R ecipes for Food Lovers Nazzareno Casha
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Introduction Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Healthy eating means eating a variety of foods that give you the nutrients you need to maintain your health, feel good, and have energy. These nutrients include protein, carbohydrates, fat, water, vitamins, and minerals.
Food lovers are people who simply love food, aesthetically pleasing and eyeappealing food presentations. A common saying is that people "eat with their eyes". Food presented in a clean and appetizing way will encourage a good flavour. While many foods can be eaten raw, many also undergo some form of preparation for reasons of safety, palatability, texture, or flavour. At the simplest level this may involve washing, cutting, trimming, or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste, other preparation may help to preserve the food; others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place.
Nothing is better than going home to your family and eating good food and relaxing. Most of us have memories of food from our childhood. Whether it was our mom's homemade lasagne or tradition fried marinated in wine rabbit with garlic and served with French fried potatoes or a fruit trifle, food has a way of transporting us back to the past. Â
Nazzareno Casha
Bagel with cream cheese and smoked salmon 1
Serves 4 
Ingredients 4 white seeded bagels, halved horizontally 150g cream cheese 1tsp chives, finely chopped chive stalks to garnish 100g smoked salmon slices 1 teaspoon lemon juice
Method Toast the bagel halves until golden brown. Meanwhile, dress the smoked salmon with the lemon juice in a small mixing bowl. Soften the cream cheese using a spoon in a mixing bowl and spread onto the bottom half of the toasted bagels. Arrange the slices of smoked salmon evenly on top of the cream cheese and sprinkle over the chopped chives. Transfer to serving plates. Place a few chive stalks on top of the smoked salmon and rest the toasted top halves of the bagels on top, to the side. Serve immediately. Ingredients 4 white seeded bagels, halved horizontally 150g cream cheese 1tsp chives, finely chopped chive stalks to garnish 100g smoked salmon slices
Nazzareno Casha
Bacon lettuce and Tomato Sandwich 2
Ingredients Serves 4 8 slices bread8 Cream cheese4 tbsp 50g Chive Lettuce2 hearts, cut into strips Sliced tomatoes 2 each, sliced 100g cucumber sliced 12 bacon rashers 1 tbsp Vegetable oil
Method Toast the bread on a medium setting and leave to cool. Mix together the cream cheese and chives and season with salt and ground black pepper. Spread onto the toasted bread. Arrange the lettuce, tomatoes and cucumber on the bread. Fry or grill the bacon in hot oil for 2-3 minutes until crispy. Dry on kitchen paper and arrange on top of the salad on the bread. Cover with the top slice of bread, cut in half diagonally, fix with a toothpick and serve.
Nazzareno Casha 3
Italian style sandwich rolls
Ingredients Serves 2 2 Soft White Sandwich Rolls 1 tomato Mozzarella cheese Pesto Lettuce
Method Slice your soft White Sandwich Rolls in half’s and line them with some lettuce Cut your tomato and mozzarella cheese into even slices and add them Spread some pesto on top and you’re ready to enjoy your snack.
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Grilled-Steak Sandwiches Ingredients 2 medium onions 3 tablespoons olive oil Coarse salt and freshly ground pepper 4x100g minute steaks 2 tablespoons Worcestershire sauce Baguette bread, cut into four 6-inch pieces and split
Method Peel, and cut onions into 1/2-inch-thick rings. Heat 2 tablespoons of oil in a large pan over medium-high heat; add onions, cook until brown and tender, 10 to 12 minutes. Season with salt and pepper; remove onions to a plate. Heat one tablespoon of oil in the same pan over high heat. Season steaks with salt and pepper; cook for 30 seconds on each side; remove steaks to plate. Add Worcestershire sauce and 2 tablespoons water to pan, scraping up browned bits; return onions to skillet and toss to coat. Cut up steaks; sandwich steak and onions between bread.
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Nazzareno Casha
Tuna Mediterranean Roll
Ingredients Serves 2 Ciaptta Crusty roll about 250g or any other crusty sliced bread of your choice Good quality tomato paste Capers to taste, chopped Olives to taste, chopped Medium onion to taste, finely chopped Garlic to taste, chopped 1x 150 g cans tuna in oil, drained Broad beans (optional) Pepper and salt to taste Flat leaf parsley leaves Extra virgin olive oil
Method Cut the roll in half and spread tomato paste. Sprinkle capers, olives, onions, garlic, tuna, and broad beans as desired. Season with freshly ground pepper and a pinch of sea salt; be aware that capers are already very salty. Finally sprinkle with parsley and roughly cut lettuce, drizzle generously with extra virgin olive oil.
