Nazz eat well by Nazzareno

Eat Well

Nazzareno Casha Feed Your Passion 0

Introduction “Cooking is the art and science of preparing food for eating by the application of heat”. The term also includes the full range of culinary techniques: preparing raw and cooked foods for the table; final dressing of meats, and fish, cleaning and cutting fruits and vegetables; preparing salads; garnishing dishes; decorating desserts; and planning meals. “The greatest dishes are very simple.”– Auguste Escoffier

Best Spaghetti & Meatballs

Ingredients 4 servings Meatballs 500g good lean beef mince 125g breadcrumbs 125g onion, finely chopped 3 cloves garlic, crushed 1 egg, lightly beaten 2 tablespoons parsley, finely chopped 1 tablespoon fresh parsley or thyme leaves, finely chopped 2 tablespoons tomato paste 1 tablespoon olive oil Sauce 60ml red wine (or use stock) 375ml beef stock 50g tomato paste 400g can chop tomatoes in juice 1 tablespoon dried oregano 1/2 tablespoon Worchester sauce 2 teaspoons brown sugar To Serve Cooked spaghetti Fresh basil Grated cheese

Method Meatballs Add the mince to a large bowl with the breadcrumbs, onion, garlic, egg, herbs, tomato paste, olive oil and season. Mix gently to combine using clean hands. Shape the mixture into balls [golf ball size]. Cover and refrigerate for 20 minutes to set. Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over. Once browned, remove carefully with tongs and set aside on a

plate. Sauce Drain any oil from the pan and return it over a high heat. Add the wine and let it bubble for 30 seconds, scraping the pan with a wooden spoon to incorporate all those crunchy caramelised meat juices from the meatballs. Add the stock, tomato paste, tomatoes, oregano, Worchester sauce and sugar. Stir. Add the meatballs back to the pan and simmer uncovered for 20 minutes, or until the sauce has thickened to a pasta sauce consistency (turn once the meatballs over). Taste and season as required. To serve Toss the sauce through the cooked drained spaghetti in the cooking pot. Add to serving plates, arrange meat balls on top and sprinkle with cheese and garnish with fresh basil leaves or parsley if desire. ========================================= ========

This classic dish is considered a family staple when it comes to dinner time. After all, nothing is more comforting than a heaping plate of spaghetti tossed in the sauce and delectable meatballs.

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Crespelle with Creamy Mushrooms

Ingredients: serving 4 for the crepes: 180g plain flour 2 eggs 300 ml milk Salt For the filling: 58g plus 1 tablespoon of butter 475 ml milk 50g flour 400g of mushrooms clean and cut in slices 2 tablespoons of fresh parsley, chopped 2 garlic cloves 100g Edam cheese 2 tablespoons of olive oil 2 tablespoons of freshly grated Parmesan cheese Salt

Method Preparing the crepes. In a large mixing bowl, whisk the flour and salt with about half of the milk. When combined, stir in the eggs until smooth. Gradually add the rest of the milk, stirring until smooth. Heat a frying non stick pan slightly oiled, over medium-high heat. Scoop some batter enough to cover the bottom of the pan, tilting it to cover the bottom evenly. Cook the crepes about 1 to 2 minutes on each side, until slightly golden. With a fork or a spatula flip the crepe.

In a separate skillet, cook the mushrooms with olive oil, garlic, chopped parsley and a bit of salt for about 10 minutes. Prepare the besciamella (white sauce recipe), using 110g butter, 500ml milk, 84g flour and salt. Method In a saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Adjust seasoning with salt. Mix the mushrooms with the besciamella, and the Edam cheese shredded, so that it melts quickly. Spread some of the creamy mushroom onto each crepe, covering about half of the crepe. Fold in half (if small) or in 4 (if large) and place in an oven pan (slightly buttered on the bottom). Do the same with all the crepes. Pour the rest of the creamy mushrooms on top of the crepes. Sprinkle with small pieces of butter and the Parmesan cheese. Bake for 10-15 minutes at 180cยบ before serving.

Pancakes may be served at any time of the day with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. You may be surprised to find that pancakes exist all over the world and it seems that each culture has its own unique take on them.

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Lamb Ragu on pappardelle Ingredients

serve 4

1 tablespoon olive oil 1 onion, finely chopped 1 medium carrot, peeled and chopped 3 garlic cloves, crushed 700 g lamb steaks, diced into 1inch cubed pieces 2 ripe tomatoes, chopped 1 teaspoon dried fennel seeds 1 teaspoon crushed red chilli flakes 1 x 700g bottle of tomato passato 2 tablespoons tomato paste 50ml red wine 1 beef stock cube Pinch of sea salt 125ml water 500g packet pappardelle pasta Parmesan cheese to serve

Method Heat the oil in a large frying pan over medium-high heat. Add the onion and carrots fry until onion is transparent and garlic is fragrant. Add the lamb, and sear until browned on all sides. Add the tomatoes; stir the fennel seeds and chilli flakes through, and fry until tomatoes begin to soften. Pour in the Passato/tomato sauce and the tomato paste; bring to a boil, reduce heat down to low and allow simmering. Add the wine, stock cube and salt to taste; stir and cover with a lid. Allow to simmer over gentle heat, stirring occasionally. When lamb beings to soften, stir the water through. Continue to cook until lamb is tenderly cooked and sauce has reduced down.. While lamb is simmering, cook the pasta to packet instructions until al dente. Once cooked, drain and add 2 ladles of sauce throughout the pasta before serving. Serve with the lamb sauce with shavings of Parmesan cheese. Nazzareno Casha

Chef Reno Chicken Cooked with Rice Ingredients serve 4 1.2kg bone-in chicken thighs or drumsticks (about 8 pieces), skin removed Salt 2 tablespoons olive oil 1 large onion, chopped 4 chopped cloves garlic 150ml tomato passato 329ml chicken stock 250g white or brown rice 259g frozen mixed vegetables, thawed

Method Sprinkle the chicken with salt. Heat the oil in a thick bottom pan over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down. Cook until browned on one side, 4 to 8 minutes. Set at aside to a plate. Repeat with the remaining chicken; transfer to the plate. Fry slightly the onion, garlic in a pot with olive oil and than add tomato passato to the pot and cook, stirring, for 1 minute. Add the chicken stock and the salt if desire; bring to a boil. Stir in rice; return the chicken pieces to the pot, cover and simmer until the chicken are tenderly cooked. Stir in vegetables, cover and cook until heated through, about 2 minutes. Serve the cooked chicken rice with green salad and drizzled with vinaigrette dressing.

