Chef nazzareno new recipes by Nazzareno

Chef Nazzareno Casha

Introduction Keep it easy with these simple but supertasty recipes. Explore this collection of my best dinner recipes for pasta, soups main dishes and salads and much more. The balance of life lies in understanding that different days require different ways of eating. Whatever the occasion, food - in the making and the eating - should always be pleasurable. So make you at home in the kitchen with Nazzareno and treat yourself, your friends and family to something delicious meals. These recipes are specifically created for using a variety of seasonal vegetables to create the creamiest and most comforting dishes that you can imagine â&#x20AC;&#x201C; and the best partâ&#x20AC;Ś these recipes are actually GOOD for you!

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Contents Appetizers Soups Rice dishes Pasta dishes Salads Snacks Fish dishes Chicken dishes Pork dishes Lamb dishes Beef dishes Veal dishes Vegetables Potatoes 2

Selecting Cheese Home made easy dessert

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Simple Appetizers Your Family or Guests Will Love You can really please your family or friends by serving a few simple and tasty appetizers before sitting down to the table. Pick just one or two of these to serve as hordâ&#x20AC;&#x2122;oeuvers. Keep the portion size small (bite size), so that your guests are not too full before sitting down at the table. You could also just make several of these appetizers for a cocktail party. Many of these recipes can be made in advance, which makes life a lot less hectic.

Salami Bites chef Reno Ingredients 24 slices of salami Milano (4 inch circles) 250g marinated artichoke hearts, drained and finely chopped 85g finely chopped jarred red sweet pimentos Chopped fresh basil, plus more for garnishing 3

120g fresh mini mozzarella balls Method Preheat oven to 180Â°c and position a rack in the middle of the oven. Place one salami slice in each muffin cup. Press the salami slices into the cups. Bake, for about 7-10 minutes or until salami is crisp. Remove from the oven and let cool. Next, in a large bowl, mix together artichoke hearts, roasted peppers, basil and the mozzarella balls. Place the salami cups on a platter. Fill with the artichoke mixture. Garnish on top with chopped basil.

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Bacon-Wrapped Apricots with Sage

Ingredients 24small fresh sage leaves 24large dried apricots 4

8slices bacon, cut crosswise into thirds 2tablespoons pure maple syrup Toothpicks, for serving Method Heat the oven to 180ยบc. Place the sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet. Bake until the bacon is beginning to crisp, 6 to 8 minutes per side. Remove from oven and brush with the maple syrup. Serve with toothpicks.

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Pears with Blue Cheese and Prosciutto Ingredients 2 pears each cut into 8 wedges 2 teaspoons fresh lemon juice About 250g crispy fresh rucola 80g blue cheese, cut into small pieces 180g thinly sliced Parma ham, cut in half lengthwise Method In a large bowl, toss the pears and lemon juice. Layer a slice of pear, rucola leaf, and a piece of cheese on a piece of Parma ham and roll up.

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Chef Easy Guacamole

Ingredients 1/2white onion, finely chopped 1jalapeno (seeded for less heat, if desired), finely chopped 60g fresh coriander, chopped Kosher salt and black pepper 2 ripe avocados, diced 2 tablespoons fresh lime or lemon juice Method 6

In a large bowl, combine the onion, jalapeño, cilantro, salt, and pepper. Using the back of a fork, mash the vegetables until they begin to release their juices. Add the avocados and lime juice and stir to combine. Serve guacamole mini water biscuits or garlic bread.

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Cheesy Sausage Roll-Ups Ingredients 2 (6-inch) corn tortillas Cooking spray 8 x 2cm sliced Edam cheese 8 cocktail sausages 8 thin small green pepper slices [optional] Method Preheat oven to 180°c. Wrap tortillas in slightly dampened paper towels; microwave at HIGH for 20 seconds. Coat warm tortillas on both sides with cooking spray; cut each into 4x2cm strips. Place cheese on the 8 of the tortillas strips. Roll up 1 sausage in each strip. Place a thin green pepper slice on top, and secure with a toothpick. Arrange roll-ups on a baking sheet; bake at 180c° for 10 minutes or until golden. You can use turkey, chicken, pork sausages or ant other type of sausage of your choice.

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Sausage Stuffed Mushrooms

Ingredients 1 tablespoon extra-virgin olive oil, one turn of the pan 24 large stuffing mushroom caps, stems removed and reserved brushed with damp towel Salt and pepper 8

Stuffing: 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan 330g Maltese sausage 4 cloves garlic, chopped 20 stems mushrooms, finely chopped 1 rib of celery and green, leafy top from the heart of the stalk, chopped 1/2 small onion, chopped 1/2 small red bell pepper, seeded and chopped 250g chopped frozen spinach, defrosted and squeezed dry 3 slices white bread, toasted and buttered, chopped into very small dice 80g grated Parmigiano cheese Method Preheat the oven 200°c. Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Sauté caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small non-stick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and sauté veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 180°c. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate. Nazzareno Casha

Devilled Eggs with Bacon

Ingredients 6 large eggs 2 strips bacon coarsely chopped 60ml fresh cream 1 tablespoon Dijon mustard Tabasco sauce Salt Parsley leaves for garnish Method Put eggs in cold water to cover by 1 in. Bring to a simmer over high heat, then reduce heat so bubbles break surface only occasionally. Cook 15 minutes. Drain eggs, cover with cold water, and let stand until cool, about 10 minutes. Meanwhile, in an frying pan over medium-high heat, stir bacon until crisp and brown, about 3 minutes. With a slotted spoon, transfer bacon to towels to drain. Crumble when cool. Reserve 1 tbsp of bacon fat from pan. Shell eggs and cut in half lengthwise. Put yolks in a small bowl and mash with a fork, blending in reserved bacon fat, fresh cream, and mustard. Add few drops of Tabasco sauce and salt to taste. Divide yolk mixture among egg whites. Top with bacon and garnish with parsley leaves just before serving. Nazzareno Casha

Pizza Rolls Ingredients 400g pizza dough 10g garlic finely chopped 1 teaspoon dried basil 250g shredded mozzarella cheese 60g shredded Parmesan cheese 130g red pepper chopped 250ml tomato sauce Method Preheat oven to 200Â°c. Press pizza dough into a large rectangle. Sprinkle dough with chopped garlic, basil, cheeses and pepperoni. Start at the long end, roll dough up tightly to form a log. Slice into 1-inch pieces. Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm tomato sauce for dipping.

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Watermelon, cheese and Parma Ham Skewers Ingredients 550g seedless watermelon 250g Parma ham, thinly sliced 150g Edam cheese Freshly ground pepper Good olive oil Method Cut the melon flesh away from the rind. Discard the rind and cut the flesh into 1inch

cubes. Cut the ham into thin strips about 1/2 inch wide. Cut the cheese into thin squares to fit the top of the watermelon cubes. To assemble the skewers, place a piece of cheese on top of a watermelon cube, and then carefully top with 1 or 2 folded strips of ham. Secure each bite with a tooth pick stick. Arrange the skewers on a platter grind pepper generously over the top and drizzle a drop or two of olive oil over each piece. Serve immediately. Makes about 40 skewers; serves 10 to 12 persons.

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Asparagus Ham Rolls

Ingredients 5 spears Asparagus 5 slices cooked Ham 100g Cream Cheese, Softened 15 Toothpicks Method Boil the asparagus in salted water until tender. Run under cold water to stop cooking, pat dry. Blot ham slices with a paper towel if they are damp. Spread cream cheese all over the ham slices. Place 1 asparagus spear at wide end of ham slice, and roll up. Cut off the ends and then cut into 3 pieces. Secure with toothpick.

Today you can find hundreds types of toothpicks on the market. Toothpicks are most often made of wood or bamboo but can also be found in plastic and, in some cultures, metal and bone. Toothpicks are primarily used to spear appetizers and cocktail garnishes at social gatherings.

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Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavours are extracted, forming a broth.

Blended vegetable soup Ingredients 1 onion chopped 1 leek chopped 2 sticks celery chopped 1 tbsp bouillon powder or 1 chicken cube 2 medium carrots chopped 2 handfuls split red lentils Method In a pot, add water between 1/3 and 1/2 full. Chop all the vegetables and add to pot. Add lentils and bouillon. Sprinkle some white pepper across the top. Mix with a wooden spoon. Bring to the boil then simmer for 1 hour. Blend. Serve garlic croutons if desire. Serve four.

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Creamy Tomato Basil Soup 6 servings

Ingredients: 129g raw cashews 250ml boiling water 250ml warm water 450g can diced tomatoes 1 tablespoon tomato paste 2 cloves garlic 1/2 small shallot 1 bunch of fresh basil, chopped Salt and pepper Garnish: 50g fresh basil leaves. Method Put the raw cashews in a medium-size glass bowl and pour one cup of boiling water over them. Cover them with a dishtowel and let them soak for 30 minutes to 1 hour. Drain the cashews, then put them in a blender with one cup of warm water and blend until smooth and creamy. Add the can of tomatoes, the tomato paste, shallot, and garlic cloves to the blender and blend everything together until pureed. Transfer the soup to a medium saucepan, add the chopped basil and heat the soup over medium heat until steaming, but donâ&#x20AC;&#x2122;t let the soup boil (it ruins the fresh flavour). Simmer very slowly for 15 minutes. Taste the soup and add salt and pepper to taste, then pour the soup into bowls and garnish with the basil leaves. Serve immediately with toasted sliced French sticks.

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Broccoli Cheddar Cheese Soup

Ingredients 1 tablespoon butter 1/2 onion, chopped 30g chopped bacon [if desire] 60g melted butter 60g flour 500ml milk 500ml chicken stock 380g broccoli florets 250g carrots julienne cut 1 stalk celery sliced 300g shredded cheddar cheese Salt and ground black pepper Method Melt 1tablespoon butter in a pan over medium-high heat. Fry the chopped onion and bacon for few minutes and set aside. SautĂŠ in little butter the carrot julienne and set a side to garnish on top of the soup. Mix 60g melted butter and flour together in a large saucepan over low heat; cook until flour and butter come to a sandy texture. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook mixture until is thickened, about 20 minutes. Add broccoli, sautĂŠed onion, and celery; simmer until vegetables are tender, about 20 minutes. Stir cheese into vegetable mixture until cheese melts. Adjust seasoning with salt and pepper. Serve with carrots on top. Nazzareno Casha

Parmesan Cheese Garlic Bread

Try this delicious Parmesan Cheese Garlic Bread. This is so easy to make served with soups.

Ingredients 1 loaf French bread 125g butter 3 cloves of garlic chopped 1/2 teaspoon garlic powder 2 teaspoons chopped parsley 4 tablespoons shredded Parmesan cheese Method In a small pot combine butter, 3 cloves of garlic chopped, garlic powder, and parsley. Heat pot over low heat until the butter begins to bubble. For best results turn the butter off and allow the garlic to season the butter for about 30 minutes. Preheat oven to 180Â°c. Cut the bread in half horizontally and then into slices. Gently brush the bread with melted garlic. On the three cut sides. Place the bread onto a baking sheet. Sprinkle the Parmesan cheese over the bread. Place bread into the oven until the bread begins to brown. Remove bread from oven and serve immediately. Nazzareno Casha

Chicken Noodle Soup Ingredients 450g chicken breast 450g chicken thigh vegetable oil 2 tablespoons butter 250g chopped onion 125g diced celery 1 litre chicken stock [use 2 chicken cubes with 1 litre of water and bring to boil] 500ml water 250g diced carrot Salt Pepper 3g chopped fresh parsley 500g egg noodles Method Preheat oven to 180Â°c. Rub a little vegetable oil over the surface of each piece of chicken; arrange on a baking sheet. Bake for 25 minutes; remove chicken from oven and set it aside to cool. Melt butter in a large saucepan over medium heat; sautĂŠ onion and celery in the pot for 4-5 minutes. Dice chicken; add to the pot along with remaining ingredients, except noodles. Bring soup to a boil; reduce the heat and simmer for 45 minutes. Add noodles and simmer for another 15 minutes until noodles are tenderly cooked; serve with a pinch of chopped fresh parsley. Nazzareno Casha

Spinach Tortellini Soup 4 servings Ingredients 2 tablespoons olive oil 60g onion, diced 60g carrots, diced 2 garlic cloves, finely chopped 1 litre chicken stock [you can use 2 chicken or vegetable cubes with 1 litre boiling water to make the stock] 1 large bunch fresh spinach, coarsely chopped salt and pepper 250g tortellini grated parmesan cheese, for garnish Method Heat a large pot over medium heat. Add the olive oil. Add the diced onion, carrots and garlic and sautĂŠ until the onion is soft and translucent. Add the chicken stock and simmer vegetables until carrots are tender. Add the spinach and continue simmering the soup for about 5 minutes more. Meanwhile, heat a pot with water and bring to a boil. Add the tortellini and cook for 5 â&#x20AC;&#x201C; 8 minutes until the tortellini rise to the top. Strain and add the tortellini to the soup. Serve hot with your favourite grated cheese.

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Fish soup

Serves 4 Ingredients Olive oil 2 small onions, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 4 garlic cloves, finely chopped 1-2 sweet peppers (any colour), deseeded and finely chopped 20ml good dry white wine 500g carton or tin chopped tomatoes with olive oil and garlic 1.5 litres vegetable stock 500ml fish stock 8 tomatoes, roughly chopped 2 anchovy fillets in oil, drained Salt Pepper 250g monkfish tail, all bones removed and flesh cut into cubes 250g frozen seafood, defrosted and rinsed 2 handfuls small soup pasta Handful olives (black or green), stoned and finely chopped Fresh crusty bread, to serve Method In a large pot heat the olive oil and gently fry the onions, carrots, garlic, celery and peppers until soft but not coloured. Add dry white wine and simmer for 5 minutes. Stir in the chopped tomatoes and both stocks. Add the fresh tomatoes and the anchovy fillets, and then add a little black pepper. Cover and simmer for about 40 minutes. Add the cubes, the seafood and the pasta. Cover and simmer for 20 minutes, stirring occasionally to prevent the pasta from sticking. Serve sprinkled with the chopped olives and served with fresh crusty bread.

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Farmerâ&#x20AC;&#x2122;s Meatball Soup Ingredients: Serves 5 3 large tomatoes, washed and diced 330ml beef broth [use 1 beef cube with 330ml water if you have not beef stock in hand] 2 garlic cloves, minced 1/2 onion, diced 125g sliced or diced carrots 50g diced celery 60g cut green beans 50g diced green pepper 1 chicken cube 1/8 teaspoon sugar Pepper Water 10 large fully-cooked meatballs 200g pasta small pasta shells or pasta of your choice Salt Method In large pot combine tomatoes, broth, garlic, onion, carrots, celery, green beans, green pepper, sugar, pepper, chicken cube. Add enough water to cover the vegetables, cover with a lid and bring to the boil. Reduce heat and simmer for 40-50 minutes. (At least until vegetables are tenderly cooked.) Add meatballs and adjust seasoning. Add an additional of water, to prepare compensate for the addition of pasta. Bring back to boiling and them simmer for at least another 15-20 minutes. Add pasta. Boil as long as pasta package directions indicate. Serve with stone baked bread rolls or crusty fresh bread.

SOUP PASTA: There are many different types of small shapes that are used in soups, some of which probably exist simply to appeal to children, such as alphabet pasta, stars, tiny rings and shells. Some are small tubes and some resemble rice or melon seeds. They are best suited in simple broths and light soups.

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Creamy Pea Soup Ingredients

Serves 4-6

3 tablespoons butter 1 large onion chopped 1 tablespoon flour 2 medium potatoes, peeled and diced 1 litre chicken broth 450g frozen peas, defrosted and drained 125m fresh cream 3 tablespoons chopped parsley Salt and pepper Garlic croutons [Easy can be bought from your super market] Method Melt butter in a pot over medium heat. Add onion and sautĂŠ until translucent and softened, sprinkle in flour and cook, stirring frequently with a wooden spoon. Add potatoes and chicken broth and bring to a simmer. Continue to simmer mixture until potatoes are tender, 8 to 10 minutes. Add peas and simmer for 2 minutes. Puree soup in a food processor. Return soup to the pot and stir in cream, parsley. Season the soup with salt and pepper and serve hot garnished on top with garlic croutons.