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The first recorded mention of a sandwich-like meal dates all the way back to the 1st Century B.C. Ancient Jewish Rabbi Hillel the Elder is reported to have started the Passover tradition of putting lamb, mixed nuts and herbs between two pieces of bread
Ham and cheese club sandwiches Serves 2 
Ingredients 6 slices of white bread 190g no added water cooked ham 2 tomatoes sliced 4 slices Edam cheese or any other cheese of your like 50ml mayonnaise 2 eggs 50g spinach leaves or roman lettuce leaves
Method Place the eggs in a saucepan of boiling water and cook for 12 minutes. Meanwhile, toast the slices of bread for a few minutes on both sides until coloured. Drain the eggs when cooked and run under cold water. Spread two of the slices with the mayonnaise. Slice the egg thinly and sit on top of the mayonnaise. Top with slices of egg, then a few slices of cheese. Place another slice of toast on top, then fold and layer the ham on top of that piece of toast. Top with the spinach leaves, and then place the slice of toast on top. Cut the sandwiches into quarter triangles and skewer each with a wooden stick before Served on plates
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Nazzareno Casha
Breakfast Tortilla Wrap 3 servings
Ingredients 1 Tablespoon butter or margarine 6 large eggs 2 Tablespoons milk 6 Tablespoons shredded Cheddar cheese 3 to 6 slices bacon 3 large flour tortillas Salt and pepper to taste
Method In a large pan over medium-high heat, fry the bacon until browned and completely cooked. Transfer to kitchen paper towels to remove any excess grease and to crisp as it sets. In a mixing bowl, beat the eggs with the milk and a couple pinches of salt and pepper. Scramble the eggs in melted butter in a frying pan over medium-high heat. (You could use the same pan that you fried the bacon in - just retain a Tablespoon of the bacon dripping and don't add the butter or margarine.) On each tortilla, sprinkle 2 Tablespoons of shredded cheese. Cover with 1/3 of the scrambled eggs. Top with 1 or 2 slices of bacon. Fold the tortillas envelope-style or roll it up like a wrap. Let them set 1 minute so the cheese melts.
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Nazzareno Casha
Closed Pizza Chef Reno Style
Ingredients Serves 12 500 g pizza dough 1 potato, peeled and diced into small cubes 200g skinless sausages (chorizo, Italian or any of your choice) 1 onion, thinly sliced 1 sweet red pepper (capsicum), thinly sliced 6 eggs, beaten 200 g cheddar cheese Freshly ground pepper 1 beaten egg mixed with 2 tablespoons of water, to glaze
Method Divide the dough into 12 equal pieces and roll each one into a ball. Drizzle flour onto a tray and place the dough balls on it; cover them with a kitchen towel and let the dough rest for 20 minutes. Heat the oven to a temperature of 200°C. Cover 2 trays with baking paper. In the meantime, heat a large pan on a moderate heat and add the sausage, the onion and the potato. Stir continuously with a wooden spoon for around 5 minutes and at the same time break the sausage up with the spoon. Add the sweet red pepper and continue stirring for around 3 minutes. Add the eggs and keep stirring until they set, then take the pan off the heat, add the cheddar and freshly ground black pepper, and stir. Roll out the dough balls one by one to form a circle of around 12cm. Place the sausage mixture evenly into each circle by placing it in the centre and brush the edges of the circle with the egg and water mixture. Fold half of the dough circle onto the other half to form a semi-circle and seal the edges. Press the edges down using a fork to seal and place them on the trays you prepared earlier. Brush the surfaces of the pizza with the egg and water mixture. Bake for around 20 minutes or until the pizzas turn golden. 9
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Cheddar Cheese Sandwich with ham and red onion.
Ingredients 2 slice brown bread 1 tbsp. mayonnaise 2 slices cheddar cheese 6 slices Smoked Ham 2 slice red onion
Method Spread each slice of bread with 1/2 tablespoon of mayonnaise. Layer the cheese and smoked ham and red onion rings between the slices. Cook in a non- pan on medium heat 3 minutes on each side or until golden brown on both sides.
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Nazzareno Casha
Spaghetti in tomato sauce Ingredients 250g good quality spaghetti 2 cloves garlic, finely chopped 1 small white onion, chopped 500g crushed tomatoes 1 teaspoon dried oregano 1 teaspoon red chilli flakes 2 tablespoon olive oil 60g grated parmesan cheese Salt to taste
Method Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside. Heat oil in a pan over medium high heat, add onions, garlic, red chili flakes and cook it for 2-3 minutes or until onions are translucent. Now add crushed tomatoes, dried oregano, salt to taste and cook slowly for 30 minutes and until the oil separates. Now add the cooked spaghetti and grated parmesan cheese to the sauce and mix everything well. Garnish with little of parmesan cheese on top and serve.
