Orange & chicory salad

Ingredients :-

1 head radicchio

1 head chicory

2 oranges

75g/3oz raspberries

1 tablespoon raspberry vinegar

1 tablespoon freshly squeezed

orange juice

freshly ground black pepper

Procedure :- 

Separate the radicchio into leaves, and tear into small pieces. Cut a cone-shaped core out of the base of the chicory, cut the head into chunks, then separate the layers.

• Cut off all the zest and pith from the oranges. Cut the fruit into thin rounds, then slice each round into quarters. Mix together with the salad leaves, and spoon on to four individual serving plates.

• Scatter over the raspberries, and add a good grinding of pepper. Whisk together the vinegar and orange juice, and drizzle over the salad just before serving.

Cheesy garlic bread

Ingredients :-

100g/4oz butter, melted

4 garlic cloves, crushed

1⁄4 teaspoon dried oregano

1 baguette, halved lengthways

3 tablespoons freshly grated

Parmesan cheese

Procedure :- 

In a small bowl, combine the butter, garlic and oregano. Spread the mixture over the cut sides of the baguette.

• Sprinkle the bread with Parmesan, and place on an ungreased baking sheet. Grill under a high heat for 3 minutes or until golden brown. Slice and serve hot.

Breaded mushrooms

Ingredients :-

225g/8oz mushrooms, stalks

removed

3 tablespoons freshly grated

Parmesan cheese

4 tablespoons coarse dried white

breadcrumbs

pinch of garlic salt

pinch of ground black pepper

1 tablespoon chopped fresh

flat-leaf parsley

Procedure :- 

• Preheat the oven to 240°C/475°F/Gas mark 9. Lightly grease a non-stick baking tray.

• Gently wipe the mushrooms with damp kitchen paper. Set aside.

• Combine the cheese with the breadcrumbs. Add the garlic salt and black pepper.

• Roll the mushrooms in the cheese mixture, and set on the greased baking tray.

• Bake in the oven for 8–10 minutes until browned. Serve hot or warm.

Potato soup

Ingredients :-

8 rashers back bacon

200g/7oz onion, chopped

450g/1lb potatoes, cubed

275g/10oz canned condensed

chicken soup

600ml/1pt milk

1 teaspoon dried dill

salt and freshly ground

black pepper

Procedure :- 

In a large saucepan, sauté the bacon until crisp. Remove and drain on kitchen paper. Sauté the onions in the bacon fat over a medium heat until soft and golden.

• Add the potatoes and enough water to cover. Cover the pan, and cook for 15–20 minutes until the potatoes are tender.

• Stir together the condensed soup and milk until smooth, and add to potato mixture. Heat but do not allow to boil. Season with salt and pepper to taste, and stir in the dill.

• Crumble the bacon and sprinkle on top to garnish. Serve hot.

Beef satay

Ingredients :-

900g/2lb rump steak, cut into cubes

75ml/3fl oz black bean sauce

2 tablespoons vegetable oil

Procedure :- 

Soak 4 bamboo skewers for at least 30 minutes.

• Thread the steak cubes onto the skewers, and brush with the black bean sauce.

• Heat the oil in a ridged grill pan over a medium-high heat. Grill the satay for 2–3 minutes on each side, brushing with any leftover black bean sauce. Serve hot.

Melon & strawberries

Ingredients :-

1⁄4 honeydew melon

1⁄2 cantaloupe melon

150ml/5fl oz rosé wine

3 teaspoons rose water

175g/6oz small strawberries,

rinsed and hulled

Procedure :- 

Halve the melons. Scoop out the seeds from both melons using a spoon. Carefully remove the peel.

• Cut the melon flesh into thin strips, and put in a bowl. Pour over the wine and rose water. Mix together, cover and leave to chill in the refrigerator for at least 2 hours.

• Halve the strawberries and mix in with the melon. Allow to stand at room temperature for about

15 minutes before serving.

Saffron rice salad

Ingredients :-

1 teaspoon saffron threads

6 green cardamom pods

6 cloves

1 cinnamon stick

450g/1lb basmati rice

2 tablespoons olive oil

squeeze of lemon juice

50g/2oz flaked almonds, toasted

salt and freshly ground

black pepper

Procedure :- 

• Put the saffron in a small bowl with 3 tablespoons boiling water, and leave to infuse while the rice is cooking.

• Pour 1 litre/13⁄4pt cold water into a pan, season with salt and bring to the boil. Add the spices and rice. Return to the boil, stir with a fork, reduce the heat, cover and simmer for 10 minutes. Stir the rice again, then pour in the saffron liquid without stirring. Cook for a further 5–10 minutes until all of the liquid is absorbed and the rice is tender.