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Tradition Beef Curry Ingredients serve 4 4 tablespoons vegetable oil 1kg topside beef cut into 1-inch cubes 2 onions, chopped 6 whole cloves 1 heaping teaspoon chopped garlic 2 cinnamon sticks Âź teaspoon crushed red pepper 370ml coconut milk 3 tomatoes, chopped 3 tablespoons chutney 3 tablespoons lemon juice 2 tablespoons shredded fresh ginger 2 tablespoons good curry powder

Method In a large thick bottom pot, heat oil over medium-high heat. Add meat and brown on all sides about 6 to10 minutes. Add onion and sautĂŠ for about 5 minutes. Stir in cloves, garlic, cinnamon sticks and crushed red pepper. Cook for 1 minute. Add coconut milk, tomatoes, chutney, lemon juice, ginger and curry. Bring to a boil; reduce heat, cover and simmer slowly for about 2 hours or until the meat is tenderly cook. Serve over rice. Serve with separate garnishes such as diced pineapple, coconuts flakes, raisins, diced cucumber tossed in yoghurt and fried papadums. Papadums are a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on seasoned dough usually made from peeled black gram flour, fried or cooked with dry heat.

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Lamb and Rice Stuffed Cabbage Rolls Ingredients 60g butter 2 tablespoons olive oil 1/2 onion, chopped 4 chopped cloves garlic Ground black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper [OPTIONAL] 1 pinch dried oregano 450g minced lamb 259g white rice Salt 50g chopped fresh parsley 2 tablespoons sliced almonds 1 tablespoon dried currants 1 head cabbage Salt and ground black pepper 2 bay leaves 250ml tomato paste 875ml chicken broth 1/2 onion, sliced

Method Melt butter in large pan over medium heat; heat oil in the melted butter. Cook and stir 1/2 chopped onion until translucent. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature. Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use. Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves. Preheat oven to 180cยบ. Take 1 cabbage leaf and remove the root end. Place about 125g of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls. Line the bottom of a large casserole dish with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole. Bake in the preheated oven until the lamb is tender and the rice is cooked, it takes about 1.15 hour to 1.30 hour. Remove from the oven and allow resting for 30 minutes. Serve with pan juices poured over the top and garnished with grated parmesan cheese and chopped parsley.

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Stir Fried Pork and Pineapple Ingredients 4 servings 600g pork fillet 200g pineapple cut about 2cm pieces 80g red bell peppers cut about 2cm pieces 80g green bell peppers cut about 2cm pieces 80g white onions roughly chopped Salt Black pepper 20g garlic 200ml chicken stock 40ml soy sauce 80g spring onions finely sliced for garnish 400g steamed basmati rice 80g vegetable oil

Method First, begin cut the pork into long strips. After you are finished preparing the pork begin to sautĂŠ the pork along with the onions and garlic, and continue until they are soft and well browned. Prepare the pineapple and bell peppers, and then add them both to the pork. At this point you want to add the chicken stock and the soy sauce, and then bring to whole thing to a boil. Adjust seasoning with salt and pepper. Prepare the main plate by placing the steamed rice in a ring on it. Take care in spooning in the stir fried pork and pineapple into the ring of steamed rice. The final step is to garnish the stir fry with sliced spring onions. The dish is now ready to be served.

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Rice Presentation A considerable part of a dish’s flavor is determined by how it’s presented. At least to me it is. Simple, affordable every-day meals can be elegant and downright beautiful when you pay some attention to the details.

Ingredients Rice bowl plate oil

Method Prepare. A bowl and a plate, Bowl size depends on your appetite and the size of the plate as well. Pour a few drops of oil in the bowl. You can use any kind of oil for this; it’s mainly to let the rice slide out more easily. Rub the oil all over the bowl. Prepare hot steaming white rice Just fill the bowl with rice and flatten it with the back of your spoon. Really push it down into the bowl. Place your plate upside down over the bowl. Try to keep the bowl in the centre of the plate.

Flip the plate (and bowl) over. Gently and slowly lift the bowl. It should go really smooth and decorate with crispy parsley sprig. Serve with beef, lamb, chicken, pork and fish dishes at the side of a main course plate.

This looks much better than a messy pile of rice on a plate. Nazzareno Casha

SIMPLE CHEF RENO PASTA DISHES These pasta recipes are simple, meals that take less than 15 minutes to make. Each recipe makes enough for 4 to 6 people. For all these recipes, follow these steps: Cook 500g of dried spaghetti (or any other long dried pasta) in a large pot of salted boiling water. When the pasta is al dente (cooked but still firm), transfer it straight from the boiling water into the pan with the sauce (see below for recipes) – don’t worry that the pasta isn’t drained, you want the dripping water in the sauce to emulsify! Add about 1/3 cup of the pasta water into the pan with the pasta and sauce, and toss the pasta gently. This will finish cooking the pasta and the water and oil will emulsify, thickening and coating the pasta, making it look gloriously glossy. Adjust season to taste with salt and pepper. Serve immediately, garnished with grated parmesan if you wish.

