuna Salad Ingredients: 539g can cannellini beans 170g can solid white tuna packed in water 30g green onions, sliced 30ml extra virgin olive oil 15ml balsamic vinegar 1 clove garlic, minced

Method: Rinse and drain beans. Drain and flake tuna. Combine all ingredients. Refrigerate. You cam serve this salad with pita bread

80 N.Casha

Salad Dressing I make my own salad dressing for three reasons: 1. It tastes better. 2. It's cheaper than store-bought. My technique is as follows: 1 part acid to 3 parts oil (usually extra virgin olive oil but sometimes I mix them depending on the salad), and some fresh flavourings. This might seem like a lot of oil to you, but it's because I like my salads to be not so twangy, and I also add other ingredients that cut the acid even further. However, if your tastes are different, you can do 1 part acid to 2 parts oil. What kind of acid? Here's a list of my favourites:        

Fresh-squeezed citrus juice (Meyer lemon, limoncito or key lime, tangerine, grapefruit, etc.) sherry vinegar blood orange vinegar pomegranate vinegar red wine vinegar champagne vinegar apple cider vinegar Balsamic vinegar (balsamic vinegar is not typically used on salads.It is used to finish roasted vegetable and meats.

Nice oils for salad:     

olive oil (extra virgin or light, or a mixture) sunflower oil nut oils like walnut or hazelnut toasted sesame oil Once you get your acid and oil combined in a jar or shaker then add some embellishment. Experiment with any combination of the following:

 chopped shallots, or sweet onion  minced garlic  grated ginger (nice in lime-based dressing on simple green salad) 81 N.Casha

 chopped fresh herbs like chives, chervil, mint, and/or parsley (mint is especially nice with citrus)  A tablespoon of whole grain mustard  A tablespoon of some honey Add your seasonings and a couple of drops of water (no more than a teaspoon) and shake it all up together. I don't usually salt the salad until I dress it. And fresh, cracked pepper is the finishing touch. Another technique foregoing combined dressings altogether is what my does: Arrange lettuce in salad bowl. Sprinkle with salt. You have to with thumb partially covering the opening to the vinegar bottle. Sprinkle the wine vinegar carefully over salad. Toss well to combine, and then add a little olive oil. Toss again, add pepper and serve. Her theory is that the vinegar dissolves the salt and allows it coats the lettuce. If you add oil first, the salt doesn't dissolve as well. =============================================================

Garlic-Dijon Vinaigrette This garlicky mustard vinaigrette is great to have in your repertoire as it goes with almost anything. The recipe makes plenty, so you can fix it once and then have it on hand for several days. The garlic is delicious but bold here; use fewer cloves if you want to tone it down.

Ingredients       

20 ml extra-virgin olive oil 120 ml lemon juice 120 ml red-wine vinegar 60 ml Dijon mustard 4 clove(s) (small) garlic, minced 2g salt Freshly ground pepper to taste


82 N.Casha

Combine oil, lemon juice, vinegar, mustard, and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake, or whisk until smooth. Adjust season with salt and pepper.

Basil Vinaigrette

Ingredients      

1 small garlic clove 240 ml packed basil leaves, coarsely chopped 60 ml extra-virgin olive oil 22 ml white vinegar Pinch of crushed red pepper Salt and freshly ground black pepper

Method 1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar, and crushed red pepper and process until smooth. Season with salt and pepper.

Sherry-Shallot Vinaigrette Ingredients    

1 large shallot, thinly sliced 22 ml sherry vinegar Kosher salt and freshly ground pepper 60 ml extra-virgin olive oil

Method 83 N.Casha

1. In a small bowl, toss the shallot with the vinegar and season with salt and pepper. Let stand for 15 minutes, then whisk in the oil.

Caesar Salad Dressing Ingredients 2 egg yolks ½ garlic clove, peeled 33 g grated Parmesan cheese 45 ml lemon juice 1 anchovy fillet ½ teaspoon salt 1/8 teaspoon dry mustard Ground black pepper, to taste 120 ml olive oil Method Place all ingredients into the mix container in the order listed and secure lid. Turn machine on and slowly increase speed Blend for 20 seconds. Refrigerate in airtight container for three to four days.

84 N.Casha

Golden Honey Mustard Dressing This is wonderful on any salad, but particularly good on bitter leaves such as chicory or radicchio. Any oil of your choice will do.

Ingredients 4 tablespoons Dijon mustard 2 tablespoons honey 60ml lemon juice 240ml vegetable oil 1/2 teaspoon salt


85 N.Casha

Put all the ingredients into a jam-jar, make sure the lid's on firmly and shake like mad.

Apple Peanut Butter Sandwich Recipe One apple will yield enough apple slices for 2 to 4 sandwiches, depending on the size of the apple and the size of the bread.

Ingredients   

Apple Peanut Butter Sliced Bread

Method 1 Quarter, core, and slice the apple into thin slices. 2 Spread peanut butter over one slice of bread, going all the way to the edges. Make sure to use enough peanut butter so that the apple slices stick. 3 Place apple slices over the peanut butter in a single layer. Top with another slice of bread. Cut in half.

86 N.Casha

Arugula, Mozzarella, Tomato on Focaccia Ingredients 3 large vine-ripened tomatoes cut into 1/4-inch-thick slices 1 red onion, sliced thin 3 tablespoons red-wine vinegar Freshly ground black pepper Trimmed arugula, rinsed, spun dry, and chopped coarse Focaccia bread, halved horizontally (enough for 4 sandwiches) 300g mozzarella, sliced thin (fresh is best) 1 Tbsp mayonnaise (optional)


1 In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes. 2 Layer mozzarella, tomatoes, onions and arugula on the Focaccia half. Spread some mayonnaise on the top half of the Focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks. Yield: Makes 4 sandwiches.

87 N.Casha

Chicken, Zucchini, and Ricotta Sandwich

Ingredients         

2 medium zucchini, shredded 2 teaspoons salt 1 Tbsp olive oil 500g whole-milk ricotta cheese 60g freshly grated Parmesan cheese 1 teaspoon grated lemon peel 4 5x4-inch pieces Focaccia or Ciabatta bread, halved horizontally 2 large tomatoes, thinly sliced 2-4 roasted chicken breasts (about 500g ), skinned, boned, thinly sliced crosswise

Method 1 Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid. 2 Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Remove pan to a bowl, cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Adjust season to taste with salt and pepper. 3 Preheat oven. Arrange bread pieces cut side up on baking sheet. Put bread in oven just until lightly toasted. Spread ricotta mixture generously over 8 Focaccia pieces. l bake until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes. 4 Top 4 bread pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 bread pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.

88 N.Casha

Grilled Cheese Sandwich with Bacon and Pear

Ingredients     

French or Italian loaf bread, sliced Bacon, cooked Pear Sharp white cheddar cheese (high quality) Butter, softened and spread able


1. Heat a cast iron skillet to medium high heat. Layer your sandwich - bread slice, cheese, pear slices, bacon, bread slice. Spread butter over the top of the sandwich. Place the sandwich top side down (butter side down) on the hot pan. Butter the exposed side of the sandwich. Let cook for a minute and then use a metal spatula to turn the sandwich over to its other side.

89 N.Casha

2 While you are toasting the sandwich on the remaining side, press down on the sandwich with a spatula. The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and serve.

90 N.Casha

Blue Cheese Burgers

Blue Cheese Burgers Recipe Here's a tip, although you might be tempted to go with extra lean hamburger meat for this burger, given all the cheese, I don't recommend it, unless you want blue cheese flavoured dry burgers.

Ingredients        

500g ground beef 1 Tbsp Dijon mustard 2 cloves minced garlic 2 green onions, chopped 90g crumbled blue cheese 1 egg 1 Tbsp water Salt and freshly ground black pepper

91 N.Casha


1 Put ground beef, mustard, garlic, onions, blue cheese, water, egg, and a sprinkling of salt and pepper into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and larger than your bun. Chill until you are ready to cook.

2 Prepare charcoal or gas grill for cooking over high direct heat. Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties. Than season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you don't have a grill, you can use a grill pan or a cast iron frying pan for the burgers. Serve on hamburger buns with lettuce and mayonnaise.

Smoked Bacon BLT with Arugula 92 N.Casha

Do you like BLTs? (BLT=Bacon Lettuce Tomato sandwich

Ingredients     

2-3 slices thick smoked bacon 1-2 thin slices of a fresh, large tomato a couple handfuls of fresh baby arugula 2 slices of bread Mayonnaise

Method 1 Heat a large sauté pan or cast iron pan on medium low heat. Lay the strips of bacon in a single layer on the pan. Slowly cook the bacon, rendering out the fat, until lightly browned on one side. Using a fork or tongs, turn the strips of bacon over to cook the other side. When the bacon strips are sufficiently cooked remove from pan and place on a plate lined with a paper towel to absorb the excess fat. 2 In the same pan, add handfuls of fresh baby arugula or watercress. Toss in the remaining fat. As soon as the greens start to wilt, remove from heat and remove from the pan to stop the cooking. 3 Toast bread slices in a toaster. Spread mayonnaise (or your favourite spread, butter will do too) over the slices. Layer the sandwich with bacon, sliced tomato, and lightly wilted arugula. Cut on the diagonal. Eat immediately.

Tuna Salad Sandwich

93 N.Casha

Ingredients          

1 can of tuna fish, drain it, and add a teaspoon of good quality olive oil 80g of cottage cheese 2 Tablespoons of mayonnaise 1/4 purple onion, chopped finely 1 celery stalk, chopped finely 1 Tablespoon of capers Juice of half of a lemon Pinch or two of dill 2 Tbsp minced fresh parsley 1 teaspoon of Dijon mustard

(optional - lettuce and sliced tomatoes)

Slices of French bread, lightly toasted

Method Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes.

Basic Pizza Dough 94 N.Casha

Ingredients: 710g all-purpose flour 5g salt 30ml olive oil 30g sugar 7.08 g package yeast 237ml warm water Method Combine sugar, water and yeast in a measuring cup or small bowl. Combine flour and salt in a large bowl and make a well in the centre. Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough. If dough is too sticky, add a bit more flour. Knead until smooth on a lightly floured surface. Place in an oiled bowl, cover with a towel and let rise until doubled. Punch down and let rest for 10 minutes. Makes 1- deep dish or 2- 12-inch pizza crusts. To bake, top with your favourite sauce, cheese, etc., and bake at 200°c for about 15 minutes or until crispy and cheese is bubbling.

95 N.Casha

Spinach Garlic Pizza


15 ml olive oil 1 clove garlic, minced prepared pizza dough 283.49 g package frozen chopped spinach, thawed, very well drained 237g shredded mozzarella cheese 2 plum tomatoes, thinly sliced 114 g package crumbled feta cheese, with garlic & herb 4g chopped fresh rosemary grated parmesan cheese

Method Mix olive oil and garlic in small microwavable bowl. Microwave on high for 30 seconds. Place pizza dough on unstick pizza tray, brush entire surface with oil mixture. Top with spinach, mozzarella cheese, tomato slices and feta cheese. Sprinkle pizza with rosemary and parmesan Bake at 200°c for 10 to 12 minutes or until cheese is melted and crust is golden. Let stand 5 minutes.

96 N.Casha

Pesto Pizza

Ingredients 15g unsalted butter 454 g baby mushrooms 1 garlic clove, minced 235 ml pesto sauce 227g provolone cheese shredded 2 tomatoes, sliced 1/4-inch thick and deseeded 118g grated parmesan cheese Pizza dough use your favourite homemade recipe

Method Preheat oven to 200°c. While the oven is preheating, melt the butter over medium heat in a skillet. Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside. Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil. Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered. Spread the mushrooms evenly over the pesto, and then top with the provolone cheese. Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese. Place your pizza into the oven. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes. Remove from the oven, slice and serve.

97 N.Casha

Prawn & zucchini pizza Ingredients 160ml passata (tomato pasta sauce) 2 x 225g pkts pizza bases 2 zucchini 16 (about 450g) green prawns, peeled leaving tails intact, divined 120g fresh low-fat ricotta, drained on paper towel 20 small fresh basil leaves

Method Preheat oven to 220°C. Place 2 baking trays in oven to heat. Spread the passata evenly over the pizza bases. Use a vegetable peeler to slice the zucchini lengthways into long, thin ribbons. Place the zucchini on the pizza bases. Arrange the prawns among the zucchini. Crumble the ricotta into large pieces and scatter over the pizzas.

Remove the baking trays from oven. Place the pizzas on the baking trays and bake in oven, swapping trays halfway through cooking, for 15-20 minutes or until the prawns curl and change colour and the bases are crisp and light brown. Scatter the basil over the pizzas and serve immediately.

98 N.Casha

Reno deep-dish pizza

Ingredients 375g Plain Flour 7g sachet dried yeast Large pinch of caster sugar 1/2 tsp salt 250ml warm water 1 tbs olive oil Olive oil spray 2 zucchini, trimmed, thinly sliced lengthways 150g fresh ricotta 1 1/2 tbs chopped fresh basil 1 tbs chopped fresh chives  

1 tsp finely grated lemon rind Polenta, to dust

99 N.Casha

     

65g bought tomato pesto 120g shredded edam or mature cheddar cheese 4 large slices prosciutto, torn lengthways into thick strips 80g bought capsicum, cut into 1.5cm strips 16 cherry tomatoes Baby spinach leaves, to serve

Method Combine flour, yeast and sugar in a bowl. Stir in salt and make a well in the centre. Add water and oil and stir to combine. Use your hands to bring dough together in the bowl. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Spray a bowl with oil. Add the dough and turn to coat. Cover with a damp tea towel and set aside in a warm place for 40 minutes or until the dough doubles in size. Meanwhile, spray a large non-stick frying pan with oil. Cook half the zucchini for 2-3 minutes each side or until tender. Transfer to a plate lined with paper towel. Repeat with remaining zucchini. Combine the ricotta, basil, and chive and lemon rind in a bowl. Adjust season with salt and pepper. Punch down the dough with your fist. Knead for 30 seconds or until the dough is original size. Divide the dough into 2 portions. Cover 1 portion with a damp tea towel. Roll out the other portion to about 24cm. Preheat oven to 230°C. Spray a deep, 20cm (base measurement) ovenproof frying pan with oil. Sprinkle the pan with Polenta, shaking off any excess. Place the dough over the base and 1cm up the side of the pan. Spread the dough with half the pesto, leaving a 1cm border. Sprinkle with onequarter of the cheese. Top with half the zucchini, half the prosciutto and half the capsicum. Top with half the ricotta mixture and half the tomato. Bake for 25 minutes. Sprinkle with one-third of the remaining cheese. Bake for 5 minutes or until the base is crisp. Repeat with the remaining dough, sauce, cheese, zucchini, prosciutto, capsicum, ricotta mixture and tomato to make a second pizza. Serve with spinach leaves.


Antipasto pizza

Ingredients       

2 red capsicums, quartered, deseeded 2 pieces (20cm-diameter) pita bread 80ml tomato pasta sauce 4 marinated artichokes, drained on paper towel, quartered 80g pitted Kalamata olives 8 cherry bocconcini, torn in half 100g baby spinach leaves, to serve

Method Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 6-8 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and thickly slice. Preheat oven to 220°C. Place the pita bread on a baking tray and spread with the passata. Top with capsicum, artichoke and olives. Adjust season with salt and pepper. Bake in oven for 10 minutes or until pizza bases are crisp and light brown. Scatter the bocconcini over the pizzas and bake for a further 3-4 minutes or until the bocconcini begins to melt. Serve pizzas immediately with baby spinach leaves, if desired.


Bacon, cheddar and pineapple pizza Ingredients      

2 (about 220g each) plain bought pizza bases 125ml pizza sauce 50g coarsely grated mozzarella 200g shortcut bacon rashers, cut into strips 1/4 Sweet Pineapple, peeled, cored, coarsely chopped 160g coarsely grated cheddar

Method Preheat oven to 240°C. Place the pizza bases on 2 baking trays. Spread pizza sauce over the bases. Sprinkle with the mozzarella. Arrange the bacon and pineapple on top and sprinkle with the cheddar. Bake for 15-20 minutes or until the bases are crisp and the top is golden.

BBQ meat lovers' pizza 102N.Casha

Ingredients olive oil cooking spray 2 lean beef sausages 26cm frozen pizza base, thawed 60ml barbecue sauce 1 small red onion, halved, thinly sliced 50g rind less bacon, chopped 60g shaved smoked beef roughly chopped 6 cherry tomatoes, quartered 1/2 cup grated reduced-fat pizza cheese



Spray a large frying pan with oil. Than heat over medium heat. Cook sausages, turning occasionally, for 10 to 12 minutes or until cooked through. Allow to cool. Thinly slice. Preheat oven to 200°C/180°C. Line a large baking tray with baking paper. Place pizza base on prepared tray. Spread base with barbecue sauce. Top with sausage, onion, bacon, smoked beef and tomatoes. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and pizza base is crisp. Cut into wedges. Serve.

------------------------------------------------------------The History of Pizza Pie Considered a peasant's meal in Italy for centuries we cannot say who invented the very first pizza pie. Food historians agree that pizza like dishes were eaten by many peoples in the Mediterranean including the Greeks and Egyptians. However, modern pizza has been attributed to baker Raffaele Esposito of Naples. In 1889, Esposito who owned a restaurant called the Pizzeria di Pietro baked what he called "pizza" especially for the visit of Italian King Umberto I and Queen Margherita. The first pizzeria in North America was opened in 1905 by Gennaro Lombardi at 53 1/3 Spring Street in New York City. The first "Pizza Hut" a chain of pizza restaurants appeared in the United States during the 1930s. Frozen pizza was invented by Rose Totino. Although the word "pizza" was documented the first time in 977 and successively in different parts of Central and South Italy, the history of the dish itself is not very clear or well documented.



Poultry is a category of domesticated birds kept by humans for the purpose of collecting their eggs, or killing for their meat and/or feathers. These most typically are members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails and turkeys) and the family Anatidae (in order Anseriformes), commonly known as "waterfowl" (e.g. domestic ducks and domestic geese). Poultry also includes other birds which are killed for their meat, such as pigeons or doves or birds considered to be game, such as pheasants. Poultry comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal. Poultry is the second most widely eaten meat in the world, accounting for about 30% of meat production worldwide, after pork at 38%.


Lemon-Garlic Chicken Ingredients 

6 cloves garlic

1 lemon, zested, 1/2 juiced

Salt and pepper

7 tablespoons butter

1 whole chicken (2 kgs.)

350g celery stalk cut into small pieces

700g potatoes, peeled and cut into 1 1/2-inch pieces

2 tablespoons whole milk

1 1/2 teaspoons grainy Dijon mustard

2 green onions thinly sliced

Method 1. Preheat the oven to 180°C. Grate or mince 4 garlic cloves. Combine in a small bowl with the lemon zest, 1 tsp. salt and pepper to taste. In a small saucepan, melt 3 tbsp. butter. Stir 2 tbsp. of the melted butter into the garlic-lemon mixture; set the remaining melted butter aside.


2. Place the chicken, breast side down, on a cutting board, with the large cavity facing you. Using kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone. Open the chicken like a book, and then flip over. Press down firmly on the skin side of the breast until you hear the bone crack. 3. Gently slide your fingers between the skin and flesh of the chicken breasts and legs. Using your fingers, stuff the garlic-butter mixture under the skin, spreading it evenly. Rub the reserved melted butter all over the chicken; season generously with salt and pepper. Place the chicken, skin side up, in a roasting pan and roast until the skin is golden-brown and crisp, or until an instant-read thermometer registers 76°C., about 45 minutes. (If the skin starts to brown too quickly, cover the chicken loosely with foil.) Let the chicken rest for 15 minutes before carving. 4. Meanwhile, slice the remaining 2 garlic cloves. Combine in a saucepan with the celery. Cover with cold water by 1 inch, season with salt and bring to a boil. Lower the heat and simmer for 5 minutes. Add the potatoes, bring to a boil, reduce to a simmer and cook until the potatoes and celery are tender, 15 to 20 minutes. Drain well and return to the pot; heat over medium heat until dry, about 1 minute. Remove from the heat, then add the milk, mustard and remaining 4 tbsp. butter; coarsely mash. Stir in the onions and season with salt and pepper. Drizzle the lemon juice over the chicken and serve with the mash.


Chicken Parmesan Ingredients: 4 boneless skinless chicken breast halves salt and pepper 118g breadcrumbs 1 egg, beaten 19.71 ml butter 473.18 ml tomato sauce 4 slice mozzarella cheese 4.92 ml grated parmesan cheese Method Pound chicken to flatten. Salt and pepper to taste. Dip chicken in egg; then in bread crumbs. Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done. Remove from skillet. To skillet add spaghetti sauce. Heat thoroughly. Add chicken. Place slices of mozzarella on top of chicken. Sprinkle with parmesan. Cover and cook until cheese is melted. Serve with a side of spaghetti.


