Cheesy cauliflower and broccoli

Ingredients

2 handfuls of broccoli, cut into bite size segments

2 handfuls of cauliflower, cut into bit size segments

1 bag of 220g shredded cheese ( prefably a blend of cheddar, morzerella and parmesan)

Directions:

1. Divide out veggies onto a baking pan as shown in the picture. For presentation sake, alternate between green and white.

2. Sprinkle salt over veggies.

3. Scatter cheese over and stuff into the gaps between too.

4. Bake in oven at 180C for 30mins.

Crown Roast of Lamb a la Pizzaola

Serves 9

7 tablespoons Bertolli Extra-Virgin Olive Oil


½ small spanish onion

½ # ground lamb

½ # ground beef

salt and pepper to taste

Ariosto seasoning to taste

2 cups chicken stock

1 teaspoon thyme leaves

½ cup instant polenta

3 tablespoons unsalted butter

2/3 cup grated Parmigiano-Reggiano

2/3 cup chopped Italian parsley

1 27-bone crown roast of lamb , tied by butcher

2 Idaho potatoes, each cut into 8 large wedges

2 tablespoons chopped rosemary

1 large red pepper, cut in half

1 large green peppper, cut in half

1 Vidalia onion, cut into quarters

9 whole cloves garlic

3 cloves garlic, finely chopped

1/3 cup red wine

2/3 cup chicken stock

1½ 13.5 ounce packages Bertolli Summer Crushed Tomato and Basil Pasta Sauce

2/3 cup cracked Sicilian olives

9 hot cherry peppers, halved
 
Directions:
 
Preheat oven to 375 degrees. In a medium saute pan heat 1 tablespoon olive oil over medium heat. Add the diced onion and saute until tender, about 5 minutes. Add ground beef and ground lamb to the onions and cook, stirring often to break up meat. When meat is cooked through, after about 6 minutes, drain fat.




Meanwhile, bring 2 cups chicken stock and thyme leaves up to a boil in a medium pot. Gradually whisk in polenta and cook, whisking constantly, for about 5 minutes. Whisk in butter and Parmigiano and season well with salt and pepper. Fold cooked ground meat and half of parsley into the polenta.



Next, heat a heavy cast iron skillet big enough to hold the lamb over high heat. Untie one of the strings holding the lamb together. Season lamb liberally with salt and pepper and place in skillet. Cook lamb, maneuvering to sear all surfaces until golden brown and fat begins to render. Remove from pan and re-tie using original holes made by butcher. Place lamb on a foil-lined baking sheet. Reserve fat. Spoon polenta mixture into the hole in center of the crown roast and scatter potatoes around the lamb on the baking sheet. Pour reserved lamb fat over potatoes and season with salt and pepper.



In a large bowl, gently toss red and green peppers, onions, and whole garlic cloves with 1/4 cup olive oil and the rosemary. Season vegetables with salt and pepper and spread out on a baking sheet. Put lamb and baking sheet of vegetables in oven. Roast lamb until desired doneness is achieved, about 35-40 minutes for medium. Remove from oven and allow to rest before serving. Continue to roast the vegetables for about 15 minutes more; they should be golden brown and tender.



Meanwhile heat remaining 2 tablespoons olive oil in a large sauté pan over medium heat. Add chopped garlic and saute for about 1 minute. Add red wine and reduce by half. Add 2/3 cup chicken stock and reduce by half. Add Bertolli pasta sauce and bring back up to a simmer. Stir in olives, cherry peppers and remaining parsley and season if necessary. To serve, carefully transfer lamb roast to a large serving platter. Garnish lamb around the platter with the roasted vegetables. Spoon sauce over vegetables and serve.

Deviled Eggs

6 eggs

1/4 cup mayonnaise

1 teaspoon white vinegar

1 teaspoon yellow mustard

1/8 teaspoon salt

Freshly ground black pepper

2 red onions, diced

Directions:

1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.



2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, diced onions, pepper, and mix well.



Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.

Cheesy Baked Rice

Serves 4 - 6

1 medium sized oven friendly bowl/ medium sized aluminium tray

2 pieces of chicken breast, skinless, cut into slices

(can be replaced with sausages, ham or pork)

5 - 6 stalks of asparagus, chopped into quarters

(can be replaced with broccoli, carrots or no veg)

Shredded Mozzarella Cheese

Shredded Cheddar Cheese (I use mild red cheddar)
(cheeses can also be substituted by your daily craft cheese for bread)
 
1 can mushroom soup (prefably Cambell's)
 
5 garlic cloves (optional if you do not like the taste)
 
15g butter
 
Salt and pepper
 
1 1/2 cup uncooked rice
 
A handful of fresh white button mushrooms (optional)
 
Directions:
 
1. Wash and rinse rice until water runs clear.


2. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, saute for a few minutes until the surface of the chicken pieces is white.