PASTA WITH OLIVE OIL & GARLIC 125ml olive oil 10 garlic cloves, sliced 1 tbsp red chilli flakes 40g chopped parsley While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is golden, but be careful not to burn it. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and chilli flakes, serve with parmesan.

PASTA ARRABIATA 60ml cup olive oil 2 garlic cloves, crushed 600g crushed tinned tomatoes 2 tbsp chilli flakes 50g chopped parsley While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant, then add the tinned tomatoes and chilli flakes. Follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and serve with parmesan.

PASTA WITH ANCHOVIES 70ml olive oil 2 garlic cloves, crushed 2 tbsp anchovies, finely chopped 1 tbsp red chilli flakes 1/4 cup chopped parsley While the pasta is cooking, place the olive oil, garlic and anchovies in a pan over medium high heat. Stir until the garlic is fragrant and the anchovies have melted. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and chilli flakes, and serve with parmesan.

FRESH TOMATO & BASIL SAUCE 13

4 tbsp extra virgin olive oil 2 garlic cloves, crushed Fresh cherry tomatoes, halved 50g fresh chopped basil While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant; add tomato and cook briefly, just to warm through. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through basil, serve with parmesan.

SPAGHETTI NEPOLITANA 59mlolive oil 3 garlic cloves, crushed 1 onion, diced 800g crushed tinned tomatoes 40g fresh chopped basil While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant, then add the onion and cook until softened, then add the tinned tomatoes. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through basil and serve with parmesan.

SPAGHETTI WITH OLIVES AND CAPERS 50ml olive oil 2 garlic cloves, crushed 400g crushed tinned tomatoes 1/2 tbsp red chilli flakes 100g black sliced olives 2 tbsp capers 40g chopped parsley While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant, then add tinned tomatoes, chilli flakes, olives and capers. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and serve with parmesan.

PASTA WITH TUNA 50ml olive oil 2 garlic cloves, crushed 1/2 medium onion, diced 400g crushed tinned tomatoes 150g tinned tuna 30g chopped parsley 10g chopped fresh marjoram While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Add the onion and cook until softened, then add the tinned tomatoes and bring to rapid simmer, then add the tuna. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and marjoram and serve. Nazzareno Casha

Beef Wellington Beef Wellington Beef Wellington Beef Wellington Ingredients 1.5kg Beef fillet 3 tablespoons butter 1 chopped medium onion 500g finely chopped mushrooms 125ml red wine Olive oil as needed 500g package frozen puff pastry, thawed All-purpose flour as needed 1 egg yolk, lightly beaten 2 tablespoons warm water 400ml prepared beef demi-glace [bought from food market] [It takes time to do it home]

Method Preheat oven to 200ยบc. In medium skillet, melt butter; add onions and mushrooms. Sweat mixture over medium heat. As water begins to cook out, turn heat to low, stirring occasionally, until mixture is dry looking (about 15 minutes). Add red wine and cook until dry again. Season as needed with salt and pepper; refrigerate. Brush beef with olive oil and season with salt and pepper. In large pan, sear beef until it turns brown on all sides. Cover beef fillet and refrigerate until ready to assemble. To assemble, roll the puff pastry to length that extends 2 inches past each end of the beef fillet, and twice as wide as the diameter; use flour as needed to prevent sticking. Spread thin layer of mushroom mixture down centre of puff pastry, keeping 2-inch border all around. Lay beef fillet on top of mushroom mixture; fold puff pastry around, creating seam on bottom and tucking sides under. Place on parchment papered baking sheet, seam side down. Combine egg yolk and water to form an egg wash. Brush over puff pastry and bake 20

minutes. Turn temperature down to 180ยบc and bake an additional 15 minutes. If the crust begins to get dark, tent with foil.

For medium-rare, remove beef from oven when meat thermometer registers 65ºF; rest covered 10 minutes before slicing. Heat the demi-glace in small saucepan. To serve, cut into 12½-inch slices. Fan two slices on each dinner plate. Top with 70g demi-glace. Nazzareno Casha

HISTORY OF BEEF WELLINGTON The Duke of Wellington, who won the Battle of Waterloo in 1815, was quite indifferent to food, so much so that his cooks often gave notice, despairing of using their culinary talents in his household. In spite of this, his name has been given to a fillet of beef, wrapped in puff pasty, so called perhaps because in its larger version the finished product looks like a highly polished riding or Wellington boot. Beef Wellington: This tenderloin of beef in puffed pastry was the favourite of the late President Richard Nixon and was originally created to honour the Duke of Wellington. The Duke is said to have requested that this beef dish be served at any dinner that he might be hosting. While his proud English chef dubbed the preparation, "Wellington Steak," his Gaelic counterpart across the Channel, still smarting from Napoleon's defeat, simply called the it, "Filet de Boeuf en Cro-te." Beef Wellington is a combination of seared filet of beef tenderloin done in either a large cut or in individual servings. The beef is seared, then topped with either Foie Gras‚ and/or Duxelles (a mince of mushrooms blended with additional flavouring ingredients), wrapped in puffed pastry and finished in the oven. As with Chateaubriand, the noble Wellington is accompanied by one or two sauces, usually from the list of Sauces Béarnaise, Colbert, Madeira, Perigourdine or Chateaubriand Actually, Waterloo wasn't the battlefield; it was just the town from which Wellington sent the dispatch announcing his victory. Nevertheless, if you are a history buff you will enjoy a visit to the area. And if you've been working out on your Stairmaster, you can try the 226 steps to the top of the Butte du Lion for a sweeping view. This was researched by Nazzareno Casha