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Cream of Mushroom Soup Ingredients: Serves 4 cups 240g button mushrooms 1 tablespoon butter 1 white or red onion small chopped 250ml vegetable stock 1 tablespoon plain flour 250ml milk A pinch of dried thyme Salt and freshly ground black peppers Method: Separate the mushroom caps from their stalk and keep aside 6-7 sliced caps for garnishing. Slice the remaining mushroom caps and finely chopped the stalks. Heat a pot and add a teaspoon of olive oil, followed by some butter. Add the onions and fry them for couple of minutes. Add the sliced and chopped mushrooms and fry them for couple of minutes more, stirring frequently. Cover and sweat over a gentle heat for 6-7 minutes, stirring from time to time. Stir in the flour and cook for about 1 minute. Gradually add the vegetable or mushroom stock and milk to make a thin sauce. Add the dried or fresh thyme, adjust salt and add some freshly crushed black pepper. Bring it to the boil and simmer on low heat for 15 minutes. Cool the soup slightly and then pour into a blender, process until smooth. In a separate pan add some oil or butter and fry the sliced mushroom caps till you got a nice golden brown for about 3-4 minutes until they are just tender. Pour the soup in a clean pan, stir in the fried sliced mushroom, heat it until hot, sprinkle some fresh or dried thyme and serve hot in a soup bowl, alone or with your choice of bread or garlic bread sticks.

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Cream of Pumpkin Soup Serves 4

Ingredients 450g of Pumpkin 500ml of milk 2 tablespoons of flour Salt Black pepper 2 tablespoons of butter 1 onion finely diced Method Cut the pumpkin into 2"- 3" squares and boil until tender - this should take about 20 minutes. Blend until the pumpkin becomes a smooth puree. Melt butter in a saucepan on medium heat and fry the diced onions until translucent. Add the flour, salt and pepper to the pan and stir. Slowly stir in the milk with a wooden spoon, adding a little at a time. If you add the milk too quickly it will not mix properly. The mixture will be ready once it is thick enough to coat your spoon. Add the pumpkin puree and stir in to the mix. Keep stirring until the soup is hot. Serve in a cup or bowl. Separately served with cheese toast

Combine mayonnaise and mustard; spread on one side of each slice of bread. Cut each slice into four triangles; place with plain side down on a lightly greased baking sheet. Sprinkle with cheese. Grill the toast until lightly browned.

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Reno Spice Baked Rice

Ingredients 450g lean minced beef 1 medium green pepper, chopped 1 medium onion, chopped 750g cooked long grain rice 400g can tomato polpa 375ml tomato juice Salt 1 teaspoon chili powder 1 teaspoon ground mustard 1 teaspoon dried oregano 1/2 teaspoon Tabasco sauce 250g shredded cheddar cheese Method In a pan, cook minced beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the next ingredients but not the cheese. Transfer to a greased baking dish. Cover and bake at 200cÂ° for 35 minutes. Uncover and sprinkle with cheese. Bake 10 minutes longer or until the cheese is melted. Serve for 4

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FRIED RICE Ingredients 750g cooked white 3 Tablespoons vegetable oil 150g frozen peas 100g cooked diced carrots 1 small onion, chopped 2 teaspoons finely chopped garlic 2 eggs, slightly beaten 3-4 Tablespoons soy sauce Method On medium high heat, heat the oil in a large pan or wok much better Add the peas, carrots onion and garlic. Stir fry until tender. Lower the heat to low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

Serve fried rice with sweet and sour chicken, marinated chicken kebabs, beef curry, Pan-fried Garlic Prawns and much more.

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Mediterranean Rice Pie Ingredients: 250g cooked rice White 425g can tuna drained well 125g grilled red pepper roughly chopped 250g broccoli, cut into small floret 125g grated Mozzarella pizza cheese 12g chopped fresh basil leaves 2 tablespoons finely chopped fresh chives 4 eggs 80ml milk Method Preheat oven to 180 cÂ°. Grease a pie dish. Place rice, tuna, capsicum, broccoli, cheese, basil and chives in a bowl. Stir to combine. Spoon the mixture into pie dish. Whisk eggs and milk together in a bowl. Adjust seasoning with salt and pepper. Pour over rice mixture. Tap dish on bench to remove air bubbles. Bake for 1 hour or until firm, covering with foil if over browning during cooking. Let it set for 5 minutes. Cut into wedges and serve.

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CHICKEN AND RICE

Ingredients 259g Basmati rice uncooked 500g boneless skinless chicken breasts, thinly sliced 2 tablespoons olive oil Salt Ground black pepper 400g can diced Tomatoes, undrained 2 tablespoons white vinegar 1 teaspoon English mustard Pinch of dried oregano 1 finely chopped glove of garlic Method Cook rice according to package directions. Meanwhile, in a large pan put olive oil, heat over medium-high heat. Sprinkle chicken with salt and pepper; cook chicken for 5 minutes or until no longer pink in centres, stirring occasionally. Add undrained tomatoes, vinegar, mustard, oregano and garlic to the pan; reduce heat to medium-low and simmer for 10 minutes more. Serve chicken and sauce over the cooked basmati rice.

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Arancini

Ingredients

350 g cooked risotto rice 100g fresh mozzarella cubed 2 eggs 50g breadcrumbs 3 tablespoons olive oil Method

Place the beaten egg in a bowl. Place the breadcrumbs in another bowl. Prepare a large dish covered with baking paper ready for the Arancini balls. Take a large tablespoon of rice in the palm of your hand and pat to flatten it. In the centre place a cube of cheese. Fold the rice around the filling and shape it into a ball. Be gentle. Dip the ball into the egg, and then roll it in breadcrumbs. Once done, set aside on the tray covered with baking paper. Continue to make the rest of the balls. Wet hands make the mixture easier to work with. Place in the fridge for at least an hour. Heat the oil in a chip pan and deep fry the Arancini balls until golden. Serve hot or cold.

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Basmati Rice with Carrots and Raisins

Ingredients 1 medium onion, sliced 1kg freshly shredded carrots 2 tbsp vegetable oil 500ml water Pinch of ground Turmeric Salt 170g raisins 375g white basmati rice 5 tbsp raw slivered almonds ½ tsp vegetable oil Method In a sauté pan, heat oil and cook onions at medium heat until translucent, about 5 minutes Add shredded carrots and continue cooking at medium-low heat for about 6 minutes Add water, salt, pinch of turmeric and raisins and bring to a boil Add rice and stir well. Bring to a boil, cover and simmer for 25 minutes Roast the slivered almonds in a hot oven drizzled with ½ a teaspoon vegetable oil until golden brown, 3-5 minutes. Set aside Uncover the rice and quickly and gently fluff it up with a fork. Put the lid back on and let it sit, off the heat, for 10 minutes. Garnish with the roasted almonds before serving.

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Maltese Sausage Rice Casserole Ingredients 260g Maltese sausage [skin off and broken with a wooden spoon] 60g chopped onion 50g chopped sweet red pepper 140g uncooked rice [I used Tilda rice] 1/4 teaspoon dried basil 300ml tomato sauce 250ml water 300g shredded mozzarella cheese, divided Method In a pan, cook the sausage, onion and red pepper over medium heat until sausage is no longer pink; drain. Remove from the heat. Stir in the rice, basil, tomato sauce, water and 60g of the grated cheese. Transfer to baking dish. Cover and bake at 180cÂ° for 25-30 minutes or until rice is tender. Uncover; sprinkle with remaining cheese. Bake few minutes longer or until cheese is melted.

The key to the distinctive flavour in this casserole is the use of Maltese sausage. The nice balance of ingredients gives it an old-fashioned taste and it's just the right amount for two. Nazzareno Casha

Home made Rice Salad

Ingredients 500ml cold water 250g basmati rice Salt 100g chopped fresh basil 125g diced red bell pepper, cut in 1/4-inch dice 125g diced yellow bell pepper, cut in 1/4-inch rice 60ml olive oil 3 tablespoons fresh lime juice Zest of 1 lime freshly cracked pepper Method Bring water to a boil in a pot over high heat. Stir in rice and salt and bring back to a boil. Immediately cover pot and lower heat. Simmer for 20 minutes. Remove from heat. Let rice sit, covered, for another 10 minutes. Transfer rice to a large pan. I use a roasting dish to assure enough space to thoroughly mix rice with other ingredients. Add fresh basil, red and yellow peppers, olive oil, lime zest and juice and salt and pepper to taste. Mix well. Let the rice salad sit at room temperature until ready to serve. Serve four.

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Risotto with Smoked Salmon, Spinach and Peas

Ingredients Serves 3 1 clove garlic chopped 250g chopped onion 1 tablespoon olive oil 1.250ml chicken broth [use 3 chicken cubes with 1.250ml water and bring to boil and simmer] 250g Arborio rice 125ml dry white wine 150g baby spinach washed, stemmed and torn 50g smoked salmon, diced 250g frozen peas, thawed 250g grated Parmigiano cheese 2 teaspoons lemon juice Directions Heat oil in a pot, sautĂŠ in hot oil the chopped garlic and onion for few minutes. Add the rice to the garlic and onion mixture, stirring until well coated. Add wine and cook until liquid has almost evaporated, about 2 minutes. Add 250ml of hot broth to rice and cook over high heat, stirring very often until liquid has been absorbed. Repeat procedure two to three times or until rice is almost cooked. Add final cup of broth to pot along with spinach, salmon and peas. When rice is tender and some liquid remains, add rice the lemon juice. Stir well. Serve immediately.

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Curried Rice Pilaf

Method SautĂŠ 1 chopped onion, 2 finely chopped garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 250g basmati rice and stir until toasted. Add 420ml water, season with salt and bring to a boil, then cover and simmer for 15 minutes. Let sit for 5 minutes, then fluff with a fork and add a splash of lemon juice and some chopped coriander leaves and sprinkle with roasted cashew nuts.

The health benefits of rice include its ability to provide fast and instant energy, regulate and improve bowel movements, stabilize blood sugar levels, and slow down the aging process, while also providing an essential source of vitamin B1 to the human body.

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Bucatini with Red Pepper Cream Sauce and Peas

Ingredients 450g bucatini (or penne, rigatoni or orrechiette) 1 clove finely chopped garlic 1 tbsp olive oil 180g frozen peas 1 large, sweet red pepper, diced 3 tbsp olive oil 2 cloves of garlic chopped 166ml chicken stock 2 tsp parsley, chopped 60g butter, cut into smaller pieces 180ml fresh cream Salt and white pepper Parsley to garnish Method Prepare a pot of salted water to cook the pasta. In a small sautĂŠ pan, heat 11/2 tablespoons olive oil, add chopped garlic and the peas. SautĂŠ for a few minutes until the peas are cooked; add a little salt and set aside. Put the 3 tablespoons of extra virgin olive oil, chopped garlic and diced red pepper in a frying pan over medium heat. SautĂŠ for about 5 minutes, then add the chopped parsley, continue to cook for about 30 seconds, and then add the chicken stock. Let simmer until the liquid is reduced by about half; then add the cream and continue to cook for 3 to 4 minutes. At this time, bring the water to a rolling boil, and then add the Bucatini. Cook for 7 minutes, as directed on the package. After the cream sauce has thickened, add the butter, swirling the pieces into the sauce, until completely melted. Taste the sauce and adjust salt, if needed, and some white pepper. Remove from heat. Transfer the red peppers and cream sauce to deep container, and create a smooth sauce by using a blender. Drain the pasta; return to the pot. Add the peas and sauce, and stir to combine evenly. Garnish with chopped parsley, or sprigs of parsley, and serve immediately. Serve 4 Nazzareno Casha

How to cook pasta? This may seem fairly simple, but sometimes it may leave you with lumpy and limp results. Use adequate amount of water and a large pot to avoid sticking. Wait for the water to boil and then add the pasta. As soon as you place it in water, the starch granules on the pasta swell up and the surface become sticky. To keep pasta from sticking, stir it gently in the beginning. You can also add a pinch of salt. Salt helps in making the surface rough so that it doesn't stick. It is suggested to cook your pasta just al dente. Avoid rinsing the pasta, after it is cooked. Place it in a colander and let the excess water drain. Rinsing may wash away all the flavour.

Tip to make the sauce. Behind every perfect plate of pasta is a great sauce. Thereâ&#x20AC;&#x2122;s nothing better than homemade. The sauce is the most important aspect of the recipe and it differs from region to region. Recipes from North European countries use white sauce while sauces like tomato, Arrabbiata and Carbonara are popular down south European countries. Also, you must know that tomato based sauces stick better to round pastas while flat pasta is better with a cream based sauce. You must use a bit of olive oil in tomato-based sauces to add a rich texture. One thing that you must always keep in mind is to add pasta to the sauce and not the other way round. You can also add some leftover pasta water to the sauce to enhance the flavour. The starchiness will also help in binding the sauce. Make the sauce first and let it simmer. Your pasta should be added to the sauce as soon as it is cooked.

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Linguine with Squash, Bacon, and Maltese Goat Cheese

Ingredients 6 slices bacon 1kg butternut squash, peeled, seeded, and diced 2 cloves chopped garlic 375ml chicken broth Salt 120g fresh goat cheese or ricotta, crumbled 500g package linguine, cooked 1tablespoon olive oil Freshly ground black pepper Method Cook the bacon in a large pan over medium heat until crisp, about 5 minutes. Drain on a paper towel, set aside. Drain all but about 2 tablespoons of the bacon fat from the pan. Add the squash and garlic to the skillet and sautĂŠ over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese or ricotta and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately. Serve 4

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Family Pasta with Tomato-Mushroom Sauce

Ingredients 450g penne or other pasta of your choice 3 tablespoons olive oil 2 chopped medium onions Salt Black pepper 3 chopped cloves of garlic 300g mushrooms, sliced 80ml good red wine 40g chopped fresh herbs, parsley and oregano 400g can polpa [diced] tomatoes 150g thinly sliced basil leaves 125g freshly grated Pecorino Romano or Parmesan cheese Method Cook the pasta according to the package directions. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, the salt, and pepper and cook, covered, until the onions are softened, about 6 minutes. Add the garlic and mushrooms and cook, covered, for 5 minutes more. Add the wine and cook, uncovered, for 3 minutes. Stir in the chopped herbs and tomatoes and cook simmering for 10 minutes. Stir in the sliced fresh basil 2 minutes before the sauce is ready cooked. Arrange the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.