BBQ Chicken and Rice Ingredients: 340.19 g jar barbecue sauce 4 chicken breasts 473g rice 946ml water

Method Pour BBQ Sauce into pan, fill the empty bottle with tap water and pour about half of it into the pan as well. Stir until blended over low-medium heat. Fry chicken breast in a little olive oil from both sides just for few minutes. Continue cook the chicken and sauce while stirring over medium heat until chicken is done, then turn down to low. Keep an eye on it and add more water from the bottle if needed. For rice, just add rice and water to a pan with a tight-fitting lid, bring to a boil, stir for a minute, and cook at medium heat for 30 minutes while COVERED. When everything's done, pile it on a plate and eat it up. Sometimes I add a dash or two of hot-sauce for a little spice.


Thai Grilled Chicken Thighs Ingredients: 12 boneless skinless chicken thighs 78g chopped fresh basil 78g chopped fresh coriander (cilantro) 14g minced ginger 14g minced garlic 14g minced chili 22ml soy sauce 22ml fish sauce 22ml olive oil 22 ml brown sugar

Method Combine all ingredients except chicken in a bowl. Mix thoroughly. Add chicken and leave to marinate at least one hour, preferably longer. Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through. Usually you would expect 12 thigh fillets to feed 4 to 6 people this recipe serves 3.

110 N.Casha

Perfect chicken Kiev

The shape is largely irrelevant: the only thing that really matters with a Kiev is that when you cut into that crisp shell, you're rewarded with an eruption of vivid green, garlicky butter. And that's a pleasure that will never go out of fashion.

Ingredients 2 chicken breasts 50g salted butter, at room temperature 2 garlic cloves, crushed 2 tbsp parsley, finely chopped 1 tbsp tarragon, finely chopped ½ lemon 2 tbsp flour, seasoned 2 eggs, beaten 4 tbsp breadcrumbs, seasoned Vegetable oil, to deep fry 1. Mash together the butter, garlic and herbs, and season with black pepper and a squeeze of lemon juice. Form into 2 sausages, and wrap in Clingfilm. Put in the fridge to chill. 2. Butterfly each chicken breast by opening it out using a knife, and then put it between 2 sheets of cling film and bash with a rolling pin or meat tenderiser until about 0.5cm thick, being careful not to create any holes. Season both sides well. 3. Put a sausage of butter near one edge of the chicken and begin rolling the meat up around it, tucking in the ends as you go (use some egg and flour as glue if they prove obstinate). Roll into a tight sausage using the Clingfilm, and freeze for 2 hours.

111 N.Casha

4. Put the seasoned flour, eggs and breadcrumbs into 3 shallow dishes and then roll the frozen kievs in each in turn, then again in the eggs and crumbs to double coat. Put in the fridge to defrost, which should take about an hour. Preheat the oven to 150C. 5. Heat the vegetable oil in a large pan or fryer to 160C, or until a crumb of bread turns golden in about 15 seconds, then gently lower the first Kiev in. Cook it for 8½ minutes, then drain on kitchen paper and put in the oven to keep warm while you cook the next. Serve immediately, once your guest has tucked a napkin into their collar. -------------------------------------------------------------------------------------------------------

Chicken Kiev

Chicken Kiev Ukrainian: is a popular breaded cutlet dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked. The dish has traditionally been considered Ukrainian in origin since its name comes from Kiev, the capital of Ukraine. However, the Russian food historian William Pokhlebkin claimed that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century, and was subsequently renamed Chicken Kiev (котлета по-київськи, kotleta po-kyivsky, lit. 'Kiev-style cutlet') by a Soviet restaurant.

112 N.Casha

Chicken Chef Fantasy

Ingredients o o o o o o o o o o o

907 g boneless chicken breasts, cut into bite-size pieces 29 ml olive oil 1 garlic clove, crushed 1.5g ginger 3g crushed red pepper flakes 60ml apple juice 78g light brown sugar 30 ml ketchup 14 ml cider vinegar 119 ml water 78 ml soy sauce

Method Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Served over with hot rice.

113 N.Casha

Easy Baked Chicken Breast Ingredients: 4 boneless chicken breast halves 236.59 ml mayonnaise 118.29 ml freshly grated parmesan cheese 7.39 ml seasoning salt 2.46 ml ground black pepper 4.92 ml garlic powder

Method Mix mayonnaise, cheese and seasonings. Spread mixture over chicken breast and place in baking dish. Bake at 180°c for 40 - 45 minutes. Served with potato croquettes or French fried potatoes.

The mayonnaise makes this chicken breast very moist and tender--enjoy!

114 N.Casha

Chicken Coq au vin Ingredients 1.6kg chicken, jointed Salt and pepper, to taste 2 tbs light olive oil 125g streaky bacon, rind removed, diced 1garlic clove, crushed 12-16 pickling onions, peeled 2 tbs brandy 500mls red wine 250ml chicken stock Bouquet garni 250g button mushrooms 1 tbs butter, softened Mash potato 1 kg potatoes, peeled and diced 2egg yolks 125ml cream 125ml milk 120g grated parmesan Vegetables 300g baby green beans, trimmed 1 bunch baby carrots, trimmed and peeled

115 N.Casha

Method For the chicken, using paper towel, pat the chicken pieces dry and season with salt and pepper. Heat the oil in a heavy casserole dish. Add the bacon, add the onion and garlic and cook until golden, remove and set aside on a plate. Place the casserole dish back over a medium-high heat, drizzle with oil and fry the chicken pieces until golden all over, spoon out any excess fat and pour in the brandy, set alight and stand back. When alcohol has evaporated, return the bacon, onion and garlic to the pan. Add the wine and stock and add the bouquet garni. Cover and simmer very gently for about 45-60 minutes or until chicken is tender and cooked. Add mushrooms and simmer until soft. Remove chicken pieces and vegetables to a dish and place in a warm oven. Discard bouquet garni; bring the remaining sauce to the boil and reduce by half. Season with salt and pepper. Combine butter and flour together in a small bowl until well combined (beurre manie) gradually stir in one teaspoon at a time until mixture thickens. Once sauce is thick, pour over chicken and vegetables and serve immediately. For the mash, place the potatoes in a saucepan, cover with water and bring to the boil. Cook until tender. Drain well and mash until smooth. Stir through egg yolks, cream, milk and parmesan and season with salt and pepper. For the vegetables, bring a saucepan of salted water to the boil then reduce to a simmer, add the beans and carrots and cook until tender, drain. To serve, place the coq au vin in serving plates and serve the mash and vegetables to the side.

Bouquet garni: An assortment of whole herbs and spices secured in a cheesecloth bag and used to flavour soups, stews, and stocks. Typically, it includes fresh thyme, bay leaves, and parsley stems, but it can also include other aromatics like celery and leeks.

116 N.Casha

Chicken Saltimbocca Ingredients       

4 small, boneless skinless chicken breast halves Salt and pepper 8 fresh sage leaves 8 thin slices prosciutto 2 Tbsp. unsalted butter 1 Tbsp. olive oil 125ml dry white wine

Method 1. Place chicken breasts between 2 sheets of plastic wrap. 2. Using a meat mallet, pound the chicken to 1/4" thick cutlets. 3. Season chicken with salt and pepper and place 2 sage leaves and 1 slice of prosciutto on each cutlet. 4. Secure cutlets with toothpicks. 5. In a large, heavy sauté pan, heat butter and oil over high heat and place 2 chicken cutlets, prosciutto side down, in pan for 30 seconds. 6. Turn chicken over and cook until chicken is cooked through. 7. Transfer saltimbocca to a platter and keep warm as you cook the remaining cutlets. 8. Pour off oil from pan and return to high heat. 9. Add wine and deglaze, scraping up brown bits with a wooden spoon. 10. Boil wine until reduced to about 1/3 cup. 11. Discard toothpicks and serve saltimbocca drizzled with the reduction sauce.

Chicken cutlets are lined with fresh sage and wrapped with prosciutto in this quick recipe fit for special occasions. Serve this light and savoury dish over a bed of angel hair pasta or Polenta to catch all the sauce.

117 N.Casha

Roasted Whole Chicken Ingredients: 2kg Whole Chicken 1 Onion quartered 1 Lemon 4 garlic cloves sliced in half 2 tablespoons Olive Oil Salt and Pepper 4 tablespoons Parsley, sage, and rosemary chopped (usually I would use thyme but parsley is what I had on hand)

Method Clean and dry your chicken. This will help to insure a nice crust on your chicken once it’s finished. Stuff you chicken ;) With your onion, lemon and garlic. Don't worry about chopping them good, there in there for the flavour. You'll be taking them out before serving. In a small bowl add your chopped herbs, olive oil, and a couple pinches of salt and pepper. Rub down your chicken with the herb mix. Place in 450 degree oven for an hour to an hour and fifteen minutes until golden brown. Once the chicken is roasted, let it rest for 10-15 minutes. *One of our favourite things to have with roast chicken is fried potatoes. Add a couple tablespoons of shortening or butter to a hot pan and let it melt, add one sliced onion and cook for one minute. Add about 8 chopped potatoes and fry for about 15 minutes. Season and serve.

118 N.Casha

Citrus Chicken Ingredients            

For the citrus chicken marinade:

      

15ml olive oil 1 tbsp minced shallots 1 tsp minced ginger 120g fine-cut orange marmalade 60ml sweet chilli sauce 15ml white balsamic vinegar 60ml reserved marinade, strained

185ml freshly squeezed orange juice, about 2 oranges 2 tbsp grated orange zest 1 tsp salt 2 tsp freshly ground black pepper 1 tsp fresh mint leaves 1 1/2 tbsp basil leaves 45ml white balsamic vinegar 3 tbsp minced shallots 1 tbsp celery seeds 2kg bone-in chicken thighs

For the glaze:

Method How to make Citrus chicken 119 N.Casha

For the citrus chicken: 1) Combine all the marinade ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours. 2) Preheat the oven to 180c Remove the chicken from the marinade, reserving 60ml of the marinade for the glaze. 3) Put the chicken in a 23cm by 33cm pan. Bake in the oven for 45 minutes. 4) In the meantime, make the glaze. Heat the olive oil in a small saucepan set over medium-high heat. Add the shallots and ginger and fry for 3 minutes. Add the remaining ingredients, reduce the heat and simmer for 15 minutes. 5) Baste the chicken with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. 6) Remove the chicken from the oven, arrange it on a platter and serve at once.

Raw Chicken Thigh


Chicken Swirl

Ingredients 500g Chicken Breast 2 Tablespoons Light Soy Sauce 1/2 Teaspoon Salt 2 Garlic Cloves 1 Teaspoon Black Peppercorns 50g Carrots 50g Spring Onion 2 Tablespoons Plum Sauce 2 Eggs Flour Bread Crumbs Oil

Method 1. Clean the chicken breast, skin it, lay a sheet of plastic or film wrap down, place the chicken on the plastic and bash the chicken flat with a pestle. The plastic will help you roll it up later. 2. Pound the garlic and black peppercorns together in a mortar; add the soy sauce and salt. 3. Cover the chicken in this mix for 2-3 hours to marinade. 4. In a blender blend the vegetables finely, mix in the plum sauce to bind them together. 5. Spoon the mixture over the chicken breasts and spread it out. Use the plastic to help you roll up the chicken breast. If you fold over the edges as you roll, it will stop the contents spilling out. Pull the plastic tight. 6. If you leave it in the fridge, it will firm up. 7. Prepare 3 plates, 1 plate of flour, 1 of beaten egg, one of bread crumbs. 8. Dip the chicken roll in flour, then egg, then breadcrumbs. 9. Drop into medium hot oil (180 degrees Celsius), then drop the temperature down to low (170 degrees) and cook slowly. Then chick takes time to cook, so you will need to cook it slowly. Serve With Sweet Chilli Sauce


Stuffed Chicken Legs on Risotto


Chicken       

6 boned-out chicken legs Sea salt and pepper Approximately 24 rashers, streaky bacon 3 tbsp olive oil 1tbsp Port wine 2 tbsp Marsala wine Ladleful of brown chicken stock

Stuffing     

350g pork sausage meat Handful of skinned pistachio nuts, roughly chopped 1 egg yolk 4 thyme sprigs, leaves stripped and chopped Handful parsley, chopped

Risotto     

400g risotto rice (such as Arborio) 1 litre brown vegetable stock 150g shelled broad beans 150g peas thawed if frozen 50g freshly grated parmesan, plus extra shavings to serve


  

25g butter, cut into cubes Handful fresh chives, chopped Sea salt and freshly ground black pepper

Method 1. To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper. 2. Open out the chicken legs remove bones, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken. 3. Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 2530 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture. 4. To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down. 5. Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place. 6. Deglaze the pan with the Port wine, and then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning. 7. To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if al dente, adding a little more stock is if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired. 8. Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.

Lemon Herb Duck Breasts


Ingredients o o o o o o o o o

236g chopped fresh parsley leaves 29g minced garlic 30ml minced lemon zest 15g coarse black pepper 19g dried thyme 9g fresh rosemary 2 whole duck breasts, split and skinned 30ml extra virgin olive oil salt

Method 1. Combine parsley, garlic, lemon zest, pepper, thyme and rosemary in a bowl. Roll duck pieces in herb mixture to coat all over. 2. Put oil in a large sautĂŠ pan, and turn heat to medium-high. When oil shimmers add duck, and reduce heat to medium. Cook, turning once or twice, until coating browns and duck is medium-rare to medium, about 10 minutes. Season meat with salt, and let it rest for a few minutes. 3. Serve with pan gravy with roasted potatoes and steamed fresh vegetables.


Duck breasts in sticky orange sauce Ingredients 4 duck breasts, skin on, scored 1 tablespoon olive oil ORANGE SAUCE 30g butter 3 shallots, finely sliced 1 tablespoon Grand Marnier 200mlorange juice grated zest, segments 1 orange 1 teaspoon sugar 1 bay leaf

Method Preheat oven to slow, 150°C. Brush each duck breast with oil. Season to taste. Heat an oven proof frying pan on high. Fry duck breasts, skin side down, for 6-8 minutes, basting with pan juices. Turn breasts over. Place pan in oven for 5-8 minutes, until duck is cooked to taste. Remove from oven, baste and rest, covered, for 10 minutes. ORANGE SAUCE: Meanwhile, melt butter in small saucepan on high. SautÊ the shallots for 2-3 minutes or until tender. Add liqueur, stirring. Mix in juice, zest, sugar and bay leaf. Bring to the boil. Reduce heat to low and simmer for 45 minutes, until thickened. Stir orange segments through. Serve duck breast drizzled with sauce, and accompaniments of choice.


Duck breast with passion fruit sauce and crushed new potatoes

Ingredients   

4 duck breast salt pepper

Passion fruit sauce     

4 passion fruits 20ml Sambuca 70ml of whisky 100ml of maple syrup 10g of black treacle

Crushed new potatoes    

500g of new potatoes butter 1 bunch of chives, finely chopped salt



Start with the passion fruit sauce by cutting the fruit in half; remove the pulp and seeds and flesh from inside and place in a small saucepan . Next, add the whisky and Sambuca and bring to the boil. The whisky and Sambuca may flambĂŠ, allow the alcohol to burn off and remove the pan from the heat until the flame burns out Add the maple syrup and black treacle and bring back to the boil. Remove from the heat to allow the ingredients to infuse. Reheat the sauce when ready to serve . Wash and place the new potatoes into a suitable sized pan, cover with cold water and bring to the boil. Cook for about 10-15 minutes of until tender. Strain and leave to cool slightly . While the potatoes are cooling, place the duck breast on a chopping board, skin side up and using a sharp knife, score the skin in a diagonal direction. Then turn the duck breast around and score in the opposite direction . Season the duck breast with a salt and black pepper. Heat an oven proof frying pan on a high heat. Once the pan is very hot place the duck breast, skin side down, into the dry pan. Reduce the heat so that it gently fries and cook for 5 minutes until golden brown . Preheat the oven to 190ËšC/gas mark 5. Transfer the frying pan into the oven and cook the breast for 3 minutes on one side, then turn the duck breast over and cook for another 3 minutes . Remove from the oven and transfer the breast onto a board or plate and allow to rest in a warm place for a good 5 minutes . While the duck is resting, heat a large frying pan on a medium heat and add a large knob of butter. As soon as the butter begins to foam, add the potatoes, slightly crushing each one in your hand before adding into the pan . Toss the potatoes in the warm butter and season with salt to taste. Remove the pan from the heat and add in the chives just before serving alongside the carved duck breast and hot passion fruit sauce


Duck Meat sauce and Pasta

Ingredients Duck legs    

2 duck legs olive oil salt pepper

Ragu sauce 1/2 onion, finely sliced 3 garlic cloves, thinly sliced 1/4 celery, chopped 2 tbsp of tomato purée 250ml of red wine 1 dash of dried oregano 1 bunch of thyme, picked 1 400g tin of chopped tomato 128N.Casha

120g of pasta pappardelle 1/2 bunch of flat-leaf parsley, roughly chopped 50g of grated Parmesan

Method Season the duck legs and lightly rub with olive oil. Place on a baking tray and cook at 180ËšC for 40 minutes. The idea is to have moist slow cooked duck and if the meat is not quite yet tender return to the oven for a further 10 minutes. Remove the legs from the oven and leave to rest for a few minutes . Pick and cut the meat from the bone using two forks. Set the meat to one side and lightly season - reserve the fat and skin . Place a wide pan over a low heat. Add a little of the reserved duck fat and then sweat the onion, garlic and celery. Then, add the tomato purĂŠe and cook for 2 minutes What 'to sweat' means To sweat is to cook something on a moderate to high temperature in a covered pan, without letting the ingredient colour . Add the oregano, thyme and wine and turn up the heat. Reduce the sauce by half and then add the tomatoes and duck meat. Turn down the heat and leave to simmer for 15 minutes . Meanwhile, in a large pot, cook the pasta in salted boiling water until al-dente. Then, toss the hot pasta with the ragu and serve, top with grated parmesan,


Roast duck breast with asparagus and cabbage

Ingredients Roast duck breast   

4duck breast salt pepper

Duck sauce        

Vegetable oil 50g of butter 1 medium onion, thinly sliced 1 garlic clove, minced 1 sprig of fresh thyme 1 bay leaf 300ml of beer 500ml of Chicken stock

Cabbage and shallots    

1 Small cabbage, finely shredded 2 shallots, thinly sliced into rings 2 knobs of butter salt



Sautéed asparagus  

12 asparagus spears 1 knob of butter

Method . Heat a small amount of oil in a thick bottomed saucepan over a medium heat. Fry the sliced onion, garlic, thyme and bay leaf until golden brown . Continue to fry for 2-3 minutes. Then, add the beer and bring to the boil, cook until reduced by 3/4 . Add the chicken stock, bring to a simmer and reduce again by half. Strain through a fine chinoises. Whisk in the butter and season to taste with salt and pepper. Set aside until required . Bring a large pot of salted water to the boil. Lower in the shredded cabbage and cook until tender - about 3 minutes, strain and set aside . Place a thick bottomed saucepan over a medium heat and add the butter. As soon as it begins to foam, add the sliced shallots and sweat in the butter before adding the hot blanched cabbage. Cook for a further 5 minutes and season to taste with salt and pepper . Blanch the asparagus in boiling water for 3 minutes until tender, strain and plunge into ice water to refresh. Cut each spear in half lengthways and pan-fry in a little butter until light golden brown. Season with salt and keep in a warm place . To cook the duck, preheat the oven to 220˚C/gas mark 7. Gently score the skin with a sharp knife. Season the duck breasts with salt and pepper and heat 1 tbsp of rapeseed oil in a roasting tray or ovenproof pan on top of the stove . Place the breasts, skin-side down, in the tray and fry over a medium heat for 8-10 minutes, allowing the skin to release fat while turning golden brown. Turn and finish cooking in the oven for 7-8 minutes. Remove from the tray and leave to rest in a warm place for 4 minutes . Slice the duck breast to your liking and serve with the warm asparagus, hot cabbage and hot duck sauce

Slow-Cooked Duck leg Chef Reno Style 131N.Casha

Ingredients Slow-cooked duck      

4 duck legs 100g of sea salt 3 sprigs of fresh thyme 4 bay leaves 1 head of garlic silver foil to wrap the duck

To serve      

500g of peas 2 baby lettuces 4 spring onions, finely sliced 80g of bacon, medium dice 20g of fresh mint leaves, roughly chopped 20g of butter

Method .


