Chef Family Recipes

Chef Family Recipes by Head Chef Nazzareno Casha

Home Made Recipes

Nazzareno Casha

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Introduction A cookbook is a kitchen reference that typically contains a collection of recipes. Welcome to Nazarene’s Kitchen. It’s a comfortable place where I create recipes for my cookbooks. I contribute to healthy eating publications. My recipes are always free of artificial flavourings, and other additives, which I won’t serve my family—or you! Instead dishes feature naturally flavourful, colourful ingredients including fresh herbs, and fruits, bought from local farmers’ markets.

Almost every family has a treasured recipe, beloved as much for the memories it feel an emotion of family get-togethers or a special family member, as it is for its taste. Most families have many such recipes, handed down through generations, taught to children, a wonderful gift for family and friends, a family recipe book is a wonderful way to combine favourite family dishes with memories of treasured family moments and members.

Part of the secret of success in life is to eat what you like and if it is prepared and looks good eat it, you don’t need a silver fork to eat good food.

Nazzareno Casha

Contents Nazzareno Casha

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Egg Dishes= Page 3 Pizza Buns =Page 4 Cajun Flavoured fried Butterfly Shrimps =Page 5 Baked Chilli Chicken =Page 6 Tomato and Pesto Chicken =Page 7 Chicken Pineapple Sandwich = Page 8 Chicken Schnitzel =Page 9 Herb Chicken in Creamy Pasta =Page 10 Chicken Satay = Page 11 Turkey Bolognese =Page 12 Rack of Pork Ribs Nazarene Style =Page 13 Cheesy Stuffed Mushrooms = 14 Oven Baked Pasta = Page 15 Creamy Tomato Soup = Page 17 Chicken Cordon Bleu =Page 19 Beef Pepper Steak = Page 20 Beef Tenderloin with Grilled Vegetables and Herb-Citrus Butter =Page 21 Roast Fillet of Beef Nazarene Style = Page 24 Backed Ziti Family Choice = Page 25 Grilled Swordfish and eggplant Salad = Page 27 Salmon steak and Spinach with Tartar Cream = Page 29 Lamb Cutlets and mustard Sauce = Page 30 Date and Cinnamon Stuffed Lamb = Page 33 Tradition Irish stew = Page 35 Lamb Kebabs served on spicy Basmati Rice = Page 37 Chef Lamb Curry Knuckle = Page 39 Veal Involtini in Tomato Sauce = Page 41 Veal Chops Nazarene Style= Page 44 Chicken Kiev = Page 46 Grilled Halibut with Green Sauce = Page 47 Turkey Goulash = Page 48 Easy plain cake = Page 49 Calamari Pasta = Page 50 Winter Nazarene Pie = Page 51 Easy Spanish rice = Page 52 Cheesy Baked Potatoes = Page 53 Sausage, peppers and Onion Rolls = Page 54 My Favourite Sandwich = Page 55 Ham and Cheese Club Sandwich = Page 56 Salmon & Egg Wraps with Mustard Mayonnaise = Page 57 Stuffed Marrows wit Beef Mince = Page 58 Maltese Macaroni Pie = Page 60 Bacon Wrapped shrimps with dipping sauce = Page 61 Pistachio Salmon Cakes = Page 62 Ricotta Qassatat = Page 63 Soft Dinner Rolls =Page 65 Coconut Curry Beef = Page 66 Garlic Potatoes = Page 67 Strawberries Mousse Desert =Page 68 Easy Fruit Cake = Page 69 Peach Melba cheese cake = Page 70 East Black Forest Cherry Cake =Page 71

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Egg Dishes Buttered Eggs with Tomatoes Cut tomatoes in one-third inch slices. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Serve a buttered egg on each slice of tomato.

Eggs au Gratin Arrange poached Eggs on a shallow buttered dish. Sprinkle with grated Parmesan cheese. Pour over eggs Béchamel Sauce. Cover with bread crumbs, and sprinkle with grated cheese. Brown in moderate oven. Tomato or White Sauce may be used.

Stuffed Eggs Cut four “hard-boiled” eggs in halves crosswise; remove yolks, mash, and add two tablespoons grated cheese, one teaspoon vinegar, one-fourth teaspoon mustard, and salt and cayenne to taste. Add enough melted butter to make mixture of the right consistency to shape. Make in balls size of original yolks, and refill whites. Arrange on a serving dish, pour around one cup White Sauce, cover, and reheat.

Stuffed Egg Cuts “hard-boiled” egg in halves, crosswise. Remove yolks, and put whites aside in pairs. Mash yolks, and add equal amount of cold cooked chicken, finely chopped.

Moisten with melted butter or Mayonnaise. Adjust season to taste with salt, pepper, lemon juice, mustard, and cayenne. Than refill the whites.

Eggs à la Mode du Chef Butter small timbale moulds, sprinkle with finely chopped brown mushrooms, parsley, and cooked beetroots. Break eggs, and slip one into each mould, sprinkle with salt and pepper, set in pan of hot water, and cook until egg is firm. Remove from moulds on octagon slices of toast, and pour around Tomato Sauce .

Eggs Mornay Break egg and slip into buttered egg en cocotte, allowing one or two eggs to each en cocotte according to size. Cover with White Sauce seasoned with one-third cup grated cheese, paprika, and yolks two eggs; cover with grated cheese and bake until firm.

Omelette with Meat or Vegetables Mix and cook Plain Omelette. Fold in remnants of finely chopped cooked chicken, veal, or ham. Remnants of fish may be flaked and added to White Sauce; or cooked peas, asparagus, or cauliflower may be added.

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Pizza Buns Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 6

Ingredients 3 hamburger buns Pizza sauce Pepperoni Mozzarella Onions, ringed Black olives, sliced Basil

Method Preheat your oven to 180 oC Place the hamburger buns on a baking tray.

Add the pizza sauce, pepperoni, mozzarella, onions, and black olives to the pizza buns.

Put them in the oven for 10 or 15 minutes until the cheese melts and the buns brown.

Remove the buns from the oven and place the basil over the top.

Serve and enjoy your pizza buns.

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Cajun Flavoured Fried Butterfly Shrimp Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Serves: 15 - 20

Ingredients ½ kilo of shrimp, deveined, tails left on 200ml milk 3 egg 250g flour 300g of bread crumbs 2 tsp of Cajun seasoning Cajun Seasoning: ½ tsp of salt ½ tsp of garlic powder ½ tsp of paprika ¼ tsp of pepper ¼ tsp of onion powder ½ tsp of cayenne pepper ¼ tsp of oregano ¼ tsp of thyme ⅛ tsp of red pepper flakes

Method Heat your oil to 190 oC. If you don't have a thermometer, add a bit of flour or bread crumbs to the oil. If it sizzles, you know it's done.

Add the spices for the Cajun seasoning to a bowl and mix well.

Crack the eggs in a separate bowl and pour the milk in. Beat well.

Add the flour, cornmeal, and Cajun seasoning to a third bowl. Mix until well combined.

Pick up shrimp by the tail; dip it in the egg mixture followed by the flour. Than coat the shrimps with breadcrumbs one by one.

Put the shrimp in the oil, in batches, and fry them for about 4 minutes until golden brown on each side.

Serve with your favourite condiment and enjoy your Cajun flavoured shrimp.