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Chef Reno's Spaghetti with sauce Bolognese

Ingredients 2 tbsp olive oil 1 large onion, chopped 1 garlic clove, finely chopped 600g of minced beef 500g can tomatoes chopped not drained Salt and freshly ground black pepper A spoonful of sugar 2 tablespoons tomato paste 2 beef oxo cubes A small glass of red wine 450g Good quality spaghetti Method Heat the oil in a large saucepan. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Sprinkle the oxo cubes over the mince and stir so the colour and flavour spreads throughout the mince. Reduce the temperature and stir in the can chopped tomatoes and tomato paste. Add the glass of red wine and season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle low heat for 1hour until its rich and thickened, stirring occasionally. At the end of the cooking time, adjust seasoning if necessary. After tasting your sauce you may wish to add the sugar to reduce any acidity from the tomatoes. Remove the sauce from the heat to 'settle' while you cook the spaghetti in plenty of boiling water. Keep the pasta al dente Drain pasta and divide between warmed plates. Pour the sauce over the pasta, garnish with parsley or basil sprig. Serve grated cheese separately. Serves 4, 39

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Vegetarian Pasta Ingredients 250g cherry tomatoes 1 tablespoon olive oil 2 garlic cloves, minced 2 tablespoons capers 125g roughly chopped Greek black olives 125g roughly chopped sun dried tomatoes 2 tablespoons tomato paste 700g tomato passato Salt and freshly cracked black pepper 450g pasta of your choice Fresh basil leaves to garnish Grated parmesan to serve Method Preheat oven to 180cÂ° and line a baking tray with baking paper. Cook pasta according to package instructions. Add the cherry tomatoes to the baking tray and spray them with olive oil. Place the cherry tomatoes in the oven for 10 minutes or so until they appear to be blistered and collapsed. Set them aside. In a pan on high heat, add the oil, garlic, capers, olives and sun dried tomatoes, sautĂŠ for 5 minutes or so until fragrant. Add in the cherry tomatoes, tomato paste and passato and stir until combined. Adjust seasoning with salt and pepper to taste. Reduce the heat to a low simmer and allow simmering for 15 minutes or so until heated through and the flavours have immersed through the sauce. In a large bowl, add the cooked linguine and pour over the sauce. Toss to combine. Serve immediately with fresh basil leaves, salt and pepper and Parmesan cheese. Serves 4

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Homemade Pappardelle with quick tomato sauce

Ingredients Olive oil 2 cloves garlic, finely sliced ½-1 fresh red chilli, halved, deseeded and finely chopped 1 small bunch of fresh basil, leaves picked 400 g good-quality tinned chopped tomatoes Sea salt Freshly ground black pepper 250g fresh lasagne sheets Parmesan cheese grated, to serve Method Heat a large frying pan over a medium heat and add a few olive oil about 2 tablespoons. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce –taste the sauce and season with salt and pepper. Keep warm. Bring a large pan of salted water to the boil. Add the pasta and cook for a few minutes until just al dente. Drain the pappardelle in a colander, reserving a little of the cooking water. Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately. 41

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Easy Ravioli Bake Ingredients 800ml tomato pasta sauce 1kg pkt frozen cheese-filled ravioli 350g shredded mozzarella cheese 2 tablespoons grated Parmesan cheese Method Heat the oven to 180Â°c. Spray bottom and sides of rectangular baking dish with cooking spray. Spread 200ml of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once again, starting with ravioli. Sprinkle with Parmesan cheese. Cover with aluminium foil and bake 30 minutes. Remove foil; bake uncovered 15 minutes longer or until bubbly and hot in centre. Sprinkle ravioli with fresh chopped parsley and let it stand for10 minutes before cutting. Serves 4

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Mushroom Cream Sauce with Tortellini

Ingredients 2 Tablespoons Olive Oil 450g Mushrooms (sliced) Salt/Pepper 10 Cloves Roasted Garlic (chopped) 1/2 Stick Butter (4 Tb) Leaves from 2 Sprigs of Thyme 60g Fresh Grated Parmesan + more for topping 150ml fresh cream or béchamel sauce 500g bag Cheese Tortellini [I used Barilla] Method In a large pan over medium heat; sauté garlic and mushrooms in olive oil with salt and pepper until tender. Remove mushrooms and garlic with a perforated spoon, transfer to a bowl and set aside. Start bringing the water to a boil for the pasta. Cook tortellini according to package directions al dente. Drain the pasta and save the cooking liquid. Add the butter and cooking liquid in the sauté pan. Reduce heat to medium. Whisk butter until melted while whisking for 2-3 minutes. Whisk in the grated parmesan, thyme leaves and cream. Cook until the sauce begins to thicken and bubble. Reduce heat to low, add mushrooms and garlic and cook for 5 minutes more. Toss sauce with cooked tortellini, adjust seasoning with salt and pepper and served with sprinkled extra grated parmesan. Serves 4

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Octopus with Spicy Tomato Linguine

Ingredients 900g fresh (or frozen) octopus, cleaned Salt 60ml virgin olive oil 3 to 4 chopped cloves garlic Pinch red pepper flakes 2 x 400g cans polpa tomatoes 60g black olives, pitted and chopped 450g linguine 50g chopped fresh parsley, for serving Method On a flat work surface or cutting board, pound the whole octopus using a skillet, a meat tenderizer, or other heavy object. Pounding will help tenderize the octopus flesh. Then, using a cooks sharp knife cut and removes the tentacles of the octopus, making sure to cut up and around the webbing. Discard the octopus head. Bring a large pot of salted water to a boil. Add the octopus tentacles, reduce the heat, and simmer for 1 hour. Check the octopus with a fork to check for doneness. Once the octopus is tender, drain and cut the tentacles into 11/2 to 2-inch pieces and set aside. In a large deep pan, heat 60ml olive oil over medium heat. Add garlic and red pepper flakes. Cook for about 4 minutes,. Add the tomatoes and then allow the sauce to simmer for 10 to 15 minutes. Stir in the olives, and check if more salt is needed. When the octopus is ready, add to the sauce. Meanwhile, cook the pasta in a large pot of boiling salted water until it is al dente. Drain and place in a large bowl. Add the octopus and sauce to bowl and toss together. Arrange the pasta octopus on plates and garnish with copped fresh parsley and serve.

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Facts about Pasta Pasta’s Origin Most of us believe that pasta has its roots in Italy. However, historical records show that pasta was enjoyed by the Chinese since 5,000 B.C. Marco Polo introduced it to Italy, but he introduced it with reference to another pasta-like food “Lasagne”, which was already available in Italy Traditional Way of Eating Pasta you’ll be surprised to know that pasta was traditionally eaten by hand instead of a fork or spoon. Shapes of Pasta More than 600 shapes of pasta are produced all over the world according to International Pasta Organization (oh yes, there is an organization for this!). Pasta Consumption The International Organization for Pasta revealed that an average Italian consumes around 60 pounds of pasta each year. If this amount is consumed in the form of spaghetti, this will become 600 million kilometres, sufficient to circle the earth 15,000 times. On the other hand, the average American consumes, (only) 20 pounds per year. Production of Pasta Italians is known to be prolific pasta producers, exporting around 1.7 million tons and producing 3.5 million tons a year. The United States is reported to be the second largest pasta producer in the world, with a figure of 2 million tons in production. Eating Pasta Makes You Happy Yes; eating pasta activates your happiness transmitting neurons. The presence of carbohydrates in pasta elevates production of serotonin in the body, commonly referred to as the ‘happy’ hormone, a neurotransmitter that triggers feelings of happiness in the brain. Pasta makes Dog’s Coat Glow Pasta is not beneficial for just humans. It can be given to your dog too as it promotes growth development in them. Also, it adds gloss and health to their coats. Cats benefit from pasta as well. Easy Preservation you may keep dry pasta for a year. Make sure it’s uncooked! Cooked pasta can be preserved for up to three months, provided it is frozen.

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Chef SALAD 6 - 8 servings Introduction Half of a small red onion 1 large head romaine lettuce 1 medium head radicchio 350g small sweet cherry tomatoes, halved 350g canned white beans, drained and rinsed 150g Edam cheese sliced into strips 5 peperoncini, stems cut off and discarded, thinly sliced 125g black Greek olives 125ml Oregano Vinaigrette Juice of 1/2 lemon

Dried oregano, for sprinkling OREGANO VINAIGRETTE 2-1/2 tablespoons red wine vinegar 1-1/2 tablespoons dried oregano 1 teaspoon dried basil 1 tablespoon fresh lemon juice, plus more to taste 2 garlic chopped cloves 2 tablespoons Parmesan cheese 1/4 teaspoon freshly ground black pepper, plus more to taste

375ml olive oil Method Diced cut the onions. Place the onion in a small bowl of ice water and set aside. Drain the onion and pat dry with paper towels before adding them to the salad. Thinly slice the lettuce and radicchio. In a large bowl, combine the lettuce, radicchio, tomatoes, beans, Edam cheese, peperoncini, and onion slices. Toss to thoroughly combine the ingredients. Drizzle 125ml of the vinaigrette and the juice of the lemon over the salad, and then toss gently to coat the salad with the dressing. Taste for seasoning and add more lemon juice, or vinaigrette if desired. Sprinkle with extra oregano and serve. OREGANO VINAIGRETTE Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients. Set aside for 5 minutes to marinate the oregano and basil. Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.â&#x20AC;?

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Ham and Pasta Salad

Ingredients 300g uncooked small shell pasta 150g frozen sweet peas 200g diced cooked ham 80g sliced celery 100g chopped red bell pepper 200g Cheddar cheese diced 150g mayonnaise 150ml vinaigrette salad dressing 40g chopped fresh chives Freshly ground pepper Method Cook and drain pasta as directed on package, adding peas during last 2 to 3 minutes of cooking time. Rinse with cold water to cool. Drain well. Meanwhile in large bowl, mix ham, celery, bell pepper, and cheese. In small bowl, mix remaining ingredients. Add pasta and peas to salad; stir gently to mix. Add mayonnaise mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.

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Roasted beetroots and basil salad Ingredients 900g fresh beetroots, washed and trimmed 1 tbsp olive oil 50g fresh basil, chopped 1 tbsp brown sugar 3 tbsp balsamic vinegar Salt and pepper to taste Method Preheat oven to 180 cÂ°. Toss the beetroots with olive oil, use your hands that the oil slightly coats the beetroots, wrap in aluminium foil, then place in a roasting pan. Roast beetroots in the oven for about 1 hour or until beetroots are tenderly cooked. Allow to cool, and then peel off the skins. Dice beetroots, and place in a medium sized bowl. Toss in the basil. In a small bowl, whisk together the oil, vinegar and sugar, then pour over the beets and basil; toss well to coat. Adjust seasoning with salt and pepper as desired. This makes a wonderful and healthy side dish recipe to serve with just about any meal.

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Sliced Tomato Salad

Ingredients 6 large ripe tomatoes 500g fresh mozzarella Bunch of fresh basil Olive oil Balsamic vinegar Method Slice 6 large ripe tomatoes and fresh mozzarella. Thinly slice the bunch of fresh basil. On a serving platter, alternate slices of tomato and mozzarella. Sprinkle with basil. Season lightly tomatoes and mozzarella with salt and pepper. Serve with olive oil and balsamic vinegar on the side.

This Mozzarella, Tomatoes and Basil Salad are one of the best of its kind summer side dish. This is one of my very favourite salads. Nazzareno Casha

Green Bean Salad

Ingredients 360g green beans, ends trimmed 240g cherry tomatoes, halved 1 small onion chopped 40g chopped fresh basil 3 tbsp. olive oil 1 tbsp brown vinegar Salt & pepper Method Cook green beans in a large pot of boiling water for about 2 minutes. Drain and rinse under cold water to stop the cooking process. Pat dry and transfer to a bowl. Mix in tomatoes, onion and basil. Whisk oil, vinegar, salt and pepper. Add to the green beans and toss.

Easy to prepare and healthy served with grilled beef steaks or grilled chicken breast.

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Broccoli, Babycorn and Pasta Salad Ingredients 250g broccoli, cut into small pieces 6-7 baby corns, diced into big chunks 1 Tbsp olive oil 1 tsp chopped garlic Salt and pepper to taste 450g Tri colour penne [I used Barilla] 60g Parmesan shavings Method Blanch the broccoli in a pot of hot water for 7-8 minutes, and drain well. Boil the penne until al Dante. Run under cold water and drain well. Heat olive oil in a pan; add garlic and sautĂŠ for 1-2 minutes. Add the baby corn and sautĂŠ until slightly brown. Add the broccoli and toss well for 1-2 minutes. Add seasoning and remove from heat. Toss in the pasta, and finish with a shaving of Parmesan on top. [You can add some roasted cherry tomatoes if desire.]

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Potato Salad Ingredients 600g potatoes, cut into small cubes (about 4 cups) 350g bacon, cut into 1-inch pieces 170g mayonnaise 1 tablespoon Dijon mustard 2 teaspoons granulated sugar 1 teaspoon salt 4 hard-boiled eggs, peeled and chopped 1 stalk celery, finely diced 1 small yellow onion, finely chopped Â˝ medium green pepper, finely diced Method Boil the potatoes until they are cooked fork tender. Drain the potatoes and set aside. Fry the bacon in a pan over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon drippings. Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the bowl and whisk to combine. In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon. Cover and refrigerate for at least 2 hours before serving.

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Rucola Pear and Provolone Cheese Salad Ingredients 10g walnuts, coarsely chopped 1kg Rucola washed, and dry 2 teaspoons good olive oil Salt Freshly cracked black peppercorns 2 red pears, cored and sliced thin 60g Pecorino Romano Italian cheese coarsely grated Method Put walnuts on a sheet pan, place under the grill until lightly toasted, do not let them burn. In a large bowl toss the Rucola with the olive oil; add salt and pepper to taste. Arrange pear slices in a semi circle on 4 individual plates or cut the pears into small pieces and add to the bowl. Put salad greens in centre of plates piling as high as possible making an attractive nice presentation; sprinkle with grated cheese, toasted walnuts and serve. Serve 4 as a starter meal.

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MELON SALAD WITH MOZZARELLA, ROCKET AND HAM MELON SALAD WITH MOZZARELLA, ROCKET AND HAM MELON SALAD WITH MOZZARELLA, ROCKET AND HAM

Melon Salad with Mozzarella, Rocket and Ham

Ingredients 60ml vinaigrette dressing

Melon 1/2 (cantaloupe), halved, seeds removed, balls of fruit scooped out 100g fresh Mozzarella cheese diced 60g Rocket leaves 50g Parma Ham thinly sliced Method Mix together the melon balls, mozzarella and rocket. Arrange on plates and drizzle with the dressing. Place the ham on top. Serves 2 If desire sprinkle with chopped roasted walnuts on top. This recipes is suitable to be served as a starter meal.

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Salad Mediterranean with Tuna

Ingredients 200g Romanian Lettuce 100g Tuna in oil 120g Tomatoes 4 Hard boiled eggs 80g green beans 60g Black olives 160g Potatoes [or you can use boiled baby potatoes skin and cut in halves] 8g Anchovies fillets 80g Red onions 60ml Salad dressing Salt Pepper Stone baked rolls pr other fresh crusty bread Method Blanch the green beans in boiling water, and then cool under running fresh water. Boil the potatoes in water, and then allow them to cool. Once cool you can remove the potato skins and then cut them into squares. Slice the tomatoes into wedges and slice the red onions into rings Wash up the lettuce and then cut it into thick slices to be placed onto a plate.

After placing the sliced lettuce on the plate, neatly layer on the potatoes, tomato wedges, beans, pitted olives, sliced red onions, peeled and quartered boiled egg, and julienne anchovies. Next, drain the tuna and place it evenly over the salad. Drizzle the salad with dressing and then season it with salt and pepper. Serve the salad with stone baked bread rolls or pita bread if desire. Serves 4.

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Snacks Tortillas mozzarella rolls

Makes 8 rolls

Ingredients 2 tortillas 60ml tomato sauce 125g shredded mozzarella cheese 70g jar/can sweet pimentos julienne cut 10g fresh basil, chopped (Optional) Tablespoon olive oil 15g Parmesan cheese Method Preheat the oven to 180Â°c. Spread the sauce evenly onto the tortillas, leaving about an inch around the edges. Sprinkle on the mozzarella, and then place the pepperonis and basil (if using) on top of the cheese. Roll the tortillas up tightly, brush the tops with the oil, sprinkle on the Parmesan, and then cut each roll into 4 sections with a sharp knife. Bake the pizza rolls for about 8 minutes on a baking sheet pan, cool slightly and serve

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Quiche Lorraine

Ingredients Short crust pastry 4 large eggs 310ml light fresh cream 3 strips cooked bacon, diced 200g shredded Gruyere cheese or other cheese of your choice 1 tablespoon olive oil 1/2 small onion 3 pieces of lean cooked ham Nutmeg Paprika Black pepper Method Heat the oven to 180Â°c. Cut the ham into small pieces, set aside. SautĂŠ the onions with olive oil over mediumhigh heat until soft and translucent. Fill bottom of pie shell with halve of shredded cheese. Layer ham, bacon, onions and add remaining of shredded cheese. In a bowl, lightly beat eggs then add to cream, than add nutmeg, paprika and pepper. Pour egg mixture into pie shell. Place in the oven on the centre rack and bake for approximately 40 minutes or until centre sets. Remove from oven and cool on wire rack for 30 minutes.

