cabbage ummm

Not my favourate normally, but

Cabbage with

• butter and caraway seas (roast caraway seas and steam the cabbage for 2 minutes, drain well).
• Apple and cinnanon are also good (again steam cabbage for 2 minutes)
• Butter and Almonds
  

Lemon-Garlic Chicken Thighs

8 chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butterPreheat the oven to 350 degrees F.

Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.

Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside. Saute chicken in medium-high heat, about 6 minutes. Remove the chicken from the pan and set aside.

Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.

While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.

To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

Thanks Emeril, nice dinner

Fennel Salad

For dressing:

• 2 tablespoons fresh orange juice
• 2 tablespoons Sherry vinegar or red-wine vinegar
• salt
• 3 tablespoons olive oil

The salad:

large fennel bulb - sliced

large oranges

large grapefruit

almonds or Cashews sliced

other optons -

1 small bunch of fresh mint leaves

apple slice

red onion

What does well with Mushroom?

Mushroom is umami.

Things that go well

• Basil
• Thyme
• Cream / Sour cream
• Fennel
• Onions or Garlic as usual
• Spinach
• Cheese - Goats Cheese
  

Soup for today

Start with A base soup like Cream of Celery

Add some of:

• Chicken - 1 drumstick for 2 people is sufficient.
  
• Cashew butter
• Chili
• 5 spice
• Sweet corn
• Rice
• Sesame oil
• Sherry for the bowl
• Coconut
• Ginger
• Chicken, corn, wize up, add sherry and sesame oil and chili sause
  

What a great meal.

Almond and Pistachio Biscotti

Almond and Pistachio Biscotti

• Whites of 3 eggs
• Cup of castor sugar (not sure what it is called here, its finer than regular sugar – but not as fine as powdered sugar). I couldn't find any so I put regular sugar in the food processor for a while
• 1 cup of all purpose flour - sifted
• Cup blanched almonds
• Cup of shelled pistachios

Pre-heat the oven to 350F (180C)

Whip up the egg whites as if you are making meringues and add the sugar a bit a time.

Stir in the flour and once incorporated add the nuts.

Pour into a floured loaf pan and bake for 45 minutes – turn loaf out onto a cooling rack.

Lower the over to 230F (110C).

When the loaf is cool enough to handle take a very sharp knife and cut into thin slices – this is the hardest bit.

Lay the slices on a cookie sheet and return to the oven for 55 minutes.

Cook Times

FOOD	SETTING	COOKING TIME
BEEF
Hamburger 3/4" thick	Medium	Medium: 8 to 10 minutes Well Done: 10 to 15 minutes
Frozen Patties	Low to Medium	Medium: 12 to 14 minutes
Steak 1" Thick	Medium/ High to start	Rare: 4 to 5 minutes Medium: 6 to 8 minutes Well Done: 9 to 12 minutes
Roast	Low	Rare: 12 to 15 minutes/lb Medium: 15 to 20 minutes/lb Well Done: 20 to 25 minutes/lb
PORK
Chops 1/2"	Medium	Medium: 8 to 10 minutes Well Done: 15 to 20 minutes
Ribs (3-4 lb)	Low to Medium (indirect)	45 to 90 minutes
Roast (3-5 lb)	Low to Medium	Well Done: 18 to 23 minutes/lb
LAMB
Chops 1/2"	Medium (high to start)	Rare: 6-7 minutes
POULTRY
Chicken (2 1/2 - 3 1/2 lb)	Low / Med (with rotisserie burner or beer can)	75 to 90 minutes
Turkey/Chicken (2-5 lb)	Medium/Low	20 minutes/lb
Boneless Chicken Breasts(halves)	Medium	10 to 12 minutes
SEAFOOD
Fillets 6-8 oz	Medium to Hot	8 to 12 minutes
Steaks 1" thick	Medium to Hot	Med: 10 minutes
Shrimp large or jumbo	Hot	1 minutes per side
General Guidelines: * if fish is frozen, brush with oil & double grilling time.
VEGETABLES
(wrap vegetables in foil)Baking Potato, whole	Medium	25 to 30 minutes
Corn, whole**Remove outer husks and soak in water prior to grilling	Low to Medium	15 to 20 minutes
Zucchini, halved	Medium	6 to 10 minutes