3. Add the washed rice, salt and black pepper to taste. Stir well.

4. Wait for the rice mixture to cool, then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker).

5. When the rice is cooked, portion out the rice into individual oven-safe baking dishes (or use a 20cm x 20 cm square alumnium tray) until about half the height of the dish.

6. Smear whole can of mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.

7. Place mushroom-chicken on top cheese, scatter veggies on top theses. Top the ingredients with another layer of cheeses.

8. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned. Garnish with parsley.

9. Serve with a light soup to balance with the baked rice. e.g. minestrone, vegetable soup...

Portugese Devil Curry

One 3 1/2 lb chicken

pineapples

salt and pepper

1 - 2 tsp sugar

2 tbs worchesthire sauce

2 tbs soy sauce

1 lime, juiced

veg oil

1/2 tsp saffron threads

1 large ham bone/ 1 lb rind back bacon

2 stalks lemon grass, smashed

1/2 inch fresh tumeric root, sliced

5 large onions, quartered

4 inch ginger, thin strips

4 large tomatoes, halved

1 seedless cucumber, halved and thinly sliced. salted and air dried for 1 hr

6 cabbage leaves, bite sized

6 whole red dried chillies

1 1/2 lb chinese roast pork, cut into chunks

4 tbs mustard powder (coleman's)

9 tbs white vinegar

6 medium potatoes, quartered and boiled in salt water

1 large can vienna sausages, 1/2 inched

15 shallots

6 garlic cloves

1 1/2 or 2 cups chilli paste

Directions:

1. Season chicken with salt and pepper, wor ches, soy, sugar and lime

2. Brown chicken and set aside

3. Red dried chillies, remove stalk and seed. Soak in hot water

4. Pound chilli into paste

5. Heat 6 tbs veg oil, chilli paste. Set aside

6. Pound shallots, garlic till paste

7. Stir fry 1 min and dried saffron and 2 cups water

8. Bring to a boil and add rind bacon, lemon grass and fresh tumeric

9. Boil rapidly for 10 min and transfer to pot

10. Add chicken, chilli paste, onions, ginger, tomatoes, whole chillies

11. Season sugar, salt, pepper. Simmer 10 min

12. Add pork chunks. Gradually add 4 - 5 cups water. Bring to a boil and reduce heat to simmer 10 min

13. Combine 4 tbs white vinegar, 4 tbs mustard powder and add  to pot. Then add 5 tbs more vinegar

14. Add cucumber and cabbage. Bring to a boil and simmer 10 min

15. And finally....Add potatoes, vienna sausages, simmer 5 min

Variation:

Live mud crab - add crab at the very end till turn red

Let it stand 10 min before serving

Rustic Italian Pasta Soup

Serves 8

1 tbs olive oil

1 cup chopped onion

1 cup sliced carrot

1/2 cup green bell pepper, chopped

2 garlic cloves, crushed

14 1/2 oz chicken broth

1 3/4 cup water

28 oz camellini beans (white kidney)

15 oz kidney beans

1 1/2 tsp dried italian seasoning

1/2 tsp hot sauce

1/4 tsp pepper

6 oz ditalini pasta

1/2 cup grated parmesan cheese

Directions:

1. In medium heat, cook oil, onion, carrot, green pepper, garlic till tender

2. Add veg broth and water, canned tomatoes, beans, italian dressing, hot sauce, pepper. Bring to a boil. Reduce heat to low, simmer 20 min. Stirring occasionally

3. Add pasta. Cover and cook 10 - 15 min

Herbed Garden Chicken Breast

Serves 4

4 boneless chicken breast, skin on

2 medium garlic cloves, pressed

1 tbs lemon juice

2 tsp chopped sage

2 tsp thyme, chopped

1 tsp rosemary

1/4 cup chicken broth

salt and pepper

Directions:

1. Preheat on high heat for 5 min

2. Season chicken with salt and pepper. Grill and medium level of oven for 15 min till done

3. Add chopped herbs, lemon juice, broth, garlic, salt and pepper in seperate pan. Heat on medium heat 1/2 min. Slice chicken on platter. Drizzle herb

Maple Glazed Ribs

Prep

Prep: 15 min

Cook: 1hr 25 min

3 pounds baby back ribs

3/4 maple syrup

2 tbs brown sugar

2 tbs ketchup

1 tbs cider vinegar

1 tbs worchesthire

1/2 tsp salt

1/2 tsp mustard

Directions:

1. Place ribs in large pot and cover with water. Simmer 1 hr till tender. Drain

2. In small saucepan, stir maple, sugar, vinegar, ketchup, wor sauce, salt and mustard. Low boil for 5 min. Stir ofte. Pour over ribs and marinate in fridge 2 hrs

3. Remove ribs from marinate. Boil marinate few min

4. Lightly oil grate. Cook 20 min. Basting frequently till glazed

Garlic Mashed Potatoes

Prep: 10 min
Cook: 25 min
Ready: 35 min

8 potatoes, quartered

1/2 cup milk

1/4 cup butter

2 garlic cloves, minced

salt and pepper

2 tbs sesame seeds

Directions:

