Barbecue and Food Safety

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it's important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

From the Store: Home First
When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination - which can happen when raw meat or poultry juices drip on other food - put packages of raw meat and poultry into plastic bags.

Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won't be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Thaw Safely
Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Marinating
A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting
When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home.

Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.

When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

If you're eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and hands.

Precooking
Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

Cook Thoroughly
Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145 °F. Hamburgers made of ground beef should reach 160 °F. All cuts of pork should reach 160 °F. All poultry should reach a minimum of 165 °F.

NEVER partially grill meat or poultry and finish cooking later.

Reheating
When reheating fully cooked meats like hot dogs, grill to 165 °F or until steaming hot.

Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until served - at 140 °F or warmer.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200 °F, in a chafing dish or slow cooker, or on a warming tray.

Serving the Food
When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

In hot weather (above 90 °F), food should never sit out for more than 1 hour.

Leftovers
Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 °F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2½ times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require 4 to 6 hours burning time.

Cooking may require 10 to 12 hours or more and is difficult to estimate. A food thermometer must be used to determine the meat's safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.

Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked - without charring - to a safe temperature does not pose a problem.

To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.

Slow Cookers and Food Safety

Opening the front door on a cold winter evening and being greeted by the inviting smells of beef stew or chicken noodle soup wafting from a slow cooker can be a diner's dream come true. But winter is not the only time a slow cooker is useful. In the summer, using this small electrical appliance can avoid introducing heat from a hot oven. At any time of year, a slow cooker can make life a little more convenient because by planning ahead, you save time later. And it takes less electricity to use a slow cooker rather than an oven.

Is A Slow Cooker Safe?
Yes, the slow cooker, a countertop electrical appliance, cooks foods slowly at a low temperature-generally between 170° and 280° F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.

The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods.

Safe Beginnings
Begin with a clean cooker, clean utensils and a clean work area. Wash hands before and during food preparation.

Keep perishable foods refrigerated until preparation time. If you cut up meat and vegetables in advance, store them separately in the refrigerator. The slow cooker may take several hours to reach a safe, bacteria-killing temperature. Constant refrigeration assures that bacteria, which multiply rapidly at room temperature, won't get a "head start" during the first few hours of cooking.

Thaw Ingredients
Always thaw meat or poultry before putting it into a slow cooker. Choose to make foods with a high moisture content such as chili, soup, stew or spaghetti sauce. If using a commercially frozen slow cooker meal, prepare according to manufacturer's instructions.

Use the Right Amount of Food
Fill cooker no less than half full and no more than two-thirds full. Vegetables cook slower than meat and poultry in a slow cooker so if using them, put the vegetables in first. Then add the meat and desired amount of liquid such as broth, water or barbecue sauce. Keep the lid in place, removing only to stir the food or check for doneness.

Settings
Most cookers have two or more settings. Foods take different times to cook depending upon the setting used. Certainly, foods will cook faster on high than on low. However, for all-day cooking or for less-tender cuts, you may want to use the low setting.

If possible, turn the cooker on the highest setting for the first hour of cooking time and then to low or the setting called for in your recipe. However, it's safe to cook foods on low the entire time - if you're leaving for work, for example, and preparation time is limited.

While food is cooking and once it's done, food will stay safe as long as the cooker is operating.

Power Out
If you are not at home during the entire slow-cooking process and the power goes out, throw away the food even if it looks done.

If you are at home, finish cooking the ingredients immediately by some other means: on a gas stove, on the outdoor grill or at a house where the power is on.

When you are at home, and if the food was completely cooked before the power went out, the food should remain safe up to two hours in the cooker with the power off.

Handling Leftovers
Store leftovers in shallow covered containers and refrigerate within two hours after cooking is finished. Reheating leftovers in a slow cooker is not recommended. Cooked food should be reheated on the stove, in a microwave, or in a conventional oven until it reaches 165 °F. Then the hot food can be placed in a preheated slow cooker to keep it hot for serving-at least 140 °F as measured with a food thermometer.

Think the 5-Second Rule Works? Think Again

Anyone who has children probably knows the 5-second rule: A piece of food falls on the floor. If it’s picked up within 5 seconds, it’s probably okay to eat - right?

Maybe not, according to Kansas State University food scientist Karen Blakeslee.

Blakeslee, who is the Rapid Response Coordinator for K-State Research and Extension, cited recent research at the University of Illinois that put the "rule" to the test. Jillian Clarke, a high school senior, did an internship there last summer and tested the 5-second rule.

"She swabbed several floors in various locations across campus, including high traffic areas, for general microbial load. To her and other researchers’ surprise, the floors were remarkably clean, Blakeslee said. "They retested the same areas and had the same results. They also tested for spore-forming bacteria that survive in dry conditions and did not find any spores."

Further tests were conducted using smooth and rough 2-inch tiles from the hardware store and a supply of gummy bears and fudge-striped cookies. These foods were chosen after a survey showed that people were more apt to pick up sweet foods than other foods, she said.

"Because candy and cookies are naturally low in microflora, they were considered good test candidates," Blakeslee added. "The tiles were sterilized and inoculated with E. coli. After inoculation, 25 grams of cookies or candy were placed on the tiles for 5 seconds. The food and tiles were examined, using environmental scanning electron microscopy." The results, she said, showed that the food picked up E. coli within 5 seconds. More E. coli was transferred to the gummy bears from smooth tiles than rough tiles.

Fine Dining Recipes

TERRINE OF WHOLE ROASTED HUDSON VALLEY FOIE GRAS SQUAB, SWEETBREADS, AND WILD MUSHROOM WITH WILD MUSHROOM EMULSION

TERRINE

4 lb sweetbreads

2 quarts beef consomme

8 sheets gelatin

2 whole grade A foie gras - about

10gm pounds each coarse salt black pepper - freshly ground

half cup rendered duck fat

5 cloves garlic - finely chopped

4 lb wild mushrooms - such as a mixture of porcini, chanterelles, shiitake, and black trumpets

1 sprig fresh thyme

10 squab breasts - boned (substitute 4 duck breasts if necessary)

MUSHROOM EMULSION

Saute mushrooms and cooking liquid from above

5 tbsp beef consomme (from above)

2 tbsp white distilled vinegar

5 tbsp grape-seed oil

1 bunch fresh chervil - garnish

METHOD:

1. For the Terrine: Place sweetbreads in a large, shallow bowl with enough water to cover. Let it soak, refrigerate for 2 hours, changing the water twice (the sweetbreads should lose their pinkness and turn milky white).

2. Bring consomm� to a simmer, add the sweetbreads, and cook for 20 minutes. Drain the sweetbreads on paper towels and strain the consomm� through several layers of cheesecloth. Set aside 5 tablespoons of consomm� for the mushroom emulsion.

3. Soften gelatin sheets in cold water for 5 minutes, add to the hot consomm�, and stir to dissolve and combine.

4. Pre-heat oven to 300�F. Season foie gras with salt and pepper. Place a large saut� pan over medium-high heat. Sear whole foie gras on all sides until surface is golden brown, about 5-7 minutes.

5. Place pan and foie gras in the oven and roast whole for 12 minutes, until it is firm and cooked through. Remove foie gras from the pan and drain on paper towels. Strain the fat through a chinois and reserve.

6. Heat duck fat in a large saut� pan over medium heat. Add garlic and cook for 1 minute. Add the mushrooms, thyme, salt, and pepper to taste, and cook for about 8 minutes until the mushrooms have released most of their liquid. Remove mushrooms from the pan and drain on paper towels. Reserve the liquid.