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Baked Chili Chicken Prep time: 90 mins Cook time: 20 mins Total time: 1 hour 50 mins Serves: 15

Ingredients 5 medium chicken breast cut into 3 pieces 1 tbsp of chili flakes Âź cup of olive oil or vegetable oil 2 tbsp of soy sauce 2 cloves of crushed garlic 1 tbsp of brown sugar Pepper to taste 1 tbsp of spring onions for garnish, chopped

Method Place the chicken into a mixing bowl Add in all of the ingredients Using your hands or a spoon, message the spices on the chicken until it's well covered Cover with cling wrap and allow it to marinate in the fridge for 3 hours Fifteen minutes before you remove the chicken from the fridge, preheat your oven 180 oC Line a baking pan with parchment paper Lay the chicken on evenly.

Place it in the oven and allow it to bake for 20 minutes.

Garnish with spring onions Serve and enjoy your chili chicken

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Tomato and Pesto chicken Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 3

Ingredients Preheat your oven to 180°c Three medium-sized boneless, skinless chicken breasts 60g of sun-dried tomato pesto 1 large tomato, sliced 250g Edam cheese shredded 1 tablespoon of olive oil Salt and pepper to taste

Method Add the olive oil to a baking dish and brush it around the bottom and sides.

Place the chicken breasts in and salt and pepper them.

Spread the sun-dried tomato pesto evenly over the breasts.

Distribute the tomatoes over the top of each breast.

Place them in the oven and bake for 20 to 25 min.

Remove the chicken breasts from the oven and spread the Tex-Mex cheese over the top.

Place them back in the oven for an additional 10 minutes or until the cheese melts.

Serve and enjoy your tomato pesto chicken.

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Chicken Pineapple Sandwich Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Serves: 1

Ingredients Kessler Bun or Hamburger buns Pineapple slices Boneless chicken breast Mayonnaise Salt and pepper

Method Grill pineapple slices for about 3 minutes. Set aside.

Butterfly chicken breast by slicing the middle, starting with thickest part of meat but not all the way through.

Season salt and pepper on both sides. Grill for about 5-7 minutes.

Spread mayonnaise on a toasted bun. Followed by, lettuces, chicken, and pineapple.

Serve and enjoy.

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Chicken Schnitzel Prep time: 10 mins Cook time: 6 mins Total time: 16 mins Serves: 4

Ingredients 4 boneless, skinless chicken breasts, pounded and flattened 150g plain flour 2 eggs, beaten 1 tbsp of milk 250g breadcrumbs 1 tbsp of Parmesan cheese ½ tsp of garlic powder Salt and pepper to taste 1 tsp chopped fresh parsley

Method Lay each chicken breast on a piece of cling wrap. Place another piece of wrap over the top. Using a meat tenderizer or blunt object, pound the breasts until they are about ⅛ to ¼ of an inch thick. Set them aside on a plate.

Add the flour to a mixing bowl, the beaten eggs and milk to a second mixing bowl, and the bread crumbs to a third bowl. Season the bread crumbs with the garlic, Parmesan cheese, salt, pepper, and parsley. Mix until well combined.

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Using your right hand, dredge each chicken breast in the flour. Change to your left hand and dip them into the egg mixture. Switch back to your right hand and coat the breasts with the bread crumbs. Set the schnitzels aside on a baking tray.

Prepare and heat about 1 inch of oil in a preheated pan. The oil should be about 190 oC. If you don't have a thermometer, add a bit of flour or bread crumbs to the oil. If it sizzles, you know it's done.

Put the schnitzels in and fry them, in batches, for about 3 minutes on each side or until they're golden brown. Serve the Schnitzel with lemon wedges/

Herb Chicken in Creamy Pasta Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 2

Ingredients 2 large sized boneless, skinless chicken breasts 1 tsp of thyme 1 tsp of fresh rosemary chopped Salt and pepper to taste ½ onion, chopped 3 cloves of garlic, chopped 500 ml of fresh cream 2 tbsp of Parmesan cheese, grated 300 g cooked pasta 1 tbsp unsalted butter Olive oil

Method Season the chicken with olive oil, rosemary, thyme, salt, and pepper on both sides.

Grill until the internal temperature, in the deepest part of the meat, is 75°c degrees or until desired done.

Add the butter to a preheated pan. Put the onion and garlic in and sauté, over medium high heat, four a minute or two. Pour the heavy cream in, season it with Nazzareno Casha

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salt pepper, and bring it to a boil. Toss the pasta in until heated through, squeeze lemon in.

Plate and garnish it with some Parmesan cheese and fresh chopped basil.

Serve and enjoy your grilled chicken in creamy pasta.

Chicken Satay Prep time: 60 mins Cook time: 15 mins Total time: 1 hour 15 mins Serves: 8

Ingredients 4 large boneless, skinless chicken breast or thighs, cut into strips For the Marinate:

50g of chopped lemon grass 1 thumb sized ginger sliced thinly 2 tsp of cumin 1 tsp of curry powder 1 tbsp of fish sauce 2 tbsp of brown sugar 2 tbsp of vegetable oil For the Peanut Sauce:

3 tbsp of peanut butter ½ lemon lime squeezed 2 of garlic, crushed 250ml of water 1 tbsp of soy sauce 1 tsp of chili sauce

Method Soak the skews in water for about an hour.

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Cut the chicken breast in half.

Combine the marinating ingredients in a mixing bowl, place the chicken in, and massage the meat until it's well combined. Place some cling wrap over the top of the bowl and put it in the fridge for one hour or so.

Combine the ingredients for the peanut sauce and mix them well.

Put the chicken onto the skewers. I kind of weave them on. Place them into a fry pan or hot grill and fry them for about 4 minutes on each side.

Spread some peanut sauce over the top.

Serve and enjoy your chicken Satay.

Turkey Bolognese Ingredients 60ml of olive oil 1 small onion, finely chopped 4 cloves of garlic, finely chopped 1 stalk of finely chopped celery 1 medium peeled carrot, finely chopped 450g of left over turkey 40g of freshly chopped basil Salt and pepper to taste 3 tbsp Parmesan cheese 250 grams of spaghetti 650ml of tomato sauce

Method Heat the oil in a heavy pot, over medium high heat. Add in the onion, garlic, celery, and carrots.

Stir and sautĂŠ for about 3 minutes until the onions are translucent. Add in the turkey and tomato sauce and stir. Place a lid on the pot, reduce the heat to medium low, and allow it to simmer for about 20 minutes.

In the mean time, boil your spaghetti according to package instructions.

Place the basil and Parmesan in and stir once again.

Put the spaghetti in and toss until it's well combined.

Plate, serve, and enjoy your turkey Bolognese.

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Rack of pork ribs Nazarene Style Prep time: 2 hours 20 mins Cook time: 45 mins Total time: 3 hours 5 mins

Ingredients ½ rack of pork ribs 125ml tomato ketchup 1 tbsp of Worcestershire sauce 2 tbsp of soy sauce 3 whole garlic cloves, pressed 250ml beef stock 2 tsp of sugar Pepper to taste 1ltr of Seven Up Olive oil for frying

Method Place the ribs into a large container, pour the Seven up over top of the meat, and seal the container shut. Place it in the fridge and allow the meat to marinate for at least two hours - overnight is preferred. All of the meat will not be submerged in the sprite, so it's a good idea to flip it over halfway through the process.

To make the sauce, combine all of the ingredients in a mixing bowl, and whisk until it's well combined.

Add some olive oil to pan over medium-high heat. Place the ribs in, meat side down, and allow them to sear for 4 to 5 minutes until they’re nicely browned. Flip them over to the bone side and let them to sear for an additional 2 minutes.

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Pour the sauce over the meat and bring it to a boil. Reduce the heat to medium low, place a lid on, and allow it to simmer for 45 minutes. Every 15 minutes, remove the lid, turn the ribs over, and give them a good basting with the sauce.