To start the slow-cooked duck, break down and bruise the garlic and place into a large bowl with the thyme and bay. Mix thoroughly with the salt, before adding the duck legs and mixing again . Place the duck and curing mix into a suitable container or resealable bag and leave in the fridge for up to 24 hours . Remove the duck legs from the salt, rinse under cold water and pat dry with kitchen towel - the rinsing will ensure the duck is not too salty . Place the legs wrapped with silver foil into large pan add some water and a knob of butter. Place on a medium heat and bring to a very gently simmer. Reduce to a gentle heat and cook for 1 1/2 hours or until tender to touch . Remove the pan from the heat, take the duck legs out of the silver foil and place onto a tray to cool. Once cool, remove the knuckle and trim the skin off the bottom of the drumstick. Place on a baking tray, skin side down, until required For the pea, lettuce and bacon garnish, bring a large pot of salted water to the boil. Cut the baby lettuce in half and remove most of the root, making sure that the lettuce remains intact. Place the lettuce into the boiling water for 1 minute, remove and place into ice water In a large pan, fry the diced bacon on a medium heat until golden. Remove the bacon from the pan and keep in a warm place until required . Increase the heat, add the butter and small dash of water, stirring to emulsify in the pan. Add the lettuce and cook until just tender, but still green . Next, add the peas, spring onions and return the bacon to the pan and cook for 2 minutes. Strain off any excess liquid, season to taste and add the fresh mint to finish Heat the oven to 180ËšC/gas mark 4 and place the duck legs in for 15-20 minutes, or until they are golden and the skin is crispy . Remove the duck legs from the oven. Place on a bed of the hot peas, lettuce and bacon and serve immediately

Fillet of beef Wellington 133N.Casha

Ingredients Beef   

800g of beef fillet vegetable oil salt

Beef Wellington        

1 sheet of puff pastry 200g of mushrooms, finely chopped 1 bunch of chives, chopped 2 shallots, finely diced 1 garlic clove, minced 50ml of white wine 20g of Dijon mustard 40g of butter

Pancake mix    

80g of flour 210ml of milk 2 eggs vegetable oil


Rosemary jus      

50ml of red wine vinegar 100ml of red wine 100ml of port 100ml of Madeira 650ml of beef stock 3 sprigs fresh rosemary

Method Preheat the oven to 200ºC/gas mark 6 . Place a frying pan over a high heat and add a small dash of vegetable oil. Once hot, generously season the beef with salt and evenly sear the entire beef fillet until browned. Remove from the pan and leave to cool . Place a saucepan over a medium heat and add the butter. Once hot and melted, sweat off the mushrooms, shallots and garlic, until all the moisture has been released from the mushrooms and the pan is almost dry . Add the white wine, and then reduce until almost dry. Remove from the heat, add the chopped chives and transfer into a blender. Blitz until smooth, season to taste with salt and set aside To make the pancake mix, combine 1 egg, the flour and milk together in a mixing bowl. Whisk thoroughly until smooth 4. Place a non-stick frying pan over a medium heat and add enough vegetable oil to just coat the base of the pan. Add approximately 60ml of the pancake mix to the pan and spread and cook to form a crepe-like finish. Repeat until all the pancake mix has been used up. This recipe will allow for extra as well Once the beef fillet is completely cool, spread each pancake evenly with mustard and the mushroom mix. Lay the pancakes down to form one rectangular base. Wrap the pancakes around the beef Lay out the puff pastry with the longest side parallel to the edge of the work surface. Place the beef fillet at the edge and roll over into the pasty to encase the entire beef fillet. Seal the edge by gently pressing together - making sure the seal is used as the base of the Wellington, by having it face down on a baking tray Beat the remaining egg in a small bowl and, using a pastry brush, brush the pastry with the egg wash. Set aside in the fridge while you prepare the other elements . For the rosemary jus, place a medium saucepan over a high heat, add the red wine vinegar and reduce until almost dry. Then add the red wine and reduce until almost dry again. This will concentrate the flavour of the base of the jus


Repeat the process with the port, followed by the Madeira. Lastly add the beef stock and rosemary bring to a simmer and reduce to the desired consistency. This will usually be by 1/4 to 1/2 until you have a thin gravy-like consistency . Pass the jus through a fine strainer, season to taste and set aside. The jus can be prepared ahead of time and frozen up to a week in advance . Strain off (but reserve) the cream mixture. Add the parsley root to a blender with a Preheat the oven to 190ËšC/gas mark 5. Remove the beef fillet from the fridge and allow standing for 15 minutes. Place into the oven for 15-20 minutes for a medium rare finish (internal temperature of 65ËšC). Remove and allow resting for 5 more minutes Resting meat The muscle fibres in the meat have been exposed to high temperatures and become firm and less tender as a result. Resting the meat allows the fibres to relax and distribute the natural juices within the meat evenly throughout. The result is a tenderer, juicier piece of meat Slice the Wellington into portions Place the beef on the plate and finish with a generous saucing of the rosemary jus. Serve immediately with fresh sautĂŠed vegetables and roasted potatoes


Beef Tenderloin in Merlot with Shallots and Tail of Veal

Ingredients For the tail of veal Tail of veal 1, cut into 6 pieces  Onion 100 g  Carrot 100 g  Leek 100 g  Celery 100 g  Red Wine 500 ml  Meat sauce 200 ml

For the tenderloin       

Beef tenderloin 400 g, prime Merlot wine 1ltr Beef stock 1ltr Bay 1 leaf Shallot 2 each Salt To taste Pepper To taste



Tail of veal Salt the tail pieces before browning them on both sides in a little oil. Deglaze with the red wine, cover with the meat sauce and oven cook with the lid on at 180°c for 1 hour and a half. Separate the meat from the bone and add it to the reduced sauce. Fillet In a wide pan, prepare a sauce by cooking the wine, beef stock and herbs together for about half an hour, then reduce the temperature to 80°C before adding the beef fillet to the liquid. Using a meat thermometer, cook the meat until its temperature reaches 56°C. Then cut the fillet into slices of approximately 3 cm. Place the tail of veal and its sauce in the bottom of a deep serving dish with the slices of beef fillet on top. Garnish to your liking with carrots, cooked shallots, asparagus and potatoes.

Raw fillet of beef

Raw veal tail

Beef Tenderloin with Roquefort-Pecan Butter 138N.Casha

Ingredients 120g pecan nuts halves, chopped 4 1-1/2-inch-thick centre-cut beef tenderloin steaks 150g each) Kosher salt and freshly ground black pepper 1 Tbs. vegetable oil 120g Roquefort cheese, at room temperature 60g unsalted butter, softened 2 Tbs. whole flat-leaf parsley leaves Position a rack in the centre of the oven and heat the oven to 180°c. Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Let cool completely. Pat the steaks dry and season with 1 tsp. salt and 1/2 tsp. pepper. Than heat a 10-inch ovenproof heavy-duty skillet over medium-high heat for 2 minutes. Add the oil and swirl the skillet to coat. Add the steaks and cook, flipping once with tongs, until well browned on both sides, 6 to 7 minutes total. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer registers 65°c for medium rare, 5 to 6 minutes. Meanwhile, in a small bowl, mash together the cheese and butter with a fork and then stir in the pecans. Remove the skillet from the oven and top the steaks with the Roquefort butter. Let the steaks rest in the pan, loosely covered with foil, for 5 minutes. Serve sprinkled with the parsley leaves.


Roast rib-eye with mushroom sauce Ingredients 3kg standing 6-rib beef roast 2 tbs Dijon mustard 1 tbs chopped thyme leaves 60ml olive oil 75g unsalted butter 4 garlic cloves, chopped 500g fresh sliced mushrooms 2 tbs plain flour 250ml beef stock 60ml white wine 300ml thickened cream 2 tbs chopped flat-leaf parsley


Yorkshire puddings 110g plain flour 2 eggs 300ml milk 125ml sunflower oil Preheat oven to 230°c. Brush beef with mustard. Season, then sprinkle with thyme and 2 tbs oil. Place in a roasting pan and roast for 15 minutes. Reduce heat to 190°C and roast for a further 15 minutes per 500g, plus an extra 15 minutes for medium-rare. Rest for 20 minutes. Meanwhile, for the Yorkshire puddings, whiz the flour, eggs and milk in a blender or food processor until smooth. Season, then transfer to a jug and stand for 30 minutes. Divide oil among 8 holes of a muffin pan and heat in the oven for 5 minutes or until oil is very hot. Carefully remove from the oven and pour the batter into the holes. Bake for 20 minutes or until puffed and golden. Place butter and remaining 1 tbs oil in a pan over medium heat. Cook garlic and mixed mushrooms, stirring, for 2-3 minutes until starting to soften. Stir in flour and cook for 1 minute. Add stock and wine, and then bring to the boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in cream and cook for 10 minutes or until slightly reduced. Season and stir through parsley and any beef resting juices. Carve beef and serve with wild mushroom sauce and Yorkshire puddings.

Yorkshire Puddings.


SautĂŠ Ramp steak bĂŠarnaise Ingredients For the sauce: 60ml champagne or white wine vinegar 60ml good white wine 20g minced shallots 10g chopped fresh tarragon leaves, divided Salt Freshly ground black pepper 3 extra-large egg yolks 225g unsalted butter, melted

For the steak: 450g rump steak, about 2.5cm thick Salt


Coarsely ground black pepper Olive oil

Method How to make Steak with béarnaise 1) For the sauce, put the champagne vinegar, white wine, shallots, 5g tarragon leaves, 1/4 tsp salt and 1/4 tsp pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tbsp. Cool slightly. 2) Place the cooled mixture with the egg yolks and 1 tsp salt in the jar of a blender and blend for 30 seconds. With the blender on, slowly pour the melted butter through the opening in the lid. Add the remaining tarragon leaves and blend only for 1 second. 3) If the sauce is too thick, add another 15ml of white wine to thin. Keep at room temperature until serving. 4) Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large sauté pan over high heat until it’s almost smoking, and then sears the steaks on each side for 1 minute. 5) Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminium foil and allow sitting for 10 minutes. Serve with the béarnaise sauce on the side. Note for better well cooked steaks cook for 6 to 7 minutes more.

Ramp steaks


Fillet of beef au Poivre

Ingredients        

6 filet mignon, cut 3cm thick Salt 2 tbsp coarsely ground black pepper 50g unsalted butter , divided 1 1/2 tbsp olive oil 90g chopped shallots (3 to 4 shallots) 250ml beef stock 125ml good Cognac or brandy

Method How to make Fillet of beef au poivre 1) Place the filets on a board and pat them dry with paper towels. Sprinkle with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes. Heat 1 1/2 tbsp of the butter and the oil in a large sauté pan over medium-high heat until the butter almost smokes. 2) Place the steaks in the pan and lower the heat to medium. Sauté the steaks for 4 minutes on 1 side and 3 minutes on the other for medium rare. Remove the steaks to a serving platter and cover tightly with aluminium foil.


3) Meanwhile, pour all but 1 tbsp of fat from the sautĂŠ pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. 4) Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tbsp of butter and 1/2 tsp salt. Serve the steaks hot with the sauce poured on top.




Beef, Roast Beef . . . beef fillet steak to oxtail it all makes a wonderful meal Beef Cuts Beef is first divided into what are called primal cuts which are the basic cuts from which the different meats, you will find listed below, have come. At the bottom of the page are two diagrams showing the American and British cuts of beef. If you look at these you will see that the closer to the middle back that the cut comes from the tenderer the meat is. The reason for this is muscle use. The animal's legs and neck muscles do the most work and they are the toughest part of the animal . . . the further the cut of meat is from "hoof and horn" so its tenderness increases. Ageing Beef Before the beef arrives in the butcher's for the customer to buy it has to be aged. Ageing is very important both to the flavour and texture of the meat. The ageing process allows natural enzymes to break down fibres and tenderise the meat. The process of ageing beef allows natural enzymes to break down fibres and tenderise the meat. Originally beef was dry aged but the increasing cost of this saw the majority of beef being wet aged by the 1940s. Dry ageing gives a lot more flavour but the economics of modern food win out and it is rare to be able to enjoy dry aged beef in this day and age. Cooking Beef The method of cooking beef is largely determined by the cut of beef to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high heat cooking while tough cuts benefit from slower and longer cooking methods.


Beef Cuts Types

Beef Sirloin Joint Cut Type: Roast Description: The premium beef roasting joint both tender and flavoursome.

Beef Sirloin Joint on Bone Cut Type: Roast Description: The premium beef roasting joint both tender and flavoursome. This one is for those who like it on the bone. Beef Rib Joint Boned and Rolled Cut Type: Roast Description: Beautifully marbled giving a delicious flavour, an easy to carve joint perfect for your roast dinner. Beef Rib Joint on the Bone Cut Type: Roast Description: The definitive roasting joint- the connoisseurs’ choice for taste and value. Make Yorkshire puddings with the fat.


Beef Topside Joint Cut Type: Roast Description: Topside of Beef, a traditional beef roasting joint.

Beef Silverside Joint Cut Type: Roast Description: A very lean joint - good for corned beef or bresaola.

Beef Fillet Steak Cut Type: Steak Description: Luxurious cut of superb beef from under the sirloin. Grill or fry. Used for Chateaubriand. Beef Fillet Tail End Cut Type: Steak Description: The delicious tender narrow end of the fillet used for grilling and frying. A cut traditionally used in a stroganoff. Beef Rib Eye Steak Cut Type: Steak Description: The Rib-Eye steak is a very popular steak in the States. Taken from the fore-rib this is a large steak with a beautiful flavour.


Beef Sirloin Steak Cut Type: Steak Description: When beautifully marbled this steak has a delicious flavour and is superbly tender. Just don't overcook it! Beef Rump Steak Cut Type: Steak Description: Really super for frying and grilling - the steak of choice for many meat eaters.

Beef Feather Steak Cut Type: Steak Description: The Beef Feather Steak, is a forequarter steak, so-called because of the heavy marbling of the meat which gives the steak a feather like appearance. This cut was championed by Rick Stein in his Food Heroes series. Serve very hot as this steak will toughen up on cooling, the flavour however, is tremendous. Beef Minute Steaks Cut Type: Steak Description: As the name suggests cook these steaks for no longer than 30 seconds each side. This cut makes the most delightful steak sandwich.


Beef Braising Steak Cut Type: Slow cooking Description: Underrated. One of most delicious cuts of beef; beautiful when given time to cook.

Beef Chuck Steak Cut Type: Slow cooking Description: Chuck is another cut which benefits from time in the pan. Use it in stews and casseroles but remember don't rush. Beef Brisket Joint Cut Type: Slow cooking Description: Real beef flavour in this fore quarter cut. Very slow roast / pot roast / boil.

Beef Skirt Cut Type: Slow cooking Description: The traditional cut used in Cornish pasties.

Shin of Beef Cut Type: Slow cooking Description: Four hours cooking will give this satisfyingly rich gravy, while the meat still retains texture. Popular on the bone.


Beef Oxtail Cut Type: Slow cooking Description: Once cooked for a long time, the oxtail creates well flavoured liquor with gelatinous meat and sinew that just falls off the bone.

Cuts of beef


Grilled Filet Mignon with Vegetable Kebabs Ingredients: 1 lemon, zested and juiced 30 ml extra-virgin olive oil 15g dried oregano 2 ml salt 1g freshly ground pepper 16 cherry tomatoes 300g white mushrooms, stemmed 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces 1 small red onion, cut into wedges 454 grams filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces


Method Preheat grill to high. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.

How to grill meat To grill meat: 1. What grilling should achieve is a lovely seared, faintly charred outside edge with the rest of the meat very tender and juicy within. This is the closest thing to cooking on an open fire because, when the meat is placed on a rack, the air circulates and this gives the grilled meat its unique flavour. If you're cutting down on fat, then grill without fat or oil. However, if that is not your priority, it is better to brush very lean meat, such as pork steaks, with a little melted butter, and fillet steaks with a little oil before grilling.

2. On a domestic grill, what you need to do is pre-heat to the highest setting at least 10 minutes before you want to start cooking, and remember to try and position the meat 2-3 inches (5-7.5 cm) from the heat, turning the meat over halfway through to grill the other side. Never season meat before grilling, as salt draws out the precious juices you're trying to keep in (but do remember to season before serving).

3. Approximate timings for grilling meat are as follows: steak 1 inch (2.5 cm) thick (ie sirloin or rump) – 1½-2 minutes on each side for rare; 3 minutes on each side for medium; and about 4 minutes on each side for well done. fillet steak 1½ inches (4 cm) thick – give it 5 minutes on each side for medium; 1 minute less each side for rare; and 1 minute more for well done. pork chops – approximately 10 minutes on each side, and pork steaks slightly less. lamb chops – about 10 minutes each side, and cutlets about 5 minutes each side. Timings vary because the thickness of meat differs, so you need to use a skewer or the blade of a small knife inserted in the thickest part to test if the juices are the right colour.


Beef Olives These slow cooked, rolled beef steaks are stuffed with mushroom and bacon and become meltingly soft as they braise themselves in the oven.

Ingredients For The Stuffing: 35g shallot (1) 3 rashers of bacon 70g mushrooms (3) 1 teaspoon of thyme leaves 1 clove of garlic 30g fat, butter or margarine 1 tablespoon of olive oil The Other Ingredients: 400g of beef (any cut of beef will work)


1 tablespoon of mustard 130g onion (1) 220g celery (4 sticks) 150g carrot (2) 250ml red wine 600ml beef stock 2 teaspoons of tomato purĂŠe 1 tablespoon of olive oil

Method Make The Stuffing: Heat the oven to 175°c. Peel the shallot and garlic and chop them, with the bacon and mushrooms, into

small pieces. Heat the oil in a frying pan and fry the shallot until it is translucent and beginning to turn slightly brown. When it is ready, remove from the pan and put to one side to cool.


In the same pan, cook the mushroom until it is also beginning to turn brown, add the garlic and cook for a further minute before removing from the pan and allow cooling.

Mix all of the ingredients for the stuffing together. The Rest of the Method: Place the beef on a solid, stable, flat surface, put two sheets of cling-film/plastic wrap over the meat and bash it with a meat hammer (or rolling pin, or some other hard heavy object) until it is ½cm - 1 cm thick.

Spread the mustard evenly over the meat and then put the stuffing mixture onto

the middle half of the meat. Roll up the beef, starting at the smaller end, to form a sausage and tie it with string (if the ends are particularly loose a piece of string can be tied around length-ways, as shown


Fry the beef until it is brown on all sides in the same pan used to cook the shallot, garlic and mushroom and then put it in an oven proof dish with a lid. Roughly chop the onion, celery and carrot and then fry them in the same pan until they are also browned. Then put them in the dish with the beef.

1. Put the red wine, stock and tomato purĂŠe into the frying pan, mix together well and scrape off any residue from the bottom of the pan left by cooking the other ingredients. 2. Pour the liquid from the frying pan onto the beef and put into the oven for at least two hours (preferably three hours). 3. When the beef is ready, remove the beef olives from the dish and sieve the sauce into a pan, discarding the onion, carrot and celery. 4. Boil the sauce until it has reached the desired consistency or (if you want more sauce) add some thickener such as corn flour mixed with a little cold water. 5. Put the beef olives back into the sauce for 5 minutes to reheat them, then take them out of the pan, remove the string and serve. Here, I have served it with braised green cabbage and mashed potato.



This is a traditional Hungarian beef dish, made with tomato, red pepper and perhaps most importantly, paprika, ideally smoked, which gives it a great colour and a deep, rich flavour.

Ingredients         

700g braising beef 250g red bell peppers (3) 800g tinned tomatoes (2 tins) 220g onion (2) 2 cloves of garlic 3–4 teaspoons paprika (preferably smoked paprika) 150ml red wine 300ml beef stock 6 tablespoons of olive oil for frying

Preparation Time: 30 minutes Cooking Time: 2–4 hours serves: 6

Method Preheat the oven 180°c Peel and slice the onion, deseed and slice the red peppers into strips, peel and finely chop the garlic, open the tins of tomatoes and cut the beef into bite sized

cubes. Heat 2 tablespoons of the olive oil in a frying pan over a medium heat. When it is hot, put in the onion and fry it for 4 minutes, until it has softened and is beginning


to turn brown. Then add the garlic and fry it for a further 1 minute.

Transfer the onion and garlic to an oven proof dish with a lid (be sure to remove all traces of onion from the pan), then return the frying pan to the heat, add in another 2 tablespoon of the olive oil and put in the red pepper. Fry the red pepper for about 5 minutes until it has also softened and is beginning to turn brown at the edges.

Transfer the red pepper to the same dish as the onion, add the remaining 2 tablespoons of olive oil to the frying pan, season the cubes of beef with salt & pepper and put them into the frying pan (try not to overcrowd the pan with the beef, you may need to fry it in several batches).


Fry the beef on all sides until it has turned brown, before transferring it to the over proof dish with the onion and red peppers.

Return the frying pan to the heat, pour the red wine into the pan and scrape off any stuck on goodness from the bottom of the pan. Then, when the red wine has come up to the boil, pour it into the oven proof dish. Add the beef stock, tomatoes and paprika, season it with salt & pepper and stir everything together.

Put the lid onto the dish and put it into the oven for at least 2 hours (3 or 4 hours is better).


Remove the dish from the oven and serve. I served it with mashed potato and a blob of sour cream.

Cottage Pie

This comforting dish traditionally uses up the leftovers from a Sunday roast (the meat, vegetables, potatoes and gravy) and makes the perfect weekday supper dish.

Ingredients        

650g cooked beef 170g onion (1½) 110g celery (2 sticks) 150g mushrooms (6) 2 cloves of garlic 250ml red wine 500ml beef stock (or use a stock cube) 2 tablespoons of beef Demi-glace (or 1 tablespoon of gravy granules)


 

2 tablespoons of olive oil 1kg mashed potato

Preparation Time: (15 minutes for the mashed potato) + 25 minutes Cooking Time: 20 minutes Serves: 5-6

Method Make the mashed potato. Peel the onion and garlic, roughly chop them with the celery, then put them into a food processor and blitz it for 10 seconds, before transferring the mixture to a plate. Roughly chop the beef and put that in the food processor for 15 seconds. Dice the

mushrooms. Heat the oil in a saucepan over a medium heat, put in the mushrooms and cook them until they have softened and are beginning to turn brown. Then add the


vegetable mixture and cook this until it has become soft (about 7 minutes).