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Types of Cooking The basic methods of cooking include (1) baking, (2) roasting, (3) grilling, (4) frying, (5) boiling, (6) simmering, and (7) steaming. Salt, pepper, and other seasonings may be added to improve flavor. Baking Food is baked by cooking it in an oven. In most cases, the oven temperature ranges from (149 to 232 Â°C). The word baking usually refers to the cooking of foods made from a batter or dough. Such foods include breads, cakes, cookies, and pastries. However, casseroles, a few vegetables and fruits, and some cuts of meats can also be baked. Roasting is cooking food uncovered in hot air. The term usually refers to the cooking of meat. For example, a turkey or a leg of lamb is roasted. In roasting, the meat is usually placed on a rack in a shallow pan and cooked uncovered in an oven. The temperature usually ranges from (149 to 177 Â°C). Grilling are cooking by the application of direct heat. In broiling, the food lies directly under a continuous heat source. Meat can be broiled by placing it on a rack in a shallow broiler pan. The surface of the meat lies 3 to 5 inches (8 to 13 centimetres) Leave the door open slightly when broiling in an electric oven to prevent the air in the oven from becoming too hot. In grilling, the food lies directly over the heat source. Cooks sometimes grill sandwiches in a skillet on the stove. In barbecuing, highly seasoned meat is grilled over hot coals. In pan-broiling, the meat cooks in a skillet over a burner. The fat that melts from the meat is poured out of the pan as it accumulates. Frying is the cooking of food in fat, such as butter or vegetable oil. Frying adds fat and calories to food because the food absorbs some of the fat in the pan. There are three main methods of frying: (1) Deep-frying (2) pan frying, and (3) stir-frying. In deep-frying, a large amount of fat is heated to about (177 Â°C) in a heavy saucepan or an electric appliance called a deep-fryer.

The hot fat completely covers the food. Deep-frying is a popular way of cooking chicken, French fried potatoes and shrimp. In pan frying, also called sautĂŠing, the food Cook in a small amount of fat, usually in a pan. Chicken, eggs, fish, and red meat are often pan fried. In stir-frying, meat or vegetables cook in a skillet or in a wok, a large, thin metal pan with a round bottom. The food is cut into small pieces and cooked in an extremely small amount of fat. The cook fries the food at a high temperature for only a few minutes and stirs it constantly with a tossing motion. Boiling is cooking food in boiling water, which has a temperature of about (100 Â°C). In boiling, air bubbles rise to the surface of the water and break. Potatoes and other vegetables are often boiled in a saucepan over a burner. Simmering is cooking food in water that is just below the boiling point. Such foods as eggs and meats should be simmered rather than boiled. Cooks often use covered saucepans to simmer foods. Slow cookers are electric appliances that simmer foods at low temperatures for 4 to 12 hours. A cook puts the food and some water in a slow cooker and sets the temperature. Health experts recommend caution when using a slow cooker for meat and other foods prone to bacterial growth at warm temperatures. Use sanitary methods in preparing the food and keep it refrigerated until just before cooking. Steaming is cooking food in steam. It is used mostly to cook vegetables. To steam vegetables, place them on a rack or perforated Pan in a saucepan and add water to the saucepan. The water collects below the rack or perforated pan, And the vegetables remain above--and out of--the liquid. Cover the saucepan and heat it on a burner until the water Boils and forms steam, which surrounds and cooks the vegetables. Steaming takes longer than boiling. However, steamed vegetables Retain better colour and flavor than boiled vegetables do. They also have more nutrients because certain vitamins, including Vitamin C, dissolve easily in water and may be removed by boiling. Other methods Some foods that require a long time to cook, Such as stews and dried beans, may be prepared more quickly in a pressure saucepan. This utensil cooks food at high temperature, by means of steam under pressure. Pressure saucepans are also called pressure cookers. Another fast method of cooking uses microwaves (short radio waves). Microwave ovens heat small amounts of foods much faster than gas Or electric ovens or cook tops do. Microwave ovens are especially It is useful for thawing frozen foods and heating soups vegetables and leftovers.

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RABBIT STEW

Ingredients 1 rabbit cut into pieces 2 rashers bacon, chopped Olive oil Flour to coat the rabbit pieces 1 tbsp mustard powder 1 large red onion, chopped 2 carrots, peeled, diced 2 celery stalks, diced 4 garlic cloves, minced Fresh Rosemary sprig 2 bay leaves 2 tsp mixed spice 1 tsp curry powder Salt & freshly ground pepper 1 cup dry red wine 375ml chicken stock 1x 400g can crushed tomatoes Pinch Sugar 2 tbsp tomato paste 250g frozen peas Freshly Chopped Parsley

Method Coat with flour mixed with mustard powder salt & pepper the rabbit. In a large pan, fry the rabbit pieces in a little olive oil. When browned, put in a bowl and set aside. SautĂŠ the onions and when translucent, add the celery and the carrots and cook for a few minutes. Add the chopped bacon and the garlic. Put the rabbit pieces back in the pan and add the red wine. Cook for a further few minutes and add the stock, polpa, 19

tomato paste, sugar, spices, fresh Rosemary sprigs and bay leaves. Bring the sauce to a boil and then reduce the heat and leave to simmer, occasionally giving it a stir, until the rabbit is tender and sauce is reduced. Towards the end of cooking time, remove the sprigs and bay leaves, add the frozen peas and freshly chopped parsley. Serve with French fries potatoes. Nazzareno Casha

How to Cook a Leg of Lamb

Lamb has a delicate, natural flavor and is equally mouthwatering roasted.