7. Season squab (or duck breasts) with salt and pepper. Place the reserved foie gras fat in a saut� pan over medium-high heat. Cook for 3-4 minutes on each side, until they are cooked through. (For duck breasts, cook about 5-7 minutes skin-side down, then turn over and cook another 7 minutes). Set aside.

8. To prepare terrine, cut the sweetbreads, foie gras, and squab (duck) breasts into 1 �-inch chunks, and combine with � of the mushrooms. Reserve the remaining mushrooms. Fill terrine mould with mixture.

9. Pour the gelatinous consomm� over the mixture, adding as much as the terrine mould will hold. Place a weight or a second terrine mould over the first to press down, just enough until the consomm� begins to spill over. Refrigerate the weighted terrine for 24 hours.

10. For Mushroom Emulsion: Place the reserved mushrooms and cooking liquid, consomm�, vinegar, and grape-seed oil in a blender, pure�, and strain through a chinois.

11. To Serve: Unmould the terrine and cut into 15 slices. Place a slice of terrine on each serving plate with 2 tablespoons of the emulsion. Garnish each slice with a sprig or two of fresh chervil.

 

CELERY ROOT MOUSSELINE WITH BLACK TRUFFLE FONDUE AND BITTER COCOAL

MOUSSELINE

Ingredients:

2 lbs celery root

1 qt heavy cream

2 tbsp butter - browned

4 ea shallots - sliced and sweated in butter celery salt to taste

� tsp lemon juice salt & pepper to taste

Method:

1. Cut tuna into cylindrical shapes approx. 2 inches diameter. Season.

2. Lightly sear in olive oil in a very hot pan. Rub lightly with Dijon mustard.

3. Roll in chopped basil.

4. Roll lightly in cling film to form an even cylinder shape. Put in the fridge for at least two hours.

BLACK TRUFFLE FONDUE

Ingredients:

1 gl pig foot stock

� lb black truffles

4 oz butter salt & pepper to taste

2 tbsp black truffles - chopped

4 tbsp chives - chopped

Method:

1. Reduce stock to 1 qt. Grate black truffles on box grater and add to stock. Add truffle juice, butter, salt and pepper.

2. Blend until truffles are pureed. Set aside warm.

3. To serve: Put truffles fondue on the bottom of Espresso cup. Top with celery root mousseline. Dust with cocoa powder, chopped truffles and chopped chives.

 

HAMACHI TARTARE WITH RAW BEETS, CAVIAR AND WILD BABY LEEKS

Ingredients:

2 nos Hamachi fillet - chopped fine

1 ea English cucumber brunoise

2 tbsp Asian pear brunoise

2 tbsp chives - chopped

� tsp soy sauce

1/8 tsp lemon juice grape-seed oil salt & pepper to taste

2 dl chicken stock salt & pepper

Method

Mix all ingredients and hold.

1 ea candy cane beets - wash sliced thin

1 oz Ossetra cavier

VINAIGRETTE

� cup squid ink

2 tbsp mussel liquor

1 tsp lobster oil

1 tsp grape-seed oil cayenne pepper

Method

Mix into vinaigrette

24 ea baby leeks

� cup rice wine - vinegar

� tsp ginger

4 tbsp sugar

1 tsp salt

Method

1. Bring liquid to boil. Add remaining ingredients and let it marinate overnight.

2. To serve: Toss beet slices with lemon juice, salt and pepper and grape-seed oil. Place Hamachi tartare in each slice of beet, add a dollop of caviar and fold over into pockets. Garnish tops with some caviar and chervil. Decorate with drips of squid ink vinaigrette and marinated baby leeks.

TARTARE OF MACQUARIE HARBOUR OCEAN TROUT WITH GOAT'S CHEESE

Ingredients

250 g Macquarie Harbour ocean trout - trimmed and cut into a small dice * pinch of white pepper

1 tbsp olive oil

1 no egg yolk

60 g fresh goat's cheese (* see note)

� tbsp chives - chopped

1 tbsp green onion - chopped

1 tsp coriander - chopped

1 tsp parsley - chopped

1 tsp capers - finely chopped

� tsp ginger - finely chopped

1 tsp anchovy - finely chopped

1 clove garlic - finely chopped

� tbsp mirin

� tbsp soy sauce

� tsp lime zest

� tsp lime juice

pinch sea salt

pinch of roasted sesame seeds

pinch of black sesame seeds

1 tsp black olive paste

GARNISHES

2 tbsp ocean trout roe

1 cup master cress leaves

Method

1. Season diced Ocean Trout with white pepper and olive oil. Combine gently together with egg yolk. Cover with plastic wrap and refrigerate until ready to use.

2. Mash goat's cheese with the back of a fork or spoon and combine all remaining ingredients.

3. Gently mix Ocean trout together with goat's cheese mixture until fish is well coated with mixture.

4. To serve, place the well-oiled baking rings (5cm width) onto the centre of serving plates. Spoon the Ocean trout mixture inside each baking ring and pack gently. Unmould rings.

5. Garnish with Ocean trout roe and master cress leaves.

6. (* If Ocean trout is not available, tuna or salmon can be substituted) (* When selecting goat's cheese, choose a variety that is not too salty in taste, if unavailable reduce quantity of soy sauce and adjust salt to taste.) freshly ground pepper

SLOW ROASTED LAMB WITH MISO & SNOW PEA LEAVES

Ingredients

2 medium witlof - cut into quarters lengthways

pinch of sugar

pinch of sea salt

pinch white pepper

2 tbsp grape-seed oil

500 ml chicken stock

4 nos small racks of lamb with

6 cutlets per rack - trimmed of all fat

sea salt

white pepper

3 tbsp grape-seed oil 1 large bunch fresh thyme

100 g Japanese white miso paste

15 g blue cheese

1 tsp soy sauce

1 tsp mirin

1 tsp ginger - grated

1 large bunch snow pea leaves - blanched in boiling water for one second

GARNISHES

1 tsp green onion - finely chopped

1 tsp chives - finely chopped

1 tsp black sesame seeds

Method

1. Place the witlof into a small baking dish and cover two thirds of the way with chicken stock. Add grape-seed oil and season with a pinch of sugar, sea salt and white pepper. Cover with aluminum foil and cook for 1 hour in an oven pre-heated at 220�C. Remove from oven when witlof is tender and set aside covered.

2. Reduce oven temperature to 130�C for lamb.

3. Season the outside of each lamb rack with salt and pepper.

4. Heat grape-seed oil in a frying pan until it gives off a haze, sear lamb quickly over high heat until brown.

5. Remove lamb from frying pan and place onto an oven tray with thyme stalks under each lamb rack. Place into pre-heated oven and roast for 30-40 minutes, or until cooked to your preference.

6. Meanwhile, bring remaining chicken stock to the boil, reduce to a simmer and add miso paste. Stir until completely dissolved. Add blue cheese and continue to stir until dissolved and sauce thickens. Add soy sauce, mirin and ginger, stirring constantly. Remove from heat and strain sauce through a fine meshed sieve. Taste and adjust seasoning to your palate.

7. Once lamb is cooked remove from oven. Remove the meat from each rack of lamb in one piece by slicing lengthwise along the bone. Discard bones. Slice lamb into thick medallions.

8. To serve, arrange blanched snow pea leaves in the centre of serving plates, top with braised witlof and lamb medallions. Spoon over miso sauce.