Serve your ribs up with French fries or desire potatoes of your choice..

Cheesy Stuffed Mushrooms Ingredients 6 large size button mushrooms 130g Red Leicester cheese, grated 130g cheddar, grated 2 tbsp of melted butter 2 tbsp of bread crumbs 2 tbsp of chopped chives for garnish

Method Preheat the oven to 180°c.

Clean and remove the stems from the mushrooms and place them on a baking tray.

Add in the Red Leicester cheese followed by the cheddar cheese. Press the cheeses down slightly to get a little more in. Sprinkle the bread crumbs over the top and drizzle the butter on. Add any left over cheese over the butter.

Place in the oven and bake for 10 to 15 minutes until the cheeses are melted and the mushrooms are slightly brown. Sprinkle chopped chives on top and serve.

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Oven Baked Pasta

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Total Time: 55 min Prep: 20 min Cook: 35 min 4 servings

INGREDIENTS 450 g rigatoni pasta 4 tablespoons/60 ml extra-virgin olive oil 1 large eggplant, cubed 10 large sun-dried tomatoes, chopped 15 black olives, pitted and chopped ½ a teaspoon chilli flakes 2 cloves garlic, chopped 1x750 ml jar tomato puree Salt Edam cheese, as much as desired, roughly chopped 400 g freshly grated mozzarella Freshly grated Parmigiano cheese, for sprinkling

METHOD Preheat the oven to 180°c.

While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up the olive oil and sautĂŠ the eggplant, sun-dried tomatoes, olives, chilli peppers and garlic, for a few minutes. Add the tomato puree and salt. Let the sauce cook for approximately 10 minutes on medium heat.

Drain the rigatoni; add the pasta to the saucepan, sprinkle with some Parmigiano and Nazzareno Casha

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cook for another 30 seconds. Then place 1/2 the rigatoni in a baking dish, adding a layer of 1/2 the mozzarella, 1/2 the Edam cheese and another sprinkle of Parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.

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“No dish in history has as many variations, colours, tastes, textures as a dish of pasta.�

Creamy Tomato Soup Nazzareno Casha

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RECIPE

TOTAL TIME: 50 min Prep: 15 min Cook: 35 min

4 to 6 servings

INGREDIENTS 2 tablespoons/30ml olive oil 2 cloves garlic, minced 1 medium onion, chopped 2 tablespoons brown sugar 12 large tomatoes, chopped 4 sprigs fresh thyme 60ml fresh cream 30g butter Salt and pepper Grated Parmesan, for serving Chopped fresh chives, for serving [optional]

METHOD Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and Nazzareno Casha

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tomatoes and cook for 5 minutes more. Add 125ml water, the thyme and Parmesan rind, if using. Cook for about 25 minutes.

Discard the thyme sprigs. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Adjust seasoning with salt and pepper.

To serve, ladle the soup into bowls and sprinkle with Parmesan and chives.

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Let me be the first to tell you, drinking alcohol is the worst thing to do in cold weather. Hot soup is the best because the process of digesting food helps to warm you up.

Chicken Cordon Bleu

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Ingredients: 4 skinless, boneless chicken breast halves 1/4 teaspoon salt 1/8 teaspoon ground black pepper 4 slices Swiss cheese 4 slices cooked ham 250g seasoned bread crumbs

Method Preheat oven to 180°c.

Pound the chicken breasts to 1/4 inch thickness.

Season the chicken with salt and pepper.

Place 1 sliced of cheese and ham on top of each breast.

Roll up and secure with a toothpick. Coat with flour, egg wash and bread crumbs.

Place in a greased baking dish.

Bake for 30 to 35 minutes, or until chicken is no longer pink.

Remove toothpicks, and serve immediately.

Beef Pepper Steak Nazzareno Casha

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INGREDIENTS Serves 2 as a main dish with rice Prep Time: 15 minutes, If you are using Flank Steak - make sure you cut ACROSS the grain; otherwise the steak will be chewy and tough.

250 g beef tenderloin, flank steak or flap meat, thinly sliced 2 1/2 tablespoons cooking oil 1 clove garlic, minced 1 teaspoon grated fresh ginger 1/2 small green bell pepper, deseeded and cut into pieces 1/2 small red bell pepper, deseeded and cut into pieces 1/2 onion, sliced 1 teaspoon freshly ground black pepper Salt, to taste For the Marinade 1 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon Worcestershire sauce 1 teaspoon sherry 1/2 teaspoon cornstarch 1/2 teaspoon sesame oil 1/2 teaspoon sugar

METHOD Marinate the beef with all the Marinade ingredients, about 15 minutes.

Heat 1 tablespoon of the oil in a wok or skillet over high heat.

Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.

Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.

Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the centre of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

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Beef Tenderloin with Grilled Vegetables and Herb-Citrus Butter Ingredients: 4 x 128g steaks beef tenderloin 2 zucchinis, sliced into 1/4-inch rounds 2 large yellow squash, sliced into 1/4-inch rounds 12 grape tomatoes, for garnish 4 to 6 tablespoons unsalted butter, at room temperature 1 tablespoon fresh rosemary, chopped fine 1 teaspoon citrus zest, chopped fine Sea salt and fresh ground pepper to taste 1 tablespoon seasoning 1 tablespoon olive oil

Method In a small bowl, combine the room-temperature butter, chopped rosemary and citrus zest.

Season the butter mixture lightly with salt and pepper and stir to combine.

Place butter on a sheet of wax paper and evenly roll it up to form a tube.

Place the rolled butter in the refrigerator to harden so it can be cut into even pieces.

Preheat charcoal or gas grill to medium-high.

Add all the vegetables to a mixing bowl.

Add the olive oil and seasoning blend to the vegetables and mix lightly to get all the vegetables coated.

Season each side of the beef tenderloin with salt and pepper.

Carefully place the seasoned vegetables and steaks on the hot grill. The vegetables should cook rather quickly.

The steaks should cook for 2 to 4 minutes on each side depending on desired doneness.

Keep checking the underside of the vegetables for grill marks.

Flip and continue to work the grilling surface by moving the vegetables and steaks around to the hot spot for even cooking.

They should all have nice char grill marks on them, and the texture of the vegetables should be crisp-tender. When the desired doneness is reached, remove all food from the grill onto a clean surface.

Serve the grilled steaks and vegetables with mashed potatoes and garnish with the herb-citrus butter.

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What you can expect from each category of steak. 

Blue: Should still be a dark colour, almost purple, and just warm.

It will feel

spongy with no resistance. 

Rare: Dark red in colour with some juice flowing.

It will feel soft and spongy

with slight resistance. 

Medium-rare: A more pink colour with a little pink juice flowing.

It will be

a bit soft and spongy and slightly springy. 

Medium: Pale pink in the middle with hardly any juice flowing. It will feel firm and springy.



Well-done: Only a trace of pink colour but not dry.

It will feel spongy and

soft and slightly springy.

I recommend the following cooking times for a 3.5cm thick fillet steak: 

Blue: About 1½ mins each side

  

Rare: About 2¼ mins each side Medium­rare: About 3¼ mins each side Medium: About 4½ mins each side

We also recommend the following for a 2cm thick sirloin steak: 

Blue: About 1 min each side

  

Rare: About 1½ mins per side Medium rare: About 2 mins per side Medium: About 2¼ mins per side

For a well­done steak, cook for about 4­5 minutes each side, depending on thickness.