Add the wine and simmer until it has reduced by half.

Heat the oven to 200°c. Add the stock, bring it up to the boil and then add the beef and cook it for 10 minutes. Stir in the Demi-glace (or gravy granules), season with salt & pepper and then carefully pour the mixture into an oven-proof dish.


Cover the beef mixture with the mashed potato by first putting spoonfuls around the edge of the dish and then filling in the middle. Smooth the surface of the mashed potato with a knife and then lightly drag a fork across to form a ridged

pattern. Put the dish on a tray (in case it bubbles over) and put it into the oven for 20 minutes (if the top isn’t browned enough, put the dish under the grill for a few minutes).


Remove it from the oven and serve.

Beef Burgers


Ingredients 500g ground/minced beef (20% fat) 500g ground/minced lean beef (10% fat) 130g onion (1) 1 clove of garlic 1 tablespoon of chopped parsley 1 whole egg 2 teaspoons of Dijon mustard 2 teaspoons of creamed horseradish sauce Serves: 10 burgers

Method Peel the onion and garlic and blitz them in a food processor for 20 seconds. Put all of the ground/minced beef into a bowl and combine them together. Then add all the other ingredients, season plentifully with salt & pepper and mix


together thoroughly.

To shape the burgers, take a small handful of the mixture (about 120g), shape it into a ball and compact it by slapping it between your cupped hands in a clapping motion, alternating the mixture from one hand to the other. Flatten out the burger by continuing the clapping motion but flatten out your hands. You are aiming for a thickness of about 1cm and a diameter of about 15cm (the burgers will shrink during cooking by about one third). Alternatively, shape them anyway you like, so long as they are the right size and compact.

Put the burgers on a piece of cling-film/plastic-wrap on a chopping board and put them into the fridge for 20 minutes to set the shape. Either pan fry, grill or barbeque the burgers over a medium-high heat for at least three minutes on each side until they have a good brown colour and are cooked all the way through (if you are grilling or barbequing the burgers, brush them with a 167N.Casha

little oil first).

Serve with desired salad and French fries potatoes.

Selection of beef burgers


Reno-Style Steak with Bleu Cheese Butter

Ingredients 4 sirloin steaks

Marinade Worcestershire sauce Soy sauce Cooking sherry Red wine vinegar

Butter 29g butter, softened 29g blue cheese, crumbled 2-3 green onions, finely chopped ( tops included)

Method Lay steak portions in a marinating container or a zippered plastic bag.


Splash several dashes of the marinade into the bag; zip the bag shut and spread the marinade around. Allow steaks to marinate for at least 30 minutes (longer is even better). At the end of the marinating time: either grill the meat or brown in a large hot frying pan with butter or oil. Cook uncovered for four to five minutes; drizzle marinade over meat, flip meat over; continue cooking for another three to four minutes. Meanwhile, in a small bowl, mix the butter, cheese and onion; set aside. When meat is ready to perfection, swirl the pan juices around, remove the meat to a serving platter; drizzle pan juices over the meat. Spoon one-fourth of the bleu-butter over each portion; serve immediately.


Juicy Beef Skewers with Horseradish Dip Ingredients 500 grams beef rump 1 ½ tablespoons red wine vinegar (or balsamic vinegar) 60 ml olive oil 3 tablespoons freshly grated horseradish (or horseradish sauce or cream) 2 tablespoons rosemary needles (or 1 teaspoon dried rosemary) 1 bunch fresh rosemary for garnish (optional) 2 tablespoons Worcestershire sauce 2 tablespoons red port 200 grams fresh cream (or sour cream) ½ teaspoon Dijon mustard ¼ teaspoon salt 171N.Casha

4 tablespoons chopped chives

Method Cut the beef into 2.5cm / 1 inch cubes, and put into a freezer bag with the vinegar and 1 tablespoon of the freshly grated horseradish or 1 tablespoon hot horseradish sauce. Add the 2 tablespoons of fresh rosemary needles (or 1 teaspoon of dried), and the olive oil, Worcestershire sauce and port. Leave for at least 20 minutes, but preferably overnight, in the fridge. Let the meat come to room temperature, and soak about 10 bamboo skewers in water at the same time. Make the dip, by beating together the fresh cream or sour cream, the remaining 2 tablespoons of freshly grated horseradish or 2 tablespoons hot horseradish sauce, the Dijon mustard, salt and the chives, leaving some chives to sprinkle over the top. Heat a grill or griddle, then thread 3 or 4 pieces of meat onto each skewer and slap on the heat, turning after 2 minutes. Cook for another 2 minutes on the other side and then remove to a plate, decorate with some sprigs of rosemary if desired.

Shish Kebab History It is written that Christopher Columbus was fond of Portuguese espetadas, a beef shish kebab marinated in wine and roasted on an open fire. The term shish kebab comes from Turkish words literally meaning "skewer" and "roast meat," and it is a signature Turkish meal. Kebabs were a natural solution for nomadic tribes. Unusual meats were marinated not only to tenderize, but also to get rid of some of the gamey flavour. Today, shish kebabs have expanded into most cultures in some form or another. Oriental cultures have satay, which are roasted skewered meats served with a dipping sauce usually made with peanuts. Japan has yakitori, which is grilled, skewered fowl. In France, they are called brochettes, meaning "skewer."


Steak Diane

Steak Diane is traditionally made with a thinly pounded steak, and a cognac, butter and shallot sauce that is flambéed right before serving to great dramatic effect. Doing some research into Steak Diane, I found that the “Diane” part refers to Diana, the Greco-Roman goddess of the hunt, and “a la Diane” sauces were typically served with venison and game meat in centuries past. It was probably New York hotels that popularized the flambéed steak version.

Steak Diane Recipe Ingredients            

125ml beef broth 4 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 2 teaspoons tomato paste 4 150g centre cut beef tenderloin steaks or another cut of your choice Salt 2 Tbsp butter 1/2 cup finely minced shallots 4 Tbsp cognac or brandy 80ml heavy cream Freshly ground black pepper 10g chives, finely chopped


Method 1 Whisk together broth, Worcestershire sauce, mustard and tomato paste; set aside. 2 Sprinkle salt on both sides of the steak and set aside at room temperature for 15-30 minutes. 3 Put butter in a skillet set over medium-high heat. Let this heat for 1-2 minutes. Pat the steaks dry with a paper towel. Turn the heat to high and sear the meat for 1-4 minutes, depending on how thick the steak is. (You may need to cook the meat in batches.) Turn and sear on the other side. Use the finger test to check the doneness of the meat. When the steaks are done, move to a cutting board and tent with foil.

4 While the meat is resting, sautĂŠ the shallots 2 minutes on medium-high heat, stirring once or twice. Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated. Stir in the broth mixture and bring to a boil. Cook until thickened, about 2-3 minutes. Stir in the cream and cook for two more minutes. 5 If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives.


Veal Chops with Fresh-Tomatoes Ingredients 81 ml olive oil 60 ml red wine 4g salt Fresh-ground black pepper 2 cloves garlic, smashed 4 veal loin chops, about 1 inch thick (about 3 pounds in all) 567 grams vine-ripened tomatoes (about 4), chopped 22g chopped mixed fresh herbs, such as parsley, basil, and chives 2 ml balsamic vinegar


Method Light the grill. In a shallow dish, combine 4 tablespoons of the oil with the wine, 1/2 teaspoon of the salt, 1/4 teaspoon pepper and the garlic. Add the veal chops and turn to coat. In a medium bowl, combine the tomatoes with the remaining 1/4 teaspoon salt, the remaining 1 1/2 tablespoons oil, the herbs, vinegar and a large pinch of pepper. Grill the chops over high heat them for 4 to 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Serve the veal chops topped with the tomatoes.

Raw veal chop What is Veal? Veal is the meat from a calf or young beef animal. A veal calf is raised until about 16 to 18 weeks of age, weighing up to 204kg. Male dairy calves are used in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairy farmer. A small percentage are raised to maturity and used for breeding.


Veal Osso Buco

About This Recipe "This is a very tender Italian veal dish with a flavourful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking, make 2 servings.

Ingredients o o o o o


32g flour 6g salt 1/2g ground black pepper 4 veal shanks 27g butter

o o o o o o o o o o o

26ml extra virgin olive oil 135g onion, chopped 140g carrot, thinly sliced 80g celery, chopped 2 garlic cloves ( crushed) 1 (226.79 g) can tomato sauce 135 ml water 2.46g dried basil 0.59gdried thyme 9g chopped parsley 1 bay leaf

Method 1. In a shallow dish, stir together flour, salt, and black pepper. 2. Dredge meat in seasoned flour. 3. In a large skillet, melt butter with oil over medium heat. 4. Brown meat in skillet. 5. Remove meat from pan, and set aside. 6. Add onion, carrots, celery, and garlic to drippings in pan. 7. Cook and stir for about 5 minutes. 8. Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. 9. Return meat to pan. 10. Bring to a boil, and reduce heat to simmer. 11. Cover, and cook for 2 1/2 hours. 12. Serve the sauce over meat, a bed of rice, or mashed potatoes.

Veal Osso Buco


Veal Piccata Lemon and Capers

Ingredients 4 veal thin scallops Salt and pepper Lemon Flour 4 tbsp extra virgin olive oil 2 tsp minced garlic 230ml of white wine 60ml lemon juice 2 tbsp capers 2 tbsp butter A bunch of finely chopped parsley Lemon slices Parsley sprigs for garnish

Method Season the veal with salt, pepper and lemon juice and then dip in flour. Shake off the excess flour. In a large frying pan, heat the olive oil over a medium to high heat. SautĂŠ the veal scallops for 2 minutes each side and then place on a warm plate. Add garlic to the pan and sautĂŠ for 1 minute. Add wine, lemon juice and capers and bring to the boil. Cook until it has reduced by half. Return to a simmer and stir in the butter and chopped parsley until the butter has melted and blended into the sauce. Return the veal cutlets to the pan and coat with the sauce. To serve, place the veal scallops onto a plate, pour over the sauce and garnish with lemon slices and parsley sprigs.


Veal Marsala

Ingredients o o o o o o o

8 veal cutlets, scallopine style salt, pepper, flour for dredging, mixed 30ml olive oil 15g butter 454g mushroom, sliced 118ml Marsala wine 236ml chicken stock

Method 1. Mix flour, salt pepper on plate. 2. Dredge veal and set aside. 3. Heat butter and oil in sauté pan, add veal, sauté about 3 minutes per side, remove from pan add mushrooms and sauté until browned, about 10 minutes, remove. 4. Add Marsala to deglaze pan, add chicken broth and reduce by half. 5. Add veal and mushrooms to pan to heat through.

Veal Cutlet Milanese 180N.Casha

Ingredients      

1 Veal cutlet 1 egg 200 ml clarified butter some breadcrumbs some plain flour 1 pinch salt

Method Put the veal cutlet between the two sheets of plastic, and beat it hard with the hammer to tenderise and flatten it. Remove the plastic Give the meat a coating of flour on both sides. Break the egg into the mixing bowl, and add a pinch of salt. Then give the egg a quick whisk. Coat both sides of the meat generously in the egg wash. This will make the breadcrumbs stick to the surface of the meat. Place the veal into the breadcrumbs, making sure both sides are completely covered. Use the flat of a knife to press the crumbs into the surface of the meat. TOP TIP: You can cut a diamond pattern into the surface of the meat to make the presentation more attractive. Fry the breaded veal cutlet on a medium heat in the clarified butter or cooking oil. Clarified butter is butter which has had all the water and milk solids removed so that only the butterfat remains, allowing it to fry without burning. Fry the veal for 2-3 minutes on each side until it is golden brown. Press paper towels onto the veal to remove excess oil. Your veal cutlet is now ready to serve with a simple rocket and cherry tomato salad, and a slice of lemon.


PESTO CAPRESE VEAL CUTLETS Ingredients 1/2kg veal cutlets, cut 1/4 to 1/8 inch think (about 60g ounces each) 800g grape tomatoes, chopped 4 tablespoons prepared pesto 120g flour 160g seasoned breadcrumbs 2 large eggs 2 tablespoons whole milk Kosher salt and freshly ground black pepper 2 tablespoons butter 180g fresh mozzarella, sliced into 1/4 inch slices


3 tablespoons toasted Pignoli (pine nuts) (optional) Method Preheat oven to 180Âşc. Pound veal cutlets to 1/8-inch thickness Combine tomatoes and pesto in small bowl, tossing to mix well; set aside. Place flour in shallow dish. Beat eggs, milk and salt and pepper, as desired, in second shallow dish until blended. Place bread crumbs in third shallow dish. Dip each cutlet into flour, then into egg mixture, then into bread crumbs to coat both sides. Heat 1 tablespoon of butter in large non-stick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; place on baking sheet. Wipe out skillet with paper towel. Repeat with remaining 1 tablespoon butter and cutlets. Place 1 slices cheese on each cutlet. Bake in 180Âşc oven until cheese is melted. Transfer cutlets to plate and evenly top with tomato mixture; sprinkle with Pine nuts, if desired. ------------------------------------------------------------------------------------------------

Cooking Importance of Kitchen Thermometers: One of the critical factors in controlling bacteria in food is controlling temperature. Pathogenic micro organisms grow very slowly at low temperatures multiply rapidly in mid-range temperatures, and are killed at high temperatures. For safety, foods must be cooked thoroughly. It is essential to use a meat thermometer when cooking veal to prevent undercooking and, consequently, prevent food borne illness. Using a thermometer is the only reliable way to ensure safety and to determine the "doneness" of most foods. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food. Recent research has shown that colour and texture indicators are not reliable. When cooking whole cuts or parts of veal, the thermometer should be inserted into the thickest part of the meat, away from the bone, fat and gristle. The thermometer may be inserted sideways if necessary. When the food being cooked is irregularly shaped, the temperature should be checked in several places. The thermometer should be inserted into the MEAT and the temperature must reach 72°C.


Chef Reno Veal & Pepper Stew Ingredients 900g veal for stew, cut into 1-1/2-inch pieces 60g all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 340g tomato polpa, un-drained 160ml chicken stock 2 cloves garlic, minced 2 medium green bell peppers cut into thin strips Hot cooked basmati rice


Grated Parmesan Cheese Method Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour. Than heat oil in a pan over medium heat until hot. Brown 1/2 of veal; remove from pan. Brown remaining veal and remove. Stir tomatoes, broth, garlic and reserved flour mixture into the pan. Return veal to the pan; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender. Serve stew over rice; sprinkle with cheese, as desired. ----------------------------------------------------------------------------------------------

Preparation Cleanliness: Always wash hands thoroughly with hot soapy water before preparing foods and after handling raw veal. Don't let raw meat or juices touch ready-to-go foods either in the refrigerator or during preparation. Don't put cooked foods on the same plate that held raw veal. Always wash utensils that have touched raw meat with hot, soapy water before using them for cooked meats. Wash counters, cutting boards and other surfaces raw meats have touched. Thawing: Thaw uncooked veal in the refrigerator or in cold water. NEVER thaw veal at room temperature. Allow a 24-hour thawing period. After defrosting raw veal by this method, it will be safe in the refrigerator for up to five days before cooking, or, if you decide not to use the veal, you can safely refreeze it without cooking it first. To thaw veal in cold water, leave the veal in its original wrapping or place it in a watertight plastic bag. Change the water every 30 minutes. For quick thawing of uncooked or cooked veal, use the microwave, but plan on cooking the meat immediately after thawing, because some areas of the food may become warm and begin to cook during micro waving. Thawing time will vary according to whether you're thawing a whole roast or cuts and the number of parts frozen together. Use the DEFROST or MEDIUM-LOW setting, according to the manufacturer's directions. Turn the roast and separate parts as they thaw, taking care the meat does not begin to cook.


VEAL MARSALA Ingredients 600g veal escallops, cut Âź inch thick 60g all-purpose flour 1 teaspoon salt 1/4 teaspoon ground white pepper 2 tablespoons unsalted butter

Sauce:Â 2 tablespoons unsalted butter 300g mushrooms, thinly sliced 1 large clove garlic, minced 120ml dry Marsala wine 186N.Casha

1 tablespoon finely chopped fresh parsley 1/4 teaspoon salt Method Pound the veal cutlets to 1/8-inch thickness, Combine flour, 1 teaspoon salt and pepper in shallow dish. Than lightly coat cutlets with seasoned flour. Heat 2 tablespoons butter in a large non stick skillet over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet. Heat 1 tablespoon of butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed. Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and ¼ teaspoon of salt; heat through. Spoon the sauce over cutlets. Serve immediately. --------------------------------------------------------------------------------------------

Storage Refrigeration: Keep veal below 40 °F during storage. Store uncooked veal items together, separate from cooked foods. Refrigerate or freeze fresh veal IMMEDIATELY after bringing it home. NEVER leave veal in a hot car or sitting out at room temperature. Packaged whole cuts of fresh veal may be refrigerated in their original wrappings in the coldest part of the refrigerator for three to five days after purchase, while ground veal can be stored in the refrigerator for one or two days. Keep veal refrigerated until you are ready to cook it. When transporting cooked veal to another dining site, place it in an insulated container or ice chest until ready to eat. Cooked whole cuts of veal are at their best when refrigerated no longer than two to three days. Cooked ground veal is best when refrigerated no longer than one or two days. Freezing: Freeze whole cuts of fresh veal if you do not plan to cook it within three to five days after purchase. Freeze ground veal if you do not plan to cook it within one to two days after purchase. Wrap veal parts separately in aluminium foil or freezer paper before freezing, and label for ease in selecting just the right number of parts to thaw for a single meal. Be sure to press the air out of the package before freezing. If you plan to freeze veal in its original wrapping, over wrap with freezer bag or paper. Cooked parts may be frozen in the same way as fresh, unless made with a sauce or gravy; in that case, pack in a rigid container with a tight fitting lid.


VEAL Home Chef Style   Ingredients 600g veal escallops, 1/4 inch thick 750ml veal stock or chicken stock 240ml white wine 4 tablespoons butter, divided 300g thinly sliced mushrooms 180g thinly sliced sun-dried tomatoes, packed in oil, patted dry 60g minced shallots 60g all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper


335g diced tomatoes 50g thinly sliced fresh basil leaves

Method Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally. Heat 2 tablespoons of butter in large non stick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet. Pound the veal cutlets to 1/4-inch thickness, Combine flour, salt and pepper in shallow dish. Lightly coat the cutlets with seasoned flour. Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed. Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately. ---------------------------------------------------------------------------------------------

Selecting the Best Choose veal in the fresh meat case that is greyish pink in colour and firm to the touch. Vacuum packaged veal in the self-serve case will be more maroon in colour because it has not been exposed to oxygen. Look for packages that are cool to the touch, have no wear or punctures, and little or no excess liquid. Always check the "sell-by" date. Purchase raw meats last. Make sure all meats - whether raw, pre-packaged or from the deli are kept refrigerated. Fresh meats may contaminate other grocery items. The best way to prevent this cross-contamination is to always keep fresh meats from other items. Put raw meat packages in a plastic bag so juices won't drip onto other foods. Pack raw meats in an ice chest if it will take more than an hour to get home. Keep ice chest in the passenger area of the car during warm weather. Take meats straight home to the refrigerator or freezer.


Dijon Veal Burgers Ingredients 600g ground veal 4 crusty bread rolls, split 60g lightly chopped fresh basil 1 egg 2 tablespoons Whole Grain Dijon Mustard 1/2 teaspoon black pepper 1 medium red bell pepper, cut in quarters

Method Remove some bread from cut sides of top half of rolls, creating a pocket and place in food processor or blender container. Cover; pulse on and off, to form fine crumbs. Reserve 60g crumbs for burgers.


Combine ground veal, 60g bread crumbs, basil, egg, 1 tablespoon mustard and black pepper in large bowl, mixing lightly but thoroughly. Shape into four 1/2inch thick patties. Place patties in centre of oiled grid over medium heat, arrange peppers around veal. Grill veal, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into centre registers 72°c, turning occasionally. Grill peppers 7 to 11 minutes or until tender, turning occasionally. Meanwhile, spread remaining 1 tablespoon mustard on cut sides of bottom half of rolls. During last 1 to 2 minutes of grilling, place rolls, cut sides down, on grid. Grill until rolls are lightly toasted. Cut peppers quarters in half lengthwise; place on roll bottoms. Arrange rucola salad and raw finely sliced onion rings Top with burgers.

----------------------------------------------------------------------------------Safe Handling of Veal in Cold Storage Product

Refrigerator (4°c)

Freezer ----─18°c

Raw Whole Cuts of Veal: Chops, roasts and steaks

3-5 Days

4-6 Months

Raw Ground Veal & Stew

1-2 Days

3-4 Months

Broiled, Fried, Grilled or Roasted Veal

2-3 Days

2-3 Months

Cooked Ground Veal & Gravies Made From Veal

1-2 Day

2-3 Months


Pork cuts

Pork is the culinary name for meat from the domestic pig. It is one of the most commonly consumed meats worldwide. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Fresh pork may contain Trichinosis. And recommended cooking ground pork to an internal temperature of 75°c, followed by a 3 minute rest. And cooking whole cuts to a minimum internal temperature of 75°c, also followed by a 3 minute rest.