Ingredients 2kg leg of lamb 60ml olive oil 1 tablespoon chopped fresh rosemary leaves 2 garlic cloves, crushed

Method Preheat the oven to 200Â°C. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season the lamb with salt and pepper. Roast for 15 minutes. Reduce the oven temperature to 180Â°C. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with roasted potatoes and fresh steam vegetables of your choice. BASIC GRAVY 500ml beef stock 150ml red wine 2 1/2 tablespoons plain flour Transfer meat to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 11/2 tablespoons fat in roasting pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened. Sieve the gravy from a fine strainer and serve it separately in a sauce boat. Serve the carved leg of lamb on plates with potatoes and vegetables. If desire drizzle the lamb slices with mint sauce on top of the meat.

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Steak au Poivre Serves 2

Ingredients 2 filet mignons, about 1 ½ inches thick

Salt 1½ tablespoons coarse black pepper 2 tablespoons butter 1 tablespoon olive oil 50ml cognac 250ml beef stock 125ml fresh cream

Method Sprinkle the steaks with salt on both sides, then heavily coat with the coarse black pepper. Melt the butter and olive oil in a large heavy frying pan over medium high heat. Add the steaks and sauté them until they are well browned on both sides, about four minutes for medium rare. Remove the steaks to a warm plate and tent with foil to rest for about five minutes. Drain any excess butter and oil from the pan but do not remove the crispy bits. Turn off the stove Add the cognac to the pan and ignite with the long-nosed lighter. After the flames have disappeared, put the pan back on the stove and add the beef broth. Cook over medium high heat until the broth has reduced by half and then add the cream. Mix thoroughly and serve the sauce over the steaks. Serve with roasted Rosemarie potatoes or potato gratin sautéed fresh spinach leaves with garlic or any vegetables of your choice.

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Buns filled with Jam and Candied mixed Fruit

Ingredients FOR THE DOUGH: 250 grams Plain Flour 5 grams Yeast 25 grams Sugar Â½ teaspoons Salt To Taste 110ml Warm Water 1 whole Egg, Beaten, Divided 25 grams Butter, Softened FOR THE FILLING: 60g Strawberry or apricot Jam 60g candied mixed fruit 22

Method In a mixing bowl combine flour, yeast, sugar, and salt. . Than add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes. Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/4 inch). Place some jam and sprinkle some candied mixed fruit on the top of the disk. Then wrap and cover the filling from all sides with the dough. Then, pinch the seams to close. Next shape the dough into a ball shape. Place buns on a greased metal tray and allow them to rise for 20 minutes. Next brush the remaining beaten egg over the top of the buns. Bake at 200Â°C for 20 minutes or until golden brown.Â Serve warm dusted with icing sugar if desire. Ideal served for breakfast and at tea time. Nazzareno Casha

Easy Dinner Rolls

Makes 24 dinner rolls

Ingredients 2 eggs 6 tablespoons butter, melted 500ml warm milk 2 teaspoons kosher salt 2 tablespoons granulated sugar 1-Â˝ tablespoons dry yeast 1.5kg all-purpose flour 1 tablespoon butter, melted

Method In a bowl of a stand mixer, combine the eggs, 6 tablespoons of melted butter, warm milk, kosher salt, granulated sugar and active dry yeast. Mix and let sit for 5 minutes. Using a dough hook, add 1.375kg of the flour and mix on low speed until the dough begins to come together.

Increase the mixing speed to medium, and then slowly add the remaining 125g of flour. Continue to mix until the dough pulls away from the sides of the bowl. Add more flour as needed. The dough should be slightly soft. Lightly oil a large bowl, and add the prepared dough to it. Cover with a towel and place in a warm place to rise for about 90 minutes, until doubled in size. Punch the dough down. Pinch off 24 golf-ball-sized balls of dough and shape into rolls by rolling gently on the table. Place the rolls on a greased sheet pan in four rows of six. Cover each tray of rolls with a towel and allow rising again for 1 hour.

While the rolls are rising, preheat the oven to 200Â°C. Bake the risen rolls for 12 to 15 minutes, or until golden brown on top. Remove the baked rolls from the oven, and brush the tops with a little of melted butter. Allow to cool slightly before removing from the pan. Nazzareno Casha

Chef Reno Potato Salad Ingredients 3 large potatoes peeled and cut into 1-inch cubes 3 large eggs 125g chopped onion 125g diced celery 20g finely chopped gherkin 1 tablespoon Worcestershire sauce Sea salt and freshly ground pepper 250g mayonnaise 2 green spring onions thinly sliced

Method Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, and then roughly chop. In a large bowl, combine the onion, celery, gherkin, Worcestershire sauce, salt and pepper and the mayonnaise. Fold in the potatoes, eggs and spring onions.

Potato salads are often paired with meat dishes like barbecue, grilled pork and chicken, and meatloaf. Rich in fibre and nutrients like vitamin C and potassium, potato salads are the perfect complement to these dishes.

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Tomato and Mozzarella Salad Ingredients 6 oz. fresh mozzarella (preferably bocconcini), sliced into small rounds 2 tbsp. extra-virgin olive oil 1 tsp. vinaigrette dressing Sea salt Freshly ground black pepper 6 plum tomatoes 6 Fresh basil leaves, torn Balsamic glaze, for serving

Method Combine mozzarella, vinaigrette and salt in a small bowl. Adjust seasoning to taste with pepper and let marinate while you prepare the tomatoes. Slice each tomato crosswise, making sure not to cut all the way through tomato. Place cut tomatoes on a serving platter. Insert marinated cheese slices and pieces of torn basil into each slit. Drizzle the tomatoes with balsamic glaze and serve immediately.