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Roast fillet of beef Nazarene Style Prep: 30 mins cooking time: 1 hr Serves 6

Ingredients 25g dried porcini mushrooms 400g mushroom 200g onions Knob of butter plus extra for roasting 2 tbsp olive oil Garlic clove, crushed 2 thyme sprigs 1½ kg beef fillet

For the sauce 1 tbsp plain flour 3 tbsp brandy 400ml hot beef stock 2 tsp wholegrain mustard 2 tbsp Fresh cream Handful parsley chopped

Method Put the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop, then strain the liquid Set aside about half the mushrooms, choosing those with the best shape, and then finely chop the remainder. Chop 1 onion very finely. Heat a large frying pan, add the

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butter and 1 tbsp olive oil, then cook the chopped onion and garlic over a medium heat for 3-5 mins until softened. Put in the chopped porcini and stir around the pan for 2 mins. Add the chopped mushrooms to the frying pan along with the thyme sprigs.

Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool.

Place the beef on a board. Take a sharp knife and make a slice lengthways along the fillet, about one-third of the way down, so it folds out like a book. One side of the beef should now be thicker than the other. Make another lengthways slice along the thick half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of an A4 page. Spread the mushroom mixture all over the beef and season really well. Tightly roll up the beef to reform into a log and tie kitchen string around to secure well.

Heat the oven to 180°c. . Place a large heavy-based roasting tin over a high heat on the hob. Heat some more butter and the other 1 tbsp oil in the tin, and then fry the beef, turning every couple of mins, until well browned all over. This will take about 8 mins.

Top the whole small onions into the tin around the beef and toss them in the oil. Roast for 20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a thick piece of meat, it may take a little longer. Ten mins before the end of cooking stir the whole mushrooms around the pan, coating well in the oil and juices, then leave to roast alongside the meat and shallots. Leave the meat to rest on a board for 10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.

Place the tin back on the hob. Stir in the flour, mixing well into any oil in the pan, and then very carefully pour over the brandy, making sure you don’t pour straight from the bottle. Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin. When the brandy has nearly boiled away, pour over the strained mushroom liquid and beef stock. Cook for about 5 mins until the liquid just coats the back of a spoon, and then stir in the mustard and fresh cream. Season, sprinkle with parsley and pour into a gravy sauce boat. Cut the beef into thick slices and serve with the vegetables, gravy and roasted garlic potatoes or French fries.

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Baked Ziti Family Choice "The BEST Baked Ziti!!

Ingredients 450g dry ziti pasta 1 1/2 tablespoons olive oil 1 onion, sliced 1 teaspoon chopped fresh rosemary 4 cloves garlic, chopped 450g minced beef 450g minced pork sausage 800ml tomato sauce 250g provolone cheese, sliced 180ml fresh cream 200g ricotta cheese 160g mozzarella cheese, shredded 2 tablespoons freshly grated Parmesan cheese

Method Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.

Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Adjust seasoning with salt and black pepper. Reduce heat to low, and simmer for 10 minutes.

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Preheat oven to 175°c.

Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, cream, ricotta cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.

Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

Note Always cook pasta in a very large pan of salted, boiling water. If you don’t give the pasta enough space to move in the pan, it will stick together. The water should be as salty to flavour the pasta.

There is no need to add olive OR vegetable oil to your pasta when cooking. It won’t prevent it from sticking together, and will just end up down the drain.

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Grilled Swordfish and Eggplant Salad Prep: 45 min cooking time 20 min 6

servings

Ingredients 80ml white vinegar 2 tablespoons honey 1 tablespoon Dijon mustard 10g fresh finely chopped marjoram , plus whole leaves Kosher salt and freshly ground black pepper 125ml extra-virgin olive oil 3 small eggplants, sliced cut in 2cm thick 2 small chiles [optional] 1 red sweet pepper Vegetable oil, for brushing 6 pieces x120g each swordfish steaks 1 large bunch fresh parsley chopped

Method Whisk together the vinegar, honey, mustard, and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until blended together.

Heat a grill to high for direct grilling. Brush the eggplant, chillies and bell pepper with oil, scatter over some of the whole marjoram and season with salt and pepper. Grill the chillies and bell pepper until charred all over and somewhat tender, about 5 minutes. Remove from the grill to a bowl, cover with plastic wrap and let steam. Continue to grill the eggplant until charred on both sides and tender, 5 to 8 minutes than cut the grilled eggplants into cubes.

Brush the swordfish on all sides with vegetable oil, and sprinkle with salt and pepper. Grill the swordfish until charred on both sides and just cooked through, about 5 minutes per side, depending on thickness.

Peel, seed and dice the chillies and sweet red pepper and diced eggplants transfer to a large bowl. Adjust seasoning with salt and pepper. Add the chopped parsley.

Pour some of the dressing around the sides of the bowl, and toss to dress the vegetables.

Put the fish on a large platter. Drizzle over the remaining dressing and top with the salad. Garnish with fresh marjoram or watercress leaves and serve.

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This recipe tastes as exotic as it sounds. Wonderful aromas fill your home with all these ingredients. It is worth a try for something different.

Raw portioned swordfish steaks

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Salmon & Spinach with Tartar Cream Ingredients 1 tsp sunflower or vegetable oil 2 x 120g skinless salmon steaks 250g bag spinach 2 tbsp fresh cream Juice ½ lemon 1 tsp caper, drained 2 tbsp flat-leaf parsley, chopped Lemon wedges, to serve

Method Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.

Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, and then top with the salmon.

Gently heat the fresh cream in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.

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Lamb Cutlets & Mustard Sauce

Ingredients Serves 2

8 lamb cutlets 1 beef cube 250ml boiling water for stock 1 tbsp redcurrant jam 1 tbsp whole grain mustard 500g Brussels sprouts 2 tsp English mustard 2 tsp lemon juice 1 tsp melted butter 3 tbsp olive oil Dried Rosemarie Salt and pepper

Method Nazzareno Casha

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Put a dry frying pan on high heat. On a chopping board rub both sides of each lamb cutlet with salt, pepper, Rosemarie and olive oil. Place cutlets in hot pan and sear for 3 minutes either side until golden and still pink in the middle. Important only turn the cutlets once by using tongs. Cutlets should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.

Place Brussels sprouts in a saucepan with a small amount of lightly salted water.

Cover and steam for about 10 minutes until tender (but still a little crunchy). Combine butter, English mustard , lemon juice, salt and pepper. Drain Brussels sprouts. Add butter mixture and mix well. Keep warm.

Add the beef stock, redcurrant jelly and any resting juices from the lamb cutlets to the pan (the one you used to cook the lamb cutlets). Simmer on medium heat for 5 minutes until syrupy. Add the wholegrain mustard, simmer for a few seconds more, and then season to taste.

To serve, place 4 lamb cutlets on each plate and cover with gravy. Add a serving of Brussels sprouts on the side.

Tasty sweet lamb loin cutlets, seasoned and seared in a pan, slathered in delicious wholegrain mustard gravy and accompanied by Brussels sprouts cooked in mustard, and lemon butter. For sure your family or guests will enjoy this meal.

In my humble opinion lamb should be pink in the middle, with the meat cooked to a nutty brown colour around the outside.

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Date and Cinnamon stuffed Lamb

Serves 6

Ingredients 1tbsp olive oil 1 small onion, finely chopped 50g dried dates, roughly chopped 1tbsp freshly chopped rosemary 25g ground almonds Pinch ground cinnamon ½tsp ground cumin 1 whole leg of lamb 1tsp plain flour 600ml lamb stock made from cubes Salt Black pepper

Method Heat the oven 210°C. Heat the oil in a small pan and fry the onion for 5 minutes until soft, then mash to a purée. Add the chopped dates and stir in thoroughly. Add the rosemary, almonds, cinnamon and cumin to the pan, and season.