Sweet and Sour Pork

Ingredients: 600g. pork tenderloin (cut into bite size pieces) 1/2 green bell pepper (and cut into pieces) 1/2 red bell pepper ( and cut into pieces) 2 stalks spring onions(only the white part, cut into 2 inch length) 1 piece fresh/canned pineapple ring (cut into small pieces) 1 clove garlic (finely chopped) Oil for frying

Marinate: 193N.Casha

1 teaspoon soy sauce 1/2 teaspoon corn flour 1/2 teaspoon white wine

Frying Batter: 125ml water 56g all-purpose flour 28g corn starch 1/2 teaspoon baking soda 1/2 egg 1 teaspoon cooking oil 1 small pinch of salt

Sweet and Sour Sauce: 1 1/2 tablespoons tomato ketchup 1 teaspoon plum sauce 1/8 teaspoon white vinegar 1/2 teaspoon Lea & Perrins Worcestershire Sauce 1 teaspoon oyster sauce 1 teaspoon corn starch 1 teaspoon sugar 2 tablespoons water

Method: Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes. Mix the sweet and sour sauce ingredients well and set aside. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter. When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deepfrying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels. Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, and then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce. Add in the chopped spring onions, do a few quick stirs, dish out and serve hot with steamed white rice.

Lemon Pork Cutlets 194N.Casha

Ingredients 4 pork cutlets (250g each), trimmed 1 lemon, rind finely grated, juiced 1 garlic clove, crushed 1 teaspoon dried mint 2 tablespoons olive oil 400g baby potatoes, halved 2 zucchini, thickly sliced 1 red capsicum, chopped Olive oil cooking spray



Place pork in a shallow dish. Place lemon rind, 2 tablespoons of lemon juice, garlic, mint and 1 tablespoon of olive oil in a bowl. Than season with salt and pepper. Whisk to combine. Pour over pork. Cover. Set aside. Meanwhile, place potatoes and 80ml water in a heatproof, microwave-safe dish. Cover. Adjust Microwave on HIGH (100%) for 6 minutes. Add zucchini and capsicum. Microwave for 3 minutes. Drain. Spray a frying pan with oil. Heat the pan over medium-high heat. Cook pork for 3 to 4 minute each side or until cooked to your liking. Remove to a plate. Cover with foil and set aside. Reduce heat to medium-low. Add remaining oil and vegetables. Cook and stirring, for 5 minutes or until vegetables are tender. Adjust Season with salt and pepper. Drizzle with remaining lemon juice. Serve pork cutlets with vegetables.

Raw pork chops

Honey Dijon Mustard Pork Loin 196N.Casha

Ingredients 1 2.5kg boneless pork loin Salt and freshly cracked black pepper 2 tablespoons white wine vinegar 180g Dijon mustard 120g honey 1 tablespoon freshly chopped parsley leaves 1 tablespoon freshly chopped chives 1 tablespoon freshly chopped tarragon leaves 3 tablespoons vegetable oil

Method Preheat oven to 180Âşc. Season the pork loin with salt and pepper. In a small bowl, mix the vinegar, mustard and herbs together. And reserve mustard sauce for pork. In a large ovenproof sautĂŠ pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and honey and roast in the preheated oven until the internal temperature reaches 75 on an instant-read thermometer. Remove from oven and let rest for 15 minutes before slicing and serving.


Maple-Chili Glazed Pork Medallions Ingredients        

5g chili powder 1/2 teaspoon salt 1/8 teaspoon ground pepper 600g pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions 2 teaspoons oil 70ml apple cider 1 tablespoon maple syrup 1 teaspoon white vinegar

Method Mix chili powder, salt and ground pepper in a small bowl. Sprinkle over both sides of pork. Heat the oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze. Served with sautéed diced red peppers, diced marrows sliced mushrooms and roasted potatoes.


Pork Filet Mignon with Orange Cream

Ingredients 1 pork filet mignon 2 Oranges 2 or 3 shallots 20ml dry white wine 20ml cream Salt and pepper

Method Finely slice the shallots. In a bowl, juice the oranges and reserve. Cut the pork fillet into two centimeters pieces. Heat up a heavy bottom pan with a touch of oil. Sear the meat on both sides, finish cooking in the oven. Pork is better served slightly pink; it can get dry quite quickly. Reduce the heat and in the same pan, add the shallots and cook until slightly golden, be careful not to burn them. Deglaze with the white wine and the orange juice. Scrap the bottom of the pan. When the sauce has reduced by half, stir in the cream.


Add the pork, try the sauce and add the salt and pepper to taste. Continue cooking on low heat for five to 7 minutes. If the sauce seems too thick, thin out with a touch of milk. Serve very hot, with tossed fresh herbs pasta

Chef Reno Imaginations Today, a pork “filet mignon” with an orange cream sauce, sounds and looks delicious. As you can see below it’s a very easy recipe, so no excuse try it and invite your friends. .


Ham and Swiss-Cheese Stuffed Pork

Ingredients 2 (2-inch thick) pork steaks from the loin 2 slices ham 2 thick slices Swiss cheese 2 teaspoons olive oil 1 tablespoon unsalted butter

Method Preheat the oven to 180Âşc and put the rack in the middle position. Stuff the pork steaks: For stability, place your hand flat on top of one of the steaks. With a small knife, make an incision in the middle of the side of the pork steak. Slice along the inside of the meat, making a large pocket without cutting the steak completely in half. Insert a slice of ham and Swiss cheese into each steak. Heat the oil and butter in a large sautĂŠ pan over medium-high heat. When it's hot, add the pork steaks. Leave them alone to develop a rich brown crust on the first side, 3-5 minutes. You may need to reduce the heat to keep the butter from burning. Turn the steaks over and brown them another 2 minutes. Put the pan in the oven and roast the steaks until they reach an internal temperature of 75Âşc in the thickest part. Remove the steaks to a plate. Cover them with any pan juices, and let them rest, loosely covered with aluminium foil, for 5 minutes.


Ham Steaks Ingredients 1 tablespoon extra-virgin olive oil 2 to 3 large ham steaks, cut in halves

Method Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side. Served with pineapple rings and a salad of your choice


Grilled Lamb Chops

Ingredients 2 large garlic cloves, crushed 1 tablespoon fresh rosemary leaves 1 teaspoon fresh thyme leaves Pinch cayenne pepper Coarse sea salt 2 tablespoons extra-virgin olive oil 6 lamb chops, about 3/4-inch thick

Method In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes. Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.


Braised lamb shanks with crushed herb potatoes Ingredients             

4 large lamb shanks plain flour butter olive oil 2 red onions, thinly sliced 2 garlic cloves, crushed 100ml balsamic vinegar 500ml red wine, full bodied 2 tbsp tomato purée a sprig of rosemary 1kg new potatoes, peeled and cut into small chunks 2 large sprigs of thyme, leaves only 4 large sprigs mint, leaves only, chopped

Method Heat the oven to180ºc.. Dust the lamb shanks with flour and season. Heat a casserole and add a little butter and olive oil. Add the onions and cook until soft,


then scoop out. Put in the lamb shanks and brown all over. Put the onions back in the casserole with the garlic, balsamic, wine, tomato purĂŠe, rosemary and season. Cover, put in the oven and cook for 21/2 hours until the meat is almost falling off the bone. Remove the lamb from the casserole and keep warm. Boil down the juices to thicken them if they seem too thin. Meanwhile, boil the potatoes until soft. Drain, add a knob of butter, thyme, mint, and then season and crush lightly. Serve with the lamb shanks and gravy.


Baked lamb with feta recipe

Ingredients 500g baby new potatoes cut in half lengthways 400g canned chopped tomatoes 1 clove garlic, finely chopped 1tbsp dried thyme 100g feta cheese, crumbled 300g lamb leg steaks

Method Preheat the oven to 180ยบc... Toss potatoes with 1tbsp olive oil and place in a roasting tin. Than adjust season with salt and pepper and cook for 20 minutes. Remove the potatoes from the oven stir in the chopped tomatoes, garlic and thyme. Top the lamb steaks with the crumbled feta cheese and lay on top of the potatoes. Bake for another 15 minutes.


Baked lamb chops with tomatoes

Ingredients 6 large Lamb loin chops, trimmed of excess fat Chopped fresh parsley, to garnish For the Marinade 3tbsp chopped fresh thyme 3tbsp olive oil 3tbsp red wine vinegar Salt Freshly ground black pepper 500g plum tomatoes 1 large green pepper, de-seeded and finely chopped 1 red onion, finely chopped 2 large garlic cloves, finely chopped

Method To make the marinade place the thyme, oil, vinegar and seasoning in a non-metallic ovenproof dish. Add the chops and turn to coat. Cover and place in the fridge for 1 hour. Place the tomatoes in a bowl and cover with boiling water. Leave for 30 seconds then peel (if necessary), de-seed and chop. Heat the oven to180ยบc. Mix together the tomatoes, green pepper, onion and garlic then season well. Spoon the mixture over the chops. Bake for 25 minutes for medium cooked chops or 30 minutes for chops that are well done. Cover with foil and set aside for 5 minutes to rest. Garnish with parsley.


Leg of lamb cooked with potatoes

Ingredients 2½ kg leg of lamb 6 slices bacon 4 garlic cloves lemon, zested 2 sprigs rosemary 25g butter, softened 2kg potatoes, peeled and cut into 1cm slices 500 ml vegetable stock

Gravy 25g butter 208N.Casha

1 tbsp olive oil 4 small red onions, peeled and sliced 1 tbsp plain flour 250ml red wine or port 600ml lamb beef stock


Heat the oven to 200ยบc Start by making deep incisions all over the meaty side of the leg of lamb using a small knife. Whizz the bacon, garlic, lemon zest and half of the rosemary in a food processor. Season with pepper and using your fingers, push the mixture into the incisions in the lamb. Pull the rest of the rosemary into sprigs and push a sprig into each incision. Spread the butter over the surface of the meat and season well. Season the potatoes, arrange in a roasting tin and pour the stock around. Put the lamb on top and roast for 15 minutes. Turn the heat down to 180ยบc and continue to cook for a further 1 hour and 15 minutes. While the lamb is cooking, make the gravy. Heat the butter and olive oil in a saucepan, add the onions and cook until golden brown. Add the flour and cook for a further 30 seconds. Pour in the red wine, bring to the boil and reduce by half. Add the stock, and continue to cook for 5 minutes. Season and serve with the lamb and potatoes.

Raw leg of lamb


Lamb Stew with Almonds and Apricots

Ingredients 1.500kg lamb shoulder or neck, trimmed of fat and cut into 2 1/2 inch cubes 1 teaspoon ground ginger 1 teaspoon freshly ground black pepper 1 teaspoon cinnamon 1/4 teaspoon turmeric 1/4 teaspoon cayenne 1/4 teaspoon cardamom 1/4 teaspoon ground coriander 1/4 teaspoon nutmeg 1/4 teaspoon cloves 125ml water 125g unsalted butter 2 medium onions, finely chopped 210N.Casha

2 cloves garlic, finely chopped 2 cinnamon sticks 750ml chicken stock or water 300g cups dried apricots, roughly chopped, or raisins 200g almonds, whole and blanched 90g honey 1-2 Tbsp freshly squeezed lemon juice (optional) 250g carrots, cut into 1/2-inch thick slices 100g flat-leaf parsley, chopped


1 In a bowl combine the ginger, pepper, cinnamon, turmeric, cayenne, coriander, cardamom, nutmeg, cloves and water and mix well. Add the meat and rub in the paste, coating evenly. Cover and refrigerate overnight. 2 In a heavy, lidded pot, melt the butter over medium heat. Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.

3 Add the marinated meat (including the marinade) to the pot and then the chicken stock. Bring the stock to a boil, and skim off any scum that appears.

211 N.Casha

4 Reduce the heat to low, cover and simmer, stirring from time to time. Add water if the pot becomes too dry. Stew until the meat is tender, about 1 1/2 hours, more if needed. 5 Add the apricots, almonds, honey, and carrots and simmer, uncovered, stirring often to prevent scorching, until the meat is very soft and almost falling apart, about 30 minutes longer. The sauce should reduce to a syrupy glaze. At this point taste and add lemon juice to desired level. The lemon juice brings some balance to the sweetness from the honey and apricots. 6 Stir in the chopped parsley and transfer to a warmed serving dish. Serve immediately with couscous or rice.

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in lowcost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manie, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.


Rosemary Lamb Noisettes Ingredients Boneless lamb tenderloin (usually 2), with silver skin removed 15g fresh rosemary, finely chopped 1 tbsp freshly ground pepper 125g all-purpose flour (optional) 1/2 tsp salt 20ml olive oil Rosemary sprigs

Method Trim any silver skin from the tenderloin and set aside. In a shallow bowl combine the Rosemary, pepper, and salt. Add the flour if you are using. Coat the tenderloins on all sides with the mixture. Heat the oil in a large sauté pan over medium flame. When the oil is hot, add the lamb and sear on all sides for 3-4 minutes. For rare, I let the internal temperature reach 60°c. For medium rare, I think you want the internal temperature to get to 60°c. Remove from heat and let the lamb rest for five minutes. The temperature will continue to rise a bit. Slice the tenderloins into medallions and serve with rosemary garnish. Served with thin slices of garlic potatoes and sautéed fresh vegetables

Raw lamb loin


Fish Important - When selecting fresh fish or seafood, follow these simple steps: Only purchase fish and seafood at reputable markets. Don't buy anything more than one day or at most a couple of days old. Avoid fish or seafood that has been in a display case for extended periods, even if it is on ice. If you are unsure, ask if there is more in the back. If there isn't fresh fish or seafood available, buying fish or seafood that has been frozen at sea is your next best alternative. The flesh of fresh fish should always be firm and should adhere firmly to the bone. Fresh fish should be firm and the flesh should spring back when touched. Smell the fish. It should have a "fresh sea" aroma to it - NO STRONG ODORS. If it has a strong "fishy" smell, it is not fresh and not for you. Ask at the counter when the fish came in. If you are shopping at a grocery buy fresh fish or seafood on your way out of the store, take it directly home, and cook it within 24 hours. Take along a cooler to keep it cool going home. Keep the fish as cold as possible until you are ready to cook it, store seafood in the coldest part of your refrigerator. When you are ready to cook the fish, rinse it with cold water.


Roasted Salmon steak and Tomatoes

Ingredients       

4 6-ounce pieces skinless salmon fillet 4 medium tomatoes, halved 2 tablespoons olive oil kosher salt and black pepper 1/2 teaspoon paprika 8 sprigs fresh thyme 4 cloves garlic, sliced

Method 1. Place salmon and tomatoes, cut-side up, in a roasting pan. 2. Drizzle with oil and season with ¾ teaspoon salt and ¼ teaspoon pepper. Sprinkle salmon with paprika. Scatter thyme and garlic over the top. 3. Roast until salmon is not overcooked done throughout and tomatoes are tender, 8 to 10 minutes.


Grilled Salmon Steaks

Ingredients 2 tablespoons white wine vinegar 2 tablespoons sugar 1 tablespoon dill weed 3/4 teaspoon salt 1/8 to 1/4 teaspoon pepper, optional 4 salmon steaks (1-inch thick and 6 ounces each) 


3 tablespoons mayonnaise


3 tablespoons Dijon mustard 3 tablespoons dill weed 1 tablespoon sugar 4 teaspoons white wine vinegar 1/4 teaspoon pepper, optional

Method In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled. Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce. -------------------------------------------------------------------------------------------------------

Basic Facts about Salmon Salmon is the common name for fish in the order Salmoniformes. They live in the northern Atlantic and Pacific oceans, and are anadromous, which means most types of salmon are born in fresh water, migrate to the sea, and return to freshwater to reproduce, or "spawn." Salmon appearance varies greatly from species to species. Species like chum salmon are silvery-blue in colour while some have black spots on their sides, like the Atlantic salmon. Still others, like the cherry salmon, have bright red stripes. Most of these species maintain one colour when living in fresh water, then change colour when they are in salt water.


Salmon leap up falls on their upriver journey to spawn. [Spawning is the fish act of reproduction. For most fish, this means they lay eggs. The big majority of fishes have external fertilization of their eggs.]

Simple Poached Salmon A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

Ingredients  

2 carrots, cut into 1-inch pieces 1 celery stalk, cut into 1-inch pieces

1 small onion, peeled and halved

1/2 lemon, thinly sliced



Coarse salt


4 skinless salmon fillets (about 1 inch thick)

Method In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes. Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is cooked throughout, about 5 minutes (longer for thicker fillets). Use a wide slotted spatula, remove salmon from liquid.

Oven-Poached Salmon Fillets Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it. Serve topped with your favourite sauce, if desired.

Ingredients 500g salmon fillet, cut into 4 portions, skin removed, if desired 2 tablespoons dry white wine 1/4 teaspoon salt Freshly ground pepper, to taste 2 tablespoons finely chopped shallot, (1 medium)


Lemon wedges, for garnish

Method 1. Preheat oven to 180°c. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray. 2. Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until cooked in the centre and starting to flake, 15 to 25 minutes, depending on thickness. 3. When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges and steamed basmati rice.

Baked Halibut Steaks

Ingredients 1 teaspoon olive oil 250g diced courgette 125g finely chopped onion 1 clove garlic, peeled and finely chopped 500g diced fresh tomatoes 2 tablespoons chopped fresh basil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 (150g) halibut steaks 90g crumbled feta cheese 220N.Casha

Method 1. Preheat oven to 200°c lightly grease a medium baking dish. 2. Heat olive oil in a medium saucepan over medium heat, and stir in courgette, onion, and garlic. Cook and stir 5 minutes, or until tender. Remove saucepan from heat, and mix in tomatoes, basil, salt, and pepper. 3. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the courgette mixture over each steak. Top with feta cheese. 4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Grilled Halibut with Parmesan

Ingredients 3-4 halibut filets 2 tablespoons butter 4 tablespoons Parmesan cheese Salt, pepper, and paprika to taste Lemon slices

Method Grill filets of halibut and grill on both sides until nicely browned. Remove from heat and spread with butter. Cover with Parmesan cheese and seasonings. Set in hot oven until cheese is well browned and melted.


Serve with spicy potatoes and green fine beans.

Halibut is a mild, light fish that lends itself well to multiple cooking techniques... Frozen halibut is available year-round. Most halibut recipes are made from steaks or filets; however, it is such a large fish (the record for an Alaskan is [499kg] Cooking with Halibut Many people who do not like fish enjoy halibut because of its delicate, sweet flavour. When it is very fresh, it is not fishy in the slightest. Instead, the tender white flesh melts in your mouth and has a sweet, flavour similar to scallops. And you when selecting halibut sniff the flesh. It should smell slightly brine, but never fishy. If it has a fish scent or smell it may not be very fresh.

Cooking Techniques Halibut lends itself well to multiple cooking techniques including grilling, oven roasting, and sautĂŠing. You can also coat it in batter and fry it for fish and chips. The fish cooks quickly and contains minimal fat. Overcooking can dry it out, so careful attention is necessary. You know your halibut is cooked perfectly when it just begins to flake with a fork. You can cook it with the skin on or remove it before cooking, whichever you prefer. Some people like filets because they tend to contain fewer bones, while some prefer the meatier, thicker texture of a halibut steak. Whatever you choose, this is a healthy dish that is low in fat and calories, contains little sodium, and is a good source of omega-3 fats.


Swordfish with Raisins, Olives and Capers 223N.Casha

Ingredients 85g raisins 75ml olive oil 1 small onion, minced 1 clove garlic, minced 225g ripe tomatoes, diced 10 green olives, pitted and minced 50g pine nuts 1/4 cup capers 900g swordfish steaks Salt and pepper to taste

Method Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 200°c. Heat olive oil in a large saucepan or frying pan over high heat. SautÊ onions, garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.


Whole swordfish


Grilled Swordfish Steaks with Basil-Caper Butter Ingredients 1. 2. 3. 4. 5. 6. 7. 8.

6 tablespoons unsalted butter, softened 2 tablespoons chopped basil 2 teaspoons drained capers, chopped 1 tablespoon plus 1 teaspoon fresh lemon juice Salt and freshly ground pepper 1 tablespoon extra-virgin olive oil Four 150g swordfish steaks, cut 1 inch thick Arugula and Endive Salad with Pine Nuts and Parmesan, for serving

Method 1. Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate. 2. In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes. 3. Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away, with the Arugula and Endive Salad with Pine Nuts and Parmesan.