9. Garnish with green onion, chives and sprinkle with black sesame seeds.

 

SEARED TUNA, PEPPER COMPOTE, OLIVES AND BASIL

Ingredients

For the tuna:

200 g top loin of tuna

30 g basil - chopped

2 x tbsp Dijon mustard olive oil seasoning

Method:

1. Cut tuna into cylindrical shapes approx. 2 inches diameter. Season.

2. Lightly sear in olive oil in a very hot pan. Rub lightly with Dijon mustard.

3. Roll in chopped basil.

4. Roll lightly in cling film to form an even cylinder shape. Put in the fridge for at least two hours.

PEPPER COMPOTE

Serve: 4 portions

Ingredients:

2 nos red peppers - peeled and diced (1 cm dice) retain any juice

1 clove garlic - shaved

1 no banana shallot - shaved

1 tbsp tomato puree

10 ml balsamic vinegar

20 ml olive oil pepper coulis (enough to bind)

10 g basil - picked

10 g flat parsley - picked

Method:

1. In olive oil, fry shaved garlic and shallots until nearly soft, add peppers.

2. Add tomato puree, balsamic vinegar and pepper juice, cook for 5 minutes.

3. Add pepper coulis (enough to bind), cook gently for 1 hour.

4. Season well and add half the picked herbs and blast chill.

5. Once cool add remaining herbs, check seasoning.

RED PEPPER COULIS

Ingredients

100 g red peppers - roughly diced

50 g shallots - roughly diced

25 g garlic - roughly chopped

1 tsp tomato puree

40 ml white wine

80 ml vegetable stock

20 ml olive oil pinch of sugar seasoning

Method:

1. In a large pan heat olive oil, add peppers, shallots and garlic. Cook until soft. Remove before turning brown.

2. Add tomato puree, white wine and sugar, reduce by one third.

3. Add stock and reduce by half. Blend to a smooth paste and season,

SALAD GARNISH

16 nos basil leaves

10 g parsley leaves

6 nos cherry tomatoes - halved

1 clove garlic - shaved

0.5 no shallots - shaved

60 g green beans (cut into 1.5 inch batons)

12 nos black olive - pitted

12 nos green olive - pitted

 

BREAST OF CHICKEN WITH LANGOUSTINES & SUMMER GREENS

Ingredients

4 nos corn fed chicken supremes

2 nos banana shallots - chopped

12 nos asparagus spears

12 nos sugar snaps

12 nos mange touts

6 nos baby leeks

100 g Jerusalem artichokes - cooked

16 nos langoustines

2 glasses dry Riesling white wine

150 g unsalted butter

2 dl chicken stock salt & pepper

Method:

1. Pre-blanch all the green vegetables in boiling salted water and refresh in iced water.

2. Trim the chicken breasts removing any excess fat, and season. In a saut� pan seal the chicken breasts in a little butter.

3. Once sealed, remove from pan and add the chopped shallots. Allow to soften. Remove before turning brown.

4. Put the chicken breasts back in the pan and add the white wine, chicken stock and seasoning. Cover with tin foil in a hot oven for 9-11 minutes.

5. Once cooked, remove the chicken breasts and add the langoustines. Allow to cook for 1 � minutes then remove and keep warm.

6. Whisk in the remaining butter, making sure the liquid does not come to boil.

7. Add the vegetables, chicken breasts, and langoustines and ensure all ingredients are hot.

8. Once hot, divide equally into 4 large bowls and serve.

 

DEEP- FRIED POTATO CAKES WITH MINCED GARLIC

Ingredients:

� kg potatoes

3 kg garlic - minced

� kg red onion - minced

100 g pine nuts - grounded breadcrumbs oil for deep-frying salt & pepper

Method:

1. Steam potatoes until cooked. Then peel and mash the potatoes.

2. Add the ground pine nuts to the potato paste and mix well.

3. Heat sufficient oil in the wok for deep-frying.

4. Add the minced garlic and red onion, and deep-fry until golden. Then drain excess oil and set aside. 5. Form the potato paste to small round cakes. Then coat the potato cakes with breadcrumbs.

6. Remove oil in the wok, leaving just sufficient oil for stir-frying.

7. Add the deep-fried garlic and onion, and potato cakes. Stir until well mixed and add peppery salt to taste. Ready to serve.

 

TERRINE OF PIGEON AND GOOSE LIVER

Ingredients

2 nos pigeon breasts

60 g goose liver

2 cooked artichoke bottoms butter salt & pepper

1 dl double consomm�

1 sheet gelatin leaf

1 drop aged Madeira wine

1 dl veal stock

50 g truffle brunoise

Method

1. Cook the pigeon breast on low heat. Allow to cool.

2. Line a terrine mould with cellophane and butcher paper.

3. Arrange alternately, layer by layer the goose liver, artichokes, the pigeon and the jelly.

4. Close tightly the cellophane and the butcher paper and place in the refrigerator.

5. Before serving, brush with the juice and cover with the truffle brunoise.

 

SWEET TOMATO 'TARTAR', BLACK SARAWAK PEPPER & CORIANDER, RASPBERRY & RED BELL PEPPER SORBET

Ingredients

SWEET GINGER

1 pc small ginger - fresh (approx. 20g)

50 g granulated sugar - fine

100 g water

Method:

Peel ginger, cut into thin strips then julienne. Bring water and sugar to boil in a small pan. Add ginger and let it cook at very low heat for 8-10 minutes.

SWEET TOMATO 'TARTAR', BLACK SARAWAK PEPPER & CORIANDER

6-7 nos tomatoes - medium size

120 g strawberries - hulled & diced (optional)

60 g olive oil - top quality

60 g granulated sugar - fine black pepper - freshly ground (6-7 turns)

20 g sugared ginger - chopped

8 leaves coriander - chopped

40 g white or raspberry vinegar - top quality

40 g lemon juice - freshly squeezed

Method

Peel, seed and dice tomatoes. Keep tomatoes skins and let dry on baking tray in cold oven. Put tomatoes in a colander to drain off juice and refrigerate. When ready to serve, season with above ingredients and adjust to taste.

SLIGHTLY TANGY FROMAGE BLANC

100 g fromage blanc - 40% fat content

10 g lemon juice - freshly squeezed

Method

Mix and refrigerate

SLICED OF GRILLED SUGARED BREAD

1 no brioche - small or square egg bread

100 g granulated sugar - fine

30 g butter

Method

Cut bread in a very thin slices using a very sharp serrated knife. Spread with butter, place on non-stick baking tray, cover and put in oven at 250�C. When slices have become a light golden brown, uncover, sprinkle with icing sugar. Broil to caramelize. Leave to cool before serving. Store in air-tight container.

RASPBERRY & RED BELL PEPPER SORBET

� no red bell pepper 500 g fresh raspberries - approx.

360 g pureed raspberries

150 g red bell pepper - skinned & blanched

90 g granulated sugar - fine

20 g raspberry vinegar

Method

Skin red bell pepper, cut in half to remove seeds. Dip pulp 3 times in boiling water to remove bitter taste. Blend raspberries, press through strainer to remove seeds. Mix bell pepper pulp into pureed raspberries and blend. Season with sugar and vinegar. Keep 3 tablespoons of mixture for presentation. Transfer rest of mixture in ice cream maker and chill. Put in freezer.