Short crust pastry recipe

plain flour, 100g butter diced, pinch salt. Method... Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt, and then add 2-3 tbsp water and mix to firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling. Ingredients 225g

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Club Sandwich Nazarene style

Ingredients 16-inch bread 4 romaine lettuce leaves 4 slices large tomato 120g thinly sliced smoked turkey 2 slices cheddar cheese or other cheese of your choice 4 slices bacon, crisply cooked 120g sliced ham 50ml mayonnaise Method Cut pita bread in half. Arrange lettuce, tomato, turkey, cheese, bacon, ham on top of one half of bread. Spread mayonnaise over other half of bread and close sandwich. Serves 2

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Oven Parmesan Chicken Drumsticks

Ingredients 4 eggs, beaten 100ml milk 200g grated Parmesan cheese 400g fine dry bread crumbs 2 teaspoons dried oregano, crushed 1 teaspoon paprika Black pepper 16 chicken drumsticks, skinned 60g butter, melted Lemon wedges (optional)

Directions Preheat oven to 180Â°c. Line two large shallow baking dishes with foil and grease; set aside. Than in a small bowl combine eggs and milk. In a shallow dish combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper. Dip chicken drumsticks into egg mixture; coat with crumb mixture. Arrange drumsticks in prepared baking dishes, making sure pieces do not touch. Drizzle with melted butter. Bake, uncovered, for 45 to 55 minutes or until chicken is tenderly cooked to a nice golden colour Do not turn chicken pieces during baking and serve with lemon wedges. Nazzareno Casha

Bruschetta

is a snack that is from Mediterranean country. It is favourite item in which toasted slices of bread and cheese are topped with diced plum tomatoes, basil, onions, garlic, and extra virgin olive oil. BRUSCHETTA

Long loaf of bread with sesame seeds

Bruschetta melted mozzarella

Ingredients Olive oil, salt, pepper, garlic cloves finely chopped, chopped tomatoes Onion, finely chopped, slices French bread, about Âź inch thick, cream cheese softened, basil leaves, shredded mozzarella cheese Method Preheat oven to 180Â°c Line a baking sheet with baking paper.

In a small bowl, whisk together olive oil, salt, pepper, and minced garlic. Stir in tomatoes and onion until combined. Set aside. Spread cream cheese over the tops of the French bread slices. Place on prepared baking sheet. Top with tomato mixture. Sprinkle with torn basil leaves. Top with mozzarella cheese. And bake for 8-10 minutes, or until cheese is melted. Because the size of a loaf of French bread varies, you may find yourself using more or fewer pieces of French bread to use up the tomato mixture. So I leave it to you how much tomato mixture you need

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Club Sandwich: a triple-decker toasted turkey, tomato and lettuce Â

sandwich

Fantastic filled white sandwich roll Smoked turkey breast, cooked ham, crispy fresh lettuce, tomatoes, onion, English mustard, and mayonnaise spread

A snack is a portion of food, smaller than a regular meal, generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are prepared from ingredients commonly available in the home. Often cold cuts, fruit, leftovers, nuts, sandwiches, tortillas filled rolls, and much more can used as snack meal.

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Chicken pie with mushrooms and creamy mustard sauce

Ingredients 450 gr. of chicken breast 250 gr. of white mushrooms 2 onions 1 dash of olive oil 3 tablespoons of white wine 250 ml. of cream 2 tablespoons of Dijon mustard Pepper Salt 10g parsley 100g of grated cheese, Ememthal 1 egg 1kg puff pastries 1 egg yolk + 2 tablespoons of water Method Slice chicken breast. Wash and slice mushrooms. Peel and slice onions. Heat a dash of olive oil in a pan.

Fry chicken on each side. Add onions and mushrooms. Cook for 5 minutes stirring regularly. Pour white wine and let it evaporate. Add cream, mustard, pepper, salt, chopped parsley, and grated cheese. Add egg and mix very quickly. Remove from the heat and reserve. Preheat oven to 200Â°c. Put first puff pastry on your pie dish. Pour mixture. Place second puff pastry on top and close the pie. Mix egg yolk with 2 tablespoons of water. Brush on top of the pie. Bake for 25 to 30 minutes. Nazzareno Casha

Garlic Herb Roasted Salmon

Ingredients 300g salmon fillet, cut into two pieces 2 tablespoon melted butter 3 cloves garlic, finely chopped 1 tablespoon chopped fresh parsley leaves Salt 1 teaspoon lemon juice 3 dashes ground black pepper Lemon wedges Method Preheat oven to 200Â°c. . Combine the melted butter, garlic, parsley, salt, lemon juice and black pepper together. Stir to combine well. Arrange the salmon on a baking sheet lined with 64

baking paper. Spoon the garlic herb mixture onto the salmon, coat well on the top and sides of the salmon. Bake for 12 minutes. Arrange on plates and serve immediately with lemon wedges. Served with boiled potatoes, buttered fine beans and roasted coloured peppers. Serves 2

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Swordfish with a Lemon and Wine Rosemary Sauce

A simple fish dish that is huge in flavour. Serves 4 Ingredients 600g swordfish steak 1 tbsp fresh rosemary, finely chopped 1 tsp fresh thyme, chopped Â˝ lemon, juiced 1 tbsp olive oil 60ml of good white wine 1 tbsp unsalted butter 1 clove of garlic, chopped Salt Pinch of black pepper Method Start seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish.

Heat your large pan on medium to high heat. Add in the oil and get it nice and hot, until it shimmers. Carefully add in the swordfish and sear for about 5 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135°c. -140°c. Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes, Plate the fish, and then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives. Served with French fried potatoes and steamed fresh vegetables of your choice. Nazzareno Casha

Grouper Mediterranean style

Ingredients 4 x 120g grouper steaks 125ml vinaigrette prepared dressing 4 tablespoons olive oil 250g dried bread crumbs 60g butter 50g spring onions, chopped 2 tablespoons fresh garlic, chopped 250g fresh mushrooms, sliced 60ml good white wine Method Heat oven to 180°c Clean and rinse the fillets. In a shallow dish, dip fillets in Italian dressing, then into bread crumbs to coat. Heat olive oil in a non-stick sauté pan over medium-high heat. Sauté fillets 2-3 minutes until golden brown. Remove fillets from pan to a non stick baking pan. Bake for 8-10 minutes until the fillets are cooked through. 66

In a sauté pan over medium high heat, add the butter, spring onions, garlic, and mushrooms; cook 2 minutes until the mushrooms are soft. Add white wine and simmer until heated through. Remove the fillets from oven. Spoon the mushroom wine sauce onto the centre of serving plates and top with fillets. Served with green buttered asparagus and roasted Rose-Marie potatoes.

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Fish Fillets with Tomato Vinaigrette Ingredients 4x 120g skinless white fish fillets, (halibut, cod, sea bass, etc., about 1 inch thick) Salt 600g can artichoke hearts, patted dry, and sliced in half lengthwise 2 Tablespoons corn flour 60ml olive oil 3 garlic cloves, chopped ½ onion, peeled and cut in half Tomato Vinaigrette 120g cherry tomatoes, plus 60g more for garnishing the fish ½ small onion, peeled 4 teaspoons white vinegar Salt, ground black pepper 1 Tablespoon chopped fresh parsley

Method Preheat the oven to 180°c. Salt the fish on both sides and let it rest at room temperature for twenty minutes. Drain the artichokes on a paper towel or clean kitchen towel to get rid of excess moisture and cut in half lengthwise. Toss the artichokes in the corn flour. Meanwhile, heat 125ml of olive oil in a non-stick pan over medium heat. Add the artichokes and cook for about 5 minutes, until they are golden. Add the garlic and cook it very quickly, for about 30 seconds only. Drain all the oil, save the oil and place the artichokes and garlic on a paper towel lined on a plate to drain. Adjust seasoning with salt while they are still hot. Pour the flavoured oil back into the pan and add more 50ml of olive oil. Let it stand for about 5 minutes, until the oil reaches 180°c. Place the onion in the centre of the pan and gently place the fish around the onion, spooning some oil over each fish fillet. Cover the pan with a lid and place it in the preheated oven, cooking for 15 minutes. Use two spatulas to turn the fish over, cover with the lid again and cook for 9-14 minutes longer, until the fish is cooked. Place the artichokes in the oven after you flip the fish over, so that they will heat up. When the fish finishes cooking, take it out of the oil and place on a plate. Cover with aluminium foil so that it stays warm. Turn off the oven but keep the artichokes in there to stay warm while you make the vinaigrette. Method Place the tomatoes, onion, and vinegar, pinch of salt, ground black pepper and 125ml of the oil that you used to cook the fish into a blender. Process it until it's smooth. Pass it through a fine sieve to strain. Pour the vinaigrette around the fish and garnish with the artichokes, thin slices of the remaining 2 oz of tomatoes, and fresh chopped parsley.

Not only does it taste light and cooks fast, but fish looks so fancy and elegant. Doesn’t it look like it belongs on a gourmet restaurant menu? Trust me; I didn’t do anything difficult or technical with it.

Cod fillet

Halibut fillet

Sea bass fillet

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Pan Fried Fish with a Rich Lemon Butter Sauce

Ingredients Serves 4 portions LEMON BUTTER SAUCE 250ml dry white wine 125ml lemon juice 2 tablespoons chopped garlic 10g chopped onion 69

Salt Black pepper 1 dash Worcestershire sauce 1 dash hot pepper sauce 125ml fresh cream 250g butter, room temperature FISH SPICE BLEND 1/2 tablespoon paprika 1/2 tablespoon salt 1/2 tablespoon garlic powder 1/4 tablespoon black pepper 1/4 tablespoon dried oregano 1/4 tablespoon dried thyme FISH 900g fillets of halibut or cod, or any white fish of your choice 125g flour with 2 tablespoons finely chopped almonds 2 tablespoons olive oil Fresh parsley, for garnish Method LEMON BUTTER SAUCE: Heat a large pan over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes. Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is syrupy, about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Keep warm until ready to use. FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour and almond mixture, coating completely. In a large sautĂŠ pan, heat the olive oil. Add the fish to the sautĂŠ pan, pan-frying for about 4 minutes on each side. SERVE: Pour some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

A wonderful and flavourful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed vegetables and steamed rice.

Snapper fillets

Flounder fillets Nazzareno Casha

Garlic and Chilli Prawns

Ingredients: Serves 3 400 Grams Jumbo Prawns (peeled and deveined) 8 Clove Garlic (chopped) 2 Teaspoon Soy Sauce (light) 71

1 Small Red Onion (chopped) 2 Medium Red pepper (thinly sliced) 2 Medium Green pepper (thinly sliced) Salt 1/2 Teaspoon Sugar 1/2 Teaspoon Sesame Oil (optional) 3 Tablespoon Oil (Vegetable) 4 Wedge Lime (for serving) Method Put prawns into a large mixing bowl then add Soy Sauce, Sugar, Salt and mix all well together. Set a side for 5 minutes to marinade. Heat up oil in a medium sized wok or sauce pan (medium to high heat) for 2 minutes then add marinated prawns and stir fry for 5 minutes. Once the colour of the prawns start to change to orange/red add garlic, onion to the wok & mix well together, let this cook for 4 minute. Then add thinly sliced red & Green pepper and cook for further 3 minutes by stirring regularly. Add Sesame Oil mix well together. Take the wok off the heat & leave wok aside to absorb Sesame Oil in remaining heat for about 1 minute. Serve hot with steamed rice & along with lime wedges.

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Octopus in Tomato Sauce

Ingredients 60 ml olive oil 3 cloves garlic, chopped 1 teaspoon/15 ml red chili peppers, crushed

5 anchovy fillets, chopped 796 ml jar tomato juice 1 kg octopus cut in small pieces Salt and freshly ground black pepper Large bunch fresh parsley leaves picked and chopped Method In a pan, heat up the olive oil. Add the garlic, chili peppers, and anchovies and let cook together. Add the tomato juice, octopus, salt, and black pepper and stir. Let the octopus cook for approximately 1 hour, or until tender. Stir in the parsley and serve. It is nice to serve this dish with steamed basmati rice or cooked spaghetti tossed in little buttered and fresh basil leaves.

Raw Octopus

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CANNELLONI FILLED WITH SALMON AND SPINACH CANNELLONI FILLED WITH SALMON AND SPINACH CANNELLONI FILLED WITH SALMON AND SPINACH

Salmon and spinach wrapped in lasagne sheets

Serves 4

Ingredients 250g Lasagne sheets 45g Butter 73

1 Onion finely chopped 1 Garlic clove, chopped 260g fresh spinach washed, dripping wet 30ml fresh cream Pinch nutmeg 600g Salmon fillet, sliced into 12 long pieces 30g Flour 400ml milk 100g Parmesan grated Method Bring salted water to a boil. Cook the pasta sheets according to the package instructions until they bend. Dip into cold water and lay on a kitchen towel to dry. Heat 15g butter in a pan and fry the onion and garlic over a medium heat until soft. Add the spinach and cook until it wilts. Stir in the fresh cream and season with salt, ground pepper and nutmeg. Butter an ovenproof dish. Lay some spinach and a salmon strip on each pasta sheet and roll up to resemble cannelloni. Lay in the dish with the join underneath. Heat the oven to 180Â°c. Melt the remaining butter. Stir in the flour and cook until have a smooth paste, then gradually stir in the milk with a balloon whisk. Bring to a boil briefly, stirring continuously. Adjust seasoning with salt, ground pepper and nutmeg. Pour the sauce over the pasta rolls and sprinkle with cheese. Bake for 20-25 minutes until the salmon is done and the pasta rolls are lightly browned. Nazzareno Casha

Grilled Tuna with Sun-Dried Tomato, Olive & Caper Relish

Â 74

IngredientsÂ ServesÂ 4 For the relish: 125g chopped oil-packed sun-dried tomatoes, drained 50g finely chopped green olives 5 tablespoons olive oil 2-1/2 tablespoons fresh lemon juice 10g chopped capers 15g fresh chopped parsley 19g chopped onions Chopped fresh or dried oregano 5g finely grated orange zest Salt and freshly ground black pepper For the tuna: 1-1/2 tablespoon olive oil; more for brushing the grill Four x 120g 1-1/4-inch-thick tuna steaks Salt Make the relish: Combine all the ingredients, seasoning with salt and pepper to taste. (The saltiness of the ingredients in this relish will vary, so make sure to taste before seasoning.) Grill the tuna: Slightly the grill pan and heat the grill to medium high, or prepare a medium-hot charcoal fire. Meanwhile, generously coat both sides of the tuna with the oil and season both sides with salt. Let the tuna sit at room temperature for 15 minutes. Grill the tuna steaks directly over the heat source without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately, topped with the relish. Nazzareno Casha

Chicken is probably a staple in your diet, especially if you have implemented a healthy eating plan. Part of the meat and beans group of the Food Guide Pyramid, chicken is full of essential nutrients that your body needs, while carrying fewer of the unhealthy qualities that other meats have. A boneless, skinless chicken breast is an excellent low-fat food that can be prepared in a variety of ways and that fits into many different cuisines.

Protein A 129g boneless, skinless chicken breast packs 27 g of protein, containing all the amino acids essential for human health. Protein is a major building block of all muscular tissue in your body, including skeletal muscle, heart tissue and smooth muscle found in the walls of your intestines. Proteins are also responsible for the maintenance and building of other structures in the body, such as cells and bone, and the performance of many crucial jobs, including the breakdown of toxins. Fat A chicken breast is relatively low in saturated fat compared to many protein alternatives, especially when the skin is removed. By substituting chicken for higherfat cuts of meat, you will lower your risk of developing heart disease by reducing your LDL, or "bad" cholesterol. Eating lower-fat alternatives will also help you maintain a healthy weight. Grilling and baking are great cooking methods to keep the fat content at its lowest.

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RILLED CHICKEN KEBABS WITH A BARBECUE MARINAD

Apple stuffed chicken breast

Ingredients Serves: 2 2 (100g) skinless, boneless chicken breast fillets 2 small apples, thinly sliced or coarsely shredded 2 tablespoons grated mild Cheddar cheese 1 tablespoon breadcrumbs 1 tablespoon butter 60ml white wine 60ml water 1 tablespoon water 1 1/2 teaspoons corn flour 1 tablespoon chopped fresh parsley to garnish Method Combine apple, cheese and breadcrumbs. Set aside. Flatten chicken breasts between sheets of greaseproof paper to 1cm thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks. Melt butter in large frying pan over medium heat and brown the stuffed chicken breasts. Add wine and water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornflour; stir into juices in pan. Cook and stir until thickened. Pour sauce over chicken, and garnish with parsley. Serve with garlic roasted potatoes, steamed fine beans and Vichy carrots. Nazzareno Casha

Chicken with mushroom cream sauce Serves 4

Ingredients 4 chicken breast halves 2 tablespoons olive oil 2 cloves garlic, chopped 250g mushrooms, sliced 250ml milk 2 tablespoons arrowroot Tarragon, thyme, salt and pepper to taste Method Heat two sautĂŠ pans over medium heat and coat them with olive oil. Season the chicken as desired, add to the first skillet and cook for 5 minutes on each side. When read, it should be browned. In the second sautĂŠ pan, add the garlic and cook for 1 minute to soften it, then add the mushrooms and cook for 5 minutes or until browned. Add salt and pepper to taste, turn the heat to medium-high and add the milk. Cook for 2 minutes, then add thyme and tarragon, then add the corn flour and cook until the sauce thickens. Transfer the sauce over the chicken breasts and garnish with more herbs if desired.