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Nazzareno Casha
Creamy Tagliatelle and Mushrooms Ingredients 2 tablespoons butter chopped 1 tablespoons olive oil 1 onion chopped 3 garlic cloves chopped 250g mushrooms sliced 125ml white wine 125ml fresh cream 1 tablespoon fresh parsley chopped 250g dried Tagliatelle Salt & pepper to taste Parmesan cheese for serving
Method Melt the butter with the oil in a large frying pan on medium high heat and sautĂŠ the onion until soft. Add the garlic and sautĂŠ another minute. Add the mushrooms and cook until soft. Adjust seasoning well with salt and pepper. Add the wine and cream and simmer for 5 minutes, then add the parsley and seasoning again if needed. Toss the cooked pasta [al-dente[ through the sauce, sprinkle with Parmesan cheese and serve.
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Baked Pasta Pie Ingredients 2 tablespoons olive oil 1 brown onion, halved, finely chopped 250g beef mince 250g pork mince 55g tomato paste 2 x 400g cans dice tomatoes 250ml beef stock [Dissolve 1 beef cube with 250ml boiling water] 300g Penne Rigate 4 bacon rashers, rind and excess fat trimmed, finely chopped 1 eggplant, thinly sliced crossways 3 eggs, lightly whisked 70g finely grated parmesan 3 hard-boiled eggs, peeled, chopped Salt & freshly ground black pepper 3 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed 1 egg, extra, lightly whisked
Method Heat half the oil in a large frying pan over high heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the beef and pork mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato paste and cook, stirring, for 1 minute or until heated through. Add the tomato and stock, and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 45 minutes or until sauce thickens. Remove from heat and set aside for 30 minutes to cool. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Set aside to cool. Heat a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp. Add the remaining oil to the pan. Add half the eggplant and cook for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining eggplant.
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Preheat oven to 180°C. Combine the mince mixture, pasta, egg and parmesan in a large bowl. Add the bacon and hard-boiled eggs and gently fold until just combined. Taste and adjust seasoning with salt and pepper. Nazzareno Casha Line the base and side of a round 23cm (base measurement) cake pan with 2 of the pastry sheets. Trim excess pastry. Spoon half the pasta mixture over the pastry base. Nazzareno Casha Top with eggplant. Spoon the remaining pasta mixture over the eggplant and smooth the surface. Top with the remaining pastry and lightly press the edges to seal. Brush with the extra egg. Bake in preheated oven, covering with foil if pastry browns too quickly, for 1 hour or until golden brown. Remove from oven. Set aside for 20 minutes to cool slightly. Cut into wedges and serve. =========================================================== This dish is Malta’s favourite pasta pie. It is most likely Sicilian in origin, given the proximity of the two Mediterranean islands; however countless regional versions exist in Italy, where it is known as timballo. The basis for this home-style pie is macaroni, penne or other tubular-shaped pasta tossed in a stew made from several different meats, including beef and pork, then encased in puff pastry for an extra-hearty bake. This delicious pasta pie is sure to warm you on a cold day and carry you through until dinner when eaten for lunch. The recipe calls for ground pork, ground beef, diced bacon and eggplant so it has a variety of proteins. It is the perfect food to play with because you can mix and match any or all the various proteins to get creative and use turkey, chicken or whatever you desire to suit your taste. When pasta was introduced to several nations, every culture adopted different style of preparing it. In the past, ancient Romans cooked pastas by frying or boiling it. It was also sweetened with honey. Ancient Romans also enjoyed baking it in rich pies, called timbale.
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Pasta with chilli, bacon and tomatoes
Ingredients 130g bacon cut into small cubes 1 small onion, finely chopped 3-4 tbsp extra virgin olive oil 1 hot dried red chilli, finely chopped 2 tbsp dry white wine 500g tomatoes cut into quarters
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400g Bucatini or Pappardelle pasta 80g, parmesan cheese freshly grated
Method For the sauce, put the bacon and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the pasta and mix with the sauce. Serve sprinkled generously with the freshly grated cheese.
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Shrimp Pasta Chef Style Ingredients Serve 2 as a main course Vegetable oil 1 tablespoon sea salt plus 1 1/2 teaspoons 350g linguine 3 tablespoons butter 2 1/2 tablespoons olive oil 4 cloves chopped garlic 450g large shrimp (about 16 shrimp), peeled and deveined Freshly ground black pepper 20g chopped fresh parsley leaves 1/2 lemon, zest grated 80ml dry white wine the fresh lemon juice from 1/2 lemon 250g pkt frozen spinach leaves slightly chopped, well thawed and squeezed [drain all the water from spinach] 100g halved cherry tomatoes roasted [/8 teaspoon hot red pepper flakes ] optional
Method Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic, sautĂŠ for 1 minute. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sautĂŠ until the shrimp have just turned pink, about 5 minutes, stirring often. Add wine and cook for about 30 seconds.