DRESSING THE PLATE FOR SERVING

125 g raspberries - fresh

� bunch coriander

� bunch mint - fresh

1 tbsp olive oil

1 tsp granulated sugar - fine black Sarawak pepper - freshly ground (3 turns) a dash of lemon juice

Method

Season herb salad in salad bowl. Use preferably large dinner plates, splash edge with fromage blanc, sprinkle with fresh raspberries, 5-7 per plate. Plate an 8 cm diameter dessert ring, fill with 'tartar' 1.5 cm thick, remove ring and place a large scoop of sorbet in the center of 'tartar'. Add herb salad and a dried tomato skin. Top with sugared grilled sliced of bread.

 

RECOMMENDED WINE

Pineau des Charentes rouge

Western meet Asian Recipes

Baked Lobster with Cheese

Ingredients:

1/2 lobster

2 teaspoons melted butter

2/3 cup light cream

1/2 slice bacon (chopped finely)

1 stalk spinach

1 clove garlic (chopped finely)

2 slices cheese (use your favorite cheese)

Salt to taste

A pinch of sugar

Some flour

Dried parsley flakes

Method:

Clean the lobster and cut it into halves (use only half the lobster). Boil the spinach in hot water, drain the water dry and chop the spinach. Set aside.

Heat up a wok/skillet and add in the melted butter. Saute the garlic and bacon until aromatic, then add in the spinach and cream and bring to boil. Add salt and a pinch of sugar, and a little flour to thicken the sauce. Dish out.

Preheat the oven to 375 degree. Spread the mixture onto the body of the lobster and its head evenly. Break the cheese into small pieces and top the lobster with them. Bake in the oven for 20-25 minutes or until the cheese turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.

 

Capellini with Cockle Clams & Lemon Butter Sauce

(Serves 2 - 3 people)

Ingredients:

2/3 pack capellini (12 oz pack)

1 lb cockle clams

2 small roma tomatoes (diced)

3 cloves garlic (finely chopped)

1 teaspoon lemon juice

1/8 teaspoon salt

1 1/2 stick (6 oz) unsalted butter

Dried parsley flakes

Sweet basil leaves

Method:

1. Bring water to boil in a pot. Cook the capellini according to the instructions on the package.

2. While boiling the capellini, heat up a saute pan and add in the butter.

3. As soon as the butter melts, saute the garlic until you start smelling the garlicky aroma (but before they turn brown).

4. Add in the diced roma tomatoes and saute for 1 minute.

5. Toss in the cockle clams and cover the saute pan and wait for the clams to open.

6. Once all clams are open, add lemon juice, salt to the sauce, and toss in the sweet basil leaves (but leave some for garnishing).

7. Drain the capellini and transfer to serving plates.

8. Top the capellini with the cockle clams and lemon butter sauce.

9. Sprinkle dried parsley flakes generously and add the sweet basil leaves before serving.

 

Chicken Shu Mai (Siu Mai)

Ingredients:

1/2 lb chicken thigh (deboned and skinless)

8 medium shrimp (peeled, deveined, and diced into small pieces)

2 black fungus (chopped into thin threads)

1/2 tablespoon finely chopped fresh ginger

1/2 tablespoon finely chopped scallion (white part only)

1/8 teaspoon sesame oil

3 dashes white pepper

1/4 teaspoon chicken bouillon powder

1/2 tablespoon corn starch

1/2 tablespoon egg white

A pinch of salt

Round wonton skin

Carrot (finely chopped) and peas (for garnishing)

Method:

Using a mini food processor, ground the chicken but make sure that it's corsely ground. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.

Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea. Steam in a bamboo steamer for about 5 minutes. Serve hot.

 

Kung Pao Chicken

Ingredients:

1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)

3 tablespoons roasted peanuts

8-12 dried red chilies (deseeded and cut into halves)

3 tablespoons cooking oil

5 slices peeled fresh ginger

2 gloves garlic (sliced diagonally)

1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch

2 teaspoons soy sauce

1 tablespoon Shaoxing wine

1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon sugar

1/4 teaspoon black vinegar

2 tablespoons water

1 teaspoon corn starch

Method:

1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.

2. Mix the sauce ingredients in a small bowl and set aside.

3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.

4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.

5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.

6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.

7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.

8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.

9. Add in the scallions and stir evenly.

 

Szechuan Wok-fried Chicken

Ingredients:

1 boneless and skinless chicken breast (cut into cubes)

12 dried red chilies

1 tablespoon of Szechuan peppercorn

5 slices of peeled ginger

5 slices of garlic

1 stalk of scallion (julienned for garnishing)

1 sprig of coriander (for garnishing)

1 fresh red chili (julienned for garnishing)

3 tablespoons of soy sauce

1 tablespoon of Chinese cooking wine (rice wine or Shaoxing wine preferred)

Salt to taste

Method:

Cut the chicken breast into cubes and dip them into batter and deep fry to golden brown. Set aside. In a wok, heat up some oil until smoke comes out. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Szechuan pepper and quick stir them until you smell the spicy and fragrant aroma. Add in the chicken cubes and seasoning and do a final quick stir. Serve hot and garnish with scallion, coriander, and red chili.

Vietnamese Lemongrass Chicken

Ingredients:
2 tablespoons fish sauce

3 garlic cloves, crushed

1 tablespoon curry powder

1/2 teaspoon salt

2 tablespoons plus 1 1/2 teaspoons sugar

1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces

3 tablespoons water

3 tablespoons cooking oil

2 fresh lemongrass stalks, tender inner white bulbs only, minced

1 large shallot, thinly sliced

3 chilies, seeded and minced

1 scallion for garnishing

Method:

In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.

In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.

Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice

Ginger and Black Fungus Chicken

Ingredients:

1 skinless & boneless chicken breast (cut into strips)

2 inches ginger (peeled and cut into thin strips)

1 teaspoon oyster sauce

1 1/2 teaspoon kecap manis (sweet soy sauce)

1 teaspoon sugar

1 teaspoon fermented soy beans (taucheo)

4 pieces dried black fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)

1 1/2 tablespoons cooking oil

1 small red onion (quartered)

2 tablespoons water

1 stalk scallion (cut into 1 inch length)

Method:

Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic. Add in the onions and black fungus and do a few quick stirs. Add the fermented soy bean before adding the chicken strips into the wok. Stir-fry the chicken meat until the color changes, then add in oyster sauce, kecap manis, and sugar. Stir all ingredients together before adding in the water. Add the scallions, do a few quick stirs, dish out and serve hot with steamed rice.

 

Chicken Panang Curry

Ingredients:

1 skinless & boneless chicken breast (cut into small cubes)

1 tablespoon oil

2-3 tablespoons Panang curry paste (depends how strong or spicy you like your curry)

1/2 cup coconut milk

1/4 cup water

1 teaspoon sugar

1 tablespoon fish sauce

1/2 cup frozen green peas

4-6 kaffir lime leaves (slightly bruised)

Method:

Heat up a pot with oil. Add in the Panang curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the green peas, coconut milk, kaffir lime leaves, water and the seasonings. Lower the heat to medium and let it simmer for 8-10 minutes. Serve hot with steamed white rice.

 

Malaysian Indian-Style Seafood Curry

Ingredients:

1 pack seafood curry paste

6 large prawns

6 squids

6 scallops

1/2 lb. seabass fillet (cut into small cubes/pieces)

1 tomato (cut into wedges)

2 tablespoons coconut milk

1 tablespoon tamarind pulp (soaked in 4 tablespoons water and extract the juice)

2 shallots (peeled and sliced)

1 1/2 cups water

1 tablespoon oil

Salt to taste

1 sprig curry leaves (optional)

Method:

Heat up a pot and saute the shallots until aromatic. Add the curry paste into the pot and do a few quick stirs. Add 1 1/2 cups water and bring it to boil. Then add the seafood, cover the pot until cooked. Add the coconut milk and salt to taste. Serve hot.