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Grilled orange chicken Serves 2

Ingredients 78

4 boneless, skinless chicken thighs 125ml orange juice 2 teaspoons sesame seeds 1 tablespoon honey Fresh parsley leaves and Âź of a small red capsicum for garnish Method Cut the meat into 1 Â˝ inch pieces. In a bowl, mix the honey and orange juice to obtain a sauce, then add the sesame seeds and mix to incorporate well. Add the chicken pieces to the bowl and toss to combine. Let the meat marinate at room temperature for 20 minutes. Meanwhile, soak 4 wooden skewers in water and preheat the grill pan to mediumhigh. When the meat is ready, divide it onto the 4 skewers. Brush the grill pan with oil if needed and place the meat, grilling for 4 minutes on each side or until done. Garnish on top with fresh chopped parsley and finely diced red sweet peppers.

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Sausage-Stuffed Chicken Legs with White Sauce

Serves 2 De-boning a chicken leg is really quite simple. Having a sharp knife is essential even though you do more "scraping and pulling" than actual cutting. Stuffing it is even more fun. For this recipe, I simply used Maltese sausage. I prefer the BĂŠchamel sauce. It's really not difficult to make. Look for large drumsticks. Wash and dry your drumsticks. Begin by cutting/scraping around the top to loosen it from the bone and joint. This is the most "complicated" part of the task. Holding your knife at an angle, scrape downwards or, using your fingers, begin pulling the meat downwards. It will release pretty easily:

Grab the "ball" of meat and simply pull. You may need to make a small cut or two at the base to release it from the base of the bone:

Now simply turn the inside-out drumstick right-side in. Below are the completed, boneless leg, backside and front.

Ingredients 4 large chicken drumsticks de-boned 2 Maltese sausages medium to large 1 yellow onion, sliced Black pepper / salt Olive oil SAUCE: 3 tablespoons butter 3 tablespoons flour 2 tablespoons finely chopped onion 1 glove finely chopped garlic 125ml chicken stock 125ml milk Nutmeg 50g grated cheese, Parmesan Method Remove sausage from casings. Divide into 4-5 parts and stuff it into each chicken leg being sure to fill the "handle" of the drumstick. Also be sure to push the meat of the leg back into place as you go. Sprinkle with poultry seasoning. Notice the leg in the lower right-hand corner. It still had some skin from the thigh so I was able to neatly fold it over. Pull skin over legs and shape and plump to make them look nice.

Slice an onion into rings and place in the bottom of a baking dish/pan. Drizzle with a bit of olive oil and toss to coat. Neatly arrange stuffed chicken legs on top, meat side up. Bake the chicken at 180Â°c. for 15 minutes. This will firm the stuffing. Remove from oven and turn skin-side up. Melt a bit of butter on each leg and return to oven. Raise temperature to 200Â°c. And bake for another 20 minutes, basting nice with pan juices. Remove and allow cooling while preparing the sauce: In a small saucepan, melt the butter. Add the onions and cook until soft. When soft, add the garlic and cook until fragrant. Add the flour. It will turn into a paste. Cook for several minutes while stirring constantly. Begin adding the liquid a little at a time and whisking to avoid lumps until liquid is used and sauce has thickened. Remove from heat. Add several grates of fresh nutmeg. Stir. Stir in cheese until melted. Taste for seasoning. If sauce thickens too much before serving, just add a bit more liquid. To serve: place a few spoonfuls of sauce on plate followed by some of the onions and then a stuffed chicken leg. Slice an onion into rings and place in the bottom of a baking dish/pan. Drizzle with a bit of olive oil and toss to coat. Neatly arrange stuffed chicken legs on top, meat side up.

I wanted a basic way to cook drumsticks since they are cheaper than the breasts. Stuffed Chicken Drumsticks are a delicious, easy and prepare ahead meal for any day of the week and perfect for lunchbox as they are good hot or cold, theyâ&#x20AC;&#x2122;re easy to grab and eat, and you can do almost anything with them in terms of flavour.

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Crispy roasted garlic whole chicken You'll love this Crispy Roasted Garlic Chicken Recipe for dinner! So good! Ingredients 1 1kg whole chicken (giblets removed and discarded, if included) 6 cloves chopped garlic 2 Tbsp. butter, melted Salt and freshly ground black pepper Method Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels. Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken. Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt. Adjust oven rack to lowest position and preheat to 180Â°c Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under (as pictured below), and set V-rack in roasting pan on top of foil. Roast the chicken for 25 minutes. Remove roasting pan from oven. Rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instantread thermometer inserted in thickest part of breast registers 75Â°c, 15 to 25 minutes. Increase oven temperature to 200Â°c Continue to roast until skin is golden brown, crisp, for 20 minutes. Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately with roasted potatoes, steamed garden peas and carrot batons. Serve meat gravy separately.

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Chicken stew chef Reno style Chicken Stew itâ&#x20AC;&#x2122;s quick to prepare and only takes an hour to. Serve it up with anything from roast potatoes and vegetables, to rice herb white noodles or couscous. Ingredients Serves 2 1tbsp oil 2 carrots, peeled and diced 2 stalks of celery, diced 2 medium onions, diced 2 cloves of garlic, chopped 20g flour 200ml white wine or water 400g can polpa tomatoes 1 chicken Stock Pot 100g button mushrooms, sliced A few sprigs of thyme Six chicken pieces (can be legs, thighs or breast) Method Pre-heat the oven to 180Â°C In a large pan heat the oil, add the carrots, celery, onions and garlic and fry on a gentle heat for 5 minutes. Add the flour and stir so it makes a paste around the vegetables. Gradually add the wine or water and tinned tomatoes and bring to the boil. Add the mushrooms, thyme and chicken stock pot and simmer for a couple of minutes. Place the chicken in a casserole dish, pour over the sauce, cover and cook in the oven for 50 minutes to 1 hour or until the chicken is cooked. Served with pasta of your choice or baked potatoes and steamed green beans.

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Baked chicken parmesan Ingredients 4 (about 220g each) chicken breast, fat trimmed, sliced in half to make 8 300g seasoned breadcrumbs 80g grated Parmesan cheese 2 tbsp butter, melted (or olive oil) 150g mozzarella cheese 400g can tomato polpa Cooking spray Method Preheat oven to 180cÂ°. Spray a large baking sheet lightly with spray. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, and then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more oil on top and bake in the oven for 25 minutes. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 11/2 tbsp of shredded mozzarella cheese. Bake 5 more minutes or until cheese is melted. Served on a bed of spaghetti and sprinkle fresh chopped parsley on top.

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Easy Chicken Marsala Ingredients 4 boneless skinless chicken breasts 125g flour Salt Pepper 2 tablespoons olive or vegetable oil 2 cloves garlic, finely chopped 250g sliced fresh mushrooms 40g chopped fresh parsley 126ml Marsala wine Hot cooked pasta or rice, if desired Method Between sheets of waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. In a frying pan, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently. Add chicken to the pan. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in the centre. If desired serve with pasta or steamed basmati rice.

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Chicken Rolls Commis Chef Style Ingredients 4 boneless skinless chicken breast halves 8 bacon strips, cooked and drained 250g Edam cheese 4 small roasted sweet red pepper halves, drained and patted dry Salt Pepper 1 tablespoon olive oil Mixed herbs Method Flatten chicken breasts to 1/4-in. thickness. Top each with two strips bacon, 60g Edam cheese shredded and a red pepper half; sprinkle with salt and pepper. Roll up starting with short side, bringing the ends to meet. Tie with kitchen string. In a large pan over medium heat, brown chicken in oil on all sides. Transfer to an ungreased baking dish. Sprinkle with mixed herbs. Bake, uncovered, and at 180c Â° for 35-40 minutes or until chicken is no longer pink. Remove string and serve with baked potatoes and vegetables of your choice. Serves 4

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PORK CUTS

Porchetta Pork Chops Ingredients 2 bone-in pork chops, 11/2 inches thick Sea salt, plus a pinch 1 lemon 2 chopped garlic cloves, 2 tablespoons chopped rosemary Large pinch red pepper flakes [optional] Â˝ teaspoon fennel seeds, lightly crushed 2 tablespoons olive oil Method Heat the oven to 180Â°c. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Season chops all over with salt, including inside pockets. Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.

Use the flat side of a knife, mash garlic with a pinch of salt until you get a paste. Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes if using, fennel seeds, and 1 tablespoon olive oil. Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside. Heat a pan over high heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute, then transfer the chops on a shallow baking dish to oven. Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 72Â°c. on a meat thermometer). Transfer pork chops to a plate, covered with foil, and let rest for 10 minutes before serving. Garnish with fresh Rosemarie leaves or with fennel fronds [fresh green leaves of the fennel] and lemon wedges. Served with French fried potatoes, garden buttered peas and baby carrots.

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Bacon-Wrapped Pork and Beans Ingredients 600g cut pork loin fillet Salt Ground black pepper 8 slices streaky bacon 16 green spring onions 250g cherry tomatoes, halved 200g can white beans, rinsed and drained 80ml tomato ketchup 2 tablespoons water 1 teaspoon English mustard Method Cut pork loin crosswise into eight pieces. Sprinkle lightly with salt and pepper. Wrap one slice of bacon around each piece of pork; secure with a small skewer or wooden tooth pick. Place pork on hot grill pan. Grill until pork is slightly pink in centre and juices run clear, turning once halfway through grilling. Meanwhile, chop four of the green onions; set aside. Place remaining onions on grill. Grill for 3 to 4 minutes, turning occasionally until just tender. In a saucepan combine chopped green onion, tomatoes, beans, ketchup, the water, and mustard. Bring to a boiling; reduce heat, cover and simmer slowly for about 10 minutes until pork is done. Serve the pork on beans and tomatoes mixture with grilled spring green onions and jacket potatoes.

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Pork Stew with Peppers

Ingredients 85g flour Salt Pepper 1kg boneless pork loin, cut into 1-inch cubes 2 tablespoons vegetable oil 125g yellow onion, chopped

1medium green bell pepper, cut into 1-inch pieces 1medium red bell pepper, cut into 1-inch pieces 2 cloves garlic, finely chopped½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon crushed red pepper flakes 300ml orange juice Method Coat the pork pieces with flour, salt and pepper. In a pan , heat oil over medium-high heat. Brown pork cubes in oil on all sides, working in batches if necessary. With slotted spoon, remove pork from pan to a thick bottom pot. Stir in all remaining ingredients. Cover; cook on very Low heat setting. It takes few hours to cook, but slow cooking stews are the best. If needed add little chicken stock during cooking. About 25 minutes before pork is done, cook basmati rice in water as directed on package. Serve stew over rice. Nazzareno Casha

Bacon-Wrapped Pork Tenderloin Ingredients: 2kg pork tenderloin 2tablespoon seasoning (recipe below) 6-8 bacon slices Fresh sage and rosemary, for garnish Seasoning: 1 tablespoon salt 1 teaspoon pepper 1 teaspoon onion powder 1 teaspoon smoked paprika 1 teaspoon dried rosemary 1 teaspoon dried sage 1 teaspoon dried thyme Method Preheat your oven to 200°c. First combine all the ingredients for the seasoning in a bowl. Sprinkle 2 tablespoon seasoning over the pork. Place the pork on a lightly greased wire rack which has been placed in an aluminium foil-lined roasting pan. Wrap the bacon slices around the pork, having the end pieces underneath the pork to secure them in place. Bake at 200°c for 40-50 minutes or until a meat thermometer inserted into the middle registers 72°c. Turn the oven grill on and grill for 3-5 minutes or until the bacon is crisp. Remove from the oven, cover with foil, and allow resting for 10 minutes. Garnish with

rosemary and sage if desired. Slice and serve. Serve with green beans and a baked potatoes and meat gravy separately.

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PORK STUFFED WITH SPINACH AND SHEEP'S CHEESE

Pork escallops and spinach, goat's cheese Ingredients 200 g spinach 1 tbsp butter 4 pork escallops 200 g, goat's cheese Salt Pepper Nutmeg 2 tbsp butter 2 bunches rocket leaves 4 tomatoes 4 tbsp olive oil 2 tbsp, white vinegar Method Wash and the spinach and shake dry. Heat the butter and sweat the spinach until it wilts. Pour off the liquid. Adjust seasoning with salt, pepper and nutmeg. Cut the goat `s cheese into 4 slices. [I used dry white Maltese cheese-lets] Season the escallops with salt and pepper and stuff each with spinach and sheep's cheese. Secure with toothpicks. Fry in butter and a little olive oil for about 4-5 minutes each side, until golden brown. Wash the rocket leaves and remove any tough stalks. Wash and core the tomatoes and cut into eighths. Arrange the salad on plates and sprinkle with oil and vinegar. Season with salt and pepper and serve with the escallops.

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Pork Meatballs Ingredients 1kg minced pork meat, cut from the pork shoulder Sea salt 2 teaspoons chili flakes 2 teaspoons fennel seeds 2 eggs 125ml fresh cream 60g fresh chopped parsley 250g freshly grated Parmesan 250g bread crumbs, toasted 120ml vegetable oil Tomato Sauce, recipe 4 tablespoons good olive oil 2 large yellow onions, peeled, and diced 10 cloves garlic, peeled, cut into thin slices 2 to 3 teaspoons red pepper flakes 2 teaspoons granulated sugar Salt 3 medium carrots, peeled and grated 2 x 400g cans tomato pelati 1 litre water, divided, plus more as needed 150g basil leaves, washed and slightly chopped

Method Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small sautĂŠ pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter. Heat the vegetable oil in a large pan over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the centre. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed. Add the meatballs to the hot tomato sauce and allow them to simmer slightly and over very low heat for 15 minutes. Shut off the heat and allow the meatballs to rest for a few additional minutes before serving. My Tomato Sauce: Heat the olive oil in a large pan over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavours coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with salt and pepper if needed. Serve pork meat balls with herbed white noodles and any steamed or boiled vegetables of your choice.

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Pork Chops in Mushroom Marsala Sauce

Ingredients 4 boned Pork chops 1 Onion finely chopped 1 Garlic cloves chopped 100g white mushrooms sliced 25ml Vegetable oil 40g Flour 200ml Marsala wine 200ml Meat stock use Â˝ a beef cube with 200ml water Salt Pepper freshly ground Method Wash and dry the pork chops and pound flat. Cut each chop in half. Heat the oil in a frying pan and fry the mushrooms until golden brown. Take out of the pan. Then season the meat with salt and pepper and coat in flour. Fry in oil on both sides until golden brown, then deglaze the pan with Marsala wine and cook until reduced slightly. Add a little meat stock. Fry the chopped garlic and onions, add to the pan over the chops with the mushrooms and cook slowly over a low heat for about 10 minutes, or until done. Turn the meat occasionally. The sauce should be slightly creamy; use more or less stock as necessary. Adjust seasoning if needed to taste and serve with pasta or steamed vegetables and French fries potatoes.