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Remove from the heat; add the parsley, lemon zest, lemon juice, spinach, cherry tomatoes and red pepper flakes. When the pasta is done, drain the cooked linguine and then toss to combine well together in a pan the shrimp and sauce, and serve.
Nazzareno Casha
Cheese Tortellini in Garlic Butter Sauce Ingredients 1litre chicken broth divided 2 tablespoons cornflour 450g package frozen cheese tortellini 4 tablespoons butter 2 cloves garlic chopped 2 teaspoons fresh chopped basil 60g Parmesan cheese for garnish Fresh chopped parsley for garnish.
Method In a large pot, bring 625ml broth to a boil. Add cheese tortellini. Return to a boil and cook about 5 minutes. The tortellini will float to the top when cooked and the internal temperature should be 72ยบc for at least 15 seconds. Drain completely. Meanwhile whisk together the remaining 375ml broth with corn starch. In a large non-stick pan, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook about 2 minutes. Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens. Add the cooked tortellini to the skillet and toss to coat. Pour into a serving plates and sprinkle with Parmesan cheese and parsley. Serve immediately.
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Nazzareno Casha
Food Lovers Tuna Pasta Serves 4
Ingredients 500g fusilli Salt and ground black pepper 18
2 tbsp olive oil 125g onion, chopped 2 garlic cloves, finely chopped 140g can tuna, in sunflower oil drained 250ml homemade tomato sauce 1 tbsp basil leaves, chopped 60g Parmesan cheese, shredded
Method Bring a large pot of lightly salted water to a boil. Add the fusilli and cook according to packet instructions; drain the pasta. Heat the oil in a pan, add the onion and until they are gold brown. Add garlic and cook until fragrance is released. Flake the tuna into the onion mixture and heat. Add the homemade tomato sauce and fusilli to the tuna mixture. Stir well for 1 minute. Serve with a generous grinding of pepper, basil leaves and Parmesan cheese.
Nazzareno Casha
Spaghetti with Chicken Meatballs
Ingredients
Serves 4
459g Spaghetti For the sauce 1 Large Onion-chopped 3 Garlic cloves- finely chopped or crushed 125g Carrots peeled and chopped2 Celery stalks-chopped 459g can of chopped tomato 1 tsp Oregano Salt and pepper 3tbsp Olive Oil g Chicken Meatballs-makes about 12-14 450g mince chicken breast
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1tbsp finely chopped onion 2 garlic cloves chopped 1 Egg 2 slices bread soaked in water 1tsp Oregano 125g Parmesan cheese grated Salt Chopped parsley
Method Boil spaghetti according to the instructions. Reserve about 80ml of the liquid and drain the rest. Sauce In a deep pan heat the olive oil and add the onions. SautĂŠ for a minute or two and add garlic. SautĂŠ for a minute and add the carrots and celery with some salt and pepper. Add the chopped tomatoes. Add the oregano, salt, pepper and mix. Bring to a boil, cover and cook on low for about 15 minutes until all incorporated. Add the reserved liquid to the sauce to thicken. Chicken Meatballs Squeeze excess water from the bread and add them into a deep mixing bowl. Add the rest of the ingredients and mix well. Form into balls and shallow fry them in a little oil until slightly golden. Add the balls into the sauce and cook for 10-15 minutes. Pour the sauce over the spaghetti. Sprinkle fresh grated parmesan chopped parsley all over and serve. Nazzareno Casha
Spinach and ricotta cannelloni
Ingredients 250ml tomato passato 600g ricotta 250g frozen chopped spinach, thawed 2 tablespoons chopped fresh leaf parsley 2 tablespoons chopped basil 30g grated parmesan 20
Salt and cracked black pepper 6 fresh lasagne sheets 190ml tomato passato, extra 250g grated mozzarella cheese 25g grated parmesan, extra
Method Preheat oven to 180°c. Lightly grease a 20cm x 28cm x 4 cm-high ovenproof dish. Pour in tomato passato, spreading evenly over base. Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl, and mix to combine. Cut each lasagne sheet into 14cm x 16cm pieces. Place 25g of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make about 8 tubes. Lay tubes side by side in the dish. Cover extra tomato passato to the cannelloni. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with mixed or green salad if desire. Fresh lasagne sheets, available from the supermarket, are actually easier to work with than dry pasta.