 

PARMESAN CHICKEN

INGREDIENT:

4 to 6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra-large eggs

1 tablespoon water

1 1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

1 recipe Lemon Vinaigrette, recipe follows

METHOD:

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

ROMAN- STYLE CHICKEN

INGREDIENTS:

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

METHOD:

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

 

Chicken Cacciatore

INGREDIENTS:

6 red bell peppers

Extra-virgin olive oil

Sea salt and freshly ground black pepper

1 1/2 cups all-purpose flour

2 tablespoons garlic powder

1 tablespoon dried oregano

1 egg

2 cups milk

1 (3 1/2-pound) whole chicken, cut into 8 pieces

6 garlic cloves, halved lengthwise

1 onion, sliced thin

2 ripe tomatoes, coarsely chopped

1/2 lemon, sliced in paper-thin circles

3 anchovy fillets

1 tablespoon capers

1 teaspoon red pepper flakes

1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish)

1 cup dry white wine

METHOD:

Start by preparing the peppers because they will take the longest. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Peel the peppers and roughly chop into chunks; set aside.

Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper. Whisk the egg and milk together in a shallow bowl. Dredge the chicken pieces in the flour and tap off the excess. Dip each piece in the egg wash to coat and then dredge with the flour again. Place a Dutch oven over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin side down, until crisp, about 8 minutes. Turn the chicken over and brown the other side about 10 minutes longer. Remove the chicken to a side plate, pour out the oil, and clean out the pot.

Put the pot back on the stove and coat with 1/4 cup of oil. Add the garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half the roasted red peppers, and half the basil. Season with salt and pepper. This part of the recipe is going to be your base. What we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring often, until everything breaks down.

Add the remaining roasted peppers and the remaining basil. Tuck the chicken into the stewed peppers and pour in the wine. Turn the heat down to low, cover, and simmer for 20 minutes, until the chicken is cooked.

OVEN FRIED CHICKEN

INGREDIENTS:

1 1/3 cups rice-corn crispy cereal, (recommended: Crispex)

2 1/4 cups broken bagel chips or melba toast

1 tablespoon canola oil

2 teaspoons kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon sweet paprika

1/2 teaspoon freshly ground black pepper

1/2 cup light mayonnaise

1 teaspoon Dijon mustard

4 bone-in, skinless chicken pieces (about 6 ounces each) See Cook's Note

METHOD:

Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.

Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.

Transfer to a platter and serve hot or at room temperature.

Cook's note:

We like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.

 

ISSOR ROAST CHICKEN

INGREDIENTS:

3 carrots, peeled and cut into thirds

3 ribs celery, peeled and cut into thirds

3 onions, peeled and cut into quarters

1 (3 1/2 to 4 pound) chicken, rinsed and patted dry

1 1/2 tablespoons kosher salt

2 teaspoons cracked white pepper

1 lemon, halved

2 fresh bay leaves

6 cloves garlic, roughly chopped

4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy

2 tablespoons olive oil

2 tablespoons unsalted butter, at room temperature

1 cup chicken stock

2 tablespoons roasted garlic

1 cup dry white wine

METHOD:

Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

 

ISSOR BBQ Chicken

INGREDIENTS:

1 cup ketchup

1/4 cup packed dark brown sugar

2 tablespoons orange juice

1 teaspoon Worcestershire sauce

1/4 teaspoon liquid smoke

1/2 teaspoon dry mustard powder

1/4 teaspoon cayenne pepper

1 (3 1/2-pound) chicken, cut into 8 pieces

METHOD:

Preheat oven to 375 degrees F or prepare a grill (brush the grill grate lightly with oil).

In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbeque sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.

Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

 

Chicken Florentine (ITALIAN)

INGREDIENTS:

2 (10-ounce) packages frozen chopped spinach

6 chicken breast halves (about 4 pounds), cooked, boned, and shredded

2 (10 3/4-ounce) cans condensed cream of mushroom soup

1 cup mayonnaise

1 cup sour cream

2 cup grated sharp Cheddar

2 tablespoons fresh lemon juice

1 teaspoon curry powder

Salt and freshly ground black pepper

1/2 cup dry white wine

1/2 cup freshly grated Parmesan

1/2 cup soft bread crumbs

2 tablespoons butter

METHOD:

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

 

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

 

Chicken Scaloppini (ITALIAN)

Oil, for sauteing chicken

2 tablespoons butter, for sauteing chicken

3 to 5 chicken breasts, (3 ounces each) pounded thin

2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging

1/4 cup diced pancetta, cooked

12 ounces mushrooms, sliced

12 ounces artichoke hearts, sliced

1 tablespoon capers

Lemon Butter Sauce, recipe follows

1 pound linguini pasta, cooked

Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter sauce.

Lemon Butter Sauce:

3 tablespoons lemon juice

4 ounces white wine

4 ounces heavy cream

1 pound (4 sticks) butter

Salt and freshly ground black pepper

Chopped parsley leaves, for garnish

Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes.

Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta.

Poached Trout Filet

Ingredients for one portion:

1 (4 oz.) rainbow trout filet or the same size salmon filet,

Carrot and celery sticks,

Asparagus,

1/2 cup coconut milk,

1 tsp. salt,

1 tbsp. lime juice,

1/3 cup water,

1 tbsp.sugar,

White Brasilian melon,

Scalooped.

METHOD:

Put the coconut milk, water, salt, sugar and lime juice in a pan and bring to a boil. Add the fish filet and vegetables and cook until the carrot sticks are soft, approximately 7-8 minutes. Serve the fish filet in a soup bowl on top of the vegetables and pour around it some of the poaching liquid. Salt to your taste and garnish with the white melon scoops, physalis and fresh dill.

Cooking tip: Use an 8 ounce salmon or trout filet and you have a nice, low calorie entree. If you need a well presented and delicious dish in just 10 minutes, that is the perfect gourmet recipe for you.

 

Mediterranean chicken casserole

Ingredients (serves 4)

• 2 tsp olive oil

• 8 chicken lovely legs

• 1 large brown onion, halved, thinly sliced

• 3 celery sticks, trimmed, cut into 2cm-thick slices

• 2 garlic cloves, crushed

• 200g button mushrooms, thickly sliced

• 2 x 400g cans diced Italian tomatoes

• 1 chicken stock cube (Massel brand)

• 150g (1 cup) frozen broad beans, thawed, peeled

• 1 tbs fresh thyme leaves

• Freshly ground black pepper

• 200g dried spiral pasta, optional, to serve

Method

1. Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.

2. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.

3. Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.

4. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

5. Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.

 

Mediterranean chicken bake

Ingredients (serves 6)

• 1 tbs olive oil

• 6 small (about 600g) chicken drumsticks

• 6 (about 1.5kg) chicken thigh cutlets

• 1kg chat (small coliban) potatoes, halved

• 2 ripe tomatoes, finely chopped

• 95g (1/2 cup) kalamata olives

• 2 garlic cloves, peeled, thinly sliced

• 2 sprigs fresh rosemary, leaves picked

• 125ml (1/2 cup) dry white wine

• Sea salt flakes

• Freshly ground black pepper

Method

1. Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.

2. Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.

3. Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.