• Put the rice in a bowl and fluff up the grains with a fork. Stir in the oil and lemon juice, and leave to cool. Transfer to a large serving plate, season with salt and pepper, and sprinkle with the almonds.

Rice-stuffed courgettes

Ingredients :-

4 courgettes, about 175g/6oz each

1 teaspoon sunflower oil

1 garlic clove, crushed

1 teaspoon ground lemon grass

finely grated zest and juice of

1⁄2 lemon

100g/4oz cooked long-grain rice

175g/6oz cherry tomatoes, halved

2 tablespoons cashew nuts, toasted

salt and freshly ground black pepper

Procedure :- 

Preheat the oven to 200°C/400°F/Gas mark 6.

• Halve the courgettes lengthways, and use a teaspoon to scoop out the centres. Blanch the shells in boiling water for 1 minute, then drain well.

• Chop the courgette flesh finely, and put in a saucepan with the oil and garlic. Stir over a medium heat until softened but not browned.

• Stir in the lemon grass, lemon zest and juice, rice, tomatoes and cashew nuts. Season well with salt and pepper.

• Spoon the mixture into the courgette shells. Put the shells in a baking dish or roasting tin, and cover with foil. Bake for 25–30 minutes until the courgettes are tender.

Bamboo shoot salad

Ingredients :-

400g/14oz canned whole

bamboo shoots

25g/1oz long-grain rice

2 tablespoons chopped shallots

1 tablespoon chopped garlic

3 tablespoons chopped spring

onion

2 tablespoons Thai fish sauce

2 tablespoons lime juice

1 teaspoon granulated sugar

1⁄2 teaspoon dried red chilli flakes

20 small fresh mint leaves

1 tablespoon sesame seeds,

toasted

Procedure :- 

Rinse and drain the bamboo shoots, then slice and set aside in a serving bowl.

• Dry-roast the rice in a heavy frying pan until it is golden brown.

Remove and grind to fine crumbs using a mortar and pestle.

• Tip the ground rice into a bowl.

Add the shallots, garlic, spring onions, fish sauce, lime juice, sugar, chilli flakes and half of the mint leaves. Mix thoroughly.

• Pour over the bamboo shoots, and toss together. Serve the salad sprinkled with the sesame seeds and the remaining mint leaves.

Noodle

Noodle

Serve with a green tossed salad.

Ingredients :-

Extra-wide egg noodles                                                            ½  pound

Extra-virgin olive oil                                                                1 tablespoon      

Bacon or turkey bacon, chopped                                              3 slices

Ground turkey breast                                                             1 package (about 1⅓ pounds)

White mushrooms, wiped, trimmed, and sliced                        1 pound

Medium onion, chopped                                                            1

 Freshly ground black pepper, to taste

Ground thyme or poultry seasoning                                           2 teaspoons

Dry white wine                                                                           ½ cup

Chicken stock or broth (eyeball it)                                             1 cup

Heavy cream (3 times around the pan)                                       ½ cup

Freshly grated nutmeg                                                                ¼ teaspoon

Unsalted butter, softened                                                            2 tablespoons

Grated Gruyère cheese (about an 8-ounce brick)                       2 cups

Plain bread crumbs                                                                     1 cup

Chopped fresh flat-leaf parsley                                                   2 to 3 tablespoons

Coarse salt

Procedure :- 

Take a large pot of water and boil it for the egg noodles. When it boils, salt the water and cook the noodles al dente. Drain well and return to the pot.

Preheat a large, deep skillet over medium-high heat. Add the oil and the bacon. Cook for 2 to 3 minutes, until the fat is rendered and the bacon begins to brown at the edges. Add the turkey and brown it, crumbling it with a wooden spoon. Move the meat over to one side of the pan and add the mushrooms and onions to the opposite side.

Cook the mushrooms and onions for 3 to 5 minutes, then stir the meat and veggies together. Season the mixture liberally with salt and pepper, and sprinkle in the ground thyme or poultry seasoning. Cook for another 5 minutes. Add the wine and deglaze the pan, using a wooden spoon to scrape up pan drippings and browned bits. Stir in the stock and bring to a bubble, then stir in the cream and reduce the heat to low. Add the nutmeg and stir. Taste and adjust seasonings if necessary.