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Oven-Roasted Chicken Thighs Ingredients Serves 4 12 chicken thighs bone in and skin on 1 medium onion, peeled, and sliced 150g peeled garlic cloves 1 lemon cut in 1/4-inch-thick slices, seeded 4 (about 21/2-inch) rosemary sprigs Sea salt, to taste Ground black pepper
Method Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered overnight to dry skin. Remove chicken from refrigerator at least 40minutes before cooking. Heat the oven to 200°c.. Spread onion slices and garlic cloves in a baking dish. Scatter lemon on the onion-garlic mixture and rosemary sprigs. Remove chicken from baking sheet and place on baking sheet, skin side down. Sprinkle with the salt and pepper. Turn thighs over and season with salt and pepper. Transfer the chicken to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they’re completely under the chicken.
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Bake for 40 to 50 minutes, until juices run clear. If skin is not a golden brown and crispy, turn on oven grill chicken close to heat a few minutes to crisp and brown it. To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto the serving plates. Arrange chicken thigh on top and serve with steamed fresh vegetables and baked potatoes.
Nazzareno Casha
Grilled Salmon Salad chef Reno Style Ingredients serve 4 4 x 140g salmon fillets 250g fresh asparagus spears, trimmed 2 Tbsp. olive oil 300g baby spinach leaves 1 small cucumber, sliced, quartered 125g sliced radishes 4 green onions, sliced 2 oranges 125ml vinaigrette dressing
Method Heat grill pan to medium-high heat. Brush fish and asparagus with oil. Grill 4 min. on each side or until fish flakes easily with fork and asparagus is crisp-tender. Remove from grill; cut asparagus into 1-inch lengths. Cover 4 large plates with spinach; top with next ingredients. Drizzle the dressing over salads; top with salmon and asparagus.
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Nazzareno Casha
Easy Beef Stroganoff Ingredients 500g beef cut in strips 2 teaspoons butter 1 small brown onion, halved, thinly sliced 1 garlic clove, chopped 2 teaspoons sweet paprika 250g button mushrooms, sliced 250ml hot water 1 beef stock cube 1 tablespoon Worcestershire sauce 1 tablespoon tomato paste 300g white long-grain rice 85g fresh cream 1 tablespoon chopped fresh leaf parsley
Method Heat a large non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or until brown. Transfer to a bowl. Repeat with remaining beef. Melt butter in same frying pan over medium-high heat. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens. Add the beef, mushrooms, hot water, stock cube, and Worcestershire sauce and tomato paste. Bring
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to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tenderly cooked. Meanwhile, cook rice in a saucepan of salted boiling water following packet directions. Stir cream into beef mixture until just combined. Remove from heat. Place rice in serving plates and top with beef stroganoff and parsley.
Nazzareno Casha
Herbed Lamb Loin
Serves 3
Ingredients 6 anchovy fillets, drained, finely chopped 4 garlic cloves, chopped 24
3 teaspoons chopped fresh rosemary 3 teaspoons chopped fresh thyme 1 1/2 tablespoons good olive oil 3x 250g each lamb loin 1 tablespoon olive oil
Method Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine the anchovy, garlic, rosemary, thyme and extra virgin olive oil in a small bowl. Adjust Seasoning with pepper. Place one lamb loin on a clean work surface. Use a sharp knife to make a horizontal cut, about three-quarters deep, in the side of the lamb cut all the way through. Open the lamb to sit flat. Spread with one-third of the anchovy mixture. Fold to enclose the filling. Use white kitchen string to tie at 2cm intervals. Repeat with remaining lamb and anchovy mixture. Heat the olive oil in a large non-stick frying pan over high heat. Cook the lamb for 11/2 minutes each side. Transfer to the prepared tray. Bake the lamb for 10 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest. Remove the string from the lamb and thickly slice to serve and drizzle with the lamb juice on top. Perfectly served with minted rice and chopped beans or served with baton carrots, steamed buttered broccoli and baked potatoes. Nazzareno Casha
Beer-Brined Grilled Pork Chops
Ingredients: serve 6 250ml water 250ml dark lager beer
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10g Sea salt 3 tablespoons brown sugar 3 tablespoons black treacle
250g ice cubes 6 x 1 Âź-inch-thick bone-out pork chops 7 large garlic cloves, chopped Ground black pepper 2 teaspoons dried sage leaves
Method Combine water, beer, 10g salt, sugar, and treackle in large bowl. Stir until salt and sugar dissolve. Stir in the ice-cubes. Place pork chops in large bowl. Pour beer brine over pork chops; seal the bowl with Klink film refrigerates for 4 hours, turning pork chops occasionally. Preheat your pan grill to medium-high heat. Remove pork chops from beer brine; pat dry. Mix garlic, pepper, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until well done centre of chops [registers 72°c with a thermometer], about 10 minutes per side Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve spicy potato wedges roasted green peppers strips and quartered freshly firm tomatoes. Nazzareno Casha
Veal Marsala Ingredients Serve 4 500g veal scaloppini [8 scallops x 63g each] 60g flour, divided 170ml beef stock [use 1 beef cube with 170ml boiling water to make beef stock] 1 tablespoon butter 125ml Marsala wine 250g sliced mushrooms Salt 1 tablespoon chopped fresh parsley
Method Coat the veal scaloppini in half of the flour. Combine 1tablespoon flour and beef stock stirring with a whisk; set aside. Melt butter in a large non-stick pan over medium-high heat. Add veal scaloppini; and cook for 11/2 minutes. Turn veal over; cook for another 1 minute. Remove veal from pan. Add Marsala wine to pan, scraping pan to loosen browned bits with a wooden spoon. Add beef stock mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer until the sauce thickens. Return veal to pan; and cook for another 2 more minutes. Arrange on plates the scaloppini served with white herb noodles and sprinkle with parsley.