Chicken and cheese pasta bake

Ingredients (serves 4)

• 1 x Basic roast chicken ingredients (see related recipe)

• 400g dried tortiglioni or rigatoni pasta

• 1 tablespoon olive oil

• 2 garlic cloves, crushed

• 1 small red onion, finely chopped

• 500g jar tomato pasta sauce

• 2 cups grated mozzarella cheese

• 100g baby spinach leaves

Method

1. Follow steps 1 to 3 of Basic roast chicken recipe. Remove skin and meat from chicken. Discard skin and bones. Roughly chop flesh.

2. Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.

3. Meanwhile, heat oil in a frying pan over medium-high heat. Add garlic and onion. Cook, stirring often, for 3 minutes or until tender. Add onion mixture, pasta sauce, chicken, 3/4 cup cheese and spinach to hot pasta. Season with salt and pepper. Toss gently until well combined.

4. Spoon pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Top with remaining cheese. Bake for 15 to 20 minutes or until golden and heated through. Serve.

 

30-minute roast chicken

Ingredients (serves 4)

• 20g (1 tbs) unsalted butter

• 20ml (1 tbs) olive oil

• 4 large chicken pieces on the bone (preferably Maryland)

• 2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces

• 4 garlic cloves, peeled

• 6 eschallots (shallots)

• 1 lemon, halved

• 3 tbs chopped fresh tarragon

• 250ml (1 cup) dry white wine

• 250ml (1 cup) chicken stock

• 2 tbs Dijon mustard

Method

1. Preheat the oven to 220°C.

2. Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).

3. Add potatoes to the frying pan and cook until light golden. (They don't need to be cooked through yet.) Arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.

4. Place the roasting pan on the stovetop over medium heat. Add the wine, stock and mustard and cook, stirring, for 3-4 minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with a green salad.

 

Chicken and leek casserole

Ingredients (serves 4)

• 1/4 cup plain flour

• 8 chicken thigh fillets, trimmed, halved crossways

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 leek, halved, washed, sliced

• 4 rashers bacon, rind removed, chopped

• 2 garlic cloves, crushed

• 3 cups chicken stock

• 1/2 cup white wine

• 100g button mushrooms, sliced

• 100g green beans, trimmed, halved

• 1 cup couscous

Method

1. Preheat oven to 180°C. Place flour in a large plastic bag and season with salt and pepper. Add chicken and shake to coat. Remove chicken from bag, shaking off any excess flour.

2. Heat butter and oil in a heavy-based saucepan over medium heat. Cook chicken, in batches, for 3 to 4 minutes each side or until golden. Remove to a plate.

3. Add leek, bacon and garlic to pan. Cook, stirring occasionally, for 3 to 4 minutes or until leek is tender. Add 2 cups stock, wine and mushrooms. Bring to the boil. Remove from heat. Transfer mixture to an ovenproof dish. Add chicken. Cover and bake for 35 minutes. Remove cover and add beans. Cover and cook for a further 10 minutes or until chicken is cooked through.

4. Pour remaining 1 cup stock into a saucepan over medium heat and bring to the boil. Place couscous in a heatproof bowl. Pour stock over couscous and stir to combine. Cover and stand for 4 to 5 minutes or until stock is absorbed. Stir gently with a fork to separate grains.

Bacon and sage wrapped chicken with burnt butter sauce

Ingredients (serves 4)

• 4 (250g each) chicken supremes (see note)

• 1 tablespoon olive oil

• 14 sage leaves

• 4 rashers smoked bacon, rind removed

• 100g You'll Love Coles butter

• 1 large lemon, cut into wedges

Method

1. Preheat oven to 180°C. Remove and discard drumettes from chicken. Heat oil in a large frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes on each side or until browned. Remove to a lightly greased baking tray.

2. Top each chicken breast with 2 sage leaves. Tightly wrap 1 bacon rasher around each piece of chicken. Roast, uncovered, for 15 minutes or until chicken is cooked through.

3. Meanwhile, chop remaining sage. Melt butter in a frying pan over medium heat. Cook, stirring, for 4 minutes or until butter browns. Add sage and cook for 1 to 2 minutes or until crisp. Serve chicken with burnt butter sauce and lemon wedges.

Baked Moroccan chicken and rice

Ingredients (serves 4)

• 1/4 cup apricot jam

• 1 1/2 tablespoons Moroccan seasoning

• 1 garlic clove, crushed

• 1 tablespoon olive oil

• 500g chicken thigh fillets, trimmed, cut into 3cm pieces

• 2 cups long-grain rice, rinsed

• 1 brown onion, thinly sliced

• 1 large tomato, roughly chopped

• 1/2 cup frozen peas

• 2 1/4 cups salt-reduced chicken stock

• 1 lemon, juiced

• steamed green beans, to serve

Method

1. Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.

2. Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.

3. Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.

 

Butter chicken

Ingredients (serves 6)

• 6 whole cloves

• 1 cinnamon stick, lightly crushed

• 1/2 tsp black peppercorns

• 1/8 tsp cardamom seeds

• 1 large brown onion, finely chopped

• 4 garlic cloves, coarsely chopped

• 1 x 2.5cm-piece fresh ginger, peeled, finely grated

• 1 tsp salt

• 60ml (1/4 cup) water

• 60ml (1/4 cup) vegetable oil

• 20 fresh curry leaves

• 1 x 440g can chopped tomatoes

• 1kg chicken thigh fillets, quartered

• 150ml Greek-style yoghurt

• 25g unsalted butter, chopped

Method

1. Place the cloves, cinnamon, peppercorns and cardamom seeds in a mortar and pound with a pestle until finely crushed. (Alternatively, use a coffee or spice grinder.)

2. Place the onion, garlic, ginger, salt and water in the bowl of a food processor and process until smooth.

3. Heat the oil in a large saucepan over medium heat. Add the clove mixture, onion mixture and curry leaves and cook, stirring, for 10 minutes or until the onion mixture is soft. Stir in the tomato. Bring to a gentle simmer. Cook, covered, for 30 minutes.

4. Add the chicken and yoghurt and cook for 15 minutes or until the chicken is cooked through. Stir in the butter. Serve.

 

Cheese and mustard drumsticks

Ingredients (serves 4)

• 1 cup natural Greek-style yoghurt

• 60g parmesan cheese, grated

• 1/4 cup dried breadcrumbs

• 1 tablespoon dijon mustard

• 1/2 cup flat-leaf parsley leaves, chopped

• 8 chicken drumsticks

Method

1. Preheat oven to 200°C. Line a large roasting pan with baking paper.

2. Combine yoghurt, parmesan, breadcrumbs, mustard and parsley in a large bowl. Season with salt and pepper.

3. Coat each drumstick in yoghurt mixture. Place in prepared pan. Cover with foil and roast for 20 minutes. Remove foil and roast for 20 to 25 minutes or until golden and cooked through. Allow to cool in pan.

Chicken & capsicum goulash

Ingredients (serves 4)

• 1 tbs olive oil

• 600g single chicken breast fillets, cut into 3cm pieces

• 1 green capsicum, deseeded, thinly sliced

• 2 garlic cloves, crushed

• 70g (1/4 cup) tomato paste

• 1 1/2 tbs sweet paprika

• 125ml (1/2 cup) white wine

• 4 Woolworths Fresh Baby Potatoes with Butter and Herbs, quartered

• 375ml (1 1/2 cups) chicken stock

• 300g dried macaroni pasta

• 125g (1/2 cup) creme fraiche or sour cream

• 1 tbs cornflour

• 1/4 cup chopped fresh continental parsley

Method

1. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, turning, for 8 minutes or until browned. Transfer to a plate.