Pan Fried Sea Bass Fillet

Ingredients 4 Fillets sea bass 1 tbsp Plain flour 2 tbsp Olive oil 150 g Unsalted butter 200 g shallots peeled and finely diced 1 Sprig of fresh thyme 1 Bay leaf 50 ml White wine 100 ml White wine vinegar 100 ml Double cream 50 ml Lemon juice 1 tbsp Chopped fresh chives 1 tbsp Chopped fresh parsley


Method First, make the sauce. Heat 20g of the butter in a saucepan over a low heat and add the shallots, thyme, bay leaf, 2g of salt and 12 turns of a black pepper mill. Cook for 2 minutes, until softened. Add the white wine and white wine vinegar and simmer until reduced by two thirds. Add the cream and simmer until reduced by half. Whisk in the remaining butter, then add the lemon juice and check the seasoning. Remove the thyme sprig and bay leaf, and then stir in the fresh herbs. Keep warm Heat the olive oil in a non-stick frying pan. Dust the fish with the flour, shaking off any excess. Season with salt and pepper and add to the hot pan, skin side up. Cook for 2 minutes, then turn the fish over and cook for a further 2 minutes. Serve with the sauce, some new potatoes and steamed green beans.

Whole sea bass


Sea Bass Fillet Chef Reno Choice Ingredients: 2 tablespoons olive oil 1 tablespoon of butter 1 large onion 1/4 cup Marsala wine 8 oz. fresh mushrooms 1/2 cup of chicken stock Salt and Pepper 2 tablespoons canola oil 2 fillets of white sea bass (approximately 600g.) 1 tablespoon parsley, chopped

Method Preheat your oven to 200°c. Heat the olive oil in your pan over medium high heat and sautÊ the chopped onion until it's translucent. Deglaze the pan with Marsala wine. Be careful to remove the pan from the stove when doing this to prevent the wine from igniting in your face. You can use white wine if you don't have any Marsala wine. It will give the dish a slightly different taste, but you may like it better. When most of the wine is cooked off, add the mushrooms and butter. Reduce the heat to medium and cook until the mushrooms are tender. How do you know when they are tender? Taste one! That's part of the enjoyment of cooking; you get to taste as you go along.


At this point add the chicken stock, a little salt and pepper, and let the sauce cook down until it thickens a little. Rule of thumb: when the sauce can coat a spoon, it is the correct thickness. In an oven proof sautĂŠ (fry) pan, heat the oil until its so hot it's about to smoke. Be careful around this hot oil! Season the fillets with salt and pepper and add to the hot pan. Cook fillets on one side for about 5 to 6 minutes and flip them over for another 2 minutes before transferring to the oven for 3 to 4 minutes. Serve on warm plates, dish out the onion-mushroom mixture and top with the pan roasted fillets. Sprinkle a little of the chopped parsley and serve. Serve this meal with rice, green beans, and a wonderful white wine.

R aw fillet of Sea Bass


Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette

Ingredients 1 green onion 2 tablespoons olive oil 2 garlic cloves, minced 250g chopped tomato 3 tablespoons fresh lemon juice, divided 1 tablespoon sherry vinegar


1 teaspoon kosher salt, divided 350ml white chicken stock 165g uncooked couscous 80g chopped fresh chives 4 (150g) sea bass or halibut fillets (about 1 1/2 inches thick) 1/4 teaspoon freshly ground black pepper Cooking spray 8 (1/4-inch-thick) slices lemon, halved (about 1 lemon) Whole chives (optional)

Preparation Preheat oven to 200°c. Cut green onion into 3-inch pieces, and cut pieces into julienne strips. Heat the oil in a large non-stick skillet over medium-high heat. Add garlic; sautÊ 30 seconds or until garlic begins to brown. Add the tomato and onions; reduce heat to medium, and cook for 1 minute. Remove from heat; stir in 2 tablespoons lemon juice, vinegar, and 1/2 teaspoon salt. Keep warm. Combine 1 tablespoon lemon juice, 1/4 teaspoon salt, and broth in a medium saucepan; bring to a boil. Gradually stir in couscous and chopped chives. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm. Sprinkle fish with 1/4 teaspoon salt and pepper. Place fillets in an 11 x 7-inch baking dish coated with cooking spray. Place 4 halved lemon slices on each fillet. Bake at 200°c for 20 minutes or until fish flakes easily when tested with a fork. Serve over couscous, and top with vinaigrette. Garnish with whole chives, if desired.


Baked Stuffed Sole Ingredients     

4 fillets of sole (or other thin fish fillet) Stuffing for seafood 4 Tbsp breadcrumbs, for topping 1 Tbsp butter, for topping sprinkles of paprika, for topping

Method Preheat oven to 200. Place 2-3 Tbsp of stuffing in the centre of each fillet. Roll the fillet, and place open-end down in a greased baking dish. Repeat for remaining fillets. If there’s stuffing left over, arrange it around the fish or in the centre of the dish. Top each roll with 1 Tbsp breadcrumb, and dot with butter. Sprinkle paprika on top, and bake for 20 minutes.

This fish recipe is delicious with any thin fish fillet. You can make them with haddock fillets, which will increase the baking time a little because they’re thicker. Just make them with whatever white fish you can find. You can add some cooked crabmeat, lobster, or shrimp (or any other seafood) to the stuffing if you like.


Breaded lemon sole Ingredients          

2kg of lemon sole, skinned and filleted 10 slices of white bread 30g of flat-leaf parsley 30g of chives 30g of basil 1 pinch of salt 1 pinch of black pepper 2 eggs, whisked 100g of plain flour oil, for frying

Lime mayonnaise     

1 egg yolk 1 tsp of English mustard 250ml of olive oil 1 lime, zest and juice 1 pinch of salt

Cucumber salad       

1 cucumber, large, peeled and sliced 2 gherkins, large, sliced 2 tbsp of chopped dill 50ml of white wine vinegar 50ml of vegetable oil 1 pinch of salt 1 pinch of black pepper

Method 234N.Casha

For the breadcrumbs, remove the crusts and cut into small squares. Add the herbs and bread to a food processor and blend until you are left with fine crumbs. You may need to do this in 2 batches . Lay the crumb mixture out onto a tray and cover until you are ready to coat the fish . Cut the cucumber into this slices and leave to come up to room temperature for serving . For the mayonnaise, place the egg yolk, lime juice, zest and mustard into a bowl. Whisk together for 1 minute then very slowly add the olive oil, taking care not to split the mix. Season with a little, cover and store in the fridge until required Place the cucumber into a bowl with the gherkins, dill, vinegar and oil. Gently mix, then season with salt and pepper. Dressing the salad early with enhance the final flavour . Heat your deep-fryer to 180°c. Remove the fish fro the fridge and cut each fillet in half lengthways Deep fat fryer substitution If you don’t have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut oil) into a large pan up to a third full. Once the oil reaches 180ºC - or a cube of white bread browns after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care Prepare 3 large bowls for coating the fish. Add flour and a pinch of salt and pepper to the first bowl, beaten egg to the next bowl and the herbed breadcrumbs to the third Pan Anglaise for frying This technique involves creating 3 separate mixtures of plain flour, beaten eggs, and bread crumbs. Small additions such as seasoning, herbs, cheese and type of bread crumb may vary between recipes. The method will create an even crumb/coating around the ingredient that will be shallow/deep fried . Coat the fish in the flour and dust off any excess, before coating in the egg then breadcrumbs until evenly coated Once the fryer is hot, place the fish into the basket gently and / or very carefully lower into the oil. Give it a little shake so that the fish doesn’t stick to the basket. Cook for 3 minutes until nice golden colour. Remove the fish from the oil and onto kitchen towel to drain. Season with salt Lay the cucumber over each plate and top with the fish. Serve immediately with the mayonnaise in a separate dish or on the side

Tuna steaks with cucumber relish 235N.Casha

Ingredients  

3 tbsp olive oil 4 tuna steaks, about 140g each

For the relish       

½ cucumber 2 spring onions, finely chopped 1 medium tomato, finely chopped ½ large red chilli, seeded and finely chopped 1 tbsp olive oil 2 tbsp chopped parsley 1 tbsp lime or lemon juice

Method Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside. To griddle: heat the pan to hot, and then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly ‘pink’. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.


Ingredients 2 tablespoons chopped fresh parsley 6 tablespoons mayonnaise 1 teaspoon ground Chile pepper 1 teaspoon grated lime rind 1 teaspoon fresh lime juice 5 teaspoons olive oil, divided 4 (1/4-inch-thick) slices onion 1 red bell pepper, seeded and quartered 1/2 teaspoon salt, divided 4 (140g) tuna steaks (about 3/4 inch thick) 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 4 sandwich buns 4 red leaf lettuce leaves

Method Heat a grill pan over medium-high heat. Combine first 6 ingredients in a small bowl. Brush 3 teaspoons oil evenly over onion and bell pepper; sprinkle with 1/4 teaspoon salt. Place onion and bell pepper on grill pan; cook 3 1/2 minutes on each side or until tender. Remove from pan; keep warm. Brush 2 teaspoons oil evenly over tuna; sprinkle with remaining 1/4 teaspoon salt, cumin, and black pepper. Place tuna on grill pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness.


Split buns in half horizontally. Spread mayonnaise mixture evenly over cut sides of buns. Top bottom half of each bun with lettuce, 1 bell pepper quarter, 1 onion slice and 1 tuna steak. Cover with top halves of buns.

Fresh tuna steaks


Ingredients 8 King Prawns Salt 1 large lemon

Method Wash prawns and drain. Cut lemon in half. Heat the grill or frying pan to high heat. Pour in 2 tablespoon of olive oil. Place prawns on pan, sprinkle salt. Squeeze lemon juice directly over prawns. Cook for 2 minutes, turn them over and sprinkle more salt and lemon juice. Prawns should turn pink and shells should turn golden when cooked. It should take no more than 4 minutes. Serve with melted garlic butter.


Seafood Risotto

Ingredients: 12 Mussels 500g can minced clams 130g sliced calamari (head & tentacles) 135ml tomato sauce or crushed tomato 2 Tbsp of Extra Virgin olive Oil 500ml of broth 1 tbsp of butter 125g chopped onion 2 clove garlic, minced 500g Arborio rice 85ml dry white wine 1 tsp salt Dash chili flakes 2 tbsp chopped parsley

Method Drain tomatoes and clams, reserving liquid. Set tomatoes and clams aside. In large measure combine tomato and clam liquid; add enough broth to make 750ml of liquid. In medium saucepan cook Clams and Mussels till they opens (use a lid for faster result) in Olive Oil, add Calamari and set aside. Cook onion and garlic in butter until onion is tender but not brown. Add the rice, wine, salt, thyme, and chili flakes and reduce, add the stock 250ml at time. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Remove from heat; stir in seafood. Cover and let stand for 2 minutes. Stir in parsley and serve immediately.


Summer Fish Kebab Ingredients 450g boned skinless thick white fish, cut into 12x2cm chunks For the marinade: 3 tbsp olive oil 1 tbsp lemon juice Ÿ tsp sesame oil 1 tbsp freshly chopped coriander 18 cherry tomatoes 175g courgettes, trimmed and cut into ½ cm slices Salt and freshly ground black pepper

Method Put the fish into a non metallic dish. Mix together the oils, lemon and coriander and drizzle over the fish. Cover and chill for 1-2 hours. Meanwhile soak 6 wooden skewers in cold water. Thread slices of courgette, fish and cherry tomato and repeat again. Repeat this another 5 times. Preheat the grill if using. Cook over hot BBQ coals or under the grill for 5-7 minutes basting with the remaining marinade. Serve in warmed pitta bread with seasonal vegetables of your choice.


Braised octopus in white wine

Ingredients 2 tablespoons olive oil 2 cloves garlic, crushed 5 spring onions, finely chopped 1kg large octopus, cleaned, cut into 3cm pieces 1 bottle (750ml) white wine 250ml chicken stock 50ml tarragon vinegar 1 bay leaf Âź bunch thyme 2 stripes lemon zest Salt and black pepper 500g potatoes, boiled

Method In a large casserole dish over medium flame, heat oil; add garlic and spring onions, fry until softened slightly. Add octopus and wine and cook for 2 minutes while some of the harsh alcohol flavour


evaporates. Add chicken stock, vinegar, bay leaf, thyme, lemon zest, salt and pepper to taste. Reduce heat to low, cover the pot, and simmer for about 1½ hours or until octopus is tender. Serve with warm potatoes.

Octopuses live in oceans and seas around the world. They have eight arms, no backbone, three hearts, and a jumbo-sized brain. They can do some amazing things. They can squeeze their bendy bodies into narrow cracks, change colour in a matter of seconds, and outwit predators with a clever disappearing act. They’re smart, too. They can learn new tasks and later remember what they learned. That’s something that even we humans sometimes find challenging!


Mussels with White Wine Ingredients 25g butter 4 cloves garlic, chopped 4 shallots (green onions), finely sliced 1 long red chilli, seeded and finely chopped 1 kg black mussels, scrubbed and beards removed 200ml white wine 100g parsley leaves, roughly chopped

Method Heat a wide pan (one with a lid) over medium-low heat and melt the butter. Add the garlic, shallots and chilli and sautÊ for a minute or two until everything softens but does not brown. Turn the heat up to medium high and add the mussels and wine. Put the lid on the pot and bring to the boil. Reduce the heat and allow simmering for 6-8 minutes. Most (if not all) of the mussels will open – throw away any that don’t. Remove the pan from the heat. Toss through the parsley and serve to the middle of the table .This begs to be served with a fresh crusty baguette to mop up the delicious broth.

Safe Handling and Preparation People who handle or consume raw shellfish are at risk for food borne illnesses caused by bacteria, parasites and pathogens. To minimize this risk, you should wash your hands and any surfaces or utensils that come in contact with the mussels as soon as possible. Discard any cracked or broken mussels or mussels that are opened before cooking. Store mussels in the refrigerator until time to cook or eat them. Never eat mussels that have been sitting out for more than an hour or two.


Fettuccine with Scallops

Ingredients: 350g dry fettuccine pasta 600g scallops 1 small shallot, chopped 1 garlic clove, minced Juice of 1 lemon 6 tablespoons butter 250ml chicken broth 125ml white wine 125ml cream 2 teaspoons dry thyme Salt and pepper to taste Method 1. Cook fettuccine until al dente; drain well. 2. In a large frying pan, heat 3 tablespoons butter; sautĂŠ shallot and garlic until tender. Add wine and chicken broth. Simmer 10 minutes. 3. Add cream and lemon juice and bring to boil. Season to taste with salt and pepper. Add pasta to sauce; toss well. 4. In a skillet melt the remaining butter. Add scallops and thyme. SautĂŠ scallops, 2-3 minutes either side, or until lightly browned. Season to taste with salt and pepper. 5. Put fettuccine on serving dishes and place scallops over pasta. Serve.


Garlic Scallops

Ingredients: 3 tablespoons flour Salt and pepper to taste 3 tablespoons butter 600g scallops 5 cloves garlic, minced 2 tablespoons fresh chopped parsley 2 tablespoons lemon juice

Method 1. In a shallow bowl, combine flour, salt and pepper. Add scallops and toss to coat. 2. Melt butter in skillet. Add garlic and cook two minutes, stirring frequently. Add scallops; cook, stirring, until cooked through, about 5 minutes. 3. Sprinkle with parsley and lemon juice.


Spinach & cheese filo pies Ingredients Melted butter, to grease 2 x 240g pkts cherry truss tomatoes 1 tbs olive oil 1 x 250g pkt frozen chopped spinach, thawed 400g feta, crumbled 300g fresh ricotta 3 shallots, ends trimmed, thinly sliced 2 tbs chopped fresh dill 3 tsp finely grated lemon rind 4 eggs, lightly whisked 6 sheets filo pastry 100g butter, melted

Method Preheat oven to 180°c. Brush eight 150ml capacity muffin pans with butter. Line a baking tray with non-stick baking paper. Use scissors to cut the tomatoes into small bunches, leaving the stems intact. Place on the prepared tray and drizzle over the oil. Than season with salt and pepper. Place spinach in a sieve and use your hands to squeeze out as much excess liquid as possible. Combine the spinach, feta, ricotta, shallot, and dill and lemon rind in a large bowl. Add the egg and stir until well combined. Adjust season with salt and pepper. Place the filo sheets on a clean work surface. Cut each filo sheet crossways into 4 pieces. Place the filo pieces in a stack and cut the stack in half crossways to make 48 pieces. Cover with a clean tea towel, then a damp tea towel (this prevents the filo from drying out). Brush 1 filo piece with butter and place it in the base of 1 prepared pan, allowing the corners to extend over the top of the pan. Repeat with 5 filo pieces, rotating them slightly, to completely cover the side of the pan. Repeat with remaining


filo and butter to line remaining prepared pans. Spoon the spinach mixture among the filo cases. Bake for 30 minutes. Bake the tomatoes with the pies for a further 10-15 minutes or until the tomatoes are tender and the pies are golden.

Chicken tart with leeks and Gruyère Ingredients 1. 500g pack short crust pastry 2. 1 tbsp olive oil 3. Knob of butter 4. 2 large leeks, sliced 5. 3 fresh thyme sprigs 6. 2 tbsp wholegrain mustard 7. 110g cooked chicken 8. 3 large free-range eggs 9. 284ml pot double cream 10. 50g Gruyère, grated 11.

Method 1. 1. Preheat the oven to 200c° .Roll out a 500g pack short crust pastry on a lightly floured surface and press into a 23cm round, loose-bottomed, fluted tart tin, allowing the pastry to drape slightly over the edges, and then trim any excess. Prick the base all over with a fork and chill in the fridge for 10 minutes. 2. 2. Line the pastry with kitchen foil and baking beans or rice and bake for 10 minutes. Remove the beans and foil and return to the oven for a further 5 minutes, until the pastry is a pale biscuit colour. 3. 3. Turn the oven temperature down to 180°c. Heat a frying pan with 1 tbsp olive oil and a knob of butter and gently fry 2 large leeks, sliced, and 3 fresh thyme sprigs, leaves picked, for 5 minutes, until tender. Spread the base of the tart with 2 tbsp wholegrain mustard, then top with the herby leek mixture. 4. 4. Shred 110g cooked chicken (use the chicken left over from the roast, below, for extra value for money) and put in the tart case. Mix together 3 large freerange eggs with 284ml pot double cream and 50g Gruyère, grated. Season well with salt and pepper and pour into the tart case. Bake for 25-30 minutes, until set and golden. Carefully remove from the tin. Serve hot.

Lamb and Rosemary Pies 248N.Casha

Ingredients 2 tbsp olive oil 1 medium brown onion, chopped 2 garlic cloves, crushed 500g lean lamb mince 1 gravy cube 2 tsp Worcestershire sauce 1 tbsp barbecue sauce 125g frozen peas 1 tbsp chopped fresh rosemary 4 sheets frozen puff pastry, partially thawed 1 egg, lightly beaten Poppy seeds, to decorate

Method Heat the oil in a non-stick frying pan over medium-high heat. Cook onion and garlic for 3 minutes or until onion is soft. Add mince. Cook and stir for 8 minutes or until browned, breaking up mince with a wooden spoon during cooking. Add gravy cube, Worcestershire sauce and barbecue sauce. Reduce heat to low. Simmer, covered, for 15 minutes or until sauce has thickened. Remove from heat. Stir in peas and rosemary. Cool. Preheat oven to 200°c. Grease 2 large baking trays. Cut each pastry sheet into 4 squares. Spoon 2 tablespoons mince mixture on to one half of 1 pastry square. Brush edge with egg. Fold over 1 side to enclose filling. Press edges with a fork. Place on to prepared tray. Repeat. Sprinkle with poppy seeds. Bake for 18 to 20 minutes or until golden. Serve.

Party pies 249N.Casha

Ingredients 2 teaspoons vegetable oil 1/2 small brown onion, finely chopped 1 garlic clove, crushed 1 small carrot, peeled, grated 300g lean beef mince 1 tablespoon tomato paste 1 tablespoon plain flour 90ml beef stock 2 teaspoons Worcestershire sauce 5g fresh thyme leaves Short crust pastry 1 tablespoon milk Tomato sauce, to serve [optional]

Method Heat the oil in a frying pan over medium-high heat. Add onion. Cook, stir for 3 minutes or until softened. Add garlic and carrot. Cook, stir for 2 minutes or 250N.Casha

until carrot has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add tomato paste and flour. Cook, stir for 1 minute. Add stock, Worcestershire sauce and thyme. Bring to the boil. Reduce heat to low. Cook, stir for 6 minutes or until sauce has thickened. Remove from heat. Cool for 10 to 15 minutes. Preheat oven to 180°C/200°C fan-forced. Grease two 12-holes, 1 1/2 tablespoon-capacity round-based patty pans. Using a 6.5cm cutter cut 24 rounds from half the pastry sheets. Line prepared pan holes with rounds. Spoon 1 level tablespoon minces mixture into each pastry case. Use a 6cm cutter, cut 24 rounds from remaining pastry. Top mince mixture with rounds. Press edges together to seal. Using a fork, gently prick top of each pie. Brush tops with milk. Bake for 18 to 20 minutes, swapping trays halfway through cooking, or until pastry is golden and pies heated through. Stand for 1 minute. Serve with tomato sauce.

Short crust pastry Ingredients:      

200g plain flour or all purpose flour Pinch of salt 110g butter, cubed 2-3 tbsp very cold water Note: Makes approx 300g pastry.

Method Hand Made Method  

 

Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together; add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in Clingfilm / plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.