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Cut 6 large slashes in the fleshiest side of the lamb leg, through to the bone. Stuff the date mixture into the slashes. Season the lamb and place in a roasting tin with 250ml water.

Roast for 15 minutes, then reduce the heat to 180°C and cover loosely with foil. Roast for a further 1 hour 15 minutes for a medium-cooked lamb, or 1 hour 30 minutes for well- done. Top up the water occasionally if it evaporates to prevent the juices from burning. Remove foil 30 minutes before end.

Remove the lamb from the tin, place on a plate, cover loosely with foil and leave to rest for 15 minutes while making the gravy.

Skim the fat and discard. Place the tin on the hob and add the flour. Stir for 1 minute then gradually pour in the stock. Simmer until it has reduced, then strain the liquid into a gravy sauce boat before serving. Carve and serve with roast or baked potatoes, fresh steamed fine green beans and buttered baton carrots.

Sliced baked potatoes

Roast potatoes

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Irish Lamb Stew Ingredients 700g thickly sliced bacon, diced 2.5kg boneless lamb shoulder, cut into 2 inch pieces 2g salt 2g teaspoon ground black pepper 125g flour 3 cloves garlic, chopped 1 large onion, chopped 125ml water 1 litre beef stock 10g sugar 1kg diced carrots 2 large onions sliced 3 potatoes cut in cubes 3g dried thyme 2 bay leaves 250ml white wine

Method Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.

Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly.

Brown the meat in frying pan with bacon fat.

Place meat into stock pot (leave 1/4 of fat in frying pan). Add the garlic and sliced onion and sautĂŠ till onion begins to become golden. Deglaze frying pan with

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125ml water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 11/2 hours.

Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

“Stew's so comforting on a rainy day.”

“Boeuf a la Bourguignonne (Beef in the Burgundy style): This is the stew of stews.

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Lamb Kebabs on Spiced Basmati Rice 10 - 15 Min cooking time15 Min preparation time Serves 6

Ingredients Marinade: 15 ml Balsamic Vinegar 30 ml Honey 10 ml Mustard 45 ml Olive Oil 2 Garlic Cloves chopped 10 ml Mint 5 ml Rosemary 850 g Lamb off the bone, cubed

Spiced Rice: 375 g Basmati Rice 45 ml Margarine 65 ml Raisins 65 ml Toasted Flaked Almonds 10g cinnamon Freshly Ground Sea salt and Freshly Ground Whole Black Peppercorns to taste

Method Combine the marinade ingredients and mix well. Stir in the lamb.

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Once covered in the marinade start threading onto wooden skewers that have been soaked in water.

Grill for about 8 – 10 minutes under a hot grill turning occasionally, ensuring the meat does not dry out.

Cook the rice according to the instructions on the packet and drain.

Stir in the remaining ingredients and serve the grilled kebabs on basmati rice decorate with fresh Rosemarie sprig.

Culinary Tip If serving a warm meal heat up your plates in the oven at a low temperature for a few minutes

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Chef Lamb Knuckle Curry 60 min cooking time 30 min preparation time Serves 6

Ingredients 30 ml Sunflower Oil 2 Large Onions finely chopped 2 Cloves Garlic finely chopped 5g Ginger 50g Medium Curry Powder 5g Ground Cinnamon 5g Ground Coriander 5g Ground Cumin 1.2 kg Lamb Knuckles 100g Tomato Paste 400g tin chopped tomatoes 15g Sugar 5g Black Pepper 1½ beef Stock Cubes 3 Potatoes peeled and quartered Sea Salt

Method Prepare a large pot sautĂŠ the onions in oil until soft.

Add the garlic and Ginger and fry for 3 minutes.

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Add the curry powder, Cinnamon, Coriander and Cumin and fry for 2 minutes, stirring all the time.

Add the lamb knuckles and brown well, then add the tomato paste and whole peeled tomatoes and mix well.

Stir in the sugar, Salt and Pepper.

Add the stock cube, 500ml water and the peeled, quartered potatoes, bring to the boil, turn down heat and simmer until the lamb tenderly cooked and potatoes start to fall apart and the liquid has reduced to make thickened gravy.

Adjust the salt and sugar balance, adjust if necessary. Serve steamed Turmeric Rice mixed with raisins, sweet corn and peas.

Culinary Tip Prepare, gather and have ready all your ingredients in front of you before you begin cooking – this is known as mis en place Nazzareno Casha

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Veal involtini in Tomato Sauce Ingredients 600g Veal topside round cut into 4 thin slices, about ¼ inch thick Salt and freshly ground black pepper 3 tablespoons extra virgin olive oil 4 slices Parma ham 4 slices Edam cheese For the Filling:

125g fresh breadcrumbs combined with 2 tablespoons milk (soak for at least 20 minutes) 2og grated Parmesan cheese 20g pine nuts 20g raisins 2 cloves chopped garlic 1 tablespoons fresh parsley, chopped 1 teaspoon fresh rosemary, chopped For the Tomato Sauce: 1 medium onion, chopped 1 clove chopped garlic 125ml red wine [Always use good wine for cooking] 400g tin chopped tomatoes 1 teaspoon salt ¼ of a teaspoon freshly ground black pepper 1 tablespoon fresh parsley, chopped 2 tablespoon fresh basil, chopped Basil leaves, torn, for garnish

Method For the Filling: Combine all ingredients in a small bowl.

Pound the Veal slices until they're about ¼ inch thick. Sprinkle with salt and pepper. Lay a slice of Parma ham on each slice of Veal, followed by 1 slice of Edam cheese and then place 2 tablespoons of the filling in the centre. Slightly fold

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in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end roll up the slices of Veal, pressing firmly so that's it's good and tight.

Secure either with toothpicks or wrap the rolls with some Kitchen string.

(Remember to remove them before serving!)

Heat the olive oil in a deep thick pan over medium-high heat. Add the Veal rolls, to seal . Generously brown the Veal on all sides. Transfer the rolls to a plate and set aside.

Add the onions and garlic to the pan and sautĂŠ until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, deglazing the bottom of the pan.

Add the chopped tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes. Return the Veal rolls and add just enough water to the pot until the Veal rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for about 1 hour or until the veal rolls are tenderly cook in a good consistency thick sauce.

At the end add the parsley and basil and simmer for another 2 minutes. Adjust salt and pepper to taste.

You can serve pasta with the sauce as a first course, followed by the veal rolls and a selection of steamed vegetables of your choice.

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Veal Chops Nazarene Style Ingredients 450g baby potatoes, halved 1 tablespoon vegetable oil Salt / pepper 8 thin boneless veal cutlets (about 1.250g total) 1 teaspoon dried rosemary 2 tablespoons vegetable oil 2 apples, peeled, cored and thinly sliced 250 chopped onion 10g tablespoon chopped garlic 1 tablespoon plus 1 tsp cornstarch 625ml apple cider 2 tablespoons Dijon mustard Steamed green beans (optional)

Method Heat the oven to 180°c.

Toss potatoes with oil, salt and pepper. Place on a baking dish and roast for 20 minutes or until tender. Turn after 10 minutes.

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Meanwhile, season the veal with salt, pepper and 3/4 tsp of the rosemary. Heat the oil in a large non-stick pan over medium-high heat. Add veal; cook 4 minutes per side.

Remove to a plate; keep warm.

Add apples, onion and garlic to pan; cook for 5 minutes, stirring occasionally.

Combine cornstarch and cider; add to pan. Stir in remaining rosemary. Simmer 1 minute until thickened; stir in mustard. Adjust seasoning Serve veal chops and potatoes with apples and sauce spooned over and, if desired serve green asparagus and steamed baby carrots on the side.