2. Reduce the heat to medium. Add the capsicum and garlic and cook, stirring, for 1 minute or until capsicum softens slightly. Add the tomato paste and paprika and cook, stirring, for 1 minute or until aromatic.

3. Add the wine and cook for 3 minutes or until the liquid reduces slightly. Add the potato and stock and simmer, stirring occasionally, for 8 minutes or until the potato is tender.

4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan. Add the butter from the potato packet and stir to combine.

5. Combine the creme fraiche or sour cream and cornflour in a small bowl. Add the chicken and the creme fraiche mixture to the capsicum mixture and simmer for 4 minutes or until the sauce thickens. Taste and season with salt and pepper. Stir in the parsley. 6. Divide the pasta among serving bowls. Top pasta with the chicken mixture and serve immediately.

 

Chicken cacciatore

Ingredients (serves 4)

• 8 chicken thigh fillets

• plain flour, for dusting

• salt and cracked black pepper

• 2 tablespoons olive oil

• 1 onion, sliced

• 2 cloves garlic, chopped

• 2/3 cup (160ml) chicken stock

• 1/2 cup (125ml) white wine

• 400g can chopped tomatoes

• 1/2 cup kalamata olives

• 2 tablespoons oregano leaves

• steamed vegetables, to serve

Method

1. Dust chicken fillets in combined flour, salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2-3 minutes on each side. Remove and set aside.

2. Reduce heat to medium. Add onion and cook for 4 minutes until softened. Add garlic and cook for 30 seconds. Pour in stock, wine and tomatoes, and simmer for 20 minutes. Stir through olives and oregano, and cook for 2-3 minutes. Serve with steamed vegetables.

 

Chicken Dijonnaise

Ingredients (serves 4)

• 4 corn-fed chicken breasts with skin (wingbone attached - optional)

• 25g unsalted butter

• 1 tbs olive oil

• 1 onion, thinly sliced

• 100g button mushrooms, sliced

• 2 garlic cloves, crushed

• 1 tbs plain flour

• 1/2 cup Maille Dijonnaise

• 150ml dry white wine

• 275ml chicken stock

• 2 tbs finely chopped tarragon*, plus extra leaves to garnish

• 200ml creme fraiche or sour cream

Method

1. Preheat the oven to 180°C.

2. Season chicken with salt and pepper. Melt butter and oil in an ovenproof frypan (with lid) over medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.

3. Add onion to the frypan and cook over medium-low heat, stirring, for 3-4 minutes until softened but not coloured. Add the mushrooms and garlic, and cook for a further minute. Add flour, stirring well to combine. Add Maille Dijonnaise, wine, stock and tarragon, and bring to the boil, stirring continuously.

4. Return chicken to pan, cover and transfer to oven for 10 minutes or until chicken is cooked. Remove chicken from pan and set aside, then place pan over medium-high heat and reduce the sauce for 1-2 minutes. Stir in creme fraiche and heat through. To serve, place each chicken piece on a serving plate, spoon sauce over the top and garnish with tarragon leaves.

 

Barbecued salmon with lemon and herbs

Ingredients (serves 12)

• 1/2 cup olive oil

• 2 garlic cloves, finely chopped

• 2 lemons, juiced

• 2 tablespoons small capers, drained, chopped

• 1/3 cup dill leaves, finely chopped

• 1 bunch lemon thyme, roughly chopped

• sea salt

• 12 x 180g atlantic salmon fillets, skin on

• lemon wedges, to serve

Method

1. Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.

2. Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.

 

Barbecued snapper

Ingredients (serves 4)

• 1.8kg to 2kg whole snapper, scaled, gutted

• 1 lime, thinly sliced

• 2 tablespoons extra-virgin olive oil

• mint leaves, shredded green onions and lime wedges, to serve

• Spiced dressing

• 4 garlic cloves, chopped

• 5cm piece ginger, peeled, chopped

• 2 small red chillies, deseeded, chopped

• 3 long red chillies, chopped

• 1/4 cup caster sugar

• 1/3 cup fish sauce

• 2 limes, juiced

Method

1. Heat barbecue grill on medium heat. Rinse belly cavity of fish and clean any blood from backbone (this can make fish taste bitter). Pat dry with paper towel. Score fish at 2.5cm intervals on both sides to help fish cook evenly.

2. Place 3 layers foil on workbench (you need 3 layers to protect fish and make the parcel strong enough to handle). Place fish in centre. Arrange lime slices in cavity.

3. Drizzle both sides fish with oil (so fish does not stick to foil) and season well with pepper. Fold foil over fish to cover and fold in sides to enclose.

4. Place fish parcel on barbecue grill. Cook fish for 10 minutes. Turn and cook for 6 to 8 minutes. Carefully unwrap fish and test with a fork (it will flake easily when cooked through). Transfer to a plate. Stand for 5 minutes.

5. Make spiced dressing Meanwhile, place garlic, ginger and chillies in a small food processor. Process to a paste. Transfer to a saucepan. Add sugar, fish sauce, 100ml lime juice and 2 tablespoons cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 10 minutes or until thick. Set aside to cool.

 

Rice pilaf

Ingredients (serves 4)

• 1L (4 cups) chicken stock

• 2 tbs olive oil

• 1 brown onion, halved, finely chopped

• 250g (2 1/4 cups) long-grain white rice

Method

1. Place the stock in a medium saucepan and bring to a simmer over high heat.

2. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until soft.

3. Add the rice and cook, stirring, for 2 minutes or until rice is coated in onion mixture. Add the simmering stock and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until all the liquid is absorbed. Remove from heat. Use a fork to separate the grains.

4. Divide the rice among serving bowls and top with the spicy bean hotpot to serve.

 

Roasted fish & vegetables with herb butter

Ingredients (serves 4)

• 1 Woolworths soup pack (1kg)

• 2 tsp olive oil

• 1 tbs fresh thyme leaves

• 60g butter, softened

• 2 tbs chopped fresh herbs

• Salt & freshly ground pepper

• 600g Nile perch fillets, cut into

• 4 portions

• Steamed broccolini, to serve

Method

1. Preheat oven to 230°C. Line a large roasting pan with baking paper. Peel vegetables and cut into thin wedges. Toss vegetables, oil and thyme together. Spread over tray. Roast for 25 mins.

2. Meanwhile, combine soft butter with herbs, salt and pepper.

3. Lay the fish portions over the vegetables. Spoon the herbed butter over the fish. Roast for a further 8-10 mins or until the fish is just cooked.

4. Serve the fish with the roasted vegetables. Spoon over any extra melted herb butter. Serve with broccolini

 

Quick goulash

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil

• 500g stir-fry beef

• 1 brown onion, thinly sliced

• 200g button mushrooms, thickly sliced

• 1 tablespoon ground paprika

• 400g can condensed tomato soup

• 400g can diced tomatoes

• steamed rice, chopped flat-leaf parsley leaves and light sour cream, to serve

Method

1. Heat 2 teaspoons oil in a large frying pan over high heat. Add half the beef. Cook, stirring often, for 3 minutes or until browned. Transfer to a plate. Repeat with oil and remaining beef.

2. Add remaining 2 teaspoons oil, onion and mushroom to pan. Cook for 3 minutes or until tender. Add paprika. Cook, stirring, for 1 minute. Add soup and tomatoes. Stir until well combined. Bring to the boil.