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Lettuce Salad with French Mustard Vinaigrette

Ingredients 1 large head butter lettuce 5g finely chopped spring onion 15ml red wine vinegar 1 tsp. Dijon mustard 1 tsp. Honey 40ml olive oil Salt and freshly ground pepper, to taste 10g chopped fresh chives 10g chopped fresh marjoram 10g chopped fresh parsley leaves

Method Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash, rinse and dry the lettuce. In a large salad bowl, whisk together the onions, vinegar, mustard, honey. Slowly drizzle in the olive oil and whisk to make vinaigrette. Adjust seasoning with salt and pepper. Add the lettuce, chives, marjoram and parsley and toss well. Garnish the salad with slices of hard boiled eggs and radishes and serve immediately. Serve 4 to 6 persons.

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Sauces for Fish and Seafood

These classic sauces, like the Hollandaise Sauce, Normandy Sauce, Bercy Sauce and others, can be served with fish and seafood dishes, including pan-seared sea scallops, sautĂŠed tilapia, grilled salmon and more. 27

Hollandaise is a wonderfully rich, lemony and buttery sauce that goes with all kinds of poached and grilled fish dishes as well as eggs and vegetables. Bercy Sauce Recipe The Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It's made by reducing white wine and chopped shallots and then simmering in a basic fish Veloute. Normandy Sauce Recipe The Normandy Sauce is a classical sauce for fish and seafood made by flavouring a fish Veloute with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison. Anchovy Sauce Recipe The Anchovy Sauce is a flavourful sauce that's similar to the traditional Normandy Sauce above, but the difference is that at the end, we enrich the finished sauce with anchovy butter. White Wine Sauce The White Wine Sauce is one of the most basic sauces for fish and seafood dishes. It's also the base from which a number of other classical sauces are built â&#x20AC;&#x201D; such as the Herb Sauce, the Shrimp Sauce or the Venetian Sauce. Mushroom Sauce Recipe This creamy mushroom seafood sauce is an example of how the basic White Wine Sauce above can be easily transformed into something a little more complex. This Nazzareno Casha

Version of the mushroom sauce is made by adding sautĂŠed mushrooms to a basic White Wine Sauce. Herb Seafood Sauce This simple, creamy herb sauce is made by adding fresh parsley, chives, and tarragon to a basic White Wine Sauce. If you don't have those exact herbs, use whatever herbs you do have as long as they're fresh, not dried. Beurre Blanc (White Butter Sauce) Beurre blanc is a simple butter-based emulsified sauce that's great with fish or seafood. It's a nice sauce to have in your repertoire because you can whip up a batch on the spot (all you really need is wine and butter), making it ideal for emergencies.

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Tomato and Ricotta Pasta Ingredients 4 servings 375 g whole wheat Rotini or fusilli 10 m olive oil 1 small zucchini, chopped 1 small carrot, chopped Half a red bell pepper, finely chopped 10ml dried oregano 5ml dried basil 700 ml tomato passato 125ml water 3 tbsp chopped fresh parsley or basil

250ricotta cheese 30g grated Parmesan cheese

Method In a pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain well and return pasta to pot; set aside. Meanwhile, in a large non-stick pan, heat oil over medium heat and cook zucchini, carrot, pepper, oregano and basil for about 5 minutes or until starting to turn golden. Stir in passato, water and parsley. Bring to a boil and simmer for 5 minutes. Pour over pasta and stir in ricotta and Parmesan. Garnish with fresh basil sprigs.

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How to make Yorkshire puddings Ingredients Make 6 puddings 125g plain flour 2 medium eggs 300ml milk Sea salt and freshly ground black pepper 4 tbsp oil, sunflower oil or vegetable oil

Method Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time, Whisk to a smooth batter, season with

salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes. Preheat the oven to 200Â°C. Put half a tablespoon of oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the oil is smoking hot. Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately.

Serve Yorkshire Puddings You may be most familiar with Yorkshire puddings when served alongside roast beef, one of Britain's most traditional food pairings. The cold batter made of eggs, flour, and milk is poured into muffin (or Yorkshire pudding) tins that are filled with a hot fat, usually from the cooked beef.

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Grilled Veal Chops

For many of us, veal is a special treat, because it tastes so good. Veal is one of the leanest meats to eat and has the highest amount of protein of all meats. Veal is an ideal protein compliment to health conscious eaters who donâ&#x20AC;&#x2122;t want to give up meat.

Ingredients 4 veal Chops 300g each/1 Inch Thick) 80ml Olive Oil 6 tablespoons lemon juice 5 finely chopped garlic cloves Sea salt Freshly ground Pepper Method In a medium size bowl whisk together the olive oil, lemon juice, garlic cloves, salt and pepper. Arrange the veal chops in a glass baking dish. Pour the marinade over the chops and turn to coat. Let the chops marinate for 1 hour. Turn the chops over after 30 minutes so that both sides absorb the marinade. Prepare your grill pan to a medium high heat. Remove the chops from the marinade. Grill the chops for 6 minutes per side for medium-rare or until cooked to your desired doneness. Transfer the chops to a serving platter and serve with sautĂŠed in butter green asparagus. Jacket baked potatoes are ideal to serve with grilled veal chops.

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Baked Stuffed Marrows

Ingredients 6 large marrows 500g mince beef and pork Salt and pepper 3 spoons parmesan cheese or cheddar 2 cloves of chopped garlic 6 medium sized chopped onions 3 eggs Olive oil Some breadcrumbs 2 spoons of tomato puree 2 spoons of chopped parsley 10 sliced potatoes fennel seeds

Method Cut the marrows top half remove the seeds. Scoop the white flesh and put it on a plate to be used later on. Place the minced beef and pork in a bowl together with 2 finely chopped onions and garlic, eggs, salt, pepper, tomato puree, and parsley. Add also 6 spoons of white flesh breadcrumbs to the mix and stir them well. Put the mixture in the marrows. Meanwhile slice the potatoes and the other 4 onions. Place the potatoes at the bottom of the dish with the onions over them. Pour some olive oil on top of them and also salt and pepper. Insert the marrows on top, sprinkle some breadcrumbs, Parmesan cheese and chopped basil if desire on top as a form of garnish. Sprinkle potatoes with fennel seeds. Bake in the oven at a temperature of 200Â°C until the marrows are nicely golden brown cooked. Cooking time/ It takes about 11/2 hour Nazzareno Casha