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Creamy Pork Stroganoff 97

Ingredients 2 Tablespoons Vegetable Oil, Divided 350g White Button Mushrooms, Quartered 450g Pork Tenderloin, Cut Into 3/4" cube Pieces Salt Black Pepper 1 whole Medium Onion, finely chopped 2 cloves Garlic, finely chopped 1 Tablespoon flour 60ml white wine 250ml chicken stock 1 Tablespoon tomato ketchup 60ml fresh Cream Buttered Noodles or steamed or boiled basmati rice, To Serve with Method Put Â˝ tablespoon oil in large non-stick pan over medium-high heat until hot. Cook the mushrooms in the oil until browned, 6-8 minutes. Transfer the mushrooms to a bowl and set them aside. Pat the pork cubes dry with paper towels. Combine the salt and pepper and sprinkle it over the pork, tossing to coat evenly. Add 1 tablespoon oil to the skillet, heating just until the oil begins to smoke. Add the pork to the skillet. Cook, stirring occasionally, until the pork is no longer pink, about 5 minutes. Transfer pork to bowl with the mushrooms. Add the onion and the remaining 1/2 tablespoon of oil to the same skillet. Cook the onions until softened, about 3 minutes. Add the garlic, then cook and stir for 30 seconds. Stir in the flour and cook until golden, about 1 minute. Whisk in the wine, chicken stock and ketchup. Simmer the mixture until slightly thickened, about 3 minutes. Stir in the mushrooms and pork. Cook until heated through, about 1 minute. Let cool slightly, then whisk in the cream. Adjust seasoning with salt and pepper. Serve over buttered noodles or rice. Serves 4 Nazzareno Casha

Lamb cuts

If you love your lamb, then this collection is for you! From lamb cutlets and racks to mince and roasts.

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Boneless Roasted Leg of Lamb Ingredients

2 lemons 5 garlic cloves, minced 60g finely chopped fresh parsley 2 tablespoons olive oil, plus more for coating the meat Salt Freshly ground black pepper 2kg boneless leg of lamb [the butcher can do the bone out of the leg for you if you desire] Kitchen string Method Heat the oven to 200Â°c and arrange a rack in the middle of the oven. Finely grate the zest from the lemons. (If youâ&#x20AC;&#x2122;re using a vegetable peeler, finely chop the peeled zest.) Place the lemon zest, garlic, parsley, and measured oil in a medium bowl and season with salt and pepper. Stir until an evenly combined paste forms; set aside. Unroll the lamb, lay it flat on a cutting board, and remove any large pieces of gristle, sinew, or fat. Season the top surface of the lamb generously with salt and pepper, then, using your hands, spread the lemon-garlic-parsley paste over the seasoned meat. Roll the lamb back up and tie it in several places, about 1 to 2 inches apart, with kitchen string. Rub some olive oil, salt, and pepper all over the outside of the lamb and place it in a shallow baking dish. Roast in the oven until the internal temperature reads about 1 hour and 20minutes. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes. Remove the string, carve, and serve with roasted garlic potatoes, carrot batons and buttered peas. Serve separately meat gravy and mint sauce. Note the most important thing to remember about cooking a lamb roast is

not Over-Cooked. The Lamb has such wonderful flavour on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside.

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Rosemary Potato Bakes with Lamb Cutlets 100

Ingredients 12 lamb cutlets 1/4 tablespoon rosemary leaves 2 tablespoons olive oil 2 tablespoons honey 1 kg potatoes, thinly sliced 150g Cream Cheese, softened 40g butter, melted 4 garlic cloves, crushed 2 tablespoons finely chopped rosemary Salt and pepper, to taste Seasonal vegetables, to serve

Method Combine the lamb cutlets with the rosemary, olive oil and honey in a bowl. Leave to marinate in the refrigerator for at least one hour. Mix the potatoes cream cheese butter, garlic, rosemary and seasonings in a large bowl to coat the potato. Layer the potato mixture into 6 x 1 cup capacity greased and base lined muffin pans, and lightly press. Bake at 190ยบc for 35 - 40 minutes or until potato is tender. Allow to cool slightly before turning out. Heat the grill pan over a medium high heat and cook the lamb cutlets to your liking. Remove from heat, cover and rest cutlets for 3 minutes. Serve potato bakes with the lamb cutlets and vegetables.

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Lamb Shanks Braised with Tomato 101

Ingredients 4 x 250g lamb shanks, trimmed Salt Freshly ground black pepper 4 garlic cloves, chopped 200ml dry red wine 2 x 400g cans dice tomatoes Â˝ a teaspoon mixed dried basil and oregano 30g chopped fresh parsley

Method Heat a large thick oven dish or a pan over medium-high heat. Pour little oil in the pan. Sprinkle lamb with salt and freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sautĂŠ 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes with dried basil and oregano cook for 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer slowly for1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook for another10 minutes or until the sauce thickened. Return the lamb to pan; cook for 4 minutes or until lamb is thoroughly heated. Stir in parsley. Serve the lamb shanks on mashed potatoes and fresh steamed vegetables of your choice.

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Shepherd's Pie Ingredients 1tablespoon olive oil 102

Black pepper 450g minced lamb shoulder 1large onion, finely chopped 3-4large carrots, finely diced 250g frozen peas 3-4sprigs fresh thyme, finely chopped 2 tablespoons flour 1 tablespoon butter 1 small glass red wine 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 250ml chicken stock Mashed potatoes 1egg, beaten Grated parmesan cheese

Method Pre-heat the oven to 200°c. . Sauté the carrots in the olive oil until starting to get tender. Add in the onions and sauté for a minute or two then add the meat. Season the meat with black pepper and thyme. Cook until browned then drain fat. Add the butter and peas. Sprinkle with flour and stir through. Add tomato paste, wine and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have thick meaty gravy. Adjust seasoning to your taste. Remove from heat. Grease an oven proof dish with butter and add the sauce. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using. Bake the pie for about 20 minutes or until the potato is nice and browned on top.

Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite. It’s pure comfort food.

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Lamb Kofta curry 103

Ingredients Serves: 6

For the Koftas 1 (2cm) piece root ginger, chopped 2 cloves garlic, chopped 1 large egg 1 small handful coriander leaves, chopped 1kg lamb mince Salt and pepper, to taste 5 tablespoons breadcrumbs Oil, as needed for cooking For the curry 1 tablespoon oil 1 (2cm) piece root ginger, chopped 1 large onion, minced 1 red chilli, seeded and chopped [optional] 2 large cloves garlic, chopped 1 teaspoon turmeric 1 teaspoon curry powder 1 teaspoon ground cumin 1 tablespoon ground coriander 1/4 teaspoon cayenne pepper Salt 300g tomato puree 100g cashew nuts 220ml double fresh cream 100g chopped tomatoes 100ml beef stock

Method for the Koftas:

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In a large mixing bowl combine all of the ingredients for the lamb Koftas, except the oil for cooking, and mix well with the hands. Form into golf ball sized balls with this mixture should make about 20 Koftas. Warm a little oil in a frying pan over a medium heat then add the Koftas and brown on all sides. Remove from the heat and set aside. For the curry: Warm the oil in a large heavy bottomed pan over a medium heat. Add the chopped ginger, onion, chilli and garlic and cook and stir for 3 to 5 minutes. Add the turmeric, curry, cumin, coriander, cayenne and salt and mix well. Stir in the tomato puree and cook until the sauce begins to thicken, about 6 to 8 minutes. In a food processor blend the cashew nuts with a little of the cream until they become a paste. Add to the sauce along with the remainder of the cream and the tomatoes. Cook and stir for 5 minutes then add the beef stock. Finally add in the Koftas and reduce the heat to low. Continue to cook for 30 to 40 minutes until the Koftas are no longer pink in the centre. Sprinkle with chopped fresh coriander and serve with white or turmeric steamed rice.

This recipe: Tender and succulent lamb Kofta meatballs are lovingly cooked in a creamy and flavourful curry sauce, perfect for a winter cold day. The flavours are delicious.

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Lamb Kebabs 105

Servings: 3 Ingredients 100ml plain yoghurt 1 Curry Flavour Pot 1 clove garlic, crushed 300g lamb, cubed 1 small courgette, cut into chunks 1meduim red pepper cut into chunks 1 small red onion, cut into wedges Method Mix together the first 3 ingredients and coat the lamb. Cover and leave for 1 hour. Thread the lamb onto skewers with the vegetables and cook on a preheated pan grill for 5-7 minutes, turning regularly. Serve with mint sauce and fresh mixed salad at a side.

Fresh mixed salad

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Lamb loin chef Reno style 106

Ingredients 4 potatoes peeled Â˝ head of cabbage 4 slices of bacon cut into dices 4 tablespoons butter 70ml milk Salt & pepper 2 boneless lamb loins 1 medium onion, diced 2 tablespoons oil 3 carrots, sliced Â˝ bottle lacto beer Brown sauce Water, as needed Method Shave the cabbage into julienne cut by slicing thinly across the leaves. Place the bacon in a large pan over medium heat. Cook until starting to crisp and brown a little. Add the cabbage and cook stirring occasionally until the cabbage is soft about 5 â&#x20AC;&#x201C; 7 minutes. Set aside. Cut the potatoes into large equal sized chunks and place in a pot of salted water. Bring to a boil and let cook until soft. Drain, add the butter and mash together. Stir in the milk and when combined add the cabbage mixture. Adjust the seasoning. Keep warm. Season the Lamb with salt and pepper. Add oil to hot pan over medium high heat. Place loins in the pan and cook for 5 minutes. Turn over and cook on the other side for 5 more minutes for medium rare. Remove the Lamb and set aside to rest. Slice loins into medallions. Spoon the cabbage and potato mixture into the middle of each plate. Arrange the meat around the potatoes mixture and then drizzle the sauce around the plate.

Fortunately, you can save a lot of time by making your brown sauce with store-bought. You might raise your eyebrows at this, but the reality is that if something's too hard to make, you're probably not going to make it. This is a shame, because 107

everyone should be able to enjoy the deep, rich, sumptuous flavor of brown sauce or gravy.

In saucepan, whisk package contents into 1 1/4 cups (300 mL) cold water until blended. Whisking constantly, bring to boil over medium-high heat. Reduce heat and simmer 3 minutes, whisking occasionally. Make 300 ml gravy.

Raw lamb loin

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Baked Lamb Chops 108

Ingredients serve 4 4 x 160g pieces Lamb Chops (Shoulder Cut) 3 Tablespoons Olive Oil 2 whole Tomatoes, Sliced 1 medium Onion, Sliced 4 cloves Finely Chopped Garlic 3 teaspoons mixed [Rosemarie, oregano, thyme (dry) Salt Pepper 60g grated parmesan cheese 60ml White Wine Method Preheat oven to 200 c°. In a good sized baking dish, put 1 Tbs of the olive oil. On top of this, evenly layer the following- 1/3 of the sliced tomatoes, 1/3 of the sliced onions, 1/3 of the chopped garlic. Sprinkle with 1/3 of the dry herbs, salt, pepper, and cheese. Lay lamb chops in a single layer. It is ok if they are over lapping, they will shrink as they bake. Sprinkle with 1 Tbs of olive oil, and add another layer of 1/3 of the sliced tomatoes, 1/3 of the sliced onions, 1/3 of the chopped garlic. Sprinkle with 1/3 of the dry herbs seasoning, salt, pepper, and cheese. Put the remaining olive oil and layer with the remaining tomatoes, onion, garlic, dry herbs seasoning, salt, pepper, and cheese. Bake at 200 c° for 40 minutes. Increase the temperature to 180 c° and pour the chops with white wine. Return to oven, bake for 15 minutes.

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Lamb Noisettes with Lemon and Rosemary Jus 109

Ingredients: 4 lean lamb Noisettes 60ml olive oil 1 large sprig fresh rosemary, snipped 15-30ml vinegar Grated zest of 1 lemon Juice of Â˝ lemon Salt and freshly milled black pepper 2 x 85g packs fresh mixed salad 1 small bunch freshly chopped chives For the Vinaigrette dressing: 45ml oil 15ml white wine vinegar

Method: Place the Noisettes into a large shallow dish. Mix together 3 tbsp olive oil, rosemary, vinegar, and lemon zest and juice. Season and pour over the Noisettes. Cover and refrigerate for 2-3 hours. Preheat the oven to 200Â°C, Heat the remaining oil in a large pan, remove the lamb from the marinade (reserve for later) and sear for 2-3 minutes, turning once until brown on both sides. Transfer to a roasting dish, add a little of the marinade mixture and cook for a further in the oven for 8-10 minutes according to how pink you like your lamb. Place the salad ingredients into a large salad bowl. Place the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad. Arrange the Noisettes onto a plate, garnish with extra fresh rosemary sprigs and spoon over the jus from the roasting dish. Serve with sautĂŠ potatoes and the mixed salad.

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Danish Blue Cheese Crusted Grilled Lamb Chops 110

Ingredients Serves 4 60ml olive oil 1 tbsp freshly cracked black pepper, plus more for bread crumbs Salt 2 tbsp freshly chopped oregano leaves 2 racks lamb rib chops, French trimmed 65g Danish blue cheese 30g bread crumbs 2 tbsp chopped garlic 1 tbsp freshly chopped mint leaves Method Pre-heat the griddle pan over medium heat. In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turn the chops to coat well. In a separate bowl, add the cheese, bread crumbs, garlic, mint and a pinch of black pepper. Mix gently. Remove the chops from the marinade and arrange them on the griddle. Cook for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving plates and serve with mixed salad of your choice and French fried potatoes.

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Mouth-watering steaks, juicy burgers and delectable roasts and more. Thatâ&#x20AC;&#x2122;s what beef lovers are going too fined in this section, easy nice recipes to prepare.

Whole Striploin

Rib eye

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Filet Mignon with Rich Balsamic Glaze

Ingredients 2 x 150g filet mignon steaks Freshly ground black pepper Salt 50ml balsamic vinegar 60ml good red wine

Method Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. Heat a non-stick pan over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately with buttered fine green beans and potato lyonnaise.

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Beef Burger Chef Style

Ingredients: 250g mushrooms, finely chopped 450g lean minced beef 1 small onion, finely chopped 1 chopped clove garlic 124g breadcrumbs 1 egg 6 hamburger buns Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles

Method Place the mushrooms in a food processor. Pulse until finely chopped. In a non-stick skillet over medium heat, cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool. In a large bowl combine mushrooms, beef, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties, and cook either on the barbecue or on a grill pan until internal cooked temperature reaches 72Â°c. Place the cooked burger on warmed bun and top with lettuce, tomato and red onion. Serve with French fried potatoes. Serves 6

Sink your teeth into a delicious burger. Nazzareno Casha

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Beef stroganoff

Ingredients 2 tablespoons vegetable oil 2 tablespoons flour Salt and pepper 300g beef sirloin cut in strips 10g butter Small onion chopped 250g mushrooms quartered 125ml dry white wine 2 tablespoons tomato paste 1 tablespoon Dijon mustard 250ml beef stock p 2 tablespoons flour 125ml fresh cream

Method Heat the vegetable oil in a deep pan over medium-high heat. While the oil is heating, dust the beef on all sides with the flour, generously salt and pepper it, then place it in the hot pan and sautĂŠ until mostly cooked and brown on all sides. When the beef is cooked, lower the heat to medium-low, then remove the beef with a strainer, leaving any juices and oil; put on a plate and set aside. Add the butter and onions to the pan and cook until starting to brown.

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Add the mushrooms, increase heat to medium-high, and stir frequently until the mushrooms are cooked through, gradually increasing the heat as they release their liquid, until all the released liquid has evaporated, about 5 minutes. Maintaining the high heat, add the wine, scraping up any brown bits from the bottom of the pan and boil until about half of the wine has evaporated. Stir in the tomato paste, mustard, and beef stock, generously salt and pepper, and then continue to boil over high heat until the liquid has reduced by half, about 3 minutes. In a small bowl, use a fork and whisk the flour into the sour cream until smooth. Use a spoon, and take some of the sauce from the pan and whisk it into the sour cream, bringing it to a lukewarm temperature. Reduce the heat to low, return the beef to the skillet, and gently stir in the sour cream, then gradually increasing the heat and bring it to a slow simmer, stirring frequently until the sauce comes together and thickens, about 2 - 3 minutes. Remove from heat, and let rest about 10 minutes before serving Serve with wide, flat pasta or over rice.

Nothing feeds a growing family like a hearty, home-cooked meal. Beef stroganoff has always been a dinner dish as generations of families have gathered around the table to share in this robust meal. It's no wonder that families have fallen in love with the rich, velvety sauce of seared beef and mushrooms that perfectly complement a bed of noodles.