3. Reduce heat to low. Return beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.

4. Spoon rice into bowls. Spoon over goulash and sprinkle with parsley. Top with a dollop of sour cream and serve.

 

Steak and pineapple casserole

Ingredients (serves 4)

• 1/2 cup plain flour, seasoned

• 1kg chuck steak, cut into 3cm cubes

• 1 large onion, thinly sliced

• 440g can pineapple pieces in natural juice

• 420g can tomato soup

• 2 tablespoons Worcestershire sauce

• 3 to 4 desiree potatoes, washed and thinly sliced

• steamed green beans, to serve

Method

1. Preheat oven to 200°C. Place seasoned flour into a large plastic bag. Toss steak in flour, shake off excess. Place into a large casserole dish.

2. Arrange onion over meat. Drain pineapple, reserving juice, then layer over onion.

3. Combine reserved juice, soup and Worcestershire sauce. Pour over casserole.

4. Layer potatoes over casserole. Cover dish, then bake for 50 minutes. Remove lid and cook for a further 25 minutes or until potatoes are golden. Serve with steamed green beans.

 

Dixie chicken

Ingredients (serves 4)

• 1.5kg chicken thigh cutlets, skin removed

• 1 tablespoon olive oil

• 1 tablespoon butter

• 250g button mushrooms, sliced

• 4 rashers rindless bacon, roughly chopped

• 420g can cream of mushroom soup

• 1/3 cup light thickened cream

• 2 tablespoons lemon thyme leaves (optional)

• steamed rice and green beans, to serve

Method

1. Preheat oven to 200°C. Place chicken into an 8-cup capacity oven proof dish in a single layer. Season with salt and pepper.

2. Heat oil and butter in a large frying pan over medium heat until sizzling. Add mushrooms and bacon. Cook, stirring, for 3 to 4 minutes or until tender. Add soup and cream. Stir until well combined. Bring to the boil. Remove from heat. Stir in lemon thyme (if using). Pour over chicken.

3. Bake, uncovered, for 30 minutes or until cooked through. Serve with rice and beans.

 

Hungarian goulash

Ingredients (serves 4)

• 1/2 cup plain flour

• 1kg beef chuck casserole steak, trimmed, cut into 3cm pieces

• 2 tablespoons olive oil

• 1 large brown onion, halved, thinly sliced

• 2 garlic cloves, crushed

• 1 tablespoon paprika

• 425g can condensed tomato soup

• 200g button mushrooms, sliced

• cooked pasta, sour cream and chopped flat-leaf parsley leaves, to serve

Method

1. Preheat oven to 160°C. Place flour and salt and pepper in a shallow dish. Lightly coat steak in seasoned flour.

2. Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak in small batches, adding more oil as required, for 2 to 3 minutes or until browned. Transfer to a 2-litre (8-cup) capacity, ovenproof casserole dish.

3. Add 2 teaspoons oil, onion and garlic to pan. Cook, stirring, over medium heat for 3 to 4 minutes or until soft. Add paprika, soup and 1/2 cup water. Bring to the boil. Pour over steak. Cover dish and bake for 1 1/2 hours.

4. Remove casserole from oven. Stir in mushrooms. Cover. Bake for a further 30 minutes or until steak is tender. Season with salt and pepper.

5. Place pasta in shallow serving bowls. Spoon over casserole. Top with sour cream and parsley. Serve.

 

Chicken and celery casserole

Ingredients (serves 4)

• 1/2 cup plain flour

• 1kg chicken thigh fillets, chopped

• 60g butter, chopped

• 1 large brown onion, diced

• 4 rashers bacon, rind removed, diced

• 1 1/2 cups water

• 410g can cream of celery soup

• 2 carrots, peeled, diced

• 3 celery sticks, diced

• 1/2 cup grated cheese

Method

1. Preheat oven to 180ºC. Place flour, and salt and pepper into a plastic bag. Shake to combine. Add chicken to bag. Toss to coat. Place chicken into an 8-cup capacity ovenproof casserole dish in a single layer.

2. Melt butter in a frying pan over medium-high heat. Cook onion and bacon, stirring, for 5 minutes or until soft. Add to chicken. Add remaining flour (from bag) to frying pan. Cook, stirring, for 1 minute.

3. Combine water and soup. Pour into frying pan, stirring until mixture just comes to the boil. Pour over chicken. Add carrots and celery. Stir to combine. Cover. Bake for 1 hour or until chicken is cooked through.

4. Remove lid. Sprinkle with cheese. Bake, uncovered, for a further 10 minutes or until cheese is melted. Serve.

 

Porcupine meatballs

Ingredients (serves 4)

• 750g extra-trim beef mince

• 1 brown onion, finely chopped

• 1/2 cup raw long-grain white rice

• 1 lemon, rind finely grated

• 1/2 cup basil leaves, finely chopped

• 500g can tomato condensed soup

• 1 1/2 cups water

• 3 tomatoes, diced

• 1/4 cup small basil leaves, extra, and crusty bread, to serve

Method

1. Combine mince, onion, rice, lemon rind, basil, and salt and pepper in a large bowl. Roll tablespoonfuls of mixture into balls. Place onto a tray lined with plastic wrap. Cover. Refrigerate for 15 minutes.

2. Combine soup, water and tomatoes in a 6cm-deep frying pan. Bring slowly to the boil over medium heat. Drop meatballs into simmering tomato mixture. Reduce heat to low. Simmer for 25 to 30 minutes or until meatballs are cooked through. Spoon into bowls. Top with basil. Serve with bread.

 

Microwave beef stroganoff

Ingredients (serves 6)

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 2 tablespoons tomato paste

• 1/2 cup plain flour

• 1 1/2 tablespoons paprika

• 1kg rump steak, cut into strips

• 420g can cream of mushroom soup

• 1 1/2 cups beef stock

• 2 tablespoons tomato sauce

• 1 tablespoon Worcestershire sauce

• 100g mushrooms, thinly sliced

• 1/2 cup sour cream

• 1/3 cup flat-leaf parsley leaves, chopped

• steamed rice, to serve

Method

1. Place oil and onion into a 2-litre capacity dish. Microwave, uncovered, for 2 minutes on HIGH (100%) power. Add tomato paste. Cook a further 1 minute on HIGH.

2. Combine flour, paprika, salt and pepper. Add beef. Toss. Add to onion mixture. Stir in soup, stock and sauces. Microwave, covered, for 1 hour on DEFROST-MEDIUM LOW (30%) power, stirring every 10 minutes.

3. Add mushrooms and sour cream. Microwave 10 minutes on same power. Sprinkle with parsley. Serve with rice.

 

Thai chicken and pumpkin curry

Ingredients (serves 4)

• 2 teaspoons vegetable oil

• 1 tablespoon Thai red curry paste

• 6 green onions, thinly sliced

• 750g chicken thigh fillets, cut into 4cm pieces

• 420g can Heinz Condensed Cream of Pumpkin Soup

• 165ml can light coconut milk

• 1 lime, juiced

• 500g desiree potatoes, peeled, cut into 4cm pieces

• 1 cup fresh coriander leaves, to serve

• 1 cup fresh mint leaves, to serve

• steamed jasmine rice, to serve

Method

1. Heat oil in a large, non-stick frying pan over medium-high heat. Add curry paste. Cook, stirring, for 1 minute. Add onion and chicken. Cook, stirring occasionally, for 5 minutes or until chicken is browned.

2. Stir soup, coconut milk, 2 tablespoons of lime juice and potatoes into chicken mixture. Bring to the boil over high heat.

3. Reduce heat to medium-low. Simmer for 25 minutes or until potatoes are tender. Spoon rice into bowls. Top with curry. Sprinkle with coriander and mint. Serve.