Preparing and Cooking Potatoes

Preparing potatoes There are a number of decisions that you can make in order to maximise the nutritional benefits of potatoes. The list below shows how to ensure potatoes remain a healthy choice. Potatoes are so versatile. Potatoes can be the hero in a dish on their own, or an integral part of a meal, or accompany other food for everyday meals and special occasions. There are a number of potato varieties to choose from at any time of the year – choose the right potato for its end use. Note that the right potato depends on growing conditions, weather and time of year. Breakfast: Hash browns Sautéed potatoes Berrichonne potatoes Fondant potatoes Château potatoes Parisian potatoes Lunch: Stuffed potatoes Potato salad Potato soups Potato pizza Mashed potato Mashed potato with capsicum and ham Potato cakes Sautéed new potatoes Sautéed potatoes with onions Baked potatoes Baked potatoes with cheese Baked potatoes with ham Baked potatoes with chives Savoury potatoes Potatoes layered with cream and cheese Potatoes with bacon and cheese Potato fritters Dinner: A la carte or Buffet Boiled potatoes Boiled new potatoes Steamed potatoes Parsley potatoes Duchesse potatoes Brioche potatoes Marquis potatoes Croquette potatoes Dauphine potatoes Macaire potatoes 34

Anna potatoes Dauphin potatoes Roast potatoes Snacks: Potato chips Potato wedges Baked potatoes Potato wedges New boiled potatoes with salsa What is a new potato? New potatoes have a delicate flavour and are usually available from the end of winter. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads. Choose the best Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration. How to prepare new potatoes You donâ&#x20AC;&#x2122;t need to peel new potatoes; just rinse to remove any dirt and cook whole. Boil new potatoes place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less). How to store new potatoes Store the new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase. Roast Potatoes Traditionally potatoes were peeled and parboiled before roasting to give a crunchy outside. However, the skin can be left on and the potatoes cooked a little longer. Select floury textured potatoes labelled roasting or baking* for best results. Peel if preferred. Cut into even sized pieces. Preheat the oven to 200Â°C. Parboil potatoes in water for 8-10 minutes or until the outer layer of the potato is cooked (optional). Place a little oil in a pan and toss the potatoes to coat. Alternatively, use an oil spray to ensure even coating. Roast in preheated oven for 35-45 minutes, depending on the size the potato pieces are. Turn a couple of times during cooking. When golden brown, season and serve immediately. For roast potatoes with a difference Country style chips: cut potatoes into thick slices. Criss-cross potatoes: cut in half then cut criss-cross patterns with a sharp knife in the cut surface. Brush with oil and bake cut side up. Mashed Potatoes There are many opinions on how to get the perfect mash, however, it comes down to personal preference. Select a potato labelled as suitable for mashing* as this will give the best results. This will be a floury textured potato. (A potato labelled as general purpose will give you a good result; however, potatoes which are specifically labelled for mashing will give a

better result. A general purpose potato produces a texture that will be somewhere between floury and waxy. If you use a boiling or waxy textured potato the mash will be stickier.) Cut potatoes into even sized pieces so they will cook at the same rate. Place in a saucepan with a lid and add enough cold water to just cover the potatoes. Place the lid on the saucepan, and bring to the boil. Once boiling, reduce heat and simmer gently. Vigorous boiling will cause most potatoes to break up. After about 20 minutes test if they are cooked with a skewer or sharp knife – they need to be really soft but not broken up. Note. Do not test the potatoes too early as it can cause the potato to break up. Drain well, and mash until all lumps are gone. Milk, butter, salt and pepper are the traditional ingredients added to mashed potatoes; however, more adventurous combinations can be used. Try olive oil, margarine, finely chopped herbs, grated cheese, plain yoghurt, whole grain mustard, sour cream, olives, capers, chopped sun dried tomatoes, horseradish, capsicum or sautéed onion. For very smooth creamy mash – use a potato ricer to push the potato flesh through small holes resulting in a fine texture. Then follow point 8 instructions. Boiled potatoes Select a waxy textured potato labelled for boiling or salads* if the potatoes need to hold their shape. Cut potatoes into even sized pieces so they will cook at the same rate. Place into a saucepan with a lid. Add enough cold water to just cover the potatoes. Use boiling water with new potatoes. Adjust seasoning to taste. Place the lid on the saucepan and bring to the boil. Once they come to the boil reduce heat and simmer gently. Vigorous boiling will cause most potatoes to break up. Drain and toss in a little oil, butter or chopped fresh herbs. When making potato salads, for a better flavour, add the dressing to warm potatoes and allow enough time for flavours to be absorbed. Steamed potatoes Select a waxy textured potato labelled for boiling or salads*. Steaming potatoes stops water soluble nutrients being lost as the potatoes are not covered in water. Steamed potatoes do not need to be seasoned. The potatoes do not break up as can happen with boiled potatoes. Baked Potatoes For best results use a potato labelled as baking*, however, almost any variety can be baked. Floury textured potatoes will have a fluffier texture when cooked and will absorb more fillings and flavours. A microwave or baked potato in its skin contains more fibre than two slices of wholemeal bread, making it an excellent high fibre lunch ‘base’. In the oven Baking potatoes in the oven makes the skin go deliciously crunchy and the flesh very fluffy. To shorten baking time, partially cook the potatoes in the microwave and complete baking in the oven so the potatoes will develop a crunchy skin. As a guide: 4 potatoes microwave on high power for 10 minutes will need 10-15 minutes in the oven at 200°C. Preheat the oven to 200°C.