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Nazzareno Casha
Mediterranean Spaghtti Stuffed Eggplant
Ingredients: 27
Serves 6 TOMATO SAUCE: 5 Tablespoons Olive Oil 1 Small Onion, Finely chopped 3 Garlic Cloves, chopped 800g chopped Tomatoes 50g finely chopped Fresh Basil Salt & Pepper to Taste 1/2 teaspoon red hot chili Flakes (Optional) FOR THE ROLLUPS: 4 to 5 Large Eggplants, Unpeeled, Cut Into 1/2-inch Slices Olive Oil 300g Fine Spaghetti Tomato Sauce (Recipe Below) 190g Ricotta Cheese 180g Grated parmesan cheese
Method In a large saucepan, heat the oil over medium heat until lightly sizzling. Add the onion, and stirring often, cook until translucent, about 8 minutes. Add the garlic and cook until fragrant. Next, add the tomatoes, basil, salt, pepper, and chili flakes if using. Bring to a boil, then reduce the heat to a simmer and cook for about 15 minutes until thickened. While the sauce is cooking, preheat the grill pan to high heat. Place eggplant slices side by side on the prepared shallow tray, then lightly brush with oil. Grill the slices until lightly browned, then turn over and brown the other side. Remove the browned slices to a tray and continue to grill the rest of the eggplant. Cook the pasta until very “al dente” in a pot of lightly salted water. Drain the pasta, then place in a bowl along with ¾ of the prepared tomato sauce, and half the cheese. Preheat oven to 180°C. Line a large baking tray with about 250ml of the sauce. On a cutting board, lay out eggplant slices. Spoon in a teaspoon or so of the ricotta cheese in the centre, then place a small handful of pasta on top. Fold over the eggplant to encase the filling and place it in the prepared tray. Continue to finish all the eggplant slices in the same manner. Spoon the remaining sauce on the eggplant rollups, and then sprinkle the remaining cheese on top. Bake until hot 20 minutes, and then serve.
When I made this dish at home, I serve two stuffed eggplant slices as a starter before the main course. It is ideal to be served as a vegetarian main dish
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Luckily, eggplants are never really out of season as they grow well anywhere with sufficient sunshine, so be sure only to buy them fresh. Eggplants should be firm to the touch, with tight, shiny skins.
Nazzareno Casha
Braised Rabbit Ingredients Serves 4 2.5kg rabbit Plain flour 1 tablespoon olive oil 3 small onions, lyonnaise cut 1 tablespoon fresh sage 1 tablespoon fresh rosemary 250ml good red wine 60ml brandy 4 carrots, peeled and cut into cubes pieces 1 shallot, sliced 400g can chopped tomatoes with juices 1 tablespoon tomato paste 160g pitted olives
Method Have the rabbit cut up like a chicken—the saddle should be cut into three or four pieces. Preheat the oven to 180ºc. Put a couple of tablespoons of flour into a paper bag. Coat the rabbit with the flour. Heat the oil in a large, lidded pan over a medium flame. Add the onions, shallot and carrots and sauté them for a couple of minutes. Remove to a bowl. Put the rabbit pieces in the pan and brown them all around. Return the vegetables to the pan. Pour in the red wine and the brandy, and then add the tomato paste and the can of tomatoes, with the juice. Stir to dissolve the paste into the liquid. Then scatter the herbs around and give everything a good grinding of black pepper. Bring to a boil, and then reduce to a simmer. Cover and put into the oven.
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After about 20 minutes, take the pan out of the oven and remove the lid. Stir in the the olives. Put the lid back, then return the pan to the oven. The rabbit should be done in another 20 minutes. It can be served with steamed rice, mashed potatoes or French fries or buttered white noodles.