Greats Foods to get down pat

A Meals to have Down Pat

• Pork and 10 spices
• Good butter/cream sauce
• Tomato Sauce / Tomato Coulis
• Butter Chicken
• Chilli and Corn Bread
• Steak including flank steak
• Thai chicken curry
  
• Chicken Cassorole
• Cassolet
• Beef bourginoue
• Green Salad (various dressings)
  
• Roast Chicken
• Grilled Fish and Meat
  

Sauteed Pineapple with Honey and Pine Nuts

1 cup cubed pineapple, fresh or canned 1 tablespoon butter 2 tablespoons honey 2 tablespoons pine nuts, toasted 1 teaspoon rum 2 tablespoons mascarpone cheese Drain the pineapple cubes in a strainer. Lay the pineapple cubes on a paper towel and pat dry. Put the butter in a medium saute pan over medium heat. Make brown butter by heating the butter until melted and just starting to brown around the edges. Add the pineapple and toss to coat in the butter. Add the honey and toss to coat the pineapple with the honey. Cook until the pineapple is golden, about 5 to 7 minutes. Turn off the heat and stir in the pine nuts. In a small bowl mix together the rum and the mascarpone. Place the pineapple mixture in a serving dish and top it with a dollop of the cheese mixture. Serve immediately.

• Switch pine nuts for coconut
• Switch mascarpone for ice cream or clotted cream

Cannelloni with Swiss Chard Ricotta and Tomato Sauce

• 2 cups fresh swiss chard chopped
• 1 tbsp olive oil
• 1 garlic
• 1/2 med onion
  
• 2 cups ricotta cheese
• 1 x eggs
• 1/2 cup Parmesan cheese, grated
• 1 tsp fresh nutmeg, grated
• 1 tbsp fresh chopped oregano
• 1 cup fresh chopped tomato
• 1 small tin chopped tomatoes
• 1 cut of tomato Coulis (if available)
  
• 12 x Cannelloni shells

Directions:

1. Preheat oven to 350F
2. In a medium sized bowl, mix together ricotta, sauted garlic, sauted onion, egg, fresh nutmeg, blanched and dried swiss chard, and . Season to taste with salt and pepper. Reserve.
3. Stuff the upcooked cannelloni shells with the cheese mixture firmly. Place in an oven proof casserole dish. Drizzle the tomato sause evenly over the pasta.
   
4. Cook for approximately 45 minutes.
   
5. Add Parmesan cheese and eat
   

Butter Chicken - Turns out there is not Butter, just LOTS of cream

Ingredients required

• 2 medium onions finely chopped
• 5-6 garlic cloves crushed
• 2 inch ginger piece chopped
• 2 green chilies finely chopped
• 1 can crushed tomatoes
• 1 tsp red chili powder
• 1 tsp garam masala
• salt to taste
• 1 litre half & half cream
• 3 lbs boneless chicken thighs cut in one inch pieces
• 1 tsp dried fenugreek
• 3 tbls vegetable oil
• 1 tsp cumin seeds

• handful of fresh coriander chopped

Action Steps

• In a heavy bottom sauce pan, put 2 table spoons of vegetable oil.
• Add crushed cumin seeds and fry for 2 minutes.
  
• Add chopped onions and fry on medium heat for about 10 minutes.
• Add in garlic, ginger root and one of the cut up green chilies.
  
• After onions have turned golden brown, mix in the can of crushed tomatoes.
  
• Cook for about 10 minutes stirring often.
• Add chili powder, garam masala and salt.
• After about 5 minutes, add in half and half cream.
  
• Stir.
  
• Once mixture is close to boiling, turn stove really low and cook for ½ - ¾ hour.

• In a non-stick pan, put 1table spoon vegetable oil and add the chicken pieces.
• Cook on medium heat for about 15 minutes, stirring often.
• When chicken is done, add little salt, one green chili and driefenugreekek
  
• Cook for another 2 minutes while stirring.
• Add chicken to the above mixture.
  
• Cook for another 10 minutes.

• Before serving, add in the green coriander. Serve with rice or Nan.