Pierce potato skin in 2-3 places. Place potatoes in preheated oven and bake for about an hour (dependent on size). Potatoes are cooked when soft to touch. Once cooked, remove from the oven. Hold potato in an oven cloth and cut a cross in the top. Squeeze the base to push the flesh out. This lets the steam escape. Top with filling of choice. Alternatively, cut in half; carefully scoop the flesh out of the skin taking care not to break the skin. Mash the flesh and add desired fillings. Pile the mash back into the potato skins and return to the oven until the tops are golden. Filled potatoes can be pre-made and baked when needed. In the microwave Cooking potatoes in the microwave is fast but the potatoes will not develop a crunchy skin as happens in the oven. Micro waving is ideal when cooking for one or two people. Pierce each potato several times with a sharp knife. Place potatoes around the edge of the microwave tray. Depending on the microwave’s power allow 3-4 minutes on high power for each potato. E.g. two potatoes will take 6-8 minutes, three will take 9-12 minutes. Healthy tips Choose low fat toppings such as light cream cheese and light sour cream. Top with baked beans, chilli sauce, tuna or salsa. Serve with a salad. Chips and wedges The best homemade wedges and chips are made from floury textured potatoes – these potatoes will be labelled as baking or roasting. Preheat the oven to 200°C. Scrub potatoes, but preferably do not peel. Cut each potato into about 8 wedges. If making chips, cut potatoes into chip shapes. Place 1-2 tsp oil in a bowl. Add potato pieces and toss to coat. Alternatively, spray with oil so the potatoes are lightly coated. Place on a non-stick oven tray. Bake the potatoes uncovered, in a preheated oven for 20-30 minutes or until golden brown and crunchy. Turn at least once during cooking.

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Baked Ham and Cheese Sandwich

Ingredients 12 slice white sandwich bread 3 slices of ham cut in half 180ml of heavy cream 150g grated cheddar cheese Freshly ground black pepper, salt A finely chopped small white onion Oregano 170g Ememthal cheese

Method Preheat your oven to 200Â°C. Make 6 slices of Ememthal cheese and keep aside. In a bowl, combine heavy cream and grated Gruyere. Add the chopped onion, season to taste and mix. Coat a first bread slice with this mixture, then place a half slice of ham on top, then a dollop of the cream preparation in the centre and top with the last slice of bread. Spread the remaining shallot cream on top of the bread. Place a slice of goat cheese on top and sprinkle with oregano. Repeat the same process for the other sandwiches, and arrange them on a baking sheet lined with parchment paper. Bake in the oven at 200Â°C until browned on top, about 10minutes. At the end of cooking, you can turn on the oven grill and grill for 2 to 3 minutes or until the topping is bubbly and lightly browned. Serve hot with a green or mixed salad.

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Grilled Chicken Nazarene Style

Ingredients

Serves 4

Chicken Marinade: 1kg boneless chicken breast 2-3 tablespoons olive oil 10ml lemon juice Freshly ground Pepper Pasta: 450g cooked spaghetti or pappardelle 1 bag baby spinach 1 lemon, zested and juiced 2 tablespoons butter 125ml chicken broth or white wine 2 tablespoons olive oil 2 large garlic cloves, finely chopped Grated Parmesan, for garnish

Method Marinate chicken for about 30 minutes. Grill the chicken and let it rest until pasta is ready. Heat olive oil in medium pan, and slowly sautĂŠ garlic. Add spinach until it wilts. Next add chicken broth or wine, lemon zest, lemon juice, and butter. Once butter melts, add the pasta of your choice and heat through. Place pasta on plate and top with chicken. Garnish the chicken with grated parmesan cheese. Serve fresh steamed vegetables if desire.

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Oven Baked Pork Ribs Ingredients 1.5kg pork ribs Salt and pepper For the Sauce 500ml tomato ketchup 60ml apple cider vinegar 60ml firmly packed brown sugar 2 tablespoons black treacle 2 tablespoons English ground mustard 1/2 teaspoon black pepper 1/4 teaspoon crushed red pepper, to taste Salt, to taste

Method Preheat the oven to 180Â°c. Season the ribs well with salt and pepper and add them to a baking dish lined with aluminium foil. Bake for 90 minutes, uncovered. Drain off any grease that has collected in the dish. Meanwhile, combine all of the BBQ sauce ingredients in a saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavoured 10 to 15 minutes. At the end of the first 90 minutes, increase the oven temperature up to 200Â°c.. Then turn the ribs over and baste them with BBQ sauce. Continue basting in 30-minute intervals, turning the ribs each time you baste with sauce. Once the ribs are tender, baste them one more time and then move them under the oven grill. Grill the ribs for a minute or two just to caramelize the sauce. The sugars in the sauce can char fast so be sure to stay close to the oven during the grilling process. Serve with your favourite sides like Coleslaw, green salad and potato salad.

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I love food. I don’t mean that I love it a little…I mean I LOVE it a lot. And, over the years, I have realized how something seemingly as simple as cooking can make all the difference in a meal. Food that we believe has been prepared with tender loving care always tastes better, according to scientists. Cooking a meal is one of the most personal and intimate things you can do for someone. You're literally providing plated nourishment made with your own hands and creativity. Cooking is also a chance to go on a new experience with someone — especially if they share the same passion and joy of food as you. But it's not just the experience of the event I enjoy. It's everything behind-the-scenes as well — the fragrance of garlic, the crackle from the pan, and the sight of a perfectly roasted bird coming out from the oven. Cooking speaks to all of my senses. It's a joy. I believe strongly that food prepared with love has the ability to pass that love along. I try never to cook while angry and always try to add a dash of love for those I’m cooking for. Nazzareno Casha Chef