Preheat the broiler to high. Combine the noodles with the turkey and sauce. Grease a casserole dish with a little softened butter. Transfer the turkey-noodle mixture to the dish

and top with Gruyère cheese and then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown for 2 to 3 minutes, or until the cheese is melted and the crumbs are brown. Garnish the casserole with the parsley.

    The Dish is ready to serve.

Salmon Burger

Burgers with Ginger-Wasabi Mayo and Sesame-Crusted French Fries

Ingredients :-

1 sack (16 to 18 ounces) crispy-style frozen French fries

Sesame seeds                                                                                  4 tablespoons

Fresh salmon fillet, pin bones and skin removed                           1½ pounds

Garlic cloves, chopped                                                                   2

3-inch piece of fresh ginger, minced or grated

Tamari (dark aged soy sauce)                                                         3 tablespoons

Scallions, white and green parts, chopped                                     2

red bell pepper, cored, seeded, and finely chopped                       ½ small

Sesame oil (eyeball it)                                                                    2 teaspoons

2 teaspoons grill seasoning, such as McCormick’s Montreal Steak Seasoning, or 1 teaspoon coarse black pepper and ½ teaspoon coarse salt (eyeball it)

Coarse black pepper

Light-in-color oil, such as canola, safflower, or peanut oil            1 tablespoon

Cup mayonnaise                                                                             ½ to ¾

wasabi paste                                                                                   2 tablespoons

 

Juice of 1 lime

Sesame kaiser rolls, split and toasted                                              4

 Red leaf lettuce, for garnish

Procedure :- 

First of all preheat the oven according to the package directions for the fries.

Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the

oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.

Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1½ inches thick.

 Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.

While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.

Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.

The Delicious Burger with Ginger-Wasabi Mayo and Sesame-Crusted French Fries is ready.

Chicken Sandwich

Ingredients :-

2 lemons

2 tablespoons fresh thyme leaves (from about 4 sprigs), stripped and chopped

 Salt and freshly ground black pepper

Boneless, skinless chicken breast halves                               4

Dijon mustard                                                                       1 tablespoon

White wine vinegar (eyeball it)                                            2 tablespoons

Extra-virgin olive oil (EVOO)                                              5 tablespoons

Grated Parmigiano-    Reggiano (a small handful)               3 tablespoons

Kaiser rolls, split                                                                    4

Garlic clove, crushed                                                             1

Ripe Bartlett, Anjou, or Bosc pear                                         1

Slices prosciutto di Parma                                                      8

1 large bunch of arugula, cleaned and trimmed (2 to 2½ cups)

Procedure :- 

In a shallow bowl, combine the juice of 1½ lemons, the thyme, salt, and pepper. Add the chicken breasts and toss to coat. Marinate the chicken for 5 to 10 minutes.

In a small bowl, combine the Dijon mustard with the vinegar, salt, and pepper. Whisk in 3 tablespoons of the EVOO, then the Parmigiano. Toast the rolls. Rub the toasted cut sides with the garlic clove.

Preheat a nonstick skillet over medium-high heat. Add the remaining 2 tablespoons of EVOO, twice around the pan. Cook the chicken for 5 to 6 minutes on each side.

Remove to a cutting board and tent with foil.

Thinly slice the pear, and toss in a salad bowl with the juice of the remaining half lemon. Slice the prosciutto into strips. Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette.

Thinly slice the cooked chicken. Layer half of the chicken slices onto the rolls and top with the arugula-pear salad. Add the remaining chicken and roll tops.

CHICKEN BREASTS

Ingredients :-

 

virgin olive oil                                    ¼ cup

fresh lemon juice                                2 tablespoons

garlic clove, minced                           1

chopped fresh thyme                          1 teaspoon

salt                                                       ½ teaspoon

crushed hot red pepper                        ¼ teaspoon

chicken breast halves with bones      4 (9-ounce)

As shown in the following picture,

Procedure :- 

First of all whisk the oil, lemon juice, garlic, thyme, salt, and hot pepper in a glass and make the mixture. Now add the chicken and turn to coat with the marinade.

After doing all this refrigerate, turning the chicken occasionally, for at least 1 hour and up to 2 hours.

Then position an oiled broiler rack about 8 inches from the source of the heat and preheat the broiler.

In the last remove the chicken from the marinade, reserving the marinade. Place the chicken on the rack, skinned side down. Broil for 10 minutes. Turn the chicken over and baste with the reserved marinade. Broil until an instant-read thermometer inserted in the thickest part of the chicken reads 170°F, about 10 minutes longer.

Now the Chicken Breasts are ready to serve.

Enjoy it.