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Chicken Kiev Ingredients 40g unsalted butter, softened 1 large garlic clove, crushed 20g flat-leaf parsley, finely chopped 2 large chicken breasts Plain flour (seasoned), for dusting 1 egg, beaten 100g fresh breadcrumbs 2 tbsp vegetable oil

Method In a small bowl, mash the butter, garlic and parsley with a fork, until combined; season well.

Put the butter onto a piece of Clingfilm, and then roll it up into a short cylinder. Chill for at least 1 hour, or freeze for 15 minutes.

Put the chicken breasts between two pieces of Clingfilm and bash with a rolling pin, until completely flattened.

Divide the chilled flavoured butter mixture into two smaller rolls and put one in the middle of each flattened chicken breast.

Wrap the chicken around the butter, making sure the sides overlap. Chill, seam side down, on a plate for at least 10 minutes.

Preheat the oven to 200°c, Put the seasoned flour, egg and breadcrumbs into three separate shallow bowls. Dust the chicken parcels in the flour, and then dip them in the beaten egg, followed by the breadcrumbs, making sure they are well coated.

Heat the oil in a non-stick frying pan over a medium heat. Fry the Kiev (seam side down first) for 5-7 minutes, turning frequently, until golden all over. Transfer to a baking tray and bake in the oven for 12-15 minutes, until cooked through.

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Grilled Halibut with Green Sauce Ingredients Serves six

For the sauce: 250g

mixed herbs (parsley, chives, mint, tarragon, and chervil)

125ml olive oil 1 tbsp tarragon vinegar 2 garlic cloves Salt and freshly ground black pepper Sugar (optional) For the fish:

6 thick halibut fillets, about 140g each 1 tbsp olive oil Salt and freshly ground black pepper Lemon wedges, for serving

Method Process the herbs, oil, tarragon vinegar, and garlic in a blender until smooth. Adjust seasoning with salt and pepper. If it tastes slightly bitter, add sugar to taste. Transfer the sauce to a bowl, cover, and refrigerate until serving.

Preheat the grill pan. Lightly brush each fillet with oil and season with salt and pepper. Grill turning once, about 4 minutes, until the fish is barely opaque when pierced with the tip of a sharp knife. Transfer to plates and serve, with the green sauce and lemon wedges with potatoes and steamed vegetables of your choice..

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Turkey Goulash Ingredients 459g lean ground turkey [leg or breast] 400g can dice tomatoes 3 cloves garlic, minced 450ml tomato sauce 2 teaspoons white sugar 1/2 teaspoon dried basil 500g package bow tie pasta

Method In a large pan over medium heat, cook the turkey until browned.

Stir in the chopped tomatoes, garlic, tomato sauce, sugar and basil, and then simmer for about 20 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, and then drain. Combine the pasta and turkey mixture; toss and serve with grated parmesan cheese separately.

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Easy Plain Cake 10 to 12 servings

Ingredients 1 kg all-purpose flour 750g sugar 500g butter, softened 190ml milk 6 large eggs 2 teaspoons vanilla extract

Method Preheat oven to 180c°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

Pour and Bake. Pour into a greased and floured 10-inch tube pan, and smooth. Bake at 180c° for 1 hour and 30 minutes or until a long wooden pick inserted in centre comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely

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Calamari Pasta Ingredients 225g penne regate pasta 3 tablespoons extra-virgin olive oil 4 cloves garlic, chopped 1/4 teaspoon dried crushed red pepper 3 medium tomatoes, diced 450g squid (calamari), tentacles and tubes, sliced into rings 2 tablespoons lemon juice 70g chopped fresh parsley, plus more for garnish 2 tablespoons grated Parmesan cheese, (optional) Sea salt Ground black pepper

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Method Bring a large pot of salted water to a boil. Add pasta and cook until just tender, stirring occasionally. Drain pasta.

Meanwhile, heat the oil in a large pan over medium-high heat. Add garlic, crushed red pepper and tomatoes. Cook for 2 minutes, stirring occasionally, until fragrant.

Add calamari and cook for 1 to 3 minutes until opaque. Stir in lemon juice and simmer rapidly until sauce is reduced and slightly thickened, about 2 minutes. Stir in parsley. Add drained pasta to skillet. Toss until heated through, about 2 minutes.

Adjust seasoning with salt and pepper. Sprinkle with Parmesan and garnish with additional parsley. Serve immediately.

Winter Nazarene Pie

Ingredients For the Dough: 450g Flour 2 Eggs Nazzareno Casha

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Pinch of salt 250g margarine or butter Milk, as much as needed For the Filling: 450g Ricotta cheese 3 Eggs +1 egg for the egg wash 120g provolone cheese 120g Mozzarella 4 Tbs Grated parmesan cheese 120g cooked ham 120g salami of your choice 120g Mortadella Fresh black pepper, as desired

Method Prepare the Dough: In a mixer, add the flour, salt and the butter cut in cubes.

Let the flour absorb all the butter. Add the eggs and let them mix well.

Add enough milk (about 60ml) until you have a firm ball of dough.

Let it rest.

Prepare the Filling: Cut all the meats and cheeses in small cubes and put in a large bowl.

Add the grated parmesan cheese and mix.

Add the eggs and mix.

Add the ricotta cheese and mix well. Add fresh black pepper as desired. Set aside.

Assemble the Pie Preheat the oven at 180c° Butter and flour a 9" spring form pan.

Cut a little less than 1/3 of the dough and set aside.

With a rolling pin, roll the large piece of dough in a thin circle.

Place the dough over the spring form pan so that it overflows the borders of the pan.

Add the filing and spread it evenly.

With a sharp knife, cut the excess dough from around the border of the pan.

With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the criss-cross strips and arrange them on top of the filling.

Wet the strips with egg wash and bake for about 1 hr and 10 mins until nicely golden colour baked.

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A spring form pan

Bacon and Egg Pie Ingredients: 2 sheets flaky puff pastry 1 onion, finely chopped 250g chopped bacon 125g mixed vegetables [frozen pack] 2 tablespoons spicy chutney 6 eggs Salt and pepper Nazzareno Casha

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Milk

METHOD Use 1 sheet of pastry to line a greased 20cm square shallow cake tin. Sprinkle onion, bacon and mixed vegetables evenly over pastry. Dot the chutney on top. Break eggs evenly over, pricking the yolks so they run slightly. Adjust seasoning with salt and pepper to taste. Carefully lift second sheet of pastry over filling. Brush top with milk. Bake at 180c° for 40 minutes or until well risen and golden. To serve, cut into squares. Serve hot or cold.

Easy Spanish rice Ingredients 250g uncooked rice 1 medium onion, chopped 2 tablespoons vegetable oil 750ml water 300ml tomato sauce 1 small green bell pepper, chopped 1 1/2 teaspoons salt 3/4 teaspoon chili powder 1/8 teaspoon garlic powder

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Method In a large pan , heat the oil over medium heat.

Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.

Stir in remaining ingredients and bring to a boil.

Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.

Cheesy Baked Potatoes Ingredients 1kg thinly sliced potatoes 3 tablespoons butter 3 tablespoons flour 375ml milk Salt 1 dash cayenne pepper 250g grated sharp cheddar cheese 125g grated parmesan cheese, to sprinkle on top Paprika

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Method In a small sauce pan, melt butter and blend in flour.

Let the mixture sit for a minute.

Add all of cold milk, stirring with a whisk.

Adjust seasoning with salt and cayenne to your like.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one casserole dish.

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the Parmesan cheese on top.

Top with some paprika for colour.

Bake uncovered for about 1 hour at 180°c.