Beef sirloin cut in strips

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Reno Simple Beef Stew Ingredients Serves: 10 900g stewing beef [I use topside] 3 tablespoons vegetable oil 4 beef stock cubes, crumbled 1litre water 1 teaspoon dried rosemary 1 teaspoon chopped parsley Ground black pepper 3 large potatoes, peeled and cubed 4 carrots cut into 2.5cm pieces 4 sticks celery, cut into 2.5cm pieces 1 large onion, chopped 2 teaspoons cornflour 2 teaspoons cold water Method In a large casserole, cook beef in oil over medium heat until brown. Dissolve stock cubes in water and pour into pan. Stir in rosemary, parsley and pepper. Bring to the boil, then reduce heat, cover and simmer 1 hour. Stir potatoes, carrots, celery and onion into the casserole. Dissolve cornflour in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Serve with herbed white noodles.

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Beef Involtini Ingredients 8 x 100g thin slices pieces of trimmed of all fat beef knuckle 8 slices Parma Ham or cooked ham thinly sliced Freshly grated pecorino cheese Salt & freshly ground pepper Fresh rosemary stalks Olive oil 4-6 ripe red tomatoes, sliced 1-2 red onions, sliced Balsamic vinegar Method Preheat oven to 200cÂ° Lay a slice of Parma Ham on each piece of steak with some pecorino and a little ground pepper. Then tightly roll up, place a rosemary stalk on top and tie with kitchen string. Place the involtini on a lightly oiled baking tray, carefully brush with a little more oil and cook in the oven for about 10 mins. Remove and allow to rest before removing the string. To serve, arrange the sliced tomato and red onion on individual plates. Drizzle with a little balsamic, oil and seasonings, and place the involtini on top. The involtini can also be cooked on a grill pan. Serve with Jacket potatoes and horseradish sauce separately.

Jacket potato

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Pan-Seared Filet Mignon with Garlic & Herb Butter

Ingredients 4 x 200g THICK TENDERLOIN BEEF FILETS 2 tablespoons EXTRA VIRGIN OLIVE OIL 2 tablespoons BUTTER SALT AND PEPPER TO TASTE GARLIC & HERB BUTTER: 100g BUTTER 1 tablespoon chopped FRESH ROSEMARY 1 tablespoon chopped FRESH TARRAGON Â˝ tablespoon chopped GARLIC For the herb butter: Soften the butter in a microwave safe bowl for 10 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet. For the filets: Preheat the oven to 200cÂ° Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper. Add the olive oil and plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with care. For, cooked rare steak bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 200g portion. Remove filets from the skillet and set on a plate; lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve. Nazzareno Casha

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Steak & mushroom family pie Ingredients 1 large onion, chopped 250 grams mushrooms, thickly sliced 1kg lean stewing beef, cut in 2-3cm cubes 80g flour 125ml red wine 260ml beef stock 1 tablespoon tomato paste 1 teaspoon English mustard 1 teaspoon dried marjoram 1 bay leaf 600g puff pastry or short crust pastry 1 egg, beaten with 1 tablespoon cold water (egg wash) Method Preheat the oven to 150°c. Heat the little oil in a large pot on top of stove. Add the onion and cook for a few minutes to lightly colour. Add the mushrooms, stirring until softened and lightly browned. Remove onion and mushroom from the pot and set aside. Toss beef in a bowl with a good pinch of salt and a pinch of pepper. Add a little more oil to the pot to high; add the beef to brown evenly. Reduce heat and add the flour, stirring to brown it. Add the onion and mushrooms. Add the wine and stock, stirring well to incorporate any residue on the bottom of the pot. Stir in the tomato paste, mustard, marjoram and bay leaf. Cover with a tightfitting lid and place in the oven. Cook the beef mixture for 1-1½ hours or until beef is very tender. Check after the first 15 minutes to ensure that the meat is bubbling very gently and slowly. When ready, check the taste and adjust seasoning if needed. Spoon the meat into a shallow container, allow to cool, remove the bay leaf then cover and refrigerate. To make the pie, preheat the oven to 200°c. Line the base and sides of a 20cm pie dish with pastry, leaving a little overhang. Add the cooled meat filling. Brush the edges of the pastry with water or egg wash. Cover the pie with the remaining pastry. Use fingers or a fork to crimp the edges together. Trim excess pastry. Make a small slit in the centre to allow steam to escape during cooking. Decorate with pastry cut-outs if desired, sticking them on with egg wash. Brush top with egg wash. Bake in the middle of the oven for 30-40 minutes until pastry is to golden colour. Serve the pie with a portion of minted peas if desire.

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Veal Parmesan Ingredients (Serves 4) 4 veal cutlets 2 Large egg Salt and pepper 500g Unseasoned dried breadcrumbs 400ml tomato sauce 200g Grated Parmigiano Reggiano 250g Spaghetti 350g Shredded Mozzarella Method 1. Preheat the oven to 180Â° c 2. Flatten each veal cutlet by placing it in a zipper storage plastic bag or cling foil and pounding it with a mallet or rolling pin. 3. Line up two shallow dishes, and put the beaten egg, seasoned with salt and pepper, in one dish, and mix the breadcrumbs and Parmigiano Reggiano in the other dish. Dip both sides of each veal cutlet in the egg and then in the breadcrumb mixture, pressing down so it adheres in an even layer. 4. Heat a thin (Âź inch) layer of olive oil in a shallow frying pan, and cook the cutlets on both sides until golden, about 4 minutes per side. In the meantime heat up the tomato sauce and cook your spaghetti until done. 5. Place the fried cutlets in a single layer on a baking sheet. Spoon about 100ml of tomato sauce over each veal cutlet, top with a generous helping of Mozzarella and put the baking sheet in the oven for the cheese to melt and the veal to finish cooking, about 5 minutes more. Serve on a bed of spaghetti mixed with the sauce.

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Veal Wiener schnitzel

This simple but easy-to-create veal Wiener schnitzel recipe Ingredients 4 pieces x150g each veal topside 350g breadcrumbs 2 Teaspoons freshly squeezed lemon juice 1 Tablespoon parsley sprigs 3 eggs beaten and mixed with 50ml milk Canola oil for frying Method With a meat hammer, pound the veal until it is less than 1/4-inch thick. Into a large pan, pour the oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs. Beat egg and milk, and add 1 teaspoon lemon juice. Dredge meat in egg, then breadcrumb, fry until golden brown on each side. Sprinkle with remaining lemon juice. Serve with French fried potatoes and garnish with slices of lemon and a sprig of parsley.

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Veal Saltimbocca

Ingredients 450g veal leg scallops, cut 1/4 inch thick White pepper 10g thinly sliced fresh sage 60g thinly sliced Parma ham, cut to fit cutlets 200g unsalted butter 60g diced seeded tomato 50g shaved Parmesan cheese Sauce 80ml dry white wine 1 tsp chopped fresh sage Method Pound the veal cuts to 1/8-inch thickness. Sprinkle cutlets with pepper. Sprinkle sliced sage on tops of cutlets; cover with Parma ham. Cover cutlets with a piece of parchment or waxed paper; with hand, gently press the Parma ham into the veal pieces. Heat the 200g butter in large non-stick pan over medium heat until melted. Place 2 or 3 scallops of veal in the pan, Parma ham side down. Cook 2 to 3 minutes or until veal is cooked through, turning once so that the ham is on top. Remove cutlets; keep warm. Repeat twice to cook remaining cutlets. Add wine to the pan; increase heat to medium-high. Cook and stir until slightly syrupy. Stir in any juices released from cutlets; remove from heat. Stir in 1tablespoon room temperature butter and chopped sage. Spoon the sauce over cutlets. Top the veal scallops with tomato and cheese. Serve immediately. Nazzareno Casha

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Pan Seared Veal Chop over Rucola leaves Ingredients (for one veal chop) 2 garlic cloves 2 lemon wedges Sea salt Fresh ground black pepper Olive oil Method Rub both sides of the veal chop with a bit of olive oil and season liberally with salt and black pepper. Let the seasoned veal chop come to room temperature for at least an hour. Heat a cast iron pan over high heat. Add a bit of olive oil and a tsp of butter. Sear the veal chop on all sides for a total of about 3 minutes (i.e. about 1.5 minutes per side). Remove the veal chop from the pan, and set it aside on a plate. Coat the veal chop with the crushed garlic. Rinse the cast iron pan to remove excess oil and butter. Roast the veal chop in the oven at 180Â° c for 8 minutes, flipping once. Remove the veal chop from the pan and let it rest for 5-7 minutes. Serve the veal chop over a bed of rucola leaves. Drizzle a bit of olive oil and squeeze some fresh lemon over the dish before eating. Serve with roasted baby potatoes and lemon wedged as desire enjoy.

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Veal Goulash

Ingredients serves 4 25 ml olive oil, divided 1 kg trimmed stewing veal, cut into 1-inch cubes 2 onions, finely chopped 4 cloves chopped garlic 5g fennel seeds Cracked black peppercorns 500 g mushrooms 25g plain flour 1 can x 400g diced tomatoes, including juice 250 ml chicken stock 15g sweet paprika, dissolved in 2 tbsp (25 ml) water 2 red bell peppers, diced Fresh cream, optional Method In a skillet, heat 15 ml of the oil over medium high heat for 30 seconds. Add veal, in batches, and cook, stirring, adding more oil as necessary, until browned, about 5 minutes per batch. Use a perforated spoon, transfer to a thick bottom pot. Reduce heat to medium. Add onions to a pan and cook, stirring, until softened, about 3 minutes. Add garlic, fennel seeds and peppercorns and cook, stirring, for 1 minute. Add mushrooms and toss to coat. Add flour and cook, stirring, for 1 minute. Add tomatoes, with juice, and broth and bring to a boil. Transfer to all in the pot with the veal. Stir well. Cover and cook on low heat for, until veal is tender. Add paprika solution to the pot and stir well. Add red peppers and stir well. Cover and cook on medium heat until peppers are tender. Serve the Goulash on a bed of cooked Pappardelle pasta sautĂŠed in garlic butter. Nazzareno Casha

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Veal Involtini

Ingredients serves 4 2 tsp olive oil, plus extra 2 tablespoons 80g butter 1 medium white onion finely chopped 1 garlic clove, finely chopped 250g mushrooms, sliced 2 tablespoons finely chopped parsley 8 asparagus spears, trimmed, blanched 8 veal escallops 110g each 8 slices Mortadella di bologna 8 thin slices mozzarella Salt and pepper, to season Plain flour, to dust SAUCE 125ml Marsala wine 125ml chicken stock 40g butter, cut into cubes Method Heat the oil and half the butter in a medium frying pan over medium heat. Add chopped onion and garlic and cook, stirring, until softened. Add mushroom and cook, stirring, for a further 2-3 minutes or until very tender. Season with salt and pepper, then stir in parsley. Set aside. Cook the asparagus in a saucepan of salted boiling water for 1-2 minutes or until almost tender. Drain and transfer to a bowl of iced water to cool completely. Drain. Place veal escallops between two sheets of plastic wrap and lightly flattens with a meat mallet or rolling pin until an even size and thickness.

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Place one escallop on a workbench. Top with a slice of Mortadella, then a slice of cheese and an asparagus spear. Adjust seasoning with salt and pepper. Roll up and secure with a toothpick. Repeat with remaining ingredients. Trim ends of asparagus. Preheat oven to 180Â°c. Place flour in a shallow bowl and season well. Dust involtini with flour. Heat extra oil and remaining butter in a frying pan over medium heat. Add involtini and cook, turning, for 2 minutes or until lightly browned. Transfer to oven and roast for 5 minutes or until almost cooked through. Remove from oven and set aside for 2 minutes to rest. Meanwhile, to make sauce, add Marsala to veal pan and simmer, whisking, for 1 minute. Whisk in stock. Simmer 2 minutes. Whisk in butter, one cube at a time, until combined. Adjust seasoning with salt and pepper if desire. Remove toothpicks from involtini and divide among serving plates with mushrooms. Spoon over sauce and served with baked potatoes and steamed fresh vegetables of your choice. ===================================================

Veal comes from young calves aged 6 to 7 months. When the calf reaches the age of one year they are called a cow/bovine animal. The veal is then called beef. The colour of the meat has become darker and the structure and taste has also changed. Veal has light colour, a fine texture, a smooth taste and is very tender.

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Vegetables Side Dishes

Roasted Cauliflower with Bacon and Garlic Ingredients 1 head cauliflower, cut into small florets 6 cloves garlic, sliced thinly 3 strips bacon; cut into bite sized pieces 2 teaspoons olive oil Rock salt and freshly ground black pepper to taste Method Preheat oven to 200Â°c. On a baking sheet, toss together the cauliflower, garlic slices, bacon and olive oil. Roast for 20-25 minutes until bacon is crisp and cauliflower is cooked through. Adjust seasoning with the roasted cauliflower with salt and pepper to taste. Add fresh grated parmesan cheese at the end, just before serving.

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Green Beans with Almonds and Oregano Ingredients Serves 6 1kg of (fresh or frozen) green beans, trimmed 60g butter 1 Tbsp Dijon mustard 10g finely chopped garlic 1 tablespoon fresh oregano 80g flaked or silver almonds, lightly toasted Method Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. Drain the beans well. Melt the butter in a large, heavy pan over medium high heat. Whisk in half of the oregano the Dijon mustard and garlic into the butter. Add the beans to the pan and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining oregano.

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Pan Roasted Carrot Ingredients serve 4 1kg carrots 2 Tbsp olive oil 125ml water Salt, sugar, pepper 2 tsp butter Fresh parsley Method Peel or scrap carrots. Rinse the carrots, cut into slices. If using baby carrots, just leave them whole. In frying pan, heat olive oil. Add carrots and lightly sautĂŠ, stirring constantly, about 5 minutes. Add water, season with salt and sugar. Cover and simmer until just tender, about 10 minutes. Add butter. Serve with freshly ground pepper and parsley over top.

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Broccoli with Garlic Butter and Cashew Nuts

Ingredients 1.5kg fresh broccoli, cut into bite size pieces 80g butter 1 tablespoon brown sugar 3 tablespoons soy sauce 2 teaspoons white vinegar Ground black pepper 2 cloves garlic, chopped 80g salted cashew nuts Method Place the broccoli into a large pot Âź full with water Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. While the broccoli is cooking, melt the butter in a small pan over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, and then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Transform healthy broccoli into family-pleasing goodness .I was looking for a unique way to prepare broccoli and decided to give this a try. Nazzareno Casha

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Chef Reno Stuffed Aubergine Rolls Ingredients 2 aubergines, cut lengthways into Âź inch thick strips Salt and freshly ground black pepper Olive oil, for brushing For the filling 150g ricotta 150g fresh mozzarella Pinch freshly grated nutmeg 2 spring onions, finely chopped For the sauce 250ml olive oil 450g cherry tomatoes, halved 1 garlic clove chopped Pinch sugar Salt and freshly ground black pepper Method Preheat the oven to 180Â°c. Season the aubergine slices well with salt and freshly ground black pepper and brush with oil. Griddle for a couple of minutes on each side in a hot griddle pan, or until goldenbrown grill marks are formed. Remove from the pan and drain on kitchen paper. For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl. Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one. Roll up the aubergine slices, like a cigar, around the filling, and then rest them seamside down on a plate. For the sauce, heat the olive oil in a pan and add the cherry tomatoes. Simmer for 8-10 minutes until the tomatoes begin to break down. Remove from the heat and stir in the garlic and sugar. Adjust season, to taste, with salt and freshly ground black pepper. Spoon some of the sauce into the bottom of an ovenproof dish. Carefully place the aubergine rolls, seam-side down onto the sauce and spoon over the rest of the sauce. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt.

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Oven roasted Brussels sprouts with tomato sauce

Ingredients 450g small fresh Brussels sprouts, trimmed, cut in half lengthwise 1 can x 400g diced Tomatoes drained 2 tablespoons vegetable oil 5g finely chopped garlic Salt Freshly ground black pepper Method Preheat oven to 180Â°c. Toss together Brussels sprouts, tomatoes, oil, garlic, salt and pepper in large bowl. Spread mixture in single layer on large shallow baking pan. Bake 20 minutes or until Brussels sprouts are tender and browned, stirring once halfway.

The Brussels sprout is a member of the Group of cabbages grown for its edible buds. The leafy green vegetables are typically 2.5â&#x20AC;&#x201C;4 cm in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium. Nazzareno Casha

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Parmesan Peas

serves 4-5 Ingredients: 1 bag x1kg frozen peas 3/4 Tbsp butter 85g parmesan cheese, freshly grated, plus a bit more to garnish 1 1/2 tsp fresh lemon juice Black pepper Method In a medium deep pan, over medium heat, melt butter and add the frozen peas. After 3-4 minutes, when the peas have fully defrosted, add the parmesan cheese, pepper and lemon juice. Stir, occasionally, for another 1-2 minutes until parmesan cheese is melted. Serve with your favourite main dish

The pea is most commonly the small spherical, each pod contains several peas.