Artichoke and olive pies


Ingredients         

1 tbs olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 2 x 170g jars marinated artichokes, drained, finely chopped 85g pitted green olives, finely chopped 125mlthickened cream 2 tsp Dijon mustard 4 sheets (25cm) ready-rolled frozen puff pastry, just thawed 1 egg, lightly whisked

Method Preheat oven to 200°c. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is soft. Add the artichokes, olives, cream and mustard and bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce reduces by half. Remove from heat and set aside to cool. Adjust s season with pepper. Line an oven tray with baking paper. Place a pastry sheet on a clean work surface and brush lightly with egg. Spoon, 16 x 11/2 teaspoonfuls of mixture, evenly spaced onto the pastry sheet. Use a rolling pin to roll a pastry sheet to 3mm-thick. Lay the rolled sheet over the top of the artichoke mounds and mould the pastry around each ball of artichoke mixture to enclose. Use a 5.5cm round pastry cutter to cut around each mound and place onto the lined oven tray. Repeat with remaining pastry sheets and artichoke mixture. Brush pies with remaining egg. Bake in preheated oven for 10 minutes or until puffed and golden. Serve immediately.

Cornish Pasties 252N.Casha

Ingredients            

tablespoon olive oil 1 small brown onion, finely chopped 2 garlic cloves, crushed 350g beef mince 1 small potato, peeled, finely chopped 1 carrot, peeled, finely chopped 2 teaspoons corn flour 1/3 cup beef stock 1 tablespoon Worcestershire sauce 1 tablespoon tomato sauce 5 sheets ready-rolled frozen short crust pastry, partially thawed 1 egg, lightly beaten

Method Heat the oil in a non-stick frying pan over medium heat. Add onion. Cook; stir for 4 minutes or until soft. Increase heat to high. Add garlic and mince. Cook, stir for 2 to 3 minutes or until browned. Add potato and carrot. Than Cook for 3 minutes or until vegetables are just tender. Combine corn flour and 2 tablespoons stock in a small bowl. Add to pan with remaining stock, Worcestershire and tomato sauce. Bring to the boil. Cook, stirring, for 2 minutes or until slightly thickened. Remove from heat. Season with salt and pepper. Set aside to cool. Preheat oven to 200°c. Cut four 12cm (diameter) rounds from each pastry sheet. Than spoon 1 tablespoon mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges to seal and form frills. Place pasties on 2 baking trays lined with baking paper. Brush with egg and bake for 25 to 30 minutes or until golden. Set aside to cool.


Tuna Pinwheels Ingredients 1 roll puff pastry 120g can of tuna – drained 250g strong grated cheddar cheese 2 heaped tablespoons of mayonnaise sesame seeds


Method Preheat oven to 200c Take the puff pastry and just roll it on a flat surface, with a rolling pin . Mix the tuna, cheese and mayonnaise and spread evenly on the puff pastry. Start rolling the puff pastry with the filling, but start from the long end. Make sure that the open end is at the bottom when you stop. Take a sharp knife and cut into rings, about 2 cm thick. Sprinkle with a few sesame seeds and bake in oven for about 20 minutes. Although I have used tuna in this particular recipe, you can be as creative as you like and use whatever filling you want, but I do hope you will try this one first. It is delicious, hot of cold, which makes it fantastic lunchbox filler too.


Easy puff pastry Ingredients Makes: 700 grams    

250g plain flour 1 teaspoon salt 250g butter 150ml water

Method 1. Sift the flour and salt into a large bowl. Roughly chop the butter up into small pieces, then add them to the bowl and rub them in with your fingers. 2. Make a well in the bowl and pour in about 100ml of the cold water, mixing with your hands until you have firm dough. Add extra water if needed. Cover with cling film and leave to rest for 20 minutes in the fridge. 3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork it; you should have a marbled effect and be able to see bits of butter. 4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use.

Easy Cheesecake Maltese style! 256N.Casha

Ingredients 300 grams ricotta 2 eggs Parsley (finely chopped) 50 grams grated cheese Egg wash 750 grams puff pastry Seasoning

Method Mix well the ricotta, cheese, eggs, parsley and seasoning. Roll out the puff pastry thinly and cut out circles about 9cm in diameter. Eggs wash the edges. Put some of the ricotta mixture onto each of the circles on one side. Fold the pastry circle in half and seal the edges together. Egg wash and bake in a medium to hot oven for about half an hour or until the pastry is done.

A pastizz (plural pastizzi) is a savoury pastry from Malta. Pastizzi usually have a filling either of ricotta or of mushy peas, and are called pastizzi tal-irkotta, "cheesecakes", or pastizzi tal-piĹźelli, "peacakes"Pastizzi are a popular and wellknown

How to Cook the Best Potatoes Jacket Potatoes 257N.Casha

Method Scrub potatoes clean Rub a tiny drop of oil into the skins and sprinkle salt around them on a baking tray (the salt draws out the moisture and makes them extra crispy!) or pat a bit on to the skins. Put them in the oven. Check to see if they're cooked after 45minutes. Depends on the quality of the potatoes When they are cooked, split them open and serve with a bit of butter If cooking an overfull of potatoes, increase the temperature to 220°c. Use metal skewers pushed through the potatoes to reduce the cooking time by up to a quarter. Serve about 150g per person

Roast Potatoes

Method: Add the potatoes to cold water and bring to the boil. Don't leave the potatoes in the water for more than 10 minute in total. Drain them and coat in the oil or fat of your choice. Use 15ml oil or 25g fat for each 450g of potatoes. Roast in an oven preheated to 200°c 45 minutes, turning twice. Serve immediately.

Homemade Potato Wedges


Potato wedges that are quick and easy to make thanks to this microwave method for wedges

Method: Scrub the potatoes, then cut each into half lengthways, and then in half lengthways again. Repeat until you have 8 even-shaped wedges. Than heat in the microwave at its highest heat level for 10 minutes. Serves: One 175g-225g potato per person

Chilli Tomato Wedges

Method: Scrub the potatoes, then cut each into half lengthways, and then in half lengthways again. Repeat until you have 8 even-shaped wedges. Boil wedges in a saucepan of water with the lid on for 15 minutes. Mix together 4 teaspoons oil, tomato puree, water, chilli powder and black pepper, and toss the wedges in it. Bake in oven for 15-20 minutes, until crispy on the outside and soft in the middle.

Potato Chef Reno Old Style 259N.Casha

Ingredients     

500g potatoes) 200ml Double Cream 100ml Semi-Skimmed or Skimmed Milk 1 Crushed garlic Clove 50g Grated Gruyere Cheese

Method Preheat the oven to 180°c Place the thinly sliced potatoes in a bowl of cold water, this will prevent them from browning, then rinse the slices and pat dry with kitchen paper Add the cream, milk and the crushed garlic into a large saucepan. Bring to a gentle simmer and add the potato slices, cover the saucepan and then simmer for 10 minutes or until just tender. Season well. Empty the contents of the saucepan to a greased ovenproof dish; sprinkle the cheese over the top. Pop in the oven for 25 minutes or until golden


Mediterranean Potato Bake Ingredients       

800g New potatoes thickly sliced 1 Sliced Courgette 1 Sliced Aubergine 1 of each Red and Yellow Pepper 50g Chopped Pine Nuts 2 tbsp Pesto (from a jar) 1 tbsp Olive Oil

Method Put the potatoes, chopped vegetables and pine nuts in a large roasting tin together add the oil and season. Bake for 20 minutes in a pre-heated oven at 200°cor until tender. Add the pesto and cook for another 5 minutes. Serve immediately.


Potato Gratin

Ingredients: 675g Potatoes, well scrubbed 2 Tomatoes 125g Cheddar cheese, grated Salt and freshly ground black pepper 150ml Single Cream

Method: Lightly grease an ovenproof dish. Very thinly slice the potatoes then cover the base of the dish with a layer of slices. Make alternate layers of potato, tomato and cheese seasoning with salt and pepper. Reserve approximately 25 g of cheese for the top. Finish with a layer of potatoes. Pour over the cream and top with the reserved cheese. Cook for 1-1½ hours or until the potatoes are tender and the top is golden brown - if the top is brown before the potatoes are cooked cover with foil and continue cooking.


Mashed Potato Ingredients 700g smooth potatoes 150ml milk Salt and pepper to taste

Method Peel the potatoes Place potatoes in a pan with just enough water to cover them Bring to boil then cover then cover with a lid and simmer for 20 minutes or until tender, then drain Bring milk to a boil, then pour the milk over the potatoes until smooth (this makes the mash extra light and fluffy) Season to taste and serve immediately as part of a quick and tasty meal


Chips with a Kick Ingredients 400g Potatoes 1 tbsp Vegetable Oil 2 tsp Cajun Seasoning 1 tsp Chilli Powder

Preparation Pre-heat the oven to 200°c Cut the potatoes, with the skins on, into 1cm slices and then into chip sizes. Add oil and seasoning to a large bowl or plastic bag, followed by the potatoes, and toss until they are all evenly covered. Put the potatoes onto a non stick baking tray, and bake for 30-35 minutes or until golden and crispy


Homemade Oven Chips

Ingredients: 700g potatoes Olive oil

Method: Pre heat oven to 200°c Cut the unpeeled potatoes into 1cm thick chip wedges Wash and dry well the potatoes on kitchen paper. Place on a non-stick baking tray and drizzle with olive oil, season to taste. Bake for 35 mins, turning halfway through cooking.


SautĂŠ Potatoes Made Easy

Ingredients: 600g small potatoes cut in half 2 tbsp olive oil or butter 2 cloves of garlic, peeled 2 springs of rosemary, chopped

Method Cook potatoes in a pan of boiling water for 4-5 minutes. Drain the potatoes in a colander; they'll turn out crispier if you let them dry off. Heat oil or butter in a non-stick pan, add your potatoes. After a minute, add the 2 cloves of garlic to the pan. Stir and toss well as they cook. When the potatoes are turning golden brown, add the rosemary and stir through. When the potatoes are golden brown on all sides they're ready to serve.


Potatoes with Cumin & Tomatoes

Ingredients: 350g potatoes 1 tsp cumin seeds 1 tsp ground coriander 1 onion, chopped 1 red chilli, finely chopped 400g can chopped tomatoes 2 tbsp fresh coriander, chopped Cut potatoes into 2cm cubes

Method: Heat 1 tbsp oil in a large saucepan and fry the cumin and ground coriander for 1 minute, add the onion and fry for 5 minutes. Add the chilli and potatoes, season well. Add 200ml water, cover and cook for 8 minutes. Add the tomatoes and cook uncovered for a further 5-7 minutes or until tender. Stir in the fresh coriander just before serving.


Baked Potato Croquettes

Ingredients 1kg cold mashed potatoes, better if a day old 2 eggs, beaten with a pinch of salt, nutmeg, chopped parsley, grated cheese 2 tablespoons flour 2 eggs, beaten with 1 tablespoon water, 1 tablespoon oil Pinch of salt 500g bread crumbs

Method Should mashed potatoes be freshly made, then stir over a low fire and dry, then let cool. Croquettes come out better if made with mashed potatoes from the day before. Anyhow, potatoes must be well mashed into a smooth mixture and cold. Add eggs beaten with grated cheese, flour, parsley, nutmeg and a little salt. Form croquettes from portions of mixture -a round ended cylinder, about 8 cm long and 3 cm in diameter-, working with your hands. Dip in egg mixture, roll in bread crumbs, and place slightly apart in a lightly greased baking sheet or very shallow baking pan. Bake in a moderate oven until done, tender inside, crisp and golden outside. Serve immediately.


Impressive Baked Potato

Ingredients Potatoes [I used Yellow potato] Olive Oil Butter Salt Sour cream (on the side, optional)

Method Pre-heat oven to 200°c

Wash well and poke holes in potatoes (6-8 in each) with fork. Lightly cover in olive oil and wrap in aluminium foil (this is the easiest way, I think, because the foil never gets hot). Cook for about an hour or until soft. Take out potatoes, unwrap, and slice into thin pieces, being careful not to detach the pieces Put a tiny bit of butter between each of the slices and place back in oven, uncovered on top of folded foil, until desired crispiness. Remove from oven, add salt to taste. Sour cream can be served on the side.


Vegetable Side Dishes

Zucchini and Yellow Squash Gratin

Ingredients         

2 tablespoons butter 2 medium zucchini, sliced crosswise 1/4 inch thick 2 medium yellow squash, sliced crosswise 1/4 inch thick 2 spring onions chopped 2 garlic cloves, minced Coarse salt and ground pepper 125g heavy cream 100g bread crumbs 125g grated Parmesan cheese

Directions Preheat oven to 180°c In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Adjust season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 of the Parmesan cheese. Spoon the mixture into a shallow baking dish. Sprinkle with bread crumbs and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.


Buttery Cooked Carrots Ingredients: 600g ounces carrots 2 tablespoons butter 80g brown sugar 250ml water Salt Pepper, to taste

Method In a medium saucepan, combine the cut as desire carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes or until carrots are tender and the liquid has evaporated.


Roasted Zucchini Ingredients 1 medium zucchini, sliced 1/4-inch thick 1 medium yellow summer squash, sliced 1/4-inch thick 1 medium red onion, sliced 1/4-inch thick 1 tablespoon vegetable oil 1/4 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon ground black pepper

Method Preheat oven to 180°c. Combine all ingredients in large bowl; toss to coat. Spread vegetables in single layer in shallow baking pan. Bake 12 minutes or until crisp tender, turning once.


Fine Green Beans with roasted Almonds Ingredients 500g frozen whole green beans 1/4 cup water 2 tablespoons butter 65g salted roasted almonds, chopped 2 teaspoons lemon juice 1/4 teaspoon salt

Method Place beans and water in large microwave-safe bowl; cover. Microwave on HIGH 8 to 10 minutes, stirring twice; drain. Add butter, almonds, lemon juice and salt; toss together.


Peas Housewife Style Ingredients 2 tablespoons butter 500g frozen green peas 130g chopped fully cooked bacon 2 tablespoons brown sugar 1 tablespoon Brown Mustard 1/4 teaspoon ground black pepper

Method Melt the butter in large saucepan over medium-high heat. Add peas; cook 5 minutes or until slightly thawed, stirring frequently. Add bacon, brown sugar, mustard and pepper; cook 3 minutes.


Broccoli Florets Chef Style Ingredients 500g frozen broccoli florets 3 tablespoons water 350g Diced Tomatoes 10g chopped fresh basil 15g chopped garlic ½ teaspoon Oregano 150g grated Pecorino cheese

Directions Place broccoli and water in medium skillet; cover. Cook over high heat for 5 minutes until broccoli is tender and drain. Add the tomatoes, basil and oregano, cook for 2 to 3 minutes, and adjust seasoning. Place in serving dish and Sprinkle with cheese.


Brussels sprouts with Chestnuts Brussels sprouts are delicious! Yes they are when cooked right. If they are over cooked they become bitter, and if under-cooked don’t give the full pleasure. You need to cook them just right Al Dente! And see for yourself how good they are!

Ingredients 600g Brussels sprouts 1vegetable stock cube 115g peeled and cooked chestnuts, chopped (you can used canned chestnuts 100g cubed ham (optional) Freshly grated nutmeg Freshly ground black pepper

Method Remove the loose outer leaves from the sprouts and make a small nick in the stalks. Cook in a pan of boiling water with the stock cube until just tender. Do not overcook! Drain well and return the sprouts to the pan. Add the chestnuts and toss to mix. Season the vegetables with freshly grated nutmeg and pepper, then pile into a warm serving dish and serve hot.


Roasted Vegetables Serve an easy side dish of roasted vegetables. The vibrant colours of the vegetables brighten any dinner plate.

Ingredients 1 medium eggplant, peeled and cubed 2 zucchini, sliced 1 large sweet potato, peeled and sliced 1 onion, peeled and cut into eighths 1 red bell pepper, cut into 1-inch pieces 75ml olive oil 1 tablespoon chopped fresh rosemary Pepper and salt

Method Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry. Preheat oven to 180°c. Toss together eggplant and remaining ingredients, and arrange in a single layer in a baking tray. Bake at 180°c for 30 minutes until vegetables are tender and golden brown. Adjust Season with salt to taste.


Grilled Vegetable Kebabs and Homemade Croutons Ingredients 125ml olive oil 3 zucchini 1 red bell pepper 1 yellow bell pepper 1 onion 500g halved mushrooms 60ml red wine vinegar For the Croutons: 4 slices bread 60ml olive oil Herbs and spices to taste


Method How to Make Croutons: Preheat the grill Mix your favourite herbs and spices into the olive oil. Brush the flavoured oil on to both sides of the bread. Place the bread slices on the grill and grill until they are crisp and dry. Let them cool completely. How to Make Vegetable Kebabs: Whisk the vinegar and oil and set aside. Cut each bell pepper into 2 inch wide pieces. Cut the zucchini into 2 inch slices. Cut the onion into 12 pieces. Thread the vegetables, alternately, on to 4 large skewers. Marinate the kabobs in the oil and vinegar mixture for 15 minutes. Grill them over medium coals for 12 minutes or until the vegetables are tender and slightly browned, turning them once. Serve hot.

Vegetable kabobs are very popular and these look nice when you use different coloured vegetable combinations, such as onion, mushrooms and red bell pepper or eggplant, cherry tomatoes and zucchini, for example. Asparagus and squash also grill well, making them popular additions to the barbecue.

One reason why grilled vegetables are so popular is that they are so easy to do. You simply wash and clean the vegetables, put them on the grill and cook them to perfection - that is all there is to making tasty barbecued vegetables...


Roasted Cauliflower and Potatoes Ingredients 1 head cauliflower, florets only 4 medium potatoes cut into 1/4″ slices 5 cloves garlic, crushed 4 tablespoons extra virgin olive oil Salt and pepper

Method Preheat oven to 180°c. In a large bowl, toss together cauliflower, potatoes, garlic, olive oil, and salt and pepper to taste. Place in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, until cauliflower and potatoes are tender.


Cheeses Hard Cheeses

Parmigiano Reggiano

Pecorino Romano

Grana Padano

Semi-hard cheeses



Bel Paese



Soft cheese

French Brie

Mozzarella Di Bufala

Blue Cheese

Did you know?


Cheese comes in many different colours, textures, tastes and appearances. They can be hard, soft and some are runny!

How to Prepare a Cheese Board

Whether served as an elegant appetizer, a palate cleansing course between courses, an impressive tray at a holiday party, or as a sophisticated dessert the cheese plate is always a welcome sight at the table. While there is no rule book on how to put together a cheese plate this post should help give you a bit of guidance on how to best prepare an interesting and flavourful selection of cheeses for your next social event. Selecting Any cheese plate should have some nice diversity to it in style, selection, appearance, and flavour. There are any numbers of ways you can go about this. Some prefer to sample different types of cheese by offering a blue, a hard cheese, and a soft cheese. On the other side of that coin you could offer three cheeses of the same type (i.e. three semi-soft). It allows your guests to try a wide array of cheeses with different tastes and textural properties. The rules that categorize cheeses by hard or soft and so on are arbitrary; the hardness or softness of the cheese is determined by the amount of moisture present. Hard cheeses are generally gritty, sharp and salty cheeses used for grating such as Parmigiano Reggiano and Pecorino. A semi-hard cheese will be somewhat smooth in texture but have small granular particles from aging enzymes in the milk, classic Cheddar and Gouda are the most obvious examples. Fresh mozzarella is what could be called semi-soft – their high moisture content keeps them soft and pliable with an easy, chewable mouth feel and low melting point. The rule for soft cheese is basically anything spread able is a soft cheese; most types of brie,


My favourite plates are ones where I can show the diversity of the types of milk used. Often when courting new cheese tasters I try to offer a cow, a sheep, and a simple goat cheese; it’s a comfortable baby step to introducing people to new types of dairy. Another popular cheese plate option is to explore various countries. France, Spain, England, and America all have fantastic cheese selections to choose from, each offering diverse and intriguing options. Alternatively, you could select different cheeses from different countries and span the globe; a tour of Europe through cheese may be just the thing for a potluck or international themed dinner. Be sure you try a sample of any cheese you are interested in before purchase. Any fine food store with a good cheese selection should allow this, if they don’t then go somewhere else. Generally, you want to purchase about 60g. per person. However, if you plan to serve fruit, wine, bread or other accoutrements, this may not be necessary. trust your feelings when deciding what to do on what you think people will eat and take into consideration what course you plan to serve it as. Also, if you only have a small group then a tiny lump of cheese looks sad and lonely, so buy enough for visual presentation. Whatever you don’t use you can eat later or use in cooking.