Here's a great Cheesy potato recipe that's so easy and absolutely delicious.

Sausage, Peppers and Onions Rolls

Ingredients 60ml olive oil 450g turkey sausage 2 red bell peppers, sliced 2 yellow onions, sliced Salt Freshly ground black pepper Nazzareno Casha

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1/2 teaspoon dried oregano 120g chopped fresh basil leaves 4 garlic cloves, chopped 2 tablespoons tomato paste 250ml Marsala wine 400g can diced tomatoes 4 to 6 fresh sandwich rolls

Method Heat the oil in a heavy large pan over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

You can serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

My Favourite Sandwich Ingredients: 1 Crusty roll baguette Lettuce, shredded 1/2 tomato, sliced 3 slices Ememthal cheese 3 slices smoked turkey roll 3 slices salami Napoli Onion, rings Pickled peppers, sweet, hot, or mixed, diced (optional) Olive oil

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Oregano, to taste Salt and pepper to taste Method: Slice the roll lengthwise, cutting about 3/4 of the way through and leaving a hinge of un-sliced bread at one edge. Open the roll and layer on shredded lettuce and tomato slices, followed by Ememthal cheese, turkey roll and salami. Cover the meat with diced peppers and onions. Drizzle with olive oil and sprinkle with oregano, salt, and pepper to taste.

Ham and cheese club sandwiches Ingredients 6 slices of white bread 50g spinach leaves or Roman lettuce 190g cooked ham 2 tomatoes, sliced 4 slices Edam cheese or Swiss cheese 2 eggs 50ml mayonnaise

Method

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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. Then top 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 or Roman lettuce then place the slice of toast on top. Cut the sandwiches into quarter triangles and skewer each with a wooden stick before serving.

Salmon & egg Wraps with mustard Mayonnaise Serves 12

Ingredients 24 slices smoked salmon 6 hard-boiled eggs, cooled, shelled and sliced 200g Roman lettuce

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12 large wraps For the mustard mayonnaise 200g light mayonnaise 6 tbsp Dijon mustard 1 small red onion, very finely sliced

Method Mix the mayonnaise and mustard, divide into 2 small bowls, then stir the onion into one bowl.

To assemble, spread a layer of the onion mayonnaise over each wrap and add 2 slices of smoked salmon, some sliced hard-boiled egg and a generous helping of lettuce to each. Roll up tightly. The wraps can be made several hours ahead and kept covered in the fridge. To serve, cut each wrap on the diagonal into 2 pieces. Serve with the extra mustard mayo for drizzling.

Stuffed Marrow with Beef Mince Ingredients 6 medium sized marrows cut into eight slices 2 tablespoons olive oil 1 onion, peeled and chopped 2 garlic cloves peeled and chopped 500g lean minced beef Nazzareno Casha

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400g can tomatoes 2 teaspoons chopped fresh parsley 1 tablespoon tomato puree 2 tablespoons grated cheddar or parmesan type cheese

Method Heat the oven to 180˚C In a large heavy pan, heat the olive oil Fry the onion until soft Add the garlic Add the beef mince and cook for a few minutes until brown Add the tomatoes, parsley and tomato puree Cook for 20 minutes Meanwhile, scoop out the middles of the marrows Place them in a large baking dish Spoon a portion of the mince sauce into each Distribute the remainder over the top of the marrows Cover with foil and bake in the oven for about 30 minutes Remove the foil, sprinkle with cheese and return to the oven uncovered for 10 minutes

This stuffed marrow with mince recipe, is an easy and delicious option. It is, though, important to point out you can use your favourite mince recipe such as Bolognese or chilli (or vegetarian) sauce to stuff a marrow, so do experiment. Cheese is always good Nazzareno Casha

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grated on the top, too. Optional you can bake the marrows on sliced potatoes, onions.

Maltese Baked Macaroni Pie Ingredients Â

500g puff pastry 500g dried rigatoni 300g beef mince 300g pork mince 300g bacon, finely diced 500g onions, finely chopped

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4 cloves garlic chopped 3 eggs 150g parmesan cheese, grated 250g Ricotta cheese 100g tomato paste 400g tomato polpa 500ml beef stock [you can use beef or chicken cube] 100ml vegetable oil Salt and pepper For egg wash 100ml milk 1 egg, extra

Method Preheat oven to 180ËšC. SautĂŠ the chopped onions and garlic in the oil until softly cooked in a medium pot.

Add the beef and pork mince, stirring well to separate than add bacon and continue stirring, cooking for 10 minutes.

Add the tomato paste. Than add tomato polpa. Adjust seasoning.

Add stock, mix well and bring to boil, than. Simmer for 30 minutes.

While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked. Drain and mix with sauce, adding parmesan and ricotta cheese. Stir in beaten eggs. Line a greased baking dish with the pastry, extending it up the sides.

Spoon in sauce and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape.

Beat together egg wash ingredients and paint top of timpana all over.

Bake for 1 to 1 ½ hours.

Bacon-Wrapped Shrimp with Dipping Sauce Makes 12 servings (2 shrimp and 1-1/2 tablespoons sauce each)

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Prep Time: 30 min.

Cooking time: 20 min.

Ingredients: 12 - Slices bacon 24 - Jumbo shrimp, (about 3 pounds), peeled, deveined 1 - Tablespoon margarine 2 - Cloves garlic, chopped 125ml Tomato ketchup 80ml steak sauce 1/4 - teaspoon hot pepper sauce

Method Preheat large pan over medium-high heat.

Add 4 sliced bacon and cook 3 minutes, or just until partially cooked. Drain. Repeat with remaining bacon. Cut each bacon slice in half. Wrap 1 bacon piece around each shrimp; secure with wooden pick. Return to same skillet.

Cook for 6 minutes, or until shrimp turn pink and bacon is crisp, turning after 3 minutes. Place margarine and garlic in small saucepan. Cook over medium heat 15 seconds, stirring constantly. Than add tomato sauce, steak sauce and hot pepper sauce.

Mix well. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.

Serve warm with the shrimp.

Pistachios Salmon Cakes Prep Time: 30 min. 4 servings

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Ingredients 300g salmon fillets 1 egg 200g fresh bread crumbs 1 tablespoon Dijon mustard 1 teaspoon grated lime peel 1/4 teaspoon salt 1/4 teaspoon pepper 250g coarsely ground pistachios 2 tablespoons vegetable oil Lime wedges

Method In a large non-stick pan, bring 1 litre water to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Remove from pan and cool slightly.

In a large bowl, combine the egg, bread crumbs, mustard, lime peel, salt and pepper.

Shred salmon with two forks; fold into bread crumb mixture. Shape into eight patties.

Coat both sides with pistachios.

In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown. Serve with lime wedges.

Ricotta Qassatat Dough Nazzareno Casha

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Ingredients 450g all purpose flour 225g chilled butter cut up in cubes 1 egg pinch of salt about 125ml water Start by putting the flour and butter and salt in your stand mixer and work it until it looks like a sandy texture.

Add the egg and water and knead until it comes together.

Take it out and knead it into a ball and let it rest at room temperature for about half an hour.

Filling 450g ricotta 2 eggs pinch of salt Put all the ingredients together and stir vigorously.

Method Roll half the dough into two long ropes about two inches thick and cut it up into two inch chunks.

Take one piece and open it up into a circle about 3-4 inch diameter depending on how big you like them.

Put a dollop of the ricotta mixture in the middle.

Take the outside of the dough and start pleating while turning the dough about an inch each time until you get to the first pleat.

Continue this until you’ve used up the dough and ricotta.

Brush on a with egg wash.