For winter - Cornbread Topped Turkey Chili

Thanks Nigella, great dinner

Prep Time: 30 minutes, Inactive Prep Time: 12 hours, Cook Time: 2 hours

Yield: up to 20 servings

Chili:

• 1 tablespoons olive oil
• 1 onions, finely chopped
• 1 cloves garlic, minced
• 1/2 teaspoons dried or crushed chili flakes
• 1/2 teaspoons ground coriander
• 1/2 teaspoons ground cumin
• 1 cardamom pods, bruised
• 2 red peppers, seeded and finely diced
• 3lbs Turkey
• 2 cups canned chopped tomatoes
• 1/4 cup tomato ketchup
• 1/4 cup tomato puree
• 1/2 cup water
• 2 tablespoons cocoa
• 1 cups canned red kidney beans
  

Cornbread:

• 1/2 teaspoons salt
• 1 cups cornmeal
• 1/8 cup all-purpose flour
• 1.5 teaspoons baking powder
• 1/2 teaspoons ground cinnamon
• 1 cups buttermilk
• 1 eggs
• 1/2 teaspoons honey
• 1/8 cup vegetable oil
• 1/2 cups grated Cheddar

Serving suggestion:

1/2 cups sour cream
Ground paprika, for dusting
1 cup grated Cheddar
Special equipment: large pan

Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.

Add the peppers then break up the turkey into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.

Preheat the oven to 425 degrees F.

Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.

Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.

Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.

Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.

Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.

Roast Turkey - the best ever

1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock

Optional stuff - 1 tablespoon black peppercorns, 1/2 tablespoon allspice berries, 1/2 tablespoon candied ginger, 1 gallon iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water and dry the bird with kitchen towel. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage.

Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees.

A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Easy Creme Brulee - the smoothest and best ever

1 litre heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top (or not). Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving (or not).

Chicken Pie

Cooked Chicken
Pastry
Something Green (Peas)

Wait for it to cool to add the Jelly
Jelly to the top

Chicken Tikka Masala (fresh and flavour full)

Chicken Tikka Masala

Ingredients marinade ingredients:

• 2 tblsp cummin seeds
• 2 tblsp coriander seeds
• 2 tblsp paprika
• 1 tsp mango powder (optional)
• 1 tsp chilli powder (optional or to taste)
• pinch of red food colouring (optional, but it looks nice)
• juice of a lime (or lemon, but lime is better)
• about 10 oz good thick yoghurt
• salt to taste

other ingredients:

• about 1.5 lb chicken, diced
• 3-6 cloves garlic, chopped
• 1 large onion, sliced
• chicken stock or water
• oil or ghee for frying

Instructions

Grind the spices and mix with marinade ingredients
Immerse chicken in marinade and leave in the fridge for 24 hours

Heat Oil in a pan until very hot
Stir fry chicken vigorously for about 5 mins
Remove chicken and keep warm.

Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it
Simmer until chicken is cooked and Sauce is nice and thick

Gravlax

Ingredients:

7 oz. caurse salt
1 lb sugar (dark brown)
3/4-oz white peppercorns, cracked
2 bunches freshly chopped dill
2 lemons, juiced
2 Tbsp olive oil
2 Tbsp brandy
2 salmon fillets, cleaned

Instructions:

Combine the salt, sugar, peppercorns, and dill to make the dry cure.

Combine the lemon juice, olive oil and brandy. Brush this mixture on the salmon fillets.

Pack the cure evenly on the salmon fillets and wrap them tightly together in plastic wrap.

Place the wrapped fillets in a pan and weight them. Marinate the solution in the refrigerator for 2 to 3 days, turning the packet over every 12 hours or so.

Unwrap the salmon and scrape off the cure and pat dry with paper towels.

Slice the salmon on the bias to serve it.

Roasted Tomatoes and Fennel

Roasted Tomatoes and Fennel salad

• 20 red small tomatoes (Roasted on a low heat for 1 hour with olive oil and salt)
  
• 1 head fennel, shaved
• 2 ounces red onion, shaved
• 4 teaspoons basil, chiffonade
• olive oil
• red wine vinegar

Place in Alternating colours , Drizzle with oil and vinegar, salt and pepper. Garnish with red onion and basil.

Barbecue Sauce

The basics for the source:

• Ketchup
• Mustard
• Pick... Sauce
• Spice Mix
• Honey (buckwheat makes a really great flavor)
• Lemon juice
• Salt (if required)
• Chilli ?
  

Taste it and modify

We like to steam the Ribs in the oven for 1-1.5 hours then marinade for and 1 hour then grill them for 10-15 minutes until brown.

Pasta dinners

Simple is better:

Butter and garlic only - amazing
Tomato sauce, roasted garlic, black olives and tabasco (just to tingle on the tongue.)
Pesto sauce and cheese