Cheese Factory


Simple Dessert

Choc-a-block trifle Ingredients 4 good-quality chocolate brownies (about 85g each) 60ml Kailua (or other coffee liqueur) 275g dark chocolate, roughly chopped 3 egg yolks 1 1/2 tbs caster sugar 1 tsp corn flour 600ml thickened cream 150g white chocolate, roughly chopped 30g toasted chopped walnuts Dark chocolate curls (see note), to decorate



Break up brownies into small pieces and place in the bottom of a 1.5 litre dish or 6 x 250ml serving glasses. Drizzle over the Kailua, then set aside. Place dark chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let the bowl touch the water). Allow to melt, and then stir very gently until smooth. Remove from heat and add 225ml boiling water, 1 tablespoon at a time, stirring to make a sauce (don't add water more quickly or the chocolate will 'seize' and become grainy). Pour sauce over the brownies, then cover and chill for 2 hours. Meanwhile, beat the egg yolks, sugar and corn flour together in a bowl with electric beaters until thick and pale. Heat 300ml of the cream in a saucepan over medium heat until just below boiling point. Pour the hot cream mixture over the egg mixture, stirring to combine. Transfer to a clean saucepan and place over low heat. Stir for 2-3 minutes until a thick custard forms. Place two thirds (100g) of the white chocolate in a heatproof bowl. Pour the custard into the bowl, stirring until the chocolate is melted and the mixture is well combined. Cool completely, and then pour over the chocolate brownie base. Chill for 2 hours. Place the remaining 50g of white chocolate in a food processor with the walnuts and pulse until fine. Whip the remaining cream to soft peaks, stir in the walnut mixture, then spread over the trifle. Chill for at least 2 hours until set, then serve decorated with chocolate curls, if desired.


Crème caramel

Ingredients 250g caster sugar 300ml fresh cream 375 ml milk 1 teaspoon vanilla extract 6 eggs

Method Preheat oven to 170°c. Combine 200g sugar and 250ml cold water in a saucepan over low heat. Cook, stir, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour the sugar mixture into six, ovenproof dishes. Set aside to set.


Combine cream, milk and vanilla in a saucepan over medium heat. Cook; stir for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat. Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.

History of Desserts

The history of desserts is more than just a mere recounting of the first ice cream cone or the first time meringue was served. Sweets date back to ancient civilizations, where people enjoyed fruits and nuts candied with honey. However, desserts as are commonly known today became popular through an evolution of technology and culinary experimentation.


Mint Chocolate Truffles 36 truffles

Ingredients 226g good-quality bittersweet chocolate 226g good-quality semisweet chocolate 396ml can sweetened condensed milk Mint extract (3 to 4 drops) 226g meltable milk chocolate Sugar Green food colouring

Method Heat the dark chocolates and condensed milk in a pot over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste. Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours. Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off. Colour the sugar with a small amount of green food colouring and sprinkle on top of the truffles.


Chef Reno Easy to make Tiramisu Ingredients 568ml pot double cream 250g tub mascarpone 75ml Marsala 5 tbsp golden caster sugar 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water 175g pack sponge fingers 25g chunk dark chocolate 2 tsp cocoa powder

Method Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream. Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, and then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer. Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.


Owen Favourite Apple Pie Ingredients For Pie Shell Pastry 198g of all purpose flour 1 pinch of salt 113g of butter 2-3 tablespoons of cold water

For Pie Filling: 680g of peeled cooking apples cut in quarters 2 tablespoons of lemon juice 125g of sugar 4 - 6 tablespoons of cold water 1 levelled teaspoon of ground cinnamon 28g of butter Milk for glazing

Method Place your flour, salt and butter into a large mixing bowl. Knead the butter in your flour using your fingertips until it resembles breadcrumbs, working quickly in order to prevent your dough from becoming warm.


Begin adding water to your mixture and using a knife stir the dough until it begins to bind together. Continue adding cold water one teaspoon at a time if your mixture becomes too dry. Wrap your dough in Saran wrap and allow i to chill for 15 to 30 minutes. Heat your oven to 180°c Begin simmering the apples in a large pot with lemon juice until they become soft. Add your sugar and cinnamon to your apples. Remove the pot from heat, add the butter and let it set aside to cool. Roll half the pastry out and line a 7 inch pie dish with it. Place your cooled, cooked apples on top of the pastry case. Roll the remaining pastry out to make your pie cover. Dampen all of the pastry edges using a little bit of cold water. Next, cover your apples with the cover and pinch the edges together and crimp to decorate your pie. Brush across the top of your pie crust with milk and bake on the top oven rack for 20 to 25 minutes. Serve and enjoy you delicious apple pie.

Suggestion: Serve warm with a scoop of vanilla ice cream for a yummy treat.

Cooking apples 293N.Casha

Fruit tartlets

Fruit tartlets filled with crème patisserie and topped with fresh fruits. It is very easy and quick to make. The hardest part is the pastry, but it can be done in a food processor to save some time. Just whizz the butter and flour first, then slowly add the water and mix. We baked in mini tart forms 9 cm in diameter. The recipe will give you 8 tartlets. You can store them in fridge, but they taste best when fresh.

Ingredients Short crust pastry   

200 g plain flour 100 g unsalted butter, cut into small cubes 3-4 tbsp cold water

Crème patisserie     

300 ml semi-skimmed milk 1 teaspoon vanilla extract 3 egg yolks 2 tbsp plain flour 100g caster sugar

Tartlets 

Mixed fruits of your choice (strawberries, blueberries, grapes, etc.)


Method     

Pastry Sift the flour into a large mixing bowl, add the butter. Rub the butter into the flour with your hand, until it starts looking like breadcrumbs, work quickly to prevent the dough becoming warm. Add the water slowly to the pastry and mix with a cold knife until it forming dough, you can add more water if the pastry is too dry. Wrap the dough in cling film and put into a fridge for 30 minutes. Roll it out with a rolling pin.

Crème patisserie    

Warm the milk in a small saucepan (enough to steam). In a large bowl whisk the yolks and sugar, when smooth add the flour, combine together. Add the warm milk (slowly) to the mixture. Whisk continuously. Put the mixture back into the saucepan; gently bring to boil whisking continuously until thick and creamy. Remove from the heat and leave to cool.

Tartlets  

   

Preheat your oven to 180°c Line the pastry in your mini tart tins, prick the base with a fork, put it into the oven and blind-bake it for 12 minutes (to blind-bake it, cover the pastry with baking paper and fill it with baking beans). Remove the beans and the paper; bake for another 12 minutes, until the pastry is golden. When baked remove from the oven and put on a wire rack to cool completely. Fill the bases with crème patisserie; smooth the surface out with a spoon. Arrange your selection of fresh, sliced fruits on top, serve.

You can buy ready made up pastry tartlets from your near by super market.


Baked Doughnuts Ingredients 350 g flour 350 g white whole wheat flour 35 g non-fat milk powder 330 g lukewarm water 100 g (2) whole eggs 30 g unsalted butter, softened 8 g (1-1/3 t. table) salt 6 g (1-3/4 t.) instant yeast 150 g fine granulated sugar 100 g (one stick) unsalted butter Sugars and spices for coating, in combinations and amounts to taste



Combine flours, milk powder, water, eggs, 30 g butter, yeast, and salt in the bowl of a stand mixer. Mix in low speed to incorporate the ingredients, about 4 minutes. The dough will still seem fairly stiff at this point. While continuing to mix in medium speed, add the 150 g of sugar in five or six increments, mixing for a minute or two between additions. Continue to mix until the dough reaches almost full development. Ferment the dough in a lightly-oiled container at room temperature (about 30°c) for 1.25 hours. Line three baking sheets with parchment paper. Turn the dough out onto a lightly-floured counter and roll it into a 1/2-inch thick rectangle. Using a round cutter about 2-3/4″ in diameter, cut dough circles and transfers them to two of the parchment-lined sheets. Use a 1-1/4″ cutter to cut out the holes. I also used this cutter to cut extra “holes” from the rolled dough left over when the large circles were cut. Place the holes on the third baking sheet. The scraps can also be re-rolled and cut, but try not to do this too many times or too much flour will be incorporated into the dough. Slip the baking sheets into a large plastic bag. Proof for 45 minutes, at which point they can be baked or refrigerated (covered) for 8 – 12 hours. Meanwhile, preheat the oven to 180°c Bake one sheet at a time. This will take about 10 minutes for the doughnuts, a little less for the holes. If the doughnuts have been refrigerated, they can be baked straight from the refrigerator. While the doughnuts are baking, melt the 100g butter and prepare your sugar/spice mixture to taste. While still hot, brush the doughnuts with butter and roll them in spiced sugar. Serve immediately, preferably with coffee.


Dark Rich Fruit Cake Ingredients 200 grams candied cherries 125 grams raisins 75 grams mixed citrus peel 75 grams candied ginger slices 125 grams cashew nuts 125 grams almonds 250 grams butter 250 grams sugar 250 grams all-purpose flour 125 grams roasted semolina 6 eggs 100 grams honey 2 tablespoons corn syrup 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg


Chop first 6 ingredients into small pieces. Add honey, corn syrup, spices and mix well. Transfer into an airtight container and let rest for two weeks in a cool, dry place. Sift flour and baking soda. Set aside. In a large bowl, cream the butter and sugar. Add eggs one at a time, mixing well after each addition. Add flour and roasted semolina.


Finally, add fruit mixture and fold using a wooden spoon. Line the pan with two layers of parchment paper. Pour the mixture and bake for 160c° for 1 to 1 1/2 hours.


Vanilla Cake Ingredients 100g butter 100g sugar 100g cake flour 3 eggs 1 teaspoons baking powder 1 teaspoons vanilla 1/2 cups milk



Preheat oven to 180°c. Grease the bottom of 8-inch round cake pan. Sift together flour, baking powder. Separate egg whites and beat well, set aside. Cream sugar and butter together until light. Add egg yolk one at a time beat well. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Fold in egg whites. Add vanilla. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Let cool completely before covering with frosting, if desired.

The History of Cake

The history of cake is a history full of progress through the ages. Today, cake is one of the most popular choices for dessert in many countries, but it hasn't always been what it is today. In its earliest form, cake was a sweetened form of bread. Ancient people often shaped it round for religious reasons, to symbolize the cyclical nature of life. The round shape was also used to symbolize the sun and the moon. The ancient Egyptians, Greeks, and Romans are the most famous cultures to have developed cakes. The Greeks created cheesecake and the Greeks and Romans both ate fruitcakes. Medieval Europeans were the first to use cake hoops to make cake. By the 18th century, bakers used well beaten eggs instead of yeast to provide rise and leaven the cake. At this time also, the French began eating dessert at the end of the evening meal.


How to Pair Red Wine with Meals Pairing the right red wine with a delicious meal is easier than you might think. The beauty of red wine is its versatility. A glass of Cabernet can be robust and heavy, while a serving of Pinot Noir can be light and complementary. Here's an easy guide for what to pour and when to pour it.

Red Wine Selections Use Cabernet Sauvignon for big, filling entrees like casseroles, red meats, beef and lamb. Pour a Merlot with roast beef, barbeque chicken, tuna, or soups and stews. The more fruity taste of this red wine also goes well with red meats. Drink Pinot Noir with pasta. Pinot is a light red wine, which makes it incredibly versatile. Many dishes go with Pinot Noir, such as ham, turkey, cheese, grilled vegetables and salmon. Order Chinese takeaway or prepare duck if you have a bottle of Cabernet Sauvignon Spice up your game meat or rack of lamb with a Shiraz. Shiraz is a more peppery red wine. It's lighter than a Cabernet but has a strong enough structure to be paired with meat.

Pairing Instructions Determine the dominant flavour of your meal. This is the flavour you will pair with a red wine. For example, if pepper is the overarching theme, use a Shiraz. The descriptions of the red wines in section 1 can act as a guide for your pairings. Serve reds based on the time of day. A robust Cabernet can be served at dinner, while a lighter Pinot Noir should be served at lunch. People prefer heavier wines later in the evening. Match region with region. For example, serve a classic Italian pasta dish with a light Italian red wine, like a Bardolino. Chianti is also a typical pairing with tomato sauce. Avoid competition. Red wines like to be in the limelight; they are heavy, robust and bold. Don't let your red wine compete with your meal. Instead, go for pairings that compliment one another. A good example of this is a pairing of a Merlot with roast beef. The fruity taste of the red will accent the salty taste of the beef.


How to Pair Food with White Wine

You don't have to be rich to enjoy a good wine. Pairing wine with the right food can make it taste so much better. Choosing a white wine for your meal can be a matter of taste, but there are several things to keep in mind when choosing wine.

Instructions Ignore the old rules about how white wine must be paired with white meat and red wine must be paired with red meat. While this does tend to work most of the time, you shouldn't discount your own tastes when choosing your wine. Determine whether the sauce or the meat has the stronger flavour. Typically, you pick the wine based on what meat you're eating, but if the sauce has more flavour than the meat, you'll want to take that into consideration. Pick a wine that will not completely overpower the food. The wine should compliment the food, but not ruin the flavour and vice versa. Enjoy chicken or seafood such as shrimp, lobster or trout with either a Chardonnay. Chardonnays also go well with veal and with white, creamy sauces. Stay away from pairing Chardonnays with spicy food it doesn't go well with sweet foods. Eat Asian cuisine, curry or any food with a lot of ginger in it with a white wine. Will also complement pork, Swiss cheese but avoid pairing white wine with lighter foods. Pick a Pinot Grigio for turkey, shrimp or veal. Pinot Grigio also pairs well with creamy sauces, but not with spicy or tomato based foods.



There are more than 20 million acres of wine grapes planted in various countries around the world. With so many different choices, it appears difficult to choose the perfect bottle. Fortunately, with so many wine types available, you're sure to find at least one variety that you love. Whether you are a seasoned wine drinker or just beginning your wine drinking experience, learning about the different types of wine can help you make choices that please your palate. 304N.Casha

Researched by CHEF Nazzareno Casha It is estimated that the first bread was made around 10000 years BC or over 12,000 years in the past.

This bread was more than likely flatbread, similar to a tortilla, made simply of ground grains (flour) and water that was mashed and baked. The first tools


and implements used in the making of bread are dated to about 8000 years BC. Egypt is attributed with popularizing the art of making bread. Egyptians are considered to be the agricultural pioneers of the old world, probably benefiting from interactions with Samaria. The closed oven was invented circa 3000 BC and allowed for more varieties of bread to be produced. It is around this time that leavened bread is first described – bread with yeast added so that it would rise during production. Refined grains were considered superior and therefore were prevalent in the higher courts, so the poorer populations used barley and sorghum in their breads.

Biblical Era Around 1000 BC the Mosaic laws were introduced. These laws, in the books of Leviticus and Deuteronomy, contained instructions to the nation of Israel regarding proper food preparation. When the Hebrew people fled Egypt during the legendary Exodus, they were forced to make unleavened (flat) bread in their haste. Leviticus declares a feast commemorating the exodus using flatbread. Bread is a common symbol of bounty in the bible – Leviticus 21:22 declares, “He shall eat the bread of his God.” When the people of God were lost in the wilderness, they were fed manna, which was described as bread from heaven. The Christian Savoir, Jesus Christ, is called the “Bread of Life”. The bible also gives one of the earliest recipes for sprouted grain bread. It reads, in Ezekiel 4:9-17: “Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.” While more than a year of nothing but this bread sounds like quite a marathon diet, analysis of products today using the same recipe show that it was a wellbalanced, nutritious bread that yielded plenty of protein, fiber, carbohydrate, and healthy fat.

Early Greek In 400 BC, around the time when Socrates was providing sage dietary advice, Plato imagined an ideal world. In this world, men would live to a ripe old age. Their main source of sustenance would be whole grain bread from local wheat.


168 BC saw the establishment of baker’s guilds in Rome. Bread even played a major role in politics when, in 40 BC, as part of a campaign, it was decreed that bread should be freely distributed to every male adult.

Middle Ages In 1202 AD, English laws were passed to regulate the production of bread. While many people are aware of the differences between whole grain (brown) bread and white breads, few realize that it caused quite a stir in 1307 when the white bread bakers and brown bread bakers split to form separate guilds! It was not until two centuries later, in 1569, that the guilds were reunited and called the “Worshipful Company of Bakers.”

The Age of Refined Bread As early as 1826, the whole grain bread used by the military was called superior for health to the white, refined bread used by the aristocracy. In fact, the term refined today comes from this fact. Before the industrial revolution, it was more labour consuming (and therefore costly) to refine bread, so white bread was the main staple for aristocracy. This made them “refined”.

Types of Bread There are many types of bread. This is by no means an exhaustive list.

White and Whole Grain In the most basic form, grinding grains, adding water, and heating it produces whole grain flatbread. Whole grain bread is similar, only yeast is added so that the bread rises. White bread starts out similar to whole grain bread. The grain is processed, however. The hard, outer portion of the grain is stripped, removing fiber and many vitamins, minerals, and healthy fats that are naturally available. The remaining portion is ground to a fine powder, the enriched with a generic spray of vitamins and minerals. This is then used to bake the bread.


Spelt Spelt (called Dinkel in Germany) bread is a grain-bread, and is closely related to common wheat. Spelt does contain gluten. Gluten, a form of protein, is a common allergen and gluten intolerance or allergies are quite common. However some sufferers with a mild gluten tolerance do sometimes use Spelt as a substitute for wheat.

Sourdough Supermarket “sourdough” breads are often simply wheat bread with no sweetener added. Once a sweetener is added – often high fructose corn syrup in commercial breads, but typically brown sugar, honey, or molasses in fresh baked breads – it becomes the typical bread you are used to buying. True sourdough however is something completely different. Sourdough is a culture of lactobacilli bacteria and yeasts used to leaven bread. The culture is used as a “starter” whereby new flour and water are added. The bread has a sour or tangy flavour. Cultures can often be passed on from loaf to loaf for years.

Other Varieties Varieties such as oat, barley, rye, kamut, triticale, millet, and even rice bread are simply variations using different grains other than traditional wheat. Sometimes seeds and spices are added, creating varieties such as basil, garlic, onion, or cinnamon bread.

Sprouted Grain Sprouted grain bread has increased in popularity in recent years. Traditional bread is made from ground flour from the hardened kernel of grain. Sprouted grain bread involves soaking the grain and allowing it to sprout. The sprouted seedlings are then mashed together and baked. Sprouting allows the enzymes in the grain to convert some of the carbohydrates and fats to vitamins, minerals, and amino acids. Due to the changes that take place, sprouted grain bread typically is higher in protein, fibre, and certain vitamins and minerals than regular bread. It is also less refined and processed than even stone ground wheat bread, so it has less of an impact on your blood sugar.

Refined and Enriched Many commercial types of bread are highly refined. Enriched breads have the original nutrients stripped out and replaced with inferior, often lesser quantities of standard vitamins and minerals. 308N.Casha

Some companies will try to produce wholesome-looking bread by adding grains to the outside, even when the main ingredient is enriched bread. High fructose corn syrup is often added as a sweetener.

How to Purchase Healthy Bread The first thing to look at when purchasing breads is the ingredients list. 

Look for breads where the very first ingredient is “whole grain” or “stone ground” rather than “enriched” (even if whole grains follow the enriched flour ingredient). Look for natural sweeteners like molasses or honey over high fructose corn syrup. Preferably, the sweetener and salt should be last on the ingredients list. If you consume high quantities of bread or keep the bread refrigerated, it will last longer and you can purchase fresher varieties that do not contain additives or preservatives.

Basic Ingredients List The most basic ingredients list will look like this: whole-wheat flour, water, salt. There should be a few grams of protein and fibre per slice – low protein and/or fibre is a sign of excessive processing that has stripped these nutrients, and implies that the other nutrients will be missing as well. Rye bread typically contains moderate portions of protein and fiber per slice. A 100-calorie slice will contain a few grams of protein, a few grams of fiber, around 20 grams of carbohydrate, and decent amounts of calcium and iron. The addition of flaxseed increases protein and fiber (for the same 100 calorie slice) but also adds trace amounts of healthy, unsaturated fats.

“Men’s Bread” There are actually some amazing bread recipes that can be very beneficial for the bodybuilder. A variety of bread called “Men’s Bread” by French Meadow Bakery contains the following: Organic whole wheat flour, filtered water, organic flaxseed, organic pumpkin seeds, organic oat fibre, organic low fat soy flour, organic wheat flour, organic sesame seeds, organic raw sprouted fava beans, organic sunflower seeds, organic millet, organic pea protein isolate (non-GMO), organic wheat flour (wheat germ restored), soy germ isoflavone concentrate (non-GMO), organic sprouted quinoa, organic sprouted amaranth, organic sprouted spelt, organic sprouted kamut, wheat gluten, organic sprouted barley, organic sprouted oats, organic sprouted wheat, unrefined sea salt. This power-packed ingredients list provides a 100-calorie slice of bread with essential fatty acids, 5 grams of fibre, and 8 grams of protein to only 11 grams of carbohydrate. It is abundant in over 13 vitamins and minerals. Compare


this to a typical slice of white bread, which contains no fibre, trace amounts of protein, and double the carbohydrate.

Summary Bread has been around for ages. While trends such as low carbohydrate nutrition or low fat dieting come and go, bread is here to stay – people “earn their bread” or “bring the bread home” and are constantly looking for the “best thing since sliced bread”. Before eliminating bread from your diet, consider the many types of bread that are available and decide if there is one that suits your needs. Bread can increase your protein intake, add fiber to your diet, and refill you muscles by supply quality carbohydrate in addition to healthy fats, vitamins, and minerals.

Half a loaf is better than no bread.

Food & Dine 310N.Casha

Cook book recipe collection ByNazzareno Casha

311 N.Casha

Food and dine  

The following document is a chronological frame of events throughout history that have a director indirect influence on food, wine and relat...

Food and dine  

The following document is a chronological frame of events throughout history that have a director indirect influence on food, wine and relat...