Nazzareno Casha
Octopus Stew Village Style
Ingredients serve 4 3 onions finely chopped 1 tablespoon tomato paste 3 garlic cloves chopped 1 kg octopus cut into 5 cm pieces 500g fresh tomatoes diced 20 black olives 2 tablespoons capers 150 ml red wine 1 tablespoon each of fresh mint, basil and parsley 6 potatoes peeled and quartered 100g frozen peas Chopped parsley and Marjoram leaves to garnish Olive oil for frying 30
Salt and pepper
Method In a heavy based deep pan fry the onions on low heat for few minutes. Add the tomato paste and fry for 1 minute. Add the garlic and fry for another 1 minute. Fry the octopus for about ten minutes and stir continuously. Add the tomatoes and cook for until the tomatoes start to get softened. Add the olives, capers, wine, and the herbs. Simmer for about 50minutes with the lid on. Add potatoes half an hour after the stew is simmering. Once the stew has been simmering and the octopus is tenderly cooked add in the peas. Simmer for a further 10minutes without the lid on. Serve with roast potatoes, or crusty bread, or pasta. Garnish with some chopped fresh marjoram and parsley. Serve octopus stew with a bed of al-dente cooked spaghetti or steamed white rice. Nazzareno Casha
Summertime Tuna Salad
Ingredients 140g can of tuna, packed in sunflower oil. 1 tomato, seeded and chopped 1 tablespoon capers Salt and fresh pepper to taste 69g chopped fresh herbs basil, parsley, marjoram mix them up
Method Drain the excess oil from the tuna and mix up with all other ingredients. Serve with stone baked bread, pita bread or other bread of your choice.
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Salads can be healthy, satisfying meals on their own or perfect accompaniments to main dishes.
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Potato Salad Ingredients Serves 6 650g potatoes 3 slices thick cut bacon and diced 2 medium diced red or yellow onions 2 tablespoons white wine vinegar 60ml chicken broth [use half chicken cube stock with 60ml boiling water] 1 tablespoon English mustard Salt Ground black pepper 50g chopped fresh mixed chives and parsley Method Boil the potatoes, covered, for 20 minutes. To test for doneness, use a pointed small knife to pierce one of the potatoes; cook for a few more minutes if not quite done. Remove when the potatoes are done and let the potatoes cool for 20 minutes. In a large skillet over medium heat, sautĂŠ the bacon until it begins to render some of its fat, about 5 minutes. Add the onions and sautĂŠ for 5 more minutes, until the onions are softened and translucent, and the bacon is cooked through. Add the vinegar to the pan. Stir it in with the onions and bacon and let it reduce, about 2 minutes. Stir in the vegetable broth, mustard, salt, and pepper, and turn off the heat. Use an office knife to gently peel the potatoes. Slice the potatoes 1/4-inch thick. Add the potatoes and chopped herbs to the pan with the vinaigrette. Gently stir until the potatoes are coated evenly with the herbs, onions, and bacon. Serve the salad warm or chilled.
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Nazzareno Casha
Owen`s Pasta Salad
Ingredients Serves 6 300g Pasta Bows 480g cherry tomatoes, halved 40g fresh basil, chopped 190g red onion, sliced 1 can 540g chickpeas, drained and rinsed Dressing: 60mlolive oil 3 Tbsp balsamic vinegar 2 Tbsp lemon juice
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1 Tbsp maple syrup 2 cloves chopped garlic 1 Tbsp French mustard 1 teaspoon Worcestershire sauce Salt Ground black pepper
Method Cook pasta in boiling salted water according to package directions. While the pasta is cooking, in a large bowl combine halved tomatoes, chopped basil, sliced red onion, chickpeas. When the pasta is ready, drain and add to the tomato and chickpea mixture. In a small bowl whisk together all the ingredients for the dressing. Add the dressing to the pasta salad and mix well. Serve chilled. Optional you can serve roasted Pinenuts or chopped peanuts scattered on top of the salad
Nazzareno Casha
Tomato and Roasted Pepper Salad
Ingredients 4 medium tomatoes cut into 4 slices 2 tablespoons balsamic vinegar, divided
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1 tablespoon honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 large red bell pepper 1 large yellow bell pepper 1 tablespoon brown vinegar 2 teaspoons olive oil 1 garlic chopped clove 22 caper berries
Method Preheat oxen 200ยบc. Arrange tomato slices in a single layer on a platter. Combine 1 tablespoon balsamic vinegar and honey in a small bowl, stirring with a whisk. Drizzle mixture evenly over tomato slices. Sprinkle with salt and black pepper; marinate 15 minutes. Cut bell peppers in half lengthwise; discard seeds. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Roast the peppers until are blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 3/4-inch strips. Combine 1 tablespoon balsamic vinegar, vinegar, oil, and garlic in a medium bowl; stir well with a whisk. Add bell peppers and caper berries; toss gently to coat. Arrange on plates the peppers mixture and top the tomato slices. Nazzareno Casha
Coleslaw salad
Ingredients Serves 4 500g small cabbage, shredded 2-3 medium carrots, peeled, grated 35
120ml mayonnaise 2 teaspoons white vinegar Salt and pepper
Method Place the cabbage and the grated carrots into a large bowl. Toss to combine. Mix the mayonnaise with the vinegar and the finely season with salt and pepper. Toss gently to combine. Serve chilled.