Bake at 200˚C oven for about half an hour depending on your oven until they’re golden brown

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Rolled Dough

2inches rounds

Roll Out Dough

Ricotta Filling

Pleat the Dough

Unbaked Qassatat

Egg wash

Ready to Eat

Other types of fillings include meat and anchovies, but really, you can make as many types of filling as your creativity and taste will take you.

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Soft Dinner Rolls Prep time: 2 hours Cook time: 14 mins Total time: 2 hours 14 mins Yield: 12 DINNER ROLLS

Ingredients 375ml Luke warm water 2 teaspoons instant yeast 1 tablespoon granulated sugar 2 tablespoons vegetable oil 1 teaspoon sea salt 1kg all-purpose flour

Method Combine the water, yeast, sugar, oil, salt and 750g of the flour in the bowl of a stand mixer. Using the dough hook, mix until the dough comes together. Slowly add the remaining flour, stopping when the dough pulls away from the sides of the bowl. It should be smooth and slightly tacky but not sticky. You may not need the full 1kg of flour, judge the dough by how it feels, not how much flour you’ve added.

Knead the dough for 5 minutes (10 if mixing by hand) until it’s very smooth.

Transfer the dough to a lightly oiled bowl and cover it tightly with plastic wrap.

Let it rise until it has doubled in size, about 1 hour.

Punch down the dough and turn it out onto a lightly oiled countertop. Divide the dough into 12 equal pieces and roll each into a round ball. The easiest way is to roll the piece of dough against the countertop underneath your hand until it forms into a smooth ball. Place the shaped rolls on a lightly greased or lined baking sheet. Cover them loosely with lightly greased plastic wrap and let them rise until doubled, about 45 minutes.

Preheat the oven to 180˚C Once the rolls have risen, bake for 12-14 minutes, or until they are lightly browned. Remove them from the baking sheet to a wire rack to cool.

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Coconut Curry Beef

Prep time 15 mins Cook time 3 hours Serves: 6

Ingredients 2 tablespoons vegetable oil 1kg beef chuck cut into 2 inch pieces Salt 2 large onions cut into wedges 4 cloves garlic, chopped 2 teaspoons soy sauce 1 tablespoon ground ginger 1 tablespoon curry powder 1 teaspoon ground cayenne pepper 400 ml canned light coconut milk 2 tablespoons brown sugar 1 yellow bell pepper, chopped in chunks (may substitute red or orange bell pepper) 100g cherry tomatoes

Method Preheat oven to 180°c Add oil to a oven safe pot and warm over medium-high heat. Add salt to the beef and brown on all sides. Remove from pan, set aside, covered.

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Fry the onions in the pan for about 4-5 minutes.

Reduce heat to medium, add soy, garlic, ginger, curry and cayenne and cook for about 2 minutes, stirring occasionally. Watch carefully not to burn the garlic.

Add coconut milk and brown sugar and stir until combined well.

Taste and adjust seasonings to taste.

Add browned beef back to pan, stir to combine all together well. Cover and cook at 180°c for at least 3 hours or until the beef nearly is tenderly cooked Add bell pepper and tomatoes for final 15 minutes of cooking.

Serve over Basmati rice.

Garlic POTATOES Ingredients: 5 potatoes 100 g soft butter 5 tbsp grated Parmesan cheese 1 tablespoon sour cream 3 peeled and crushed garlic cloves 3 tbsp finely chopped parsley

METHOD Put whole peeled potatoes it into the pan. Then pour the water, so that the potatoes were slightly covered. Cook until nearly cooked. Drain the water.

Make garlic butter: mix all the ingredients, season with pepper and, if necessary, salt.

Potatoes cut lengthwise, lay on a greased shallow baking dish.

Spread on each with garlic butter mixture and put in a preheated oven to 180°c. Cook for 10-15 minutes until the potatoes are goldenly cooked.

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Strawberry Mousse Dessert Ingredients ½ teaspoon unflavoured gelatine 1 tablespoon whipping cream 250g sliced fresh strawberries 125g icing sugar 125g whipping cream ½ teaspoon vanilla 24 chocolate cups

Method In small bowl, sprinkle gelatine over 1 tablespoon whipping cream; set aside to soften gelatine.

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In food processor, place strawberries and icing sugar. Process the strawberries until smooth. Pour mixture into a saucepan; add softened gelatine. Cook over medium heat, beating with whisk occasionally, until mixture comes to a simmer and gelatine is dissolved. Remove from heat; cool for 30 minutes.

In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. On low speed, beat strawberry mixture into whipped cream until blended.

Place mousse in a piping bag fitted with small star tip. Pipe the mousse into chocolate cups. Refrigerate until set, about 30 minutes, or up to 2 hours before serving. Garnish with fresh sliced strawberries.

Easy fruit cake Ingredients 280ml strong tea (cold) 450g dried fruit, mixed 175g soft brown sugar 25ml brandy (or whisky) 1 tsp cinnamon 1 tsp mixed spice (level) 1 egg (beaten) 250g plain flour 1 tsp bicarbonate of soda

Method Combine the strong tea to the mixed dried fruit and soft brown sugar Add a splash of brandy/whisky if you fancy it and teaspoon of cinnamon and/or mixed spice Nazzareno Casha

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Leave for an hour minimum so the fruit soaks up the tea and spices Add the beaten egg to fruit mixture Sieve in the plain flour and bicarbonate of soda Add to lined loaf tin and bake at about 180°c. For an hour and a half

Peach Melba Cheese Cakes Ingredients 200g sweet biscuits 250g I used Philadelphia cream cheese, at room temperature 120g butter, melted, cooled 1 x 395g condensed milk 2 table spoons gelatine powder, dissolved in 1/4 cup hot water 55ml fresh lemon juice 200g peach slices 200 ml strawberry sauce

Method Place biscuits in a food processor and process into fine crumbs. Add the melted and cooled butter and process until combined. Divide the mixture and press into 6 lightly greased cake rings (75mmx45mm) on a tray lined with baking paper. Chill in the refrigerator for 30 minutes or until set.

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Beat the cream cheese, condensed milk and lemon until smooth and creamy. Add the cooled gelatine and beat for 1 minute or until combined. Divide mixture evenly into the prepared bases. Place in the refrigerator for 3-4 hours or until set.

Remove cheesecake from the cake rings. Top with peach slices and drizzle with strawberry sauce.

Easy Black Forest Cherry Cake Ingredients 2-layer-size package dark chocolate fudge cake mix 250g jar black cherry spread able fruit.

2 tablespoons kirsch, brandy or cherry juice Sweetened whipped cream Chocolate curls

Method Grease a 13x9x2-inch baking pan. Prepare cake mix according to package directions. Cool thoroughly on a wire rack.

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Serve on a small plate. Stir together spread able fruit and the kirsch. Cut cake into squares. Top with whipped cream and spread able fruit mixture. Garnish with chocolate curls. Chill for 1 hour and serve.

How to make Chocolate curls Take your chocolate out of the refrigerator and, using your potato-peeler, make some practice curls over a bowl by carefully shaving some chocolate off one of the sides of the candy bar.

After you have made enough practice curls that you are comfortable making them, it’s time to put the dessert in front of you. The chocolate curls are very delicate, so you want them to fall from the chocolate bar right onto your dessert.

There’s nothing quite like sitting around with friends having great conversations over a delicious meal. Great meals have a way of bringing family and friends together in a way that is truly special. It is around the table while we are eating we understand best the warmth of being together. So try these easy recipes and Nazzareno Casha

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enjoy food what you like. The kitchen is the heart of the home

Family Chef Nazzareno Casha

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