1. Bring large pot of water to a boil.  Add potaoes till soft for 20 - 25 min. Drain

2. Combine potatoes, milk, butter, garlic, salt and pepper. Sprinkle sesame seeds

Poached Eggs

Fresh eggs

1 - 2 tsp vinegar

Shallow sauce pan cover

slotted spoon

Directions:

1. Bring water to almost boiling

2. Add 1 - 2 tsp vinegar. This helps egg whites to congeal easily

3. Working on eggs one by one, crack an egg into a small cup, then place cup near the surface of the hot water and gently drop egg into water. With spoon, nudge the egg whites closer to their yolks. Helps hold whites together.

4. Turn off heat. Cover. Let it sit 4 min, untill whites cooked

5. Lift eggs out of pan with a slotted spoon

One trick to make eggs stay cotained is to take a ring from mason jar and place in the pan. Drop egg over jar ring and turn off heat and cover OR use egg poacher

Grilled Herbed Chicken Breast with ONION GRAVY

 Festive Serves 4

Ingredients:

o 1 tsp salt

o 1 tsp oregano leaves

o 1/2 tsp garlic powder

o 1/2 tsp pepper

o 1/2 tsp paprika

o 1/4 tsp ground pepper

o 4 chicken breast

o 2 tbs olive oil

Instructions:

1. Heat grill at high heat. (200 degrees c). Mix salt, garlic powder, pepper, paprika, ground pepper in a mixing bowl

2. Marinate the breast with olive oil. And spread generously mixed herbs onto breast.

3. Grill for 15 mins.

Accompany with Onion Gravy:

Serves 4 - 6
30 min

5 min prep
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients:


· 2 tablespoons vegetable oil

· 1 large onion, halved then sliced

· 1 tablespoon plain flour

· 12 fluid ounces chicken stock

· 1 teaspoon dried mixed herbs

· 1 teaspoon Worcestershire sauce

Directions:

1. :Heat the oil in a medium sized saucepan.

2. Add the onions and sauté until brown, about 10 minutes.

3. Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes.

4. Gradually add the stock, herbs and Worcestershire sauce and continue to cook until thickened.

5. Partially cover and cook for a further

Chocolate Fondue

Serves 4



Ingredients:

For the Fondue:



2 cups/473 ml heavy whipping cream

10 ounces/300 g good-quality semisweet chocolate, chopped

Accompaniments:



One 1-pound/454-g basket fresh strawberries with stems, halved lengthwise

One 6-ounce/170-g basket fresh blackberries

2 bananas, peeled and cut crosswise into thick rounds

2 nectarines, pitted, cut into wedges

2 apricots, pitted, cut into wedges

4 almond biscotti

Method:

1. Heat the cream in a heavy medium sauce pan over medium heat until it simmers. Decrease the heat to low. Add the chocolate to the cream and stir until the chocolate melts and the mixture is smooth.



2. Once the mixture is smooth, pour it into a fondue pot and place it over a canned heat burner to keep it warm. Arrange the fruit and biscotti on a platter and serve with the fondue, allowing diners to skewer the fruit with a fork and dip the fruit and biscotti into the chocolate fondue.

Cheese Fondue

Serves 4



Ingredients:

For the Fondue:



6 tablespoons/80 g butter

3 tablespoons/30 g all purpose flour

¼ cup/50 ml Kirshwasser

1 cup/275 ml whole milk

3 ounces/90 g Emmenthaler cheese or any type of Swiss, cubed

3 ounces/90 g Gruyère cheese, cubed

3 ounces/90 g Raclette cheese, cubed

3 ounces/90 g creamy blue cheese or Fontina cheese, cubed (use the Fontina cheese if a more mild flavor is desired)

Freshly grated nutmeg, to taste

Accompaniments:



1 loaf crusty French bread, torn into bite-size pieces

3 cups/175 g broccoli florets

1 yellow squash, cut into sticks

1 zucchini, cut into sticks

12 small white mushrooms, halved

½ English cucumber, cut into sticks

4 green onions, quartered crosswise

Method:



1. Melt the butter in a heavy large sauce pan over medium-low heat. Whisk in the flour. Constantly whisk for 1 minute or until the mixture is smooth and begins to bubble. Slowly whisk in the Kirshwasser. Whisk in the milk. Bring the sauce to a gentle simmer.



2. Slowly add the cheese, stirring until all the cheese has melted and the mixture is smooth (you may need to add a little more milk if the mixture becomes too thick). Season the fondue to taste with the nutmeg.



3. Transfer the fondue to a fondue pot and place it over a canned heat burner to keep it warm. Arrange the bread, broccoli florets, yellow squash, zucchini, mushrooms, cucumber and green onions on a platter and serve with the fondue, allowing diners to skewer the bread and vegetables with a fork and dip them into the cheese fondue.