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Roasted Vegetables

Ingredients 1 medium eggplant, peeled and cubed Salt 2 zucchini, sliced 1 large potato, peeled and cubed 1 onion, peeled and roughly cut 1 red bell pepper, cut into 1-inch pieces 60ml olive oil 1 tablespoon chopped fresh rosemary Pepper [You can use other vegetables like yellow squash or any other veggies of your desire] Method Sprinkle eggplant with salt, and let stand 30 minutes. And pat dry. Preheat oven to 200Â°c. Toss together eggplant and remaining ingredients, and arrange in a single layer in non stick shallow baking dish .Bake at temperature 180Â°c for 30 minutes or until vegetables are tender and golden brown. Adjust seasoning with salt.

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Potatoes side dishes Potatoes are such a great side dish. Theyâ&#x20AC;&#x2122;re delicious; the flavour can be fixed up to fit with pretty much any meal. Ingredients Butter, for greasing the pan 1kg potatoes 60ml olive oil divided 1 teaspoon mixed dried herbs 4 chopped cloves garlic Salt and pepper 60g grated Parmesan cheese, divided Fresh chopped parsley, for garnish Method Preheat the oven to 180Â°c. Generously butter an 8x10-inch casserole dish. Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into Â˝-inch wide wedges. Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil. Toss with the dried herbs, garlic, salt, black pepper and half the Parmesan Pour into the casserole dish and scoop out any herbs or garlic left in the bowl. Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil. Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil. Bake for 25 more minutes. Toss well and season to taste with more salt and pepper if needed. Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.

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Baked Potatoes Serves 6 Ingredients 6 large potatoes good quality 125ml olive oil 2 tablespoons kosher salt, or to taste Method Preheat oven to 200ยบc. Peel and rinse potatoes under cool, running water and pat dry with paper towels. Dip a rolled up paper towel in your olive oil and rub each potato all over with oil until they're shiny, but not so much that they're dripping. Transfer potatoes to a baking sheet and evenly sprinkle salt over them. Place in oven and bake for 50-55 minutes (less time for smaller potatoes), or until tenderly cooked. Remove from oven and serve hot.

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Cream Cheese Garlic Mashed Potatoes Cream Cheese Garlic Mashed Potatoes are a rich and hearty family favourite Serves: 6 Ingredients 4 medium yellow potatoes 120g cream cheese, cubed Salt 20g finely chopped garlic Method Rinse and peel your potatoes. Add the potatoes to a pot of salted boiling water. Cook until they are fork tender for about 15 minutes. Remove the potatoes from the water and place in a large bowl. Add the remaining ingredients and mash the potatoes using a large fork or potato masher until smooth and well combined. Sprinkle few fresh ground pepper or chopped parsley if desire. Do NOT USE an electric beater or you can easily over beat the potatoes and they will become sticky [gummy].

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Nazzareno Casha

Baked jacket potato

Ingredients 4 large sized yellow potatoes Olive oil Sea salt Method To bake a potato in the oven, place your oven racks at the centre in your oven and preheat the oven to 200Âşc. Wash your potato thoroughly, and then poke it 8 to 10 times with a fork. Coat the potato with olive oil and coarse salt and place potatoes on a shallow baking dish. Bake for about an hour, until the potato looks crisp on the outside but feels soft inside. After your potato is baked, simply prick it with a fork from end to end, making a line. Place your fingers on each end and squeeze â&#x20AC;&#x201C; the potato should pop right open. Top baked potatoes with butter and cheese and then place it under a grill for just a few minutes, until the cheese starts to melt.

Baked potatoes are easy and versatile. Make them nearly any way you want them by adding your own delicious toppings.

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Creamy and Crispy Potato Ingredients 6 potatoes, sliced 3 tablespoons plain flour Salt 3 tablespoons butter, cut into small pieces 125g chopped onion 375ml milk 1 pinch paprika to taste Method Preheat oven to 200ยบc. Grease a casserole dish. Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot the potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more. Pour the milk over the potato mixture in the casserole. Sprinkle paprika over. Bake in preheated oven until the top is nicely browned, about 1 hour.

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Lyonnaise Potatoes Nazarene Style

Ingredients 8 servings 16 Yellow potatoes 3 tablespoons olive oil 3 yellow onions, sliced 4 cloves garlic, finely chopped 8 tablespoons butter, diced Sea salt White pepper, freshly ground 2 tablespoons chopped parsley Method Brush and wash the potatoes. Place them whole in a large pot (no need to peel them). Fill it with cold water until the potatoes are barely covered. It's important to start with cold water so the potatoes cook evenly. Bring to a boil, add 1 teaspoon of salt and reduce the heat to medium-high (if you cook the potatoes at a full boil, they might fall apart). As soon as the water reaches a boil, cook for about 10-11 minutes. Test, using a fork; the potatoes should be slightly tender but still firm. Remove from the pot. Drain the potatoes thoroughly and let them cool a little (do not rinse and let the liquid evaporate). Once the potatoes are cool enough to handle and have dried thoroughly, remove the skin. Cut them into Â˝-inch slices. Caramelizing the onions: Heat the olive oil in a large, heavy-bottom pan. SautĂŠ the onions in the oil over low heat for about 8-10 minutes, stirring frequently to prevent the onion from burning, until the colour is evenly golden brown and the onions are

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tender. Adjust season with salt. Add the garlic and cook for 2 minutes until slightly golden. Leave as much oil as possible in the pan, transfer to a platter. Set aside. Browning the potatoes: Preheat the oven to 200Â°c. Divide the sliced potatoes into 4 batches. In the same skillet, melt 2 tablespoons of butter. Add the first batch of potatoes; don't over-crowd the skillet. Reduce the heat to medium-high (you don't want to burn the butter). Slightly cover the pan with a sheet of aluminium foil or a fitted lid. Cook for about 3-4 minutes. Flip the potatoes using a silicone spatula without applying any pressure, so they don't get smashed and remain crispy. Cook the other side for another 3-4 minutes until nicely browned. Season with salt and white pepper and set aside. Repeat with the other batches until all the potatoes are browned on both sides. Place the potatoes in a greased baking pan and finish cooking them in the oven for 15 minutes. Check for doneness of the potatoes. They should be crispy on the outside and soft on the inside. Adjust seasoning. Add the caramelized onions and let the potatoes stand in the oven at 100Â°c (to keep them warm) until ready to serve. Serving time: When ready to serve, sprinkle with chopped parsley. Transfer to a large serving platter. Serve immediately while they're hot. -------------------------------------------------------------------------------------------------------

Lyonnaise potatoes originated in the city of Lyon which is located in East-central France in the region called RhĂ´neAlpes. The region is famous for being one of the main centres of French gastronomy. It has produced several beloved French dishes, such as coq au vin.

Nazzareno Casha

Boiled Parsley Potatoes Ingredients 1kg medium potatoes, whole and unpeeled

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1 pinch Salt and pepper 3 Tbsp butter A handful or two of chopped fresh parsley Method Bring a large pot of water to the boil. Salt it and add the potatoes. Cook until tender. Drain and peel. Toss with the butter and parsley to coat. Serve.

Parsley potatoes are a popular side dish that can be found in residential kitchens as well as restaurants. The potatoes provide fibre, iron and carbohydrates while the parsley provides a surprising amount of antioxidants and anti-inflammatory benefits. Make parsley potatoes by using your favourite kind of potatoes and mixing them with butter, salt and pepper, parsley and any other ingredients that you want to add to an otherwise simple recipe.

Nazzareno Casha

Potato Pancakes Ingredients 143

4 medium potatoes, peeled and grated 2 eggs 125ml milk 250g flour 125g grated Parmesan cheese 125g shredded Cheddar cheese 80g bacon finely diced cut (optional) Very finely chopped medium onion Salt Â˝ teaspoon baking powder Ground black pepper 60ml vegetable oil 2 tablespoons butter Method Mix together potatoes, eggs, and milk in a large bowl. Stir flour, Parmesan cheese, Cheddar cheese, bacon onion salt, baking powder, and black pepper into potato mixture using a fork. Heat the corn oil and butter in a large skillet over medium heat. Spoon out about 2 tablespoons potato mixture into patty into pan. Cook patties until golden brown, about 4 minutes per side. Drain cooked pancakes on paper towel-lined plate.

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Selecting the Cheese 144

Try to include a variety of textures and flavours. Most cheese belongs to one of four basic categories: aged, soft, firm, or blue. For a good variety, choose at least one from each group. Aged Cheddar, Goat Gouda Soft: Camembert, Brillat-Savarin Firm: Parmigiano-Reggiano Blue: Gorgonzola Dolce, Stilton You can also try selecting cheeses by the type of milk used (cow, goat, sheep). This will ensure a range of different flavours on the plate. Serve at least one familiar cheese. How Much Is Enough? For a party in which cheese is the main event, plan on buying 1.5kg for 8 people If cheese is one of many items being served, plan on buying 110g per person. Accompaniments Offer a selection of breads, including sliced baguette, bread sticks, and crackers in all different shapes and sizes. Itâ&#x20AC;&#x2122;s a good idea to vary taste and texture among the breads as well as the cheeses. Jarred condiments and vegetables are quick and fuss-free. Try sweet preserves or honey, tart chutneys, and spicy mustards. You can also add artichoke hearts, roasted red peppers, and caponata. If you have a bit more time, prepare caramelized onions, which complement most cheese plates. Various other sweet and salty items can work as well. Try cured meats such as Prosciutto and salami, or candied nuts and pistachios. Assorted seasonal and dried fruits can include figs, cherries, apples, and pears. Serving Set out a separate knife for each cheese, especially the soft varieties. Soft cheese spreads well with a butter knife; firm cheese might require a paring knife. Remove the cheese from the refrigerator an hour before serving

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Home made easy dessert 145

Choux a la crĂ¨me â&#x20AC;&#x201C; Cream puff

Ingredients Choux Pastry Buns 100 g plain flour or strong white 150 ml water 75 g butter 3 eggs, beaten Method Sift the flour and a pinch of salt into a large bowl and set aside. Put the water and butter into a medium-sized saucepan with high sides set over a medium-high heat and stir until the butter melts. Allow the mixture to come to a rolling boil then immediately remove the pan from the heat. Add the flour and salt and beat very well with a wooden spoon until the mixture comes together. Reduce the heat to medium and replace the saucepan, stirring for 1 minute until the mixture starts to fur (slightly stick to the base of the pan). Remove from the heat and allow cooling for 1 minute. Pour about one-quarter of the beaten egg into the pan and, using the wooden spoon, beat very well. Add a little more egg and beat well again until the mixture comes back together. Continue to add the egg, beating vigorously all the time, until the mixture 146

has softened, is nice and shiny and has a dropping consistency. You may not need to add all the egg or you may need a little extra. If the mixture is too stiff (not enough egg) then the choux pastries will be too heavy, but if the mixture is too wet (too much egg), they will not hold their shape when spooned onto baking paper. Bake in preheated oven 220ºc. for 30 - 40 minutes in the centre of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door at least till you have reached the 25 minute mark. Importantly, baking time depends on the size of your pastry shell. Remove from the oven, and prick each shell with a toothpick and let it cool completely. Fill the buns with vanilla cream, pastry cream or chocolate cream. Served dusted with icing sugar on top if desire.

Let’s have a look at the history of the delectable Choux pastry. Panterelli, a chef, first invented the dough in the year 1540. This dough was used by him to prepare a gateau which he named Pâte à Panterelli. As time went by, there were various variations in the recipe and the dough went through various evolutions, and this saw the introduction of Pâte à Popelin. This was used to prepare Popelins, which were small cakes shaped like the breasts of a woman. Later a pâtissier, Avice, created Choux Buns in the 18th century. This dough name too changed as time went by and became Pâte à Choux. This dough got its name from the resemblance that the dough had to “cabbages”, as choux meant cabbage in French. Antoine Carême made various successful modifications to the dough recipe, to make it the renowned recipe that is the hot favourite for preparing profiteroles.

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Chocolate Mousse 147

Ingredients 300g good-quality dark chocolate, roughly chopped 3 eggs 55g caster sugar 1 tablespoon good-quality cocoa powder, sifted 300ml thickened cream, plus extra whipped cream to serve Grated chocolate, to serve Method Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon the mixture into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, and then top with extra whipped cream and grated chocolate to serve.

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Home Made Swiss roll 148

Ingredients Vegetable oil for greasing 125g golden caster sugar plus extra to dust 125g plain flour plus extra to dust 3 large eggs ½ jar of strawberry or raspberry jam Method Preheat the oven to 200ºc. Lightly brush the base of a 33cm x 23cm Swiss roll tin with vegetable oil. Cut a sheet of greaseproof paper to fit the base of the tin exactly. Brush the paper with a little more oil, then dust with caster sugar and flour. Put the sugar and eggs into a large bowl that’s resting on a tea towel and whisk with an electric hand whisk for 10 minutes, until pale and thick enough for the mixture to leave a trail when the whisk is lifted. Sift half the flour into the mixture and fold in very carefully until no traces of flour are left. Repeat with the remaining flour. It’s important to take your time and do it gently. Fold in 1 tablespoon lukewarm water. Pour the mixture into the prepared tin and use a spatula to smooth it evenly into the corners. Bake in the centre of the oven for 10-12 minutes, until golden and risen and just firm to the touch. Meanwhile, put the jam in a bowl and stir well to loosen. Lay out a damp clean cloth on the work surface. Lay a piece of greaseproof paper that is larger than the sponge on top. Dust the greaseproof paper with caster sugar. Run a knife around the edge of the warm sponge and turn out on to the sugar-dusted paper. Peel the paper off the base of the sponge. Trim off the edges of the sponge. Spoon the jam onto the sponge and spread out, leaving a little border of clean sponge all around. 149

Start rolling; Use the paper to help you roll the sponge tightly. Sit it seam-side down until cold. Enjoy it for afternoon tea.

Tips The eggs should be at room temperature and caster sugar must be whisked for a full 10 minutes with an electric whisk, until pale and thick. It’s thick enough when it’s about three times the volume. When you lift out the whisk, the thick mixture that drips off should leave a trail on top of the rest.

This is the kind of cake you can’t help but eat for breakfast the next morning. It’s the kind of cake you will make for all your friends when they come over to your house. Make any filling of your choice such as chocolate cream, vanilla cream, pastry cream, lemon cream cheese or coffee cream and so on.

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CrĂ¨me Caramel

Ingredients 312g caster sugar 300ml fresh cream 375ml milk 1 teaspoon vanilla extract 6 eggs Method Preheat oven to 170Â°c Combine 186g sugar and 250ml cold water in a saucepan over low heat. Cook stirring, 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 1 cup-capacity, ovenproof dishes. Set aside to set. Combine cream, milk and vanilla in a saucepan over medium heat. Cook stirring, 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 deep plates. Serve. Nazzareno Casha

Apple Tart 151

Ingredients 375g plain flour + 1 tablespoon Pinch of salt 168g unsalted butter cold, cut into 1/2-inch pieces, plus 2 tablespoons melted 83ml ice water 3 Â˝ tablespoons sugar 4 large applesâ&#x20AC;&#x201D;peeled, cored and cut into 1/4-inch-thick slices 3 tablespoons melted and strained apricot jam Method In a food processor, pulse 375g of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inches thick. Line a large un-rimmed or very shallow baking tray with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking tray. In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 11/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes. Preheat the oven to 180Â°c Bake the tart in the centre of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted jam. Slide the parchment onto a wire rack and let the tart cool slightly before serving.

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You donâ&#x20AC;&#x2122;t have to cook fancy or complicated masterpieces â&#x20AC;&#x201C; just good food from fresh ingredients. No one is born a great cook, nobody is perfect by practice you can cook good food. Whether you're cooking for your family and friends or just need some great ideas for dinner, I have some recipes for you, cooking tips and techniques to make simple and delicious food you and your family will love.

Head Chef Nazzareno Enjoy

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