Nice Cole slaw salad with a sweet and creamy dressing. It is perfect side dish for serving with your favourite sandwich, fish, chicken, or any other entree.
Nazzareno Casha
Cherry Tomato Corn Salad
Ingredients Serves 6 50g chopped fresh basil 3 tablespoons olive oil
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2 teaspoons lime juice 1 teaspoon white sugar Salt Ground black pepper 500g can sweet corn 500g cherry tomatoes, halved 250g peeled, seeded, and chopped cucumber 1 green pepper, seeded and chopped 2 chopped small onions
Method Combine basil, olive oil, lime juice, sugar, salt, and pepper in a bowl and by using a whisk beat until dressing is completely blended. Stir corn, tomatoes, cucumber, green pepper, and onions together in a bowl. Than pour dressing over corn mixture and toss to coat. Refrigerate and chill well before serving.
Nazzareno Casha
Fresh Tomatoes and Mozzarella Salad
Ingredients 3 medium tomatoes 250g fresh mozzarella cheese 125g torn basil leaves 3tablespoons olive oil 4teaspoons balsamic vinegar Sea salt, to taste
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Method Cut the tomatoes and mozzarella into large cubes. Add basil leaves and drizzle with vinegar and olive oil. Stir lightly. Sprinkle with a little salt. Chill at least one hour before serving.
This is a delightful summery salad, Tomato Basil Mozzarella Salad with Balsamic Dressing – you’ll love this refreshing, healthy, Mediterranean style salad.
Nazzareno Casha
Mediterranean Salad with Lemon Dressing Ingredients 1 medium cucumber, peeled and cut into slices or small cubes 2 medium tomatoes cut into wedges remove seeds 2 medium chopped onions 1 small green pepper julienne cut or diced 1 small yellow pepper julienne cut or diced 1 small red pepper julienne cut or diced 8 pitted black olives 20g feta cheese, cut into cubes 5-6 lollo bianco lettuce leaves, torn Dressing ingredients 2 Tbsp lemon juice 1 tsp chopped fresh oregano 1/2 Tbsp white vinegar 1 tsp chopped garlic Salt to taste 1 tsp black pepper powder 1 Tbsp olive oil Chopped fresh parsley and Rose Marie sprigs
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Method Combine lemon juice, oregano, vinegar, garlic, salt, pepper powder, olive oil and parsley in a bowl and mix well. Mix together cucumber, tomatoes, onions, capsicum, yellow and red bell pepper and olives in a bowl and toss well. Pour the dressing on top, add lettuce and toss well. Add feta cheese on top and serve.
Nazzareno Casha
White Bean Salad
Serves 2-4
Ingredients 400g can white beans, rinsed and drained 3 tablespoons fresh lemon juice 2 tablespoons olive oil 1/2 teaspoon red pepper flakes 50g roughly chopped fresh parsley
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4 spring onions, thinly sliced 1 teaspoon oregano
Method In a medium bowl, stir all the ingredients together. Adjust seasoning with salt and pepper.
This tastes even better the next day. Be sure to toss it right before serving so that all that lemon juice is evenly distributed. Also this salad beautifully combines the sweetness of summer cherry tomatoes with white beans and parsley.
Nazzareno Casha
Mushroom salad
Ingredient Serves 4
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300g of raw cleaned fresh button mushrooms 100g of parmesan shavings 70g of stalk of celery 2 tablespoons of lemon juice 30g virgin olive oil salt A pinch of pepper Method Carefully clean the mushrooms and finely slice them. Clean and thinly slice the stalks of celery. Put the mushrooms and celery in a bowl. Add the parmesan shavings. Adjust seasoning salt, olive oil, lemon juice and pepper. Mix gently to combine. Serve chilled If you do not like raw mushrooms you can prepare mushroom salad using cooked mushrooms. Slice the mushrooms and dip them in boiling water for 10 seconds.
Nazzareno Casha
People who love to cook and eat are always the best people. And the people who give you their food give you their heart. 41
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